flank steak

 375 deg oven

s and p steak

in oven safe pan on high heat

sear 2 min each side

transfer over 12-15 min

Beef Barley soup

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Beef Barley Soup

Serves Serves 8    

Ingredients

• 2 pounds stew meat (nicely marbled beef chunks)
• salt and pepper
• 2 tablespoons oil
• 10 cups water
• 3 mounded tablespoons good quality beef base*
• 3 stalks celery (about 2 cups), chopped
• 2 onions, chopped
• 5 cloves garlic, minced
• 1 large potato, peeled and shredded, about 2 cups
• 3-4 large carrots, peeled and shredded, about 2 cups
• 1 cup pearl barley*** rinsed

Instructions

1. Generously salt and pepper the beef. In a large stockpot, heat the oil over medium-high heat.
2. When it is very hot, add about 1/3 of the meat. Brown for about 1-2 minutes, then turn to brown the other side. Remove to a plate when it is browned on all sides.
3. Repeat with remaining meat in 2 more batches. (If you add it all at once it will steam the meat instead of browning it--not what you want.)
4. When all the meat is browned, add all the meat back to the pot with 10 cups of water. Add 3 healthy tablespoons beef stock concentrate.
5. Add the chopped celery, onions, and garlic. Bring to a boil, then turn the heat to medium-low. Simmer for about 2 hours with the lid on.
6. When the meat is tender and you can break it apart easily with a wooden spoon, add the shredded potato and carrots. Bring to a boil, then continue to simmer on low for another 30-45 minutes, or until the carrots are tender.
7. Add 1 cup of barley. Bring to a boil, then reduce to low. Cook for another half hour, or until barley is tender and the soup tastes...like home.

Slow cooker instructions:

1. In a large pan, brown the meat according to the instructions. Remove the browned meat to a large crockpot.
2. Add 2 cups of the water to the pan and bring to a boil. Stir up all the browned bits. Add this and the remaining 8 cups of water to the crock pot.
3. Add the beef base, celery, onions, and garlic to the slow cooker and stir.
4. Cook on low for about 6 hours. Add the potatoes and carrots and cook for another hour.
5. Add the barley and simmer for another hour or so, until it is tender.

Recipe Notes

*I suggest Better than Bouillon Beef Base.

The simmer times on this soup are pretty rough. I let mine simmer all morning because I was feeling a lazy-soup-day. The best kind of day for October.

If your meat is not marbled well, you might want to add a bit of worcestershire sauce toward the end, to boost the flavor.

If your soup has boiled down to become more stew-like, simply add more water and beef base.

** I've had some questions about the green garnish I used for these photos. It's basil, but that's just what was growing in my garden when I made this. No garnish is necessary, but I would recommend parsley or chives if you want a fresh kick.

***UPDATE December 2016: I just made this over Christmas for my family in the crock pot using QUICK barley. I used the same amount. I left it in for maybe 15-30 minutes, but check the package instructions. You could do this on stove top too!

Source: This one is from Nana, Kris' mom.

All images and text © The Food Charlatan

beef with broccoli

Prep Time:10 min Cook Time:5 hr

Serves 6

Ingredients

• 2 lbs. sirloin steak or boneless beef chuck roast, sliced thin
• 1 cup beef broth
• 1/2 cup low sodium soy sauce
• 1/4 cup brown sugar
• 1 Tablespoon sesame oil
• 3 garlic cloves, minced
• 4 Tablespoons cornstarch
• 4 Tablespoons water
• 1 (12 oz.) bag frozen broccoli florets
• White rice, cooked

Instructions

• In the insert of the crockpot, whisk together beef broth, soy sauce, brown sugar, sesame oil, and garlic.
• Place slices of beef in the liquid and toss to coat. Cover with lid and cook on low heat for 5 hours.
• When done, whisk together cornstarch and water in small bowl. Pour into crock pot and stir to mix well. Add the frozen broccoli over the beef and sauce. Gently stir to combine. Cover with lid and cook 30 minutes to cook broccoli and thicken sauce.
• Serve over warm white rice. Enjoy!

life in the lofthouse https://life-in-the-lofthouse.com/

ponzu marinade

• 1/4 cup Kikkoman Ponzu sauce
• 1/2 teaspoon ginger powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon brown sugar
• 2 pounds chicken thighs

mapo tofu

Here's the MaPo Tofu recipe.  I substitute the hot bean paste with sweet chili sauce instead to make it milder.

