| Beef Recipes | ||
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more Beef recipes |
| Beef Recipes | ||
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more Beef recipes |
2
top sirloin steaks
2 ozs
blue cheese, crumbled
4 tblspn
butter
6 lg
garlic cloves, peeled, crushed
1/4 cup
onion, chopped
1/4 cup
walnuts, toasted and chopped
2 tblspn
fresh parsley
1 3/4 tspn
rosemary, crushed
1 1/2 tspn
salt
1 1/2 tspn
black pepper
Combine cheese, butter, parsley, onion and
3/4 teaspoon of rosemary. Mix well.
Add walnuts and mix. Blend remaining rosemary,
garlic, salt and pepper in a food
processor. Pat steaks dry and rub each with
2 teaspoons of garlic mixture. Let stand
at room temperature for 1 hour. Preheat grill.
Grill steaks the way you like them. Cut into
serving pieces and top with blue cheese mixture.
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Slow
Grilled Beef Ribs
by: Chef Norm
4 lbs
beef short ribs
1/2 cup
dry red wine
1/4 cup
soy sauce
2 tblspn
vegetable oil
2 sprigs
cilantro, fresh, chopped
1/8 cup
onion, chopped
3 cloves
garlic, minced
1/2 tspn
thyme
1/2 tspn
black pepper
In a large ziplock bag combine everything but
the ribs. Mix well.
Place the ribs in the bag and make sure the
ribs are evenly coated.
Refrigerate for a couple of hours or over
night.
Preheat grill and prepare for indirect grilling.
When the grill is hot remove
ribs from marinade and place on grill to cook
indirectly. Discard marinade.
Cook for 1 to 1 1/2 hours turning every 15
minutes.
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Smoked Beef Ribs
2 racks beef ribs
Clean and remove membrane from back side of ribs. If using the marinade
or rub prepare accordingly. Place in smoker for 4-6 hours with your
choice
of wood (I suggest hickory). If using sauce, apply after cooking.
Cut between bones and serve.
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Cilantro
Porterhouse
by: Chef Norm
2 lbs
skirt steak
1/4 cup
fresh cilantro leaves, chopped
grated zest of 1/2 lemon
2 tblspn
balsamic vinegar
1 pinch
cumin powder
1 pinch
onion powder
2 tblspn
olive oil
2 cloves
roasted garlic
1 tblspn
Dijon mustard
1 tspn
kosher salt
1/2 tspn
black pepper
Place roasted garlic, mustard, cilantro, lemon
zest, balsamic vinegar, cumin,
onion powder and olive oil in a shallow bowl
and mix into a paste.
Place steaks in a shallow baking dish and
pour mixture over the meat.
Make sure the steaks are evenly coated. Let
sit at least 8 hours.
Preheat grill. Remove steaks from dish and
retain marinade.
Sprinkle steaks with salt and pepper. Grill
for about 5 minutes per side or until
cooked to desired doneness. Brush with marinade
half way through grilling.
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Jack
Daniel's Flank Steak
by: Chef Norm
1 1/2 lb
flank steak, about 1/2 inch thick
1 clove
garlic, minced
1/2 tspn
onion powder
2 tspn
dry mustard
1/4 cup
Jack Daniel's Whiskey
2 tblspn
butter
salt and pepper to taste
With a sharp knife score the flank steak, about
1/8 inch deep, making a diamond
pattern. Mix garlic, onion powder, mustard
and whiskey together. Place steak and marinade in
a resealable bag and refrigerate overnight.
Remove steak from refrigerator and preheat grill.
Grill about 3-5 minutes per side brushing
with butter periodically.
Slice into strips, across the grain and serve.
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Grilled
Steaks with Peppercorn Garlic Spread
by: Chef Norm
4
new york strips
1 head roasted
garlic
1 tblspn olive oil
1 tblspn butter
3 tspn
freshly cracked peppercorns (combine colors: white, green, red and black)
Firmly grasp the top of the garlic head and
squeeze out the cloves.
Combine garlic, peppercorns, butter and oil
and mix well. Spread the mixture
over the steaks and grill for about 8-10 minutes
or to your liking.
