Frank's Beef Short Ribs

OK, we are going back to the tagine this week with some awesome short ribs. Pretty simple recipe and it turned out to be great. While you have to deal with the gristle on the bone of the ribs, the meat is very tender and some kind of good. I used a tagine spice blend that is subtle and savory and leaves your lips warm with spice after you've enjoyed the dish. As a side, I did a pack of rice, which I dumped in with the stock and veggies. It was awesome as well, and the fat in the rice and juices coats your mouth like a fine steak will do. It is one of the best things ever.

What you'll need:

A pack of beef short ribs
2 heads of green onions chopped
About a 1.5 cup of carrots
8 Oz pack of shitake mushrooms
Tagine spice blend
And a splash of red wine

Check out the video...

Smoked Eye Round Beef

I know what your thinking. You can't go and slow smoke an eye round roast. That don't make sense. Well, after finding the store didn't have brisket, I decided to give it a whirl. It turned out pretty darn good. With the seasoning and smoke, the flavor was outstanding. It came off the smoker less tender than I'd like, but the next day it was more tender for whatever reason.

I cooked it a little longer than I should I think (six hours). I'd check it around 5 hours - it would probably be about the right rareness. All in all, I was quite pleased with it.

Eye Round Looks Good

I must say the eye round grew on me. This shot is the morning after I cooked it and it seemed to have gotten better overnight in flavor and tenderness. I sliced it thin and it is quite tender now and full of great flavor. I'd venture to say it could be one of the best things ever. Enjoy.