Ingredients:

• 4-5 pounds beef brisket, trimmed
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon smoked paprika
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 2 tablespoons olive oil
• 1 large onion, sliced
• 3 cloves garlic, minced
• 1 cup beef broth
• 1/2 cup balsamic vinegar or red wine (for a richer flavor)
• 1/4 cup brown sugar
• 2 tablespoons tomato paste
• 2 tablespoons Worcestershire sauce
• 2 bay leaves
• Fresh thyme sprigs

Directions:

1. Season the Brisket:
   Pat the brisket dry with paper towels.
   In a small bowl, mix together the kosher salt, black pepper, smoked paprika, onion powder, and garlic powder.
   Rub the seasoning mix all over the brisket, ensuring a generous coat on both sides.
2. Sear the Brisket:
   Heat the olive oil in a large skillet over medium-high heat.
   Sear the brisket for about 3-4 minutes on each side until a golden crust forms.
   Transfer the seared brisket to the slow cooker.
3. Prepare the Sauce:
   In the same skillet, add the sliced onion and garlic, cooking until softened and fragrant, about 3 minutes.
   Pour in the beef broth to deglaze the skillet, scraping up any browned bits from the bottom of the pan.
   Stir in the balsamic vinegar (or red wine), brown sugar, tomato paste, and Worcestershire sauce.
   Allow the mixture to simmer for 2 minutes before pouring it over the brisket in the slow cooker.
4. Slow Cook:
   Add the bay leaves and fresh thyme sprigs on top of the brisket.
   Cover and cook on low for 8 to 10 hours, until the brisket is fork-tender.
5. Rest and Serve:
   Once done, let the brisket rest for about 10 minutes before slicing against the grain.
   Serve with the gravy created from the cooking juices, strained if desired for a smoother sauce.
6. Variations & Tips:
   Sweetness Adjustment: If you prefer a sweeter flavor, you can increase the amount of brown sugar or add a tablespoon of honey.
7. Texture: For a thicker gravy, you can whisk in a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water) into the sauce before serving.
8. Serving Suggestions: Pair with mashed potatoes, roasted vegetables, or a fresh green salad for a complete meal.

Ingredients:

• 1 pound prime ground beef
• ½ cup finely chopped red onion
• 6 cups rich beef stock
• 14 ounces fresh chopped tomatoes
• 2 tablespoons sundried tomato puree
• 1 teaspoon traditional Worcestershire sauce
• ½ teaspoon crushed oregano
• ½ teaspoon dried sweet basil
• 1 ½ cups uncooked elbow pasta
• 1 ½ cups quick-freeze garden vegetables

Directions:

1. In a robust soup cauldron, marry the beef and red onions, cooking until the beef is perfectly browned and the onions translucent.
2. Skim off any extra fat, ensuring a lean soup base.
3. Pour in the beef stock, introducing the freshly chopped tomatoes, the deep sundried tomato puree, Worcestershire sauce, and a sprinkle of crushed oregano and sweet basil.
4. Stir this mixture with love and let it come to a gentle boil.
5. Lower the heat and let it simmer for about 5 minutes, allowing the flavors to mingle.
6. As aromas fill your kitchen, introduce the elbow pasta and the garden vegetables to the pot.
7. Allow them to simmer for roughly 8 minutes.
8. The pasta should be tender to the bite but still hold its shape.
9. Season with salt and freshly cracked pepper as per your palate.
10. Give it a good stir.
11. Pour into bowls and, for those who desire, sprinkle a handful of freshly shredded cheese atop.
12. Serve with warm crusty bread for a meal that wraps you in warmth.

Have you ever had a bad food poisoning and the only thing you can remember it being from is probably meat that you’ve had the previous day?

So, what could have gone wrong and does meat really cause food poisoning that easy? Well, if cooked meat isn’t stored in the right way in the refrigerator, then yes, it can definitely cause food poisoning. Different meats last for a certain number of days, weeks or months, in the refrigerator and in the freezer, but it is essential it has been stored in the right way.

How Long Does Cooked Meat Stay in the Refrigerator?

