PEPPERCORN STEAKS
These tender peppered steaks get plenty of zip from a quick-to-fix sauce flavored with mustard and Worcestershire.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Rub pepper over both sides of steaks. Refrigerate for 15 minutes. In an ungreased skillet, brown steaks on both sides over medium-high heat. Reduce heat to medium; add butter and garlic; cook for 4-6 minutes, turning steaks once. Add Worcestershire sauce; cook 4-6 minutes longer, turning once, or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove steaks and keep warm. , Combine wine or broth, mustard and sugar; add to the pan. Stir to loosen browned bits. Combine cornstarch and water until smooth; add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the steaks.
Nutrition Facts :
BOONE'S DR. PEPPERCORNED BEEF
This is a Southern adaptation of an Irish favorite. Many substitutions have been made here to the standard recipe (most notably, the absence of cabbage), and many more adaptations are welcome. That's the nature of this springtime dish. This slow cooker recipe will yield a thin, dark, rich Dr. Pepper broth that will inject all 23 of its hidden flavors into the veggies and meat. The resulting broth is a lot like some of the brown-sugar recipes mentioned elsewhere, but the difference here is that you can substitute the Dr. Pepper out for Ginger Ale (for a tangier flavor), Coca-Cola (for the more conservative chef), Sunkist (soda version of the traditional Orange Juice Corned Beef recipe), or beer (limitless varieties of flavor here).
Provided by booneberg
Categories One Dish Meal
Time 10h30m
Yield 1 Briscuit, 3-4 serving(s)
Number Of Ingredients 11
Steps:
- Over medium-high heat, brown brisket on all sides in large, oiled skillet. Cut parsnips into 2 inch pieces, cut the sweet potatoes into quarters, and roughly chop the half onion. Place parsnips, onion and potatoes in the bottom of your slow cooker. Add the browned brisket on top of veggies. Combine ground peppercorns, rosemary, and thyme, then rub into beef. Pour Dr. Pepper and Dale's around the brisket, cover, and cook on HIGH for 2 hours (until simmering), then on LOW for 7-9 hours.
- Alternatively, if you want to sleep/work through the entire cooking process, just cook on HIGH for 5 to 6 hours, MEDIUM for 7-8 hours (if your slow cooker has this setting), or on LOW for 9 to 10 hours (Recommended!). Add/subtract time as necessary. You may also want to save parsnips to add with about 1 to 2 hours remaining because they will get mushy after a long time in the pot, but some people prefer to eat them like potatoes anyway, so this is really a matter of preference. They were delicious with all the juices cooked into them, and were still solid enough to be picked up by a knife.
Nutrition Facts : Calories 1100.4, Fat 38.5, SaturatedFat 12.5, Cholesterol 281.2, Sodium 436, Carbohydrate 90, Fiber 5.9, Sugar 65.6, Protein 97.2
PEPPERCORN BEEF TOP LOIN ROAST
A red wine sauce complements the brown sugar rub on the roast in this inviting entree. You can't go wrong with this down-home dish!-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 10 servings (1-1/2 cups sauce).
Number Of Ingredients 11
Steps:
- Preheat oven to 325° Trim fat from roast. If desired, tie roast with kitchen twine every 1-1/2 to 2 inches to help beef maintain shape while cooking. In a small bowl, combine brown sugar, peppercorns, garlic and salt. Rub over meat. Place in a shallow roasting pan., Bake until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 1 to 1-1/2 hours. Remove from oven, tent with foil and let stand for 15 minutes before slicing., Meanwhile, in a large saucepan, saute onion in oil until tender. Stir in tomato paste and Worcestershire sauce until blended. Add wines. Bring to a boil; cook until liquid is reduced to about 1-1/2 cups. Serve with roast.
Nutrition Facts : Calories 444 calories, Fat 26g fat (10g saturated fat), Cholesterol 99mg cholesterol, Sodium 275mg sodium, Carbohydrate 12g carbohydrate (9g sugars, Fiber 0 fiber), Protein 32g protein.
SHOEPEG CORN CASSEROLE
A co-worker brought this casserole to one of our potlucks. After I got the recipe, I made it for one of my family's Thanksgiving dinners and it has been requested so often that it has become a staple at family gatherings.
Provided by DIVER3DOWN
Categories Side Dish Casseroles
Time 55m
Yield 10
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, combine onion, celery, green pepper, cheese, corn, green beans, soup and sour cream. Spoon into a 2-quart casserole dish.
- Combine crushed crackers with melted butter and sprinkle on top of vegetables.
- Bake in preheated oven for 45 minutes.
Nutrition Facts : Calories 276.8 calories, Carbohydrate 18.8 g, Cholesterol 43.7 mg, Fat 20.6 g, Fiber 1.4 g, Protein 4.6 g, SaturatedFat 10.9 g, Sodium 674 mg, Sugar 3.7 g
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