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Category: Beef

Bison Meatballs with Red Wine and Cherry Reduction

Bison Meatballs with Red Wine and Cherry Reduction

Bison Meatballs with Red Wine and Cherry Reduction

 

1 pound ground bison

1 pound ground pork

¼ C. pine nuts

⅓ C. currants

⅓ C. golden raisins

1 egg

5 ounces finely diced cremini mushrooms

3 T. half and half

3 cloves minced garlic

¼ C. diced onions

2 tsp. salt

1 tsp. fresh-cracked pepper

 

Preheat oven to 375°F. Mix the bison and pork in a bowl until combined. Try not to over mix or the meat will become tough. Add in remaining ingredients and mix until well combined. Line a baking sheet with parchment. Roll the meat mixture into 1½- to 2-inch balls and place on the sheet, leaving about 1 inch between them. Bake for 15–18 minutes, until meatballs reach an internal temperature of 165° and are beginning to brown. Note: If you are planning on freezing for later use, freeze uncooked meatballs on a baking sheet then place in freezer bags once frozen; this will keep them from sticking together.

 

For the reduction

2 diced shallots

1 bottle Cabernet

1 C. pitted cherries, fresh or frozen

1 T. sugar

1 tsp. salt

2 T. unsalted butter

 

If using frozen cherries, thaw by placing in a colander and running cold water over them. Sauté shallots in olive oil. Once translucent, add the wine and cherries, cooking over medium-low heat. Reduce the liquid by half, then add the sugar and salt. Use an immersion blender to further break down the cherries. Taste to see if more sugar or salt is required. Remove from heat and stir in butter. Meatballs can be served in the reduction, or the sauce can be placed on the side for dipping.

Ground Beef Mummy Meatballs

Ground Beef Mummy Meatballs

Ground Beef Mummy Meatballs

 

1 lb Lean Ground Beef

1/2 Sweet onion (diced)

1/4 C. Panko breadcrumbs

2 tbsps Fresh parsley (chopped)

1 Large egg

3 cloves Garlic (diced)

1 Pillsbury crescent roll sheet (8-ounce tube)

Yellow mustard (for decorating)

 

Preheat oven to 400°. Line a large, rimmed baking sheet with parchment. In a large bowl, add beef, onion, panko, garlic, parsley, and egg. Season generously with salt and pepper. Mix ingredients together with a wooden spoon until well combined, then shape into 1” balls. Place onto baking sheet and set aside. Slice crescent sheet in half widthwise, and then into long, thin strips. Wrap a piece of dough around meatballs to resemble a mummy, leaving a space to make eyes later on.  Bake until meatballs are cooked through, and dough is golden, about 15 minutes. Cover sheet with foil if dough starts to get too dark.  Make two mustard dots for eyes on each mummy meatball and serve

Mummy Meatballs

Mummy Meatballs

Mummy Meatballs

 

24 fresh uncooked Italian-style meatballs (2 tablespoon–size) or 1 pound (454 g) seasoned ground meatball mixture

48 large fettuccine noodles

2 C. (480 ml) marinara sauce

2 T. whole-milk ricotta

3 large pitted black olives, cut into 48 tiny circles, for the pupils

 

Preheat the oven to 375°F (190°C; gas mark 5). If using meatball mixture, form it into twenty-four 2 tablespoon–size meatballs. Cook the fettuccine noodles to al dente according to the package directions, then drain. Let cool a bit before handling in the next step. Wrap 2 cooked fettuccine noodles around each meatball, tucking the pasta ends into each other to secure them around the meatballs. Pour the marinara sauce into the bottom of an 8-inch (20 cm) baking dish, then arrange the meatballs on top of the marinara sauce. Bake for 15 minutes, or until the meatballs are cooked through and the pasta starts to slightly crisp all over. When the meatballs come out of the oven, place the ricotta in a resealable plastic bag and make a small snip off one of the corners. Squeeze 2 dollops of ricotta onto the top of each meatball, then place a black olive circle on the center of each dollop of ricotta for the mummy eyes. Serve immediately, or keep warm in a 200°F (95°C; gas mark ¼) oven until ready to serve.

Currant Preserves and Rosemary Sauce for Grilled Steak

Currant Preserves and Rosemary Sauce for Grilled Steak

Currant Preserves and Rosemary Sauce for Grilled Steak

4 local beef steaks

salt and pepper, to taste

1 T. olive oil

2 cloves garlic, chopped

½ C. currant preserves or jelly

½ T. fresh rosemary, chopped

1 T. honey

1 tsp. lemon juice

 

Heat the grill and prepare the steaks with salt and pepper. Cook to desired doneness. Allow to rest for 10 minutes.  Place the olive oil and garlic in a sauté pan. Cook over medium heat for  1–2 minutes, until the garlic begins to soften. Add the preserves, rosemary, honey and lemon juice. Whisk the mixture together and allow to cook until it begins to thicken. Add salt and pepper to taste. Strain the sauce and pour over the cooked steaks.

Lemongrass Beef

Lemongrass Beef

Lemongrass Beef

 

1 lb [455 g] top sirloin

2 stalks lemongrass

3 T. fish sauce

1 T. brown sugar

Neutral oil, for cooking (such as canola or avocado)

 

Freeze the beef for 2 hours, so it’s easier to slice thinly. Remove the tough outermost leaves of the lemongrass. Cut off and discard the reedy stalk ends and the bit of root, saving only the tender light green part from the root side (you’ll be left with about 1 1/2 oz [40 g]). Place the tender lemongrass in a food processor and blend until finely chopped. Add the fish sauce and brown sugar to the food processor and blend. Once the beef is firm but not frozen solid, slice very thinly. Spoon the lemongrass mixture over the beef and toss together to evenly coat everything. Let sit for at least 30 minutes in the refrigerator (and for up to 2 days). To sear on the stove, preheat a nonstick saute pan over medium-high heat. Once hot, add about a tsp. of oil, swirl to coat, and add about a sixth of the marinated beef. Spread it out into a single layer (do not crowd the pan). Let sear

