This is a an authentic Texas style no bean chili recipe that features beef chuck roast and classic chili spices. For a heartier flavor, slow cook this for up to 4 hours.
3 pounds boneless beef chuck roast, cut into 1-inch cubes
2 tablespoons olive oil
3 cloves garlic, minced
3 tablespoons chili powder
2 teaspoons ground cumin
3 tablespoons all purpose flour
1 tablespoon dried oregano
2 (14 oz.) cans beef broth, divided
1 teaspoon salt
1/4 teaspoon ground black pepper
Directions
In a large skillet, heat up the olive oil over medium high heat. Add in the beef cubes and sauté them for 2 minutes. Reduce the heat to medium and stir in the garlic.
Meanwhile, in a small bowl, combine the chili powder, cumin and the flour. Sprinkle the spices over the meat and stir until all of the beef is evenly coated with spices. Crumble the oregano over the meat and pour in 1 1/2 cans of the beef broth.
Add in the salt and the black pepper. Stir the chili mixture thoroughly and bring to a boil. Reduce the heat to low, cover partially, and let chili simmer for 90 minutes.
Pour in remaining beef broth and simmer for another 30 minutes, until meat is fork tender and falls apart easily.
Remove from heat and let cool. Cover and refrigerate to allow the flavors to blend.
=> Texas Chili Recipes: Best Horn Tootin Texas Roadhouse Chili
This is a mouthwateringly delicious spicy beanless chili recipe that is sure to have you hoopin an a hollerin about how good it is.
3 tablespoons bacon drippings
2 large onions, chopped
8 pounds beef stew meat
5 cloves garlic, finely chopped
4 tablespoons ground red chile pepper
4 tablespoons mild chili powder
1 tablespoon ground cumin
1/4 cup sweet Hungarian paprika
1 teaspoon dried Mexican oregano
3 (10 oz.) cans tomato sauce
1 (6 oz.) can tomato paste
3 cups water
2 tablespoons salt
1/4 cup dried parsley (optional)
1 fresh jalapeno pepper
1 cup masa harina flour
Directions
In a large heavy pot, melt the bacon drippings over medium heat. Add in the onions and sauté until they are tender.
In a bowl, combine the beef, garlic, ground chile, chili powder and the cumin. Add to the meat mixture. Break up meat as it cooks; stirring occasionally. Cook for 30 minutes, until meat is very brown. Sprinkle on the paprika and oregano.
Stir in the tomato sauce, tomato paste, water, salt, parsley and jalapeno. Bring to a boil; reduce heat to low and simmer, uncovered, for 1 hour.
Stir in the masa harina and cook for an additional 30 minutes; stirring occasionally.
=> Texas Chili Recipes: Texas Chili with Beans
This recipe is for those who like their Texas chili with beans - it's still just as good, even though not absolutely authentic.
2 pounds ground beef
1/2 teaspoon garlic powder
3 tablespoons chili powder
2 teaspoons ground cumin
3 tablespoons all purpose flour
1 tablespoon dried oregano
2 (14 oz.) cans beef broth
1 teaspoon salt
1/4 teaspoon black pepper
3 (15.5 oz.) cans pinto beans, drained
Directions
In a large pot over medium heat, cook the beef until brown; drain, but keep 2 tablespoons of grease in the pan.
In a small bowl, combine the garlic powder, chili powder, cumin and flour. Sprinkle this spice mixture over the meat and stir until the meat is evenly coated.
Mix the oregano into the meat mixture. Add in the beef broth. Add salt and pepper. Bring to a boil. Stir in beans. Reduce heat to low and simmer for 30 minutes.
This is a an authentic Texas style no bean chili recipe that features beef chuck roast and classic chili spices. For a heartier flavor, slow cook this for up to 4 hours.
3 pounds boneless beef chuck roast, cut into 1-inch cubes
2 tablespoons olive oil
3 cloves garlic, minced
3 tablespoons chili powder
2 teaspoons ground cumin
3 tablespoons all purpose flour
1 tablespoon dried oregano
2 (14 oz.) cans beef broth, divided
1 teaspoon salt
1/4 teaspoon ground black pepper
Directions
In a large skillet, heat up the olive oil over medium high heat. Add in the beef cubes and sauté them for 2 minutes. Reduce the heat to medium and stir in the garlic.
