T&D’s Tender Beef Brisket
- 1 (3 pound) T&D beef brisket, trimmed and cut in half
- 1 cup ketchup
- 1 small onion, chopped
- 2 tablespoons cider vinegar
- 1 tablespoon prepared horseradish
- 1 tablespoon prepared mustard
- 1 teaspoon sugar
- 1/2 teaspoon pepper
1. Place the brisket in a 3-qt. slow cooker. In a bowl, combine the remaining ingredients. Pour over brisket. Cover and cook on low for 6 hours or until tender.
2. Remove the beef; set aside. Pour the sauce into a saucepan; cook, uncovered, over low heat for 13-15 minutes or until reduced and thickened, stirring occasionally. Slice the meat across the grain; serve with sauce.
Deli Style Homemade Roast Beef
- 1 beef eye round roast or London Broil
- olive oil
- freshly cracked black pepper
- kosher salt
- garlic powder
- onion powder
Season the Meat:
1. Preheat your oven to 500 degrees. Line a sheet pan or roasting pan with foil. Put a roasting rack in the pan on top of the foil. Set aside.
2. Grab your roast out of the fridge. Give it a quick rinse under cold water. Pat it completely dry.
3. Drizzle the meat with a little olive oil. This is imprecise. Use enough oil to coat your roast completely.
4. With your hands, rub the meat on all sides to coat with oil. Sprinkle evenly with freshly cracked black pepper. We like our roast beef peppery, so I used a lot. The seasoning is up to you. Be sure to get underneath and on the ends, too.
5. Sprinkle all sides with kosher salt, to taste. If you’re concerned about sodium in deli meats, this is a great way to control your intake. We tend to like a very small amount of salt on our roast beef, so I don’t put a lot. Again, season to your taste.
6. Dust all sides with garlic powder and onion powder.
7. When your roast is completely seasoned, pat it down with your hands to help the spices adhere and place it on the rack in your prepared pan.
8. Pop the pan into your preheated 500 degree oven.
9. Roast at 500 degrees for 15 minutes. Then drop temperature to 300 degrees for another 25 minutes. For a medium rare roast, your meat should be in the oven for a total of 50 minutes cooking time. If you’d like it rare, pull it out sooner. If you’d like it more well done, leave it in a little longer.
Here’s that temperature chart again:
120 F = rare
126 F = medium-rare
134 F = medium
150 F = medium-well
160 F = well done
Note: Our Roast are very lean, we have found that 15 minutes at 500 degrees works well for us and approx. 25 minutes at 300 degrees. Check thermometer early so as not to over cook. These times are for Medium cooking, if you like your beef on the rare side, check thermometer at 15 – 20 minutes at the 300 degree temp.
10. When it comes out of the oven, it should have a nice brown crust.
11. Loosely tent a piece of foil over the meat for about 20 minutes when it comes out of the oven.
12. After it’s rested for 20 minutes, it’s ready to slice!
13. Slice it thinly across the Grain with a very sharp knife or slicer. We use a slices because we like it very thin.
14. The inside should be a nice pink depending on how long you cooked it.
Chicken Rice Dish
- 2 cans chicken soup
- 1 can broth
- 1 can water
- 6-8 boneless chicken breasts/tenders
- 1 cup raw rice, not minute
- Onion Flakes to taste
- Pepper to taste
Mix all ingredients in a 9 x 13 glass dish. Add boneless chicken on top of rice. Cover and Bake on 350 for 1 hour and 15 minutes. Serves 6 people.
Li’l Cheddar Meat Loaves
- 1 egg
- 3/4 cup milk
- 1 cup shredded cheddar cheese
- 1/2 cup quick cooking oats
- 1/2 cup chopped onion
- 1 tsp salt
- 1 lb. Lean Ground Beef
- 2/3 cup ketchup
- 1/2 cup packed brown sugar
- 1 1/2 tsp prepared mustard
In a bowl, beat the egg and milk. Stir in cheese, oats, onion, and salt. Add beef and mix well. Shape into eight small loaves; place in a greased 13x2x9 in. baking dish. Combine ketchup, brown sugar, and mustard. Spoon over loaves. Bake, uncovered at 350 for 4 minutes or until meat is no longer pink and a meat thermometer reads 160. Yield: 8 servings