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Category: Beef

Korean Kalbi Beef

Korean Kalbi Beef

1 Asian pear, peeled and grated
1 kiwi, peeled and grated
1/2 C. soy sauce
1/3 C. packed brown sugar
2 cloves garlic, pressed or minced
1 tsp. sesame oil
freshly ground black pepper
2 pounds Korean style beef short ribs

In a large bowl, whisk to combine the grated Asian pear, grated kiwi, soy sauce, brown sugar, garlic, sesame oil, and a few cracks of black pepper. Combine in a marinade bag with the beef, and let marinate for at least 4 hours, and as long as overnight. Remove the beef from the marinade, and discard the marinade. Either grill the beef for 3-4 minutes on each side, or broil them on top of a wire rack set over a sheet pan, also for 3-4 minutes on each side. If those two cooking options aren’t available, you can also pan fry them in a skillet. Cook them until they are caramelized and deeply brown on the edges. Enjoy!

Beef Stir-Fry with Fresh and Pickled Ginger

Beef Stir-Fry with Fresh and Pickled Ginger

3 tsp. dry sherry
2 tsp. soy sauce
2 tsp. cornstarch
1 1/4 pounds sirloin steak, thinly sliced

1/2 C. low-sodium chicken broth
2 tsp. dry sherry
3 tsp. oyster sauce
1 tsp. hoisin sauce
1 1/2 tsp. Chinese chile-garlic sauce
1 1/2 tsp. cornstarch
3 tsp. vegetable oil
1/4 C. julienned fresh ginger
6 scallions, cut into 2-inch lengths
2 tsp. pickled ginger, sliced into thin strips

In a large bowl, whisk the sherry with the soy sauce and cornstarch. Add the steak and turn to coat with the marinade. Let stand for 15 minutes. In a small bowl, whisk the chicken broth with the sherry, oyster sauce, hoisin sauce, chile-garlic sauce and cornstarch. Lift the beef from the marinade; discard the marinade. Heat a wok or large skillet until very hot. Add 2 tsp. the vegetable oil and heat until shimmering. Add the steak and stir-fry over high heat until browned and cooked to medium, about 1 minute. Transfer the steak to a plate. Add the remaining 1 tsp. vegetable oil to the wok. Add the fresh ginger and scallions and stir-fry over high heat until fragrant, about 30 seconds. Return the steak to the wok and add the pickled ginger and the sauce. Stir-fry until the sauce thickens, about 10 seconds. Transfer the steak to bowls and serve. Serve With: Steamed white rice or cooked lo mein noodles.

Marha P̦rk̦lt РHungarian Beef Paprika Stew

Marha P̦rk̦lt РHungarian Beef Paprika Stew

2 tsp. vegetable oil
1 large onion, minced
1 large garlic clove, minced
1/2 medium green bell pepper, chopped
1 lb. beef stew meat
2 tsp. sweet paprika – Hungarian paprika is best
1 tsp. caraway seeds
1 large tomato, cored and chopped
Salt and black pepper to taste
1 tsp. chopped fresh parsley for garnish (optional)

In a large sauté pan, heat canola oil over medium. Add minced onion and sauté for about 8 minutes till softened. Add the garlic and green bell pepper. Continue to sauté for another 5 minutes till garlic is fragrant and bell pepper is tender-crisp. Add the beef to the pan and season lightly with salt and pepper. Cook for 5-6 more minutes, stirring twice, till meat is browned. Sprinkle paprika and caraway seeds evenly across the top of the meat. Add diced tomatoes to the pan. Pour 4-5 C. hot water into the pan, till the meat is almost covered. Stir and bring to a boil. Reduce heat to a simmer and cover to pan. Let the mixture simmer slowly for about 90-100 minutes, replenishing the water as needed to keep it from getting dry. The stew is ready when the meat is fork tender and the sauce is thick. Season with additional salt and pepper to taste before serving, if desired. Serve over spaetzle, potatoes, rice or noodles. It would also be great over quinoa.

Glazed All-Beef Meat Loaf

Glazed All-Beef Meat Loaf

3 oz. Monterey Jack cheese , grated on small holes of box grater (about 1 C.)
1 T. butter
1 medium onion (about 1 C.)
1 medium rib celery mined (About 1/2 C.)
1 medium clove garlic, minced or pressed
2 tsp. fresh thyme
1 tsp. paprika
1/4 C. tomato juice
1/2 C. chicken broth
2 large eggs
1/2 tsp. unflavored gelatin
1 T. soy sauce
1 tsp. Dijon mustard
2 T. minced parsley leaves
3/4 tsp. table salt
1/2 tsp. black pepper
1 Lb. ground sirloin
1 Lb. ground beef chuck (Or use 85% Ground beef.)
21 saltines, crushed
Glaze

1/2 C. ketchup
1 tsp. Tabasco
1/2 tsp. ground coriander
1/4 C. cider vinegar
3 T. packed light brown sugar

Adjust oven rack to middle position; heat oven to 375 degrees. Spread cheese on plate and place in freezer until ready to use. Prepare baking pan by folding a piece of aluminum foil into a 10″ X 6″ rectangle. Place it on a cooling rack placed inside a baking pan with sides. Using a skewer, poke holes in the aluminum foil every 1/2 inch. Spray the foil with non-stick vegetable spray before putting the meat loaf on it. Heat butter in 10-inch skillet over medium-high heat until foaming; add onion and celery and cook, stirring occasionally, until beginning to brown, 6 to 8 minutes. Add garlic, thyme, and paprika and cook, stirring, until fragrant, about 1 minute. Reduce heat to low and add tomato juice. Cook, stirring to scrape up browned bits from pan, until thickened, about 1 minute. Transfer mixture to small bowl and set aside to cool. Whisk broth and eggs in large bowl until combined. Sprinkle gelatin over liquid and let stand 5 minutes. Stir in soy sauce, mustard, saltines, parsley, salt, pepper, and onion mixture. Crumble frozen cheese into coarse powder and sprinkle over mixture. Add ground beef; mix gently with hands until thoroughly combined, about 1 minute. Transfer meat to foil rectangle and shape into 10 by 6-inch oval about 2 inches high. Smooth top and edges of meat loaf with moistened spatula. Bake until an instant-read thermometer inserted into center of loaf reads 135 to 140 degrees, 55 to 65 minutes. Remove meat loaf from oven and turn on broiler. While meat loaf cooks, combine ingredients for glaze in small saucepan; bring to simmer over medium heat and cook, stirring, until thick and syrupy, about 5 minutes. Spread half of glaze evenly over cooked meat loaf with rubber spatula; place under broiler and cook until glaze bubbles and begins to brown at edges, about 5 minutes. Remove meat loaf from oven and spread evenly with remaining glaze; place back under broiler and cook until glaze is again bubbling and beginning to brown, about 5 minutes more. Let meat loaf cool about 20 minutes before slicing.

Canning Meatballs

Canning Meatballs

6 Large Eggs
6 Cups Soft Bread Crumbs — (about 9 ounces)
1½ Cups Water
1 Cup Onion — finely chopped
1 Tablespoon Salt
¼ Teaspoon Pepper
6 Pounds Ground Beef
Parsley, minced (optional)
2 quarts Broth, Tomato Juice or Boiling water (approximate)

In large bowl, combine first 6 ingredients and parsley if desired. (Let mixture soak up water.) Add beef; mix well. (Do not overhandle). Shape into 12 dozen 1 inch meatballs. (I use a size 60 scoop). Place on shallow baking pan. Bake at 425° for 15 minutes. Pack loosely into hot jars, leaving 1 inch headspace. Add boiling water, tomato juice or Meat stock/broth, leaving 1″ headspace. Adjust lids. Process in pressure canner at 10 pounds pressure for 75 minutes (for up to 1000 altitude).

Tagged LTS for after canning (so I can find the recipe easier); obviously this is one case where you can’t MAKE it with LTS ingredients.

