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Category: Beef

Grilled Beef Tenderloin with Two Sauces

Grilled Beef Tenderloin with Two Sauces

3 T. cracked black pepper

2 T. olive oil

1 T. freshly grated lemon peel

1 tsp. salt

2 garlic cloves, crushed with garlic press

1 whole beef tenderloin, trimmed (about 4 1/2 pounds)*

 

Prepare outdoor covered charcoal grill for indirect-heat cooking method with drip pan as manufacturer directs, or follow manufacturer’s directions if using covered gas or electric grill.  In C., mix pepper, oil, lemon peel, salt, and garlic; rub all over tenderloin. If necessary, tuck thin, narrow end of tenderloin under to make meat an even thickness. . Place tenderloin on rack in grill; cover grill and cook tenderloin over medium heat 40 to 50 minutes, turning over once, until temperature on meat thermometer reaches 135 degrees F. or until of desired doneness. Internal temperature of meat will rise 5 to 10 degrees (medium-rare) upon standing. Transfer tenderloin to warm large platter. Let stand 10 minutes to set juices for easier slicing. Serve tenderloin thinly sliced with sauces.

 

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Bratwurst Braids

Bratwurst Braids

 

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls

4 tsp. spicy brown mustard

1 can (8 oz) sauerkraut, well drained on paper towels (1 C.)

4 cooked smoked bratwurst (thawed if frozen)

1 egg, beaten

1/2 tsp. caraway seed

 

Heat oven to 375°F. Spray cookie sheet with cooking spray. Unroll dough and separate into 4 rectangles; place on cookie sheet. Press each into 6×4-inch rectangle, firmly pressing perforations to seal. Spread 1 tsp. mustard over each rectangle to within 1/2 inch of all edges. Place 1/4 C. sauerkraut and 1 bratwurst lengthwise down center of each rectangle. On long sides of each rectangle, make 5 cuts at an angle and 1 inch apart almost to edge of sauerkraut. For braided appearance, fold strips of dough at an angle across bratwurst with ends of strips slightly overlapping, alternating from side to side; press ends to seal. Brush tops with egg; sprinkle with caraway seed. Bake 15 to 20 minutes or until deep golden brown. Immediately remove from cookie sheet. Serve warm with additional mustard, if desired.

 

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Barbecue Short Ribs

Barbecue Short Ribs

1/4 c. shortening

5 lbs. beef short ribs

3/4 c. water

1 med. onion, chopped

1 1/4 c. catsup

1/2 c. diced celery

1/4 c. light brown sugar

1/4 c. cider vinegar

1 1/2 tbsp. Worcestershire sauce

2 tsp. salt

1 tsp. prepared mustard

1 tbsp. all-purpose flour

1 (8 oz.) pkg. egg noodles, cooked

Chopped parsley for garnish

 

In Dutch oven over medium-high heat, in hot shortening, cook short ribs until well browned on all sides. In medium bowl, stir 3/4 C. water and remaining ingredients, except flour and noodles; pour over ribs; heat to boiling. Reduce heat to low; cover and simmer 2 1/2 hours or until ribs are fork tender, stirring occasionally. Add more water if necessary. With slotted spoon, place ribs on warm platter. Skim fat from pan liquid. In cut, blend flour and 2 T. water until smooth; gradually stir into hot liquid and cook over medium heat, stirring constantly, until mixture is thickened. Serve gravy with meat and noodles. Garnish with parsley.

 

 

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Zesty Beefy Zucchini Bake

Zesty Beefy Zucchini Bake

1 lb. Italian sausage or ground beef

3 med. onions, sliced

1 clove garlic, crushed

1/3 C. oil

1 (28 oz.) can tomatoes

2 tsp. salt (optional)

1/8 tsp. pepper

2 tsp. oregano

1 T. wine vinegar

8 med. zucchini (3 lb.), sliced 1/4 inch thick

3 T. grated Parmesan cheese

 

Sauté onions and garlic with sausage until browned. Add crushed tomatoes, seasonings and vinegar. Bring to a boil and simmer 1 minute. Arrange zucchini slices in a greased 3-quart casserole. Top with tomato and meat mixture. Sprinkle with cheese. Bake at 400 degrees for 1 hour or until tender.

 

 

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Southwestern Skillet Burgers

Southwestern Skillet Burgers

 

2 lb. ground beef

1/2 C. dry bread crumbs

1 envelope taco seasoning

1 141/2-ounce can diced tomatoes with onion, undrained

1 111/2-ounce can condensed bean with bacon soup, undiluted

1/2 C. shredded Cheddar cheese

 

In a bowl, combine the beef, breadcrumbs and taco seasoning. Shape into six 3/4-inch-thick patties. In a large skillet over medium heat, cook patties for 3 minutes on each side or until browned. Remove patties; drain. Add tomatoes and soup to the skillet; return patties to the pan. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until meat is no longer pink.  Sprinkle with cheese; cover and heat until cheese is melted. In 30 minutes or less, this makes 6 servings.

 

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Grilled Steak Bruschetta Salad

Grilled Steak Bruschetta Salad

1/4 C. apricot preserves

1/4 C. prepared horseradish

1/4 C. creamy Dijon-style mustard blend

2 T. lemon juice

4 6-oz. beef tenderloin steaks, cut 1-inch thick

12 1/4-inch-thick slices baguette-style French bread

4 C. arugula

1/4 C. bottled roasted red sweet peppers, chopped

1/4 C. crumbled blue cheese

Snip any large pieces in preserves. In bowl combine preserves, horseradish, mustard blend, and lemon juice. Set aside.  Sprinkle beef on both sides with 1/4 tsp. each salt and pepper. For charcoal grill, grill steaks on the rack of uncovered grill directly over medium coals, turning once. Allow 10 to 12 minutes for medium-rare doneness (145 degrees F), 12 to 15 minutes for medium (160 degrees F). Grill bread slices with steaks during last 2 minutes, or until bread is toasted; turn once. (For gas grill, preheat grill. Reduce to medium. Place steaks on rack over heat. Cover and grill as above.). Divide arugula among 4 serving plates. Top with bread slices. Drizzle with dressing. Slice steak; arrange on bread. Top with red peppers and blue cheese.  Optional:  toss heirloom cherry tomatoes, capers and artichoke hearts with arugula.

