Succulent Braised Corned Beef

Corned beef always makes me happy!  Once I discovered a braised recipe last St. Patrick's Day, I don't think that I can ever boil it again.  This recipe leaves the corned beef perfectly cooked and very succulent.  Enjoy!

Ingredients:
2 Tbsp Olive Oil
3 lb Corned Beef Brisket
2 Tbsp Browning Sauce
4 Cloves Garlic Sliced
1 Tbsp Basil
pinch of Rosemary

Directions:
Preheat oven to 350 degrees.  heat oil in large skillet.  Brush brisket with browning sauce on both sides.  Brown brisket on both sides in the hot oil (about 5-7 minutes per side.)
Add water to a shallow roasting pan.  Place rack on top of pan and place brisket on the rack.  Scatter garlic, basil, a pinch of crushed rosemary and accompanying flavor packet on top of the brisket (fat side up).  Cover pan with aluminum foil.
Roast in the preheated oven until meat is tender (about 30-45 minutes per pound). 
Slice, Serve & Enjoy!

Brush browning sauce on the corned beef and braise in a skillet

Add water to a deep roasting pan (I also added potatoes and carrots to make an easy side dish)

Place the corned beef on the roasting rack and generously add seasonings, cover with foil before putting into the oven

Remove from the oven, allow to cool and serve in slices

Braised Corned Beef St Patrick's Day Recipe # 2

I usually boil, or slow cook my corned beef, so earlier this month when I came across this braised method I knew I had to change it up.  Especially since I also had corned beef for Valentine's Day!  I did of course make some alterations as I went but overall the inspiration gave me a wonderful recipe to use in the future and the meat was very juicy and had a nice flavor. 

Ingredients:
2 Tbsp Olive Oil
3.5 lb Corned Beef Brisket
2 Tbsp Browning Sauce
4 Cloves Garlic Sliced
1 Tbsp Basil

Directions:
Preheat oven to 350 degrees.  heat oil in large skillet.  Brush brisket with  browning sauce on both sides.  Brown brisket on both sides in the hot oil (about 5-8 minutes per side.)
Add water to a shallow roasting pan.  Place rack on top of pan and place brisket on the rack.  Scatter garlic basil and accompanying flavor packet on top of the brisket (fat side up).  Cover pan with aluminum foil. 
Roast in the preheated oven until meat is tender (about 30-45 minutes per pound).  Slice, Serve & Enjoy!

Remove brisket from packaging

Brush with browning liquid

Brown on both sides

Place on rack in roasting pan

Cover with seasoning

Cover entire pan surface area with tin foil

Remove from oven

Slice & Serve!

 
Saint Patrick's Day 2014 Recipe # 1: Irish Soda Bread

Apricot Glazed Lamb Roast Recipe

Apricot goes very well with lamb and this was a delicious combination with a hint of mint.  I will definitely make it again.  Highly recommended for anyone who enjoys lamb.

Ingredients:

1 Leg of Lamb Roast (3 lbs)

Seasoning (Alpine Touch, Brown Sugar Bourbon, Tarragon, Mediterranean Basil, Ground Cinnamon)

Glaze: 

1/4 tsp Garlic Powder

1 Cup Apricot Preserve

2 tsp Balsamic Vinegar

1 Tbsp dried Mint leaves

1 tsp dried Tarragon

2/3 Cups dried apricot halves (cut into strips)

2 Tbsp unsalted butter (melted)

2 Tbsp Brown Sugar

dash ground Cinnamon

Directions:

Preheat the oven to 325 degrees  Cover the bottom of a pan with foil to make clean-up easy.  Place the lamb roast in the pan with the fat side up.  Cook for 25-30 minutes per pound.  using a meat thermometer a reading of 135-140 for medium rare, cook more for more well done.  Prepare apricot glaze with about 10 minutes left for cooking.

To prepare the glaze combine all of the glaze ingredients into a bowl and mix thoroughly.  Remove lamb from oven and spoon over the roast to cover.  Return tot he oven for another 10 minutes.  Remove and serve slices with glaze spooned over the cut slices.  Enjoy! 

Set the roast on a plate for seasoning

The delicious seasoning that I used

Season all sides of the roast and place in the pan

Combine the glaze ingredients

Remove the roast from the oven and cover with the apricot glaze

Serve & Enjoy

Beef Roast & Veggies Recipe

As the weather turned cooler this weekend, I wanted to make something to warm us up and happened to have a beef roast on hand that was ready to be cooked.  

Ingredients:

2 lb Beef Roast

2 Cups Red Wine (can substitute beef broth)

3 Cups Water

Seasoning (Garlic, Rosemary, Sea Salt, Bourbon Brown Sugar)

2 Cloves Garlic

4 Stalks Celery (Chopped)

3 Potatoes (Peeled & Chopped)

3 Carrots (Peeled & Chopped)

 Directions:

Season the beef roast and place into the slow cooker.  Add the wine and water and cook on high for 1 hour.  Add the Garlic, Celery, Potatoes and Carrots.  Cook on Low for another hour.  Roast will be tender and ready to eat.  Serve and enjoy!

