Beef

Amazing – Smoked Beef Short Ribs!

February 8, 2020 by Becky Spoon

Have you smoked Beef Short Ribs yet? Oh, my gosh! If you haven’t you have to. Ok, so this was my first time to smoke them too. You know I kept seeing them served in Texas barbecue restaurants and on different social media sites like Instagram and I had to try.

These pictured are after smoking for about 10 hours, just like smoking a brisket. I didn’t smoke with barbecue sauce, but after I removed them, let them rest, sliced them, I slathered with a little barbecue sauce.

I have looked for beef short ribs forever. Lately, I have finally found them at my grocery store. These aren’t just that little package of short ribs you see in the grocery store that are usually pretty expensive, but these are a big slab of Beef Chuck Short Ribs. I think the one I purchased had 4 maybe 5 rib bones. But, these ribs are huge! And Delicious!

Amazing – Smoked Beef Short Ribs!

I slathered the rubs with mustard before adding my seasonings. The mustard just helps your seasoning stay on. I just seasoned with salt, pepper, granulated garlic and smoked paprika.

I’ve learned the most from Aaron Franklin’s book “Franklin Barbecue – A Meat Smoking Manifesto” about smoking meats, especially Texas style like brisket. Here’s the link for his book: https://amzn.to/2tF2hcL. It is a great book. He is pretty technical in some parts but once you muddle through that there is great technique and recipes!

Here’s my smoked brisket recipe if you want another smoked beef recipe I have on the blog: https://the2spoons.com/the-best-awesome-smoked-brisket/.

Amazing – Smoked Beef Short Ribs!

Here’s the recipe for these short ribs! You have to make.

Smoked Beef Short Ribs

Print Recipe

Coursedinner, Lunch, Main Course

CuisineAmerican

Keywordbeef, chilli, texas, tolberts, original, ribs, short ribs, smoked beef short ribs, smoked ribs, texas smoked beef ribs

Ingredients

3-5 lb rack
1 tbsp mustard or hot sauce
1/3-1/2 cup Brisket and Beef Rib Rub
Spray bottle of water, vinegar or other liquid
firewood like oak or hickory

For the Rub

1/4 cup black pepper
1/4 cup salt
Optional add-ins: granulated garlic, granulated onion, paprika

Instructions

Start your fire in your smoker and get it to about 285 degrees.
Most ribs are already trimmed, so unless you find big chunks or flaps of fat that you want to trim away, you probably won't need to trim.
Apply our slather. I suggest mustard or hot sauce, but you can even use water. You just want something to help your rub adhere to the surface of the meat.
It's best to have your rub in a shaker and hold about a foot above the ribs, generously applying. You will apply 1/3 to 1/2 cup to your rack of ribs.
Place your ribs in the smoker meat side up. You will cook the ribs for 8 to 9 hours until done. The internal temperature will be at about 203 when they have reached the desired doneness.
During the last 5 hours, spritz your ribs frequently to prevent the ends from burning.
Allow the ribs to sit about 30 minutes. Serve them on the bone, but if you have cooked them to the proper internal temperature they will be falling off the bone. Serve as is or I like to serve with a little of my favorite barbecue sauce!

The Best Chili Mac

January 23, 2020 by Becky Spoon

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Remember the Texas Chili I made the other day? Well, this Chili Mac is from the leftover chili! Most recipes you find for this recipe are with ground beef and I can never differentiate them from Goulash. It just seems so many of the ingredients are what you put in goulash??!! Chili Mac to me says Chili and Macaroni! Isn’t that what you think? Like Cincinnati Chili and Spaghetti? Yes, Exactly. That’s what it should be.

The chili recipe is at this link: https://the2spoons.com/i-love-this-instant-pot-texas-chili/.

This recipe is so easy, loaded with macaroni and cheese, this is the ultimate casserole, ready and on the table in about 30 minutes! Also great for using up leftover chili well worth making straight from scratch!

The Best Chili Mac

I added sautéed onions and bell peppers along with diced tomatoes. I used Mutti tomatoes because they have a great flavor. Here’s a link if you’re not familiar https://amzn.to/37qBRKI.