“Survival” Carne Seca Adovada

“Survival” Carne Seca Adovada

This is DEFINITELY going to be a lot better if you use homemade, air-dried beef jerky vs. the commercially-made stuff. If you have to use ‘store’ jerky, I’d go for the ‘steak nugget’ style before the flat strips.

Dried Ancho and Pasilla chile peppers are available at every supermarket in areas that have any sort of Latin-American populations, or online. They are very flavorful, but not at all ‘hot’. (Chiles de Arbol can hurt you – not all dried peppers are mild) They are also pretty cheap flavor-enhancers. If you prep them by breaking off the stem-ends, pouring out the seeds and vacuum-sealing, the 25th Century archeologists who discover your stash will probably say “MMMMM.. tasty…”

This is NOT a quick MRE-type meal. Just like our ancestors, if you’re going to use dried, preserved ingredients, it will take a while, and you may have to plan in advance.

“big handful” (or 2) of homemade beef jerky (“Carne Seca” in Spanish – a popular Mexican ingredient)
“handful” of dried Ancho and/or Pasilla chiles
heaping T. dried Oregano leaves
about a T. ground cumin seed
1-2 T. dehydrated onion flakes
1 T. granulated garlic
water
chicken stock or bouillion (optional)
salt and pepper to taste.

-4 hours to rehydrate. In another container, add chiles, oregano, onion and garlic, cover with boiling water and let sit to rehydrate. Refrigerating #’s 1 and 2 overnight (covered) is not a bad idea, if possible. Grind up the chile/herb/onion/garlic/water into a thick sauce. “Abuelita” (grandma) probably used a lava-rock mortar and pestle for this. A hand immersion blender, or a food processor or a blender will work faster under ideal circumstances. Drain the meat (save liquid) and add rehydrated meat to the chile/herb sauce. Add the meat-rehydrating liquid, if needed, until everything is submerged. Let the meat marinate, refrigerated, as long as possible. 2 or 3 days is not a bad idea. When ready, dump the whole batch into a pot, add water (or chicken stock) until everything is covered. Bring to a boil, reduce to a simmer, simmer covered 2-3 hours, checking liquid level – add more if needed (especially if on an open fire) Let it simmer, uncovered, another 10-15 minutes, to thicken sauce.

This was surprisingly good over rice and black beans with homemade corn tortillas. The meat isn’t ‘fall apart tender’ like a normal pork shoulder Carne Adovada, but much more than just “acceptable” or “MRE” quality.

from: seasonedcitizenprepper.com

Goldens & Cherries Bacon Roll-Ups

Goldens & Cherries Bacon Roll-Ups

1/2 to 3/4 C. boiling water
2 T. butter, melted
3/4 C. Sun-Maid Goldens and Cherries
2 C. herb-seasoned stuffing mix
1 egg, beaten
1/4 lb. ground beef
1/4 lb. ground hot sausage
1 lb. bacon slices, cut into thirds

Combine 1/2 C. boiling water, butter, Goldens and Cherries and stuffing mix in a large bowl. Gently stir until stuffing is thoroughly moistened, adding additional boiling water if needed. Add egg, ground beef and sausage; mix well. Shape mixture into oblong balls measuring about 3/4 inch by 1-1/2 inches. Wrap one piece of bacon around each ball and place seam-side down on a baking sheet. Bake at 375 degrees for 30 minutes or until bacon is crisp. Set aside on paper towels to drain. Makes 3-1/2 dozen.

Italian Sausage Meatballs with Fresh Herbs

Italian Sausage Meatballs with Fresh Herbs

Italian Sausage Meatballs with Fresh Herbs1 lb ground beef (or bison)
1 lb sweet Italian sausage
2 cloves garlic, minced
1 sprig fresh rosemary, minced
3 sprigs fresh thyme, minced
1 long sprig fresh oregano, minced
¼ C. roughly chopped flat leaf parsley
½ small yellow onion, roughly chopped
½ C. almond meal
2 eggs, whisked
1 tsp. red pepper flakes
Black pepper
¼ C. cream (optional)
½ C. finely shredded parmesan (optional)
¼ C. bacon fat

Remove the Italian sausage from its casing. Mix all of the ingredients, except bacon fat, together until well combined. With lightly oiled hands, roll the meatballs into the desired size. To cook, heat bacon fat in a sauté pan over medium to medium-high heat. Once hot, add the meatballs. Fry 5-7 minutes, until bottom is browned. Turn meatballs to opposite side and fry until that side is nicely browned, another 5-7 minutes. Cut one open to determine if it is fully cooked on the inside. If not quite done, turn heat to low and cover pan for a few more minutes or put meatballs in a warm oven while you fry another batch.

Tortas de Came a la Mostaza con Queso Suizo y Chiles Toreados (Dijon Steak and Swiss Cheese Tortas with Matador Chiles)

Tortas de Came a la Mostaza con Queso Suizo y Chiles Toreados (Dijon Steak and Swiss Cheese Tortas with Matador Chiles)

Who doesn’t love a great steak sandwich? This hearty version is one of my boys’ favorites. Simple to make, it packs a punch with the Dijon and garlic marinade, the strong cheese that melts into the bread, and the spicy, bright, salty, extra-hot, lime-soaked chiles toreados and their marinade.

1/4 cup olive oil
1/4 cup soy sauce or Maggi
3 tablespoons Dijon mustard
4 garlic cloves, pressed or minced
1/4 teaspoon freshly ground black pepper or to taste
2 pounds flank steak
6 bolillos. teleras, Portuguese rolls, or small baguettes or 2 or 3 baguettes cut into 4- to 6-inch lengths, split in half
6 thick slices Swiss or Muenster cheese
Matador Chiles

In a small bowl, whisk together the oil. soy sauce, mustard, garlic, and pepper. Place the steak in a large baking dish and pour the marinade over it. Turn a few times to make sure that the meat is completely coated. Marinate for at least 30 minutes, and up to 24 hours. If marinating for more than 30 minutes, cover and refrigerate. Preheat the broiler. Place the baking dish with the meat under the broiler. 3 to 4 inches from the heat, and broil for 5 to 7 minutes per side, depending on how cooked you want it. For medium-rare, 5 minutes per side; for just over medium, the way I like it, 6 minutes on the first side and 7 minutes on the other. (Alternatively, you can grill the meat over medium-high heat on an outdoor grill or a grill pan for 5 to 6 minutes per side, depending on how well done you like it; I go for 6 minutes per side.) Transfer the meat to a cutting board, cover loosely with foil, and let rest for 5 minutes. Thinly slice the meat against the grain. Preheat the oven to 350 degrees. Place the split rolls on a baking sheet, cut side up. And place a slice of cheese on each bottom half. Bake until the bread crisps and the cheese melts, about 5 minutes. Top the cheese with the meat and let diners spoon on as much of the Matador Chiles, along with their sauce and onions, as they want (or do it for them if you know their tastes). Cover the sandwiches with the top halves of the rolls and serve, with more Matador Chiles on the side.

Carne Asada

Carne Asada

3/4 cup orange juice
1/2 cup lemon juice
1/3 cup lime juice
4 cloves garlic, minced
1/2 cup soy sauce
1 teaspoon finely chopped canned chipotle pepper
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon paprika
1 teaspoon dried oregano
1 tablespoon black pepper
1 bunch fresh cilantro, chopped
1/2 cup olive oil

3 pounds flank steak

Combine Citrus juices in a large glass or ceramic bowl along with the garlic, soy sauce, chipotle pepper, chili power, ground cumin, paprika, dried oregano, black pepper, and cilantro. Slowly whisk in the olive oil until marinade is well combined. Remove one cup of the marinade and place in a small bowl, cover with plastic wrap and refrigerate for use after the meat is cooked. Place the flank steak between two sheets of heavy plastic (resealable
freezer bags work well) on a solid, level surface. Firmly pound the steak with the smooth side of a meat mallet to a thickness of 1/4 inch. After pounding, poke steak all over with a fork. Add the meat to the marinade in the large bowl, cover, and allow’ to marinate in the refrigerator for 24 hours. Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Remove the steak from the marinade and grill to desired doneness, about 5 minutes per side for medium rare. Discard used marinade. Remove meat from heat and slice across the grain. Pour the one cup of reserved, unused marinade over the hot meat and serve immediately.

