Beef 1 A-B
These instructions are for a “Serving Size Portion of Meat Only”, Cindy Transou, January 28, 2016I tried this in the Ninja using Stove Top High and it works great. After the allotted time, drain water and cook. I used to cook meat frozen in slow cook mode till I saw on this group that the USDA didn't recommend. I never knew it was bad. Anyway this resolves the issue.
How To Defrost Your Meat Fast And Safely, By: America’s Test Kitchen
https://youtu.be/4a2hQpj6Dxc
This is a fail-proof method of defrosting meat. It works for beef, chicken, and pork and is extremely simple. Using only a freezer bag and water, and within minutes the meat is ready to cook. But not only is it fast, it's also FDA approved meaning it's safe and free from causing harmful bacteria.
Heat the water. Once it reaches 140°F, turn the heat off. There may be some bubbles at the bottom of the pot, but it is still only a little warmer than tap water.
Place your serving portion of meat, which is placed inside a Ziplock bag, and simply submerge it into the water for about 12 minutes. Take it out of the water and cook it like normal. The meat should never be left in the water for longer than 45 minutes,but that should be no problem since any variety of the meats only take about 12 minutes. So if you change your dinner plans last minute, just pull your meat out of the freezer and try this helpful method to make life much easier.
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Can I Put Frozen Meat in A Slow Cooker?
Food Safety.gov
http://www.foodsafety.gov/blog/slow_cooker.html
Per the USDA guidelines, frozen beef should not be cooked in a slow-cooker or a microwave. It can only safely be cooked in the Oven or on the Stove Top.
Slow Cooking Frozen Beef Guidelines: The USDA guidelines are to prevent foodborne illness, not to ensure the tastiness of the food. The issue is that if one starts with frozen ingredients, slow-cookers are unable to quickly heat the contents past the "danger zone" of temperature at which bacteria multiply most rapidly. Even if the food is heated well past the danger zone afterward, thus killing bacteria, tasteless toxins produced by the bacteria will still remain.
http://www.fsis.usda.gov/shared/PDF/Slow_Cookers_and_Food_Safety.pdf
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http://www.fsis.usda.gov/shared/PDF/Slow_Cookers_and_Food_Safety.pdf
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Beef cut substitutions:
http://www.foodsubs.com/MeatBeefChuck.html
The “Beef File” has the Link… The complete text is located in our “Helpful Hints File”.
Scroll Down!! The recipes follow the last listing! Scroll down!!
YOU WILL FIND:
3 Envelope Roast, By: Tracy McCollom
3 Envelope Rump Roast*, By: Cynthia Dobbs, August 6, 2015
A-1 & Dijon Steaks*, By: Pam Marsh, June 11, 2017
Absolute BEST Crock Pot Beef Stroganoff Recipe, (The) By: Tammy Mullin Marsh
Alambre*, By: Sarita LePine, March 14, 2016
Angus Chuck Eye Steaks*, By: Joni M. Reed
Angus Roast Beef, By: Denise Reap Kaplan, June 2, 2015
Asian Inspired Short Ribs*, By: Steve Lopez, January, 11, 2016
Bacon Cheeseburger Meatloaf, By: Michele Panzer-Evans
Bacon Cheeseburger Mini Meatloaves*, By: Brooke Dibley, January 17, 2016
Bacon Wrapped Beef Sausage*, By: Brian M Almashie, October 5, 2014
Barbacoa*, By: Katie Allebone, March 15, 2017
Barbacoa*, By: Eric Kmetz, January 17, 2016
Barbacoa, By: Belinda Wall, February 9, 2015
Barbacoa For Tacos*, By: Randall McGouirk, August 8, 2017
Barbeque (Homemade Manwich), By: Dina Burgoon Lentz
BBQ Beef Short Ribs*, By: Cathy Schultz, April 11, 2015
Beef & Broccoli*, By: Claudia C. Davis, August 25, 2016
Beef & Broccoli (Slow Cook)
Beef & Broccoli Stir Fry*, By: Bonnie Smith, October 25, 2017
Beef & Homemade Noodles*, By: Beverly Huffman Allen, April 21, 2015
Beef & Noodles*, By: Angie Neil, August 15, 2016
Beef & Noodles*, By: Cheryl Bailey Francis
Beef & Noodles*, By: Sue Karasek Nottmeier, November 28, 2014
Beef & Vegetables*, By: Allana Alla Sverbil, January 4, 2015
Beef Baby Back Ribs*, By: Moni Alejo, February 1, 2016
Beef Bourguignon, By: Pam Marsh, January 6, 2017
Beef Bourguignon*, By: Bonnie Smith, August 1, 2016
Beef Broccoli*, By: MaryJo Powell, October 3, 2014
Beef Bulgogi*, By: Dawn King-Burroughs, October 27, 2014
Beef Carnitas using London Broil*, By: Bonnie Smith, April 1, 2016
Beef Chow Mein Hot Dish*, By: Dawn Marie Schneider-Malecek
Beef Enchiladas*, By: Mitch Cox, April 27, 2014
Beef Eye of Round or Chuck Roast with Bold Coffee and A Heavy Red Wine, By: Pat Dougan
Beef Fajitas*, By: Tammy Ullrich, January 14, 2018
Beef Fajitas*, By: Shelly VanMeter Roth, August 15, 2014
Beef Po Boy*, By: Jeff Hudson, August 22, 2015
Beef Porcupines*, By: Pam Lajoie, September 17, 2015
Beef Ribs*, By: Cheryl Lynne Turgeon, April 28, 2015
Beef Ribs with Baby Potatoes*, By: Maria Angelica Cruz, February 21, 2017
Beef Roast*, By: Lesley Weston Stevens
Beef Roast*, By: Karen Strahl Malone
Beef Roast or Pork, Using Kraft Recipe Maker Pouch*, By: Amanda Dawley
Beef Roast with Mushrooms*, By: Jennifer Hoehn, March 12, 2016
Beef Rump Roast*, By: Miriam Lloyd
Beef Sandwiches, By: John Fleming, August 4, 2014
Beef Short Ribs*, By: Brenda Schulpius, January 17, 2016
Beef Short Ribs*, By: Trudy Roth Potts, April 12, 2015
Beef Short Ribs*, By: Brian M Almashie, October 1, 2014
Beef Short Ribs, By: Tami Bereska
Beef Short Ribs, Braised*, By: Kathy Olson, November 16, 2014
Beef Short Ribs in A Crock Pot*, By: Gael O'Brien
Beef Shoulder Roast*, By: Catherine Hiestand Keller, September 2, 2015
Beef Stroganoff*, By: Lesley Weston Stevens, September 21, 2015
Beef Stroganoff, By: Stephanie Jones Schreiber, August 25, 2015
Beef Stroganoff*, By: Cherrie Koeppler Christel, May 31, 2015
Beef Stroganoff*, By: Anne Wood Conrad, January 20, 2015
Beef Stroganoff*, By: Michele Panzer-Evans
Beef Stroganoff*, By: Dawn Marie Schneider-Malecek
Beef Stroganoff, (from old web page)
Beef Stroganoff (Easy), By: Laurie Carfagno, May 14, 2015
Beef Stroganoff, Imitation*, By: Jennifer Black Cordero, September 11, 2014
Beef Stroganoff , Simple*, By: Trish Obrien, August 30, 2014
Beef Tips & Noodles*, By: Carol Sadowski McGrath, March 13, 2016
Beef Tips in Brown Gravy*, By: Cheryl Koehler, October 1, 2014
Beef Tips in Mushroom Sauce*, By: Connie Hamilton
Beef with Mixed Vegetables Stir Fry*, By: Holly Belcher, February 26, 2015
Beef Wrapped Asparagus*, By: Trish Obrien, October 15, 2014
Best Italian Beef Sandwiches Ever*, By: Deborah Walczak, November 2, 2014
(The) Best Slow Cooker Roast*, By: Michelle Painter Williams, April 12, 2016 - Cross Posted in Gluten Free
Best Slow-Cooker Roast Beef, By: Jessica Conol
Birria*, By: Jessica Nusz, September 29, 2020
Bottom Round Roast*, By: Jennifer Young-Haines, April 21, 2020
Braised Short Ribs with Carrots*, By: Karen Mueller Tirio, December 28, 2014
Braising Steaks, By: Fiona Roberts, January 12, 2016
Brisket*, By: Megan Laurenz, April 1, 2019
Brisket*, By: Bonnie Smith, December 17, 2015
Brisket*, By: Lisa Tanner, June 11, 2014
Brisket - BBQ Beef, By: Leslie Moxley, January 11, 2019
Burrito Boats*, By: Allyson Adamo-Parsons, March 20, 2015
Burrito Mix*, By: Leanne Lollis
Butter Steaks, By: Cathy Schultz, September 11, 2014
Butter Steaks w/Onions and Gravy*, By: Sharon Garzone, November 14, 2014
3 Envelope Roast*, By: Tracy McCollom
Ingredients:
3 pound beef roast such as chuck roast
1 envelope of dry Italian salad dressing mix
1 envelope of dry ranch salad dressing mix
1 envelope of dry brown gravy mix
2 cups water
Directions :
Put the water in a measuring cup that is larger than the amount of water you are using. Now add and mix all three envelopes to the water. Mix until blended completely.
Sear your roast on Stove Top High, if desired.
Add to your Ninja.
Pour the water, salad dressing mixture over the roast. Turn to Slow Cook Low for 8 hours or Slow Cook High for 4 hours.
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3 Envelope Rump Roast*, By: Cynthia Dobbs, August 6, 2015
Ingredients:
1- 3 lb. Rump Roast
3 carrots, scrubbed and cut up
2 medium russet potatoes, peeled and cubed
1 medium onion cut up
1 envelope of Good Seasons Italian Salad Dressing Mix
1 envelope of brown gravy mix
1 envelope Ranch Dressing Mix
½ stick butter
1½ cups water
Directions:
Add all ingredients, topping with the butter. Turn your Ninja to Slow Cook Low for 8 hours.
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A-1 & Dijon Steaks*, By: Pam Marsh, June 11, 2017
Ingredients:
3-4 Steaks (or you can use - rump or chuck roast)
2 Tbs. A-1 Sauce
2 Tbs. Dijon Mustard
½ cup white wine
Directions:
1. Combine the A-1 sauce and the Dijon mustard in a small bowl.
2. Paint the sauce mixture on each side of each piece of meat.
3. Place the meat into the Ninja.
4. Pour in the white wine.
5. Cook on Slow Cook Low for 4-5 hours.
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Absolute BEST Crock Pot Beef Stroganoff Recipe, The, By: Tammy Mullin Marsh
Ingredients:
2 pounds cubed stew meat
2 cans Condensed Golden Mushroom Soup
1 large onion diced
2-4 Tbs. of Worcestershire
½ cup water
8 oz of cream cheese
couple of dashes of Garlic Salt (1 tsp?)
couple dashes of Hot Paprika
Directions:
Brown the meat in your Ninja on Stove Top High. While browning add remaining ingredients to a bowl and stir; (except the Cream Cheese). Once meat is browned, add mixed ingredients, and stir.
Cook on Slow Cook Low for 8 hours.
Cut up the cream cheese into cubes just before serving and turn Slow Cook High. Stir the cream cheese in until all combined. You might have to put the lid back on and leave for 10 minutes.
Oh my gosh! This was so good and so easy.
Oh, and I doubled it the second time I made it.
So good to freeze BEFORE adding the cream cheese. Just re-heat on the stove and add cream cheese 10 minutes before serving. The meat becomes even more tender when reheated after freezing-perfect for toast.
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Alambre*, By: Sarita LePine, March 14, 2016
Alambre is a popular non spicy Mexican dish full of flavor. There are so many ways to adapt the recipe. Instead of bacon you could cook cut up pieces of chorizo, or add jalapeño or poblano peppers if you like spicy. The following is NOT spicy and approved by a picky nine year old.
Ingredients:
6 pieces of bacon, cut into small pieces
1 tablespoon olive oil
1 white onion finely cut
1 green, red and yellow pepper, seeded cut into chunks
1- 8 oz package of mushrooms, sliced
1.5 lbs of arrechera (skirt steak) cut into long strips (try and remove any fat attached to the meat)
1 tomato, seeded and cut into chunks
Adobo seasoning (Goya blue top- not spicy)
Black pepper to taste
Queso Oaxaca (if you want authentic Mexican) or mozzarella cheese
Directions:
Turn the Ninja to Stove Top High. Add the oil and bacon. Cook until crisp. Add onion, peppers, and mushrooms. Cook until softened. Turn the Ninja to Stove Top Low. Add the steak. Stir. Season with Goya Adobo powder and black pepper to taste. Top with thin pieces of queso Oaxaca. It is ready to serve when the cheese melts and the meat is dark. Serve with corn tortillas to make your own tacos.
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Angus Chuck Eye Steaks*, By: Joni M. Reed
I love easy! I picked up two ¾ lb angus chuck eye "steaks" (I think they were mini roasts).
Coated both sides lightly with Tones granulated garlic (Sam’s Club)
Preheat Ninja pot on Stove Top High for about 5 minutes.
Dropped about 1 Tbs. butter in Ninja.
I threw in some sliced onions on one side.
Cook in the Ninja pot on Stove Top High for about 7 minutes on each side. Adding about another tablespoon of butter to pot and sprinkled a generous amount of Famous Dave's Rib Rub (Wal-Mart) when I turned meat.
These turned out a bit under medium rare to almost rare, so cook longer if you like more done, but this was as good as the prime rib I did.
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Angus Roast Beef, By: Denise Reap Kaplan, June 2, 2015
Instructions:
3½ lbs Angus Roast Beef
salt & pepper
Worcestershire sauce
1 box of beef broth/stock
½-¾ red onion, thin sliced
stalk of celery
3 redskin potatoes, quartered
mini carrots
A handful of each fresh basil and flat leaf parsley
flour/water, for rue
½ cup of Sangria
Directions:
Generously salt & pepper roast. Coat with Worcestershire sauce. Add the roast to your rack. To the bottom of the Ninja pot, add beef broth, ½ of the red onion and a stalk of celery, and a couple shakes of Worcestershire to the broth. Add your rack to the pot. Add the potatoes around roast, carrots and the remaining onions. Top the roast with the basil and parsley. Cover. Turn your Ninja to 350° and bake until it's done as you prefer. Use a temp probe to test.
I like mine medium rare - medium. It came out Medium in the very center. I think 60 minutes was too much for the size. Adjust your time accordingly. Take the roast and veggies out. Turn your Ninja to Stove Top High and make your rue with the broth, flour and water. Next, add about ½ cup of Sangria. I wanted red wine, but didn't have it. Cover and let it cook for about 5 minutes to thicken a little. The Sangria added a hint of sweetness and I had some rave reviews on this one. Have fun... Denise
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Asian Inspired Short Ribs*, By: Steve Lopez, January, 11, 2016
Ingredients:
2 lbs. bone-in short ribs
Salt and pepper
2 Tbs. extra virgin olive oil
½ yellow onion, chopped
3 carrots, peeled and chopped
2 stalks celery, chopped
1 lemongrass stalk, trimmed, tough outer layers removed, thinly sliced
1 tsp fresh ginger, finely grated
4 cloves garlic, minced
½ cup beef broth
¼ cup coconut aminos
2 tsp honey
Pinch of red pepper flakes
Fresh cilantro, for garnish
Sesame seeds, for garnish
Directions:
1. Turn the Ninja to the Oven setting of 425°F. Add the oil to the pot and heat. Generously season the short ribs with salt and pepper. Sear the ribs in the pot until browned, about 4 minutes per side. Once seared remove from the Ninja and turn to Slow Cook Low.
2. Place the onion, carrots, celery, lemongrass, ginger, and garlic into the Ninja. Place short ribs on top of vegetables.
3. In a small bowl, whisk together the beef broth, coconut aminos, honey and red pepper flakes. Pour the mixture over everything in the Ninja. Stir to combine. Cover and cook on Slow Cook Low for 9-11 hours.
4. Remove the lemongrass stalk and place the ribs on a serving plate. Let the braising liquid sit for 5 minutes and skim any fat off the top. Pour about a cup of the liquid over the ribs. Top with sesame seeds and cilantro to serve.
I served over a bed of cauliflower rice seasoned with Asian seasoning mix.
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Bacon Cheeseburger Meatloaf, By: Michele Panzer-Evans
Ingredients:
2 lbs of hamburger (or 1 lb hamburger & 1 lb pork mix)
2 cloves of finely minced garlic cloves (I used a micro-plane)
2 Tbs. of finely chopped onion (We like onion flavor but not a lot of onion. Feel free to add more if you want.)
3 Tbs. Worcestershire sauce
3-5 pieces of cooked crumbled bacon
1 cup of shredded cheese
salt and pepper to taste
Directions:
1. Mix the above ingredients; form into a loaf
2. Set Ninja to Oven Setting of 350°, place on rack. Set timer for 30 minutes. If using an oven, set to 375° for 45 minutes.
**Added Comment by: Aurelia Dougan McCollom** Although I haven’t fixed this particular recipe, our other “Meatloaf” recipes using the same amount of meat, calls for 1 hour 15 minutes. I suggest you check this recipe when making it for the 1st time. Having a digital thermometer or probe should be used.
Hope you enjoy!!
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Bacon Cheeseburger Mini Meatloaves*, By: Brooke Dibley, January 17, 2016
Ingredients:
2 lbs of hamburger (or 1 lb hamburger & 1 lb pork mix)
2 cloves of finely minced garlic cloves (I used a micro-plane)
2 Tbs. finely chopped onion (We like onion flavor but not a lot of onion. Feel free to add more if you want.)
3 Tbs. Worcestershire sauce
3-5 pieces of cooked crumbled bacon
1 cup of shredded cheese
salt and pepper to taste
*In a blender I pulse the following ingredients to a paste/pulp together. Add this to the hamburger mixture above.
Red onion
coriander, to taste
2 bell peppers, chopped
1 cup of mushrooms, chopped
3 stalks of celery, chopped
2 tsp of BBQ beef rub
5 small pickles (for that burger flavor)
½ cup flour - to account for all the liquid that cooks off the vegetables
Directions:
Mix together with your hands.
After mixing, put in greased muffin cups. Place the rack in the Ninja. Add the cups. Turn to the Oven setting of 350°F for 20-30 minutes. Brush with ketchup and BBQ sauce mixed in equal parts. They tasted amazing!
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Bacon Wrapped Beef Sausage*, By: Brian M Almashie, October 5, 2014
Perfect for football season! Bacon wrapped beef sausage stuffed with jack cheese and topped with caramelized onions, pineapple and cilantro.
Partially cook the bacon on Stove Top High and cook sausages or hot dogs as you normally would. Put a slice down the middle of each sausage and stuff with jack or any other cheese. Wrap in bacon and rub a bit of olive oil on the bacon and place on rack. Cook oven at 400° (no liquid) for 30-40 minutes or until bacon is cooked. Pan should be clean and dry prior to cooking). If you like your bacon crispy put them under the broiler in your oven for 2 minutes.
Top with caramelized onions, pineapple and cilantro. Serve on a warm bun (I didn't have any).
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Barbacoa*, By: Katie Allebone, March 15, 2017
Ingredients:
4 -5 lbs chuck roast
1⁄3 cup apple cider vinegar
4 teaspoons minced garlic cloves
4 teaspoons cumin
2 teaspoons oregano
1 teaspoon ground black pepper
1 teaspoon salt
½ teaspoon ground cloves
2 tablespoons vegetable oil
¾ cup chicken broth
3 bay leaves
3 tablespoons lime juice
3 -4 chipotle chiles in adobo
Directions:
To make the adobo sauce combine vinegar, lime juice, chipotles, garlic, cumin, oregano, black pepper, salt and cloves in a blender or processor on high speed until smooth.
Remove most of the fat from the roast and then cut into large chunks (approximately 6).
Turn the Ninja to Stove Top High. Add the oil and sear all sides of the roast until browned.
Add the adobo sauce to the meat.
Add the chicken broth and add the bay leaves.
Turn the Ninja to Slow Cook High for 6 hours or Slow Cook Low for 8 hours.
Very carefully shred the meat with two forks. Turn the Ninja to Buffet/Warm setting. Serve with hard or soft tortilla shells when ready.
Typical sides include tortillas, rice, black or pinto beans, cheese, pico de gallo, guacamole, and sour cream.
Serves 8
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Barbacoa*, By: Eric Kmetz, January 17, 2016
Note: this recipe scales *very* well for smaller quantities of beef. I've done it with 2-6 lbs, and respective ingredient adjustments.
Ingredients:
6 lb. beef roast (cut into 4 or more large pieces, fat trimmed)
3 tablespoons oil (ideally coconut, ghee, lard, tallow)
½ cup apple cider vinegar
6 tablespoons lime juice
½ can chipotle peppers in adobo sauce (approximately 6 peppers)
8 cloves garlic
2 tablespoons ground cumin
1 tablespoon dried oregano
1 tablespoon ground black pepper
1 tablespoon Celtic sea salt
¼ teaspoon ground cloves
1½ cups chicken or beef stock
5 bay leaves
2 juniper berries (optional)
Directions:
1) Using the Ninja on Stove Top Medium/High, add 2-3 Tbs. of oil.
2) Sear the meat about 2-3 minutes on each side.
3) Switch the Ninja to Slow cook Low. Set it and forget it for 3-5 hours for desired tenderness.
This goes really well with freshly cooked onions/peppers. It is also nice on top of jasmine rice.
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Barbacoa, By: Belinda Wall, February 9, 2015
My daughter in law made this tonight for my son. He said it was fantastic! Can’t wait to try it.
This barbacoa recipe is simple to make in your slow cooker, and makes the most tender, flavorful, delicious barbacoa beef.
PREP: 10 MIN COOK: 4 HOURS 10 MIN TOTAL: 4 HOURS 20 MIN
Ingredients:
3 lbs chuck roast (fat trimmed), cut into 2-inch chunks
4 cloves garlic, minced
2 chipotles in adobo sauce, chopped (or more to taste)
1 small white onion, finely chopped (about 1 cup)
¼ cup fresh lime juice
2 tablespoons apple cider vinegar
3 bay leaves
1 Tablespoon ground cumin
1 Tablespoon dried Mexican oregano (or regular oregano)
2 teaspoons salt
1 teaspoon black pepper
¼ tsp ground cloves
½ cup beef broth or water
Directions:
Combine all ingredients in the pot of your Ninja. Toss gently to combine. Cover and cook on Slow Cook Low for 6-8 hours, or on Slow Cook High for 3-4 hours, or until the beef is tender and falls apart easily when shredded with a fork.
Using two forks, shred the beef into bite-sized pieces inside of the Ninja. Toss the beef with the juices, then cover and let the barbacoa beef soak up the juices for an extra 10 minutes. Remove cover and use a pair of tongs or a slotted spoon to serve the barbacoa beef.
If not using immediately, refrigerate the barbacoa beef with its juices in a sealed container for up to 5 days. Or freeze it for up to 3 months.
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Barbacoa For Tacos*, By: Randall McGouirk, August 8, 2017
Ingredients:
3.5 lb. Chuck Roast (try to get lean not marbled)
1 large onion, diced
4 packs Taco Seasoning mix
2 (12 oz.) cans crushed tomatoes
1 (15 oz.) can tomato paste
fresh ginger grated, to taste
2 tablespoons olive oil
Salt and Pepper, to taste
Taco sauce (to taste) (I used 1/3 cup)
garnish - 1 head lettuce shredded, 1 small onion diced, 1 tomato diced, sour cream
Directions:
Turn the Ninja on Stove Top High and add the olive oil. Rub the taco seasoning packets onto the roast. Add roast to Ninja and let sear on each side. While roast is searing, dice large onion. Once roast is seared, then add onion to roast and sauté onions until translucent. Grate ginger into bowl (to your taste) and pour the crushed tomatoes and tomato paste into bowl and mix well with taco sauce. Once mixed, turn Ninja onto Slow Cook Low (6-8 hours) or Slow Cook High (3-4 hours). Pour sauce mixture over meat and add salt and pepper to taste. Let cook as directed and then remove meat from Ninja and shred. If you have TOO MUCH sauce, then you can remove sauce from the Ninja and save it for Chicken Mole. Add back shredded beef to Ninja and turn onto Stove Top High. Cook for 10 minutes and turn off Ninja. Serve with Flour Tortillas, Taco Shells, and the fixings.
