2-8 oz steaks, use your favorite cut
1 cup Dulcet Balsamic Dressing & Dipping Sauce
1 Tbsp minced fresh garlic
1 Tbsp fresh rosemary, chopped
sea salt & fresh ground black pepper to taste

• Combine the Dulcet Balsamic Dressing & Dipping Sauce with the garlic & rosemary.
  
• Place the steaks in a non reactive dish or large zip lock bag.
• Pour the marinade over the steaks.
• Marinate for 12-24 hours, turning once.
• Remove the steak from the marinade.
• Season the steaks generously with salt and freshly ground pepper.
• Grill steaks to desired doneness.

Serves 2

This marinade also works well with rack of lamb or lamb chops.

4 lbs lean brisket, flat cut
2 Tbsp cooking oil
Southwest BBQ Dry Rub, to taste
1 large yellow onion, sliced thin leek, cleaned & sliced thin
6 cloves of garlic, cleaned, sliced thin
3 cups mixed root vegetables of your choice, washed, peeled & cut into 1 inch chunks potatoes, carrots, turnips, parsnips, rutabaga
2 celery stalks, cleaned & sliced thin
1 can chopped tomatoes (optional)
30 oz beef stock

• Coat the brisket in the Southwest BBQ Dry Rub, to taste. We like to rub it into all sides of brisket, place in a glass pan, cover with plastic wrap & refrigerate for at least 2 hours or overnight to infuse the flavor.
• Heat the oil in a large, heavy skillet over medium high heat.
• Carefully brown the brisket on all sides.
• Remove brisket & place in the slow cooker insert.
• Sauté the onion, leek & garlic until translucent & transfer into the slow cooker.
• Place mixed root vegetables on top of beef.
• Place of the cooking liquid into the sauté pan to deglaze. Scrape all the bits of beef & onion into the liquid.
• Transfer into the slow cooker.
• Cook on low for 8 hours or high for 4 hours.

This recipe is designed to be prepared in a crock pot, but it can also be prepared in a Dutch oven over low temperature.

This recipe serves 4.

Recipe...
Daddy Hern's
Honey Burgundy Prime Rib Roast

4 ribs of prime rib roast
(approx 6 lbs, trimmed of excess fat and tied)
3 Tbsp Extra Virgin Olive Oil
3 Tbsp minced garlic
3 Tbsp minced shallots
1 Tbsp finely chopped fresh thyme
3 Tbsp kosher salt
4 tsp freshly ground black pepper
1 cup - Daddy Hern's Honey Burgundy barbecue sauce

• Remove the meat from the refrigerator at least 1 hr, but not more than 2 hrs, prior to roasting to bring meat to room temperature.
• Preheat the oven to 450F degrees.
• In a small dish, stir together the olive oil, garlic, shallots, thyme, salt, black pepper, and the barbecue sauce until well mixed.
• Untie the roast and evenly spread the mixture on all sides.
• Place the roast back onto the bones and tie it up again with kitchen twine. Place roast, bone side down, in a heavy-duty roasting pan.
• Let cook undisturbed for 25 minutes.
• Reduce heat to 300F degrees and continue roasting for an additional 90 minutes.

Remove from the oven and let it sit covered with aluminum foil for about 20 minutes before carving

This recipe serves  6 to 8

1/2 cup julienned red pepper
1/2 cup julienned green pepper
1 tsp Heidi Jerk Mustard
1/2 cup sliced onion
2 slices mozzarella cheese
1/2 tsp vegetable oil
4 oz sliced deli roast beef
2 submarine sandwich buns, split

• In a skillet, sauté peppers and onion in vegetable oil until tender.
• Place beef and cheese on the bottom of each bun.
• Microwave for 10 seconds or until cheese is melted.
• Top with pepper mixture.
• Spread mustard on top bun and close sandwich together.

This recipe serves 2 servings.

• With a sharp knife, cut slits all the way through the roast and insert onion and/or garlic slivers.
• Put the meat in a bowl and slowly pour vinegar (1/2 cup for smaller roast, up to a cup for larger cuts) over it so that it runs down into the slits.
• Cover with plastic wrap and refrigerate for 24 to 48 hours. When you are ready to cook the marinated meat, pour off the vinegar.
• Place the meat in a heavy pot (iron Dutch ovens are best) and brown in oil until very dark on all sides.
• Pour the brewed coffee over the meat, and then add the water.
• Cover and cook slowly for approximately 6 hours on top of the stove. You may need to add more water at some point, so check it once in a while and add only a small amount of water at a time.
• Do not add the salt and pepper until about 20 minutes before serving.

This recipe serves 6 to 8

Recipe...
Sassy Stir-Fry

2 Lbs Beef
1 Med. Yellow Bell Pepper
1 Med. Red Bell Pepper
1 Med. Onion
2 Tbsp Ginger Garlic Pepper Jelly
2 Tbsp Oyster Sauce (optional)
1/2 Cup Soy Sauce (light)
1 Tbsp Extra Virgin Olive Oil

• Cut beef, onions and peppers into strips.
• Heat oil and soy sauce in skillet or wok.
• Place beef and onions in wok and
  partially brown beef.
• Add Peppers to wok.
• Stir-fry until beef is golden brown.
• Stir in Ginger Garlic and let simmer on
  medium heat for 5 minutes.
• If thicker sauce is desired, add cornstarch and water mixture as a thickener.

Serve with Rice

This recipe serves 4 to 6.