 

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Grilled Brats and Potatoes

Grilled Brats and Potatoes

Put the following in an extra large foil bag:

 

Package of brats

Cubed potatoes

Chopped onion

Chopped green pepper

Mushrooms

Your favorite spice blend (a bunch-the potatoes and pepper suck in the flavor)

Some olive oil

 

Toss the bag around to mix everything up and put on the grill for around 10-15 min per side. Cut that bag open in the middle of the table and serve with a salad.

 

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Master Meat Mix – Meatloaf and Meatballs

Master Meat Mix – Meatloaf and Meatballs

1 1/2 lb. ground beef

2/3 C. oats, uncooked

1/2 C. diced onion

1 tsp. salt

1/2 tsp. garlic powder

2 eggs

2/3 C. tomato sauce

 

Put ground beef, oats, onion, salt, garlic powder, eggs and tomato sauce in a large bowl. Mix together well with your hands.

 

MEATLOAF: Immediately put into a pan and bake at 350 degrees for 1 hour or until no pink shows in center. Cool 10 minutes before slicing and serving. Or put meat mixture in a 1 gallon freezer bag. Seal, label and freeze. To serve, thaw overnight and cook according to direction above.

 

MEATBALLS: Form meatballs with your hands or a small cookie scoop. Cover a rimmed baking sheet with foil for easy clean-up. Put the raw meatballs on the baking sheet. Bake at 375 for 20-30 minutes, until lightly browned and no longer pink in the center. Cool. Package the cooled meatballs in appropriate size freezer bags or rigid container based on your family size. Seal, label and freeze. To serve, thaw, bake at 350 degrees for 10-20 minutes until hot. If you are serving the meatballs with a sauce, put them in a baking dish and pour the sauce over them. Bake at 350 degrees for 20 -30 minutes, turning the meatballs occasionally while they are cooking.

Serve as is, or over rice, pasta or potatoes, or make meatball subs.

 

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Easy Baked Steaks

Easy Baked Steaks

4 medium beef steaks (or 1 per person eating) thin cuts

2 to 3 pinches of sea salt (or meat tenderizer)

1 tsp. pepper

2 T. Worcestershire sauce.

 

Put steaks in a Pyrex dish and pierce several times with a fork. Add salt and pepper and douse with sauce. Bake in the oven at 400º for 30 min. It usually leaves a nice au juice sauce so the meat is tender and not dry. Don’t over bake! Sauce can be spooned over rice or pasta or potatoes. (you could also vary this by using ginger and soy sauce instead of Worcestershire sauce for an Asian flair)

 

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Corn Dog Mini Muffins

Corn Dog Mini Muffins

1 cup all-purpose flour

1 cup yellow cornmeal

2/3 cup white sugar

1 teaspoon salt

3 1/2 teaspoons baking powder

1 egg

1 cup milk

1/3 cup vegetable oil

Hot dogs

corn dog mini muffin

Mix together dry ingredients. Then add the liquid ingredients. Stir until mixed thoroughly. Scoop into a greased mini muffin pan, filling the cups about 2/3’s of the way full. Take hotdogs and cut into 1 inch pieces. Stick into the muffin mixture. Bake at 400 degrees for about 10 minutes, or until the cornbread is a nice golden color. They make the perfect dipping size for kids as well as a great appetizer.

 

 

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Asparagus Negimaki

Asparagus Negimaki

Asparagus Negimaki24 thin asparagus spears, trimmed
1/2 C. soy sauce
1/4 C. sugar
1/4 C. mirin or 1/4 C. dry sherry
1 T. fresh ginger, grated
1 garlic clove, minced
1 bunch green onion, greens portions only
1 1/2 lb. beef tenderloin
fresh ground black pepper, to taste

Preheat grill pan until hot; bring salted water to a boil over medium high heat in a saucepan. Blanch asparagus spears for 1 minute; drain and plunge in an ice water bath to stop cooking. In a small saucepan combine soy sauce, sugar, mirin (or dry sherry), ginger, and garlic; heat over medium heat until reduced and slightly thickened; set aside to cool. Cut green onions in fourths, lengthwise, so you have long strips. Slice beef in 1/4 inch slices, then pound to tenderize and thin out. Dip beef slice in soy sauce mixture and place on a clean work surface; season with pepper. Place an asparagus spear and a piece of green onion on the beef slice and roll up. Do the same with the remaining asparagus and beef. Grill beef rolls about 2 minutes until slightly charred and medium rare. Turn several times and brush with soy sauce mixture. Remove to a serving platter and drizzle generously with soy sauce mixture.

Fat Smash BBQ Beef Tenderloin

Fat Smash BBQ Beef Tenderloin

8 oz. Filet Mignon

2 pinches Ground Red Chili Pepper

2/3 tsp. Ground Fennel Seeds

2 pinches ground Ginger

2 pinches Ground Black Pepper

2 pinches salt

Combine seasonings in a bowl. Rub spices into beef. Let meat set refrigerated for at least 20 minutes for spices to blend. (Meat can be refrigerated overnight before grilling.) Cook beef over medium heat in covered grill 30 to 40 minutes per 1 lb. Turn occasionally, until meat thermometer reads 140°F. Let stand 5 to 10 minutes to let the juices settle, before slicing thinly.

