Well, it’s almost St. Patrick’s Day, and it’s time for that once or twice a year tradition of Corned Beef. I usually buy the corned beef pre-seasoned and brined from Tnoy’s Meat Market here in Colorado. They do a really good job, and you can get beef or buffalo. The leftovers are great for either sandwiches or corned beef hash. My son really likes the hash.
Slow Cooker Corned Beef Hash
- 4-5 pound corned beef brisket
- red potatoes, big chunks
- carrots, one inch chunks
- celery, large dice
- onions, quartered
- 2 bottles Guinness
- water to cover
- Place half the vegetables in the slow cooker.
- Next, put in the corned beef.
- Put in the remaining vegetables.
- Pour in the Guinness.
- Put in enough water to just cover the beef.
- Cook on low for eight hours.
- Slice the beef in quarter inch slices.
- Arrange with vegetables on serving platter.
This is a quick tasty dish you can make if you are in a hurry. I paired it was some fried rice.
Hoisin Glazed Pork Tenderloin
- 2 pork tenderloins, trimmed
- Salt and pepper
- 3/4 cup chicken broth
- 1/4 cup hoisin sauce
- 1 tablespoon packed brown sugar
- 1 tablespoon ketchup
- 1 tablespoon soy sauce
- 1 tablespoon vegetable oil
- 2 scallions, sliced thin on bias
- 1 teaspoon sesame seeds, toasted
- Pound tenderloins between 2 sheets of plastic wrap to 1-inch thickness.
- Pat tenderloins dry with paper towels and season with salt and pepper.
- Whisk broth, hoisin, sugar, ketchup, and soy sauce together in bowl.
- Heat oil in 12-inch nonstick skillet over medium heat until shimmering.
- Cook tenderloins until well browned on both sides and meat registers 140 degrees.
- Add hoisin mixture and simmer until slightly thickened, turning tenderloins to coat.
- Remove skillet from heat and let pork rest in sauce for 5 minutes, then slice 1/2 inch thick.
- Serve, drizzled with glaze and sprinkled with scallions and sesame seeds.
Here I am sitting at home trying to fight off a cold or flu. My wife and son are going snowshoeing, and I am crazy envious. They will probably be cold and in need of warmth when they return, so I am making some ramen soup. Hopefully, it will make me feel better too.
Slow Cooker Pork Ramen Soup
- 1 slab pork ribs, silver skin removed
- 4 cups low sodium chicken broth
- 1 cup apple juice
- ¼ cup soy sauce
- ¼ cup rice wine vinegar
- 1 tablespoon fresh ginger, minced
- 1 tablespoon chili paste
- The juice of 1 lime
- ¼ cup brown sugar
- 2 cups sliced mushrooms
- Ramen noodles
- Garnish options: Cilantro, sliced carrots, green onions, jalapeños, lime wedges
- Add pork, chicken broth, apple juice, soy sauce, rice wine vinegar, ginger, chili paste, lime juice and brown sugar to the slow cooker.
- Cover and cook on low for 8 hours.
- Remove ribs and shred, discarding bones
- Return meat to the slow cooker along with the mushrooms.
- Cover and cook 20 minutes.
- Add ramen noodles to the pot and cook for 10 minutes or until noodles are cooked completely.
- Spoon into bowls and top with your choice of garnish.