Homemade Asian Sauce:
- 1/2 cup tamari (or low-sodium soy sauce)
- 5 tablespoons brown sugar
- 6 garlic cloves, minced
- 1/2 teaspoon ginger
- 2 teaspoons rice vinegar
- 10 oz snow peas
- 4 tablespoons olive oil
- 10 oz mushrooms, sliced thinly
- 1 pound beef, thinly sliced (sirloin steak strips, flank steak, or any other steak)
- 2 cups cooked rice
- Combine all the sauce ingredients in a bowl – whisk to combine. Set aside.
- Bring water in a medium pan to boil. Add snow peas, boil them for 5 minutes, drain. Set aside.
- Heat a large skillet until hot, add 2 tablespoons olive oil – it should sizzle. Immediately add thinly sliced mushrooms – cook them on high heat, turning occasionally, until they brown nicely. Salt them midway, a little bit (not too much salt, as you will be adding tamari sauce later). Remove mushrooms to a bowl.
- To the same skillet, on high heat, add 2 tablespoons of olive oil, which will sizzle right away. Immediately add thinly sliced meat. You might want to do this in 2 batches, because you will want each slice of meat to touch the bottom of the skillet and for meat slices not to be crowded. This will ensure that meat will brown on high heat. Cook meat on one side until it browns nicely. Turn over all meat slices to the opposite side, and cook more, on high heat, until all slices brown nicely. Remove this batch to a bowl. Add a second batch of meat, and repeat.
- Return all of the cooked meat back to the skillet. Add the snow peas and cooked mushrooms, then the sauce. On high heat – stir everything to combine, for about 1 minute. Turn off heat. Cover the skillet with a lid.
- Serve over rice.
Recipe courtesy of juliasalbum.com
Beer Braised Short Ribs
(makes 6 servings)
- 6 big, meaty short ribs (about 4-5lbs in total)
- 2 tablespoons vegetable oil
- 2 tablespoons unsalted butter
- 3lbs yellow onions, halved and sliced thin
- 2 tablespoons tomato paste
- 2 bottles dark beer (like Guinness or Newcastle Brown Ale)
- 2 tablespoons Minute Tapioca
- 2 bay leaves
- 3 teaspoons minced fresh thyme
- 1 tablespoon paprika
- 2 teaspoons ground cumin
- 4 cloves garlic, minced
- 3 tablespoons soy sauce
- 12 pitted prunes
- 3 tablespoons dijon mustard
- 2 tablespoons minced fresh parsley
- Season the ribs with salt and pepper. Heat the oil in a 12″ skillet over medium-high heat until just smoking. Add half the ribs, meaty side down, and cook until well browned (about 5 minutes). Turn each rib on one side and cook until well browned (about 1 minute) then repeat with the remaining sides. Transfer the ribs to a slow cooker, arranging them meaty side down. Repeat with the remaining ribs.
- Pour off all but 1 teaspoon fat from the skillet. Add butter and reduce the heat to medium. Once the butter has melted, add the onions and cook, stirring occasionally, until well browned (25-30 minutes). Stir in the tomato paste and cook, coating the onions with the tomato paste until it begins to brown (about 4 minutes). Stir in the beer and bring to a simmer.
- Cook, scraping off the browned bits from the bottom of the pan with a wooden spoon until the foam subsides (about 5 minutes). Remove the skillet from the heat and stir in the tapioca, bay leaves, cumin, paprika, 1 teaspoon thyme, garlic, soy sauce, and prunes. Transfer to the slow cooker.
- Cook in the slow cooker, covered, on high for 4-5 hours or low for 10-11 hours. Transfer the ribs to a serving platter and strain the liquid into a bowl. Use a spoon to skim off any extra fat from the top of the liquid, then whisk in the mustard and remaining teaspoon thyme into the sauce. Season to taste with salt and pepper. Pour 1 cup of sauce over the ribs, then sprinkle the ribs with the parsley and serve with the remaining sauce on the side.
Recipe adapted from Epicurious
Pioneer Woman’s Perfect Pot Roast
- Salt and freshly ground black pepper
- One 3 to 5-pound chuck roast
- 2 or 3 tablespoons olive oil
- 2 whole onions, peeled and halved
- 6 to 8 whole carrots, unpeeled, cut into 2-inch pieces
- 1 cup red wine, optional
- 3 cups beef broth
- 2 or 3 sprigs fresh rosemary
- 2 or 3 sprigs fresh thyme
- Season the roast with salt & pepper.
- Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.
- Add carrots to pot and cook until slightly browned. Remove the carrots and place with the onions.
- Add more olive oil to the pot. Sear the meat for about a minute on all sides until it is nice and brown all over. Remove the roast and tent with foil.
- Deglaze the pot with either red wine or beef broth (about 1 cup) scraping up the brown bits on the bottom. Place the roast and vegetables back into the pot and add enough beef stock to cover the meat halfway.
- Add the fresh herbs.
- Put the lid on, and cook on low-medium heat for 4-5 hours.
Recipe courtesy of The Food Network, Pioneer Woman
Bourbon Mashed Sweet Potatoes
(makes 6-8 servings)
- 3lbs garnet sweet potatoes, peeled and cut into 1″ chunks
- 3 to 4 tablespoons bourbon
- 4 tablespoons butter
- 2 tablespoons brown sugar
- 2 tablespoons molasses
- 1 teaspoon cinnamon
- 2 teaspoons vanilla extract
- Place the potato chunks in a large pot and cover with water. Add a tablespoon of salt to the water. Boil until tender (about 15 to 20 minutes).
- Drain the cooked sweet potatoes and return them to the pot on the stove. Lower the heat to low. Add the bourbon and the butter to the pot and stir. Add the brown sugar, molasses, cinnamon, and vanilla extract and stir. Mash with a potato masher until smooth.
Recipe adapted from Simply Recipes