Category Archives: Beef

Chitown Sliders. A tribute to all night grills; Recipe

Chitown Sliders. A tribute to all night grills; Recipe

Sliders with Duck Fat Fried Potatoes

Sliders with Duck Fat Fried Potatoes

This recipe is dedicated to Julian “Jumpin” Perez, Tim “Spinnin” Schommer, Juan “The Electric E”, Edwin “Bear” Rios and Bo. I will never forget our late night adventures. Love you brothers!

As a young man growing up in Chicago there were two little neighborhood grills that made the best grill top food in the city. Don’s Grill at the corner of Cicero and Belmont and Gossage Grill at Harlem and North Ave. Simply the best greasy cheeseburgers to be had at 4AM or any other part of the day!


1 pound ground beef

8 slider buns

Salt to taste

Pepper to taste

Worcestershire sauce to taste

Onion powder to taste

2 onions sliced thin

1 stick butter

8 slices American cheese cut in half

sliced pickles



Combine Worcestershire sauce, salt, pepper and onion powder with ground beef. Form mixture into eight 2 Oz patties and place on foil or baking sheet.

In a saute pan melt a quarter stick of butter and brown the inner sides of the slider buns. That’s both the top and bottoms of the bun but not both sides. I hope that makes sense! Remove buns to a platter or dish.

Using the same saute pan melt half stick of butter and add onions salt and pepper. Cook until soft about 7 minutes. Remove onions to a bowl.

Melt remaining butter and add beef Sliders. Cook for about 3 minutes until browned over medium high heat. Flip sliders and top with a generous amount of onions. By the time you have put onions on all the patties you will need to carefully flip the patties over with onions now being under the sliders. Top with American cheese crossing the halves over the patties as if making an X. Remover sliders using a spatula sliding under the onions and sliders to the buns. Top with a pickle and a small amount of ketchup and mustard. Serve immediately!

Find a comfortable place to pass out because you will be transported to a wonderful happy place. These sliders are one of the tastiest things I’ve ever cooked!



Prime NY Strips from Eckerlin Meats


Dutch Oven Pot Roast With Vegetables; Recipe

Pot Roast

Pot Roast

Chuck Roast is one of my favorite cuts of beef. I use Chuck Roast in my Homemade Vegetable Beef Soup, Chili, Shredded Beef Tacos, Beef Enchiladas and of course Braised Chuck Roast with Oven Browned Vegetables. There are Two ways I prepare Chuck Roast. The first is in the oven using a roasting pan or Dutch Oven. The Second is on the stove top using a Dutch Oven.


1 3-4 Pound Chuck Roast (Shoulder Blade)022

6-8 Small red potatoes

2 Ribs celery into 3 inch sections

1-2 onions roughly chopped

1 Whole bulb of garlic

4-5 Carrots roughly chopped or a bag of baby carrots

1 Tsp dried thyme

Salt or Goya Adobo


2 Cups beef broth using Miner’s or bouillon cube

Preheat oven to 325 degrees.

Wrap the whole garlic bulb in foil with a splash of olive oil. Roast garlic for 1 1/2 hours with the roast on the oven rack. Use garlic in the gravy.

Season the Chuck Roast on both sides with salt (Goya Adobo), pepper and dried thyme. Heat Dutch oven over medium high heat. Brown Chuck Roast for about 5 minutes on each side.

Dutch Oven Chuck Roast

Add onions first then carrots, celery and beef broth to almost cover. Sprinkle with some thyme, salt and pepper. Cover Dutch Oven and place in oven for 1 hour.

After an hour increase heat to 350 degrees. Add potatoes cover and put back in the oven for another hour.

Remove pot to stove top; cut potatoes in half. Make sure most of the potatoes stay on top and out of the liquid. Add more beef broth or water if needed. Return pot to oven uncovered and cook for one last hour.

Remove vegetables and roast to a large serving dish and cover with lid or foil. Place in the oven while you make the gravy.

