Crockpot Peppercorn Beef Brisket

CROCKPOT PEPPERCORN BEEF BRISKET

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I have never been a big fan of Brisket or Corned Beef.... until recently. I was staying at my sisters and her husband, who is an amazing cook by the way, made it for all of us. I was BLOWN away!! I had always thought it had to be dry and fatty, too peppery and rubbery... pretty much GROSS- but like so many other things in my adult life, I was way WAY wrong.
It was tender, flavorful and it melted in your mouth. I was so excited to try his method of cooking brisket, but with the HOMESTEAD SEASONINGS Salt-Free spices!

INGREDIENTS

4 1/2 pounds corned beef brisket

3 tablespoons HOMESTEAD SEASONINGS BEEF RUB

1/4 cup black peppercorns

1 teaspoon garlic powder

1 onion, peeled and quartered

INSTRUCTIONS 
Place the corned beef briskets into a large crockpot. Fill the pot with enough water to cover the briskets by 1 inch. Add the HS Beef Rub, peppercorns and garlic powder and quartered onions. Cover the crockpot and set on high for 1 hour. At the end of an hour the water in the crockpot should be boiling. Once the liquid comes to a boil, reduce the heat to low, cook for an additional 3-4 hours, checking hourly, and adding more water if necessary to keep the meat covered. Once the time is up-- carefully remove the meat from the pot, as it will be extremely tender. Set on a cutting board, and allow it to rest until it firms up a bit, about 10 minutes. Slice or shred to serve. I usually discard the cooking liquid, but it can be used to cook cabbage and other vegetables if needed. It will be so tender and juicy... it will literally fall apart in your hands! Serve with potatoes, cabbage or on hearty artisan rolls for a "grab and go" situation-- Pot Luck Dinners, Football Games, Office Parties the works!

 > > > > > > > > >  > > > YUMMY!!
Seriously... look how deliciously juicy it is! Even though its close to midnight... I'm starting to talk my self into a meaty midnight sandwich!

Irish Beef Stew and Mashed Potatoes

IRISH BEEF STEW                      

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INGREDIENTS:
2 teaspoons olive oil
2 pounds beef chuck pot roast cut into cubes
2 tablespoons Homestead Seasonings BEEF RUB-
1-2 tablespoons of flour
1 teaspoon thyme
1 teaspoon sage
6 cups beef broth low sodium
1 pound carrot cut into 2 inch pieces
2 cups mushrooms sliced or 2 cup fresh cut green beans
1 white onion chopped
1 pound of potatoes cut into large cubes
salt and pepper to taste
Servings: 10+
Prep Time: 15
Cook Time: 6-8 Hours on Low

INSTRUCTIONS:

In a large skillet, heat oil, add beef and saute on all sides until browned. Sprinkle beef with flour, HOMESTEAD SEASONINGS BEEF RUB, thyme and sage and then saute and additional two minutes. In the crock-pot add the beef and drippings from saute' pan, prepared veggies and and beef broth.... Stir and cover then cook on low for 6 to 8 hours. Salt and pepper to taste--- Delicious!

Serve Stew all by its self.... (cause it's freaking yummy)
or at our house we really like it on top of mashed potatoes and garnished with shredded cheese.
Either way Enjoy!





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HEADS UP Ladies and Gentlemen
If you are familiar with our DOUBLE DUTY Recipes you can substitute leftover roast beef from our Homestead Seasonings Crock-pot Roast Beef Recipe for the 2 pounds of chuck roast in this recipe....
save your self time and money!!

Pan Seared Steaks with Browned Butter

PAN SEARED STEAKS WITH BROWNED BUTTER
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So fast and simple to make but the flavors will make you look like a pro in the kitchen!

INGREDIENTS:

4-6 small beef steaks skillet steaks
3 tablespoons Homestead Seasonings
2 tablespoons olive oil
1/2 cup beef broth low sodium
2 tablespoons butter optional


*SIDE NOTE- using a good heavy skillet will make a huge difference when getting a good crust on steaks

Pat each steak dry then rub each side fully with HOMESTEAD SEASONINGS BEEF RUB. Heat a heavy skillet on the stove add oil, and then the steaks. Cook 3 to 4 minutes (adjust heat if the oil starts to smoke) turn the steaks only once and cook another 3 to 4 minutes for medium. Remove the steaks from the skillet and keep warm. Increase the heat a little bits and add beef broth. Slowly scrape browned bits from the bottom of the skillet and let the broth boil 1 to 2 minutes. Remove skillet from heat and whisk in butter. Pour sauce over steaks and serve. Enjoy!!

Are you familiar with our DOUBLE DUTY Recipes? cook up a few extra steaks tonight and use them with our Beef Stroganoff Recipe later this week -- Save yourself time and money with Homestead Seasonings!!

