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beef

Beef Taco Dip

January 31, 2018 by Jill Foucre Leave a Comment

Beef Taco Dip
2018-01-31 23:09:31
Print
Ingredients
  1. 1 pound ground beef
  2. 1 tablespoon Till's Sassy Rub
  3. 1/2 teaspoon pepper
  4. 1 teaspoon salt
  5. 1 teaspoon oregano
  6. 1/2 teaspoon garlic powder
  7. 4 ounces cream cheese
  8. 2 cups shredded cheese
  9. 1/4 can beer
  10. 1/2 cup salsa of choice
  11. 1/4 cup milk
  12. green onions chopped for garnish
Instructions
  1. In a medium hot skillet brown the ground beef with all of the dry spices. Drain any excess fat. Next use the beer to de-glaze the pan and cook 3 minutes. Add salsa. Slowly add in the cream cheese, milk and shredded cheeses. Stir until all are blended. Serve hot with green onion garnish, chips and other fun dipping favorites!
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Filed Under: Appetizers, Recipes Tagged With: appetizer, beef, cooking, Glen Ellyn, recipe, taco dip

Braised Short Ribs with Orecchiette

February 9, 2017 by Jill Foucre 1 Comment

Braised Short Ribs with Orecchiette
2017-02-09 14:58:13
Print
Ingredients
  1. 1.5 pounds beef short ribs
  2. 1 tablespoon vegetable oil
  3. 1/2 onion, finely chopped
  4. 1 celery stalk, finely chopped
  5. 1 carrot, finely chopped
  6. 1 tablespoon tomato paste
  7. 1/2 cup red wine
  8. 3/4 cup stock - beef or chicken
  9. kosher salt
  10. freshly ground black pepper
  11. 1 cup tomato purée
  12. Parmesan cheese
  13. heavy cream, to taste
  14. parsley or celery leaves, chopped
  15. 1/2 pound Orecchiette pasta, cooked al dente
Instructions
  1. Season short ribs with salt and pepper. Heat oil in a stovetop pressure cooker over medium-high heat. Add short ribs and brown on all sides. Add onion, celery and carrot and cook until softened. Stir in tomato paste. Add wine and reduce by half. Add stock. Bring to high pressure and pressure cook for 1 hour. Naturally release pressure. Remove bones and skim fat*. With a fork, shred the short ribs.
  2. In a medium saucepan, add short ribs with its cooking liquid and tomato purée. Simmer over medium heat. Add a touch of cream and 1/4 cup Parmesan cheese. Season to taste.
  3. Serve with Orecchiette pasta and garnish with herbs and Parmesan.
Notes
  1. Fat is easy to remove if made in advance and chilled.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Filed Under: Pasta, Recipes Tagged With: beef, pasta, recipe

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