If you had a barbecue party the day before and have plenty of leftover food, don’t throw them out – you can use them to create new delicious dishes. A lot of people would agree that beef brisket is better on day 2! If you have no idea how to repurpose your leftover beef dish, here are some tasty leftover beef brisket recipes that you should try now!

Leftover Brisket Smoked Chili

What you need:

• 1 jalapeno, seeded and diced
• 1 can black beans
• 1 can kidney beans
• Olive oil
• 1/2 red pepper, seeded and diced
• 1/2 green pepper, diced
• 1/2 white onion, diced
• 3 1/2 cups crushed tomatoes
• 3 1/2 cups fire roasted tomatoes
• 1 1/4 cup brisket
• 2 tablespoon chili powder
• 1 tablespoon Worcestershire sauce
• 2 teaspoons cumin
• 1 teapsoon smoked paprika
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper

Heat the oil in a cast iron dutch oven over medium high heat. Add the chili powder, cumin, paprika, salt and pepper. Stir to combine. Stir in crushed tomatoes, fire roasted tomatoes, black beans, kidney beans, Worcestershire sauce and brisket. Stir to combine ingredients well.

Cover the dutch oven and place on a pre-heated smoker (250-275degrees) for 30 minutes. Remove the lid and stir the chili. Continue smoking for 2 more hours, uncovered, stirring every 30 minutes.

Spicy Beef Brisket Quesadillas

What you need:

• 1 green bell pepper, chopped
• 1 sweet onion, chopped
• 2 chipotle chile peppers in adobo sauce, finely chopped
• 2 cups shredded leftover beef brisket
• 2 cups shredded Mexican cheese
• 4 tablespoons butter (divided)
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 8 pcs. 8-inch flour tortillas

In a large pan over medium high heat, melt 2 tablespoons butter and cook the bell pepper and onion until slightly tender.

Add the chipotle peppers, red pepper flakes, paprika, salt and pepper. Add the beef and stir well to combine with other ingredients.Remove from pan and transfer to a bowl.

Prepare quesadillas – for each one, sprinkle 1/4 cup cheese on a tortilla, followed by 1/4 cup of brisket mixture then another 1/4 cup of cheese. Top with a second tortilla.

Wipe pan clean and melt remaining butter.Cook each quesadilla until cheese has melted and tortillas are golden brown on both sides.

Don’t let your beef go to waste – try these leftover brisket recipes!

OK, what if I said there was a proven way to reverse grey hair and White hair naturally: then you probably wouldn’t believe me.

I hardly believe it myself: like me, most people think once you’ve gone grey, then there’s no going back.

Grey hair is caused by the pigment cells in your hair follicles slowing down until they totally stop working: this is usually due to age. The pigment cells (melanocytes) are responsible for giving colour to your hair and many think that the length of time before you go grey is a function of genes and hereditary.

The following issues (among others) are linked with premature onset of grey hair…

• Lack of B-12 vitamins
• Lack of B vitamins in general
• Lack of zinc
• Lack of copper
• Stress
• Smoking
• A thyroid problem

So, grey hair can be reversed by rectifying some of these conditions: taking adequate copper and zinc along with B-12 vitamins. NB. I personally would not recommend taking synthetic B-12 vitamins: if you look on your jar of multi-vitamins; and you look at the label on the jar you will see B-12 and beside it ‘cyanocobalamine’. That’s a cyanide compound the ‘cyano’ means cyanide: this is quite ironic because a lot of people are on vegan and vegetarian diets for health reasons and then they are forced to take B-12 supplements (virtually all synthetic) because it’s lacking in the vegan and vegetarian diets. So they end up poisoning their systems with a cyanide compound.

The best way to take vitamin B-12 is naturally from ideally beef liver or lambs liver.

Did you know beef liver contains 83.1mg of B-12 per… and beef steak

Contains only 1.5 mg of B-12

What do we do these days: we throw away the beef liver which is extremely good for our bodies and immune systems and eat the beef steak instead (any we crazy or what?).

