| All American Pot Roast. You need. 1/4 cup vegetable oil 1 (4 pound) boneless beef chuck roast 1 cup chopped onion 1 cup sliced celery 2 cloves garlic, minced or pressed 3 cups beef bouillon 1/4 cup catsup 1 teaspoon salt 1/2 teaspoon dried thyme leaves 1/4 teaspoon pepper 6 medium potatoes, peeled and quartered 4 carrots, peeled and cut into 2−inch pieces 1/2 pound green beans 1/4 cup corn starch 1/4 cup water Prepare: In Dutch oven heat oil over medium heat. Add meat; brown on all sides. Add onion, celery, garlic, bouillon, catsup, salt, thyme and pepper. Cover; bring to boil. Reduce heat and simmer 2 hours. Add potatoes and carrots. Cover; simmer 1/2 hour or until meat and vegetables are tender. Add green beans and simmer 10 minutes longer or until tender−crisp. Remove meat and vegetables to platter. Stir together corn starch and water until smooth. Add to liquid in Dutch oven. Stirring constantly, bring to boil over medium heat and boil 1 minute. Serve gravy over meat and vegetables. Makes about 6 servings. Apple Glazed Beef Brisket. You Need:
1 medium onion, quartered 2 cloves garlic, cut into halves 10 whole cloves 1 (10 ounce) jar apple jelly 3 tablespoons brown mustard 3 tablespoons minced green onion Salt, to taste 3/4 teaspoon pepper 3/4 teaspoon curry powder Prepare: Place brisket, onion, garlic and cloves in a large heavy saucepan. Add water and cover. Simmer 2 1/2 to 3 hours or until beef is tender. Drain. Preheat oven to 325 degrees F. Combine apple jelly, mustard, green onions, salt, pepper and curry powder in small saucepan. Bring to a boil. Place drained beef in baking dish. Brush with glaze. Bake for 45 minutes, basting often. Bacon−Wrapped Filet Steaks Topped with Roasted Garlic Butter. You need: . 12 large garlic cloves, peeled 1/4 cup olive oil 3 tablespoons unsalted butter, cut into small chunks Kosher salt 3 1/2 teaspoons chopped chives 1/2 teaspoon coarsely ground black pepper 1/2 teaspoon dried thyme leaves 4 (6− to 7−ounce) filet steaks, about 1 inch thick 4 very thin slices of lean bacon 6−inch wooden skewers or toothpicks, soaked in water 10 minutes and patted dry Prepare: Preheat oven to 400 degrees F. Place peeled garlic and olive oil in 1−cup, ovenproof ramekin, soufflé dish or custard cup. Cover dish tightly with aluminum foil and place in oven. Roast on center rack until garlic is golden and very tender and soft when pierced with knife, about 30 minutes (start checking cloves after 20 minutes and then every 5 minutes until done). With slotted spoon, remove garlic from bowl and reserve oil. Place garlic, 1 1/2 teaspoons of the reserved oil, butter and 1/8 teaspoon salt in food processor or blender and process, pulsing machine on and off for 30 seconds or less until garlic is coarsely chopped and blended with butter and oil. Transfer garlic butter to small bowl and stir in 2 teaspoons of the chives. (Garlic butter can be prepared 1 day ahead. Cover with plastic wrap and refrigerate. Bring to room temperature 30 minutes before ready to use.) When ready to cook steaks, oil a grill rack and prepare grill. In small bowl, stir together 1 teaspoon kosher salt, coarsely ground black pepper and thyme. Rub both sides of each filet with some of this seasoning. Then wrap each steak around its sides with 1 slice of bacon. Skewer bacon in place with wooden skewer or with 2 to 3 toothpicks. Grill steaks until lightly charred on the outside and until bacon is cooked, about 5 minutes per side for medium−rare. When done, remove steaks from fire and place on warm serving plate. Remove toothpicks. Top each steak with 1 generous pat of roasted garlic butter and sprinkle with some of remaining chives. Butter will start to melt and season the steaks. Serve immediately. Serves 4 Baked Steak You need:
