Basic Pot Roast

The Goods

• Chuck steak
• 3 Onion
• Bag carrots
• Can tomato sauce
• Handful flour

Aromatics

• Half bottle Red Wine
• Bay leaf
• Bf/Ch Bouillon

1. Preheat oven 350
2. Sear steak all sides
3. Set aside
4. Cut onion into ribbons
5. Brown onions 
6. Add flour
7. Add aromatics and tomato sauce
8. Submerge steak
9. 2 hours in oven, lid on
10. Cut carrots
11. Throw them in
12. 2 hours in oven, lid off
13. Get some spuds in there why don't you
14. Take it out
15. Fish out bay leaves
16. Finish with balsamic if you please

Beef Tendon Noodle Bowl

The goods

• 1.5 lb Bf Brisket
• 1 package Bf Tendon
• 1 Daikon
• 1 package Wonton noodles
• Quart stock

• 5 Garlics
• 1 Knob ginger

Spices

• 1 tbs Dark soy
• 1 tbs Soy
• 2 tsp Sugar
• 1 Star anise
• 1 Cinnamon
• 1 Bay leaf
• 1 Knob ginger
• Chee hou sauce
• Orange peel

1. Blanch tendon 20 min
2. Wash and cut up
3. Cut brisket into chunks and brown
4. Set aside
5. Ginger and garlic until fragrant
6. Dump all meats in
7. Dump all spices in with quart water/stock
8. Boil then simmer
9. 1 hr
10. Cut up Daikon
11. Dump it in
12. 1 more hr
13. Boil water for noodles
14. Cook noodles 5 min
15. Drain
16. Noodles, beef, scallions on top

Stolen and adapted from:

https://cookingwithalison.com/2011/01/21/beef-and-daikon/

Beef Stroganoff

• 1 lb Beef chunks
• 2 onions
• 2 lb Mushrooms
• 1 mondo Cream of Mushroom
• 1 cup White wine
• Worcestershire
• Sour cream

1. Brown chunks
2. Toss into slow cooker
3. Brown onions
4. Brown mush
5. Deglaze
6. Dump all into slow cooker
7. Add cream of mush
8. Generous Worcestershire
9. Cook on low for 6 hours
10. Jiggle occasionally
11. Remove lid and let cool, or keep on to reduce
12. Add sour cream to taste after almost room temp

Makes two quarts