 

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Tex-Mex Manicotti

Tex-Mex Manicotti

1lb lean ground beef or ground turkey

1 16oz can of fat-free refried beans

2½ tsp. chili powder

2 tsp oregano

2 8oz boxes of manicotti shells (you won’t use the whole second box)

2 ½ C.water

1 16oz jar of salsa (as spicy as you like)

2 C. sour cream

1 C. shredded cheese (cheddar or Monterey Jack)

½ C. sliced green olives

¼ C. sliced green onions

Cilantro for garnish

 

Combine uncooked meat, beans, chili powder and oregano. Spoon into shells; placed in greased 13×9 baking dish. Combine water and salsa and pour over shells. Cover; refrigerate overnight. Remove dish from the refrigerator 30 minutes before baking. Cover and bake at 350 for an hour. Uncover, top shells with shredded cheese, olives and onions. Bake 5 to 10 minutes longer. Serve with cilantro and sour cream.

 

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Glazed Meatballs

Glazed Meatballs

1 1/2 lb. ground beef

1/4 C. Dry bread crumbs

1/4 C. Water

1/4 C. Fresh chopped onion

1 tsp. Salt

1/2 tsp. Cinnamon

1/4 tsp. Pepper

1 1/2 C. Grape jelly (or other simple flavor)

1/2 C. Ketchup

 

Put first 7 ingredients into bowl. Mix well. Shape into small balls. Heat grape jelly and ketchup in frying pan. Add meatballs. Simmer very slowly for about 20 to 25 minutes turning meatballs at half time. Serve in chafing dish.

Teriyaki Beef Sticks

Teriyaki Beef Sticks

Teriyaki Beef Sticks

 

1 C. Soy Sauce

1 C. Sugar

3 T. mirin

4 garlic cloves, peeled and finely minced or grated

One 1 1/2-inch piece fresh ginger, peeled and finely grated

1 1/2 pounds flank steak, thinly sliced across the grain into long strips

3 C. steamed rice, for serving

 

In a bowl, whisk the soy sauce, sugar, mirin, garlic, and ginger until combined. Add the meat and evenly coat with the marinade. Cover the bowl with plastic wrap and marinate the meat in the refrigerator for 2 to 3 hours. Meanwhile, soak 8 bamboo skewers in water for at least 1 hour before using, weighing them dorm with a heavy bowl.  Preheat the broiler. Line a rimmed baking sheet with foil, dull side up, and spray lightly with oil. Thread the meat onto the skewers and set them on the baking sheet. Broil until the meat is browned and cooked through, 1 to 2 minutes on each side. Serve with steamed rice.

Flank Steak Barbecue

Flank Steak Barbecue

1/4 C. soy sauce

2 T. Worcestershire sauce

3 T. honey

2 T. vinegar

1 to 1 1/2 tsp. garlic powder

1 to 1 1/2 tsp. ground ginger

3/4 C. salad oil

1 green onion, finely chopped

1 flank steak or London broil, approximately 1 1/2 lb.

 

Mix together soy sauce, Worcestershire sauce, honey, and vinegar; blend in garlic powder and ginger. Add oil and green onion.  Place meat in a small non-metallic pan or in a plastic bag and pour mixture over it. Let stand in refrigerator 4 hours or longer, turning meat occasionally. Barbecue over glowing coals 5 minutes each side for medium rare or broil in oven about 2 minutes each side.  Baste occasionally with marinade. Slice on diagonal to serve.

 

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Slowcooker Asian Short Ribs

Slowcooker Asian Short Ribs

Slowcooker Short RIbs1/2 C. low-sodium soy sauce

1/3 C. brown sugar

1/4 C. rice vinegar

2 cloves of garlic, peeled and smashed

1 T. grated fresh ginger

1/2 tsp. crushed red pepper

8 beef short ribs (about 4 lb.)

4 medium carrots, peeled and halved crosswise

1 small green cabbage

2 T. cornstarch

1 T. sesame oil

4 scallions, thinly sliced

 

In a 4-6 quart slow cooker, combine the soy sauce, sugar, vinegar, garlic, ginger, and red pepper.   Add Short ribs and carrots and arrange in a single layer.  Cook, covered, on high for 7-8 hours on low or until the meat is tender and easily pulls away from the bone. Transfer the short ribs and carrots to plates.  With a large spoon or ladle, skim the fat from the cooking liquid and discard.  Turn the slow cooker to high. In a small bowl, whisk together the cornstarch with 1 T. of water until smooth. Whisk into the cooking liquid and cook until thickened, 2 to 3 minutes.  Stir in the sesame oil. Spoon the sauce over the short ribs and vegetables and sprinkle with scallions.

 

Asian Pinwheel Steaks with Noodle and Cabbage Sauté

Asian Pinwheel Steaks with Noodle and Cabbage Sauté

Coarse salt

1/2 lb. angel hair pasta

1/3 C. roasted unsalted peanuts

2 C. fresh ready-to-eat baby spinach leaves

1/2 C. fresh flat-leaf parsley leaves (a couple of generous handfuls)

1/4 C. cilantro leaves (half as much as the parsley)

3 garlic cloves, chopped

Zest and juice of 1 lemon

3-inch piece of fresh ginger, peeled and grated, divided

4 T. tamari (dark aged soy sauce, found in the international aisle), divided

6 scallions, chopped, divided

Salt and freshly ground black pepper

Pinch of cayenne pepper or a dash of hot sauce, such as Tabasco

1/4 C. plus 2 T. vegetable oil, plus some for drizzling, divided

2 3/4-inch-thick New York strip steaks

Metal skewers

1 sack (16 oz.) shredded cabbage “slaw mix” (on the produce aisle)

2 T. rice wine vinegar (eyeball it)

1 C. chicken stock or broth

 