1 (2 pound) round steak or 1 (4 pound) chuck beef roast Salt, to taste Pepper, to taste 1 can cream of mushroom soup 1 envelope dry onion soup mix Prepare: Place steak or roast which has been seasoned with salt and pepper in a casserole. Pour mushroom soup over steak. Sprinkle with onion soup. Cover tightly with aluminum foil and bake steak at 350 degrees F for 2 hours or bake the roast at 350 degrees F for 3 hours. Baked Spicy Corned Beef You need: 1 (4 pound) corned brisket of beef 1 tablespoon whole mixed pickling spice 1 celery stalk 1 onion 1 carrot 1/3 cup firmly packed light brown sugar 1 tablespoon prepared mustard 1/2 cup sweet pickle juice or fruit juice Prepare: Wash corned beef and put it in a large kettle. Cover with boiling water. Add pickling spice, celery, onion and carrot. Cover, and simmer for 4 to 4 1/2 hours, or until tender. Cool beef in broth; then put in shallow roasting pan and score fat layer. Mix brown sugar and mustard; pat on beef. Pour pickle juice into pan. Bake in preheated slow oven (300 degrees F) for 1 hour, basting from time to time with some of the drippings in pan. Slice, and serve hot or cold. Yield: 8 servings Barbecue Short Ribs You need: 3 pounds beef short ribs 2 tablespoons dry mustard 1 tablespoon lemon juice 2 teaspoons liquid smoke 6 tablespoons olive oil 1 onion, sliced 2 tablespoons vinegar 1/2 teaspoon sugar 1 cup French dressing Salt, to taste Pepper, to taste Prepare: Brown meat. Put into baking dish and cover with onion slices. Mix remaining ingredients in saucepan and cook over low heat. Pour over onions and meat. Bake for 1 1/2 hours at 350 degrees F. Barbecued Brisket You need:
1 (5 ounce) bottle liquid smoke 3 teaspoons garlic salt 2 teaspoons onion salt 2 teaspoons celery salt 1 (18 ounce) bottle barbecue sauce Heavy−duty aluminum foil Prepare: Line a 12 x 9−inch or larger baking dish with heavy−duty aluminum foil, allowing enough foil to cover meat. Turn brisket fat−side down and pour entire bottle of liquid smoke over meat. Sprinkle the 3 salts over meat. Turn brisket over (fat side on top) and seal with foil. Marinate overnight. Next morning pour off marinade; bake in a 225 degree F oven for 5 hours. Let cool. Pour off gravy and refrigerate until cold. Slice meat with meat slicer on a thin setting or use an electric knife. Layer in casserole dish the brisket and barbecue sauce; repeat several times. Cook an additional 30 to 45 minutes in a 300 degree F oven until warm. Yields 8 to 10 servings.
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Beef Brisket.
You need:
1 (5 or 6 pound) beef brisket
Onion, garlic and celery salt
1 tablespoon liquid smoke
1/4 cup Worcestershire sauce
1 envelope onion soup mix
1 small bottle barbecue sauce
Prepare:
Marinate brisket in a mixture of the onion, garlic and celery salts and liquid smoke.
Rub in well and poke holes in meat to help tenderize it.
Marinate overnight or at least 3 hours.
Make a pouch of aluminum foil.
Make a pouch of aluminum foil.
Put meat in it and add salt and pepper to taste and Worcestershire sauce.
Seal pouch well and bake at 275 degrees F for 4 to 6 hours.
Open pouch and put onion soup mix and small bottle of barbecue sauce over brisket.
Open pouch and put onion soup mix and small bottle of barbecue sauce over brisket.
Seal pouch again and bake 1 hour longer.
Refrigerate for 1 hour before slicing across grain.
Refrigerate for 1 hour before slicing across grain.
After slicing, reheat in foil.
Beef Burgundy.
You need:
2 pounds stew meat, cut into 1−inch cubes
1/2 cup Burgundy wine
1 can onion soup
1 (4 ounce) can sliced mushrooms
1/2 cup Burgundy wine
1 can onion soup
1 (4 ounce) can sliced mushrooms
Prepare:
Stir ingredients together in a baking dish.
Bake at 350 degrees F for 2 1/2 hours covered and 1/2 hour uncovered.
Gravy may be thickened if desired. Beef Hash.
You need:
2 tablespoons butter or margarine
1 cup cubed cooked roast beef
1 1/2 cups cubed raw potato (about 2 medium potatoes)
2 tablespoons chopped onion
1/4 cup water
1/2 teaspoon instant beef bouillon granules
1/2 teaspoon salt
1/4 teaspoon pepper
Prepare:
Melt butter or margarine in small skillet.
Add remaining ingredients and mix well.
