This old-fashioned Brisket and Onions, cooked quietly in the slow cooker all day with just a handful of ingredients and a mess of caramelized onions, makes a rich broth and meat that melts in your mouth. Sunday dinner, weeknight supper — whenever you eat it, this is a classic dish both convenient and comforting.

Oven instructions: No slow cooker? Cook in the oven instead, in a baking dish covered tightly with aluminum foil or in a covered Dutch oven. Cook at 325°F until very tender, 3 to 4 hours. Can be done in one iron skillet: cook the onions, remove to plate; sear the brisket; put garlic on top of brisket, then onions and broth; cover with foil.

thekitchn.com

Serves 6

INGREDIENTS
1 tablespoon olive oil
1 1/2 pounds yellow or red onions (about 2 large), sliced into half moons
3 1/2 pounds beef brisket
Kosher salt
Freshly ground black pepper
6 cloves garlic, minced
2 cups low-sodium beef broth
2 tablespoons Worcestershire sauce
1 tablespoon soy sauce or tamari

INSTRUCTIONS
Heat the oil in a large, deep sauté pan or cast iron skillet over medium heat until shimmering. Add the onions and cook on medium-low to medium heat, stirring frequently, until the onions have caramelized lightly, about 20 minutes. Meanwhile, sear the brisket.

Pat the brisket dry with paper towels. Season generously all over with salt and pepper. Heat a large skillet or sauté pan over medium-high heat and turn on your vent or fan, if you have one. Add the brisket and sear, flipping once, until a golden-brown crust forms. Transfer to a 6-quart or larger slow cooker fat side up. Sprinkle the minced garlic over the brisket.

When the onions are ready, pile them on top and around the meat. Mix the broth, Worcestershire sauce, and soy sauce or tamari together and pour into the slow cooker.

Cover and cook until the brisket is very tender, 6 to 8 hours on the LOW setting. Switch to the WARM setting and let rest for at least 20 minutes. (If your slow cooker doesn’t have a WARM setting, transfer to a baking dish and cover tightly with aluminum foil while resting.)

The brisket can be sliced or shredded immediately and served with the onions and juices. Or, let the meat cool, then refrigerate overnight. Before reheating, scrape away and discard the layer of fat that has formed around the meat.

There are a few cool tricks to this Enchiladas Con Carne recipe, one of which Sam Sifton picked up from an old issue of Bon Appétit, one he learned from Robb Walsh, the great Tex-Mex scholar and restaurateur who runs El Real Tex-Mex in Houston, and a final one Sifton learned by happenstance. First, for the thickening agent in the chile sauce, toast raw all-purpose flour in a pan until it is nutty and golden brown, then reserve it to stir in with the browned beef later in the recipe. Second, if you like truly melty cheese in the classic Tex-Mex tradition, use a mixture of American cheese, like Velveeta, with the Cheddar you use inside and on top of the finished enchiladas.

cooking.nytimes.com

Serves 4-6

INGREDIENTS
FOR THE CHILI CON CARNE
½ cup all-purpose flour
2 tablespoons neutral oil, like canola
1 pound ground chuck beef, ideally 20 percent fat
Kosher salt and ground black pepper, to taste
1 medium white onion, peeled and chopped
2 cloves garlic, peeled and minced
1 jalapeño pepper or more to taste, seeds removed if you want it less spicy, stemmed and chopped
1 cup chopped or canned crushed tomatoes
3 tablespoons chile powder
½ teaspoon ground cumin
½ teaspoon dried oregano, ideally Mexican
2 cups chicken stock, ideally homemade or low-sodium if store-bought

FOR THE ENCHILADAS
½ cup neutral oil, like canola
12 yellow corn tortillas
3 cups shredded Cheddar cheese, or a mixture of 1½ cups Cheddar cheese and 1½ cups American cheese, like Velveeta
1 medium-size white onion, peeled and chopped (optional)

INSTRUCTIONS
Prepare the chili con carne: Put flour in a large sauté pan set over medium-high heat. Cook, stirring frequently, until it begins to turn golden brown and smell nutty, then pour it onto a plate to cool.

