We love to cook this stew in our Dutch Oven over an open fire.
1 lb. Akaushi Ground Beed or Stew Cuts
1 small onion chopped
1 small green pepper chopped
15 oz whole kernel corn- do not drain
1 (15 oz) can diced tomatoes- do not drain
1 (15oz) can Ranch Style Beans-do not drain
1 tsp chili powder (to taste)
1/2 tsp salt
1/2 tsp garlic, minced (optional)
Brown the beef with onion, green pepper, and garlic. Do not drain. Add undrained vegetables and seasoning. Bring to a boil then reduce heat and simmer for 20 minutes.
*Serve with homemade buttermilk biscuits
2TBSP chili powder
1 TBSP paprika
1.TBSP garlic powder
1TBSP onion powder
1 TBSP brown sugar
1 TBSP kosher or fine sea salt
2 tsp dry mustard
1 (3 to 4 lb) AKAUSHI Brisket
4 TBSP olive oil, divided
3 large white or yellow onion, thinly sliced
1-1/2 cups beef broth
1. Combine the chili powder, paprika, garlic powder, onion powder, brown sugar, salt, pepper and mustard in a small bowl. Spread the spice mixture all over the brisket, pressing into the meat. Let the meat sit at room temperature for 30 minutes.
2. Preheat oven to 350°F. Heat 2 tablespoons of oil in a cast iron Dutch oven large enough to hold the brisket. Browned the brisket well on both sides. Remove to a plate. Add two more tablespoons of oil and let it heat up. Add the onions and scrape up the brown bits from the bottom of the pan. Lower the heat to medium and cook, stirring occasionally, until the onions are very soft and have caramelized, about 15 minutes. Placed the brisket on top of the onions and bake uncovered for one hour.
Lower the heat to medium and cook, stirring occasionally, until the onions are very soft and have caramelized, about 15 minutes. Placed the brisket on top of the onions and bake uncovered for one hour.
3. Lower the oven temperature to 300°F .add one cup beef broth to the Dutch oven, cover and bake for another three hours or until the brisket is very tender. Check the pot periodically and if it is getting too dry, add a little more beef broth.
Or try this ‘smoked’ recipe
Triangle shaped muscle cut traditionally grilled and seasoned with olive oil, salt, pepper, and garlic. This cut used to be a rarity to find but now it is quite popular. While tri-tip roast is most often prepared on the grill, it’s also perfect for the roasting cooking method. You can cook it hole or slice it into smaller steaks.
Try this Tri-Tip recipe
Mississippi Pot Roast
This recipe is our favorite to use with just about any of our AKAUSHI roast.
AKAUSHI Eye of the Round Roast
This roast is super easy to fix: just roasted whole and serve it sliced thick for steaks, or thin for sandwiches. Season with salt and pepper the day before to make it as tender as possible, then rub it down with your favorite spices before roasting.