Category: Holiday

No comments

Dutch Oven Guinness Corned Beef

  By , , ,

Dutch Oven Guinness Corned Beef

This Dutch oven corned beef is cooked with low, steady heat that allows the brisket to become tender without drying out, and vegetables added at the proper time so they stay intact and flavorful. Guinness stout and beef broth create a rich braising liquid, while onions elevate the brisket and prevent scorching. The result is fork-tender corned beef with perfectly cooked potatoes, carrots, and cabbage finished with a delicious gravy.

Ingredients

  • 3 – 4 lb corned beef brisket (with seasoning packet)
  • 1 tablespoon oil (for searing)
  • 2 (14.5 oz) cans beef broth
  • 1/2 bottle Guinness stout
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Dijon mustard (optional)
  • 1 large yellow onion, cut into wedges
  • 1 1/2 – 2 lbs red potatoes, halved
  • 12 oz baby carrots
  • 1/2 head cabbage, cut into wedges
  • 1 – 2 tablespoons cornstarch + cold water (for slurry)

Print This Recipe Print This Recipe

Directions


Preheat oven to 325°F.


Remove the corned beef from packaging, rinse thoroughly, and pat completely dry with paper towels.


Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Sear the brisket for 3–4 minutes per side until a deep brown crust forms. Remove and set aside.


Turn the burner off and carefully add 1 can of beef broth to the Dutch oven to deglaze the pan. Using a wooden spoon, scrape up all the browned bits (fond) from the bottom — this is concentrated flavor. Stir in the Worcestershire sauce and Dijon mustard, allowing everything to simmer briefly and combine before proceeding.


Arrange onion wedges on the bottom of the Dutch oven. Place the brisket fat-side up on top of the onions.


Sprinkle half of the seasoning packet over the brisket. Add second can of beef broth and Guinness. The liquid should come 1/4 to 1/2 way up the sides of the meat — not fully submerge it.


Cover with lid and bake at 325°F for 2 hours, then add add potatoes and carrots to the Dutch oven. Cover and cook for 45–60 minutes, until fork-tender.


Reduce the temperature to 300°F, cover with lid and bake for one hour.


Remove the brisket, tent loosely with foil, and cover with a towel to rest.


Increase oven temperature to 350°F.


Add cabbage wedges on top. Return to oven uncovered for 30–40 minutes, until cabbage is tender but still structured. Cover for the final 10–15 minutes if needed.


Place Dutch oven on stovetop over medium heat.


Stir together 1 tablespoons cornstarch with cold water to form a slurry. Add to the braising liquid and simmer until thickened.


For a smoother sauce, use an immersion blender to partially blend the onions and liquid before adding the slurry.


Slice the brisket against the grain. Serve over vegetables and spoon thickened Guinness sauce over the top.

Print This Recipe Print This Recipe

Watch How To Make This Recipe





No comments

Sous Vide Rib Roast

  By ,

Sous Vide Boneless Rib Roast

This two-day sous vide method delivers a perfectly edge-to-edge cooked prime rib with a crisp, browned exterior — all with zero guesswork. The roast cooks low and slow in a precisely controlled water bath on Day 1, then chills overnight. On Day 2, a high-heat oven sear creates that deep brown crust without overcooking the center.

It’s ideal for holiday meals, weekend gatherings, or anytime you want prime rib perfection without the stress of traditional roasting. The seasoning is simple, the workflow is forgiving, and the results stay incredibly consistent. Once sliced, the roast reveals its rosy interior from edge to edge with tender texture throughout.

If you want a perfectly timed, make-ahead rib roast that always hits rare to medium-rare without babysitting the oven, this is the method.

Ingredients

  • 1 boneless prime rib roast (approx. 5 lb 11 oz)
  • 2–3 tbsp kosher salt
  • 1–2 tbsp 16-mesh black pepper
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1–2 tsp optional dry seasonings (paprika, dried thyme, rosemary)
  • 2–3 sprigs fresh rosemary (for sous vide bag)
  • 4 tbsp unsalted butter, softened
  • 1–2 sprigs fresh rosemary, finely minced (for butter blend)
  • Ice (for ice bath)

Print This Recipe Print This Recipe

Directions



Day 1: Trim the roast by removing any excess hard fat or silverskin, leaving a 1/4–1/2 inch fat cap.


Score the fat cap in a shallow crosshatch pattern if desired, being careful not to cut into the meat.