Preheat the oven to 500 degrees. Bring a large pot of water to a boil, add salt and the pasta, and cook until al dente, with a bite to it. Drain and run under cold water to stop the cooking process. While the pasta water is heating, in the bowl of a food processor, place the peanuts, spinach, parsley, cilantro, three fourths of the garlic, the lemon zest and juice, one third of the ginger, 1 T. of the tamari, one fourth of the chopped scallions, a little salt and pepper, and the cayenne and pulse-grind the ingredients to form a paste. While the machine is still running, slowly pour in the 1/4 C. of vegetable oil. Taste and adjust the seasonings; reserve. Place steaks several inches apart between layers of wax paper. With a meat mallet or a heavy-bottomed pan, lb. the steaks to half their thickness. Season each steak with salt and pepper on both sides. Cover each steak with a thin layer of the peanut filling. Roll the steaks tightly and cut each in half across. Secure the pinwheels with a carefully placed skewer and set the 4 pinwheels on a rimmed baking sheet. Drizzle with a little oil and roast for 12 to 15 minutes. While the pinwheels are cooking, heat a large skillet over medium-high heat with the remaining 2 T. of vegetable oil (twice around the pan). Add the cabbage, the remaining ginger and the remaining garlic and cook for 2 minutes. Add the remaining 3 T. of tamari, the rice wine vinegar, and chicken stock. Bring up to a simmer and add the reserved noodles and the remaining scallions. Toss to coat and continue to cook for 1 minute to heat the noodles through. Taste to adjust the seasoning with more tamari or salt and pepper. To serve, remove the skewers and transfer the pinwheels to dinner plates. Serve some of the noodle and cabbage sauté alongside.

Asian Beef

Asian Beef

4 1/2 oz. beef, loin cut

1 C. fresh snow peas

1 bell pepper

1 green onion

1 tsp. canola oil

1 clove garlic

2 T. teriyaki sauce

2/3 T. sesame seeds

 

Prepare rice according to recipe directions, omit salt. Slice beef into half-inch strips on a separate cutting board. Chop green onion; core, seed and slice pepper into strips; mince garlic, set aside. Wash and trim snow peas, set aside. In a nonstick skillet, heat oil on low-medium heat and sauté garlic for 1-2 minutes, until golden. Raise heat to medium and add beef: stir-fry for 1-2 minutes, add vegetables and teriyaki sauce and stir-fry about 5-6 minutes, until vegetables are tender, but still crisp. Serve over rice with a sprinkle of sesame seeds.

Fat Smash BBQ Beef Tenderloin

Fat Smash BBQ Beef Tenderloin

8 oz. Filet Mignon

2 pinches Ground Red Chili Pepper

2/3 tsp. Ground Fennel Seeds

2 pinches ground Ginger

2 pinches Ground Black Pepper

2 pinches salt

 

Combine seasonings in a bowl. Rub spices into beef. Let meat set refrigerated for at least 20 minutes for spices to blend. (Meat can be refrigerated overnight before grilling.) Cook beef over medium heat in covered grill 30 to 40 minutes per 1 lb. Turn occasionally, until meat thermometer reads 140°F. Let stand 5 to 10 minutes to let the juices settle, before slicing thinly.

Bulgogi (Korean Barbecued Beef)

Bulgogi (Korean Barbecued Beef)

1 lb. minute steak

2 T. sugar

4 T. soy sauce

2 T. dark sesame oil

1 t. ground sesame seeds

4 T. chopped green onion

3/4 t. garlic powder

3/4 t. black pepper

 

Combine all ingredients except beef. Marinate beef in mixture at least fifteen minutes. Discard marinade. Best grilled over a charcoal fire, but can be pan fried.

 

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Big Beef Balls with Bucatini

Big Beef Balls with Bucatini

Big Beef Balls with Bucatini

Coarse salt

3/4 lb. bucatini (thick, hollow spaghetti)

1 lb. ground sirloin

6 garlic cloves, 2 minced, 4 chopped

1 egg

1/2-2/3 C. Italian-style bread crumbs

1/2 C. grated Parmigiano-Reggiano, plus some to pass at the table

1/4 tsp. ground allspice

coarse black pepper

3 T. extra-virgin olive oil (EVOO), plus some for drizzling

1 small to medium yellow onion, finely chopped

1/2 C. dry red wine

1 28oz can crushed tomatoes

1 8oz can tomato sauce

1/2 C. fresh flat-leaf parsley leaves, chopped

3 T. capers, drained and chopped

2 T. chopped fresh sage

1/4 lb. pancetta, chopped

12 cremini (baby portobello) mushroom caps, chopped

1/2 C. beef stock or broth

 

Heat a deep skillet over medium heat. Cook the onions in 1 T. of the EVOO for 5 minutes. Remove the onions and set them aside to cool. In a large bowl, mix the meat with half the onions, 3 cloves chopped garlic, the egg, bread crumbs, cheese, allspice, capers, sage, a handful of the chopped parsley, salt, pepper, and a healthy drizzle of EVOO. Score the meat into 4 sections and make 3 very large balls from each section. Arrange the 12 balls on a nonstick cookie sheet and roast 15 minutes until firm but not hard. Drop the bucatini in the salted boiling water and cook until al dente. Drain. While the pasta and meatballs are cooking, heat another T. of EVOO in the skillet in which the onions were cooked. Add the pancetta and cook 3-4 minutes, then add the remaining garlic and the mushrooms and cook for 5 minutes. Season the mushrooms with salt and pepper. Add the remaining onions back and deglaze the pan with the red wine, cook for 1 minute, add the beef stock, and whisk up any brown bits. Stir in the tomatoes and season the sauce with salt and pepper. Stir in the remaining parsley. Simmer 5 minutes. Toss the pasta with half the sauce. Remove the meatballs from the oven and add to the remaining sauce, turning to coat. Serve 3 meatballs per person alongside the pasta. Spoon any remaining sauce over the pasta. Pass extra cheese at the table. Serve with a green salad.

