Beef

Rub 4 lbs brisket with 3 tsp salt and 2 tsp pepper; sear in a screaming hot pan with olive oil, about 4 minutes per side. Place 3 large chopped carrots, 2 chopped celery ribs, and a chopped medium sweet onion in the bottom of a Dutch oven. Top with seared brisket. Mix 1½ cups beef broth, ½ cup dry red wine, ¼ cup all purpose flour, 2 tbsp tomato paste, 2 tbsp Worcestershire sauce, and 1 tsp minced garlic and pour over brisket. Cook at 275˚F for 8 hours. Shred and devour.

In a large skillet over medium-high heat, add 5 lbs ground beef, 1 chopped red onion, 4 tbsp minced garlic, and salt and pepper to taste. Once the beef is browned, drain excess grease from pan. Transfer ground beef mixture to dutch oven or slow cooker. Add 1 chopped red onion, 4 tbsp garlic, 6 large diced celery ribs, 12 oz canned tomato paste, 30 oz canned tomatoes and green chiles (with liquid), 30 oz canned stewed tomatoes (with liquid), 4 tbsp Worcestershire sauce, 2 tbsp chili powder (optional) , 5 tbsp cumin (mounded), 4 tsp sea salt, ½ tsp cayenne (optional), 2 tsp garlic powder, 2 tsp onion powder, 2 tsp oregano, and 2 tsp black pepper. Cover with 4 cups water and stir until all ingredients are well combined. Cook in a dutch oven at 275˚F for 5 hours or in a slow cooker on low for 6-8 hours.

Preheat oven to 350˚F and grease a 9”x13” pan. Brown 1 lb hamburger, 1 diced onion and 1 green bell pepper in a skillet. Then heat 1 can cream of mushroom soup, 1 can cream of chicken soup, 1 can enchilada sauce, and 1 can green chiles in a saucepan. Layer the greased pan with tortilla chips, half of the cream mixture, all of the meat mixture, and the rest of the cream mixture. Bake at 350˚F covered with aluminum foil for 25 minutes. Top with shredded mexican cheese and cook for another 10-15 minutes, uncovered.

Brown 2 lbs ground beef with 1 tbsp olive oil and 1 small chopped onion. Transfer beef to slow cooker and add 2 10 oz cans rotel, 1 7 oz can diced green chiles, 1 15 oz can enchilada sauce, 4 cups beef broth, 1 tsp chili powder, 2 tsp cumin, 1 tsp salt and ½ tsp pepper. Cook on high for 2 hours or low for 4 hours. For the last 45 minutes of cooking, add a bag of frozen corn, 4 oz cream cheese and 8 oz shredded Mexican cheese. Serve with pickled jalapenos, tortilla chips, and extra shredded cheese.

In a large pan or dutch oven, cook 1 lb sausage or ground beef; drain and set aside. Place 1 tbsp butter in the same pan over medium-high heat. As the butter is melting, add 1 diced shallot, 5 cloves minced garlic and 2 tsp crushed red pepper. Allow the shallots and garlic to soften in the pan by cooking for 1-2 minutes. Add 16 oz uncooked rigatoni pasta, 20 oz marinara sauce, 4 cups chicken broth and 1 tsp salt to the hot pan. Bring it to a soft boil to cook the pasta. Cover and reduce the heat to medium low for 12-13 minutes. When the rigatoni is cooked to perfection, add meat, ¾ cup heavy cream, ½ cup parmesan cheese, and 1 cup peas to the pasta. Stir over medium heat until the sauce comes together. Serve immediately and garnish with fresh herbs and a sprinkle of parmesan.

Preheat oven to 375˚F. With hands, mix 3 lbs ground meatloaf, 2 envelopes onion soup mix, 1 cup ketchup, ½ cup water, 1½ cups oatmeal or bread crumbs, 2 large eggs, 16 oz shredded cheddar cheese, 2 tbsp worchestershire, and ½ tsp pepper. Roll into 32 balls and bake on a lined baking sheet for 30 minutes. Meanwhile, mix 2 cups ketchup, 4 tbsp light brown sugar and 4 tsp mustard. Spoon sauce over meatballs and return to oven for 15 minutes more. Enjoy for dinner then freeze the remainder on a tray overnight. Once the sauce has hardened, the frozen meatloaf balls can be placed in a plastic bag for easy freezer storage.

Place 1 sliced yellow onion in slow cooker followed by 2-3 lbs steaks (NY strip, top sirloin, ribeye) and season steaks generously on both sides with salt and pepper. Add 1¾ cup beef broth, 3 tbsp Worcestershire sauce, 3 tbsp seasoning of your choice, 1 tbsp minced garlic, and 2 tbsp butter. Slow cook on low for 7 hours. Transfer steak to a plate and let rest for 5 minutes before serving.

Preheat oven to 375˚F. For the pasta, boil 1 box of spaghetti. Drain, return to pot, and mix in 2 eggs, ½ cup shredded mozzarella, ¼ cup grated parmesan, 1 tsp garlic powder, 1 tsp salt, 1 tsp Italian seasoning, and ¼ tsp pepper. For the meat sauce, brown 1 lb ground beef in a skillet with 1 diced onion and 1 tsp minced garlic. Stir in 1 28 oz can crushed tomatoes, 1½ tsp salt and 1 tsp Italian seasoning. For the cheese mixture, combine ½ cup mozzarella cheese, ¼ cup grated parmesan, ¼ cup ricotta cheese, 3 tbsp heavy cream and ½ tsp Italian seasoning in a bowl. Layer pasta, cheese and meat sauce in a 9x13 baking dish and top with 1 cup shredded mozzarella. Bake for 20 minutes, then broil for 2 minutes to brown the cheese.

Warm 1 tbsp olive oil over medium-high heat. Add 1 chopped onion and saute until softened, about 4 minutes. Add 1 lb ground beef and saute until browned and slightly crispy, about 8 minutes. Add 1 tbsp coconut aminos, 1 tsp salt, ¼ tsp pepper, ¼ tsp ground ginger and ½ tsp garlic powder. Stir to combine and caramelize, about 1 minute. Add 1 cup coconut milk, 14.5 oz canned diced fire-roasted tomatoes and 1 lb green beans and stir to combine. Bring to a simmer, cover and reduce heat to low. Simmer until the beans are soft and bright green, about 5 minutes. Uncover and add more salt and pepper to taste. Serve with rice.