Tag - beef

Slow Cooker Chili

This recipe was Jason’s meaty chili from dinner last weekend. He absolutely loved it and my favorite part of it was how easy it was to make. I used vegetables and beef we got at the weekly farmers market in Jack London Square in Oakland. That market is on the smaller side, but they had all the fresh produce we needed and the ground beef came from Casa Rosa Farms.

Slow Cooker Chili
1 Tablespoon olive oil
2 lbs ground beef
1 medium yellow onion, diced
4 cloves of garlic, minced
1 medium green bell pepper, diced
1 medium green bell pepper, diced
3-4 stalks celery, diced
1 can (15-ounce) red kidney beans
1 can (15-ounce) cannelloni beans
1 (24-ounce) can diced tomatoes
1 (10-ounce) can of tomato puree
1 (4-ounce) can of chopped green chiles
2 chipotle chilis in adobo sauce, plus Tablespoon of sauce
1 Tablespoon ground cumin
1 Tablespoon chili powder
1 teaspoon oregano
1 teaspoon parlsey
1 teaspoon salt
1 teaspoon black pepper
Shredded cheese, tortilla chips, scallion pancakes, and sour cream

DSC_0026

DSC_0039

DSC_0055

1. Place beef, onion, and garlic in a skillet over medium heat and cook until brown. Drain half of the grease.DSC_0068

DSC_0088

2. Put beef on the bottom of the slow cooker and top with peppers, celery, beans,  diced tomatoes, tomato puree, chiles, chipotle chilis, and spices. Mix until combined.

DSC_0100

DSC_0139

DSC_0125

3. Cover and cook on HIGH for four hours.

DSC_0377  DSC_0364

Beef, Beer, and Root Vegetables

I’m going to be busy this week with interviews and informational meetings. I made a stew for Jason to eat over the next few nights and it should make for scrumptious leftovers.

Beef and Root Vegetable Stew
3 tablespoons olive oil
1 tablespoon butter
2 lbs beef stew meat
3 cloves garlic, minced
1 medium onion, diced
1 bottle dark beer
4 cups beef broth
1 tablespoon Worcestershire sauce
3 tablespoons tomato paste
1 1/2 teaspoons sugar
1/2 teaspoon paprika
1/2 teaspoon kosher salt
Freshly ground black pepper
4 carrots, sliced
4 parsnips, sliced
4 turnips, diced
1 celery root, diced
2 tablespoons flour
Minced fresh parsley

DSC_0076

1. Heat oil and butter in pan and brown the beef. Remove the beef and liquid from pan.
DSC_0129 2. Put garlic and onions in pan until softened. Pour in the beer, beef broth, Worcestershire sauce, tomato paste, sugar, paprika, salt, and pepper.
3. Return the beef to the pan and simmer on low heat until very tender, 1 1/2 to 2 hours.
DSC_0142 4. Add the carrots, parsnips, turnips, and celery root and simmer until the vegetables are tender and the liquid is reduced, about 30 minutes.DSC_0083

DSC_00965. If the stew is too liquidy, remove a cup of liquid and stir in the flour. Add the flour mixture back into the pan and stir. Simmer for 10 more minutes.
6. To finish, add parsley and stir through stew.
DSC_0161

Celebratory BBQ Dinner

Jason had a great day at work today. He received some excellent news that is a reward for all of the hard work he puts in year round. I decided to make a nice dinner for him to come home to. It consisted of Slow Cooker BBQ Brisket, Sautéed Kale, Cole Slaw, and Baked Beans.

Slow Cooker BBQ Brisket
(Recipe inspiration from chow.com)
Brisket Sauce:
1 ½ cups ketchup
½ cup dark brown sugar
½ cup water
½  medium yellow onion, finely chopped
½ cup bbq sauce
3 tablespoons apple cider vinegar
2 tablespoons Worcestershire sauce
1 teaspoon chipotle powder
1 teaspoon garlic powder
1 teaspoon black pepper
 
Brisket Rub:
1 tablespoon thyme
1 tablespoon paprika
2 teaspoons ground black pepper
2 teaspoons salt
1 teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon cayenne pepper
½ teaspoon ground cumin
3 lb beef brisket, trimmed of fat

  1. Pour all sauce ingredients into slow cooker.
  2. Combine brisket rub ingredients in a bowl. Rub mixture all over brisket.
  3. Place beef on top of sauce in slow cooker. Cook on LOW for 7 hours, or until tender.

DSC_0025(Brisket in slow cooker after approximately five hours)

Sautéed Kale
(Recipe inspiration from Bobby Flay)
1 ½ lbs kale, stems removed, leaves coarsely chopped
3 tablespoons olive oil
3 cloves garlic, sliced thinly
red pepper flakes
½ cup (choice) stock
salt and pepper

  1. Heat oil in large wok over medium heat. Add garlic and red pepper flakes and cook until soft but not browned.
  2. Add kale and stock, raise head to high heat. Toss the kale to spread oil and stock throughout. Cover and cook for approximately 5 minutes.
  3. Remove cover and cook until all liquid is gone.
  4. Season with salt and pepper.

DSC_0015 (Kale in wok right after cover was removed.)

Cole Slaw
(Recipe credit to food.com)
1 (16 oz) bag of coleslaw mix
⅔ cup mayonnaise
¼ cup sugar
3 tablespoons milk
2 tablespoons apple cider vinegar
½ teaspoon salt
¼ teaspoon pepper

  1. Combine all ingredients except coleslaw mix in a bowl.
  2. Add the mix and toss. Cover and refrigerate for several hours before serving cold.

DSC_0968(Slaw ready to marinate in the fridge.)

Baked Beans
(Recipe inspiration from Paula Deen)
2 16-oz cans, navy beans, drained
1 large onion, finely diced
3 tablespoons yellow mustard
½ cup ketchup
¼ cup maple syrup
¼ cup light brown sugar
2 tablespoons molasses
2 teaspoons salt
¼ teaspoon black pepper
1 tablespoon Worcestershire sauce
1 tablespoon lemon juice
*OPTIONAL: ½ lb. bacon strips, cut into ½ inch strips* 

  1. In an oven safe casserole dish, mix beans, mustard, ketchup, maple syrup, brown sugar, molasses, salt, pepper, Worcestershire sauce, and lemon juice.
  2. *OPTIONAL: Cover with bacon strips.*
  3. Cover and cook in 350 degree oven for 45 minutes.
  4. Uncover, stir, and cook for another 15 minutes.

*For our dishes, I split the recipe in two and put ¼ lb. of bacon on Jason’s dish. Use the full ½ lb. if everyone eats it!*

DSC_0943(Ingredients lined up for beans.)

DSC_0009(After the beans were uncovered, about to go back into the oven)