Cuban Style Black Beans
Picture a pot of simmering black beans, infused with the warm flavors of garlic, onions, and bell peppers, gently stewing on the stove. As the aroma fills your kitchen, you’ll be transported to a bustling Cuban market, where the air is alive with the tantalizing scents of street food and spices.
But the magic of Cuban-style black beans doesn’t stop there. This dish is a testament to the art of slow cooking, allowing the flavors to meld together over time, creating a depth and complexity that’s simply irresistible. With each spoonful, you’ll taste the smoky undertones of cumin, the tang of vinegar all coming together in perfect harmony.
Whether served as a hearty side dish or a satisfying main course, our Cuban-Style Black Beans are sure to delight your taste buds and transport you to a place of culinary bliss.
Man That’s Cooking
Ingredients
- 14 oz Goya black beans
- 4 cups water
- 1 can chicken broth
- 1 spanish onions diced
- 1 green bell pepper diced
- 3 cloves minced garlic
- 1/4 cup cilantro
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1 tsp salt
- 1 tsp black peppercorn
- 1 packet Sazon
- 1 tbsp white vinegar
- 1 tbsp olive oil
- 1 bay leaf
Directions
Soak the beans overnight in water then discard the water and pour the beans into a strainer. Wash the beans with water checking for stones and anything not a bean.
Place the beans in a medium pot and add 4 cups of water, 1 can of chicken broth or 1 chicken bullion cube, and 1 tablespoon olive oil. Bring the beans to a boil then reduce the heat to medium low. Cover the saucepan and simmer for 1.5 hours. Do not cover until after reducing heat.
Finely dice or use a mini chopper on 1 Spanish onion and one green bell pepper. Saute the onion and pepper on medium heat for about 10 minutes until the onions turn translucent.
While cooking, grind the diced garlic cloves along with 1 tsp salt and 1 tsp black peppercorns with a mortar and pestle. Add the garlic mixture to the onion and pepper and cook for another 2 minutes.
Transfer the mixture to the beans. Add the cilantro, bay leaf, seasoning, vinegar and oil. Simmer on medium low for 1 hour, then remove the bay leaf.
Use an immersion blender to break down some the beans creating a thicker consistency. Pulse the power button on the blender for for roughly 2 minutes. If you do not have an immersion blender, use a regular blender with 1 cup of beans and pulse carefully trying to keep some chunks in the beans. Don’t overdo this step you want a thick consistency, not a smoothie!
Continue to cook on medium low without the lid for 30 – 60 minutes until the liquid thickens and reaches a desired consistency.
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Dutch Oven Guinness Corned Beef
Dutch Oven Guinness Corned Beef
Prepare to tantalize your taste buds with a hearty and flavorful feast that’s sure to become a new St. Patrick’s Day tradition in your home – Dutch Oven Guinness Corned Beef and Cabbage. This recipe is a celebration of Irish heritage and culinary excellence, bringing together tender corned beef, vibrant cabbage, and earthy root vegetables in a rich and aromatic braising liquid made with the iconic Guinness stout.
As the aroma of this savory masterpiece fills your kitchen, you’ll be transported to the rolling hills of Ireland, where the Guinness flows and the flavors of tradition abound. Picture succulent corned beef, delicately spiced and bathed in a braising liquid that’s equal parts robust and comforting, thanks to the marriage of Guinness stout, beef broth, and Worcestershire sauce. This dish is a symphony of textures and flavors, with carrots, cabbage, onions, and red potatoes joining the corned beef in the Dutch oven, creating a medley of colors and tastes that will delight your senses and warm your soul.
So, whether you’re celebrating St. Patrick’s Day or simply seeking a comforting meal to share with loved ones, our Dutch Oven Guinness Corned Beef and Cabbage is the perfect choice. It’s a dish that’s steeped in tradition, yet elevated to new heights with the rich, bold flavors of Guinness stout.
