Posts Tagged with beef

Poor Man’s Burnt Ends (Easy Oven Recipe) | Tender Chuck Roast BBQ

Beef, Recipes, Sauces
Posted on Leave a comment on Poor Man’s Burnt Ends (Easy Oven Recipe) | Tender Chuck Roast BBQ
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If you love BBQ burnt ends but don’t have a smoker, this Poor Man’s Burnt Ends recipe is about to become your new favorite dinner. Tender chunks of chuck roast are seasoned with a sweet and smoky dry rub, roasted low and slow until they’re melt-in-your-mouth tender, then tossed in a rich homemade Hennessy BBQ sauce and finished with butter for the most irresistible sticky, caramelized glaze.

These oven-baked burnt ends deliver all the flavor and tenderness of traditional brisket burnt ends without the cost or the hours of tending a smoker. They’re perfect for game day, family dinners, cookouts, meal prep, or whenever you’re craving barbecue comfort food.

Trust me, you won’t miss the smoker one bit.

What Are Poor Man’s Burnt Ends?

Traditional burnt ends are made from the point end of a brisket that has been smoked for hours until beautifully barked and caramelized. While they’re absolutely delicious, brisket can be expensive and takes quite a bit of time to cook properly.

Poor Man’s Burnt Ends swap the brisket for an affordable chuck roast. Thanks to its rich marbling, chuck roast becomes unbelievably tender after a slow cook, making it the perfect budget-friendly alternative. Once coated in BBQ sauce and baked until sticky and caramelized, every bite tastes like barbecue heaven.

Why You’ll Love This Recipe

  • Budget-friendly alternative to brisket
  • No smoker required
  • Rich, smoky BBQ flavor
  • Melt-in-your-mouth tender
  • Great for parties and cookouts
  • Easy enough for weeknights
  • Perfect for meal prep
  • Family-approved comfort food

Ingredients You’ll Need

For the Burnt Ends

  • 2–3 pounds chuck roast, cut into 1-inch cubes
  • 1 packet McCormick 15 Minute Brown Sugar Bourbon Marinade Mix
  • BBQ Dry Rub (recipe below)
  • Homemade Hennessy BBQ Sauce (recipe below)
  • 3 tablespoons butter

BBQ Dry Rub

  • 1 tablespoon light brown sugar
  • 3 teaspoons Cajun seasoning
  • 2 teaspoons garlic powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon onion powder
  • 1 teaspoon chili powder
  • 1 teaspoon cayenne pepper

This rub gives the meat the perfect balance of sweetness, smoky flavor, and just enough heat.

Homemade Hennessy BBQ Sauce

  • 1½ cups Sweet Baby Ray’s Original BBQ Sauce
  • ¼ cup Hennessy
  • ⅓ cup light brown sugar
  • ⅓ cup apple juice
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ½ teaspoon cayenne pepper

The Hennessy adds incredible depth without overpowering the sauce. As it simmers, the alcohol cooks off, leaving behind a rich, slightly smoky flavor that pairs beautifully with beef.

How to Make Poor Man’s Burnt Ends

Step 1: Preheat the Oven

Preheat your oven to 300°F.

Step 2: Season the Beef

Place the cubed chuck roast into a large mixing bowl.

Sprinkle in:

  • McCormick Brown Sugar Bourbon Marinade Mix
  • BBQ Dry Rub

Mix until every piece is thoroughly coated.

Allow the beef to rest at room temperature for 15–30 minutes. This gives the seasoning time to penetrate the meat while taking the chill off for more even cooking.

Step 3: Slow Roast

Arrange the beef cubes in a single layer on a wire rack set over a baking sheet.

Cover tightly with aluminum foil.

Bake for 2 hours and 30 minutes.

The wire rack allows heat to circulate around every piece while the foil traps moisture, creating incredibly tender beef.

Step 4: Make the BBQ Sauce

Meanwhile, combine all BBQ sauce ingredients in a saucepan.

Bring to a gentle simmer.

Reduce the heat to LOW.

Cover and simmer for 30 minutes, stirring occasionally.

The sauce will become rich, glossy, and perfectly balanced.

Step 5: Sauce the Burnt Ends

Transfer the cooked beef into a baking dish.

Pour the BBQ sauce over the meat.

Add pads of butter evenly across the top.

Gently toss until coated.

Step 6: Caramelize

Increase the oven temperature to 350°F.

Return the baking dish to the oven uncovered.

