Tag Archives: Beef

Crock Pot Korean Ribs

These Korean Beef Short Ribs are going to be one of your favorite dishes when you’re done — a little spicy, a little sweet, a little smoky and oh-so-tender. These are a must try!

Ingredients:
2-3 pounds of Beef Short Ribs
1 cup Soy Sauce
1 cup Brown Sugar
5 whole Jalapeno Peppers
1/2 cup Water

Directions:
Place either frozen or thawed beef short ribs into the crock pot. Combine soy sauce, water and brown sugar and add to the crock pot. Finally, add in the whole jalapenos and cover.

Cook on low for 8 hours or until meat is fall-of-the-bone tender.

Review:
I have to say, the name of this dish isn’t too explanatory and I wouldn’t want you to think this is an Asian dish (don’t think General Tso or Sesame Chicken) but a meat-lover’s dinner with a twist! Don’t be scared… this was absolutely delicious.

Erin whipped up this meal one morning before she left for work and (Viola!) it was ready when she got home. Like the directions say, it’s just a matter of mixing everything together, putting it in the crock pot and letting it cook low and slow – or is it long and low?? (Erin!) – at any rate, the results were amazing. The beef was so tender that it was falling off the bone and was flavored so well! The sauce is pretty thin, but it’s perfect if you want to add a little on top as you’re making your dinner plate; it’s almost like a smoky, and a little sweet, BBQ sauce.

Don’t worry about the jalapeno adding a spicy-heat to the dish. Once they are cooked, they add a nice smoky flavor to the dish, but they don’t add any spicy heat. If you want a little kick (this is what I did), cut up the pepper and eat it with meat… Mmmm. It was not at hot as you think eating a whole jalapeno would be; I don’t even think my eyes watered and I can be a wimp when it comes to spicy things. To compliment to delicious short ribs, we had a salad and white asparagus (one of our favorite vegetables); if you’re not looking to cut out carbs, this would have been great with mashed potatoes, a sweet potato, or even rice.

If you don’t use beef short ribs regularly, you should find a way to work them into your meals – they are absolutely delicious and are so flavorful and tender. I would have never thought to use this cut of meat unless someone told me about it… that’s why I’m sharing this with you! Try it out and let me know what you think.

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Crock Pot Beef Stew

Ingredients:
2 pounds beef stew meat, cut into 1-inch pieces
5 cups cut-up fresh vegetables, such as potatoes, carrots, celery and onions
3 cups water
1 package Beef Stew Seasoning Mix
1/4 cup flour

Directions:
Mix vegetables, water and Seasoning Mix in crock pot.
Coat beef with flour and stir into ingredients already in the crock pot. Cover and cook for 8 hours on low or 5 hours on high until beef is tender.

Review:
This is a great meal if you’re looking for something hearty, pretty healthy and you’re short on time. Erin and I have been trying really hard to eat healthy and we’ve realized that it takes a lot of planning; she had the great idea of using the crock pot to throw things in before she leaves for work and then there’s nothing to be done when we get home. One night last week, she whipped this up and it was great.

Erin didn’t use potatoes but added extra carrots and celery and this dish was great and it felt really healthy. I’m sure you could use different seasonings than the mix that we bought at the grocery store, but it was a quick and easy start, and we’ll certainly build on the recipe next time. Also, to cut down on the calories and carbs, I’m sure you could skip the flour, but using it will make the broth a little thicker and will create the difference between a stew and a soup.

Overall, the flavor was really delicious and the beef was tender – a great, warm, hearty dish that’s pretty easy to put together and that’s still easy on the waistband.

Enjoy!!


Cream Cheese Chipped Beef Ball

Ingredients:
2 (8 oz) packages cream cheese
2 tablespoons mayonnaise
2 tablespoons mustard
1 medium yellow onion minced
2 (4 oz) packages chipped beef

Directions:
Put cream cheese in large bowl, add in mayo, mustard, and onion. Grind chipped beef in a food processor until finely chopped. Add 2/3 of chipped beef to mix (keep remaining chipped beef to cover cheese ball). Use hands to mix ingredients. Mix well. Form into a ball and pat remaining chipped beef around ball. Place on the plate that you plan to serve on and cover with plastic wrap. Serve with crackers.

Review:
Thank you, Aunt Karen, for this recipe. The Chipped Beef Ball is something that has been in the family for as long as I can remember and you’ll usually find it on the table at any Main (my mom’s side of the family) family event. It’s a great recipe that is easy to make, that’s great for snacking, and something that you can make ahead of time (it actually tastes better if you let it sit in the refrigerator for a couple days before serving). I made the appetizer this week for a party on Saturday night at my family’s house and thought I’d share it with all of you.

As always, I used fat free cream cheese and low sodium chipped beef so it’s a little healthier (let’s get the new year started out right!!). As the directions state, use your hands to mix all of the ingredients together; if you use a food processor, the texture will become too soft. The softness will become an issue when you are ready to form the ball, but it will still be good for a spread that you can place in a dish.

Unfortunately, this is not kosher but I’m going to be trying other ingredients, instead of chipped beef, and will keep you posted on the results.


Sweet and Sour Meatballs

I owe the success of this recipe to Uncle John – he tried to keep this a secret for a long time, but he finally cracked!!

Ingredients:
(recipe based on 2 pounds of meatballs of your choosing)
2 10 ounce jars Chili Sauce
1 10 ounce jar Grape Jelly
¼ cup Jack Daniels

 

Directions:
Pour both jars of Chili Sauce and Jack Daniels over meatballs in the slowcooker. Spread entire jar of Grape Jelly on top. Cook on low for 6-8 hours until jelly, sauce and whiskey have combined into a sweet, bitey, delicious sauce.

Review:
This is my favorite meatball recipe. I always love making a huge slowcooker full of meatballs because the leftovers are so good – the longer they sit, the better they taste. Well, I should caveat and say if you’re looking for leftovers here, you better put some in your refrigerator as soon as they are done because there’s not going to be many left!

I made these this weekend for a party we went to at Mark and Erin’s and they were a hit (Thanks for having us over Mark and Erin!).

I’ve made their recipe with beef meatballs and turkey meatballs – both taste about the same so the preference is up to you. You can also either buy pre-made meatballs or use your favorite recipe, totally up to you. The taste of these meatballs are just great; they have the perfect sweetness and the perfect biteyness (is that even a word?) and are completely different from Swedish meatballs and red-sauce meatballs. If you don’t have a slowcooker, you can always whip up the sauce in a saucepan on top of the stove and bake with the meatballs in the oven. This is a very easy recipe and people generally love these! Try them out and let me know what you think!