Mongolian Beef Pasta

Mongolian Beef Pasta

Mongolian Beef Pasta

 

7 ounces (200 grams) beef, sliced into strips

2 tsp. soy sauce

1 tsp. sugar

2 T. hoisin sauce

2 T. water

1 tsp. Asian chili paste (such as doubanjiang or sambal oelek)

6.3 ounces (180 grams) pasta such as spaghetti or linguine

1 T. vegetable oil

1 large clove garlic, minced (7 grams)

1/2 red bell pepper, seeds removed and sliced (60 grams)

5 scallions, sliced (60 grams)

 

Put the beef in a bowl along with the soy sauce and sugar, mix to combine and then allow the beef to marinate while you prepare the other ingredients. For the sauce, put the hoisin sauce, water and chili paste into a small bowl and stir to combine. Bring a pot of salted water to a boil, and boil the pasta for one minute less than what the package directions say. For example, if the package says to boil it for nine minutes, add the pasta and set the timer for eight. When the pasta is five minutes away from being done, heat the oil in a frying pan over medium high heat until hot. Add the garlic and sauté until fragrant. Add the beef and spread it out into a single layer, and let this fry on one side until the edges start to turn brown. Add the bell peppers and then stir-fry until the beef is cooked. When the pasta is done, drain it. Add the scallions in with the beef, and then add the noodles. Pour the sauce over the noodles and use tongs to mix until the sauce is evenly dispersed and the scallions are cooked. Plate and serve immediately.

Belgian Beef Carbonnade

Belgian Beef Carbonnade

Belgian Beef Carbonnade

 

6 slices bacon

3 lbs. beef chuck roast, cut into very large chunks

6 C. sliced onions

1½ T. minced garlic

2 C. stout, porter or bock beer

2 T. brown sugar

1 T. dried thyme

2 bay leaves

3 T. cornstarch

3 T. cider vinegar

Hot buttered noodles

Chopped fresh parsley for garnish

 

Fry bacon in large, heavy skillet. Drain on paper towels; coarsely chop it. Remove all but 1 tablespoon of fat from pan; set aside. Dry beef with paper towels; season with salt and pepper. Heat skillet again over medium-high flame then deep-brown the beef chunks in batches, removing each batch to a heavy, oven-safe pot. Use additional fat as required for each batch. Heat oven to 300 degrees. Heat a little more fat in skillet over medium-low flame. Add onions and cook slowly, stirring often, until limp and golden brown, 15 to 20 minutes. Stir in garlic during last 5 minutes. Add mixture to the beef in pot. Raise heat under skillet, stir in beer and bring to simmer, scraping bits from bottom. Stir in brown sugar, thyme and bay leaves. Bring to low simmer then stir into beef-onion mixture. Cover tightly, place in oven and bake until meat is very tender, 1 ½ to 2 ½ hours. Remove from oven and let stand 20 minutes (or cool and refrigerate overnight). Skim fat from surface. Return to simmer on top of stove. Combine cornstarch and vinegar; stir into stew to thicken it. Season with salt and pepper. Serve over noodles, garnished with parsley and reserved bacon.

 

Cheesy Meatball Sliders

Cheesy Meatball Sliders

Cheesy Meatball Sliders

 

2 pounds lean ground beef (90% lean)

1 C. Italian-style bread crumbs

3 T. prepared pesto

1 large egg, lightly beaten

1 jar (24 ounces) pasta sauce

1 package (18 ounces) Hawaiian sweet rolls

12 slices part-skim mozzarella cheese

1/2 tsp. dried oregano

1/4 C. melted butter

1 T. olive oil

3 garlic cloves, minced

1 tsp. Italian seasoning

1/2 tsp. crushed red pepper flakes

2 T. grated Parmesan cheese

1 C. shredded part-skim mozzarella cheese or shredded Italian cheese blend

Minced fresh basil

 

Preheat oven to 350°. Combine ground beef, bread crumbs, pesto and egg; mix lightly but thoroughly. Shape into 12 meatballs; place on a greased rack in a 15x10x1-in. baking pan. Bake until browned and a thermometer reads 160°, about 35 minutes. Toss meatballs with sauce; set aside. Meanwhile, without separating rolls, cut horizontally in half; arrange bottom halves in a greased 13×9-in. baking dish. Place half the cheese slices over roll bottoms; sprinkle with oregano. Add meatballs and sauce. Top with remaining cheese slices and bun tops. Combine butter, olive oil, garlic, Italian seasoning and red pepper flakes; brush over buns. Bake, covered, for 20 minutes. Uncover; sprinkle with Parmesan and shredded mozzarella. Bake, uncovered, until cheese is melted, 10-15 minutes longer. Sprinkle with fresh basil before serving.

Miso Honey Steaks with Ginger Chimichurri

Miso Honey Steaks with Ginger Chimichurri

Miso Honey Steaks with Ginger Chimichurri

 

4 (12-ounce) sustainably raised New York Strip steaks

2 T. miso paste

2 T. local honey

1 pinch black pepper

1 tsp. kosher salt

 

2 T. minced fresh ginger

2 T. minced garlic

2 T. minced shallots

¼ C. chopped fresh flat-leaf parsley leaves

½ C. chopped fresh cilantro leaves

¼ C. extra-virgin olive oil

¼ C. rice wine vinegar

Fresh-pressed juice and zest of 2 limes

1 tsp. kosher salt

 

Combine miso, honey, black pepper and tsp. of salt. Coat steaks with marinade and let sit for 20 minutes at room temperature. In a small mixing bowl, combine ginger, garlic, shallots, parsley, cilantro, olive oil, vinegar, lime juice and zest and salt. Reserve. Preheat the grill to medium-high heat or prepare coals. Grill steaks about 4 minutes per side for medium-rare, but your safest bet is to use an internal thermometer and cook to 130–135°F, remembering the steaks will continue to cook when removed from the grill. Once done, be sure to let them rest for at least 5 minutes. Slice and serve with chimichurri.

