Ingredients

• 3 Tomatoes, med
• 1 large Burmuda Onion, finely chopped
• 1/4 tsp Oregano, dried, pref. Mexican
• 2 tsp Paprika
• 5 cloves Garlic, finely chopped
• 4 lb Beef shank, coarse grind
• 1 tbsp Lard, (or butter, or bacon drippings)
• 4 Scallions, in bunches, chopped
• 5 Bell peppers
• 5 Serrano chilies, fresh
• 1 lb Chorizo sausage, (or 1 lb Sausage, hot ,non-Italian )
• 4 cloves Garlic, medium, finely chopped
• 2 tsp Salt
• 4 tbsp Red chile, hot, ground
• 4 tbsp Red chile, mild, ground
• 3 tbsp Cumin seeds
• Beer
• Water

Instructions
1. Puree the first four ingredients plus one clove of the garlic in a blender or food processor (using the steel blade). Scrape the mixture into a large heavy pot and add the beef.

2. Melt the lard, butter, or bacon drippings in a heavy skillet over medium heat. Add the scallions, bell peppers, Serrano chilies, sausage, and the remaining garlic, and cook until the onions are translucent and the sausage is browned.

3. Place the cumin seeds in a 300′ oven for a few minutes until lightly browned. Remove seeds from the oven and crush them with a mallet. Stir the vegetables into the beef and tomato mixture. Add the salt ground chile, cumin, and enough water or beer to cover. Bring to a boil over medium-high heat, then lower the heat and simmer, uncovered for 4 to 6 hours.

Taste and adjust seasonings.

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Ingredients

• 4 lb Cross Cut Beef Shanks
• 8 cups Water
• 3 Cloves Garlic, finely chopped
• 1 Onion, (large), caorsely chopped
• 1 tsp Salt
• 1 tsp Black Pepper, fresh ground
• 1 Bay Leaf
• 1 Carrot, finely chopped
• 1 stalk Celery, broken into three pieces, with leaves
• 4 Beef Bouillon Cubes
• 3 cups Tomato Juice
• 1 tsp Thyme
• 8 Mushrooms, (medium)
• 5 Carrots, coarsely sliced
• 3 stalk Celery, chopped
• 2 Potatoes, one inch cubes
• 1 cup Peas, (fresh or frozen)
• 1 cup Corn & Green Beans, (fresh or frozen)

Instructions
Brown beef in bottom of dutch oven over medium-high heat. Add water and bring to a boil. Skim foam. Add all remaining Group “A” ingredients,cover and bring to gentle boil. Cook for approximately three hours. Remove from heat. Strain liquid; discard all solids except the beef. Remove all lean meat from bones, cube and return to broth. Except for the potatoes, add all Group “B” ingredients and simmer for 20 minutes. Add the potatoes during the last 10 minutes. Skim excess fat before serving (easiest when soup has been refrigerated).

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Ingredients

• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon paprika
• 1/2 (3 pound) top sirloin roast
• 3 cloves garlic, slivered
• 3 Yukon Gold potatoes, peeled and quartered
• 2 carrots, cut into 2 inch pieces
• 1 large sweet onions, peeled and chopped
• 1/4 cup water
• 1/4 cup beef broth
• 1-1/2 cubes beef bouillon
• 1/2 bay leaf
• 1 large green bell peppers, cut into 2 inch pieces

Instructions
Rub salt, pepper and paprika into the meat. With a small knife,make slits in the roast. Press the garlic slivers into the roast.
2) Place the potatoes, carrots, and onions in a large slow cooker. Place meat on top of the vegetables. Pour in water and beef broth, and add bouillon cubes and bay leaf.
3) Place lid on slow cooker, and cook for 6 hours on High, or 8 hours on Low. During the last half hour of cooking, add the green peppers.