Wipe out sauté pan and return it to high heat with 2 tablespoons oil. When oil is hot and shimmery, add ground beef to pan, and cook, breaking it up with a fork and stirring, until it is well browned, about 12 to 15 minutes. Season with salt and pepper, then use a slotted spoon to remove meat to a bowl, leaving drippings behind.

Add onion, garlic and jalapeño to pan and cook, stirring to scrape up any browned bits of meat, for 10 to 12 minutes, or until vegetables are soft. Stir in tomatoes and cook until their liquid has evaporated, then add chile powder, cumin and oregano and stir to combine. After a minute or so, when mixture begins to turn fragrant, return browned meat to pan, along with toasted flour, and stir well to combine.

Lower heat to medium-high and slowly stir in chicken stock, ½ cup at a time, until mixture has thickened and started to simmer. Lower heat again and allow chili to cook slowly for 45 minutes to 1 hour, until meat is tender. Add more stock or water if needed. Use immediately, or let cool, cover and refrigerate for up to a few days.

When you are ready to cook the enchiladas, heat oven to 425 degrees. In a medium sauté pan set over medium-high heat, heat ½ cup neutral oil until it begins to shimmer. Using tongs or a wide spatula, place a tortilla in the hot fat; it should start to bubble immediately. Heat tortilla for about 10 seconds a side, until soft and lightly browned. Remove tortilla and set on a rack set over a baking pan, or just on a baking pan if you don’t have a rack. Repeat with remaining tortillas, working quickly.

Assemble the enchiladas: Using a ladle, put about ½ cup chili in the bottom of a 9-by-13-inch baking pan and spread it out a little. Roll a few tablespoons of cheese into each tortilla, along with a tablespoon or so of chili, then place it seam-side down in the pan, nestling each one against the last. Ladle remaining chili over top of rolled tortillas and sprinkle with remaining cheese.

Transfer to oven and bake until sauce bubbles and cheese is melted, about 10 to 15 minutes. Sprinkle chopped onions over the top, if using, and serve immediately.

These delicious Swedish Meatballs are simmered in a tangy creamy gravy until tender and served over egg noodles or mashed potatoes. The perfect comfort food!

Serves 6

sipandfeast.com

INGREDIENTS
For the meatballs:
6 slices white bread cut into small cubes, see notes
1/2 cup whole milk
2 tablespoons butter
1 medium onion minced
3 cloves garlic grated
1 pound ground chuck
1 pound ground pork
1/4 cup flat-leaf parsley minced
1/2 teaspoon allspice
2 large eggs beaten
2 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
vegetable oil for frying – enough to fill the pan a 1/2″ high.

For the gravy:
7 tablespoons butter
7 tablespoons flour
1/2 cup dry white wine optional
4 cups low-sodium chicken stock
2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
1/2 cup heavy cream
1/2 cup sour cream
1/4 teaspoon allspice plus more to taste
1/4 teaspoon nutmeg
salt and pepper to taste

INSTRUCTIONS
For the meatballs:
In a large mixing bowl, combine the bread and milk and mash together with a fork to form a paste. Let sit for 10 minutes. (Store-bought plain breadcrumbs [1 to 1 1/4 cups] can also be used.)

Meanwhile, heat a frypan to medium heat with butter. Add the onions and saute for 5 minutes then add the garlic and cook for another 2 minutes.

Add the sauteed onions and garlic and all of the remaining meatballs ingredients to the bread mixture and mix well. Roll meatballs into roughly 1″ diameter balls and place them onto a baking sheet or plate.

Pour vegetable oil 1/2″ high into a heavy frying pan or Dutch oven pot and heat to 350-370f.

Once the oil is hot, add the meatballs, working in batches to not overcrowd the pan, and fry until browned on all sides (about 10 minutes per batch). Remove browned meatballs to a plate.

Or you can bake the meatballs in a 400f oven for 20 minutes

For the gravy:
Heat a pot or large pan to medium and add the butter. Once the butter melts, add the flour and whisk until lightly golden (about 3-5 minutes).

