Ground Beef Bulgogi Plate

This ground beef Bulgogi plate is a super easy and quick meal yet looks and tastes like a dish from an upscale Korean restaurant! You can use ground beef or cut up pieces of beef (steak) for this recipe. I prefer to use ground beef because it’s easier. I got this amazing recipe from our friend Dre and it’s frequently on our weeknight menu. I hope you love this recipe just as much as we do!

Ground Beef Bulgogi Plate

This ground beef Bulgogi plate is a super easy and quick meal yet looks and tastes like a dish from a restaurant! You can use ground beef or cut up pieces of beef (steak) for this recipe. I love how versatile this dish is, everyone gets to build their own perfect plate.
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Main Course
Cuisine Korean
Servings 4

Ingredients
  

  • 1 LB Ground Beef
  • 4-5 Carrots peeled, cut into thick matchsticks
  • 1/2 Cup Korean BBQ Bulgogi Sauce from the Asian market
  • 1/4 Cup Soy Sauce
  • 1 tsp Sesame Oil
  • 1 Bunch Cilantro finely chopped
  • 1 Bunch Scallions finely chopped
  • 2 Cups Jasmine Rice cooked according to package instructions
  • 4 TBS Olive Oil divided, for cooking
  • Korean Gochujang Brown Rice Red Pepper Paste from the Asian Market, optional, for serving

Instructions
 

  • Chop up the carrots into large matchstick pieces, toss on a baking sheet with 3 TBS olive oil and salt to taste. Bake on 400 degrees for 20-30 mins, until carrots are soft. Meanwhile move on to next steps!
  • Cook 2 Cups Jasmine rice according to package instructions. Cover and set aside.
  • In a large frying pan, on medium heat, add 1 TBS olive oil then add the ground beef. When the ground beef is almost done cooking, add Korean BBQ Bulgogi sauce, Soy sauce, and Sesame oil. Cook until the ground beef is well cooked through. Cover with lid and set aside.
  • Finely chop 1 bunch cilantro and 1 bunch scallions. Put both into a plate. These will be served on the side as garnishes to serve the Bulgogi with.
  • Serve everything on the table and everyone can build their own perfect Bulgogi plate! This is not only a fun way to serve Bulgogi but makes storing leftovers easy too. I add 1 tsp of the Gochujang paste (for a spicy kick, totally optional) and mix everything together for the perfect Bulgogi plate!
Keyword 30 minutes, beef, easy, Korean

Easy Authentic Vietnamese Chicken Pho

4B3115C4-1A78-4D12-869F-38548C5A38D6I got the recipe for this Authentic Vietnamese Chicken Pho from my friend and next door neighbor, Trang. We were over their house for Pho one day and it was the best, most Authentic Vietnamese Pho I have ever eaten so I knew I had to get her recipe!  This recipe is very simple to make although it does require a trip to your local Asian Market for some of the ingredients. I am so exited to share it with everyone that has been waiting for me to post it! This recipe can be made with beef if you would prefer Beef Pho, you would just use 6 LB beef (any kind, we use brisket and chuck) and a few beef bones (optional but adds so much savory beef flavor) to make Beef Pho and it takes more time to cook. We are definitely Pho lovers and went out to eat Pho frequently, so I was very happy when my hubby and son said that this Pho tastes better then any restaurant we’ve ever eaten it at. Homemade definitely tastes best and saves a lot of money too. I hope you all love it just as much as we do!

Easy Authentic Vietnamese Chicken Pho

Easy, simple recipe for Authentic Vietnamese Beef Pho! We are definitely Pho lovers in my family and went out to eat Pho very frequently, so I was very happy when my hubby and son said that this Pho tastes better then any restaurant we've ever eaten it at. I hope you all love it as much as we did!
Prep Time 15 mins
Cook Time 45 mins
Baking Onion/Ginger for soup 30 mins
Total Time 1 hr 30 mins
Course Soup
Cuisine Vietnamese
Servings 12

Equipment

  • Big Pot (at least 14 quarts)

Ingredients
  

  • 3 Large Onions peeled, cut in halves
  • 1 6 in. Ginger peeled, thinly sliced
  • 6 LB Organic Whole Chicken
  • 32 Cups Water
  • 4 tsp Sugar
  • 2 tsp Salt to taste
  • 1 TBS Oil for cooking the rice noodles