Here’s the recipe! Enjoy!

Chili Mac

Print Recipe

Coursedinner, Lunch, Main Course

CuisineAmerican

Keywordcasserole, cheese, chili, chili mac, dinner, leftovers, lunch, macaroni and cheese, maccaroni, supper, tomatoes

Ingredients

1/2 onion, diced
1/2 green pepper, diced
2 tbsp olive oil
1 tbsp chipotle chili powder or regular chili powder
1 14.5 oz cans diced tomatoes
1/2-1 lb macaroni
leftover homemade chili, or a good quality store bought chili
1 cup cubed Velveeta cheese
1 – 1 1/2 cup medium cheddar cheese, grated
salt and pepper to taste
fresh parsley, chopped to garnish

Instructions

Preheat the oven to 350 degrees F. Cook your macaroni according to package directions. Drain and set aside.
Heat the olive oil in a skillet then add the onions and peppers. Saute until the onions are translucent. Add a little salt and pepper and the chili powder. Add the tomatoes and combine. Add the leftover chili, stir to combine and heat through. If you think it's not juicy enough, add a little water, tomato juice or beef stock to loosen the mixture. Remove from the heat and add 1/2 cup of the cheddar cheese.
Add the macaroni to the chili mixture and toss to combine, but don't over stir. . Butter a casserole dish and add the mixture. Dot the dish with the cubed Velveeta. Top with the remaining cheddar cheese and cook until bubbly and the cheese has melted. Enjoy!

Taco Tuesday – Easy Tacos Al Carbon

January 21, 2020 by Becky Spoon

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Taco Tuesday could not be any more simple than these Tacos Al Carbon! Paper thin strips of steak tossed on the grill that are ready in minutes! Throw some onions slices on, make a quick Pico de Gallo with avocado and you have a delicious taco!

I have friends that live in Cabo and this is how they make tacos. They buy steak or beef and have the butcher cut it very, very thin. Just seasoned with salt and pepper, they throw it on the grill and it just takes a few minutes to cook. It is not cooked medium rare like we cook beef in the states, but they cook to well done and a little charred. Absolutely delicious! They then dice it into cubes! Perfection. They also throw onions on the grill or wrap in foil and place that on the grill.

Taco Tuesday – Easy Tacos Al Carbon

I used ribeye this time because I was at the store and they had ribeye steak cut paper thin. You know like you’d get for a Philly Cheese Steak Sandwich! Love those! Need to add those to my blog! Anyway, back to this recipe, they had a top round that was sliced super thin too.

I used flour tortillas. I used the fresh made flour tortillas from my local HEB. They are delicious! Here’s a link for those: https://www.heb.com/product-detail/h-e-b-select-ingredients-flour-tortillas/465326.

I topped it with a simple Pico de Gallo that I added avocado. Here’s the link for the pico. https://the2spoons.com/pico-de-gallo-with-avocado/.

Taco Tuesday – Easy Tacos Al Carbon

Here’s the easy recipe!

Tacos Al Carbon

Print Recipe

Coursedinner, Lunch, Main Course

CuisineMexican

Keywordal carbon, pico de gallo, Steak Tacos, taco tuesday, tacos, tacos al carbon

Servings servings

Ingredients

1 1b paper thin steak (ribeye, top round, sirloin)
extra virgin olive oil
salt and pepper
1 onion, sliced in thick slices
Pico de Gallo
4 flour tortillas