Incidentally, when a predator animal kills, they try to always eat the liver first.

In fact the liver contains many of the vital B vitamins, and in, often a high concentration.

Plus, they are actually real and not synthetic.

So the best course of action is to…

• Eat liver
• Ensure enough copper
• And zinc in the diet
• Avoid Stress as much as possible

In addition, PABA is thought to be necessary to prevent or reverse grey hair. PABA is an intermediate in the bacterial synthesis of folate. Para-amino benzoic acid (PABA) is one of the B vitamin co-factors and it assists the B vitamins to function more effectively.

Now, PABA is found in folate rich foods andis actually part of the folic acid molecule, it is found in folate rich foods, such as:-

• Green leafy vegetables
• Lentils
• Eggs
• Beans
• Yeast
• Organ meats (red meat)

So, it’s entirely possible to reverse grey hair naturally by a process of diet.

Longevity: Longhorns have incredibly long productive life spans. Many live past 20 years of age with some producing past age 25 or 30. This longevity means the rancher can retain cows longer and sell more young stock for a profit.

Calving Ease: As a breed average longhorn cattle have a 99% unassisted calving rate. The calves are typically smaller and weight less than the average commercial beef cow. The shape of the head and shoulders are more tapered to better fit the cow’s pelvic opening. This makes for easier, faster births with little stress on the cow or calf. The calf is usually up and running before the rancher knows it is born. In the twelve years I have been raising Texas Longhorn cattle I have yet to see a calf born. I have found them only minutes old but have never seen an actual birth.

Disease Resistance: Longhorns are more resistant to common cattle diseases such as pink eye and foot rot. This means few visits from the vet and fewer vaccinations which reduces your input costs. I have never had a case of pink eye, cancer eye or foot rot in my longhorn cattle.

Lean Beef: Texas longhorn beef is leaner and has less cholesterol than boneless, skinless chicken breast with more necessary amino acids and nutrients. (Texas A&M, 1987) This is a great marketing tool for ranchers to use. With our societies move towards leaner meats and a more health conscious way of eating the longhorn beef is a perfect fit.

Pasture Utilization: Longhorn cattle will eat a greater variety of plants and grasses than other beef cattle. Longhorns will actually browse trees and shrubs similar to deer. Therefore longhorns will make more use of the available plant matter to convert to body weight and reduce the need for feed to be supplied to them.

Lower Production Cost: Due to the hardy nature of the longhorns the do not require a barn for shelter. Longhorns do very well, even in winter if they have shelter from the wind and some trees for shelter in the summer sun. My Texas longhorn cattle live out on pasture all year in the Rocky Mountain foothills where my ranch is located and do very well.

Hybrid Vigor: Crossing longhorn cattle on other beef breeds introduces hybrid vigor in the resulting off-spring. This means that the calves that result from the cross will grow faster and have characteristics that make them generally do better. My neighbor uses a longhorn bull on all of his first calf Herford heifers and has been very impressed with the quality of the calves he gets.

When it comes to eye foods we tend to think about nutrition for eye health only from the point of view of fruits and vegetables. However, some foods that are rich in protein are also important in improving eye health. One example of a food rich in protein that is good for your eyes is beef liver. Beef liver is an example of a healthy meat that you can eat to improve your vision health. For example, a 68 gram slice of liver consists of only 6% of your daily recommended allowance for saturated fat. Additionally, it only consists of a measly 2% of the daily recommended allowance for sodium. This eye food is abundant in vitamins, minerals, proteins and essential amino acids. In terms of vision promoting nutrients this eye food consists of good sources of Vitamins A and B; nutrients that are essential in maintaining healthier eyesight. Therefore, here are some general and eye health benefits of beef liver for maximum health:

Eye Health Benefits: Beef liver is a source of Vitamin A which is also called retinol due to the fact that it is the pigment in the eyes found in the retina. Vitamin A is known for improving vision conditions such as night blindness. It also shows promise in improving the symptoms associated with dry eye syndrome. Vitamin A plays a role in reducing the risks for the age related vision disorder called macular degeneration when combined with Vitamins C,E, Zinc and Copper.