Cheeseburger Puff Pastry Pockets

Cheeseburger Puff Pastry Pockets

Cheeseburger Puff Pastry Pockets

 

1 pound of lean ground beef

kosher salt and pepper

3 T. ketchup

2 T. yellow mustard

6 ounces sharp cheddar cheese, freshly grated

2 sheets thawed puff pastry

1 large egg + 1 tsp. water, for egg wash

2 T. sesame seeds, for sprinkling

 

½ C. mayonnaise

2 T. dijon mustard

1 T. yellow mustard

1 T. honey

1 T. your favorite BBQ sauce

 

As a note, I like to use the puff pastry here that isn’t perforated. I don’t ever use the Pepperidge Farm brand. I almost always use the wewalka brand or the jus-rol puff pastry. Preheat the oven to 425 degrees F. Place each of the puff pastry sheets on a piece of parchment paper on baking sheets. You can only make one sheet at a time, but I like to have the other one ready to go too. Cut both sheets of puff pastry into six squares on the parchment paper. Heat a skillet over medium heat. Add the ground beef with a big pinch of salt and pepper. Cook until browned, breaking it apart into small crumbles. Stir in the ketchup and mustard until combined. Turn off the heat and add in a sprinkle of cheese – just an ounce or two. Let the beef cool slightly. If you haven’t made the house sauce yet, make it now! Once the beef has cooled a bit, spoon 2 to 3 T. into the square of puff pastry. Drizzle on some house sauce. Sprinkle with a bit of cheese. Brush the edges of the square with the egg wash, then bring one corner to meet the other, making a triangle pocket. Press the edges down with a fork to seal them. Repeat with the remaining puff pastry. Brush the tops of the pockets with the egg wash. Sprinkle all over with the sesame seeds. Bake the puff pastry pockets for 20 minutes, or until golden and puffed and shiny. Remove them from the oven and let cool slightly – the insides are hot! Serve with condiments, lettuce, tomato, pickles and anything else you love with a burger. House Sauce: Whisk all ingredients together until smooth and combined. You can make this a day or so ahead of time!

Lasagna Casserole

Lasagna Casserole

Lasagna Casserole

 

1 pound ground beef

1/4 cup chopped onion

1/2 tsp. salt

1/2 tsp. pepper, divided

1 pound medium pasta shells, cooked and drained

4 cups shredded part-skim mozzarella cheese, divided

3 cups 4% cottage cheese

2 large eggs, lightly beaten

1/3 cup grated Parmesan cheese

2 T. dried parsley flakes

1 jar (24 ounces) pasta sauce

 

In a large skillet, cook beef and onion over medium heat until meat is no longer pink, breaking meat into crumbles; drain. Sprinkle with salt and 1/4 tsp. pepper; set aside. In a large bowl, combine pasta, 3 cups mozzarella cheese, cottage cheese, eggs, Parmesan cheese, parsley and the remaining pepper. Transfer to a greased shallow 3-qt. or 13×9-in. baking dish. Top with beef mixture and spaghetti sauce (dish will be full). Cover and bake at 350° for 45 minutes. Sprinkle with remaining mozzarella cheese. Bake, uncovered, until bubbly and cheese is melted, 15 minutes longer. Let stand for 10 minutes before. To Freeze: Sprinkle casserole with remaining mozzarella cheese. Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary until heated through and a thermometer inserted in center reads 165°.

3 Ingredient Pesto Meatballs

3 Ingredient Pesto Meatballs

3 Ingredient Pesto Meatballs

 

1 lb. ground chicken (or beef)

1/3 cup panko crumbs or oat bran

¼ cup jarred pesto

 

In a large mixing bowl, combine chicken, panko and pesto. Salt, to taste. Mix until fully combined. Roll meat mixture into balls using 1 tbsp mixture per meatball. This recipe will make ~24 meatballs. Heat 2 tbsp olive oil in a large pan over medium heat. Add the meatballs to the pan and cook until browned on the outside and no longer pink on the inside, stirring and flipping the meatballs throughout. They will cook in about 6-8 minutes, depending on the size. Remove from the pan and serve with your favorite pasta recipe.

Taco Stuffed Pasta Shells

Taco Stuffed Pasta Shells

Taco Stuffed Pasta Shells

 

18 uncooked jumbo pasta shells

1-1/2 pounds lean ground beef (90% lean)

2 teaspoons chili powder

3 ounces fat-free cream cheese, cubed

1 bottle (16 ounces) taco sauce, divided

3/4 cup shredded reduced-fat Mexican cheese blend, divided

20 baked tortilla chip scoops, coarsely crushed

 

Preheat oven to 350°. Cook pasta according to package directions. Drain and rinse in cold water; drain again. Meanwhile, in a large skillet, cook and crumble beef over medium-high heat until no longer pink, 6-8 minutes. Stir in chili powder, cream cheese and 1/2 cup taco sauce until blended. Stir in 1/4 cup shredded cheese. Spoon about 2 tablespoons filling into each shell. Place in an 11×7-in. baking dish coated with cooking spray. Top with remaining taco sauce. Bake, covered, until heated through, 20-25 minutes. Sprinkle with remaining cheese; bake, uncovered, until cheese is melted, about 5 minutes. Sprinkle with chips.