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Barbeque (Homemade Manwich), By: Dina Burgoon Lentz
Ingredients:
2 lbs. ground beef
2 medium onions diced
1 pepper diced
2 Tbs. margarine or butter
1 can tomato soup (I make my own)
3 Tbs. sugar
2 Tbs. vinegar
1 cup ketchup
Directions:
On Stove Top High brown ground beef. Drain. Add in peppers & onions cook until they’re soft. Turn to Slow Cook Low and add remaining ingredients. Cook for 2 to 3 hours turn to Buffet setting until ready to serve. Serve on rolls with coleslaw.
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BBQ Beef Short Ribs*, By: Cathy Schultz, April 11, 2015
I marinate beef short ribs in 1 cup of the bbq sauce in the fridge over night then. In the morning place them in the Ninja on Slow Cook Low along with the sauce they had marinated in cook for 5 hours. Place them in a baking dish along with the drippings. Wipe out the Ninja. Pour in 2 cups of water in the main pot. Place your rack and the multipurpose pan with the ribs. Turn the Ninja to Buffet/Warm for 4 hours. They turned out fall off the bone wonderful.
*Added comment – I also placed 1 huge frozen previously baked potato on warm for 4 more hours alongside the ribs.
BBQ Sauce, By: Marilyn Giggles-Rainey Scott, April 11, 2015 – cross posted in Broths, Glazes, etc.
Ingredients:
1¼ cups apple cider vinegar
2 tablespoon Worcestershire sauce
2 tablespoon peanut butter
1 teaspoon salt (I used sea salt)
¼ cup lemon juice
1 teaspoon pepper
2 tablespoons chili powder – (I used green chile powder instead of red and omitted the salt)
4 tablespoons butter
Directions:
Bring all ingredients to a boil and stir constantly.
Lower the heat and simmer for 15 minutes.
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Beef & Broccoli*, By: Claudia C. Davis, August 25, 2016
Ingredients:
1 pound flank steak, cut across the bias in strips
flour
Lee Kum Kee - Panda Brand Beef Broccoli Sauce - in a package as a base and only use about ½ to ¾ of the package
Pam – optional
1 tsp oil
1 onion, chopped
8 ounces broccoli
2 cloves chopped garlic
a sliver of ginger, chopped
2 teaspoons low sodium soy sauce
1 tsp Worchestire sauce
basmati, jasmine or rice of choice
Directions:
Turn the Ninja to Stove Top High to begin heating while preparing the steak. Season and flour the flank steak strips. Add the oil and or PAM and brown the meat. Reduce the heat to Stove Top Low. Add the onion and broccoli. Cook for about 2-3 minutes. Add the garlic and ginger. Cook for another minute or so. Add the 'Panda' sauce, soy sauce, and Worchestire. Let it come to temperature and begin to bubble. Taste the sauce until it is to your preference. It will be from a light to deep flavor. Serve over basmati, jasmine or rice of your choice.
*Added comment by: Claudia - I live in NYC and the sauce was purchased from a Stop n Shop. It is in the duck sauce area. It does NOT need to be refrigerated. It is in a plastic type pouch. You can Google it, or purchase from Amazon. (I bet Wal-Mart or Jet has it as well). It is a common brand. I’ve tried several and this is by far, the best one for beef and broccoli. I do not like their orange chicken as well. When I do use it, I don’t use the whole package.
Lee Kum Kee USA – for sauces – Also added to Spice File
http://usa.lkk.com/en/
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Beef & Broccoli (Slow Cook)
Ingredients:
1 pound boneless beef chuck roast, sliced into thin strips
1 cup beef consommé
½ cup soy sauce
1/3 cup brown sugar
1 tablespoon sesame oil
3 garlic cloves, minced
2 tablespoons cornstarch
2 tablespoons sauce from the crock pot after being cooked
Fresh broccoli florets (as many as desired)
Hot cooked rice
Directions:
1. Place beef in your Ninja.
2. In a small bowl, combine consommé, soy sauce, brown sugar, oil, and garlic. Pour over beef. Cook on low for 6-8 hours.
3. In a cup, stir cornstarch and sauce from the Ninja pot until smooth. Add to the pot. Stir well to combine. 4. Add broccoli to the Ninja pot. Stir to combine.
5. Cover and cook an additional 30 minutes on high (the sauce has to boil for it to thicken).
6. Serve over hot cooked rice.
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Beef & Broccoli Stir Fry*, By: Bonnie Smith, October 25, 2017
Ingredients:
¾ pound lean beef
Marinade:
1 tablespoon rice vinegar (substitute rice wine if desired)
1 teaspoon sugar
1 teaspoon soy sauce
1 tablespoon water
1 tablespoon cornstarch
Sauce:
2 tablespoons oyster sauce
2 tablespoon soy sauce
2 tablespoon water
1 teaspoon cornstarch
1 pound fresh broccoli
2 garlic cloves
To Cook Broccoli:
½ cup water
¼ teaspoon salt, or to taste
½ teaspoon sugar, or to taste
Other:
Extra oil for cooking meat
Cut the beef across the grain into thin slices. Add the marinade ingredients, adding the cornstarch last (use your fingers to rub it in). Marinate the beef for 30 minutes.
While the beef is marinating, prepare the sauce and vegetables: for the sauce, mix together the oyster sauce, soy sauce, water and cornstarch in a small bowl and set aside.
Wash and drain the broccoli. Cut the stalk diagonally into thin slices. Cut the flowerets into 3 or 4 pieces. Crush the garlic.
Heat the Ninja with oil. When the oil is medium-hot add the beef. Blanch the beef by letting it lay flat for 30-40 seconds, and then stirring to separate the pieces. Remove the beef when it changes color and is nearly cooked. If you used lots of oil remove so only about 2 tablespoons remain.
When the oil is hot, add the crushed garlic cook briefly until aromatic.
Add the broccoli, sprinkle the salt and sugar over, and stir fry briefly, turning down the heat if necessary to make sure it doesn't burn. Add the ½ cup water (I used less), and cook the broccoli, covered, for 4-5 minutes, until it turns a bright green and is tender but still crisp. Add the beef. Add the sauce and cornstarch mixture be sure to mix it up again from settling stir quickly to thicken. Mix everything together and serve hot over steamed rice if desired.
*I didn’t measure the ingredients as usual. I also added chopped onion, sliced carrots, and strips of red pepper which I cooked a few minutes before adding the broccoli.
****
Beef & Homemade Noodles*, By: Beverly Huffman Allen, April 21, 2015
When I cook the roast, I cover it in water, because I know I want that yummy beef broth for noodles. I also mix 1 package each: onion soup mix, Au Jus and Italian Seasoning. Turn your Ninja to Slow Cook Low for about 7 hours.
For leftover meat, cool, shred and put it back in broth and in refrigerator.
Homemade Noodles*, By: Beverly Huffman Allen, April 21, 2015 – Cross Posted in Pasta
Today, I put 5 eggs and 1 yolk in the food processor. Add 3½ cups Flour, salt and pepper. Pulse till it all comes together. Turn over onto Saran wrap. Form into a loaf and let rest for 30 minutes. Cut into thirds. Roll out thin, and then cut into strips. Drop strips into boiling beef using Stove Top High for good boil.) Once all noodles are in, cook for a few minutes. Stir. Turn Ninja to Slow Cook High to finish cooking. Turn to Buffet/Warm.
If you do not have a food processor, the Kitchen aid works great. It is very easy. I have the pasta attachment that will sheet and cut the pasta also. If you don't have the attachment, just roll out and cut the pasta with a pizza cutter.
****
Beef & Noodles*, By: Angie Neil, August 15, 2016
I've cooked this for 20 years. First for my sister and cousins when they were little (I'm 16 years older than my baby sister) and now for my 9 year old (and a bunch of kids in-between!). I've never known a kid who didn't like it. It's simple, cheap, fast and filling. You can add mushrooms and sour cream - or whatever else to dress it up. But I don't bother, the kids gobble it up just fine like this. Tonight I cooked it in my Ninja for the first time. I think the Ninja made a quick dinner even quicker!
Ingredients:
1 lb extra lean ground beef
1 can (10.75 oz) Cream of Mushroom condensed soup
1½ cans of water
1 small chopped onion (optional)
Dash of: ground pepper, garlic powder, onion powder & Tony Chachere's (optional)
½ (12oz) bag of No Yolk egg noodles
Directions:
Turn the Ninja to Stove Top High. Add the beef, onions and seasonings, stir.
Put the lid on and cook until the beef is brown, stirring occasionally.
Add the soup and water, stir.
Add the egg noodles, stir.
Cook with the lid off until the noodles are done and the mixture has thickened.
****
Beef & Noodles*, By: Cheryl Bailey Francis
*I didn't really use a recipe. I just made it up as I went & using what I already had*
Ingredients:
1 can - Beef Consommé
5 cups water (adding 2-3 tsp of beef bouillon granules)
14 oz. Packaged Homemade Noodles
1 can of mushroom soup
Directions:
Add liquid on Stove Top High until it boils. Add noodles, & stir occasionally until noodles are soft (I left lid off).
Add roast beef (I used leftovers from the other night. I'm not sure how much I used. Shred it and add to noodles. Switch to Stove Top Medium. I drained off a lot of the liquid leaving just a little. Add a can of mushroom soup. Stir everything together. I only added sea salt and pepper (since the roast already had onion soup mix added to it). I cooked it until heated through, then I switched to the Buffet setting. It was soooo good!
****
Beef & Noodles*, By: Sue Karasek Nottmeier, November 28, 2014
Ingredients:
boneless ribs
Lipton onion soup mix
1 tsp Worchestire sauce
¾ - 1 cup water
1 onion, chopped
2 cans mushrooms
2 cans beef gravy
1 bag (about 16 oz) egg noodles or shells
4½ cups of water
Directions:
Place the ribs, onion soup, Worchestire, and water in the Ninja. Turn to Slow Cook Low for 6 hours. Pull apart the rib meat. Add onion, mushrooms and gravy. Continue cooking on Slow Cook Low for 1-2 hours longer. Next, add noodles or shells and water. Turn to Oven setting of 300°. Stir to mix. Cook for about 15 minutes and stir again. After 30 minutes of cooking time, stir and turn to Buffet setting. (Shells were still not totally ready but it was bubbling big time. Let it go for another hour on the buffet setting to let it simmer down and finish the shells. The shells were tender and dinner was ready.)
****
Beef & Vegetables*, By: Allana Alla Sverbil, January 4, 2015
Ingredients:
Beef (we used pre-cut cubes)
1 can Beef broth -
2 packets French Onion Seasoning (Lipton brand works well) -. Each box generally comes with 2 packets.
Green pepper, cut long ways - we used 1 large pepper, but you can add more pending preferences
1 Onion, roughly cut - you can add more pending your preferences
8 Baby red potatoes, quartered - can be adjusted according to preferences
A few handfuls Baby carrots, not cut - can be adjusted according to preferences
4 cloves of garlic, place 1 in each corner of the Ninja pot
garlic powder, salt, ground pepper, to taste
Directions:
Season beef and vegetables with spices.
Turn your Ninja to Stove Top High and brown meat. Remove meat. Turn to Slow Cook Low and add beef broth and French onion soup. Stir to mix. Add the beef and vegetables into the Ninja. Cook for 5 hours. You can turn to Buffet setting to hold.
**We added broccoli along with the vegetables and it turned to mush after 5 hours, but it isn't noticeable flavor wise. (We will add it towards the end of cooking next time.) We really liked it and we will be doing it again in the future!
****
Beef Baby Back Ribs*, By: Moni Alejo, February 1, 2016
½ cup apple juice..
2 Tbs. apple cider vinegar
Rub:
Memphis style spice (purchased at the dollar tree love it !), paprika, brown sugar, black pepper – all sprinkled on top and rubbed in
Barbeque sauce – your favorite brand
Directions.
Add the apple juice and vinegar to the bottom of the Ninja pot. Rub both sides of the ribs with the spices. Add ribs to the pot and pour some sauce on the ribs.
Turn the Ninja to Slow Cook Low for 6-7 hours. Remove and brush both sides with more sauce. Place under your broiler for 3 minutes per side.
****
Beef Bourguignon, By: Pam Marsh, January 6, 2017
Ingredients:
5 slices bacon, finely chopped
3 lbs boneless beef chuck, cut into 1 inch cubes
Salt and pepper – to taste
1 cup red cooking wine (I used Cabernet)
2 cups chicken broth
8 oz tomato sauce
¼ cup soy sauce
¼ cup flour
3 garlic cloves, finely chopped
2 Tbs. thyme, finely chopped (or if using dried, use 1 Tbs.)
5 medium carrots, sliced (I used baby and left whole)
1- 28 oz bag baby potatoes (I used tri-colored - I left whole)
8 oz fresh mushrooms, sliced (can also use canned slices, drained)
Fresh chopped parsley, for garnish
Directions:
1. While preparing your ingredients, preheat the Ninja on Stove Top High. Cook the bacon on Stove Top High until crisp. Remove from the Ninja. Do not drain.
2. Salt and pepper the beef cubes and add to the Ninja. Sear for 2-3 minutes on each side. Remove from the Ninja. Do not drain.
3. Turn to Slow Cook High (or Low). Add red wine, chicken broth, tomato sauce and soy sauce. Whisk in the flour.
4. Return the beef and bacon. Add the garlic, thyme, potatoes, carrots and mushrooms. Give it a good stir.
5. Cook on Slow Cook High 5 hours or Low 8 hours. Garnish with parsley, if desired.
Note: This cost me about $28 to make (½ was the beef) and made 6.5 servings. This makes a very rich meal so you need only bread to serve with it for the delicious juices.
****
Beef Bourguignon*, By: Bonnie Smith, August 1, 2016
Ingredients:
1- 15 oz. can crushed seasoned tomatoes
2- 6 oz. cans mushrooms, drained
½ cup each frozen pearl onions, cut up baby carrots and beef broth
¼ cup each dry red table wine
½ of 6 oz can tomato paste
2 teaspoons flour
1 garlic clove, minced
½ pound boneless beef sirloin, into strips
¼ teaspoon rosemary leaves
1/8 teaspoon each salt and pepper
Directions:
Slice the meat into strips and sauté on Stove Top High with some salt, pepper and garlic, splash of olive oil. Remove from the Ninja pot, but leave the juices. Add the tomatoes, mushrooms, baby carrots, and wine. Mix tomato paste with some flour and the broth. Add to the Ninja. Mix everything and let come to a boil. Add the meat and rosemary. Bring to a boil again. Turn to Slow Cook High. Cook for 2 hours. A wonderful aroma was throughout the house. If desired, try adding potatoes or pasta to make it more hearty. (If added, values will change).
3 protein exchanges, 2 ¼ vegetable exchanges, 269 calories 8 grams fat, 15 g. carbohydrate, 55 mg calcium, 532 mg sodium, 76 mg cholesterol and 2 g. dietary fiber
Serves 2
**The original instructions from an old WW cookbook * unedited
In microwavable casserole combine all ingredients except beef, rosemary, salt and pepper. Stir to dissolve tomato paste and flour. Microwave on high for 5 minutes, until mixture thickens and vegetables are tender, stirring every 2 minutes. Add remaining ingredients and stir to combine, microwave on high for 1 minute until beef is heated through. Serves 2
****
Beef Broccoli*, By: MaryJo Powell, October 3, 2014
Finally typed up the beef broccoli recipe. I of course modified it (added carrots etc.). It turned out quite good and served 4. One comment I saw was to double the sauce which I did but there was too much so I've written it up with just a single set of the sauce. Be sure to use low salt sodium.
Ingredients:
1 lb round steak cut into thin 3" strips
⅓ cup reduced sodium soy sauce
2 Tbs. brown sugar
½ tsp ground ginger
2 Tbs. vegetable oil divided
4 cups broccoli florets
2 carrots thinly sliced on angle (optional)
2 cloves garlic chopped
⅓ cup reduced sodium soy sauce
2 Tbs. brown sugar
¼ tsp red pepper flakes
½ cup water
2 Tbs. corn starch
couple drops sesame oil (optional)
hot cooked rice
Directions:
Cut steak in thin strips. In a bowl combine the first set of soy sauce, brown sugar and ginger. Marinate the meat for ½ hour. Prepare, broccoli, carrots, ginger. Combine second set of soy sauce, brown sugar, red pepper flakes, water and cornstarch in bowl and stir until smooth.
Heat 1 Tbs. oil in Ninja on Stove Top High. Remove beef from marinade (throw out marinade) Add beef and cook on Stove Top High until reaches desired doneness. Remove and keep warm. Add remaining oil and stir fry broccoli, carrots and garlic for 4-5 minutes. Return beef to pan add soy sauce, brown sugar, cornstarch, water mixture to vegetables and continue to cook and stir for two minutes. Serve over hot rice.
****
Beef Bulgogi*, By: Dawn King-Burroughs, October 27, 2014
Ingredients:
3 pounds thinly slice round steak
2 cups soy sauce low sodium
1 3/4 cup brown sugar
1 tsp garlic from the jar
Directions:
Mix all in the Ninja and cook on Slow Cook Low for about 3 hours. Switch to Stove Top Low. Add a corn starch slurry to thicken. Just before serving, add about 3 or 4 green onions and sprinkle it with sesame seeds. Serve with rice and lettuce to make wraps. Enjoy!!
****
Beef Carnitas using London Broil*, By: Bonnie Smith, April 1, 2016
To caramelize onions:
Preheat the Ninja on the Oven setting of 425°F. Slice as many onions as you want. I threw in some butter to melt while slicing. Once it was good and hot I threw the onions in and turned to Stove Top High. Stir. Let them get good and brown. For my small amount it took about 30. Once I felt they were done I removed them to a bowl.
To heat and season the meat:
I sliced my meat into thin strips since I was using leftover meat. Do whatever works for you. Since my Ninja was still on and hot, I poured some olive oil in and let that heat up. Add the meat and spread it out. Let it sear without stirring, then stir and sear the other side. While the meat is searing I mixed up these spices:
Salt
Pepper
Celery salt
Paprika
Garlic powder
Cumin
Chili powder
Cayenne pepper
Use amount that you want. Once the meat is seared add the spices that you mixed up. Then stir in the onions.
Serve on tortilla with whatever toppings you desire.
****
Beef Chow Mein Hot Dish*, By: Dawn Marie Schneider-Malecek – Cross Posted in Casseroles
Brown 2 lbs hamburger on Stove Top Medium then add
1 can each:
Cream of mushroom
Cream of celery
Cream of chicken
Chicken gumbo
Chow Mein veggies
Chow Mein noodles
Mix and use oven setting 350° for 20 minutes.
****
Beef Enchiladas*, By: Mitch Cox, April 27, 2014
Ingredients:
1 pound lean ground beef (chicken or turkey would work)
1 16 oz can of red enchilada sauce (I used Tex Mex flavor)
1 4 oz can of green chile peppers
½ tsp garlic powder
1 tsp cumin
1 tsp chili powder
½ tsp black pepper
1 ½ cup shredded cheddar cheese (I used low fat)
6-8 taco sized flour tortillas (I used carb balance)
black olives (optional)
green onions (optional)
Directions:
Turn your Ninja to Stove Top High, and cook ground beef, breaking up while cooking, drain fat if any.
Turn off heat when done and add spices and mix well.
Add green chiles and ½ cup enchilada sauce mix well. Transfer to a bowl. Wipe out your Ninja.
Lightly spray the bottom and sides of your Ninja. Add a little enchilada sauce to the bottom of the insert with a little sprinkle of water to coat the bottom.
Place about 2 heaping Tbs. or so of meat mixture into a tortilla, add a pinch of shredded cheese and any options such as olives, green onion, regular onions etc., and roll and place in your Ninja. Line them along the bottom
Cover with the remainder of the enchilada sauce, sprinkle with the remaining cheese, put the lid on and cook on Slow cook Low 1 hour or so. Serve with sour cream, avocado.
****
Beef Enchiladas & Taco Salad*, By: Aurelia Dougan McCollom, December 1, 2016
Ingredients:
2 lbs ground beef
1 chopped onion
4 oz can chopped chilis
Taco or enchilada seasonings – taco seasoning was used
10 oz can enchilada sauce
10 oz can Campbell’s tomato soup
Mexi-blend shredded cheddar cheese
15 oz can refried beans – optional
6-8 flour tortillas – these were fajita size
Salsa – your favorite
Tomatoes – cut up
lettuce, shredded
Black olives, cut in half
sour cream - optional
Taco Doritos – crushed or your favorite chip
Directions:
Turn the Ninja to Stove Top High. Brown the beef. When almost brown, add the some of the chopped onions to soften. Drain any excess grease. Add the chopped chilis and seasoning. Stir. Heat through. (If you have time, turn to Buffet/Warm to hold. I held it for 2 hours).
The enchiladas:
In a bowl, add the enchilada sauce and tomato soup and whisk until smooth.
I softened 2 tortillas at a time in the microwave for easy rolling.
Take a softened tortilla (we use the refried beans) and spread a thin layer of the beans around in a circular motion almost to the edge (they spread easiest if warmed in the microwave), meat going down the center in a line and sprinkle with some cheese. Roll.
(I have multiple Ninja’s. I removed the pot with the meat and set it on the red rack trivet. I inserted a clean pot into the Ninja, or wipe out the original pot).
Take about 8 ounces or more of the sauce, (I used a ladle) and add to the Ninja pot. Swirl to cover the bottom. Add more if you wish, just be sure to have enough for the top.
Place the rolled enchiladas into the pot in the sauce. Five will fit with the fajita size tortillas, with 1 going across the top, towards the end. Pour remaining sauce over the tops. Place the lid. If you have time, you can use Slow Cook High for 2 hours. I did not want to wait that long. I chose to use the Oven temperature of 350°F, for 10 minutes, then went to Slow Cook High for about an hour. When heated through, top with cheese to melt.
The taco salad:
Crushed chips, leftover enchilada meat, chopped onions, lettuce, black olives, tomatoes, salsa, and cheese. You can add or delete any ingredient.
Enjoy!
****
Beef Eye of Round or Chuck Roast with Bold Coffee and A Heavy Red Wine, By: Pat Dougan
Ingredients:
4.5 lbs eye of round or chuck roast
Olive Oil
1 fresh thyme sprig per lbs. of meat
coarse ground sea-salt
coarse ground black pepper
Fresh garlic cloves
2 med-large onions
hot bold coffee
heavy red wine
4-5 carrots, or packaged baby carrots
whole container of fresh mushrooms
Potatoes
1 stick of butter
1 tablespoon or so of cream cheese
Directions:
Anyway, this is a recipe that I stole and improved on back when I bought her her first slow-cooker in 74. Primarily, you can take anyone's recipe and double the spices; don't do that with mine. You can use it for both eye of round or chuck roast though I prefer chuck or anything fat laden.
Today, I used about a 4.5 lbs chuck roast with a good marbling of fat. Cholesterol is your friend.
Prepare the beef by running the cut under the water to clean it off and get it good and moist. Then use a heavy coating of course ground sea-salt on both sides, course ground black pepper. You are not going to use too much, most is going to leach off in the cooking process anyway. Also, if you like garlic (I do) jam chards of FRESH garlic cloves all over the meat e.g., garlic to taste.
Turn the Ninja on Stove Top High heat and poor a small coating of Olive Oil just across the bottom of the pan. When it heats, it will expand and spread. When it is hot enough, sprinkle two or three drops of water in; if it sizzles immediately, it's ready to braise the meat. Get both sides good and deep brown (a little light burn is OK, it'll add to the flavor.) Use tongs, not forks to move the meat around. Being able to braise, is why I wanted to try the Ninja 'cause those left over crinkles from the braising helps the flavoring.
When finished, flip the Ninja to Slow Cook Low. Add equal quantities of hot bold coffee and a heavy red wine until everything is covered but not over-full; the acidic coffee and alcohol will break down and tenderize the meat and also take most of the gassy qualities out of the onions. I used a $10 Cabernet from Costco; it took a little less than a half a bottle. Leave the remainder un-corked to air out.
