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Crescent Dough Cabbage & Beef Bundles

Crescent Dough Cabbage & Beef Bundles

Crescent Dough Cabbage & Beef Bundles

1/3 C. mayonnaise

2 tsp. horseradish

 

1 pound ground beef

1/3 C. diced onion

4 C. chopped Napa cabbage

1 tsp. salt

1/4 tsp. pepper

1/2 C. shredded Cheddar cheese

2 cans (8 oz ea) crescent rolls

 

Combine the mayonnaise and horseradish in a small bowl and mix completely. Refrigerate until needed.  Preheat the oven to 375ºF.  Cook the ground beef in a large skillet over medium high-heat until browned, breaking it up as it cooks. In the last few minutes, add the onions and cook until the onion is soft. Drain, if needed.  Add the cabbage, salt, and pepper; stir to mix. Cover the pan and reduce the heat to medium. Cook until the cabbage is crisp-tender, stirring occasionally, about 10-15 minutes.  Remove from the heat and allow to cool for 5 minutes.  Stir in the cheese. Separate the crescent dough into 16 triangles, pressing each triangle out slightly to form a larger triangle. Spoon about 1/4 C. beef mixture on shortest side of each triangle. Roll up, starting at shortest side of triangle, gently wrapping dough around beef mixture and rolling to opposite point. Pinch edges to seal. Place point side down on ungreased large cookie sheet.. Bake in the preheated oven for 15 to 20 minutes, or until golden brown. Serve the bundles with the horseradish mayo for dipping.

Homemade Philly Cheesesteak Hamburger Helper

Homemade Philly Cheesesteak Hamburger Helper

Homemade Philly Cheesesteak Hamburger Helper

1 pound ground beef

1 large sweet onion, diced

1 large green bell pepper, diced

8 ounces brown mushrooms, chopped

2 tsp. ketchup

1 tsp. Worcestershire sauce

1 tsp. Kosher salt

1 tsp. fresh ground black pepper

4 C. beef or chicken broth

8 ounces elbow macaroni

4 ounces provolone cheese slices, chopped (or 4 ounces shredded)

2 tsp. minced parsley, for garnish

Method

 

Add the ground beef to a large deep skillet over medium high heat. Cook until a brown crust appears before breaking the beef apart. Sauté until no longer pink. Add the onions, bell peppers, and mushrooms. Cook for 4-5 minutes, stirring periodically, until the vegetables are soft and the mushrooms have released their liquid. Add the broth, ketchup, Worcestershire sauce, salt, and black pepper to the pan and stir to combine. Bring to a boil over medium heat, then add macaroni. Cover with a tight fitting lid and cook for 5-7 minutes or until noodles are just barely al dente (do not overcook), stirring once to make sure nothing is sticking. Remove cover, reduce heat to medium low and let simmer for another 5 minutes to thicken before serving. Turn off the heat, add in the provolone cheese and stir until melted and well combined. Garnish with minced parsley. Serve.

Homemade Cheeseburger Macaroni Hamburger Helper

Homemade Cheeseburger Macaroni Hamburger Helper

Homemade Cheeseburger Macaroni Hamburger Helper

1 pound ground beef

1 medium onion, diced

2 large cloves garlic, minced

2 1/2 C. beef broth

1 tsp. yellow mustard

1/2 C. ketchup

1/4 C. tomato paste

1 tsp. pickle juice (optional)

1 tsp. salt

1/2 tsp. black pepper

8 ounces macaroni

1 C. (4 ounces) cheddar cheese, grated

Scallions, chopped, for serving (optional)

In a large skillet over medium-high heat, sauté the beef, onions and garlic, breaking apart the meat as you go, until the onions are soft and the meat cooked through. Drain off grease and return pan to heat.  In a medium bowl, whisk together the beef broth, mustard, ketchup, tomato paste, pickle juice (if using), salt, and pepper. Add to meat. Bring the meat mixture to a boil, then add macaroni. Reduce the heat to medium low, and cover. Continue cooking for 10 to 12 minutes, until the pasta is tender (check it a couple of times during cooking to make sure the pasta isn’t sticking to the bottom).  When the macaroni is done, sprinkle the grated cheese on top. Stir until melted, about 1 minute. Top with scallions, if desired, and serve immediately.

Wild Rice Hot Dish

Wild Rice Hot Dish

1 lb. ground beef

1 green pepper

1 C. celery, chopped

1 can mushrooms

1/2 pkg. slivered almonds

1 can mushroom soup

4 C. canned chicken broth

1 C. wild rice, washed

1 T. soy sauce

Pinch of rosemary

Handful of cranberries (preferably fresh, although dried will work, too)

 

Brown first four ingredients in a pan. Add the rest of the ingredients. Bake at 375 degrees for 1 1/2 hours. Rice will soak up the broth and pop open. After 1 hour, put the cranberries on the top of the hot dish. This will give the dish a surprisingly tart flavor when the berries are mixed in with the rest of the hot dish.

Macaroni and Beef Hot Dish

Macaroni and Beef Hot Dish

1 lb. elbow macaroni

1 medium onion, chopped

1 lb. ground beef, cooked and drained

1 28 oz. can Italian tomatoes with liquid, broken up (may want to add 1 smaller can, too…drain and reserve liquid, in case it is needed)

Salt and pepper

2 C. shredded cheddar or mozzarella

 

Cook macaroni until just tender. Brown beef with onions and drain. Mix macaroni, meat and tomatoes, season. Pour half into a lightly buttered casserole and top with half of cheese. Add remainder of mixture and top with remainder of cheese. Bake at 350 degrees for 30 minutes.

VARIATIONS: You can add oregano, chopped garlic, Italian seasoning, etc.

Tamale Pie

Tamale Pie

2 lbs. ground beef

1 large chopped onion

1 large chopped green bell pepper

1 C. tomato sauce

1 can chopped black olives

1 1/2 C. yellow corn meal

3/4 lbs. shredded cheddar cheese

1 tsp. ground cumin or 2 tsp. chili powder

1/2 tsp. salt

1/2 tsp. ground black pepper

1/2 tsp. salt (once again)

 

To a large skillet add ground beef, onion, green pepper, cumin, salt and pepper. Saute until beef is browned and veggies are soft. Drain fat from pan. Add tomato sauce and stir until boiling. In medium sauce pan, stir 2 1/2 C. water, corn meal and 1/2 tsp. salt. Bring mixture to boil until thickened. Grease huge casserole (hot dish) dish, coat bottom of casserole (hot dish) dish with half the corn meal mixture, pour beef mixture into casserole (hot dish), cover top with chopped or sliced black olives. Layer cheddar cheese over top of that. Spoon remainder of hot corn meal mixture over entire top. If need be, make another batch of corn meal mixture for top. Bake at 350 degrees until top is golden brown and bubbly.