Sweet ‘N’ Tangy Flank Steak

Sweet ‘N’ Tangy Flank Steak

Sweet ‘N’ Tangy Flank Steak

 

1/3 C. reduced-sodium soy sauce

1/3 C. brown sugar

1/4 C. scallions, sliced

1 T. sesame oil

1 T. sesame seeds

2 tsp. chopped garlic

1 tsp. minced fresh ginger

1 flank steak (about 2 lbs)

 

Stir soy sauce, sugar, scallions, sesame oil, sesame seeds, garlic and ginger together in a bowl. Fold the flank steak into thirds. Place in a large resealable plastic food storage bag. Pour the soy sauce and brown sugar mixture into the bag. Seal bag and turn over to cover steak. Place in refrigerator for two hours. Heat grill or broiler. Remove steak from bag. Place marinade in small saucepan and bring to a boil. Reduce heat and simmer 5 minutes. Grill or broil steak for 5 minutes per side or until meat registers 135 degrees. Allow meat to rest for 5 minutes before slicing.

Leftover Short Rib Pasta

Leftover Short Rib Pasta

Leftover Short Rib Pasta

 

leftover short ribs, bones removed and meat pulled, including any sauce (If sauce is short, blend with a bit of heavy cream

kosher salt

1 pound rigatoni

1/2 cup grated Parmigiano cheese

extra-virgin olive oil, for finishing

chopped Parsley, for garnish

 

Heat up the shredded short ribs and sauce in a large pot along with 1 cup of water. Bring a large pot of well-salted water to a boil. Taste the water to make sure it is as salty as the ocean. Toss in the rigatoni and cook 2 minutes less than it says on the package or bite a noodle to check for doneness (the pasta should be just underdone). Reserve 1/2 cup of the pasta cooking water. Drain the pasta and toss it into the pot with the short ribs and sauce along with the reserved pasta water. Stir to combine and cook for 1-2 minutes. Turn off the heat. Toss in the grated Parmesan and drizzle with olive oil. Stir vigorously to combine.

Easy Short Rib Stroganoff {leftovers}

Easy Short Rib Stroganoff {leftovers}

Easy Short Rib Stroganoff {leftovers}

 

3 T. cornstarch

3 T. cold water

1 1/2 cups beef stock

2 T. butter

1/2 medium onion, diced

8 ounces cremini mushrooms, stemmed and thinly sliced

Kosher salt and freshly ground black pepper

1/3 cup sour cream

1 tsp. Worcestershire sauce

1 T. prepared horseradish

1 T. finely chopped fresh dill, plus more for garnish

8 ounces shredded leftover Short Ribs

 

Mix the cornstarch and cold water in a small bowl until very smooth. Put the stock in a small pot over medium heat and, once warm, add the cornstarch slurry and stir or whisk until it thickens, then remove from the heat and set aside. Melt the butter in a large skillet over medium heat, then cook the onion and mushrooms until lightly browned, 3 to 5 minutes. Season with salt and pepper to taste. Add the thickened stock, sour cream, Worcestershire, horseradish, and dill. Stir to combine and add the short ribs. Let simmer for 5 minutes. Serve over egg noodles, rice, or whatever makes sense, maybe with a little more dill for garnish.

Grilled Hoisin Meatballs

Grilled Hoisin Meatballs

Grilled Hoisin Meatballs

 

32 small leftover meatballs, about a pound

1/2 cup Hoisin sauce

2 T. chili sauce (Sambal)

1 tsp. sesame oil

2 T. soy sauce

Green onions and toasted sesame seeds for garnish

 

Combine hoisin, chili sauce, sesame oil and soy in a small bowl and mix well to combine – set aside. Heat grill to medium/high (or oven to 400). Grill meatballs until fully warmed through and just starting to brown with grill markings (or bake in oven until heated thru and beginning to sizzle, about 15 minutes). Put meatballs in a large bowl and toss with some of the sauce, plate and sprinkle with green onion & sesame seeds.

Pesto French Bread Pizza

Pesto French Bread Pizza

Pesto French Bread Pizza

 

10 leftover meatballs, sliced into rounds

2 T. butter

1 large clove garlic, minced

2 T. flour

1 cup milk

1/4 cup Parmesan cheese

½ C. pesto

1 loaf French bread

1 cup Mozzarella, grated

 

Put slices of meatball in a bowl and toss with pesto – set aside. Melt butter in a medium pot on low heat, add garlic. Cook about a minute or until just fragrant then whisk in flour. Continue stirring and cook about a minute until it becomes a thick paste. Add milk and whisk to incorporate. When it starts to thicken, add Parmesan cheese and stir well until thick & smooth. Preheat broiler. Cut french bread lengthwise and add a generous layer of the cheese sauce to both cut sides. Add a layer of meatballs and top with mozzarella. Place under the broiler until bubbly, melty and gorgeous. Slice & serve.

Creamy Beef Noodle Bake

Creamy Beef Noodle Bake

Creamy Beef Noodle Bake

 

1 lb ground beef

1 can (15 oz) tomato sauce

½ teaspoon onion powder

½ teaspoon salt

¼ teaspoon pepper

1 package (12 oz) wide egg noodles

3/4 cup sour cream

1 container (16 oz) cottage cheese (equals 2 cups)

2 cups shredded cheese

 

Heat oven to 350°F. Prepare a 9×13 baking dish and spray with cooking spray.

Cook the ground beef in a skillet pan, over medium-high heat, until no longer pink. Drain any excess grease.  Add the tomato sauce, onion powder, salt, and pepper into the meat. Stir and let it simmer, over medium heat, while the egg noodles cook.

Cook the egg noodles according to package directions. Don’t forget to add at least 1 teaspoon of salt in with the noodles. In large mixing bowl, stir together the sour cream and cottage cheese. When noodles are done cooking, drain the noodles, but do not rinse. Add the noodles into the mixing bowl with the cottage cheese and stir to coat all the noodles. Pour half the egg noodle mixture into your prepared pan, top with half the ground beef mixture, and then half the shredded cheese. Repeat. Cover with foil and cook for 20 minutes. If you want those crunchy casserole edges and noodle edges then don’t cover with tin foil.