Preventive Medicine for Anemia: if you are suffering from anemia associated with an iron deficiency, then, liver is a good food that can help in healing this condition naturally. This is due to the fact that it consists of iron, Folate, Vitamin B12 and also Vitamin A. These vitamins work together collectively in improving this health condition.

Rich in Vitamins and Minerals: Beef liver is rich in the nutrients iron, zinc, protein, Vitamin A, Riboflavin, Niacin, Vitamin B6, Folate, Phosphorus, Copper and Selenium. In addition to these nutrients it also consists of the important Vitamin B12 nutrient that benefits general health. This nutrient supports essential functions in the body such as red blood cell formation and cellular function.

Benefits Brain Health: If you are concerned about staying mentally sharp and supporting better brain health then you can include liver as a healthy addition to your diet. This is due to the fact that beef liver consists of the nutrient Omega -3 Fatty acids.This nutrient supports brain health and beef liver consists of Vitamin B 12 which also supports healthy brain function.

Health Considerations About Beef Liver: Nutritionists highly recommend that consumers should buy beef liver from grass fed free range pasture raised animals. This is due to the fact that eating this organic source of this food helps you to avoid all of the unnecessary ingredients in regular beef liver associated with traditional farming practices.This organic source of this food also has a higher nutritional value than regular beef liver. Considering the fact that this food is high in cholesterol it is a good idea to eat it in moderation.

Beef Rendang is very popular dish throughout Asia, originally it came from Padang, West Sumatra, Indonesia. It has rich flavour of coconut milk and other Indonesian traditional spices. The original recipe, it has a very spicy taste, but in this recipe, I reduce some of the chillies. If you think the amount of chillies in this recipe is still plenty, you can reduce it as well to the level of spicy that you can handle. To add a variation in this recipe, I have added potatoes and eggs.

Ingredients:

1 kg Tenderloin Beef Meat, cut into 5 x 5 x 5 cm

3 Potatoes

4 Eggs

2000 ml Coconut Milk (from 3 coconuts)

2 cm Greater Galangal, bruise to release flavour

4 stalks Lemon Grass, pick the white part then bruise to release flavour

8 Kafiir Lime Leaves, spines removed

1 Turmeric Leaves

3 Bay Leaves

Spice paste (Grinded or Blended Ingredients):

15 Shallots

5 cloves Garlic

100 gr Ground Red Chilies

4 cm Ginger

2 cm Turmeric

2 teaspoons Salt

5 Candlenuts

1 teaspoon Coriander Seed

Directions:

1. Boil Eggs for 7 minutes, peeled, set aside.

2. Boil Potatoes for 20 minutes until soft, peeled, set aside.

3. In a pot, boil coconut milk in medium fire. Add lemon grass,greater galangal, kafiir lime leaves, turmeric leaves and all blended ingredients, mix it all together.

4. Place the beef meat into the coconut milk, keep stirring until it boils.

5. After boiled, set the fire into low position. Cook until the beef meat tender and coconut milk dried up.

6. At last, place boiled potatoes and eggs into the pot, stir it a little bit, serve.

I like to look for a beef cow udder that is attached high in the back, attached well forward in the front, with a level underline and small teats that point to the ground.

A weak hung udder results in a lowering of the floor or underline of the udder, it may even be below the hock on some cows and this makes it hard for the calf to nurse. In extreme cases the teats may drag in the muck as the cow walks, now that sounds appetizing for the calf to nurse. This will also cause the teats to point inward or outward instead of towards the ground when they are filled with milk. Officially I think they refer to these symptoms as a result of a weak suspensory ligament.

