DR PEPPER GRILLED STEAK TIPS
Provided by A Family Feast
Number Of Ingredients 6
Steps:
- If the steak tips are long strips, leave them that way. If they are already cut into pieces, that is fine too. Place in a gallon zip lock bag. Mix 1 cup of the BBQ sauce, all of the vinaigrette, the Dr pepper, vinegar and oil and pour over the meat. Marinate for about 12 hours but no longer that 24.
- When ready to grill, heat grill to high.
- Discard marinade and rinse the beef. Then pat dry, really pressing the paper towels into the meat.
- Oil the grill and the tips and place on the grill for two minutes. Flip and brush on the Dr Pepper BBQ sauce. After two minutes flip again and brush on more Dr Pepper BBQ sauce. Continue with this process using about 2 cups of the BBQ sauce or until the tips are cooked to your desired doneness. Save the remaining cup of BBQ sauce for serving.
- Remove the tips from the grill and let sit 10 minutes before cutting further and serving.
- If you used already cut up tips, serve with the additional BBQ sauce. If you bought the long strips, cut them now into chunks and serve with the BBQ sauce.
- Good served with our garlic mashed potatoes, see here.
DR PEPPER BEEF MARINADE
This makes for some of the best meat I've ever had. I know a guy who has a secret Dr. Pepper marinade, but he won't give us the ingredients. After years of slowly putting it together, this is what I've come to conclude.
Provided by MGT1103
Categories Low Protein
Time 10m
Yield 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Add all ingredients in a sealable container and mix well.
- Can be kept for up to a week or two.
Nutrition Facts : Calories 102.8, Fat 0.4, SaturatedFat 0.1, Sodium 2584.8, Carbohydrate 24.3, Fiber 2.9, Sugar 12.6, Protein 4.3
BEEF PEPPERPOT STEW WITH SPILLERS' DUMPLINGS
Steps:
- For the pepperpot: Wash the stewing beef and pat it dry with paper towels. Cut the meat into cubes around 5/8-inch thick and transfer to a large ovenproof casserole or heavy-bottomed saucepan. Combine the beef with the liquid, thyme, ginger, onion, garlic, bay leaf, and allspice berries, then adjust the seasonings with salt, and pepper. Bring the ingredients to a boil, skim the froth from the top of the liquid, cover with a lid, reduce the heat, and simmer for 30 minutes.
- Peel the yams, sweet potatoes, and pumpkin. Cut the yam into pieces the size of large potato wedges. Cut the sweet potato and pumpkin into 1 1/2-inch chunks. Discard the pumpkin seeds. Bash the green onions with a heavy knife to release their flavor. Dice the chiles (wear gloves), and add with the vegetables to the pot along with the coconut milk and lima beans. Stir the ingredients, and simmer gently, covered, for another 25 to 35 minutes, or until the meat and vegetables are tender, and cooked through. Add the greens around 13 minutes before the cooking time is up.
- For the dumplings: Mix the flour and salt together in a mixing bowl, and then gradually stir in the water to form a dough. Pull off 24 small pieces from the dough 1 piece at a time, and roll them into rounds or long pointy-ended ovals. Cook's Note: If you want bigger dumplings, use a double-sized piece of dough, and roll it into a round, pressing a small indentation into the top of it with your thumb.
- Drop the dumplings into the hot pot immediately after rolling, around 8 minutes before the cooking time is up. Taste the dumpling, and add extra salt, and pepper, if necessary.
OLD-FASHIONED BEEF STEW
This classic stick-to-your-ribs stew is the ideal project for a chilly weekend. Beef, onion, carrots, potatoes and red wine come together in cozy harmony. If you are feeding a crowd, good news: It doubles (or triples) beautifully.
Provided by Molly O'Neill
Categories dinner, one pot, soups and stews, main course
Time 2h30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the flour and pepper in a bowl, add the beef and toss to coat well. Heat 3 teaspoons of the oil in a large pot. Add the beef a few pieces at a time; do not overcrowd. Cook, turning the pieces until beef is browned on all sides, about 5 minutes per batch; add more oil as needed between batches.
- Remove the beef from the pot and add the vinegar and wine. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. Add the beef, beef broth and bay leaves. Bring to a boil, then reduce to a slow simmer.
- Cover and cook, skimming broth from time to time, until the beef is tender, about 1 1/2 hours. Add the onions and carrots and simmer, covered, for 10 minutes. Add the potatoes and simmer until vegetables are tender, about 30 minutes more. Add broth or water if the stew is dry. Season with salt and pepper to taste. Ladle among 4 bowls and serve.
Nutrition Facts : @context http, Calories 494, UnsaturatedFat 9 grams, Carbohydrate 54 grams, Fat 12 grams, Fiber 5 grams, Protein 35 grams, SaturatedFat 3 grams, Sodium 1604 milligrams, Sugar 7 grams, TransFat 0 grams
SLOW-COOKER BEEF STEW
When there's a chill in the air, nothing beats this Crock-Pot beef stew. Seasoned with thyme and dry mustard, the hearty slow-cooker beef stew is chock-full of tender carrots, potatoes and meat. -Earnestine Wilson, Waco, Texas
Provided by Taste of Home
Categories Dinner
Time 7h25m
Yield 8 servings (2 quarts).
Number Of Ingredients 15
Steps:
- Layer the potatoes, carrots, onion and celery in a 5-qt. slow cooker. Place flour in a large shallow dish. Add stew meat; turn to coat evenly. In a large skillet, brown meat in oil in batches. Place over vegetables., In a large bowl, combine the tomatoes, broth, mustard, salt, pepper, thyme and, if desired, browning sauce. Pour over beef. Cover and cook on low for 7-8 hours, or until the meat and vegetables are tender. If desired, sprinkle with fresh thyme before serving.
Nutrition Facts : Calories 272 calories, Fat 12g fat (3g saturated fat), Cholesterol 53mg cholesterol, Sodium 541mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 4g fiber), Protein 19g protein. Diabetic Exchanges
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