Category: Beef

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Dutch Oven Sirloin Tip Roast

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Dutch Oven Sirloin Tip Roast


If you’re looking for a hearty, comforting meal that delivers deep, savory flavor, this Dutch Oven Braised Sirloin Tip Roast is an excellent choice. It’s a slightly leaner alternative to the classic chuck roast while still offering a rich, beefy taste complemented by aromatic vegetables and a silky gravy. With carrots, celery, potatoes, fresh rosemary, and a splash of Worcestershire sauce, this dish is the perfect combination of rustic charm and home-cooked satisfaction.

The braising method in a Dutch oven creates a tender roast with just enough structure to slice cleanly while soaking up all the rich cooking juices. While sirloin tip is naturally leaner than chuck, this cut still becomes wonderfully tender after a slow cook at 300°F. The vegetables cook beautifully with the broth, infusing it with sweetness and earthiness, while the rosemary adds a fragrant note that ties it all together.

This recipe shines for weeknight family dinners or weekend gatherings where you want something warm, filling, and sure to please a crowd. Plus, with the option to make a light, velvety gravy from the braising liquid, every slice of beef and every forkful of vegetables is coated in pure comfort. Serve it straight from the Dutch oven for a rustic presentation, and you’ll have a meal that feels classic yet polished.

Ingredients

  • 3 pounds sirloin tip roast
  • 4 carrots, peeled and chopped into chunks
  • 3 celery stalks, sliced into strips
  • 1 white onion, sliced into strips
  • 3 garlic cloves, minced
  • 2 russet potatoes, halved or quartered
  • 3 sprigs fresh rosemary (mince 1 sprig for vegetables)
  • 2 cups beef broth (or 1 can, ~14.5 oz, for a lighter gravy)
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 tablespoon cornstarch (plus extra if needed)
  • ½ cup red wine (optional, to enhance depth of flavor during deglazing)

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Directions

Preheat oven to 300°F. Pat the sirloin tip roast dry with paper towels. Season generously with salt and pepper on all sides.


Heat a 6-quart (or larger) Dutch oven over medium-high heat. Add olive oil, then sear the roast for about 4–5 minutes per side until a deep brown crust forms. Transfer the roast to a plate and set aside.


Reduce heat to medium. Add sliced onion, carrots, and celery. Sauté for 8–10 minutes until onions are translucent and lightly browned. Stir in the minced garlic and minced rosemary. Cook for 1 minute, stirring to prevent burning.


Pour in ½ cup red wine (optional) or a small portion of the beef broth. Scrape the bottom of the pot with a wooden spoon to release any browned bits. Add Worcestershire sauce and rosemary sprigs. Bring to a gentle simmer.


Add the potatoes, then return the seared roast (and any juices) to the Dutch oven. Add the remaining beef broth. Cover with the lid and transfer to the oven. Braise for 3 hours at 300°F without opening the lid.


Remove the roast and vegetables. Tent the beef with foil to rest for 15 minutes. Bring the Dutch oven with braising liquid to medium heat on the stovetop. Mix 1 tbsp cornstarch with 1½ tbsp cold water and whisk into the liquid. Simmer for 5–10 minutes, stirring occasionally, until it lightly coats the back of a spoon. For a thicker gravy, repeat with an extra ½ tbsp cornstarch slurry.


Slice the roast against the grain or break into chunks for a pot roast-style presentation. Return the beef and vegetables to the Dutch oven, coating them in the gravy. Serve hot, directly from the pot or transfer to a serving platter.

Alternative Method:
For firmer vegetables, braise the roast for 2 hours before adding carrots and potatoes. After 2 hours, nestle the vegetables around the roast, cover, and continue braising for 1 to 1.5 hours until tender. This results in a slightly firmer vegetable texture while maintaining a fully tender roast.

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Grilled Corned Beef And Cabbage

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Grilled Corned Beef And Cabbage


Grilled corned beef and cabbage takes a traditional comfort dish and elevates it with rich, smoky flavors and a perfectly balanced texture. Slow-cooked with lump charcoal and infused with Guinness Stout and beef broth, this recipe creates a deeply flavorful brisket with tender, braised vegetables. By carefully managing heat zones on the grill, the beef achieves a beautiful crust while staying juicy and flavorful inside, while the vegetables absorb all the savory goodness from the cooking liquid.

