Category:

Beef

This Italian beef has been a favorite in my family for years and years. The original recipe, although delicious, is LOADED with gluten, so I’ve adapted this recipe to make it gluten free while still keeping all the flavor of the classic. 

Serve this tender shredded beef piled high in your favorite gluten free roll. I used Schar baguettes and they worked beautifully!

Italian Beef

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Prep Time: 10 minutes
Cook Time: 10 hours
Total Time: 10 hours 10 minutes
Course: main
Cuisine: American
Servings: 4
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Ingredients:
 
  • 3 lbs beef rump roast (sliced in half)
  • 32 oz sliced pepperoncini peppers w/ juice
  • 4 cups beef stock
  • 2 bell peppers (finely chopped)
  • 1 Tbsp garlic powder
  • 2 Tbsp onion powder
  • 2 Tbsp dried minced onion
  • 2 tsp dried thyme
  • 1 tsp celery seed
  • 1 Tbsp Italian herbs seasoning
  • 1 Tbsp sugar
  • 1 tsp kosher salt
  • 1 tsp ground black pepper
Instructions:
  • In a slow cooker place your chopped bell peppers and add your halved rump roast over top.
  • Add all remaining ingredients, stir, and cover.
  • Cook on low for 10 hours or until the beef is cooked and easily shredded with a fork.
  • Serve hot in your favorite gluten free roll loaded with the juice from the meat for an unbelievably delicious sandwich!

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Bibimbap

by flavorslutofficial

A vibrant Korean dish that features easy to find ingredients, loads of vegetables, and steaming hot rice. Short on time? The vegetables can be prepared a few days in advance as they only get tastier the longer they sit! Yum!

Bibimbap

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Prep Time: 1 hour
Cook Time: 30 minutes
Total Time: 1 hour 30 minutes
Course: main
Cuisine: Korean
Servings: 4
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Ingredients:
 
  • 1 lb ground beef
  • 3 Tbsp GF soy sauce
  • 2 tsp sesame oil
  • 2 Tbsp sesame seeds (plus 1 teaspoon)
  • 1 Tbsp rice wine vinegar (plus 1 teaspoon)
  • 4 Tbsp sugar (plus 1 teaspoon)
  • 8 cloves garlic (minced)
  • 1 tsp mirin
  • 3 Tbsp Korean fermented red pepper paste (ensure yours is GF!)
  • 1 large bunch green onions (sliced)
  • 12 oz mung bean or soy bean sprouts
  • 16 oz baby spinach
  • 1 oz dried shiitake mushrooms
  • 1 large English cucumber (also called hot house)
  • 1 large carrot (julienned, matchstick cut)
  • 4 eggs
  • 2 tsp vegetable oil
  • 2 ½ tsp kosher salt
  • 4 portions short grain white rice (cooked, should be hot for serving)
Instructions:
  • fill a large pot with water and 2 tsp kosher salt, bring to a boil. While waiting for the water to boil thinly slice the English cucumber leaving the seeds and skin on. Place the sliced cucumber into a bowl and add ½ tsp kosher salt. Toss the cucumbers so they're all coated with the salt and set aside.
  • When the water has come to a boil move 2 cups of the boiling water into a heat proof bowl or mug and add the dried shiitakes to it. Allow to sit for 20 minutes.
  • While the shiitakes are rehydrating add the bean sprouts to the boiling water and cook for 2 minutes. When cooked using a spider, a fine mesh strainer, or tongs move the bean sprouts to a colander. Do not drain the boiling water from the pot.
  • Rinse the bean sprouts under cool water and when they are cool enough to handle squeeze the water from them. Add the squeezed bean sprouts to a bowl and add 2 cloves minced garlic, 2 sliced green onions, 2 tsp gf soy sauce, and 1/2 tsp sesame oil. Mix together so the bean sprouts are coated and set aside.
  • Next add the spinach to the boiling water and cook for 2 minutes or until the spinach has turned bright green and has become soft. Pour the spinach into a colander over the sink draining the boiling water. Save the pot for cooking the beef. Rinse the spinach with cold water and squeeze the water from the spinach. Move the squeezed spinach to a bowl and add 2 tsp gf soy sauce, 1 tsp sugar, 2 cloves minced garlic, 1 Tbsp sesame seeds, and 1 tsp sesame oil. Mix together well, and set aside.
  • Remove your shiitake mushrooms from the water and trim the stems off. Slice the mushrooms into strips and place them into a bowl and add 1 tsp gf soy sauce. Set aside.
  • Your cucumbers by now should have water surrounding them in the bowl. Rinse the cucumbers and squeeze the water from them. Move the squeezed cucumbers to a bowl and add 1 tsp gf soy sauce, 1 tsp mirin, 1 tsp rice wine vinegar, ½ tsp sesame oil, and 1 tsp sesame seeds. Mix together well, and set aside.
  • Julienne your carrots. Place in a bowl and set aside.
  • In the pot used to boil your water wipe the pot dry. and add 1 tsp vegetable oil. Over medium-high heat add the ground beef, remaining sliced green onion, and 4 cloves minced garlic, and 1 Tbsp soy sauce. Brown the beef and then add 1 Tbsp fermented red pepper paste, 1 Tbsp rice wine vinegar, 2 Tbsp sugar, 1 Tbsp sesame seeds and stir well. Cook for 2 minutes longer and remove from heat. Taste for seasoning and adjust as necessary.
  • In a small bowl whisk together 2 Tbsp fermented red pepper paste, 2 Tbsp sugar and 2 Tbsp water. This is a sauce to drizzle over the top. Thin with more water as desired.
  • In a small skillet over medium-high heat add 1 tsp vegetable oil and crack your eggs into the pan. Fry your eggs until desired doneness and remove from the pan.
  • To assemble: Place rice at the bottom of the bowl and top with desired amount of each of your prepared vegetables, meat, and a fried egg. Drizzle the sauce over and mix everything together before eating. Enjoy!

