• 2 tablespoons olive or cooking oil
• 1 medium yellow onion, peeled and chopped
• 1 quart boxed beef broth
• 1 3- to 4-pound corned beef brisket with spice packet
• additional water, as needed
• 1 large cabbage
• 1 large yellow onion
• 6 carrots, peeled and cut into sticks
• 8 to 10 small red potatoes, well scrubbed
• top-quality English or German mustard, prepared horseradish, for garnish
• hot crusty bread, for serving

Corned Beef and Cabbage

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photo ©Karen Hermann for stock.adobe.com

• 1 (14.5-ounce) can whole tomatoes, undrained
• 2 pounds boneless beef round steak
• 2 teaspoons salt, or to taste
• 1 teaspoon black pepper, or to taste
• ½ teaspoon cayenne, or to taste
• 4 cloves garlic, finely minced
• ⅓ cup plain flour
• ⅓ cup lard or cooking oil
• water or wine for deglazing pan
• 1 medium onion, finely chopped
• ½ cup diced celery
• ½ cup diced green pepper
• 1½ cups water or beef broth
• 1 bay leaf
• sliced green onions, for garnish
• Cheese Grits, for serving (recipe follows)

Cheese Grits

• 3 cups water
• 3 cups whole milk
• 1¼ cups quick-cooking grits (not instant)
• 4 ounces sharp Cheddar, shredded
• 4 ounces mozzarella or Jack cheese, shredded
• 2 tablespoons butter
• salt and pepper

Grits & Beef Grillades

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• 3 racks baby back ribs
• Cajun seasoning
• 1 teaspoon black pepper
• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 2 tablespoons tomato paste
• 1/4 cup honey
• 2½ cups low-sodium beef broth
• 1 cup bottle barbecue sauce
• salt and pepper to taste

Best Ever Baby Back Ribs

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• 2 (1½ pound each) seven (blade) steaks (or round steaks)
• pepper and Cajun seasoning
• 1/3 cup vegetable oil
• 1 large onion, sliced into rings
• 1 medium bell pepper, thinly sliced
• 3 large garlic cloves, minced
• 1½ cups beef broth
• Hot cooked rice (or biscuits) for serving 

Smothered Cajun Seven Steak

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Chili

• cooking oil, as needed
• 3 cups onions, diced
• 6 cloves garlic, chopped
• 2½ lbs ground beef
• 4 tablespoons ground chili powder, preferably dark
• 1 tablespoon coarsely ground black pepper
• 2 tablespoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• 2 (15-ounce) cans dark kidney beans
• 1 can original Rotel tomatoes
• 3 cups beef broth, or more as needed
• salt, as needed
• cornmeal, optional

Garnish options

• sour cream, 
• grated sharp Cheddar
• diced onion
• sliced green onions
• chopped fresh cilantro
• jalapeño pepper slices
• corn chips
• saltine crackers
• hot pepper sauce
• lime wedges

Tailgate Chili With Rotel, Kidney Beans, Ground Beef 

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• 2 tablesppons oil
• 1 1/2 to 2 lbs boneless beef chuck roast
• 1 large onion, thinly sliced
• 3 sweet potatoes, peeled and quartered lengthwise
• 2/3 cup beef broth
• 3/4 teaspoon celery salt
• 1/4 teaspoon salt
• 1/4 tespoon pepper
• 1/4 teaspoon cinnamon
• 1 tablespoon corstarch
• 2 tablespoons cold water

Slow Cooked Pot Roast And Sweet Potatoes

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• 2½ lbs boneless pork (butt or spareribs) trimmed of excess fat and cut into 1” cubes
• Cooking oil
• 2 tablespoons chili powder
• 2 tablespoons cumin
• 1 teaspoon smoked paprika
• 1 cup dark beer
• 1 large yellow onion, cut in half and thinly sliced
• 1 cup seasoning ham, diced into 1/4-inch pieces
• 6-8 clove garlic, cleaned and coarsely chopped
• 2 large poblano chiles or 4 Anaheim chiles, seeded and cut into thin strips
• 1 (28-oz) or two 15-oz cans golden hominy, drained
• 1 (15-oz )can diced tomatoes in juice
• 2 teaspoons dried oregano
• 1 cup chicken or beef broth
• Salt and pepper, to taste

Suggested toppings: chopped fresh cilantro, diced fresh or pickled jalapeños, sliced radishes, sour cream, diced avocado, lime wedges, grated cheddar or jack cheese

Braised Pork and Hominy Stew

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• 1 lb stew meat, cut into bite-sized cubes
• 1 tablespoon olive oil
• salt and pepper
• 1 cup water
• 1 cup red wine
• 2 tablespoons butter
• 1 onion, finely chopped
• 1 cup carrots, sliced
• 1 cup celery, sliced
• 2 cloves garlic, minced
• 8 cups beef broth
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1 bay leaf
• 1/2 cup barley
• 8 ounces mushrooms, sliced

Beef Mushroom Barley Soup

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• 4-5 lbs Boston butt pork roast
• ​1 teaspoon salt, or more to taste
• 1 teaspoon black pepper
• 2 tablespoons vegetable oil or more as needed
• ​1 large onion, chopped
• ​3 cloves garlic, minced
• ​1 tablespoon grated fresh ginger
• ​2 tablespoons tomato paste
• ​1/4 cup honey
• 2½ cups low-sodium beef broth
• 1 cup bottled barbecue sauce, your favorite

Pulled Pork with Barbecue Sauce

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