Newlyweds navigating their way through married life – and the kitchen

Category Archives: Beef Dishes

Texas Brisket Biscuit Sliders

There’s a lot of things in life that I’m impatient about:

1) Christmas

2) Vacation

3) New seasons of Dexter and Homeland to start

So for me, slow-cooking is a real challenge.  I’ve been known to burn an entire layer of skin off the inside of my mouth because I can never wait for things to cool down before I dive into them, because sometimes things just look sooooo goooood that I am willing to sacrifice a burnt tongue and those funny little blisters that form on the roof of my mouth to get that first bite.

And after waiting 6 hours for this Texas Beef Brisket to cook, well let’s just say R.I.P tastebuds.

Texas Beef Brisket Biscuit Sliders

I found this recipe on Food Network, and after reading a lot of the reviews underneath, it seemed to me that most people used it as a base and then added their own touches to it.  Which is exactly what I did, and while sometimes my ‘a little bit of this and a little of that’ can lead to a mess of a dinner, this time I’m pretty sure I nailed it.  And what better to serve Texas Pulled Brisket on than buttery biscuits?

Don’t even think about those 100 calorie sandwich thins. Don’t you dare.

Texas Pulled Beef Brisket Biscuit Sliders
*Inspired by Food Network – Biscuit recipe from Alton Brown

INGREDIENTS

For the Brisket:

3-4 lbs of beef brisket

1/2 tablespoon kosher salt

1/2 tablespoon seasoned salt

1 tablespoon brown sugar

1 teaspoon liquid smoke

1/2 teaspoon cumin

1 tablespoon garlic powder

1 tablespoon ground black pepper

tablespoon onion powder

2 tablespoons chilli powder

1 bay leaf crushed

2 teaspoons dry mustard

1/2 teaspoon crushed red pepper flakes

4 tablespoons olive oil

2 tablespoons stone ground dijon mustard

2 cups beef broth

2 – 12oz cans/bottles beer of your choice
(I used Sierra Nevada Celebration Ale which is like an IPA)

1) Preheat your oven to 300 degrees F.  In a small mixing bowl, prepare your spice rub by combining all of the spices (from Kosher salt to red pepper flakes).  Set aside.

2) In another small mixing bowl, whisk together the olive oil and dijon mustard until combined.  Then rub the mixture all over the brisket.  After the brisket is covered in the dijon marinade, you can then cover it with the spice rub.

3) Place the brisket in a roasting pan and cook uncovered for 1 hour.

4) After an hour, reduce the oven temperature to 250 degrees F.  Remove the brisket from the oven and add the beef broth and beer to the bottom of the roasting pan.  Cover with foil and cook for another 3 hours or until the meat has become fork tender and shreddable.

5) Shred the brisket, place the meat in a dutch oven or heavy bottom skillet with the juices from the bottom of the pan and simmer over low heat for 1-2 hours.  This step really is optional, but I  like to let the meat absorb all the flavors of the juices.  You could also take the juices and reduce them in a small saucepan to make a reduction for the brisket.

For The Biscuits

INGREDIENTS

2 cups flour

    4 teaspoons baking powder

    1/4 teaspoon baking soda

    3/4 teaspoon salt

    2 tablespoons butter

    2 tablespoons shortening

1 cup chilled buttermilk

1) Preheat oven to 450 degrees F.

2) In a large mixing bowl, combine flour, baking powder, baking soda, and salt. Using your fingertips, rub butter and shortening into dry ingredients until mixture looks like crumbs. (The faster the better, you don’t want the fats to melt.)

3) Make a well in the center and pour in the chilled buttermilk. Stir just until the dough comes together. The dough will be very sticky.

4) Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Press into a 1-inch thick round. Cut out biscuits with a 2-inch cutter (I don’t have a cutter, but the top of a wine glass works great!) Be sure to push straight down through the dough.

5) Place biscuits on baking sheet so that they just touch. Reform scrap dough, working it as little as possible and continue cutting.

6) Bake for about 15-20 minutes, until biscuits are tall and light gold on top.

7)  Assemble your sliders by slicing a biscuit and loading it up with shredded brisket.

I had some broccoli slaw that I threw on for a splash of color, but even just on their own, these are little pieces of heaven 🙂

Texas Brisket Biscuit Sliders


Easy Beef Bourguignon

I can remember watching Julia Child at my grandmother’s house when I was little – she had kind of a funny sounding voice and even on television, where sizes and proportions can be warped, she was one of the tallest people I’d ever seen. And The movie Julie & Julia is one of my faves: there’s a lot of food in it and it’s a chronicle about how Food Blogging can change people’s lives.

