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Heat oil in a Dutch oven over medium-high heat. Add beef, browning on all sides. Remove from pan. Add tomato, onion, bell pepper, and garlic; sauté 10 minutes. Return beef to pan; stir in potato and remaining ingredients. Bring to a boil; cover, reduce heat, and simmer 1 1/2 hours or until beef is tender.

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Kettle beef is one of those regional delicacies born out of necessity. Sometimes called beef tips elsewhere, kettle beef is traditionally made with rump roast, an inexpensive cut, that is slow-roasted with bacon drippings and a few aromatics in an iron kettle over an actual fire, like at one of the many southeast Missouri church picnics or.

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Then, add water, bay leaves, cloves, onions and adjust salt. Step 4: Cover the lid tightly and let it simmer for 4 and a half hours. Step 5: Check towards the end wehther the beef is tender or not. Step 6: When ready, take the roasted kettle beef off the heat and slice it into steak -shaped pieces. Or, you can shred it.

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Steps: Quickly saute the meat in skillet sprayed with non-stick cooking spray for 2-3 minutes on each side or until starting to get a fond. Dump meat into crock pot and turn on high. In large bowl combine remaining ingredients together. Pour into skillet and stir with scraper to loosen any meat bits left in skillet.

Homemade Kettle Beef

Allow each side of the beef to sear for about 10 minutes. While you let the beef sear, chop the onion roughly. Add a cup of water, the chopped onion, bay leaves, and cloves to the crockpot. Turn the heat to medium low and leave the beef to simmer for about 4 hours. After that time, check and see if the beef is soft enough to pull apart.

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Directions. In large skillet heat oil. In bowl mix flour, salt and pepper. Toss meat to coat and then brown meat on both sides. In crock pot put browned meat, add onions and mushrooms with juice. Cook on HIGH 1 hr. Stir then add soup, milk. Cook on low 2 - 3 hours. Serve over potatoes, mashed faux tatoes, rice, or quinoa. Serving Size: 1/2 Cup.

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Kettle Beef Recipe - For Food Lovers. November 30, 2022. 4 Hour 30 Minutes Cook. Scroll to recipe. This recipe is the perfect way to make your favorite comfort food. The beef is slow cooked in a flavorful broth, then simmered until tender. The result is a delicious and satisfying meal that will please everyone at the table.

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large, heavy iron skillet or kettle. Season the meat with ginger, salt and

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Homemade Kettle Beef

Heat the oil in a large pot or Dutch oven over medium-high heat. Add the beef and brown on all sides, working in batches if necessary. Remove the beef from the pot and set aside. Reduce the heat to medium and add the onion and garlic to the pot. Cook until softened, about 5 minutes.

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Set the pressure cooker. Place on medium heat and cook 15 pounds pressure. "Pressure builds". While meat is pressure-cooking, which will take approximately 25-30 minutes after the gauge jiggles, peel red potatoes. Quarter. and pour cold water into a pan and add a medium-large spoon of butter. The butter will keep the water from boiling over.

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Bake in a roasting pan at 225° until it reaches an internal temperature of 165°, approximately 6 or more hours. Remove the roast from the roaster. Put all drippings into the refrigerator to seprate fat. When drippings cooled, discard the fat. Use the remainder of the drippings to add to your choice of beef gravy using the package recipe.

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Mashed Potatoes or Grits Preheat oven to 275 degrees F. Season beef with salt & pepper. In small batches, brown beef in a preheated Dutch oven with heavy lid on stovetop over medium heat. Once meat is browned, remove from pot. Add chopped onion, pepper and garlic to pot and cook until onion is translucent. Add the beef back to the pot with the.

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Mom's Missouri Recipe. The recipe we have here requires six potatoes and two onions, all thinly sliced, as well as ground beef, crushed tomatoes, and salt and pepper to taste. To prepare the dish, simply layer the ingredients starting with potatoes, then onions, beef, and tomatoes. Continue layering until all ingredients are used up, bake.

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Directions. In a Dutch oven or large kettle, brown beef, in batches, in cooking oil. Return all meat to Dutch oven. Tie garlic, thyme, and bay leaf in a 100 percent cotton cheesecloth bag. Add to meat with beef stock or broth. Bring to boiling; reduce heat. Cover and simmer for 1-1/2 hours or until meat is nearly tender.