A correctly attached udder will add to a cow’s longevity and give her the ability to carry the udder above the hocks for many years and the teats will be pointing straight to the ground when filled with milk. Over time as the ligament becomes weaker you may notice a sagging of the udder until it is finally carried below the hocks. This also causes the teats to hang closer to the ground and point outward when filled with milk.

When viewed from the side the ideal udder will appear tight to the body, the floor or underline will be level and the four quarters will be level from front to rear and side to side. It is an undesirable trait if the udder slopes downward from front to rear, it should be level and attached well forward as well as the strong high attachment in the rear. Another sign of weakened ligament is an udder floor that becomes rounded.

The Beef Improvement Federation (BIF) has developed an udder scoring system for use in all breeds of beef cattle. It is basically a 1 to 10 score with 10 being the best and rarely if ever actually used. A score of 9 is ideal and represents an extremely good udder while 1 is not at all desirable and usually represents a large pendulous or floppy udder with undesirable teats. Best time to score is 24 to 48 hours after the calf is born.

The udder scoring system does not provide for pigmentation to be a factor. However it is always good to remember that dark pigmentation will guard against sunburn from direct sunlight or reflected sunlight coming off of snow. Dark pigmentation is highly desirable.

Under the BIF scoring system the tighter the udder is to the body the higher it scores. An udder that is tight to the body will help a newborn calf locate the teats and get started to nursing quicker. It will also be less likely for the teats to ever drag in the mud.

Dr. Robert Knox was a Scottish surgeon, zoologist and anatomist who was born on September 4th, 1791 to parents Mary Sherer and Robert Knox who was a teacher of mathematics and natural philosophy at Heriot’s Hospital in Edinburgh.

After attending high school, Knox began studying at Edinburgh University in 1810 and became a pupil of the famous anatomist, John Barclay. Knox received his M.D. from Edinburgh in 1814 with a thesis that was so well-reasoned and thought out that it was published in the Edinburgh Medical Journal. Following graduation he joined the army as an assistant surgeon. His work at the Brussels military hospital made it clear to him that comprehensive training in anatomy was critical if surgery was ever to be successful. Although he was a brilliant anatomist and surgeon, Knox was also irritable and highly critical of others, in particular the surgical work of Dr. Charles Bell with regard to casualties at the Battle of Waterloo.

In 1821 Knox returned to Edinburgh and almost immediately left to study in Paris for a year. He studied anatomy there and it was at this time that he met and befriended Georges Cuvier and Etienne Geoffroy Saint-Hilaire who would remain heroes of his throughout his life.

Knox returned again to Edinburgh around Christmas 1822 and the following year he was elected a Fellow of the Royal Society of Edinburgh and soon afterwards he submitted a plan to the Royal College of Surgeons of Edinburgh for a Museum of Comparative Anatomy which was approved. Within a year he was appointed Conservator over the new museum.

Between the years 1826 to 1840 he ran Barclay’s anatomy school in Surgeon’s Square where his lectures, unlike those of his peers, were delivered to packed houses of enthusiastic and adoring students. Quite apart from Knox’s unorthodox style of teaching, what appealed to his students was the fact that he guaranteed that all of them would have the opportunity to dissect a human corpse.

In Britain at that time only the corpses of convicted felons hanged on the gallows were allowed to be dissected, thus creating a shortage of bodies upon which medical students could learn the practical skills of their profession. As a consequence body snatching became a huge problem due to the fact that anatomists were willing to pay others to supply the much needed demand. In November 1827, two men, William Burke and William Hare, recognising the profits that could be made from supplying medical schools with cadavers, devised a plan to murder innocent Edinburgh citizens and supply their fresh bodies to medical men for dissection. Their plan took them to the door of the anatomy school of Dr. Knox and over the next year the pair made regular trips there which resulted in them being paid handsomely. Burke and Hare were eventually caught and the resulting scandal ruined Knox’s career in Edinburgh. His role in the events was immortalized in a popular rhyme that was concocted at the time:

Up the Close and doun the stair;

But and ben wi’ Burke and Hare:

Burke’s the butcher, Hare’s the thief,

And Knox the boy who buys the beef.