The secret to making this dish truly stand out is in the technique. The corned beef is seasoned, smoked, and then braised to develop the perfect texture. Meanwhile, the carrots, red potatoes, cabbage, and onions are cooked separately, allowing them to reach the ideal tenderness without becoming mushy. This method ensures every bite is packed with bold, well-balanced flavors, while keeping the vegetables firm yet fork-tender.

Whether you’re preparing this for a St. Patrick’s Day feast or simply want a satisfying meal cooked over live fire, this recipe delivers smoky, savory perfection.

Ingredients

  • 1 (3 pound) corned beef brisket
  • 12 oz baby carrots
  • 3 pounds red potatoes
  • 1 large yellow onion
  • 1 head of cabbage
  • 2 cups beef broth
  • 1/2 bottle Guinness Stout

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Directions

Remove the corned beef from the package and rinse it thoroughly to remove excess brine (optional but recommended for better seasoning absorption). Pat dry and rub with 1 tablespoon of yellow mustard to help the seasoning stick. Using a mortar and pestle, grind the seasoning packet and mix it with 1 tablespoon black pepper and 1 tablespoon garlic powder for extra depth. Apply half the seasoning mix evenly over all sides of the beef.


Set up a two-zone fire on your grill (indirect heat for smoking and direct heat for later adjustments). Add lump charcoal and a few wood chunks (oak or hickory preferred) for additional smoke flavor.
Place the corned beef on the cooler side of the grill (indirect heat) and smoke at 250°F for 2 hours.


After 2 hours, transfer the brisket to a small aluminum pan and pour in 1 can of beef broth and ½ bottle of Guinness Stout. Insert a meat probe into the thickest part of the brisket and cover the pan with foil, leaving room for the probe wire to exit. Move the pan closer to the fire but not directly over it, maintaining a stable 250°F temperature. Allow the internal temperature of the brisket to reach 175-177°F, then remove from heat. Wrap the beef in butcher paper and a towel, placing it in a small cooler to rest.


While the beef rests, add the chopped vegetables (potatoes, carrots, onion, and cabbage) to the foil pan used for the brisket. Keep the juices in the pan and cover with foil then place over indirect heat on the grill for 1 hour. After 1 hour, move the pan directly over the fire and cook for another 45 minutes to 1 hour, until the vegetables are fork-tender.


Slice the rested corned beef against the grain for the most tender texture. Serve with the cabbage, carrots, potatoes, and onions, drizzling extra braising liquid over the top for added moisture.

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Dutch Oven Stuffed Green Peppers

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Dutch Oven Stuffed Green Peppers


Stuffed bell peppers are a classic comfort dish that brings together bold flavors and a satisfying, hearty texture. With a savory filling of seasoned ground beef, tender rice, and melted mozzarella cheese, these stuffed peppers are baked to perfection in a rich tomato sauce. The slight sweetness of roasted bell peppers perfectly balances the deep, savory flavors of the filling, making each bite irresistible.

This recipe takes things up a notch by incorporating Montreal steak seasoning for an extra punch of bold flavor, while fresh Roma tomatoes add a layer of natural sweetness and acidity. The peppers bake in a covered Dutch oven, locking in moisture and ensuring that each bite is juicy and tender. The final touch? A golden-brown layer of bubbly, broiled mozzarella cheese that adds the perfect amount of creaminess and depth to this already delicious dish.

Whether you’re making these for a weeknight family dinner or impressing guests with a comforting homemade meal, these stuffed bell peppers are sure to satisfy.

Ingredients

  • 1 pound ground beef
  • 6 bell peppers
  • 1 cup cooked rice
  • 3 cloves garlic, minced
  • 1 onion, chopped
  • 2 plum/Roma tomatoes, diced
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Italian seasoning
  • ½ teaspoon Montreal steak seasoning
  • 15 oz can tomato sauce
  • 8 oz mozzarella cheese, ball or shredded
  • 1 tablespoon olive oil (for sautéing)

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Directions

Cook 1 cup of rice according to package directions. Set aside. Preheat the oven to 350°F (175°C). Cut the tops off the bell peppers and remove the seeds and membranes. Dice the tops of the peppers (except the stems) to use in the filling.


Heat 1 tablespoon of olive oil in a Dutch oven over medium heat. Add the chopped pepper tops and onion. Sauté for about 7 minutes until softened. Add the ground beef and break it apart with a wooden spoon. Cook until browned, about 5 minutes. Remove excess grease from the Dutch oven.


