Posts Tagged ‘Beef’

  • 2 pounds Beef, cubed
  • Adam’s Reserve Peppercorn & Garlic Rub
  • 4 tablespoons Olive Oil
  • 1 cup each: Onion, Celery and Carrot, diced and chopped
  • 1 container Central Market Organics Chicken Broth
  • 1 can Fire Roasted Tomatoes with Garlic
  • 1 can Kidney Beans
  • 1 jar Green Valley Ranch Moroccan Sauce


 

 

 

 

 

 

 

Place Olive Oil in Dutch oven or heavy pot over medium high heat, season Beef with Peppercorn & Garlic Rub and add to hot oil, brown all sides

When browned, add Chopped Vegetables and sauté for 10 minutes

 

 

 

 

 

 

Stir in broth, tomatoes, beans and Moroccan Sauce, bring to a boil, reduce heat and simmer over medium high heat for 30 – 45 minutes, stirring occasionally

 

 

 

 

 

 

Serve with crusty bread

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  • 2 pounds Roast, cubed
  • 1 container Central Market Organics Beef Broth
  • 1 jar Texas on the Plate Soppin’ Sauce
  • 2 cups Bodacious Red Wine
  • 1 bag Pearl Onions
  • 1 – 16 ounce bag Carrot Chips
  • 1 – 10 ounce bag Baby Bella Mushrooms, sliced

Heat 1/2 cup Olive Oil in Dutch oven or heavy pot over high heat, sear Beef Cubes

Add Bodacious Red Wine and bring to boil, boil for 8 minutes

Add Broth, Soppin’ Sauce, Onions, Carrots and Mushrooms

Bring back to a boil, reduce heat and simmer for 45 minutes

Place in serving dishes

  • 3 – 4 pounds Ribs, pork or beef (I like pork best!)
  • 1 jar Texas on the Plate Bodacious Soppin’ Sauce
  • 1/2 jar Adam’s Reserve Asian Spice
  • Adam’s Reserve Red Chile Flakes
  • 1 bunch Green Onions, sliced

In a large bowl, season Ribs with Asian Spice, turning to coat all sides

Pour Soppin’ Sauce over and mix well, let sit for 20 minutes or overnight is fine

Place Ribs on foil covered baking sheet and bake in 50 degree oven for one hour, baste with remaining Sauce Mixture after 30 minutes

Remove from oven and place on serving platter, pour any remaining juices over Ribs.

Sprinkle to taste with Red Chile Flakes and garnish with Green Onion Slices

  • 1 jar Global Palate Thai Panang Curry Sauce
  • 4 tablespoons Ottavio Olive Oil
  • 1 pound Natural Beef, thinly sliced and cut into strips
  • 1 bunch Green Onion, chopped
  • 1 – 10 ounce bag Baby Bella Mushrooms, slice
  • 1 bunch Basil, thinly sliced

Heat Olive Oil in heavy skillet over medium high heat, add Mushrooms and Beef, saute for 4 minutes.

Add Curry Sauce, stir to incorporate and bring to a boil, reduce heat and simmer for 20 minutes.

Add Green Onion and 1/2 the Basil, simmer for 3 more minutes.

Serve with Gluten Free Rice and Garnish with remaining Basil.

  • 3 pound Chuck Roast
  • 3 tablespoons Olive Oil
  • 3 tablespoons Adam’s Reserve Peppercorn & Garlic Rub
  • 3 sprigs Fresh Rosemary
  • 1 – 7 ounce container Chopped Celery and Onions
  • 1 can diced Fire Roasted Tomatoes
  • 1 – 10 ounce bag sliced Baby Bella Mushrooms
  • 1 – 16 ounce bag Baby Carrots
  • 1 bottle Cookwell & Company Garlic and Molasses Marinade

 

 

 

 

 

Preheat oven to 350 degrees.  Place Dutch oven over medium high heat and add Olive Oil, meanwhile season Chuck Roast with Rub on all sides.

 

 

 

 

 

 

Place Roast in Pot and sear all sides.

 

 

 

 

 

 

Add Rosemary, Onions/Celery, Tomatoes, Carrots and Mushrooms.

 

 

 

 

 

 

Pour Marinade over Roast and cover.

 

 

 

 

 

 

Place in oven for 2 1/2 hours or until roast reaches 200 degrees internal temperature

 

 

 

 

 

 

 

 

Serve with Crusty Artisan Bread and Crisp Salad.

  • 2 pounds Natural Chuck Roast or 2 pounds cubed lamb
  • Ottavio Olive Oil
  • 1 container Central Market Organics Vegetable Broth
  • 2 Adam’s Reserve Bay Leaf
  • 1/2 jar Adam’s Reserve Peppercorn & Garlic Sear N’ Crust Rub
  • 1 bottle stout or porter beer, such as Guinness
  • 1 jar Texas on the Plate Soppin’ Sauce
  • 1 – 16 ounce bag frozen pearl onions
  • 1.5 pound bag Baby Potatoes
  • 1 – 16 ounce bag Carrot Chips

Cut Roast or Lamb into desired chunks and coat with olive oil and then season with Adam’s Reserve Peppercorn & Garlic Seasoning;

Meanwhile heat Dutch oven or large heavy pot over medium high heat with enough olive oil to generously coat bottom of pan.  Place meat chunks in pan and sear all sides,

Add broth, Bay leaves and beer, bring to a boil; add Soppin’ Sauce, onions, potatoes and carrots, return to a boil and reduce heat to medium.

Simmer with lid on until meat and potatoes are tender. If stew is too thin thicken with 2 ounces instant mashed potatoes added directly to pot.

Serve with Father O’Leary’s Bock and Brown Sugar Spoon Bread! Yummy!

  • 2 pounds Natural Chuck Roast
  • Ottavio Olive Oil
  • 1 container Central Market Organics Beef Broth
  • 2 Adam’s Reserve Bay Leaf
  • 1/2 jar Adam’s Reserve Peppercorn & Garlic Sear N’ Crust Rub
  • 1 bottle Rahr & Sons Ugly Pug Black Larger
  • 1 jar Texas on the Plate Soppin’ Sauce
  • 1 – 16 ounce bag frozen pearl onions
  • 1.5 pound bag Baby Dutch Yellow Potatoes
  • 1 – 16 ounce bag Carrot Chips

Cut Roast into desired chunks and coat with olive oil and then season with Adam’s Reserve Peppercorn & Garlic Seasoning;

Meanwhile heat Dutch oven or large heavy pot over medium high heat with enough olive oil to generously coat bottom of pan.  Place meat chunks in pan and sear all sides,

Add broth, Bay leaves and beer, bring to a boil; add Soppin’ Sauce, onions, potatoes and carrots, return to a boil and reduce heat to medium.

Simmer with lid on until meat and potatoes are tender. If stew is too thin thicken with 2 ounces instant mashed potatoes added directly to pot.

Serve with salad and crusty bread! Yummy!