This is a sponsored post written by me on behalf of the Family Fare. All opinions are entirely my own. I do not know about you, but I could live on these Potato and Beef Everything Bagel Croquettes. My family is completely and utterly obsessed with the exquisite taste of this delightful side dish. Can you imagine…
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I love Mexican cuisine as much as Tex-Mex food. I mean, who would say no, right?! A bit of Texas with a bit of Mexico and you get an amazing combo bursting with flavor
These beef taco bowls are just incredibly tasty. You can make it more spicy or mild. It is all how you prefer your food, that is why you have to taste
Add a pinch of this and that until you reach your preference. I always say you can add more seasoning later, so add just a pinch or two and taste.
I love spicy food as well as my children but my husband does not. Well, he likes it a little, but not much.
I really hope that you all like this easy recipe. You can modify this one to meet your lifestyle requirements, such as low carb.
I love serving this beef over cauliflower rice or in low carb tortillas, as well as making my lunch box into this amazing taco salad.
My family absolutely love this type of meals. Usually they add refried beans or even chili beans. Such a comfort food that most people just love, and it is really simople to prep.
You can even prep ahead, refrgirate and serve later. It is as simple as it sounds.
This tasty Beef taco recipe is the closest to classic Tex-Mex Style version of tacos. It is easy and very delicious.
- 1 pound (453g) Ground Beef 80/20
- 1 tablespoon Onion powder
- 1/4 tablespoon Garlic powder
- 1/2 tablespoon Chili powder (close to 2 teaspoons), or to please your taste
- 1 teaspoon dried Oregano
- 1 teaspoon Cumin
- 1 Tablespoon Adobo Sauce
- 1/4 cup Tomato Sauce
- Salt and ground black pepper to taste
- Cheddar Cheese, shredded
- Tomatoes, diced
- Shredded Lettuce
- Red Onion, diced
- Parsley or cilantro, chopped
- FRESH or pickled Jalapenos
- Sour Cream
- Guacamole or plain Avocado
- Taco Tortilla Bowls, shells or soft tortillas
- In a large skillet, brown ground beef sprinkled with seasonings over medium heat.
- Remove as much grease as possible then stir in adobo and tomato sauce and lastly season with salt and ground black pepper to taste. Simmer over low heat for additional 5 minutes.
- Serve immediately and with desired toppings.
You may serve beef in soft tortillas, taco shells or taco bowls.
Toppings are up to you.
If you do not eat tortillas, you can serve this beef over rice or cauliflower rice. Or use Low Carb Tortillas
You may add beans or even refried beans.
You may even make your own bowls. Check out my Amazon Store for more details.
Please, comment and tag me if you make it. Or just post a pic on Instagram and tag me @sandraseasycooking so I can re-post. Make sure to use my hashtag #sandraseasycooking. Thank you, guys, for all your support!!!
What a feast?! Goodness! We ate, and we ate very well, but I got to say that it was totally worth it! It makes my mouth water, but it looks mouthwatering so we have explanation folks.
I don’t call myself a grill master. Nonetheless, I can make pretty amazing and delicious grilled meat. I mean you don’t have to be a rocket scientist to make a good brisket that’s why I am sharing tested and retested smoked brisket recipe. I know some people take their grilled or smoked meat pretty seriously. There are competitions after-all, but I feel like you can make a decent brisket yourself as well.
I grew up with smoked meat, fish, and cheese. You name it and I ate it, so now I am making my own. Sometimes I fail, but that’s why we test recipes until you find the one that is the most delicious. Ever since we got Traeger smoker grill we are out almost every other day smoking something. I am preparing new recipes to share soon. I will have smoked mushrooms, zucchini lasagna and maybe some type of pie. We will see what else I come up with.
I hope you all like this recipe and give it try. I have my husband and 2 boys in the house who can EAT, but my daughter and I chomp this bad boy like a real man. Needless to say, we loved it.
I had about half it for the brisket leftover so the next day I made pretty delicious BBQ sandwiches and reserved some for salads. You can’t get any better than that, right?!
I served this one with smoked mushrooms and Argentinian chimichurri sauce which was outstanding. I will share a recipe for both soon.
Hey if you try this recipe or any other recipe from my blog please share with me on Instagram. Make sure to tag me @sandraseasycooking using hashtag #sandrasasycooking I would love to see all your delicious creations and share with my readers as well. Thanks!!! <3
Texas Style Smoked Beef Brisket
- 1 12-14 pound whole packer Beef Brisket
- 2 tbsp Oil
- 2 Tablespoons Kosher Salt
- 1 Tablespoons ground Black Pepper
- 1 Tablespoon Dried Parsley
- 1 Tablespoons Garlic Powder
- 1 Tablespoon Brown Sugar
- 1/2 Tablespoon Chili Powder OPTIONAL
- 1 cup Beef Broth
- Pallets for the Smoker Mesquite + Oak
Remove any silver skin and excess fat from the flat muscle. Trim down the large crescent moon shaped fat section until it is a smooth transition between the point and the flat. Trim and excessive or loose meat and fat.
