Brisket – Sous Vide (Faux Smoked)

This recipe is for a 15 lb brisket. Multiply accordingly. INGREDIENTS (pre-cook): 10 Tablespoons Randy’s Beefy Rub 1 Tablespoon Liquid Smoke Optional – 1/8 to 1/4 teaspoons Prague Powder #1 to create a fake smoke ring (a little goes a long way) INSTRUCTIONS: Trim all but 1/4″ fat from the brisket. Combine rub and parague… Continue reading Brisket – Sous Vide (Faux Smoked)

Ground Beef Casserole – Keto

Ingredients: 1 pound ground beef 3 ounces cream cheese 1/2 cup beef broth 1/2 cup heavy whipping cream 2 tsp soy sauce 2 tsp nutritional yeast flakes 1 teaspoon garlic powder 2 cans green beans, drained 3/4 cup cheddar cheese 3/4 cup mozzarella cheese 1/2 teaspoon salt 1/2 teaspoon pepper Instructions: Preheat oven to 350 degrees. Brown ground beef in a cast-iron skillet then drain the excess grease. Add cream cheese and stir until melted then add… Continue reading Ground Beef Casserole – Keto

Pressure Cooker Braised Short Rib Mushroom Sauce Over Pasta

Drew got this recipe from girlgonegourmet and tweaked it. Drew’s recipe can be found, here. I double-tweakeed it to create this pressure cooker recipe. The original recipe called for lots of fresh herbs and spices. I am lazy so I converted it to use dried ingredients I already had on hand. It also called for… Continue reading Pressure Cooker Braised Short Rib Mushroom Sauce Over Pasta

Prime Rib / Chuck Roast – Sous Vide / Oven Seared

INGREDIENTS for the roast: 7 – 10 lbs. of Prime Rib Roast I have used cheaper cuts like USDA Choice Chuck Roast, Chuck Roll and Arm Roast with great results. You need to cut any large fat sections out of the cheaper cuts. After you cut out the fat portions, you can always tie the… Continue reading Prime Rib / Chuck Roast – Sous Vide / Oven Seared