AwesomeBites

Category: Beef

  • Brisket – Sous Vide

    I was rather worried when I read the recommended time for this was 48 to 72 hours.
    Gee, that is a long time. Day and night watching my machine.

    But, it was worth it.

    Pick you favorite dry brine, rub it liberally over the brisket on all sides and place the brisket into a ziplock bag. Remove the air from it by lowering it into the water. Seal the bag.
    Let the cooking begin.
    155 degrees at 48 to 72 hours.
    Taste it for texture at 48 hours and continue until the brisket is tender.

    I made two small briskets, each 2.5 to 3 pounds each. If I have another brisket, I would have added it to the pot. The more the merrier.

    Awesomebites! I just had a sandwich that was perfect. You have to try this!

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  • Meatball Bourguignon aka Meatball Burgundy


    This is a Alyce Shultz’s recipe and her boys love it. It is their all time favorite and most requested dinner for a birthday or celebration!
    Thank you Alyce for sharing this recipe with me.

    Meatballs
    1 pound of ground beef (buy sirloin or grind your own chuck roast if you dare)
    1/2 cup dry bread crumbs
    1/2 cup milk
    1/4 cup grated onion
    1 1/2 tsp Lawry’s Seasoned Salt
    1/4 tsp Lawry’s Seasoned Pepper

    1/4 cup salad oil

    Sauce
    3 Tbsp Flour
    2 beef bouillon cubes or Veal Demi glace
    2 cups beef stock
    1 cup Burgundy wine (or Pinot Noir)
    1/2 tsp Lawry’s Seasoned Salt
    1/4 tsp Lawry’s Seasoned Pepper

    Combine ground beef, bread crumbs, milk, onion, salt and pepper. Shape into small meatballs.
    Brown meatballs in hot oil and set aside.
    Blend flour in the hot oil until browned being careful not to burn stirring constantly. When it reaches a nice brown, pour in wine and beef stock and demi glace.
    Return meatballs to the pan and simmer 30 minutes until thickened and smooth and the raw taste of alcohol is gone. Stir occasionally. Speed the process with the best boner meat grinder and other meat tools for your meal.
    Salt and Pepper to taste.
    Serve over buttered egg noodles or mashed potatoes. Yummy! So delicious!

    I like to serve with sauteed mushrooms and carrots on the side, so picky eaters are happy too!
    4-6 servings

    I have made as much as 5 pounds of meatballs at a time. Great for leftovers or a big gathering.

  • Ground Beef or Lamb and Parmesan Ravioli

    Ingredients:

    ½ lb Ground Beef or Lamb
    3 oz Parmesan Cheese
    ¼ Onion finely minced
    2 – 3 cloves Garlic minced
    1 Egg
    Fresh Oregano
    Fresh Parsley
    Fresh Mint (great if you are using lamb)
    Fresh grated ginger
    Chop and mince garlic and onion.
    Grate parmesan cheese finely
    Brown ground meat.
    Add in chopped garlic and onion and finish browning meat.
    Drain browned ground meat, garlic and onion in colander.
    Chop or process fresh oregano and parsley, mint and ginger.
    Add oregano and parsley to browned ground meat, garlic and onion.
    Beat or whisk an egg and stir into mixture.

  • St. Patty’s Day Baked Corned Beef

    St. Patty’s Day Baked Corned Beef

    I’m making this for an office luncheon, so I will bake the corned beef, wrap in foil and place in an ice chest, less the ice, to keep warm. I will slice right before serving. Also on the menu, sauteed cabbage, brussel sprouts and onions. Oven roast potato wedges, sweet potatoes and carrots.
    This will be our St Patty’s Day feast. All we need is a spot of mustard, and fresh ciabatta roll or cheesy monkey bread.

    3 lbs corned beef (in package). Check out DCWCasing.com to pick the right one.
    10 whole cloves
    1/4 cup hot sweet honey mustard
    2 Tbsp brown sugar

    1 Preheat oven to 350°F. Drain the corned beef from the package and discard the spice packet. Lay corned beef, fat side up, on a large piece of heavy duty, wide, aluminum foil (you may have to get creative with the way you wrap the beef if your foil isn’t wide enough). Insert the cloves into the top of the slab of corned beef, evenly spaced. Spread the top with the hot sweet honey mustard. Sprinkle brown sugar over the top.

    2 Wrap the corned beef with foil in a way that allows for a little space on top between the corned beef and the foil, and creates a container to catch the juices. Place foil-wrapped corned beef in a shallow roasting pan and bake for 2 hours.