Egyptian Beef in Rich Onion Sauce

Egyptian Beef in Rich Onion Sauce

Egyptian Beef in Rich Onion Sauce

1 pound beef stew meat, cut into smaller pieces

2 T. butter

1 T. canola oil (not olive oil)

4 onions, very thinly sliced

2 cubes chicken bouillon

1 bay leaf

salt and ground black pepper to taste

1 1/2 cups water, or as needed

 

Combine beef, butter, and canola in a large saucepan; cook and stir beef over medium heat until lightly browned, about 5 minutes. Add onions, chicken bouillon, bay leaf, salt, and pepper to beef; stir and cook for 15 minutes. Add water to pot. Reduce heat to low, cover, and simmer until beef is tender and onions have reduced into a thick sauce, at least 2 hours. Check occasionally to make sure it doesn’t get too dry. Onions should release enough liquid along with the water to keep it moist. But if necessary, add a bit more water. When finished, beef should be very tender and the onions will have cooked down to a thick rich sauce. Serve with rice, pasta, or pita bread.

beef tenderloin with roasted shallots

beef tenderloin with roasted shallots

beef tenderloin with roasted shallots

1 1/2 pounds large shallots (about 24), halved lengthwise, peeled

3 T. olive oil

6 cups canned beef broth

1 1/2 cups tawny Port

1 T. tomato paste

2 3- to 3 1/4-pound beef tenderloins (large ends), trimmed

2 teaspoons dried thyme

7 bacon slices, chopped

6 T. (3/4 stick) butter

1 1/2 T. all purpose flour

1 large bunch watercress

 

Position rack in center of oven and preheat to 375°F. In 9-inch-diameter pie pan, toss shallots with oil to coat. Season with salt and pepper. Roast until shallots are deep brown and very tender, stirring occasionally, about 30 minutes. Boil broth and Port in large saucepan until reduced to 3 3/4 cups, about 30 minutes. Whisk in tomato paste. (Shallots and broth mixture can be made 1 day ahead. Cover separately; chill.) Pat beef dry; sprinkle with thyme, salt and pepper. In large roasting pan set over medium heat, sauté bacon until golden, about 4 minutes. Using slotted spoon, transfer bacon to paper towels. Add beef to pan; brown on all sides over medium-high heat, about 7 minutes. Transfer pan to oven; roast beef until meat thermometer inserted into center registers 125°F for medium-rare, about 45 minutes. Transfer beef to platter. Tent loosely with foil. Spoon fat off top of pan drippings in roasting pan. Place roasting pan over high heat. Add broth mixture and bring to boil, scraping up any browned bits. Transfer to medium saucepan; bring to simmer. Mix 3 T. butter and flour in small bowl to form smooth paste; whisk into broth mixture and simmer until sauce thickens, about 2 minutes. Whisk in 3 T. butter. Stir in roasted shallots and reserved bacon. Season sauce with salt and pepper. Cut beef into 1/2-inch-thick slices. Spoon some sauce over. Garnish with watercress. Pass remaining sauce.

Beef Tips & Noodles

Beef Tips & Noodles

Beef Tips & Noodles

 

1 Package of stew meat

3 packages of brown gravy mix

2 C. of water

1 (small) can of mushrooms – drained

Wide egg noodles

 

The night before, sprinkle stew meat with garlic powder and salt & pepper. Place stew meat in your crock pot in the morning. Add the 3 packages of gravy mix and 2 C. of water, and the mushrooms. Cook on low for about 6 to 7 hours. Serve over hot cooked noodles.

Bacon & Beef Hot Dish

Bacon & Beef Hot Dish

3-4 strips bacon (more if you use center cut)

1 C. diced celery

1 C. diced green pepper

1 C. diced onion

1 lb. lean ground beef

3 C. cooked rice

1 can tomato soup

salt & pepper to taste

 

Dice bacon and cook over low heat to render most of the fat without overcooking — you want it a bit short of crumbly. Remove to large mixing bowl. Leave a T. or so of fat in pan. Raise heat to medium high and add vegetables and salt and pepper to taste. Sauté vegetables until tender. Don’t brown. I start with the celery and give it an extra minute or two. Add vegetables to bacon in mixing bowl. Brown ground beef, breaking into fairly small pieces. Drain and add to bacon and vegetables. Add rice and mix thoroughly. Add soup and mix again. Taste and adjust seasoning. Put in casserole (hot dish) dish and bake covered at 350 degrees for 45 minutes to an hour. Bacon never tasted so good!

Potato, Kale, and Kielbasa Casserole

Potato, Kale, and Kielbasa Casserole

3 pounds russet (baking) potatoes (about 6)

½ stick (¼ cup) unsalted butter

¾ cup chicken broth

2 tablespoons cider vinegar

2 ½ pounds kale, coarse stems discarded and the leaves washed well

½ pound Münster, grated coarse (about 2 cups)

1 pound smoked kielbasa, cut crosswise into ¼-inch-thick pieces

2 large onions, halved lengthwise and sliced thing crosswise

 

Preheat oven to 400°F. In a kettle combine the potatoes, peeled and quartered, with enough water to cover them by 2 inches, bring the water to a boil, and boil the potatoes for 15 minutes, or until they are tender. Transfer the potatoes with a slotted spoon to a colander, reserving the cooking liquid, and force them through a ricer into a bowl. Add the butter, ½ cup of the broth, the vinegar, and salt and pepper to taste and combine the mixture well. Bring the reserved cooking liquid to a boil, add the kale, and boil it for 20 minutes, or until it is crisp-tender. Drain the kale in the colander, refresh it under cold water, and press out the excess water. Stir the kale and 1 cup of the Münster into the potato mixture and spread the mixture in a buttered 13- by 9-inch baking dish.  In a large skillet brown the kielbasa over moderate heat and transfer it to a bowl with the slotted spoon. In the fat remaining in the skillet cook the onions over moderate heat, stirring, until they are golden and stir them into the kielbasa. Scatter the kielbasa mixture on top of the potato mixture, sprinkle it with the remaining Münster, and pour the remaining ¼ cup broth on top. The casserole may be prepared up to this point 1 day in advance and kept covered and chilled. Bake the casserole in the middle of the oven for 20 minutes, or until it is heated through.

