Archive for Meats

Oven BBQ Ribs

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Oven BBQ Ribs
Submitted By: 
Recipe Type: Main
Prep Time: 
Cook Time: 
Total Time: 
 
Ingredients
  • 2 lbs. pork ribs
  • 1 C. ketchup
  • ¼ C. vinegar
  • ¼ C. Worcestershire sauce
  • ¼ C. onion, chopped
  • 1 clove garlic, crushed
  • 2 tbsp. brown sugar
  • 1 tbsp. paprika
  • 2 tsp. dry mustard
  • ½ tsp. salt
  • ¼ tsp. pepper
Instructions
  1. Preheat oven to 350 degrees.
  2. Bake ribs in oven for 1 hour and drain off excess fat. Combine sauce ingredients while ribs are baking. Pour sauce over ribs. Bake another hour and baste 2 or 3 times during baking process.

 

Posted in Comfort Food, Main Course, Meats

Oxtail Soup

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Oxtail Soup
Submitted By: 
Recipe Type: Soup
 
Ingredients
  • 8 two inch oxtail sections
  • 1 teaspoon of salt
  • 1 bunch of celery minced
  • 2 small onions
  • 4 carrots
  • 4 cloves
  • salt and pepper to taste
Instructions
  1. Place the rinsed and salted oxtails into cold salted water (about 1 gallon) and bring to a boil. Reduce heat and simmer.
  2. Continue to simmer until meat is tender and remove the oxtails.Add Remaining ingredients to the water and simmer until the vegetables ate tender.
  3. Remove meat from the tail and return to the pot. Serve the soup hot.

 

Posted in Main Course, Meats, Soups

Smokey BBQ Sauce

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5.0 from 1 reviews
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Smokey BBQ Sauce
Submitted By: 
Recipe Type: Sauce
Prep Time: 
Total Time: 
 
Ingredients
  • 7 oz. bottle ketchup
  • ¼ C. brown sugar
  • 2 tbsp. Liquid Smoke
  • ¼ tsp. cayenne pepper
  • ¼ tsp. celery seed
Instructions
  1. Blend all ingredients together.
  2. Best when chilled for at least two hours prior to use.
Posted in Marinades, Meats, Sauces

Shepherd’s Pie

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Shepherd's Pie
Recipe Type: main
Prep Time: 
Cook Time: 
Total Time: 
 
Ingredients
  • 1½ lbs ground round beef
  • 1 onion chopped
  • 1-2 cups mixed vegetables (chopped carrots, corn, peas)
  • 3 large potatoes
  • 8 tablespoons butter
  • ½ cup beef broth
  • 1 teaspoon Worcestershire sauce
  • Salt, pepper to taste
Instructions
  1. Peel and cut the potatoes into small pieces and boil them in salted water until tender. While the potatoes are boiling, saute the onions in half of the butter over medium heat until the onions are clear. Add ground beef to the mixture and saute until meat is no longer pink. Add remaining vegetables, Worcestershire sauce and beef broth and cook uncovered over medium heat for 10 minutes. In a separate bowl, mash the potatoes and mix in the remaining butter, salt and pepper.
  2. Place beef and vegetable mixture into a baking dish and top with mashed up potatoes. Use a fork to create a design in the mashed potatoes to create peaks that will brown up in the oven.
  3. Bake in the oven at 400 for 30 minutes.

 

Posted in Casserole, Comfort Food, International, Main Course, Meats

Roast Curried Shoulder of Lamb with Oven Poached Potatoes

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Roast Curried Shoulder of Lamb with Oven Poached Potatoes
Submitted By: 
Recipe Type: main
Serves: 3
 