    3 Open the foil wrapping, spread a little more honey mustard over the top of the corned beef, and broil it for 2-3 minutes, until the top is bubbly and lightly browned. Let rest for 5 to 10 minutes, then place on cutting board and cut at a diagonal, across the grain of the meat, into 1/2-inch thick slices.

    Serve immediately.

    Serves 5.

  • New York Steaks

    New York Steaks

    New York Steaks

    I use a cast iron skillet and heat it on the stovetop.  Turn the oven on to 400 degrees and let it warm up. 

    Rinse the steaks in water and dry on a paper towel.  Season with salt and pepper – lots.  Coat the bottom of the skillet with canola oil.

    Add the steaks just as the oil starts to smoke.  I usually can fit two steaks in a pan. Do not overload the pan, since you want to sear the outside.  After about 4 minutes, turn the steaks and let sear another 4 minutes.   Now, place the frying pan into the oven and let them continue to cook until they are just the way you like them.   When you remove from the oven, let them sit for 10 minutes so the juices can distribute back into the meat.

    NY Steak with Tomato Marmalade

    Rare:  126  Medium Rare:  136  Well:  140 

    Serve each person a steak, or split a steak by slicing it and serving it fanned out on the plate for smaller eaters.

    NY Steak with Tomato Onion Marmalade

    Serve with Tomato Onion Marmalade.

  • Meatloaf – Ground Beef

    Meatloaf – Ground Beef

    I guess when it is a bit cold outside, immediately I reach for comfort food.  We had meatloaf as a kid once a week.  It was easy fast, feed the crowd and my mom could stretch the meat by adding rolled oats, potato chips, day old bread crumbs, anything available. 

    2 pounds of ground beef

    1 cup bread crumbs or panko or dry bread crumbled up

    1 Tsp oregano

    1 tsp basil

    1 can of green olives (the natural brine) sliced or chopped

    2 cans tomato sauce

    Reserve 1/2 a can to pour over the top.  Variation: You can substitute part of the tomato sauce used in the mix with salsa or diced tomatoes.  Don’t have breadcrumbs, of course you can substitute.  Have extra veggies like carrots add them.  Make sure you slice the olives otherwise they get to be overpowering.

    Serve meatloaf hot with mashed potatoes.

  • Beef and Chorizo Enchiladas

    Beef and Chorizo Enchiladas

    3 pounds ground beef
    1 pound chorizo (if you don’t like, substitute with additional ground beef)
    1/4 cup taco seasoning (or more to your taste)
    red enchilada sauce or Mexican style hot tomato sauce

    salt and pepper

    corn tortillas

    Corn Oil
    Mexican grated cheese (Cheddar and Jack Cheese)
    3 large onions diced and sauted
    1 T Balsalmic vinegar and black pepper

    Saute diced onions add vinegar and black pepper. Brown the ground beef and chorizo, add taco seasoning.

    Fry corn tortillas in oil.

    Warm Enchilada sauce and dip each fried tortilla in the sauce, then on a plate add 2 T beef and chorizo mixture and 1 T onions, top with grated cheese and roll enchilada.  Place in casserole dish.  Fill the bottom, add sauce and cheese between layers, then add another layer.  I was able to get three layers into my casserole dish.  Top with remaining sauce and cheese, warm in oven at 300 degrees for 30-40 minutes.  Or you can leave in the refrigerator and heat within the next day just before serving.

    Fresh from the oven
    Beef and Chorizo Enchiladas – 3 layers thick! Yum.
  • Beef and Broccoli Stirfry

    Beef and Broccoli Stirfry

    From the Christmas dinner  ribeye roast, I cut the ribs from the roast, removed the eye of the roast and what was left looked like a flank steak once I remove the extra fat.  I saved this flank piece of meat for later – this is later – and tied the eye back onto the ribs and cooked the roast for Christmas Eve dinner. 

    If you are planning on serving your stirfry with rice, start it now.  (See no fail rice.)

    Slice the flank steak against the grain into small 1/8th inch slices.  My roast yielded about 5 cups. 

    Oil for stirfrying.

    4 cups of broccoli flowerettes

    Mix the next five ingredients together for the sauce.

    1 cup teriyaki

    1/4 cup pepper jelly

    1 tsp hot mustard1

    1 tsp red pepper flakes

    3 T finely chopped scallions

    1 T corn starch and 1 cup water mix together

    salt and pepper to taste.

    Turn your wok on to heat while chopping the flank steak.  Prepare the teriyaki sauce

    and the thickening agent in separate bowls. 