Take two med-large onions and cut the tips off, cut in half and peel then stuff them around the edges of the meat. You can also braise them with the meat but I can't really tell any difference to justify the effort. Cut four or five carrots (or more) in 2" pieces; if fresh (preferred), don't peel 'em. If not, use a bag of pre-cut carrot pieces and sprinkle a healthy amount around the mixture. Thick dice cut a whole container of fresh mushrooms (don't waste your time with canned) and spread them around.
Cover .. Don't ever check until the minimum time has passed. Ninja should have made it with a clear glass top. (Slow Cook Low.. roughly 3.5 – 4 hours, Aurelia)
I use 45 minutes/lbs as a minimum time before I make my first check. Slide the cover just enough to expose the meat and not release any more heat than necessary and stick a dinner fork in it. Like a cake, if it slides in and out without much or any pull it's ready to start the potatoes.
Re-cover immediately. Meat is not like three minute eggs; leaving it in the pot for another 30 minutes is not going to ruin anything. If you weren't sure if it was ready or not, it will be by the time the potatoes are finished.
Really not sure? Stick the fork in the thickest part of the meat .. about an quarter of an inch .. and twist. If it flakes; it is definitely ready.
Pour a little of the aired-out left over wine in a glass .. Even cheap wine will taste good about now, take a sip or two. Call the kids and have them set the table. Tell'em to leave the knives in the drawer; you won't need 'em.
Some people like putting the potatoes in with the Ninja mixture, but I think it screws up a good potato, especially if you like mashed (I do) and don't want everything tasting like it came out of the same pot. This ain't about Ninja, it's about what taste good. I've got a dishwasher that'll handle an extra pan.
Potatoes: dice with the skins on and barely cover them in salted water. Turn it on med-high and boil the water down. When the water is almost gone, still moist on the bottom ... don't burn the potatoes or pan .. stir around if necessary; all of the vitamins etc., stay with the potatoes and not poured down the drain .. While the water is boiling out is also a great time to take a few more sips. Take the potatoes off the heat and mash with a whole stick of butter (NOT Margarine). Cholesterol is your friend. And yes, mash with the skins (and vitamins) on (an added tablespoon or so of cream cheese added to the mix will really class them up) .. Cholesterol is your friend.
Scoop out three or four cups of the broth mix and put in a skillet (or remove the meat and vegetables and leave three or four cups in the crock) turn up to Stove Top High and add flour (though I prefer a premixed solution of corn starch and cool (ice cubes) broth; corn starch will lump pretty quickly in a pan if you don't premix) and make a good brown gravy. While thickening, splash some of the wine you've been drinking into the gravy to keep the consistency.
Ring the dinner bell.
****
Beef Fajitas*, By: Tammy Ullrich, January 14, 2018
Tonight I made a quick, easy meal. I made beef fajitas using Tyson Fully Cooked Grilled Steak Strips.
Ingredients:
1 bag frozen Tyson's Fully Cooked Grilled Steak Strips
1 onion, cut into strips
Poblano peppers, seeds removed and cut into strips
1 package McCormick Fajita Seasoning
¼ cup water
tortillas, cheese, sour cream, salsa - garnish
Directions:
Turn the Ninja to Stove Top High. Preheat for 10 minutes.
Add the onions, peppers and the frozen steak strips.
Cook covered on Stove Top High for 7 minutes, stirring occasionally.
Stir in ¼ cup water and fajita seasoning mix.
Cook for additional 3 minutes, stirring occasionally.
Serve with tortillas, cheese, sour cream, salsa, and any additional toppings you choose.
****
Beef Fajitas*, By: Shelly VanMeter Roth, August 15, 2014
1-1/2 pounds of steak (I think I used flank steak) sliced across the grain
Green Pepper, sliced
Yellow Pepper, sliced
Red Pepper, sliced
Small Onion, sliced
1Tbs. Minced Garlic
Fajita Seasoning Packet
2 Tablespoons of oil (I used olive oil)
8 Small Flour Tortillas
Desired toppings: Shredded Cheese, Sour Cream, Salsa, etc.
Directions:
Brown the sliced meat on Stove Top High in 1 tablespoon of oil until just no longer pink (don’t overcook). Remove from pan and drain juice, if needed. Add 1 tablespoon of oil to pan and cook sliced vegetables and garlic until slightly soft. In the meantime, mix the fajita seasoning mix according to package directions in a separate bowl. Once veggies are done add meat back to the pan and stir in the seasoning mixture. Let cook an additional 5 minutes or so. Serve in warm tortilla shells (microwave for 20-30 seconds in between wet paper towels). YUM!
**Added comment by: Aurelia Dougan McCollom – Round steak could also be used. **
****
Beef Po Boy*, By: Jeff Hudson, August 22, 2015
Ingredients:
3 lbs chuck roast
Salt – to taste
Pepper – to taste
Cooking oil – rub on roast
1 large onion, diced
8 garlic cloves, diced
1 Tbs. Cajun seasoning
1 Tbs. garlic powder
2 Tbs. flour
4 Tbs. Kitchen Bouquet
32 oz beef broth
French bread
Mayonnaise
Shredded lettuce
Directions:
While preparing the roast, turn your Ninja to Stove Top High to preheat.
Rub the roast with oil; season with salt & pepper. When Ninja is very hot, sear all sides.
Add diced onion, diced garlic cloves, garlic powder & Cajun seasoning.
Cook until onions are soft.
Add beef broth.
Turn your Ninja to Slow Cook Low. Set the time for 8 hours.
After the 8 hours, remove the meat and shred. Turn the Ninja to Stove Top High & bring to a boil. Pull out a ladle of broth. Add flour to ladle & whisk.
Put mixture back in the Ninja & stir with a whisk. Add Kitchen Bouquet. Return beef back to your Ninja.
Simmer & stir with whisk until the gravy thickens. The thicker the gravy, the better for making the sandwiches.
Serve on a toasted French loaf with mayo & shredded lettuce. Add fresh tomato slices for a garnish.
This is a very good authentic Po Boy.
****
Beef Porcupines*, By: Pam Lajoie, September 17, 2015
Ingredients:
1 package beef Rice-a-Roni
1 lb ground beef
1 beaten egg
Directions:
Mix beef, rice, and egg. Shape into small meatballs. Turn your Ninja to Stove Top High and brown. Mix seasoning packet from Rice-a-Roni with 2½ cups hot water. Pour over the meatballs. Cover. Turn to Stove Top Low and simmer for 30 minutes. (After 15 minutes of cooking, turn the meatballs).
After the 30 minutes of cooking, turn your Ninja to Slow cook Low for 30 minutes. Remove and thicken gravy if desired.
**I added a touch of beef stock, seasonings, and some A1 sauce to drippings and thickened with corn starch slurry.
****
Beef Ribs*, By: Cheryl Lynne Turgeon, April 28, 2015
Ingredients:
1 packet McCormick Au jus
3 cups of water
8 large beef ribs with bone
½ cup sweet Baby Ray BBQ sauce
1 tablespoon gravy master
1 packet McCormick brown gravy
Directions:
Mix a packet of McCormick A jus with the water, BBQ sauce, gravy master and brown gravy. Put the ribs in the Ninja pot. Pour over ribs and cook on Slow Cook High for 1 hour. Turn to Slow Cook Low for 4 hours. If you like it still on the bone, reduce the cooking time to 3 hours on Slow Cook Low.
****
Beef Ribs with Baby Potatoes*, By: Maria Angelica Cruz, February 21, 2017
Hi everyone! I'm so excited about this little project.
I seasoned up my beef ribs with McCormick Grill Mate Brown Sugar Bourbon Spice.
Put them on the rack in the Ninja for 2½ hours on Slow Cook High. Remove the rack. Put baby potatoes in the pot in the juices. Place the ribs on top of the potatoes without the rack. Turn to Slow Cook High for two more hours. I place them in the oven under the broiler to crisp the outside a little bit!
****
Beef Roast*, By: Lesley Weston Stevens
Ingredients:
2 pound top round roast
Montreal Steak Seasoning
Onion powder
Garlic powder
Salt & Pepper
Oil
3 Cups Water
1 Cup Beef Broth
1 package onion soup mix
Directions:
I seasoned the roast with Montreal Steak Seasoning (we eat that on every kind of meat), onion powder and garlic powder and a little salt and pepper. Rubbed that all over the roast. I then added a little oil into the crock of the Ninja and browned it on the Stove Top High and turned it to get it browned on each side. I took the roast out and then I put 3 cups of water, 1 cup of beef broth and a packet of onion soup in the pot and put the roasting rack in and put the meat on top. I put the Ninja on Oven and put it on 350° for 40 minutes. Remove it and let it rest for 5 minutes before slicing to seal in juice. It was perfect. Slightly pink and very juicy. I mixed some of the juices from the pot and some horseradish mayonnaise to make an amazing horseradish Au jus. Delish!
****
Beef Roast*, By: Karen Strahl Malone
Ingredients:
6 pound beef roast
2 packets of Lipton dry Beefy Onion Soup
2 jars of Beef Au Jus Gravy
1 can of cream of mushroom soup
7 good sized potatoes, cut up
16 oz. bag of baby carrots
2 - 4 oz. cans of sliced mushrooms
Directions:
Sear the roast on Stove Top High. Add Beefy Onion Soup, Beef Au Jus Gravy, cream of mushroom soup, potatoes, baby carrots, and mushrooms. Turn to Oven setting of 250° for about 20 minutes and then turned it to Slow Cook Low, about 5 hours.
All I added was the 2 jars of Au Jus Gravy and the can of mushroom soup.....no water or broth. I almost wouldn't have needed 2 jars of the Au Jus Gravy, I think 1 would have been enough.
****
Beef Roast or Pork, Using Kraft Recipe Maker Pouch*, By: Amanda Dawley
Kraft has made my life easier! 8 hrs on Slow Cook Low with this sauce kit!! Perfection!
****
Beef Roast with Mushrooms*, By: Jennifer Hoehn, March 12, 2016
Ingredients:
1 onion, sliced
1- 4 lb beef roast
1 dry packet of beefy mushroom soup
½ cup water
1- 8 oz container sliced mushrooms
Directions:
Turn to Stove Top High. Sear the roast on both sides. Mix soup and water. Pour over the roast. Add the mushrooms on top. Turn to Slow Cook Low and cook for 4 hours.
****
Beef Rump Roast*, By: Miriam Lloyd
My Ninja came yesterday and I've just used it to steam roast a joint of top rump of beef. It took 90 minutes and the knife cuts through it like butter. I left the net on, covered it in Montreal Steak seasoning and seared it on Stove top High. I put 1 litre, (just over 4 cups) of beef stock in the pot with large pieces of carrot, then put the beef in on the roasting rack. Set the oven to 170C/350°F. So far, I'm very impressed!
**Added comments By: Miriam Lloyd** - The stock had reduced right down so had thickened and was very tasty. I drizzled the reduced stock over the meat when I took it out. I have to say, that it's the best roast beef I've ever cooked. It is so moist and tender.
Miriam Lloyd - Oh, the beef was 1.9kg which is just over 4lb.
****
Beef Sandwiches, By: John Fleming, August 4, 2014
Ingredients:
One 4-pound chuck roast
Salt and black pepper
3 tablespoons butter
2 tablespoons canola oil
2 cups beef broth
2 tablespoons minced fresh rosemary
One 16-ounce jar pepperoncini, juice and all
2 yellow onions, sliced
10 to 12 toasted, buttered deli rolls
Directions:
Turn you Ninja to Stove Top High and add 1 tablespoon butter. Add the onions and sauté until light golden brown. When cooled, refrigerate until needed.
Sprinkle the chuck roast with salt and pepper.
Melt 2 tablespoons of the butter and the canola oil in your Ninja using Stove Top High. Sear both sides until well browned. Pour in the beef broth and 1 cup water. Add the rosemary, and then pour in the pepperoncini with their juices. Turn your Ninja to Stove Top Low and cook for 4 hours.
Remove the roast from the pot and shred the meat completely using two forks. Return the meat to the cooking liquid and keep warm. Turn to Buffet setting to keep warm Place your rack and add the onions to warm them up.
To serve, slice wedges out of the tops of the deli rolls. Heap a generous portion of meat on each roll, and then spoon some of the cooking liquid over the meat. Top with a few peppers from the pot and plenty of caramelized onions. Top the sandwiches with the wedges of roll and serve.
****
Beef Short Ribs*, By: Brenda Schulpius, January 17, 2016
Ingredients:
2-3 pound boneless beef short ribs
2 bottles of A1 steakhouse marinade
Directions:
Sear the ribs on Stove Top High in a little olive oil.
Pour in the marinade. Turn to Slow Cook Low for 7-8 hours.
****
Beef Short Ribs*, By: Trudy Roth Potts, April 12, 2015
Made this tonight for the two of us. Double for more servings. You could use flour to thicken. My family has gluten sensitivity so we don't use.
Ingredients:
1½ lbs of beef short ribs
½ cup of red wine
1 cup beef broth
2 Tbs. tomato paste
Cut up carrots, onions, peeled potatoes
Garlic, pepper, salt (spices to taste)
Olive oil
Directions:
Turn to Stove Top High add olive oil and brown ribs. Add the rest of the ingredients and cook on Slow Cook Low 6 hours; or until meat falls off bone. Spoon off fat from liquid.
****
Beef Short Ribs*, By: Brian M Almashie, October 1, 2014
I had leftover beef short ribs and 2 really large (5") Portabella mushroom caps so I made stuffed mushrooms with my secret ingredient -- see below. Easy and delicious.
Place 2 cups beef stock in the Ninja and then place clean Portabella mushrooms on it. Top each mushroom some broth and my secret ingredient ... PEACH or APRICOT jam and steam bake (Oven) for 15 minutes at 350°.
Then, top with the shredded short ribs (or you can use chicken or pulled pork) and bake for another 5 minutes or until hot, add cheese and bake a few more minutes.
The peach jam makes this recipe. Sweet and tangy.
This recipe works fine for smaller stuffed button mushrooms as well and is great to serve at parties (football!). Enjoy.
****
Beef Short Ribs, By: Tami Bereska
Ingredients:
4 bone-in beef short ribs
Malaysian seasoning, a blend of chilies, lemongrass, ginger, garlic
flour
1 medium onion, diced
2 carrots
2 stalks celery
1 cup of red wine
1 cup of beef stock
¼ cup maple syrup (or honey, or brown sugar)
2 Tbs. soy sauce
1 Tbs. Malaysian seasoning
Directions:
Season 4 bone-in beef short ribs with Malaysian seasoning (from Epicure Selections--but it's just a blend of chilies, lemongrass, ginger, garlic), and coat with flour. Brown on Stove Top High. Remove ribs, and sauté diced onion, carrots , celery, and/or whatever other hearty veggies you have sitting in the fridge, for a couple of minutes. Meanwhile, combine red wine, beef stock, maple syrup (or honey, or brown sugar), soy sauce, and Malaysian seasoning. Place ribs back in Ninja, pour liquid mixture over the top, cover. Turn on Slow Cook High for 7-8 hours (or until you remember it's still there!); the great thing about short ribs is the longer they cook, the more tender they become. Remove short ribs, and reduce sauce on Stove Top High (if needed, until it takes on more of a syrupy consistency). The sauce is so good, you'll want to freeze any extras for later! I think the recipe would work just as well with any other type of seasoning (other than Malaysian) that you might be in the mood for (e.g. Greek, Italian).
****
Beef Short Ribs, Braised*, By: Kathy Olson, November 16, 2014
Season and flour the short ribs and brown on Stove Top High. Remove the ribs. To the pot, add 1 chopped onion, 2 chopped cloves of garlic, one tub of sliced mushrooms, approx 1 cup of baby carrots. stir until onions are translucent. Add one can undrained cut tomatoes and one can of beef broth. Add the ribs back in and turn to Slow Cook Low. (I let it cook for 6 hours) When done take out the ribs and veggies and turn to Stove Top High and simmer until the sauce is reduced by about ½. If you want the sauce thicker, pour sauce over ribs and veggies. Remove to a bowl and cover to keep warm. Rinse out the pot. Put in a couple inches of water, bring to boil and add egg noodles and cook until done. The flavor was great and the short ribs so tender.
**Added comment by: Aurelia Dougan McCollom - Pasta cooking chart in each Pasta File.
****
Beef Short Ribs In A Crock Pot*, By: Gael O'Brien
Ingredients:
3 pounds beef short ribs
1 teaspoon salt
1 teaspoon pepper
1 tablespoon garlic powder
48 oz. chicken stock
5 ribs celery, cut into 2 inch pieces
5 large carrots, peeled and sliced in 2 inch pieces
8 red potatoes, quartered
1 large onion, cut into 8 pieces
Salt and Pepper to taste
1 tablespoon cornstarch
Directions:
Rub the outside of the short ribs with salt, pepper and garlic powder.
Turn your Ninja to Stove Top High heat, brown short ribs on all sides.
Add the chicken stock, cover and cook on Slow cook Low for 8 hours.
Add potatoes, carrots, onions and celery.
Salt and pepper to taste.
Before serving, remove one cup of liquid from slow cooker and whisk in cornstarch. Add mixture back to cooker and stir. Serve in bowls.
***Added comments** Alice Etringer Gamble photo added*
Well, I made it and it came out great. I used the crock pot recipe but changed it up a bit. I put olive oil in bottom of Ninja and browned the ribs first (floured) on the Stove Top High setting. I took them out. I didn't have chicken stock so I used 19 oz barbecue sauce, and about a cup and a half water, added carrots and onions and a few cloves of garlic instead of garlic powder. Potatoes didn't fit so I made baked potatoes.
****
Beef Shoulder Roast*, By: Catherine Hiestand Keller, September 2, 2015
Ingredients:
3-4 lbs (or larger) beef shoulder roasts
olive oil
salt and pepper, to taste
roasted garlic seasonings
herb seasonings, to taste
1 cream of celery soup
1 cream of mushroom soup with
3 tablespoons of Worcestershire sauce
Directions:
Turn your Ninja to Stove Top High to heat as you are preparing your roast with the seasonings. Add some oil and brown on all sides. Turn to Slow Cook Low and add the soups and Worcestershire sauce. Set the time for 6-7 hours.
****
Beef Stroganoff*, By: Lesley Weston Stevens, September 21, 2015
Ingredients:
1 lb ground beef
1 onion, diced
1-2 garlic cloves, diced
2- 6.5 oz cans of mushrooms
2 cans of cream of mushroom soup
12 oz bag of egg noodles
½ cup sour cream
Directions:
Turn your Ninja to Stove Top High. Brown meat with onions and garlic. Drain any excess grease. Add soups and mushrooms. . Turn to Stove Top Low. Simmer while you cook a bag of egg noodles. Once the noodles are cooked and drained, put into the meat mixture and stir to mix well. Add the sour cream and stir, just before serving. So good! You could make it more healthy by using low fat sour cream and healthy choice soup.
****
Beef Stroganoff, By: Stephanie Jones Schreiber, August 25, 2015
Ingredients:
1.5 lbs round steak
½ Tbs. butter
1 onion, finely chopped - (I used a yellow onion)
2 cans cream of mushroom soup - (NO MILK)
1 cup of sour cream
egg noodles, cooked
Directions:
Tenderize and cut meat into bite size pieces. Turn your Ninja to Stove Top Medium/High. Add the butter and brown the meat and sauté the onions. When the onions are translucent, add the soup. Continue cooking for 15 minutes. Turn to Stove Top Low for 5 minutes and add the sour cream. Serve over cooked egg noodles. Easy and really good!
****
Beef Stroganoff*, By: Cherrie Koeppler Christel, May 31, 2015
Ingredients:
1 onion
8 oz mushrooms, sliced
2 tsp olive oil
1 lb hamburger
2 cups water
1 cup milk
Salt & pepper, to taste
1 tsp parsley
1 teaspoon minced garlic – jar minced
1 stroganoff dry mix packet
2 handfuls of dry egg noodles
Sour cream, topping
Directions:
On Stove Top High, add olive oil. Brown meat and onion. When almost tender add mushrooms to soften. Add water, milk, salt, pepper, parsley, minced garlic and stroganoff dry mix. Stir. Add the dry egg noodles. Turn to the Oven setting of 250°F. Cover and cook 10 minutes. Stir. Turnyour Ninja off and let it thicken. When plated, add a teaspoon of sour cream. Serves 4. Enjoy, we did!
**Added comment** Substitute ground turkey for the beef.
****
Beef Stroganoff*, By: Anne Wood Conrad, January 20, 2015
I don't know when the "Betty Furness Westinghouse Cookbook" was published but I got it in 1960. This was one of the first recipes I made from it. It's still one of my favorites. I've made it on gas stoves, electric stoves, electric skillets, crock pots and now the Ninja. I enjoyed it as much tonight as I did the first time I made it!!
Ingredients:
1 lb. round steak
½ cup flour
½ tsp. salt
1/8 tsp. pepper
4 Tbs. oil
½ c. onions
1 can mushrooms, sliced
1 cup sour cream
1 can tomato soup
1 Tbs. Worcestershire
½ tsp. Tabasco
½ cup green pepper
1 clove garlic
Parmesan cheese
Hot cooked noodles or rice
Directions:
Cut meat in ¾" cubes, dredge with flour seasoned with salt and pepper. Brown meat in hot oil on Stove Top High. Add onions, mushrooms, and garlic. Combine sour cream, tomato soup, sauces and green pepper. Pour over meat, cover. Cook on high heat until steaming, then reduce heat to Slow Cook Low and simmer until meat is tender. I did mine about 1½ hours, depends on the meat. Serve over noodles or rice, sprinkle with Parmesan cheese.
****
Beef Stroganoff, By: Dawn Marie Schneider-Malecek
Ingredients:
3 lb steak cut into bite size pieces
4 Tbs. butter
garlic (I used “Tastefully Simple Garlic Garlic” about 1/2 Tbsp)
2 cans beef broth
4 Tbs. ketchup
2 t salt
1 Onion diced
3 cups water
1 bag egg noodles
16 oz sour cream
Directions:
Brown steak using Stove Top High. When browned add: beef broth, ketchup, salt, onion, water, and egg noodles. Turn Ninja to Oven setting of 300° for 30 minutes. Stir every 10 minutes, then add sour cream. Mix. Put lid back on for 5 minutes to let it 'melt' in.
****
Beef Stroganoff*, By: Michele Panzer-Evans
Ingredients:
1 lb hamburger
1 can cream of mushroom soup
1 ½ cup beef broth/stock
½ cup of sour cream
salt/pepper/garlic to taste
egg noodles
Directions:
Set your Ninja to Stove Top High. Season the meat and brown, drain excess grease.
Add soup and stock. Bring to a boil. Once at a boil, put on Stove Top Low setting.
Add sour cream. (Do not bring back to a boil). Let simmer for about 8-10 minutes until the noodles are done.
This entire meal only cost about $8.00. Serves 6, so that is $1.34 a person!!! Enjoy!!
****
Beef Stroganoff
I made beef stroganoff last week in my Ninja I browned all my meat first in a little vegetable oil. After it was all browned I added about 3 cups of water cooked it until meat was tender a few hours then added in some mushrooms a little beef stock then I put in the noodles and a few peas after noodles were cooked added about a cup of sour cream about 15 min later yummmmyyy.
****
Beef Stroganoff (Easy), By: Laurie Carfagno, May 14, 2015
This is a twist on the Easy Spaghetti and Meatballs recipe. It’s actually made the same way. The hubby went back for 3rds! Didn’t even think to take a pic before it disappeared!
Ingredients:
4 cups beef broth - (I originally used Vegetable Broth but the Beef would be much better IMO)
1 pound egg noodles
2- 12 oz cans cream of mushroom soup
1 Bag frozen Boca Crumbles - (I used this for my “meatless preferred” husband but you can certainly brown ground beef on stove top first. You can also use a bag of frozen meatballs)
1 can crimini mushrooms - (I’m sure any type mushrooms are fine, even fresh)
2 Tbs. Better Than Boullion Vegetarian No Beef Base - (again, you can use the regular beef version)
3 Tbs. Worcestershire sauce
1-2 Tbs. sour cream - (added to your plate after meal is cooked, optional)
Directions:
Throw all ingredients into your Ninja’s main base except the sour cream. Stir well making sure noodles are covered with liquid. Turn your Ninja to the Oven setting of 300°F. Cover and cook for 25 minutes, stirring occasionally.
