Posts Tagged ‘Beef Broth’

Tasty Tuesday’s are all about food! I am really excited to share this recipe with you! I was having company over for dinner, and I kept thinking about how good my brine was for pork, so I decided to try it with chicken! Ready to head into the kitchen?

Brine Ingredients
8 cups of water
1/3 cup of salt – a heaping cup
1/3 cup of sugar – also heaping
1 TBS black peppercorns
1 bay leaf
6 cloves of garlic, smashed
1 lemon, juiced and reserve the rind
1 TBS lemon pepper
1 tsp dry rosemary
8 cups of ice cubes



Notice that the rosemary is missing from the photo? Just a bit of an oversight!

Get out a non-reactive pot and add the water. Then add in all but the ice cubes. Stir it up to help dissolve the lemon pepper. Don’t worry at this point about the salt and sugar.

All ingredients in a pot

All ingredients in a pot

Turn the burner on to medium high heat and bring this to a boil.

Bring to a boil

Bring to a boil

Let this cook for about 5 minutes. The idea here is to get the salt and the sugar to dissolve into the mix. The flavors will intensify a bit too.

As this is boiling, place your ice cubes and the lemon halves into a very large bowl. After the brine has cooked for the 5 minutes, turn off the heat and pour the mixture over the ice cubes.

Pour over ice

Pour over ice

What we are doing here is cooling down the mixture. Stir this up until the mixture has cooled. You can test this with your finger. There will be enough brine here to use on a whole cut up chicken. Not being able to find one of these in our grocery store I used 5 chicken legs and 4 thighs.

Next, take the chicken pieces and add to a gallon zipper bag. Then pour the brine over the chicken. You will need to recruit some help with this step. Once the brine is in the bag with the chicken, remove as much air as possible. Here is what my bag looks like.

Brine and the chicken

Brine and the chicken

Now, stick this in the refrigerator for two hours. Turn the bag several times as it sits.

I made oven fried chicken with this meat. I drained the bag, and took the pieces individually and dusted them in flour. Then I dunked them into beaten eggs. Next the chicken pieces went into a bag of flour mixed with garlic powder, paprika and a bit of lemon pepper. I let the pieces sit for about a half hour on a wire rack. Then I baked the chicken for a good hour, turning half way through at 350 degrees.

When you brine the chicken, the flavors of the peppercorn, garlic, rosemary and lemon pepper get sucked into the meat by way of the salt, which breaks down the chicken. The addition of the sugar is the help the chicken pieces caramelize a bit during baking.

Here is what the chicken looked like when it was done.

Brined oven fried chicken

Brined oven fried chicken

The flavors of the chicken were extraordinary! You can also use this brine if you are planning on making Dijon Chicken! Please let me know if you try this simple brine!

Thanks for joining me in the kitchen today! I hope to see you back next week for another incredible Tasty Tuesday dish! Be well… ^..^

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Temperatures are dropping, clouds are coming in and if we get any precipitation it will snow overnight. With the cold coming, I wanted to make an easy dish in the crockpot. I love the all in one dishes! This takes a bit of prepping, but it is well worth it!  Start this early in the day as cooking time is 9 hours, and prep time is about an hour.

4 cups of low sodium beef broth
1 onion, sliced and separated
8 beef short ribs
1 cup of flour
1 tsp fresh ground salt
1 tsp fresh ground pepper
1 tsp rosemary leaves crushed
1 tsp thyme leaves crushed
1 tsp marjoram leaves crushed
1/2 tsp basil leaves crushed
2 TBS extra virgin olive oil
1 – 12 oz. bottle of a stout beer
1 TBS butter
5 cloves of garlic crushed
1 bay leaf

Get your ingredients ready…


Put the beef broth into a saucepan and heat to boiling. Reduce this to approximately a cup and a half.  This concentrates the beef flavor in the broth.

Cooking down the beef broth

While this is cooking down, slice the onion and lay the pieces in the crockpot making a “bed” for the short ribs. Next in a zip lock bag, add the flour along with the salt, pepper, rosemary, thyme, marjoram, and basil. Shake the bag to mix up well. Heat the olive oil in a frying pan. When the oil is hot dredge the short ribs and add to the pan.

Dredged short ribs added to the oil

Sear the meat on all sides.

Sear all sides of the short ribs

About half way through searing the ribs, the beef broth should be done. Turn off the heat and set aside. As the ribs get browned, move off the completed ones to the crockpot until all have been added. Try to get them in bone side down.  This will add the flavor of the bones to the juices that you will use to drizzle over the finished dish!  Next pour the beer over the short ribs. Dot them with the garlic. Add the bay leaf and butter. Then pour in the drippings from the pan. Then take the broth and pour a bit into the pan to knock up the bits that are stuck to the pan. Pour this and the broth into the crockpot.

Everything has been added to the crock pot

Cover the crockpot and turn the heat on low, and set the time for 9 hours. Do not lift the lid once this has started cooking!  I cannot possibly describe for you how wonderful the aromas are in the house!  If you want to impress folks and make them think that you spent all day in the kitchen slaving over the stove, this is the dish for you!

Tonight I will be serving these over jasmine rice, although mashed potatoes or buttered noodles are also good. Don’t forget to steam up a vegetable, and maybe a bit of crusty sour dough bread. Serve this up with a good stout ale, or try it with a Cabernet Franc.

Dinner is served!

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It is not very often that I come across a brisket of beef at the grocery store, but shortly before Thanksgiving I found one and stuck it in the freezer. With the recent cold temperatures, I wanted to make a comfort food dinner tonight, so I defrosted the brisket for dinner this evening. This is my Dad’s recipe, and it is wonderful! The aromas that fill the house are absolutely incredible! My Dad used to do this on the stove top but I do it in the crock pot.

Brisket of Beef, cut in half
Garlic powder
Hungarian paprika
Salt and pepper
Extra Virgin Olive Oil
Onion, chopped
Garlic, chopped
1 cup of a good hearty red wine
2 Potatoes, russets, peeled, cut into pieces
4 Carrots, peeled, cut into chunks
3 14.5 oz. cans of beef broth

Trim the fat off the brisket

Rub both sides of the meat with the garlic powder, paprika, salt and pepper.

Cut it in half, and rub with spices

Add the olive oil to a pan and heat. When the oil is hot, brown one piece of meat at a time.

Brown the meat

While the meat is browning, cut up the onions, garlic, potatoes and carrots.

Chop onions and garlic

Spray a crock pot with non-stick spray and layer the bottom with the potatoes and carrots.

Layer carrots and potatoes in crock pot

Once the meat is brown, lay it on top of the potatoes and carrots.

Lay meat over carrots and potatoes

Now take the onions and garlic and add it to the pan that you browned the meat in.

Add onions and garlic to pan

Cook these until they are tender and browned.

Brown the onions and garlic

Add in the wine to deglaze the pan, stirring to pick up the browned bits in the bottom of the pan.

Add the wine to the pan to deglaze

Bring to a boil, then take off the heat and pour this over the meat in the crock pot.

Pour onions, garlic and wine over the meat

Add the beef broth.

Add broth and set to cook

Set the crock pot to the low setting for 8 hours, and sit back and enjoy the aromas in the house! When the timer goes off on the crock pot, take the meat out and let it rest for about 5 minutes. Turn the crock pot to the warm setting. After the meat has rested, cut it into slices and return it to the broth.

Slice the beef and put back into the crock pot

Let the meat sit in the crock pot for 15 minutes to a half hour, then serve it up in bowls!

Serve it up!

Serve this with the hearty wine that you used to cook with. I used a really good Merlot for tonight’s dinner!

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