Mix kosher salt, black pepper, garlic powder, onion powder, and optional seasonings. Pat the roast dry and generously season all sides.


Place the roast into a vacuum bag with the rosemary sprigs and seal tightly.


Set the sous vide cooker to 131°F (55°C). Submerge the roast completely and cook for 8–12 hours.


Prepare a large ice bath (50/50 ice and water). When the sous vide is finished, plunge the sealed roast into the ice bath for 30–60 minutes to chill.


Keep the roast sealed and refrigerate overnight.



Day 2: Remove the roast from the fridge 1.5–2 hours before searing. Open the bag, discard rosemary, save juices for gravy, and pat the roast very dry.


Mix softened butter with minced rosemary. Preheat the oven to 450–500°F (230–260°C).


Spread the butter mixture evenly over the roast, including the fat cap.


Place the roast on a rack over a baking sheet and sear in the oven for 15–25 minutes, rotating if needed, until browned and crisp.


Rest the roast loosely tented with foil for 10–15 minutes.


Slice against the grain and serve immediately.



Gravy: Melt 2–4 tbsp butter in a saucepan. Whisk in equal flour to form a roux and cook 1–5 minutes.


Add strained sous vide bag juices while whisking. Add 1–2 cups beef broth or water and simmer 5–10 minutes until thickened. Season to taste.

Print This Recipe Print This Recipe

Watch How To Make This Recipe





How far ahead can I sous vide a rib roast and refrigerate it?

You can refrigerate the fully sous-vided, ice-shocked roast for up to 3 days. Quality starts slipping after that, so freeze it instead if you need more time.

Can I sous vide the roast and freeze it for later?

Yes. After chilling, keep the roast sealed and freeze for 2–3 months. Thaw overnight or rewarm in a 131°F bath for 1–2 hours before searing.

Will the fat fully render when cooked sous vide?

No. Sous vide can’t reach the temperatures required for full fat rendering. The oven sear helps, but it won’t match a low-and-slow oven roast.

What doneness does 131°F achieve?

131°F produces a rare-to-medium-rare roast with even pink color edge-to-edge. For slightly less red, use 133–134°F.

Can I cook the roast longer than 12 hours?

It’s safe, but not ideal. Past 12 hours the texture softens too much, approaching deli-style softness. 8–12 hours is the sweet spot.

Is it safe to let the roast sit out before searing?

Yes. Letting it sit 1.5–2 hours improves browning. Don’t exceed 2.5 hours at room temperature.

How do I avoid a cold center after the oven sear?

A cold center can happen with sous vide + cold sear. To avoid it, either let it temper a bit longer or warm the roast at 250°F for 15–20 minutes before searing.

No comments

Dutch Oven Beer Brats

  By ,

Dutch Oven Beer Brats


These Dutch Oven Beer Brats are perfect for a no-fuss weekend dinner or game day cookout. Seared, simmered in German pilsner, and smothered with caramelized onions, they deliver classic pub flavor with minimal effort. This method benefits from slight tweaks — like using medium heat for a better sear and adjusting the lid to release excess steam — to make the results even juicier. Plus, this recipe scales well, so go ahead and double the brats if you’re feeding a crowd!

Ingredients

  • 1 package bratwurst sausage (5 links, ~1.25 lbs)
  • 5 hot dog buns
  • 1 to 2 large yellow onions, sliced
  • 1 tablespoon butter
  • 2 to 3 cans of German pilsner beer
  • Neutral oil (optional, for browning)
  • Deli mustard or preferred toppings

Print This Recipe Print This Recipe

Directions


Heat a Dutch oven over medium-high. If needed, add a small amount of neutral oil. Brown the bratwurst sausages on at least 3 sides, turning as needed for even color — this takes about 8 to 10 minutes. Once browned, remove the brats and place them on a clean plate. Tent loosely with foil to keep warm.


Reduce the heat to medium. Add 1 tablespoon of butter and the sliced onions to the Dutch oven. Sauté for about 10 minutes, stirring occasionally, until the onions are translucent and beginning to brown.


Pour in 2 to 3 cans of German pilsner beer, using the liquid to deglaze the pot. Scrape up any browned bits from the bottom for extra flavor.


Return the brats to the pot, nestling them into the onions and beer. Make sure they are submerged between halfway and three-quarters. Cover the pot loosely, leaving the lid more than just “cracked” to allow enough steam to escape. This helps control the liquid level as the onions release moisture during cooking.