Season the roast and place into the slow cooker

The seasoning I used

Add the wine & water and cook on high

Add the veggies and cook on low

Serve and enjoy!

BBQ Spare Ribs

These ribs turns out very juicy and delicious!  I definitely think you should give them a try and see what kind of twist of your own that you can add to it.  I love cooking with flavored beer, it always adds a nice accent to the meat.  Enjoy!

Ingredients:
1 Rack St Louis Style Pork Spare Ribs 2.5-3lbs
Seasoning: Grill Mates Barbeque, Tarragon, Dash of Cinnamon, Garlic Salt, Dash of Grill Mates Spicy Montreal Steak
1 Beer ( I used Sam Adams White Water IPA) I also love a nice apple or raspberry beer
1/4 bottle of BBQ sauce (I used New England Apple Maple)

Directions:
Preheat the oven to 300 degrees.  Cut the rack in between the bones so that the ribs are separated to cook.   Season both sides of the ribs in the deep dish you are going to use for cooking.  Pour 1 full beer over the top to tenderize the meat while cooking.  This should cover about 3/4 of the ribs.  Make sure that the ribs are bone side down and cook int he over for about 45 minutes.  Remove from the oven, bast with the liquid in the pan and drizzle some BBQ sauce on top of the ribs to let the flavor soak in a little bit.  Return to the oven and cook for another 30 minutes.  The ribs should be finished cooking and you can serve them with additional BBQ sauce drizzled or smothered on top depending on your preference.  Enjoy!

Season both sides of the ribs

Pour 1 beer over the ribs

Bone side down cook in the oven for 45 minutes

Turn the ribs, baste and drizzle BBQ sauce over top and continue cooking for about 30 minutes

Remove from the oven

Serve with additional BBQ sauce on top

Roasted Garlic Rosemary Leg of Lamb with Mashed Red Potatoes

I just love lamb, and when it goes on sale, I can't help but buy some to make a delicious meal out of :)

Ingredients: (Lamb)

3 lb Leg of Lamb

Sea Salt

1/2 Cup Orange Juice

1/2 Cup White Wine ( I used Viognier)

3 cloves of garlic

2 Tbsp Rosemary

1 Tbsp Mediterranean Basil

1Tbsp Thyme

1/2 Tbsp Alpine Touch

1/2 Cup Orange Liquor

1 Cup Chicken Stock

Ingredients: (Mashed Red Potatoes)

3-4 Red Potatoes

Sea Salt

1 Cup Half & Half

1/4 Cup Sour Cream

2 Tbsp Butter

1/4 Cup Cheddar Cheese

Alpine Touch

Mediterranean Basil

Directions:

Preheat oven to 400 degrees.  

Marinade: Mix Garlic, Orange Juice, White Wine, Rosemary, Thyme, Basil, and Alpine Touch in Blender.  Add the Orange Liquor and the Chicken Stock, blend together. 

Put Leg of Lamb into pan and pat with sea salt.  Pour Marinade over the lamb (you will have some left over).  Put into oven and cook for 20 minutes at 400 degrees.  Reduce the temperature to 350 degrees.  Pour extra marinade over lamb if needed.  Cook for 40 minutes at 350 degrees.  At internal temperature of 150 degrees (using a meat thermometer) the lamb will be medium-rare, cook longer for more thoroughly browned lamb.

When there are 20 minutes left on the lamb cut the red potatoes and put into a pan.  Cover with water and add a dash of sea salt.  Bring to a boil on high.  Reduce heat to medium high and continue boiling until potatoes are soft (about 15-20 minutes).  Turn to low-med and add the Half & Half. 

Remove the lamb from the oven and place on a plate and store on teh microwave to keep warm, add all remaining marinade to a sauce pan to simmer.  Simmer to reduce.  

 Use a whisk and whisk the potatoes until smooth.  Turn heat to low and add the remaining ingredients.  Serve with a dash of Basil on top

Serve the lamb with some marinade spooned over top.  Store any remaining lamb soaking into the remaining marinade to ensure moistness for leftovers.  Enjoy!

Blend the Orange Juice, Wine, and Seasonings together

Blend the chicken stock and orange Liquor into the marinade

Pat the lamb with sea salt

Pour the marinade over the lamb and stick into oven

Chop the potatoes and place into a pan

Cover the potatoes with water

Boil the potatoes until soft

Add the half and half to the potatoes

Remove the lamb from the oven

Whisk the potatoes and simmer the marinade

Add the seasoning to the potatoes and continue to simmer the marinade

Add remaining ingredients to the potatoes and finish simmering the marinade

Serve by pouring marinade on the lamb and a dash of Basil on the potatoes