Dinner Make

Creating a flavorful dry rub for beef brisket is essential for achieving delicious barbecue flavor. Here’s a recipe for Matt’s BBQ Beef Brisket Dry Rub:

Ingredients:

• 1/4 cup brown sugar
• 2 tablespoons paprika
• 2 tablespoons kosher salt
• 2 tablespoons black pepper
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon chili powder
• 1 tablespoon ground cumin
• 1 tablespoon mustard powder
• 1 teaspoon cayenne pepper (adjust to taste for spiciness)

Instructions:

1. Combine Ingredients:
   • In a small bowl, combine all the dry rub ingredients: brown sugar, paprika, kosher salt, black pepper, garlic powder, onion powder, chili powder, ground cumin, mustard powder, and cayenne pepper.
2. Mix Thoroughly:
   • Use a whisk or fork to mix all the ingredients together until well combined. Make sure to break up any clumps of brown sugar or spices for an even distribution.
3. Prepare the Brisket:
   • Before applying the dry rub, pat the beef brisket dry with paper towels to remove any excess moisture. This will help the rub adhere better to the meat.
4. Apply the Dry Rub:
   • Generously sprinkle the dry rub over all sides of the beef brisket, pressing gently to ensure the rub adheres to the meat. Use your hands to rub the seasoning into the surface of the brisket, ensuring even coverage.
5. Let it Rest:
   • Once the brisket is evenly coated with the dry rub, let it rest at room temperature for about 30 minutes to allow the flavors to penetrate the meat.
6. Cook the Brisket:
   • Follow your preferred method for cooking beef brisket, whether it’s smoking, grilling, or slow roasting in the oven. The dry rub will create a flavorful crust on the brisket as it cooks low and slow to tender perfection.
7. Rest and Slice:
   • After cooking, let the brisket rest for at least 15-20 minutes before slicing. This allows the juices to redistribute, resulting in a juicier and more flavorful brisket.
8. Serve:
   • Slice the brisket against the grain and serve it as desired. Whether you enjoy it as-is, in sandwiches, or with your favorite barbecue sauce, the flavorful dry rub will enhance the overall taste of the brisket.

Matt’s BBQ Beef Brisket Dry Rub is perfect for adding bold and savory flavors to your brisket. Adjust the amount of cayenne pepper to suit your preferred level of spiciness. Enjoy your delicious barbecue brisket!

Beef and bacon stew is a hearty and flavorful dish that combines tender beef, savory bacon, and aromatic vegetables in a rich broth. Here’s a recipe to make beef and bacon stew:

Ingredients:

• 1.5 pounds (about 700g) beef stew meat, cut into bite-sized chunks
• 6 slices of bacon, diced
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 2 medium potatoes, peeled and diced
• 4 cups beef broth
• 1 cup red wine (optional)
• 2 tablespoons tomato paste
• 2 bay leaves
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 2 tablespoons olive oil or vegetable oil
• 2 tablespoons all-purpose flour (optional, for thickening)

Read More;-Slow Cooker Shin of Beef

Instructions:

1. Brown the Meat and Bacon:
   • In a large pot or Dutch oven, heat the olive oil over medium-high heat.
   • Add the diced bacon to the pot and cook until browned and crispy. Remove the bacon from the pot and set it aside.
   • In the same pot with the bacon fat, add the beef stew meat in batches and brown it on all sides. This step adds flavor to the stew.
2. Saute the Vegetables:
   • Add the chopped onion to the pot and cook until softened, about 3-4 minutes.
   • Stir in the minced garlic and cook for another minute until fragrant.
   • Add the sliced carrots and celery to the pot and cook for a few minutes until they begin to soften.
3. Combine Ingredients:
   • Return the cooked bacon to the pot with the vegetables.
   • Add the diced potatoes, beef broth, red wine (if using), tomato paste, bay leaves, and dried thyme to the pot. Stir to combine.
4. Simmer the Stew:
   • Bring the stew to a simmer over medium heat.
   • Reduce the heat to low, cover the pot with a lid, and let the stew simmer gently for 1.5 to 2 hours, or until the beef is tender and the flavors have melded together.
5. Thicken the Stew (Optional):
   • If you prefer a thicker stew, you can create a slurry by mixing 2 tablespoons of flour with 1/4 cup of water until smooth. Stir the slurry into the stew during the last 15 minutes of cooking and simmer until thickened.
6. Season and Serve:
   • Taste the stew and adjust the seasoning with salt and pepper as needed.
   • Discard the bay leaves before serving.
   • Ladle the beef and bacon stew into bowls and serve hot, garnished with chopped fresh parsley if desired.

Beef and bacon stew is a comforting and satisfying dish that’s perfect for cold days. Serve it with crusty bread or over mashed potatoes for a complete meal. Enjoy!

Slow cooking shin of beef in a slow cooker is a fantastic way to tenderize this tougher cut of meat and develop rich, flavorful dishes. Here’s a basic recipe for slow cooker shin of beef:

Ingredients:

• 2-3 pounds (about 1-1.5 kg) shin of beef, cut into chunks
• 2 onions, diced
• 3-4 garlic cloves, minced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 1 cup beef broth or stock
• 1 cup red wine (optional)
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 2 tablespoons olive oil or vegetable oil
• 2 tablespoons all-purpose flour (optional, for thickening)

Read More;- How to Cook Tomahawk Steak

Instructions:

1. Prepare the Ingredients:
   • Cut the shin of beef into chunks, trimming off any excess fat. Season the beef chunks with salt and pepper.
   • Dice the onions, mince the garlic cloves, and slice the carrots and celery stalks.
2. Sear the Beef (Optional but Recommended):
   • Heat the olive oil in a large skillet over medium-high heat.
   • Add the beef chunks in batches and sear them on all sides until browned. This step adds flavor to the dish but can be skipped if you’re short on time.
3. Assemble in the Slow Cooker:
   • Place the seared beef chunks in the slow cooker.
   • Add the diced onions, minced garlic, sliced carrots, and celery to the slow cooker.
   • In a separate bowl, mix together the beef broth, red wine (if using), tomato paste, Worcestershire sauce, dried thyme, and dried rosemary. Pour this mixture over the beef and vegetables in the slow cooker.
4. Cook on Low Heat:
   • Cover the slow cooker and cook on low heat for 8-10 hours, or until the beef is tender and easily falls apart with a fork. Cooking on low heat for a longer period helps break down the tough connective tissues in the beef, resulting in a tender texture.
5. Thicken the Sauce (Optional):
   • If you prefer a thicker sauce, you can thicken it by creating a slurry. Mix 2 tablespoons of flour with 1/4 cup of water until smooth, then stir the slurry into the slow cooker during the last 30 minutes of cooking. Alternatively, you can remove some of the liquid and reduce it on the stovetop to thicken.
6. Adjust Seasoning and Serve:
   • Taste the beef stew and adjust the seasoning with salt and pepper if needed.
   • Serve the slow cooker shin of beef hot, garnished with fresh herbs if desired. This dish pairs well with mashed potatoes, rice, or crusty bread.

Slow cooker shin of beef is a comforting and hearty dish that’s perfect for colder weather or anytime you’re craving a satisfying meal. Enjoy!