Serve immediately, just like the Easy Spaghetti and Meatballs.
This is where you would add and stir in the Sour Cream to your individual plate.
SO EASY!!!!
****
Beef Stroganoff, Imitation*, By: Jennifer Black Cordero, September 11, 2014
I cut up one 2.5 lb eye round roast, added sliced mushrooms, some dehydrated garlic and red onion.
Sprinkled some powered sage and a little of my homemade seasoning salt.
Added 2 pints homemade mushroom broth and 40 oz water.
I turned the Ninja to the Oven setting at 350° for 45 minutes.
Then added elbow pasta. Turned Ninja down to 250° for about 20 minutes.
Then added 2 package of brown gravy mixed in cool water and some mayo with horseradish-dijon.
Stirred until gravy started to thicken and turned off Ninja and let it sit to get gravy a little thicker.
****
Beef Stroganoff, Simple*, By: Trish Obrien, August 30, 2014
Simple Beef Stroganoff (remember I'm cooking on the truck)
Ingredients:
3 cans of cooked beef with gravy
1 large can of mushrooms
2 cans beefy mushroom soup
1 can cream of onion soup
1 Tbs. minced onion
1 Tbs. minced garlic
1 bag of egg noodles (I had curly)
2 cups milk
1 can beef broth
1 16 oz sour cream
Directions:
Add all ingredients except sour cream. Turn your Ninja to Stove Top Medium and cook for 10 minutes. Switch to Stove Top Low for another 10 minutes. Stir noodles occasionally to keep from sticking.
Add sour cream just before serving.
****
Beef Tips & Noodles*, By: Carol Sadowski McGrath, March 13, 2016
Ingredients:
2 lbs beef stew meat
salt & pepper with flour
butter and olive oil
1 can of low sodium cream of mushroom soup
1 can low sodium beef broth
1 onion, chopped
8 oz package sliced organic mushrooms
2 garlic cloves, chopped
red wine and beef broth - to deglaze
1- 12 oz package egg noodles
fresh parsley – garnish
Directions:
Toss the meat with the salt, pepper and flour mixture. Turn the Ninja to Stove Top High. Heat the butter and oil mixture. Brown the meat in batches as not to overcrowd. Turn the Ninja to Stove Top High. Whisk together, broth and wine. Add the mix to deglaze the pot. Add the soup, chopped onion, mushrooms and garlic. Return the beef. Reduce the heat to Stove Top Low/Medium, to simmer and thicken. Use water and corn starch mixture to make the gravy. (If needed, add more broth and wine). Cook for 30 minutes. After 30 minutes reduce the temperature to Slow Cook High for 30 minutes, while making the noodles in a separate Ninja or pan.
Plate: noodles, beef and top with parsley.
(The original recipe from food(com) called for onion soup packet and gravy packed. This was tried to lower the sodium).
****
Beef Tips in Brown Gravy*, By: Cheryl Koehler, October 1, 2014
Ingredients:
1 lb Beef stew meat
1 jar brown gravy
3 cups noodles
1 package Lipton onion mix
Water enough to cover noodles
Directions:
Sear stew meat on Stove Top High. Sprinkle the Lipton onion soup & pour the gravy in your Ninja. Turn to Slow Cook Low for 6 hours. After the 6 hours, add the water and turn to Stove Top High. Add the noodles and cook until noodles are tender, about 15 minutes.
****
Beef Tips in Mushroom Sauce, By: Connie Hamilton
Ingredients:
2 pounds lean chuck, cut in pieces (I use the beef tips already cut...sometimes will cut them a little bit smaller than how the meat market cuts them)
1 can 98% fat-free cream of mushroom soup
1 package onion soup mix
1 can Diet Sprite or 7-Up*
Also you can add any vegetables you might like to this recipe.
Put meat in crock pot (uncooked). Pour soup and onion mix over meat. Add Diet Sprite/7-Up. Cook all day on low (or high for at least 4 hours). Turn off and let sit for 30 minutes before serving.
Great with mashed potatoes or cooked noodles!!
****
Beef with Mixed Vegetables Stir Fry*, By: Holly Belcher, February 26, 2015
Just a note on this one....I made it with a lot more vegetables than normal and less meat because hubby and I are trying to change up our diet a little. All ingredients in list you can add by your personal tastes or what is in your pantry
Ingredients:
1 lb. beef tenderloin tips, or meat of your choice
2 Tbs. corn starch
1 tsp. garlic powder
1 Tbs. water
3 Tbs. oil
Vegetables:
½ cup chopped onion
1 cup mixed red/green/yellow peppers
2 cups snow peas
1 cup broccoli
½ cup carrots
1 small can water chestnuts
1 can bean sprouts
4 Tbs. of Sriracha Sauce, optional
fresh hot peppers, optional
Sauce:
1 Tbs. cornstarch
1½ tsp. ground ginger, or to taste
2 Tbs. brown sugar
1/3 cup soy sauce
2 Tbs. water, approximately
Directions:
Turn your Ninja to Stove Top High to preheat a little.
Coat beef tenderloin with corn starch, garlic powder and water. Add 2 Tbs. oil to your heated Ninja. (I use Rice Bran Oil - a high heat oil from Trader Joe's).
Added tenderloin tips. Sauté for about 4 minutes or until cooked to your preference. Remove meat and set aside.
Add 1 Tbs. oil and turn your Ninja to Oven setting of 450°F. Add the vegetables. Put the lid on the Ninja. Stir frequently until vegetables are cooked to your liking. About 4 minutes, until crisp tender.
While vegetables are cooking make the sauce using cornstarch, ground ginger and brown sugar and mix well. Add soy sauce and water. Add the two sauces together and mix well. Restir before adding to Ninja.
Before returning meat to your Ninja add the Sriracha Sauce to taste. (May be omitted if to hot). Add fresh hot peppers desired.
When vegetables are done add meat back into Ninja. Add the sauce mix. Stir and cook for about 3 minutes. The beef came out yummy & tender and vegetables still had a little crunch.
****
Beef Wrapped Asparagus*, By: Trish Obrien, October 15, 2014
Ingredients:
large fresh asparagus (cut ends)
super thin sliced beef
minced garlic (I use the chopped garlic in a glass jar with liquid easier than fresh and better than dried)
green onion
mushrooms
1 can of cream of mushroom soup
1 can of beef broth
Directions:
Lay the beef out and place the asparagus and garlic on top. Roll the beef around asparagus. Turn your Ninja to Stove Top Medium and sear all sides. About 15-20 minutes. Add some fresh cut up green onion and mushrooms. Mix the soup and beef broth together. Pour over all. Turn to Slow Cook High for 2 hours. Serve with mashed potatoes.
**A thin steak like meat; similar to a round steak except, super thin. Cheap meat, very cheap, but seasoning and then slow cooking make it so very tender.
****
Best Italian Beef Sandwiches Ever*, By: Deborah Walczak, November 2, 2014
Ingredients:
3.5 pound English Roast, Boneless
Louie's Au jus Seasoning, (or your favorite brand)
Directions:
Add the roast to your Ninja. Almost cover with water; (directions on packet). Sprinkle seasoning over roast. Turn your Ninja to Slow Cook Low and cook for 8 hours.
Slice meat thin.
Serving on Aunt Millie's French Rolls. I use garlic butter on the rolls.
Place under the broiler to toast them before placing beef on rolls.
Top with sautéed mushrooms, onions, and bell peppers.
Place Provolone Cheese on top. Place under broiler until cheese melts!
**Added comment By: Aurelia Dougan McCollom – I have a recipe similar to this. If you cannot find the seasoning packet, try using “Zesty Italian Dressing” packet.
****
(The) Best Slow Cooker Roast*, By: Michelle Painter Williams, April 12, 2016 - Cross Posted in Gluten Free
The best slow cooker roast so says Martha Stewart! I based this on her recipe. What is nice about this roast is the vegetables retain their flavor. This recipe is gluten free because there is no wheat in it naturally!
Ingredients:
1 Tbs. cornstarch
2 Tbs. water
4 large or 8 small carrots, cut into 1-2 inch pieces
1 large or 2 small onions, cut into wedges
3 lb chuck roast
salt, pepper – to taste
2 Tbs. Worcestershire sauce
Directions:
Combine the water and the cornstarch in the Ninja pot. Add the vegetables, and the salt and pepper. Stir to combine. Place the roast on top of the vegetables. Sprinkle with salt and pepper. Drizzle with the Worcestershire sauce.
Turn the Ninja to Slow Cook High for 4 hours. (I added a few mushrooms I found in the fridge).
This doesn’t make a lot of liquid, so if you want more gravy, add some beef broth to the Ninja pot once the food is removed. Mix a tablespoon of cornstarch with the broth, and stir into the Ninja pot. Thicken and season to your taste. (My hubby isn't a gravy person so the sauce the roast made would have been enough for him and I really like that it’s not swimming in liquid)!
****
Best Slow-Cooker Roast Beef, By: Jessica Conol
Perfectly seasoned, tender meat, with a hefty serving of gravy in every bite. Doesn't seem fair that it's so easy to cook.
Ingredients
Serves: 8
1 pound fresh baby carrots
1 (4 ounce) can mushroom stems and pieces, drained
1 (3 pound) beef rump roast or bottom round roast
½ teaspoon garlic powder
¼ teaspoon pepper
1 tablespoon canola oil
1 (12 ounce) jar beef gravy
1 (10 ¾ ounce) can condensed cream of mushroom soup
1 cup water
1 envelope onion soup mix
Directions:
Prep: 30 mins |Cook: 6 hours
Mix the garlic powder and black pepper together, and rub the mix onto all sides of the roast. Turn to Stove Top High. Add oil and sear meat on all sides.
Add carrots and mushroom pieces.
Cook on Slow Cook Low for 6 hours. Spoon the gravy over the meat and veggies when you serve.
Whisk together the gravy, soup, water, and soup mix in a bowl. Drizzle roast with the mixture.
**Added comments** Debbie Ring McCann - I used fresh mushrooms instead of canned an also threw in ½ an onion for flavor. The gravy with this is outstanding. I also only cooked on low for 5 hours. That was plenty.
****
Birria*, By: Jessica Nusz, September 29, 2020
Ingredients:
5 lb. chuck roast
Slap ya Mama Cajun seasoning (adds flavor)
1 Tbs. chicken bouillon
1 Tbs. better than bouillon roast beef flavor plus more if it’s too spicy
2 chipotle peppers in adobo sauce
3 guajillo chili’s
5 Anaheim chili’s
2 pasilla chili’s
1 can chipotle peppers in adobo sauce
1 green bell pepper, cut in quarters
½ white onion, cut in quarters
4 carrots, whole
1 Tbs. honey
1 handful fresh cilantro
Juice and zest of 1 lime
1 head of garlic
1 bunch of green onions
1 tsp cumin
1-2 cloves
1-2 cinnamon sticks
1/8 tsp nutmeg
½ tsp paprika
3 Roma tomatoes, whole
2 cups chicken broth
1 Tbs. chicken and tomato bouillon powder
1 Tbs. Mexican oregano
½ Tbs. ground thyme
3 Tbs. apple cider vinegar
2 Tbs. vegetable oil
½ cup mozzarella cheese
½ cup Monterey cheese, queso cheese or white cheddar
corn tortillas
Garnish:
Red onion
Cilantro
Lime
Directions:
Cut open the chili’s and remove the seeds and stems with kitchen sheets and add into a medium sized saucepan along with your chicken broth.
Once the chilies are soft add to a high-powered blender such as the magic bullet, add in the diced tomato, ground thyme, and Mexican oregano.
Set in the fridge over-night.
Season your beef with Slap ya Mama seasoning.
Turn your Ninja to Stove Top High. Add the beef. Sear on all sides. Remove from the pot. Add your apple cider vinegar to deglaze the pan. Add in the vegetables, honey, paprika, cumin, nutmeg, broth, chili purée, and chicken tomato base.
Turn your Ninja to Slow Cook Low for 6-8 hours.
Once the meat is falling apart, remove. Shred the meat and roughly chop it.
Add the meat back to the Ninja. Remove any fat that has risen to the top and add to a separate bowl.
In a corn tortilla or your favorite kind add the beef and cheese. Add to a hot fry pan and add the reserved beef fat to both sides of the tortilla. Cook until crispy.
In a small-sized bowl big enough to dip your taco in, garnish with cilantro, lime, and diced red onion.
*Ancho chiles
Substitutions for Pasilla Chile Peppers: Ancho chiles or mulato make a good substitution for pasilla. How To Use Pasilla Chile Peppers: Pasilla chile peppers are also good for moles and other Mexican sauces and stews.
****
Bottom Round Roast*, By: Jennifer Young-Haines, April 21, 2020
Ingredients:
2-3 lb. bottom round roast
marinade of choice
seasonings of choice
2 cups beef stock
1 onion, quartered
Directions:
Marinate the roast for about 2 hours.
Add 2 cups beef stock and the onion to the bottom of the Ninja pot. Add the roast.
Turn the Ninja to the Oven temperture of 250°F for 1½ to 2 hours, or until medium rare.
****
Braised Short Ribs with Carrots*, By: Karen Mueller Tirio, December 28, 2014
Ingredients:
5 to 5½ lb. bone-in beef short ribs
Kosher salt and freshly ground pepper, to taste
½ cup all-purpose flour
2 Tbs. olive oil
1 yellow onion, finely chopped
1½ Tbs. beef demi-glace
2 Tbs. tomato paste
1 cup dry red wine
2 large fresh thyme sprigs
1 bay leaf
2 cups chicken stock
1½ lb. carrots, peeled and cut into large chunks
2 Tbs. minced fresh flat-leaf parsley
Directions:
Generously season the short ribs with salt and pepper. Put the flour in a wide, shallow bowl. Dredge the ribs in the flour, coating evenly, and shake off the excess flour.
Preheat Ninja 3-in-1 Stove Top High setting. Warm the olive oil in the insert until just smoking. Working in batches, brown the ribs on all side, 10 to 12 minutes per batch. Transfer to a plate.
Discard all but 2 Tbs. of the fat from the insert. Reduce the heat to Medium. Add the onion and cook, stirring occasionally, until softened, 6 to 8 minutes. Add the demi-glace and tomato paste and cook, stirring, until fragrant, about 2 minutes. Add the wine and simmer for 3 minutes, stirring to scrape up the browned bits. Return the ribs and any accumulated juices to the insert. Add the thyme sprigs, bay leaf and stock and bring to a simmer.
Set the Ninja 3-in-1 on the Slow Cook High setting. Cover and cook for 1½ hours. Add the carrots, cover and cook until the meat is fork-tender, about 2½ hours more. Discard the thyme sprigs and bay leaf.
Using a slotted spoon, transfer the short ribs and carrots to individual bowls. Skim the fat off the sauce. Set the Ninja to Medium Stove Top setting and simmer the sauce until thickened, 8 to 10 minutes. Spoon some of the sauce over the ribs and garnish with the parsley. Serve immediately and pass the remaining sauce alongside. Serves 4 to 6.
****
Braising Steaks, By: Fiona Roberts, January 12, 2016
Such a simple recipe, but so tasty.
**The most common cuts of beef sold as braising (or stewing) steak include chuck, skirt, leg and flank – all hardworking muscles that are tough and need long, slow cooking. In return these fairly inexpensive cuts will reward you with a rich, unctuous dish that's full of deep flavor.**
Ingredients:
2 large pieces of braising steak, into strips
2 tablespoons of seasoned flour
2 cups of grated carrot
1 cup of soy sauce
½ cup of brown sugar
½ cup of water
spring onions, chopped - garnish
Directions:
To a zip lock bag, add the beef and seasoned flour. Shake to coat well.
Add to the Ninja. Add the carrots, soy sauce, brown sugar and water. Turn the Ninja to Slow Cook Low for 5 hours. Garnish with chopped spring onions.
****
Brisket*, By: Megan Laurenz, April 1, 2019
Ingredients:
beef brisket – size depending on your family
dry rub of choice
oil of choice -searing
8-16 oz. bbq sauce of choice
Directions:
Apply dry rub to all sides of the brisket.
Turn the Ninja to Stove Top High to begin preheating. After 5-7 minutes add a little oil. Add the brisket and sear on all sides.
Add the bbq sauce over all.
Turn to Slow Cook Low for 9 hours.
To get a “charred” effect, place under the broiler for 5-10 minutes.
Enjoy!
****
Brisket*, By: Bonnie Smith, December 17, 2015
Ingredients:
3-5 lb brisket
½ cup beef broth
¼ cup lemon juice
1 Tablespoon liquid smoke
Rub:
2 Tablespoon kosher salt
2 teaspoon black pepper
2 teaspoon paprika
1 teaspoon cayenne pepper
1 teaspoon oregano
½ teaspoon cumin (I used more)
1 teaspoon garlic (I used more)
Directions:
Adjust spices to taste for being spicy. Rub on meat, wrap tightly and refrigerate overnight.
Unwrap and place in the Ninja pot. Turn to Slow Cook Low for 3 hours. While cooking mix broth, lemon juice and liquid smoke. At three hours remove the brisket and broth that was made. Place the brisket on aluminum foil. Crimp up edges. Pour the mixture over the brisket and seal tightly. Return to the Ninja pot. Cook for an additional 4 hours. Remove and let rest for several minutes before slicing. It was so tender. My husband commented that this was the first time he's ever had a brisket that had good flavor and wasn't all dried out.
****
Brisket*, By: Lisa Tanner, June 11, 2014
Ingredients:
Brisket
Stubs rub
Stubs Chile marinade
Directions:
Brisket in the Ninja was the best I've ever had. My husband put some Stubb.s rub on it (or use your favorite rub) and let it sit over night. Put the brisket in the Ninja. Pour 3 cups water into the pot. Put some of the Stubb’s Chile marinade on the top... let it Slow Cook Low for 8 hours.
I had brisket salad with kale and fresh peaches. I highly recommend.
****
Brisket - BBQ Beef, By: Leslie Moxley, January 11, 2019
Ingredients:
4-5 pounds beef brisket, trimmed of excess fat
1 cup water
1 tablespoon beef bouillon
2 tablespoons Worcestershire sauce
1 tablespoon reduced sodium soy sauce
½ cup homemade barbecue sauce (directions to follow)
Spice Rub:
2 tablespoons paprika
2 tablespoons packed brown sugar
1 tablespoon chili powder
2 tsp each: garlic powder, salt
1 tsp each: onion powder, chipotle powder, pepper
½ teaspoon dried thyme
¼ teaspoon cayenne pepper - optional for more heat
Barbecue Sauce:
1 ½ cups ketchup
1/3 cup molasses
1/3 cup packed brown sugar
¼ cup seedless blackberry preserves
¼ cup apple cider vinegar
1 tablespoon reserved Spice Rub from above
1 tablespoon mesquite liquid smoke - optional but recommended
Directions:
Turn your Ninja to Stove Top High to begin preheating.
Trim brisket of excess fat and rinse and pat dry. If your brisket is extra-long, slice it in half so it will fit in your Ninja.
In a medium bowl, whisk together spice rub ingredients. Remove 1 tablespoon spice rub and add to a medium bowl to use in your barbecue sauce. Rub all remaining spice rub evenly all over the meat. (You can let sit at room temperature for 30 minutes or refrigerate up to 24 hours if desired).
Place in the Ninja and sear on all sides.
Add the barbecue sauce ingredients to the 1 tablespoon reserved spice rub and whisk to combine.
Remove ½ cup barbecue sauce and add to the Ninja with 1 cup water, 2 tablespoons Worcestershire, 1 tablespoon reduced sodium soy sauce and 1 tablespoon beef bouillon. Whisk to combine. (The bouillon will not be completely dissolved but will dissolve during cooking).
Add this mixture to the pot, lifting meat so it is on the bottom of the pot.
Cover and turn the Ninja to Slow Cook Low for 8-10 hours. Turn the brisket over after 4 hours of cooking. Check temperature after 8 hours. It should be very tender when done. If your brisket is tough, it just needs to cook longer.
Remove brisket to a foil lined baking sheet. Brush with barbecue sauce. Broil 5-10 minutes, or until slightly caramelized. Meanwhile, microwave or simmer remaining barbecue sauce until warmed through.
Brush brisket again with barbecue sauce and slice across the grain or chop if desired. Serve with remaining barbecue sauce plain or they make delicious sandwiches.
****
Burrito Boats*, By: Allyson Adamo-Parsons, March 20, 2015
I wanted to share another really easy one for the people who are feeling a little overwhelmed & less "creative" than the others in the group:
Ingredients:
1 lb ground beef or turkey
1 can refried beans
1 packet taco seasoning
Salsa
Shredded cheese
Black olives, jalapenos, tomatoes (to your tastes)
Directions:
Brown ground beef/turkey on Stove Top Medium/High
Add taco seasoning (no water) stir to coat
Add can of refried beans & ½ to 1 cup salsa
Stir well & spoon into tortillas or "boats" with cheese.
Microwave 30 seconds to melt cheese & top with your choice of toppings (mine is black olives, jalapenos & more salsa)
Really easy, less than 20 minutes to make, my son loves it & clean up is a breeze because it's the Ninja. (And you'll notice paper plates because I'm trying to feed my kid on the way out the door to baseball practice)
****
Burrito Mix*, By: Leanne Lollis
Ingredients:
ground meat (I use turkey)
½ diced onion
½ red and green bell pepper
Garlic
1 packet taco season
1 can diced tomatoes (with juice)
1 can corn (drained and rinsed)
1 can black beans (drained and rinsed)
Directions:
Turn to Stove Top High. Sweat veggies then add ground meat (I use turkey) and brown.
Add 1 packet taco season,
1 can diced tomatoes (with juice)
1 can corn (drained and rinsed)
1 can black beans (drained and rinsed)
Directions:
Mix together and set on Buffet let sit at least 30 minutes.
I also make some rice on the side and put everything in a tortilla for burritos or you can make a taco salad (which I will for lunch tomorrow)
****
Butter Steaks, By: Cathy Schultz, September 11, 2014
I used a London broil I got yesterday off the reduced meat rack with lots of onion so with the leftovers maybe I will make French onion soup. I am making it a little different than the original recipe. In the flour mixture I used some garlic powder, fresh cracked black pepper, & some seasoning that a friend sent me called big red, 1 ½ tablespoons olive oil & browned the meat on Stove Top High, after browning the meat, I took the meat out added in the onions let them sauté until translucent, added in the unused flour mix & stirred to ensure no lumps in it for when I turn it into gravy, & 1 qt of beef broth & the meat, turned to Slow Cook Low for 4 hours. At 3 ½ hours I will turn on my potatoes that unfortunately had to go in a pan on the stove to make mashed potatoes. I left the peels on the potatoes so I can make a rustic skin on garlic mashed; mashed potato. I'm making enough potatoes so I can make fried potato cakes or Shepherd’s Pie later in the week.
The butter steaks done & on buffet waiting on the potatoes to cook & while I'm turning them into mashed potatoes I'll heat up some green beans & dress them with a raspberry vinaigrette.
****
Butter Steaks w/Onions and Gravy*, By: Sharon Garzone, November 14, 2014
Top round steak = London broil = butterball steak
Notes: These are thick steaks cut from the top round. They're usually broiled, braised, or cooked in a liquid. A London broil is name of a finished dish, but this cut is sometimes given that name. Substitutes: flank steak (This is the traditional cut used for a London broil.) OR round steak
Ingredients:
3-4 lbs. London Broil, top round steak or chuck roast
1 package of dry onion soup mix
1 package of brown gravy mix
1 cup of flour
1 large onions, sliced
8 oz fresh mushrooms, sliced – (canned or jar would work, in a pinch)
1 Tbs. black pepper
1 tsp. salt
2 Tbs. of paprika
3 Tbs. of olive oil
2 cups of water
Directions:
Season the steaks with pepper and salt. Flour the steaks. Turn your Ninja to Stove Top High and heat the oil. Add to pan when oil is hot.
Brown on both sides for 3-5 minutes. Take the meat out of pan and add the onions. Add paprika to the onions. Sauté for 6 minutes, or until soft. Take out onions. Mix onion soup and gravy mix with water, stir well.
Pour 1/3 of gravy/water mix to your Ninja pot. Add the steaks back to your Ninja. Add your onions and the mushrooms on top. Add remaining onion and gravy mix on top of steaks, and turn your Ninja to Slow Cook Low for 5-6 hrs.
