I didn't have enough potatoes for Shepard's pie, so I threw together a pot pie

The wonderful lady that we get our beef from gave us some
​ ox tail to try and it was so good.

Let me tell you something about my grandpa's brisket, it is legendary back home, that's how good it is, one time he grabbed the cinnamon instead of the chili powder and nobody notice, that's how good he is. I was inspired and a little nervous, so I hope y'all enjoy this little taste of my childhood.

2lb. brisket trimmed
2 teaspoons of chili powder
3 teaspoons of garlic powder
3 teaspoons of onion powder
2 teaspoons of thyme
2 teaspoons of meat tenderizer
                                          3 teaspoons of paprika
                                          3 teaspoons of cumin
                                          1 cup of A1 steak sauce
                                          1 cup of Heinz 57
                                          1 1/2 cups of honey BBQ sauce plus extra for basting
 
Line a baking dish with foil, then place the brisket inside. In a small bowl combine the chili powder, garlic powder, onion powder, thyme, meat tenderizer, paprika, and cumin. Now you're going to coat the entire brisket with the spices. In a medium bowl combine the A1, Heinz 57, and BBQ sauce, pour this mixture over the brisket, be sure coat the entire thing with the sauce mixture. Cover the brisket and let it sit in the fridge for 2 days.

Now pre heat your oven to 275 degrees F.
Take the brisket out, and cook it for 4 to 6 hrs. OR until the internal temp. 180 degrees and baste it ever hour. DO NOT over cook it. Once the brisket is done take it out and place it on the counter and let it rest for 15 to 20 mins before cutting into to it.

I decided to call this fire house chili to honor my husband, who enjoys spicy food, this my version of a Texas chili.

2 (6oz.) cans of tomato paste
2 lbs. of ground beef
1 tsp. of Cajun seasoning
2 tsp. of Tabasco 
1 Tbsp. of sugar 
1 jalapeno minced
                                                     1 tsp. of garlic salt
                                                      salt and pepper to taste
                                                     2 1/2 cups of beef broth or water
                                                      1 Tbsp. Worcestershire sauce
                                                      3 tsp. chili powder 
                                                       2 tsp. paprika
                                                        1 1/2 tsp cumin
                                                       14 oz. smoked sausage minced

In a large pot over medium heat, brown the beef. Once browned drain the grease and add the sausage and jalapeno stir and let it cook for about five minutes. Now add the spices and letting it cook for a minute or two. Next add the Tabasco, Worcestershire sauce and tomato paste, give it a quick stir before adding the broth/water. Bring the chili to a boil for five to ten minutes; stirring occasionally.
     Then lower the heat and let simmer for a hour, I like to serve it with corn bread and butter. 

This roast was beautifully seasoned, juicy, and so tender you could eat it with a spoon.

 Pot roast:
4lb. arm roast
2 teaspoons of salt and pepper
1 teaspoon of sage
1 teaspoon of rosemary
1/4 cup of diced onions
2 teaspoons of minced garlic
1 (14 oz.) can of diced tomatoes
                                                                  2 cups of beef broth
                                                                  1 1/2 cups of Guinness extra stout
                                                                  1 Tablespoon of oil
                                                                  1 Table spoon of butter
                       Mashed potatoes:
6 medium potatoes peeled and cubed
2 Tablespoons of melted butter
salt and pepper to taste

Preheat your oven to 375 degrees F
In a large pot of water, boil the potatoes until they are tender. Using a Dutch oven over medium heat, heat your oil. Pat the roast dry and season with salt, pepper, sage, and  rosemary. Gently place the roast into the pot and brown the outside of the roast. Once all of the sides are brown carefully take out the roast and set it aside. Now add the butter the butter and let it melt, stir  in the onions and garlic, sauté until tender. Add the diced tomatoes, beer, and broth, then bring it to a boil. Once at a boil lower the heat and let it simmer for ten minutes. Turn off the heat and carefully place the roast back into the pot, put the lid on top and put it into the oven to lest the roast finish cooking. At this point the potatoes should be done, ladle the potatoes into a bowl and pour in the melted butter, using the potato masher, mash the potatoes to desired consistency, then season to taste.. Once the roast is done and at an internal temperature of 170F,  set it aside to cool. Once the roast is cool shredded serve on a plate of mashed potatoes and drizzle some of the leftover juice on top. Yum!

This is one of those recipes that I ended up liking more then I thought I would. 

 1 pound of sliced roast beef
a package of sliced mozzarella
4 hoagie rolls
1 cup of sliced onion
2 teaspoons of onion powder
2 teaspoons of garlic salt
2 teaspoons of minced garlic
                                                    2 teaspoons of salt and pepper
                                                    2 1/2 cups of beef broth
                                                     2 teaspoons of Worcestershire sauce
                                                     1 Tablespoon of butter
                                                   1/4 cup of Moscato Veneto white wine
In a large pot over medium heat melt the butter and sauté the onions and minced garlic. Pour in the wine, Worcestershire sauce, and beef broth. Stir in the onion powder, garlic salt, salt and pepper. Ladle the onions into a bowl and set the aside. Bring the heat down and let the au jus simmer for 10 minutes.
    Take the pot off of the heat and place the slices of roast beef in to the au jus; let them soak for a minute, you may have to do this in batches. Slice open the hoagie bread and layer in the roast beef, sautéed onion, and mozzarella; do this with each bread roll. Save the left over au jus  for dipping.