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Growing up one of my favorite places to eat was this little Thai restaurant near our house called Thai O’cha. If you’re in San Antonio you should 100% go eat there. The staff are friendly, the food is delicious, the atmosphere is cozy, and every time I visit home I make a point of eating there. It’s that good!

My mom’s favorite dish before she became a vegan was Thai Beef Salad ordered “Thai hot” which really just means that shit was SPICY and mom was a real one. My version brings back all the flavors of that dish, which quickly became one of my favorites as well, but makes the spice level tolerable for those of us who could never handle the heat of Thai hot or *ahem* the aftermath lolol. 

Thai Beef Salad (Yum Nua)

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Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Course: Main Course
Cuisine: Thai
Servings: 4
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Ingredients:
 
  • 2 10oz steaks, cut of your choice (I used ribeyes, sliced )
  • 1 tsp vegetable oil
  • ¼ cup fish sauce
  • 2 Tbsp GF soy sauce
  • 8 cloves garlic (minced)
  • 1 Tbsp ground black pepper
  • 1 Tbsp rice wine vinegar
  • 1 Tbsp sugar
  • 1 tsp ground lemongrass paste
  • 1 bunch cilantro (leaves only, finely chopped)
  • 2 English cucumbers (sliced ¼" thick)
  • 4 tomatoes (cut into 6 wedges each)
  • ½ cup red onion (sliced *optional)
  • 2 Serrano peppers (minced)
  • 2 limes (juiced)
  • 4 portions cooked white rice (I used jasmine)
Instructions:
  • In a small bowl combine 1 Tbsp fish sauce, 1 Tbsp GF soy sauce, 2 cloves minced garlic, 1 Tbsp black pepper, and 1 Tbsp rice wine vinegar. Whisk together and add your sliced steak, coat well, and marinate for 10 minutes.
  • While steaks are marinating in a large bowl combine 6 cloves of minced garlic, 1 Tbsp GF soy sauce, 3 Tbsp fish sauce, 2 minced serrano peppers, 1 Tbsp sugar, 1 tsp lemongrass paste, lime juice, and cilantro. Whisk together and add the red onion if using, cucumber, and tomatoes. Toss together and set aside.
  • In a pan over medium high heat add the tsp vegetable oil. Remove your sliced steak from the marinade and shake off the excess. Cook your sliced steak until done to your liking. About 5 minutes.
  • Add the cooked steak to the bowl with the seasoned cucumbers, onion, and tomatoes. Toss together to coat everything in the juices at the bottom of the bowl.
  • Divide into four portions and serve over hot rice. Pour any extra juices over top and enjoy!

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Pronounced “SO-pays” sopes are a delicious Mexican dish that utilizes leftovers to make a quick meal that helps to stretch the budget! Since sopes use corn masa as the base the texture lies between the chew of an arepa and the softness of a tamal (tamale). They cook up in just ten minutes, and can be filled with whatever your heart desires!