Man That’s Cooking
Ingredients
- 3 – 4 lbs corned beef
- 1 tsp olive oil
- 14.5 oz beef broth
- 1/2 bottle Guinness stout
- 1 tbs Worcestershire
- 2.5 lbs red potatoes
- 12 oz carrots
- 1 head cabbage
- 1 yellow onion
Directions
Remove the corned beef from the packaging and wash off any pink slime. Dry the beef down with paper towels on all sides to remove excess moisture.
Peel and slice the carrots into 1 inch chunks. Peel the yellow onion and cut it in half, then rainbow cut 8 slices from each half. Cut the red potatoes in half then cut each half into three chunks.
Preheat the oven to 350 F and heat the dutch oven on medium high heat with 1 teaspoon of olive oil. Once the Dutch oven is heated, add the corned beef and brown on all sides for 4 – 5 minutes each side. Set the corned beef aside and slowly add the beef broth. Use a wooden spoon to scrape up any fond or browned bits from the bottom of the Dutch oven.
Add the beer and Worcestershire to the Dutch oven. Place the corned beef into the center of the Dutch oven then surround it with carrots and onion. Next, place the potatoes around the wall of the Dutch oven trying not to cover the corned beef. Sprinkle some of the seasoning packet on the potatoes and corned beef, then place the lid on the Dutch oven and bake it in the oven for 1 hour.
Cut the cabbage into 4 quarters and remove the core stem. Remove the Dutch oven and add the cabbage on top of the potatoes. Sprinkle in more of the spice packet, then cover with the lid and put it in the oven for 1 more hour.
Next remove the Dutch oven and using tongs, flip the corned beef and the cabbage. Put the lid back on and cook for 30 minutes.
Next remove the Dutch oven and also remove the corned beef and set it on a cutting board to rest. Place the Dutch oven on a medium heat burner with the lid partially open for 15 minutes. This will reduce the liquid and make it more flavorful.
If you want to thicken up the liquid, push aside the veggies from the wall of the Dutch oven and add ¼ teaspoon of cornstarch. Then use an immersion blender for a half minute to create a thicker consistency.
After 5 minutes of resting, slice the corned beef against the grain. Place the sliced corned beef on top of the veggies in the Dutch oven and serve.
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London Broil
London Broil
This is a dish that transforms a humble cut of beef into a symphony of bold flavors and succulent tenderness. This recipe isn’t just about cooking; it’s a celebration of the artistry of marination, where a vibrant blend of ingredients elevates the London Broil to new heights.
Imagine a marinade that’s a tapestry of flavors, a dance of the savory and the aromatic. olive oil, soy sauce, Worcestershire sauce, and balsamic vinegar create the foundation, infusing the meat with a melody of richness and depth. Garlic cloves bring their pungent aroma, while Italian seasoning, Dijon mustard, and a hint of cayenne pepper add layers of complexity that will tantalize your taste buds.
But it doesn’t stop there. Picture the London Broil bathed in this flavorful elixir, soaking up the goodness of the marinade, ready to be transformed in the oven. The marriage of black pepper, salt, and onion powder adds the perfect balance, ensuring each bite is a harmonious blend of savory, salty, and aromatic.
So, whether you’re hosting a gathering or seeking to turn a weeknight dinner into a special occasion, our marinated London broil is the answer. It’s more than a recipe; it’s a culinary adventure that transforms a simple cut of meat into a masterpiece of flavor.
Man That’s Cooking
Ingredients
- 1 ½ – 2 pounds London broil top round
- ¼ cup olive oil
- ⅓ cup soy sauce
- ¼ cup Worcestershire sauce
- 1 tablespoon balsamic vinegar
- 2 minced garlic cloves
- 1 tablespoon dry Italian seasoning
- 1 teaspoon dijon mustard
- ½ teaspoon black pepper
- ½ teaspoon salt
- ½ teaspoon onion powder
- ¼ teaspoon cayenne pepper
Directions
In a small bowl, combine the marinade ingredients and whisk it together. If you have an immersion blender, use this instead of a whisk to better combine the marinade ingredients together.
