My husband is originally from Texas, and before I met him, I was a vegetarian. In our house, he is definitely the top chef when it comes to making any kind of beef dish. I have been working on perfecting my pot roast recipe for a while now, and have finally found the perfect blend of ingredients. There is a Sunday pot roast that we love from a local diner, and sometimes I wish we could have it on days other than just Sunday. We actually enjoyed my newly perfected recipe even more than our favorite diner’s recipe 🙂
Beef chuck roast
White potatoes, cubed
3 sprigs each of the following fresh herbs: thyme, rosemary, sage, oregano
3 large cloves of peeled garlic
1/4 cup balsamic vinegar
1 tablespoon olive oil
1 teaspoon freshly ground pepper
1 teaspoon salt
The process is super simple. I just threw all of the ingredients in the crock pot, and filled up the rest of the way with water. I left the herbs whole on their branches. I cooked it all in the crock pot for 6 hours on high and an additional two hours on low.I used a very large cut of meat though to make quite a few meals, so you may want to adjust that if using a smaller piece of beef. Super easy and amazingly delicious! I even saved the broth for other uses (post coming tomorrow!).
My grandfather used to make some amazing kabobs that everyone in our family remembers fondly. He used to say that his recipes were from his Lebanese mother’s family recipes. After both of my grandparents on my mom’s side had passed away, I found a middle eastern cookbook in their kitchen with two very well-worn pages; a tabbouleh recipe and a kabobs marinade recipe (two things that he cooked frequently). Unfortunately, we will never know if he was actually following these recipes, and whether or not his mother’s recipes actually existed. I tried the kabob recipe in the book, and after some experimentation and modification to my own tastes, I came up with a similar version that my husband and I love. I can’t remember if it is exactly like my grandfather used to make, but we think this version is pretty darn tasty.
16 oz. can of peeled tomatoes
juice of 1 lemon
1 yellow onion, diced
2 dried bay leaves, crumbled
1/2 cup olive oil
2 tsp garam masala
salt & freshly ground pepper
chopped vegetables for skewers
I start by crushing the diced onion in a mortar and pestle to release some of the juices. Then I combine the onion, tomatoes, lemon juice, bay leaves, olive oil, garam masala, salt and pepper into a large bowl and mix to create marinade.
I use a jar of peeled tomatoes from our garden, but regular canned tomatoes can be substituted.
The marinade before mixing it all together.
Then I trim the excess fat off the lamb steak, and cut it into cubed chunks.
Once the lamb is cut up, I put it in the marinade and let it sit in the fridge as long as possible, usually a full day. When we are ready to cook them, I skewer the lamb chunks on with some chopped veggies, and grill them on the barbeque. I usually put them with some red and yellow bell peppers, onion, mushrooms, and sometimes some cherry tomatoes. The final result is shown below!