Meanwhile, in a small bowl, combine the chili powder, cumin and the flour. Sprinkle the spices over the meat and stir until all of the beef is evenly coated with spices. Crumble the oregano over the meat and pour in 1 1/2 cans of the beef broth.
Add in the salt and the black pepper. Stir the chili mixture thoroughly and bring to a boil. Reduce the heat to low, cover partially, and let chili simmer for 90 minutes.
Pour in remaining beef broth and simmer for another 30 minutes, until meat is fork tender and falls apart easily.
Remove from heat and let cool. Cover and refrigerate to allow the flavors to blend.
=> Texas Chili Recipes: Best Horn Tootin Texas Roadhouse Chili
This is a mouthwateringly delicious spicy beanless chili recipe that is sure to have you hoopin an a hollerin about how good it is.
3 tablespoons bacon drippings
2 large onions, chopped
8 pounds beef stew meat
5 cloves garlic, finely chopped
4 tablespoons ground red chile pepper
4 tablespoons mild chili powder
1 tablespoon ground cumin
1/4 cup sweet Hungarian paprika
1 teaspoon dried Mexican oregano
3 (10 oz.) cans tomato sauce
1 (6 oz.) can tomato paste
3 cups water
2 tablespoons salt
1/4 cup dried parsley (optional)
1 fresh jalapeno pepper
1 cup masa harina flour
Directions
In a large heavy pot, melt the bacon drippings over medium heat. Add in the onions and sauté until they are tender.
In a bowl, combine the beef, garlic, ground chile, chili powder and the cumin. Add to the meat mixture. Break up meat as it cooks; stirring occasionally. Cook for 30 minutes, until meat is very brown. Sprinkle on the paprika and oregano.
Stir in the tomato sauce, tomato paste, water, salt, parsley and jalapeno. Bring to a boil; reduce heat to low and simmer, uncovered, for 1 hour.
Stir in the masa harina and cook for an additional 30 minutes; stirring occasionally.
=> Texas Chili Recipes: Texas Chili with Beans
This recipe is for those who like their Texas chili with beans - it's still just as good, even though not absolutely authentic.
2 pounds ground beef
1/2 teaspoon garlic powder
3 tablespoons chili powder
2 teaspoons ground cumin
3 tablespoons all purpose flour
1 tablespoon dried oregano
2 (14 oz.) cans beef broth
1 teaspoon salt
1/4 teaspoon black pepper
3 (15.5 oz.) cans pinto beans, drained
Directions
In a large pot over medium heat, cook the beef until brown; drain, but keep 2 tablespoons of grease in the pan.
In a small bowl, combine the garlic powder, chili powder, cumin and flour. Sprinkle this spice mixture over the meat and stir until the meat is evenly coated.
Mix the oregano into the meat mixture. Add in the beef broth. Add salt and pepper. Bring to a boil. Stir in beans. Reduce heat to low and simmer for 30 minutes.
Crock Pots are classics, but this one looks like something straight out of a modern, professional kitchen. With a simple design in chrome with black handles and a removable black stoneware crock insert, this 4-quart pot will go with the look of most kitchens. Besides the cookbook, there's also a small catalog of accessories such as tailored vinyl covers, baking pans, meat racks, and thermal carrying cases for transporting food in the stoneware crock.
Clean-up is very easy; warm soapy water will do the trick. (The heating unit is not immersible; just use a soapy rag or cloth.) Do not use scratchy, abrasive cleaners on the chrome exterior. The dimensions of the slow cooker are 12 inches across by 10-1/2 inches high, including handles, feet and lid. Rival provides a limited warranty against defects in material and workmanship under normal use conditions. --Garland Withers
Before deciding which protein powder is necessary, here is a short protein primer to help you make sense of the thousands of different protein powders from which to choose. Whey, milk, egg, and soy are some of the "mainstream" names, but to the bodybuilding community it gets broken down even more:
Whey protein isolate
whey protein concentrate
Hydrolyzed whey
Calcium caseinate
Egg white
Whole egg
Micellar casein
Etc, etc, etc...
What are the benefits of all these different forms of protein?
Whey protein makes up 20% of total milk protein. Whey is recognized for its excellent amino acid profile, high cysteine content, rapid digestion, and interesting variety of peptides.