Homestyle Meat Sauce

HOMESTYLE MEAT SAUCE
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This Sauce might be Gluten Free, but it is no where close to flavor free!
Perfect amount of spice wrapped around the zing of fresh tomatoes! Make life easier and double the meat when you are browning it and after you drain it -- tag and bag half for later in the week :)

INGREDIENTS:
2 pounds ground beef
4 tablespoons homestead seasonings Burger Blend
3 tablespoons olive oil
1 medium onion diced
2 cloves garlic minced
2 (15-ounce) cans tomatoes diced
2 (15-ounce) cans tomatoes pureed
1 cup water cold
1 tablespoon basil
1/2 tablespoon oregano
Servings 12
Prep Time: :15
Cook Time: :25
Yield: 10-12

 

INSTRUCTIONS:
 In a large skillet brown ground beef, breaking it apart as you go. Cook all the way through and then drain well ( I even rinse the meat sometimes to keep this recipe extra lean)

Add in HOMESTEAD SEASONINGS BURGER BLEND, mix into the meat really well and then set aside.
In a 2nd large skillet saute' onions and garlic in olive oil until tender.... about 5-7 minutes, or until onions begin to become transparent.  While the onions and garlic are cooking-- drain all the fluid out of all four of the cans of tomatoes and then blend just two of the cans of tomatoes in the blender or food processor until they are well processed. This will give your sauce a nice body without making it "too tomatoey" as my daughter calls it.

Once the onions and garlic are tender add the browned beef into the pan and then the diced tomatoes, blended tomatoes, and spices. Stir everything adding the water very last.... sometimes I find that I don't need it, and its easier to leave it out. Heat and stir the sauce until it begins to boil then the reduce temperature and simmer on low for 10-15 minutes. Add salt and pepper to taste. Serve over Noodles or Pasta.... Enjoy!!

Dreamy Beef Stroganoff

DREAMY BEEF STROGANOFF
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INGREDIENTS:
1 1/2 pounds eye of round cut into strips

>>or<<

3/4 pound lean ground beef

{this recipe is good with either}

3 tablespoons HOMESTEAD SEASONINGS Burger Blend
1 tablespoon flour
2 tablespoons olive oil
2 tablespoons butter
1 cup mushrooms sliced
1 medium onion diced
1 (10 3/4-ounce) can beef broth low sodium
1 (10 3/4-ounce) can cream of mushroom
1 cup sour cream
1/4 cup cream cheese
salt and pepper to taste
1 package of egg noodles cooked
Servings 8-10
Prep Time: 10-15 min
Cook Time: 20 min

--COOK EGG NOODLES ACCORDING TO INSTRUCTIONS ON PACKAGE--DIFFERENT BRANDS REQUIRE DIFFERENT COOK TIMES AND DIFFERENT METHODS OF COOKING--

INSTRUCTIONS:
Heat 1 tbls of oil and 1 tbls of butter in a large skillet. Season the steak strips WELL with HOMESTEAD SEASONINGS BURGER BLEND, dust with flour and add into skillet.
Brown meat on all sides, but do not overcook. Once meat is browned, set aside.
In a 2nd LARGE saute' pan heat remaining oil and butter and saute' onions and sliced mushrooms until tender.
Once tender, add browned steak strips, mushroom soup, beef broth and mix well and then cook over low heat for 10-15 minutes
Uncover mixture and stir in sour cream and cream cheese (use milk to thin if necessary)
Serve immediately over egg noodles.

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HEADS UP FOLKS *In these pictures I choose to use ground beef instead of the steak strips* Usually I like to plan my menus for the week so that I can make this as a 2nd day  DOUBLE DUTY RECIPE. I like to make the Homestead Seasonings Pan Seared Steaks Recipe earlier in the week then cut-up the left over steaks and use them for this recipe! Saves me time and money :)

Crockpot Roast Beef and Carmelized Onions

Crock-pot Roast Beef and Caramelized Onions
Servings 8-10 servings
Prep Time: 15-20

Amazingly tender roast beef, just prep it and forget about it till dinner time!


4 pouches beef chuck pot roast
2 tablespoons olive oil
2 onions sliced into rings
1/4 cup brown sugar
1/2 cup ketchup (low sodium-optional)
2 cups beef broth low sodium-optional)
3 tablespoons Homestead Seasonings BEEF RUB
2 cups baby carrots
4 Potatoes cut into large cubes

Yields: 8-10 servings

 In a large crock-pot lay the meat in first and rub with the olive oil, then cover well with HOMESTEAD SEASONINGS BEEF RUB. Place onion rings on top of beef. In a separate bowl mix: brown sugar, vinegar and ketchup and then pour on top of the meat and onions. Toss in carrots and potatoes around the beef.

 

 Carefully pour in beef broth around the edge of the beef and veggies without disturbing the sauce and spice on top of the onions and beef too much. Cover and cook on low for 6 to 8 hours or until meat shreds easily. 

Check at 6 hours and if the meat is still tough it means it needs to cook longer.

 I like to cook it about 7 hours, so it is tender, but I can serve it in chunks instead of shredded.

This makes a delicious and easy weekday meal that pleases even the pickiest eaters. Think about buying a little bit bigger roast and use the leftovers as DOUBLE DUTY in one our other great Homestead Recipes like our: Irish Beef Stew or Dreamy Beef Stroganoff.