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BEEFMANN PASTRAMI 1B

BEEFMANN PASTRAMI 1B

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MEASURE CURE INGREDIENTS AND POUR INTO A LARGE PLASTIC CONTAINER, MIX WELL

  • 15 TO 20 LB BRISKET
  • CURE
  • 1 GAL APPLE CIDER
  • 6 TBSP PRAGUE POWDER # 1
  • 1/4 CUP GROUND MUSTARD
  • 2 TBSP WHITE MUSTARD
  • 1 TBSP DALES HERB BASE
  • SPICY PASTRAMI RUB
  • 4 TBSP PAPRIKA
  • 4 TBSP GROUND MUSTARD
  • 6 TBSP BEEFMAN CHILI BASE
  • 2 TBSP KNORR CHICKEN BOUILLON POWDER
  • 2 TBSP CELERY SALT
  • 2 TBSP SALT
  • 2 TBSP GARLIC POWDER
  • 2 TBSP ONION POWDER
  • 3 TBSP DALES HERB MIX
  • 1 TBSP CORIANDER SEED
  • PREPARED MUSTARD, YOUR CHOICE
0/5 (0 Votes)

JANS SIRLOIN ROAST

JANS SIRLOIN ROAST

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GREAT TASTING ROAST

  • 10 – 12 LB SIRLOIN ROAST
  • JANS RUB
  • 1 1/4 CUP BROWN SUGAR
  • 1/4 CUP LAWRYS SEASON SALT
  • 1/4 CUP GARLIC SALT
  • 1/4 CUP CELERY SALT
  • 1/4 CUP ONION SALT
  • 1/4 CUP LEMON PEPPER
  • 1/4 CUP GROUND MUSTARD
  • 1/2 CUP PAPRIKA
  • 3 TBSP CHILI POWDER
  • 2 TBSP BLACK PEPPER
  • 2 TBSP CELERY SEED
  • 2 TBSP GROUND SAGE
  • 1 TBSP GROUND THYME
  • 1 TBSP CAYENNE
4/5 (1 Votes)

SMOKED APPLE CIDER SPICY PASTRAMI BRISKET

SMOKED APPLE CIDER SPICY PASTRAMI BRISKET

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DELICIOUS SPICY PASTRAMI

  • 10 - 15 LB BEEF BRISKET
  • APPLE CIDER CURE
  • 1 GAL APPLE CIDER
  • 3 OUNCE INSTA CURE ( BY WEIGHT )
  • 2 CUP BROWN SUGAR
  • 2 TBSP GRANDMA'S MOLASSES
  • 2 TBSP BLACK PEPPER
  • 2 TBSP ORANGE BLOSSOM HONEY
  • 2 TBSP ALLSPICE
  • 1 TBSP GROUND CLOVES
  • 1 TBSP ONION POWDER
  • 1 TBSP GARLIC POWDER
  • PASTRAMI SPICY RUB
  • 4 TBSP PAPRIKA
  • 4 TBSP GROUND MUSTARD
  • 3 TBSP BLACK PEPPER
  • 3 TBSP CHILI POWDER
  • 3 TBSP MSG
  • 2 TBSP WYLERS CHICKEN GRANULE
  • 2 TBSP CELERY SALT
  • 2 TBSP SALT
  • 2 TBSP GARLIC POWDER
  • 2 TBSP ONION POWDER
  • 1 TBSP CAYENNE POWDER
  • 1 TBSP CHIPOTLE CHILI POWDER
  • 1 TBSP CRUSHES RED PEPPERS
  • 1 TBSP GROUND OREGANO
  • 1 TBSP GROUND THYME
  • 1 TBSP GROUND SAGE
4.6/5 (7 Votes)

Lemon Risotto

Lemon Risotto

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Preheat your rice cooker on Sauté-Then-Simmer for 5 minutes

  • 2 cups Arborio rice
  • 1 quart chicken stock
  • 1 medium onion, finely diced
  • 2 cloves garlic, finely diced
  • 3 tblsp butter
  • juice of one large lemon
  • 1/2 cup Parmesan cheese
  • optional: chives and lemon zest for garnish
5/5 (1 Votes)

Stuffed Italian Meat Loaf

Stuffed Italian Meat Loaf

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1. Heat oven to 350?F. Heat 2 tablespoons oil in medium skillet over medium heat until hot