Taco Braid

Taco Braid

1 teaspoon active dry yeast

2 tablespoons sugar, divided

3/4 cup warm water (110° to 115°), divided

2 tablespoons butter, softened

2 tablespoons nonfat dry milk powder

1 egg, lightly beaten

1/2 teaspoon salt

2 cups all-purpose flour

FILLING:

1 pound lean ground beef (90% lean)

1/4 cup sliced fresh mushrooms

1 can (8 ounces) tomato sauce

2 tablespoons taco seasoning

1 egg, lightly beaten

1/2 cup shredded cheddar cheese

1/4 cup sliced ripe olives

In a large bowl, dissolve yeast and 1 teaspoon sugar in 1/2 cup water; let stand for 5 minutes. Add the butter, milk powder, egg, salt, remaining sugar and water and 1-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.  Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to greased top. Cover and let rise in a warm place until doubled, about 1 hour.  In a large skillet, cook beef and mushrooms over medium heat until meat is no longer pink; drain. Stir in tomato sauce and taco seasoning. Set aside 1 tablespoon beaten egg. Stir remaining egg into beef mixture. Cool completely.  Punch dough down. Turn onto a lightly floured surface; roll into a 15-in. x 12-in. rectangle. Place on a greased baking sheet. Spread filling lengthwise down center third of rectangle. Sprinkle with cheese and olives.  On each long side, cut 1-in.-wide strips about 2-1/2 in. into center. Starting at one end, fold alternating strips at an angle across filling. Pinch ends to seal and tuck under. Cover and let rise for 30 minutes.  Brush with reserved egg. Bake at 350° for 20-25 minutes or until golden brown. Remove from pan to a wire rack to cool. Yield: 12-16 servings.

You can use 1 1/2 cans of crescent rolls instead of making your own dough.  Lay the three blocks of dough next to each other and pinch up all the perforations to make a single sheet of dough.

Keilbasa Casserole [Hot Dish]

Keilbasa Casserole [Hot Dish]

1lb beef keilbasa cut into rings about a 1/2 inch thick (I use Hillshire Farms)

4 med. red skin potatoes, sliced about 1/4 inch thick

1 large yellow or white onion, sliced 1/4 inch thick

Basic white sauce, using butter, flour, milk and some dillweed

 

Make white sauce first and set aside (make it on the thick side). Layer a 9 X 13 cake pan with the sliced potatoes. Cover with one third of the white sauce. Place onion slices on top of potatoes. Place sliced keilbasa on top of onions and add more sauce. Do this until all the potatoes, onions and keilbasa are used up. Bake uncovered at 350 degrees for about 45 minutes. When the potatoes are tender, it is done. Helpful Hint: If you line your pan with aluminum foil, the clean-up is easy.

Taco Meatloaf

Taco Meatloaf

 

3 eggs, lightly beaten

2 cups picante sauce, divided

1 can (16 ounces) kidney beans, rinsed and drained

1 can (11 ounces) Mexicorn, drained

1 medium onion, chopped

2 cans (2-1/4 ounces each) sliced ripe olives, drained

3/4 cup dry bread crumbs

1 envelope taco seasoning

1 teaspoon ground cumin

1 teaspoon chili powder

2 pounds ground beef

2 cups (8 ounces) shredded cheddar cheese

Additional picante sauce, optional

 

In a large bowl, combine the eggs, 1/2 cup picante sauce, beans, corn, onion, olives, bread crumbs, taco seasoning, cumin and chili powder. Crumble beef over mixture and mix well.  Pat into two ungreased 9-in. x 5-in. loaf pans. Bake, uncovered, at 350° for 50-55 minutes or until no pink remains and a meat thermometer reads 160°.  Spoon remaining picante sauce over each meat loaf; sprinkle with cheese. Bake 10-15 minutes longer or until cheese is melted. Let stand for 10 minutes before slicing. Serve with additional picante sauce if desired. Yield: 2 meat loaves (6 servings each).

Sour Cream Casserole Hot Dish

Sour Cream Casserole Hot Dish

1 lb. lean ground beef

12 oz. egg noodles

8 oz. sour cream

8 oz. cream cheese

4 oz. grated sharp cheddar cheese

2 cans tomato sauce

1 bunch green onions

 

Brown ground beef, season to taste with garlic salt and/or pepper, and drain fat. Add tomato sauce and simmer while you cook the noodles according to package instructions. Mix the sour cream and cream cheese. Chop up onion and add all chopped onion minus a handful of green top to the sour cream/cream cheese mixture. Rinse and dry noodles. Layer a 13×9 pan with half of each: noodles, hamburger, & then sour cream/cream cheese/onion mixture. Repeat. Top off the layers with the grated cheddar cheese and for style and color, sprinkle the handful of chopped green onion top. Cover & bake to heat through and melt cheddar at 350 degrees. Serve with salad/bread/cold beverage. And a dish from Aunt Sunny would not be complete without parsley garnish.

Winter Steak

Winter Steak

Winter Steak

 

1 rib eye steak, trimmed of excess fat

1 T. olive oil

2 T. Worcestershire

1 T. Dijon

1/2 tsp. seasoned salt

Red onion slices, separated into rings

3 T. goat cheese

2 T. butter, room temperature

1 finely chopped green onion

1 tsp. finely chopped parsley

1/2 tsp. melted butter

 

Heat oil in skillet. Combine Worcestershire, Dijon and seasoned salt in a small bowl and mix well. Spoon over one side of the Rib eye and place rib eye in the hot skillet, sauce side down. Spoon sauce on top of steak. Sear steak, turning once. Place onion rings in skillet beside steak. Spoon any remaining sauce on top of steak. Drizzle steak with butter. Place skillet in a 400° oven and finish cooking the steak for 15 minutes. While steak is in the oven, combine goat cheese, butter, green onions and parsley in a bowl and mix well. Place steak on a plate and top with a spoonful of the goat cheese mixture. Transfer onions to the plate, beside the steak. Serve with a baby romaine salad topped with red onion rings, quartered artichoke hearts and your favorite dressing. Note: This goat cheese topping is excellent with hot bread or on roasted potatoes.

