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.

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

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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.

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

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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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Pellet Smoked Prime Rib

Pellet Smoked Prime Rib

In this recipe, we’re diving into the world of sumptuous flavors and savory indulgence with our Pellet Smoked Standing Rib Roast. This 7-pound marvel, featuring three glorious rib bones, is about to take center stage in a masterful symphony of smoke, fire, and seasoning.

As we fire up the smoker, this rib roast will undergo a transformation that’s nothing short of spectacular. Over the course of four tantalizing hours, it will absorb the smoky essence from the gentle, controlled heat of the pellet smoker, infusing it with a depth of flavor that’s simply unmatched.

But the magic doesn’t end there. A bold and aromatic rub, crafted from a blend of salt, pepper, dry rosemary, thyme, garlic powder, onion powder, mustard powder, and paprika, will enrobe this beautiful cut of meat. This ensemble of seasonings will work in perfect harmony, setting the stage for a taste experience that’s rich, fragrant, and utterly delicious.

After its slow dance with the smoker, we’ll crank up the experience even further. The reverse sear over the fiery heat of the BBQ grill will put the final touches on this culinary masterpiece. The intense heat will create a beautiful crust, encapsulating all the juicy tenderness within, and imparting a delightful char that’s the epitome of flavor.

The Pellet Smoked Standing Rib Roast isn’t just a dish; it’s an experience. Whether you’re planning a festive gathering, a holiday feast, or simply seeking to create a culinary delight that will leave a lasting impression, this roast is your ticket to an unforgettable dining experience.

Ingredients

  • 6 – 7 pound standing rib roast
  • 3 tbsp kosher salt
  • 2 tbsp black pepper
  • 1 tbsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp paprika
  • 1/2 tsp mustard powder
  • 1/2 tsp sage powder
  • 1/2 tsp thyme
  • 1/2 tsp rosemary
  • 1/4 cup worcestershire sauce

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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. Keep the bone plate in one piece so they can be tied back in place after applying rub on all sides of the roast and rib plate.


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. Place the roast on a cooling rack on a cookie sheet to allow 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 24 hours of dry brine, remove the rib roast from the refrigerator and keep it on the cooling rack. Prepare the dry rub by combining all the spices and seasonings listed. Apply a thin layer of Worcestershire sauce on all sides of the roast and the detached rib plate. Generously apply the dry rub on all sides of the roast and rib plate.


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. The rib plate will act as a heat shield while the roast is on the smoker. This will help roast cook more evenly and they can be quickly detached for the reverse sear step.


Preheat your smoker to 220 F using lighter blended pellets such as competition blend. When the smoker reaches temp, place the rib roast bone side down in the center of the smoker, on the bottom rack. Insert a temperature probe directly into the center of the roast. Set the temperature alarm to 125 F. Smoke for roughly 4 hours until the temp alarm triggers or the roast center reaches 125 F.


Remove the roast from the smoker and loosely cover it with aluminim foil. Allow it to rest for 30 minutes so that the juices settle in the roast and it’s temperature lowers. While the roast is resting, preheat your grill with the burners on high or for charcoal, light one starter chimney of charcoal or lump.


Cut the twine and remove the rib plate from the roast. Sear it for 3 – 5 minutes per side on all sides. Do not close the grill lid and do not walk away. Judge the sear doneness by color and if you need to sear one or more sides longer do so to your desired doneness. Place the rib plate on the grill and cook it 3 – 5 minutes per side. After searing, let the roast rest 5 – 10 minutes then slice and serve. Slice between the rib bones to separate them and enjoy them along with delicious slices of prime rib.

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Oven Roasted Boneless Rib Roast

Oven Roasted Boneless Rib Roast

In this recipe, we’re diving into the world of succulent, melt-in-your-mouth Oven Roasted Boneless Rib Roast. This classic dish is the epitome of indulgence and is sure to be the centerpiece of your next feast.

Our star of the show is a magnificent 7-pound boneless rib eye roast, promising tender perfection in every slice. To elevate its natural richness, we’ll generously season it with the timeless trio of salt, pepper, and a hint of aromatic garlic powder. Then, we’ll invite the vibrant freshness of thyme to dance on this beautiful canvas of flavors.

But before the magic truly begins, we’ll start by giving this magnificent roast a warm, rustic embrace. In a trusty cast iron skillet, we’ll carefully brown the roast on all sides, locking in those precious juices and setting the stage for a mouthwatering masterpiece.

Now, here comes the pièce de résistance: the gentle roasting in the oven. Set at a low and slow 200°F (93°C), the oven will work its magic, slowly coaxing the flavors to meld and the meat to become incredibly tender. This method ensures an even and controlled cook, ensuring that every bite is a symphony of succulence.

After the oven has worked its magic, our roast will need a well-deserved rest. A half-hour of resting time, during which the roast will relax and redistribute its juices, will result in a texture that’s incredibly juicy and incredibly delicious.

So, whether you’re celebrating a special occasion or simply seeking to elevate your everyday dinner, our Oven Roasted Boneless Rib Roast is the answer. With its tender texture, flavorful seasoning, and that inviting aroma that fills your home, this roast will make a lasting impression on your taste buds and in the hearts of your loved ones.

Ingredients

  • 7 pound boneless rib eye roast
  • 2 tsp kosher salt
  • 2 tsp black pepper
  • 2 tsp garlic powder
  • 2 tsp fresh thyme

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Directions

First, 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. Place the roast on a cooling rack on a cookie sheet to allow 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 24 hours of dry brine, remove the rib roast from the refrigerator and truss the roast using butcher twine. This helps keep the meat in an even shape while cooking so that it will cook evenly. If your roast is mostly a uniform shape, you can make this an optional step.


Pre-heat a 12 inch cast iron skillet on medium heat until it reaches between 500 and 550 F. Using silicone or cotton 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 diced fresh rosemary to all sides of the roast.


Place the roast on the same cooling rack and cookie sheet used for the dry brine, then put it on the middle rack of a 200 F preheated oven.


Roast in the oven until the temperature probe alerts on 125 F, 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 minutes. During this time, carryover cooking will raise the temperature by around 10 degrees making the roast a perfect color on the inside. After resting, slice to serve and enjoy.

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