Wedge Salad with Steak Tips

Wedge Salad with Steak Tips

Wedge Salad with Steak Tips

 

4 slices bacon, cut into 1/2-inch pieces

3/4 cup plain yogurt

3 ounces Stilton cheese, crumbled (1/4 cup), divided

1 tsp. red wine vinegar

1 garlic clove, minced

3/4 tsp. table salt, divided

1/2 tsp. pepper, divided

1 ½ pounds sirloin steak tips, trimmed and cut into 2-inch pieces

1 head iceberg lettuce (9 ounces), cored and cut into 8 wedges

10 ounces cherry tomatoes, halved

2 T. minced fresh chives

 

Cook bacon in 12-inch skillet over medium heat until crispy, 5 to 7 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate and remove skillet from heat (do not wipe out skillet). Whisk yogurt, 1/2 cup Stilton, vinegar, garlic, 1/4 tsp. salt, and 1/4 tsp. pepper in bowl until combined. Pat steak dry with paper towels and sprinkle with remaining 1/2 tsp. salt and remaining 1/4 tsp. pepper. Heat bacon fat in skillet over medium-high heat until just smoking. Add steak and cook until well browned on all sides and meat registers 125 degrees (for medium-rare), about 7 minutes. Transfer to plate, tent with aluminum foil, and let rest. Arrange lettuce wedges and steak tips on individual serving plates and drizzle with dressing. Top with tomatoes, bacon, and remaining l/4 cup Stilton. Sprinkle with chives and season with salt and pepper to taste. Serve.

Beer Braised Short Ribs (double for planned leftovers)

Beer Braised Short Ribs (double for planned leftovers)

Beer Braised Short Ribs (double for planned leftovers)

 

4 pounds bone in short ribs (about 8)

Kosher salt & fresh ground pepper

Neutral oil, like avocado

4 carrots, cut into 1 inch pieces

4 celery stalks, cut into 1 inch pieces

1 small yellow onion, cut into a medium dice

3 cloves garlic

3 T. tomato paste

3 T. flour

2 cups beef broth

1 bottle (12 ounces) Guinness stout

6 fresh thyme stalks

 

Preheat oven to 300 degrees. Season short ribs well with salt & pepper. Heat a heavy oven proof pot (like a Dutch oven) and sear short ribs until browned on all sides – (except bone side) until golden brown – about 3-4 minutes total then remove & set aside. Add carrot, celery & onion to the pot and cook until just beginning to soften, about 3 minutes, then add garlic and stir in to combine – cook another 2 minutes. Add tomato paste and flour to vegetables – stir well to combine and cook another minute or so. Put in beef broth & Guinness, stirring well and bring to a boil – turn off heat and add ribs back to the pot long with the thyme. Cover with lid, put in the oven and cook until fork tender – 2 1/2 to 3 hours. Serve with the vegetables and some of the gravy/broth on anything – rice, potatoes, pasta, cauliflower mash.

 

 

 

Triple Batch Sam’s Meatballs

Triple Batch Sam’s Meatballs

Triple Batch Sam’s Meatballs

 

1 ½ pounds ground beef

1 ½ pounds ground pork

1 ½ pounds ground veal

1 1/2 cup ricotta

1 cup shredded Parmesan

1 1/2 cup panko bread crumbs

6 large garlic cloves, minced

3 tsp. kosher salt

3 tsp. freshly ground black pepper

1 1/2 tsp. red pepper flakes

3 large egg

 

Makes 36 Meatballs. Preheat the oven to 400°F. Put everything into a large bowl and mix well—with your hands please, not a spoon. Roll into balls and place on a parchment-lined baking sheet. Bake for about 15 minutes, or until cooked all the way through.

Air Fryer Ribeye Steak

Air Fryer Ribeye Steak

Air Fryer Ribeye Steak

 

One 10 oz Ribeye steak — 1 inch thick (NY or Try Tip steak will also work)

1 T. vegetable oil — optional

1/4 tsp black pepper

1/4 to 1/2 tsp salt

Butter to brush the cooked steak with

Additional seasoning like fresh thyme — Italian seasoning or chopped Parsley

 

Season steak with salt and pepper, brush with oil on both sides. Preheat the air fryer to 400 F (200 C) for 5 minutes. Add steak and cook for 6 minutes per size, turning once. Reference: 125°F for rare, 130 to 135°F for medium-rare, and 140°F for medium. Brush with butter or add herb butter on top. Take out of the Air fryer and let the steak rest for 10 minutes. Serve with side dishes of your choice.

Coconut Curry Meatballs

Coconut Curry Meatballs

Coconut Curry Meatballs

 

30 leftover Meatballs

1 T. olive oil

4 cloves garlic minced

1 medium yellow onion diced

13.5 oz coconut milk

6 oz tomato paste

1 tsp cayenne pepper

2 tsp garam masala

1 tsp curry powder

1/2 tsp ginger powder

1 tsp chili powder

salt and pepper

1 T. tapioca flour optional for thickening

water or broth for thinning

 

In a large skillet heat olive oil over medium high heat. Add onions and cook for 3-5 minutes or until soft. Add in minced garlic and cook for another minute. Pour in coconut milk. Whisk in tomato paste, cayenne pepper, garam masala, curry powder, ginger powder, chili powder, and salt and pepper. Sauce should start to thicken. If you want a thicker sauce, dissolve tapioca starch or corn starch in a bit of warm water and whisk in, bring to boil, reduce to low and simmer. Add meatballs and cover. Cook on med-low for 10-15 minutes or until meatballs are heated through. If sauce is too thick, add a bit of water or broth. Taste for seasoning and adjust spice level as needed. Serve over rice or cauliflower rice, and a side of pita or naan bread. Yum!