For the gravy:

Pour the juices from the Dutch Oven into a sauce pan and bring to a boil. Squeeze or mash the garlic into the broth and whisk together. Add more salt and pepper if needed. Thicken with corn starch or a flour and water mixture. Add more beef base or salt and pepper to taste.

Tip: Liquids do not achieve their optimal thickening potential until they are boiling.

Shredded Beef Tacos; Recipe

Shredded Beef Tacos; Recipe

Tacos, Tacos, Tacos! Who doesn’t love tacos? I have a love for tacos; all kinds of tacos. Steak, chicken, fish, carne adobada, lengua (beef tongue), chicharone (pork skin), chivo (goat), chorizo con juevos (sausage and egg), carnitas; you name it! Here is a simple way to enjoy tacos at home using one of my favorites cuts of beef; the versatile Chuck Roast.


1 Chuck Roast 2-3 pounds trimmed of excess fatShredded Chuck Roast

1 onion quartered

2-3 cloves garlic smashed with a knife

1/2 tsp black pepper

salt to taste

Fresh garden salsa

Fresh guacamole

lime wedges


Chopped serrano chilies

Homemade Hot Sauce

Corn or Flour Tortillas

Preheat oven to 325 degrees

Heat a dutch oven to medium high. Salt and pepper both sides of Chuck Roast. Brown chuck roast on both sides for about 4-5 minutes. Add onions and garlic and cover half way with water. Cover and place in 325 degree oven for 3 1/2 hours. After 1 1/2 hours turn over the chuck roast and return to oven. Cook chuck roast for another hour and remove to shred with two forks. Return the roast to oven uncovered for another 30 minutes. Remove after 30 minutes stir and shred the chuck roast some more and return to oven for a final 30 minutes.  The liquid should be gone leaving only the fat from the chuck roast. Remove from oven and cover. Prepare tortillas and serve with fresh salsa, guacamole, cilantro and fresh lime wedges. Add homemade hot sauce if you like a little more heat. The shredded beef should be very tender.

Homemade Hot Sauce Recipe


4 ripe avocados
1 medium onion
2-3 serrano chiles finely chopped
1 Handful cilantro
Juice of one lime
1 Tsp salt or more to taste

In a blender or food processor combine quartered onion, serranos, cilantro, salt and juice of ½ lime. Blend until smooth. In a bowl, mash avocados with a potato masher or fork until only small chunks remain. Next add serrano, cilantro, onion and lime juice mixture. Do not add all at once; about ¾ usually is but this way we can make it to our own taste and consistency. Add remaining lime juice if needed.


Carnitas at Jaimes in Arandas Mexico


3-5 garden tomatoes chopped
1 medium white
2-3 serrano chiles finely chopped
1 handful chopped cilantro.
Juice of 1-2 limes.
1 Tsp salt

In a bowl combine all ingredients and let rest in the refrigerator for about ½ hour.
For a more liquid salsa combine all ingredients in a blender or food processor.

Enjoying chivo tacos (roasted goat) in Ocotlan de Morelos, Oaxaca Mexico.

Enjoying chivo tacos (roasted goat) in Ocotlan de Morelos, Oaxaca Mexico.

Braised Beef Cheeks; Recipe

Braised Beef Cheek

Braised Beef Cheek

When I was buying the beef cheek for this recipe I had no idea it would prove to be one of the best simple dishes I would ever cook. As I was taking the picture above I heard my son son moan and say “Ohhhh Damn!” He was right. Damn! The most tender meat ever and very rich in flavor; truly a delicacy.


2-3 Pounds beef cheek trimmed of fat and tendon004 (2)

3 cups red wine (Amarone or Zinfandel) or 3 cups beef broth

1 pound baby portobello mushrooms

5 -6 small red potatoes

1 medium onion quartered

1 small package peeled baby carrots

2 ribs celery cut in 3 inch pieces

1 tbsp dried oregano

1 tbsp dried basil

1 tsp ground black pepper

5-6 garlic cloves smashed with side of knife

Salt to taste

1 tbsp olive oil

preheat oven to 325 degrees

Heavily coat the beef cheek with black pepper. Heat  your oven safe pan or Dutch Oven over medium high heat. Add olive to coat the pan. Lightly salt the beef cheek and brown on both sides. Add garlic, oregano and basil to cook for 2 minutes letting the garlic saute. Add wine or broth to almost cover scrapping the bottom of the pan to remove the flavorful glaze. Add all the vegetables with the potatoes on top. Place in a 325 degree oven for 3 hours. After 1 1/2 hour remove and turn over the beef cheek. Return to oven and cook for the remaining 1 1/2 hours or until tender. The meat should be very tender.

