Cut It With Your Fork Beef Recipes

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CUT-IT-WITH-YOUR-FORK BEEF



Cut-It-With-Your-Fork Beef image

After we got married, I started to develop my cooking skills not only to impress my husband, but also so we wouldn't die of Hamburger Helper poisoning. I was very newly married, in a new town, new state, trying to make new friends, dealing with my parents and my new in-laws, who were upset that we had eloped. We had thought we were saving everyone the hassle of traveling to an out-of-state wedding. Besides, I had never liked being the center of attention, so the idea of a wedding with EVERYONE that our families knew didn't hold any appeal for me. Little did I know that the wedding is more for the family than for the bride and groom. They were ticked. But, 16 years later, they've gotten over it -- mostly. Anyway, we were living in a one-bedroom apartment which my husband had rented several months prior, when he had moved from Pennsylvania to Indiana for his first job after college. We had just purchased a car for me to drive: a 1976 Camaro for $800, so you can imagine the condition. It was metallic powder blue -- and rust. Still it was fun to drive, and it was the closest I ever came to being mistaken for someone who was cool. Anyways, I knew how to cook, but having been a student at a college where cooking in your dormitory room was punishible by death, I hadn't done a lot of cooking for several years, except for weekends at home. Our kitchen was still a "bachelor's kitchen" though admittedly it was better stocked than I've seen in the homes of some people who have been married for years. This was made with staple ingredients and cooking equipment that my husband already had on hand. According to my memory banks, which are spotty at best, this was my first completely original recipe. With this "Early Marriage" recipe, you can take the cheapest, toughest cut of beef you can find, and make it tender, rich, and scrumptious. I can remember making this with chuck roast that I bought for 88 cents per pound, but that was 1986. Ah, memories.

Provided by ThatBobbieGirl

Categories     Meat

Time 2h20m

Yield 8-10 serving(s)

Number Of Ingredients 12

2 -3 lbs beef roast, any cheap cut
olive oil
2 onions, sliced
1/2 teaspoon whole rosemary
1/2 teaspoon basil leaves
1 can condensed tomato soup
6 cloves garlic, chopped or crushed
1/4 cup dry vermouth (can leave out but it's just not the same)
1/2 teaspoon paprika
2 bay leaves
1/4 teaspoon cracked peppercorn
1 tablespoon Worcestershire sauce

Steps:

  • Cut meat into serving-sized pieces.
  • If it's a very thick cut of meat, you may want to cut it thinner, so it will get tender more quickly.
  • Place a heavy-bottomed dutch oven or deep skillet on the stove over medium heat.
  • Quickly brown the meat on all sides and remove from pan.
  • Saute the onions and garlic in olive oil until limp, then drain fat from pan.
  • Add the remaining ingredients, stirring until well combined.
  • Return the meat to the pan, bring to a boil, then lower heat, cover and simmer for about 2 hours, or until the meat is falling-apart-tender.
  • Serve this with rice, noodles, or mashed potatoes to provide a nest for the sauce.
  • Warning: your family may fight over the sauce!
  • If so, just double the sauce ingredients next time, using the same amount of meat.

FORK-TENDER SLOW COOKER BRISKET



Fork-Tender Slow Cooker Brisket image

This tender brisket will literally pull apart with a fork!

Provided by Heather, D.C.

Categories     100+ Everyday Cooking Recipes

Time 14h40m

Yield 8

Number Of Ingredients 15

¼ cup chopped onion
2 tablespoons liquid smoke flavoring
2 tablespoons Worcestershire sauce
2 cloves garlic, minced
1 tablespoon chili powder
1 tablespoon celery seed
1 tablespoon ground chipotle pepper
1 teaspoon salt
2 pounds beef brisket, or more to taste
2 tablespoons vegetable oil
¼ cup apple cider vinegar
1 (14.5 ounce) can canned diced tomatoes
1 ½ cups water
2 bay leaves
1 tablespoon all-purpose flour, or as needed

Steps:

  • Combine onion, liquid smoke flavoring, Worcestershire sauce, garlic, chili powder, celery seed, chipotle pepper, and salt in a bowl until marinade is smooth. Place brisket in a shallow glass dish and pour marinade over brisket. Cover dish with plastic wrap and refrigerate, 8 hours to overnight.
  • Heat oil in a large skillet over medium-high heat. Scrape onion from the brisket, reserving onion and marinade. Cook brisket in the hot oil until browned on all sides, about 10 minutes. Transfer brisket to a slow cooker on Low.
  • Pour marinade with onion and vinegar into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Cook mixture until onion is tender and liquid is reduced by 3/4, 5 to 10 minutes.
  • Mix vinegar-onion mixture, tomatoes, water, and bay leaves into slow cooker.
  • Cook on Low until brisket is very tender, at least 6 hours.
  • Strain liquids from slow cooker into a saucepan; bring to a boil. Whisk enough flour into liquid until desired gravy consistency is reached, about 5 minutes.
  • Shred brisket with a fork and serve with gravy and tomato-onion mixture.

