Tag:

beef

This rub is ahhhhh-mazing on red meat and pork. Don’t worry when it turns black in the pan or on the grill that deep dark color is some badass flavor (coffee turns black)! If you don’t have coconut sugar you can totally substitute with light brown sugar. I use coconut sugar in all my rubs because it doesn’t clump or harden, you should try it sometime!

Coffee Rub

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Prep Time: 5 minutes
Total Time: 5 minutes
Course: Seasoning
Cuisine: American
Servings: 1 Cup (approx)
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Ingredients:
 
  • 1/4 cup ground coffee
  • 1/4 cup coconut sugar (or light brown sugar)
  • 1 Tbsp salt
  • 1 Tbsp garlic powder
  • 1 Tbsp onion powder
  • 1 Tbsp paprika
  • 1 tsp cayenne
Instructions:
  • Mix all that stuff together yo!
  • Store in an air tight container for 3 months (the coffee can get stale).
  • If you’re using brown sugar instead of coconut sugar place a marshmallow in the container to help prevent the sugar from getting hard (lol).

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With just two store bought ingredients and a little time you can make perfectly rich bouillon to enhance any recipe you want. This keeps in the fridge covered tightly for two weeks, or frozen in 1 Tbsp portions in a silicon ice cube tray up to a year. No crazy ingredients, easy to batch cook, and completely gluten-free!

This recipe will work for any animal based broth you want to work with as long as there’s a bone broth equivalent.If you wish to use a seafood stock and can find fish bone broth definitely use that, but if you can’t find it you can use either chicken bone broth in place of fish bone or 1 tsp gelatin to the finished reduction while still hot to make a seafood bouillon. Do not boil gelatin. If you want to make a vegetable bouillon you’ll need to add 1 tsp gelatin to the hot finished product. Do not boil gelatin.

Homemade Boullion

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Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes
Course: Seasoning
Cuisine: French
Servings: 1 cup
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Ingredients:
 
  • 4 cups unsalted chicken or beef stock
  • 4 cups unsalted chicken or beef bone broth
Instructions:
  • In a tall sauce pan add stock and bone broth and bring to a boil.
  • Reduce at full boil until sauce coats the back of a spoon. This should leave a dark brown sauce and produce anywhere from 1/2 to 3/4th of a cup of bouillon. It will vary depending upon brands, how rich you want it etc.
  • You should be able to draw a line down the back of your spoon and have it stay put. This indicates your bouillon is ready. It will be a syrup/gravy consistency. The thicker you allow your bouillon to get the richer it will be.
  • Be careful not to burn it as it thickens.
  • You can place the bouillon in an airtight container and store in the fridge for two weeks. It should gel over and become firm.
  • You can also freeze your bouillon in 1 Tbsp portions in silicone ice cube trays and freeze for up to a year.

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Here are a couple pictures of what the coating on your spoon should look like when the bouillon is ready. This is chicken bouillon. Take notice of the little flecks on the spoon. That’s flavor!

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Crock-Pot Carne Guisada

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Prep Time: 10 minutes
Cook Time: 8 hours
Total Time: 8 hours 10 minutes
Course: Main Course
Cuisine: Tex-Mex
Servings: 8
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Ingredients:
 
  • 2 Tbsp bacon fat or oil/butter of your choice
  • 3 lbs cubed beef (I used a rump roast, but use what you have!)
  • 1 large onion (diced)
  • 2 bell peppers (sliced)
  • 1 jalapeno pepper (diced)
  • 1 15 oz can Rotel or canned tomatoes
  • 2 cups chicken broth
  • 1 Tbsp montreal steak seasoning
  • 1 Tbsp beef boullion
  • 6 cloves garlic (minced)
  • 1 tsp epazote
  • 2 tsp Mexican oregano
  • 1.5 Tbsp ground cumin
  • 1 tsp black pepper
  • 1 Tbsp chili powder
  • 1 tsp salt
  • 1 Tbsp cornstarch
  • 2 Tbsp water
Instructions:
  • In a large pan over medium-high heat add bacon fat, onion, jalapeno, and bell peppers. Cook until onions are brown and bell peppers have softened.
  • When vegetables are ready remove them from the pan and add to the bottom of the Crock-Pot.
  • Using the same pan return to medium-high heat add remaining bacon fat, cubed beef, and 1 tsp salt.
  • Stir and brown on all sides. When your beef has browned add the minced garlic to the beef and continue to cook until garlic is fragrant. (1-2 minutes).
  • When garlic is ready turn your pan to high heat and add 1 cup chicken broth to the pan making sure to scrape the bottom to pull up all of those delicious browned bits stuck to the bottom.
  • Add your seasoned browned beef mixture to your Crock-Pot.
  • In a small bowl combine cornstarch and water, mix until smooth. Set aside.
  • Add remaining ingredients; including cornstarch mixture to your crock-pot and stir well.
  • Cook on low for 8-10 hours covered or until beef is tender and a gravy has formed.
  • Taste for flavor, and adjust as needed to your preference.
  • Enjoy in tacos with lettuce and tomato, with rice and beans, or side dish of your choice!

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A recipe given to me by my grandmother. It’s easy, reliable, and filling!