15 Minute Hamburger Stroganoff

15 Minute Hamburger Stroganoff

1 lb. hamburger

8 to 10 oz. bag wide egg noodles

1 can cream of mushroom soup

3 T.p. sour cream

2 T.p. chopped onion

Salt and pepper

1 sm. can sliced mushrooms (optional)

 

Brown hamburger with chopped onion, salt and pepper, browning meat to taste. Drain off drippings.

While meat is browning, boil water for cooking egg noodles. Salt water, if desired. Cook noodles to desired tenderness. Drain off water. Add to drained hamburger mixture 1 can cream of mushroom soup and 3 T. sour cream. Stir over medium heat. Add can of drained mushrooms. Heat thoroughly. Add hamburger mixture to drained noodles or serve hamburger mixture over noodles.

Short Rib Ragu with Polenta Croutons

Short Rib Ragu with Polenta Croutons

Short Rib Ragu with Polenta Croutons

3 pounds boneless beef short ribs

Salt

Ground black pepper

2 – 3 T. olive oil

2 medium onions, thinly sliced

6 cloves garlic, minced

3 medium carrots, halved lengthwise and sliced (1-1/2 cups)

1 cup coarsely chopped celery (2 stalks)

1 14 ounce can reduced-sodium beef broth

1 ½ cups dry red wine, such as Merlot or Cabernet Sauvignon

1 6 ounce can tomato paste

4 sprigs fresh thyme

1 8 ounce package cremini mushrooms, quartered (thickly slice larger caps)

1 recipe Firm Polenta

1 T. snipped fresh Italian (flat-leaf) parsley or basil (optional)

 

Preheat oven to 325°F. Sprinkle ribs with salt and pepper. In a 6- to 8-quart oven-going Dutch oven heat 1 T. of the olive oil over medium heat. Brown ribs, half at a time if necessary, in the hot oil, turning to brown all sides; remove ribs and set aside. In the same Dutch oven cook onions and garlic for 2 minutes, adding another 1 T. of the oil if needed. Add carrots and celery; cook about 5 minutes more or until vegetables are tender. Return ribs to Dutch oven with the vegetables. Stir in broth, wine, tomato paste, and thyme sprigs. Bring to boiling. Cover; bake for 1-1/2 hours. Stir in mushrooms. Bake, uncovered, for 45 to 60 minutes more or until ribs are tender and sauce is slightly thickened. Cool for 30 minutes. Discard thyme sprigs. Season to taste with additional salt and pepper. Transfer rib mixture to a large airtight container; cover. Chill for at least 8 hours or up to 3 days. Preheat oven to 375°F. Lightly grease a 3-quart rectangular baking dish; set aside. Using a spoon, remove any fat from surface of the sauce. Spoon ribs and sauce into prepared baking dish. If desired, cut short ribs into smaller portions. Run a thin metal spatula around the edges of the Firm Polenta in the loaf pan. Remove polenta loaf from pan and cut into 1-inch cubes. Arrange cubes evenly over the ribs and sauce in the baking dish. Brush the cubes with the remaining 1 T. olive oil. Bake, uncovered, about 1 hour or until ribs and sauce are heated through and polenta is lightly browned. If desired, sprinkle with parsley.

 

Nutrition Facts

Per Serving: 8 servings

593 calories, (16 g saturated fat, 2 g polyunsaturated fat, 20 g monounsaturated fat), 86 mg cholesterol, 716 mg sodium, 26 g carbohydrates, 3 g fiber, 6 g sugar, 22 g protein.

 

 

Firm Polenta

 

3 cups water

1 cup yellow cornmeal

1 cup cold water

½ cup shredded Parmesan cheese (optional)

 

Bring the 3 cups water to boiling in a 2-quart saucepan. Meanwhile, combine cornmeal, cold water, and 1 teaspoon salt in a small bowl. Slowly add the cornmeal mixture to the boiling water, stirring constantly. Cook and stir until mixture returns to boiling. Reduce heat to very low. Cover and simmer for 15 minutes, stirring occasionally. Add Parmesan cheese, if desired. Pour into a greased 8x4x2-inch loaf pan. Cool 1 hour. Cover and chill several hours or until firm. Polenta may be kept in the refrigerator for up to 3 days before serving.

Steak with Pear Brandy and Black Pepper Sauce

Steak with Pear Brandy and Black Pepper Sauce

½ C. snipped dried Pears

1/3 C. Pear Brandy or Pear nectar

4 tsp.. Flour

1 tsp.. Pepper

½ tsp.. Salt

4 Beef Tenderloin or Top Loin Steaks, cut 1” thick (1-1 ½ lb. total)

3 T. Butter

¼ C. finely chopped Shallot

¼ C. Beef Broth

 

In small bowl, stir together dried pears and pear brandy; cover and let stand 15 minutes.  Meanwhile in shallow dish, stir together flour, pepper and salt.  Dip steaks in flur mixture, turning to coat.  In large skillet, melt 2 T. butter over medium heat.  Add steaks, cook until desired doneness (about 10-13 minutes for medium rare).  Transfer to serving platter, reserving drippings in skillet.  For sauce, in same skillet, cook shallots in the drippings over medium heat for 1 minute.  Remove from heat and let stand 1 minute.  Stir in pear mixture and broth.  Bring to boiling and boil gently, uncovered, about 3 minutes or until slightly thickened, stirring occasionally.  Whisk in remaining 1 T. butter.  Spoon sauce over steaks and serve.

Ground Beef Flautas

Ground Beef Flautas

2 lbs ground beef

1 tsp. Salt

2 T. Chili powder

2 T. Paprika

1 tsp. Cumin

1 tsp. Garlic powder or 2 cloves

1/2 diced Bell pepper

1/2 diced medium Onion

12 corn tortillas

 

In 2 quart sauce pan add ground beef, salt, chili powder, garlic, cumin, paprika. Enough water to cover meat. Bring to a boil. Simmer over medium low heat about an hour. Then add 1/2 medium chopped onion, 1/2 medium chopped bell pepper continue cooking 20 or 30 more minutes. For beef flautas: Heat oil in skillet. Cook corn tortillas, one at a time, in hot oil until soft, about 5 to 10 seconds; drain. Strain liquid, then spoon 1 T. of the beef meat in center of each tortilla. Roll the tortilla around the beef filling into flute shape. Use toothpicks to hold the tortilla in the flute shape. Fry beef flautas approximately 2-3 minutes or until tortilla holds its shape. Remove the toothpicks and serve 2-3 flautas on a plate.