This another hearty dish that is great for any church potluck or family gathering.

1 pound of ground beef
1 (15 oz.) can of corn
1/2 diced onion
2 teaspoons of minced garlic
1 (15 oz.) can of red beans
1 teaspoon of chili powder
​1 teaspoon of salt and pepper
                                                       1 teaspoon of paprika
                                                       1 Tablespoon of tomato paste
                                                       1 1/2 cups of beef broth
                                                       1 cup of shredded cheddar cheese
                                     Cornbread
                   1/2 a cup corn mill
                   1/2 of flour
                   1 teaspoon of salt
                   1 teaspoon of sugar
                   1 Tablespoon of baking powder
                  2 eggs
                  1/4 cup of melted butter
                  1/2 cup of milk


Preheat oven to 350 degrees F
In a large skillet over medium heat, brown the beef. Once brown drain the grease and place it back on the heat, stir in the onions and garlic, let the cook for 5 to 10 minutes. Now add the salt, pepper, chili powder, and paprika, stir until combined. Pour in the tomato paste and beef broth. Next add the beans and corn, give it a quick stir, then cover and lowering the heat, let it simmer for 10 to 15 minutes.
        In a large bowl, combine the corn mill, flour, salt, sugar, and baking powder, now stir in your butter, eggs and milk, continue to stir until the mixture is smooth; set it aside. Take the meat mixture off of the heat and pour it into a greased casserole dish. Lastly spread the cornbread batter over the meat, then sprinkle the cheese on top. Bake for about 20 to 25 minutes or until cornbread is golden brown and done in the middle.

Mouthwatering beef with a flavorful gravy resting on top of a bed of egg noodles.

1 1/2 lb. of ground beef
1 teaspoon of onion powder
2 teaspoons of minced garlic
1 teaspoon of parsley
​1 teaspoon of salt
1 teaspoon of pepper
1 teaspoon of Worcestershire sauce
3 Tablespoons of butter
3 Tablespoons of flour
​1 cup of milk
1 1/2 cup of beef broth
1 teaspoon of oregano
1 teaspoon of paprika
1 teaspoon of thyme
6 oz. of egg noodles
Preheat oven to 375 degrees F
Boil the egg noodles until tender, in a large skillet brown the ground beef, then drain. Pit the meat back into the skillet and stir in the minced garlic, onion powder, paprika, oregano and thyme; let it cook for 5 minutes. At this point the egg noodles should be done, strain and set them aside. Remove the meat from the heat; in a medium pot over medium heat melt the butter. Once the butter is melted stir in the flour and let it cook until browned.
Now pour in the milk and broth stir until it begins to thicken, then take it off of the heat and set it aside. To assemble the casserole; grease a casserole dish, now spread the noodle in the bottom of the pan, then the meat, and lastly the gravy. Bake for 10 to 15 minutes, pull it out and let it cool before serving.

Savory and flavorful.

2 lbs. Ground beef
2 eggs
1 cup oatmeal
2teaspoons parsley
2 teaspoons oregano
2 teaspoons salt and pepper
1 teaspoon minced garlic
1 teaspoon onion powder
1 tablespoon canola oil

Over medium heat oil in a large skillet.
In a large bowl, combine beef, eggs, oatmeal, parsley, oregano, salt, pepper, and garlic. Form meat mixture into 1/2 inch thick patties, and place them into the skillet and cook until brown in the middle. Take off the heat and place on a paper towel to let cool. Serve with mashed potatoes and gravy.

These tacos are juicy and full of flavor

1 lb. of stir fry bottom round steak
tortillas
Marinade:
1 white onion minced
Juice of 1 lime
                                                     1 teaspoon of salt
                                                     1 teaspoon of pepper
                                                     2 teaspoons of minced garlic
                                                     1 teaspoon of cilantro
                                                     2 teaspoons of cumin
                                                     2 teaspoons of chili powder
                                                     1 Tablespoon of Apple Cider Vinegar
                                                     1 cup of water

To make the marinade, combine the onion, lime, salt, pepper, garlic, cilantro cumin, chili powder, Apple Cider Vinegar, and water into a large bowl. place the meat into the bowl, cover it and let it sit for 45 minutes to a hour.

In a medium skillet, over medium-high heat cook the steak until brown, then take it off the heat. Spread a then layer of either sour cream, salsa, or guacamole on a tortilla.( optional) Place a couple of strips in the tortilla and top with shredded cheese. For a  little extra crunch add some sliced red onion.