Add the white wine and cook for another minute while scraping the bottom of the pot with a wooden spoon to dislodge any of the browned bits.

Add the chicken stock and bring to a boil while whisking to incorporate. Once boiling lower the heat to a simmer. Add the Worcestershire sauce, allspice, nutmeg, Dijon mustard, and cream, and bring to a simmer.

To temper the sour cream (this will ensure that the sauce doesn’t break), mix 3 tablespoons of the hot gravy into a bowl with the sour cream. Repeat the process by adding more of the hot gravy to the sour cream. Add the tempered sour cream to the saucepan and whisk to combine. Test the gravy, seasoning with salt and pepper to taste.

When satisfied with the taste of the gravy, add the meatballs to the pot and cook over a low simmer until they are warmed through. Serve meatballs over egg noodles or mashed potatoes with Lingonberry on the side.

Chef Michael Bonacini treks into the Sila region of Calabria, where dense woods and snow-capped peaks influence the Calabrian love for pork. Cooked low and slow with starchy potatoes and woodsy mushrooms, Pork Loin with Mushrooms and Potatoes is warm, hearty, and delicious

4 servings

gustotv.com/recipes

INGREDIENTS
1 tablespoon (15 ml) olive oil
1 1⁄2 pounds (680 g) pork loin, cut into 6 slices Salt and pepper
6 pieces bacon, chopped
4 cloves garlic, peeled
4 cups (950 ml) sliced porcini mushrooms
1 chili pepper, sliced
2 tablespoons (30 ml) rosemary leaves
1⁄4 cup (60 ml) white wine
2 cups (470 ml) chicken stock
4 large potatoes, peeled and sliced thinly
1 lemon, juice

INSTRUCTIONS
Heat olive oil in an earthenware pot over high heat.

Season pork with salt and pepper, then add to the pot, searing 3-4 minutes per side. Transfer pork to a plate.

Add bacon to pot and fry until it has rendered its fat and started to crisp up, 4-5 minutes.

Add mushrooms and garlic and cook until golden, 1-2 minutes. Add chili pepper and rosemary.

Pour the white wine into the pot, scraping the brown cooked bits from the bottom.

Return the pork to the pot, placing on top of the mushroom mixture. Pour chicken stock into the pot and reduce the heat to medium-low.

Lay potato slices over top of pork, covering completely. Season with salt and pepper and cover with a lid. Simmer 90 minutes.

Remove from heat and squeeze lemon juice over top. Serve from the earthenware pot.

This restaurant-worthy steak au poivre combines peppercorn-crusted steak that’s seared and smothered in a creamy cognac and peppercorn sauce. It’s easy to make and always impressive.

Serves 2

sipandfeast.com

INGREDIENTS
2 12 ounces New York strip steaks trimmed and removed from fridge 1 hour before
3 tablespoons black peppercorns coarsely crushed
2 teaspoons kosher salt
2 tablespoons neutral oil avocado, vegetable, canola, etc.
1/3 cup cognac or brandy
1 cup heavy cream
1 tablespoon unsalted butter cold
1 medium shallot minced
1 tablespoon green peppercorns optional

INSTRUCTIONS
Heat a large stainless steel or cast iron pan to medium heat.

Pat the steaks dry with paper towels and season with salt kosher salt. Place the crushed peppercorns in a plate and press the steaks into the peppercorns on both sides to form a crust.

Add the vegetable oil to the hot pan and once shimmering add the steaks. Cook the steaks, undisturbed, for 4 minutes per side. If the steaks have a large amount of fat on their sides, stand them up with tongs and sear until browned.

Cook the steaks until desired doneness (I prefer 120-125f initially which will allow carryover heat to bring steaks to medium-rare of 130-135f) then place the steaks on a cutting board and tent with foil. See notes below for extra thick steaks.