Arabian Meatballs in Broth

Arabian Meatballs in Broth

 

1/2 C. quick-cooking rice cereal (1/2 minute to cook)

1 C. minced onion

2 T. minced garlic

1 1/2 T. tomato paste

6 C. beef broth

2 T. long-grain white rice

3/4 lb. ground lean (7% fat or less) beef

About 1/2 tsp. salt

About 1/4 tsp. pepper

1/4 C. chopped fresh mint leaves

2 T. chopped parsley

2 T. lemon juice

 

Mix rice cereal with 1/3 C. cold water; let stand at least 5 minutes. Meanwhile, in a 5- to 6-quart nonstick pan, stir half the onion and 1 tsp. garlic over medium-high heat until limp, about 4 minutes. Stir in tomato paste, broth, and rice. Bring to a boil over high heat, then reduce heat to low, cover, and simmer until rice is tender to bite, 12 to 15 minutes. As rice cooks, mix beef with 1/2 tsp. salt and 1/4 tsp. pepper. Mix half the beef mixture with one-fourth of the rice cereal mixture, remaining onion and garlic, 1 T. mint, and parsley. In a food processor, whirl remaining beef mixture and remaining rice cereal mixture until it is a sticky paste. Shape each of the meat mixtures into 4 oval pieces. In your palm, flatten 1 piece of the beef paste until it’s 1/4 inch thick. Lay a coarse-beef oval over the thin piece and fold paste around it, shaping into a 3-inch-long football. Repeat to form each meatball, and as shaped, drop into simmering broth. Simmer over low heat, covered, turning meatballs once, until no longer pink in center (cut to test), about 10 minutes. Add lemon juice, remaining mint, and salt and pepper to taste. Ladle meatball soup into bowls.

Apple Glazed Beef Brisket

Apple Glazed Beef Brisket

 

4 to 5 pound boneless beef brisket

1 medium onion, quartered

2 large garlic cloves, halved

10 whole cloves

Water

1 jar (10 ounces) apple jelly

1/3 cup dry white wine

3 T. Dijon-style or spicy brown mustard

3 T. minced green onions, including tops

1 1/2 tsp. salt

3/4 tsp. cracked black peppercorns

3/4 tsp. curry powder

Parsley

Tomato roses

 

Place brisket, onion, garlic and cloves in large Dutch oven.  Add water to cover.  Bring to a boil, reduce heat, cover and simmer 2 1/2 to 3 hours or until tender.  Drain brisket, cover and refrigerate up to 24 hours.  To prepare glaze, combine apple jelly, wine, mustard, green onions, salt, pepper and curry powder in small saucepan and heat until jelly melts, stirring occasionally.  Place brisket in shallow roasting pan.  Brush with glaze and roast in slow oven (325ºF) 45 minutes, basting frequently with glaze.  Place brisket on heated serving platter and garnish with parsley and tomato roses.  Carve brisket into thin slices and serve with remaining glaze.

Apple Corned Beef

Apple Corned Beef

 

8 new redskin potatoes

4 to 5 carrots, peeled and cut into chunks

1 onion, cut into 8 wedges

3-lb. corned beef brisket

4 C. apple juice

1 C. brown sugar, packed

1 T. Dijon or honey mustard

 

Arrange potatoes, carrots and onion wedges in a slow cooker; top with corned beef. Stir together apple juice, brown sugar and mustard; pour over top. Cover and cook on low setting for 8 to 10 hours. Slice meat thinly across the grain. Serve with cooked vegetables and some of the cooking liquid. Makes 4 to 6 servings

Any Night Pot Roast

Any Night Pot Roast

1 beef eye round steak

1/2 C. Zesty Italian dressing

1 T. prepared horseradish

1 tsp. dried rosemary leaves

 

Score roast lightly, criss-crossing diagonally, using tip of a small paring knife. Mix dressing, horseradish, & rosemary in a large resealable plastic bag; add roast. Refrigerate at least 1 hour or overnight to marinate.  Preheat oven to 375~. Remove roast from marinade place on rack in roasting pan. Pour marinade over roast. Roast 1 1/4 to 1 1/2 hours or till internal temperature reaches 140~to 155~f.  Place roast on carving board; tent with foil & let stand 15 minutes

Alton Brown’s Swedish Meatballs

Alton Brown’s Swedish Meatballs

 

2 slices fresh white bread

1/4 C. milk

3 T. clarified butter, divided

1/2 C. finely chopped onion

A pinch plus 1 tsp. kosher salt

3/4 pound ground chuck

3/4 pound ground pork

2 large egg yolks

1/2 tsp. black pepper

1/4 tsp. ground allspice

1/4 tsp. freshly grated nutmeg

1/4 C. all-purpose flour

3 C. beef broth

1/4 C. heavy cream

 

Preheat oven to 200 degrees F. Tear the bread into pieces and place in a small mixing bowl along with the milk. Set aside. In a 12-inch straight sided sauté pan over medium heat, melt 1 T. of the butter. Add the onion and a pinch of salt and sweat until the onions are soft. Remove from the heat and set aside. In the bowl of a stand mixer, combine the bread and milk mixture, ground chuck, pork, egg yolks, 1 tsp. of kosher salt, black pepper, allspice, nutmeg, and onions. Beat on medium speed for 1 to 2 minutes. Using your hands, shape the meatballs into rounds, approximately 1 ounce each. (The size of large walnuts in the shell.) Heat the remaining butter in the sauté pan over medium-low heat, or in an electric skillet set to 250 degrees F. Add the meatballs and sauté until golden brown on all sides, about 7 to 10 minutes. Remove the meatballs to an ovenproof dish using a slotted spoon and place in the warmed oven. Once all of the meatballs are cooked, decrease the heat to low and add the flour to the pan or skillet. Whisk until lightly browned, approximately 1 to 2 minutes. Gradually add the beef stock and whisk until sauce begins to thicken. Add the cream and continue to cook until the gravy reaches the desired consistency. Remove the meatballs from the oven, cover with the gravy and serve.

60 Minute Oven Sirloin Steak Stew

60 Minute Oven Sirloin Steak Stew

1 lb sirloin steak cut in strips

4 small new potatoes cut in 1/4-inch wedges

1/2 lb frozen green bean, French cut, thawed

6 carrots, peeled and sliced

1 small yellow onion cut in small wedges

1 (14 1/2 ounce) can beef broth

3/4 cup water

1/2 cup flour

1 1/2 teaspoons McCormick broiled steak seasoning or McCormick’s Season All

1/2 teaspoon McCormick thyme leaves

1/4 teaspoon McCormick black pepper

 

Combine first five ingredients in metal 13 x 9 x 2-inch baking pan. In a medium bowl, combine remaining ingredients with a whisk. Pour over meat and vegetables. Cover baking pan with aluminum foil. Bake in preheated 400 degree oven 40 minutes. Carefully uncover and stir meat and vegetables. Cover and bake an additional 20 minutes.  Uncover and stir stew before serving.