Beef with Soy Sauce and Ginger

Beef with Soy Sauce and Ginger

Beef with Soy Sauce and Ginger

 

2 (8 ounce/ 225 gram) sirloin steaks

Sea salt and freshly ground black pepper

2 pak choy or bok choy (even spinach or any other greens will do)

8 T. soy sauce

1 thumb-sized piece of ginger, peeled

1 chilli, deseeded and finely chopped

1/2 a garlic clove, finely grated

1 lime, juiced

Olive oil

 

On a very hot griddle pan, cook your seasoned piece of sirloin steak until medium or to your liking. Place in a plate and allow to rest for 2 minutes. Now cook your greens in salted boiling water until tender. While hot, douse with a good couple of T. of soy sauce, and sprinkle with the garlic, ginger, chilli, lime juice and olive oil. When the greens are cooked, simply divide onto two plates, thinly slice up the sirloin steaks, place on top of the greens and drizzle with any of the infused sauce left on the resting plate.

Smoked New York Strip Steak

Smoked New York Strip Steak

Smoked New York Strip Steak

 

6 cloves roasted garlic

1/2 C. orange juice

1/2 C. spicy mustard

1/4 C. honey

3 T. olive oil

1 tsp. thyme leaves

1 tsp. rosemary leaves

Four 1-inch-thick New York strip steaks

Salt and pepper to taste

 

Purée all marinade ingredients in food processor until smooth. Pour over steaks into resealable plastic bag; marinate for 3 to 4 hours. When ready to cook, remove steaks from bag, scraping off any residual marinade. Grill to medium-rare in smoke-filled grill environment. When just short of medium rare, remove steaks from heat; let rest 3 to 5 minutes.

Beef Tenderloin with Easy Cranberry Balsamic Sauce

Beef Tenderloin with Easy Cranberry Balsamic Sauce

1 whole beef tenderloin roast (about 4 to 5 pounds)

2 T. chopped fresh thyme

1 T. pepper

1/3 C. balsamic vinegar

3 T. finely chopped shallots

1 can (16 oz.) whole berry cranberry sauce

1/4 tsp. salt

 

Heat oven to 425°F. Combine thyme and pepper; reserve 1 tsp. seasoning mixture for sauce. Press remaining seasoning mixture evenly onto all surfaces of beef roast. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 425°F oven 50 to 60 minutes for medium rare; 60 to 70 minutes for medium doneness. Remove roast when meat thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.) Meanwhile prepare sauce. Combine vinegar and shallots in small saucepan; bring to a boil. Reduce heat; simmer 3 minutes. Stir in cranberry sauce; bring to a boil. Reduce heat; simmer 6 minutes to blend flavors, stirring occasionally. Remove from heat; stir in reserved seasoning and salt. Carve roast into slices; serve with sauce.

Beef Kabobs with Grilled Pineapple Salsa

Beef Kabobs with Grilled Pineapple Salsa

1-1/2 pounds beef shoulder center steaks (Ranch Steaks), cut 1 inch thick

 

Marinade: 

2 T. fresh lime juice

2 T. olive oil

2 large cloves garlic, minced

1 medium jalapeño pepper, minced

1/2 tsp. ground cumin

 

Pineapple Salsa:

1/2 medium pineapple, peeled, cored, cut into 1-1/2-inch chunks (about 3 C.)

1 medium red onion, cut into 12 wedges

1 large red or green bell pepper, cut into 1-1/2-inch pieces

2 tsp. freshly grated lime peel

1/2 tsp. salt

 

Cut beef steaks into 1-1/4-inch pieces. Combine marinade ingredients in medium bowl. Remove and reserve 2 T. for salsa. Add beef to remaining marinade; toss to coat. Cover and marinate in refrigerator 30 minutes to 2 hours.  Remove beef from marinade; discard marinade. Thread beef pieces onto six 10-inch metal skewers, leaving small space between pieces. Alternately thread fruit and vegetable pieces evenly onto six 10-inch metal skewers.  Place fruit and vegetable kabobs on grid over medium, ash-covered coals. Grill, uncovered, 12 to 15 minutes or until vegetables are tender, turning occasionally. Remove; keep warm. Place beef kabobs in center of grid. Grill, covered, 7 to 9 minutes for medium rare to medium doneness, turning occasionally.  Remove fruit and vegetables from skewers; coarsely chop. Combine with reserved marinade, lime peel and 1/2 tsp. salt in medium bowl. Season beef with salt and pepper, as desired. Serve with Pineapple Salsa.

Japanese Beef Steak Salad with Sesame Dressing

Japanese Beef Steak Salad with Sesame Dressing

1 boneless beef top sirloin steak, cut 1 inch thick (about 1-1/4 pounds)

3 C. each sliced Napa cabbage and romaine lettuce

1/2 C. each thinly sliced carrot, cucumber and radishes

1 C. hot cooked rice

24 pea pods, blanched

 

Marinade & Dressing:

3 T. each dry sherry, reduced-sodium soy sauce and rice wine vinegar

2 T. hoisin sauce

1/2 tsp. grated fresh ginger

2 T. chopped green onion

1 T. each sugar and dark sesame oil

 

Combine sherry, soy sauce, vinegar, hoisin sauce and ginger in small bowl. Place beef steak and 1/3 C. marinade in food-safe plastic bag; turn to coat. Close bag securely and marinate in refrigerator 2 hours, turning once. For dressing, add 1/4 C. water, green onion, sugar and sesame oil to remaining marinade; mix well. Remove steak; discard marinade. Place steak on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Broil 16 to 21 minutes for medium rare to medium doneness, turning once. Let stand 5 minutes. Carve steak.  Combine cabbage, lettuce, carrot and radishes; divide among 4 plates. Arrange cucumber, rice, pea pods and beef on salads. Serve with dressing.

Braised Beef with Tomato-Garlic White Beans

Braised Beef with Tomato-Garlic White Beans

4 beef chuck mock tender steaks, cut 3/4 to 1 inch thick (about 6 oz. each)

1 tsp. olive oil

1-1/2 C. chopped onions

1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained

1/4 tsp. salt

1/4 tsp. pepper

1 can (15 oz.) white beans, rinsed, drained

2 C. coarsely chopped fresh spinach

Grated or shredded Parmesan cheese (optional)

 

Heat oil in large nonstick skillet over medium heat until hot. Place beef steaks in skillet; brown evenly. Pour off drippings. Add onions, tomatoes, salt and pepper to skillet; bring to a boil. Reduce heat; cover tightly and simmer 1-1/2 to 1-3/4 hours or until beef is fork-tender. Remove steaks; keep warm. Stir beans into cooking liquid; bring to a boil. Reduce heat slightly and cook 7 to 10 minutes or until sauce is thickened, stirring frequently.  Stir in spinach; remove from heat. Let stand 1 minute. Serve steaks with bean mixture. Sprinkle with cheese, if desired.