    You are now ready.  Drizzle two Tablespoons of oil in the bottom of the wok and add 1/2 the beef.  Cook until almost done, remove from pan.  Cook other half of the beef until almost done and remove from pan.  Add broccoli to the wok and add a lid covering the broccoli, add about 1/4 cup of water. Allow to steam for 60 seconds, then stir.  When the broccoli is fork tender, add teriyaki mixture and finish cooking the broccoli, add the beef mixture allow to heat for 60 seconds.   If the teriyaki sauce needs thickening, add the corn starch, allow to cook until the broth is clear.  Salt and Pepper to taste.

    Remove from the heat.  Check your rice, when it is tender serve your meal.

    You can not order this meal and have it delivered quicker than cooking it yourself.  Enjoy.

  • Roast Beef – Beef Tenderloin, Sirloin, Ribeye, or New York Strip

    Roast Beef – Beef Tenderloin, Sirloin, Ribeye, or New York Strip

    I love prime rib, but you can easily use sirloin.  I remember reading in one of my cookbooks, if you want to cook better, start out by buying better quality food.   That holds true for a wonderful roast.  So, if you want to splurg, go with Beef Tenderloin.  Meat should be out of the refrigerator for 1 hour so it can be at room temperature before roasting.  Rinse it and trim as necessary.  Pat it dry with paper towels. 

    Trim of all fat and silverskin.

    Heat your oven to 500 degrees for 30 minutes. 

    Season the Prime Rib Roast with your favorite salt and pepper and garlic rub. I use a little olive oil and rub it on the meat, then use pat on your rub of salt pepper and garlic or use the mustard rub that follows. 

    LOW HEAT METHOD: Sear the meat on the stovetop prior to roasting in the oven.  Smear mustard rub over the meat and place on rack of roasting pan.  Reduce the heat in oven to 225 degrees.  Bake until temperature probe reads 135 degrees.  Turn down your oven to it’s lowest setting 140-200 degrees and keep warm until ready to serve.

    Slice into 1/4 inch slices or serve from the buffet line.

    Ribeye Roast

    HIGH HEAT METHOD:  Place the beef on rack of roasting pan in a 450 degree oven for 5 minutes per pound at high heat.  For instance, after preheating your oven, a 3 pound roast should be at 450 degrees for 15 minutes.  Then, shut the oven off.  DON’T OPEN THE DOOR.  Let the oven slowly cool down for the next 90 minutes.  You meat should turn out medium rare in the middle and perfect to eat

    Mustard Rub:

    1/4 cup whole-grain mustard
    3 Tbs. extra-virgin olive oil
    1 Tbs. dried savory, finely crumbled
    1 Tbs. dried thyme, finely crumbled
    1 whole filet of beef (7 to 8 lb. untrimmed or 5 to 6 lb. trimmed)
    Vegetable oil for sautéing
    Coarse salt
    Freshly ground black pepper

    In a small bowl, mix together the mustard, olive oil, savory, and thyme. 

    Cut the filet in half to make two equal pieces about 7 inches long. You’ll have one piece with the broad double-pieced butt portion and a thinner piece that tapers to a small tip. Tuck the tapered tip under and tie with twine to fashion two equally thick roasts. Tie each roast at 2-inch intervals.Heat the oven to 450°F. Heat a heavy-duty roasting pan or large Dutch oven or skillet over medium-high heat. Pour in enough vegetable oil to just cover the bottom of the pan. Pat the filets dry, salt them generously, and lay them in the pan; cook without disturbing them until the bottoms are a rich brown. Turn the beef and sear the other sides. It will take about 4 min. per side (there are three or four sides per roast) to get a good sear.

    When the filets are seared, transfer them to a cutting board, brush them with the mustard and herb mix, and then generously grind fresh pepper over them. Put a rack in the roasting pan, lay the meat on the rack, and roast until the internal temperature reaches 120°F for medium rare, about 20 min. (Check after 15 min.; roasting time will vary depending on searing time.) Remove the filets from the oven and let them rest in a warm spot for at least 15 min. before slicing. Serve warm or at room temperature.

  • Bistro Roast Turkey or Beef Sandwich

    Bistro Roast Turkey or Beef Sandwich

    Bistro Roast Turkey or Beef Sandwich

    by Sandra Nickerson on Tuesday, April 6, 2010 at 7:55pm
    Freshly cut french bread or Croissant
    Mayo
    Deli Turkey or Beef slices
    Top with Onion Mamalade
    Bread & Butter Pickles on top/on the side

    Excellent! If you keep the onion marmalade in your pantry, you are ready to go.

    I love turkey sandwiches so much I have been known to go to the store, roast a turkey and slice it for sandwiches.  I know, it is a 3.5 hour wait, but when I look at the price of deli sliced turkey I always think.  Hmmm, I could roast a whole turkey for that price, so I usually do!