Add Italian seasoning, Montreal steak seasoning, Worcestershire sauce, 1 teaspoon salt, and ½ teaspoon black pepper to the beef mixture. Stir well. Stir in the diced tomatoes and cook for 2 minutes. Add the minced garlic and cook for another minute until fragrant. Stir in the cooked rice and tomato sauce, mixing well. Use a wooden spoon to scrape any browned bits from the bottom of the pot. Remove from heat and transfer the mixture to a bowl.


Lightly coat the bottom of the Dutch oven with a thin layer of olive oil to prevent sticking. Place the bell peppers upright in the Dutch oven. Fill each pepper halfway with the meat mixture. Add a layer of mozzarella cheese (shredded or cubed), then continue filling until the peppers are full. If any meat mixture is left over, spread it around the peppers at the bottom of the Dutch oven. Sprinkle additional Montreal steak seasoning and Italian seasoning on top of the stuffed peppers. Cover the Dutch oven with a lid and bake for 45 minutes.


Remove the lid and top the peppers with sliced or shredded mozzarella. Return to the oven and broil for 1–3 minutes until the cheese is melted and golden brown. Let the stuffed peppers cool for 10 minutes before serving.

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Oven Roasted Standing Rib Roast

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Oven Roasted Standing Rib Roast

Nothing says holiday feast quite like a perfectly cooked bone-in ribeye roast. Whether it’s the centerpiece of your Christmas dinner or a special weekend gathering, this roast delivers a show-stopping presentation and unmatched flavor. With its tender, juicy interior and a beautifully caramelized crust, it’s a dish that embodies comfort, celebration, and a touch of culinary elegance.

This recipe combines the simplicity of traditional seasoning with the transformative power of a dry brine, allowing the natural flavors of the ribeye to shine. The low-and-slow cooking method ensures the meat is evenly cooked, while a final blast under the broiler creates a perfectly golden and crispy fat cap. And don’t worry, the rib bones—carefully tied back onto the roast—serve both as a flavor booster and a rustic finishing touch.

Whether you’re carving this at the holiday table or enjoying it with family and friends on a cozy weekend, this ribeye roast is sure to leave a lasting impression.

Ingredients

  • 7 pound bone in rib eye roast
  • 2 tsp kosher salt
  • 2 tsp black pepper
  • 2 tsp garlic powder
  • 2 tsp fresh rosemary

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Directions

First, use a chef’s knife and remove the rib bones by cutting along the bones to separate them from the roast. Set the rib bone plate aside on a cooling rack over a cookie sheet.


Next, carefully and lightly shave off any hard fat from the fat cap and remove any surface silver skin. This is an optional step as most roasts will be cleaned up by the butcher. But if you do trim, leave at least 1/4 inch of fat cap on the top of the roast.

Next, carefully slice a cross hatch pattern in the fat cap by only slicing the fat and not the meat.


Next generously apply kosher salt on all sides of the roast and the separated rib bones. Place the roast with the rib bones on the cooling rack which allows for airflow underneath the roast. Place this in the refrigerator for at least 24 hours and up to 4 days. This will dry brine the roast adding flavor to the meat while also tenderizing it.


After at least 24 hours of dry brine, remove the rib roast from the refrigerator and pre-heat a 12 inch cast iron skillet on medium heat until it reaches between 475 and 500 F. Using tongs and or cotton liner with nitrile gloves, hold the roast into the skillet and brown each side for 2 – 4 minutes. Be aware of any smoke detectors nearby that may alert from the smoke of this step.


After searing the roast, apply garlic powder, black pepper, and finely minced fresh rosemary to all sides of the roast.


Place the roast back on top of the rib bone plate. Using butcher twine, tie the rib plate back in place with a loop between each rib bone.


Place the roast back on the cooling rack sheet pan, then place the temp probe into the center of the roast and set the alarm for 125F. Place the roast in an oven preheated to 200 F and cook roughly 4 to 5 hours until the alarm signals, or roughly 39 minutes per pound.


Remove the roast from the oven and lightly tent it with aluminum foil. Allow the roast to rest for 30 to 50 minutes.


Turn on the oven broiler on high or at least 450 F. Place the roast back in the oven for 5 minutes allowing the fat cap to darken.


Cut the butcher twine to remove the rib bones, then slice the roast to your desired thickness.

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