Ingredients
  • 1- 500g (about 1 lb) small shoulder of lamb, enough for 3 people
  • To make the paste you will need
  • 2 garlic cloves
  • 1 green chili (seeds optional)
  • 1tsp of tamarind
  • ½tsp each of
  • Chili powder
  • Turmeric powder
  • Fenugreek powder
  • Garam masala powder
  • Ginger powder
  • Cumin powder
  • Corriander powder
Instructions
  1. I used a pestle & mortar, add a good pinch of rock salt & cracked pepper to make it easier
  2. I do the garlic and chili first then add the rest all in one go.
  3. Add 2tbs of oil to loosen it up.
  4. Rub the paste into the lamb, pushing into the incisions you made in the meat. Leave it for 30mins if you can.
  5. Don't wash out the mortar, you will see why below
  6. Take 3 medium tomatoes
  7. Remove the pulp and seeds and add them to the paste residue in the mortar and mix well
  8. Roughly chop the tomato and add to one thinly sliced leek, use these to make a bed in an oven proof dish to rest the lamb on
  9. Roast in a preheated over at 180 degrees for about 35 minutes then remove the lamb to let it rest
  10. Pour in a half glass of white wine to the dish and mix (kind of de-glaze) the dish, return it to the over while the lamb rests to make a sauce
  11. To do the potatoes, wash but don't peel some potatoes, cut them into pieces about a half an inch in size and place them in a bowl
  12. Pour over some olive oil add some salt and pepper and mix so they are well coated in the oil.
  13. Sprinkle some dried oregano on a plate and roll the skin side of the potatoes in the oregano, the oil will help it stick.
  14. Place in an oven proof dish with the skin side facing up.
  15. Pour in some chicken stock into the dish till it comes about half the way up the potatoes.
  16. Cover with tin foil and roast in the same oven as the lamb, remove the foil after 15mins to allow the skin to crisp up.
  17. If there is some liquid left in the bottom of the dish you can add it to the sauce.
  18. Slice the lamb, spoon over the sauce and serve the potatoes on the side.
Notes
Visit Daves Twitter page: Dave Ahern @CorkGourmetGuy London Head Chef at The Alexandra in Wimbledon, from food writer to head chef in 7 months, the real fun starts now.

 

Posted in Main Course, Meats

Crock Pot Pulled Pork

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Crock Pot Pulled Pork
Submitted By: 
Recipe Type: main
 
Ingredients
  • 5 lb. boneless pork butt shoulder
  • 1½ tsp. smoked paprika
  • 2 tsp. black pepper
  • 1 tsp. cayenne pepper
  • 1 tsp. dried thyme
  • ½ tsp salt
  • 1 tsp. garlic powder
  • water
Instructions
  1. Combine all seasoning in a bowl and rub into the pork. Place seasoned pork shoulder in a slow cooker and add enough water to cover the meat. Cook on high for 5-8 hours or until pork is done and tender.
  2. When done, pull apart the pork and serve on fresh buns with BBQ sauce.

 

Posted in Crock Pot, Main Course, Meats

Italian Meatballs

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5.0 from 1 reviews
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Italian Meatballs
Recipe Type: appetiser
 
Ingredients
  • 1 lb. ground beef
  • 1 egg
  • 3 Tbsp. bread crumbs
  • 3 Tbsp. grated Asiago cheese
  • 1 tsp. basil
  • ½ tsp. Italian herb seasoning
  • salt and pepper to taste
Instructions
  1. Combine all ingredients and roll into 1 inch balls.
  2. Place on a cookie sheet and bake at 375 for 15-20 minutes or until done.

 

Posted in Appetizer, Italian, Meats

Crock Pot Beef Stew

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Crock Pot Beef Stew
Recipe Type: stew
 
Ingredients
  • 3-4 lbs. Stew meat cut in one inch squares
  • 1 tbsp. olive oil
  • 4 tbsp flour
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • salt and pepper to taste
  • 4 C. water
  • 4 beef bullion cubes
  • ¼ C. ketchup
  • 4 garlic cloves, minced
  • 3 large potatoes cubed in 1 inch cubes
  • ½ lb carrots cut into coins
  • 1 onion sliced
Instructions
  1. Coat the meat in the stew meat in the flour, garlic powder and onion powder and brown in a skillet or dutch oven using the olive oil.
  2. Add meat and remaining ingredients to a crock pot.
  3. Cook in a crock pot on low for 5-8 hours or until beat is thoroughly cooked.
Notes
Try to prevent boiling as this will make the meat tougher.

 

 

Posted in Crock Pot, Main Course, Meats, Soups

Smoked Jerky

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Smoked Jerky
Recipe Type: meat
Cook Time: 
Total Time: 
 
Ingredients
  • 2 lbs sirloin, cut into ½ inch thick slices
  • 2 tbsp ground black pepper
  • 1 cup soy sauce
  • 1 tbsp cider vinegar
  • 1 dash hot pepper sauce
  • 1 dash Worcestershire sauce
  • 1 tbsp garlic powder
Instructions
  1. In a large bowl, combine all ingredients and store covered in the refrigerator overnight.
  2. Prepare your smoker by lightly oiling the grate and place the meat on the grill making sure that the pieces do not touch.
  3. Smoke over low heat for approximately 6-8 hours.
  4. The meat will be done when the edges are brown and dry and the center is almost dry.
  5. Store leftovers in an airtight container in the refrigerator.