Carne Asada

Carne Asada

1/4 cup olive Carne Asadaoil
1 cup malt vinegar (red Wine Vinegar, more traditional)
1/3 cup lime juice or lemon juice
1/3 cup orange juice
1 cup water
2 T. peeled fresh garlic, minced
1 T. ground white pepper
1 1/2 T. salt
1 T. ground cumin
1 T. chili powder
1 T. Mexican oregano
1/4 tsp. ground cloves
1 orange, sliced
1/4 bunch cilantro, chopped
5-6 pounds skirt steak

Combine all ingredients in a large bowl and whisk to combine. Place meat in gallon sized freezer bag, in the bottom of a shallow baking dish, or a non-reactive (plastic or glass) storage container with a lid. Pour carne asada marinade on top of meat, cover dish or close bag, and marinate overnight up to 48 hours in the refrigerator. Grilling the marinated carne asada: Take meat out of container and grill until just cooked through. (Rare to medium rare.)

One way to serve:  Cut cooked meat into strips. Place meat and favorite toppings (salsa, cheese, guacamole, avocado slices, tomatoes, shredded cabbage, grilled sweet peppers, etc.) in a tortilla to make into tacos or burritos. You can also serve meat over rice for a carne asada bowl.

Slow cooking the marinated carne asada: After marinating for one or two days, place meat and marinade in a slow cooker. Slow cook for 10 to 12 hours on low. Meat should be extra tender and can be shredded with a fork. Place meat and favorite toppings (salsa, cheese, guacamole, avocado slices, tomatoes, shredded cabbage, grilled sweet peppers, etc.) in a tortilla to make into tacos or burritos. You can also serve meat over rice for a carne asada bowl.

Lomo Saltado

Lomo Saltado

1__Lomo_Saltado1 teaspoon minced garlic
2 teaspoons finely chopped ají limo (I just used a red bell pepper and cut into thin strips)
2 pounds beef, cut into strips (I used skirt steak and cut it into strips)
1 pound red onions, sliced
1 pound plum tomatoes sliced lengthwise into sixths
2 pounds large yellow potatoes, peeled and cut into sticks (I used a bag of frozen French fries)
3 ajíes amarillos, sliced fine (I used 2 yellow bell peppers)
6 tablespoons low sodium soy sauce
2 tablespoons fresh cilantro, chopped
1 pinch of ground cumin
Red wine vinegar (about 6 tablespoons)
Salt and pepper
Oil for frying (I used canola oil)

First- this makes a TON of lomo saltado so keep this in mind if you are feeding around less than six people. Heat enough oil to coat a large pan or wok and, over medium heat, sauté garlic and ají limo (or your substitution) for 2 minutes. Raise the heat, add meat and brown all over. Season with cumin, salt and pepper. Remove meat from the pan and set aside, keeping it warm. Add a little more oil to the pan if necessary and stir-fry onions until just barely soft, about 1 minute. Season with salt and pepper. Add a few drops of red wine vinegar to deglaze the pan, still stir frying the onions, let the vinegar evaporate, about another minute—the onions should have some bite. Remove from pan and set aside. Repeat the stiry fry steps with the tomato and set aside as well (there’s a lot of set aside in this recipe!) In a separate skillet, deep fry the potato sticks until just slightly golden. Remove with a slotted spoon, drain potatoes on a paper towel and season with salt and pepper. If you are using frozen French fries, follow the instructions on the bag. Return meat, onion and tomato to the wok. Add ajíes amarillos (or substitute) and soy sauce and cook for about a minute. Finally, add the French friends and mix everything together carefully. Garnish with chopped cilantro and serve immediately.

Carne Asada Roja (Red Chile Marinated Rib Eye Steaks)

Carne Asada Roja (Red Chile Marinated Rib Eye Steaks)

Carne Asada Roja (Red Chile Marinated Rib Eye Steaks)16 guahillo Chiles, stemmed, seeded, dry roasted and rehydrated
5 cloves Garlic, dry roasted and peeled
2 tsp. Cumin Seeds
1/3 T. Mexican Oregano
1 T. Cider Vinegar
3 C. Vegetable or Chicken Broth
1 tsp. Canola Oil
1 T. Salt
1 T. Sugar
6 12oz. Ribe Eye Steaks (1” thick)
Olive Oil, for grill
Sliced Avacado
1 C. Salsa Roja

Puree the rehydrated chiles, garlic, cumin, oregano, vinegar and 1 C. broth in blender for 5 minutes, until extremely smooth. Heat canola oil in heavy bottomed saucepan over medium high heat. Once oil is hot and begins to shimmer, pour the pureed chiles mixture into the pan. Be careful, as the sauce will splatter. Immediately stir and reduce heat to medium low. Simmer, stirring often for 10 minutes, until sauce thickens and begins to darken. Stir in remaining 2 cups broth along with salt and sugar. Continue to simmer for 20 minutes more to reduce slightly. Remove from heat and season with additional salt if desired. Transfer to a large, shallow baking dish and set aside to cool completely prior to marinating the steak. Place steaks in marinade, making sure the pieces are well coated. Cover and refrigerate a minimum for 4 hours, to overnight. Preheat grill over medium high heat. Lightly brush grill grates with oil. Grill steaks for approximately 12 minutes for medium rare, turning once. Allow steaks to rest for 5 minutes before serving. Serve with sliced avocado and topped with warm salsa roja and fresh cilantro if desired. Spicy Bacon Pinto Beans make a nice side.

Empanaditas de Carne (Small Beef Turnovers)

Empanaditas de Carne (Small Beef Turnovers)

Empanaditas de Carne (Small Beef Turnovers)Dough
2 cups all purpose flour
1/2 teaspoon of salt
1/2 teaspoon of baking powder
4 tablespoons of butter
1/4 cup ice water

Filling:
2 tablespoons vegetable oil
1/2 cup white onion, shredded
1/2 bell pepper, diced
2 garlic cloves, minced
1/2 teaspoon ground achiote
1 teaspoon ground cumin
1/2 pound ground beef
1 cup diced and cooked potatoes
1/2 cup beef broth
Salt to taste
1 egg yolk

Make the filling: In a large skillet, heat the oil. Add the onions, bell pepper, garlic, achiote, cumin and cook for about 6 minutes over medium heat. Add the beef and cooked potatoes, and cook for about 7 minutes. Add the broth, season with salt and cook until meat is cooked through.

Make the dough: Place the flour and salt in a food processor. Add the butter, and water until a dough forms. Form a ball, cover with plastic wrap and place in the refrigerator for about 30 minutes.

On a lightly floured surface, roll out the dough into a thin rectangle. Cut out round disc shapes with a round cutter or a small plate. Fill empanada discs with beef mixture. Brush the edges with egg and close the filling by pressing the edges together to form a half moon. reheat oil in a deep pot to 375 degrees F. Fry the empanadas in the oil for about 3 minutes on each side. Remove from the oil and drain on paper towels.