For these sopes I used the leftovers from taco night (taco meat, refried beans, lettuce, pico de gallo, and queso fresco). Other common fillings include shredded meat, salsas, cheeses, shredded cabbage, radish, pickled onions. Let your imagination run wild!

Sopes

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Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Course: Main Course
Cuisine: Mexican
Servings: 4

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Ingredients:

 

  • 2 ½ cups instant masa harina
  • 2 cups warm water
  • 1 tsp salt
  • 2 Tbsp vegetable oil or lard/bacon fat
Instructions:

  • In a bowl combine the masa harina, salt and vegetable oil or lard/bacon fat. With your hands crumble the fat into the masa harina until it has the texture of sand.
  • Slowly pour the warm water into your masa one cup at a time. The water should dissolve into the masa completely before adding the next cup. Your masa should be the texture of fresh play-doh when it's ready! Masa is not an exact science so you may need more masa harina or water to achieve the correct texture, don't sweat it!
  • Divide the prepared masa into 8 even balls. Lightly wet your hands and press the balls into approximately ½" thick circles with your palms re-wetting your hands after each circle. This prevents the masa from sticking to your hands.
  • Heat a large skillet over med-high heat or 400°F if you're using an electric skillet. Lightly grease the skillet, and when it's hot begin cooking the sopes. Cook for 2-4 minutes per side. You're looking for a *slight* golden color.
  • When your sopes have achieved the correct color move them to a baking tray, and while still warm pinch the edges to form a rim around the outside of the sopes. They should look like tiny pie crusts. This step must be done while the sopes are still warm, but be careful not to burn yourself!
  • At this point the sopes are technically done, but I like to place them back on the griddle for just a minute or two to allow the bottoms to crisp up a little more. This step is completely optional though. You do you boo!
  • Fill the sopes with whatever you've chosen. The traditional way is to begin with a smear of beans, then top with meat, cheese, and additional toppings. Enjoy!

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Using a smoker makes even the most coveted cuts of steak even better! No smoker? No problem! Just set your grill to high (around 450 degrees F.) and follow the recipe as is.

You can also make this butter in bulk ahead of time and store it in the freezer tightly wrapped for up to 6 months!

Smoked Ribeyes With Chipotle Butter

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Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Course: Main Course
Cuisine: American
Servings: 4
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Ingredients:
 
  • 4 10 oz Ribeye steaks
  • 4 Tbsp butter (softened)
  • 2 tsp chopped chipotle en adobo
  • 1 Tbsp vegetable oil
  • 2 Tbsp your favorite steak seasoning (I like Jack Daniels Seasoning )
Instructions:
  • Heat your smoker or grill to 450°F.
  • In a small bowl mash together the butter and chipotle en adobo. You can also grind this together in a food processor if that's your style! Divide into 4 portions and set aside.
  • On a large plate or in a bowl place the steaks and add the vegetable oil and steak seasoning. massage the seasoning and oil into the steaks coating evenly on all sides.
  • When your smoker or grill is ready place the steaks on the grate and cook for 4 minutes per side for medium rare or 7 minutes per side for medium.
  • Flip the steaks and add the chipotle butter on top. Cook for 5 to 7 minutes longer, and remove from the smoker or grill.
  • Allow the steaks to rest for 2 minutes before serving, and enjoy! We like to serve these with baked potatoes and a vegetable.

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Translating directly to “old clothes” this beef dish resembles torn cloth when cooked, but the national dish of Cuba is anything but old! Full of vibrant and flavorful ingredients this dish is an easy and versatile dinner. Made in the Crock-Pot it can be made ahead of time, and is even better the next day! Use this dish in tacos, quesadillas, served along side rice and beans, or eat it straight out of the slow cooker (no judgement). 

In the traditional Cuban recipe flank steak is used as it breaks down into long tender strips resembling strips of cloth, but don’t feel married to it. Any large cut of beef works here really. I would recommend flank steak, chuck roast, rump roast, brisket, tri-tip, or even stew meat if you don’t mind the shape. Just use what you have and let the slow cooker do the work!

