Beef dishes
Slow Cooker Beef Short Ribs
Slow Cooker Beef Short Ribs
Slow Cooker Beef Short Ribs
Meatballs
Slow Cooker Beef Short Ribs
Slow Cooker Beef Short Ribs
Mexican stuffed peppers
Slow Cooker Beef Short Ribs
Mexican stuffed peppers
Slow cooker beef Short ribs RECIPE
INGREDIENTS
- 4 pounds boneless or bone-in beef short ribs (about 8)
- 1 tsp salt
- 1 tsp pepper
- 3 cups beef broth
- 1/4 cup Worcestershire sauce
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 sprig fresh rosemary
INSTRUCTIONS
- Season the short ribs with salt and pepper. Heat a large skillet over high heat. Sear the short ribs on each of the 4 sides for about 60 seconds per side.
- Pour the beef broth, Worcestershire sauce, garlic powder and onion powder into a slow cooker and stir together.
- Place the short ribs into the liquid in the slow cooker.
- Place a rosemary sprig on top of the meat and put the lid on. Cook on low for 6-8 hours, until meat is tender.
Meatballs RECIPE
INGREDIENTS
- Extra Virgin Oil Olive
- 1 large onion, diced
- salt
- 2 cloves garlic, minced
- pinch crushed red pepper
- 1/2 pound ground beef
- 1/2 pound ground veal
- 1/2 pound ground pork
- 2 large eggs
- 1 cup grated Parmigiano
- 1/4 cup finely chopped parsley
- 1 cup breadcrumbs
- 1/2 cup water
INSTRUCTIONS
- Coat a large saute' pan with olive oil, add onions and bring to a medium high heat. Season the onions generously with salt and cook for about 5 to 7 minutes. The onions should be very soft and aromatic but have no color.
- Add garlic and the crushed red pepper and saute' for another 1 to 2 minutes. Turn off heat and allow to cool.
- In a large bowl combine the meats, eggs, Parmigiano, parsley and breadcrumbs. It works well to squish with your hands.
- Add the onions and season generously with salt and squish some more. Add the water and do one final really good squish. The mixture should be quit wet.
- Preheat oven to 350 degrees.
- Shape the meat into desired size balls.
- Coat a large saute' pan with olive oil and bring to a medium high heat. Brown the meatballs on all sides.
- Place them on a cookie sheet and bake them in the preheated oven for about 20 minutes or until the meatballs are cooked all the way through.
Mexican Stuffed Peppers
INGREDIENTS
- 4 bell peppers
- 1 pound lean ground beef
- 1 small onion, chopped
- 3 cloves garlic, minced
- 2 tsp chili powder
- 1/2 tsp cumin
- 1/2 cup corn
- 1 can diced tomatoes with peppers such as Rotel
- 1 can (10oz) enchilada sauce, divided
- 2 cups cooked rice or cauliflower rice
- 2 cups cheddar cheese (I use a Mexican blend)
- 1 tsp salt (additional for sprinkling peppers)
INSTRUCTIONS
- Preheat oven to 375 degrees. Wash and seed bell peppers and cut in half from top to bottom. Place in a greased 9x13 baking dish and sprinkle with salt, set aside.
- Brown ground beef, onion, and garlic. Drain any fat. Stir in chili powder, cumin, salt, diced tomatoes, 2/3 cup of the enchilada sauce. Let simmer 2-3 minutes, remove from heat and stir in cooked rice.
- Divide beef mixture into the pepper halves. I put only half and add a layer of cheese and then add the rest of the beef mixture. Top with the remaining enchilada sauce and cheese.
- Bake uncovered for 30-35 minutes or until peppers are cooked and cheese is melted.
- Top with your favorite taco toppings and serve.