1 pkg Firm bean curd

Flavor mix:
           1 T chopped green onion
           1 chopped tsp of each: garlic clove, ginger root

2 oz ground pork

Sauce mix:
1 T hot bean paste
1 T cooking wine
 1 1/2 T soy sauce
1 c water, 1/2 tsp salt

Thickening -- mix together
1 1/2 tsp cornstarch
1 T water

1 T fresh garlic or green onion

1) Cut bean curd into 1/2in cubes
2) Heat wok with 3T oil.  Stirfry the Flavor Mix until fragrant; add pork and hot bean paste. Add Sauce Mix and bean curd. Bring to boil and turn heat to low; cook for 3 min.
3) Add Thickening mix and stir.  Sprinkle with garlic or green onion and serve.


Ginger
1 t garlic
1 T sesame oil
Saute meat

sauce
2 T miso
2 T soy
1 T sake
1 T sugar
1 T cornstarch
1 c water

lemon steak

2 lb beef (can use a tougher cut or flank)
1 t grated lemon peel
1/2 c lemon juice

1/3 c oil
1 clove garlic grated
2 T sliced green onion
4 t sugar
1.5 t salt
1/8 t pepper
1 t worcestershire
1 t mustard (dijon)

marinate beef overnight
grill/broil meat
boil marinade 1 min and serve as sauce.

Korean beef slow cooker

--package of beef short ribs (or pork!) 2 lb chuck roast cut in cubes or not. 

--1 cup soy sauce (La Choy and Tamari Wheat-Free are gluten free)

--1 cup brown sugar

--5 whole jalapeno peppers (Stefania used 10. Use what you think is appropriate for your family.)

--1/2 cup water

The Directions.

I plopped frozen solid beef ribs into the crockpot. Can sear

I then put the soy sauce, water and brown sugar on top, and threw in the WHOLE (don't cut them!) jalapenos on top.

If ribs frozen, Cook on high for an hour, then used a wooden spoon to smash them down further into the crock. Then I cooked on low for another 8 hours.

If you are out of the house all day, cook on low. When you get home, turn the ribs over so the other side gets fully saturated 

Crock pot Korean taco

Printer Friendly Recipe
3 pound chuck roast
3/4 cup soy sauce
2/3 cup packed brown sugar
5 cloves garlic
1 1/2 inch piece of fresh ginger, peeled
3 tablespoons rice vinegar
1 tablespoons dark sesame oil
1 teaspoon crushed red pepper flakes

Cucumber Slaw
1/2 hot house cucumber (the long skinny ones)
2 teaspoons rice vinegar
1/2 teaspoon sugar
pinch of salt
crushed red pepper flakes to taste

To serve:
flour tortillas
fresh cilantro
Siracha

Directions:
In the bowl of a small food processor, pulse the garlic and ginger until finely chopped.

Place the chuck roast in the bottom of a crock pot. In a small bowl, whisk together all the ingredients for the cooking liquid. Pour over the roast.

Set the crock pot to low and cook 8-10 hours. When ready to serve, remove the roast, and shred into bite-sized pieces.

Skim the fat off the top of the cooking liquid. Pour some of the liquid over the shredded meat and serve.

For the cucumber slaw, slice the cucumber as thinly as possible, using a mandoline if you have one. In a medium bowl, whisk together the vinegar, sugar, salt, and red pepper flakes. Toss the cucumbers in the mixture and refrigerate overnight.