Casein protein makes up 80% of total milk protein. Casein is recognized for its excellent amino acid profile, slow digestion and interesting variety of peptides. Since casein is slowly digested into your bloodstream, don't use it during workouts or after workouts - you need a fast absorbing protein at these times.
Soy protein is the most controversial of all protein types. While the soy groupies have gone to great lengths to label soy as a super food with magical effects, there is also a good amount of research that suggests soy protein may be contraindicated in many situations. Because of all the confusion, I suggest avoiding soy protein altogether and sticking to the other types listed.
Protein Blends are generally a combination of several types of protein blends such as whey protein concentrate, whey protein isolate, egg protein, casein protein, and soy protein. Why would you want a blend anyway? You will receive the full spectrum of proteins and you will receive varying rates of absorption from the different types of protein.
Whey hydrolysates (also known as hydrolyzed whey protein, and are also called peptides), are powerful proteins that are more quickly absorbed; more so than any other form, since your body prefers peptides to whole proteins. Hydrolysates are produced through very low heat, low acid and mild enzymatic filtration processes, (those highest in the essential and the branched chain amino acids) and are potentially the most anabolic for short-term protein synthesis such as 15 minutes prior to a workout, during a workout and immediately after a workout.
Whey Protein Versus Whey Isolate:
Most whey protein powders that stock the supplement shelves are made up of whey concentrate and mixed in with a small portion of whey isolate. Comparing the two, whey protein isolate is more expensive than whey protein concentrate because it has a higher quality (more pure) and a higher BV (biological value). Whey protein isolate contains more protein and less fat and lactose per serving. Most whey protein isolates contain 90-98% protein while whey concentrates contain 70-85% protein.
Whey protein isolate is the highest yield of protein currently available that comes from milk. Because of its chemical properties it is the easiest to absorb into your system. Obviously with its high concentration, it appears that an isolate protein would be the obvious choice instead of a concentrate. However, this is an individual decision because the isolate is more expensive, and just because it is purer does not guarantee that it will help build bigger muscles. Its extra concentration may not justify its extra cost.
How can we use these different forms to our advantage?
Whey Protein:
Since it is very quickly digested the best time to consume it is within six hours after a workout, prior to a workout or breakfast.
Casein Protein:
Since it is slowly digested the best time to consume it is anytime of the day except breakfast and within six hours after a workout when your body requires a more immediate source.
Soy Protein:
As mentioned I would avoid this one altogether.
Blend Proteins:
Using a blend will create an anabolic environment from the whey and an anti-catabolic environment from the casein - use this kind at periods outside of the six hour post workout window.
Whey Hydrolysates:
Use a hydrolysate protein for your pre, during and post workout nutrition because this will enter your blood stream quicker than any other form.
Money aside, which form of protein do you believe is most beneficial? Why?
Dollar for dollar, protein powders and meal replacement drinks tend to be more cost effective than whole food. Don't get me wrong, though. Protein powders are still supplements in my book. Supplement means an addition to the diet. I emphasize this because the focus of any diet should be food. Whole food is often preferable to powders because it can offer a whole spectrum of nutrients that powders cannot.
Most of your dietary protein should come from meat, fish, poultry and eggs. However getting all your protein from whole food is not always practical or convenient, especially if you have to eat 6 or more times a day to get your required intake. I will stress to you, for optimal muscle gains, that you should limit yourself to a maximum of three per day or 40 % of your meals.
The bottom line is that both are necessary to achieve a complete nutritional balance as well as the desired level of protein intake, especially if you're not a big fan of cooking. Do not make the fatal mistake of thinking protein powders can take the place of a solid training and nutrition program.
So what is the bottom line? Which should you choose?
For the pre, during and post workout phase, as long as whey hydrolysate is the first or second ingredient on the supplement label then there is probably not enough in the product to influence protein synthesis to reap the optimal benefits. As stated, whey isolates are also a very extremely high quality whey and for maximal anabolism isolates should be combined with whey hydrolysates for only the pre, during and post workout phases of your program. The inclusion of small amounts of whey concentrates will not harm you but this should not be the first ingredient on the tub of protein powder.