Touchdown Taco Pockets

Touchdown Taco Pockets

 

4 cans refrigerator biscuits (any kind)

1 lb. ground beef

1 package taco seasoning

Water

Shredded cheese

Optional garnishes: lettuce, sour cream, salsa, shredded cheese

 

Preheat oven to 400 degrees. Brown ground beef in a medium skillet. Add taco seasoning and water as directed on package. Cook as directed. Remove from heat. On a cutting board, place 2 biscuits together and roll out into an oval with a rolling pin. Repeat with another 2 biscuits. Place a spoonful of taco meat and a spoonful of shredded cheese on one of the rolled out biscuits and place the other oval on top. Using a fork, press around edges to seal. Take a sharp knife and cut out a football shape. Make “laces” on top of the football with the scraps (see video tutorial). Bake on a greased cookie sheet for 8-12 minutes until done. Serve up with your favorite taco fixins’.

Beef and Roasted Root Stew with Black Butte Porter

Beef and Roasted Root Stew with Black Butte Porter

Beef and Roasted Root Stew with Black Butte Porter (PNW)

1 ½ T. flour

4 C. beef stock

2 lb. beef stew meat

1 C. Deschuetes Black Butte porter beer

3 garlic cloves

2 shallots, sliced

1 onion, diced

2 carrots, peeled and diced

1 C. sliced mushrooms

2 celery stalks, diced

2 T. tomato paste

1 T. Balsamic Vinegar

3 sprigs fresh thyme

 

In a small bowl, mix flour with beef stock until smooth. Place all ingredients in a slow cooker and set on low for 8 hours. Once complete, remove thyme sprigs, season with salt and pepper to taste.

Bloody Mary Burgers with Horseradish Dressing

Bloody Mary Burgers with Horseradish Dressing

Bloody Mary Burgers with Horseradish Dressing

 

These are exceptionally good burgers; I’ve never known them fail to please anyone. They are essentially a kind of seared steak tartare – with the spicy seasonings leaning more toward a Bloody Mary. You can’t use any old ground beef for them. Ideally, ask your butcher to grind some top round for you, on a medium rather than a fine setting. If you’re shopping in the supermarket, go for ground sirloin – preferably organic. The better the meat, the more you can be inclined to serve these burgers pretty rare. As an alternative to the horseradish dressing, you could serve the burgers simply with hot mustard and mayonnaise.

1 tablespoon tomato paste

1 1/2 teaspoons prepared horseradish

1/2 teaspoon celery seeds

4 to 8 dashes hot sauce, plus more as necessary (recommended: Tabasco)

1/2 teaspoon Worcestershire sauce

1/2 teaspoon fine sea salt

Freshly ground black pepper

3 pounds ground round

A little canola or olive oil, for brushing

 

1 (3/4 to 1 1/4-inch piece) fresh horseradish root, freshly grated

2 tablespoons creme fraiche

1 teaspoon cider vinegar

Sea salt and freshly ground black pepper

 

4 good bread buns, ciabatta rolls, or thick slices of baguette

A few romaine lettuce leaves

A few tomatoes, sliced

Ketchup, optional

 

For the burgers: In a medium bowl, mix together the tomato paste, horseradish, celery seeds, hot pepper sauce, Worcestershire sauce, salt, and a generous grinding of black pepper. Add the beef and mix thoroughly with your hands, making sure the seasonings are spread throughout the meat. Let stand for at least an hour for the flavors to develop. Meanwhile, make the horseradish dressing. For the dressing: Mix the grated horseradish, creme fraiche and vinegar together in a bowl, seasoning with salt and pepper to taste. Break off a small piece of the beef mixture, the size of a walnut, and fry in a little oil until well cooked. Taste and adjust the seasonings, if necessary. To serve: Heat a grill. Shape the meat into 4 patties about 3/4-inch thick. Lightly brush each one with oil, then place on a grill over high heat. It’s hard to give exact cooking instructions due to variables such as the thickness of the burger, the heat of the grill, and personal preference. For a medium-rare burger, you will probably need to grill for 3 to 4 minutes, then flip over and cook the other side for a couple of minutes. If you’re cooking the burgers indoors, use a lightly oiled grill pan set over medium-high heat. Let the burgers rest for a minute or two while you prepare the buns. Toast the buns or other bread lightly on the cut side, then top with the lettuce leaves and tomato slices. Add the burgers and smear with horseradish sauce, and a dollop of ketchup if you like. Top with the other half of the bread. Good with French fries, obviously, but if they’re too much effort, really good potato chips will do.

Taco Puffs

Taco Puffs

1 lb. ground beef

1/2 C.  chopped onion

1 envelope taco seasoning

2 tubes (17.3 oz. size) large refrigerated biscuits

8 slices cheddar cheese, cut into halves or 2 C. shredded cheddar cheese

In a skillet, cook beef and onion over medium heat until beef is browned and onion is tender; drain. Add the taco seasoning and prepare according to package directions. Cool slightly.  Flatten half of the biscuits into 4″ circles; place in a greased 15X10 (jelly- roll) pan. Spoon 1/4 C. meat mixture onto each: top with 2 cheese slices or 1/4 C. shredded cheese. Flatten the remaining biscuits; place on to and pinch edges to seal tightly.  Bake at 400 for 15 minutes or until golden brown.