To serve, warm the tortillas and fill with the shredded meat, and top with cucumbers, cilantro, and Siracha to taste.

creamy pot roast 10

2 cans cream of celery soup
4 t beef boullion (if using cubes, chop up 4 cubes)
8 t dried onion flakes or 1/2 small onion diced teeny
1 t onion powder
1/4 t pepper
at least 3lb chuck roast
s + p
garlic powder if you like

1. season meat, sear in skillet
2. mix all other ingredients in crock pot
3. put seared meat in crock.  cook on low 10 hours

balsamic pot roast

Balsamic and Onion Pot Roast in the Crockpot

(Makes about 6 servings, recipe created by Kalyn.)

I used a standard 3 1/2 quart Crockpot for this recipe.

3-4 pound boneless chuck roast
1-2 T steak rub (I used Szeged Steak Rub.)
black pepper to taste
1-2 T olive oil (depends on your pan)
1/4 cup water to deglaze pan
2-3 large onions, peeled and thickly sliced
1 cup beef stock, reduced to 1/2 cup (can use a can of beef broth, but be sure to reduce it)
1/2 cup balsamic vinegar (I used Fini Balsamic Vinegar)
1/2 cup tomato sauce (You can substitute one can diced tomatoes, drained well. I might puree the tomatoes.)

Trim as much fat as you can from roast, and cut if necessary to fit into Crockpot. Rub meat well with steak seasoning and black pepper. Heat heavy pan with small amount of olive oil and brown roast well on both sides. This will take a few minutes; don't rush the browning step.

While roast browns put 1 cup beef stock in saucepan, bring to a boil and cook until reduced to 1/2 cup, then let cool slightly and mix in balsamic vinegar and tomato sauce. Peel onions and cut into thick slices. Deglaze pan with 1/4 cup water and add to sauce mixture.

(You can stop at this point and refrigerate browned roast, cut onions and mixed sauce ingredients and then put them in the Crockpot when you go to work in the morning. Don't refrigerate them in the crockery liner. Having the meat start out cold will add several hours to the cooking time, which will be good if you're cooking it all day while you're away.)

Place onions in bottom of Crockpot. Put meat on top of onions and pour beef stock mixture over. Set Crockpot to low and cook 6-8 hours, until beef is tender. The meat might be partly submerged in liquid after this much time. (If I am home, I might turn the meat once or twice.

Remove meat from crockpot and cover with foil to keep warm. Drain liquid from Crockpot and remove as much of the fat as you can with fat separator or skimmer. Cook down liquid by about 1/3, and serve sauce with meat and onions.

Note: If I wasn't making this for phase one, I might put some carrots in the bottom of the crockpot with the onions.

nstructions:

Trim as much fat as you can from roast, and cut if necessary to fit into Crockpot. Rub meat well with steak seasoning and black pepper. Heat heavy pan with small amount of olive oil and brown roast well on both sides. This will take a few minutes; don't rush the browning step.

While roast browns put 1 cup beef stock in saucepan, bring to a boil and cook until reduced to 1/2 cup, then let cool slightly and mix in balsamic vinegar and tomato sauce. Peel onions and cut into thick slices. Deglaze pan with 1/4 cup water and add to sauce mixture.

(You can stop at this point and refrigerate browned roast, cut onions and mixed sauce ingredients and then put them in the Crockpot when you go to work in the morning. Don't refrigerate them in the crockery liner. Having the meat start out cold will add several hours to the cooking time, which will be good if you're cooking it all day while you're away.)

Place onions in bottom of Crockpot. Put meat on top of onions and pour beef stock mixture over. Set Crockpot to low and cook 6-8 hours, until beef is tender. The meat might be partly submerged in liquid after this much time. (If I am home, I might turn the meat once or twice.

Remove meat from crockpot and cover with foil to keep warm. Drain liquid from Crockpot and remove as much of the fat as you can with fat separator or skimmer. Cook down liquid by about 1/3, and serve sauce with meat and onions.

Note: If I wasn't making this for phase one, I might put some carrots in the bottom of the crockpot with the onions.

- See more at: http://www.kalynskitchen.com/2007/01/how-to-make-pot-roast-in-crockpot.html#sthash.PEO55Re6.dpuf

Balsamic and Onion Pot Roast in the Crockpot
(Makes about 6 servings, recipe created by Kalyn.)

