beef

Bready or Not Classic: Slow Cooker Korean-Style Short Ribs

Posted by on Jun 19, 2019 in beef, Blog, Bready or Not, crock pot, gluten-free, healthier, main dish | 0 comments

If all has gone according to plan, I’ve fled to a far-distant isle to enjoy Wensleydale cheese and scones. I didn’t want to schedule new recipes while I travel as I won’t be able to promote them to the fullest. Therefore, I’m revisiting a classic recipe this week. Enjoy!

I’m presenting to you the recipe for one of the best dishes I’ve ever made in a crock pot: Korean-Style Short Ribs.

Bready or Not: Slow Cooker Korean-Style Short Ribs

I have made this many times over now. I’ve even tried it using cheaper cuts like chuck roast and rump roast. Those worked out okay (though the meat really dries out before its soak in the juice at the end), but they are nowhere as delicious as the short rib version.

Bready or Not: Slow Cooker Korean-Style Short Ribs

It turns out amazing whether you use boneless or bone-in ribs–a mix is a great way to go, too! Don’t trim the fat. You want all that flavor. The end result is a sauce that tastes like you added red wine, but you didn’t. It’s like MAGIC.

Bready or Not: Slow Cooker Korean-Style Short Ribs

Seriously, these ribs taste like something from a great Asian restaurant. Pair it with some broccoli and a good spoonful of the sauce, and YUM.

Bready or Not: Slow Cooker Korean-Style Short Ribs

Whenever I see beef short ribs go on sale, I do a little dance of joy because it means I get to make this recipe again.

 

Bready or Not Classic: Slow Cooker Korean-Style Beef Short Ribs

Bready or Not: Slow Cooker Korean-Style Short Ribs

This recipe makes rich, savory short ribs that taste like a dish from a great restaurant! A 5 or 6-quart crock pot is necessary to fit the ribs. Note: A chuck roast or rump roast can be substituted for the ribs and it tastes okay, but the fatty ribs create a much deeper and richer flavor.

  • 1/2 cup low-sodium soy sauce
  • 1/3 cup light brown sugar, packed
  • 2 Tb sesame oil
  • 2 Tb rice vinegar
  • 1/2 teaspoon powdered ginger
  • 4 cloves minced garlic
  • 1/2 tsp red pepper flakes
  • 5 lbs beef short ribs; boneless, bone-in, or a mix
  • 1-2 Tb cornstarch
  • sesame seeds, optional

In a small bowl, mix together soy sauce, brown sugar, oil, vinegar, ginger, garlic and red pepper. Place the ribs in a 5 or 6-quart slow cooker; pour the sauce over them. Cover and cook on HIGH for 4 hours or on LOW for 9 hours. Depending on how the ribs are stacked in the cooker, you may want to quickly stir them at some point halfway through.

Use a slotted spoon to remove the ribs from the cooker. Place a tablespoon of corn starch in a small bowl and add some juice from the cooker. Whisk them together to create a slurry without lumps, and add back into the crock pot. Stir. If the juice doesn't start to thicken, repeat the process with some more corn starch.

Either keep the ribs intact, or pull meat into chunks and discard the bones and fat. Place meat in cooker again on WARM setting for 10 minutes or so to soak in flavors. Serve. Great with rice, broccoli, and perhaps a sprinkling of sesame seeds!

OM NOM NOM!

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Bready or Not: Slow Cooker Beef Chili

Posted by on May 15, 2019 in beef, Blog, Bready or Not, crock pot, main dish | 0 comments

Make a big ol’ pot of meat with this recipe for Slow Cooker Beef Chili!

Bready or Not: Slow Cooker Beef Chili

My husband loves a good, spicy chili. He does not like beans. This recipe is his favorite.

Bready or Not: Slow Cooker Beef Chili

I find it simple to put together, too. The only fussy thing is taking the time to brown the meat, but I can typically do that in two batches.