Avocado Pico de Gallo

Tomatoes
Purple Onions
Jalapeno
Cilantro
Salt
Lime Juice

Instructions

I didn't add amounts because you can use this recipe to make any amount. Dice the tomato, onions, jalapeno, cilantro and toss. Dice the avocado and add to the mixture. Add the lime juice and a little salt. Start with one lime and a little salt, then adjust as needed or to your taste. This won't keep a long time because all the ingredients are fresh but it won't last anyway…it is addictive!!
Start your gas grill, get your charcoal grill ready, whatever method you are using. Add a little olive oil to the onion slices and salt them. Place them on the grill, or an alternative is to wrap it in foil and place it on the grill.
Add a little extra virgin olive oil to the beef slices. Sprinkle with salt. Heat the grill you are using, charcoal or gas. When hot add the steak and cook until no red is showing, flip and cook the other side. This literally takes minutes. When done remove from the heat and tent with foil and allow to rest.
Cut the beef into cubes, or small bites. Heat your tortillas on a hot griddle or skillet. Place flour tortillas on a plate, add the grilled onions, top with the Avocado Pico de Gallo. Serve with lime wedges and your favorite salsa if you like!
Enjoy!

The Best Instant Pot Corned Beef

January 14, 2020 by Becky Spoon

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Corned Beef and Cabbage
Ok, so Instant Pot Corned Beef & Cabbage isn’t just for St. Patrick's Day. Thank goodness because it’s really good. And what about the corned beef hash with the leftovers! Yes! The best part. Especially for breakfast topped with a poached egg or eggs. — Instant Pot Corned Beef

Ok, so Instant Pot Corned Beef & Cabbage isn’t just for St. Patrick’s Day. Thank goodness because it’s really good. And what about the corned beef hash with the leftovers! Yes! The best part. Especially for breakfast topped with a poached egg or eggs.

Corned beef is salt-cured brisket of beef. The term comes from the treatment of the meat with large-grained rock salt, also called “corns” of salt. Sometimes, sugar and spices are also added to corned beef recipes. Corned beef is featured as an ingredient in many cuisines.

I cooked his corned beef in my Instant Pot! I think I ended up cooking it about 90 minutes, checking after 45 minutes, doing a quick rel are for tenderness, then resetting an additional 45 minutes! When done I added my carrots, potatoes and cabbage and cooked for 8 minutes! Basically what could be a 3 or 4 hour cooking time ended up with about an hour and 45 minutes with very little prep time!

The Best Instant Pot Corned Beef

You can find uncooked corned beef in the meet section of your grocery store. Here is a link with Walmart: https://www.heb.com/product-detail/fresh-premium-corned-beef/372349.

Want another similar recipe? Try my Sunday Pot Roast. It is perfect for another comforting meal: https://the2spoons.com/the-best-instant-pot-sunday-pot-roast/.

The Best Instant Pot Corned Beef

Here’s the easy recipe that almost makes itself! Enjoy!

Instant Pot Corned Beef

Print Recipe

Coursedinner, Lunch, Main Course

CuisineAmerican, Irish

Keywordbrisket, dinner, Instant Pot, Instant Pot Corned Beef, lunch, main course, spicy

Ingredients

1 3-4 lb Corned Beef with Spice Mix (Found in the meat department of your Grocer)
4-5 medium potatoes, cut into large wedges
6-8 carrots, whole or halved
1/2 -1 head of cabbage (I used 1/2 but depending on how many you are feeding, you may want to cook the whole head of cabbage)
water
salt and pepper

Instructions

Remove the corned beef from the packaging reserving the spice packet and wash thoroughly. Place in the Instant Pot liner. Add enough water to come up about half way on your beef. Place the lid on the pot and set the pressure on high and set for 45 minutes.
After 45 minutes, do a quick release and check for tenderness. I set for another 45 minutes with was ample time, but you will just have to determine. You want the beef to be fork tender.
When your beef is tender, remove from the instant pot to a platter and tent with foil. Add the carrots, potatoes and cabbage to the instant pot with the same water you used to cook the corned beef. Salt and pepper and set the Instant Pot for 8 minutes. After 8 minutes do a quick release and check for doneness. They should be done, but if not reset for another 2 minutes.
Slice your beef across the grain. This is very important, otherwise it will be stringy. Lay the beef on a serving platter and surround with your potatoes, carrots and cabbage. Ladle some of the juices over the meat and potatoes if you like. Enjoy!

Super Easy Mississippi Pot Roast

December 30, 2019 by Becky Spoon

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I always forget about Mississippi Pot Roast! I saw a relative posting it the other day and he gave me his recipe! Yum! Perfect as a pot roast but our favorite way to serve is on a toasted bun with melted mozzarella or provolone cheese. Delicious!

