| BEEF RECIPES | ||
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PAGE 2 | More Beef Recipes----> |
| BEEF RECIPES | ||
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PAGE 2 | More Beef Recipes----> |
Yield: 4 servings
4 tblspn Butter
1
Onion finely chopped
2 cloves Garlic, fine
chopped
4 cup
Canned plum tomatoes
2 tspn
Chili powder
1 cup
Dry red wine
1/2 cup
Soya sauce
2 tblspn Cornstarch
1 tblspn Granulated
sugar
1
Salt
1/2 cup
Chicken stock
5 lb
Trimmed spareribs
Melt butter in saucepan or skillet over medium high heat and cook
onion
until soft. Add garlic and cook a minute longer. Put tomatoes through
a food
mill or puree in a blender or food processor. Add to onion mixture
along with
all other ingredients except meat. Bring to a boil and simmer for
several minutes.
Remove from heat and set aside. Thread ribs on to spit and secure
with prongs.
Close cover two thirds of way. Spit roast for 30 minutes, then baste
every ten or so
for another 40 minutes or until juices run clear. Place several
tablespoons of sauce
on each plate and serve with ribs. Makes about 4 servings
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Roast Beef
Beef
Yield: 6 Servings
1 ROAST OF BEEF ANY CUT
1 pk ONION SOUP MIX or 2 tblspn [bulk soup mix]
Pick any cut and any size you need. Rub meat with onion soup mix
and
sprinkle the rest over the roast in the pan.
DO NOT COVER. DO NOT ADD WATER. Place in the oven with heat
set for desired doneness, as early as possible in the day. The roast
will
look black on the outside but will be perfect on the inside. It
will be ready by dinner.
FOR RARE SET AT 70*C THAT'S 150*F
FOR MED-RARE AT 80*C or 175*F
FOR MED-WELL AT 100*C or 200*F
FOR WELL-DONE At 120* CELCIUS or 250 FERENHEIT
USE MEAT TERMOMETER TO TEST DONENESS. -----
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Stuffed
Roast of Beef
by: Chef Norm
5 lb
Beef Roast
6 lg
hard boiled eggs
6 oz
Dijon Mustard
2
garlic bulbs , roasted (See my Spice section)
3 tspn
garlic powder (more or less to taste)
1 sm
onion, chopped
3 tblspn oregano (or to
taste)
2 tblspn thyme, dried (or
to taste)
3 cups
bar sour (either whiskey sour or sweet and sour mix)
3 cups
water
butcher string
Fillet roast out into a flat one inch thickness
being careful not to cut through
the meat entirely. Mash the eggs mixing in
crushed roasted garlic bulbs, onion
and 2/3 of mustard and two generous
tablespoons of oregano and 2 of thyme
(less if you don't care for oregano or thyme).
Spread mixture over meat, then roll it together.
Use butcher string to tie the
roast in 4 or 5 places so that it doesn't
unroll. put in roasting pan and pour in
bar sour and water spread remaining mustard
on top of roast and a generous
amount of garlic powder and thyme as well
as the remaining oregano.
You may substitute bar sour for lemon and
lime juice with a healthy amount of sugar.
The bar sour gives it a unique flavor cook
at 350 degrees for 2-1/2 hours or until tender.
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Meat
Loaf
by: Chef Norm
2 lbs
Ground Beef (ground turkey may be substituted)
2
eggs
1-1/2 cups
bread crumbs
3/4 cup
catsup
1/2 cup
warm water
1 pkg.
onion soup mix (I use lipton)
2 cloves
garlic, minced
1/4 cup
PepperJack cheese, grated ( or any soft melting cheese)
2 strips
bacon (optional)
1 can
(8oz) tomato sauce
A handful (3 or so) hot peppers of your choice
(remember the Pepperjack cheese is hot)
Mix meat, eggs, bread crumbs, catsup, cheese,
water, hot peppers (if you can take the heat!)
and soup mix thoroughly. Put into a
meat loaf pan. Cover with 2 strips of bacon (optional).
Pour the tomato sauce over all. Bake
1 hour at 350 degrees. Serves one with sandwiches
the next day or two.