Mix together salt, black pepper, dried parsley, garlic powder, brown sugar, chili pepper, in a small bowl. Rub Oil all over the brisket as this will be a binder for the seasoning. Season brisket on all sides and leave it in the fridge for at least 12 hours. Make sure to wrap it with plastic wrap or alum foil.
When ready to cook, start your smoker (I used Traeger grill) on Smoke with the lid open until the fire is established, about 5 minutes. Set the temperature to 250 degrees Fahrenheit and preheat, then close the lid for about 7-10 minutes.
- Mix together garlic powder, onion powder, paprika, chili pepper, kosher salt and pepper in a small bowl. Season brisket on all sides.
- Place brisket, fat side down on grill grate. Cook brisket until it reaches an internal temperature of 160 degrees (about 3 hours). I like placing it on a heavy-duty aluminum foil while smoking my brisket. It is not neccecery, but I like to keep juices in.
- When brisket reaches an internal temperature of 160 degrees, remove from grill. Double wrap meat in heavy duty aluminum foil and add the beef broth to the foil packet.
- Return brisket to grill and cook until it reaches an internal temperature between 195 and 204 degrees Fahrenheit, about 2 more hours.
- Once finished, remove from grill, place it in the aluminum family size pan, and let rest for one hour and up to 2 hours wrapped up. You can cover the pan with a towel or similar to keep warmth. Some people place it in a cooler and cover with towels to allow the meat to rest, but I use alum pan. Either way, as long as you allow it to rest, the meat will pull in its juices and remain moist.
- Afer the meat is rested, uncover, cut against the grain and serve.
The most important aspect of cooking brisket is making sure that you know when to take it off the heat. To tell if it’s done, just insert a probe right in or any meat thermometer. The probe or meat thermometer should insert into the meat cut like it would into room temperature butter. The meat should be tender and that usually happens at around 200 degrees.
How is your January going? Mine started well… mostly working out and detoxing. Now, since 7 days detox is over, I am still trying to eat healthier and exercise daily, that mean less bread, pasta and sweets as well as meat, and more veggies and fruits. This soup is really comforting and delicious. I used really good quality beef, and as you can see loads of veggies so it’s not bad for ya at all. You can totally make this meatless and add chopped kale, swiss chard or spinach and make ultimate vegetable soup or stew. Of course, cooking will be much faster too.
Be creative and happy cooking, friends!
Beef and Vegetable Soup
- 1 tbsp. Olive Oil
- 1/2 Onion
- 4 Garlic Cloves
- 1 Celery stalk
- 1/2 lb Beef cubed for stews
- 1 cup baby Carrots
- 1/2 pound fresh French Green Beans or any on hand frozen works fine as well
- 4 cups Water add more if needed
- 1 Beef Boullion Cube
- 1 teaspoon dried Parsley
- 2 dried Bay leaves
- 2 Large Potatoes peeled and cubed or 3 smaller
- Salt and Ground Black Pepper to taste
- 1 cup Tomato sauce
- 1 teaspoon Tomato paste
- Heat a large pot with 2 tbsp of Olive oil and add chopped onion, saute for a couple of minutes on medium-high temperature, just when they start to sweat, add minced garlic and chopped celery. Stir and allow it to saute for a minute or two.
- Add beef for stews (they are usually in cubes, but you may cube it yourself, too). Stir until and sear all the sides of the beef, 3-4 minutes.
- Add baby Carrots and French Green Beans (if the beans are frozen they will need less time to cook), stir all together and pour in water. You may add more water if needed as the liquid evaporate as it cooks.
Add Boullion Cube, Parsley and Bay leaf then stir, cover with a fitted lid and allow it boil. When it boils, turn the heat on low and let it simmer for 45 minutes.
- Peel and cube the potatoes, and drop them in the pot, then season with salt and pepper.
- Turn the heat back on medium temperature and cook until the potatoes are completely cooked, about additional 15 minutes.
- The last step is to add tomato sauce and tomato paste. Stir, let it boil and cook for additional 5 minutes. Remove bay leaves before serving.
- Serve hot with cornbread and jalapenos, olives or similar.
You may use chicken instead and frozen green beans. If you using both the cooking time will decrease, since chicken does not need as much time as beef. Beef is always better when it cooks more on lower temperature until it starts to fall apart.
Skillet Gluten FREE Cornbread
- 2 cups Cornmeal
- 1 cup Gluten free all purpose flour
- 1 teaspoon Salt
- 1/2 teaspoon Sugar
- 1/2 teaspoon Bakin Soda
- 3 eggs
- 1 to 1 1/2 cups Buttermilk
- 2 tablespoons Olive oil + for greasing a skillet
Mix it all together, grease a skillet very well and bake in the preheated oven (400F) for 35 minutes or until it is completely done
You can check out my other cornbread recipe HERE with a video
Beans, Beef and Rice Burritos are mind blowing amazing or I should totally call this “triple threat burritos”. They were so amazingly yummy and satisfying, and beyond delicious… Oh, I have said that already. Tap here for more Mexican Inspired recipes I cannot even tell…