Herb-roasted beef with roasted fennel, leeks and carrots

Herb-roasted beef with roasted fennel, leeks and carrots

Herb-roasted beef with roasted fennel, leeks and carrots3 sprigs fresh rosemary
4 sprigs fresh thyme
2 cloves garlic
1 T. Dijon mustard
1/4 cup olive oil
1 T. honey
1 tsp. lemon pepper
3 lb New York beef strip roast
4 oz bacon
1 leek
1 fennel bulb
6 carrots

Preheat oven to 350°F. Chop the rosemary and thyme leaves, discarding the stems. Finely chop the garlic. Mix the rosemary, thyme and garlic with the mustard, oil, honey and lemon pepper. Rub the beef with 2 T. of the marinade. Layer the bacon over the beef. Place beef in a roasting pan and fold the bacon under. Halve the leeks and wash thoroughly to remove dirt and grit. Cut into pieces. Trim the stems and fronds off the fennel and cut bulb into quarters. Peel the carrots and cut into large chunks. In a large pot of boiling water, cook the vegetables for 4 min. Drain and mix with the remaining the marinade. Roast beef 40 min. Add vegetables and continue roasting for 20 min., or until an instant read thermometer reaches 135°F. Transfer beef to a cutting board and cover loosely with foil. Let meat rest at least 10 min. before serving with roast vegetables.

Tagliata with Artichoke Salad

Tagliata with Artichoke Salad

tagliata with artichoke salad8 Baby Artichokes
3 T. EVOO
Salt & Pepper
1 boneless Strip Steak, 3 inches thick (about 2 pounds)
4 cloves Garlic, halved
4 4” springs each of Rosemary & Thyme
Shaved Parmesan, for garnish

Pluck and discard the outer leaves of the artichokes, revealing yellow-green core. Using a serrated knife, trim off the top third. Cut each into quarters. Bring medium saucepan of water to a boil. Add artichokes and cook 2 minutes. Drain and pat dry. Transfer to a bowl and toss with 2 T. oil. Season with salt and pepper to taste. Preheat oven to 400 and preheat a cast iron skillet until very hot. If your fire alarm is as sensitive as mine, get that oven vent on high! Season steak with salt and pepper. Add remaining 1 T. oil to pan and add steak, garlic and herbs. Cook over high heat until steak is brown and crusty on bottom and sides, about 10 minutes. Flip and set garlic and herbs on top. Add artichokes to skillet around the meat. Place in oven and roast until steak reaches 135 in the center, about 20 minutes. Transfer to cutting board and let rest 10 minutes. Strip rosemary and thyme leaves from stems, discard stems and add leaves to artichokes. Thinly slice steak and arrange on platter, surround with the artichokes and garnish with shaved parmesan.

Beef Bourguignon

Beef Bourguignon

Beef Bourguignon1 tablespoon good olive oil
8 ounces dry cured center cut applewood smoked bacon, diced
2 1/2 pounds chuck beef cut into 1-inch cubes
Kosher salt
Freshly ground black pepper
1 pound carrots, sliced diagonally into 1-inch chunks
2 yellow onions, sliced
2 teaspoons chopped garlic (2 cloves)
1/2 cup Cognac
1 (750 ml.) bottle good dry red wine such as Cote du Rhone or Pinot Noir
1 can (2 cups) beef broth
1 tablespoon tomato paste
1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
4 tablespoons unsalted butter at room temperature, divided
3 tablespoons all-purpose flour
1 pound frozen whole onions
1 pound fresh mushrooms stems discarded, caps thickly sliced
For serving:
Country bread or Sour Dough, toasted or grilled and rubbed with garlic clove
1/2 cup chopped fresh parsley, optional

Preheat the oven to 250 degrees F. Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon to a large plate. Dry the beef cubes with paper towels and then sprinkle them with salt and pepper. In batches in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides. Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. Set aside. Toss the carrots, and onions, 1 tablespoon of salt and 2 teaspoons of pepper in the fat in the pan and cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac, stand back, and ignite with a match to burn off the alcohol. Put the meat and bacon back into the pot with the juices. Add the bottle of wine plus enough beef broth to almost cover the meat. Add the tomato paste and thyme. Bring to a simmer, cover the pot with a tight-fitting lid and place it in the oven for about 1 1/4 hours or until the meat and vegetables are very tender when pierced with a fork. Combine 2 tablespoons of butter and the flour with a fork and stir into the stew. Add the frozen onions. Sauté the mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned and then add to the stew. Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes. Season to taste. To serve, toast the bread in the toaster or oven. Rub each slice on 1 side with a cut clove of garlic. For each serving, spoon the stew over a slice of bread and sprinkle with parsley.

Sheet Pan Suppers: Baked Baby Back Ribs & Potatoes

Sheet Pan Suppers: Baked Baby Back Ribs & Potatoes

baked Baby Back Ribs & Potatoes

1 T. Dijon Mustard
1 tsp. Liquid Smoke (optional)
3 T. Dark Brown Sugar
1 ½ T. Garlic Powder
2 tsp. Salt
2 tsp. Sweet or Smoked Paprika
2 tsp. dry Mustard
1 tsp. Cumin
¼ tsp. Cayenne
4 lb. Baby Back Ribs, trimmed of silverskin
1 lb. medium size Yukon Gold Potatoes, unpeeled, scrubbed and quartered
1 T. EVOO
1 tsp. Old Bay
¾ C. BBQ Sauce, plus extra for serving

Preheat oven to 325 with one rack about 4 inches from broiler and another rack in center position. Place dijon in small bowl, add liquid smoke; stir to combine. In another small bowl, whisk together sugar, garlic powder, salt paprika, dry mustard, cumin, and cayenne. Brush both sides of the ribs with the Dijon, and sprinkle with the spice mixture to coat. Pat spices into the meat so it sticks. Wrap tightly in foil and place them in the center of a sheet pan. Combine potatoes, oil, and old bay in a bowl and toss to coat. Place potatoes around the packet of ribs. Bake for 90 minutes, gently flipping the package and stirring the potatoes halfway through cooking. Carefully transfer the package of ribs to a platter or another sheet pan and remove foil. Return ribs, without foil, to the center of the pan in a single layer, meaty side up. Brush them with BBQ sauce. Bake until knife slides easily into the thickest part of the meat, an additional 30 minutes. Keep an eye on the potatoes. If they are getting too dark, remove to a serving bowl and cover with foil to keep warm. When ribs are knife tender, remove potatoes to a bowl and cover with foil. Turn oven to broil and broil the ribs on the top rack until slightly charred in spots, about 3 minutes. Allow ribs to rest for 10 minutes before slicing between the bones. Serve with potatoes and extra BBQ sauce.

Beef Brisket with Onion-Lemon Marmalade

Beef Brisket with Onion-Lemon Marmalade

bisket1 beef brisket (6 to 8 lb.)
2 large onions, sliced
2 large lemons, peeled and thinly sliced
2 C. port
1/2 C. brown sugar
3 T. mixed herbs (optional – rosemary, basil, oregano, thyme)
4 cloves garlic, chopped coarsely
1-1/2 tsp. coarsely ground pepper

Trim excess fat from brisket. In a roasting pan, place onion slices, lemon slices and garlic. Lay brisket on top of vegetables. Mix together port, brown sugar, and herbs; stir until sugar dissolves, then pour evenly over brisket. Sprinkle brisket with pepper and cover roasting pan tightly with foil. Bake in a 300:F oven until brisket is very tender when pierced, about four hours. When brisket is tender, uncover pan and return it to the oven (raise temperature to 450:F to brown the meat slightly, about 20 minutes. Remove brisket from pan. Skim off fat from pan juices and put in sauce pan. Boil juices and vegetables, uncovered, stirring often. As mixture thickens, reduce heat to medium and stir constantly; cook until thick and shiny, and reduced to about 1-3/4 C. (20-30 minutes). Add salt to taste. To serve, slice across the grain. Spoon marmalade over brisket. Garnish with lemon “bows” and chopped parsley if desired. Serves 10-12.