Pour off the excess fat from the pan and add the shallot and a pinch of salt. Cook for 2-3 minutes or until soft. Remove the pan from the heat and add the cognac. Place the pan back on the heat and turn the heat to medium-high. Cook until the cognac is almost evaporated (~2 minutes).

Add the cream to the pan and bring the sauce to a simmer and cook until the sauce coats the back of a spoon (~2-3 minutes).

Add the green peppercorns (optional) and season the sauce with salt to taste. Turn off the heat and whisk in the butter. Place 1/4 of the sauce at the bottom of two separate plates. Plate the steaks and pour the remaining sauce on top of each steak.

Notes
– 4 minutes per side in a medium hot pan is roughly the amount of time a 10 to 12-ounce NY strip steak will take to reach 130-135f after tenting.
– If you have very thick steaks (1 1/2″ plus) finish the steaks in a 350f oven until desired temp has been reached. Use an instant-read thermometer placed into the center of the steak to properly check the internal temp.

One of the most famous Hungarian dishes, this slow-simmered Hungarian beef and onion stew is loaded with flavor and is positively delicious! Authentic Pörkölt, or Hungarian beef and onion stew, is a rich and flavorful dish. It features tender beef, caramelized onions, and traditional Hungarian spices like paprika and caraway seeds. The stew is simmered slowly for a deep and satisfying flavor. Pörkölt is typically served with potatoes or noodles, and it’s a comforting and delicious taste of Hungary.

Serves 4-6

Essen Recipes

INGREDIENTS
4 slices thick-cut bacon, diced (traditionally you would use about 2 tbsp of lard) and many Hungarians add some kolbasz for flavor
1 large yellow onion
1 green bell pepper
2 cloves garlic, minced
1 large tomato
1/2 tsp caraway seeds
1 bay leaf, salt and black pepper
1 1/2 pounds (700 g) stewing beef, cut into 1/2 inch pieces
4 tbsp sweet Hungarian paprika
1 1/2 tsp Salt
1/4 tsp freshly ground black pepper
Water

INSTRUCTIONS
Heat a heavy pot or Dutch oven and fry the bacon until crispy. Once done, add the onions and cook over medium-high heat until they turn golden. Add the bell peppers and garlic, and sauté for an additional two minutes. Next, add the beef to the pot and cook for one minute until it loses some of its pink color. Stir in the paprika, then remove the pot from the heat.

Add the tomatoes, bay leaf, caraway seeds, and season with salt and freshly ground black pepper. Pour just enough water into the pot to reach slightly over halfway up the stew mixture. Return the pot to the heat and bring it to a boil. Once boiling, cover the pot, reduce the heat to medium-low, and let it simmer for 90 minutes. If the stew is not thick enough, simmer uncovered for a few more minutes to allow some of the liquid to evaporate.

Serve with mashed or boiled potatoes or wide egg noodles. It is traditional to also serve a side salad, particularly a cucumber salad.

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Homemade Mashed Potatoes: Easy, Creamy, and Bursting with Flavor!

INGREDIENTS:
2 lb (1 kg) potatoes
1 tbsp salt
3 tbsp (50 g) unsalted butter
1/2 cup (120 ml) warm whole milk
1/2 tsp salt
Garnish with extra butter

INSTRUCTIONS:
To prepare the perfect mashed potatoes, start by cutting the potato into evenly sized pieces. Boil them in salted water until they are incredibly soft and can be easily crumbled with a fork. After draining, return the potatoes to the pot and mash them with butter and milk until they reach a creamy and fluffy texture.

Finally, transfer the mashed potatoes to a serving bowl and create decorative swirls on the top. This will provide the perfect canvas to drizzle some extra melted butter, taking the mashed potatoes to a whole new level of deliciousness!

Sink your teeth into this incredibly delicious, braised lamb shanks recipe that is slow-cooked in an amazingly flavored broth. Billy Parisi served these tasty shanks up with some of his creamy risotto and it is outstanding.

