Job 28:28
[28] And he said to man,
‘Behold, the fear of the Lord, that is wisdom,
and to turn away from evil is understanding.’”
An ej original recipe!
3/4 of a quart Leftover beef pot roast with carrots and potatoes (cut beef into bite size pieces)
1/3 c Gravy
2 c Beef stock
Water
1 ear of shaved Corn
1/2 c Okra, chopped
1/4 c Green peas
1 c Macaroni pasta
1 Bay leaf
1 T tomato paste concentrate
1 t sugar
Place in pot
Bring to light boil
Turn to simmer
Simmer 20 minutes
Psalm 136:1
[1] Give thanks to the LORD, for he is good,
for his steadfast love endures forever.
2-1/2 lb. beef chuck roast, split into 2 and tied
Kosher salt and freshly cracked black pepper
Let sit out for 1 hour
1/4 c olive oil
1/4 c all-purpose flour
2 t baking soda
4 carrots, peeled and cut into large chunks
4 medium Yukon Gold potatoes, peeled and cut into large chunks
1 onion, cut into large chunks
2 T tomato paste
3 T roasted garlic
3 t thyme
2 T sage
1/2 c red wine ( I use a French Rhone)
2 c chicken stock
Topping
2 T clarified butter, in small skillet
Fry these ingredients in butter and set aside
1/4 c leeks
1/4 c fresh chopped Cilantro
1/8 c capers, drained
1 t sugar
Season the beef roast liberally with salt and pepper
Let sit out uncovered 1 hour
Preheat the oven to 325 degrees F.
In a large Dutch oven, heat the olive oil over medium-high heat.
Dust the beef roast with soda and flour.
Sear on all sides, browning the meat evenly, 4 to 6 minutes per side.
Remove the roast to a plate, then add the carrots, potatoes and onion to the pot. Lower the heat to medium and cook, stirring occasionally, until the vegetables are caramelized, 6 to 8 minutes.
Stir in the tomato paste, garlic, thyme and sage and cook another 2 minutes.
Add the roast back to the pot, then add the wine and chicken stock.
Nestle the roast down among the vegetables so that it is mostly submerged in the liquid. Bring to a simmer.
Cover, leaving the lid slightly ajar, and place in the oven to cook under very tender, 2 hours, testing with a small knife for tenderness after 2 hours.
Roast should be around 180 degrees.
Remove strings.
Cut into chunks.
Nestle in gravy.
Cook an additional 30 minutes.
Meanwhile, heat the butter in skillet over medium-low heat, add the capers, leeks, sugar and cilantro.
Sauté and set aside.
If you'd like the sauce thicker, place the Dutch oven back on the stove and bring to a simmer over medium-high heat.
Simmer, stirring occasionally, until the liquid is reduced to the desired thickness (you're looking for a rich and smooth sauce).
Top with the fried toppings.
Psalm 124:8
[8] Our help is in the name of the LORD,
who made heaven and earth.
4-5 lb beef tenderloin peeled extreme trimmed it out to 2 tenderloins
Got mine from Sam's club
There will be some small steaks and trimmings for stir fry as you trim
Overnight Rub
1 T whole black pepper
1/2 dried rosemary
1/2 t dried thyme
2 t garlic granules
1-2 T kosher salt
2 T brown sugar
2 T Aglio olio seasoning
Place herbs in bowl and crush with pestle
1 t olive oil rubbed on Tenderloins
Au jus
1 c Cabernet Sauvignon
1/2 c water
1/4 c Leeks, chopped
1/4 c Onions, diced
1 small Carrots, diced
2 T roasted Garlic
1/8 c Celery, diced
2 T Worcestershire sauce
Add to bottom of cooking pan with Tenderloin on top on a rack
Strain veggies and dip beef into au jus or serve on mashed potatoes
Trim roast of silver skin
Tie the roast
Combine rub ingredients in a small bowl
Dry tenderloin with paper towels,
rub outside with oil and roll in Herb mixture
Place tenderloin on a rack with pan underneath
Place in fridge overnight
Remove tenderloin from the fridge an hour before cooking
Preheat oven to 225°F
Bake until internal temperature reaches 120°F, about 70 min
Remove and rest 10 minutes
While the roast is resting, turn the oven up to 450°F
Place the roast back in oven, middle rack and cook until it reaches 125 degrees in about 10-15 min
Remove strings
Rest 10 minutes before serving
Serve with au jus or plain
I love using leftovers when at all possible! I had cooked a beef tenderloin the day before so I decided to fine chop that up for the protein in this dish. It was so good, tasted just like a gourmet version which I was hoping for!!
Luke 13:12-13
[12] When Jesus saw her, he called her over and said to her, “Woman, you are freed from your disability.” [13] And he laid his hands on her, and immediately she was made straight, and she glorified God.