Beef Stroganoff

Beef Stroganoff

2 lbs. Beef, top round steak
2 T. Butter
1 ea. Onion, chopped
3 ea. Garlic cloves, minced
8oz. Mushrooms, sliced
1 can Tomato Sauce (15 oz.)
2 T. Tomato Paste
1/4 C. Brown Sugar
1/4 C. Cider Vinegar
1 C. Water
2 tsp. Paprika
1 T. Worcestershire Sauce
1 T. Dijon Mustard
¾ tsp. Salt
1/2 tsp. Black Pepper
16oz. Egg Noodles, wide
1/2 C. Sour Cream

Freeze beef slightly; remove from freezer and slice diagonally in thin slices; melt butter in large pot or pan over medium high heat. Add beef and cook until browned; drain liquid and add onions and cook for5-10 minutes; add garlic and mushrooms and cook for 3-4 minutes. Add tomato sauce, tomato paste, brown sugar, cider vinegar, water, paprika, Worcestershire sauce, mustard, salt and pepper and cook for 30-45 minutes. In large pot bring water to boil and add noodles; cook according to package directions; drain. Add sour cream to meat mixture and cook for a couple of minutes until thickened; add cooked noodles and combine thoroughly; serve.

Beef Tenderloins with Bleu Cheese & Rosemary Vinaigrette

Beef Tenderloins with Bleu Cheese & Rosemary Vinaigrette

4 (6-oz) beef tenderloins
6 oz. blue cheese
2 T. milk
4 slices pepper bacon
1 T. olive oil
Salt
Cracked black pepper

1 shallot, chopped
2 cloves garlic, chopped
1 T. Dijon mustard
1 T. chopped fresh rosemary
1/2 tsp. dry mustard powder
2 T. white wine vinegar
1/2 C. extra virgin olive oil
Salt
Cracked black pepper

Cut a 1/2-inch horizontal slit in the side of the beef tenderloins. Place the cheese and milk in a small bowl and mix well with a fork. Put the mixture into a pastry bag without a tip in place (or put the mixture in a heavy freezer bag, work it down into one corner, and cut the end off). Using your fingers, open a pocket in one of the tenderloins. Pipe equal amounts of the cheese filling into the slits. Wrap the bacon slices around the sides of the tenderloins, tucking in the ends of the bacon to form a seal. Carefully place the tenderloins on a plate, cover with plastic wrap, and refrigerate. To prepare the vinaigrette, place the shallot, garlic, mustard, rosemary, dry mustard, and vinegar in a medium bowl and whisk together. Slowly whisk in the olive oil until thickened and emulsified. Season to taste with salt and pepper and set aside. To cook the tenderloins, preheat the oven to 350°. Heat the olive oil over high heat in a very large ovenproof sauté pan until smoking hot. Remove the tenderloins from the refrigerator, season them generously with salt and pepper, and place them in the pan. Sear the tenderloins for about 2 minutes on each side. Put the pan in the oven and cook for 5 to 8 minutes for rare to medium-rare doneness. Remove from the oven and serve hot with the vinaigrette.

Beef Tenderloin with Wild Mushroom Sauce

Beef Tenderloin with Wild Mushroom Sauce

Beef Tenderloin with Wild Mushroom Sauce1/2 lb. wild mushrooms such as chanterelles or morels
1 T. olive oil
3 cloves garlic, chopped
3 cloves garlic, chopped
2 shallots, chopped
1/2 C. red wine
1 C. rich beef stock
1 tsp. chopped rosemary
1/4 C. heavy cream
salt and pepper to taste
To Assemble
1 T. olive oil
4 (5-6 oz. ) beef tenderloin
1 T. cracked black pepper
salt to taste
4 oz. gorgonzola cheese

For the sauce, slice mushrooms and set aside. In a large sauté pan heat oil until very hot add mushrooms and sauté until tender about 3-4 minutes. Add shallots and garlic and sauté lightly. Add red wine and reduce by half. Add beef stock and reduce by half again about 4-5 minutes over medium heat. Add rosemary and cream and cook for 2-3 minutes to reduce bit. Season with salt and pepper. Keep warm while cooking the tenderloins. For the tenderloins, place oil in sauté pan and heat until smoking hot. While the oil is heating coat with pepper and season with salt. Place beef tenderloins in the pan. Sear each side until brown about 2-3 minutes. Finish in a 350 degree oven for about 4 more minutes for medium rare doneness. Place tenderloins on plates or platter and serve the mushroom sauce over the top of the steaks. Crumble the bleu cheese over the top of the steaks and serve hot.

Bacon Cheeseburger Bombs

Bacon Cheeseburger Bombs

Bacon-Cheeseburger-Bombs-261 can Pillsbury Biscuits (10 biscuits)
1 pound lean ground beef
½ onion, finely chopped
3 slices of bacon, chopped
â…“ cup cream cheese
1 T. ketchup
2 T. barbecue sauce
1 tsp. yellow mustard
1 tsp. of Worcestershire sauce
5 oz cheddar cheese, chopped into 10 squares
1 egg white
sesame seeds

Preheat oven to 375 degrees. In a large pan, brown ground beef, bacon and onion until cooked. Drain any grease. Add cream cheese, ketchup, barbecue sauce, mustard and Worcestershire sauce. Stir over low heat until cream cheese is melted. Allow to cool. Roll each biscuit out very thin. Place 2 T. beef mixture on each biscuit and add 1 square of cheese. Wrap the biscuit around the beef/cheese and tightly seal the edges. Place biscuits on a parchment lined pan seam side down. Brush with egg white and sprinkle with sesame seeds. Put them in the oven and turn down the heat to 350 degrees. Bake 13-16 minutes or until lightly browned. Serve warm.

Boliche

Boliche

boliche-cuban-pot-roast4 lb. beef eye of round roast
1/2 lb. minced Spanish chorizo
1 C. small dice smoked ham
1 T. very finely minced garlic
1 C. minced sweet red onions
¾ C. small dice green bell peppers
1/2 tsp. salt, to taste
1/2 tsp. black pepper, to taste
1/4 tsp. Spanish paprika
1/4 lb. sliced bacon
¾ C. hot water
1 whole bay leaf
4 whole cloves

Cut a lengthwise pocket through the center of the beef, leaving one end closed. Combine sausage, ham, garlic, onions, and bell peppers, mix well and pack lightly into the pocket of beef. Secure with string. Season the meat with salt, pepper, and paprika. Heat bacon in a large skillet over a moderate flame. Heat for several minutes each side to render the fat. Remove bacon and set aside. Brown beef in the hot bacon grease. Add the hot water and stir to de-glaze the pan. Drape the bacon over the meat. Add the bay leaf and cloves to the liquid. Bake, covered, at 325 degrees for 3 hours, until very tender. Drain meat, and reduce strained pan drippings over medium heat. Remove string, slice beef thinly across the grain and serve hot with pan drippings.

Alton’s Chicken-Fried Steak

Alton’s Chicken-Fried Steak

altons chicken fried steak2 pounds beef bottom round, trimmed of excess fat
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 cup all-purpose flour
3 whole eggs, beaten
1/4 cup vegetable oil
2 cups chicken broth
1/2 cup whole milk
1/2 teaspoon fresh thyme leaves

Preheat oven to 250 degrees F. Cut the meat with the grain into 1/2-inch thick slices. Season each piece on both sides with the salt and pepper. Place the flour into a pie pan. Place the eggs into a separate pie pan. Dredge the meat on both sides in the flour. Tenderize the meat, using a needling device, until each slice is 1/4-inch thick. Once tenderized, dredge the meat again in the flour, followed by the egg and finally in the flour again. Repeat with all the pieces of meat. Place the meat onto a plate and allow it to sit for 10 to 15 minutes before cooking.

Place enough of the vegetable oil to cover the bottom of a 12-inch slope-sided skillet and set over medium-high heat. Once the oil begins to shimmer, add the meat in batches, being careful not to overcrowd the pan. Cook each piece on both sides until golden brown, approximately 4 minutes per side. Remove the steaks to a wire rack set in a half sheet pan and place into the oven. Repeat until all of the meat is browned.