Bready or Not: Slow Cooker Beef Chili

There are several heat levels of Rotel-like canned tomatoes and chilies out there. There are also tomato sauce cans and boxes with added spice. In our case, I add a hefty sprinkle of a local Hatch New Mexican seasoning mix.

Bready or Not: Slow Cooker Beef Chili

These make for great leftovers, too, and you can even throw some in a freezer bag to heat up later on!

Bready or Not: Slow Cooker Beef Chili

Modified from The Everything Soup, Stew, & Chili Cookbook edited by Belinda Hulin.

Bready or Not: Slow Cooker Beef Chili

Bready or Not: Slow Cooker Beef Chili

This all beef, no bean chili recipe makes a big pot of delicious chili! Make it as spicy as you want by using different types of Rotel and additional spices and sauces. Modified from The Everything Soup, Stew, & Chili Cookbook edited by Belinda Hulin.

  • 2 to 2 1/2 pounds beef stew meat or chuck roast, chopped into 1-inch cubes
  • 2 Tablespoons vegetable oil
  • 1 whole onion, diced
  • 1 green bell pepper, cored and diced
  • 2 Tablespoons all-purpose flour
  • 4 Tablespoons chili powder, hot or otherwise
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1 10-ounce can tomatoes and green chilies, like Rotel
  • 14-15 ounces canned or boxed tomato sauce
  • additional spices or sauces, to preference

In a skillet or wok, brown beef in vegetable oil over high heat. Use a slotted spoon to transfer beef to the crock pot. Add onion to pan and cook for just a few minutes to soak up the drippings. Add onion to the slow cooker, followed by the green bell pepper.

In a small bowl, combine the flour, chili powder, cumin, and salt. Sprinkle over the meat. Pour the cans of chili and tomatoes and the tomato sauce over the meat. Stir with a large spoon.

Place lid on slow cooker and cook on low for 6 to 8 hours, or on high for 3 to 4 hours. Turn heat to low, and break the meat into smaller pieces. It should flake apart under little pressure. Taste and adjust seasonings as desired.

Eat and enjoy. Keep leftovers in fridge up to 3 more days, or freeze for later enjoyment.

OM NOM NOM

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Bready or Not: Homemade Beef Jerky

Posted by on Aug 1, 2018 in beef, Blog, Bready or Not, gluten-free, healthier, main dish | Comments Off on Bready or Not: Homemade Beef Jerky

Beef jerky is expensive to buy. If you can catch a good sale on an eye of round roast, this recipe makes cheap and delicious Homemade Beef Jerky.

Bready or Not: Homemade Beef Jerky

It’s really amazing how easy this recipe is. Cut up roast into chunks. Cover pieces in spices. Marinate for a day in the fridge. Bake for 6 to 7 hours. Done.

I’ve made this recipe a couple times now, and honestly, the weirdest thing is keeping the meat at room temperature after baking.

Bready or Not: Homemade Beef Jerky

I mean, I’m used to doing that with store-bought jerky, but it feels weird to do that with home-cooked meat. However, I haven’t sickened or killed myself or various loved one with my homemade jerky, so I take that as a positive.

Bready or Not: Homemade Beef Jerky

Most of the eye of round roasts I find on sale tend to be over 2 1/2 pounds. I just use more generous measures of spices for the rub. This isn’t a recipe where everything needs to be exact. Just make sure there’s enough rub to cover everything.

Bready or Not: Homemade Beef Jerky

Also, the amount of cayenne looks like a lot, but the heat in this recipe is pleasant, not set-your-mouth-on-fire level. I can testify that myself and others who can’t stand spicy-hot have eaten this jerky without any issues.

And if you want more heat, by all means. Dump in more cayenne!

Bready or Not: Homemade Beef Jerky

Modified from Michael Symon’s Beef Jerky recipe in Food Network Magazine, December 2017.

Bready or Not: Homemade Beef Jerky

Bready or Not: Homemade Beef Jerky

If using a larger roast, such as one closer to 3 pounds, just use heaping amounts of spices to create the rub. Note that the recipe requires a day of marinating prior to baking. After cooking, the dried meat is stored at room temperature.