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Tequila
Steaks
by: Chef Norm
Preparation: Grill/Direct
4 (8oz)
new york steaks about 1 inch thick
1/2 cup
tequila
1 tblspn
cracked black pepper
2 tspn
grated lime peel
2 cloves
garlic minced
1/2 tspn
salt
Mix tequila, pepper, lime peel and garlic in
a heavy plastic bag. Add s
teaks and rotate to distribute mixture evenly
over steaks. Let marinate
in refrigerator over night.
Preheat grill. Cook, brushing with remaining
marinade until done.
Turn once during cooking time, about 12 minutes.
Season with salt and serve.
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Tuscan
Steak with Sundried Tomatoes
by: Chef Norm
2
top round steaks 1 inch thick
1/2 cup
red wine
1/2 cup
sun dried tomatoes packed in oil, drained
1/4 cup
fresh basil leaves, torn not chopped
3 tblspn
olive oil
4 cloves
garlic, chopped
2 tspn
fresh ground black pepper
1 tspn
salt
Mix everything except the steaks in a blender
until smooth and thick.
Pour into a shallow nonreactive baking dish.
Add steaks and turn until
evenly coated. Cover and place in refrigerator
anywhere from 1 hour to
overnight. Preheat grill. Remove steaks from
marinade and quickly grill
on high heat until they reach desired doneness.
Place marinade in a sauce pan, bring to a
full rolling boil for 5-8 minutes.
Strain through a fine sieve and place liquid
back into sauce pan. Reduce
by 1/3 to produce a very flavorful sauce topping
for the steaks.
If sauce gets to thick you can add more red
wine.
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Grilled London
Broil
Preparation: Grill/Direct
1 1/2 to 2 lbs flank steak
1/2 cup
butter
1/4 cup
beef broth
1/4 cup
dry red wine
2 tblspn
vegetable or peanut oil
2 tblspn
minced fresh parsley
2 cloves
garlic, minced
1 tblspn
red wine vinegar
1 tblspn
minced scallion tops
1 tspn
Worcestershire sauce
salt and pepper to taste
Cut 1 inch diamonds about 1/8 inch deep into both sides of the flank
steak.
Rub with minced garlic and place in shallow baking dish. lightly
coat with
oil, vinegar and salt and pepper. Let sit at room temperature for
about 30
minutes. While that's sitting, melt butter and mix together with
beef broth,
wine, Worcestershire sauce, parsley and scallions. Keep warm until
ready
to serve. Grill steak about 4 to 5 minutes on each side. Don't over
cook or
it will get tough. Remove from grill and cut into thin strips. Serve
with sauce.
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Grilled Moroccan
Steak
Preparation: Grill/Direct
4 lbs
Flank steak
1 med
onion
1/2 cup
lemon juice
1/2 cup
olive oil
1/2 cup
minced fresh ginger
2 tblspn
minced fresh parsley
2 tblspn
soy sauce
1 tblspn
ground cumin
1 tblspn
chili powder
2 tspn
sherry
2 cloves
garlic
1 tspn
dried oregano
1 tspn
turmeric
1 tspn
ground pepper
Mix ingredients together and marinade steaks in a shallow baking
dish
for 4 hours in the refrigerator. Remove steaks from marinade and
reserve.
Grill steaks to desired doneness (about 8 minutes on each side).
Heat
marinade in saucepan for 10 minutes. Cut steaks diagonally into
thin slices.
Pour marinade over steaks and serve.
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Grilled Steak
Fajitas
1/2 cup lime
juice
1 lbs
flank or round streak, cut into thin strips
1/4 cup white
vinegar
1 each red
and green bell pepper, cut into long strips
1 large red onion,
cut into rings
1 tspn
black pepper
1 tspn
cayenne pepper
1 tspn
salt
12
flour tortillas
Mix lime juice, vinegar, black pepper, cayenne and salt in a large
bowl.
Add steak strips and let marinate for 15-20 minutes. Preheat grill.
Put
a couple of drops of water on each tortilla and wrap altogether
in aluminum
foil. Place on grill, turning once during cooking. Place meat in
grilling basket
on high heat. Reduce heat (move farther from coals if using charcoal)
and
add bell peppers and onion. Cook until meat is done to liking and
peppers
are starting to soften.
Remove from grill and serve with sour cream and guacamole.
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Stuffed
London Broil
by: Chef Norm
Chef's Funny:
Most of you good folks will laugh when you
read the part about removing meat
from foil or plastic wrap before cooking.
