WEEKLY RECIPES

Garlic Herb Roasted Boneless Beef Knuckle
Ingredients:
3 to 4 lbs Boneless Beef Peeled Knuckle (also known as sirloin tip)
3 tbsp olive oil
4 cloves garlic, minced
2 tsp salt
1 tsp black pepper
1 tbsp fresh rosemary (or 1 tsp dried)
1 tbsp fresh thyme (or 1 tsp dried)
1 tbsp Dijon mustard (optional for flavor boost)
1 onion, quartered
2 carrots, cut into chunks
2 cups beef broth
Instructions:
Preheat the oven to 325°F (160°C).
Prepare the meat: Pat the beef knuckle dry with paper towels. Rub it all over with olive oil, garlic, salt, pepper, rosemary, thyme, and mustard.
Sear the beef (optional but recommended): In a hot skillet, sear the beef on all sides (2–3 minutes per side) to develop flavor and a brown crust.
Roast: Place the seared beef in a roasting pan or Dutch oven. Surround it with onions and carrots. Pour the beef broth into the pan.
Cook: Cover the pan tightly with foil or a lid and roast in the oven for 2.5 to 3 hours, or until the meat is fork-tender and reaches an internal temp of about 195°F for shredding, or 135°F for medium-rare slicing.
Rest: Let the meat rest for 10–15 minutes before slicing or shredding.
Serving Suggestions:
Serve with mashed potatoes or roasted vegetables.
Use leftovers for sandwiches, wraps, or tacos.

Ingredients:
2–4 red tilapia fillets (fresh or thawed)
2 tbsp olive oil (or butter)
2 garlic cloves, minced
1 tsp paprika
1 tsp salt
½ tsp black pepper
Juice of 1 lemon (plus lemon slices for garnish)
1 tbsp chopped parsley (optional)
Optional: ½ tsp chili flakes for a spicy kick
Instructions:
Prepare the fish:
Pat fillets dry with paper towels. Season both sides with salt, pepper, and paprika.
Heat the pan:
In a large nonstick skillet, heat olive oil (or butter) over medium-high heat.
Cook the fish:
Place tilapia fillets in the hot pan, skin side down (if skin-on). Cook for 3–4 minutes without moving until the edges look golden and crispy.
Flip and add flavor:
Gently flip the fish, add the minced garlic, and cook for another 2–3 minutes. Pour in the lemon juice and allow it to bubble and coat the fish.
Garnish and serve:
Remove from heat, sprinkle with fresh parsley and chili flakes if using. Serve with lemon slices.
Serving Suggestions:
Serve over white rice, garlic mashed potatoes, or sautéed vegetables.
Drizzle with extra lemon butter for added richness.