Recipes

   Active Time 20 minutes    Additional Time 1 hour 30 minutes    Total Time 1 hour 50 minutes      

• 1 lb - 1.25lb Flank Steak
• Salt and Pepper
• 1/3 cup grated Parmesan
• 1/3 cup grated Provolone
• 1/3 cup Italian Breadcrumbs
• 2 tablespoons finely chopped Italian Parsley
• 2 cloves pressed or finely chopped garlic
• 2 tablespoons Butter
• 1 cup White Wine
• 3 cups Tomato Sauce
• *Butchers Twine

First heat your oven to 300 degrees.

Then get started by  pounding the flank steak to make it thinner. Pound it for about a minute  getting it as thin as possible. Then dust both sides with salt and  pepper.

Mix the Parmesan, Provolone, breadcrumbs, parsley, and  garlic together in a bowl. Then spread them out evenly on the top of the  flank steak.

Next roll up the steak, and tie it closed with 3-4  pieces of butcher's twine. Tie the twine tightly so that the filling  won't fall out of the steak as it cooks.

Then melt the butter in a  dutch oven over medium high heat, and brown the steak on all sides.  This will take about 8 minutes total, turning the steak every 2 minutes.

Once  the steak has been browned, add the white wine, and bring to a bubble.  Then pour the tomato sauce over the steak, and cover it with a lid, and  place it in the oven.

Roast the steak at 300 degrees for 1 1/2 hours, basting the steak every 30 minutes, by spooning the tomato sauce over it.

After  90 minutes, pull the dutch oven out of the oven, and let the braciole  rest for 10 minutes before slicing it. Remove the butcher's twine as you  slice. Serve immediately after slicing, spooning some of the tomato  sauce on top.  

• 3 pound chuck roast
• 2 tablespoons olive oil or vegetable oil
• salt and pepper, to taste
• 1 packet ranch dressing mix
• 1 packet dry onion soup mix
• ½ cup (1 stick) butter
• 8 peperoncini peppers

• Take  a paper towel and make sure you dry both sides of the pot roast. Season  with a little bit of salt and pepper. Once the skillet is nice and hot,  add the roast.
• Using tongs, flip the meat over and sear the other side of the roast for another 2-3 minutes.
• Transfer meat to slow cooker. Sprinkle packets of dry ranch dressing and onion soup mixes over pot roast.
• Top with a stick of butter then place peppers on and around roast.
• Cover and cook on low for 8 hours.
• After it has cooked, take two forks and start shredding the meat. Discard any big fatty pieces. Then serve.

• 3 lb Beef Shanks 
• 14 oz Tomatoes (cross cut)
• 1 cup Beef Broth (Italian seasoned)
• 1 cup Red Wine
• 2 clove Garlic (dry red wine such as a Cabernet)
• 1 Yellow Onion (chopped)
• .5 cup Celery (sliced)
• .5 cup Carrot (chopped)
• .5 cup Mushrooms (chopped)
• 3 Tbsp Vegetable Oil (chopped)
• Salt
• Pepper

1. Heat  a large skillet over medium high heat. Add 2 tbsp. of vegetable oil to  pan. Season the shanks with salt and pepper and add to pan. Cook until  browned on each side. Once browned, remove the shanks from  the skilet and set aside.
2. Add 1 tbsp. of vegetable oil to pan and add onion, celery, carrot and garlic to the pan. Cook until the vegetables are soft.
3. Add red wine and beef broth to the skillet and whisk the drippings into the liquid. Add mushrooms and cook for about 2 minutes.
4. Pour  the liquid mixture into your slow cooker and then place the beef shanks  into the mixture. Pour the Italian seasoned tomatoes on top.
5. Cook for 8 hours on low or 4 hours on high.
6. Spoon on top of risotto or noodles and garnish with fresh herbs like parsley. 

 Prep: 10 minutes Cook: 1 hour 15 minutes Total: 1 hour 25 minutes   This  Top Round Roast Beef Recipe is so easy to throw together.    

• 4 pound Certified Angus Beef Top Round Roast
• 4 teaspoons dried oregano
• 4 teaspoons dried thyme
• 2 teaspoons crushed dried rosemary
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 2 teaspoons kosher salt
• 1 teaspoon coarsely ground black pepper
• 1 teaspoon dry mustard

• Preheat your oven to 450 degrees.
• Combine  all of the spices in a small bowl.  Either crush with a pestle (the  back of an ice cream scoop works well too!) or grind with a food  processor.  Coat the meat with the mixture.
• Place  the roast on a wire rack inside a shallow baking dish.  Bake for 15  minutes at 450 degrees.  Then reduce the oven to 325 degrees and bake  for an hour or until an instant read thermometer reads 135 to 140  degrees.
• Remove from the oven and tent with tin foil for 15 minutes.  Then slice in thin pieces and serve.

• ▢ 1 beef heart (1.5 lb.)
• ▢ 1 cup beef stock
• ▢ ½ teaspoon Diamond Crystal kosher salt
• ▢ ½ teaspoon garlic powder
• ▢ ½ teaspoon ground cumin
• ▢ ½ teaspoon paprika
• ▢ ½ teaspoon dried oregano
• ▢ 1 tablespoon unsalted butter
• ▢ 1 teaspoon cornstarch
• ▢ 2 tablespoons chopped parsley  for garnish

• If the heart comes with a thick layer of fat, lightly trim it (but don't go nuts about it, you can leave a thin layer of fat). 
• Using a sharp chef’s knife, cut the heart into 1-inch cubes. Place them in the slow cooker pan.
• Add the beef stock. Sprinkle the meat with salt, pepper, garlic powder, cumin, paprika, and oregano.
• Cover and cook on HIGH for 4 hours.
• Use  a slotted spoon to temporarily transfer the meat to a plate, and strain  the cooking liquids into a saucepan. Return the meat to the slow  cooker, cover, and set to warm.
• To  the liquids in the saucepan, add 1 tablespoon unsalted butter, and 1  teaspoon of cornstarch mixed with 2 teaspoons of cold water. Cook over  medium heat, whisking often, until the sauce thickens, about 2 minutes.  Remove from heat as soon as the sauce thickens.*
• Transfer the beef heart to plates. Top with the sauce, garnish with parsley and serve.