  • MEAT; LOAF
  • 2 tablespoons extra-virgin olive oil
  • 2 cups finely chopped onions
  • 2 tablespoons minced garlic
  • 1 cup fresh bread crumbs*
  • 1/2 cup milk
  • 1 lb. ground beef; (80% lean)
  • 1 lb. bulk mild Italian sausage
  • 2 (9- or 10-oz.) pkg. frozen chopped spinach; thawed, squeezed dry
  • 2 eggs, beaten
  • 1 cup Parmigiano-Reggiano cheese; grated
  • 2 teaspoons fresh rosemary; chopped
  • 1 teaspoon pepper
  • 3/4 teaspoon salt
  • 8 oz. fontina or provolone cheese; cut into 3x1/2-inch strips
  • SAUCE
  • 2 tablespoons extra-virgin olive oil
  • 1/4 cup carrot; chopped
  • 1/4 cup chopped celery
  • 1/4 cup shallots; minced
  • 1 teaspoon minced garlic
  • 1 (14.5-oz.) can Italian-seasoned diced tomatoes
  • 1/3 cup water
  • 1 teaspoon chopped fresh rosemary
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
4/5 (5 Votes)

Quinoa Pilaf

Quinoa Pilaf

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Add all ingredients to the inner pot and stir to combine

  • 1 tablespoon olive oil
  • 1/2 onion, chopped
  • 1 stalk celery, chopped
  • 2 carrots, diced
  • 1/2 cup quinoa
  • 1 cup hot water
  • 1 bay leaf
  • 1 tablespoon lemon zest
  • 1 tablespoon lemon juice
  • 1/2 cup frozen green peas, thawed
  • salt to taste
  • ground black pepper to taste
4.8/5 (4 Votes)

Carne Guisada III

Carne Guisada III

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In a large pot, combine tomato sauce, sofrito sauce, sazon seasoning, adobo seasoning, oregano, and salt

  • 1 (8 ounce) can canned tomato sauce
  • 1/4 cup sofrito sauce
  • 1 (.18 ounce) packet sazon seasoning
  • 1 tablespoon adobo seasoning
  • 1/2 teaspoon dried oregano
  • salt to taste
  • 2 pounds beef stew meat
  • 2 cups peeled, cubed potatoes
  • 1 cup water
4.3/5 (6 Votes)

HERB PULLED BEEF

HERB PULLED BEEF

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DELICIOUS FOR PULLED PORK SANDWICHES

  • 10 TO 15 LB SIRLOIN ROAST
  • HERB RUB
  • 1/4 CUP GARLIC POWDER
  • 1/4 CUP ONION POWDER
  • 1/4 CUP PAPRIKA
  • 1/4 CUP GROUND MUSTARD
  • 1/4 CUP MSG
  • 1/4 CUP SEASONED SALT
  • 1/4 CUP BLACK PEPPER
  • 1 CUP BROWN SUGAR
  • 1 TBSP CELERY SEED
  • 1 TBSP ANCHO CHILI PEPPER
  • 1 TBSP CALIF. CHILE PEPPER
  • 1 TBSP CHIPOTLE CHILI POWDER
  • 1 TBSP ALLSPICE
  • 1 TBSP GROUND CORIANDER
  • 1 TBSP PARSLEY FLAKES
  • 1 TBSP GROUND THYME
  • 1 TBSP GROUND TURMERIC
  • 1 TBSP GROUND MARJORAM
  • 1 TBSP GROUND GINGER
  • 1 TBSP GROUND NUTMEG
  • 1 TBSP GROUND SAGE
  • 1 TBSP WHOLE DILL WEED
4/5 (1 Votes)

BURGUNDY BEEF

BURGUNDY BEEF

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BURGUNDY BEEF

  • 4 -5 POUND CHUCK ROAST
  • 2 CUPS RED ONION
  • 1/2 CUP BURGUNDY WINE
  • 3 TABLESPOONS BALSAMIC VINEGAR
  • 1 TSP BEEF BOUILLON GRANULES
  • 1 TABLESPOON WORCESTERSHIRE SAUCE
  • 3/4 TEASPOON THYME
  • 1/2 TEASPOON GARLIC POWDER
0/5 (0 Votes)

MAPLE GLAZE

MAPLE GLAZE

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Whisk together the maple syrup, vinegar and dry mustard

  • 3/4 cup real maple syrup
  • 1 tablespoon white wine vinegar
  • 1 tablespoon mustard powder
  • 5 whole cloves
  • 1 (8 ounce) can crushed pineapple, drained (optional)
0/5 (0 Votes)