Belize Beef on Spiced Potatoes

Belize Beef on Spiced Potatoes

1 pound ground beef round

1 can (14-1/2 oz.) zesty diced tomatoes, undrained

1-1/2 tsp. jarred minced garlic

1 tsp. Caribbean jerk seasoning

2 large unpeeled baking potatoes, such as russets (8 to 10 oz. each)

 Salt, pepper and Caribbean jerk seasoning

 

Topping:

1/2 C. plain yogurt

3/4 tsp. jarred minced garlic

1/2 tsp. Caribbean jerk seasoning

 

Brown ground beef in large nonstick skillet over medium heat 8 to 10 minutes or until beef is not pink, breaking up into small crumbles. Pour off drippings. Reserve 1 T. diced tomatoes. Add remaining tomatoes with liquid, 1-1/2 tsp. garlic and 1 tsp. jerk seasoning to beef; bring to a boil. Reduce heat; cover and simmer 8 minutes, stirring occasionally. Uncover skillet; continue simmering 7 minutes, stirring occasionally. Season with salt and pepper.  Meanwhile cut potatoes lengthwise into 1/4-inch thick slices; pierce in several places with a fork. Dip in cold water; sprinkle lightly with salt, pepper and jerk seasoning. Place in single layer on nonstick baking pan. Broil 3 to 6 inches from heat 10 to 12 minutes or until tender and lightly browned, turning once.  Combine topping ingredients and reserved 1 T. tomatoes in small bowl; season with salt and pepper. Spoon beef mixture over potatoes. Serve with topping.

 

Yield: 4 servings

Calories: 370 (85% lean ground beef)

Fat: 15g

Fiber:  

Chipotle-Marinated Beef Flank Steak

Chipotle-Marinated Beef Flank Steak

1 beef flank steak (about 1-1/2 to 2 pounds) or beef top round steak, cut 1 inch thick (about 1-3/4 pounds)

 

Marinade:

1/3 C. fresh lime juice

1/4 C. chopped fresh cilantro

1 T. packed brown sugar

2 tsp. minced chipotle chilies in adobo sauce

2 T. adobo sauce (from chilies)

2 cloves garlic, minced

1 tsp. freshly grated lime peel

 

Combine marinade ingredients in small bowl; mix well. Place beef steak and marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight.  Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill flank steak, uncovered, 17 to 21 minutes for medium rare to medium doneness (top round steak 16 to 18 minutes for medium rare doneness; do not overcook), turning occasionally. Carve steak across the grain into thin slices. Season with salt, as desired.

Cucumber Ranch Steaks

Cucumber Ranch Steaks

4 beef shoulder center steaks (Ranch Steak), cut 3/4 inch thick (about 5 oz. each)

1/2 C. finely chopped seeded cucumber

1/4 C. prepared ranch dressing

1 T. garlic-pepper seasoning

1 small tomato, seeded, diced (optional)

 

Combine cucumber and dressing in small bowl. Set aside.  Press garlic-pepper seasoning evenly onto beef steaks. Place steaks on grid over medium, ash-covered coals. Grill, covered, 9 to 11 minutes for medium rare to medium doneness, turning once.  Serve steaks with cucumber sauce. Garnish with tomato, if desired.

Grilled Beef Eye Round Steaks with Garlic-Yogurt Marinade

Grilled Beef Eye Round Steaks with Garlic-Yogurt Marinade

4 beef eye round steaks, cut 1 inch thick (about 8 oz. each)

 

Marinade & Sauce:

1 C. plain yogurt

1/4 C. chopped fresh parsley

2 T. lemon juice

1 T. sweet paprika

1 T. minced garlic

1 tsp. salt

1/4 C. mayonnaise

 

Combine all marinade/sauce ingredients except mayonnaise in small bowl; mix well. Divide mixture in half. Place beef steaks and 1/2 of mixture in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight. Stir mayonnaise into remaining 1/2 of mixture for sauce; cover and refrigerate. Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, uncovered, 19 to 23 minutes for medium rare doneness, turning occasionally. (Do not overcook.) Season steaks with salt, as desired. Serve with sauce.

South Pacific Steak

South Pacific Steak

4 boneless beef chuck eye steaks, cut 1 inch thick or 4 beef shoulder top blade (flat iron) steaks (about 6 to 8 oz. each)

1-1/2 C. purchased fresh pineapple chunks packed in juice

1/2 C. hoisin sauce

1 large red bell pepper, cut into 1-1/2 inch pieces

1 small red onion, cut into 8 wedges

1/3 C. apricot preserves

2 T. fresh lemon juice

2 T. chopped fresh cilantro

 

Soak four 12-inch bamboo skewers in water 10 minutes; drain.  Meanwhile drain pineapple, reserving 1/2 C. juice. Combine pineapple juice and hoisin sauce in small bowl. Place steaks in food-safe plastic bag. Pour 1/4 C. hoisin-pineapple mixture over steaks; turn to coat. Close bag securely and marinate in refrigerator 30 minutes to 2 hours.  Alternately thread pineapple chunks, bell pepper pieces and onion wedges onto skewers. Place in glass dish; brush 1/4 C. hoisin-pineapple mixture on kabobs. Cover and marinate in refrigerator up to 2 hours.  Remove steaks and skewers from marinade; discard marinade. Place steaks and kabobs on grid over medium, ash-covered coals. Grill steaks, covered, 10 to 14 minutes until steaks are medium rare to medium doneness and vegetables are crisp-tender, turning occasionally. Meanwhile combine remaining hoisin-pineapple mixture, apricot preserves and lemon juice in small saucepan; cook and stir over medium heat until hot. Serve steaks with kabobs and sauce. Sprinkle with cilantro.

