LUCILLE BBQ RECIPES

CHEF CHRIS WILLIAMS'S WASSAIL RECIPE | SOUTHERN LIVING

Chef Chris Williams's Wassail Recipe | Southern Living image

A family tradition.

Provided by Chris Williams

Total Time 1 hours 0 minutes

Number Of Ingredients 11

Ingredients

4 cups unfiltered apple cider
1 ½ cups fresh-squeezed orange juice (from 3 large oranges)
½ cup pineapple juice
2 ½ tablespoons fresh lemon juice (from ½ lemon)
2 tablespoons honey
1 tablespoon brown sugar
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
2 (3-inch) cinnamon sticks, plus more for garnish
¾ cup vodka (such as Highway)
Lemon slices, for garnish

Steps:

Bring apple cider, orange juice, pineapple juice, and lemon juice to a simmer in a saucepan or stockpot over medium.
Stir in honey, brown sugar, ginger, nutmeg, and cinnamon sticks; reduce heat to medium-low, and simmer 35 to 45 minutes. Stir in vodka; garnish with cinnamon sticks and lemon slices. Serve warm.

YOUR NEW FAVORITE POT ROAST – INSTANT POT RECIPES

Your New Favorite Pot Roast – Instant Pot Recipes image

Family and friends will destroy this classic (and classy) meat and potatoes dish. It’s special enough for a holiday feast but too flippin’ good to only make once or twice a year.

Provided by Party In An Instant Pot Cookbook

Prep Time 10 minutes

Cook Time 90 minutes

Yield 8 servings

Number Of Ingredients 15

Ingredients

3 lbs beef chuck roast
kosher salt
freshly ground black pepper
1 tbsp extra-virgin olive oil
1 medium onion (chopped)
3 garlic cloves (minced)
2 tsp freshly chopped rosemary
1 tsp freshly chopped thyme
3 tbsp tomato paste
2 tbsp all-purpose flour
1/2 cup red wine
3 cups low-sodium beef broth
1 tbsp Worcestershire sauce
1 lb baby potatoes (halved)
4 medium carrots (peeled and sliced on the bias)

Steps:

Generously season chuck roast with salt and pepper. Set Instant Pot to Sauté for 15 minutes, and heat oil.
When oil is shimmering, add beef and sear on both sides, about 5 minutes per side. Remove beef and add onion.
Cook, stirring occasionally, until onion is soft, about 5 minutes. Stir in garlic, rosemary, thyme, and tomato paste, and cook until fragrant, about 1 minute.
Stir in flour, then whisk in wine until combined. Bring to a boil and cook until slightly thickened, about 2 minutes.
Add broth, Worcestershire sauce, potatoes, and carrots. Season with salt and freshly ground black pepper.
Place beef on top of mixture. Secure lid, and set to Pressure Cook on High for 60 minutes.
Follow manufacturer’s guide for quick release, making sure to wait until cycle is complete before unlocking and removing lid. Let beef rest in sauce for at least 10 minutes.
Slice roast against grain.

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