In 1842, after the death of his wife, Knox moved to London to work as a lecturer and in 1854 he volunteered once again as an army surgeon but was turned down because of his age. Life became more difficult for Knox after the Burke and Hare scandal in Edinburgh as many did not believe his protest that he had been oblivious to Burke and Hare’s criminal activity and he worked for a time on medical journalism, lectures and various publications. He became a pathologist at the Free Cancer Hospital at Brompton, later to become the Royal Marsden Hospital. He also had a general practice and, between lecturing and writing, he kept himself busy although he never again enjoyed the popularity which he once had in Edinburgh or had the same numbers of pupils attending his lectures.

Dr. Robert Knox died in his sleep on December 9th 1862. Although probably best remembered for his connection to the Burke and Hare scandal, nevertheless he was a brilliant surgeon and anatomist and his anatomical theories were, during his day, far ahead of their time.

Piquant Porterhouse

A useful, stove-top, rather classy stew. Even though this steak is not grilled, a top quality cut, such as rump, porterhouse or rib-eye should still be used, so that the meat will turn out succulent and not stringy.

Ingredients

25ml oil

3-4 pieces (500g) steak

1 large onion, chopped

1-2 cloves garlic, crushed

1ml dried origanum

Pinch of thyme

25ml flour

100ml port

50ml tomato sauce

10ml Worcester sauce

5ml prepared mustard

15ml brown sugar

15ml brown vinegar

2 whole cloves

Salt and milled black pepper

Cream (optional)

Method

Heat oil in large, heavy frying pan and quickly brown steaks on both sides. Remove and set aside. Lower heat and add onion, garlic and herbs. When onion is softened, mix flour with port and add to pan together with steaks and remaining ingredients. Stir to mix, bring to the boil, then turn heat down to very low. Cover and simmer for about 40 minutes, turning once. When steak is tender and gravy is thick, remove cloves. A dollop of cream may be stirred into the gravy if desired. Serve with noodles and a crisp salad. Serves 3-4.

Steak au Poivre Vert

Or Steak with Green Peppercorn Sauce – a richer and milder version of the popular Steak with Black Pepper.

4 thick slices (550g) fillet steak

Oil for frying

25ml brandy

Salt

Nut of butter

4-6 spring onions, chopped

15ml green peppercorns, rinsed and drained

200-250ml cream or sour cream (or half and half)

10ml Dijon mustard

Pinch of sugar

Method

Smear base of a heavy frying pan with just a lick of oil and fry steak until done to your liking, turning once without piercing. Stand back and flame with warm brandy, shaking pan until flame dies. Salt lightly, transfer to platter and keep warm. Add nut of butter to pan and sauté onions. When softened, add peppercorns, cream or sour cream, mustard and sugar. Stir until just heated and well blended, then add any steak juices that escaped while it was standing. Mix well, pour over steak and serve at once. Serves 4.

Hint

Use a pair of tings to turn steaks or chops. If the meat is pierced, natural juices will be lost.

More delicious beef recipes!

Many sufferers of urinary tract infections are allowing their diets and foods to do all the work to treat their infection.

Because UTIs are caused by the E coli bacteria, it is important to know what foods and what types of diets can help cure your bladder infection. Here are 10 secret foods that could outperform antibiotics.

What Foods Cure Urinary Tract Infections?

There are certain rules you must follow when treating a urinary tract infection. Because bladder infections are caused by a low or weak immunity and E coli bacteria clinging to the walls of the urinary tract, you need to know what foods will help and hinder the infection.