Serves 4

billyparisi.com

INGREDIENTS
4 lamb shanks
2 tablespoons olive oil
1 peeled and medium diced yellow onion
2 peeled and medium diced carrots
2 medium diced ribs of celery
1 peeled and medium diced turnip
1 peeled and medium diced parsnip [or any combo of vegetables]
4-5 garlic cloves
12-15 fresh thyme sprigs
2 fresh rosemary sprigs
1 small bunch of parsley [or any combination of herbs]
2 cups of red wine
3 tablespoons tomato paste
48 ounces beef stock
Sea salt and fresh cracked pepper

INSTRUCTIONS
Preheat the oven to 350°, if using oven

Lamb: Season the lamb on all sides with salt and pepper.

Add the olive oil to a large pot, rondeau, or Dutch oven over medium-high heat and sear the lamb until golden brown on all 5 sides, which takes about 3-4 minutes per side. Once brown remove them from the pot and set aside.

Next, add the onions, carrots, celery, turnip, parsnip, and garlic into the pot and brown well, which takes about 10 minutes while stirring occasionally.

Deglaze with the red wine and cook until the amount of liquid is reduced by one half.

Add in the tomato paste and stir until combined and cook for a further 1 to 2 minutes.

Add in the stock followed up by adding in the parsley, thyme, rosemary, salt, and pepper, and mix until combined.

Next, add back in the lamb shanks, place a lid over the pot and cook in the oven at 350° for 2 to 2 1/2 hours.

Remove the lamb from the pot and strain the vegetables. Cook the remaining liquid over high heat for 4 to 5 minutes or until it thickens up a touch more.

Serve the lamb shanks with optional risotto and pour some of the sauce over the top.

Stove top: Return shanks, bring to a boil, then reduce heat to low and simmer for 1 1/2 to 2 hours, stirring occasionally, until the meat is falling apart.

Riso al Forno is comfort food at its best! This baked rice dish combines Arborio rice, peas, and cheese that’s baked in a meat sauce until golden and bubbly. And riso al forno is a great gluten free alternative to baked pastas!

Serves 8

sipandfeast.com

INGREDIENTS
For the sauce:
2 tablespoons olive oil
1 medium onion diced
5 cloves garlic sliced
2 small anchovy fillets optional
1/2 teaspoon crushed red pepper flakes optional
2 pounds ground chuck
3 ounces tomato paste
2 28 ounce cans plum tomatoes hand crushed or blender pulsed
salt and pepper to taste

For the riso al forno:
2 1/2 cups Arborio rice
2 cups frozen peas thawed
2 cups scamorza shredded
1/4 packed cup basil leaves chopped
3/4 cup Pecorino Romano grated

INSTRUCTIONS
For the sauce:
Heat a large saucepan to medium-high heat with olive oil. Add the beef and cook until browned (about 7-10 minutes). Remove the meat to a plate, leaving 3-4 tablespoons of the fat in the pan.

Turn the heat down to medium and add the onion. Saute until soft (5-7 minutes) then add the garlic and anchovy and cook for another 2 minutes more or until fragrant and the anchovy dissolves. Add the hot red pepper flakes and cook for another 30 seconds.

Return the meat to the pan and add the tomato paste. Cook for 5 minutes, stirring frequently.

Add the plum tomatoes and mix in to incorporate. Once the sauce starts bubbling, turn the heat down to a very low simmer.

Cook for at least 20 minutes uncovered at a low simmer, stirring occasionally to avoid any sticking. Taste-test the sauce and adjust salt and pepper if required.

Assembling the riso al forno:
While the sauce is simmering parboil the rice in salted water for 8 minutes. Drain the rice and rinse under cold water. Mix the rice with the peas.

Preheat oven to 375f and set the racks near the middle level.

In a very large bowl combine the rice and peas with the sauce, reserving 3 cups of sauce for later. Also, mix in the basil, half of the scamorza cheese, and half of the pecorino.

Coat a 9×13″ baking dish with half of the remaining sauce. Pour the rice into the dish and top with the remaining sauce and cheese.

Bake the rice for 30-35 minutes or until tender. For extra color broil for 1-2 more minutes but watch carefully! Wait at least 10-15 minutes before eating so that the rice settles.

