Corned Beef and Cabbage Quiche

This quiche is great for breakfast, brunch or lunch!
Directions for: Corned Beef and Cabbage Quiche

Ingredients

Quiche

1 Tbsp salted butter

2 cups green cabbage, finely sliced

1 Tbsp caraway seeds

1 pie crust, homemade or store-bought, recipe follows

All-purpose flour, for rolling

8 oz corned beef, cut into small pieces

1 cups half and half

1 Tbsp Dijon mustard

8 large eggs

Kosher salt and freshly ground black pepper

Perfect Pie Crust

3 cups all-purpose flour

cup vegetable shortening

12 Tbsp salted butter

1 large egg

5 Tbsp cold water

1 Tbsp white vinegar

1 tsp kosher salt

Directions

Quiche

1. Preheat the oven to 400F.

2. Add the butter to a saute pan over medium heat, add the cabbage and caraway seeds and cook until wilted, about 5 minutes.

3. Roll out the pie crust on a floured surface and press into a deep fluted tart pan with a removable bottom (or a deep-dish pie pan). Lay the cabbage in the crust, followed by the corned beef.

4. Whip the half-and-half, mustard, eggs and some salt and pepper in a large bowl, then pour it into the crust.

5. Place the pan on a rimmed baking sheet, cover lightly with aluminum foil and bake for 40 to 45 minutes. Remove the foil and continue baking until the quiche is set and the crust is golden brown, another 10 to 15 minutes. (The quiche will still seem slightly loose, but will continue to set once removed from the oven.) Let the quiche sit for 10 to 15 minutes, then, if using a tart pan, remove the quiche from the pan. Cut into slices with a sharp serrated knife and serve.

Perfect Pie Crust

1. Put the flour in a large bowl. With a pastry cutter, gradually work the shortening and butter into the flour until it resembles coarse meal, 3 or 4 minutes. In a small bowl, beat the egg with a fork and pour it into the flour mixture. Add the cold water, white vinegar and salt. Stir gently to combine.

2. Form the dough into 2 evenly sized balls and place each ball into a gallon food storage bag. Using a rolling pin, slightly flatten each ball of dough (to about 1/2 inch thick) to make rolling easier later. Seal the bags and place them in the freezer until you need them. (If you will be using them immediately, it's still a good idea to put them in the freezer for 15 to 20 minutes to chill.) When you are ready to use the dough to make a crust, remove from the freezer and allow to thaw for 15 minutes.

Video

See more: Beef, Bake, Brunch, Eggs/Dairy, Vegetables, Breakfast

Slow-Cooker Asian-Style Beef Stew

Enjoy rich flavours and ingredients like butternut squash, star anise and beef in this comfort food dish.
Directions for: Slow-Cooker Asian-Style Beef Stew

Ingredients

3 Tbsp (45 mL) cornstarch

cup (60 mL) soy sauce

cup (60 mL) ketchup

2 lb(s) (1 kg) stewing beef cubes

2 onions, chopped

cup (60 mL) brown sugar

2 cloves garlic, chopped

1 star anise (optional)

1 small cinnamon stick

1 tsp (5 mL) crushed red pepper flakes

1 butternut squash, peeled, seeded and cut into 1 1/2-inch (4 cm) cubes

1 red bell pepper, cut into thin strips

Pepper

Directions

1. In a slow cooker, combine the cornstarch with the soy sauce and ketchup. Add the remaining ingredients except for the squash and bell pepper. Season with pepper. Stir and top with the squash.

2. Cover and cook on low for 8 hours. Add the bell pepper and combine.

3. Serve with rice.

Source and Credits

Courtesy of RicardoCuisine.com

See more: Asian, Beef, Comfort Food, Main, Slow Cook, Vegetables

Slow Cooker Shredded Beef Burritos

Directions for: Slow Cooker Shredded Beef Burritos

Ingredients

1 Tbsp (15 mL) vegetable oil

2 lb(s) (1 kg) boneless beef brisket (or flank steak), trimmed of fat

2 medium green bell peppers, chopped

1 jar (22 fl. oz/640 mL) Rag Tomato and Basil Light Pasta Sauce

1 Knorr Beef Bouillon Cube

3 clove garlic, chopped

12 medium flour tortillas, warmed

Directions

1. Heat oil in large saucepan or Dutch oven over medium-high heat and brown brisket. Remove brisket and set aside.

2. Cook green peppers in same pan, stirring occasionally, until tender, about 4 minutes. Transfer to slow cooker. Stir in Rag Tomato and Basil Light Pasta Sauce, Knorr Beef Bouillon Cube and garlic.