Nutrition Facts : Calories 277.3 calories, Carbohydrate 5.3 g, Cholesterol 46.5 mg, Fat 22.9 g, Fiber 1.1 g, Protein 12.5 g, SaturatedFat 7.2 g, Sodium 448.5 mg, Sugar 2 g

SENSATIONAL SLOW COOKED BEEF BRISKET



Sensational Slow Cooked Beef Brisket image

Beef brisket cooked to perfection with the perfect blend of seasonings. So tender you can cut it with a fork.

Provided by Cajun Girl

Categories     Main Dish Recipes     Roast Recipes

Time 6h5m

Yield 10

Number Of Ingredients 17

2 tablespoons paprika
2 tablespoons garlic powder
2 tablespoons ground black pepper
2 tablespoons sea salt
1 teaspoon cayenne pepper
⅓ cup extra-virgin olive oil
1 (16 ounce) package sliced fresh mushrooms
3 shallots, chopped
¼ cup unsalted margarine
1 ½ cups Worcestershire sauce (such as Lea & Perrins®), divided
1 (5 pound) beef brisket
2 cups red wine
½ cup water
1 clove garlic, chopped
1 (32 fluid ounce) container beef broth (such as Progresso®)
1 tablespoon Worcestershire sauce (such as Lea & Perrins®)
2 tablespoons unsalted margarine, thinly sliced

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Mix paprika, garlic powder, black pepper, sea salt, and cayenne pepper in a bowl until thoroughly combined. Set spice mixture aside.
  • Heat olive oil in a large skillet over medium heat; cook and stir mushrooms and shallots until mushrooms have released their liquid, 5 to 8 minutes. Set mushroom mixture aside.
  • Melt 1/4 cup margarine in a large skillet over medium-high heat and stir in 1/4 cup Worcestershire sauce. Rub beef brisket thoroughly with spice mixture; place brisket into the margarine and Worcestershire sauce.
  • Brown the brisket well on all sides, about 5 minutes per side. As the Worcestershire sauce cooks into the brisket, pour in more, about 1/2 cup at a time, until 1 1/2 cup Worcestershire sauce has been added.
  • Place a rack into a heavy Dutch oven; place the brisket onto the rack. Pour in the Worcestershire sauce pan drippings, red wine, water, garlic, and beef broth. Top the brisket with the mushroom mixture. Drizzle 1 tablespoon Worcestershire sauce over the mushrooms and top with 2 tablespoons sliced unsalted margarine.
  • Cover the Dutch oven and bake brisket in the preheated oven for 3 hours. Reduce heat to 300 degrees F (150 degrees C) and bake 1 more hour. Reduce oven temperature to 225 degrees F (105 degrees C) and bake 1 additional hour. Baste with pan drippings every hour.
  • Let the brisket rest for about 20 minutes before slicing thinly across the grain. Serve with pan gravy.

Nutrition Facts : Calories 623.8 calories, Carbohydrate 16.5 g, Cholesterol 93.2 mg, Fat 46.1 g, Fiber 1.6 g, Protein 26.8 g, SaturatedFat 14.4 g, Sodium 1836.6 mg, Sugar 6.4 g

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Top Asked Questions

How to cook a beef chuck roast in the oven?
Preheat oven to 400f. Find an oven-safe pot, dutch oven or roaster large enough to fit your roast. Generously apply salt, pepper, and garlic powder to the outside of your roast on all sides. Place the roast in your desired pot and place in the oven. Brown the roast for 20 minutes, then turn the roast, and brown again on all 4 sides.
How to cook beef shanks in a crock pot?
Tender beef shank. Clean and pat the shanks dry. Season both sides with salt and pepper. Place the beef shanks in the cooker. Cook/sear both sides for 3-5 minutes per-side or until brown. Remove the shanks and set aside. Add onions, carrots, celery and cook for 2-3 minutes or until onions become translucent.
What is the best cut of beef for a pot roast?
It’s also an ideal cut for shredded beef because of the higher fat ratio – the meat falls apart easily and can be shredded with a fork. A chuck roast and cross rib roast are the best cuts for a pot roast, whether slow-cooked, pressure cooked or oven-roasted.
What is the best way to cook a steak?
I season with olive oil and garlic salt, crushed pepper. I use a grill pan with a little bit of olive oil in it. The pan super hot, I grill each side for about 3 minutes, after turning the steak I put a little bit of butter on top of it while the other side is cooking. Personally I enjoy my steak medium rare. You can also use a steak mallet.

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