Add the remaining vegetable oil, or at least 1 tablespoon, to the pan. Whisk in 3 tablespoons of the flour left over from the dredging. Add the chicken broth and deglaze the pan. Whisk until the gravy comes to a boil and begins to thicken. Add the milk and thyme and whisk until the gravy coats the back of a spoon, approximately 5 to 10 minutes. Season to taste, with more salt and pepper, if needed. Serve the gravy over the steaks.

Sheet Pan Supper: Fajita Flank Steak with Peppers & Onion

Sheet Pan Supper: Fajita Flank Steak with Peppers & Onion

sheet pan fajitas2½ pounds flank steak
4 cloves garlic, minced
¼ cup plus 2 T. extra virgin olive oil
3 T. Worcestershire sauce
¼ cup freshly squeezed lime juice (from 2 to 4 limes)
1 T. ground cumin
1 T. chili powder
1 T. sugar
¼ tsp. crushed red pepper flakes
1 tsp. kosher salt
Olive oil cooking spray
4 bell peppers (any color), stemmed, seeded, and thinly sliced
1 yellow onion, thinly sliced
8 to 12 small (6-inch) flour or corn tortillas, for serving
¼ cup chopped fresh cilantro leaves
Salsa, sour cream, sliced avocado, and Cotija cheese, for serving

Place the flank steak in a large zip-top bag or a shallow glass baking dish. Whisk together the garlic, olive oil, Worcestershire sauce, lime juice, cumin, chili powder, sugar, red pepper flakes, and salt in a small bowl. Reserve ¼ cup of the marinade for the vegetables and pour the rest over the flank steak, turning it to coat. Close up the bag or cover the baking dish and marinate the steak in the refrigerator for at least 2 hours, and up to 12. When you’re ready to cook, preheat the oven to 450°F with one rack about 4 inches from the broiler, another rack in the center position, and another in the bottom position. Line a sheet pan with aluminum foil, and mist it with the cooking spray. Toss the peppers and onion with the reserved ¼ cup marinade in a large bowl and spread them evenly on the prepared pan. Roast on the center rack until softened and starting to brown, 10 to 15 minutes. Remove the pan from the oven and turn the oven to broil. Wrap a stack of tortillas in aluminum foil and set it aside. Push the peppers and onion to the perimeter of the pan. Remove the flank steak from the marinade, allowing any excess liquid to drip off the meat, and place it in the center of the pan, surrounded by the vegetables. Place the pan on the top rack and broil the steak, flipping it once, until it begins to char on the outside and an instant-read thermometer inserted into the thickest part of the meat registers 125°F for rare or 135°F for medium-rare, 3 to 5 minutes per side. While the steak cooks, place the foil-wrapped tortillas on the bottom rack to warm through. Once the steak is finished cooking, remove the pan from the oven and turn the oven off. Leave the tortillas in the oven to continue warming while the steak rests. Allow the steak to rest, loosely covered with foil, for 10 minutes before slicing it thinly against the grain. Sprinkle with the cilantro. Serve the steak warm with the peppers and onion and tortillas. Pass the salsa, sour cream, avocado, and cheese at the table.

Sheet Pan Supper: Cheeseburgers with Bacon & Charred Onion

Sheet Pan Supper: Cheeseburgers with Bacon & Charred Onion

cheeseburgers bacon charred onion

8 slices Bacon
1 lb. Ground Beef
2 T. Worcestershire Sauce
1 T. Garlic Powder
½ tsp. each Salt & Pepper
1 Yellow Onion, sliced into ¾” rounds
4 thick slices sharp Cheddar Cheese
4 soft Hamburger Buns
Your Favorite Burger Condiments & Toppings

Preheat oven to 375 with one rack about 4 inches from the broiler and another rack in center position. Line sheet pan with foil. Line a plate with paper towels. Lie bacon slices flat on sheet pan. Bake on center rack, flipping halfway through until crisp, about 20 minutes. While bacon cooks, gently mix together beef, Worcestershire, garlic powder and salt and pepper in a bowl. Divide meat evenly into 4 portions and shape into patties, each about ¾” thick. Transfer bacon to the plate and set aside to drain. Carefully pour the bacon grease from the pan and replace the foil. Set a wire rack on the sheet pan and turn on the broiler. Place patties on the rack with some space between them. Arrange onion around them. If there isn’t enough room and some onions fall to the pan, that’s fine. Broil burgers and onions on upper rack for 3 minutes per side for medium rare. Top with cheese and broil until cheese is melted and bubbly, another 30-60 seconds. Serve on the buns topped with charred onions, crisp bacon, and your favorite condiments.

Sheet Pan Supper: Bruce’s Barbecue Meatloaf & Potatoes

Sheet Pan Supper: Bruce’s Barbecue Meatloaf & Potatoes

Bruce’s Barbecue Meatloaf & Potatoes2 1/2 pounds (about 4 medium-size) Yukon gold potatoes, unpeeled, scrubbed, sliced into 1/4-inch-thick rounds
1/4 cup extra virgin olive oil
1/2 tsp. kosher salt
1 T. plus 1/2 tsp. garlic powder
2 pounds lean ground beef
1 large yellow onion, diced (about 2 cups)
2 cups barbecue sauce (I love Sweet Baby Ray’s or Stubb’s)
1/2 cup plain dried breadcrumbs

Preheat the oven to 375 degrees F with a rack in the center position. Line a sheet pan with aluminum foil or parchment paper. Place the potatoes on the prepared pan, drizzle with the olive oil, sprinkle with the salt and the 1/2 tsp. of garlic powder, and toss to coat. Spread the potatoes in an even layer and set a wire rack on top. Fold a piece of aluminum foil into a 10-by-6-inch rectangle and place it in the center of the wire rack. Use a skewer or a fork to poke little holes evenly throughout the rectangle of foil—this will help with heat circulation and keep the meatloaf from steaming in its own fat. Gently combine the beef, onion, the remaining T. garlic powder, 1 1/2 cups of the barbecue sauce, and the breadcrumbs in a large bowl. Without squishing and squeezing too much, form the meat mixture into a loaf on top of the foil rectangle. Place the pan in the oven. Bake the meatloaf and potatoes for 30 minutes, then brush the top of the loaf with the remaining ½ cup barbecue sauce. Return the pan to the oven and bake the meatloaf and potatoes until the potatoes are tender and an instant-read thermometer inserted into the center of the meatloaf registers 150 degrees F, about 45 minutes more. Allow the meatloaf to cool slightly before slicing. Serve with the potatoes.

Chinatown Veal Riblets

Chinatown Veal Riblets

2 1/2 to 3 pounds veal riblets, well trimmed
2 C. orange juice, divided
1/2 C. dry white wine
2 T. low sodium soy sauce
1 T. honey
1 garlic clove, minced
2 tsp. fresh ginger root, grated
1/2 tsp. orange peel, shredded
1 1/4 tsp. cornstarch
Green onion tops, sliced thin, for garnish

Combine veal riblets, 1 1/2 C. of the orange juice and the wine in Dutch oven. Bring to a boil. Reduce heat to low. Cover tightly and simmer 45 minutes, turning riblets occasionally. Meanwhile, combine remaining orange juice, soy sauce, honey, garlic, ginger and orange peel in small saucepan. Dissolve cornstarch in 1 T. cold water. Add to saucepan; mix well. Bring to a boil over medium-high heat, stirring constantly. Cook and stir 1 minute. Remove from heat; set aside. Remove riblets from liquid; let cool 15 minutes. Place riblets on grid over medium coals. Brush with glaze. Grill 12 to 14 minutes or until evenly browned, turning frequently and brushing with glaze. Or, broil 4 inches from heat, turning frequently and brushing with glaze, about 12 minutes. Transfer to platter and sprinkle with green onion. Cut into serving-size portions.