Glorious Meatball Pho

Glorious Meatball Pho

Glorious Meatball Pho

 

32 ounces beef stock

2 star anise

3 limes

One 1-inch piece fresh ginger, cut into 4 slices

8 ounces rice noodles

8 leftover Meatballs, warmed slightly in a microwave

One 8-ounce bag bean sprouts

1 bunch green onions, white and light green parts only, sliced into thin strips

1 big handful fresh cilantro

1 small red chile, sliced very thinly

Hoisin sauce for serving

Sriracha for serving

 

Combine the stock, star anise, the juice of two of the limes, and the ginger in a medium pot. Bring to a boil, lower the heat slightly, and simmer for about 15 minutes. Bring a large pot of water to a boil, add the noodles, and cook for 3 minutes. Drain the noodles well and divide among four bowls. Add the meatballs and cover with the stock. Then add some bean sprouts, green onion, cilantro, red chile, and a squeeze of juice from one-quarter of the remaining lime to each bowl. Add some hoisin and sriracha to taste to each bowl and eat.

Steak and Mushroom Cobbler with Gruyere Biscuit Topping

Steak and Mushroom Cobbler with Gruyere Biscuit Topping

Steak and Mushroom Cobbler with Gruyere Biscuit Topping

 

1 3/4 pound flank steak, cut into 1-inch cubes

4 T. olive oil

1 T. yellow onion, chopped

3 T. garlic cloves, finely chopped

1 pound portabella mushrooms, medium diced

3 pound carrots, cut into 3/4-inch pieces

2 T. all-purpose flour

2 1/2 cup reduced-sodium beef broth

1/2 cup hearty red wine, such as shiraz

1 T. dijon mustard

1 T. finely chopped fresh thyme

 

1 cup all-purpose flour

2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. fine sea salt

2/3 C. shredded Gruyere cheese (2 ounces)

6 T. cold unsalted butter, cut into 1/2-inch pieces

3/4 cup heavy cream

2 T. freshly grated parmesan cheese

 

To make the filling: Season the steak with salt and pepper. Heat a large heavy skillet over high heat. Add 1 T. of the olive oil, then add the steak pieces and cook, turning occasionally, for about 5 minutes, or until browned. Transfer the beef to a bowl and set aside. Reduce the heat to medium. Add 1 T. of the olive oil to the skillet, then add the onions and garlic and cook, stirring occasionally with a wooden spoon to scrape up the browned bits on the bottom of the skillet, for about 2 minutes, or until the onions soften. Transfer the onion mixture to the bowl with the beef. Heat the remaining 2 T. olive oil in the skillet over medium-high heat. Stir in the mushrooms and cook, stirring occasionally, for about 4 minutes, or until tender and beginning to brown. Add the carrots and cook for about 1 minute. Sprinkle in the flour and stir well. Return the beef and onion mixture, with any juices, to the skillet. Stir in the broth, wine, mustard, and thyme and bring to a simmer. Reduce the heat to medium-low and simmer gently, stirring occasionally, for about 15 minutes, or until the liquid has thickened into a light sauce. Season with salt and pepper. Transfer the beef mixture to a 13 » 9 x 2-inch baking dish and set aside. Preheat the oven to 400°F. To make the biscuits: In a large bowl, whisk the flour, baking powder, baking soda, and salt together. Using a pastry cutter, cut half of the Gruyere cheese and the 4 T. butter into the flour until the mixture is crumbly, with pea-size pieces of butter. Pour the cream over the flour mixture and stir with a fork just until moistened but still lumpy. Fold in the remaining Gruyere cheese with the Parmesan cheese. Divide the dough into 6 equal mounds and place the mounds over the steak and mushroom filling, spacing them evenly, and press the tops to flatten slightly. Brush the tops of the mounds generously with some of the melted butter; set the remaining butter aside. Bake for about 25 minutes, or until the biscuits are dark golden brown on top and the filling is bubbling. Remove from the oven. Brush the biscuits with the reserved butter. Let stand for 5 minutes before serving.

Short Ribs with Field Garlic and Red Wine

Short Ribs with Field Garlic and Red Wine

Short Ribs with Field Garlic and Red Wine

 

Short ribs are a versatile cut of beef, falling off the bone when cooked long and gently, or juicy when sliced rare off a summer grill. If you don’t have field garlic popping out of your lawn or in a nearby wood or field, substitute scallions or ramps. Failing those, small, peeled shallots would be delicious, too.

 

6 short ribs, sawn in half so each piece is about 4 inches (10 cm) long, on or off the bone

Salt

Freshly ground black pepper

2 cups (200 g) field garlic bulbs and greens (discard the tough stem part)

2 cups (480 ml) red wine

8 juniper berries

 

Preheat the oven to 350°F (180°C). Season the short ribs with salt and pepper. Allow’ to sit for 5 minutes so that some of the juice is drawn out. This will help caramelize the outside of the meat Warm a heavy pan over high heat. When it is very hot sear the short ribs, about a minute to a side, until just brown. Do this in batches; do not overcrowd the pan or it will lose too much heat. Remove the short ribs and set aside on a plate. While you are browning the meat, blanch the field garlic bulbs for a minute in boiling water. Drain and set aside. Place half the field garlic in the bottom of a roasting pan. Add the short ribs, the rest of the field garlic, the red wine, and juniper berries. Transfer the pan to the oven and cook for 2 hours, tented with foil Uncover and cook for another 45 minutes, making sure that there is still liquid in die pan Add water if the pan looks dry. Serve straight from the pan or from a warmed bowl, scraping up as much juice as possible and spooning it over the ribs.