Pork: Cooked pork can remain in the refrigerator for 3 to 4 days, before it needs to be frozen.

Beef: Beef will last in the refrigerator for 3 to 4 days and then it needs to be frozen.

Poultry: All types of poultry will last about 3 to 4 days in the refrigerator before it can be frozen.

Seafood: Seafood will last in the 2 to 3 days in the refrigerator and it then needs to be frozen.

How Long Does Cooked Meat Stay in the Freezer?

Pork

Cooked pork can remain in the freezer for two to a maximum of three months and uncooked pork can be for around 2 months. As for pork chops, you can store them in the freezer for around 4 to 6 months. Pork roast will last for 4 to 12 months.

Processed and smoked pork items like bacon, luncheon meat, ham etc., will last for 1 to 2 months.

Beef

Beef when cooked, will last 2 to 3 months. When uncooked, beef steaks can last 6 to 12 months and beef for roasting will last 4 to 12 months.

Poultry

Poultry like chicken, quail, turkey etc., can be kept frozen for even up to 1 year, when uncooked. Once cooked, you can store poultry for 3 to 5 months.

Seafood

Uncooked, lean fish can be kept in the freezer for 6 to 8 months, while fatty fish can be kept in the freezer for 2 to 3 months. Shellfish can be kept for 3 to 6 months.

Once cooked, fish shouldn’t be kept in the freezer for longer than 4 to 6 months. If your fish is smoked, then keep it frozen for a maximum of 2 months.

Ingredients:

• 2 portions of noodles (300 g / 10.6 oz, fresh egg noodles)
• 1.5 tbsp soy sauce
• 3 tbsp oyster sauce
• 1.5 tsp dark soy sauce
• 3 tbsp peanut oil
• 300 g (10.6 oz) beef (chuck, flank, ribeye, sirloin steak)
• 1/4 tsp salt
• 1/8 tsp baking soda
• 2 tbsp chicken or vegetable broth
• 1/2 tbsp soy sauce
• 1/2 tbsp cornstarch
• Black pepper to taste
• 1 medium-size onion, thinly sliced
• 3 scallions, cut into 2-inch pieces

Instructions:

1. Slice and Marinate the Beef:
   1. Slice 300g of beef into 1/8-inch thick pieces.
   2. Marinate with 1/4 tsp salt, 1/8 tsp baking soda, 2 tbsp chicken or vegetable broth, 1/2 tbsp soy sauce, 1/2 tbsp cornstarch, and black pepper.
   3. Let it sit for 20 minutes.
2. Cook the Noodles:
   1. Boil 2 portions of fresh egg noodles for 2-3 minutes or per package instructions.
   2. Drain and set aside.
3. Prepare the Wok:
   1. Heat a wok on maximum heat until smoking hot.
   2. Add generous oil to create a non-stick surface.
   3. Wait for the oil to smoke before adding marinated beef.
   4. Stir and cook.
4. Cook the Beef and Onions:
   1. When beef is halfway cooked, add sliced onions.
   2. Stir for 15 seconds.
5. Add Noodles and Scallions:
   1. Remove noodles from water, add scallions to the wok along with noodles.
   2. Turn off the heat.
6. Season the Chow Mein:
   1. Add 1.5 tbsp soy sauce, 3 tbsp oyster sauce, and 1.5 tsp dark soy sauce.
   2. Mix until well combined.
7. Adjust Flavor and Serve:
   1. Taste and adjust seasoning.
8. Optional: Add toasted sesame oil for extra flavor.
9. Enjoy your delicious Beef Chow Mein!

Pro Tips:

1. Control wok heat: Heat wok until smoking hot before adding oil.
2. Be generous with oil to prevent noodles from sticking.
3. Turn off the heat before adding noodles for authentic Lo Mein texture.
4. Use high-quality oyster sauce for a key flavor boost.
5. Adjust seasoning based on sodium levels in soy and oyster sauce.