If you are looking for the strongest protein powder to exploit your full growth potential during all other times of the day then use a blend. You will receive the full spectrum of proteins and you will receive varying rates of absorption from the different types of protein. Using a blend will create an anabolic environment from the whey and an anti-catabolic environment from the casein
Most would agree that responsible parenting would be described as follows:
1. A mother and father who are committed to each other and treat each other with mutual respect.
2. A mother and father who provide guidance and instill values in their children.
3. A mother and father who act as role models for their children.
Now, of course, it is not a perfect world and the above is difficult to find. I am certainly not claiming to possess all the above parental attributes all the time but it does give me a solid goal to work toward. Let's describe each of these attributes in more depth.
A mother and father who are committed to each other and treat each other with mutual respect. This is a very tall order and one that I personally have never seen in this world. Why? It is because children learn from their parents. When parents are being deceptive and dishonest, cheating, calling each other names, being inconsiderate of each other, making fun of each other, taking each other for granted and divorcing each other... how are our children ever going to learn what a healthy, functional relationship is?
A healthy, functional relationship would involve taking it very slow and getting to know each other, building trust with each other, and constantly keeping communication open. If this healthy relationship was built... it is my theory that parents would be much less likely to be deceptive and dishonest, cheat, call each other names, be inconsiderate, make fun of each other, take each other for granted or divorce each other. Why would they? Their emotional needs would be being met.Of course even healthy relationships involve arguing but is the arguing itself an addiction or is it helping you understand one another better? Is it constructive or is it just plain hurtful?
A mother and father who provide guidance and instill values in their children. Responsible parenting involves providing children with boundaries and structure. Children are selfish by nature. They will be manipulative to get what they want. It is up to the parents to teach them that manipulating people to get what they want is not allowed. It is up to the parents to teach their children to communicate what they want and discuss whether their "wants" are reasonable or ridiculous.
For instance, in the past we have given my 5-year old ginger ale when she has a sore throat. She has put two and two together and now whenever someone has ginger ale in the general vicinity she pretends to have a sore throat. She is being manipulative. Children are very smart. They are much smarter than most give them credit for. So, when she does this I explain to her that if she lies to get the ginger ale, nobody is going to believe her when she really does have a sore throat. Of course, I don't think she really understands but if I continue to explain this to her over and over again hopefully she'll "get it" by the time she reaches adulthood.
Spanking your child is not responsible parenting. This is coming from a mother who has spanked her children. I'm relatively new at this and I'm learning. I thought it through and evaluated my behavior when I did this. This is sending the wrong message to them. It is never okay to physically harm someone. If we spank our children because they are not listening to us, it is just sending a clear message that it is okay to physically hurt someone when they do not listen to you.
"Time out" is really the way to go. Supernanny got it right. I equate "time out" with jail. I put my daughters on a pillow in the corner of a room and have them sit there and think about what they have done. The first time I started doing this when my daughter was 4, it took me 45 minutes to just keep putting her back on that pillow until she finally stayed there for 4 minutes. But now, she just pretty much stays there. Then I ask her "why were you in time out?" She will respond and tell me, "because I pushed my sister" or "because I didn't listen to you, " etc. It forces them to take some "time out" and think about their behavior. Spanking however, just declares to them that "two wrongs make a right" and that is never the case. A person can only be responsible for his or her own behavior and the "blame game" needs to stop. "I did that because he or she did this." We cannot be responsible for the actions of others, only our own.
A mother and father who act as role models for their children. I think most everyone wants the best for their children. In order to achieve the best for our children we need to start raising the bar and setting an example for them. Responsible parenting involves "teaching by example."
Are we excusing our own behavior? Are we playing the "blame game?" Even if someone has been incredibly inconsiderate of you, it doesn't give you the right to call him or her names, yell and scream, ignore them, or "get them back."
For instance, I get so angry and frustrated, I tend to yell and scream and call people names (either behind their back or right to their face). I've got a problem with that and I am working on it. I'm much better off just trying to explain to them why I believe they were being inconsiderate of me rather than getting all upset and yelling and screaming. Of course I have emotions and I get angry and I'm going to get upset sometimes but my doing this does not solve anything. In most cases, it just makes things worse. I want to try and start solving things and explaining my point of view is really the only choice I have. Responsible parenting involves "keeping your cool."