Super Easy Mississippi Pot Roast

The recipe blends together five distinct and rather unexpected ingredients: one packet of ranch seasoning, one packet of au jus gravy mix, Several jarred pepperoncini (I used quiet a few) a full stick of butter, and a 3- to 5-pound chuck roast. If you aren’t familiar with the pepperoncini, here’s a link: https://www.walmart.com/tp/pepperoncini. Not only are these great for this recipe, I use them with a blend of olives, pickles, tomatoes and onions for an Italian salad mix.

This recipe originally was created using the slow cooker but I used the Instant Pot. I wanted my roast really tender, so I set the time for an hour. I used a chuck roast but you can use any roast similar that’s perfect for a braise. If you don’t already have an Instant Pot, you will not regret the purchase! Here’s a link: https://amzn.to/2Z9dcbx

Mississippi Pot Roast

Want another roast recipe for your Instant Pot? Try my Sunday Pot Roast: https://the2spoons.com/?s=Pot+roast. It’s a must!

Let me know after you make this Mississippi Pot Roast what you think! My husband loved it! He asked for it a couple of times with the leftovers. When I make it as a sandwich, I strain some of the au jus and serve it for dipping. Yum!

Mississippi Pot Roast

Print Recipe

Coursedinner, Lunch, Main Course

CuisineAmerican, Italian

Keywordchuck roast, Instant Pot, mississippi pot roast, pepperoncini, perfect roast beef, pot roast, sandwiches

Ingredients

1 3-4 lb boneless beef roast, your choice of cut (I used chuck)
1 1 stick (8 tablespoons) butter
1 Pkg au jus gravy mix
1 Pkg
dry ranch dressing mix, such as Hidden Valley
Pepperoncini peppers, number to your liking, and a little juice
Salt and freshly ground pepper, if desired

Instructions

Slow Cooker Method:
Put the roast in a slow cooker. Add the butter, au jus gravy mix, ranch dressing mix and pepperoncini peppers and juice. Add salt and pepper if you like and cook on low until tender, about 8 hours.
Instant Pot Method:
Put the roast in an Instant pot: Add the butter, au jus gravy mix, ranch dressing mix and pepperoncini peppers and juice. Add salt and pepper . Set the pressure cook for 45 minutes to 1 hour.

The Best! Awesome Smoked Brisket

December 28, 2019 by Becky Spoon

Is there anything more gorgeous than a Texas Smoked Brisket? So simple, yet loaded with amazing flavor. I had the point of a very large brisket in my freezer and decided to thaw it out and cook on Christmas Day. I had used the flat end to make Texas Brisket Chile. It ended up taking 12 hours, so we actually had something else I had prepared. This brisket is one of the most flavorful I have made and it was the just right amount of tenderness. It melts in your mouth!

My favorite part of the brisket is the point. Yes, there is more fat, but there is so much more flavor, it is less dry, and it really does melt in your mouth. We love it on a buttery toasted bun with a mayonnaise based slaw with an on the sweet side BBQ sauce.

How can you resist this sandwich? It’s just one of those sandwiches that you would really like to have another, but you know you can’t!

The Best! Awesome Smoked Brisket

I’ve been cooking briskets for years but you never stop learning how to make a better brisket. Never! One of my favorite books is written by Aaron Franklin of the famous Franklin BBQ. I’ve used this book over and over and I’ve learned a lot! Here’s a link for the book that you have to try: https://www.amazon.com/Franklin-Barbecue-Meat.

One of the reasons I wanted to cook this brisket was because I wanted to use it in making tamales! Another use I have for brisket is my Texas Brisket Chile which is crazy good. Here’s the link and it is a must make recipe: https://the2spoons.com/essential-texas-brisket-chili/.

Here’s the recipe for the smoked brisket!

