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Posts Tagged ‘beef’

Brisket With Gravy

Brisket With Gravy

Ingredients
1 fresh beef brisket (about 4 pounds)
1/2 teaspoon pepper
1 large onion, thinly sliced and separated into rings
1 can (12 ounces) beer or nonalcoholic beer
1/2 cup chili sauce
3 tablespoons brown sugar
2 garlic cloves, minced
2 tablespoons cornstarch
1/4 cup cold water

Directions
Place beef in a roasting pan. Sprinkle with pepper and top with onion. Combine the beer, chili sauce, brown sugar and garlic; stir until sugar is dissolved. Pour over meat.

Cover and bake at 325° for 3-1/2 hours. Uncover; bake 15-30 minutes longer or until onions are lightly browned and meat is tender. Remove meat and onions to a serving platter and keep warm.

Pour drippings and loosened browned bits into a saucepan. Skim fat. Combine cornstarch and water until smooth. Gradually stir into pan drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice meat thinly across the grain. Serve with gravy. Yield: 12 servings.

Editor’s Note: This is a fresh beef brisket, not corned beef.

Recipe found here: Brisket With Gravy

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pasta romana

Olive Garden Baked Pasta Romana

Ingredients

1 (5 lb) flat beef brisket
salt and pepper, to taste
2 tablespoons vegetable oil
1 onion, chopped
1 cup beef broth
2 tablespoons tomato paste
6 cups beef broth (may need more)
12 ounces lasagna noodles
1 1/2 cups heavy cream
1/2 cup butter
1/2 cup asiago cheese, grated
1/2 cup Fontina cheese, grated
1/4 cup parmesan cheese, grated
1/2 cup spinach, chopped
1 teaspoon olive oil
parmesan cheese, to taste

Directions:

1 Preheat oven to 350 degrees F. Using a dutch oven, saute sliced onions in 2 tablespoons of vegetable oil. Add about 1/2 teaspoon salt to the onions. Saute onions until they are translucent. Remove onions from pan.

2 Sprinkle both sides of the brisket with salt and pepper. Place brisket into pan and brown on both sides. Once brisket is browned on both sides, remove brisket from pan.

3 Pour in the beef broth and scrape brown bits from the bottom of the pan. Add two tablespoons of tomato paste and whisk together well. Place onions and the brisket back into the pan, adding enough broth to the pan to cover the brisket half way.

4 Bake brisket for approximately 3 1/2 hours. The brisket is done when a fork slides into the meat easily. If the meat is still tough after the initial baking, bake for an additional 30 minutes. Once the brisket is removed from the oven, let rest for approximately 20 minutes before slicing. You can also chill, wrapped well in plastic wrap, until needed.

5 Prepare lasagna noodles as directed on the package. To use the noodles for the baked pasta dish, once the noodles are done, they need to be cut in half vertically, and horizontally.

6 Combine heavy cream and butter in a sauce pan over medium to medium high heat. Once the butter and cream just begin to simmer, whisk in all of the cheeses. The sauce will thicken. Once the cheeses have melted, remove pan from heat.

7 Place noodles into a 2 quart casserole dish. Arrange the noodles by folding them over so they make nice curls. Pour 3/4 of the sauce over the noodles. Toss spinach with olive olive, and then layer the spinach around the sides of the casserole dish.

8 Place 8 ounces of beef over the noodles. Top with remaining sauce and place back into the oven for 15 minutes, until the sauce starts to brown on the top of the pasta. If it hasn’t started browning yet, stick under broiler for a minute or two.

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Garlic & Pepper Prime Rib

Garlic & Pepper Prime Rib

Ingredients
1 beef ribeye roast (4 pounds)
Coarsely ground pepper
1 large onion, chopped
4 to 5 garlic cloves, minced
1-1/2 cups beef broth
1/3 cup ketchup

Cooking Instructions
Sprinkle roast with pepper; place rib side down in a small roasting pan. Combine onion and garlic; spread over all sides of roast. Combine broth and ketchup; spoon 3/4 cup over roast. Set remaining broth mixture aside.

Bake, uncovered, at 325° for 2 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°).

