1kg (2.2 lb) Beef brisket
3 Tbsp. smoked paprika
2 Tbsp. ground black pepper
1 Tbsp. salt
1 Tbsp. brown sugar
1 Tbsp. chili powder
1 tsp. garlic powder
1 tsp. ground cumin
400g (14 oz) crushed tomatoes
¼ cup apple cider vinegar
1 tsp. Tabasco
1 Tbsp. honey
¼ cup Worcestershire sauce
1 onion, sliced
In a bowl, mix the smoked paprika, pepper, salt, brown sugar, chili powder, garlic powder, and ground cumin.
Rub the seasoning mix into the beef brisket. Place in the fridge overnight.
In a slow cooker, mix the crushed tomatoes, apple cider vinegar, Tabasco, honey, Worcestershire sauce, and the onion.
Place the beef brisket into the slow cooker.
Cook on low for 8 hours.
Rest for 10 minutes before either slicing or shredding.
2 pounds fresh green beans
8 slices bacon
1 onion, diced
3-4 large red or gold potatoes, peeled
3-4 cups chicken broth
3 tablespoons butter
1 teaspoon salt + more to taste
1 teaspoon pepper
Wash and trim beans then cut into 2-inch pieces; set aside.
Cut bacon into 1/2-inch pieces then sauté over medium heat in a large pot or Dutch oven until browned. Add onion and beans then continue to sauté for 2-3 minutes. Remove from heat.
Cut potatoes into large cubes then add to pot. Add chicken broth (enough to cover potatoes), butter, salt and pepper to the pot then bring to a boil. Once boiling, cover then reduce heat to medium-low then cook for 30-45 minutes, stirring occasionally. Let rest 15 minutes before serving.
You can make this with canned beans (probably 4-5 cans). Drain the beans and skip sautéing them. Just add the drained beans with the potatoes. Canned beans aren't as good but they're still pretty dang tasty.
You can also make this in a crock pot. Once bacon, onion and beans are sauteed, add everything to a slow cooker then cook on low for 6-8 hours or high for 3-4 or until potatoes are tender.
I use red potatoes or yukon gold. You won't want to use russet or baking potatoes as they won't hold up being boiled this long.
¼ cup cornstarch
1 tsp. salt
¼ tsp. pepper
1kg (2.2 lb) chuck steak, cubed
2 onions, sliced
1 Tbsp. garlic, crushed
1 carrot, diced
400ml (13.5 fl oz) Guinness
2 bay leaves
1 cup beef stock
2 sheets puff pastry
1 egg, beaten
In a bowl, mix the cornstarch, salt, and pepper. Add the beef and gently toss.
In a frypan over medium heat, add 1 Tbsp. oil. Once hot, add the beef and cook until browned (Approx. 5 minutes.)
In the slow cooker, add the beef, onion, garlic, carrot, Guinness, bay leaves, and beef stock.
Cook on low for 6-8 hours
Remove the bay leaves.
Add the pie filling to prepared pie tins. Cover with puff pastry, lightly brush with an egg wash.
Bake in a preheated oven at 200°C (390°F) or until golden brown.