I realize, in general, people do not go out of their way to be inconsiderate and dishonest, they are just running on "auto-pilot" and thinking about themselves and not all that concerned about other people. This is where we run into problems. When people are not considering others' points of view and they are only concentrating on their own. They are concentrating on their "wants" and not taking into account anybody else's "wants," like our children do at a young age. Isn't it time we started working on becoming adults? Isn't it time we started taking responsibility for our own behavior? Isn't it time we started considering others' point of view?
Children are the parents' ultimate responsibility. Unfortunately, many parents out there are not thinking about being role models for their children. Instead they are thinking about what "sells" and how to make loads of money to provide for their family. And of course everyone knows that violence and sex sell. Everyone knows that many business deals are dishonest and manipulative. So, even though that parent is trying to do their best to "provide" for their family, they are contributing to the larger problem... failing to be a role model.
I am incredibly optimistic about the future. When you have your goal clearly defined, you can start working toward it instead of spinning your wheels and feeling completely powerless. When you have clear direction, you can make a true difference.
There are four main categories of beef roasts with a wide selection of beef roasts in each category. It can be intimidating to shop for beef roasts when there is so much to choose from. For ease in grocery shopping when it comes to beef roasts follow this simple break down of each main category of beef roast.
The break down of each of the four main categories of beef roasts include, the preferred cooking method for each category of beef roast, the standard costs for each category of beef roast and the types of beef roasts found in each category.
Chuck Roasts
Chuck roasts are a low cost per pound meat that includes ribs 1-5, the shoulder blade bone and should be cooked by a moist method such as braising or slow cooker.
o Top Blade Roast
o Chuck 7 - Bone Roast
o Chuck - Eye Roast
o Under Blade Roast
o Chuck Shoulder Roast
Rib Roasts
Rib roasts are very expensive per pound and come from ribs 6-12. Rib roasts also require a dry cooking method for optimum taste.
o Prime Rib
o Rib Roast 2nd Cut
Sirloin Roasts
Sirloin roasts come for the hip area of the steer and are a low to moderate cost per pound beef. Sirloin roasts lend themselves well to dry cooking methods.
o Tenderloin
o Top Sirloin Roast
o Sirloin Tri-tip Roast
Round Roast
Round roasts are a low cost per pound beef that comes for the steers butt area. Round roasts are an excellent candidate for both moist and dry cooking methods.
o Top Round Roast
o Bottom Round Rump Roast
o Eye Round Roast
o Bottom Round Roast
Each year teachers are faced with the daunting task of teaching
to a classroom of 20-30 individual students, each with their own
learning styles, interests, and abilities. Providing optimal
learning for such a diverse group can seem overwhelming. But,
there is a simple approach that can be used which will enable
all students to succeed, and that approach is simply using
variety and choice. Not only does this approach address the
multiple learning styles of students, but it also aides in making
them independent learners.
While the classroom still needs to have structure (routines,
rules, procedures), providing variety within that structured
environment can aide in providing optimal learning for all
students. Using a variety of instructional approaches such as
lectures, PowerPoint presentations, inquiry-based instruction,
hands-on experiments, project/problem-based learning, or
computer aided instruction, not only addresses the various
learning styles of the students in the classroom, but it can help
learners become more flexible in their learning. Most learners
do have a preferred learning style, however this does not mean
they are strictly dependent on that style to learn. They are
also comfortable with and able to learn from several other styles
as well. Exposing students to a wide variety of learning styles
will enable them to become more flexible learners.
It is also beneficial to vary the input devices used and the
resources made available in the classroom. Children have a wide
variety of preferred learning devices, therefore making as many
available as possible provides for this diversity. For example,
when presenting information use audio (songs, speeches,
interviews, etc.), video, books, posters, hands-on
manipulatives, food, and smells. Technology has made available
a wide range of resources, such as PowerPoint presentations,
live video feeds, chats, and communication. PowerPoint
presentations are a great way to present information using a
mixture of audio, video, animations (movement), and text. These
presentations can also be made available to the students via the
computer for them to review at their own pace. The internet/
computers also offer interactive learning activities that combine
movement, visuals, and sounds, such as virtual science
experiments. These allow students to conduct experiments
never before thought possible due to danger or lack of equipment.
Virtual experiments can be found at http://www.explorelearning.com .