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• 1/4 pound salt pork
• 1-1/2 pounds spareribs
• 1-1/2 pounds stew beef, diced
• 12 cups water
• 1/2 teaspoon dried thyme
• 1-1/2 teaspoons salt
• 1/4 teaspoon ground black pepper
• 2 Tablespoons vegetable oil
• 1 onion, peeled and chopped
• 2 cloves garlic
• 2 green onions, chopped
• 1 green bell pepper, seeded and chopped
• 1package (10-oz.) frozen chopped spinach, thawed and squeezed dry
• 1 bunch kale, chopped
• 4 potatoes, diced
• 1 tomato, chopped

Instructions

1) Preparation Time 25 mins.; Cooking Time 110 mins.
2) In a large stockpot over medium heat, combine salt pork and spareribs; brown ribs on all sides.Add beef and brown on all sides.
3) Pour in water and slowly bring to a boil, skimming the surface occasionally. Add thyme, salt and pepper. Reduce heat and simmer, covered, for 1 hour, occasionally skimming the surface.
4) Meanwhile, in a large skillet, heat oil and sauté onion, garlic and green onion until tender, about 5 minutes. Add bell pepper and sauté for 1 minute. Remove from heat.
5) When meat has cooked for 1 hour, add onion mixture, spinach, kale, potato and tomato. Continue to cook slowly, covered, for about 30 minutes, or until vegetables and meat are cooked thoroughly.
6) Remove from heat and remove ribs from pot. Trim off meat, discarding the bones, and cut off any fat. Cube meat and return to pot . Cook a few minutes more to heat through and serve hot.
Number of Servings: 12

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Ingredients

• 1 lb Beef flank steak
• 2 tbsp Reduced-sodium soy sauce
• 4 tsp Oriental dark roasted sesame oil, divided
• 1 1/2 tsp Sugar
• 1 tsp Cornstarch
• 2 Cloves garlic, crushed
• 1 tbsp fresh ginger, minced
• 1/4 tsp Red pepper pods, crushed
• 1 sm Red bell pepper, cut into 1-in pieces
• 1 pk Frozen baby corn, (8 oz’s.)
• 1/4 lb pea pods, julienne

Instructions
Cut beef steak lengthwise into two strips; slice across the grain into 1/8-inch thick strips. Combine soy sauce, 2 teaspoons oil, sugar and cornstarch; stir into strips. Heat remaining 2 teaspoons oil in large skillet over medium-high heat. Add garlic, ginger and pepper pods; cook 30 seconds. Add bell pepper and corn; stir-fry 1 1/2 minutes. Add pea pods; stir-fry 30 seconds. Remove vegetables. Stir-fry beef strips 1/2 at a time) 2-3 minutes. Return vegetables and beef to skillet and heat through. Makes 4 servings.

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• 1 lb Navy beans
• 1 lb Beef stew meat
• 1 lb Prunes
• 1 med-lg Onion
• 1 qt Cut carrots
• Salt and pepper
• 1 1/2 qt Cut potatoes
• 12 Whole cloves

Instructions:
Soak 1 pound navy beans overnight. Cook beans, prunes, beef and vegetables separately. Do not drain. Mix all together and simmer until the flavors are mixed and meat is very tender.

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Ingredients:

• 3 lb Boneless chuck roast
• 1/2 ts Garlic powder
• 1 tb Vegetable oil
• 1/2 ts Pepper
• 1 tb Dried whole basil, crushed
• 1 c  Hot water
• 1 Small onion, ringed

Instructions:
Brown roast on both sides in hot oil in a large Dutch oven. Sprinkle roast with basil, garlic powder, and pepper; top with onion. Add hot water. Bring to a boil; cover, reduce heat, and simmer 2 1/2 hours or until tender. Remove from pan drippings to serve.

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• Roast and Boast: (brothersjuddblog.com)

Ingredients:

• 1 c  Catsup
• 2 tb Brown sugar
• 1 tb Lemon juice
• 1 tb Worcestershire sauce
• 1 ts Prepared mustard
• 1/2 ts Onion salt
• 1/8 ts Pepper
• 8 oz Cooked roast beef *
• 4 ea Hamburger buns, split

Instructions:
*Roast Beef should be thinly sliced and there should be 8 to 10 slices. Mix catsup, brown sugar, lemon juice, worcestershire sauce, mustard, onion salt, and pepper in 2-cup glass measure.  Microwave uncovered on high (100%) 1 1/2 minutes; stir.  Microwave to boiling, 1 to 2 minutes. Layer half the beef slices and half the sauce in 1-Qt casserole; repeat. Cover and microwave on high (100%) until hot and bubbly, 1 1/2 to 2 1/2 minutes. Place bottom halves of buns on serving plate. Top with beef and reamining bun halves.  Microwave uncovered on high (100%) until buns are hot, 30 seconds to 1 minute.

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