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South
African Bobotie (Beef Pie)
2 ounces butter
1 cup
onions, thinly sliced
1
apple, peeled, diced
2 lbs
chopped cooked beef
2
bread slices soaked in milk
2 tblspns curry powder
1/2 cup raisins
2 tblspn slivered almonds
2 tblspn lemon juice
1
egg
1/2 tspn turmeric
6
bay leaves
1
egg
1/2 cup whole milk
Melt the butter in a saucepan. Add the onions and saute for
5 minutes, then
add the apple dice and cook for another minute. Add the chopped
beef and
combine. Squeeze out the excess milk from the bread slices,
then tear up and
add to pot. Add the curry powder, raisins, almonds, lemon juice,
egg, and turmeric,
and stir well. Place mixture in a greased 9 x 13" baking dish. Place
bay leaves
vertically in the casserole. Bake at 325 degrees F for 40
minutes, then remove
from the oven. Mix together the egg and milk, then pour it
over the Bobotie.
Bake for 15 more minutes. Remove bay leaves before serving.
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Impossible Taco
Pie
1 lb
ground beef, lean
3/4 cup Bisquick
1/2 cup chopped onion
3
eggs
1 pkg taco mix
(or see my spice section to make own)
2
tomatoes, sliced
salt & pepper (to taste)
1 cup shredded
cheddar cheese
1-1/4 cup milk
Grease 10" pie pan or 8x8 cake pan. Cook, beef & onion
until brown-drain-stir in
taco mix, spread into pan. Beat milk, Bisquick and eggs until
smooth, spoon over
meat mixture. Bake at 325 deg, 25 min, top w/cheese, bake
until a knife inserted
in center comes out clean (8-10 min). Cool 5 min top w/some
sour cream, tomatoes,
lettuce (optional).
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Lone Star Pot Roast
toss all ingredients in slow cooker for 8 hours on low
1 roast
2 beef bouillon cubes
1 can tomatoes w/green chilies
1 can water
1 pkg taco seasoning mix (or see my spice section)
can be served as a roast or shredded and served on buns.
Corn Bread Souffle (from my best cousin, Laurene) (not really a traditional
souffle
though it has an awesome consistency) in 2 quart casserole dish
mix the following
1 can creamed corn
1 can undrained whole kernel corn
1 stick melted butter or margarine
4 eggs
1 box jiffy corn muffin mix
bake at 350 for 1 hour.
great for holiday tables or any cold day!
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Busy
Day Pot Roast
by: Chef Norm
1 (3 lb.) boneless
beef chuck roast
1 (28 oz.) can tomatoes
1 (16 oz.) can sauerkraut
2 cloves garlic,
minced
1/4 cup
brown sugar
1
apple, thinly sliced
1
envelope onion gravy mix or 1 packet onion soup mix plus 1 tblspn. flour
Place roast in Dutch oven or covered roasting
pan. Add all except gravy mix. Cover and
simmer on top of stove or bake in moderate
oven about 3 hours. Remove from heat, skim
off any excess fat. Stir in gravy mix
and heat to boiling and thick.
Chef's Note:Adjust gravy consistency with water
or white wine as you like.
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PAPRIKOSH
2 lb. beef
cubes
6 lg. potatoes,
peeled and cubed
5
carrots, peeled and cubed
3
onions, sliced thin
4
beef bouillon cubes
1/3 cup sweet Hungarian paprika
salt and pepper to taste
2-1/2 cup water
Add all of this to the crockpot on high for about 6 hours.
The meat is nice
and tender. Since I like spicy foods, I add a few dashes of
Tabasco or hot
pepper relish to my serving. Serve with a good loaf of fresh
Italian bread,
real butter, and you have a feast.
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Beef
Brisket 2
By: Chef Norm
Combine and set aside:
1/2 tspn ground
allspice
1/2 tspn chili
powder
1/2 tspn garlic
powder
1/2 tspn onion
powder
1/2 tspn thyme,
fresh, chopped fine
1/2 tspn rosemary,
fresh, chopped fine
1/2 tspn Hungarian
hot paprika
1/2 tspn seasoned
salt (see spice section to make own)
1/2 tspn sugar
1/4 tspn cracked
black pepper
Next, put brisket in a shallow pan and pour
the following combined sauce over,
cover the brisket and allow to marinate in
refrigerator overnight.
Sauce:
1/2 cup cola
1/3 cup Worcestershire sauce
2
good splashes of tabasco sauce (or favorite hot sauce)
The following day, drain marinade and rub in seasoning, put back in pan.