Slow Cooker Ropa Vieja

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Prep Time: 15 minutes
Cook Time: 8 hours
Total Time: 8 hours 15 minutes
Course: Main Course
Cuisine: Cuban
Servings: 6
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Ingredients:
 
  • 2 lbs Flank steak, or chuck roast (Or beef cut of your choice*)
  • 2 bay leaves
  • 2 large yellow onions (sliced)
  • 2 bell peppers (sliced, any color)
  • 1 carrot (peeled, roughly chopped)
  • 2 ribs celery (roughly chopped)
  • 12 cloves garlic
  • 1 jalapeno
  • 1 bunch cilantro (leaves and stems, chopped finely)
  • 4 oz pimentos (drained)
  • 5 oz green olives with pimentos (drained)
  • 10 oz Rotel
  • 2 Tbsp tomato paste
  • 2 Tbsp paprika
  • 1 Tbsp cumin
  • 1 ½ Tbsp Mexican oregano
  • 1 Tbsp kosher salt
  • 2 tsp black pepper
  • 2 cups chicken or beef stock
Instructions:
  • In a slow cooker lay down the sliced onions and bell pepper and place the beef on top.
  • In a blender or food processor combine the garlic, carrot, celery, jalapeno and ½ cup of chicken or beef stock and pour the puree over and around the beef.
  • Over top of the beef add the salt, pepper, paprika, oregano, cumin, and tomato paste and rub into the beef.
  • Add all remaining ingredients evenly around the beef into the slow cooker. Place the lid on the slow cooker and cook on high for 8 hours or until the beef is fall apart tender. Enjoy!

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Jeweled rice is a beautifully vibrant middle eastern dish that’s served at special occasions such as weddings, anniversaries, and milestone birthdays. Usually served as a side dish I wanted to make this into a complete meal by adding ground beef.

You can easily make this dish vegan or vegetarian by using your favorite plant based protein and plant based butter like Beyond Beef or Miyoko’s, subbing in a hearty root vegetable like roasted potatoes, or omitting the use of the beef all together. No matter how you make it it’ll be a delicious meal the whole family will love!

Jeweled Rice

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Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Course: Main Course
Cuisine: Middle Eastern
Servings: 4
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Ingredients:
 
  • 1 lb ground beef (or meat substitute of your choice)
  • 4 large shallots (sliced)
  • ½ cup silvered or sliced almonds
  • ½ cup pistachios
  • 1 large carrot (peeled into ribbons)
  • 6 oz dried apricots (roughly chopped)
  • 11 oz mandarin oranges (drained)
  • 4 oz pomegranate seeds
  • 1 ½ cups long grain rice (such as Basmati)
  • 5 Tbsp butter (dairy or plant based)
  • 1 Tbsp olive oil
  • ½ tsp saffron *optional (can sub 1 tsp paprika)
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • ½ tsp ground cinnamon
  • ½ tsp ground cardamom
  • 3 cups warm water
Instructions:
  • In a small bowl combine 3 cups of warm water and saffron or paprika and stir. Set aside.
  • Wash your rice until the water runs clear.
  • In a large skillet with lid add one tablespoon of olive oil and set the skillet over medium-high heat. Add the sliced shallot and ground beef, season with one teaspoon each of salt and black pepper.
  • Cook the beef and shallots until browned and when done remove from the skillet and place in a large bowl. Set aside.
  • In the skillet reduce the heat to medium and add the almonds and pistachios. Gently toast, about 5 minutes. If you wish to garnish your rice reserve a small portion of each nut and set aside to top the rice with. Pour the toasted nuts into the bowl with the beef and shallots.
  • Add a tablespoon of butter to the skillet and add the washed rice, toast your rice until lightly golden brown. When golden add the cumin, chili powder, cinnamon, and cardamom to the pan. Stir into the rice and toast for two minutes, stirring constantly.
  • Roughly tear the carrot ribbons into bite sized pieces.
  • To the rice and spices add the torn carrot ribbons, the bowl of beef and nuts, and dried apricots. Stir well and pour in the 3 cups of saffron or paprika water.
  • Allow the water to come to a boil and turn the heat to low, cover and cook for 10 minutes. After 10 minutes stir the rice, recover, and cook for 10 minutes longer.
  • When the rice is done stir in the remaining butter and coat the rice well. Serve mounded on a large platter or deep bowl. Top with the mandarin oranges, pomegranate seeds, and reserved nuts if using. Serve family style as is or with a vegetable of your choice. Enjoy!

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Who doesn’t love French onion soup? The sweet onions, savory beef stock, rich and delicious gruyere…it’s an incredible soup! Made gluten free by using Schar’s gluten free baguette and skipping the flour base it’s a treat you can enjoy without fear. Unfortunately there’s no short cut to caramelizing all those onions, but as a plus the house smells like heaven while you wait!

