FIREMAN BOB'S KICKED-UP BEEF STOCK MY WAY...
When You want to create something special, You have to get down and dirty and take the " Bull " by the horns and start from the beginning and do your own thing. This Beef Stock is something that You will love when You want to give your Family that Something Extra and make the meal Special! I hope You enjoy as much as the Firemen and I do.... This one is for You Iris!!!!!! Sincerely, Fireman Bob :) Note: Prep time includes roasting bones for 40 minutes!
Provided by Bob Cooney @firemanbob65
Categories Beef Soups
Number Of Ingredients 16
Steps:
- Place all bones on a large sheet pan and place on rack in the oven at 450 for 40 minutes. After bones are browned, remove from oven and place in a LARGE Dutch Oven. Add onion, carrot, celery, and garlic. Stir constantly all together for 10 minutes.
- Add peppercorns, parsley, bay leaves, red pepper flakes, paprika, horseradish, fennel seeds, coriander seeds, thyme,and salt. Stir making sure to " coat " the bones with the seasonings, cooking for 4 minutes.
- Add 16 cups of water and bring to a boil for 2 minutes. Reduce to a simmer, cover, and slow cook for 6 hours. About every hour, skim the " grease and or scum " off the top as it cooks.
- When stock has cooked for 6 hours, skim off excess grease. Strain all ingredients leaving only the Beef Stock. You can use this stock for any of your Beef recipes..... ENJOY!!!!!
FIREMAN BOB'S SCOTTISH STEW MY WAY...
Hello Every body ! I am Happy to share a delicious and hearty meal for a good friend, Zelda This Scottish Stew is for your Family Reunion and I hope that You and your Family will enjoy as much as my family did... Please say Hi from me to all the Family as You serve this Stew and enjoy! I hope You all enjoy as well!!! Sincerely, Fireman Bob :)
Provided by Bob Cooney @firemanbob65
Categories Beef
Number Of Ingredients 18
Steps:
- Ask your meat man to cut up beef for stew. ( I use a good Flank Steak, cooking time allows to get tender. ) Roll pieces of stew meat and rib eye in the seasoned flour. Place Floured meat in a hot Skillet with the butter and allow to brown.
- Add the chopped onion, carrots, red pepper flakes, and turnips. Add the Worcestershire sauce, Cook on medium until softened. Place the browned meat into a Large Dutch Oven, add the vegetables and cook till they are softened.
- Dissolve beef bouillon cubes in water. Pour the bouillon/water mixture in with the stew/ stew. Add Mushrooms to Dutch Oven. Season with salt and pepper.
- Slow cook in oven at 295 degrees, and until beef is tender for 2 to 3 hours. Stir every 20 to 30 minutes and keep enough water to keep the gravy to your liking.
- Serve with a Potato Bread. Garnish with srings of rosemary. Enjoy !!!
FIREMAN BOB'S FIRED UP POT ROAST MY WAY
If I were " Pot Roast " ? This is what I would want to taste like... Tradition says... A Pot Roast is " Comfort Food ". This will be a regular on the Sunday Monday Tuesday Wednesday Thursday Friday and Saturday Dinner Table!!!! The Guys always loved this one every time I made it... Enjoy!
Provided by Bob Cooney
Categories Beef
Time 8h15m
Number Of Ingredients 13
Steps:
- 1. Coat a 7-quart slow cooker or Large Dutch Oven with Extra Virgin Olive Oil. Make 1/2 inch slits about 1 inch deep in the roast with a knife, " Hide " the garlic cloves inside these slits.
- 2. Place roast in slow cooker.
- 3. Arrange mushrooms, potatoes, jalapeno pepper, and carrots around beef. Place the fire roasted tomatoes over beef and vegetables. Pour beef broth in.
- 4. Cover, cook on Low heat setting 6 to 8 hours at 195 degrees or until beef is tender.
- 5. Serve beef and vegetables with sauce from slow cooker. Garnish with parsley. Enjoy!