Special Pho Ingredients from the Asian Market (pictured below in the notes section)

  • 1 Package Pho Rice Noodles thin or wide noodles both work
  • 5 Oz. Cot Pho Bo brand Beef Flavored Pho Soup Base
  • Hoisin Sauce optional, to add flavor

Pho Soup Toppings/Garnish

  • 4 Limes quartered, to squeeze out lime juice
  • 1 Bunch Cilantro finely chopped
  • 2 Jalapeño Peppers thinly sliced
  • Bean Sprouts
  • 1 Bunch Scallions finely chopped
  • Thai Basil
  • Hot Sauce optional, to add flavor

Instructions
 

  • Preheat the oven to 350 degrees. Peel the onions and cut them in halves. Peel the ginger and cut it into quarter sized, thin slices. Put foil on a baking sheet, spray the baking sheet with oil, and put onion and ginger on it.
  • Put the baking sheet with onion and ginger into the over on 350 Degrees and bake for 25-30 minutes until the onion is yellow/golden in color. This baking process is important for the onion to have a sweet taste!
  • Fill a big pot with 3/4 water. Bring the pot of water to a boil, this will not be your Pho soup yet! Add the chicken into the pot (no giblets). Let it boil for 3-5 minutes. (If using beef with beef bone instead of chicken, let it boil 5-7 minutes.) This process cleans the meat of any impurities. Take the chicken out of the pot, discard the water in the pot and clean the pot. I use another, bigger, 16 quart pot to make the Pho.
  • Boil a big pot of water, as much water as you need for your Pho Soup (I did 32 cups water in a 16 quart pot). Add the whole chicken into the pot. Then add 5 Oz. Pho seasoning paste. I use half a jar of the Pho seasoning paste and 1 filter packet of spices. The spices stay in the packet (it’s like a tea bag) when you throw it into the soup! (The seasoning paste comes with 2 packets of spices included in the jar.) Add Salt to taste, I add 2 tsp. Add Sugar to taste, I add 4 tsp. Add in the baked onion and ginger.
  • Let it cook on a light boil (low-medium heat) for 45-60 minutes, depending on the size of your chicken. I had a 6 LB chicken and I cooked it for 45 minutes. If you are using beef, it will take 3-4 hrs to cook until the meat is tender.
  • In the last 15 minutes of cook time, soak the Pho noodles in a bowl of water for 10-15 minutes. Boil a separate pot of water for the Pho rice noodles. When the water comes to a boil, throw in the rice noodles and a TBS of oil (this is my trick for the rice noodles not to stick together) and cook until just tender. Then run cooked noodles under cold water, mixing them, in a strainer to stop the cooking process and so the rice noodles don’t stick together. Be careful not to overcook your rice noodles or they will be too soft and fall apart in your Pho soup!
  • When the chicken is cooked through and soft, take the whole chicken out and turn off the burner. Discard the spice filter packet. Some people discard the onion and ginger but I like to keep it in the pot (for flavor only, but don’t serve it). Although some people like the onion, thinly cut, added to their bowl of Pho. Cut the chicken up into small strips.
  • To serve, put rice noodles and cut chicken pieces into bowls. Pour the Pho broth over the noodles/chicken.
  • Serve with sauces and a plate of the toppings (limes cut into quarters, finely chopped scallions and cilantro, sliced jalapeno pepper, washed bean sprouts and Thai basil leaves).
  • Everyone can add toppings of choice to their Pho soup according to their preferences!

Notes

This it the jar of Cot Pho Bo brand Beef Flavored Pho Soup Base (even for chicken Pho I used this beef soup base, per my friend’s suggestion. It makes Pho more flavorful then the chicken soup base).
This is the package of Rice Noodles that we use. You can use wide or thin rice noodles, just make sure the package say’s Pho rice noodles on it!
Keyword chicken, Pho, Vietnamese

Easy Cheesy Chicken Quesadillas

4E59D2D5-04A8-46D9-AA38-D1E2D01C8CD2These super easy and fast Cheesy Chicken quesadillas have been a life saver for me during quarantine 2020. Everyone needs a fast, easy, budget friendly recipe for feeding their family on a time crunch. These literally take 5 to 10 minutes to prepare/cook and have on the table. My hubby came up with this recipe several years ago and I’m so excited to share it with you all!

