DanceDisney23
Mouseketeer
- Joined
- May 3, 2023
What are O’Brien potatoes?Tonight I am making a pork chop and o’brIen potatoes for my husband tomorrow he is having a corned beef sandwich. I will eat up some leftovers.
What are O’Brien potatoes?Tonight I am making a pork chop and o’brIen potatoes for my husband tomorrow he is having a corned beef sandwich. I will eat up some leftovers.
Just an idea and I don't know how you like your meat, but I make roast beef often (medium rare) and it is foolproof. Start it in a cold oven. Season how you like (I usually just do salt and pepper, my mom also slices an onion for the bottom of the pan). Turn the oven up to 350 degrees when you put the beef in. Cook for 20 minutes per pound. Do not count the first 20 minutes while the oven comes up to temp (doesn't matter when your oven actually comes up to temp just ignore the first 20 mins). It's my grandmother's "recipe". It doesn't make sense, but it just works. I swear. If you like your meat more well done, after you either use the drippings or a packet to make the au jus, just add the meat back in after letting it rest at least 10-15 mins. This will not work for you if you like your meat very well done. It's not a crockpot recipe I realize so might not be what you are looking for but may be something you cook on the weekend since it really needs no attention and then just slice and make sandwiches on a weeknight while warming the beef in gravy or au jus.I’m scrolling to get ideas for next week. This week got a bit derailed. My work trip got canceled because the destination is getting pummeled with snow. I had no plans for today’s dinner, so it’s breakfast for dinner once again.
I’m considering French dip sandwiches from the slow cooker for next week. Has anyone made this before? Did they come out good? I don’t know if it’s our slow cooker, but meat often comes out a bit dry, even the fattier cuts.
The cubed (not shredded) hash brown potatoes with onions and peppers. OreIda makes them but I have been makeing them from freshWhat are O’Brien potatoes?
Thanks! I’m still trying to perfect my roast beef recipe and will give this a try. My friend taught me to rub the roast with salt the night before which has made a difference.Just an idea and I don't know how you like your meat, but I make roast beef often (medium rare) and it is foolproof. Start it in a cold oven. Season how you like (I usually just do salt and pepper, my mom also slices an onion for the bottom of the pan). Turn the oven up to 350 degrees when you put the beef in. Cook for 20 minutes per pound. Do not count the first 20 minutes while the oven comes up to temp (doesn't matter when your oven actually comes up to temp just ignore the first 20 mins). It's my grandmother's "recipe". It doesn't make sense, but it just works. I swear. If you like your meat more well done, after you either use the drippings or a packet to make the au jus, just add the meat back in after letting it rest at least 10-15 mins. This will not work for you if you like your meat very well done. It's not a crockpot recipe I realize so might not be what you are looking for but may be something you cook on the weekend since it really needs no attention and then just slice and make sandwiches on a weeknight while warming the beef in gravy or au jus.
ETA: I use top round or eye round. I live in Philly, but grew up on Long Island and have always been able to find those cuts. I know different areas have different names for things.
I had not heard that name before. Sounds delicious! I like potatoes and always looking for new ways to make them.The cubed (not shredded) hash brown potatoes with onions and peppers. OreIda makes them but I have been makeing them from fresh
Just an idea and I don't know how you like your meat, but I make roast beef often (medium rare) and it is foolproof. Start it in a cold oven. Season how you like (I usually just do salt and pepper, my mom also slices an onion for the bottom of the pan). Turn the oven up to 350 degrees when you put the beef in. Cook for 20 minutes per pound. Do not count the first 20 minutes while the oven comes up to temp (doesn't matter when your oven actually comes up to temp just ignore the first 20 mins). It's my grandmother's "recipe". It doesn't make sense, but it just works. I swear. If you like your meat more well done, after you either use the drippings or a packet to make the au jus, just add the meat back in after letting it rest at least 10-15 mins. This will not work for you if you like your meat very well done. It's not a crockpot recipe I realize so might not be what you are looking for but may be something you cook on the weekend since it really needs no attention and then just slice and make sandwiches on a weeknight while warming the beef in gravy or au jus.
I hope it works for you. I have passed it along to a lot of others including inlaws and everyone was happy as long as they like medium rare beef.Thanks! I’m still trying to perfect my roast beef recipe and will give this a try. My friend taught me to rub the roast with salt the night before which has made a difference.
Thanks! I’m still trying to perfect my roast beef recipe and will give this a try. My friend taught me to rub the roast with salt the night before which has made a difference.
Just an idea and I don't know how you like your meat, but I make roast beef often (medium rare) and it is foolproof. Start it in a cold oven. Season how you like (I usually just do salt and pepper, my mom also slices an onion for the bottom of the pan). Turn the oven up to 350 degrees when you put the beef in. Cook for 20 minutes per pound. Do not count the first 20 minutes while the oven comes up to temp (doesn't matter when your oven actually comes up to temp just ignore the first 20 mins). It's my grandmother's "recipe". It doesn't make sense, but it just works. I swear. If you like your meat more well done, after you either use the drippings or a packet to make the au jus, just add the meat back in after letting it rest at least 10-15 mins. This will not work for you if you like your meat very well done. It's not a crockpot recipe I realize so might not be what you are looking for but may be something you cook on the weekend since it really needs no attention and then just slice and make sandwiches on a weeknight while warming the beef in gravy or au jus.
ETA: I use top round or eye round. I live in Philly, but grew up on Long Island and have always been able to find those cuts. I know different areas have different names for things.