Hello, my dears! Welcome to 2010!
January 1st is the traditional time to set goals for the upcoming year. I have a few holding over from last year (finish the weight loss!! 50lbs down, 30 to go!), but I've added a few, too. My goal related to this blog is to post 3 times each week. Two of these times will be new recipes (with photos, hopefully!) and one will be something else related to weight loss whether it be some exercise tips I've picked up somewhere or a spiritual link or even just a rant on my personal frustrations. As always, the recipes will be low-carb and relatively low-fat. So let's get started on the first recipe of 2010!
This recipe originated in Cooking Light back in September. However, the original recipe had about 7 Tbsp (tablespoons) of brown sugar in it. I made it in the original form for a dinner party we had in the fall, and it was fabulous! So if you can have the sugar, do it. Seriously. I will include the sugar options along with the recipe instructions. However, the spices and the slow cooked beef is delicious without the sugar, and is a great home cooked meal for your family.
I do realize that many of you don't have 3 hours to cook a week-day dinner. I promise recipes in the future will not be so time consuming. But hold this recipe in your pocket for a day that you need something comforting and delicious on a Saturday or Sunday evening or after a holiday off! Serve with a lightened coleslaw, or the Chopped Coleslaw Salad recipe following.
Spiced Braised Beef
1 Tbsp paprika
1 Tbsp dark brown sugar (optional)
2 tsp garlic powder
1 tsp salt
1 tsp dry mustard
1/2 tsp ground red pepper (can adjust according to desired heat)
1 (3 pound) boneless chuck roast, trimmed
1 cup chopped onion
1/4 tsp crushed red pepper (can adjust according to desired heat)
3 garlic cloves, minced
1 (28 oz) can of crushed tomatoes
1/2 cup water
6 Tbsp dark brown sugar
1/4 cup red wine vinegar
1 Tbsp tomato paste
1/2 tsp salt
1/2 tsp ground black pepper
1. To prepare roast, combine paprika, 1 Tbsp dark brown sugar (optional), garlic powder, 1 tsp salt, dry mustard and ground red pepper; rub over roast. Place roast in a large zip-top plastic bag. Seal and refrigerate at least 1 hour, but it's better if you let it marinate overnight.
2. To prepare sauce, heat a large oven proof pan with a lid (Dutch oven, braiser, iron skillet with a lid, etc) over medium heat. Coat pan with cooking spray. Add onion, crushed red pepper and minced garlic; cook for 3 minutes, stirring frequently. Add tomatoes, water, 6 Tbsp dark brown sugar (optional), red wine vinegar, and tomato paste and bring to a boil. Reduce heat and simmer for 30 minutes, stirring occasionally (if you don't have time to simmer 30 minutes, this step could be skipped if absolutely necessary). Stir in salt and pepper.
3. Preheat oven to 325°.
4. Remove roast from bag. Add roast to sauce in pan. Cover and bake for 2 1/2 hours or until tender. Serve with sauce.
Note: Sauce can be made up to 3 days ahead, just reheat before adding the roast.
Chopped Coleslaw Salad
Be sure to allow to marinate 2 hours to make the cabbage more tender.
2 Tbsp mustard seeds
1/3 cup sugar (optional)
1/3 cup white wine vinegar
1 Tbsp prepared mustard
3/4 tsp salt
2 cups green cabbage, cut into 1 inch pieces
2 cups red cabbage, cut into 1 inch pieces
1 cup julienne red bell pepper
1/2 cup sliced red onion
1/4 cup sliced green onion
Place mustard seeds in a small saucepan over medium heat; cook, partially covered, for 2 minutes or until lightly toasted. Remove mustard seeds from pan. Add sugar and vinegar to same pan; bring to a boil over high heat. Remove pan from heat; stir in mustard and salt. Combine mustard seeds, vinegar mixture, cabbage, bell pepper, and onions in a large bowl; toss well. Cover and chill 2 hours, stirring occasionally.
Well, first, add the dark brown sugar! It's like a spicy BBQ sauce. So delicious. Second, this would be great with some cornbread or cornbread muffins. Also, you can go all-in on the bar-be-que idea and have baked beans and potato salad for your side dishes. Feels like I'm back home in Alabama!