3. Cook covered on HIGH 4 to 6 hours or LOW 8 to 10 hours or until brisket is fork-tender. Remove brisket from sauce; cool slightly, then shred with two forks. Return to sauce and serve rolled up in tortillas. Serve, if desired, with guacamole, shredded cheese, low fat sour cream or your favourite toppings.

4. Always allow meat to rest at least 5 minutes after cooking. This will allow it to relax and retain its flavourful juices for these delicious burritos.

5. Knorr Chef Tip: Try serving with whole wheat tortillas for a boost in fibre intake that your kids wont even notice!

See more: Beef, Slow Cook, Mexican, Dinner

Beef Stew

A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you dont like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!
Directions for: Beef Stew

Ingredients

2 lb(s) of beef short ribs, cut into 2 pieces

3 Tbsp of olive oil

3 onions, chopped

3 carrots, sliced

3 stalks of celery

1 heads of garlic, peeled

3 cup red wine

cup of tomato paste

1 can of beef stock

3 bay leaves

3 sprig of fresh thyme

Salt and pepper

Directions

1. Heat oil in a large pot, season ribs and brown evenly and thoroughly. Remove ribs and reserve on a plate, and then add onions, carrot and celery to the pot. Saut, making sure to scrape up any brown bits on the bottom of the pan until the vegetables are caramelized. Add garlic, wine and tomato paste and stir well. Add beef stock and beef and bring to a simmer, covered, for 2-3 hours, until meat is very tender, and beginning to fall of the bone.

2. Serve with mashed potatoes.

See more: North American, Vegetables, Dinner, Saute, Herbs, Beef, Main, Winter, Slow Cook

Red Beef Chili

With three kinds of chiles and another three kinds of chile powder, this hearty red beef chili packs quite the punch.
Directions for: Red Beef Chili

Ingredients

Ingredients and Directions

7 Tbsp canola or vegetable

2 lb(s) bottom round beef, cut into 1/2-inch cubes

Kosher salt and freshly ground black pepper

2 Tbsp ground cumin

1 (12-oz) bottle dark beer

1 large red onion, finely diced

4 cloves garlic, finely chopped

1 tsp habanero, seeded and chopped

1 Thai bird chile, seeded and chopped

jalapeno, seeded and chopped

poblano, seeded and finely chopped

1 Tbsp ancho chile powder

1 Tbsp cascabel chile powder

1 Tbsp chipotle pepper pure

1 Tbsp pasilla chile powder

1 tsp New Mexican chile powder

5 cups homemade chicken stock, canned or low-sodium broth or water

1 (16-oz) can whole tomatoes, drained and pured

2 Tbsp finely chopped semisweet chocolate

2 Tbsp maple syrup, or more as needed

Toasted Cumin Crema (recipe follows)

Toasted Cumin Crema

Tbsp cumin seeds

cup Mexican crema or creme fraiche

Kosher salt and freshly ground black pepper

Directions

Ingredients and Directions

1. Heat 2 tablespoons of the oil in a large Dutch oven over high heat. Sprinkle the beef with salt and pepper and add one-third of the meat to the pan and saute until browned on all sides. Repeat with the oil and meat, draining any excess liquid from the pan between the batches. Return the meat to the pan, sprinkle with the cumin and stir well. Deglaze the pan with the beer and bring to a boil. Cook until the beer is almost completely reduced. Remove the meat from the pan and set aside.

2. In the same pan, add the remaining 1 tablespoon oil to the same pan and then add the onions and cook on medium heat until soft. Add the garlic and cook for 2 minutes. Add the habanero, Thai bird, jalapeno and poblano peppers and cook until soft, about 5 minutes. Add the ancho chile pepper, cascabel chile powder, chipotle pepper puree, pasilla chile powder and New Mexican chile powder, and cook an additional 2 minutes. Add the chicken stock and tomatoes, bring to a boil and cook until slightly thickened, 15 to 20 minutes.

3. Pure with an immersion blender. Add the beef back to the pan, reduce the heat to medium, cover and simmer until the chili is thick and the beef is tender, about 1 hour 15 minutes. If the chili has too much liquid, continue to cook uncovered to thicken, about 15 minutes. Remove from the heat, add in the chocolate and maple syrup and stir until the chocolate is melted and combined and adjust seasonings. Serve with Toasted Cumin Crema.