French Onion Soup

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Prep Time: 10 minutes
Cook Time: 2 hours
Total Time: 2 hours 10 minutes
Course: Soup
Cuisine: French
Servings: 4
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Ingredients:
 
  • 3 large yellow onions (finely chopped)
  • 3 large red onions (finely chopped)
  • 4 Tbsp butter
  • 6 cloves garlic (minced)
  • 2 Tbsp tomato paste
  • 1 cup dry white wine
  • cup brandy or congac
  • 6 cups beef stock
  • 2 tsp Worcestershire sauce
  • ½ tsp thyme
  • 1 bay leaf
  • ¼ tsp nutmeg
  • ¼ tsp cinnamon
  • 2 tsp white pepper (black pepper can be subbed)
  • ¼ tsp ground ginger
  • ¼ tsp ground clove
  • 2 tsp kosher salt
  • 2 Tbsp heavy cream (*optional)
  • 1 GF baguette
  • 8 oz Gruyere cheese (shredded)
Instructions:
  • Over medium-low heat add 4 Tbsp butter to a large heavy bottomed pot. Allow butter to melt and add the chopped onion.
  • Coat the onions in the melted butter and let them go to work caramelizing! There's nothing special you have to do but check on them every 15 minutes or so to give a gentle stir. You're looking for a deep caramel color and for the onions to be very soft, almost mushy. This took me roughly an hour, but allow up to an hour and a half. If your onions begin to burn before they caramelize reduce the heat, add a little water to the pan, stir, and keep going.
  • When onions have caramelized, turn the heat to medium-high and allow your pot to heat up for just a minute. Once the pot is ready pour in the white wine and brandy and deglaze your pan scraping up all those brown bits at the bottom. Reduce your heat to medium.
  • Add the minced garlic and tomato paste and stir to combine. Cook until the garlic is fragrant, or about 2 minutes.
  • To the pot add the Worcestershire, nutmeg, thyme, clove, cinnamon, ginger, bay leaf, pepper and salt. Stir well, and add the beef stock. Preheat your oven to 350°F.
  • Bring the soup to a boil, and then reduce the heat and allow to simmer for 15 minutes.
  • While the soup is simmering slice your baguette and bake on a baking tray for 10 minutes or until crispy and toasted. Set the bread aside when done, and set your oven to broil.
  • Remove the bay leaf from the pot and stir in the heavy cream if using. Taste for seasoning. If you want a rich, creamy soup you can use an immersion blender and blend the soup to be as smooth or as chunky as you would prefer.
  • Into broiler safe dishes divide the soup into servings and lay the toasted baguette over top. Sprinkle the grated cheese over top of the baguette and broil until the cheese is bubbly and melted. About 5 minutes. If you don't have individual broiler safe dishes such as ramekins you can pour the soup into a deep broiler safe baking dish such as a 9x13 and top with the baguette and cheese to broil and serve family style. Enjoy!

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Squash casserole is a well loved dish in the south. You would expect to see it at family gatherings, weddings, funerals, parties, potlucks etc…. you get the idea! Squash casserole is versatile in that substitutions almost always happen depending upon what you have on hand, and are always delicious! This versatility is what is what allows me to make this dish gluten free!

Enjoy this dish on its own as a filling vegetarian meal or crowd pleasing side dish! You can also brown up a pound of ground or shredded meat to up the protein for you and your family. Simply fry up a protein of your choice with a little salt and pepper and add it to the dish before topping and baking. 

Southern Squash Casserole

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Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Course: Main Course, Side Dish
Cuisine: American
Servings: 6
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Ingredients:
 