Braised Beef Cheek in Dutch Oven

Braised Beef Cheek in Dutch Oven

Homemade Chili with Beef, Venison or Turkey; Recipe

Homemade Chili with Shredded Cheddar Cheese

Homemade Chili with Shredded Cheddar Cheese

Over the years my Chili recipes have varied to some degree. Today I’ve tried something new. Previously I have used Chili Powder but today I tried using re-hydrated “Ancho Chilies”. Everything else is pretty much my basic style. I’m hoping the anchos will add some richness to the chili. Below you will find the ingredients list. The Ingredients List is merely a road map with many ways to get to your final destination. You may want to add quantities, use less of them or include some of your own. When making soups and chili we always need to adjust seasoning during cooking… So don’t get too caught up in exact measurements. If it needs more or less of something; make the adjustments! I have never made this exactly the same every time!

I treat my chili like an Italian Bolognese layering flavors. It may seem easier to just add everything at once and cook; this will work, however the resulting chili will not be even close to it’s potential.

Warning: If you can’t handle spicy food; this recipe is not for you!


3-4 Pounds ground sirloin, ground venison or ground turkeyIMAG0443

7-8 Ancho chilies

2 Medium onions diced

1 Red bell pepper chopped

1 Green bell pepper chopped

7 Garlic cloves

25 Ounces crushed tomatoes

3-4 Cans Goya red beans drained

4 Packets Sazon Goya

1 Tbsp ground cumin

1 Tbsp Miners beef base

1 Tbsp Smoked paprika

1 7.5 Oz Can Chipotle in Adobo with sauce.

Goya Adobo or salt yo taste.

Prepare Ancho chilies by breaking them open and removing seeds; leave the seeds in if you want your chili spicier. Don’t worry if you don’t get all the seeds; they will come out after we soak them. Cover Ancho Chilies with warm water and let soak for 20-30 minutes. Take chilies out of water and combine them with the garlic and chipotle peppers in a food processor or blender along with some of the soaking liquid. Set aside!

Heat a large dutch oven over medium high heat; add olive oil to coat. Add ground sirloin, venison or turkey. Cook and break up with a spoon or spatula. Cook until all the meat has turned brown. Add onions, cumin, smoked paprika and 4 packs Sazon Goya and cook until onions are translucent. Add Ancho, chipotle garlic mixture and cook for twenty minutes stirring frequently Add bell peppers and miners beef base or 2 beef bouillon cubes and crushed tomatoes. After 10 minutes lower heat to medium low (about 3-4 on electric stove) and cook for one hour stirring every 15 minutes.

Tip: Stir this recipe as directed to avoid burning and sticking. If it does burn DO NOT scrape it off. The foul flavor will ruin the chili. 

Add Goya red beans and adjust seasonings. I start adding my Goya Adobo or salt at this point. Cook covered for about an hour. Taste and adjust for seasoning, cook uncovered until adjustments are incorporated and a chili consistency is achieved.

Serve in bowl with shredded cheddar cheese or over a burger like I did. I really liked what the Ancho chilies did for this recipe. I will make the Anchos standard from now on. You can make this as spicy as you like by adding chopped jalapenos or New mexico/Anaheim chilies.

Chili Cheese Burger

Slow Cooked Standing Prime Rib Roast

Slow Cooked Standing Rib Roast Recipe

I cooked this last night for my New Year Meal. It turned out so good I had to post pictures and the link to my recipe.

Perfect Prime Rib Roast


Standing Rib Roast

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