Toasted Cumin Crema

1. Place the cumin in a small saut pan over medium heat. Toast until lightly golden brown. Place in a small bowl. Stir in the crema and season with salt and pepper, to taste. Place in a squeeze bottle.

See more: Beef, Dinner, Comfort Food, Hot and Spicy, Main, Tomatoes

Beef and Roasted Root Vegetable Stew

This hearty stew by Nadia G. is pumped up with chunks of vegetables and of course beef!
Directions for: Beef and Roasted Root Vegetable Stew

Ingredients

5 carrots, chopped (4 for roasted veg, 1 for stew flavouring)

4 parsnips, chopped

2 red onions, chopped

4 beets, chopped

4 clove garlic, crushed

6 Tbsp extra virgin olive oil

1 pinch of sea salt and freshly cracked black pepper

3 1 inch-thick slices of beef fore shank, with the meat cut into bite-sized cubes (reserve bone)

flour to coat

cup red wine

6 cup organic beef stock

1 celery stalk (for flavoring stew broth)

cup fresh parsley

2 bay leaves

2 sprig thyme

1 pinch black peppercorns

cup dry red lentils

1 pinch of brown sugar

Directions

1. Preheat oven to 375 degrees F.

2. Chop 4 carrots, 4 parsnips, 2 onions and 4 beets uniformly, so they roast evenly. Spread root vegetables in a single layer on a baking sheet, coat with 3 tablespoons of extra virgin olive oil, garlic, sea salt and cracked pepper. Mix. Roast in oven for 45 minutes.

3. Heat 3 tbsp olive oil on medium. Lightly toss beef cubes in flour and add to pan. Sear for a few minutes on all sides until meat has a crisp exterior.

4. Deglaze the pan with red wine.

5. Transfer the beef and juices into a big pot and add beef stock, add 1 halved carrot, 1 halved celery stalk, 1/4 cup fresh parsley, bone (from the foreshank), bay leaves, thyme and peppercorns.

6. Cover and simmer for 2 hours, check on stew occasionally, remove scum.

7. Remove soggy carrot, celery, bones, and herbs. Add roasted vegetables and red lentils, let simmer an additional 20 minutes. Serve in bowls topped with fresh, minced parsley.

See more: Beef, Main, Dinner, North American, Vegetables, Winter

Slow Cooker Corned Beef and Cabbage

Brisket comes in two different cuts: point and the leaner flat. Depending on which you get, your corned beef may be tender and sliceable (flat cut) or very tender and falling apart (point cut). If your meat isn't labeled, speak with the butcher about which variety your grocery store stocks.
Directions for: Slow Cooker Corned Beef and Cabbage

Ingredients

1 lb(s) small redskin potatoes, halved

4 carrots, cut into 2-inch pieces

1 large onion, cut into 1/2-inch wedges

2 stalks celery, peeled and cut into 2-inch pieces

2 - 3 sprigs fresh thyme

1 (4-lb) piece corned beef brisket, rinsed

12 oz stout beer

2 Tbsp pickling spice

small head green cabbage, core intact and cut into thick wedges

cup sour cream

cup prepared horseradish

2 Tbsp whole-grain mustard

3 Tbsp unsalted butter

Kosher salt and freshly ground black pepper

cup loosely packed parsley leaves, chopped

Directions

1. Layer the potatoes, carrots, onions, celery and thyme in the insert of a 6-quart slow cooker. Put the brisket on top of the vegetables and add the beer and pickling spice. Add enough water to just cover the brisket. Cover and cook on low until the meat and vegetables are tender, about 8 hours.

2. Arrange the cabbage over the brisket (it's OK if the cooker seems crowded), cover and cook until soft and wilted, 45 minutes to 1 hour more.

3. Whisk together the sour cream, horseradish and mustard in a small bowl.

4. Remove the cabbage and toss with 1 tablespoon of the butter and pepper to taste in a large bowl. Remove the meat and let rest. Strain the remaining vegetables (reserve some of the cooking broth to serve on the side if you like) and toss with the parsley, the remaining 2 tablespoons butter and salt and pepper to taste.

5. Slice the corned beef against the grain and serve with the vegetables, horseradish sauce and broth if using.

Source and Credits

Copyright 2013 Television Food Network, G.P. All rights reserved

Recipe courtesy of Food Network Kitchen

See more: Beef, Herbs, Main, Potatoes, Slow Cook, Vegetables