Bake for another 30 minutes, or until the beef is fall-apart tender and the sauce has thickened into a sticky glaze.

Serve immediately.

Tips for the Best Oven Burnt Ends

Cut the meat evenly.

Keeping the cubes around one inch ensures everything cooks at the same rate.

Don’t skip the wire rack.

Cooking on a rack allows hot air to circulate around the meat instead of letting it steam in its own juices.

Cover during the first bake.

The foil locks in moisture so the chuck roast becomes incredibly tender.

Finish uncovered.

This final bake caramelizes the sauce and creates that signature sticky exterior.

Let them rest.

Allow the burnt ends to rest for about 5 minutes before serving so the sauce can cling to every bite.

Can I Make These Without Hennessy?

Absolutely.

Replace the Hennessy with:

  • Apple juice
  • Beef broth
  • Coca-Cola
  • Dr Pepper
  • Root beer

You’ll still end up with a delicious homemade BBQ sauce.

What to Serve with Burnt Ends

These pair perfectly with classic Southern BBQ sides like:

  • Creamy macaroni and cheese
  • Baked beans
  • Southern potato salad
  • Coleslaw
  • Cornbread
  • Smoked baked potatoes
  • Green beans
  • Collard greens
  • French fries
  • Pickles and sliced onions

They’re also amazing piled onto toasted buns for BBQ sandwiches.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Can I Freeze Them?

Yes.

Allow the burnt ends to cool completely before placing them in freezer-safe containers.

Freeze for up to 3 months.

Thaw overnight in the refrigerator before reheating.

How to Reheat

For the best texture:

Oven:
Place in a baking dish, cover with foil, and bake at 325°F until heated through.

Microwave:
Heat in 30-second intervals, stirring occasionally.

If needed, stir in a splash of BBQ sauce before reheating to keep the meat moist.

Frequently Asked Questions

Why use chuck roast instead of brisket?

Chuck roast has plenty of marbling, making it incredibly tender after slow cooking while costing significantly less than brisket.

Can I make these ahead of time?

Yes. They’re actually even better the next day once the flavors have had time to meld together.

Do I need a smoker?

Not at all. Everything is cooked right in the oven.

Can I use bottled BBQ sauce?

Absolutely. While the homemade Hennessy BBQ sauce takes these to another level, your favorite bottled BBQ sauce works great too.

Can I make these spicy?

Definitely! Add extra cayenne, crushed red pepper flakes, or your favorite hot sauce to the BBQ sauce.

Coop’s Tips

  • Choose a well-marbled chuck roast for the most tender results.
  • Don’t rush the first bake—the low-and-slow cooking is what transforms chuck roast into melt-in-your-mouth perfection.
  • The butter at the end isn’t optional! It creates an unbelievably rich, glossy sauce.
  • Make a double batch because these disappear fast.

More Easy BBQ Recipes You’ll Love

If you loved these Poor Man’s Burnt Ends, be sure to check out more Southern comfort food favorites here on Coop Can Cook. From juicy BBQ chicken to crowd-pleasing cookout sides, there’s always something delicious coming out of this kitchen.

Happy cooking, Cookies!

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Poor Man’s Burnt Ends in the Oven

These Poor Man’s Burnt Ends are everything you love about classic BBQ burnt ends without the smoker or expensive brisket. Tender chunks of chuck roast are seasoned with a sweet and smoky dry rub, slow roasted until fork tender, then coated in a rich homemade Hennessy BBQ sauce and baked until perfectly caramelized. The result is juicy, melt-in-your-mouth burnt ends that are perfect for family dinners, game day, or your next backyard cookout.
Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings 6 People

Ingredients

Burnt Ends

  • * 2-3 lbs chuck roast cut into 1-inch cubes
  • * 1 packet McCormick 15 Minute Brown Sugar Bourbon Marinade Mix
  • * BBQ Dry Rub recipe below
  • * Hennessy BBQ Sauce recipe below
  • * 3 tablespoons butter

BBQ Dry Rub

  • * 1 tablespoon light brown sugar
  • * 3 teaspoons Cajun seasoning
  • * 2 teaspoons garlic powder
  • * 1 teaspoon smoked paprika
  • * 1 teaspoon onion powder
  • * 1 teaspoon chili powder
  • * 1 teaspoon cayenne pepper

Hennessy BBQ Sauce

  • * 1½ cups Sweet Baby Ray’s Original BBQ Sauce
  • * ¼ cup Hennessy
  • * ⅓ cup light brown sugar
  • * ⅓ cup apple juice
  • * 1 teaspoon onion powder
  • * 1 teaspoon garlic powder
  • * ½ teaspoon cayenne pepper

Instructions

Make the Dry Rub

  1. Combine the brown sugar, Cajun seasoning, garlic powder, smoked paprika, onion powder, chili powder, and cayenne pepper in a small bowl. Mix well and set aside.