 

Yield:

Calories:

Fat:

Fiber:

Instant Pot Taco Soup

Instant Pot Taco Soup

Instant Pot Taco Soup

1 tablespoon avocado oil or other vegetable oil

2 cups yellow onion diced

2 pounds ground sirloin

taco seasoning

 

2 cans fire roasted diced tomatoes 14 ½ ounces each, with juices

1 can red kidney beans 15 ounces, with juices

1 can black beans 15 ounces, with juices

1 can pinto beans 15 ounces, with juices

1 can whole kernel corn 15 ¼ ounces, drained

2 cans diced green chiles 4 ½ ounces each

4 cups unsalted chicken stock

2 bay leaves

 

2 tablespoons chili powder

4 teaspoons ground cumin

2 teaspoons ground black pepper

2 teaspoons kosher salt

1 teaspoon paprika

1 teaspoon garlic powder

½ teaspoon onion powder

¼ teaspoon dried oregano

¼ teaspoon red pepper flakes

 

Turn the Instant Pot on ‘Sauté’ and using the ‘Adjust’ button, adjust the temperature setting to ‘More’ and allow the pot to heat up until the digital display reads ‘Hot’. Once the display reads ‘Hot’, add the avocado oil to the pot, allow it to heat up for about 30 seconds, and then add the diced onion. Sauté the onion, continually tossing until it becomes soft, slightly translucent, and begins to brown on the edges, 4 to 5 minutes. Add the ground sirloin to the pot and, using a large wooden or silicone spoon, break the ground sirloin up into small pieces as it cooks. Continue cooking until browned, 5 to 7 minutes. Add the taco seasoning, mix it into the beef, and continue cooking for another 1 to 2 minutes to allow the spices to release their aromas and flavors into the ground beef. Turn the ‘Sauté’ feature off and add the diced tomatoes, beans, corn, green chilis, and chicken stock to the pot. Mix everything together well and then add the two bay leaves to the pot. Close the pot and set it to ‘Sealing’. Select the ‘Soup’ function and set the cook time to 10 minutes. Once the cook time has completed, allow for a 10-minute natural pressure release (NPR). As soon as the 10-minute NPR has finished, release any remaining pressure from the pot before opening. Once the pot is open, remove the two bay leaves. Serve and enjoy.

Instant Pot French Dip Sandwiches

Instant Pot French Dip Sandwiches

Instant Pot French Dip Sandwiches

1 tablespoon vegetable oil I use avocado oil

3 pounds chuck roast

2 teaspoons kosher salt

2 teaspoons ground black pepper

½ teaspoon garlic powder

1 large yellow onion thinly sliced

½ cup sweet red wine I prefer Llano Sweet Red

½ cup soy sauce I prefer Kikkoman

4 cups unsalted beef stock I prefer Kitchen Basics

1 bay leaf

 

2 loaves French bread

1 stick salted butter

16 slices provolone cheese

 

Season Roast: Start by seasoning the chuck roast with the salt, pepper and garlic powder. Make sure to rub in the spices and evenly coat the roast. Sear Roast: Turn on ‘Sauté’ and adjust the heat level to ‘Normal’. Allow the pot to heat up until the display reads ‘Hot’ and then add the vegetable oil and allow it to heat up. Next, place the chuck roast in the pot and sear undisturbed on one side for at least 5 minutes or until it’s nicely browned. Then, turn the roast over and brown on the other side. Once the roast has browned nicely on all sides, remove it from the Instant Pot and set aside. Leave the browned bits in the bottom of the pot. Sauté Onion: Add the sliced onion to the Instant Pot and sauté, deglazing the bottom of the pot and tossing the onion in the browned bits as they cook. Continue to sauté the onions until they are a golden brown and starting to caramelize. About 10 to 12 minutes. Add Wine: Add the red wine to the onions and cook, continuing to deglaze the bottom of the pot, until the wine is reduced by half. About 2 to 3 minutes. Add Soy Sauce, Stock & Roast: Add the soy sauce and beef stock to the pot, place the chuck roast back into the pot and then add the bay leaf. Turn off the Sauté function. 100-Minute Cook Time: Close the Instant Pot, set the pressure release valve to ‘Sealing’ and set the pot to cook on ‘Manual’ or ‘Pressure Cook’, ‘High Pressure’ for 100 minutes. 25-Minute NPR: Once the 100-minute cook time has completed, allow for a 25-minute Natural Pressure Release. When the 25-minute NPR has finished, release the remaining pressure and then open the pot. Serve Roast: The chuck roast is ready to serve. It will fall apart as you try to remove it from the pot. I usually serve it straight from the pot, pulling pieces of meat off the roast using my metal tongs. I’ll then scoop out some of the juice with a ladle and serve it in a small ramekin for dipping.

 

Toast Bread: Cut each loaf of french bread into 2 to 4 sections (depending on length), butter each side and toast on a skillet. Add Cheese & Roast: Place two slices of provolone cheese on the bread and serve the roast over the top of the cheese. Enjoy the best French Dip sandwiches ever!

Instant Pot Old Fashioned Meatloaf

Instant Pot Old Fashioned Meatloaf

Instant Pot Old Fashioned Meatloaf

1 lb ground beef

1 cup oats or crushed crackers

1 large egg

1/2 large onion diced

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 cup ketchup, plus some for topping

1 piece aluminum foil

1 cups water

 

Mix your ingredients (except the extra ketchup for topping and water) and mold into a loaf. Make a dent down the middle of your loaf. Place your loaf in a greased “boat” made of aluminum foil. Top your meatloaf with ketchup. Pour your water in your 6-quart Instant Pot.  Place your loaf boat in your instant pot (making sure the sides are much higher than the water). Place the lid on your Instant Pot and seal. Set on the meat setting for 30 minutes. Let it naturally release for 10-15 minutes. Quick release and serve! (If desired, put you loaf boat on a cookie sheet and broil on hi for about 90 seconds to 2 minutes to crisp up the edges and take your ketchup to the next level!)