Easy Cheesy Chicken Quesadillas

Easy Cheesy Chicken Quesadillas. This fast, easy, budget friendly recipe was definitely needed for when I need to feed my family on a time crunch. These literally take 5 to 10 minutes to prepare/cook and have on the table. My hubby came up with this recipe several years ago and I’m so excited to share it with you all!
Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
Course Appetizer
Cuisine Mexican
Servings 1 Quesadilla

Ingredients
  

  • 1-2 TBS Canned Premium Chunk Chicken Breast
  • 2-3 TBS Cheddar Jack Cheese OR Mexican Blend Cheese shredded
  • 1 Raw Flour Tortilla
  • 3 TBS Salsa optional, on the side, to dip
  • 2 TBS Sour Cream optional, on the side, to dip

Instructions
 

  • Put raw tortilla in a pan and set it on low heat. Cook 1 side of the tortilla until it is just cooked through on that side but not yet golden. Flip it over to the other side to fill (step 2).
  • Add 1-2 TBS canned chicken breast to the tortilla, spreading it evenly with a fork.
  • Then add 2-3 TBS shredded Cheddar Jack or Mexican blend cheese on top of the chicken on the tortilla, spreading it evenly with a fork.
  • Fold the tortilla over to close, using a spatula. Cook for a few minutes and then flip to the other side and cook for an additional few minutes until the tortilla is slightly golden on both sides.
  • These taste best served immediately when the cheese is warm and melty inside. Serve with salsa and sour cream on the side for dipping, optionally.
Keyword appetizers, easy, Mexican, under 15 minutes

Homemade Lamb Deli Meat/Kielbasa

BACB1150-6BFD-4835-ABFB-833551D238CBThis homemade lamb deli meat is so savory and delicious! We like to make a big batch and keep it in the fridge for a quick appetizer, sandwich meat, charcuterie deli snack. This lamb deli meat is kind of like home made Spam so it stays fresh for a long time and can be eaten just like that (cut up in thin slices) or in many different ways (sandwiches, wraps, etc). This is a Bulgarian recipe. We first tried it at our friends house. We loved it and couldn’t get enough so we got the recipe and made it immediately! Recipe credit goes to our friend, Ivan. Recipe post and photo credit goes to my husband, Michael who made it and even took the pictures for me to share with you all! You can also use beef or Chicken but we love lamb for this recipe so that’s what we used (and that’s how our friend Ivan makes it too).

Homemade Lamb Deli Meat/Kielbasa

sofiyababinov
This homemade lamb deli meat is so savory and delicious! We like to make a big batch and keep it in the fridge for a quick appetizer, sandwich meat, charcuterie deli snack. This lamb deli meat is kind of like Spam so it stays fresh in the fridge for a long time and can be eaten just like that (cut up in thin slices) or in many different ways (sandwiches, wraps, etc).
Prep Time 15 mins
Cook Time 4 hrs
Resting time 2 hrs
Total Time 6 hrs 15 mins
Course Side Dish
Cuisine European
Servings 20

Ingredients
  

  • 6.5 LB Lamb (or Beef) Meat with a good amount of fat
  • 1.5 Lamb (or Beef) Bone
  • 1 Jalapeño or Red Chili Pepper (Very finely chopped) very finely chopped
  • 2 Bay Leaves
  • Salt/Pepper to taste

Instructions
 

  • Wash the lamb meat and bones, pat dry with paper towels. Cut up the meat into small, about 1/2 inch pieces.
  • Put lamb meat, lamb bones and 2 bay leaves into a large wok or pot on low heat. Cook on low, mixing every once in a while so the meat doesn’t burn, for 4 hours or until the meat is very tender and falling apart. There will be some water from the fat of the meat and that’s fine.
  • When the meat is tender and falling apart, discard the bones and bay leaves. Add the very finely chopped jalapeño or red chili pepper, salt and pepper to taste, and continue to cook an additional 30 minutes until most of the water boils down.
  • Put the lamb meat mixture into a glass tray and evenly spread it out. Let it cool down an hour or two, then cover and refrigerate.
  • Best served chilled, after it has been refrigerated overnight or at least a few hours.
  • To serve cut into thin slices like deli meat. Yum!
Keyword appetizers, easy, lamb, meat, side dish

Chinese Teriyaki Chicken Skewers

266C81C2-976A-41A9-BE10-ECF4E953430BThese Chinese Teriyaki Chicken Skewers are absolutely delicious! They taste like the Authentic Chinese restaurant/takeout kind. It’s important to get all the right ingredients for this recipe which I will have pictured below and that can be found at an Asian or International store. Also note that this recipe is best if you let the chicken marinate overnight or for at least 6 hours. It literally makes a huge difference and tastes much better and more flavorful if marinated overnight! We had these for dinner 2 days ago and my boys requested them again for dinner tonight. These are great as an appetizer or as part of a homemade Chinese meal. I like to pair them with vegetable fried rice and some steamed veggies on the side.