Cover and cook over low heat until potatoes are fork−tender, about 10 minutes.
Uncover and cook 5 minutes longer.
Makes 2 servings.
Beef Jerky I
You need:
1 (4 pound) flank steak
1/2 onion, diced
1/4 teaspoon thyme
2 bay leaves
2 tablespoons salt
2 cloves garlic, crushed
2 teaspoons black pepper
2 whole cloves
1/2 cup vinegar
1 cup dry red wine
1 cup Worcestershire sauce
1 cup soy sauce
Prepare:
Partially freeze meat to make slicing easier.
Trim fat and gristle from flank steak.
Cut meat with grain into very thin slices.
Combine onion, thyme, bay leaves, salt, garlic, pepper, cloves, vinegar, wine, and Worcestershire and soy sauces.
Pour marinade over steak strips to cover and marinate in the refrigerate for about 15 hours.
Squeeze marinade from meat by rolling strips with a rolling pin.
Place meat on baking sheets or an oven rack and dry at 175 degrees F for about 9 hours, turning once.
If using a rack, place foil under it to catch the drippings.
Makes 40 to 50 strips.
Beef Jerky II
You need:
1 (1 1/2 pound) flank steak
1/2 teaspoon seasoned salt
1/3 teaspoon garlic powder
1/3 teaspoon black pepper
1 teaspoon onion powder
1 teaspoon MSG or Accent®
1/4 cup Worcestershire sauce
1/4 cup soy sauce
2 to 4 dashes Tabasco® sauce
Prepare:
Semi−freeze meat.
Slice with grain into 1/8−inch thick strips.
Marinate overnight in a glass dish in the refrigerator.
Lay strips in a single layer on cookie sheets.
Leave door of oven open a crack.
Roast at 125 to 140 degrees F for 4 to 5 hours.
Cool completely.
Store in plastic bags to keep airtight. Glass jars are okay, too.
Beef Jerky III
You need:
1 (3 pound) flank steak
1/2 cup soy sauce
1 cup water
1 teaspoon liquid smoke
1/2 teaspoon garlic salt
1/2 teaspoon celery salt
1/2 teaspoon seasoned salt
1/4 teaspoon pepper
Prepare:
Slice steak with the grain in thin strips one inch wide.
Mix remaining ingredients.
Marinate meat strips overnight, turning several times while marinating.
Drain on paper towels and lay on oven rack with foil below to catch drips.
Bake at 120 degrees F for 9 hours.
Store in an airtight container.
Beef Jerky IV
You need:
1 1/2 pounds lean boneless meat
1/4 cup soy sauce
1 tablespoon Worcestershire sauce
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1 teaspoon hickory smoke−flavored salt
Prepare:
Trim fat from meat and cut into 1/4−inch thick slabs.
Mix marinade ingredients in a large bowl; stir well.
Add meat and marinate at least 1 hour.
Shake excess liquid off; place meat on oven racks, close but not touching.
Dry at low heat, 240 degrees F, until dry and hard, about 8 hours.
Beef Medallions with Cognac Sauce.
You need:
2 tablespoons (1/4 stick) unsalted butter
1/4 cup chopped shallots
1 teaspoon (packed) brown sugar
1 cup canned low−salt chicken broth
1/2 cup canned beef broth
1/2 cup Cognac or brandy
1/4 cup whipping cream
2 (4− to 5−ounce) beef tenderloin steaks (each about 1 inch thick)
Fresh chives
Prepare cognac sauce:
Melt 1 tablespoon butter in heavy medium saucepan over medium heat.
Add shallots and sauté until tender, about 4 minutes.
Add brown sugar; stir 1 minute.
Add chicken broth, beef broth and Cognac.
Simmer until sauce is reduced to 1/2 cup, about 20 minutes.
Add cream. (Can be made 1 day ahead. Cover; chill.)
Prepare steaks:
Sprinkle steaks with salt and pepper.
Melt 1 tablespoon butter in heavy medium skillet over medium−high heat.
Add steaks; cook to desired tenderness, about 4 minutes per side for rare.
Transfer steaks to plates.
Add sauce to skillet; bring to boil, scraping up any browned bits.
Season to taste with salt and pepper.
Slice steaks; fan slices on plates.
Top with sauce and garnish with chives.
Serves 2.
Beef Pot Roast.