You can serve this wonderful meal with mashed potatoes or egg noodles.
****
How To Defrost Your Meat Fast And Safely, By: America’s Test Kitchen
https://youtu.be/4a2hQpj6Dxc
This is a fail-proof method of defrosting meat. It works for beef, chicken, and pork and is extremely simple. Using only a freezer bag and water, and within minutes the meat is ready to cook. But not only is it fast, it's also FDA approved meaning it's safe and free from causing harmful bacteria.
Heat the water. Once it reaches 140°F, turn the heat off. There may be some bubbles at the bottom of the pot, but it is still only a little warmer than tap water.
Place your serving portion of meat, which is placed inside a Ziplock bag, and simply submerge it into the water for about 12 minutes. Take it out of the water and cook it like normal. The meat should never be left in the water for longer than 45 minutes,but that should be no problem since any variety of the meats only take about 12 minutes. So if you change your dinner plans last minute, just pull your meat out of the freezer and try this helpful method to make life much easier.
****
Can I Put Frozen Meat in A Slow Cooker?
Food Safety.gov
http://www.foodsafety.gov/blog/slow_cooker.html
Per the USDA guidelines, frozen beef should not be cooked in a slow-cooker or a microwave. It can only safely be cooked in the Oven or on the Stove Top.
Slow Cooking Frozen Beef Guidelines: The USDA guidelines are to prevent foodborne illness, not to ensure the tastiness of the food. The issue is that if one starts with frozen ingredients, slow-cookers are unable to quickly heat the contents past the "danger zone" of temperature at which bacteria multiply most rapidly. Even if the food is heated well past the danger zone afterward, thus killing bacteria, tasteless toxins produced by the bacteria will still remain.
http://www.fsis.usda.gov/shared/PDF/Slow_Cookers_and_Food_Safety.pdf
****
http://www.fsis.usda.gov/shared/PDF/Slow_Cookers_and_Food_Safety.pdf
****
Beef cut substitutions:
http://www.foodsubs.com/MeatBeefChuck.html
The “Beef File” has the Link… The complete text is located in our “Helpful Hints File”.
Scroll Down!! The recipes follow the last listing! Scroll down!!
YOU WILL FIND:
3 Envelope Roast, By: Tracy McCollom
3 Envelope Rump Roast*, By: Cynthia Dobbs, August 6, 2015
A-1 & Dijon Steaks*, By: Pam Marsh, June 11, 2017
Absolute BEST Crock Pot Beef Stroganoff Recipe, (The) By: Tammy Mullin Marsh
Alambre*, By: Sarita LePine, March 14, 2016
Angus Chuck Eye Steaks*, By: Joni M. Reed
Angus Roast Beef, By: Denise Reap Kaplan, June 2, 2015
Asian Inspired Short Ribs*, By: Steve Lopez, January, 11, 2016
Bacon Cheeseburger Meatloaf, By: Michele Panzer-Evans
Bacon Cheeseburger Mini Meatloaves*, By: Brooke Dibley, January 17, 2016
Bacon Wrapped Beef Sausage*, By: Brian M Almashie, October 5, 2014
Barbacoa*, By: Katie Allebone, March 15, 2017
Barbacoa*, By: Eric Kmetz, January 17, 2016
Barbacoa, By: Belinda Wall, February 9, 2015
Barbacoa For Tacos*, By: Randall McGouirk, August 8, 2017
Barbeque (Homemade Manwich), By: Dina Burgoon Lentz
BBQ Beef Short Ribs*, By: Cathy Schultz, April 11, 2015
Beef & Broccoli*, By: Claudia C. Davis, August 25, 2016
Beef & Broccoli (Slow Cook)
Beef & Broccoli Stir Fry*, By: Bonnie Smith, October 25, 2017
Beef & Homemade Noodles*, By: Beverly Huffman Allen, April 21, 2015
Beef & Noodles*, By: Angie Neil, August 15, 2016
Beef & Noodles*, By: Cheryl Bailey Francis
Beef & Noodles*, By: Sue Karasek Nottmeier, November 28, 2014
Beef & Vegetables*, By: Allana Alla Sverbil, January 4, 2015
Beef Baby Back Ribs*, By: Moni Alejo, February 1, 2016
Beef Bourguignon, By: Pam Marsh, January 6, 2017
Beef Bourguignon*, By: Bonnie Smith, August 1, 2016
Beef Broccoli*, By: MaryJo Powell, October 3, 2014
Beef Bulgogi*, By: Dawn King-Burroughs, October 27, 2014
Beef Carnitas using London Broil*, By: Bonnie Smith, April 1, 2016
Beef Chow Mein Hot Dish*, By: Dawn Marie Schneider-Malecek
Beef Enchiladas*, By: Mitch Cox, April 27, 2014
Beef Eye of Round or Chuck Roast with Bold Coffee and A Heavy Red Wine, By: Pat Dougan
Beef Fajitas*, By: Tammy Ullrich, January 14, 2018
Beef Fajitas*, By: Shelly VanMeter Roth, August 15, 2014
Beef Po Boy*, By: Jeff Hudson, August 22, 2015
Beef Porcupines*, By: Pam Lajoie, September 17, 2015
Beef Ribs*, By: Cheryl Lynne Turgeon, April 28, 2015
Beef Ribs with Baby Potatoes*, By: Maria Angelica Cruz, February 21, 2017
Beef Roast*, By: Lesley Weston Stevens
Beef Roast*, By: Karen Strahl Malone
Beef Roast or Pork, Using Kraft Recipe Maker Pouch*, By: Amanda Dawley
Beef Roast with Mushrooms*, By: Jennifer Hoehn, March 12, 2016
Beef Rump Roast*, By: Miriam Lloyd
Beef Sandwiches, By: John Fleming, August 4, 2014
Beef Short Ribs*, By: Brenda Schulpius, January 17, 2016
Beef Short Ribs*, By: Trudy Roth Potts, April 12, 2015
Beef Short Ribs*, By: Brian M Almashie, October 1, 2014
Beef Short Ribs, By: Tami Bereska
Beef Short Ribs, Braised*, By: Kathy Olson, November 16, 2014
Beef Short Ribs in A Crock Pot*, By: Gael O'Brien
Beef Shoulder Roast*, By: Catherine Hiestand Keller, September 2, 2015
Beef Stroganoff*, By: Lesley Weston Stevens, September 21, 2015
Beef Stroganoff, By: Stephanie Jones Schreiber, August 25, 2015
Beef Stroganoff*, By: Cherrie Koeppler Christel, May 31, 2015
Beef Stroganoff*, By: Anne Wood Conrad, January 20, 2015
Beef Stroganoff*, By: Michele Panzer-Evans
Beef Stroganoff*, By: Dawn Marie Schneider-Malecek
Beef Stroganoff, (from old web page)
Beef Stroganoff (Easy), By: Laurie Carfagno, May 14, 2015
Beef Stroganoff, Imitation*, By: Jennifer Black Cordero, September 11, 2014
Beef Stroganoff , Simple*, By: Trish Obrien, August 30, 2014
Beef Tips & Noodles*, By: Carol Sadowski McGrath, March 13, 2016
Beef Tips in Brown Gravy*, By: Cheryl Koehler, October 1, 2014
Beef Tips in Mushroom Sauce*, By: Connie Hamilton
Beef with Mixed Vegetables Stir Fry*, By: Holly Belcher, February 26, 2015
Beef Wrapped Asparagus*, By: Trish Obrien, October 15, 2014
Best Italian Beef Sandwiches Ever*, By: Deborah Walczak, November 2, 2014
(The) Best Slow Cooker Roast*, By: Michelle Painter Williams, April 12, 2016 - Cross Posted in Gluten Free
Best Slow-Cooker Roast Beef, By: Jessica Conol
Birria*, By: Jessica Nusz, September 29, 2020
Bottom Round Roast*, By: Jennifer Young-Haines, April 21, 2020
Braised Short Ribs with Carrots*, By: Karen Mueller Tirio, December 28, 2014
Braising Steaks, By: Fiona Roberts, January 12, 2016
Brisket*, By: Megan Laurenz, April 1, 2019
Brisket*, By: Bonnie Smith, December 17, 2015
Brisket*, By: Lisa Tanner, June 11, 2014
Brisket - BBQ Beef, By: Leslie Moxley, January 11, 2019
Burrito Boats*, By: Allyson Adamo-Parsons, March 20, 2015
Burrito Mix*, By: Leanne Lollis
Butter Steaks, By: Cathy Schultz, September 11, 2014
Butter Steaks w/Onions and Gravy*, By: Sharon Garzone, November 14, 2014
3 Envelope Roast*, By: Tracy McCollom
Ingredients:
3 pound beef roast such as chuck roast
1 envelope of dry Italian salad dressing mix
1 envelope of dry ranch salad dressing mix
1 envelope of dry brown gravy mix
2 cups water
Directions :
Put the water in a measuring cup that is larger than the amount of water you are using. Now add and mix all three envelopes to the water. Mix until blended completely.
Sear your roast on Stove Top High, if desired.
Add to your Ninja.
Pour the water, salad dressing mixture over the roast. Turn to Slow Cook Low for 8 hours or Slow Cook High for 4 hours.
****
3 Envelope Rump Roast*, By: Cynthia Dobbs, August 6, 2015
Ingredients:
1- 3 lb. Rump Roast
3 carrots, scrubbed and cut up
2 medium russet potatoes, peeled and cubed
1 medium onion cut up
1 envelope of Good Seasons Italian Salad Dressing Mix
1 envelope of brown gravy mix
1 envelope Ranch Dressing Mix
½ stick butter
1½ cups water
Directions:
Add all ingredients, topping with the butter. Turn your Ninja to Slow Cook Low for 8 hours.
****
A-1 & Dijon Steaks*, By: Pam Marsh, June 11, 2017
Ingredients:
3-4 Steaks (or you can use - rump or chuck roast)
2 Tbs. A-1 Sauce
2 Tbs. Dijon Mustard
½ cup white wine
Directions:
1. Combine the A-1 sauce and the Dijon mustard in a small bowl.
2. Paint the sauce mixture on each side of each piece of meat.
3. Place the meat into the Ninja.
4. Pour in the white wine.
5. Cook on Slow Cook Low for 4-5 hours.
****
Absolute BEST Crock Pot Beef Stroganoff Recipe, The, By: Tammy Mullin Marsh
Ingredients:
2 pounds cubed stew meat
2 cans Condensed Golden Mushroom Soup
1 large onion diced
2-4 Tbs. of Worcestershire
½ cup water
8 oz of cream cheese
couple of dashes of Garlic Salt (1 tsp?)
couple dashes of Hot Paprika
Directions:
Brown the meat in your Ninja on Stove Top High. While browning add remaining ingredients to a bowl and stir; (except the Cream Cheese). Once meat is browned, add mixed ingredients, and stir.
Cook on Slow Cook Low for 8 hours.
Cut up the cream cheese into cubes just before serving and turn Slow Cook High. Stir the cream cheese in until all combined. You might have to put the lid back on and leave for 10 minutes.
Oh my gosh! This was so good and so easy.
Oh, and I doubled it the second time I made it.
So good to freeze BEFORE adding the cream cheese. Just re-heat on the stove and add cream cheese 10 minutes before serving. The meat becomes even more tender when reheated after freezing-perfect for toast.
****
Alambre*, By: Sarita LePine, March 14, 2016
Alambre is a popular non spicy Mexican dish full of flavor. There are so many ways to adapt the recipe. Instead of bacon you could cook cut up pieces of chorizo, or add jalapeño or poblano peppers if you like spicy. The following is NOT spicy and approved by a picky nine year old.
Ingredients:
6 pieces of bacon, cut into small pieces
1 tablespoon olive oil
1 white onion finely cut
1 green, red and yellow pepper, seeded cut into chunks
1- 8 oz package of mushrooms, sliced
1.5 lbs of arrechera (skirt steak) cut into long strips (try and remove any fat attached to the meat)
1 tomato, seeded and cut into chunks
Adobo seasoning (Goya blue top- not spicy)
Black pepper to taste
Queso Oaxaca (if you want authentic Mexican) or mozzarella cheese
Directions:
Turn the Ninja to Stove Top High. Add the oil and bacon. Cook until crisp. Add onion, peppers, and mushrooms. Cook until softened. Turn the Ninja to Stove Top Low. Add the steak. Stir. Season with Goya Adobo powder and black pepper to taste. Top with thin pieces of queso Oaxaca. It is ready to serve when the cheese melts and the meat is dark. Serve with corn tortillas to make your own tacos.
****
Angus Chuck Eye Steaks*, By: Joni M. Reed
I love easy! I picked up two ¾ lb angus chuck eye "steaks" (I think they were mini roasts).
Coated both sides lightly with Tones granulated garlic (Sam’s Club)
Preheat Ninja pot on Stove Top High for about 5 minutes.
Dropped about 1 Tbs. butter in Ninja.
I threw in some sliced onions on one side.
Cook in the Ninja pot on Stove Top High for about 7 minutes on each side. Adding about another tablespoon of butter to pot and sprinkled a generous amount of Famous Dave's Rib Rub (Wal-Mart) when I turned meat.
These turned out a bit under medium rare to almost rare, so cook longer if you like more done, but this was as good as the prime rib I did.
****
Angus Roast Beef, By: Denise Reap Kaplan, June 2, 2015
Instructions:
3½ lbs Angus Roast Beef
salt & pepper
Worcestershire sauce
1 box of beef broth/stock
½-¾ red onion, thin sliced
stalk of celery
3 redskin potatoes, quartered
mini carrots
A handful of each fresh basil and flat leaf parsley
flour/water, for rue
½ cup of Sangria
Directions:
Generously salt & pepper roast. Coat with Worcestershire sauce. Add the roast to your rack. To the bottom of the Ninja pot, add beef broth, ½ of the red onion and a stalk of celery, and a couple shakes of Worcestershire to the broth. Add your rack to the pot. Add the potatoes around roast, carrots and the remaining onions. Top the roast with the basil and parsley. Cover. Turn your Ninja to 350° and bake until it's done as you prefer. Use a temp probe to test.
I like mine medium rare - medium. It came out Medium in the very center. I think 60 minutes was too much for the size. Adjust your time accordingly. Take the roast and veggies out. Turn your Ninja to Stove Top High and make your rue with the broth, flour and water. Next, add about ½ cup of Sangria. I wanted red wine, but didn't have it. Cover and let it cook for about 5 minutes to thicken a little. The Sangria added a hint of sweetness and I had some rave reviews on this one. Have fun... Denise
****
Asian Inspired Short Ribs*, By: Steve Lopez, January, 11, 2016
Ingredients:
2 lbs. bone-in short ribs
Salt and pepper
2 Tbs. extra virgin olive oil
½ yellow onion, chopped
3 carrots, peeled and chopped
2 stalks celery, chopped
1 lemongrass stalk, trimmed, tough outer layers removed, thinly sliced
1 tsp fresh ginger, finely grated
4 cloves garlic, minced
½ cup beef broth
¼ cup coconut aminos
2 tsp honey
Pinch of red pepper flakes
Fresh cilantro, for garnish
Sesame seeds, for garnish
Directions:
1. Turn the Ninja to the Oven setting of 425°F. Add the oil to the pot and heat. Generously season the short ribs with salt and pepper. Sear the ribs in the pot until browned, about 4 minutes per side. Once seared remove from the Ninja and turn to Slow Cook Low.
2. Place the onion, carrots, celery, lemongrass, ginger, and garlic into the Ninja. Place short ribs on top of vegetables.
3. In a small bowl, whisk together the beef broth, coconut aminos, honey and red pepper flakes. Pour the mixture over everything in the Ninja. Stir to combine. Cover and cook on Slow Cook Low for 9-11 hours.
4. Remove the lemongrass stalk and place the ribs on a serving plate. Let the braising liquid sit for 5 minutes and skim any fat off the top. Pour about a cup of the liquid over the ribs. Top with sesame seeds and cilantro to serve.
I served over a bed of cauliflower rice seasoned with Asian seasoning mix.
****
Bacon Cheeseburger Meatloaf, By: Michele Panzer-Evans
Ingredients:
2 lbs of hamburger (or 1 lb hamburger & 1 lb pork mix)
2 cloves of finely minced garlic cloves (I used a micro-plane)
2 Tbs. of finely chopped onion (We like onion flavor but not a lot of onion. Feel free to add more if you want.)
3 Tbs. Worcestershire sauce
3-5 pieces of cooked crumbled bacon
1 cup of shredded cheese
salt and pepper to taste
Directions:
1. Mix the above ingredients; form into a loaf
2. Set Ninja to Oven Setting of 350°, place on rack. Set timer for 30 minutes. If using an oven, set to 375° for 45 minutes.
**Added Comment by: Aurelia Dougan McCollom** Although I haven’t fixed this particular recipe, our other “Meatloaf” recipes using the same amount of meat, calls for 1 hour 15 minutes. I suggest you check this recipe when making it for the 1st time. Having a digital thermometer or probe should be used.
Hope you enjoy!!
****
Bacon Cheeseburger Mini Meatloaves*, By: Brooke Dibley, January 17, 2016
Ingredients:
2 lbs of hamburger (or 1 lb hamburger & 1 lb pork mix)
2 cloves of finely minced garlic cloves (I used a micro-plane)
2 Tbs. finely chopped onion (We like onion flavor but not a lot of onion. Feel free to add more if you want.)
3 Tbs. Worcestershire sauce
3-5 pieces of cooked crumbled bacon
1 cup of shredded cheese
salt and pepper to taste
*In a blender I pulse the following ingredients to a paste/pulp together. Add this to the hamburger mixture above.
Red onion
coriander, to taste
2 bell peppers, chopped
1 cup of mushrooms, chopped
3 stalks of celery, chopped
2 tsp of BBQ beef rub
5 small pickles (for that burger flavor)
½ cup flour - to account for all the liquid that cooks off the vegetables
Directions:
Mix together with your hands.
After mixing, put in greased muffin cups. Place the rack in the Ninja. Add the cups. Turn to the Oven setting of 350°F for 20-30 minutes. Brush with ketchup and BBQ sauce mixed in equal parts. They tasted amazing!
****
Bacon Wrapped Beef Sausage*, By: Brian M Almashie, October 5, 2014
Perfect for football season! Bacon wrapped beef sausage stuffed with jack cheese and topped with caramelized onions, pineapple and cilantro.
Partially cook the bacon on Stove Top High and cook sausages or hot dogs as you normally would. Put a slice down the middle of each sausage and stuff with jack or any other cheese. Wrap in bacon and rub a bit of olive oil on the bacon and place on rack. Cook oven at 400° (no liquid) for 30-40 minutes or until bacon is cooked. Pan should be clean and dry prior to cooking). If you like your bacon crispy put them under the broiler in your oven for 2 minutes.
Top with caramelized onions, pineapple and cilantro. Serve on a warm bun (I didn't have any).
****
Barbacoa*, By: Katie Allebone, March 15, 2017
Ingredients:
4 -5 lbs chuck roast
1⁄3 cup apple cider vinegar
4 teaspoons minced garlic cloves
4 teaspoons cumin
2 teaspoons oregano
1 teaspoon ground black pepper
1 teaspoon salt
½ teaspoon ground cloves
2 tablespoons vegetable oil
¾ cup chicken broth
3 bay leaves
3 tablespoons lime juice
3 -4 chipotle chiles in adobo
Directions:
To make the adobo sauce combine vinegar, lime juice, chipotles, garlic, cumin, oregano, black pepper, salt and cloves in a blender or processor on high speed until smooth.
Remove most of the fat from the roast and then cut into large chunks (approximately 6).
Turn the Ninja to Stove Top High. Add the oil and sear all sides of the roast until browned.
Add the adobo sauce to the meat.
Add the chicken broth and add the bay leaves.
Turn the Ninja to Slow Cook High for 6 hours or Slow Cook Low for 8 hours.
Very carefully shred the meat with two forks. Turn the Ninja to Buffet/Warm setting. Serve with hard or soft tortilla shells when ready.
Typical sides include tortillas, rice, black or pinto beans, cheese, pico de gallo, guacamole, and sour cream.
Serves 8
****
Barbacoa*, By: Eric Kmetz, January 17, 2016
Note: this recipe scales *very* well for smaller quantities of beef. I've done it with 2-6 lbs, and respective ingredient adjustments.
Ingredients:
6 lb. beef roast (cut into 4 or more large pieces, fat trimmed)
3 tablespoons oil (ideally coconut, ghee, lard, tallow)
½ cup apple cider vinegar
6 tablespoons lime juice
½ can chipotle peppers in adobo sauce (approximately 6 peppers)
8 cloves garlic
2 tablespoons ground cumin
1 tablespoon dried oregano
1 tablespoon ground black pepper
1 tablespoon Celtic sea salt
¼ teaspoon ground cloves
1½ cups chicken or beef stock
5 bay leaves
2 juniper berries (optional)
Directions:
1) Using the Ninja on Stove Top Medium/High, add 2-3 Tbs. of oil.
2) Sear the meat about 2-3 minutes on each side.
3) Switch the Ninja to Slow cook Low. Set it and forget it for 3-5 hours for desired tenderness.
This goes really well with freshly cooked onions/peppers. It is also nice on top of jasmine rice.
****
Barbacoa, By: Belinda Wall, February 9, 2015
My daughter in law made this tonight for my son. He said it was fantastic! Can’t wait to try it.
This barbacoa recipe is simple to make in your slow cooker, and makes the most tender, flavorful, delicious barbacoa beef.
PREP: 10 MIN COOK: 4 HOURS 10 MIN TOTAL: 4 HOURS 20 MIN
Ingredients:
3 lbs chuck roast (fat trimmed), cut into 2-inch chunks
4 cloves garlic, minced
2 chipotles in adobo sauce, chopped (or more to taste)
1 small white onion, finely chopped (about 1 cup)
¼ cup fresh lime juice
2 tablespoons apple cider vinegar
3 bay leaves
1 Tablespoon ground cumin
1 Tablespoon dried Mexican oregano (or regular oregano)
2 teaspoons salt
1 teaspoon black pepper
¼ tsp ground cloves
½ cup beef broth or water
Directions:
Combine all ingredients in the pot of your Ninja. Toss gently to combine. Cover and cook on Slow Cook Low for 6-8 hours, or on Slow Cook High for 3-4 hours, or until the beef is tender and falls apart easily when shredded with a fork.
Using two forks, shred the beef into bite-sized pieces inside of the Ninja. Toss the beef with the juices, then cover and let the barbacoa beef soak up the juices for an extra 10 minutes. Remove cover and use a pair of tongs or a slotted spoon to serve the barbacoa beef.
If not using immediately, refrigerate the barbacoa beef with its juices in a sealed container for up to 5 days. Or freeze it for up to 3 months.
****
Barbacoa For Tacos*, By: Randall McGouirk, August 8, 2017
Ingredients:
3.5 lb. Chuck Roast (try to get lean not marbled)
1 large onion, diced
4 packs Taco Seasoning mix
2 (12 oz.) cans crushed tomatoes
1 (15 oz.) can tomato paste
fresh ginger grated, to taste
2 tablespoons olive oil
Salt and Pepper, to taste
Taco sauce (to taste) (I used 1/3 cup)
garnish - 1 head lettuce shredded, 1 small onion diced, 1 tomato diced, sour cream
Directions:
Turn the Ninja on Stove Top High and add the olive oil. Rub the taco seasoning packets onto the roast. Add roast to Ninja and let sear on each side. While roast is searing, dice large onion. Once roast is seared, then add onion to roast and sauté onions until translucent. Grate ginger into bowl (to your taste) and pour the crushed tomatoes and tomato paste into bowl and mix well with taco sauce. Once mixed, turn Ninja onto Slow Cook Low (6-8 hours) or Slow Cook High (3-4 hours). Pour sauce mixture over meat and add salt and pepper to taste. Let cook as directed and then remove meat from Ninja and shred. If you have TOO MUCH sauce, then you can remove sauce from the Ninja and save it for Chicken Mole. Add back shredded beef to Ninja and turn onto Stove Top High. Cook for 10 minutes and turn off Ninja. Serve with Flour Tortillas, Taco Shells, and the fixings.