Chinese Teriyaki Chicken Skewers

sofiyababinov
These Chinese Teriyaki Chicken Skewers are absolutely delicious! They taste like the Authentic Chinese restaurant/takeout kind. It’s important to get all the right ingredients for this recipe which I will have pictured below and that can be found at an Asian market or International store. Also note that this recipe is best if you let the chicken marinate overnight. It literally makes a huge difference and tastes much better and much more flavorful if marinated overnight!
Prep Time 30 mins
Cook Time 1 hr
Marinate time 12 hrs
Course Appetizer, Main Course
Cuisine Chinese
Servings 6

Ingredients
  

  • 3 LB Chicken Thighs boneless/skinless
  • 1 TBS Soy Sauce
  • 1 TBS Sherry Wine
  • 1 TBS Oyster Sauce
  • 1 TBS Hoisin Sauce
  • 1.5 tsp Sesame Oil
  • 4 TBS Bull Head BBQ Sauce Vegetarian one, there are a few different types
  • 3 TBS Pineapple Juice
  • 1/3 Cup Granulated Sugar
  • 3/4 tsp Curry Powder
  • 1/4 tsp Salt
  • 1/4 tsp Garlic Powder
  • 1/4 tsp Chinese Five Spice Powder
  • 1/4 tsp Ground White Pepper
  • Oil for frying, preferably Peanut Oil

Instructions
 

  • Wash the chicken thighs. Pat them dry with paper towels. Cut into 2 to 3 inch pieces. Set aside in a big bowl.
  • Mix all the marinade ingredients together in a separate big bowl.
  • Pour the marinade mixture into the bowl of chicken. Mix the chicken well with the marinade mixture. Cover the bowl and let it stand and marinate in the fridge for at least 6 hours, preferably overnight for the chicken to be flavorful and very soft. The longer you let it marinate the better it will taste!
  • Let the bamboo skewers soak in water for at least 30 minutes, so they don’t burn while cooking in the oven/pan.
  • Pat the bamboo skewers dry with paper towels. Put the marinated chicken thigh pieces on the skewers.
  • Preheat oven to 350 degrees. Line a baking rack with foil, spray it with non stick spray or use a brush to spread some oil on the foil.  Put the chicken skewers on the baking sheet and bake on 350 degrees for 20 minutes, then flip the skewers oven to the other side and bake an additional 20 minutes.
  • Heat a pan with peanut oil (or any oil would work, but peanut oil works especially well for this recipe) on medium-high heat and fry each chicken skewer for 1 minute on each side. Set aside on a plate lined with paper towels to drain any  excess oil. Serve hot! If you need to serve later, just keep them warm in the oven on the warm setting or low heat setting.
  • I like to serve these with vegetable fried rice.
  • These are the sauces from the Asian market:
  • These are the spices from the Asian market:
Keyword appetizers, chicken, Chinese, meat

Chicken Potato Salad (Olivier Salad)

4FBC6F99-638D-4262-B795-EA5D7B5615FCThis is the classic Russian Olivier salad recipe, but with chicken instead of bologna as traditionally made. I got this Chicken Olivier salad recipe from my friend Inna. We tried it at her house once, it was the first time we tried it with chicken and we absolutely loved it this way! This is basically a fancy potato salad with chicken and it is served cold so it’s a great make ahead dish or potluck dish to bring. I also enjoy it served in a croissant for quick lunch/dinner sandwich!