FIREMAN BOB'S HEARTY BEEF STEW MY WAY....
This comes from my heart to your kitchen... I have always loved a good Beef Stew... This brings back memories from when I first started cooking a long long long long time ago.... I truly hope that You enjoy it as much as I love sharing this with all of You :) Sincerely, Fireman Bob :)
Provided by Bob Cooney
Categories Beef
Time 4h45m
Number Of Ingredients 21
Steps:
- 1. Cut the rib eye into 1/2 inch cubes... Place beef in a large Dutch Oven and add the butter and brown on all sides... Drain excess fat off...
- 2. Add onion to the Dutch Oven along with beef stock, sugar, salt, pepper, allspice, thyme, fennel, season salt, garlic parsnips, red and green bell peppers, and worcestershire sauce. Allow to simmer for 4 hours...
- 3. Add the carrots, potatoes, celery, and peas... Allow to cook for 30 to 40 more minutes or until vegetables are done to your liking...
- 4. When done, take 2 cups of the liquid and add the flour and kitchen bouquet to make the " slurry " to thicken the stew... Stir till desired thickness is reached...
- 5. Serve hot with a good Crusty Bread... ENJOY
FIREMAN BOB'S NOODLES AND SHORT RIBS SOUP MY WAY..
It's that time of year and I wanted some kind of hearty soup. What I came up with is a treasure of Beef and Noodles and great taste ! I hope You enjoy this Hearty soup like I do. I took a pot of this to the Fire Station and they loved it so. Let me know how You like it. All I ask is that You cook it and try it before You rate...
Provided by Bob Cooney
Categories Other Appetizers
Time 5h25m
Number Of Ingredients 24
Steps:
- 1. Note: This recipe brings beef and noodles together in a soup and begins by cooking beef short ribs until the meat falls off the bone, then adding homemade egg noodles to the pot to make soup. Have your Butcher cut the short ribs down to about 2 inches long if needed.
- 2. Preheat oven to 275 degrees. Chop the onion, celery, carrots, and garlic, and set aside. Generously season the beef short ribs with salt and pepper. In a large Dutch oven, brown the beef on all sides over high heat in a small amount of oil. Remove beef from pot and set aside.
- 3. Now add the carrots, celery, onions and garlic and simmer in the beef drippings till almost browned. Add the grape juice and use a wooden spoon to loosen all the " tid bits " from the bottom of the pan. Add the tomatoes, bay leaves and the browned beef.
- 4. Add the stock, and cider making sure the liquid covers the meat, add more beef stock until the ribs are covered by an inch. Bring to a boil, then cover and transfer to the oven. Allow the beef to cook untouched for 5 hours.
- 5. Remove pot from oven and carefully remove the beef ribs from the liquid. Remove the meat from the bones and gently pull the meat into bite-sized pieces. Also, " DIG " out the bone marrow from inside the bones and add with the meat. Set aside.
- 6. Preparing the Noodles
- 7. In a large bowl, stir together the flour, salt, pepper, and fennel. Add the beaten eggs, milk, and butter. Knead dough until smooth, about 5 minutes. Let rest in a covered bowl for 10 minutes. On a floured surface, roll out to 1/4 inch thickness. Cut into desired length. Allow to air dry 20 minutes before cooking.
- 8. Add the noodles to the liquid and simmer over a medium heat for about 6 to 8 minutes or until the noodles are tender. Turn off heat.
- 9. Add the beef and stir until the meat is heated through. Season to taste with salt and black pepper. Top off each bowl with the green onions. Serve hot with a good crusty bread.
- 10. ENJOY !!!
FIREMAN BOB'S SPICY BEEF " STOUP " MY WAY....
Yes it is spelled correctly... This " Stoup " can be cooked outside in a Dutch Oven while You are Grilling the Burgers!!! It's a " great tasting side or main dish!!!! Hope You all enjoy! Sincerely, The Fireman!!!! :)
Provided by Bob Cooney @firemanbob65
Categories Beef
Number Of Ingredients 26
Steps:
- Place both beef and pork in Large Dutch Oven with the oil, and sear meat till browned.
