Red Flannel Stew Sallye Recipes

Steps:

• In a large skillet, heat oil over medium-high heat. Add all remaining ingredients. Reduce heat to low; cook and stir until lightly browned and heated through, 20 minutes.

Steps:

• In a large saucepan, bring beets and 4 cups water to a boil. Reduce heat; simmer, uncovered, until tender, 20-25 minutes. Drain, reserving 2 cups cooking liquid. Peel and dice beets; set aside., In the same pan, combine the corned beef, carrots, potato, turnip, onion, seasonings, remaining water and reserved cooking liquid. Bring to a boil. Reduce heat; cover and simmer until meat and vegetables are tender, 1-1/4 to 1-1/2 hours. Stir in diced beets; heat through., Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

Steps:

• Cut steak into bite sized cubes and set aside. Cut anaheim peppers into thin strips, set aside. Peel and quarter onion and place in food processor Cut jalapenos in half, remove seeds and veins and place pepper pieces in food processor with onion. Pulse food processor just until onion and pepper is coarsely chopped.
• Place heavy saucepan or skillet over medium high heat. Pour oil into pan and when shimmering, add steak cubes. Brown meat on all sides, stirring frequently with wooden spoon to avoid burning or sticking.
• Do not drain oil or remove meat; just add the Anaheim and jalapeno pepper and the onion to the meat. Cook for a couple more minutes until onion and peppers are tender (but not brown)
• Add cumin, chili powder, paprika, red pepper flakes and stir in until blended with meat mixture. (This will just take a few seconds)
• Add Rotel tomatoes, tomato sauce, salt and pepper, and beef stock. Add enough water to completely cover the meat.
• Turn heat to low and simmer for 30-45 minutes, stirring frequently. Add water if necessary.
• Peel and cube potatoes into bite size pieces, add to meat mixture, also add 1 or 2 cups of water so meat and potatoes are completely covered. Continue to simmer another 30 -45 minutes or so until liquid has cooked down and thickened to a stew-like consistency. NOTE: If it is not thickening to suit your taste, throw in a pinch of instant mashed potatoes or cornmeal and stir until well blended and mixture begins to thicken. If it thickens too much for your taste, add a cup of water and stir until well blended into stew mixture.
• Serve while hot. Store leftovers in fridge. It is actually better the second day.

Steps:

• 1. Open can of corned beef and shred into bowl. Set aside for later use.
• 2. Peel and quarter onion Cut chile pepper in half and remove stem, seeds and membrane. Place in food processor together and pulse until finely diced. Reserve for later use.
• 3. Cube cheddar cheese into bite sized chunks, or you can buy cheese already cubed to save time. Slice green onions into thin pieces, green part included.
• 4. Place bacon drippings or oil in heavy (cast iron preferable) skillet over medium high heat. When oil is hot, pour onion/pepper mix into the skillet and cook, stirring often with wooden spoon, until onion begin to brown.
• 5. Add one cup of beans and mash into a paste, blending into the onion/pepper mix well with wooden spoon.
• 6. Add shredded meat, remainders of beans, tomatoes, and spices into mixture. Turn heat to medium and continue cooking, stirring frequently to avoid burning until heated thoroughly.
• 7. Add cubes of cheese to mixture and continue heating until cheese is melted.
• 8. Serve on tostado shells. Best if eaten while still hot. Garnish optional with chopped green onions and cilantro sprigs, and a dollop of sour cream if desired.

Steps:

• Break up the potatoes. Heat the oil in a heavy frying pan, then add the potatoes and corned beef and cook, turning the potatoes over with a fish slice every time they become crisp. After about 10 mins, when the potatoes are crisp all over, stir through the beetroot, then season. Turn down the heat, pat the potatoes into a cake, then leave to brown on the bottom. Invert onto a plate, then return to the pan until the other side is browned. Serve straight from the pan, or turn out onto a board and cut into wedges. Serve with the horseradish sauce.

Steps:

• Heat the oven to 425. Rub the potatoes and beets with a bit of oil, sprinkle with salt and pepper and wrap individually in foil. Put on a rimmed baking sheet, and roast until easily pierced with the tip of a sharp knife, 40 to 60 minutes, depending on their size. (Remove as they are done.)
• Toss the onions in enough olive oil to coat. When the potatoes and beets are about halfway into their cooking time, add the onions to the pan, and roast, turning occasionally until they're tender but not caramelized, 20 to 25 minutes.
• Combine the crème fraîche and horseradish in a small bowl, and season with salt, pepper and lemon juice to taste.
• Combine the asparagus, carrots, mint and greens in a bowl. Just before serving, drizzle with 2 tablespoons olive oil and 2 teaspoons lemon juice; add 1 teaspoon of lemon zest and a sprinkle of salt and pepper, and toss. Taste, and adjust the seasoning, adding more of whatever you'd like.
• When the potatoes are cool enough to handle, crush them with your hands; peel and trim the beets, and chop to about the same size; same with the onions. Mix with the corned beef if you're using it, along with the scallions, cheese and some salt and pepper.
• Put 2 tablespoons each of olive oil and butter in a large skillet over medium-high heat. When the pan is hot but not smoking, add the potatoes and beets, and sprinkle with salt and pepper. Shake the pan to form a single layer, and cook undisturbed, but adjusting the heat as necessary so that the vegetables sizzle and bubble. Add more butter if the pan looks dry, but the hash should never look oily. Cook until the potatoes and beets are golden brown on the bottom, 5 to 10 minutes.
• Turn, taste, adjust the seasoning, then sprinkle with some lemon juice and salt. Serve topped with a fried egg and a bit more lemon juice, with the asparagus salad on the side.