I used a standard 3 1/2 quart Crockpot for this recipe.

Ingredients:
3-4 pound boneless chuck roast
1-2 T steak rub (I used Szeged Steak Rub.)
black pepper to taste
1-2 T olive oil (depends on your pan)
1/4 cup water to deglaze pan
2-3 large onions, peeled and thickly sliced
1 cup beef stock, reduced to 1/2 cup (can use a can of beef broth, but be sure to reduce it)
1/2 cup balsamic vinegar (I used Fini Balsamic Vinegar)
1/2 cup tomato sauce (You can substitute one can diced tomatoes, drained well. I might puree the tomatoes.) - See more at: http://www.kalynskitchen.com/2007/01/how-to-make-pot-roast-in-crockpot.html#sthash.PEO55Re6.dpuf

sloppy joe

1 lb ground beef
1/2 c chopped onion
1 c ketchup
1 T white vinegar
1 T lemon juice
1 T worcesterhshire
1 t dijon mustard
1 t paprika
1 T dark brown sugar

brown meat and onions
add rest
cook 30 min

meatballs

1 lb ground meatloaf mix

1 egg 

1/4 cup milk 

1/2 cup breadcrumbs 

1/2 teaspoon salt 

1 teaspoon oregano 

1 tablespoon fresh parsley 

1/2 teaspoon garlic powder 

1/2 teaspoon fresh ground pepper 

1/4 cup grated parmesan cheese 

 

1 Mix all ingredients in a large bowl by hand. 

 2 Use your bare hands for best results. 

3 Roll meatballs to about the size of a golf ball. 

4 Drop raw meatballs into large (I use a stock pot) pot of sauce. 

5  Simmer for about 3 hours.

roman stew

2 lbs top round - cubed
1/2 c seasoned flour
1 T olive oil
6 oz chopped bacon
1 medium onion- chopped
2 cloves garlic
2 stalks celery - sliced
1 T marjoram
1 c red wine
1/2 c beef stock
2 T tomato sauce

1- dredge meat in flour, brown in olive oil
2- cook bacon
3- use fat to saute vegetables
4- add meat and remaining ingredients (sans tomato sauce)
5- simmer 30-40 min to 1 hour with no lid
6- after meat is tender, add tomato sauce and simmer additional 30-40 min

notes: i generally don't have tomato sauce and use marinara or tomato soup concentrate

lemon shishkabob

2 lb beef (round, sirloin, filet)
1 c - .5 c olive oil
.25 c wine vinegar
.25 c lemon juice
1 clove garlic
.5 t thyme
1 bay leaf
1 t salt
.5 t pepper

with onios, bell peppers, mushrooms and squash


marinate meat overnight
alternate vegetables and meat on skewers
grill

Oxtail soup

Brown meat
Boil meat in big pot, skim far
Simmer 4 - 5 hours, covered

Add wakame
dashi
soy sauce
vinegar
white pepper

Bulgogi

2 lb beef sliced thin (rump roast/sirloin tip/ round roast)
1 clove garlic crushed
1/3 c sugar
1/3 c soy sauce
1/4 t white pepper
1 T sesame oil
sesame seeds

If meat is tough, sprinkle sugar between pieces

Saigon Noodles

4 T light soy sauce
2 T oyster sauce
1 T vietnamese fish sauce
2 T lime juice (1 lime)

1. Marinate meat
2. Cook meat and use juices to saute vegetables
3. Serve over noodles

Teriyaki sauce

ONE
1/4 c soy sauce
3 T dark brown sugar
1.5 T rice wine vinegar
1 T ginger
1/4 t crushed red pepper
1 garlic clove (crushed)
1.5 t corn starch + 1.5 t water in slurry

1. Combine first 6 ingredients in saucepan over M-H. Bring to boil and cook 2 min
2. Add slurry and boil for 1 min.

TWO
sugar
soy sauce
sesame oil
parsley
red pepper
garlic