Sausage Bake

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Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours
Course: Main Course
Cuisine: German
Servings: 8
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Ingredients:
 
  • 4 pounds yellow potatoes (diced bite size)
  • 5 green bell peppers (chopped)
  • 2 large yellow onions (chopped)
  • 1/4 cup olive oil
  • 2 Tbsp salt
  • 1 Tbsp black pepper
  • 1 Tbsp garlic powder
  • 1 Tbsp onion powder
  • 1 stick butter
  • 2.5 pounds polish sausage (sliced)
Instructions:
  • Preheat oven to 400°F
  • Chop the onion, bell peppers, potatoes, and sausages into bite sized pieces.
  • Mix together in an oven safe 9 x 13 baking dish.
  • Mix the olive oil, garlic powder, onion powder, salt, and pepper. Pour over the chopped mixture, and toss again.
  • Cut butter into 16 pieces and arrange evenly on the top of the mixture.
  • Cover dish with aluminum foil and bake for 1 to 1.5 hours or until potatoes are fork soft.
  • When done, remove from the oven and carefully remove the foil. There will be steam!
  • Mix everything in the sauce that has been made at the bottom of the pan until coated.
  • Tuck into this immediately with no regard for anyone else or calorie counts. There is no one else. Only sausage bake. Enjoy!

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Craving a Brazilian steakhouse quality meal, but not so keen on the prices? Try this quick flank steak. Serve it with Brazilian cheese bread, fresh salads, fried sweet plantains, and licor 43 for the perfect night in!  

Flank Steak With Chimichurri

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Prep Time: 5 minutes
Cook Time: 12 minutes
Total Time: 20 minutes
Course: Main Course
Cuisine: Brazilian
Servings: 6
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Ingredients:
 
  • 1 bunch Italian flat leaf parsley
  • 1 bunch cilantro
  • 1/2 cup fresh oregano
  • 2 large shallots
  • 4 Tbsp red wine vinegar
  • 1/4 cup olive oil
  • 2 tsp salt
  • 6 cloves garlic
  • 2 pounds flank or skirt steak
  • 2 Tbsp olive oil
  • 2 Tbsp Brazilian steakhouse seasoning (McCormick)
Instructions:
  • Heat a large skillet or grill to 450°F.
  • While your skillet or grill is heating prepare your steak.
  • Rub the steak with 2 Tbsp olive oil and sprinkle on all of the steak seasoning.
  • Pat the seasoning into the steak coating evenly. Grill for 7-12 minutes a side depending upon the doneness you prefer.
  • While Steak is grilling combine all remaining ingredients into a blender or food processor and blend until a smooth mixture is formed.
  • When steak is done, allow it to rest for 5 minutes before cutting.
  • Slice the steak against the grain and spoon chimichurri over the top. Enjoy!

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Craving pho, but not the 18 hour broth making process? Grab your Instant Pot and try this!

Vietnamese Pho

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Prep Time: 1 hour
Cook Time: 2 hours 30 minutes
Total Time: 3 hours 30 minutes
Course: Soup
Cuisine: Vietnamese
Servings: 4
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Equipment

  • Pressure Cooker
Ingredients:
 
  • 8 large beef bones (Dealers choice - I used legs and knuckles)
  • 1/2 cup Red Boat fish sauce
  • 4 Tbsp coconut sugar
  • 2 teaspoon whole white peppercorns
  • 2 teaspoon whole black peppercorns
  • 2 Tablespoons whole coriander seeds
  • 10 Black cardamom pods
  • 4 cinnamon sticks
  • 10 whole star anise
  • 2 heads of garlic
  • 4 large sweet onions
  • 4 large shallots
  • 2 bunches green onions
  • 4 teaspoons salt
  • 16 cups water
  • 2 16 oz packages fresh rice noodles
  • 1 pound thinly sliced steak
  • Sliced jalapenos (garnish)
  • Quartered limes (garnish)
  • Bean sprouts (garnish)
  • Sliced white onion (garnish)
  • Chopped cilantro (garnish)
  • Thai basil (garnish)
Instructions:
  • First set your ovens broiler to high and place the beef bones onto a sheet pan.
  • When the broiler is ready place the pan of bones underneath the broiler for 20 minutes on each side or until they are a dark amber. Almost pushing the boundary of charred.
  • While the beef bones are cooking prep your vegetables on another sheet pan. Slice the sweet onions, shallots, ginger, and garlic in half. If you have room in your oven you can broil them at the same time as the bones, but if not no worries.
  • When the bones are finished broiling place the vegetables in for 15 minutes, after 15 minutes place the green onion on the tray with the vegetables and broil another 10 minutes. Everything should be nicely charred and soft around the edges.
  • While the vegetables are broiling toast all your dry spices in a pan over low until fragrant and lightly browned. This should take around two to four minutes. Set aside.
  • Now that all your bones, vegetables, and spices have been prepped. We're ready for some pressure cooking!
  • Working in two batches, take half of all the prepped ingredients and place into the Instant Pot with 8 cups of water including half of the sugar and fish sauce.
  • Set the Instant Pot to high pressure and cook for 60 minutes. Allow to naturally pressure release for ten minutes.
  • While this is cooking prep your garnishes.
  • When done, transfer the contents of the pot to a large stock pot on your stove top and set to a low simmer. Start batch two following the same instructions as batch one. When batch two is done also add all the contents to the stock pot.
  • After both batches have finished in the pressure cooker, allow them to come to a boil together in the stock pot over medium heat for 15 minutes. Taste for seasoning, and adjust as needed.
  • Remove the bones and large vegetables from the stock pot and discard. Pour the broth into a large bowl through a fine mesh strainer. This removes any bits of ingredients that have boiled down and leaves you with a beautiful silky smooth broth. You can dilute with extra water if desired.
  • Return the broth to the stock pot and bring to a boil
  • Follow the preparation instructions on your selected packages of rice noodles.
  • Add the cooked rice noodles to your bowls and pour the boiling hot broth over the noodles. About four cups of broth per serving. Add your raw sliced beef, lots of garnishes, and don't fear the beef. The broth will be hot enough to cook the beef when stirred in. Enjoy!

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