One of my favorite parts in the movie though is when Julie makes the Beef Bourguignon – it’s a catalyst of events.  Judith Jones is coming over for dinner – and Julie decides to make Julia’s Beef Bourguignon.  After working all day at her full time job, and this recipe being simple yet extremely time consuming, Julie is waiting for it to be done into the wee hours of the morning.  But when the timer dings, she is in La La land, passed out on the couch (Dave can vouch for how many times this happens at our house, only it’s usually at about 8pm vs. midnight) She awakes – the beef is burnt to a crisp, and after calling in sick the next day to recreate the masterpiece, her dinner guest ends up cancelling because it’s ‘raining out’ – WTF.  I think anyone can relate to this horrendous series of occurences happening, the best laid out plans going completely wrong (especially in the kitchen!).

So when trying to decide the perfect dish to create for a French themed potluck dinner, I immediately thought of Beef Bourguignon – although I must admit, it’s not Julia’s exact recipe – I found a somewhat simplified version from my girl Ina – some day when I have a good 6-8 hours, I’ll try the real thing, but in the meantime, this was a great ‘sped up’ version of an old Julia Classic.

Beef Bourguignon
*Adapted from Barefoot Contessa

INGREDIENTS
*Yields 8-10 servings – 1 serving = about a cup

    1 tablespoon good olive oil
(Ina loves “good” things)

    8 ounces dry cured center cut applewood smoked bacon, diced

    2 – 1/2 pounds chuck beef cut into 1-inch cubes

    Kosher salt

    Freshly ground black pepper

    1 pound carrots, sliced diagonally into 1-inch chunks

    2 yellow onions, sliced

    2 teaspoons chopped garlic (2 cloves)

    1/2 cup Cognac

    1 (750 ml.) bottle good dry red wine such as Cote du Rhone or Pinot Noir

2 cups beef broth

    1 tablespoon tomato paste

    1 teaspoon fresh thyme leaves (1/2 teaspoon dried)

 2 tablespoons unsalted butter at room temperature

    3 tablespoons all-purpose flour

1) Preheat the oven to 250 degrees F.

2) Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon to a large plate.

3) Dry the beef cubes with paper towels and then sprinkle them with salt and pepper. In batches in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides. Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. Set aside.

4) Toss the carrots, and onions, 1 tablespoon of salt and 2 teaspoons of pepper in the fat in the pan and cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute.

5) Add the Cognac, stand back, and ignite with a match to burn off the alcohol. Put the meat and bacon back into the pot with the juices. Add the bottle of wine plus enough beef broth to almost cover the meat. Add the tomato paste and thyme.

6) Bring to a simmer, cover the pot with a tight-fitting lid and place it in the oven for about 1 & 1/4 hours or until the meat and vegetables are very tender when pierced with a fork. (I did mine for 1 hr in the oven and then let it simmer more on the stove top).

7) Combine 2 tablespoons of butter and the flour with a fork and stir into the stew.  Bring the stew to a boil on top of the stove, then lower the heat and simmer for an additional 15 minutes (or up to 1 hour – this will make the beef even more tender). Season to taste.

6) To serve, toast a baquette or loaf of french bread in the oven and serve the beef atop of that (or mashed potatoes would be delicious too!)

Basically, an amped up beef stew if you will – but the meat was so tender and delicious and the vegetables were cooked perfectly.  This could be a really great Christmas Eve dinner for the family, or really on any cold night this Winter (if it ever gets cold – sheesh!) I would definitely give yourself a good three hours to get this together, between the prep time, the cook time in the oven and then some time to simmer on the stovetop.

Best part was that it didn’t take all day and I didn’t fall asleep while making it 🙂 BONUS!


Short Rib Tacos

Not only did a Hurricane blow through this week, but so did Halloween! Luckily, Sandy swept in and out just in time for a cool, fall night for the kiddos to do some trick or treating.  And this guy got to hand out lots of candy…Short Rib Tacos

the before….
Short Rib Tacos

…and after

I was trying to find the perfect Halloween dinner (hot dogs were off limits) and I went through lots of pumpkin/squash/fally’ type entrees.  But then, for some reason, short ribs popped into my head, followed by tacos. So boom – Short Rib Tacos it was!  I investigated a variety of different recipes, but this one from So Tasty, So Yummy sounded like the best flavor combination to me.  I took the base of it, added a little of this and a little of that, and I don’t often throw rose petals at myself, but Halloween night, it was a shower of rose petals, because man were these good! We paired them with those delicious Pickled Red Onions from the Southwestern Pulled Brisket Taco recipe, some cilantro and fresh homemade salsa, and oooh it was a Halloween dinner to remember!