Smoked Brisket

Print Recipe

Coursedinner, Lunch, Main Course

CuisineAmerican

Keywordbbq, beef, brisket, Smoked Brisket, smoking meats

Prep Time15

Total Time27

Ingredients

1 12-14 LB Brisket I buy untrimmed and trim my own. You want some of the fat to make a melt in your mouth brisket
1/2 cup Brisket and Beef Rub

Brisket and Beef Rib Rub

1/2 Cup equal parts of salt, black pepper and garlic powder with some added cayenne pepper (optional) to your taste
Yellow Mustard if you want to slather

Instructions

I like to trim and season my brisket the day before because it does take some time.
The first thing you want to do is trim your brisket Here is a link that explains how to trim your brisket. I do not buy a trimmed brisket because I want some of the fat, especially on the Flat or the lean portion of the brisket. Here is a link from Arron Franklin of Franklin BBQ In Austin on how to trim a brisket. It's easier for you to see a video, rather than me trying to explain. https://www.bing.com/videos/search?q=aaron+franklin+how+to+trim+a+brisket&docid=607987932646936196&mid=D327C71E9E76AD3EAB65D327C71E9E76AD3EAB65&view=detail&FORM=VIREHT
After you have trimmed your brisket you are ready to slather and add the rub. I don't always slather because I forget. It does help to hold your rub.
Apply a total of 1/2 cup of rub to both sides of the trimmed brisket.
Store the brisket overnight in the refrigerator and remove at least an hour before cooking to come to room temperature.
I have cooked brisket using these 3 methods: Big Green Egg, Using a smoker that you use only wood and have a firebox to feed your wood. I am not an expert, these are how I do it after years of muddling through learning how to do it.
Big Green Egg:
When using my Big Green Egg I load it up with the charcoal lumps recommended for the Big Green Egg. I then add wood pieces that I have soaked in water for at least 30 minutes. I use Oak or being in Texas and have a ranch full of mesquite wood I will use mesquite chunks that I have soaked also. Start your fire with an electric fire starter or your preferred method of starting your fire and bring the temperature to 225 degrees. I place the Big Green Egg ConvEGGtor with the legs up and my grill resting on the legs. Between the grill and the Conveggator, I place a 9×11 pan covered in foil. Then I place the brisket on the grill. I close the cover, put the lid on that has the vents, adjust the heat again to 225 – 250. Honestly, it seems I usually end up smoking at about 250 degrees.
Keep a watch for the temperature, making sure you maintain a consistent 225 degrees to 250 degrees. After about 6 hours, check to see if the brisket has turned a deep brown and begins to puddle in the middle. I then wrap in pink butcher paper. I get mine online from Amazon. I place the brisket back on the grill, get it back up to temperature and continue cooking another 6 hours at least or until the internal temperature reaches 200 – 205 degrees.
When the Brisket reaches about 165 internal temperature, it may get in a stall. I crank the heat up, get the cooking going again. After a few minutes, I’ll let the temperature come back to about 225 to 250 degrees. The time for slow smoking a brisket is between 12-14 hours at this temperature.
Smoker with Firebox
When I use a smoker with a firebox, I use all wood. I save my fat drenched pink butcher paper from the previous smoke session and freeze it in a plastic bag or plastic wrap, and I use that to start my fire. Start your fire, get some coals going, and add wood as needed to the firebox to maintain your heat as above 225 to 250 degrees. Everything else is the same as above….wrapping and cooking until the internal temperature reaches 200-205 degrees.
Searing on a Charcoal grill and finishing in the oven
For those of you that do not have a smoker and still want delicious brisket, I did this for years. I would season the same as I would on any smoking session of brisket, place on the charcoal grill and char as much as I could on all sides. You’re going to leave it on a while because you want to get a good char. I then would wrap the brisket in foil and place it on a sheet pan and finish in the oven at 225 degrees until the internal temperature reached 200 to 205degrees. Everyone loved the brisket, so it must have been a success. I did that for years.
I use no barbecue sauce while I am cooking the brisket. I serve the brisket with my favorite sauce at the time. I love all of Franklin Barbecue Sauces that you can buy in your local store, and I also love the Salt Lick Barbecue Sauce from the famous Salt Lick in Texas.