Pre-exposure to material also aides in learning. The more
familiar students are with a subject the easier it is for new
learning to occur. Therefore, providing students with a
variety of pre-exposure materials can better prepare them for
new learning units. For example, monthly calendars that list
the upcoming themes, a classroom website with links to various
websites related to upcoming themes, books, magazines, maps,
posters, computer software, and manipulatives can be provided
for students to browse at their leisure. Providing a variety of
materials takes into consideration the learning preferences of
all students.
Novelty can be used to gain and keep students' attention.
People usually only pay attention to things that are of value or
things that are personally meaningful. Therefore, relating
learning to your students' real life experiences or interests
can catch and keep their attention. "Shock" them with an unusual
noise, experiment, video, song, etc. You can also present them
with a problem or project that relates to their real world in
order to gain their attention and interest at the beginning of
a unit. Issues such as environmental problems, problems with
long lines in the cafeteria, designing the perfect playground,
planning a field trip within the budget, local traffic issues,
etc. can all be considered. Making learning meaningful,
relevant, and interesting to your students not only gains their
initial attention, but keeps it throughout the lesson.
When planning your lessons it is beneficial to try to include as
many of the senses and/or Gardner's multiple intelligences
(verbal-linguistic, logical-mathematical, kinesthetic, visual-
spatial, musical, interpersonal, intrapersonal, and naturalist)
as possible. You can do this by using a variety of activities
in your plans such as songs, games, experiments, field trips,
real world experiences, interviews, guest speakers, physical
movement/exercise, small group activities, individual activities,
partner activities, cooking/food/snacks, hands-on experiences,
etc. Providing a variety of activities will enable students of
all ability levels to succeed.
Not only do students have diverse learning styles but varying
bio-cognitive cycles as well. Some students learn best in the
morning, some in the afternoon. Therefore, having a flexible
classroom schedule can provide for these differences. Also,
varying the times and types of assessments can give all students
a fair chance of showing their true abilities.
When applicable, it is beneficial to give students choice in
activities and assessments. This provides students
opportunities to showcase their individual talents and can aide
in classroom management as well. If students are constantly
dictated to and not given a voice or choice they can grow
resentful and "act out". Provide a variety of classroom
activities for students to choose from during structured and
unstructured times, give them several projects such as posters,
PowerPoint presentations, reports, interviews, videos, brochures,
etc. to choose from when assessing their knowledge. Giving
students choice provides them with a sense of empowerment over
their learning and can aide them in deciding what learning styles
and assessments work best for them, thus helping them become
more responsible for their own learning.
It would be a pretty boring world if all learners were the same.
Diversity makes the classroom more interesting and exciting.
Teachers should honor and respect the uniqueness of each
student by offering variety and choice in their classrooms. Not
only will this address the diverse needs of the students, but it
will also help them to become independent learners as well.
After all, is that not the goal of education?
Steak, though a grill favorite, can be cooked in several other ways. They can be pan-fried, braised, broiled, baked, etc. Selecting the proper method for cooking steak depends on its tenderness. There are dry heat methods and moist methods. Dry heat methods are generally applied for more tender steaks such as filet mignon and sirloin, while moist heat methods are more suited to tougher cuts of beef. The water helps in tenderizing the steak.
The tenderness of cooked steak is influenced by how much it is 'done'. Depending on the time for which the steak is cooked, it may be raw, very rare, rare, medium rare, medium, medium well-done and well-done. Rare steaks are exposed to the flame for a very short time. They still maintain their rawness and are very pink in color. Rarely done steaks maintain their original beefy flavors, but they are not very healthy as they still contain microorganisms. As the cooking time increases, the pinkness of steak gets converted to brownness and its juiciness also reduces. Well-done steaks are brown throughout and also tough to chew. For ordinary palates, medium rare steaks are the best bets.
The best way to cook a steak is definitely grilling it. Everything matters while grilling a steak - the tenderness of steak, the marinade, the quality of the coal and lighter fluid and even the concentration of the person cooking. Most steaks require about 8-10 minutes on the barbeque. The time will depend on the degree of doneness required.
Tender cuts can also be broiled. Broiling is done in the oven with no liquids used. It gives a different flavor from grilling as in an oven the heat surrounds the meat from all sides. Less tender cuts can also be broiled provided they are marinated earlier.
Thin and tender cuts of steak such as the sirloin, T-bone and rib-eye taste very well when they are pan-fried. Steaks are fried in an open pan placed over a flame. No oil is added. The steaks cook in their own fats.