****
Barbeque (Homemade Manwich), By: Dina Burgoon Lentz
Ingredients:
2 lbs. ground beef
2 medium onions diced
1 pepper diced
2 Tbs. margarine or butter
1 can tomato soup (I make my own)
3 Tbs. sugar
2 Tbs. vinegar
1 cup ketchup
Directions:
On Stove Top High brown ground beef. Drain. Add in peppers & onions cook until they’re soft. Turn to Slow Cook Low and add remaining ingredients. Cook for 2 to 3 hours turn to Buffet setting until ready to serve. Serve on rolls with coleslaw.
****
BBQ Beef Short Ribs*, By: Cathy Schultz, April 11, 2015
I marinate beef short ribs in 1 cup of the bbq sauce in the fridge over night then. In the morning place them in the Ninja on Slow Cook Low along with the sauce they had marinated in cook for 5 hours. Place them in a baking dish along with the drippings. Wipe out the Ninja. Pour in 2 cups of water in the main pot. Place your rack and the multipurpose pan with the ribs. Turn the Ninja to Buffet/Warm for 4 hours. They turned out fall off the bone wonderful.
*Added comment – I also placed 1 huge frozen previously baked potato on warm for 4 more hours alongside the ribs.
BBQ Sauce, By: Marilyn Giggles-Rainey Scott, April 11, 2015 – cross posted in Broths, Glazes, etc.
Ingredients:
1¼ cups apple cider vinegar
2 tablespoon Worcestershire sauce
2 tablespoon peanut butter
1 teaspoon salt (I used sea salt)
¼ cup lemon juice
1 teaspoon pepper
2 tablespoons chili powder – (I used green chile powder instead of red and omitted the salt)
4 tablespoons butter
Directions:
Bring all ingredients to a boil and stir constantly.
Lower the heat and simmer for 15 minutes.
****
Beef & Broccoli*, By: Claudia C. Davis, August 25, 2016
Ingredients:
1 pound flank steak, cut across the bias in strips
flour
Lee Kum Kee - Panda Brand Beef Broccoli Sauce - in a package as a base and only use about ½ to ¾ of the package
Pam – optional
1 tsp oil
1 onion, chopped
8 ounces broccoli
2 cloves chopped garlic
a sliver of ginger, chopped
2 teaspoons low sodium soy sauce
1 tsp Worchestire sauce
basmati, jasmine or rice of choice
Directions:
Turn the Ninja to Stove Top High to begin heating while preparing the steak. Season and flour the flank steak strips. Add the oil and or PAM and brown the meat. Reduce the heat to Stove Top Low. Add the onion and broccoli. Cook for about 2-3 minutes. Add the garlic and ginger. Cook for another minute or so. Add the 'Panda' sauce, soy sauce, and Worchestire. Let it come to temperature and begin to bubble. Taste the sauce until it is to your preference. It will be from a light to deep flavor. Serve over basmati, jasmine or rice of your choice.
*Added comment by: Claudia - I live in NYC and the sauce was purchased from a Stop n Shop. It is in the duck sauce area. It does NOT need to be refrigerated. It is in a plastic type pouch. You can Google it, or purchase from Amazon. (I bet Wal-Mart or Jet has it as well). It is a common brand. I’ve tried several and this is by far, the best one for beef and broccoli. I do not like their orange chicken as well. When I do use it, I don’t use the whole package.
Lee Kum Kee USA – for sauces – Also added to Spice File
http://usa.lkk.com/en/
****
Beef & Broccoli (Slow Cook)
Ingredients:
1 pound boneless beef chuck roast, sliced into thin strips
1 cup beef consommé
½ cup soy sauce
1/3 cup brown sugar
1 tablespoon sesame oil
3 garlic cloves, minced
2 tablespoons cornstarch
2 tablespoons sauce from the crock pot after being cooked
Fresh broccoli florets (as many as desired)
Hot cooked rice
Directions:
1. Place beef in your Ninja.
2. In a small bowl, combine consommé, soy sauce, brown sugar, oil, and garlic. Pour over beef. Cook on low for 6-8 hours.
3. In a cup, stir cornstarch and sauce from the Ninja pot until smooth. Add to the pot. Stir well to combine. 4. Add broccoli to the Ninja pot. Stir to combine.
5. Cover and cook an additional 30 minutes on high (the sauce has to boil for it to thicken).
6. Serve over hot cooked rice.
****
Beef & Broccoli Stir Fry*, By: Bonnie Smith, October 25, 2017
Ingredients:
¾ pound lean beef
Marinade:
1 tablespoon rice vinegar (substitute rice wine if desired)
1 teaspoon sugar
1 teaspoon soy sauce
1 tablespoon water
1 tablespoon cornstarch
Sauce:
2 tablespoons oyster sauce
2 tablespoon soy sauce
2 tablespoon water
1 teaspoon cornstarch
1 pound fresh broccoli
2 garlic cloves
To Cook Broccoli:
½ cup water
¼ teaspoon salt, or to taste
½ teaspoon sugar, or to taste
Other:
Extra oil for cooking meat
Cut the beef across the grain into thin slices. Add the marinade ingredients, adding the cornstarch last (use your fingers to rub it in). Marinate the beef for 30 minutes.
While the beef is marinating, prepare the sauce and vegetables: for the sauce, mix together the oyster sauce, soy sauce, water and cornstarch in a small bowl and set aside.
Wash and drain the broccoli. Cut the stalk diagonally into thin slices. Cut the flowerets into 3 or 4 pieces. Crush the garlic.
Heat the Ninja with oil. When the oil is medium-hot add the beef. Blanch the beef by letting it lay flat for 30-40 seconds, and then stirring to separate the pieces. Remove the beef when it changes color and is nearly cooked. If you used lots of oil remove so only about 2 tablespoons remain.
When the oil is hot, add the crushed garlic cook briefly until aromatic.
Add the broccoli, sprinkle the salt and sugar over, and stir fry briefly, turning down the heat if necessary to make sure it doesn't burn. Add the ½ cup water (I used less), and cook the broccoli, covered, for 4-5 minutes, until it turns a bright green and is tender but still crisp. Add the beef. Add the sauce and cornstarch mixture be sure to mix it up again from settling stir quickly to thicken. Mix everything together and serve hot over steamed rice if desired.
*I didn’t measure the ingredients as usual. I also added chopped onion, sliced carrots, and strips of red pepper which I cooked a few minutes before adding the broccoli.
****
Beef & Homemade Noodles*, By: Beverly Huffman Allen, April 21, 2015
When I cook the roast, I cover it in water, because I know I want that yummy beef broth for noodles. I also mix 1 package each: onion soup mix, Au Jus and Italian Seasoning. Turn your Ninja to Slow Cook Low for about 7 hours.
For leftover meat, cool, shred and put it back in broth and in refrigerator.
Homemade Noodles*, By: Beverly Huffman Allen, April 21, 2015 – Cross Posted in Pasta
Today, I put 5 eggs and 1 yolk in the food processor. Add 3½ cups Flour, salt and pepper. Pulse till it all comes together. Turn over onto Saran wrap. Form into a loaf and let rest for 30 minutes. Cut into thirds. Roll out thin, and then cut into strips. Drop strips into boiling beef using Stove Top High for good boil.) Once all noodles are in, cook for a few minutes. Stir. Turn Ninja to Slow Cook High to finish cooking. Turn to Buffet/Warm.
If you do not have a food processor, the Kitchen aid works great. It is very easy. I have the pasta attachment that will sheet and cut the pasta also. If you don't have the attachment, just roll out and cut the pasta with a pizza cutter.
****
Beef & Noodles*, By: Angie Neil, August 15, 2016
I've cooked this for 20 years. First for my sister and cousins when they were little (I'm 16 years older than my baby sister) and now for my 9 year old (and a bunch of kids in-between!). I've never known a kid who didn't like it. It's simple, cheap, fast and filling. You can add mushrooms and sour cream - or whatever else to dress it up. But I don't bother, the kids gobble it up just fine like this. Tonight I cooked it in my Ninja for the first time. I think the Ninja made a quick dinner even quicker!
Ingredients:
1 lb extra lean ground beef
1 can (10.75 oz) Cream of Mushroom condensed soup
1½ cans of water
1 small chopped onion (optional)
Dash of: ground pepper, garlic powder, onion powder & Tony Chachere's (optional)
½ (12oz) bag of No Yolk egg noodles
Directions:
Turn the Ninja to Stove Top High. Add the beef, onions and seasonings, stir.
Put the lid on and cook until the beef is brown, stirring occasionally.
Add the soup and water, stir.
Add the egg noodles, stir.
Cook with the lid off until the noodles are done and the mixture has thickened.
****
Beef & Noodles*, By: Cheryl Bailey Francis
*I didn't really use a recipe. I just made it up as I went & using what I already had*
Ingredients:
1 can - Beef Consommé
5 cups water (adding 2-3 tsp of beef bouillon granules)
14 oz. Packaged Homemade Noodles
1 can of mushroom soup
Directions:
Add liquid on Stove Top High until it boils. Add noodles, & stir occasionally until noodles are soft (I left lid off).
Add roast beef (I used leftovers from the other night. I'm not sure how much I used. Shred it and add to noodles. Switch to Stove Top Medium. I drained off a lot of the liquid leaving just a little. Add a can of mushroom soup. Stir everything together. I only added sea salt and pepper (since the roast already had onion soup mix added to it). I cooked it until heated through, then I switched to the Buffet setting. It was soooo good!
****
Beef & Noodles*, By: Sue Karasek Nottmeier, November 28, 2014
Ingredients:
boneless ribs
Lipton onion soup mix
1 tsp Worchestire sauce
¾ - 1 cup water
1 onion, chopped
2 cans mushrooms
2 cans beef gravy
1 bag (about 16 oz) egg noodles or shells
4½ cups of water
Directions:
Place the ribs, onion soup, Worchestire, and water in the Ninja. Turn to Slow Cook Low for 6 hours. Pull apart the rib meat. Add onion, mushrooms and gravy. Continue cooking on Slow Cook Low for 1-2 hours longer. Next, add noodles or shells and water. Turn to Oven setting of 300°. Stir to mix. Cook for about 15 minutes and stir again. After 30 minutes of cooking time, stir and turn to Buffet setting. (Shells were still not totally ready but it was bubbling big time. Let it go for another hour on the buffet setting to let it simmer down and finish the shells. The shells were tender and dinner was ready.)
****
Beef & Vegetables*, By: Allana Alla Sverbil, January 4, 2015
Ingredients:
Beef (we used pre-cut cubes)
1 can Beef broth -
2 packets French Onion Seasoning (Lipton brand works well) -. Each box generally comes with 2 packets.
Green pepper, cut long ways - we used 1 large pepper, but you can add more pending preferences
1 Onion, roughly cut - you can add more pending your preferences
8 Baby red potatoes, quartered - can be adjusted according to preferences
A few handfuls Baby carrots, not cut - can be adjusted according to preferences
4 cloves of garlic, place 1 in each corner of the Ninja pot
garlic powder, salt, ground pepper, to taste
Directions:
Season beef and vegetables with spices.
Turn your Ninja to Stove Top High and brown meat. Remove meat. Turn to Slow Cook Low and add beef broth and French onion soup. Stir to mix. Add the beef and vegetables into the Ninja. Cook for 5 hours. You can turn to Buffet setting to hold.
**We added broccoli along with the vegetables and it turned to mush after 5 hours, but it isn't noticeable flavor wise. (We will add it towards the end of cooking next time.) We really liked it and we will be doing it again in the future!
****
Beef Baby Back Ribs*, By: Moni Alejo, February 1, 2016
½ cup apple juice..
2 Tbs. apple cider vinegar
Rub:
Memphis style spice (purchased at the dollar tree love it !), paprika, brown sugar, black pepper – all sprinkled on top and rubbed in
Barbeque sauce – your favorite brand
Directions.
Add the apple juice and vinegar to the bottom of the Ninja pot. Rub both sides of the ribs with the spices. Add ribs to the pot and pour some sauce on the ribs.
Turn the Ninja to Slow Cook Low for 6-7 hours. Remove and brush both sides with more sauce. Place under your broiler for 3 minutes per side.
****
Beef Bourguignon, By: Pam Marsh, January 6, 2017
Ingredients:
5 slices bacon, finely chopped
3 lbs boneless beef chuck, cut into 1 inch cubes
Salt and pepper – to taste
1 cup red cooking wine (I used Cabernet)
2 cups chicken broth
8 oz tomato sauce
¼ cup soy sauce
¼ cup flour
3 garlic cloves, finely chopped
2 Tbs. thyme, finely chopped (or if using dried, use 1 Tbs.)
5 medium carrots, sliced (I used baby and left whole)
1- 28 oz bag baby potatoes (I used tri-colored - I left whole)
8 oz fresh mushrooms, sliced (can also use canned slices, drained)
Fresh chopped parsley, for garnish
Directions:
1. While preparing your ingredients, preheat the Ninja on Stove Top High. Cook the bacon on Stove Top High until crisp. Remove from the Ninja. Do not drain.
2. Salt and pepper the beef cubes and add to the Ninja. Sear for 2-3 minutes on each side. Remove from the Ninja. Do not drain.
3. Turn to Slow Cook High (or Low). Add red wine, chicken broth, tomato sauce and soy sauce. Whisk in the flour.
4. Return the beef and bacon. Add the garlic, thyme, potatoes, carrots and mushrooms. Give it a good stir.
5. Cook on Slow Cook High 5 hours or Low 8 hours. Garnish with parsley, if desired.
Note: This cost me about $28 to make (½ was the beef) and made 6.5 servings. This makes a very rich meal so you need only bread to serve with it for the delicious juices.
****
Beef Bourguignon*, By: Bonnie Smith, August 1, 2016
Ingredients:
1- 15 oz. can crushed seasoned tomatoes
2- 6 oz. cans mushrooms, drained
½ cup each frozen pearl onions, cut up baby carrots and beef broth
¼ cup each dry red table wine
½ of 6 oz can tomato paste
2 teaspoons flour
1 garlic clove, minced
½ pound boneless beef sirloin, into strips
¼ teaspoon rosemary leaves
1/8 teaspoon each salt and pepper
Directions:
Slice the meat into strips and sauté on Stove Top High with some salt, pepper and garlic, splash of olive oil. Remove from the Ninja pot, but leave the juices. Add the tomatoes, mushrooms, baby carrots, and wine. Mix tomato paste with some flour and the broth. Add to the Ninja. Mix everything and let come to a boil. Add the meat and rosemary. Bring to a boil again. Turn to Slow Cook High. Cook for 2 hours. A wonderful aroma was throughout the house. If desired, try adding potatoes or pasta to make it more hearty. (If added, values will change).
3 protein exchanges, 2 ¼ vegetable exchanges, 269 calories 8 grams fat, 15 g. carbohydrate, 55 mg calcium, 532 mg sodium, 76 mg cholesterol and 2 g. dietary fiber
Serves 2
**The original instructions from an old WW cookbook * unedited
In microwavable casserole combine all ingredients except beef, rosemary, salt and pepper. Stir to dissolve tomato paste and flour. Microwave on high for 5 minutes, until mixture thickens and vegetables are tender, stirring every 2 minutes. Add remaining ingredients and stir to combine, microwave on high for 1 minute until beef is heated through. Serves 2
****
Beef Broccoli*, By: MaryJo Powell, October 3, 2014
Finally typed up the beef broccoli recipe. I of course modified it (added carrots etc.). It turned out quite good and served 4. One comment I saw was to double the sauce which I did but there was too much so I've written it up with just a single set of the sauce. Be sure to use low salt sodium.
Ingredients:
1 lb round steak cut into thin 3" strips
⅓ cup reduced sodium soy sauce
2 Tbs. brown sugar
½ tsp ground ginger
2 Tbs. vegetable oil divided
4 cups broccoli florets
2 carrots thinly sliced on angle (optional)
2 cloves garlic chopped
⅓ cup reduced sodium soy sauce
2 Tbs. brown sugar
¼ tsp red pepper flakes
½ cup water
2 Tbs. corn starch
couple drops sesame oil (optional)
hot cooked rice
Directions:
Cut steak in thin strips. In a bowl combine the first set of soy sauce, brown sugar and ginger. Marinate the meat for ½ hour. Prepare, broccoli, carrots, ginger. Combine second set of soy sauce, brown sugar, red pepper flakes, water and cornstarch in bowl and stir until smooth.
Heat 1 Tbs. oil in Ninja on Stove Top High. Remove beef from marinade (throw out marinade) Add beef and cook on Stove Top High until reaches desired doneness. Remove and keep warm. Add remaining oil and stir fry broccoli, carrots and garlic for 4-5 minutes. Return beef to pan add soy sauce, brown sugar, cornstarch, water mixture to vegetables and continue to cook and stir for two minutes. Serve over hot rice.
****
Beef Bulgogi*, By: Dawn King-Burroughs, October 27, 2014
Ingredients:
3 pounds thinly slice round steak
2 cups soy sauce low sodium
1 3/4 cup brown sugar
1 tsp garlic from the jar
Directions:
Mix all in the Ninja and cook on Slow Cook Low for about 3 hours. Switch to Stove Top Low. Add a corn starch slurry to thicken. Just before serving, add about 3 or 4 green onions and sprinkle it with sesame seeds. Serve with rice and lettuce to make wraps. Enjoy!!
****
Beef Carnitas using London Broil*, By: Bonnie Smith, April 1, 2016
To caramelize onions:
Preheat the Ninja on the Oven setting of 425°F. Slice as many onions as you want. I threw in some butter to melt while slicing. Once it was good and hot I threw the onions in and turned to Stove Top High. Stir. Let them get good and brown. For my small amount it took about 30. Once I felt they were done I removed them to a bowl.
To heat and season the meat:
I sliced my meat into thin strips since I was using leftover meat. Do whatever works for you. Since my Ninja was still on and hot, I poured some olive oil in and let that heat up. Add the meat and spread it out. Let it sear without stirring, then stir and sear the other side. While the meat is searing I mixed up these spices:
Salt
Pepper
Celery salt
Paprika
Garlic powder
Cumin
Chili powder
Cayenne pepper
Use amount that you want. Once the meat is seared add the spices that you mixed up. Then stir in the onions.
Serve on tortilla with whatever toppings you desire.
****
Beef Chow Mein Hot Dish*, By: Dawn Marie Schneider-Malecek – Cross Posted in Casseroles
Brown 2 lbs hamburger on Stove Top Medium then add
1 can each:
Cream of mushroom
Cream of celery
Cream of chicken
Chicken gumbo
Chow Mein veggies
Chow Mein noodles
Mix and use oven setting 350° for 20 minutes.
****
Beef Enchiladas*, By: Mitch Cox, April 27, 2014
Ingredients:
1 pound lean ground beef (chicken or turkey would work)
1 16 oz can of red enchilada sauce (I used Tex Mex flavor)
1 4 oz can of green chile peppers
½ tsp garlic powder
1 tsp cumin
1 tsp chili powder
½ tsp black pepper
1 ½ cup shredded cheddar cheese (I used low fat)
6-8 taco sized flour tortillas (I used carb balance)
black olives (optional)
green onions (optional)
Directions:
Turn your Ninja to Stove Top High, and cook ground beef, breaking up while cooking, drain fat if any.
Turn off heat when done and add spices and mix well.
Add green chiles and ½ cup enchilada sauce mix well. Transfer to a bowl. Wipe out your Ninja.
Lightly spray the bottom and sides of your Ninja. Add a little enchilada sauce to the bottom of the insert with a little sprinkle of water to coat the bottom.
Place about 2 heaping Tbs. or so of meat mixture into a tortilla, add a pinch of shredded cheese and any options such as olives, green onion, regular onions etc., and roll and place in your Ninja. Line them along the bottom
Cover with the remainder of the enchilada sauce, sprinkle with the remaining cheese, put the lid on and cook on Slow cook Low 1 hour or so. Serve with sour cream, avocado.
****
Beef Enchiladas & Taco Salad*, By: Aurelia Dougan McCollom, December 1, 2016
Ingredients:
2 lbs ground beef
1 chopped onion
4 oz can chopped chilis
Taco or enchilada seasonings – taco seasoning was used
10 oz can enchilada sauce
10 oz can Campbell’s tomato soup
Mexi-blend shredded cheddar cheese
15 oz can refried beans – optional
6-8 flour tortillas – these were fajita size
Salsa – your favorite
Tomatoes – cut up
lettuce, shredded
Black olives, cut in half
sour cream - optional
Taco Doritos – crushed or your favorite chip
Directions:
Turn the Ninja to Stove Top High. Brown the beef. When almost brown, add the some of the chopped onions to soften. Drain any excess grease. Add the chopped chilis and seasoning. Stir. Heat through. (If you have time, turn to Buffet/Warm to hold. I held it for 2 hours).
The enchiladas:
In a bowl, add the enchilada sauce and tomato soup and whisk until smooth.
I softened 2 tortillas at a time in the microwave for easy rolling.
Take a softened tortilla (we use the refried beans) and spread a thin layer of the beans around in a circular motion almost to the edge (they spread easiest if warmed in the microwave), meat going down the center in a line and sprinkle with some cheese. Roll.
(I have multiple Ninja’s. I removed the pot with the meat and set it on the red rack trivet. I inserted a clean pot into the Ninja, or wipe out the original pot).
Take about 8 ounces or more of the sauce, (I used a ladle) and add to the Ninja pot. Swirl to cover the bottom. Add more if you wish, just be sure to have enough for the top.
Place the rolled enchiladas into the pot in the sauce. Five will fit with the fajita size tortillas, with 1 going across the top, towards the end. Pour remaining sauce over the tops. Place the lid. If you have time, you can use Slow Cook High for 2 hours. I did not want to wait that long. I chose to use the Oven temperature of 350°F, for 10 minutes, then went to Slow Cook High for about an hour. When heated through, top with cheese to melt.
The taco salad:
Crushed chips, leftover enchilada meat, chopped onions, lettuce, black olives, tomatoes, salsa, and cheese. You can add or delete any ingredient.
Enjoy!
****
Beef Eye of Round or Chuck Roast with Bold Coffee and A Heavy Red Wine, By: Pat Dougan
Ingredients:
4.5 lbs eye of round or chuck roast
Olive Oil
1 fresh thyme sprig per lbs. of meat
coarse ground sea-salt
coarse ground black pepper
Fresh garlic cloves
2 med-large onions
hot bold coffee
heavy red wine
4-5 carrots, or packaged baby carrots
whole container of fresh mushrooms
Potatoes
1 stick of butter
1 tablespoon or so of cream cheese
Directions:
Anyway, this is a recipe that I stole and improved on back when I bought her her first slow-cooker in 74. Primarily, you can take anyone's recipe and double the spices; don't do that with mine. You can use it for both eye of round or chuck roast though I prefer chuck or anything fat laden.
Today, I used about a 4.5 lbs chuck roast with a good marbling of fat. Cholesterol is your friend.
Prepare the beef by running the cut under the water to clean it off and get it good and moist. Then use a heavy coating of course ground sea-salt on both sides, course ground black pepper. You are not going to use too much, most is going to leach off in the cooking process anyway. Also, if you like garlic (I do) jam chards of FRESH garlic cloves all over the meat e.g., garlic to taste.
Turn the Ninja on Stove Top High heat and poor a small coating of Olive Oil just across the bottom of the pan. When it heats, it will expand and spread. When it is hot enough, sprinkle two or three drops of water in; if it sizzles immediately, it's ready to braise the meat. Get both sides good and deep brown (a little light burn is OK, it'll add to the flavor.) Use tongs, not forks to move the meat around. Being able to braise, is why I wanted to try the Ninja 'cause those left over crinkles from the braising helps the flavoring.
When finished, flip the Ninja to Slow Cook Low. Add equal quantities of hot bold coffee and a heavy red wine until everything is covered but not over-full; the acidic coffee and alcohol will break down and tenderize the meat and also take most of the gassy qualities out of the onions. I used a $10 Cabernet from Costco; it took a little less than a half a bottle. Leave the remainder un-corked to air out.
Take two med-large onions and cut the tips off, cut in half and peel then stuff them around the edges of the meat. You can also braise them with the meat but I can't really tell any difference to justify the effort. Cut four or five carrots (or more) in 2" pieces; if fresh (preferred), don't peel 'em. If not, use a bag of pre-cut carrot pieces and sprinkle a healthy amount around the mixture. Thick dice cut a whole container of fresh mushrooms (don't waste your time with canned) and spread them around.