 

Posted in Appetizer, Meats

Shredded Venison Sandwiches

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Shredded Venison Sandwiches
Submitted By: 
Recipe Type: main
Serves: 14-18
 
Ingredients
  • 1 boneless venison roast (4pounds)
  • 2tsp celery salt
  • 1-1/2 c ketchup
  • 2 tsp pepper
  • 3 tbsp brown sugar
  • 2 tsp Worcestershire
  • 1 tbsp ground mustard
  • 1 tsp onion powder
  • 1 tbsp lemon juice
  • 1 tsp garlic powder
  • 1 tbsp soy sauce
  • ⅛ tsp ground nutmeg
  • 1 tbsp liquid smoke, optional
  • 3 drops hot pepper sauce
  • 14-18 hamburger buns
Instructions
  1. Cut venison roast in half, place in a 5-qt slow cooker.
  2. In a large bowl, combine the ketchup, brown sugar, mustard, lemon juice, soy sauce, liquid smoke and seasonings. Pour over venison.
  3. Cover and cook on high for 4-1/2 to 5 hours or until meat is tender.
  4. Remove the roast: set aside to cool.
  5. Strain sauce and return to slow cooker.
  6. Shred meat using two forks: stir into sauce and heat through.
  7. Using a slotted soon, spoon meat mixture onto each bun.

 

Posted in Main Course, Meats

Spicy Meatballs with Sauce

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Spicy Meatballs with Sauce
Submitted By: 
Recipe Type: appetizer
Serves: 8
 
Ingredients
  • 1 egg beaten
  • ¾ c crushed seasoned salad croutons
  • ½ c finely chopped onion
  • ¼ c finely chopped green pepper
  • 1 tsp garlic powder
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1 pound lean ground beef or turkey
  • 1 pound bulk Italian sausage
  • Sauce:
  • 3 tbsp cornstarch
  • 1 tbsp sugar
  • ¾ c beef broth
  • 2 cans (28oz each) crushed tomatoes
  • 3 medium carrots, diced
  • 1 can (6oz) tomato paste
  • 1 envelope onion soup mix
  • 3 garlic cloves, minced
  • 1 tsp dried basil
  • ½ tsp crushed red pepper flakes
  • Hot cooked pasta
Instructions
  1. In a bowl, combine the egg, croutons, onion, green pepper, garlic powder, cumin, oregano and pepper.
  2. Crumble beef or turkey and sausage over mixture and mix well. Shape into 1-in balls.
  3. Place in a 5-qt slow cooker.
  4. In a large bowl, combine the cornstarch, sugar and broth until smooth: stir in the tomatoes, carrots, tomato paste, soup mix, garlic, basil, and pepper flakes. Pour over meatballs.
  5. Cover and cook on low for 5-6 hours or until meat is no longer pink.
  6. Serve with pasta.

 

Posted in Appetizer, International, Italian, Main Course, Meats, Pastas

Sweet and Tangy Pot Roast

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Sweet and Tangy Pot Roast
Submitted By: 
Recipe Type: main
Serves: 8
 
Ingredients
  • 1 boneless beef chuck roast (3 pounds)
  • 1 envelope brown gravy mix
  • tsp salt
  • 2 tsp Dijon mustard
  • tsp pepper
  • 1 tsp Worcestershire
  • 1 c water
  • ⅛ tsp garlic powder
  • 1 c ketchup
  • 3 tbsp cornstarch
  • c red wine or beef broth
  • c cold water
Instructions
  1. Cut meat in half and place in a 5-qt slow cooker.
  2. Sprinkle with salt and pepper.
  3. In a bowl, combine the water, ketchup, wine or broth, gravy mix, mustard, Worcestershire and garlic powder: pour over meat.
  4. Cover and cook on low for 9-10 hours or until meat in tender.
  5. Combine cornstarch and cold water until smooth. Stir into slow cooker.
  6. Cover and cook on high for 30 minutes or until gravy is thickened. Remove meat from slow cooker.
  7. Slice and serve with gravy.

 

Posted in Crock Pot, Main Course, Meats
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