8 frozen hash brown patties
1 onion, divide
1 c mayo
2 t Kosher salt, divided
2 T sweet pickle relish
2 t white vinegar
2 t sugar
2 t yellow mustard
1 1/2 t Smoked paprika
1 t onion powder
2 c chopped cooked beef tenderloin or you could cook and season ground beef
1 t olive oil
1 t ground black pepper
1 t Worcestershire sauce
8 oz Hoop cheese, grated, divided
2 t toasted sesame seeds
3 c shredded lettuce
½ c hamburger dill pickle slices, roughly chopped
Gather all ingredients.
Preheat the air Fryer to 400 degrees.
Place hash brown patties in a single layer along the bottom of a non stick sprayed 9x13 baking dish.
Air Fry in the preheated oven until golden and crisp on the bottom, about 25 minutes.
While hash browns bake, combine grated onion with mayonnaise, 1/2 teaspoon salt, sweet pickle relish, white vinegar, sugar, mustard, paprika, and onion powder in a bowl and mix well.
Set aside.
Heat oil in a large skillet over medium-high heat.
Add cooked beef and sauté for 3 minutes.
Season with remaining salt, pepper, Worcestershire and 1/2 of the chopped onions and cook for 1 minute.
Remove from the heat and stir in 2/3 c of the sauce mixture and 1 1/3 c cheese.
Flip hash brown patties over so the crispy side is on top.
Pour meat mixture over hash browns and top with remaining shredded cheese.
Sprinkle with toasted sesame seeds and air fry until bubbly and cheese is melted, 15 minutes.
Remove from air Fryer and let stand for 5 minutes.
To serve top each serving with shredded lettuce, onions and drizzle with remaining sauce.
Top with chopped pickles and serve immediately.
Psalm 119:25-28
[25] My soul clings to the dust;
give me life according to your word!
[26] When I told of my ways, you answered me;
teach me your statutes!
[27] Make me understand the way of your precepts,
and I will meditate on your wondrous works.
[28] My soul melts away for sorrow;
strengthen me according to your word!
Preheat oven 345 degrees
After searing
Cook in Large Dutch oven for 1 hr
2 T olive oil
3 beef shank (Costco carries these most of the time, $5 something a pound)
Trim some of the fat off
1 t Trader Joe's Aglio Olio seasoning on both sides of beef shanks
Sear in oil
Remove
Add the following ingredients
1/2 c Cotes-Du-Rhône Red Wine
1 c beef stock
De-glaze pan then add
1 diced Shallots
1/8 c chopped Celery
1 T roasted Garlic
2 T tomato paste concentrate
Sauté 5 minutes
Add beef shanks back
Cover with a lid and a parchment round
Cook 1 hr
Remove
Add veggies
Cook additional 1 hour
Veggies
6 small Carrots, chopped
6 small Potatoes, chopped
1 Onion, chopped
Lightly salt and pepper veggies
Place on top of shanks
Serve with crusty bread and collards
Do not skip this!!
Wow! The pop of that lemon is amazing!
Gremolata
zest of one lemon
1/2 t lemon juice
1/4 c finely minced parsley or cilantro
4 t roasted garlic, mashed
Salt and pepper
1 t Olive oil
Psalm 63:1-4
A Psalm of David, when he was in the wilderness of Judah.
[1] O God, you are my God; earnestly I seek you;
my soul thirsts for you;
my flesh faints for you,
as in a dry and weary land where there is no water.
[2] So I have looked upon you in the sanctuary,
beholding your power and glory.
[3] Because your steadfast love is better than life,
my lips will praise you.
[4] So I will bless you as long as I live;
in your name I will lift up my hands.
Reverse sear is a great way to make Beef Tenderloin!
So tender and juicy on the inside and crispy on the outside!
4 lb beef tenderloin ( I did 2 tenderloins) (Bought a whole $135. peeled extreme one from Costco and trimmed it out, 2 tenderloins, 4 1/2 inch steaks and 1-1/2 lb of beef chunks for gyros)
1 T whole black pepper
2 T fresh rosemary chopped
1 T fresh thyme leaves
2 T roasted garlic
1 T kosher salt
1 t brown sugar
Place herbs in bowl and crush with pestle
Add
2 T olive oil
Au jus
1 c Cabernet Sauvignon
1/2 c water
1/4 c Leeks, chopped
1/4 c Onions, diced
1 small Carrots, diced
2 T roasted Garlic
1/8 c Celery, diced
2 T Worcestershire sauce
Add to bottom of cooking pan with Tenderloin on top on a rack
Strain veggies and dip beef into au jus
Trim roast of silver skin
Tie the roast
Combine peppercorns, rosemary, thyme, kosher salt, garlic and brown sugar in a small bowl
Dry tenderloin with paper towels,
rub outside with the herb mixture
Place tenderloin on a rack with pan underneath
Place in fridge overnight
Remove tenderloin from the fridge an hour before cooking
Preheat oven to 225°F
Bake until internal temperature reaches 120°F, about 60 min
Remove and rest 10 minutes
While the roast is resting, turn the oven up to 450°F
Place the roast back in oven and cook until it reaches 125 degrees in about 10-15 min
Remove strings
Rest 10 minutes before serving
Serve with au jus and creamy horseradish
Revelation 21:23
[23] And the city has no need of sun or moon to shine on it, for the glory of God gives it light, and its lamp is the Lamb.
