08/25/2016
*new*
breakfast sausage
1 tbsp dried sage
2 tbsp salt
1 teaspoon ground black pepper
3/4 teaspoon dried marjoram
2 1/2 tablespoon brown sugar
1/4 tspn crushed red pepper flakes
1/4 tspn ground cloves
4 pounds ground pork
*new*
bratwurst
4-lbs ground pork, fine grind
2 1/2-tbsp sugar
1 1/4-tbsp ground coriander
1 tbsp ground sage
1/2-tsp paprika
1/2-tsp cayenne pepper
2 1/4-tsp dried rosemary
1-tbsp dry mustard
1/2-tsp pepper
1 1/4-tsp nutmeg
2-tbsp salt
pastrami burger
½ tbsp paprika
1 tspn mustard powder
1 tspn coriander
1 cloves garlic
2 tbsp white sugar
2 tbsp kosher salt
1 tspn apple cider vinegar
½ tspn instant coffee
¼ cup pepper
¼ tspn cayenne pepper
4 pounds ground beef
pastrami
brine
1/2 gallon distilled water
1 tbsp paprika
1 tspn mustard seed
2 tspn coriander
2 cloves garlic
4 tbsp white sugar
1 cup kosher salt
1 tspn cream of tartar (this ingredient can be omitted)
post brine
1 tbsp apple cider vinegar
½ tspn instant coffee
rub
¼ cup pepper
¼ tspn cayenne pepper
other baking needs
4 tbsp olive oil
3 large sheets of foil (for wrapping the brisket)
1 2.5 gallon zipper bag
combine brine ingredients and boil for 5 minutes. cool completely and add to beef brisket. brine brisket, in the fridge, for about 1-2 weeks.
discard brine and rinse brisket thoroughly. zipper bag brisket and fridge making brisket elevated away from the bottom of the bag to allow good drainage of excess fluid from meat. set over night.
discard brine and excess drainage from brisket. re-zipper bag brisket with vinegar and fridge, overnight.
combine rub and apply to all the entire surfaces of the brisket. re-zipper bag the brisket and fridge overnight.
foil line a snug fitting foil pan. wrap the brisket in olive oil. twice foil cover the brisket in the foil pan.
preheat the oven to 225 degrees f and bake the foil wrapped brisket on a broiler pan for 6 hours.
cool the brisket to room temperature for 3 hours.
zipper bag the foil wrapped brisket and fridge for at least 6-10 hours.
remove from fridge and steam heat brisket.
slice against grain and serve as desired.
au jus roast
brine
1 gallon of water
1/2 cup kosher Salt
1 tspn Oregano
1 tspn Garlic powder
1/2 tspn Paprika
1/2 tspn Pepper
1/8 lbs Grated celery
4 lbs Roast
overnight soak
½ lbs sauteed yellow onion (1 tbsp butter, 1/2 lbs Yellow onion)
1 tspn Instant coffee
1 oz Apple cider vinegar
post bake broth
1 cup Red wine
roast drippings
remaining sauteed yellow onion
Combine and boil brine ingredients.
Cool brine and add to roast in a resealable container or zipper bag.
Brine for about two weeks. (turn over roast daily)
Drain brine and rinse.
Add onion mixture to the bagged roast for overnight roast.
Bake bag contents in a covered roaster.
Set aside finished roast for slicing. Transfer roast broth, onions, and drippings to a pot. Add wine to broth pot and light boil until reduced.
Add sliced out roast to broth and reduce to a low temperature.
au jus roast burger
4 lbd ground beef
1 tspn Salt
1/2 tspn Oregano
1/2 tspn Garlic
1/4 tspn Paprika
1/4 tspn Pepper
1 oz Grated celery
1/4 lbs Sauteed Yellow onion
1/4 tspn Instant coffee
1 tbsp Apple cider vinegar
2 tbsp Red wine
beef drippings
coffee crusted roast
brine
1/2 gallon distilled water
½ cup kosher salt
rub and soak
1 tbsp white vinegar
1 cup water (for steaming)
2 tbsp instant coffee
1 tspn chili powder
1 tspn onion powder
½ tspn pepper
1 tspn ground mustard
½ tspn garlic powder
½ tspn oregano
¼ tspn cayenne pepper
4 lbs beef roast
combine distilled water and kosher salt with choice of 4 lbs of boneless beef roast, for 1 ½ - 2 weeks. after brining time, discard brine and rinse beef roast thoroughly.
combine remaining ingredients and add to the brined meat into a zipper bag overnight. be certain to dissolve the instant coffee.
empty half of rub contents into the base of a broiler pan. discard the other half.
place the roast on the broiler pan rack and cover.
preheat oven to 450 degrees f.
bake the roast for 15 minutes at 450 degrees f.
reduce heat to 325 degrees f and bake for 1 ¾ hours.
remove from oven and test core temperature. at 150 degrees f. allow to cool 10 - 15 minutes before slicing.
or
cool completely for 3 hours place in a zipper bag over night and steam the next day in a stock pot steamer with 1 cup of water.
coffee crusted roast burger
2 tbsp kosher salt
1 tspn white vinegar
2 tbsp instant coffee
1 tspn chili powder
1 tspn onion powder
½ tspn pepper
1 tspn ground mustard
½ tspn salt
1 tspn garlic
½ tspn oregano
¼ tspn cayenne pepper
4 lbs ground beef
stroganoff
combine and fry
1 lbs Ground beef
1/8 tspn Salt
¼ tspn Pepper
1/4 tspn Oregano
1/4 tspn Garlic powder
1/8 tspn Paprika
1 oz Grated celery
combine and fry after ground beef is prepared
½ lbs Mushroom
½ lbs Onion
combine, mix, and add to mushroom and onion while frying
1/4 tspn Instant coffee
1/2 tspn Apple cider vinegar
2 tbsp Red wine
boil and add to finished seasoned beef, onion, and mushroom
12 ozs Egg noodle
add to seasoned beef, onion, mushroom, and egg noodle
1 cup Sour cream
monte cristo batter
1 1/2 cup "cake" flour
1 1/4 cup water
1 egg
1 tbsp baking powder
1/4 tsp salt
it may have been noticed that there are quite a few recipes that i didn't add to this list. i didn't add them because they are being reworked. i'm never truly content with any of my recipes for any set amount of time. if it's not here, it's because i'm currently working on making it better or easier.
much love from the kitchen,