- When meat is browned off, add 3 cups water, beef broth, beef bouillon, bay leaves, oregano, coriander, cumin, red pepper flakes, roasted red peppers, salt, black pepper, garlic, red chilies, potatoes, jalapeno peppers, broccoli, onions, tomatoes, green beans, smoked paprika, fennel seeds, and kidney beans.
- Cook for 1 hour and 15 minutes.
- Take flour and 1 cup water combine to make a mixture, add to Dutch Oven and stir and cook for remaining 15 minutes till meat is tender.
- Serve with a good Crusty Bread and Napkins!!!! ENJOY!!!!
FIREMAN BOB'S MARINATED FLANK STEAK MY WAY...
I tried and I tried and I tried... Not to bad if I say so myself... Everybody Enjoy this one !!!! Sincerely, Fireman Bob :) THIS IS IMPORTANT I listed this here and once again in the Directions... NOTE: *** Once done with basting on the second side during grilling, MAKE SURE YOU DISCARD any reserved marinade. DO NOT EAT ***
Provided by Bob Cooney @firemanbob65
Categories Beef
Number Of Ingredients 14
Steps:
- Place meat in a large plastic bag. ( You can use an Oven Bag, as for " Turkey " ) Prepare the marinade by stirring together lemon juice, soy sauce, cumin, fennel seeds, 1 chipotle pepper, 1 tablespoon cilantro, oil, and 3 garlic. Pour over steak in bag, close the bag. Marinate in the refrigerator for 6 hours, turning bag over about every 2 hours.
- Chipotle-Tomatillo Salsa, stir together tomatillos, 1 chipotle pepper, gooseberries, red onion, the lemon zest, 1 tablespoon lemon juice, 1 tablespoon cilantro, 3 cloves garlic, and salt. Cover and refrigerator for 4 hours.
- Drain steak, reserving marinade. Grill steak on the grill directly over hot coals for 6 to 7 minutes per side, or to desired doneness, when You turn steak over baste by brushing with reserved marinade.
- NOTE: *** Once done with basting on the second side during grilling, *** MAKE SURE YOU DISCARD any reserved marinade. *** DO NOT EAT ***
- Serve with the Salsa and a nice Crusty bread ENJOY !!!
FIREMAN BOB'S AUTHENTIC ITALIAN MEATBALLS MY WAY..
Well here I go again! It's another " Meat Ball " for You all to enjoy! These Meat Balls will be a great addition to Your great pasta dishes... It's time for the Meat to Shine!!!
Provided by Bob Cooney @firemanbob65
Categories Beef
Number Of Ingredients 15
Steps:
- MEAT BALL SAUCE is my... https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/original-family-spaghetti-sauce.html?p=61
- In a Large bowl, mix the beef, veal, sausage, bread, onions, parsley, red pepper flakes, eggs, cheese, blue cheese, fennel seeds, and garlic. Add salt and pepper to taste, If the mixture is dry, add ½ cup of cold water and mix well. Form into about 48 meatballs.
- Note: The Meat Balls can be " pan seared " and " browned " before going into the Dutch Oven, but only if You choose to do that, and it is not necessary.
- Place the meatballs in a Dutch Oven, add the olive oil, and cover them completely with the " Meat Ball Sauce "
- Place Dutch Oven in Oven for 2 hours at 195 degrees. The Meat Balls are slow cooked. Enjoy !!!
FIREMAN BOB'S EASY BACON WRAPPED CHICKEN THIGHS
Wanted something quick for dinner before work last night... so.... I cooked these up.... I even surprised myself... YUM!