Pineapple-Soy Glazed Beef Steaks

Pineapple-Soy Glazed Beef Steaks

2 beef rib eye steaks, cut 1 inch thick (about 1-1/2 pounds)

 

Glaze:

1/4 C. pineapple juice

1/4 C. soy sauce

2 T. packed brown sugar

1 tsp. cornstarch

 

Combine glaze ingredients in 1-C. glass measure, mixing well. Microwave on HIGH 2-1/2 to 3 minutes or until thickened, stirring once.  Place beef steaks on grid over medium, ash-covered coals. Grill, uncovered, 11 to 14 minutes for medium rare to medium doneness, turning occasionally and brushing both sides with some of the glaze during last 5 minutes.  Carve steaks; drizzle with remaining glaze.

Taco Pockets

Taco Pockets

1 1/3 lb. ground sirloin or ground turkey breast

1 small onion, finely chopped

2 cloves garlic, chopped

1 T. (a palmful) ground cumin

1 T., (a palmful) dark chili powder

1 tsp. cayenne pepper sauce

1 tsp. (1/3 palmful) coarse salt,

1 T. (1 turn around the pan) vegetable oil,

4(12-inch diameter) soft flour tortillas

1 C. mild taco sauce

1 heart of romaine lettuce, shredded

2 small plum tomatoes, seeded and chopped

2 C. shredded monterey jack

Accompaniments:

Cut fresh seasonal vegetable pieces and strips

Assorted organic tortillas like blue corn, red corn or black bean

Prepared mild salsa, for dipping chips and vegetables, recipe follows

 

Combine ground meat with onion, garlic, spices, and salt and form 4 patties. Pan fry patties in 1 T. oil over medium high heat for 7 minutes on each side. To make a taco pocket, blister a flour tortilla on a hot griddle pan for 30 seconds on each side. Place tortilla on dinner plate and spread surface with 1 /4 C. mild taco sauce. Pile shredded lettuce, tomatoes and a handful of cheese in center of tortilla. Top veggies and cheese with cooked taco burger patty and wrap tortilla up and over patty on all four sides. Turn square pouch over and cut from corner to corner, making 2 taco pockets that will not crumble and drip like traditional tacos. Serve taco pockets with cut fresh seasonal veggies, assorted tortilla chips and mild salsa for dipping.

Mediterranean Eye Round Steaks

Mediterranean Eye Round Steaks

2 beef eye round steaks (about 8 oz. each)

1 jar (6 oz.) marinated quartered artichoke hearts

1/4 C. chopped roasted red pepper

1 T. chopped fresh basil

3 T. Dijon-style mustard

Salt and pepper

 

Drain artichokes, reserving liquid. Chop artichokes and combine with roasted red pepper and basil in small bowl; cover and refrigerate.  Combine reserved artichoke liquid and Dijon mustard in small bowl. Place beef steaks and mustard mixture in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight.  Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, uncovered, 19 to 23 minutes for medium rare doneness, turning occasionally. (Do not overcook.) Carve steaks into thin slices. Season with salt and pepper, as desired. Serve with artichoke mixture.

Tenderloin Steaks with Pepper Jelly Sauce

Tenderloin Steaks with Pepper Jelly Sauce

4 beef tenderloin steaks or 2 boneless top loin steaks, cut 1 inch thick

3/4 tsp. garlic salt

3/4 tsp. chili powder

1/2 tsp. coarse grind black pepper

1/4 tsp. ground cumin

1/4 tsp. dried oregano leaves

Vegetable cooking spray

1/2 C. ready-to-serve beef broth

1/4 C. balsamic or red wine vinegar

2 T. jalapeno pepper jelly

 

Combine garlic salt, chili powder, pepper, cumin and oregano; press evenly into both sides of each beef steak. Spray large nonstick skillet with cooking spray; heat over medium heat until hot. Place steaks in skillet; cook 10 to 13 minutes for medium rare to medium doneness, turning once. Trim fat from steaks. (Cut top loin steaks crosswise in half.) Transfer steaks to serving platter; keep warm. Add broth, vinegar and jelly to skillet; cook and stir until browned bits attached to skillet are dissolved and sauce thickens slightly. Spoon sauce over steaks.

Ravioli Casserole

Ravioli Casserole

1 (25-oz.) pkg. frozen meat-filled ravioli

1 T. olive oil

2 garlic cloves, minced

2 small zucchini, cut into 2×1/4×1/4-inch strips

1 (28-oz.) jar three-cheese pasta sauce

1 (14 1/2-oz.) can Italian-style stewed tomatoes with garlic, oregano and basil, drained

1 (4.5-oz.) jar Green Giant® Sliced Mushrooms, drained

4 oz. (1 C.) shredded mozzarella cheese

 

Heat oven to 350°F. Spray 13×9-inch (3-quart) glass baking dish with nonstick cooking spray. In large saucepan, cook ravioli as directed on package. Drain; cover to keep warm.  In same saucepan, heat oil over medium-high heat until hot. Add garlic; cook and stir about 1 minute. Add cooked ravioli and all remaining ingredients except cheese; stir gently to mix. Pour into sprayed baking dish. Sprinkle cheese over top.  Bake at 350°F. for 25 to 30 minutes or until casserole is bubbly and cheese is melted.

Chinese Style Chopped Beef

Chinese Style Chopped Beef

Chinese Style Chopped Beef

 

1 T. sesame oil

1/2 small red pepper, deseeded and diced

1 onion, chopped

1 C. diced zucchini

12oz. minced beef

5oz. can water chestnuts, finely chopped

6 canned whole baby sweet corn cut into quarters

1 C. bean sprouts

2 T. oyster sauce

3 T. rice wine vinegar

 

Heat the sesame oil in a wok or frying pan, add the red pepper, onion and diced zucchini and cook for 3 minutes. Meanwhile, fry the minced meat in a dry frying pan, stirring to break up with a fork until browned. Add the meat to the wok, stir in the water chestnuts, sweet corn and bean sprouts, cooking for 2 to 3 minutes. Stir in the oyster sauce and rice wine vinegar and stir fry for 2 to 3 minutes until slightly thickened.

 

Serve over noodles or rice.  Also makes a delicious filling for tortilla wraps.

 

from: Favorite Family Meals

 

Yield:

Calories:

Fat:

Fiber:

Mini Minute Steaks & Stir Fried Veggies

Mini Minute Steaks & Stir Fried Veggies

Mini Minute Steaks

This marinade is delicious and will also work well if you marinate cubes of round steak on a skewer and then cook them in a preheated broiler or on a griddle pan or barbecue.

