Category Archives: Beef

The Chili Brisket Tacos

The Chili Brisket Tacos

  • Servings: 8
  • Difficulty: easy
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The Chili Brisket Tacos

Jill and I took a cooking class years ago at Central Market. The class was centered on cooking various cuts of beef. One of the items was a pot roast taco that had such tremendously deep flavors I had to try to master it. This is one of my favorites. It’s great for large gatherings, watching football, guys night out etc..

The trick is cooking it low and slow overnight where you find the flavors concentrate and the meat is fall apart tender.

Chuck Roast (3-4lbs)
Kosher Salt and Black Pepper
2 tbs of Canola Oil
4-5 garlic cloves, slivered

2 yellow onions minced
1-2 jalapenos sliced (remove spine and seeds if you want to reduce the heat)
2 cups of Tomato Sauce
3 tbs of tomato paste
1 tbs of Oregano
2 tsp of Cumin
3 tbs of Ancho Chili Powder
3 tbs of New Mexican Chili Powder
Beef Stock to cover 2-4 cups

1. Take your roast and cover in Kosher Salt and Pepper. With your knife make slits into the roast and slide your slivered garlic into those slits. In a medium high heated skilled add your oil and sear the roast on all sides putting a nice crust on it.
2. Put your cut onions and jalapenos in the crock pot and add your roast on the top. Take the pan that you seared the roast on and deglaze it by adding a cup of beef broth, tomato sauce and spices. Once all the bits are scrapped off the bottom pour it into the crock pot and add all remaining ingredients (paste). I cook it on high for about 2 hrs and then take it down to low and let it go overnight.
3. Shred the beef and ladle some “sauce” from the crock pot on the shredded beef. Serve on a flour tortilla with cheddar, cilantro or anything else you want (sour cream, avocado, pico, lettuce etc..)

Crusty Mustard Sirloin with Sauce Robert

Crusty Mustard Sirloin

  • Servings: 2
  • Difficulty: easy
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Crusty Mustard Sirloin with Sauce Robert

I first decided on a side of Colonel Mustard’s Bubble and Squeak and then wanted to pair it with a mustardy protein. I saw this also on Food52 (poster thirschfeld) and thought they would work great together. I changed a few things from the original
Kosher Salt and Pepper
Peanut or Canola Oil (tasteless, high heat)

2 tbs Unsalted Butter
Panko Bread Crumbs
3 tbs Dijon Horseradish Mustard
1 minced Shallot
2 cloves of garlic
½ cup of White Wine (dry)
1.5 cups of Beef Broth
½ Lemon (juiced)

1. In a medium high heated skillet, salt and pepper your sirloin and sear them on each side until they get a crust. Set aside and let them cool a bit.

2. Melt 1tbs of butter and stir in your Panko crumbs. Then toss the filets in mustard and coat with Panko bread crumbs. Broil your sirloin until golden brown. Just be careful not to over cook because it’s basically done once seared (medium rare).

3. Make your sauce by dicing your shallots and adding them into a medium heated skillet. Cook until tender but not caramelized. Add you garlic and cook for 1-2mins (careful not to burn). Add wine and reduce by half. Add ½ tbs of mustard, beef broth and reduce until thickens. Finish with a juice of ½ a lemon for brightness.

4. Ladle sauce on the plate and place your sirloin on your sauce to maintain the crispy Panko coating.

Hickory Burger with Wickles Pickles

Hickory Burger with Wickles Pickles


Had some extra buns, ground beef, and left over cheddar fries so I made another burger. Bad for the waistline but good for the taste buds. One of my favorite burgers is the Hickory Burger at Houston’s. Was thinking the BBQ sauce would compliment my beloved Wickles Pickles. Jill likes a thin patty so pressed this one as flat as I could get it and seasoned it well with Slap Ya Mama, onion powder, garlic powder, Kosher salt, black pepper.

Dukes Mayo on the bottom, Spicy mustard on the top. One slice crispy bacon, topped with cheddar and BBQ sauce and finally Wickles Pickles.