If the cut of beef is bigger, then it is ideal for roasting. Roasting is also a dry heat cooking method that uses no liquid and no cover. Tender cuts roast better and they are to be sliced before serving.
Tough cuts of beef such as chuck, round, briskets and blade are usually braised. Braising is a moist-heat cooking method done with a little amount of liquid in an oven with a closed lid. It is a slow process as it slowly allows the meat to tenderize.
Another method for tough cuts is stewing. Beef is completely covered in water and cooked slowly over a medium flame. Stewing is not a very popular method for steaks; but if the cut is large enough and tough, then it better be put into the stew pot.
In all the methods of cooking steak, the degree of doneness is measured by using a meat thermometer. However, by practice, one can also judge the doneness by merely touching the steak externally.
This is a variation on the French red onion soup but taste sweeter due to the red onions. This is a very quick and easy soup to make and taste absolutely delicious. Especially with French bread covered with cheese and grilled till browned.
Ingredients:
400g Red onions
1ltr/1 1/4 pints of brown stock (I prefer chicken stock)
25g Butter
10g / 1/2 oz Flour
Salt (to taste)
Pepper (to taste)
1 tbsp of Thyme
1-2 cloves of Garlic (dependent on your taste)
This will make a medium size pot of soup (4 -5 bowls)
1st chop and dice your onions and garlic
2nd add butter to pan and melt, once butter is melted add onions and garlic and stir till well browned
3rd add flour to the pan and stir until browned
4rth add boiling water to chicken cubes, stir and add to pan slowly
5th once added take to the boil
6th when at the boil add thyme, salt and pepper (you can also add a bay leave but remember to take out before serving)
7th leave soup to simmer at a low heat for 20mins
Your soup is now ready to eat. Enjoy!
Plus if you are on a diet then do not worry this soup is healthy and with only 109 calories per portion it's a guilt free lunch, here is the nutritional value.
Typical values per portion:
Energy - 109 kcal
Protein - 2.4g
Fat - 6.4g
Sugar - 5.5g
Sodium - 922mg
Iron - 0.9mg
Vit C - 2.6mg
Foliate - 9.1ug
Fibre - 1.5g
If you have been looking for slow cooker rib recipes, here are 2 to try. I think you will want to make both of them more than once. I have included a recipe for both pork and beef slow cooker ribs. Both of these recipes are quick to put together and easy to make. Both recipes taste very good, with very tender meat. I think you will be happy you tried them.
Pork Spare Ribs
Ingredients:
2-3 pounds pork spare ribs
1 can tomato soup
1 small onion, chopped
1 clove garlic, minced
3 teaspoons brown sugar
2 tablespoons prepared mustard
1 tablespoon Worcestershire sauce
1 teaspoon salt
1 teaspoon ground black pepper
Preparation:
Place spare ribs in slow cooker.
Mix together soup, onion, garlic, brown sugar, mustard, Worcestershire sauce, salt and pepper. Pour sauce into cooker and stir until ribs have been coated on all sides. Cover with lid.
Set slow cooker on LOW setting and cook for 5 to 7 hours. Ribs are done when tender and meat pulls away from the bone easily. Don't overcook or the meat will fall off the bone into the sauce.
Tip: You can substitute thicker country style ribs for spare ribs, but will need to allow up to an hour additional cooking time.
Beef Ribs
Ingredients:
3-4 pounds beef ribs, fat trimmed
2 tablespoons brown sugar
1 clove garlic, minced
1/2 teaspoon thyme
1/2 teaspoon mustard powder
1/2 teaspoon ground black pepper
1/3 cup all-purpose flour
2 packages French Onion instant soup
2 cups water
Preparation:
In a medium mixing bowl, mix the flour with a little water to form a paste. Add the rest of the water, brown sugar, garlic, thyme, mustard, pepper and dry soup mix. Stir well.
lace the beef into slow cooker or crock pot. Mix together until all side of ribs are coated with seasoning mixture. Cover with lid.
Set slow cooker on LOW setting for 8 to 9 hours or on HIGH setting for 4 1/2 to 5 1/2 hours. Ribs are done when tender and pull away easily from the bone.
Tip: Serve over cooked egg noodles or with mashed potatoes. Leftover beef is great to use for making open faced roast beef sandwiches.