Chicken Potato Salad (Olivier Salad)

This is the classic Russian Olivier salad recipe, but with chicken instead of bologna. This is basically a fancy potato salad with chicken in it and it is served cold so it’s a great make ahead dish or potluck dish. I also enjoy it served in a croissant for a quick lunch/dinner sandwich.
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Course Side Dish
Cuisine European
Servings 12

Ingredients
  

  • 2-2.5 LB Chicken Breasts (4 large breasts) cooked, diced
  • 3 Potatoes cooked, peeled, diced
  • 4 Carrots cooked, peeled, diced
  • 8 Eggs hardboiled. peeled, diced
  • 1 710 mL Can kosher dill pickles
  • 1 Bunch Scallions
  • 1 Bunch Dill
  • 1 15 oz. Can Peas
  • 1 Small Onion peeled
  • 2 Bay Leaves
  • 6 Whole Peppercorns
  • 1.5 Cups Mayonnaise
  • Salt/Pepper to taste

Instructions
 

  • Wash and pat dry the chicken breasts. Bring a medium sized pot of water to boil. When the water comes to a boil, throw in 1 whole peeled onion, 6 peppercorns, 2 bay leaves and chicken breasts. Cook on medium-high for 30 minutes. Then turn the burner off and let the pot stand on the burner for 10 minutes, afterwards take out the chicken breasts and put them on a plate to cool. Meanwhile move on to steps 2 and 3.
  • Bring a large pot of water to a boil and add the washed carrots and potatoes. Cook until the carrots and potatoes are both tender when poked with a fork (about 25-30 minutes) but do not over cook. In another small pot, bring water to a boil and hard-boil the eggs.
  • When the chicken breasts have cooled down, cut them into small cubes. When the carrots and potatoes have cooled down, peel them and also cut them into small cubes. When the hard boiled eggs have cooled down, peel them thoroughly and cut them into small cubes.
  • Add the cut chicken, carrots, potatoes, and hard boiled eggs to a big mixing bowl. Drain out and discard liquid from the pickles and dice the pickles into cubes then add them to the bowl. Wash and finely chop the scallions (both green and white part) and add to the bowl.
  • Add the mayonnaise to the bowl according to taste and texture preferences. I added 1.5 cups mayonnaise. Add salt and pepper to taste, I added about 1 tsp salt and 1/2 tsp pepper. Mix well to incorporate mayo.
  • Lastly add the (drained) can of peas and finely chopped dill to the bowl. Gently mix again. *I add the peas in last because they are very delicate, I don’t want to squash them by overmixing. You can add a can of (drained) corn instead if you don’t like peas.
  • Refrigerate overnight or at least 4 hours and enjoy! Great as a side dish, potluck dish and makes a great croissant sandwich too! Can be made the day before and tastes best if refrigerated overnight.

Notes

You can substitute cubed chicken breasts with cubed Bologna. You can substitute the can of peas with a can of corn if you don’t like peas. This dish tastes best if refrigerated overnight to let the flavors blend!
Keyword appetizers, European, salad, side dish

Mexican “Pollo Con Crema” Chicken

D7111BFA-230D-45CE-A3EA-161FEFFEAE0F“Pollo Con Crema” is my absolute favorite Mexican chicken dish. I always order it when we go out for Mexican, so of course I had to recreate it at home and I am so glad I did! It tastes so much better homemade and is fast and easy to make. I pair it with Spanish rice (recipe on my blog) and highly recommend you make both together for the best Mexican dinner at home!

Mexican “Pollo Con Crema” Chicken

sofiyababinov
“Pollo Con Crema” is my absolute favorite Mexican chicken dish! I always order it when we go out for Mexican food, so of course I had to recreate it at home. It tastes so much better homemade and is fast and easy to make. I pair it with Spanish rice (recipe on my blog) for the best Mexican dinner!
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Main Course
Cuisine Mexican
Servings 6

Ingredients
  

  • 2-3 Chicken Breasts boneless, skinless, cut into thin strips
  • 1 8oz. Pack White Mushrooms thickly sliced
  • 1 Large Sweet Onion cut into thin strips
  • 2 Green Bell Peppers cut into thin strips
  • 1 16oz. Container Sour Cream
  • 1.5 Cups Heavy Cream
  • 2 TBS "Better Than Bouillon" Chicken Paste or 1 TBS Chicken Bouillon cube
  • 2 TBS Olive Oil for cooking the chicken
  • 1 tsp Paprika
  • 1/4-1/2 tsp Cayenne Pepper depending on how spicy you prefer it to be
  • Montreal Chicken Seasoning to taste, for cooking the chicken
  • Salt/Pepper to taste