Cover .. Don't ever check until the minimum time has passed. Ninja should have made it with a clear glass top. (Slow Cook Low.. roughly 3.5 – 4 hours, Aurelia)
I use 45 minutes/lbs as a minimum time before I make my first check. Slide the cover just enough to expose the meat and not release any more heat than necessary and stick a dinner fork in it. Like a cake, if it slides in and out without much or any pull it's ready to start the potatoes.
Re-cover immediately. Meat is not like three minute eggs; leaving it in the pot for another 30 minutes is not going to ruin anything. If you weren't sure if it was ready or not, it will be by the time the potatoes are finished.
Really not sure? Stick the fork in the thickest part of the meat .. about an quarter of an inch .. and twist. If it flakes; it is definitely ready.
Pour a little of the aired-out left over wine in a glass .. Even cheap wine will taste good about now, take a sip or two. Call the kids and have them set the table. Tell'em to leave the knives in the drawer; you won't need 'em.
Some people like putting the potatoes in with the Ninja mixture, but I think it screws up a good potato, especially if you like mashed (I do) and don't want everything tasting like it came out of the same pot. This ain't about Ninja, it's about what taste good. I've got a dishwasher that'll handle an extra pan.
Potatoes: dice with the skins on and barely cover them in salted water. Turn it on med-high and boil the water down. When the water is almost gone, still moist on the bottom ... don't burn the potatoes or pan .. stir around if necessary; all of the vitamins etc., stay with the potatoes and not poured down the drain .. While the water is boiling out is also a great time to take a few more sips. Take the potatoes off the heat and mash with a whole stick of butter (NOT Margarine). Cholesterol is your friend. And yes, mash with the skins (and vitamins) on (an added tablespoon or so of cream cheese added to the mix will really class them up) .. Cholesterol is your friend.
Scoop out three or four cups of the broth mix and put in a skillet (or remove the meat and vegetables and leave three or four cups in the crock) turn up to Stove Top High and add flour (though I prefer a premixed solution of corn starch and cool (ice cubes) broth; corn starch will lump pretty quickly in a pan if you don't premix) and make a good brown gravy. While thickening, splash some of the wine you've been drinking into the gravy to keep the consistency.
Ring the dinner bell.
****
Beef Fajitas*, By: Tammy Ullrich, January 14, 2018
Tonight I made a quick, easy meal. I made beef fajitas using Tyson Fully Cooked Grilled Steak Strips.
Ingredients:
1 bag frozen Tyson's Fully Cooked Grilled Steak Strips
1 onion, cut into strips
Poblano peppers, seeds removed and cut into strips
1 package McCormick Fajita Seasoning
¼ cup water
tortillas, cheese, sour cream, salsa - garnish
Directions:
Turn the Ninja to Stove Top High. Preheat for 10 minutes.
Add the onions, peppers and the frozen steak strips.
Cook covered on Stove Top High for 7 minutes, stirring occasionally.
Stir in ¼ cup water and fajita seasoning mix.
Cook for additional 3 minutes, stirring occasionally.
Serve with tortillas, cheese, sour cream, salsa, and any additional toppings you choose.
****
Beef Fajitas*, By: Shelly VanMeter Roth, August 15, 2014
1-1/2 pounds of steak (I think I used flank steak) sliced across the grain
Green Pepper, sliced
Yellow Pepper, sliced
Red Pepper, sliced
Small Onion, sliced
1Tbs. Minced Garlic
Fajita Seasoning Packet
2 Tablespoons of oil (I used olive oil)
8 Small Flour Tortillas
Desired toppings: Shredded Cheese, Sour Cream, Salsa, etc.
Directions:
Brown the sliced meat on Stove Top High in 1 tablespoon of oil until just no longer pink (don’t overcook). Remove from pan and drain juice, if needed. Add 1 tablespoon of oil to pan and cook sliced vegetables and garlic until slightly soft. In the meantime, mix the fajita seasoning mix according to package directions in a separate bowl. Once veggies are done add meat back to the pan and stir in the seasoning mixture. Let cook an additional 5 minutes or so. Serve in warm tortilla shells (microwave for 20-30 seconds in between wet paper towels). YUM!
**Added comment by: Aurelia Dougan McCollom – Round steak could also be used. **
****
Beef Po Boy*, By: Jeff Hudson, August 22, 2015
Ingredients:
3 lbs chuck roast
Salt – to taste
Pepper – to taste
Cooking oil – rub on roast
1 large onion, diced
8 garlic cloves, diced
1 Tbs. Cajun seasoning
1 Tbs. garlic powder
2 Tbs. flour
4 Tbs. Kitchen Bouquet
32 oz beef broth
French bread
Mayonnaise
Shredded lettuce
Directions:
While preparing the roast, turn your Ninja to Stove Top High to preheat.
Rub the roast with oil; season with salt & pepper. When Ninja is very hot, sear all sides.
Add diced onion, diced garlic cloves, garlic powder & Cajun seasoning.
Cook until onions are soft.
Add beef broth.
Turn your Ninja to Slow Cook Low. Set the time for 8 hours.
After the 8 hours, remove the meat and shred. Turn the Ninja to Stove Top High & bring to a boil. Pull out a ladle of broth. Add flour to ladle & whisk.
Put mixture back in the Ninja & stir with a whisk. Add Kitchen Bouquet. Return beef back to your Ninja.
Simmer & stir with whisk until the gravy thickens. The thicker the gravy, the better for making the sandwiches.
Serve on a toasted French loaf with mayo & shredded lettuce. Add fresh tomato slices for a garnish.
This is a very good authentic Po Boy.
****
Beef Porcupines*, By: Pam Lajoie, September 17, 2015
Ingredients:
1 package beef Rice-a-Roni
1 lb ground beef
1 beaten egg
Directions:
Mix beef, rice, and egg. Shape into small meatballs. Turn your Ninja to Stove Top High and brown. Mix seasoning packet from Rice-a-Roni with 2½ cups hot water. Pour over the meatballs. Cover. Turn to Stove Top Low and simmer for 30 minutes. (After 15 minutes of cooking, turn the meatballs).
After the 30 minutes of cooking, turn your Ninja to Slow cook Low for 30 minutes. Remove and thicken gravy if desired.
**I added a touch of beef stock, seasonings, and some A1 sauce to drippings and thickened with corn starch slurry.
****
Beef Ribs*, By: Cheryl Lynne Turgeon, April 28, 2015
Ingredients:
1 packet McCormick Au jus
3 cups of water
8 large beef ribs with bone
½ cup sweet Baby Ray BBQ sauce
1 tablespoon gravy master
1 packet McCormick brown gravy
Directions:
Mix a packet of McCormick A jus with the water, BBQ sauce, gravy master and brown gravy. Put the ribs in the Ninja pot. Pour over ribs and cook on Slow Cook High for 1 hour. Turn to Slow Cook Low for 4 hours. If you like it still on the bone, reduce the cooking time to 3 hours on Slow Cook Low.
****
Beef Ribs with Baby Potatoes*, By: Maria Angelica Cruz, February 21, 2017
Hi everyone! I'm so excited about this little project.
I seasoned up my beef ribs with McCormick Grill Mate Brown Sugar Bourbon Spice.
Put them on the rack in the Ninja for 2½ hours on Slow Cook High. Remove the rack. Put baby potatoes in the pot in the juices. Place the ribs on top of the potatoes without the rack. Turn to Slow Cook High for two more hours. I place them in the oven under the broiler to crisp the outside a little bit!
****
Beef Roast*, By: Lesley Weston Stevens
Ingredients:
2 pound top round roast
Montreal Steak Seasoning
Onion powder
Garlic powder
Salt & Pepper
Oil
3 Cups Water
1 Cup Beef Broth
1 package onion soup mix
Directions:
I seasoned the roast with Montreal Steak Seasoning (we eat that on every kind of meat), onion powder and garlic powder and a little salt and pepper. Rubbed that all over the roast. I then added a little oil into the crock of the Ninja and browned it on the Stove Top High and turned it to get it browned on each side. I took the roast out and then I put 3 cups of water, 1 cup of beef broth and a packet of onion soup in the pot and put the roasting rack in and put the meat on top. I put the Ninja on Oven and put it on 350° for 40 minutes. Remove it and let it rest for 5 minutes before slicing to seal in juice. It was perfect. Slightly pink and very juicy. I mixed some of the juices from the pot and some horseradish mayonnaise to make an amazing horseradish Au jus. Delish!
****
Beef Roast*, By: Karen Strahl Malone
Ingredients:
6 pound beef roast
2 packets of Lipton dry Beefy Onion Soup
2 jars of Beef Au Jus Gravy
1 can of cream of mushroom soup
7 good sized potatoes, cut up
16 oz. bag of baby carrots
2 - 4 oz. cans of sliced mushrooms
Directions:
Sear the roast on Stove Top High. Add Beefy Onion Soup, Beef Au Jus Gravy, cream of mushroom soup, potatoes, baby carrots, and mushrooms. Turn to Oven setting of 250° for about 20 minutes and then turned it to Slow Cook Low, about 5 hours.
All I added was the 2 jars of Au Jus Gravy and the can of mushroom soup.....no water or broth. I almost wouldn't have needed 2 jars of the Au Jus Gravy, I think 1 would have been enough.
****
Beef Roast or Pork, Using Kraft Recipe Maker Pouch*, By: Amanda Dawley
Kraft has made my life easier! 8 hrs on Slow Cook Low with this sauce kit!! Perfection!
****
Beef Roast with Mushrooms*, By: Jennifer Hoehn, March 12, 2016
Ingredients:
1 onion, sliced
1- 4 lb beef roast
1 dry packet of beefy mushroom soup
½ cup water
1- 8 oz container sliced mushrooms
Directions:
Turn to Stove Top High. Sear the roast on both sides. Mix soup and water. Pour over the roast. Add the mushrooms on top. Turn to Slow Cook Low and cook for 4 hours.
****
Beef Rump Roast*, By: Miriam Lloyd
My Ninja came yesterday and I've just used it to steam roast a joint of top rump of beef. It took 90 minutes and the knife cuts through it like butter. I left the net on, covered it in Montreal Steak seasoning and seared it on Stove top High. I put 1 litre, (just over 4 cups) of beef stock in the pot with large pieces of carrot, then put the beef in on the roasting rack. Set the oven to 170C/350°F. So far, I'm very impressed!
**Added comments By: Miriam Lloyd** - The stock had reduced right down so had thickened and was very tasty. I drizzled the reduced stock over the meat when I took it out. I have to say, that it's the best roast beef I've ever cooked. It is so moist and tender.
Miriam Lloyd - Oh, the beef was 1.9kg which is just over 4lb.
****
Beef Sandwiches, By: John Fleming, August 4, 2014
Ingredients:
One 4-pound chuck roast
Salt and black pepper
3 tablespoons butter
2 tablespoons canola oil
2 cups beef broth
2 tablespoons minced fresh rosemary
One 16-ounce jar pepperoncini, juice and all
2 yellow onions, sliced
10 to 12 toasted, buttered deli rolls
Directions:
Turn you Ninja to Stove Top High and add 1 tablespoon butter. Add the onions and sauté until light golden brown. When cooled, refrigerate until needed.
Sprinkle the chuck roast with salt and pepper.
Melt 2 tablespoons of the butter and the canola oil in your Ninja using Stove Top High. Sear both sides until well browned. Pour in the beef broth and 1 cup water. Add the rosemary, and then pour in the pepperoncini with their juices. Turn your Ninja to Stove Top Low and cook for 4 hours.
Remove the roast from the pot and shred the meat completely using two forks. Return the meat to the cooking liquid and keep warm. Turn to Buffet setting to keep warm Place your rack and add the onions to warm them up.
To serve, slice wedges out of the tops of the deli rolls. Heap a generous portion of meat on each roll, and then spoon some of the cooking liquid over the meat. Top with a few peppers from the pot and plenty of caramelized onions. Top the sandwiches with the wedges of roll and serve.
****
Beef Short Ribs*, By: Brenda Schulpius, January 17, 2016
Ingredients:
2-3 pound boneless beef short ribs
2 bottles of A1 steakhouse marinade
Directions:
Sear the ribs on Stove Top High in a little olive oil.
Pour in the marinade. Turn to Slow Cook Low for 7-8 hours.
****
Beef Short Ribs*, By: Trudy Roth Potts, April 12, 2015
Made this tonight for the two of us. Double for more servings. You could use flour to thicken. My family has gluten sensitivity so we don't use.
Ingredients:
1½ lbs of beef short ribs
½ cup of red wine
1 cup beef broth
2 Tbs. tomato paste
Cut up carrots, onions, peeled potatoes
Garlic, pepper, salt (spices to taste)
Olive oil
Directions:
Turn to Stove Top High add olive oil and brown ribs. Add the rest of the ingredients and cook on Slow Cook Low 6 hours; or until meat falls off bone. Spoon off fat from liquid.
****
Beef Short Ribs*, By: Brian M Almashie, October 1, 2014
I had leftover beef short ribs and 2 really large (5") Portabella mushroom caps so I made stuffed mushrooms with my secret ingredient -- see below. Easy and delicious.
Place 2 cups beef stock in the Ninja and then place clean Portabella mushrooms on it. Top each mushroom some broth and my secret ingredient ... PEACH or APRICOT jam and steam bake (Oven) for 15 minutes at 350°.
Then, top with the shredded short ribs (or you can use chicken or pulled pork) and bake for another 5 minutes or until hot, add cheese and bake a few more minutes.
The peach jam makes this recipe. Sweet and tangy.
This recipe works fine for smaller stuffed button mushrooms as well and is great to serve at parties (football!). Enjoy.
****
Beef Short Ribs, By: Tami Bereska
Ingredients:
4 bone-in beef short ribs
Malaysian seasoning, a blend of chilies, lemongrass, ginger, garlic
flour
1 medium onion, diced
2 carrots
2 stalks celery
1 cup of red wine
1 cup of beef stock
¼ cup maple syrup (or honey, or brown sugar)
2 Tbs. soy sauce
1 Tbs. Malaysian seasoning
Directions:
Season 4 bone-in beef short ribs with Malaysian seasoning (from Epicure Selections--but it's just a blend of chilies, lemongrass, ginger, garlic), and coat with flour. Brown on Stove Top High. Remove ribs, and sauté diced onion, carrots , celery, and/or whatever other hearty veggies you have sitting in the fridge, for a couple of minutes. Meanwhile, combine red wine, beef stock, maple syrup (or honey, or brown sugar), soy sauce, and Malaysian seasoning. Place ribs back in Ninja, pour liquid mixture over the top, cover. Turn on Slow Cook High for 7-8 hours (or until you remember it's still there!); the great thing about short ribs is the longer they cook, the more tender they become. Remove short ribs, and reduce sauce on Stove Top High (if needed, until it takes on more of a syrupy consistency). The sauce is so good, you'll want to freeze any extras for later! I think the recipe would work just as well with any other type of seasoning (other than Malaysian) that you might be in the mood for (e.g. Greek, Italian).
****
Beef Short Ribs, Braised*, By: Kathy Olson, November 16, 2014
Season and flour the short ribs and brown on Stove Top High. Remove the ribs. To the pot, add 1 chopped onion, 2 chopped cloves of garlic, one tub of sliced mushrooms, approx 1 cup of baby carrots. stir until onions are translucent. Add one can undrained cut tomatoes and one can of beef broth. Add the ribs back in and turn to Slow Cook Low. (I let it cook for 6 hours) When done take out the ribs and veggies and turn to Stove Top High and simmer until the sauce is reduced by about ½. If you want the sauce thicker, pour sauce over ribs and veggies. Remove to a bowl and cover to keep warm. Rinse out the pot. Put in a couple inches of water, bring to boil and add egg noodles and cook until done. The flavor was great and the short ribs so tender.
**Added comment by: Aurelia Dougan McCollom - Pasta cooking chart in each Pasta File.
****
Beef Short Ribs In A Crock Pot*, By: Gael O'Brien
Ingredients:
3 pounds beef short ribs
1 teaspoon salt
1 teaspoon pepper
1 tablespoon garlic powder
48 oz. chicken stock
5 ribs celery, cut into 2 inch pieces
5 large carrots, peeled and sliced in 2 inch pieces
8 red potatoes, quartered
1 large onion, cut into 8 pieces
Salt and Pepper to taste
1 tablespoon cornstarch
Directions:
Rub the outside of the short ribs with salt, pepper and garlic powder.
Turn your Ninja to Stove Top High heat, brown short ribs on all sides.
Add the chicken stock, cover and cook on Slow cook Low for 8 hours.
Add potatoes, carrots, onions and celery.
Salt and pepper to taste.
Before serving, remove one cup of liquid from slow cooker and whisk in cornstarch. Add mixture back to cooker and stir. Serve in bowls.
***Added comments** Alice Etringer Gamble photo added*
Well, I made it and it came out great. I used the crock pot recipe but changed it up a bit. I put olive oil in bottom of Ninja and browned the ribs first (floured) on the Stove Top High setting. I took them out. I didn't have chicken stock so I used 19 oz barbecue sauce, and about a cup and a half water, added carrots and onions and a few cloves of garlic instead of garlic powder. Potatoes didn't fit so I made baked potatoes.
****
Beef Shoulder Roast*, By: Catherine Hiestand Keller, September 2, 2015
Ingredients:
3-4 lbs (or larger) beef shoulder roasts
olive oil
salt and pepper, to taste
roasted garlic seasonings
herb seasonings, to taste
1 cream of celery soup
1 cream of mushroom soup with
3 tablespoons of Worcestershire sauce
Directions:
Turn your Ninja to Stove Top High to heat as you are preparing your roast with the seasonings. Add some oil and brown on all sides. Turn to Slow Cook Low and add the soups and Worcestershire sauce. Set the time for 6-7 hours.
****
Beef Stroganoff*, By: Lesley Weston Stevens, September 21, 2015
Ingredients:
1 lb ground beef
1 onion, diced
1-2 garlic cloves, diced
2- 6.5 oz cans of mushrooms
2 cans of cream of mushroom soup
12 oz bag of egg noodles
½ cup sour cream
Directions:
Turn your Ninja to Stove Top High. Brown meat with onions and garlic. Drain any excess grease. Add soups and mushrooms. . Turn to Stove Top Low. Simmer while you cook a bag of egg noodles. Once the noodles are cooked and drained, put into the meat mixture and stir to mix well. Add the sour cream and stir, just before serving. So good! You could make it more healthy by using low fat sour cream and healthy choice soup.
****
Beef Stroganoff, By: Stephanie Jones Schreiber, August 25, 2015
Ingredients:
1.5 lbs round steak
½ Tbs. butter
1 onion, finely chopped - (I used a yellow onion)
2 cans cream of mushroom soup - (NO MILK)
1 cup of sour cream
egg noodles, cooked
Directions:
Tenderize and cut meat into bite size pieces. Turn your Ninja to Stove Top Medium/High. Add the butter and brown the meat and sauté the onions. When the onions are translucent, add the soup. Continue cooking for 15 minutes. Turn to Stove Top Low for 5 minutes and add the sour cream. Serve over cooked egg noodles. Easy and really good!
****
Beef Stroganoff*, By: Cherrie Koeppler Christel, May 31, 2015
Ingredients:
1 onion
8 oz mushrooms, sliced
2 tsp olive oil
1 lb hamburger
2 cups water
1 cup milk
Salt & pepper, to taste
1 tsp parsley
1 teaspoon minced garlic – jar minced
1 stroganoff dry mix packet
2 handfuls of dry egg noodles
Sour cream, topping
Directions:
On Stove Top High, add olive oil. Brown meat and onion. When almost tender add mushrooms to soften. Add water, milk, salt, pepper, parsley, minced garlic and stroganoff dry mix. Stir. Add the dry egg noodles. Turn to the Oven setting of 250°F. Cover and cook 10 minutes. Stir. Turnyour Ninja off and let it thicken. When plated, add a teaspoon of sour cream. Serves 4. Enjoy, we did!
**Added comment** Substitute ground turkey for the beef.
****
Beef Stroganoff*, By: Anne Wood Conrad, January 20, 2015
I don't know when the "Betty Furness Westinghouse Cookbook" was published but I got it in 1960. This was one of the first recipes I made from it. It's still one of my favorites. I've made it on gas stoves, electric stoves, electric skillets, crock pots and now the Ninja. I enjoyed it as much tonight as I did the first time I made it!!
Ingredients:
1 lb. round steak
½ cup flour
½ tsp. salt
1/8 tsp. pepper
4 Tbs. oil
½ c. onions
1 can mushrooms, sliced
1 cup sour cream
1 can tomato soup
1 Tbs. Worcestershire
½ tsp. Tabasco
½ cup green pepper
1 clove garlic
Parmesan cheese
Hot cooked noodles or rice
Directions:
Cut meat in ¾" cubes, dredge with flour seasoned with salt and pepper. Brown meat in hot oil on Stove Top High. Add onions, mushrooms, and garlic. Combine sour cream, tomato soup, sauces and green pepper. Pour over meat, cover. Cook on high heat until steaming, then reduce heat to Slow Cook Low and simmer until meat is tender. I did mine about 1½ hours, depends on the meat. Serve over noodles or rice, sprinkle with Parmesan cheese.
****
Beef Stroganoff, By: Dawn Marie Schneider-Malecek
Ingredients:
3 lb steak cut into bite size pieces
4 Tbs. butter
garlic (I used “Tastefully Simple Garlic Garlic” about 1/2 Tbsp)
2 cans beef broth
4 Tbs. ketchup
2 t salt
1 Onion diced
3 cups water
1 bag egg noodles
16 oz sour cream
Directions:
Brown steak using Stove Top High. When browned add: beef broth, ketchup, salt, onion, water, and egg noodles. Turn Ninja to Oven setting of 300° for 30 minutes. Stir every 10 minutes, then add sour cream. Mix. Put lid back on for 5 minutes to let it 'melt' in.
****
Beef Stroganoff*, By: Michele Panzer-Evans
Ingredients:
1 lb hamburger
1 can cream of mushroom soup
1 ½ cup beef broth/stock
½ cup of sour cream
salt/pepper/garlic to taste
egg noodles
Directions:
Set your Ninja to Stove Top High. Season the meat and brown, drain excess grease.
Add soup and stock. Bring to a boil. Once at a boil, put on Stove Top Low setting.
Add sour cream. (Do not bring back to a boil). Let simmer for about 8-10 minutes until the noodles are done.
This entire meal only cost about $8.00. Serves 6, so that is $1.34 a person!!! Enjoy!!
****
Beef Stroganoff
I made beef stroganoff last week in my Ninja I browned all my meat first in a little vegetable oil. After it was all browned I added about 3 cups of water cooked it until meat was tender a few hours then added in some mushrooms a little beef stock then I put in the noodles and a few peas after noodles were cooked added about a cup of sour cream about 15 min later yummmmyyy.
****
Beef Stroganoff (Easy), By: Laurie Carfagno, May 14, 2015
This is a twist on the Easy Spaghetti and Meatballs recipe. It’s actually made the same way. The hubby went back for 3rds! Didn’t even think to take a pic before it disappeared!
Ingredients:
4 cups beef broth - (I originally used Vegetable Broth but the Beef would be much better IMO)
1 pound egg noodles
2- 12 oz cans cream of mushroom soup
1 Bag frozen Boca Crumbles - (I used this for my “meatless preferred” husband but you can certainly brown ground beef on stove top first. You can also use a bag of frozen meatballs)
1 can crimini mushrooms - (I’m sure any type mushrooms are fine, even fresh)
2 Tbs. Better Than Boullion Vegetarian No Beef Base - (again, you can use the regular beef version)
3 Tbs. Worcestershire sauce
1-2 Tbs. sour cream - (added to your plate after meal is cooked, optional)
Directions:
Throw all ingredients into your Ninja’s main base except the sour cream. Stir well making sure noodles are covered with liquid. Turn your Ninja to the Oven setting of 300°F. Cover and cook for 25 minutes, stirring occasionally.
Serve immediately, just like the Easy Spaghetti and Meatballs.
This is where you would add and stir in the Sour Cream to your individual plate.
