Ingredients

• 1.25 kg diced chuck steak
• flour
• salt and freshly ground black pepper
• olive oil
• 6 small pickling onions, peeled and cut into quarters
• 250g button mushrooms, halved if necessary
• 1 tablespoon freshly chopped herbs (thyme, marjoram)
• 500 ml Guiness
• 2 cloves garlic, sliced
• 500 ml beef stock
• puff pastry

Directions

Toss beef in flour seasoned with salt and freshly ground black pepper. Heat olive oil in a pan and cook beef in batches until golden brown. Add onions, mushrooms, guiness, garlic and stock to the pan and bring to the boil. Reduce heat, cover and leave to cook for 2 hours. Check seasoning. Preheat oven to 200 C Line large muffin tins or soufflé dishes with pastry and spoon in filling. Top with either pastry or herb scone mix and cook for 20 minutes until pastry is puffed and golden.

Serves 6

Ingredients

• 1 – 4 to 5 lb. lean, boneless beef roast
• 1 envelope onion soup mix
• 1 can (12 oz.) beer
• 1 can (15 oz.) tomato sauce

Directions

Preparation -

Place all the ingredients in a crockpot. Cover and cook on low for 7 to 8 hours. Remove the beef from the crock. Shred the beef and return it to the crock. Stir the beef into the sauce. Serve on Kaiser rolls. Makes 12 to 16 sandwiches

Ingredients

• 2 large cloves garlic, quartered lengthwise
• 2 tablespoons olive oil
• 1 teaspoon fresh rosemary
• 1 pork tenderloin, about 1 pound
• 1/2 teaspoon coarse salt
• Freshly ground pepper
• GLAZE:
• 1/2 cup blackberry preserves
• 3 tablespoons water
• 2 tablespoons each: Worcestershire sauce, cider vinegar
• 1 tablespoon Thai chili paste, see note

Directions

Prep time 10 minutes; cooking time 30 minutes; resting time 5 minutes

Heat oven to 425 degrees. Combine the garlic, 1 tablespoon of the olive oil and the rosemary in a small bowl; make 4 slits several inches apart in tenderloin. Press garlic-oil mixture in each slit. Season the roast with salt and pepper to taste.

Heat an oven-proof skillet over medium-high heat; add remaining 1 tablespoon of the olive oil. Cook tenderloin, turning, until browned on all sides, about 6 minutes total.

Meanwhile, combine the preserves, water, Worcestershire, vinegar and chili sauce in a small saucepan over medium heat; cook, stirring, just until ingredients come together, about 4 minutes. Remove from heat; cover.

Transfer pork to a foil-covered baking pan; baste with the blackberry sauce. Roast, basting once with sauce, until a meat thermometer registers 150 degrees in the thickest part of the meat, about 15 minutes. Remove from oven; baste. Tent roast with foil; set aside 5 minutes. (Roast should reach 160 degrees.) Cut on a diagonal into 1/4-inch slices; serve with remaining sauce.

Note: Thai chili paste is available in the Asian section of most supermarkets. Substitute with chili sauce (near ketchup in the condiment aisle) if unable to find the paste.

Yield: 4 servings.

Source: Clarion Ledger – Jackson, Ms

Ingredients

• 1 Boston butt pork roast, 5-6 pounds
• 3 garlic cloves
• 1 tablespoon salt
• 2 teaspoons ground red pepper
• 1 ½ teaspoon ground black pepper
• 1 teaspoon ground white pepper
• 2 medium onions, chopped fine
• 1 medium bell pepper, chopped fine
• 2 cups water
• 1 tablespoon dark roux
• ½ cup chopped green onions
• ½ cup chopped parsley

Directions

Trim the roast of any excess fat. Mince the garlic very fine and combine it with the salt and peppers in a small bowl. Make 5 or 6 incisions in the roast and stuff some of this mixture into them. Rub the remainder on the surface of the roast, wrap well in plastic, and place in the refrigerator several hours or overnight.

Preheat the oven to 250 F. Transfer the roast to a pan or roaster, cover with the onions and bell pepper, and add the water. Cook uncovered in the oven until the meat reaches 165 F on a meat thermometer, 5-7 hours (it should be not at all pink inside, but still juicy.) If you want to speed up the cooking process, you can cook the roast at 350 F, which will take 3-4 hours, but the longer, slower cooking will give a more tender and flavorful result
Trim the roast of any excess fat. Mince the garlic very fine and combine it with the salt and peppers in a small bowl. Make 5 or 6 incisions in the roast and stuff some of this mixture into them. Rub the remainder on the surface of the roast, wrap well in plastic, and place in the refrigerator several hours or overnight.

Preheat the oven to 250 F. Transfer the roast to a pan or roaster, cover with the onions and bell pepper, and add the water. Cook uncovered in the oven until the meat reaches 165 F on a meat thermometer, 5-7 hours (it should be not at all pink inside, but still juicy.) If you want to speed up the cooking process, you can cook the roast at 350 F, which will take 3-4 hours, but the longer, slower cooking will give a more tender and flavorful result

Ingredients

• 1 Boston butt pork roast, 5-6 pounds
• 3 garlic cloves
• 1 tablespoon salt
• 2 teaspoons ground red pepper
• 1 ½ teaspoon ground black pepper
• 1 teaspoon ground white pepper
• 2 medium onions, chopped fine
• 1 medium bell pepper, chopped fine
• 2 cups water
• 1 tablespoon dark roux
• ½ cup chopped green onions
• ½ cup chopped parsley

Directions

Trim the roast of any excess fat. Mince the garlic very fine and combine it with the salt and peppers in a small bowl. Make 5 or 6 incisions in the roast and stuff some of this mixture into them. Rub the remainder on the surface of the roast, wrap well in plastic, and place in the refrigerator several hours or overnight.

Preheat the oven to 250 F. Transfer the roast to a pan or roaster, cover with the onions and bell pepper, and add the water. Cook uncovered in the oven until the meat reaches 165 F on a meat thermometer, 5-7 hours (it should be not at all pink inside, but still juicy.) If you want to speed up the cooking process, you can cook the roast at 350 F, which will take 3-4 hours, but the longer, slower cooking will give a more tender and flavorful result.

Transfer the roast to a serving platter and pour the pan juices into a saucepan, being sure to scrape loose any particles that have stuck to the bottom of the pan. Let stand for 15 minutes, then skim the grease from the top and discard. Bring the gravy to a simmer over the medium-high heat, then reduce the heat and stir in the roux, being sure it dissolves completely. Let simmer for 15 minutes; if it becomes too thick, add a little water. Stir in the green onions and parsley and remove from heat. Serve the sliced roast with rice alongside and gravy all over.

Serves 6-8.

Now THIS is my kind of cooking!:)