Next use a fork or jaccard meat tenderizer to perforate the top round meat. This will help to tenderize the meat and allow for the marinade to penetrate into the meat.
Next, place the top round into a large zip seal bag or container then pour the marinade over the meat. Place the bag or container in the refrigerator and marinate it overnight.
On the next day remove the top round from the refrigerator and place it on the counter top for 30 minutes to bring it to near room temperature. Preheat the broiler to high heat or 500F and place the roast into a roasting pan or a 12 inch cast iron skillet. Broil it for 5 minutes then flip it over. If you have a thermometer, place it in and broil for another 3 – 5 minutes or until the thermometer registers 135 F.
Remove the pan and allow the beef to cool for 5 minutes. Slice the meat against the grain and enjoy.
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Dutch Oven Chicken Noodle Soup
Dutch Oven Chicken Noodle Soup
This timeless recipe, simmered to perfection in a dutch oven, is a celebration of wholesome ingredients and robust flavors that will transport you to a place of cozy contentment.
Picture this: succulent chicken breasts and thighs, gently simmered in a rich broth alongside a symphony of aromatic herbs — sage, thyme, rosemary — infusing every spoonful with a fragrant melody. The foundation of this soup is built on the classic trio of carrots, celery, and onions, creating a harmonious base that imparts both flavor and nutritional goodness.
As the soup simmers in the dutch oven, the kitchen will be filled with the enticing aroma of garlic, a key player in enhancing the savory notes of this comforting creation. But the star of the show isn’t just the simmering broth; it’s the addition of hearty egg noodles that turn this soup into a truly satisfying meal.
Whether you’re seeking solace on a chilly evening or looking to share a heartwarming meal with loved ones, our Dutch Oven Chicken Noodle Soup is the answer. It’s more than just a dish; it’s a bowlful of comfort and a reminder that the simplest ingredients, when handled with care, can create magic on your taste buds.
Man That’s Cooking
Ingredients
- 2 bone in skin on chicken breasts
- 2 bone in skin on chicken thighs
- 8 cups (two 32 oz boxes) chicken broth
- 6 carrots
- 3 stalks of celery
- 1 yellow onion
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 1 sprig sage
- 6 garlic cloves
- 2 – 3 cups egg noodles
Directions
First, dice the onion, carrots and celery, then mince the garlic.
Preheat a 6 quart (or larger) dutch oven over medium high heat. Add olive oil to the dutch oven and when the oil is hot, place the chicken breasts in the pot skin side down. Sear the chicken for 3 minutes, then flip the breasts and place them meat side down. Sear for another 3 minutes then sear the sides for 3 minutes each. Remove the chicke breasts then sear the chicken thighs skin side down for 3 minutes, then flip thighs and place it meat side down. Sear for another 3 minutes then remove the chicken thighs.
Reduce the heat to medium. Add the diced onion, chopped carrots, and celery then cook for around 10 minutes. Once the onions become translucent or start to brown, add the garlic rosemary, thyme, and sage. Cook for another minute then add 1 cup of chicken broth to deglaze the pot. Use the wooden spoon to break off any brown bits on the bottom of the pot. Add the remaining broth and place the chicken back in the pot. Increase the heat to medium high until the soup reaches a boil.
Reduce the heat to a simmer on medium low then place the lid on the dutch oven. Cook for 30 minutes or until the carrots are soft and the chicken breasts are at least 165F. Remove the chicken from the dutch oven including any bones or skin that may have fallen off. Remove any sprigs of rosemary, thyme, and sage.
Carefully remove the skin and bones from the chicken meat and shred the meat.
Add the noodles then bring the soup to a low boil. Cover with the lid and cook for 15 minutes or until the noodles are tender. Place the meat back into the dutch oven after the noodles are done cooking. Reduce the heat to low and allow the chicken to warm up for 5 minutes before serving.
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