Combine:
1/2 cup apple cider vinegar
1/2 cup melted margarine
1/3 cup soy sauce
3/4 cup Open Pit BBQ sauce, or
your favorite plus more for baking
Pour this over the meat, cover and bake at
300-325deg F. for 2-3 hours. Drain.
Pour over more BBQ sauce, bake for an additional
hour or until tender and falling
apart. Serve with more BBQ sauce at
table.
NOTE:This is more delicious the second day.
Watch the cooking time if you have a smaller brisket.
You don't want your meat to get very dry.
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Maple
Ribs
By: Chef Norm
3/4 cup
maple syrup
1 tblspn worcestershire
sauce
1 clove
garlic, finely chopped
1/4 cup
chili sauce
1/4 cup
chopped onion
2 tspn
majoram
1 tblspn white
vinegar
1 tspn
dry mustard
2 lb.
spareribs
Combine all ingredients except ribs ; pour
this mixture over ribs. Refrigerate
at least 4 hours, turning occasionally. Grill
or Broil ribs as desired,
(slow cooking for 2-3 hours is my way) basting
frequently with sauce.
Refrigerate any leftovers, yea right, if there
are any!!!
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ROLLED STUFFED BEEF
Makes 8 servings
1/4 cup boiling water
1/4 cup instant
rice, uncooked
3/4 cup dry bread
crumbs
2 tblspn finely chopped onion
1/2 tspn poultry seasoning
1/2 tspn parsley flakes
1/2 tspn salt
2 tblspn water
2 lbs
lean round steak, thin enough to roll
19 oz
canned tomatoes, mashed
1/2 tspn granulated sugar
Pour boiling water over rice in bowl. Cover. Let stand 5 minutes.
Add next
6 ingredients. Stir. Lay meat on working surface. Divide rice mixture
over
meat. Roll up as for jelly roll. Tie with string. Arrange in 3 quart
casserole.
Stir tomatoes and sugar together and pour over top. Cover.
Bake in 350~F oven for 1 1/2 to 2 hours until beef is tender.
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Braised Veal Shank
6
veal shin bones -- well covered in meat
salt to taste
freshly ground black pepper to taste
1/4 cup
flour
1/4 cup
olive oil or vegetable oil
***SAUCE***
1 tspn
olive oil
1 tspn
butter
1 lg
onion -- finely chopped
1 med
carrot -- finely chopped
1 stalk
celery -- finely chopped
2 cloves
garlic -- finely chopped
1 cup
dry red wine
3 (2oz) can peeled
italian tomatoes -- finely chopped or equivalent
fresh tomatoes -- and their liquid
1 tspn
brown sugar
salt to taste
freshly ground black pepper to taste
***GREMOLATA***
2 tspn
lemon peel -- grated
1 clove
garlic -- finely chopped
4 tspn
fresh parsley -- finely chopped
Pre-heat oven to 350F/180C. Season veal with salt and pepper. Dip
veal
in flour, shaking off the excess. Saute' veal on all sides in hot
oil in a large
skillet on medium heat until brown to seal in the meat's juices.
Put veal in
a casserole dish just big enough to contain the meat. Saute' onion
in oil and
butter in another skillet on medium heat until onion is transparent.
Add
carrot, celery and garlic to onion and saute on medium heat for
5 minutes.
Add wine, tomatoes and their liquid and brown sugar to onion, carrots,
celery,
and garlic and stir until well blended. Season with salt and pepper.
Cover veal
with sauce and put casserole dish, covered, in oven and bake at
350F/180C for
1 1/2 hours. Bake uncovered for the last 1/2 hour. Put veal on a
warm serving
platter or on warm plates. Sprinkle with gremolata and serve.
To make Gremolata: Mix lemon peel, garlic and parsley together in
a bowl.
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MUSSAMAN STEAK
WITH LIME
servings: 4
spicy fish sauce and lime marinade
2 lb flank steak
1 tspn vegetable oil
5 coves garlic
1
green bell pepper
2 tspn fresh basil
1 can lite coconut milk
2 tspn mussaman curry base
Marinate steak or chicken in spicy fish sauce and lime marinade for
at least
one hour and up to 2 hours. In a large skillet, heat oil on medium
high.
Saute' garlic until lightly brown. Add green peppers, onion and
basil.
Saute' until onion is translucent. Add lite coconut milk and mussaman
curry base.
Simmer for five minutes. Remove the sauce from the pan and reserve.