SO EASY!!!!
****
Beef Stroganoff, Imitation*, By: Jennifer Black Cordero, September 11, 2014
I cut up one 2.5 lb eye round roast, added sliced mushrooms, some dehydrated garlic and red onion.
Sprinkled some powered sage and a little of my homemade seasoning salt.
Added 2 pints homemade mushroom broth and 40 oz water.
I turned the Ninja to the Oven setting at 350° for 45 minutes.
Then added elbow pasta. Turned Ninja down to 250° for about 20 minutes.
Then added 2 package of brown gravy mixed in cool water and some mayo with horseradish-dijon.
Stirred until gravy started to thicken and turned off Ninja and let it sit to get gravy a little thicker.
****
Beef Stroganoff, Simple*, By: Trish Obrien, August 30, 2014
Simple Beef Stroganoff (remember I'm cooking on the truck)
Ingredients:
3 cans of cooked beef with gravy
1 large can of mushrooms
2 cans beefy mushroom soup
1 can cream of onion soup
1 Tbs. minced onion
1 Tbs. minced garlic
1 bag of egg noodles (I had curly)
2 cups milk
1 can beef broth
1 16 oz sour cream
Directions:
Add all ingredients except sour cream. Turn your Ninja to Stove Top Medium and cook for 10 minutes. Switch to Stove Top Low for another 10 minutes. Stir noodles occasionally to keep from sticking.
Add sour cream just before serving.
****
Beef Tips & Noodles*, By: Carol Sadowski McGrath, March 13, 2016
Ingredients:
2 lbs beef stew meat
salt & pepper with flour
butter and olive oil
1 can of low sodium cream of mushroom soup
1 can low sodium beef broth
1 onion, chopped
8 oz package sliced organic mushrooms
2 garlic cloves, chopped
red wine and beef broth - to deglaze
1- 12 oz package egg noodles
fresh parsley – garnish
Directions:
Toss the meat with the salt, pepper and flour mixture. Turn the Ninja to Stove Top High. Heat the butter and oil mixture. Brown the meat in batches as not to overcrowd. Turn the Ninja to Stove Top High. Whisk together, broth and wine. Add the mix to deglaze the pot. Add the soup, chopped onion, mushrooms and garlic. Return the beef. Reduce the heat to Stove Top Low/Medium, to simmer and thicken. Use water and corn starch mixture to make the gravy. (If needed, add more broth and wine). Cook for 30 minutes. After 30 minutes reduce the temperature to Slow Cook High for 30 minutes, while making the noodles in a separate Ninja or pan.
Plate: noodles, beef and top with parsley.
(The original recipe from food(com) called for onion soup packet and gravy packed. This was tried to lower the sodium).
****
Beef Tips in Brown Gravy*, By: Cheryl Koehler, October 1, 2014
Ingredients:
1 lb Beef stew meat
1 jar brown gravy
3 cups noodles
1 package Lipton onion mix
Water enough to cover noodles
Directions:
Sear stew meat on Stove Top High. Sprinkle the Lipton onion soup & pour the gravy in your Ninja. Turn to Slow Cook Low for 6 hours. After the 6 hours, add the water and turn to Stove Top High. Add the noodles and cook until noodles are tender, about 15 minutes.
****
Beef Tips in Mushroom Sauce, By: Connie Hamilton
Ingredients:
2 pounds lean chuck, cut in pieces (I use the beef tips already cut...sometimes will cut them a little bit smaller than how the meat market cuts them)
1 can 98% fat-free cream of mushroom soup
1 package onion soup mix
1 can Diet Sprite or 7-Up*
Also you can add any vegetables you might like to this recipe.
Put meat in crock pot (uncooked). Pour soup and onion mix over meat. Add Diet Sprite/7-Up. Cook all day on low (or high for at least 4 hours). Turn off and let sit for 30 minutes before serving.
Great with mashed potatoes or cooked noodles!!
****
Beef with Mixed Vegetables Stir Fry*, By: Holly Belcher, February 26, 2015
Just a note on this one....I made it with a lot more vegetables than normal and less meat because hubby and I are trying to change up our diet a little. All ingredients in list you can add by your personal tastes or what is in your pantry
Ingredients:
1 lb. beef tenderloin tips, or meat of your choice
2 Tbs. corn starch
1 tsp. garlic powder
1 Tbs. water
3 Tbs. oil
Vegetables:
½ cup chopped onion
1 cup mixed red/green/yellow peppers
2 cups snow peas
1 cup broccoli
½ cup carrots
1 small can water chestnuts
1 can bean sprouts
4 Tbs. of Sriracha Sauce, optional
fresh hot peppers, optional
Sauce:
1 Tbs. cornstarch
1½ tsp. ground ginger, or to taste
2 Tbs. brown sugar
1/3 cup soy sauce
2 Tbs. water, approximately
Directions:
Turn your Ninja to Stove Top High to preheat a little.
Coat beef tenderloin with corn starch, garlic powder and water. Add 2 Tbs. oil to your heated Ninja. (I use Rice Bran Oil - a high heat oil from Trader Joe's).
Added tenderloin tips. Sauté for about 4 minutes or until cooked to your preference. Remove meat and set aside.
Add 1 Tbs. oil and turn your Ninja to Oven setting of 450°F. Add the vegetables. Put the lid on the Ninja. Stir frequently until vegetables are cooked to your liking. About 4 minutes, until crisp tender.
While vegetables are cooking make the sauce using cornstarch, ground ginger and brown sugar and mix well. Add soy sauce and water. Add the two sauces together and mix well. Restir before adding to Ninja.
Before returning meat to your Ninja add the Sriracha Sauce to taste. (May be omitted if to hot). Add fresh hot peppers desired.
When vegetables are done add meat back into Ninja. Add the sauce mix. Stir and cook for about 3 minutes. The beef came out yummy & tender and vegetables still had a little crunch.
****
Beef Wrapped Asparagus*, By: Trish Obrien, October 15, 2014
Ingredients:
large fresh asparagus (cut ends)
super thin sliced beef
minced garlic (I use the chopped garlic in a glass jar with liquid easier than fresh and better than dried)
green onion
mushrooms
1 can of cream of mushroom soup
1 can of beef broth
Directions:
Lay the beef out and place the asparagus and garlic on top. Roll the beef around asparagus. Turn your Ninja to Stove Top Medium and sear all sides. About 15-20 minutes. Add some fresh cut up green onion and mushrooms. Mix the soup and beef broth together. Pour over all. Turn to Slow Cook High for 2 hours. Serve with mashed potatoes.
**A thin steak like meat; similar to a round steak except, super thin. Cheap meat, very cheap, but seasoning and then slow cooking make it so very tender.
****
Best Italian Beef Sandwiches Ever*, By: Deborah Walczak, November 2, 2014
Ingredients:
3.5 pound English Roast, Boneless
Louie's Au jus Seasoning, (or your favorite brand)
Directions:
Add the roast to your Ninja. Almost cover with water; (directions on packet). Sprinkle seasoning over roast. Turn your Ninja to Slow Cook Low and cook for 8 hours.
Slice meat thin.
Serving on Aunt Millie's French Rolls. I use garlic butter on the rolls.
Place under the broiler to toast them before placing beef on rolls.
Top with sautéed mushrooms, onions, and bell peppers.
Place Provolone Cheese on top. Place under broiler until cheese melts!
**Added comment By: Aurelia Dougan McCollom – I have a recipe similar to this. If you cannot find the seasoning packet, try using “Zesty Italian Dressing” packet.
****
(The) Best Slow Cooker Roast*, By: Michelle Painter Williams, April 12, 2016 - Cross Posted in Gluten Free
The best slow cooker roast so says Martha Stewart! I based this on her recipe. What is nice about this roast is the vegetables retain their flavor. This recipe is gluten free because there is no wheat in it naturally!
Ingredients:
1 Tbs. cornstarch
2 Tbs. water
4 large or 8 small carrots, cut into 1-2 inch pieces
1 large or 2 small onions, cut into wedges
3 lb chuck roast
salt, pepper – to taste
2 Tbs. Worcestershire sauce
Directions:
Combine the water and the cornstarch in the Ninja pot. Add the vegetables, and the salt and pepper. Stir to combine. Place the roast on top of the vegetables. Sprinkle with salt and pepper. Drizzle with the Worcestershire sauce.
Turn the Ninja to Slow Cook High for 4 hours. (I added a few mushrooms I found in the fridge).
This doesn’t make a lot of liquid, so if you want more gravy, add some beef broth to the Ninja pot once the food is removed. Mix a tablespoon of cornstarch with the broth, and stir into the Ninja pot. Thicken and season to your taste. (My hubby isn't a gravy person so the sauce the roast made would have been enough for him and I really like that it’s not swimming in liquid)!
****
Best Slow-Cooker Roast Beef, By: Jessica Conol
Perfectly seasoned, tender meat, with a hefty serving of gravy in every bite. Doesn't seem fair that it's so easy to cook.
Ingredients
Serves: 8
1 pound fresh baby carrots
1 (4 ounce) can mushroom stems and pieces, drained
1 (3 pound) beef rump roast or bottom round roast
½ teaspoon garlic powder
¼ teaspoon pepper
1 tablespoon canola oil
1 (12 ounce) jar beef gravy
1 (10 ¾ ounce) can condensed cream of mushroom soup
1 cup water
1 envelope onion soup mix
Directions:
Prep: 30 mins |Cook: 6 hours
Mix the garlic powder and black pepper together, and rub the mix onto all sides of the roast. Turn to Stove Top High. Add oil and sear meat on all sides.
Add carrots and mushroom pieces.
Cook on Slow Cook Low for 6 hours. Spoon the gravy over the meat and veggies when you serve.
Whisk together the gravy, soup, water, and soup mix in a bowl. Drizzle roast with the mixture.
**Added comments** Debbie Ring McCann - I used fresh mushrooms instead of canned an also threw in ½ an onion for flavor. The gravy with this is outstanding. I also only cooked on low for 5 hours. That was plenty.
****
Birria*, By: Jessica Nusz, September 29, 2020
Ingredients:
5 lb. chuck roast
Slap ya Mama Cajun seasoning (adds flavor)
1 Tbs. chicken bouillon
1 Tbs. better than bouillon roast beef flavor plus more if it’s too spicy
2 chipotle peppers in adobo sauce
3 guajillo chili’s
5 Anaheim chili’s
2 pasilla chili’s
1 can chipotle peppers in adobo sauce
1 green bell pepper, cut in quarters
½ white onion, cut in quarters
4 carrots, whole
1 Tbs. honey
1 handful fresh cilantro
Juice and zest of 1 lime
1 head of garlic
1 bunch of green onions
1 tsp cumin
1-2 cloves
1-2 cinnamon sticks
1/8 tsp nutmeg
½ tsp paprika
3 Roma tomatoes, whole
2 cups chicken broth
1 Tbs. chicken and tomato bouillon powder
1 Tbs. Mexican oregano
½ Tbs. ground thyme
3 Tbs. apple cider vinegar
2 Tbs. vegetable oil
½ cup mozzarella cheese
½ cup Monterey cheese, queso cheese or white cheddar
corn tortillas
Garnish:
Red onion
Cilantro
Lime
Directions:
Cut open the chili’s and remove the seeds and stems with kitchen sheets and add into a medium sized saucepan along with your chicken broth.
Once the chilies are soft add to a high-powered blender such as the magic bullet, add in the diced tomato, ground thyme, and Mexican oregano.
Set in the fridge over-night.
Season your beef with Slap ya Mama seasoning.
Turn your Ninja to Stove Top High. Add the beef. Sear on all sides. Remove from the pot. Add your apple cider vinegar to deglaze the pan. Add in the vegetables, honey, paprika, cumin, nutmeg, broth, chili purée, and chicken tomato base.
Turn your Ninja to Slow Cook Low for 6-8 hours.
Once the meat is falling apart, remove. Shred the meat and roughly chop it.
Add the meat back to the Ninja. Remove any fat that has risen to the top and add to a separate bowl.
In a corn tortilla or your favorite kind add the beef and cheese. Add to a hot fry pan and add the reserved beef fat to both sides of the tortilla. Cook until crispy.
In a small-sized bowl big enough to dip your taco in, garnish with cilantro, lime, and diced red onion.
*Ancho chiles
Substitutions for Pasilla Chile Peppers: Ancho chiles or mulato make a good substitution for pasilla. How To Use Pasilla Chile Peppers: Pasilla chile peppers are also good for moles and other Mexican sauces and stews.
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Bottom Round Roast*, By: Jennifer Young-Haines, April 21, 2020
Ingredients:
2-3 lb. bottom round roast
marinade of choice
seasonings of choice
2 cups beef stock
1 onion, quartered
Directions:
Marinate the roast for about 2 hours.
Add 2 cups beef stock and the onion to the bottom of the Ninja pot. Add the roast.
Turn the Ninja to the Oven temperture of 250°F for 1½ to 2 hours, or until medium rare.
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Braised Short Ribs with Carrots*, By: Karen Mueller Tirio, December 28, 2014
Ingredients:
5 to 5½ lb. bone-in beef short ribs
Kosher salt and freshly ground pepper, to taste
½ cup all-purpose flour
2 Tbs. olive oil
1 yellow onion, finely chopped
1½ Tbs. beef demi-glace
2 Tbs. tomato paste
1 cup dry red wine
2 large fresh thyme sprigs
1 bay leaf
2 cups chicken stock
1½ lb. carrots, peeled and cut into large chunks
2 Tbs. minced fresh flat-leaf parsley
Directions:
Generously season the short ribs with salt and pepper. Put the flour in a wide, shallow bowl. Dredge the ribs in the flour, coating evenly, and shake off the excess flour.
Preheat Ninja 3-in-1 Stove Top High setting. Warm the olive oil in the insert until just smoking. Working in batches, brown the ribs on all side, 10 to 12 minutes per batch. Transfer to a plate.
Discard all but 2 Tbs. of the fat from the insert. Reduce the heat to Medium. Add the onion and cook, stirring occasionally, until softened, 6 to 8 minutes. Add the demi-glace and tomato paste and cook, stirring, until fragrant, about 2 minutes. Add the wine and simmer for 3 minutes, stirring to scrape up the browned bits. Return the ribs and any accumulated juices to the insert. Add the thyme sprigs, bay leaf and stock and bring to a simmer.
Set the Ninja 3-in-1 on the Slow Cook High setting. Cover and cook for 1½ hours. Add the carrots, cover and cook until the meat is fork-tender, about 2½ hours more. Discard the thyme sprigs and bay leaf.
Using a slotted spoon, transfer the short ribs and carrots to individual bowls. Skim the fat off the sauce. Set the Ninja to Medium Stove Top setting and simmer the sauce until thickened, 8 to 10 minutes. Spoon some of the sauce over the ribs and garnish with the parsley. Serve immediately and pass the remaining sauce alongside. Serves 4 to 6.
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Braising Steaks, By: Fiona Roberts, January 12, 2016
Such a simple recipe, but so tasty.
**The most common cuts of beef sold as braising (or stewing) steak include chuck, skirt, leg and flank – all hardworking muscles that are tough and need long, slow cooking. In return these fairly inexpensive cuts will reward you with a rich, unctuous dish that's full of deep flavor.**
Ingredients:
2 large pieces of braising steak, into strips
2 tablespoons of seasoned flour
2 cups of grated carrot
1 cup of soy sauce
½ cup of brown sugar
½ cup of water
spring onions, chopped - garnish
Directions:
To a zip lock bag, add the beef and seasoned flour. Shake to coat well.
Add to the Ninja. Add the carrots, soy sauce, brown sugar and water. Turn the Ninja to Slow Cook Low for 5 hours. Garnish with chopped spring onions.
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Brisket*, By: Megan Laurenz, April 1, 2019
Ingredients:
beef brisket – size depending on your family
dry rub of choice
oil of choice -searing
8-16 oz. bbq sauce of choice
Directions:
Apply dry rub to all sides of the brisket.
Turn the Ninja to Stove Top High to begin preheating. After 5-7 minutes add a little oil. Add the brisket and sear on all sides.
Add the bbq sauce over all.
Turn to Slow Cook Low for 9 hours.
To get a “charred” effect, place under the broiler for 5-10 minutes.
Enjoy!
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Brisket*, By: Bonnie Smith, December 17, 2015
Ingredients:
3-5 lb brisket
½ cup beef broth
¼ cup lemon juice
1 Tablespoon liquid smoke
Rub:
2 Tablespoon kosher salt
2 teaspoon black pepper
2 teaspoon paprika
1 teaspoon cayenne pepper
1 teaspoon oregano
½ teaspoon cumin (I used more)
1 teaspoon garlic (I used more)
Directions:
Adjust spices to taste for being spicy. Rub on meat, wrap tightly and refrigerate overnight.
Unwrap and place in the Ninja pot. Turn to Slow Cook Low for 3 hours. While cooking mix broth, lemon juice and liquid smoke. At three hours remove the brisket and broth that was made. Place the brisket on aluminum foil. Crimp up edges. Pour the mixture over the brisket and seal tightly. Return to the Ninja pot. Cook for an additional 4 hours. Remove and let rest for several minutes before slicing. It was so tender. My husband commented that this was the first time he's ever had a brisket that had good flavor and wasn't all dried out.
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Brisket*, By: Lisa Tanner, June 11, 2014
Ingredients:
Brisket
Stubs rub
Stubs Chile marinade
Directions:
Brisket in the Ninja was the best I've ever had. My husband put some Stubb.s rub on it (or use your favorite rub) and let it sit over night. Put the brisket in the Ninja. Pour 3 cups water into the pot. Put some of the Stubb’s Chile marinade on the top... let it Slow Cook Low for 8 hours.
I had brisket salad with kale and fresh peaches. I highly recommend.
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Brisket - BBQ Beef, By: Leslie Moxley, January 11, 2019
Ingredients:
4-5 pounds beef brisket, trimmed of excess fat
1 cup water
1 tablespoon beef bouillon
2 tablespoons Worcestershire sauce
1 tablespoon reduced sodium soy sauce
½ cup homemade barbecue sauce (directions to follow)
Spice Rub:
2 tablespoons paprika
2 tablespoons packed brown sugar
1 tablespoon chili powder
2 tsp each: garlic powder, salt
1 tsp each: onion powder, chipotle powder, pepper
½ teaspoon dried thyme
¼ teaspoon cayenne pepper - optional for more heat
Barbecue Sauce:
1 ½ cups ketchup
1/3 cup molasses
1/3 cup packed brown sugar
¼ cup seedless blackberry preserves
¼ cup apple cider vinegar
1 tablespoon reserved Spice Rub from above
1 tablespoon mesquite liquid smoke - optional but recommended
Directions:
Turn your Ninja to Stove Top High to begin preheating.
Trim brisket of excess fat and rinse and pat dry. If your brisket is extra-long, slice it in half so it will fit in your Ninja.
In a medium bowl, whisk together spice rub ingredients. Remove 1 tablespoon spice rub and add to a medium bowl to use in your barbecue sauce. Rub all remaining spice rub evenly all over the meat. (You can let sit at room temperature for 30 minutes or refrigerate up to 24 hours if desired).
Place in the Ninja and sear on all sides.
Add the barbecue sauce ingredients to the 1 tablespoon reserved spice rub and whisk to combine.
Remove ½ cup barbecue sauce and add to the Ninja with 1 cup water, 2 tablespoons Worcestershire, 1 tablespoon reduced sodium soy sauce and 1 tablespoon beef bouillon. Whisk to combine. (The bouillon will not be completely dissolved but will dissolve during cooking).
Add this mixture to the pot, lifting meat so it is on the bottom of the pot.
Cover and turn the Ninja to Slow Cook Low for 8-10 hours. Turn the brisket over after 4 hours of cooking. Check temperature after 8 hours. It should be very tender when done. If your brisket is tough, it just needs to cook longer.
Remove brisket to a foil lined baking sheet. Brush with barbecue sauce. Broil 5-10 minutes, or until slightly caramelized. Meanwhile, microwave or simmer remaining barbecue sauce until warmed through.
Brush brisket again with barbecue sauce and slice across the grain or chop if desired. Serve with remaining barbecue sauce plain or they make delicious sandwiches.
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Burrito Boats*, By: Allyson Adamo-Parsons, March 20, 2015
I wanted to share another really easy one for the people who are feeling a little overwhelmed & less "creative" than the others in the group:
Ingredients:
1 lb ground beef or turkey
1 can refried beans
1 packet taco seasoning
Salsa
Shredded cheese
Black olives, jalapenos, tomatoes (to your tastes)
Directions:
Brown ground beef/turkey on Stove Top Medium/High
Add taco seasoning (no water) stir to coat
Add can of refried beans & ½ to 1 cup salsa
Stir well & spoon into tortillas or "boats" with cheese.
Microwave 30 seconds to melt cheese & top with your choice of toppings (mine is black olives, jalapenos & more salsa)
Really easy, less than 20 minutes to make, my son loves it & clean up is a breeze because it's the Ninja. (And you'll notice paper plates because I'm trying to feed my kid on the way out the door to baseball practice)
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Burrito Mix*, By: Leanne Lollis
Ingredients:
ground meat (I use turkey)
½ diced onion
½ red and green bell pepper
Garlic
1 packet taco season
1 can diced tomatoes (with juice)
1 can corn (drained and rinsed)
1 can black beans (drained and rinsed)
Directions:
Turn to Stove Top High. Sweat veggies then add ground meat (I use turkey) and brown.
Add 1 packet taco season,
1 can diced tomatoes (with juice)
1 can corn (drained and rinsed)
1 can black beans (drained and rinsed)
Directions:
Mix together and set on Buffet let sit at least 30 minutes.
I also make some rice on the side and put everything in a tortilla for burritos or you can make a taco salad (which I will for lunch tomorrow)
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Butter Steaks, By: Cathy Schultz, September 11, 2014
I used a London broil I got yesterday off the reduced meat rack with lots of onion so with the leftovers maybe I will make French onion soup. I am making it a little different than the original recipe. In the flour mixture I used some garlic powder, fresh cracked black pepper, & some seasoning that a friend sent me called big red, 1 ½ tablespoons olive oil & browned the meat on Stove Top High, after browning the meat, I took the meat out added in the onions let them sauté until translucent, added in the unused flour mix & stirred to ensure no lumps in it for when I turn it into gravy, & 1 qt of beef broth & the meat, turned to Slow Cook Low for 4 hours. At 3 ½ hours I will turn on my potatoes that unfortunately had to go in a pan on the stove to make mashed potatoes. I left the peels on the potatoes so I can make a rustic skin on garlic mashed; mashed potato. I'm making enough potatoes so I can make fried potato cakes or Shepherd’s Pie later in the week.
The butter steaks done & on buffet waiting on the potatoes to cook & while I'm turning them into mashed potatoes I'll heat up some green beans & dress them with a raspberry vinaigrette.
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Butter Steaks w/Onions and Gravy*, By: Sharon Garzone, November 14, 2014
Top round steak = London broil = butterball steak
Notes: These are thick steaks cut from the top round. They're usually broiled, braised, or cooked in a liquid. A London broil is name of a finished dish, but this cut is sometimes given that name. Substitutes: flank steak (This is the traditional cut used for a London broil.) OR round steak
Ingredients:
3-4 lbs. London Broil, top round steak or chuck roast
1 package of dry onion soup mix
1 package of brown gravy mix
1 cup of flour
1 large onions, sliced
8 oz fresh mushrooms, sliced – (canned or jar would work, in a pinch)
1 Tbs. black pepper
1 tsp. salt
2 Tbs. of paprika
3 Tbs. of olive oil
2 cups of water
Directions:
Season the steaks with pepper and salt. Flour the steaks. Turn your Ninja to Stove Top High and heat the oil. Add to pan when oil is hot.
Brown on both sides for 3-5 minutes. Take the meat out of pan and add the onions. Add paprika to the onions. Sauté for 6 minutes, or until soft. Take out onions. Mix onion soup and gravy mix with water, stir well.
Pour 1/3 of gravy/water mix to your Ninja pot. Add the steaks back to your Ninja. Add your onions and the mushrooms on top. Add remaining onion and gravy mix on top of steaks, and turn your Ninja to Slow Cook Low for 5-6 hrs.
You can serve this wonderful meal with mashed potatoes or egg noodles.
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