But I actually had someone ask me if they
should remove the plastic wrap before
grilling the meat. I got the biggest chuckle
out of that and had to put that in the recipe.
1 (2 1/2) lb
London broil, 2 inches thick
3 cloves
garlic, minced
1/4 cup
grated parmasan cheese
1/4 cup
minced parsley
2 tblspn
grated lemon peel
With a long, sharp knife, cut a pocket into
the meat horizontally about 3/4
of the way through. Combine garlic, parsley,
cheese and lemon and spread
evenly inside pocket. Tie open end with butchers
twine tightly to keep stuffing
in.Wrap in foil or plastic wrap and refrigerate
for several hours. Preheat grill.
Remove from foil or plastic wrap and cook
over medium heat for about 20-25
minutes, turning once.
For added flavor add wood chips for smoke.
For a charcoal grill, spread presoaked chips
directly over coals.
For a gas grill, wrap presoaked wood chips
in foil and place under cooking grate
in one corner.
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Spicy Skirt Steak
1 (3/4 - to 1) lb
skirt steak
1 tblspn
chili powder
1 tspn
ground cumin
1 lg
garlic clove, minced
2 tspn
Worcestershire sauce
1 tspn
coarse salt
1 tspn
sugar
3/4 tspn
freshly ground black pepper
1/4 tspn
allspice
1 tblspn
vegetable oil
Trim fat from steak. Cut steak into serving pieces. Mash garlic and
salt
together to form a paste. Mix together chili powder, cumin, garlic
paste,
Worcestershire sauce, sugar, pepper, allspice, and oil and rub all
over
meat. Marinate meat in a resealable plastic bag. Let sit in refrigerator
for 30 minutes. Prepare grill. Cook steaks until medium rare. Remove
from grill and cut across grain into thin strips. Serve as desired.
Try
serving it with tortillas or over brown rice.
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Korean Short Ribs
4
beef short ribs
1/4 cup soy
sauce
1/4 cup dry
sherry
1 tblspn sugar
1 tblspn ginger, fresh
grated
Trim escess fat from ribs and butterfly. Gently rinse and pat dry.
Combine all ingredients in a large resealable plastic bag and let
marinate for anywhere between 30 minutes and a day. Preheat
grill. Remove ribs from marinade and pull open and place on grill.
Close lid and grill until done, about 7-10 minutes.
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BEER-BRAISED
BRISKET WITH ROOT VEGETABLES
Beer acts as a tenderizer in this pot roast and adds a savory note
to a sauce
that complements the sweetness of the root vegetables.
4 slices of bacon, chopped
1 (2 1/2-lb) beef brisket
3 onions, sliced thin
4 (12-oz) bottles of beer (not dark)
1 large rutabaga (about 2 pounds), peeled and cut into 1/2-inch
pieces
6 carrots, cut crosswise into 1 1/2-inch-thick pieces
6 boiling potatoes, cut into 1-inch pieces
A beurre manié made by blending 2 tablespoons softened unsalted
butter
with 2 tablespoons all-purpose flour
cooked noodles as an accompaniment
1/2 cup minced fresh parsley leaves
Preheat the oven to 350°F. In a kettle cook the bacon over moderate
heat,
stirring, until it is crisp, transfer it to paper towels to drain,
and pour off all
but 2 tablespoons of the fat. Heat the fat remaining in the kettle
over
moderately high heat until it is hot but not smoking, in it brown
the brisket,
patted dry and seasoned with salt and pepper, and transfer it to
a platter.
Add the onions to the kettle, sauté them until they are golden,
and add the
bacon, the brisket, and the beer. Bring the beer to a boil and braise
the
brisket, covered, in the oven for 2 hours. Stir in the rutabaga,
the carrots,
and the potatoes and braise the mixture for 45 minutes, or until
vegetables
are tender. Transfer the brisket and the vegetables with a slotted
spoon to
a plate and keep them warm, covered. Bring the braising liquid to
a boil,
boil it until it is reduced to about 3 cups, and bit by bit whisk
in the
beurre manié, whisking well after each addition. Simmer the
sauce for 3
minutes and season it with salt and pepper. Slice the brisket and
arrange it
and the vegetables with the noodles on a platter. Spoon some of
the sauce
over the brisket and the vegetables, sprinkle the dish of parsley,
and serve
the remaining sauce separately. Serves 6 to 8.