For extra color, broil for 1-2 minutes, but watch very carefully to avoid burning.

On the Abruzzo episode of Bonacini’s Italy, chef Michael prepares a protein commonly found in Abruzzo’s mountainous region: Lamb with Cheese and Egg. Cooked here with delicious mixture of egg and Pecorino, the Italian name for the dish is ‘Agnello Cacio e Uova’. The dish is satisfyingly simple, while somehow managing to also be uber-decadent and packed with flavor!

Serves 4

gustotv.com/recipes

INGREDIENTS
2 pounds (907 grams) lamb meat, cut into cubes
1/3 cup (80 ml) flour
2 tablespoons (30 ml) olive oil
1 onion, thinly sliced
½ cup (120 ml) white wine
1 tablespoon (15 ml) chopped rosemary
1 cup (240 ml) chicken stock
½ teaspoon (2.5 ml) salt
¼ teaspoon (1.25 ml) pepper
4 eggs
1 cup (240 ml) grated pecorino
1 tablespoon (15 ml) chopped flat-leaf parsley

INSTRUCTIONS
Heat oil in a large skillet over high heat.

Dredge the lamb cubes in flour, then sear on all sides until evenly browned. Remove from skillet and set aside.

Lower heat to medium low and add onion, cooking 1-2 minutes, until soft.

Add the white wine and bring to a boil, scraping up any stuck bits. Reduce.

Return the lamb to the skillet and add the rosemary, chicken stock, and season with salt and pepper. Bring to a simmer. [and cover]

Continue cooking for 3-4 hours, until the lamb is tender. [add more stock if sauce gets too thick]

Drain and reserve the excess cooking liquid, leaving the solids in the skillet.

In a bowl, mix together the eggs, pecorino, and some of the parsley.

Pour the egg mixture into the skillet with the lamb and cook, stirring, until the egg is firm.

Remove to a plate, garnish with parsley, and drizzle with reserved cooking liquid to finish. Serve hot.

Is there anything more comforting than a big, juicy piece of brisket? This recipe for Thyme and Garlic Brisket is simple to make and is perfect for any family gathering or holiday dinner. The garlic and thyme give the brisket a delicious flavor, and the dutch oven ensures that it will be tender and melt-in-your-mouth delicious.

Serves 6

whatsgabycooking.com

INGREDIENTS
6 cloves garlic finely chopped
½ teaspoon kosher salt plus more for seasoning
8 sprigs fresh thyme
¼ cup olive oil
4 pound beef brisket
Freshly cracked black pepper
8 large shallots halved
2 cups dry red wine
16 ounce can crushed tomatoes
1 handful fresh flat-leaf parsley leaves
3 bay leaves

INSTRUCTIONS
Preheat the oven to 325 degrees F.

Combine the garlic and salt and finely chop to form a bit of a paste. Add the thyme leaves and continue to chop until incorporated. Put the paste in a small bowl with 2 tablespoons of olive oil and stir to combine.

Generously season both sides of the brisket with kosher salt and freshly cracked black pepper. Place a large Dutch oven over medium-high heat and coat with the remaining olive oil. Place the brisket in the Dutch Oven and sear for 4-5 minutes on both sides until golden.

Place the shallots into the Dutch Oven around the brisket and brush the thyme and garlic paste over the top of the brisket. Add the wine, tomatoes, parsley and bay leaves. Cover the pan tightly with the lid or a sheet of aluminum foil and transfer to the oven. Bake for about 3 to 4 hours, basting every 30 minutes with the pan juices, until the beef is fork tender.

Carefully remove the brisket to a cutting board and let it rest for 15 minutes. Transfer the shallots out of the Dutch Oven and onto a serving platter. Skim off any excess fat and transfer the Dutch Oven with the pan juices to a burner over medium-high heat. Boil and stir for 5 minutes until the sauce reduces by ½.

Slice the brisket against the grain, transfer to the platter with the shallots and pour the reduced pan juices on top. Serve as needed.