Smoked Brisket Pie

The inspiration for this dish came out of having leftover brisket. In the fall, I find myself eating an abundance of it due to football tailgating and parties (and it might just be because I live in Texas 😉). When contemplating what to make, I leaned towards a beef bourguignon because, let’s face it, who doesn’t love a red wine braise? This is my Texas spin on a sheperd’s pie.

With LOVE from Texas,
The Pint-Sized Mayo

Smoked Brisket Pie

6-8 Servings

Ingredients:

• 1 tablespoon olive oil
• 1 small green bell pepper, diced
• 1 stalk celery, diced
• 1 large shallot, minced
• 3 cloves garlic, minced
• 1/4 cup tomato paste
• 1 teaspoon salt
• 1/2 teaspoon black pepper, freshly ground
• 1 teaspoon fresh thyme
• 1/4 teaspoon Herbes de Provence
• 2 cups beef broth
• 1 cup dry red wine (I used a dry red blend.)
• 6 ounces baby brown mushrooms, de-stemmed and sliced
• 2 cups smoked brisket, cubed
• 1 recipe mashed sweet potatoes

Directions:

Place a medium pot over medium heat. Add the olive oil, and swirl around the bottom of the pot to coat. Add the bell pepper and celery. Sauté until they start to soften, about 5-8 minutes. Next add the shallots and garlic; continue to cook until they have softened and the mixture is fragrant.

Add the tomato paste, salt, pepper, thyme, and Herbes de Provence, and pour in the beef broth and wine. Stir, and bring the mixture to a boil. Allow the liquid to reduce by about half and the mixture to thicken.

Once it has thickened, add the mushrooms and brisket. Allow to cook for another 5 minutes to cook the mushrooms and heat through the brisket meat.

Turn the oven to the broiler setting, and spray a 8″x8″ baking dish with nonstick spray.

Carefully ladle and eventually pour the mixture into the prepared baking dish. Top the dish with the mashed sweet potatoes. (I had a little extra time, so I decide to pipe on the potatoes to make it look pretty.)

Place the baking dish in the oven under the broiler for about 5 minutes to heat everything up. You can leave it in there for longer if you want to crisp up the top of the potatoes as well – just be sure to keep an eye on it because it can go from a nice golden brown to burnt in a matter of seconds. Serve warm.

Enjoy!!

“Y’know nothin’ goes better with beef than beef!” – Adam Richman

Spaghetti Bolognese

Mmm mmm mmm. The other day I was reminiscing about our Mediterranean cruise from last May. It left from the closest port to Rome, Italy. Of course I consumed more pasta, pizza, and gelato than a normal human should have in the couple of days we saw the sites. So with all this reminiscing, I naturally got hungry…hungry for the simple joy of spaghetti!

With LOVE from Texas,
The Pint-Sized Mayo

Spaghetti Bolognese

4 Servings

Ingredients:

• 1 pound spaghetti, cooked*
• 1 tablespoon olive oil
• 1 yellow onion, chopped
• 2 garlic cloves, minced
• 1/2 pound ground beef
• 1/2 pound ground pork
• 2 tablespoons tomato paste
• 3/4 cup beef broth
• 1/2 cup dry red wine
• 1 (14.5 ounces) can crushed tomatoes
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper, freshly ground
• 1 teaspoon Herbes de Provence
• 1/4 cup Parmesan cheese, shredded

*I had an Oxo container with regular and whole wheat spaghetti all mixed together…that is why mine is different colors. 🙂

Directions:

Cook the spaghetti according to the directions on the package. Strain and set aside.

In a large pot over medium-high heat, add the olive oil. Add the onion and garlic, and sauté until softened, about 4-5 minutes. Next, add the ground beef and pork. Cook for 10 minutes or until well browned, making sure to break up any big pieces. Add tomato paste, stir, and cook for 1 minute.

Pour in the broth and red wine. Stir, and cook until it is reduced by about half, about 10-12 minutes.

Finally, add the crushed tomatoes, salt, pepper, and Herbes de Provence, and stir well. Reduce heat to low, and cover with a lid. Allow the sauce to simmer for 10 minutes.

Remove the lid, stir the sauce, and cook for a further 5 minutes. Taste test, and if needed add additional salt and pepper.

Divide the spaghetti among four bowls and ladle the sauce on top. Sprinkle with the Parmesan and serve immediately.

Enjoy!!

“My sisters like cooking at my place. It has a bit more room, and the food tastes a little bit better. A big pot of spaghetti and sauce, some warm French bread – works all the time. I think I’ve been eating pasta for 26 years.” – Tom Brady

Slow Cooker Gravy Beef Bites

Our house loves meat and potatoes. Here is another simple slow cooker tender beef meal that you can serve with potatoes, rice, or vegetables. It really takes minimal prep for maximum deliciousness!

With LOVE from Texas,
The Pint-Sized Mayo

Slow Cooker Gravy Beef Bites

6 Servings

Ingredients:

• 1/2 large white onion, cut into eighths and layers separated
• 10 ounces fresh button mushrooms, cleaned, de-stemmed, and cut in half
• 1 clove garlic, minced
• 2 pounds beef chuck, fat trimmed and cubed
• 1 cup beef broth
• 1 (10.75 ounces) can condensed cream of mushroom soup*
• 1 tablespoon worcestershire sauce
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper, freshly ground

*If you have time you can also make this from scratch. Here is my recipe.

Directions:

Place your slow cooker lining in your slow cooker, if you like to use them. I also like to spray mine with non-stick cooking spray just to avoid the food sticking. (Better safe than sorry in our household.)

Layer the onions, mushrooms, and garlic at the bottom of the slow cooker.

Next add the remaining ingredients. Stir the ingredients well to make sure everything is coated.

Cover the slow cooker, turn it to low, and cook for 8-10 hours.

Once time has elapsed, stir the meat and vegetables well.

Serve it warm over mashed potatoes.

Enjoy!!

“Yes, beef is what was for dinner last night. Tonight it will be my dinner, and it will continue to be.” – Christopher Bond