Make the BBQ Sauce

  1. Add the BBQ sauce, Hennessy, brown sugar, apple juice, onion powder, garlic powder, and cayenne pepper to a saucepan. Stir to combine.
  2. Bring to a gentle simmer over medium heat.
  3. Reduce the heat to LOW, cover, and simmer for 30 minutes, stirring occasionally.

Make the Burnt Ends

  1. Preheat the oven to 300°F.
  2. Place the chuck roast cubes into a large bowl.
  3. Add the Brown Sugar Bourbon Marinade Mix and the prepared dry rub.
  4. Toss until every piece is evenly coated.
  5. Let the meat rest at room temperature for 15-30 minutes.
  6. Arrange the beef cubes on a wire rack set over a baking sheet.
  7. Cover tightly with aluminum foil.
  8. Bake for 2 hours and 30 minutes.
  9. Transfer the cooked beef to a baking dish.
  10. Pour the prepared BBQ sauce over the meat and gently toss to coat.
  11. Dot the top with the butter.
  12. Increase the oven temperature to 350°F.
  13. Bake uncovered for 30 minutes, or until the sauce has thickened and the beef is fall-apart tender.
  14. Serve immediately with extra BBQ sauce if desired.

Recipe Notes

Notes

* A well-marbled chuck roast will give you the most tender results.
* Cooking the meat on a wire rack allows the heat to circulate evenly.
* Covering the meat during the first bake keeps it moist and tender.
* For extra caramelization, broil the burnt ends for 2-3 minutes at the end, watching closely.
* The Hennessy adds depth of flavor, but you can substitute apple juice or beef broth if preferred.
* Leftovers taste even better the next day.

⸻

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Freeze for up to 3 months.

Reheat covered in a 325°F oven until warmed through or microwave in 30-second intervals.

Garlic Butter Steak Tips and Potato Packets

Beef, Recipes
Posted on 1 Comment on Garlic Butter Steak Tips and Potato Packets

Hey my Cookies! I have some exciting news to share. I am a 2021 Brand Ambassador for Reynolds Wrap® Foil and I am thrilled! Why? For years, Reynolds Wrap® has been the only foilof its kind that my family has used and trusted. You know how much I love simple cooking and easy cleanup after prepping food. Reynolds Wrap® Heavy Duty Foil makes cleanup a breeze! It’s also super durable and safe to use with heavier foods without worrying about it breaking or tearing. This makes Reynolds Wrap® Heavy Duty Foil  perfect for cooking  my Garlic Butter Steak Tips and Potato Packets recipe! 

Steak:

My local butcher shop has these amazing filet tips that are perfect for this recipe. If you can’t find that specific cut of beef, no worries. Just use sirloin steak or beef tenderloin. The size of the cuts of beef will vary:

For well done steak: Cut the steak into 2 inch pieces. 

For medium steak: Cut the steak into 3-4 inch pieces. 

For rare steak: Cut the steak into 5-6 inch pieces

Potatoes:

I prefer to use buttery, Yukon gold potatoes. They pair perfectly with the meat and garlic. Chop them into quarters for even cooking. Don’t even bother peeling off the skin. There’s a lot of flavor there!

You’ll also want to parboil the potatoes. This will ensure that they cook on cue with the steaks. Just a quick 4-5 minute boil in salted water will do. 

Let’s Talk Seasoning:

You know how I feel about flavor! We need it. I believe that placing onions and bell peppers at the bottom of our foil packs will render the best flavor! When heated, the aroma from the veggies will release  into the meat and potatoes. Flavor overload! Use any color of bell peppers you’d like. I love using green and red bell peppers for this recipe.

Grill or Bake:

For this recipe, I always opt to grill my Garlic Butter Steak Tips and Potato Packets. There’s just something about that charcoal flavor on my steak that makes me drool! However, an oven will work as well. Reynolds Wrap® Heavy Duty Foil is high quality and is safe to use in an oven or on the grill. So, the choice of cooking method is all yours!