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BEEF
BRISKET WITH PEARL ONIONS AND BABY CARROTS
This dish can be made ahead and reheated.
1 (5-lb) flat-cut
beef brisket, fat trimmed
3 tblspn olive oil
7 cups finely
chopped onions
1 cup
finely chopped carrot
1 cup
finely chopped celery
2 tblspn chopped garlic
2 (750-ml) bottles dry red wine
8 lg
fresh thyme sprigs plus 1 tablespoon chopped fresh thyme
2
bay leaves
8 cups chicken
stock or canned low-salt chicken broth
1 lb
baby carrots, peeled
12 ozs
pearl onions, blanched, peeled
Preheat oven to 450°F. Sprinkle brisket with salt and pepper.
Heat 2 tablespoons
oil in large pot over medium-high heat. Brown brisket, about 5 minutes
per side.
Transfer to large roasting pan. Add chopped onions, chopped carrot,
celery and
garlic to pot; sauté until golden, about 10 minutes. Add
wine, thyme sprigs and bay
leaves; boil until liquid is reduced to 5 cups, about 10 minutes.
Add stock to pot;
bring to boil. Pour wine mixture over brisket to fill 2/3 of pan;
reserve remaining
wine mixture.
Roast brisket uncovered until very tender, turning and basting occasionally
and
adding more wine mixture as necessary to keep pan 2/3 full, about
3 1/2 hours.
Transfer meat to platter. Strain pan juices into 4-cup measuring
cup, pressing on
solids; add enough wine mixture to measure 3 1/2 cups. Season with
salt and pepper.
Thinly slice meat across grain. (Can be made 1 day ahead. Cover
meat and sauce
separately; chill. Arrange meat in baking dish. Cover with foil;
rewarm in 350°F oven
about 40 minutes. Rewarm sauce.)
Heat 1 tablespoon oil in large skillet over medium heat. Add baby
carrots, pearl
onions and 1 tablespoon thyme; sauté until golden, about
5 minutes. Cover and cook
until vegetables are crisp-tender, about 5 minutes. Season with
salt and pepper.
Serve meat with sauce and vegetables. Serves 8.
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BRISKET
WITH PORTOBELLO MUSHROOMS AND DRIED CRANBERRIES
1 cup
dry red wine
1 cup
canned beef or chicken broth
1/2 cup
frozen cranberry juice cocktail concentrate, thawed
1/4 cup
all purpose flour
1 large
onion, sliced
4 cloves
garlic, chopped
1 1/2 tblspn chopped fresh
rosemary
1 (4-lb)
trimmed flat-cut brisket
12 ozs (medium size) portobello mushrooms,
dark gills scraped away, caps thinly sliced
1 cup dried cranberries (about 4
ounces)
Preheat oven to 300°F. Whisk wine, broth, cranberry concentrate
and flour to
blend in medium bowl; pour into 15 x 10 x 2-inch roasting pan. Mix
in onion, garlic
and rosemary. Sprinkle brisket on all sides with salt and pepper.
Place brisket, fat
side up, in roasting pan. Spoon some of wine mixture over. Cover
pan tightly with
heavy-duty foil. Bake brisket until very tender, basting with pan
juices every hour,
about 3 1/2 hours. Transfer brisket to plate; cool 1 hour at room
temperature. Thinly
slice brisket across grain. Arrange slices in pan with sauce, overlapping
slices slightly.
(Brisket can be prepared 2 days ahead. Cover and refrigerate.)
Preheat oven to 350°F. Place mushrooms and cranberries in sauce
around brisket.
Cover pan with foil. Bake until mushrooms are tender and brisket
is heated through,
about 30 minutes (40 minutes if brisket has been refrigerated).
Transfer sliced brisket
and sauce to platter and serve. Serves 8.
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MY MOTHER'S BRISKET
1 ( 5-6 lb)
first-cut beef brisket
3 tblspn
vegetable oil
3 lg
yellow onions, cut into 1/2-inch pieces (about 5 cups or 3 pounds)
3 lrg
garlic cloves, or to taste, minced
1 tspn
paprika, preferably Hungarian
3/4 tspn
salt
3/4 tspn
freshly ground pepper
Preheat oven to 375°F.