Ingredients:

1. 8 ounces noodles (ramen, udon, or rice noodles work well)
2. 1 pound beef (sirloin or flank steak), thinly sliced
3. 2 tablespoons vegetable oil
4. 3 garlic cloves, minced
5. 1 inch piece of ginger, grated
6. 1/4 cup soy sauce
7. 2 tablespoons oyster sauce
8. 1 tablespoon brown sugar
9. 1 tablespoon sesame oil
10. 2 cups mixed vegetables (bell peppers, broccoli, snap peas)
11. Green onions and sesame seeds for garnish

Directions:

1. Cook the noodles according to the package instructions.
2. Drain and set aside.
3. In a small bowl, whisk together the soy sauce, oyster sauce, brown sugar, and sesame oil to make the sauce.
4. Set aside.
5. Heat the vegetable oil in a large skillet or wok over medium-high heat.
6. Add the thinly sliced beef and stir-fry until browned and cooked through, about 2-3 minutes.
7. Remove the beef from the skillet and set aside.
8. In the same skillet, add a little more oil if needed.
9. Sauté the garlic and ginger until fragrant, about 1 minute.
10. Add the mixed vegetables and stir-fry until just tender, about 3-4 minutes.
11. Return the beef to the skillet.
12. Add the cooked noodles and the prepared sauce.
13. Toss everything together until the noodles and beef are evenly coated with the sauce and heated through.
14. Serve the Asian Beef Noodles hot, garnished with sliced green onions and a sprinkle of sesame seeds.
15. Enjoy the delightful combination of flavors and textures in this Asian Beef Noodles dish, a delicious way to bring a taste of Asia to your table.

Ingredients:

• 2 lb fully cooked frozen meatballs (beef, chicken, turkey, veggie)
• ¾ cup honey
• 1 cup low sodium soy sauce
• ½ cup ketchup
• 4 Tablespoons olive oil
• 2 cloves minced garlic (or 1 teaspoon minced garlic in oil)
• ½ cup diced onion
• ½ teaspoon red pepper flakes

Directions:

1. Combine Sauce Ingredients:
   1. In a medium bowl, whisk together the honey, soy sauce, ketchup, olive oil, garlic, onion, and red pepper flakes.
2. Add Meatballs to Slow Cooker:
   1. Place the frozen meatballs into the slow cooker.
3. Pour Sauce Over Meatballs:
   1. Pour the prepared sauce over the meatballs, ensuring they are well coated.
4. Cook:
   1. Cover and cook on HIGH for 2.5-3 hours or on LOW for 4-6 hours.
5. Serve:
   1. Once cooked, give the meatballs a stir to coat them in the sauce again.
   2. Garnish with sliced green onions if desired, and serve hot.

Prep Time: 5 minutes | Cook Time: 2 hours 30 minutes | Total Time: 2 hours 35 minutes | Servings: 8

Ingredients:

• 1 pound Ground Beef
• 1 teaspoon Ground Ginger
• 1 Tablespoon Minced Garlic
• 1/4 cup Brown Sugar
• 1/2 cup Beef Broth
• 1/2 cup Soy Sauce (low sodium)
• 1/4 cup Hoisin Sauce
• 1/2 teaspoon Black Pepper
• 1/2 teaspoon Red Pepper Flakes
• 8 oz Wide Rice Noodles
• 2 Tablespoons Cornstarch
• 4 Green Onions (sliced)
• 1 Tablespoon Sesame Seeds (optional)

Directions:

1. In a large skillet, brown the ground beef, breaking it up as it cooks.
2. Drain off any excess grease.
3. Add in the garlic and ginger and cook for 1 minute until aromatic.
4. While the beef is cooking, prepare the noodles according to the package instructions.
5. Rinse with cold water and set aside.
6. To the skillet with the beef, add the soy sauce, beef broth, brown sugar, hoisin sauce, black pepper, and red pepper flakes.
7. Stir to combine all the ingredients.
8. Mix the cornstarch with a small amount of cold water until dissolved, then stir this mixture into the skillet as well.
9. Bring to a low boil and heat until the sauce has thickened.
10. Stir in the cooked noodles, tossing to thoroughly combine with the sauce and meat mixture.
11. Remove the pan from the heat but allow the noodles to sit in the sauce mixture for a few minutes to absorb the flavors.
12. Serve warm, topped with sliced green onions and sesame seeds.

Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes
Servings: 6
Kcal: 427 kcal

Ingredients:

• 1 pound ground beef
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups thinly sliced potatoes
• 1 can (10.75 ounces) condensed cream of mushroom soup
• 1/2 cup milk
• 1 cup shredded cheddar cheese
• Salt and pepper to taste
• Optional toppings: chopped parsley, sliced green onions

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. In a skillet over medium heat, cook the ground beef, chopped onion, and minced garlic until the beef is browned and the onion is softened.
3. Drain any excess fat.
4. Layer half of the sliced potatoes in the bottom of the prepared baking dish.
5. Spread the cooked ground beef mixture evenly over the potatoes.
6. Layer the remaining sliced potatoes on top of the ground beef.
7. In a mixing bowl, combine the condensed cream of mushroom soup and milk.
8. Pour this mixture evenly over the potatoes.
9. Sprinkle the shredded cheddar cheese over the top of the casserole.
10. Season with salt and pepper to taste.
11. Cover the baking dish with aluminum foil and bake in the preheated oven for 60 minutes.
12. Remove the foil and bake for an additional 15-20 minutes, or until the potatoes are tender and the cheese is bubbly and golden brown.

Ingredients:

• 1kg meat (of your choice), cubed
• 3 tablespoons butter
• 3 onions, chopped
• 3 cloves garlic, minced
• Salt, to taste
• Paprika, to taste
• Black pepper, to taste
• 2 tomatoes, chopped
• 200ml water
• 7 potatoes, boiled and cubed
• 1 carrot, boiled and sliced
• Pepper, to taste
• Parsley, chopped, to taste

Instructions:

1. Begin by cutting the meat into cubes if it’s not already done.
2. In a large pan, melt the butter over medium heat.
3. Add the cubed meat to the pan and fry until golden brown.
4. Once cooked, remove the meat from the pan and set it aside.
5. In the same pan, add the chopped onions.
6. Sauté until they turn golden brown.
7. Return the cooked meat to the pan with the onions.
8. Mix well to combine.
9. Add the minced garlic, salt, paprika, and black pepper to the pan.
10. Stir until the spices are well incorporated.
11. Toss in the chopped tomatoes and mix everything together.
12. Pour in the water, cover the pan, and let it simmer for about 5 minutes to allow the flavors to meld.
13. Add the boiled potatoes and sliced carrots to the pan.
14. Mix gently to combine.
15. Season with additional pepper to taste.
16. Allow the dish to simmer for another 5 minutes, allowing the vegetables to absorb the flavors.
17. Finally, sprinkle chopped parsley over the dish and mix well.
18. Serve hot and enjoy this hearty and flavorful meat and vegetable stew!
19. This dish pairs well with rice or crusty bread.
20. Add the boiled potatoes, boiled carrots, pepper and mix everything.
21. Let it cook for another 5 minutes.
22. Add the parsley and mix well.

Ingredients:

• 2 lbs beef stew meat, cubed
• 2 tablespoons olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 4 cups beef broth
• 2 cups water
• 4 carrots, peeled and sliced
• 4 potatoes, peeled and cubed
• 2 bay leaves
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Chopped fresh parsley, for garnish (optional)

Directions:

1. In a large pot or Dutch oven, heat olive oil over medium-high heat.
2. Add the beef stew meat and cook until browned on all sides, about 5-7 minutes.
3. Add the diced onion and minced garlic to the pot and cook until softened, about 2-3 minutes.
4. Pour in the beef broth and water, and bring the mixture to a boil.
5. Reduce the heat to low, cover, and simmer for 1 hour.
6. After 1 hour, add the sliced carrots, cubed potatoes, bay leaves, and dried thyme to the pot.
7. Season with salt and pepper to taste.
8. Cover and continue to simmer for an additional 30-40 minutes, or until the beef is tender and the vegetables are cooked through.
9. Discard the bay leaves and adjust seasoning if necessary.
10. Serve the beef stew hot, garnished with chopped fresh parsley if desired.

Prep Time: 15 minutes | Cooking Time: 1 hour 40 minutes | Total Time: 1 hour 55 minutes