Remove steak from the marinade. Heat pan to medium high heat.
Pan fry steak in hot skillet until medium rare, approximately 7
minutes on each side.
Remove steak from pan to cutting board. Return sauce to pan to deglaze.
Add 2 tbsp. of the reserved marinade. Bring to a simmer. Slice steak
into strips.
Serve sauce over steak with soft jasmine rice and steamed spinach.
variation: substitute boneless, skinless chicken breast for
flank steak.
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RED
CURRY BEEF AND GREEN PEPPERS
servings: 4
1 tspn vegetable oil
1 tspn red curry base
1 lb beef round tip steak
2 green bell
pepper
1 tspn seasoning sauce
1 tspn sugar
Cut beef into strips. set aside.
Heat oil in skillet or wok on medium high heat.
Add red curry base and stir fry briefly to soften and blend.
Add beef and stir fry 3-5 minutes.
Add green pepper, seasoning sauce and sugar. stir fry for 3 minutes.
Serve with soft jasmine rice.
variations: substitute pork for beef, adding 1/2 cup coconut milk.
Note: when cutting beef, be sure to cut across the grain to
help with tenderness.
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SPICY THAI POT
ROAST
servings: 6
3 lb
chuck roast
4
carrot
2 med onion
2 lg
potatoes
4 cloves garlic
2 cup beef broth
2 cup water
2 tspn chili pepper soup mix
Preheat oven to 350° f.
On top of stove in large roasting pan, brown roast on all sides
over medium high heat.
Add carrots, onions, potatoes, garlic and beef broth.
Dissolve chili pepper soup mix in water and add to pan.
Cover and bake for until done, about 2 hours.
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ORIENTAL BBQ RIBLETS
servings: 10
9 lb sparerib
1/4 cup catsup
1/4 cup soy sauce
2 tspn hoisin sauce
2 tspn sugar
1 tspn salt
1/2 tspn white pepper
1 tspn garlic
Simmer ribs in salted water for 30 minutes drain, rinse, and drain
well. Combine
remaining ingredients-mix well. Brush a small amount onto ribs cover
and chill for
4-24 hours. Grill slowly over coals for 40 minutes, turning and
basting often.
Separate into individual riblets. Arrange onto a serving platter
and garnish as
desired serve hot or at room temperature.
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ORIENTAL BEEF JERKY
servings: 8
1 tspn flank steak
1/4 cup soy sauce
1/4 cup honey
3 tspn white wine
1 tspn sesame oil
1 tspn garlic
1 tspn ginger
1 tspn crushed red chiles
Place beef into freezer until firm slice into paper-thin strips combine
beef with
remaining ingredients-mix well. Cover and chill for 4-24 hours,
drain well.
Arrange meat onto racks, in a single layer. Place racks into foil-lined
roasting pans.
Bake @ 250 degrees for 30 minutes. Then bake @ 200 degrees for 30
minutes more.
Then bake @ 175 degrees for 30-60 minutes, until completely dried
(without burning).
Remove from oven, allow to air dry for 24 hours. Seal in airtight
containers.
Serve at room temperature
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KOREAN BEEFSTEAK
servings: 6
1/2 cup soy sauce
1/4 cup brown sugar
1/4 cup garlic
2 lb boneless beef sirloin
1/4 cup scallions
1/4 cup sesame seeds
Combine soy, sugar, and garlic-mix well. Add beef-toss to coat well.
Cover and chill for 4-24
hours, turning often remove from marinade, drain well. Broil or
grill for 4 minutes on each side.
Thinly bias-slice, across the grain into thin strips. Arrange onto
a serving platter. Garnish with
minced scallions and sesame seeds. Serve hot or at room temperature
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KOREAN BEEF SHORT
RIBS
servings: 4
4 lb short rib
1/2 cup soy sauce
1/4 cup scallions
- ----------------------------------minced-----------------------------------
3 tspn sesame oil
3 tspn sugar
3 tspn sesame seeds
1 tspn pepper
Trim most of fat from short ribs. Cut into 3-inch pieces. Slash to
the bone in
several places. Combine remaining ingredients-mix well. Add ribs
and mix to
coat well. Cover and chill for 4-24 hours. Grill or broil to desired
doneness.
