Best 2 Cut It With Your Fork Beef Recipes
Are you craving a delectable and effortless beef dish that melts in your mouth with each bite? Look no further! "Cut It with Your Fork Beef" is a culinary masterpiece that delivers exceptional flavor and tenderness. This recipe collection features three tantalizing variations: Classic Cut It with Your Fork Beef, Slow Cooker Cut It with Your Fork Beef, and Instant Pot Cut It with Your Fork Beef. Each recipe is meticulously crafted to ensure an unforgettable dining experience.
Embark on a culinary journey with the Classic Cut It with Your Fork Beef, where tender beef cubes are lovingly braised in a rich and flavorful sauce until they reach fall-off-the-bone perfection. Prepare to be mesmerized by the symphony of flavors as the beef mingles with aromatic vegetables, succulent mushrooms, and a medley of herbs and spices.
For those who prefer a hands-off approach, the Slow Cooker Cut It with Your Fork Beef is your perfect companion. Simply combine the ingredients in your slow cooker and let it work its magic. As the hours pass, your kitchen will be filled with an enticing aroma, promising a hearty and satisfying meal that requires minimal effort.
Last but not least, the Instant Pot Cut It with Your Fork Beef is a time-saving wonder. Harnessing the power of your Instant Pot, this recipe delivers fall-apart tender beef in a fraction of the time. With just a few simple steps and a touch of patience, you'll have a delectable feast ready to enjoy in no time.
No matter which recipe you choose, "Cut It with Your Fork Beef" guarantees an exceptional culinary experience. Its tender beef, bursting with flavor, will have you savoring every bite. Get ready to tantalize your taste buds and impress your loved ones with this remarkable dish.
CUT-IT-WITH-YOUR-FORK BEEF
After we got married, I started to develop my cooking skills not only to impress my husband, but also so we wouldn't die of Hamburger Helper poisoning. I was very newly married, in a new town, new state, trying to make new friends, dealing with my parents and my new in-laws, who were upset that we had eloped. We had thought we were saving everyone the hassle of traveling to an out-of-state wedding. Besides, I had never liked being the center of attention, so the idea of a wedding with EVERYONE that our families knew didn't hold any appeal for me. Little did I know that the wedding is more for the family than for the bride and groom. They were ticked. But, 16 years later, they've gotten over it -- mostly. Anyway, we were living in a one-bedroom apartment which my husband had rented several months prior, when he had moved from Pennsylvania to Indiana for his first job after college. We had just purchased a car for me to drive: a 1976 Camaro for $800, so you can imagine the condition. It was metallic powder blue -- and rust. Still it was fun to drive, and it was the closest I ever came to being mistaken for someone who was cool. Anyways, I knew how to cook, but having been a student at a college where cooking in your dormitory room was punishible by death, I hadn't done a lot of cooking for several years, except for weekends at home. Our kitchen was still a "bachelor's kitchen" though admittedly it was better stocked than I've seen in the homes of some people who have been married for years. This was made with staple ingredients and cooking equipment that my husband already had on hand. According to my memory banks, which are spotty at best, this was my first completely original recipe. With this "Early Marriage" recipe, you can take the cheapest, toughest cut of beef you can find, and make it tender, rich, and scrumptious. I can remember making this with chuck roast that I bought for 88 cents per pound, but that was 1986. Ah, memories.
Provided by ThatBobbieGirl
Categories Meat
Time 2h20m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Cut meat into serving-sized pieces.
- If it's a very thick cut of meat, you may want to cut it thinner, so it will get tender more quickly.
- Place a heavy-bottomed dutch oven or deep skillet on the stove over medium heat.
- Quickly brown the meat on all sides and remove from pan.
- Saute the onions and garlic in olive oil until limp, then drain fat from pan.
- Add the remaining ingredients, stirring until well combined.
- Return the meat to the pan, bring to a boil, then lower heat, cover and simmer for about 2 hours, or until the meat is falling-apart-tender.
- Serve this with rice, noodles, or mashed potatoes to provide a nest for the sauce.
- Warning: your family may fight over the sauce!
- If so, just double the sauce ingredients next time, using the same amount of meat.
COTTAGE MEATLOAF
I've been making this for years it's a huge family hit. Not sure where I gathered the recipe from but I remember right before I got married I made this folder of recipes I wanted to try on the new hubby. Well this is one that has stuck. It's still in the orginal folder and I use it all the time.
Provided by barefootmommawv
Categories Meat
Time 55m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- In a large bowl, combine first 12 ingredients. Mix until thoroughly blended.
- Add bread crumbs and rice. Mix again.
- Line a 9 x 5 in loaf pan with foil. Press in beef mixture and shape.
- In a seperate bowl mix topping ingredients, mixing well. Spread over top of meatloaf.
- Bake 400 degrees for 45 minutes or until done.
- Drain off fat. Let meatloaf rest for 5 minutes before serving.
Nutrition Facts : Calories 399.3, Fat 19.6, SaturatedFat 7.4, Cholesterol 147.6, Sodium 859.4, Carbohydrate 28.6, Fiber 1.1, Sugar 11.7, Protein 26.4
Tips:
- Choose the right cut of beef: Chuck roast, brisket, and short ribs are all good options for a slow-cooked pot roast. Look for meat that is well-marbled with fat, as this will help keep it moist during cooking.
- Brown the beef before roasting: This will help develop flavor and create a nice crust on the outside of the roast.
- Use a good quality broth: The broth you use will add a lot of flavor to the pot roast, so it's important to choose a good one. Look for a broth that is low in sodium and has a rich, beefy flavor.
- Add vegetables to the pot roast: Vegetables such as carrots, celery, and onions are all great additions to a pot roast. They will add flavor and nutrients to the dish.
- Cook the pot roast on low heat: This will help the meat to cook slowly and evenly. Cook the roast for at least 8 hours, or until it is fall-apart tender.
- Serve the pot roast with your favorite sides: Mashed potatoes, roasted vegetables, and green beans are all great options.
Conclusion:
Making a beef pot roast is a great way to enjoy a delicious and hearty meal. By following these tips, you can make a pot roast that is fall-apart tender and full of flavor. Pot roast is a classic comfort food that is perfect for a cold winter day. It is also a great meal to make ahead of time, as it can be reheated and served the next day.
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