I prefer a little char to my steaks. So, during the last 4-5 minutes of grilling, I leave the pack open at the top to crisp up the edges of the steak tips a bit. Warning: the smell will make you want to eat them immediately! Don’t do it. Be patient. 

Safety:

When handling your l packets, please use care. They  will be extremely hot to touch. Use tongs or heat resistant gloves to remove them from the grill or oven. Use caution when opening the packets, too. There will be lots of heat and steam released. Keep your face and skin away for protection. 

Happy Cooking,

B. Coop

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Garlic Butter Steak Tips and Potato Packets

Easy and flavorful steak and potatoes packet recipe made using durable Reynolds Wrap® Heavy Duty Foil. These packs can be prepared on a grill or in the oven. Cleanup is a breeze!
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4 packets

Ingredients

  • 2 lbs filet tips top sirloin, or beef tenderloin (cut into desired-sized pieces; see notes above)
  • 1 TBS Worcestershire sauce
  • 1 lb Yukon gold potatoes quartered
  • 2 TBS olive oil
  • 4 TBS salted butter cubed
  • 1 bell pepper thinly sliced
  • 1 onion thinly sliced
  • 1 TBS minced garlic
  • 1/3 cup fresh parsley chopped
  • 1 TBS Herbes de Provence seasoning
  • 2 tsp onion powder
  • Kosher salt and cracked black pepper to taste
  • Reynolds Wrap® Heavy Duty Foil

Instructions

  1. Cut the steak into the desired serving size.
  2. Toss the steak in the Worcestershire sauce.
  3. Set aside and allow it to come to room temperature.
  4. Bring a pot of salted water to a boil and parboil the potatoes for 4 minutes.
  5. Drain the potatoes and set aside to cool.
  6. Once the potatoes have cooled, add the potatoes and steak into a large mixing bowl.
  7. Season the steak and potatoes with kosher salt and cracked black pepper to taste.
  8. In a small mixing bowl, stir to combine the olive oil, garlic, parsley, onion powder, and Herbes de Provence seasoning.
  9. Pour the olive oil and seasoning blend over the steak and potatoes; toss gently to combine.
  10. Tear off (4) 16” long sheets of Reynolds Wrap® Heavy Duty Foil.
  11. Toss the onions and bell peppers together. Then, add half of the mixture to the center of each sheet of foil..
  12. Separate the steak and potatoes into two servings
  13. Add one serving of the steak and potatoes on top of the onion and peppers per each Reynolds Wrap® Heavy Duty Foil sheet.
  14. Bring up the long sides of the foil, so the ends meet over the food.
  15. Double fold the ends, leaving room for heat to circulate inside.
  16. Double fold the two short ends to seal the packet.
  17. To avoid juices puddling around the food, use a grilling fork to punch 2-3 drainage holes throughout the bottom/sides of the packet.

Grill:

  1. Place the steak and potato packets on a hot grill for 10 minutes.
  2. Carefully open the packet and check the level of doneness using a meat thermometer. Also pierce the potatoes to check tenderness.
  3. If the steak and potatoes are tender and cooked to your liking, carefully slide the packets off the grill using tongs. If not, reseal them and continue grilling until cooked to your liking. OPTIONAL: For more charred steak and potatoes, leave the packet open at the top and continue grilling.
  4. When steak and potatoes are grilled to your liking, remove the packets and allow them to rest closed for 10 minutes before serving.

Oven:

  1. Preheat oven to 450°F.
  2. Bake the packets on a shallow baking sheet.
  3. Bake the packets for 15-20 minutes before carefully checking doneness.
  4. When the steak and potatoes are cooked to your liking, carefully remove the packets from the grill and allow them to rest closed for 10 minutes before serving.
  5. Enjoy!

Recipe Notes

Notes: Handle packs will caution! Steam and juices will be very hot. Carefully open the packets away from your face to release the steam after cooking and before serving.

Rice and Gravy Steaks Recipe

Beef, Louisiana Favorites, Recipes
Posted on 2 Comments on Rice and Gravy Steaks Recipe

Sometimes, you just want some simple, good ole Rice and Gravy! The fancy stuff is cute, but there are times when I just want to go back to my childhood taste buds. Parents challenge each other. Both my dad and mom make some delicious gravy steaks! It’s amazing what can be done with a cheap cut of meat and time. 

The market I shop at labels their steaks as “gravy steaks”, But, any inexpensive, thinly sliced steak will do. Eye of round, sirloin tip, shoulder something, get what you see. We can make it work.