Vegetable Lo Mein with Hoisin Meatballs

Vegetable Lo Mein with Hoisin Meatballs

Vegetable Lo Mein with Hoisin Meatballs

 

16-20 leftover Meatballs

1/4 cup hoisin sauce

2 T. rice vinegar

1 T. soy sauce

1 clove garlic minced

1/2 tsp sesame oil

Water if needed

2 chopped scallions for garnish

 

2 T. soy sauce low sodium

2 tsp sugar

1 tsp sesame oil

1 clove garlic minced

1 tsp fresh ginger minced

1 tsp sriracha

 

8 oz. Lo Mein Noodles (you could sub spaghetti if unable to find)

2 T. olive oil

1 red bell pepper sliced

3 scallions chopped

1 clove garlic

1+ cup shredded cabbage purple or green

1 cup sugar snap peas sliced

1 handful baby spinach

 

In a saucepan whisk the meatball sauce ingredients together (except scallions). Stir in meatballs and heat over medium low heat, until meatballs are heated through. Keep on low until ready to serve. Add a little water to thin our the sauce if needed. In a small bowl, whisk the lo mein sauce ingredients together and set aside. Cook the lo mein noodles according to the package instructions to just under al dente. Drain. Toss in a drizzle of oil just to prevent sticking. While the noodles are cooking heat olive oil in a large skillet or wok over med-high heat. Add red bell peppers and scallions and cook for about 3 minutes. Reduce heat to medium. Stir in minced garlic, cabbage, snow peas, and spinach. Stir until spinach is wilted. Toss cooked noodles and sauce into the vegetables until everything is coated. Serve in bowls topped with hoisin meatballs; additional hoisin sauce can be poured over each serving. Garnish with scallions.

Sweet & Sour Meatballs

Sweet & Sour Meatballs

Sweet & Sour Meatballs

 

1/2 cup ketchup

1/4 cup soy sauce

2 T. apple cider vinegar

1 clove garlic, minced

1 T. brown sugar

1 T. cornstarch

1 pound ready made mini meatballs

2 cups cooked brown rice

2 green onions, white & light green parts only, thinly sliced on an angle

sesame seeds for garnish

 

Combine first 6 ingredients in a pot and heat on the stove over medium heat until sauce comes to a slight boil – then turn down heat and simmer. Place the meatballs in the pot, simmer 10-15 minutes until heated through. Serve over rice, garnish sesame seeds and green onions on top.

Tomato Basil Tortellini Skillet

Tomato Basil Tortellini Skillet

¾ lb ground beef (or use ground turkey)

½ cup chopped onion

2 cloves garlic, minced

1 (24-oz) jar tomato basil pasta sauce

2 cups chicken broth

½ (25-oz) pkg frozen tortellini

 

Cook beef, onion, and garlic in a large skillet over medium heat until beef is browned and crumbly; drain and return to skillet. Stir in pasta sauce, broth, and tortellini; bring to a boil, cover, reduce heat, and simmer 10 minutes or until tortellini is tender.

Ramen with Beef, Shitakes, and Spinach

Ramen with Beef, Shitakes, and Spinach

Ramen with Beef, Shitakes, and Spinach

 

12 ounces blade steak; sliced into thin strips

8 tsp. Soy sauce

2 T. Vegetable oil

8 ounces Shiitake mushrooms; stemmed and sliced thin

3 cloves Garlic; minced

1 T. Fresh ginger; grated

3 1/2 cups low-sodium chicken broth

4 packages ramen noodles; seasoning packets discarded

3 T. Dry sherry

2 tsp. Sugar

6 ounces Baby spinach

 

Sauté beef: Pat beef dry with paper towels and toss with 2 tsp. of soy sauce. Heat 1 T. of oil in 12-inch nonstick skillet over medium high heat until just smoking. Ad beef and cook, stirring occasionally and breaking up clumps, until lightly browned, about 3 minutes. Transfer to clean bowl. Saute Mushrooms and aromatics: Add remaining T. of oil to skillet and return to medium high heat until shimmering. Add mushrooms and cook until browned, about 4 minutes. Stir in garlic and ginger and cook until fragrant, about 30 seconds. Simmer ramen: Stir in broth. Break bricks of ramen into small chunks and add to skillet. Bring to simmer and cook, tossing ramen constantly with tongs to separate, until ramen is just tender but there is still liquid in pan, about 2 minutes. Finish: Stir in remaining 2 T. soy sauce, sherry, and sugar. Stir in spinach, handful at a time, until spinach is wilted and sauce is thickened. Stir in beef and serve.

One Pan Spanish Rice with Meat or Poultry

One Pan Spanish Rice with Meat or Poultry

One Pan Spanish Rice with Meat or Poultry

 

One 15-ounce can tomato sauce

One 14.5-ounce can diced tomatoes, not drained

One 4-ounce can diced green chilies, drained

1 T. onion powder

½ tsp. ground cumin

½ tsp. sugar

¼ tsp. garlic powder

¼ tsp. dried oregano

¼ tsp. salt

1 pound cooked ground beef or one 12-ounce can roast beef, rinsed, drained, and pulled into smaller bites, or one 10-ounce can chicken or turkey, drained and pulled into smaller bites

Cayenne pepper (optional)

¼ cup sliced black or green Spanish olives (optional)

1 cup uncooked mediumto long-grain rice

 

In a large saucepan, combine all of the ingredients but the rice. Heat over medium-high heat until the mixture just begins to boil. Stir in the rice and cover. Reduce the heat and let simmer for 15 to 20 minutes, or until the rice is tender.

Beef and Scalloped Potato Casserole & Romaine Salad 

Beef and Scalloped Potato Casserole & Romaine Salad 

Beef and Scalloped Potato Casserole & Romaine Salad

 

1 ½ lb ground beef

1 cup chopped onion

2 T. all purpose flour

1 cup less sodium beef broth

1 cup shredded mozzarella cheese

1 (4.7-oz) pkg scalloped potatoes

2 cups boiling water

⅔ cup milk

1 T. butter

 

1 (10-oz) pkg chopped romaine lettuce

1 pint grape tomatoes, halved

½ cup balsamic vinaigrette

 

Preheat oven to 450°F. Cook beef and onion in large skillet over medium heat 8 minutes or until beef is browned and crumbly. Drain and return to skillet. Add flour, and cook, stirring constantly, 2 minutes. Stir in broth; cook until mixture is slightly thickened. Spoon beef mixture into a lightly greased 11- x 7-inch baking dish; sprinkle with cheese. Arrange dry potatoes from box over cheese. Whisk together boiling water, milk, butter, and cheese seasoning packet from box in a bowl. Pour mixture over potatoes. Bake 20 minutes or until potatoes are golden brown and crisp. Toss together all ingredients in a large bowl

Teriyaki Asian Beef

Teriyaki Asian Beef

Teriyaki Asian Beef

 

3½ lb. boneless chuck roast

1 onion, thinly sliced

2 cloves garlic, minced

1 (14-oz) bottle teriyaki sauce

½ cup low-sodium beef broth

3 green onions, sliced

 

Combine roast, onion, garlic, teriyaki sauce, and broth in a greased 5- to 7-quart slow cooker. Cover and cook on LOW 8 hours or until meat is very tender (chop 3 cups beef and reserve for Bistro Beef Salad recipe). Slice remaining beef, and serve with mixture in slow cooker. Sprinkle with green onions.