  • 2 to 2 1/2 pounds beef eye of round roast, trimmed of all fat
  • 1 1/2 Tablespoons kosher salt
  • 2 teaspoons white sugar
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon cayenne pepper
  • 1 teaspoon chipotle chili powder
  • 1/2 teaspoon coriander
  • 1/2 teaspoon smoked paprika

Slice the beef against the grain into chunks roughly 1 inch by 3 inches long. If the pieces look large, that's fine; they'll shrink a lot as they cook.

In a mixing bowl, combine all of the spices. Liberally cover the beef pieces, using the entire mix. Place beef in a gallon bag, and keep sealed in the fridge for 24 hours or so.

Preheat oven at 250-degrees. Line a baking sheet with foil and place a metal rack on top; apply nonstick spray. Set the meat on the rack so that no pieces are touching.

Bake for 6 to 7 hours, until quite dry. If you want pieces chewier, remove closer to 6 hour point.

Let cool completely to finish drying. Store in sealed container at room temperature for up to several months.

OM NOM NOM!

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Bready or Not: Slow Cooker Korean-Style Beef Short Ribs

Posted by on Mar 15, 2017 in beef, Blog, Bready or Not, crock pot, gluten-free, healthier, main dish | Comments Off on Bready or Not: Slow Cooker Korean-Style Beef Short Ribs

I’m presenting to you the recipe for one of the best dishes I’ve ever made in a crock pot: Korean-style beef short ribs.

Bready or Not: Slow Cooker Korean-Style Short Ribs

I have made this many times over now. I’ve even tried it using cheaper cuts like chuck roast and rump roast. Those worked out okay (though the meat really dries out before its soak in the juice at the end), but they are nowhere as delicious as the short rib version.

Bready or Not: Slow Cooker Korean-Style Short Ribs

It turns out amazing whether you use boneless or bone-in ribs–a mix is a great way to go, too! Don’t trim the fat. You want all that flavor. The end result is a sauce that tastes like you added red wine, but you didn’t. It’s like MAGIC.

Bready or Not: Slow Cooker Korean-Style Short Ribs

Seriously, these ribs taste like something from a great Asian restaurant. Pair it with some broccoli and a good spoonful of the sauce, and YUM.

Bready or Not: Slow Cooker Korean-Style Short Ribs

Whenever I see beef short ribs go on sale, I do a little dance of joy because it means I get to make this recipe again.

Modified from Heather’s Bytes.

Bready or Not: Slow Cooker Korean-Style Short Ribs

Bready or Not: Slow Cooker Korean-Style Short Ribs

This recipe makes rich, savory short ribs that taste like a dish from a great restaurant! A 5 or 6-quart crock pot is necessary to fit the ribs. Note: A chuck roast or rump roast can be substituted for the ribs and it tastes okay, but the fatty ribs create a much deeper and richer flavor.

  • 1/2 cup low-sodium soy sauce
  • 1/3 cup light brown sugar, packed
  • 2 Tb sesame oil
  • 2 Tb rice vinegar
  • 1/2 teaspoon powdered ginger
  • 4 cloves minced garlic
  • 1/2 tsp red pepper flakes
  • 5 lbs beef short ribs; boneless, bone-in, or a mix
  • 1-2 Tb cornstarch
  • sesame seeds, optional

In a small bowl, mix together soy sauce, brown sugar, oil, vinegar, ginger, garlic and red pepper. Place the ribs in a 5 or 6-quart slow cooker; pour the sauce over them. Cover and cook on HIGH for 4 hours or on LOW for 9 hours. Depending on how the ribs are stacked in the cooker, you may want to quickly stir them at some point halfway through.

Use a slotted spoon to remove the ribs from the cooker. Place a tablespoon of corn starch in a small bowl and add some juice from the cooker. Whisk them together to create a slurry without lumps, and add back into the crock pot. Stir. If the juice doesn't start to thicken, repeat the process with some more corn starch.