1 tablespoon brown sugar

1 tablespoon soy sauce

1 ½ teaspoons lime or lemon juice

Two 4 1.2-ounce minute steaks (very thin steaks)

1 tablespoon vegetable Oil, plus extra for the griddle pan

1 clove garlic, crushed

1 medium carrot, peeled and cut into matchsticks

2 small zucchini, cut into matchsticks

3 scallions, thinly sliced

3/4 cup bean sprouts

¼ cup beef stock

½  teaspoon cornstarch

1 tablespoon oyster sauce

 

Mix together the sugar, soy sauce, and lime or lemon juice. Add the steaks and leave to marinate for at least 30 minutes. Remove the steaks and reserve the marinade. Heat the vegetable oil in a wok and stir-fry the garlic for a few seconds. Add the carrot and stir-fry for 2 minutes. Add the zucchini, scallions, and bean sprouts and stir-fry for 2 minutes. Mix a little of the beef stock with the cornstarch to make a paste and then stir in the remaining beef stock and the oyster sauce. Add to the vegetables together with the reserved marinade, bring to a boil, and cook for 1 minute, until thickened slightly. Brush a griddle pan with a few drops of vegetable oil. Pat the marinated steaks dry with some paper towels and cook the steaks on the griddle for just under 1 minute on each side. Serve with the stir-fried vegetables and sauce.

 

 

from: Favorite Family Meals

Grilled Chili-Lime Flank Steak Soft Tacos with Charred Pineapple Salsa

Grilled Chili-Lime Flank Steak Soft Tacos with Charred Pineapple Salsa

Grilled Chili-Lime Flank Steak Soft Tacos with Charred Pineapple Salsa

Chili powder and lime gives an inexpensive cut of meat a lot of flavor; when choosing flank or skirt steak, be sure to go for thinner cuts of meat; if the meat is thick, the lime juice doesn’t reach the center to tenderize and the meat can come off the grill a little tough.

You can slightly brown the pineapple slabs on your grill in a minute or two, or you can leave the fruit on the grill until one side of the pineapple is truly black, for four or five minutes. I like this charred look and how it tastes in the salsa but taste a piece and see if you prefer your pineapple lightly browned or truly blackened. The pineapple needs a few minutes to cool when you take it off the grill, so you might want to grill the fruit first and then use the time while it cools to cut up the remaining vegetables for the salsa. This recipe makes a lot of salsa but it’s good to have on hand in your fridge for a few days, ready to liven up simple quesadillas.

 

1 1/2 pounds flank steak, trimmed of fat

1 teaspoon chile powder

1/2 teaspoon ground cumin

1/2 teaspoon garlic powder

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

2 tablespoons fresh lime juice

2 tablespoons extra-virgin olive oil

 

1 small pineapple, 3 to 3 1/2 pounds

1 small red onion, diced (about 3/4 cup)

3 tablespoons chopped fresh cilantro

2 tablespoons fresh lime juice

1 tablespoon rice vinegar

2 tablespoons extra-virgin olive oil

1 teaspoon kosher salt

½ fresh jalapeño or serrano pepper, scraped of seeds and minced

 

16 6-inch corn tortillas

 

For the Steak Marinade:  In a small bowl, mix all spices, salt, pepper, 2 tablespoons lime juice, 2 tablespoons olive oil, and blend well to make a paste. Place the meat in a shallow dish and rub the paste evenly over both sides. Cover the steak and let it marinate for 1 to 4 hours.

 

For the Charred Pineapple Salsa:  When the steak is done marinating, preheat the grill; you’ll cut and grill the pineapple first and then put the steaks on the grill when the salsa is ready.  To cut the pineapple, slice off the leafy top and just enough of the bottom of the fruit so it rests flat on a cutting board. Slice off all the skin with a sharp knife, cutting from top to bottom and taking off as little of the flesh as possible, rotating the pineapple as you go. Discard the skin. Cut out any “eyes” with a paring knife and discard. Slice the fruit away from the core in four or five grill-friendly slabs.  When the grill is hot, place the pineapple slabs on the hot grill and grill quickly until the fruit just begins to show some browning, 1 to 2 minutes on each side. (If you want one side to be truly charred or blackened, let it go for 4 to 5 minutes on one side only.)  Take the fruit off the grill when it’s as browned as you like. Set it aside to cool for a few minutes and then dice the pineapple for the salsa. In a medium bowl, mix the diced charred pineapple, red onion, cilantro, 2 tablespoons lime juice, vinegar, remaining olive oil, salt, and minced hot pepper and blend well. Cover and refrigerate until ready to use.

 

To cook the steak:  Place the steak on the grill and cook for about 5 to 6 minutes on each side or slightly longer if you like it more well done. Remove the steak from the grill and let rest for 10 minutes before slicing. While the grill is hot, place the tortillas on the grill and grill for 10 seconds on each side then wrap in a linen napkin for serving.  Slice the steak into 1/2-inch slices, place on a platter, and spoon over the charred pineapple salsa. Place the tortillas on the table and serve family style.

The Ultimate Braised Brisket

The Ultimate Braised Brisket

1 (4 pound) beef brisket, first-cut

Extra-virgin olive oil

1 T. kosher salt, plus more for seasoning

Coarsely ground black pepper

3 large carrots, cut into chunks

1 onion, halved

2 celery stalks, cut into chunks

1 head garlic, cut in 1/2

1 (28-ounce) can whole tomatoes, hand-crushed (recommended: San Marzano)

3/4 bottle dry red wine

1 bay leaves

1/4 bunch fresh thyme, leaves only

4 sprigs fresh rosemary, leaves only

1 handful fresh flat-leaf parsley

 

Preheat the oven to 325 degrees F. Drizzle brisket liberally with olive oil then season the meat on both sides with salt and pepper. Place a large Dutch oven or heavy-based pot over medium-high heat and add a 3-count of olive oil. Place the brisket in the pot and sear on both sides to form a nice brown crust. Remove from pot and set aside before adding carrots, onion and celery. Brown vegetables, then add the garlic, tomatoes, red wine, bay leaf, thyme, rosemary, and parsley. Add the brisket back to the pot, cover and roast in the oven for 3 hours until the brisket is fork tender. Remove the brisket to a cutting board and let it rest for 15 minutes. Strain out the vegetables and pour off some of the excess fat, then pour over the brisket. Slice brisket across the grain and serve over parsnip puree with roasted red onions and garnish with parsley.