Barbacoa Beef

I have found yet another recipe blog (Skinny Taste) that I LOVE but unlike the PW this one is healthy. No butter or heavy cream here but still very flavorful and definitely a change when you feel like you need to be healthy. This recipe is amazing. I followed it word for word but I didn't cook in a pressure cooker I cooked it in my dutch oven in the oven :) The hubby is in LOVE with this meat and could eat it everyday. It does make a lot after its shredded but we loved it and gobbled it up quick! The first night we made burritos out of it and wrapped it in flour tortillas with lettuce and tomato. The second night we made it into bowls and made a bed of rice, with the meat, black beans, lettuce, tomato, cheese and salsa and it was so good!

Ingredients:

• 3 lbs beef eye of round or bottom round roast, all fat trimmed
• 5 cloves garlic
• 1/2 medium onion
• 1/2 lime, juice
• 2-4 chiptoles in adobo sauce (to taste)
• 1 tbsp ground cumin
• 1 tbsp ground oregano
• 1/2 tsp ground cloves
• salt and pepper
• 3 bay leaves
• 1 tsp oil
• 1 cup water

Directions:

Place garlic, onion, lime juice, cumin, oregano, chiptoles, cloves in a blender.

Trim all fat off meat, cut into 4 inch chunks. Season with salt and pepper and brown on high heat in 1 tsp oil. Add liquefied spices, water, bay leaves and simmer on low two hours in a pressure cooker. (If you are making this in a regular pot, you will have to double the cooking time to at least 4 hours or more, covered on low flame and add more water from time to time to make sure it doesn't dry out.)

Once cooked and the meat is tender, remove the meat and place in a dish. Shred it with two forks, and reserve the liquid for later (discard the bay leaf). Return the shredded meat to the pot, adjust salt and cumin (you may need to add more) to taste and add some of the reserved liquid back. Simmer uncovered for about 10 minutes to let the flavors penetrate.

Beef Tostadas

**Ok so I was in total shock when my wonderful hubby told me he had never had a tostada before! Like seriously how is that not something everyone has eaten at like school or even at taco bell (even though those two are both gross!) so I of course set out to make him a super yummy tostada (and you'd think that after 6 years of marriage I would have already made him one! shame on me!) and this is what we had! Oh and I made our tostada shells and fried them fresh no store bought ones you warm in the oven for us! LOL**

Ingredients:

• 1-1/2  poundsboneless beef round steak
• 1/2  teaspoonsalt
• 1/2  teaspoonblack pepper
• 1/4  cuplime juice
• 3  garlic cloves, finely chopped
• 1  jalapeño, seeded and finely chopped
• 1  largeonion, chopped
• 1  tablespoonchili powder
• 1/4  teaspooncumin
• 1/8  teaspooncayenne pepper
• 12  packaged tostada or hard taco shells
• 3/4  cupfat-free refried beans
• 1-1/2  cupsshredded iceberg lettuce
• 1  cupreduced-fat shredded Mexican-blend cheese
• 3/4  cupsalsa

Directions

1. Sprinkle steak with salt and pepper. Place 3 tablespoons of the lime juice, the garlic, jalapeño, onion, chili powder, cumin and cayenne in a slow cooker. Place beef on top and cook on HIGH for 6 hours or LOW for 8 hours.

2. Remove beef to a cutting board and when cool enough to handle, shred with fingers or using two forks. Place shredded beef in a large bowl. 

3. Strain remaining liquid in slow cooker over a bowl or measuring cup, discarding solids. Add strained liquid and remaining 1 tablespoon lime juice to beef in bowl and stir to combine. Cover; keep warm. 

4. Warm tostada shells in oven according to package directions. While tostadas are baking, heat refried beans in microwave for 1-1/2 minutes on HIGH, stirring halfway through until warm and spreadable. 

5. Spread each tostada with 1 tablespoon refried beans. Place 1/3 cup beef over beans and divide lettuce equally among tostadas. Top each with 1 heaping tablespoon cheese and 1 tablespoon salsa.

Beef & Brocoli

My hubby loves this! He could probably eat it everyday if I made it. I like it but personally I couldn't eat it that often LOL. I just follow the recipe as it is and then serve it over rice!

Beef & Brocoli

1 lb of steak
10 oz of frozen brocoli (or whatever size bag, I used all of a 14 oz bag it also needs to be thawed)
1 package of lipton onion soup mix
1 tablespoon of brown sugar
1 tablespoon of soy sauce
1 1/4 cup of water
1 tablespoon olive oil

1. slice steak up thinly into strips. in pan on medium high heat add olive oil and meat. Brown meat. once the meat is browned removed from pan

2. add water, lipton mix, brown sugar, soy sauce and mix. Add brocoli and bring to a boil and cook for about 2-3 minutes.

3. Add meat back to the pan and cook for about 2 minutes. Serve over hot rice.

Irish Beef Stew

Irish Beef Stew Recipe

I took this pic off the website because I cut my potatoes too small so my stew didn't look like this but it was still soooooo yummy. This is definitely something we will have again!

Ingredients:

• 1/4 cup olive oil
• 1 1/4 pounds well-marbled chuck beef stew meat, cut into 1-inch pieces (NOT extra-lean)
• 6 large garlic cloves, minced
• 6 cups beef stock or canned beef broth
• 1 cup of Guinness beer
• 1 cup of fine red wine
• 2 tablespoons tomato paste
• 1 tablespoon sugar
• 1 tablespoon dried thyme
• 1 tablespoon Worcestershire sauce
• 2 bay leaves
• 2 tablespoons (1/4 stick) butter
• 3 pounds russet potatoes, peeled, cut into 1/2-inch pieces (about 7 cups)
• 1 large onion, chopped
• 2 cups 1/2-inch pieces peeled carrots
• Salt and Pepper
• 2 tablespoons chopped fresh parsley

 

Directions:

 

1 Heat olive oil in heavy large pot over medium-high heat. Lightly salt the beef pieces. Working in batches if necessary, add the beef (do not crowd the pan, or the meat will steam and not brown) and cook, without stirring, until nicely browned on one side, then use tongs to turn the pieces over. Continue to cook in this manner until all sides are browned, about 5 minutes. Add garlic and sauté 1 minute. Add beef stock, Guinness, red wine, tomato paste, sugar, thyme, Worcestershire sauce and bay leaves. Stir to combine. Bring mixture to boil. Reduce heat to medium-low, then cover and simmer 1 hour, stirring occasionally.

 

2 While the meat and stock is simmering, melt butter in another large pot over medium heat. Add potatoes, onion and carrots. Sauté vegetables until golden, about 20 minutes. Set aside until the beef stew in step one has simmered for one hour.

 

3 Add vegetables to beef stew. Simmer uncovered until vegetables and beef are very tender, about 40 minutes. Discard bay leaves. Tilt pan and spoon off fat. Transfer stew to serving bowl. Add salt and pepper to taste. Sprinkle with parsley and serve. (Can be prepared up to 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before serving.)

 

Serves 4 to 6.