Instructions
 

  • Do the prep work first. Wash and cut all the veggies (mushrooms thickly sliced, onion and bell peppers into thin strips) and cut chicken breasts (into thin strips).
  • Heat 2 TBS olive oil in a large pan on medium-high heat. Add the chicken breast pieces and season with salt/pepper and Montreal chicken seasoning, to taste.
  • Cook the chicken until it cooks all the way through and gets golden on the outside. Then add in the onion, mushrooms, bell peppers, and cook until the onion is soft and translucent and all vegetables are soft and cooked through well.
  • Add in 1.5 heavy cream and 2 TBS "Better Than Bouillon" chicken paste (or 1 chicken bouillon cube). Bring to a boil and simmer for 5 minutes.
  • Stir in the sour cream, sprinkle in 1 tsp paprika and 1/4-1/2 tsp cayenne pepper. Turn burner off and mix well. The cream should be a creamy, slightly thick consistency. If it's not thick, give it 10-15 minutes to stand and it will thicken up!

Notes

If the sauce is not a thick consistency at the end, let it stand for 10-15 minutes and it will thicken up!
Serve with my amazing Spanish rice, some warm tortillas, and Mexican beans or avocado on the side for the perfect Mexican dinner!
Keyword 30 minutes, chicken, easy, Mexican

Crock Pot Creamy Italian Chicken

5EAE7DED-288A-4A6C-A89F-72EE8E5796D6This Crock Pot Creamy Italian Chicken is a new week night favorite dinner recipe in our house. Perfectly seasoned slow cooked chicken in a creamy, dreamy, satisfying sauce that I poured all over my rice. I could probably just eat it as is by the spoonful! I seriously couldn’t get enough lol. I got the recipe from my friend Jocqueline back in November and finally had a chance to make it, yes it’s been a while but this recipe has been on my mind since I first tried it and fell in love with it! It’s so fast and easy to prepare but so delicious! The pictures don’t do it any justice, it’s one of those dishes you absolutely must try and it will definitely go on your busy week night dinner rotation. I hope you love it as much as we do!

Crock Pot Creamy Italian Chicken {Serves 4}

Ingredients:

  • 4 Chicken Breasts ( 2.5 LB) Organic
  • 1 (8 oz) block Cream Cheese (softened)
  • 2 Cans Cream of Chicken Soup
  • 1 (0.7 oz) Packet Dry Italian Salad Dressing
  • Montreal Chicken Seasoning
  • Cooked Jasmine Rice or Pasta (whatever you want to serve it over)

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Directions:

1) Wash the chicken breasts and pat dry. Put them in crock pot and sprinkle montreal chicken seasoning all over the top of chicken breasts.

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2) In a bowl, mash up the softened cream cheese with a fork. Add in the cream of chicken soup and dry Italian seasoning salad dressing. Mix well with a fork. *Don’t worry if the cream cheese is a bit clumpy, it will soften and get smoother while cooking.

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3) Pour the cream cheese mixture into the crockpot over the chicken breasts.

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4) Cook on low for 4 hours, or on low for 1 hour and high for 2 hours (that’s what I did as I was pressed on time).

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5) Cook rice or pasta 20 mins before chicken is done. Serve hot over rice or pasta. We love it over Jasmine rice! Look at this creamy, dreamy, satisfying sauce:

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Tender Crockpot Beef Brisket

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This tender crockpot beef brisket is super easy, but so tender, juicy, and delicious! It does take 8 hours on HIGH in the slow cooker, so make sure you plan ahead to give it enough time. This is a great week night or make ahead recipe, it also tastes just as great on the second day. You can make it a regular juicy and tender brisket, or add BBQ sauce to make it a BBQ brisket. I served this brisket with mashed potatoes and it was great with the brisket broth poured all over the mashed potatoes. I bought the brisket at Costco where it was not only super fresh but also cheaper then most grocery stores. So here is another easy, fast, hearty, comfort food, crockpot recipe for you!
Tender Crockpot Beef Brisket {Serves 8-10}

Ingredients:

  • Beef Brisket (mine was 5.5 LB)
  • 3-4 TBS Mayonnaise (I use homemade)
  • 1.5 tsp Salt
  • 1.5 tsp Montreal Chicken Seasoning
  • 1/2 tsp Onion Powder
  • 1.5 tsp Italian Seasoning
  • 1 tsp Mrs.Dash (or any salt-free seasoning)
  • 3-4 Garlic Cloves (minced)
  • 4 TBS Butter

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Directions:

1) Wash the beef brisket thoroughly and pat completely dry with a paper towel. Put the brisket in a big bowl and season it with all the seasonings (salt, chicken seasoning, onion powder, Italian seasoning, Mrs.Dash). Smother the Mayonnaise all around both sides of the brisket. Sprinkle the spices and the garlic on brisket and smother it all around both sides of the brisket. (If you are making BBQ brisket, also add 2-3 TBS BBQ sauce to the brisket and smother on both sides. This is a plain, not BBQ brisket).