Cheese-Filled Meat Loaf Muffins

Cheese-Filled Meat Loaf Muffins

Cheese-Filled Meat Loaf Muffins

 

1½ lb. lean ground beef

1 cup crushed saltine crackers

2 T. Montreal steak seasoning

2 T. Worcestershire sauce

2 large eggs, lightly beaten

1 (8-oz) pkg shredded mozzarella cheese

¼ cup ketchup

2 T. brown sugar

 

Preheat oven to 450°F. Stir together ground beef, crackers, steak seasoning, Worcestershire, and eggs in a large bowl. Press half of mixture into 12 lightly greased muffin cups. Place a mound of cheese in center of each muffin. Press remaining meat mixture over cheese. Bake 15 minutes. Stir together ketchup and brown sugar; brush over meat loaf muffins. Bake 5 minutes longer or until beef is no longer pink in center. Let stand 5 minutes before serving.

Steak with Asian Crack Sauce

Steak with Asian Crack Sauce

Steak with Asian Crack Sauce

 

1-½ T. fish sauce

1 T. fresh lime juice

1 or 2 red Thai chili peppers (slice thinly)

1 small shallot (finely dice)

1 large garlic clove (finely dice)

1 T. fresh minced cilantro

2 T. brown sugar (loosely packed)

 

2 New York strip or sirloin steaks (1-½ inch thickness)

Salt to taste

Ground black pepper to taste

Oil or butter

 

Combine fish sauce, lime juice, Thai chili peppers, shallots, garlic, cilantro, and brown sugar in a small bowl. Mix until combined then set aside. Trim the steak of any excess fat and season liberally with salt and pepper on all sides, making sure to rub in the seasonings. Transfer the steak to a wire rack and roast in the oven at 375°F for 20 minutes. If you are using thinner cuts, you can skip this step. Pan-fry in oil or butter, 1-2 minutes per side on medium-high heat, for a beautiful crust. If you skip the oven step, increase the cooking time to 3-5 minutes per side. Serve steak and sauce on the side.

Steak Sauce Burgers

Steak Sauce Burgers

Steak Sauce Burgers

 

2 T. butter

1 onion, thinly sliced

¾ lb. ground beef

¼ cup steak sauce, divided

1 slice Swiss cheese

¼ cup mayonnaise

1 T. prepared horseradish

1 T. chopped fresh parsley

2 French steak rolls, split and toasted

 

Preheat grill or grill pan to medium-high heat. Melt butter in a skillet over medium-high heat. Add onion; cook 15 minutes, stirring often, until onion is very tender and browned. Stir in 2 T. steak sauce. Meanwhile, combine beef and 2 T. steak sauce. Shape mixture into 2 oblong patties to match the shape of the rolls. Season lightly with salt and pepper. Grill patties, covered, 5 to 6 minutes per side or until no longer pink. Top each with 1 slice cheese, and grill 1 minute longer or until cheese is melted. Stir together mayonnaise, horseradish, and parsley in a bowl. Serve cheese-topped patties on toasted rolls with saucy onions and mayonnaise mixture.

Creamy Skillet Ziti

Creamy Skillet Ziti

Creamy Skillet Ziti

 

12 oz ziti pasta

1½ lb ground beef

1 (24-oz) jar pasta sauce

1 (15-oz) can tomato sauce with Italian seasonings

1 (8-oz) carton sour cream

½ cup shredded Parmesan cheese

1 (8-oz) pkg shredded Italian cheese blend

 

Cook pasta according to package directions; drain, and keep warm. Meanwhile, cook beef in a large, deep skillet over medium heat until browned and crumbly; drain, and return to skillet. Stir in pasta sauce and tomato sauce; cook 5 minutes, stirring occasionally. Add pasta, sour cream, and Parmesan, stirring until blended. Sprinkle with cheese blend; cover, and let stand 5 minutes or until cheese is melted.

Garlic Steak and Potato Foil Packs

Garlic Steak and Potato Foil Packs

Garlic Steak and Potato Foil Packs

 

2-2 ½ pounds top sirloin steak – trimmed of fat and cut into 2 ½-inch pieces, (see note)

1 pound baby yellow potatoes – quartered (or halved if they are already less than 1 inch in size, see note)

3 tablespoons olive oil

salt and pepper to taste – (I use about 1 teaspoon salt and ¼ teaspoon black pepper)

1 tablespoon minced garlic

1 teaspoon onion powder

1 teaspoon dried oregano

1 teaspoon dried parsley

1 teaspoon dried thyme

fresh thyme or parsley for topping – (optional)

 

In a large bowl combine steak, potatoes, olive oil, salt and pepper, garlic, and seasonings and toss to combine. Divide steak and potatoes between four 12×12 inch sheets of foil, then wrap the foil tightly around the contents to form your foil packs. Grill over high heat for about 10 minutes on each side or until steak and potatoes are cooked through OR bake at 425 degrees for about 20-25 minutes until cooked through to desired doneness. Garnish with fresh thyme or parsley and serve immediately. Notes: Be sure to cut your steak into pieces that are at least 2×2 inches, and potatoes into pieces smaller than one inch. This ensures even cooking.