Grilled Rib-eyes with Chile-Lime-Tequila Butter

Grilled Rib-eyes with Chile-Lime-Tequila Butter

6 rib-eye steaks

Olive oil

Chile-Lime-Tequila Compound Butter

Heat a gas or charcoal grill to a medium-hot temperature (about 350°F to 375°F). Brush both sides of steaks with oil, and season well with salt and freshly ground black pepper. Let steaks rest at room temperature at least 15 minutes before grilling.  When the grill is heated, place steaks on the grate and close the lid. After about 4 minutes, rotate steaks a quarter turn to create crosshatched marks. After another 3 to 4 minutes, flip steaks over. After another 4 minutes, rotate steaks a quarter turn and grill to desired doneness. (It will take about 15 minutes of total cooking time to reach an internal temperature of 130°F for medium rare.) Remove steaks from the grill and let rest 7 to 10 minutes before serving.  To serve, slice compound butter into six rounds and top each steak with a round.

Grilled Rib-eyes with Chile-Lime-Tequila Butter

Chile-Lime-Tequila Compound Butter

6 T. unsalted butter (3/4 stick), at room temperature

2 tsp. minced jalapeño or serrano chiles (seeds and membranes removed)

1 T. freshly squeezed lime juice (from 1/2 medium lime)

2 tsp. tequila (optional)

2 tsp. freshly ground black pepper

1 tsp.  kosher salt

 

In a mixing bowl, use a rubber spatula to soften butter until it is very spreadable. Add all other ingredients, and mix until thoroughly combined.  Place compound butter on a sheet of plastic wrap. Shape into a log, and twist the ends to seal. Place butter in the refrigerator to harden.

 

Yield:

Calories:

Fat:

Fiber:

Greek Flank Steak

Greek Flank Steak

Greek Flank Steak

1 T. fresh oregano, minced

1 tsp. fresh mint, minced

1 tsp. lemon zest, minced

Juice of 1 lemon

1/2 C. olive oil

1/2 tsp. garlic powder

1 tsp. salt

1/2 tsp. pepper

1 pound flank steak

Combine oregano, mint, lemon zest, lemon juice, olive oil, garlic powder, salt, and pepper. Pour over flank steak, coating all sides, and marinate for 30 minutes to 2 hours.  Oven Instructions: Preheat oven to 450°. Remove flank steak from marinade, discarding marinade. Heat a sauté pan to high heat. Sear flank steak 3 minutes on each side, until you get a nice brown sear. Move flank steak to a roasting pan. Finish flank steak in oven 15-18 minutes to medium doneness. Remove from oven, let rest for 5 minutes. Slice into diagonal strips. Serve with grilled veggies or on a salad with a side of tzatziki sauce. Grill Instructions: Heat grill to 500-550°. Grill flank steak, 7-9 minutes per side for medium doneness. Let rest for 5 minutes.  Slice on the diagonal and serve.

Caesar Burgers

Caesar Burgers

1 lb. extra lean ground beef

1 head romaine lettuce, washed and dried

8-oz. purchased Caesar salad dressing

1/2 C. mayonnaise

Parmesan cheese, shredded

Lemon juice

Kaiser rolls, cut sides lightly toasted

 

Tear or cut romaine lettuce into bite-size pieces. Combine Caesar dressing, mayonnaise and lemon juice in a bowl salad bowl and beat with a whisk until creamy and smooth. Transfer romaine lettuce to the bowl and toss to mix and coat lettuce. Add Parmesan cheese and toss. Heat grill according to instructions that came with the grill. Form ground beef into 4 patties. Season with salt and pepper. Place burgers on the grill, close lid and grill the patties for length of time recommended by instructions that came with your grill. Place bottom half of the Kaiser roll in center of plate. Slather with Caesar dressing. Transfer cooked burger to the roll. Spoon a generous amount of Caesar salad on top of the burger. (The salad will fall to the sides of the burger so make sure you have enough on top!) Place top of the bun on the salad, slightly off center. Serve this one with a knife and fork!

 

Beer Braised Beef

Beer Braised Beef

3 to 4 lb. stew beef

1/2 C. flour

1 T. salt

2 tsp. paprika

1 tsp. pepper

12 small white onions, peeled

4 strips bacon, diced

16 oz. sliced mushrooms

1 can (12 oz. or 1 1/2 C. s) beer

1 tsp.  sugar

1 T. vinegar

1/2 tsp.  dried leaf thyme, crushed

1 small bay leaf

 

Combine flour, salt, paprika, and pepper in a large shallow bowl or food storage bag. Toss beef cubes in flour mixture to coat thoroughly. Place onions, bacon and about half of the mushrooms in Crockpot. Add beef and remaining mushrooms. Combine beer, sugar, vinegar, thyme, and bay leaf; pour over beef. Cover and cook on LOW for 8 to 10 hours. Serve beef with noodles or rice.  If desired, make a gravy from juices. Strain cooking liquids into a saucepan and simmer for about 5 minutes to reduce slightly. Combine 2 T. of flour with about 3 to 4 T. of water to make a smooth paste. Pour into beef juice mixture and simmer until thickened.

 

Instant Pot Dirty Rice

Instant Pot Dirty Rice

Instant Pot Dirty Rice

 

1 lb. lean ground beef

1 lb. ground sausage

1 cup yellow onions diced

3/4 cup green bell peppers diced

1/2 cup celery diced

1 Tbsp. creole seasoning

2 cups long grain white rice

2 cups chicken stock

4 thyme sprigs

2 bay leaves

1/4 cup green onions thinly sliced

2 Tbsp. parsley finely chopped

 

Using sauté setting – add beef and sausage to pot along with onions, peppers, celery, and creole seasoning. As the meat begins to brown, break up as much as possible and cook until meat is browned thoroughly. Add rice to pot, along with chicken stock, and mix well. Place thyme and bay leaves on top (so that you can easily remove them later). Lock lid and cook for 12 minutes at low pressure. Once cook time is complete, allow pressure to release naturally (will take about 10 minutes). Remove thyme sprigs and bay leaves, then mix. Finally, add green onions and parsley, then mix really well one last time.