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2) Place brisket into a crockpot and add 4 TBS butter (cut up into pieces and spread out on the brisket). Cook brisket on HIGH for 8 hours, flipping the brisket 2-3 times or at least once halfway through cook time if possible. (If making BBQ brisket, make sure to add 3-4 TBS BBQ sauce in the last hour of slow cooking and smother it all around the brisket.)

3) After 8 hours, the brisket should be fall off the fork tender and super juicy! The broth inside the crockpot can be poured over rice or mashed potatoes. We loved the broth over mashed potatoes!

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Crockpot Beef Stew

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I came up with this recipe last weekend when we had a “snow day” it was mostly icy rain and barely enough snow to cover the ground but we live in the South so it was a big deal and not a day you want to drive around for groceries or out to eat, so the night before we bought all the ingredients for this super easy, but very delicious crockpot beef stew. I couldn’t find a recipe that I wanted so I threw together a bunch of stuff and it turned out absolutely perfect!!! It was literally the best beef stew that I’ve ever tried. It’s interesting how the spontaneous recipes usually turn out to be the best ones. I shared a quick video of the beef stew on social media when it was done cooking and teased many people who reached our asking for the recipe. So of course, here is the promised recipe that I hope you will love just as much as we did! Just make sure that you prepare it in advance to give it 7 to 8 hours on HIGH in the crock pot to cook until the veggies and meat are tender and juicy. I did the prep work in the morning and it was ready in time for dinner.

Easy Crockpot Beef Stew {Serves 6-8}

Ingredients:

  • 2-2.5 LB Beef Stew Meat OR Chuck Roast (cut into 1 inch cubes)
  • 5-6 Gold Potatoes, Medium size (cubed into 1 inch cubes)
  • 1 Bell Pepper
  • 4-5 Carrots
  • 1 Large Onion
  • 2 Cups Dry Red Wine
  • 1 LB Mushrooms
  • 3 Cloves Garlic (minced)
  • 8 Cups Beef Broth ( I made my own Better then boullion beef broth)
  • 3 TBS Olive Oil
  • 1 (15 oz) Can Tomato Sauce Or 2 TBS Tomato Paste
  • 2 tsp Mrs.Dash (or any Salt-Free Seasoning)
  • 1 tsp Paprika
  • 2 tsp Italian Seasoning
  • Salt to taste (I did 3 tsp)
  • 2 TBS Dry Parsley Flakes
  • 2 Bay Leaves
  • 3 TBS Oil for frying meat (along with Salt or Steak Seasoning if you want to precook your meat, I’ve been throwing in RAW meat lately and there is absolutely no difference in taste. Still the same tender and flavorful beef!)

Directions:

1) Do the prep work first. Wash and cut the meat into cubes. Wash and cut the potatoes into cubes. Wash the bell pepper, carrots, mushrooms and chop up also. If you are making your own beef broth like I did, then make it and set it aside.

2) This step is optional. I’ve been throwing in raw meat lately and there is absolutely no difference in taste. Still the same tender, flavorful beef. If you want to first precook your meat: Set a frying pan with 3 TBS olive oil on Med-High heat and cook your meat thoroughly adding salt or steak seasoning to taste. Stir it every few minutes, cooking until it gets browned.

3) Put the raw or cooked meat and chopped veggies into the crock pot. Add the wine, tomato sauce (or paste) and beef broth. Sprinkle in some salt to taste. I added 3 tsp Salt. Add in the Mrs.Dash (or other salt free seasoning), paprika, Italian seasoning, dry parsley and bay leaves. Add the minced garlic cloves too.

4) Stir everything gently, and turn the crock pot on for 6-8 hours on HIGH. Yes, it does take 6-8 hours cook time for best results to get juicy, tender flavorful meat and tender vegetables. Gently stir halfway through if possible (if not it will still taste just as great!).

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5) Stir everything gently together and enjoy! Reheats easily in a pot if needed.

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