• 6 medium cloves garlic
• Kosher salt
• 1-1/2 lb. skirt steak, cut into 4 pieces
• Freshly ground black pepper
• 2 Tbs. canola oil or vegetable oil
• 2 oz. (4 Tbs.) unsalted butter
• 1 Tbs. chopped fresh flat-leaf parsley

   Instructions 

• Peel the garlic cloves and smash them with the side of a chef’s knife. Sprinkle the garlic lightly with salt and mince it.
• Pat the steak dry and season generously on both sides with salt and  pepper. In a heavy-duty 12-inch skillet, heat the oil over medium-high  heat until shimmering hot. Add the steak and brown well on both sides, 2  to 3 minutes per side for medium rare. Transfer the steak to a plate  and let rest while you make the garlic butter.
• In an 8-inch skillet, melt the butter over low heat. Add the garlic  and cook, swirling the pan frequently, until lightly golden, about 4  minutes. Lightly salt to taste.
• Slice the steak, if you like, and transfer to 4 plates. Spoon the  garlic butter over the steak, sprinkle with the parsley, and serve.

• ▢ 1 lb calves' liver (not mature beef liver*), thinly sliced
• ▢ ½ teaspoon kosher salt
• ▢ ¼ teaspoon black pepper
• ▢ ½ teaspoon garlic powder
• ▢ ½ teaspoon smoked paprika
• ▢ 1 medium yellow onion thinly sliced, slices separated into rings
• ▢ 2 tablespoons olive oil divided

• Arrange  the liver slices on a cutting board or on a couple of large plates.  Blot them dry with paper towels. Sprinkle them with salt, black pepper,  garlic powder, and smoked paprika.
• Heat  1 tablespoon of olive oil in a large (12-inch) nonstick skillet over  medium-high heat. Add the onions. Cook, stirring often, until  golden-brown, about 7 minutes. If the pan gets too hot, lower the heat  to medium.
• Remove the onions from the skillet with a slotted spoon. Place them on a plate and cover with foil to keep warm.
• Carefully  wipe the skillet clean with paper towels (it will be hot). Add the  remaining tablespoon of olive oil and lower the heat to medium. Add the  liver slices, in two batches if needed.
• Cook  the livers briefly, about 3 minutes per side. Don't overcook them or  they'll become tough and grainy**. If there are a few thicker or  misshapen slices or chunks, you can briefly cook them on the edges too.  But first, remove the already-cooked thin slices to a plate. 
• Arrange the cooked livers on a serving plate, top them with the sautéed onions, and serve.

• ▢ 3 lb. raw bone-in oxtails
• ▢ ¼ cup reduced sodium soy sauce (or use a gluten-free alternative and add salt)
• ▢ 1 tablespoon sesame oil
• ▢ 1 tablespoon rice vinegar
• ▢ 1 tablespoon honey
• ▢ 1 teaspoon hot sauce such as sriracha
• ▢ 1 teaspoon Diamond Crystal kosher salt (can omit if using soy sauce)
• ▢ 1 teaspoon garlic powder
• ▢ ½ teaspoon black pepper
• ▢ 1 tablespoon cornstarch  (or ½ teaspoon konjac flour)

• Place the oxtails in your slow cooker.
• In a medium bowl, whisk together the remaining ingredients except for the cornstarch. Pour over the oxtails, and stir to coat.
• Cover and cook on LOW for 8 hours, until the meat is very tender.
• Temporarily  transfer the cooked oxtails to a platter. Strain the liquids from the  slow cooker into a saucepan. Return the oxtails to the slow cooker,  cover with the lid, and set to WARM.
• Heat  the cooking liquids over medium heat. Whisk the cornstarch with a  tablespoon of cold water and stir it into the saucepan. Keep cooking the  sauce, whisking often, until it has thickened into a rich glaze, 3-5  minutes.
• Remove the oxtails from the slow cooker. Pour the sauce over the oxtails and serve.

 Ingredients:

• 1 (24-ounce) bone-in ribeye steak, 2-inch-thick, at room temperature
• Kosher salt and freshly ground black pepper, to taste
• 1 tablespoon canola oil
• 3 tablespoons unsalted butter
• 3 cloves garlic, smashed
• 3 sprigs fresh thyme
• 2 sprigs fresh rosemary

1. Using paper towels, pat both sides of the steak dry; season generously with 1 1/4 teaspoons salt and 1/2 teaspoon pepper.
2. Heat a medium cast iron skillet over medium high heat until very hot, about 1-2 minutes; add canola oil.
3. Place the steak in the middle of the skillet and cook, turning every  2-3 minutes, until a dark crust has formed on both sides, about 12-14  minutes.
4. Reduce heat to medium low. Push steak to one side of the skillet;  add butter, garlic, thyme and rosemary to opposite side of the skillet,  tilting the skillet towards the butter and cooking until butter is  foaming, about 30 seconds to 1 minute.
5. Working carefully, spoon butter over steak for 1-2 minutes, turning  over once, until it reaches an internal temperature of 120 degrees F for  medium rare, or until desired doneness. Let rest 15 minutes before  slicing.
6. Serve immediately.