In a Dutch oven or other heavy baking pan large enough to hold brisket
heat 1 tablespoon oil in oven 10 minutes. Pat brisket dry and season
with
salt and pepper. Roast brisket in pan, uncovered, 30 minutes.
While brisket is roasting, in a large heavy skillet cook onions
in remaining
2 tablespoons oil over moderately high heat, stirring, until softened
and
beginning to turn golden. Reduce heat and cook onions, stirring
occasionally
and reducing heat if necessary, until deep golden, about 20 minutes
more.
Stir in garlic, paprika, salt, and pepper and cook 1 minute. Stir
in 3 cups .
water and bring to a boil.
Spoon onion mixture over brisket and bake, covered, with lid 1/2
inch ajar,
3 1/2 hours, or until brisket is tender. (Check pan every hour and
if necessary
add more water.) Remove brisket from oven and let cool in onion
mixture 1 hour.
Remove brisket from pan, scraping onion mixture back into pan, and
chill,
wrapped in foil, overnight. Spoon onion mixture into a 1-quart measure
and
chill, covered, overnight. Preheat oven to 350°F.
Discard fat from onion mixture, add enough water to mixture to measure
3
cups total, and in a blender blend gravy until smooth. Slice brisket
against the
grain (thick or thin, as you prefer). In a large ovenproof skillet
heat gravy until
hot, add brisket, and heat in oven 30 minutes.
Serves 8 to 10.
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Grilled Brisket
1 (5 lb) brisket
1 large onion,
chopped
1 cup
water
7 oz
beer
1 stick unsalted
butter
1/3 cup cider
vinegar
6 cloves garlic, minced
2 tblspn garlic powder
2 tblspn onion powder
2 tblspn black pepper
2 tblspn cayenne pepper
2 tblspn paprika
2 tblspn brown sugar
1/2 tblspn Worcestershire sauce
1 tspn chili
powder
salt and pepper
Trim excess fat from Brisket and season with garlic powder, onion
powder,
black pepper, cayenne and paprika. Place on rotisserie and put on
preheated
grill. Prop the lid a little and let cook. Meanwhile prepare sauce.
Melt butter
in a sauce pan and sauté onion and garlic for about 5 minutes.
Add water, cider
vinegar, brown sugar, Worcestershire sauce, chili powder and a little
salt and
pepper to taste. Let simmer for 10-15 minutes. Add beer. Baste over
brisket
about every 30 minutes. Cook brisket on low for about 4-5 hours.
Remove brisket from grill and slice thinly.
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Texas Style
Smoked Brisket
Preparation: Smoke
3 lb brisket
1/4 cup chili rub
mesquite or fruit chips
Preheat smoker and add wood chips (follow your instruction manual).
Clean
and dry brisket. Apply chili rub. Place brisket in smoker for 8-10
hours. Keep
the smoker temperature at about 180 degrees. To increase tenderness,
take
the brisket out of the smoker, wrap in aluminum foil and place in
oven at
180-200 degrees for ten more hours. Typically after 8-10 hours a
piece of meat
will have absorbed as much smoke as it can and additional smoking
may impart
a bitter flavor.
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Walter
Jetton's Beef Brisket
Walter Jetton cooked his Beef Brisket for President Johnson and whatever
foreign leaders and dignitaries Lyndon brought home with him. This
is his recipe.
This is made out of beef brisket, which is one of the tastiest cuts
but the least thought of by the
average housewife, unless she sometimes buys it as corned beef.
It starts out pretty tough, but if
you nurse it right, it's delicious.
6 pounds beef brisket
2 quarts bone stock
3 bay leaves
salt and pepper
Put the bay leaves in about a cup of water and bring to a boil. Let
it simmer 10 minutes or so,
then remove the leaves and add the bay tea to the bone stock, along
with the salt and pepper.
Put the brisket in your Dutch oven and add the stock mixture to
cover it about a quarter of the
way. Cover and cook over the fire, turning the brisket about every
half hour until it's done.
(This can be determined by forking). Mop it and lay it on the grill
to finish cooking, being sure
to turn it and to mop it every 20 minutes or so. To make a good
natural gravy, add a little
Worcestershire sauce and maybe a dash of chili powder to the liquid
you cooked the brisket in.
You can also serve this with barbecue sauce.
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