Sunday, November 6, 2011

Beef tips and rice with corn bread

This is the best beef recipe I've ever made. The meat was just falling apart and the beer gave it a more complex flavor than beef broth would have. It doesn't hurt that I was using organic beef that my cousin raised.

The corn bread is Jiffy corn muffin mix, but I used buttermilk instead of milk.

Beef Tips on Rice

1 to 2 lbs stew meat (I used a heel roast)
~½ cup flour with salt and pepper
1 tbsp butter
3 tbsp olive oil
1 onion diced
2-3 cloves garlic
1 Tbsp dried parsley
1 can cream of mushroom soup
1 cup beef bouillon
1 bottle of dark beer (I used Guinness)
salt and pepper
1Tbsp corn starch and 1 tbsp water

cooked rice (2 cups uncooked)

Cut meat into 1 inch pieces, tenderize (sprinkle with tenderizer and poke with fork). Coat meat in flour mixture.

Brown meat in dutch oven with 1 tbsp of butter and 3 tbsp olive oil. Remove meat, brown onions and garlic with more olive oil.

Add beer and boil (scraping pan to get brown bits into broth. Add 1 cup bouillon, cream of mushroom soup, parsley, salt and pepper.

Simmer for 2 ½ hours at 300* (can increase to 325 for last hour). Add veggies and cornstarch 1 hr before done

serve over noodles or rice

Next time I will try adding 2 more onions sliced into 8 pieces.

Tuesday, November 1, 2011

Perfect Chili with Black Beans and Kidney Beans

Chili spices, originally uploaded by queenofthemoodswingset2.

I love the combination of beans in this chili and the spices are perfect

Bill’s Chilli

a few cloves of chopped garlic
1/2 an onion
1 lb hamburger
sea salt and black pepper to taste
1 can of diced tomatoes, not drained
1 can tomato sauce
1 can of tomato paste
2 cans of black beans: not drained
2 cans of kidney beans, drained and rinsed
1/2 can of regular beer not light beer (bill uses Bud, I used "the champagne of beers") (you can substitute bouillon and water)
5 tsp chilli powder
1/2 tsp cayenne pepper
pinch of cumin (really, don't add too much cumin!)

Cook garlic, onion and hamburger until the meat is brown. Drain the fat off.
Add all of the other ingredients (make sure the tomato paste dissolves)
Add spices
Bring to a boil, add water to set thickness (I didn't need any)
Taste once it cools a bit, add chilli pepper first if it needs something.
Boil and stir occasionally on Medium heat
cook for about 30 minutes.
Tastes best if you let it cool and then reheat to serve.

Spice: 10/1 chilli powder to cayenne pepper; 10 /1 cayenne pepper to cumin