Recipes

Your Best Corned Beef Ever

• Prep Time: 10 Minutes
  Cook Time: 2 Hours 25 Minutes
  
  Ready In: 2 Hours 35 Minutes
  Serves: 5
  
  "This traditional Irish dish is the centerpiece for many a St. Patrick's Day table. Corned beef takes a long, lovely simmer with potatoes, carrots and cabbage for a hearty and satisfying dish."
  
  
• Ingredients
  3 pounds corned beef brisket with spice packet
  10 small red potatoes
  5 carrots, peeled and cut into 3-inch pieces
  1 large head of cabbage, cut into small wedges
  
  
• Directions
  
  Place corned beef in large pot or Dutch oven and cover with water. Add the spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender.
  
  Add whole potatoes and carrots, and cook until the vegetables are almost tender. Add cabbage and cook for 15 more minutes. Remove meat and let rest 15 minutes.
  
  Place vegetables in a bowl and cover. Add as much broth (cooking liquid reserved in the Dutch oven or large pot) as you want. Slice meat across the grain.
  
  

Slow Cooker Corned Beef and Cabbage
Submitted By: LUSYRSGIRL

• Prep Time: 15 Minutes
  Cook Time: 9 Hours
  
  Ready In: 9 Hours 15 Minutes
  Serves: 8
  
  
• Ingredients
  4 large carrots, peeled and cut into matchstick pieces
  10 baby red potatoes, quartered
  1 onion, peeled and cut into bite-sized pieces
  4 cups water
  1 (4 pound) corned beef brisket with spice packet
  6 ounces beer
  1/2 head cabbage, coarsely chopped
  
  
• Directions
  
  Place the carrots, potatoes, and onion into the bottom of a slow cooker, pour in the water, and place the brisket on top of the vegetables. Pour the beer over the brisket. Sprinkle on the spices from the packet, cover, and set the cooker on High.
  
  Cook the brisket for about 8 hours. An hour before serving, stir in the cabbage and cook for 1 more hour.
  

 

Winter Chili

• Ingredients
  2 pounds Minder's ground beef
  1 large onion, finely chopped
  1 large green bell pepper, chopped
  4 cloves garlic, finely chopped
  Sea salt
  1/4 cup chili powder
  1 can diced chiles
  1 tablespoon ground cumin
  2 tablespoons tomato paste
  1 28-ounce can diced tomatoes
  1 1/2 cups low-sodium beef broth
  1 15-ounce cans black beans, drained and rinsed
  1 15-ounce cans kidney beans, drained and rinsed
  Shredded cheddar cheese, sliced scallions and/or sour cream, for topping (optional)
  
  
• Directions
  
  Brown Minder ground beef in a dutch oven over medium heat with the garlic. Add the onions and bell pepper and cook, stirring, until soft, about 5 minutes. Add 1 teaspoon sea salt and stir. Add the chili powder, cumin, and tomato paste, diced chilis and cook, stirring, until the tomato paste is brick red, about 6 minutes (add a splash of water if the mixture begins to stick).
  
  Stir in diced tomatoes, beef broth and beans and bring to a simmer over low heat. Cook, stirring occasionally, until the chili thickens slightly, about 1 hour, 30 minutes.
  Add some beef broth if the chili is too thick.
  Serve and top with the cheese, scallions and/or sour cream.
  

 

Beef Tenderloin Stuffed with Lobster (serves 8)

• Ingredients
  
• 3 whole lobster tails
• 4 pounds beef tenderloin filet
• 1 cup butter
• 2 teaspoons lemon juice
• 1 teaspoon garlic powder
• 3 cups white wine
• 1/4 cup olive oil
• 1 tablespoon cracked black pepper
• 1 teaspoon garlic salt
  
  
• Directions
  
  Preheat oven to 425 degrees F (220 degrees C).
  
  Bring a large pot of water to a boil. Add lobster tails, and cook for 5 to 6 minutes. Remove from water, rinse and remove shells. Cut tail meat in half lengthwise. Cut tenderloin lengthwise, to within 3/4 inch of the bottom. Fill center of meat with lobster tails.
  
  In a saucepan, melt butter with lemon juice, garlic powder and 1 cup of the wine. Drizzle about 1/4 of the butter mixture over the lobster. Tie the tenderloin with kitchen string. Rub tenderloin with olive oil and place in a roasting pan. Pour remaining wine in bottom of pan. Sprinkle with cracked pepper.
  
  Bake in preheated oven for 45 minutes to 1 hour. Stir garlic salt into remaining butter mixture, and serve with slices of roast.
  

Broiled Lobster Tails

• Ingredients
  
• 2 whole lobster tails
• 1/2 cup butter, melted
• 1/2 teaspoon ground paprika
• Salt to taste
• Ground white pepper, to taste
• 1 lemon - cut into wedges, for garnish
  
  
• Directions
  
  Preheat the broiler.
  
  Place lobster tails on a baking sheet. With a sharp knife or kitchen shears, carefully cut top side of lobster shells lengthwise. Pull apart shells slightly, and season meat with equal amounts butter, paprika, salt, and white pepper.
  
  Broil lobster tails until lightly browned and lobster meat is opaque, about 5 to 10 minutes. Garnish with lemon wedges to serve.
  

Steamed Lobster Tails

• Ingredients
  
• 1 tablespoon sea salt
• 4 (6 ounce) lobster tails
• 1/2 cup butter, melted
  
  
• Directions
  
  Pour about 1 inch of water in the bottom of a large pot and bring to a boil. Add the salt and place a steamer insert inside the pot so that it is just above the water level. Put the lobster tails on the rack and cover the pot. Cover and steam for 8 minutes. And don't peek! Serve with melted butte
  

Filet Mignon with Rich Balsamic Glaze
By: LINDA W.

"This is an elegant and quick romantic dinner for two. Wonderful served with steamed asparagus and baby red potatoes."

• Ingredients
  
• 2 (4 oz) filet mignon steaks
• 1/2 teaspoon freshly ground black pepper to taste
• Salt to taste
• 1/4 cup balsamic vinegar
• 1/4 cup dry red wine
  
  
• Directions
  
  Sprinkle freshly ground pepper over both sides of each steak, and sprinkle with salt to taste.
  
  Heat a nonstick skillet over medium-high heat. Place steaks in hot pan, and cook for 1 minute on each side, or until browned. Reduce heat to medium-low, and add balsamic vinegar and red wine. Cover, and cook for 4 minutes on each side, basting with sauce when you turn the meat over.
  
  Remove steaks to two warmed plates, spoon one tablespoon of glaze over each, and serve immediately.