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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Loaded Twice Baked Potatoes
Loaded Twice Baked Potatoes
This indulgent dish is a celebration of comfort, blending the creamy richness of baked potatoes with the savory delights of crispy bacon, green onions, and a decadent medley of cheeses and seasonings.
Start with four russet potatoes, baking them to perfection until the skin crisps and the interior becomes pillowy and tender. But the magic doesn’t stop there. These spuds undergo a transformation that elevates them from ordinary to extraordinary, as we embark on the twice-baked journey.
Picture this: fluffy potato insides whipped to perfection with butter, half n half, and sour cream. This velvety mash becomes the canvas for an array of enticing ingredients, including crispy bacon strips that add a smoky crunch, and green onions that bring a burst of freshness and color.
But the real secret lies in the seasoning. Enter a tantalizing blend of kosher salt, black pepper, rosemary, garlic powder, and smoked paprika, infusing the potatoes with layers of flavor that dance on the palate.
As the final touch, a generous shower of shredded cheddar cheese blankets these savory creations, creating a golden crown that turns the humble spud into a loaded masterpiece.
Whether served as a decadent side dish or the star of your meal, these Loaded Twice Baked Potatoes promise a symphony of textures and flavors. The richness of the mashed potatoes, the smokiness of bacon, the freshness of green onions, and the savory allure of cheese come together to create a dish that’s as comforting as it is indulgent.
Man That’s Cooking
Ingredients
- 4 russet potatoes
- 8 strips thick bacon
- 5 green onions
- 4 tsp butter
- ½ cup half n half
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- ½ tsp kosher salt
- ½ tsp black pepper
- ½ tsp rosemary
- ¼ tsp garlic powder
- ¼ tsp smoked paprika
Directions
Preheat the oven at 425 degrees. Wash the potatoes then dry them off with a paper towel. Poke several holes in each potato with a fork. Rub each potato down with vegetable or olive oil, then heavily season them with kosher salt. Roll the potatoes around in the excess salt. Don’t worry about having too much salt as much of this salt will fall off during the upcoming steps.
Place the potatoes on a cooling rack that is on a cookie sheet with aluminum foil. Bake for 50 to 65 minutes until they reach 205 F internally. Remove the potatoes from the oven and carefully slice a strip lengthwise down the top of each potato. Give each potato a squeeze from the ends of the slice strip to push them slightly open. Allow them to cool to touch before their next step.
While the potatoes bake, dice the green onions and divide them in two piles. Finley chop one of the piles and set that aside to use in the potato mixture. Set the other larger diced pile aside to use as a topping.
Next, stack the bacon slices and then cut them into small bits. Cook the bacon bits in a frying pan on medium heat until they start turning brown and the grease starts foaming. Use a slotted spoon to carefully remove the bacon bits and place them on paper towels to absorb the grease. After the bacon cools, finely chop half of the bits and set them aside to use in the potato mixture. Set the rest aside to use as a topping.
When the potatoes are cool to touch, use a spoon to remove the potato flesh and leave a small amount on the inside skin surface. Add the potato flesh to a large mixing bowl, then use a potato masher to break down the potato flesh into a smoother consistency. Add the room temperature half and half, the softened butter, room temperature sour cream, salt, pepper, rosemary, 3/4 of the cheddar cheese, finely chopped green onion and bacon. Mix everything together then stuff the potatoes with this filling. Top the potatoes with the remaining cheese. At this point you can place the potatoes in the refrigerator and hold them there for up to 1 day until you are ready to give them the final bake.
Place the potatoes back on the cookie sheet and bake at 350 F for 15 minutes. Top with the remaining bacon and green onions.
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Oven Baked Turkey Meatloaf
Oven Baked Turkey Meatloaf
This recipe takes the wholesome goodness of ground turkey and elevates it to new heights, creating a flavorful and comforting dish that will have your taste buds dancing.
At the heart of this creation is 2 pounds of lean ground turkey, a canvas ready to absorb a symphony of flavors. As we dive into the process, you’ll witness the marriage of ingredients like breadcrumbs, a single egg, and a touch of half n half, working together to create a meatloaf that’s not only moist and tender but also full of delightful textures.
The flavor journey continues with the aromatic dance of onions, garlic, and a medley of herbs including thyme and sage. A dash of mustard powder, black pepper, and a hint of cayenne pepper add layers of depth, creating a profile that’s both savory and subtly spicy.
But what truly sets this meatloaf apart is the tangy glaze that will grace its surface. A magical blend of tomato paste, ketchup, balsamic vinegar, Worcestershire sauce, and Dijon mustard will be brushed on top, creating a caramelized finish that’s both sweet and tangy. It’s the crowning glory that takes this meatloaf from ordinary to extraordinary.
As this delectable creation bakes in the oven, the tantalizing aroma will fill your kitchen, building anticipation for the flavorful experience to come. Whether you’re cooking for a family dinner or looking to impress guests, our Oven-Baked Turkey Meatloaf with Tangy Glaze is a delicious journey that promises satisfaction in every bite.
Man That’s Cooking
Ingredients
- 2 pounds ground turkey
- 1 egg
- 1 cup breadcrumbs
- 1 small yellow onion
- 3 minced garlic cloves
- 1/4 cup half n half
- 1 tbsp Worcestershire sauce
- 1 tsp kosher salt
- 1/2 tsp thyme
- 1/2 tsp ground sage
- 1/2 tsp mustard powder
- 1/4 tsp black pepper
- 1/4 tsp white pepper
- 1/4 tsp cayenne pepper
Glaze Topping
- 8 oz tomato paste
- 1/2 cup ketchup
- 2 tbsp balsamic vinegar
- 1 tbsp Worcestershire sauce
- 2 tbsp dijon mustard
Directions
First dice and sauté the onion on medium heat with a splash of cooking oil. Cook for a few minutes then add the minced garlic and cook for one more minute.
In a large mixing bowl, add the egg, milk, Worcestershire sauce and dry seasonings. Whisk this mixture together then add the turkey, onions, garlic and breadcrumbs. Thoroughly mix together these ingredients for 1 to 2 minutes.
For the glaze sauce, combine in a small bowl the tomato paste, ketchup, Worcestershire sauce, and dijon mustard. Whisk together the ingredients thoroughly. Set aside 1/4 of the glaze in a small container for later as there will be enough for extra on the side.
Place a sheet of aluminum foil on a cookie sheet. Transfer the turkey mixture to the center of the cookie sheet and form it by hand into a bread loaf shape. Next generously brush on the glaze sauce on all surfaces of the meat loaf.
Bake the meatloaf at 365 F for 1 hour or until the internal temperature reaches between 162 F – 165 F. Remove the meatloaf from the oven and allow it to rest for at least 10 minutes before slicing.
After cooling, slice into 1 inch portions. Serve with the set aside glaze sauce if desired.
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