Provided by Bob Cooney @firemanbob65
Categories Chicken
Number Of Ingredients 7
Steps:
- Sprinkle spices on chicken thighs. Wrap 2 slices of the smoky bacon around the chicken thighs
- Place in oven pan cover with foil
- "Cover with foil and cook 1 hour at 350 degrees, and then uncover and raise heat to 400 degrees and cook an additional 25 minutes or until bacon is brown." NOTE: Take the time to "drain the fat". Enjoy
FIREMAN BOB'S PIGS IN A BLANKET MY WAY...
Keeping with Tradition, Here I go again as I give You my version of Pigs in a Blanket! I LOVE cabbage, and with this recipe, I get the best of both worlds. Not only do I have cabbage, I have sour kraut and put my " signature " element of heat in this tasty dish! Please enjoy what I have created! May You all share in my...
Provided by Bob Cooney
Categories Beef
Time 3h30m
Number Of Ingredients 17
Steps:
- 1. Begin by removing the core from the cabbage heads, cut heads in half, place cabbage in a LARGE stock pot and simmer on low heat till cabbage becomes par-boiled and pliable. DO NOT OVER COOK the cabbage. Remove from water and set aside.
- 2. In a LAGRE Dutch Oven, place ground beef, ground pork, onions, paprika, red pepper flakes, 2 beef bouillon cubes, celery powder, salt, black pepper, and parsley, sauté till meat is browned and onions are translucent. When meat is browned, pour 1 cup tomato juice and all the cooked rice into mixture. Take half of a bag of the sour kraut and add to the meat mixture.
- 3. Allow entire mixture to reduce. Remove from the heat and allow to cool. Once reduced, and cooled, add 8 ounces of the cream cheese and combine to stiffen the mixture.
- 4. At this point, You want the mixture to be a thick consistency mixture in order to place in the cabbage.
- 5. Begin assembling the " Pigs " by placing 1 to 2 tablespoons of mixture on a cabbage leaf and rolling and folding the meat inside and, if needed, push a toothpick through to hold closed.
- 6. Once You have all the meat mixture in cabbage leaves and rolled, set aside.
- 7. Place the rest of the sour kraut and remaining cream cheese in a bowl and combine thoroughly. Take your LARGE Dutch Oven and place enough sour kraut on the bottom to give a thin layer for the " Pigs " as a " nesting " bed. Place the " Pigs " on top of the sour kraut " bed " one layer deep at a time, add more sour kraut/cream cheese mixture on top of each layer,. Place the diced tomatoes on each layer as You " build ", continue to layer in the Dutch Oven till You have all the " Pigs " placed.
- 8. If You haven't already done so, pour the rest of the tomato juice in the Dutch Oven, and add enough water to cover entire contents with 1 inch above the last layer of " Pigs " !!
- 9. Cover the Dutch Oven, place in the oven and cook for 3 hours at 350 degrees. Serve with a nice Salad and your favorite Crusty Bread. ENJOY !!!
FIREMAN BOB'S MARINATED SMOKEY RIB EYE STEAKS
The Test Kitchen had one REALLY tasty meal the other day! The marinade in this is great ... and the smokey flavor was perfect.
Provided by Bob Cooney @firemanbob65
Categories Beef
Number Of Ingredients 4
Steps:
- Mix and place all in large zipper bag Place Steaks in the zipper bag and gently massage the rib eyes making sure the meat is well coated... Refrigerate 1 to 3 hours, 3 being the best.
- Leave on counter for 30 minutes before grilling... Salt and Pepper and brush on some olive oil before grilling... When steaks are turned over repeat salt and pepper and oil...
- Great with Cole Slaw! Enjoy!