Either keep the ribs intact, or pull meat into chunks and discard the bones and fat. Place meat in cooker again on WARM setting for 10 minutes or so to soak in flavors. Serve. Great with rice, broccoli, and perhaps a sprinkling of sesame seeds!

OM NOM NOM!

 

Bready or Not: Slow Cooker Korean-Style Short Ribs

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Bready or Not: Chili and Coffee-Rubbed Sliced Roast Beef

Posted by on Feb 15, 2017 in beef, Blog, Bready or Not, gluten-free, healthier, main dish | Comments Off on Bready or Not: Chili and Coffee-Rubbed Sliced Roast Beef

For this day after Valentine’s Day, we’re not talking chocolate or sweets. Instead, let’s go straight for a big chunk of meat: using a chili and coffee rub to make sliced roast beef!

Bready or Not: Chili and Coffee-Rubbed Sliced Roast Beef

I was pretty intimidated the first time I tried a basic recipe for this dish. It didn’t help that it made way too much rub, which I tried to use up anyway, which meant the roast started smoldering like a log when it started cooking. Whoops.

Bready or Not: Chili and Coffee-Rubbed Sliced Roast Beef

Despite the hassles, my husband loved the end result, so I resolved to re-do the recipe and get it right. I think my husband’s feedback on each iteration was just a big hint to keep making these roasts.

Bready or Not: Chili and Coffee-Rubbed Sliced Roast Beef

He likes these served up as sliders. On a piece of aluminum foil, I use my dinner rolls, add a piece or two of meat, a dollop of coarse mustard, and a sprinkling of shredded cheese. I close the rolls and pour some melted butter on top, wrap the sliders in the foil, then bake until the cheese is melted. Perfection.

Bready or Not: Chili and Coffee-Rubbed Sliced Roast Beef

I think this roast beef has spoiled us. This recipe gives you the freshest meat possible, and if you catch eye of round roasts on sale, whoa is this a bargain!

Bready or Not: Chili and Coffee-Rubbed Sliced Roast Beef

Bready or Not: Chili and Coffee-Rubbed Sliced Roast Beef

A Bready or Not Original! Use an eye of round roast to easily make the best roast beef sandwiches you’ve had in your life.

  • 1 Tablespoon dried onion
  • zest of 1 orange
  • 2 Tablespoons orange juice
  • 1 1/2 Tablespoons coffee, finely ground
  • 1 1/2 Tablespoons chili powder
  • 1 1/2 teaspoons kosher salt
  • 4 garlic cloves, minced
  • 2 to 2 1/2 pound eye of round roast

Move your middle oven rack down a slot to be near the bottom and preheat oven to 475-degrees. Use a small roasting pan, or prepare a rimmed cookie sheet with aluminum foil and place a rack on top of it. Apply nonstick spray.

Combine the first seven ingredients in a small bowl. If the rub is too thick, add a touch more orange juice or water. Spread the mixture all over the roast.

Bake meat for 12 minutes, then turn it over and bake for another 12 minutes. It may start smoking because of the thick seasoning on the meat; if so, turn on the vent and keep an eye on things.

Without opening the oven, reduce heat to 300-degrees. Roast for another 30 minutes, or until a thermometer registers 120-degrees in the center.

Let the meat rest at room temperature for 30 minutes. Don't remove the crusted seasonings.

Wrap the roast in parchment paper and then encase in plastic wrap. Refrigerate it for 8 hours or overnight.

Serve the meat by cutting it into thin slices. Serve in hot or cold sandwiches, wraps, on crackers, or eat straight out of hand.

OM NOM NOM!