Arrange on a serving platter. Garnish as desired serve hot
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KOREAN BBQ BEEF
servings: 4
1 lb
london broil
1 tspn sesame
seeds
1 cup
scallions
3 tspn garlic
1/4 cup soy sauce
2 tspn sugar
2 tspn dry sherry
2 tspn peanut oil
Place meat in freezer for 2 hours, until firm. Slice, across the
grain, to a thickness of 1/4-inch.
Combine sesame, scallions, garlic, soy, sugar, sherry, and oil-mix
well. Pour over meat strips
and turn to coat well. Cover and marinate at room temperature for
1-2 hours. Grill strips over
hot coals for 60 seconds on each side. Arrange on a serving platter.
Garnish as desired serve hot
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GREEN CURRY WITH
BEEF
ethnic, beef
servings: 4
2 cup coconut milk
1 tspn green curry base
1 lb beef sirloin steak
3 tspn seasoning sauce
1 tspn sugar
1 onion
1 cup frozen peas
2 tomato
1 cup fresh basil leaves
In a 3 quart dutch over or fry pan, heat coconut milk on medium high
heat for 3 minutes.
Stir in green curry base. Add sirloin steak and cook for 5-7 minutes.
Add seasoning sauce, sugar and onion. continue cooking, stirring
occasionally.
Add peas and tomatoes. Bring to a boil, then simmer until onions
are transluscent.
Stir in basil until wilted. Serve with soft jasmine rice.
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GLAZED CORNED BEEF
servings: 15
5 lb corned beef
2 t spn whole grain mustard
1/3 cup brown sugar
Combine beef and water to cover in a stockpot, over a moderate flame
bring to a boil, reduce heat,
and simmer for 2-3 hours, until fork tender. Remove meat from liquid
with a slotted spoon, drain well remove and discard all fat from beef.
Place into a baking pan, spread with mustard, sprinkle with brown sugar
& bake @ 350 degrees for 20 minutes, until glossy. Cut across the grain.
Serve hot or cold, with horseradish, horseradish sauce, or hot mustard
to the side
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THAI MEATLOAF
servings: 6
1 lb
ground beef
1 cup
milk
1 cup
unseasoned dry bread crumbs
1/4 cup garlic chili pepper
sauce
2 lg
egg
2 cloves garlic, minced
1/2 cup onion
1/2 cup green bell pepper
1/4 cup fresh parsley
Preheat oven to 350°.
In a large bowl, combine ground beef, milk, bread crumbs,
garlic chili pepper sauce, eggs, garlic, onion, green bell pepper
and
parsley. mix well. Form mixture into a loaf, in a shallow baking
dish
or in a loaf pan. Bake for 45 minutes or until meat thermometer
reads
150° when inserted into middle of loaf.
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APPLE SMOKED BEEF
by: Chef Norm
servings: 25
10 lb
cross rib roast
1/2 tspn onion powder
2 tspn kosher salt
2 tspn garlic powder
2 tspn black pepper
1 lb
applewood chips
1 pint Mott's apple
juice, unsweetened
Massage salt, pepper, onion powder and garlic powder and into
roast.
Soak chips in apple juice for at least 30 minutes.
Place chips on hot charcoal in kettle grill. Place meat on a roasting
rack.
Place it into kettle grill, away from coals (indirect heat).
Cover and smoke-roast at 275 degrees for 3 hours, to an internal
temperature of
135 degrees for rare, 145 degrees for medium rare, and 150 degrees
for medium,
adding additional charcoal as needed to maintain fire or, finish
cooking in an
oven allow to rest 30 minutes before carving or, wrap in foil, cool,
then chill
completely before cutting. Serve warm, chilled, or at room temperature.
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PEPPERCORN
BEEF FLAMBE
by: Chef Norm
servings: 4
3 tspn
peppercorns, coarse crushed
2 lb
flank steak
1 clove garlic, minced
1/4 cup onion,
chopped fine
1/4 cup unsalted
butter
2 tspn vegetable
oil
1/4 cup brandy
1/4 cup cream
Rub each side of beef with half the peppercorns.
Pat or pound lightly to set
coating deeply. Heat butter and oil in a skillet,
over a moderate flame.
Add garlic and onion, saute' until translucent
but not brown. Add beef and
saute' for 4 minutes per side. Remove from
heat bias-slice, across the grain
into thin strips. Remove to a heated serving
platter. Add brandy to the skillet
and ignite to flame. Stir in cream, heat and
stir until flames subside. Ladle sauce
and loose peppercorns over steak strips. Serve
hot
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