#tendermeats

A comforting and hearty meal that cooks low and slow, resulting in tender corned beef with perfectly cooked vegetables.

Ingredients: 1 3-4 pound corned beef brisket with spice packet. 8 small red potatoes, quartered. 4 carrots, peeled and cut into 2-inch pieces. 1 onion, sliced. 1 head cabbage, cut into wedges.

Instructions: Slow cook the corned beef brisket with the spice packet inside. Put cabbage, carrots, onions, potatoes, and brisket in a circle. Add enough water to cover the food. For 8 to 9 hours, or until the meat and vegetables are soft, cover and cook on low heat.

Prep Time: 15 minutes

Cook Time: 540 minutes

A hearty and comforting pot roast cooked slowly in the crock pot until the meat is tender. The vegetables and beef melt in your mouth, and the gravy is delicious.

Ingredients: 1 3-4 pounds beef chuck roast. 1 onion, sliced. 4 cloves garlic, minced. 4 carrots, peeled and chopped. 4 potatoes, peeled and chopped. 1 cup beef broth. 2 tablespoons Worcestershire sauce. 1 tablespoon soy sauce. 1 teaspoon dried thyme. Salt and pepper to taste.

Instructions: Season the beef chuck roast with salt, pepper, and dried thyme. Place sliced onions, minced garlic, carrots, and potatoes in the bottom of the crock pot. Place the seasoned beef chuck roast on top of the vegetables. In a bowl, mix beef broth, Worcestershire sauce, and soy sauce. Pour the mixture over the beef and vegetables. Cover and cook on low for 8 hours or on high for 4-5 hours, or until the beef is tender. Once cooked, remove the beef and vegetables from the crock pot. Optional: For a thicker gravy, mix 2 tablespoons of cornstarch with 2 tablespoons of water. Stir into the liquid in the crock pot and cook on high for an additional 10-15 minutes, or until thickened. Slice the beef and serve with the vegetables and gravy.

Prep Time: 15 minutes

Cook Time: 480 minutes

A hearty and flavorful low-carb version of the classic Italian dish, Osso Buco, made conveniently in the Instant Pot. Tender beef shanks simmered in a rich tomato-based sauce with aromatic herbs and spices.

Ingredients: 4 beef shanks, about 2 inches thick. Salt and pepper to taste. 2 tablespoons olive oil. 1 onion, chopped. 2 cloves garlic, minced. 1 cup beef broth. 1/2 cup dry red wine. 1 can 14 oz diced tomatoes. 2 sprigs fresh thyme. 2 bay leaves. 1 teaspoon dried rosemary. 1 teaspoon dried oregano. 1 teaspoon lemon zest. 1 tablespoon chopped fresh parsley, for garnish.

Instructions: Season beef shanks with salt and pepper. Set Instant Pot to saut mode and heat olive oil. Brown beef shanks on both sides, then remove and set aside. Add onion and garlic to the pot, saut until softened. Deglaze the pot with beef broth and red wine, scraping up any browned bits. Return beef shanks to the pot, along with diced tomatoes, thyme, bay leaves, rosemary, oregano, and lemon zest. Close lid, set to high pressure, and cook for 45 minutes. Allow pressure to naturally release for 10 minutes, then manually release any remaining pressure. Carefully remove beef shanks from the pot and set aside. Optional: If desired, use an immersion blender to partially blend the sauce for a thicker consistency. Serve beef shanks topped with sauce and garnished with chopped parsley.

Prep Time: 15 minutes

Cook Time: 60 minutes

This smoked tri-tip recipe yields a flavorful and juicy roast with a perfect balance of spices. Smoking adds a rich, smoky aroma that enhances the overall taste. Great for a barbecue or any special occasion.

Ingredients: 1 tri-tip roast approximately 2-3 pounds. 1/4 cup olive oil. 2 tablespoons kosher salt. 2 tablespoons black pepper. 2 tablespoons garlic powder. 1 tablespoon onion powder. 1 tablespoon smoked paprika. Wood chips for smoking hickory or mesquite. Aluminum foil.

Instructions: Remove any surplus fat from the tri-tip roast, preserving a thin coating for taste. To make a rub, combine the olive oil, kosher salt, black pepper, onion, garlic, and smoked paprika in a small bowl. Make sure to coat all sides of the tri-tip with the seasoning mixture by rubbing it in evenly. The seasoned tri-tip should marinate in the fridge for at least two hours, but ideally overnight. Cover it with plastic wrap. Set your smoker's temperature to 225F 107C and add your preferred wood chips to add flavor to the smoke. After taking the tri-tip out of the fridge, give it approximately half an hour to come to room temperature. After positioning the tri-tip on the smoker grates, shut the cover. For medium-rare, smoke the meat until the internal temperature reaches 135F 57C, or until it reaches your desired doneness. When finished, take the tri-tip out of the smoker and cover it with foil. Allow it to settle for fifteen minutes, and then cut it against the grain. Present the slices of smoked tri-tip and relish!

Prep Time: 15 minutes

Cook Time: 120 minutes