Smoked Sirloin Tip Roast

20150308_174429When you want some great beef that is lean and juicy, a sirloin tip roast hits the spot.  This is so simple but the flavor is so good your tongue will slap the brain clean out of your head.  You can find a good tip roast at a butcher shop or Sam’s Club.  If you don’t smoke it you can simply prepare it in your oven.

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Ingredients:
 
1 sirloin tip roast 5 to 7 lbs
5 tsb kosher salt
3 tsb black pepper
5 tsb rub of your choice for beef
 
Directions:
 
You want to take a roasting pan and create a rack.  To do this you can take a large onion and cut it into 4 big slices.  You can also do it with about 8 carrots.  Take the salt and rub it all over the roast.  Then do the same with the rub and then the pepper.  Place the roast on top of the onions or carrots.  Pour about 2 cups of water in the bottom of the pan.  Place the roast into the smoker or oven at 250 degrees.  It will take approximately 2 1/2 to 3 hours to get to 135 degrees depending on the size of your roast  for medium rare.  Cheers !!!!

Bolognese Sauce With Spaghetti Squash

20150303_163645Watching those carbs ??   He is a great meal that has all the taste of Italian without the carbs.  It’s very simple to prepare and gives you the taste of a great pasta meal without all of those carbs.

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Prepare The Spaghetti Squash:
 
Pre-heat oven to 425 degrees. Take the spaghetti squash and cut in half.  Remove the seeds and the guts of the squash.  Rub inside and out with olive oil, place on a cookie sheet.   Place in oven and cook for approximately 30 to 45 minutes until soft.  Remove from oven, take 2 forks and scrape the squash out of the inside. 
 
Prepare the  Bolognese Sauce:
 
Ingredients:
 
4 slices of bacon
1 medium onion
2 stalks of celery
2 carrots
5 cloves of garlic minced
4 Tbs of butter
2 Tbs of olive oil
1 lb ground beef
1 lb ground ground pork
1/2 lb ground chicken
1 12 oz can of beef broth
2 28 oz cans of crushed tomatoes
1 8 oz can of tomato paste
2 tsb if salt
2 tsb of oregano
2 tsb of ground sage
1/2 tsb of nutmeg
1 tsb of crushed red pepper flakes
1 cup of white wine
1 cup of milk
 
Directions:
 
In seperate pan cook bacon until crisp, remove and cut into small pieces.  In large pot combine butter and olive oil.  Add onions, carrots, celery, garlic, and bacon pieces.  Cook until vegetables are soft, about 10 minutes.  Remove and drain, add the beef, pork and chicken.  Cook until it appears to be fully cooked.  Remov and strain grease.  Add beef broth and wine.  Simmer until it is primarily evaporated.  Add oregano, sage, red pepper flakes, nutmeg and salt.  Let simmer for approximately 15 minutes.  Add crushed tomatoes and tomato paste.  Bring to a boil and lower to a simmer.  Simmer for approximately 2 hours.  Add milk approximately 15 minutes before serving.  Now take the squash and put in a bowl and cover with sauce.  You now have a great Italian meal without all the carbs.  Cheers !!!!
 
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Home Made Beef Vegetable Soup

20150301_161257I haven’t posted a new recipe for a while so today with it being a winter wonderland outside is a perfect day to make a pot of home mode beef vegetable soup.  Like most of my recipes the measurements are apporximate and of course vary the measurements to your liking.  I recommend to use as many fresh vegetables as possible.

Ingredients:
 
4 lbs Chuck Roast
2 Tsb of Vegetable Oil
1 12 oz can Beef Broth
4 Cups Of Water
1 Medium Onion Diced
3 Carrots Diced
2 Stalks Celery Diced
1 Medium Potato Diced
1/4 of a Head Of Cabbage Diced
1 Handful of Fresh Green Beans, cut into small pieces
1 Small Bag of Frozen Peas
1 Small Bag of Frozen Lima Beans
1 Small Bag of Frozen Corn
1 12 oz Can Of Crushed Or Diced Tomatoes
1 8 oz Can Of Tomato Paste
1 Tsb of Minced Garlic
2 Tbs of Parsley Flakes
1 Tsb of Ground Thyme
5 Tsb of Salt
3 Tsb of Pepper
2 Bay Leaves
 
Directions:
 
Cook the chuck roast until very tender.  I use a pressure cooker.  Chop the meat into small pieces.  Take the remaining broth and strain the grease from it and save.  Chop all fresh vegetables and put in large pot.  Add vegetable oil and cook the fresh vegetables until about half soft.  Add the left over beef broth and bring to boil.  Lower and simmer the vegetables for approximately 5 minutes.  Add garlic, parsley, thyme, salt, pepper, bay leaves, crushed tomatoes, tomato paste, beef broth and meat. Bring back to a boil and then add the frozen peas, corn, and lima beans.  Let the soup boil for approximately 5 minutes and then simmer for approximately 1 to 3 hours.  Add salt and pepper to your desire.  You can also add some hot sauce if you like.  Cheers !!!