beef broth

Corned Beef and Cabbage–a St. Patrick’s Day Tradition

St. Patrick’s Day is right around the corner.  If you are thinking about having Corned Beef and Cabbage for dinner we have an easy recipe for you.  This is delicious and you will have the entire meal in one pan.  It doesn’t get much easier than that.

Corned Beef and Cabbage

3 pound Corned Beef with Spice packet available at your local meat market
2) small sweet onions (peeled and cut into wedges)
10 small red potatoes (washed and left whole)
5) Carrots (peeled and cut into 3 inch pieces)
2) small sweet onions (peeled and cut into wedges)
1) head of cabbage (cleaned and cut into small wedges)

Add Corned Beef to a Roasting pan. Cover with water. Note: you can also use beef broth for all or part of the water. Add the seasoning packet. Place the cut onions in with the Corned Beef. Place a lid or tin foil over the pan. Cook at 350 degrees for approximately 2 1/2 hours.

Add the potatoes and carrots and cook for another 50 minutes. Add the cabbage and cook for 15 additional minutes. Remove from the oven and allow to sit for another 15 minutes.  If there are any leftovers they will be delicious.

Enjoy. Even if you aren’t Irish your family will like this traditional meal. Until next time…From our Butcher Block to your Table .

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Smothered Pork Chops

I just got back from a walk–Fall is definitely upon us.  The crisp air, the beautiful colors in the leaves all remind us that the seasons are Mauri-1changing. Nothing says comfort and ease like a dinner from the crock pot. I have the perfect pork recipe for the crisp fall nights.  This is great with applesauce and green beans.    This recipe is from Spend with Pennies.



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Elaine’s Taco Soup (Stew)

Elaine, our faithful customer, also blessed us with a great recipe for Taco Soup.  What a wonderful recipe for this crisp fall weather.  Enjoy.

Taco Soup (Stew)

1 lb. ground beef

1 onion, chopped

2 cans chili beans (or more to suit your taste)

1 can diced tomatoes undrained

1 can corn undrained

1 can tomato sauce

1 pkg. Taco seasoning mix

1 1/2 cups water (or beef or chicken broth)

Brown beef with onions in a large saucepan; drain

Add all remaining ingredients, stir, breaking up tomatoes.

Bring to boil.  Simmer n medium-low heat 5 minutes, stirring occasionally.

Serve with toppings of your choice, i.e. sour cream, shredded cheese, tortilla chips

After 5 minutes of cooking you can put this in the crock pot to keep it warm.

Variations:  Use cooked cubed chicken instead of Ground beef

Enjoy this south of the border soup during this chilly weather.

Again, thank you, Elaine.  You made my job easy today.  Until next time, From our Butcher Block to your Table.

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Good Friends–Good Food

We had a very nice surprise last week.  Our good friends, Dave and Deone flew in from

[caption id="attachment_171" align="alignright" width="223"] The Butcher’s Wife[/caption]

Minnesota.  They drove to Niagra Falls, and then came back to Ohio on Saturday  They spent Saturday and Sunday with us.  They returned to Minneapolis on Monday.  I had planned on grilling out on Saturday night, but Mother Nature was not very cooperative.  I decided to cook a beef roast instead.  I used a frozen rump roast that weighed just over 7 pounds.  I peeled and halved 8 small, sweet onions I had purchased at the Farmer’s Market, and placed them in the bottom of my crock pot.  I lightly seasoned my roast with Michael’s Special Seasoning, and put it in my crock pot on top of the onions.  I set it on high.  I got the roast on at about 7:00 p.m. on Friday night.  With so much excitement, I was up at 3:00 a.m. on Saturday morning.  I added 3 pounds of carrots to my crock pot dinner.  Is there anyone else like me?   I don’t like to peel potatoes.  I keep red skinned potatoes on hand, because I don’t think anyone expects you to peel red skinned potatoes.  Otherwise, how would they know they are indeed red skinned potatoes?  I took 5 potatoes, cut them in half,  and added them to the mixture.   I didn’t have enough broth to cover the additional vegetables so I took 1 teaspoon of beef broth mix and added it to 2 cups of hot water and 2 tablespoons of flour.  I poured the broth mixture over the meat and vegetables.  I cooked this in the crock pot on high until 7:30 a.m. Saturday morning when I left for work.  I checked the potatoes and carrots before I left and they were fork tender.  I turned my crock pot down to “warm” and left the stew in there until we ate at 5:30 p.m.

This is a great meal to serve when you are having company.  Everything is done ahead of time, and you can enjoy your company.

Let me know about your experiences with this recipe.  Until next time…From our Butcher Block to your table.

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