Since these steaks aren’t that great in quality, they will need a little extra time to tenderize. So, that’s where the smothering comes in. Crank the heat down, throw a lid on, and let them simmer. After about an hour or so, they’ll be perfectly, fork tender.

I need this gravy to hold its own over that rice. This rice will never suck up my gravy! We want that thick, country gravy! 

Serve it with your choice of veggies and dinner is served!

Rice and Gravy Steaks
Serves 3
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Prep Time
10 min
Cook Time
1 hr 30 min
Total Time
1 hr 40 min
Prep Time
10 min
Cook Time
1 hr 30 min
Total Time
1 hr 40 min
Ingredients
  1. 1 lb gravy steaks ( sirloin tip, eye of round, chuck steaks, etc. will work too)
  2. 1 T Worcestershire sauce
  3. 1/3 cup flour
  4. 1 T cajun seasoning
  5. 1 tsp onion powder
  6. 1 tsp garlic powder
  7. 1/4 cup canola oil
  8. 2 T butter
  9. 1 sliced onion
  10. 1/2 sliced bell pepper
  11. 3 T flour
  12. 2 cups beef broth
  13. cajun seasoning to taste
  14. 2 cups cooked, white rice
Instructions
  1. Pour Worcestershire sauce on steaks and rub it in.
  2. Season the meat with 1 T of cajun seasoning
  3. Place the 1/3 cup of flour onto a shallow plate
  4. Season the flour with the onion and garlic powders
  5. Dredge each steak in the flour and shake off the excess.
  6. Heat the oil in a pan over medium high heat.
  7. Once, the oil heats up, add in the steaks.
  8. Brown the steaks on each side; about 1 min per side
  9. When the steaks are browned, place them on a plate and set aside.
  10. Add the butter to the same pan and allow it to melt
  11. Once the butter melts, add in the onions and bell peppers
  12. Saute until the onions begin to brown
  13. Sprinkle in the 3 T of flour and stir for 1 minute
  14. Pour in the beef broth while whisking to avoid lumps
  15. Bring the beef broth to a simmer
  16. Add the steak back into the pan
  17. Reduce the heat to low and cover the pan with a lid.
  18. Allow the meat and gravy to smother for about 1 hour or until the steak is tender (be sure to check often to prevent sticking.)
  19. Taste and adjusting seasoning as needed.
  20. Serve over warm rice.
  21. Enjoy!
Coop Can Cook https://coopcancook.com/
Happy Cooking,

B. Coop

Red Wine Braised Short Ribs Recipe

Beef, Recipes
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The goal still remains. My Cookie Crew WILL be able to make at least 5 restaurant quality meals in their own kitchens! I believe in you. So, I’m adding to your recipe arsenal. Here’s how I use red wine to braise beef short ribs!

Caught a sale on boneless, beef short ribs at one of my favorite, local markets. I think I threw the whole section in my buggy! Or cart. I’m southern as hell. Anyway, these little things can add up. So, if you see them on sale, take advantage!
Sear that meat! It’s essential in braising. It adds so much flavor to my flavor part of the dish…the braising liquid or sauce. The “fond” browning creates is magical. Especially when you pour in the wine to deglaze.
Using fresh herbs alone will take a dish from homemade to restaurant menu approved. Place your sprigs on top if the meat. This will make them easier to remove before serving.

I opted to serve this tender beef over smoked gouda and Herbes de Provence grits. MAGICAL!!! But, it would also be yummy over potatoes. 

Happy Cooking,

B. Coop

1 lb beef short ribs (boneless or bone-in)
1 T seasoning salt
2 tsp garlic powder
2 tsp onion powder
2 T vegetable oil
1 onion (diced)
1 T minced garlic
1 T all purpose flour
1 T tomato paste
1 cup Cabernet Sauvignon wine
1 cup beef stock
2 sprigs fresh thyme
1 sprig fresh rosemary  
 
Preheat oven to 350 degrees F
Mix seasoning salt, onion, and garlic powder together.
Sprinkle spice mix on all sides of the ribs.
Heat vegetable oil in an oven safe skillet or Dutch oven.
Add the ribs and sear on both sides; 1-2 mins per side.*
Remove and set aside on a plate
In the same skillet, add in the onions
Saute onions until they brown slightly
Add in the garlic and stir for 30 secs
Sprinkle in the flour and stir for 1 min.
Add the tomato paste and stir
Pour in the wine 
Once it starts to thicken, add the ribs back into the skillet
Pour in the beef stock making sure that the ribs are not completely covered in liquid. Liquid should stop halfway.**
Cover the skillet with foil. (Use the lid if you’re using a dutch oven.)
Bake for 2 1/2 hours or until ribs are fork tender.
Serve over mashed potatoes or grits.
Enjoy!
 