Short Rib Tacos
*Adapted from So Tasty, So Yummy

INGREDIENTS

8-10 short ribs (bone in or boneless)

1 tbsp salt

1 tbsp pepper

1 tbsp cumin

1 tbsp chili powder

1 tbsp garlic powder

2 small cans of black beans

1 – 14.5 oz can tomatoes w/ green chilis

1 – 14.5 oz can regular diced tomatoes
(I used the basil flavored but I don’t think it matters – if you wanted to kick up the heat, you could probably use 2 cans of the tomatoes w/ chilis)

4 tbsp olive oil

1 onion, chopped

4 garlic cloves minced

1/2 – 1 tsp red chilli flakes

juice of 2 limes

3 cups beef broth

*corn or flour tortillas

*queso fresco

*fresh salsa

*chopped cilantro

1) Mix the salt, pepper, cumin, chili powder and garlic powder in a bowl.  Rub each short rib in the spice mixture and place them in a large ziplock bag.  Let marinade in the fridge for at least an hour (obviously, the longer the better! I think I did mine for about an hour and a half)

2) In a food processor, take the 2 cans of black beans and the 2 cans of diced tomatoes and puree together.  Set aside.

3) In a large dutch oven (or heavy pot) heat 4 tbsp. olive oil.  Brown each short rib on both sides and then set aside on a plate.

4) To the same dutch oven, add the chopped onions and saute until translucent (about 3-4 minutes). Then add the garlic and chili flakes and saute another minute, or until fragrant.

5) Add the beef broth, lime juice and black bean/tomato puree to the garlic and onion mixture, scraping the brown bits from the short ribs.  Return the browned short ribs to the dutch oven in a single layer and let come to a boil.

6) Reduce heat to low and cook the short ribs on low heat for up to 4 hours, depending on how much time you have (the longer cooked, the more tender the meat).  After about an hour and a half, shred the short ribs and return the shredded meat back to the sauce to soak in the flavor.  If they’re on a bone, the meat can be removed from the bone and shredded, or if they’re boneless, you can just shred the meat.

7) Be sure to reserve some of the sauce from the short ribs and reduce it for 10-15 minutes before serving.  It’s a great little accompaniment to the tacos!

Serve the short ribs on corn or flour tortillas with the reduced sauce, some salsa, queso fresco and cilantro. Mmmmmmm.

Hope everyone had a happy and safe Halloween!


Sunday nights are pretty brutal – not only is your weekend over, but in like 12 hours, you’ll be starting another work week – a 5-day one at that.  Ick.  AND when you realize that you are not in fact $540 million dollars richer, as you had intended to be when you returned to work on Monday, well it’s just that extra punch in the stomach. 

BUT a delicious Sunday dinner can make all the difference in the world, and let me tell you, this short rib recipe I found on Eat Yourself Skinny did NOT disappoint.  Ironically though, it’s not exactly a skinny recipe haha.  Leave it to me to go to a healthy blog and find the one non-good for you recipe they have.  But I figured a) it’s the last night of the weekend and b) we didn’t win the lottery, so Dave and I deserve a special treat 🙂

So here it is kids – Slow-Cooked Short Ribs – a meal that takes 8-9 hours to be ready, but is worth the wait, so much so that Dave had seconds! He never does that! It’s got a little bite to it, but it’s sweet at the same time – paired with Garlic Mashed potatoes and grilled asparagus, I don’t mind the food coma feeling this Monday morning.  The only part I left out was the Worcestershire sauce.  You know when you imagine something in your cabinet and then you go to get it and it’s not there? Yeah, that was the W. sauce for me – still amazing flavor though, and I’m sure the W. sauce would enhance it even more.

Enjoy! 

Slow Cooked Short Ribs
INGREDIENTS
 
 
 4 pounds beef short ribs (taste better bone in)
 
1 large onion, chopped
 
1 1/2 cups beef broth
 
3/4 cup red wine vinegar
 
3/4 packed brown sugar
 
1/2 cup chili sauce (I used the Garlic flavored kind)
 
1/3 cup ketchup
 
1/3 cup Worcestershire sauce
 
5 cloves garlic, minced
 
1 1/2 tsp. chili powder
 
2 Tbsp. cornstarch (for thickening)
 
1/4 cup BBQ sauce of your choice
 
Salt and pepper to taste
 
1)  Start by trimming most of the fat off of the short ribs and season with salt and pepper.

Lookin’ a little chunky short ribs

I wish I could do this to my thighs

Lookin’ good short ribs! You guys been workin’ out?

 
2)  Add all ingredients together in a large mixing bowl, except short ribs.
 
 
3) Arrange short ribs in the slow cooker and pour the mixture of ingredients over the short ribs. 
 
 
4)  Set slow cooker on a low setting for about 8 to 9 hours.

tick toc

 5) You waited this long, now go eat!!!!
 
 
 
 
 
 
 
 


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