An ej original recipe!
Lettuce leaves washed and dried
Sliced sweet onions
Shredded cheese
Set aside to build Wraps
Costco pkg of 6-8 Boneless Beef short ribs, lightly season with meat tenderizer and Birria seasoning, sear in olive oil
1 stale beer
1 c water
1/8 c sugar
3 T Molasses
3 T tomato concentrate
1 Leeks, sliced
1 Roasted Poblano Pepper, sliced
2 T clover Honey
10 baby potatoes cut in half
Juice of 1 lime
After searing beef in large Dutch Oven, add veggies and sear 1 minute
Add beer, water and the rest of the ingredients
Add lime juice
Add potatoes
Bring to boil, add lid, remove to a preheated 325 degree oven
Bake for 1-1/2 - 2 hours until meat will slice thin and be tender with a good tender chew
Make lettuce wraps and serve with potatoes
Psalm 79:9
[9] Help us, O God of our salvation,
for the glory of your name;
deliver us, and atone for our sins,
for your name’s sake!
4 oz diced pancetta
2 lb boneless chuck roast cut in 2 inch chunks( Italian seasoning to coat beef chunks)
Refrigerate for 3 hours or more hours
2 T olive oil
1 large sweet onion, chopped
1 Fennel bulb, diced
2 T roasted mashed garlic
1 c dry red wine ( I always used a Cotes du Rhone French wine)
1 bottle of tomato purée ( I used Cento Passata)
2 T sugar
Salt and pepper to taste sate
Crushed red pepper to taste
Béchamel sauce:
½ c butter
½ c AP flour
4 c whole milk
½ t kosher salt
½ t white pepper
¼ t nutmeg
Cottage cheese filling
16 ounces cottage cheese (whole milk)
2 eggs
2 T parsley
2 T basil
1 oz Parm, freshly grated
½ c grated mozzarella
Salt and pepper
9 sheets oven ready lasagna pasta
Finishing cheeses
1½ c grated mozzarella
1 c grated Parmesan
Cook the pancetta
Preheat oven to 350ºF
Place the diced pancetta in a Dutch Oven
Add olive oil
Turn the heat to medium
Stir occasionally for 4 to 5 minutes until the fat renders and the pancetta browns. Remove the pancetta from the pot and transfer to a large bowl
Brown the beef
Place the beef in the pancetta fat, add oil and cook over medium-high heat for 3 to 5 minutes per side until well browned on all sides
Transfer them to the bowl of pancetta
Add the diced onion and fennel to oil
Sauté for 5 to 7 minutes
Season the vegetables with salt and pepper
Pour in 1 cup of red wine
Simmer the ragù
Add the tomato purée
Stir in all of the meat
Season the sauce with salt, pepper, sugar, and crushed red pepper
Bring to a light boil
Once boiling, cover the pot and turn off the heat.
Cover with a parchment round and lid
Transfer to the preheated oven for 3-4 hours or until the beef can be shredded easily with a fork
Remove the pot from the oven
Taste the ragù and season if necessary
Remove beef to plate
Shred beef
Add back to pot
Refrigerate the ragù, remove the solid fat layer
Turn the heat to medium-low and allow the ragù to simmer uncovered for 15 minutes
Prepare the cottage cheese
Combine all of the ingredients for the cottage cheese mixture in a bowl
Use a whisk beat until smooth and creamy
Season with salt and pepper to taste.
Prepare the béchamel:
Melt ½ cup of butter in a large saucepan over medium heat
Add flour and stir into the butter for 1 to 2 minutes
Simmer for 5 to 10 minutes over medium-low heat, whisking regularly, until the béchamel is smooth and thickened
Season with ½ t kosher salt, ½ t white pepper, and ¼ t nutmeg
To assemble
Preheat oven to 350ºF.
Use 9×13 foil baking pan
Add 1/3 of the meat sauce to bottom
Add 3 Pasta sheets
Add 1/3 c of the béchamel and spread
Place 3 lasagna sheets over the béchamel
Add 1/3 beef ragu
Spoon half of the ricotta mixture on top of the lasagna
Place 3 more lasagna sheets on top of the béchamel
Add rest of ragu
Add 1/3 of bechamel
Add finishing cheeses
Bake the lasagna:
Cover the lasagna with foil
Transfer to the oven for 45 minutes
Remove from the oven and remove the foil
Sprinkle 1½ cups of grated mozzarella cheese on top. Return to the oven and bake uncovered for 15 minutes
After 15 minutes, broil the lasagna for 3 to 4 minutes to brown the cheese further, if desired
To serve
Allow the lasagna to cool for 15 minutes