Baste with pan drippings every 20 minutes, adding reserved broth mixture as needed.

Let stand for 10 minutes before slicing. Stir any remaining broth mixture into pan drippings; heat through and serve with roast.

Recipe found here: Garlic & Pepper Prime Rib

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Asian Beef and Noodles

Asian Beef and Noodles

Ingredients
1 pound lean ground beef (90% lean)
2 packages (3 ounces each) Oriental ramen noodles, crumbled
2-1/2 cups water
2 cups frozen broccoli stir-fry vegetable blend
1/4 teaspoon ground ginger
2 tablespoons thinly sliced green onion

Directions
In a large skillet, cook beef over medium heat until no longer pink; drain. Add the contents of one ramen noodle flavoring packet; stir until dissolved. Remove beef and set aside.

In the same skillet, combine the water, vegetables, ginger, noodles and contents of remaining flavoring packet. Bring to a boil. Reduce heat; cover and simmer for 3-4 minutes or until noodles are tender, stirring occasionally. Return beef to the pan and heat through. Stir in onion. Yield: 4 servings.

Recipe found here: Asian Beef and Noodles

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beef empanadas

Beef Empanadas

Ingredients
1 tablespoon Goya Extra Virgin Olive Oil
1/2 pound ground beef
1/2 medium yellow onion, finely chopped
1/4 cup Goya Tomato Sauce
6 Goya Spanish Olives Stuffed with Minced Pimientos, thinly sliced
2 tablespoons Goya Sofrito
1 packet Sazon Goya with Coriander and Annatto
1 teaspoon Goya Minced Garlic
1/2 teaspoon Goya Dried Oregano
Goya Ground Black Pepper, to taste
1 (14 ounce) package Goya Discos (yellow or white), thawed
Goya Corn Oil, for frying

Directions
Heat oil in a large skillet over medium heat. Add ground beef and cook until browned, breaking up meat with a wooden spoon, about 10 minutes. Add onions and cook until soft, about 5 minutes more. Stir in tomato sauce, olives, Sofrito, Sazon, garlic, oregano and black pepper. Lower heat to medium-low and simmer until mixture thickens, about 15 minutes.

On a lightly floured work surface, using a rolling pin, roll out discos until 1/2-inch larger in diameter. Spoon about 1 tbsp. meat mixture into middle, fold in half to form a half moon; moisten edges with water and pinch to seal closed, or seal with a fork.

Fill a deep saucepan with oil to a depth of 2 1/2-inches. Heat oil over medium-high heat until hot but not smoking (350 degrees F on deep-fry thermometer). Cook Empanadas in batches until crisp and golden brown, flipping once, 4 – 6 minutes. Transfer to paper towels to drain.

Original recipe makes 20 empanadas

Recipe found here: Beef Empanadas

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Peppered Filets with Cherry Port Sauce for 2

Peppered Filets with Cherry Port Sauce for 2

Ingredients
2 beef tenderloin steaks (8 ounces each)
2 teaspoons coarsely ground pepper
1 cup dry red wine
1/2 cup chopped red onion
1/3 cup golden raisins
1/3 cup dried cherries
2 tablespoons sugar
1-1/2 teaspoons cornstarch
1/4 teaspoon ground mustard
Dash salt
2 teaspoons cold water
1/4 cup crumbled blue cheese

Directions
Sprinkle steaks with pepper. Grill, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°).

Meanwhile, in a small saucepan, combine the wine, onion, raisins, cherries and sugar. Bring to a boil; cook until liquid is reduced by half.
Combine the cornstarch, mustard, salt and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve sauce with steaks; sprinkle with cheese. Yield: 2 servings.