Simmer over medium-low heat for about 30 minutes, or until the internal temperature of the sausages reaches 165°F.


Toast the hot dog buns. Serve the bratwursts with a generous scoop of beer-braised onions and a smear of deli mustard or your favorite condiments. Use extra beer and onions as a dip like French onion.



Print This Recipe Print This Recipe

Watch How To Make This Recipe





No comments

Lemon Pepper Smoked Turkey

  By ,

Lemon Pepper Smoked Turkey


Turkey isn’t just for Thanksgiving—it’s the centerpiece of many holiday tables, from Christmas and Easter to New Year’s and even Fourth of July cookouts. This citrus-herb smoked turkey recipe brings a fresh and smoky twist to the traditional roast, perfect for impressing guests at any festive gathering. With bright lemon, fragrant rosemary and thyme, and a kiss of cherry and hickory smoke, this bird delivers a flavorful profile that fits right in alongside your favorite holiday sides.

This step-by-step recipe guides you through the entire process: a fragrant brine, proper seasoning, trussing for even cooking, and a low-and-slow grill setup to keep the meat juicy and tender. Real-world cooking notes are included to help you avoid dry breast meat, get that perfect skin, and master fire management on the grill. Whether you’re hosting Easter brunch, Christmas dinner, or a patriotic July feast, this method gives your turkey the attention it deserves.

Ingredients

  • 12 – 13 lb whole turkey
  • 2 lemons, quartered
  • 1 sprig thyme
  • 1 sprig rosemary
  • 1 sprig sage
  • 3 tbsp olive oil
  • AP rub (salt, pepper, garlic powder mix)
  • 4 tbsp melted butter (for basting)
  • 3 tbsp olive oil

Brine Ingredients

  • 1 gallon water
  • 1 cup kosher salt
  • 1 tbsp black peppercorns
  • ½ tsp ground black pepper
  • 2 lemons, sliced
  • 2 sprigs rosemary
  • 2 sprigs thyme
  • 1 sprig sage

Print This Recipe Print This Recipe

Directions

Brine the Turkey (Up to 24 Hours Before Cooking)
In a large pot (8 qt or larger), add 1 gallon of water. Stir in kosher salt, black peppercorns, ground black pepper, lemon slices, rosemary, thyme, and sage. Once boiling, remove from heat and let it cool until warm (not scalding). Transfer to a smaller container and refrigerate to cool completely. Place the turkey in a large zip-seal bag. Pour the cooled brine over the turkey, seal the bag, and refrigerate for up to 16 hours.


Prep the Turkey (1-2 Hours Before Cooking)
Remove the turkey from the brine, rinse it under cold water, and pat it dry with paper towels. Place on a cookie sheet with a cooling rack to let excess moisture drain. (Optional) Place in the refrigerator for 1 – 4 hours to dry the skin further. Slice under the legs and wing drums to help with even cooking. Season the turkey cavity with AP rub. Stuff the cavity with quartered lemons, thyme, and rosemary. Rub the turkey skin with olive oil, then season generously with AP rub on all sides. Tie the legs together using butcher’s twine to ensure even cooking.


Clean the grill and set up for indirect heat with an empty bottom grill grate. Place the chimney starter in the center and light the charcoal. Once coals are hot, dump them onto one side of the grill.


For a PK 360, Adjust vents: Bottom vent under the coals → Half open Bottom vent away from the coals → Closed Top vent above coals → Closed Top vent opposite coals → Open


Place a water pan in the bottom of the grill, filling it halfway with water. Place cherry and hickory wood chunks on the coals. Put the main grill grate over the pan, leaving the door section off for easy coal access.


Cook the Turkey (Approx. 3-4 Hours)
Place the turkey on the grill breast side away from the fire. Start the cook at a temperature between 260°F – 300°F and maintain it there. Avoid temps over 315°F. After 1 hour, begin brushing the turkey skin with melted butter every hour. This helps lock in moisture and improve skin texture. After 2 hours, rotate the turkey so the breast faces the fire. Add more charcoal and wood chunks as needed. Insert a temperature probe into the thickest part of the breast. Pull the turkey when the breast reads 155°F — 160°F and carryover cooking will bring it to a safe temp while resting. Cook until internal temps reach:
• Breast: Pull at 155°F – 160°F
• Thighs: 170–175°F



Rest & Serve
Remove turkey from the grill and let it rest for at least 30 minutes before slicing. Carve and serve!

Print This Recipe Print This Recipe

Watch How To Make This Recipe