03.12.10
Posted in meats
at 8:24 pm
Pot roast seems to be one of my families favorite meals I have tried several different recipes and have come up with a few that I am going to share with you. I hope ya’ll give them a try and let me know what ya’ll think. I love hearing all your comments so please keep them coming.
Pot Roast with Vegetables:
1 (3 to 4 pound) beef chuck roast, trimmed of excess fat
Kosher salt and freshly ground black pepper
3 tablespoons olive oil
1 can crushed tomatoes
1 cup Beef Broth
2 yellow onion, halved
2 garlic cloves, chopped
1bag baby carrots
2 celery stalks, sliced
1 cup button mushrooms, stems removed and sliced in half
2 sprigs fresh rosemary
2 bay leaves
Season all sides of the beef with a fair amount of salt and pepper. In a large Dutch oven or other heavy pot that has a tight cover; heat 2 tablespoons of the oil over moderately high heat. Brown the meat on all sides (at least 8 to 10 minutes each side), taking the time to get a nice crust on the outside. Pour in the tomatoes and the broth. Scatter the vegetables and herbs around the pot roast, season with salt and pepper; and drizzle with the remaining tablespoon of oil. Cover the pot and reduce the heat to low. Braise for about 3 to 4 hours, basting every 30 minutes with the pan juices, until the beef is fork tender.
Slice the pot roast and arrange on platter surrounded by the vegetables. Serve with the pot juices.
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Posted in meats
at 7:52 pm
St. Patrick’s Day is celebrated on March 17, this is his religious feast day and the anniversary of his death in the fifth century. The Irish have observed this day as a religious holiday for over a thousand years. On St. Patrick’s Day, which falls during the Catholic season of Lent, Irish families traditionally attend church in the morning and celebrate in the afternoon. Lenten prohibitions against the eating of meat were waived and people would dance, drink and feast—on the traditional meal ,which was not corned beef and cabbage but was Irish bacon and cabbage.
Wearing of the Green Goes World Wide
In modern-day Ireland, St. Patrick’s Day has traditionally been a religious occasion. In fact, up until the 1970s, Irish laws required all pubs be closed on March 17. Beginning in 1995, however, the Irish government began a national campaign to use St. Patrick’s Day as an opportunity to drive tourism and showcase Ireland to the rest of the world. That year, close to one million people took part in Ireland ‘s St. Patrick’s Festival in Dublin, a multi-day celebration featuring parades, concerts, outdoor theater productions and fireworks shows.
So Why wear Green well …
…….you’ll get pinched if you don’t! School children started this tradition. Green is also the color of spring, the shamrock, and is connected with hope and nature. Historically, green has been a color used in the flags several of the revolutionary groups in Ireland and that is why it appears in the official tri-color country flag, adopted in 1919.
In addition to that, Ireland is often called the “Emerald Isle” due to the lush natural greenery found on the island.
This is my recipe for Corned Beef and Cabbage. I hope ya’ll like it and give it a try and let me know what ya’ll think. I do not use the spice packet but you may use it if you wish. I included it in my recipe.
St.Patrick’s Day Corned Beef and Cabbage:
3 pounds corned beef brisket with spice packet
10 small red potatoes
5 carrots, peeled and sliced
1 large head cabbage, cut into small wedges
1or 2 bay leaves
Place corned beef in large pot or Dutch oven and cover with water. Add the spice packet that came with the corned beef and the bay leafs. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender.
Add whole potatoes and carrots, and cook until the vegetables are almost tender. Add cabbage and cook for 15 more minutes. Remove meat and let rest 15 minutes.
Place vegetables in a bowl and cover. Add as much broth (cooking liquid reserved in the Dutch oven ) as you want. Slice meat across the grain.
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08.12.09
Posted in meats
at 12:58 am
With the approach of August I hate cooking in the house but it is also to hot to grill most days. So I crock pot it a lot from now till spring just to make my life easier. I decided to share a few more of my favorite crock pot recipes with you. I hope ya’ll really enjoy them as much as we do. Let me hear what ya’ll think.
Beef Short Ribs With Baby Carrots:
2 pounds beef short ribs
2 cups beef broth
1 large onion sliced
flour to coat ribs
salt and pepper to taste
1 pound washed and peeled baby carrots
2 gloves garlic minced
2 tablespoons olive oil
Dredge the ribs in the flour, shake of excess flour. let rest five minutes. brown all all sides in a frying pan with 2 tablespoons olive oil.
Place a layer of onions in the crock pot,then the baby carrots. Add the ribs. Place remaining onions on top of the ribs. Add the broth, place lid on the crock pot. Cook on low for 8 to 10 hours or on high for 4 to 5 hours.
I usually serve mine with Jasmine Rice and gravy. I also serve a nice salad and rolls.
Hope to see ya’ll soon.
Patti
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