*Do not crowd the skillet. Brown the ribs in batches if necessary.
**See recipe tutorial above

 

Garlic and Rosemary Beef Tips

Beef, Recipes
Posted on


The fridge is looking pretty bare. I HATE grocery shopping with a passion! No, seriously, I hate it more than baking. I didn’t plan on cooking today. I’m still in Birthday mode. By the way, thank you so much for all of the birthday love you’ve sent my way! I felt all special and whatnot. Anyway, I planned to live off cupcakes today. Judge not, okay? But, God blocked it and I felt guilty.

I grabbed the first package of meat I saw in the freezer. Beef tips. Looked in the refrigerator, ah, rosemary! Let’s put it together and pray it’s edible. 

Clearly, prayer still works!! Don’t believe me? Make this. I dare ya. Oh, and jasmine rice pairs perfectly with this beef! 

Love,

B. Coop

Garlic and Rosemary Beef Tips
Serves 5
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Prep Time
10 min
Cook Time
2 hr
Total Time
2 hr 10 min
Prep Time
10 min
Cook Time
2 hr
Total Time
2 hr 10 min
Ingredients
  1. 1 1/2- 2 lbs beef tips (cut into 1 inch chunks)
  2. 3 T olive oil
  3. 1/3 cup flour
  4. 1 diced onion
  5. 2 T minced garlic
  6. 1/4 cup Worcestershire sauce
  7. 1/2 cup of dry red wine
  8. 1 T onion powder
  9. 1 T garlic powder
  10. 2 cups beef broth
  11. 1-2 sprigs rosemary
  12. 1 sprig fresh thyme
  13. salt and pepper to taste
Instructions
  1. Season beef with spices and Worcestershire sauce
  2. Then toss beef in 1/4 of the flour
  3. Heat olive oil in pot on medium heat
  4. Brown beef in batches on both sides until all meat is brown; set aside
  5. Saute onions until translucent
  6. Sprinkle in remaining flour and stir until no longer visible
  7. Add in the garlic
  8. Pour in red wine and stir until brown bits loosen from the bottom of the pot
  9. Add beef back in
  10. Pour in the beef broth
  11. Bring to a simmer
  12. Add in thyme and rosemary
  13. Lower heat, cover, and simmer for 2 hours or until beef is fork tender
  14. Remove thyme and rosemary sprigs before serving
  15. Enjoy!
Coop Can Cook https://coopcancook.com/

Yakamein

Beef, Louisiana Favorites, Recipes, Seafood, Soups
Posted on

Here’s my take on a New Orleans original!! Good Ole Sober!! Cures you from that wild night of fun on Bourbon Street. Now, this Creole/Asian dish was meant to utilize readily available ingredients. So, leftover cooked meats are welcomed. To those not familiar with Yakamein, this soup can look a little scary! But, trust me, once you try this recipe, you’ll be hooked. Watch me cook….

Love,

B. Coop

 

 yakamein

yakamein

Yakamein
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Ingredients
  1. 1 pound meat (chicken, beef, and/or pork)
  2. 1 pound shrimp
  3. 1/3 cup Worcestershire Sauce
  4. 1 tablespoon onion powder
  5. 1 tablespoon garlic powder
  6. 2 tablespoons Cajun spices Tony Chacatere's, Slap Ya Mama, etc.
  7. 4-6 cups beef broth (I use Better Than Boullion Roasted Beef flavor)
  8. 1 tablespoon Liquid crab boil
  9. 1 pound thin spaghetti or dry rice noodles
  10. 4 boiled eggs
  11. chopped green onions or parsley
  12. soy sauce and hot sauce (optional)
Instructions
  1. Cut meat into 1/2 inch chunks.
  2. Season with all spices.
  3. Toss the meat in the Worcestershire sauce.
  4. Pour beef broth into a saucepan. Bring to boil.
  5. Add meat. Reduce to a simmer. Cover and cook for 1-2 hours or until desired tenderness is reached,
  6. If using shrimp, toss them in the liquid crab boil and add them during the last 15 mins of cooking time.
  7. Cook pasta according to package directions.
  8. Serve with one boiled egg per serving.
  9. Enjoy!
Coop Can Cook https://coopcancook.com/

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