Recipe found here: Peppered Filets with Cherry Port Sauce for 2

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sesame beef and asparagus stir-fry

Sesame Beef and Asparagus Stir-Fry

1/4 cupreduced-sodium soy sauce
3 tablespoons rice vinegar
2 tablespoons hoisin sauce
2 tablespoons brown sugar
1 tablespoon chopped fresh ginger
1 tablespoon dark Asian sesame oil
2 teaspoons cornstarch
1/4 teaspoon red pepper flakes
2 cups water
2 packages (3 ounces each)beef-flavored ramen noodles
4 scallions, trimmed and sliced
2 tablespoons vegetable oil
1 pound boneless beef sirloin, thinly sliced across grain
3 cloves garlic, minced
1 pound fresh asparagus, diagonally cut into 1 1/2-inch piecessee savings
1 tablespoon sesame seeds, toasted

Directions
1. In cup, mix soy sauce, vinegar, hoisin sauce, brown sugar, ginger, 2 teaspoons sesame oil, the cornstarch and red pepper flakes. In medium-size saucepan, bring water to a boil. Add noodles with only one of the seasoning packets, the scallion and the remaining 1 teaspoon sesame oil. Remove from heat; let stand, covered.

2. In large skillet, heat 1 tablespoon vegetable oil over medium heat. Add sirloin and garlic. Stir-fry for 3 minutes. Remove beef. In same skillet, heat remaining 1 tablespoon vegetable oil. Add asparagus; stir-fry for 2 minutes. Stir soy sauce mixture. Add beef and soy sauce mixture to skillet. Stir-fry about 1 minute or until thickened. Sprinkle with sesame seeds. Serve with noodles.

Recipe found here: Sesame Beef and Asparagus Stir-Fry

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Beef Noodle Bowl

what you need
1/2lb. linguine, uncooked
3cups broccoli florets
3 carrots, peeled, sliced
2tsp. oil
1lb. beef sirloin steak, cut into strips
1/4cup KRAFT Asian Toasted Sesame Dressing
1Tbsp. teriyaki sauce

make it
COOK pasta in large saucepan as directed on package, adding vegetables to the boiling water for the last 2 min.

MEANWHILE, heat oil in large nonstick skillet. Add meat; cook until browned on all sides, stirring occasionally. Stir in dressing and teriyaki sauce; cook 2 min. or until sauce is thickened, stirring occasionally.

DRAIN pasta mixture; place in large serving bowl. Add meat mixture; toss to coat.

Recipe found here: Beef Noodle Bowl

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Ingredients

2 pounds top sirloin roast, trimmed
Kosher salt and fresh cracked black pepper
3 tablespoons garlic infused olive oil
1 onion, chopped
2 cups good quality beef stock
1 1/2 cups sour cream

Directions

Cut the beef against the grain into narrow 2-inch long strips about 1/2-inch thick. Pat dry and season with salt and pepper, to taste.

In a large saute pan, heat 2 tablespoons of the infused olive oil over medium-high heat.

Add the prepared beef and brown on all sides, about 3 to 5 minutes.

Remove the meat from the pan and set aside.

Add another tablespoon oil to saute pan, if needed, and add the onions.

Cook until light golden, stirring and adding 1/4 cup of beef stock to deglaze the pan.

Stir in the remaining beef stock and the beef with any resting juices back to the skillet and simmer for 10 minutes.

Stir in the sour cream and just heat through, do not boil. Taste for seasoning and adjust, as necessary.

Transfer the stroganoff to a serving platter and serve. Enjoy!

Tip
You can also add mushrooms to this. I love it this way!

Recipe found here: Beef Stronganoff

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beef ribs
Slow-cooked Boneless Beef Ribs

Ingredients2/3 cup all-purpose flour
2 teaspoon Salt
1/2 teaspoon pepper
4 pounds Beef ribs boneless
1/4 cup butter to 1/3 cup
1 large onion chopped
1 1/2 cups beef broth
3/4 cup red wine vinegar or cider vinegar
3/4 cup brown sugar packed
1/2 cup Chili sauce
1/3 cup ketchup
5 cloves garlic minced
1 1/2 teaspoons chili powder

InstructionsIn large resealable plastic bag, combine the flour, salt and pepper. Add ribs in batches and shake to coat. In a large skillet, brown ribs in butter. Transfer to a 5 quart slow cooker. In the same skillet, combine remaining ingredients. Cook & stir until mixture comes to a boil; pour over ribs. Cover and cook on low for 10-12 hours or until meat is tender (falls apart with a fork).

Recipe found here: Slow-cooked Boneless Beef Ribs

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