Instant Pot Sous Vide Top Round

Thus it is written, "The first man Adam became a living being"; the last Adam became a life-giving spirit. - 1 Corinthians 15:45

This is a tough piece of meat but cooked this way it was so tender!!

1 Top Round beef roast, flat piece, cut vertical length to get 1 inch thick pieces ( mine came from Costco 2 pack)  

Season with kosher salt and Worcestershire sauce

Place in gal freezer ziplock mash all air out.

Fill metal inner pot with water, half way.

Keep the pieces of meat separate, side by side.

Turn pot on warm and hit the minus.

Add water pot to cooker.

Note time and set oven timer for 2 hours.

Place glass bowl on top to keep it submerged.

After 2 hours remove and sear on both sides. 

Slice thin across the grain. 

Make fajitas, breakfast hash, Nachos etc!!

Deli Style Top Round Roast

An ej original recipe!!!

1 Lord, you have been our dwelling place in all generations. 

2 Before the mountains were brought forth, or ever you had formed the earth and the world, from everlasting to everlasting you are God.  - Psalm 90:1-2

1 beef top round, got mine at Costco 2 pack 

Grease all over with olive oil

Rub

https://aintnocookinglikemommas.blogspot.com/2020/03/mardi-gras-seasoning-like-on-publix.html

Rub mixture into roast.

1/2 t each kosher Salt and Pepper

Preheat oven to 450 degrees.

Place greased and seasoned roast on a roast rack in a pan lined with foil.

Cook 15 minutes, lower heat to 325 degrees. 

Cook until roast reaches 125 degrees.

It took mine about 40 minutes because it was a flat cut. 

Slice as thin as possible. 

Cut on the short side, angle cut across the grain. 

This tasted like deli top round, so good!!

My Take On Chicken Pad Thai

I will sing of the steadfast love of the LORD, forever; with my mouth I will make known your faithfulness to all generations.  - Psalm 89:1

4 oz Rice noodles or angel hair ( I used angel)

Make and set aside.

1/4 dry roasted peanuts, chopped

3 chicken tenders, pounded and cut diagonally 

2 T olive oil

6 Green onions, cut diagonally 

1 c Cabbage, sliced thin

3 T roasted garlic

1/4 t red pepper flakes

1 whisked egg

1 t chives

Salt and pepper to taste

Lime slices 

Tamarind sub

1 T water

2 T Worcestershire sauce

1 T fresh lemon juice

1/8 c tomato paste concentrate 

2 T brown sugar

Mix and set aside.

Sauce 

All the tamarind sub

2 T brown sugar

1 T anchovy paste

1 T Worcestershire sauce

Mix and set aside.

Add oil to wok or large skillet.

Add pepper flakes, garlic, onions and cabbage to oil. 

Stir fry 30 seconds using a wooden spoon.

Add chicken, cook 2 minutes.

Push to side of pan. 

Pour egg down side of pan and whisk to scramble.

Add drained noodles, then sauce. 

Mix all together and add peanuts.

Squeeze lime over all. 

Oh So Good Salad

18 While he was yet speaking, there came another and said, "Your sons and daughters were eating and drinking wine in their oldest brother's house,

19 and behold, a great wind came across the wilderness and struck the four corners of the house, and it fell upon the young people, and they are dead, and I alone have escaped to tell you."

20 Then Job arose and tore his robe and shaved his head and fell on the ground and worshiped.

21 And he said, "Naked I came from my mother's womb, and naked shall I return. The LORD gave, and the LORD has taken away; blessed be the name of the LORD."

22 In all this Job did not sin or charge God with wrong. - Job 1:18-22

This recipe is so easy and delicious!

Using a mandolin, thin slice veggies.

Be careful, these things will slice you as well as the veggies.

Use Olive Garden Italian dressing.

1 large Carrot, cut thin with mandolin 

1 large English Cucumbers, cut thin with a mandolin 

3 large Radishes, sliced thin using knife

1 c cut in half Baby tomatoes

3 Green onions, chopped

Coarse Sea Salt and coarse black pepper to taste 

Mrs Dash Table

1/8 c sliced pepperoncini 

1/8 c Parmesan cheese, the kind in the jar

1/8 c Italian dressing

Season veggies.

Add pepperoncini.

Toss in dressing.

Add cheese.

Stove Top Braised Pork Stew

Triple Yum!!!

This has a deep rich and savory gravy!!!

The heavens are yours; the earth also is yours; the world and all that is in it, you have founded them.  - Psalm 89:11

Pork

2 lb pork shoulder cut into 1 inch chunks

Salt and pepper

3 T Olive Oil

Season and lightly brown in oil using a Dutch oven.

Remove and set aside.

1 Onion, chopped

1 Leek, sliced

1/2 c celery, chopped

2 t oil

Stir fry until tender.

Return pork.

4 c beef broth

3 bay leaves

1 T fresh sage, chopped

1 T fresh thyme, chopped

Add beef broth and the above herbs.

Bring to boil, cover and simmer on low 

1-1 1/2 hours until pork is almost tender.

3 T water

3 T flour 

1 t smoked paprika 

Make slurry and set aside.

Veggies

2 c baby Spinach 

3 Carrots, cut into 1/2 inch chunks

4 medium yellow potatoes, cut into 1/2 chunks

1 c rutabaga, cut into 1/2 inch chunks

Add veggies, cook 35 minutes until potatoes and rutabagas are knife tender.

Discard bay leaves.

Add slurry.

You might have to add some water.

Lastly add a small can of drained diced tomatoes.

3 T Apple cider vinegar 

2 T fresh parsley, chopped

Cook 5 minutes.

Serve with cornbread, rolls, crusty bread etc!!