Sheet Pan Supper: Broiled Steak and Asparagus with Feta Cream Sauce

Sheet Pan Supper: Broiled Steak and Asparagus with Feta Cream Sauce

Sheet Pan Supper Broiled Steak and Asparagus with Feta Cream SauceOlive oil cooking spray
2 bunches asparagus
5 T. extra virgin olive oil
3/4 tsp. kosher salt
1/2 tsp. freshly ground black pepper
2 sirloin tip steaks (each 1 to 1 1/2 inches thick; about 2 1/4 pounds total)
1 cup (about 6 oz.) crumbled feta cheese
1/2 cup sour cream
2 T. apple cider vinegar
1/4 cup finely chopped fresh chives

Preheat the broiler with a rack about 4 inches from the heat. Line a sheet pan with aluminum foil and mist a wire rack about the size of the sheet pan with cooking spray. Snap off the bottom of one asparagus spear, to see where it breaks easily. Line up the rest of the bunch and slice off the bottoms at the same spot. Place the trimmed asparagus on the prepared pan, drizzle with 3 T. of the olive oil, sprinkle with 1/4 tsp. salt and 1/4 tsp. black pepper, and toss to coat. Arrange the asparagus in a single layer around the perimeter of the pan and set the wire rack on top, nudging the asparagus aside as needed so the rack lies flat and even. Blot the steaks dry with a paper towel. Season both sides with the remaining 1/2 tsp. salt and 1/4 tsp. pepper. Place the steaks on the wire rack. Place the pan under the broiler (the steaks should be about an inch from the heat). Broil, flipping the steaks once, until well browned and charred at the edges, 4 to 5 minutes per side for medium-rare. (If you prefer your steak more or less done, adjust the cooking time accordingly.) While the steaks and asparagus cook, make the feta cream sauce: Combine the feta cheese, sour cream, remaining 2 T. olive oil, and cider vinegar in a food processor or blender. Puree the ingredients until smooth. Add salt and pepper to taste and give the sauce one last pulse. Pour the sauce into a bowl and fold in the chives. Remove the pan from the broiler and allow the steak and asparagus to rest for 10 minutes on the rack. Transfer the steak to a cutting board before slicing it thinly against the grain. Serve the steak and asparagus with the feta cream sauce.

Sheet Pan Supper: Beef Tenderloin with Frizzled Leeks & Fennel

Sheet Pan Supper: Beef Tenderloin with Frizzled Leeks & Fennel

Beef Tenderloin with Frizzled Leeks and Fennel3 large Leeks, white and light green only, thinly sliced into half moons, and well rinsed
3-4 cloves Garlic, thinly sliced
1 small bulb Fennel, stalky fingers removed, cored and thinly sliced
¼ C. plus 1 T. EVOO
1 ½ tsp. Salt
1 tsp. Black Pepper
1 2 ½ – 3 lb. Beef Tenderloin Roast, trimmed of excess fat and silverskin
1 T. finely chopped fresh Rosemary
1 ½ tsp. ground Fennel Seed

Preheat oven to 400 with a rack in the center position. Place leeks, garlic and fennel on a sheet pan, drizzle with a quarter cup oil, sprinkle with ½ tsp. each salt and pepper and toss to combine. Spread out the vegetables in an even layer and set a wire rack on top. Pat tenderloin dry with paper towels. If the tenderloin is an uneven thickness, tuck the skinny tapered end underneath and tie it tightly with butchers twine. Continue to tie up at ½ inch intervals to help keeps its shape during cooking. Stir together remaining T. oil, 1 tsp. salt, ½ tsp. pepper, rosemary and fennel in a small bowl to form a loose paste. Rub on all sides of the beef, coating it entirely. Place the beef on the wire rack over the vegetables. Roast until tenderloin reaches 130 at the thickest part of the meat (for medium rare), about 35-45 minutes. Vegetables should be crisp and frizzled. Allow meat to rest, uncovered, for 10-15 minutes before transferring to cutting board. Remove twine and slice meat into ½ inch slices. Top with vegetables.

Ginger-Orange Barbecued Beef Back Ribs

Ginger-Orange Barbecued Beef Back Ribs

6 pounds beef back ribs, well-trimmed
2 tsp. grated lemon rind
1/3 C. fresh lemon juice
¾ C. fresh orange juice
1 T. grated fresh ginger root
1 T. garlic cloves, minced
1/2 C. hoisin sauce
1/4 C. honey
1 tsp. salt
2 T. dark soy sauce
1 dash hot chili oil
orange rind, grated, for garnish
lemon rind, grated, for garnish

Cut beef between the bones separating into individual ribs. Combine the remaining ingredients; pour into a self-sealing plastic bag and add ribs. Turn bag and massage to coat ribs. Refrigerate overnight. Preheat oven to 425 degrees F. Remove ribs from marinade; pour reserved marinade in a saucepan. Bring marinade to a boil; reduce heat and simmer to thickness of a glaze (about 1/2 C.). Place ribs on a rack over a pan of hot water in oven; cook for 30 minutes, turning them once halfway through the cooking until browned and crisp. Lower heat to 375 degrees F. Brush ribs with marinade glaze, roast 10 minutes, turn over, brush again. Roast 10 minutes longer. Garnish with rind. Serve with roasted potatoes and salad.

Ground Beef Stuffed Squash

Ground Beef Stuffed Squash

3 medium Acorn Squash
1 lb. Ground Beef
1/2 C. Herb-seasoned Stuffing Mix
1 T. fresh Parsley, minced acorn-squash
1 tsp. Salt
2 T. Onion, minced
1/2 tsp. freshly ground Black Pepper
¾ C. Beef Bouillon
1/2 Fresh Mushrooms, sliced
Butter or Margarine

Rinse, dry, and cut each Acorn squash in half, lengthwise. Remove the seeds from the center and discard. Place Acorn squash halves, cut side down, in a baking pan and pour 1/4-inch of boiling water over them. Bake in a pre-heated 350-F degree oven for about 30 minutes, or until almost tender. Meanwhile, brown ground beef in a large skillet over medium heat. Make sure to work the ground beef into small, crumbly pieces as it browns. Drain off any excess fat. Add stuffing mix, parsley, salt, onion, pepper, and beef bouillon. Stir gently or toss to combine. Remove from heat and reserve. Remove half-baked squash from the oven and when cool enough to handle, turn it cut side up. Fill the center of each squash with an equal portion of the beef and stuffing mixture. Return to the oven and continue to bake for another 20 to 30 minutes. Meanwhile, sauté mushroom slices in butter or margarine until desired degree of doneness. Remove finished stuffed squash from the oven and distribute an equal portion of sautéed mushroms over the top of each half. Serve warm, in the skin.

Slow Cooker Braised Beef Stew with Mushrooms

Slow Cooker Braised Beef Stew with Mushrooms

Subtle Asian flavors like ginger, Chinese five spice, and soy sauce join short ribs and mushrooms in the slow cooker for an easy, fragrant beef stew. Serve this hearty, comforting beef dish over a bed of jasmine rice or mashed potatoes–you’ll definitely want something to soak up the rich sauce. If you do not have port or cream sherry on hand, you can simply increase the amount of red wine by 1/2 cup as a substitute.