Bready or Not: Chili and Coffee-Rubbed Sliced Roast Beef

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Bready or Not Guest: Bryan Thomas Schmidt with Pizza Loaf

Posted by on Dec 21, 2015 in beef, Blog, guest recipe, main dish | Comments Off on Bready or Not Guest: Bryan Thomas Schmidt with Pizza Loaf

I’m happy to welcome Bryan Thomas Schmidt to Bready or Not today! I have come to know him well as an editor–he’s editing two Baen anthologies that’ll include my work–but he is foremost a writer. His novel The Worker Prince was just released by WordFire Press. Find out all about his science fiction novel, and continue reading the post to find his traditional family recipe for a quick ‘n easy Pizza Loaf.


 

The Worker Prince

WordFire Press proudly presents the debut novel of Hugo-nominated editor Bryan Thomas Schmidt, which received Honorable Mention on Paul Goat Allen’s Year’s Best Science Fiction Releases of 2011 at BarnesandNoble.com, alongside books by Ben Bova, Robert J. Sawyer, Jack Campbell, Ernest Cline and more.

What if everything you thought you knew about yourself and the world turned out to be wrong? Freshly graduated from the prestigious Borali Military Academy, Davi Rhii, Prince of the Boralian people discovers a secret that calls into question everything he knew about himself. His quest to rediscover himself brings him into conflict with his friends and family, calling into question his cultural values and assumptions, and putting in jeopardy all he’s worked for his whole life. One thing’s for sure: he’s going to have to make decisions that will change his life forever… Welcome to the book that captures the feel of the original Star Wars like no other—engaging characters, entertaining banter, non-stop action, Moses meets Star Wars… The Worker Prince.


 

pizza loaf

PIZZA LOAF by Glenda Schmidt

Ingredients:

1 1 lb loaf of French bread or 4 long Italian rolls
Softened butter or margarine (optional)
3/4 lb Ground Beef
1/2 cup Grated Parmesan Cheese
1/2 tsp Oregano
1 tsp Salt (optional)
1/8 tsp Pepper
1 1/2 tbsp Minced Onion (real onion preferred)
1 1.2 6 oz cans Tomato Paste
1/4 cup Black or Green Olives, sliced (optional)
2 Ripe Tomatoes, thinly sliced (optional)
8 slices Processed Cheese (your choice)

Cut French bread or rolls in half lengthwise and spread butter or margarine across the exposed inside.

Combine beef, Parmesan cheese, seasonings, minced onion, olives and tomato paste in mixing bowl.

Spread mixture on insides of the bread or rolls with a knife so it is evenly distributed.

pizza loaf

 

If freezing for later use, cut into serving size, approximately 1/2 roll each and wrap individually in aluminum foil for best results then freeze. (When ready to use, defrost 1 1/2 hours in wrap before continuing.)

To cook, place unwrapped loaves on cookie sheet or flat pan, meat side up, top with tomato slices (if desired).

Bake at 250 degrees for 20 minutes.

Remove from oven and top with processed cheese slices.

Return to oven for 5 minutes until cheese is melted.

Your kids and the kid in you will love it.

pizza loaf


 

View More: http://emilymeganphotography.pass.us/bryanBryan Thomas Schmidt is an author and Hugo-nominated editor of adult and children’s speculative fiction. His debut novel, The Worker Prince received Honorable Mention on Barnes & Noble Book Club’s Year’s Best Science Fiction Releases. His short stories have appeared in magazines, anthologies and online. As book editor he is the main editor for Kevin J. Anderson and Rebecca Moesta’s WordFire Press where he has edited books by such luminaries as Alan Dean Foster, Tracy Hickman, Frank Herbert, Mike Resnick, Jean Rabe and more. He was also the first editor on Andy Weir’s bestseller The Martian. His anthologies as editor include Shattered Shields with co-editor Jennifer Brozek, Mission: Tomorrow, Galactic Games and Little Green Men–Attack! (forthcoming) all for Baen, Space Battles: Full Throttle Space Tales #6, Beyond The Sun and Raygun Chronicles: Space Opera For a New Age. He is also coediting anthologies with Larry Correia and Jonathan Maberry set in their New York Times Bestselling Monster Hunter and Joe Ledger universes.

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