1. During an attack, it is important to stay away from foods that are extremely acidic and spicy. Here are list of foods which you should avoid. You should avoid the following foods or beverages: coffee, tea, chocolate, soft drinks, guava, oranges, pineapples, strawberries, tomatoes, wine, carbonated beverages, chicken livers, corned beef, chicken, steak, corn, eggs, and sour cream.

2. You should drink plenty of water which can help with flushing your tract and also your body. We recommend filtered water but any water will do as long as you’re drinking it throughout the whole day.

3. You should also boost your immunity by eating plenty of fruits and vegetables which are not acidic.

4. Supplementing is also popular for a quick way to boost your immunity. You should supplement up to 3000 mg of vitamin C daily during an attack.

5. Zinc is also an important mineral to supplement. Zinc rich foods include salads, nuts, bran cereal, bananas, cheese and fish.

6. Fiber is extremely important because it helps flush your body much like water. Look for whole grains and plenty of water soluble fiber (fruits and veggies).

7. Cranberries contain proanthocyanidins which disrupt E coli from clinging to the walls of the bladder. You should supplement this fruit daily.

8. You may also wish to supplement cranberry tablets or unsweetened cranberry juice which can also be beneficial.

9. Eating foods that have plenty of natural antibiotics is also important because it can help your body holistically fight the infection. You should immediately supplement raw garlic, onions, shallots, radishes, fresh gingerroot and plenty of fruit and vegetable juices.

10. Finally, you should also be eating yogurt regularly to help with keeping your ‘good’ bacteria count strong. After you take antibiotics, your ‘good’ bacteria count is drastically lowered leaving you open to another repeat infection. Eating yogurt daily can erase this possibility.

One of my favorite cuts of beef is the brisket, mostly because it is the most inexpensive boneless cut. It also has an incredible flavor. This is not the type of beef you cook quickly and serve, rather it needs a long, slow cooking process to properly tenderize the meat. A great way to do this is in the toaster oven; this way you won’t waste energy by running your full-sized oven all day long. I use a jarred tomato sauce for two reasons. First, it is a quick and easy way to flavor the roast without all the fat you find in a traditional gravy. Second, the acids in the tomatoes break down muscle fibers and tenderize the meat. That is why I get everything together the night before and leave the brisket marinating in the sauce overnight.

Ingredients

1 beef brisket, grass-fed would be best (about 4 pounds)

1 twenty-four ounce jar of your favorite prepared tomato sauce

1 green bell pepper, cored, seeded and cut into large chunks

1 small red onion, diced into large chunks

4 cloves of garlic, peeled and minced

Directions

Place the onion, green pepper and garlic into a casserole dish that is large enough to fit the beef brisket yet small enough to fit into your toaster oven. Evenly distribute the vegetables to form a bed for the beef brisket, then place the meat on top of that. Pour the entire jar of prepared tomato sauce over the beef. Cover the casserole dish tightly with foil and place it into the refrigerator overnight.

Remove the brisket from the refrigerator at least one hour before beginning the cooking process. You want it to be at room temperature or close to room temperature before proceeding.

Heat the toaster oven to 200 degrees F. Place the casserole dish, still covered in foil, into the toaster oven. Bake for 2 hours. Flip the brisket over, then cook for another 2 hours. Uncover the brisket, flip it, then cook the brisket uncovered for another 2 hours. Flip the brisket yet again and cook for 2 more hours, still uncovered. Once the 8 hours has passed, your brisket should be perfectly tender and ready to serve, after a short 10 minute rest.

Slice the brisket against the grain to get the most tender beef possible. Serve it with the vegetables and sauce. You can also cook some of your favorite pasta to serve with the extra sauce, which has now been infused with an incredible, beefy flavor.

The Best Toaster Oven For Braising Beef Brisket In Tomato Sauce

You will need a toaster oven that is capable of delivering even heat at low temperatures without any hot spots. Visit Toaster Oven Reviews to find the best toaster oven for cooking this recipe and so much more. You will find thousands of customer reviews and a handy buying guide to help you along the way.