MEAT

Roast Beef

Corned Beef

Tongue

Duck

Roast Beef

3 lb. beef

3 baking potatoes

salt

garlic powder

Lipton onion soup mix

Fill a quarter of a big roasting pot with warm water.  Add the meat and cover the pot.  Bring the water to a boil over high heat.  Reduce the heat to medium and cook until the meat is soft, about 2 ½ hours.  Check the tenderness with a sharp knife.  There should be a little resistance to the blade. 

In the meantime, peel and wash the potatoes.  Cut each potato into 3 or 4 pieces, and sprinkle them with salt.

Preheat the oven to 300 degrees. 

Transfer the meat to a cutting board, and rinse the pot.  Return the meat to the pot and add the potatoes.  Sprinkle garlic powder and Lipton onion soup mix over the meat and potatoes.  Add 1 ½ cups water and cover.  Cook in the oven for 2 hours. 

Check that there is still liquid in the pot.  If it’s dry, add more water and more onion soup mix.  Cook for another hour.

Check that the potatoes are browned.  If they are not, remove the meat from the pot.  Add more water and return the pot uncovered to the oven.  Cook until the potatoes are brown, 30 minutes to 1 hour.  Cool and Enjoy!

Corned Beef

1 pickled double beef brisket

Rinse the beef and scrub off the seasoning.  Place the meat in a large pot, and make several slits in it with a sharp knife.  Fill the pot to the halfway mark with warm water.  Cover and bring to the water to a boil over high heat.  Reduce the heat to medium and cook for 10 minutes. 

Pour out the cooking liquid and refill the pot to the halfway mark with warm water.  Cover and bring the water to a boil to a boil over medium heat.  Reduce the heat to low and cook for 30 minutes.  Flip the meat and cook covered over low heat for 2 ½ hours.  Occasionally, make slits in the meat with a sharp knife. 

Preheat the oven to 300 degrees.

Remove the pot from the heat and cool slightly.  Transfer the meat from the pot to a dish or cutting board.  Place a colander over a bowl.  Pour the cooking liquid through the colander into the bowl.  Return the meat to the pot and add enough liquied from the bowl to cover the bottom of the pot. 

Cook uncovered in the oven for 1 ½ hours to brown.  Let cool and slice.  Chill in the fridge and enjoy cold.

Tongue

1 pickled cow’s tongue

Rinse the tongue and place it in a large pot.  Fill three-quarters of the pot with warm water.  Bring to a boil over high heat.  Reduce heat to low, cover, and cook for 2 hours.  Turn the tongue over, and cook for 1 hour.  Cool and enjoy!

Duck

1 whole duck

½ packet Lipton onion soup mix

garlic powder

honey

Preheat the oven to 350 degrees

Wash the duck under running water and clean out the guts.  Cut off the neck and the fat from both openings with a large, sharp knife.  Wash the duck again very well, inside and out.

Place the duck in large roasting pot.  Coat it allover with a handful of garlic powder.  In a small bowl, combine the Lipton onion soup mix and a few drops of water.  Coat the duck allover with the soup mix.  Cover the pot and cook for 2 hours.

Remove the pot from the oven and reduce the heat to 275 degrees. 

Let the pot cool for 5 minutes.  In a small bowl, mix equal amounts of honey and water.  Transfer the duck to a broiling pan.  Coat it allover with the honey mixture.  Return it to the oven, underside up, for 1 hour or until brown and crispy.  Cool and enjoy!

Optional:  Turn the oven off and leave the duck inside to get extra crispy.