Slow-braised Beef Stew with Mushrooms4 pounds boned, fat-trimmed beef short ribs or chuck
1 orange (2 1/2 in. wide), rinsed
1 onion (about 8 oz.), peeled and finely chopped
About 1 cup fat-skimmed beef or chicken broth
1 cup dry red wine
1/2 cup port or cream sherry
1/4 cup balsamic vinegar
2 T. soy sauce
1 tsp. dried thyme or 2 tsp. fresh thyme leaves
3 or 4 very thin slices (quarter size) peeled fresh ginger
1/2 tsp. Chinese five spice
1 pound mushrooms (1- to 1 1/2-in.-wide caps)
2 T. butter or olive oil
2 T. cornstarch
Salt and pepper
1/4 cup chopped fresh chives or green onions

Rinse meat; cut into 3- to 4-inch lengths (for chuck, about 1 in. thick and 1 1/2 in. wide) and place in a 5- to 6-quart slow-cooker. With a vegetable peeler, pare orange part of peel from orange and sliver it; save orange for other uses. In a 1 1/2- to 2-quart pan, combine peel, onion, 1 cup broth, wine, port, vinegar, soy sauce, thyme, ginger, and five spice. Bring to a boil over high heat. Pour liquid over meat. Turn slow-cooker to high, cover, and cook until meat is very tender when pierced, 5 to 6 hours. Rinse and drain mushrooms; trim off and discard stem ends. Cut mushrooms in half lengthwise and place in a 10- to 12-inch frying pan; add butter. Skim off and discard fat from liquid in slow-cooker. Ladle 1 cup liquid into pan with mushrooms. Stir mushrooms often over high heat until liquid has evaporated and mushrooms are lightly browned, 13 to 17 minutes. With a slotted spoon, lift meat from juices in slow-cooker and lay in a single layer in a shallow casserole (about 9 by 13 in.). Pour mushrooms over meat. Bake in a 375° regular or convection oven until meat is sizzling and browned, 12 to 15 minutes. Meanwhile, measure remaining liquid from slow-cooker. If less than 2 cups, add beef broth to make 2 cups, pour into a 2- to 3-quart pan, and bring to a boil over high heat; if there is more, pour into pan and boil, stirring occasionally, until reduced to 2 cups, 8 to 12 minutes. In a small bowl, mix cornstarch with 1/4 cup water. Pour into boiling liquid and stir until thickened, about 30 seconds. Pour evenly over meat and mix gently to blend with liquid in casserole, adding salt and pepper to taste. Sprinkle with chives.

Marinated Flank Steak with Citrus Salsa

Marinated Flank Steak with Citrus Salsa

Marinated%20Flank%20Steak%20with%20Citrus%20Salsa3/4 cup frozen Orange Juice or Grapefruit Juice Concentrate, thawed
1 or 2 jalapeño peppers, seeded and finely chopped
1 tsp. black pepper
1 tsp. paprika
1/2 cup water
1 to 1 1/2 pound beef flank steak
1/4 cup thinly sliced green onions
2 T. snipped parsley
1 T. lime juice
Dash salt
2 Florida Oranges, peeled, seeded and chopped
1 Florida Grapefruit, peeled, seeded and chopped
Jalapeño peppers (optional)
1 Florida Grapefruit, sliced (optional)
6 6-7 inch flour tortillas, warmed

For marinade, in a small bowl combine thawed orange or grapefruit juice concentrate, finely chopped jalapeño pepper, black pepper and paprika. Reserve 2 T. of the mixture of salsa. Add the water to remaining mixture.  Score steak by making shallow cuts at 1-inch intervals diagonally across steak in a diamond pattern. Repeat on second side. Place in a plastic bag set in a shallow dish. Pour marinade over steak; close bag. Marinate in the refrigerator 2 to 24 hours; turn bag occasionally. For salsa, in a nonmetallic bowl stir together the 2 T. juice concentrate mixture, the onions, parsley, lime juice and salt. Add chopped oranges and grapefruit; stir gently. Cover and chill at least 30 minutes to blend flavors. Remove meat from bag. Discard marinade. Place meat on the grill rack of an uncovered grill. Grill directly over medium coals, turning once, allowing 12 to 14 minutes for medium-rare. Thinly slice meat. If desired, garnish with jalapeños and grapefruit slices. Serve with salsa and warmed tortillas. Makes 6 services. To Broil: Place steak on the unheated rack of a broiler pan. Broil 3 inches from heat for 6 minutes. Turn and broil 7 to 8 minutes more for medium-rare. Serve as above.

How to Build the Perfect Burger Infographic

How to Build the Perfect Burger Infographic

build the perfect burger

 

Inventive Burger Toppings

Brie, arugula, mixed berry compote, Dijon aioli, red wine balsamic reduction
Feta, Fresh Dill
Spiced Tomato Chutney
Chimichurri Sauce
Hoisin, Chopped Scallions
Goat Cheese, Roasted Red Peppers
Muenster, applewood bacon, arugula, caramelized onions, horseradish aioli
jalapeño jicama honey slaw, chipotle BBQ, pepper jack, fried avocado
pineapple salsa, grilled red onion, pancetta crisp
Corned Beef slices, sauerkraut, swiss, thousand island
Teriyaki, Grilled Pineapple, Swiss
Steak Seasoning, Grilled Peppers & Onions, Smoked Provolone

inventive burger toppings

 

 

 

 

 

 

 

 

 

 

One Pot Beef Brisket

One Pot Beef Brisket

1 C. Dry Red Wine or Beef Broth
1 Package mushroom-onion soup mix
21/2 lb. Thinly Sliced Beef Brisket
12 Small Red Potatoes
9 Carrots, cut into 2” chunks

Stir soup mix into wine/broth in 5qt. Dutch oven. Add beef, turn to coat. Cover and bake 2 hours. Add potatoes and carrots. Bake one hour more. Gravy: Mix 2 T. Flour with 1/4 C. Cold water, whisk into pour liquids over high heat, stirring and cooking until thick and bubbly.

Orange-Flavored Flank Steak and Scallions

Orange-Flavored Flank Steak and Scallions

1 lb. Flank steak
3 T. Vegetable oil
5 Scallions – 4 cut into 1-inch lengths, 1 chopped
1 Garlic clove, minced
1/4 C. Orange juice
2 T. Rice wine vinegar
2 T. Soy sauce
1 T. Honey
1 tsp. Asian sesame oil
1 tsp. Grated orange zest
2 tsp. Cornstarch

Cut steak across grain on a slight diagonal into thin strips. In a wok, heat 2 T. vegetable oil over high heat until hot, swirling to coat sides of pan. Add beef strips and stir-fry until meat is browned outside but still pink inside, about 2 minutes. Remove and set aside. In same wok, heat remaining 1 T. oil over high heat. Add 4 cut scallions and stir-fry until just softened, 1 to 2 minutes. Add garlic and stir-fry 1 minute. Return meat to wok. Add orange juice, vinegar, soy sauce, honey, sesame oil, and orange zest. Cook 2 minutes. Dissolve cornstarch in 1/4 cup cold water and stir into wok. Cook over high heat, stirring, until sauce boils and thickens, 1 to 2 minutes. Sprinkle on chopped scallion and serve.

British Beef Crostini

British Beef Crostini

diy-british-beef-crostini750g piece of beef fillet, from the thin end
1 T. olive oil
1 tsp. English mustard powder
300ml tub crème fraîche
2 T. snipped chives
1 heaped tsp. creamed horseradish
250g Stilton
70g bag rocket leaf
1 baguette, sliced diagonally

Heat oven to 20)C/180C fan/gas 6. Rub the beef with the oil and mustard, then season. Heat a non-stick frying pan over a medium-high heat. Sear the beef for 2 mins each side and place in the oven for 10 mins for rare and 12-15 mins for medium rare (you may have to adjust timings if your piece of beef is especially thin or thick). Remove from the oven, cover with foil and leave to cool. Mix together the crème fraîche, chives and horseradish in a small bowl and season to taste. Keep in the fridge until ready to serve. Just before serving, arrange the beef on a chopping board with the Stilton, rocket and crème fraîche. Toast the bread and serve while still warm. Toast the bread and serve while still warm. Top the crostini with rocket, slices of beef, chunks of cheese and dollops of crème fraîche.

Popover Pizza

Popover Pizza

popover pizza1 lb. Ground Beef or Sausage
2 C. Pizza or Spaghetti Sauce
12 oz. Mozzarella Cheese, grated
1 C. Flour
1 C. Milk
2 Eggs

In medium skillet, lightly brown sausage/beef and drain off fat. Add sauce and bring to a boil. Lower heat; cook 2-3 minutes. Pour into greased 9×13” baking pan. Sprinkle cheese over top. Combine flour, milk, and eggs; mix well. Pour over cheese. Bake at 425 for 25-30 minutes or until heated through.