  • 10 cups yellow squash (sliced roughly ¼" thick)
  • 1 large white onion (chopped)
  • ¼ cup whisky, chicken broth, or water
  • 1 Tbsp garlic powder
  • ½ cup mayo
  • 2 eggs
  • 3 cups sharp cheddar cheese (shredded)
  • 2 ½ cups GF panko bread crumbs
  • 1 ½ tsp kosher salt
  • 1 Tbsp ground black pepper
  • 3 Tbsp butter
  • 1 pound ground or shredded meat (*optional)
Instructions:
  • Preheat your oven to 400°F
  • Prep your onion and squash. In a large pot over med-high heat add 1 Tbsp butter and chopped onion. Saute until lightly browned, about 5 minutes. If using raw meat, go ahead and brown it with the onions. Just add a little salt and pepper to taste to season the meat.
  • Deglaze the pan with ¼ cup whisky, chicken broth, or water.
  • After the onion is browned, add the sliced squash and cook stirring frequently until all squash is soft. Cook time will depend upon how thick you sliced the squash. I tend to slice mine roughly a quarter inch thick. When squash is cooked turn off the heat and set aside.
  • In a large bowl combine the mayo, salt, pepper, eggs, garlic powder, 2 cups of cheese, and 1 ½ cups GF panko. Whisk together.
  • Using a large slotted spoon to drain the excess liquid transfer the cooked squash and onions (and meat if using) into the bowl with your mayo mixture. Stir well to combine and pour into a 9 x 13 baking dish.
  • Melt the remaining 2 Tbsp butter and mix with 1 cup shredded cheddar and 1 cup GF panko. Stir together and spread evenly over top of your squash.
  • Bake uncovered for 20-30 minutes or until breadcrumbs are golden brown and cheese is melted. Enjoy!

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If you have a pulse and eyes you’ve no doubt seen the taco pictures and videos circling the web. The rich red orange colored tortillas packed with beef and melted cheese dipped in a luscious red sauce. It’s truly food porn at it’s finest. That dish is called beef birria (beer-ya) and is just as delicious as it looks! Thick cuts of beef are traditionally cooked for 8-10 hours in a flavorful chile sauce until it falls apart like melted butter. We’re just speeding that process up by using the pressure cooker. Use your birria in tacos, enchiladas, migas, breakfast tacos, stews etc. the possibilities are endless!

Pro tip: Save the consomme (the chile broth) and freeze it. Mix in a tablespoon or two of cornstarch when you’re ready to cook with it and use it as a life changing enchilada sauce. YUM!

Instant Pot Beef Birria

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Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes
Course: Main Course
Cuisine: Mexican
Servings: 6
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Ingredients:
 
  • 1 large yellow onion (chopped)
  • 2 jalapenos (stems removed, chopped)
  • 4 large shallots (chopped)
  • 4 dried Hatch chiles (stems and seeds removed)
  • 4 dried California chiles (stems and seeds removed)
  • 4 dried guajillo chiles (stems and seeds removed)
  • 2 dried ancho chiles (stems and seeds removed)
  • 10 cloves garlic
  • 1 Tbsp cumin
  • 5 whole cloves
  • 1 cinnamon stick (broken in half)
  • 4 bay leaves
  • 1 Tbsp Mexican oregano
  • 1 Tbsp Epazote
  • 18 oz cherry tomatoes
  • 4 cups beef or chicken broth
  • 1 Tbsp kosher salt
  • 1 Tbsp black pepper
  • 1 bunch cilantro (stems and leaves chopped)
  • 1 orange (juiced)
  • 2 limes (juiced)
  • 2 lemons (juiced)
  • 2 pounds beef rump roast
Instructions:
  • In your Instant Pot using the saute function place the all ingredients except the rump roast, citrus juices, cherry tomatoes, and broth. Cook stirring constantly until the onions and garlic have begun to brown and the dried chiles have softened slightly- about 5- 10 minutes.
    Beware! You're technically toasting chiles in this step and if you do it right you'll definitely cough a bit. It's normal. Accept your fate. It'll be worth it!
  • Pour in the broth, citrus juices, and cherry tomatoes. Stir well, and add the beef.
  • Lock the lid of your Instant Pot and set the tab to sealing, press the meat function and set the timer for 1 hour.
  • After one hour release the pressure (watch out for steam) remove the beef from the pot and set aside. Remove the bay leaves and cinnamon stick halves and discard them.
  • Using and immersion blender or working in batches in a standing blender puree the liquid left in your Instant Pot until smooth and add the beef back to the pot.
  • Lock the lid once more, set the tab back to sealing, press the meat function and cook for an hour longer.
  • When done release the pressure once more and shred the beef into the juices. It's ready to serve!
  • If you want to make the famous 'gram worthy tacos - dip both sides of a tortilla into the broth (GF flour tortillas work best) and lay the tortilla on a lightly greased griddle, stuff the tortilla with your birria and queso fresco and fold it over. Cook both sides of the taco until lightly browned and enjoy dipped in the consomme!

Did you make this recipe? I'd love to see it!

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If you would prefer to make this dish in a slow cooker you totally can. Follow the above steps and cook on high for 8-10 hours. Before you want to serve – puree the sauce together and allow the meat to simmer in the sauce for a full hour. Enjoy!

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