FIREMAN BOB'S MEATBALLS PURE AND SIMPLE
For the longest time, I have wanted to create a " Meatball " that stands all by it's self! I believe I have " conquered " that " Quest " with this recipe... I LOVE a good meatball and I believe this will be a favorite of yours' as well! I humbly asked permission to add Pat DiMercurios' recipe for " Crusty Bread"... Thank you so much Pat... :) I am adding Enro gay's " Gravy Recipe for these Meat Balls... it will give You an option... Thank You Enro for allowing me to add your " Version " to my recipe... :)
Provided by Bob Cooney @firemanbob65
Categories Beef
Number Of Ingredients 17
Steps:
- Combine beef, veal, and pork in a large bowl. Add garlic, eggs, cheese, cinnamon, fennel seeds, parsley, red pepper flakes, roasted red peppers, and salt and pepper. Mix all together very tenderly ( don't over mix , just bring together )
- Blend bread crumbs into meat mixture. Slowly add the water 1/2 cup at a time. The mixture should be very moist but still hold its shape when rolled into meatballs. NOTE: *** Only use enough water to get moist consistency ***
- Shape into 24 meatballs.
- Place the extra virgin olive oil, tomato juice, tomato paste in a large 9 x 13 oven pan. Stir to make a sauce.
- Place meatballs in pan and cover. NOTE: *** You will want to use 2 pans so meatballs have room and not touching each other *** Cook 2 hour at 250 degrees or until done. Serve with warmed crusty bread and sauce and napkins https://www.justapinch.com/recipes/bread/other-bread/the-best-crusty-bread-dutch-oven.html?p=7 *** They Freeze Well Too *** Enjoy !
- Enro Gay's Version for a Family Gathering with her Gravy...
- Enro Gay... " Hello, Bob... the meatballs were a huge success. I reduced the recipe by using 4 pounds meat (2 ground beef, 1 veal and 1 pork sausage) and used dry Italian bread crumbs in place of day-old bread (and adjusting other ingredient amounts to match). Since these were made for homemade meatball subs, I made them much smaller and cooked them a short time in the oven before transferring to my slow cooker. "
- " I did not use your "gravy" as outlined above, but used this instead: "
- Small onion, fine chopped Small green pepper, fine chopped 2 cloves garlic, fine chopped 3 Tbsp EVOO 6 ounce tomato paste 1/4 cup dry red wine 3/4 cup chicken broth 2-15 ounce cans tomato sauce 1 tsp dried oregano 3/4 tsp dried basil 1 tsp sugar Salt and fresh ground pepper to taste
- Saute onion and green pepper in EVOO for a couple minutes, add the garlic and cook another minute. Then add the tomato paste and wine, stirring for another minute or so. Then add the chicken broth, tomato sauce and spices, stirring to combine. Bring to a boil, then simmer covered for about 3 hours... YUMMY!
- " I made it the night before, then warmed in up, transferred sauce to the slow cooker and added the meatballs to simmer on low until we got ready to eat. I will make the dinner size meatballs next time and serve to my hubby with spaghetti, a favorite of his. Thanks for a wonderful meatball recipe! "
- " Absolutely... feel free! Even though the sauce and meatballs were sealed up in my locking-lid slow cooker, my mother and I could smell this during our 1.5 hour trip to see my son... just about drove us crazy! :-) "
- " Ummm.. Thank You again... it DOES have that quality!!! Lol!!! " HOPE YOU ALL ENJOY!!!!!!!
FIREMAN BOB'S MEATLOAF RECIPE WITH SOME INTERESTIN
Ever wonder how to " fix " a new Meatloaf??? Let me share one way to add new smiles at the table....
Provided by Bob Cooney
Categories Meatloafs
Time 1h30m
Number Of Ingredients 9
Steps:
- 1. Form into loafs (4 individual sized) and place on ungreased pan. Heat oven to 425 degrees as you begin to top meatloaf with 2 table spoon ketchup each. After 45 minutes, reduce heat in oven to 375 degrees for an additional 25 minutes or until fork inserted finds no pink...
- 2. This is great with garlic and ranch mashed potatoes, corn on the cob and a nice mix of steamed vegi's (I like broccoli, cauliflower and carrots)
- 3. Sounds a little different but sooo good!!! And after all.... A " NEW " Meatloaf is fun! Enjoy!
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