You need:
90 g (3 ounces) butter
2 kg (4 pound) piece of corner topside
3 large carrots
3 medium parsnips
8 small onions
4 medium potatoes
1/3 cup plain flour
1.25 liters (5 cup) water
3 beef stock cubes
3 tablespoons tomato paste
1 teaspoon Worcestershire sauce
Pinch mixed herbs
1 teaspoon granulated sugar
Salt, pepper
Prepare:
Heat 30 g (1 ounce) butter in large pan, add meat, brown well on all sides.
Remove meat from pan.
Add to pan scraped carrots, cut into large pieces; scraped parsnips, cut into large pieces; peeled whole
onions; and peeled potatoes, cut in half.
Saute gently until vegetables are golden brown.
Remove from pan.
Melt remaining butter in pan.
Add flour, stir over high heat until flour is dark golden brown.
Remove pan from heat, add water, stir until combined.
Add crumbled stock cubes, tomato paste, Worcestershire sauce, mixed herbs, salt, pepper and sugar.
Return pan to heat, stir until sauce boils and thickens.
Put meat into large saucepan, pour sauce over and bring to boil.
Reduce heat, cover, simmer gently for 2 hours.
Add prepared vegetables, simmer further 30 minutes or until vegetables are tender.
Keep meat and vegetables warm on warming plate.
Bring sauce in pan to boil, boil, uncovered for10 minutes or until of good gravy consistency.
Serves 6.
Beef Pot Roast in a Barbecue Sauce.
You Need:
2 medium onions, chopped
1 (3 1/2 to 4 pound) boneless beef chuck roast1 cup beef stock or bouillon
3 garlic cloves, crushed
2 (8 ounce) cans tomato sauce
1/4 cup dark brown sugar, packed1 teaspoon Hungarian paprika
1 teaspoon dry mustard
1 tablespoon finely−chopped fresh rosemary1 tablespoon finely−chopped fresh thyme1/2 cup fresh lemon juice
1/2 cup catsup
1/2 cup red wine vinegar
2 tablespoons Worcestershire sauce
Prepare:
Preheat oven to 350 degrees F.
Sprinkle onions over the bottom of a large heavy Dutch oven. Place the meat on top of the onions, cover, and bake 1 1/2 hours, adding some stock if the pan juices begin to dry up.
Mix garlic, tomato sauce, brown sugar, paprika, mustard, rosemary, thyme, lemon juice, ketchup, vinegar and Worcestershire sauce in a bowl. Pour the sauce over the meat, cover, and continue to bake, basting every 20 minutes, until the meat is tender, about 1 1/2 hours longer.
Remove the lid for the last 1/2 hour of cooking. Slice the meat and arrange on a serving platter. Spoon some sauce on the top and serve the remaining sauce on the side.
Beef Pot Roast with Dumplings.
You need:
1 (8 ounce) can tomato sauce2 tablespoons brown sugar1/4 teaspoon paprika
1/2 teaspoon dry mustard1/4 cup lemon juice
Salt Pepper
3 onions, sliced
2 cloves garlic, minced1/4 cup catsup
1/4 cup vinegar
1 tablespoon Worcestershire sauce
Prepare:
Brown pot roast in hot fat. Add water, tomato sauce, onions and garlic. Cover and cook over low heat for 2 hours.
Add remaining ingredients. Cover and continue cooking until meat is tender. Serve with cornmeal or plain dumplings.
Cornmeal Dumplings
You need:
1 egg
1/2 cup milk
3/4 cup cornmeal1/2 cup flour
1/2 teaspoon salt
1 1/2 teaspoons baking powder
Prepare:
Beat egg with milk. Add 2 tablespoons melted shortening or margarine. Add remaining ingredients and blend well. Drop by tablespoons into pot roast sauce, cover pan tightly and simmer for 15 minutes.
Beef Ribs with Fruity Barbecue Sauce.
You need:
4 pounds beef back ribs, cut into individual ribs1/4 cup steak sauce
1/4 cup tomato ketchup1/4 cup apricot preserves
Prepare:
Arrange ribs on rack in large roasting pan. Bake at 400 degrees F for 30 minutes.
Heat steak sauce, ketchup and apricot preserves in small saucepan until hot and blended; brush onboth sides of ribs. Bake 30 minutes more or until ribs are tender, basting occasionally with sauce.
Beef Ribs with Fruity Barbecue Sauce 28
You need:
4 pounds beef back ribs, cut into individual ribs1/4 cup steak sauce
1/4 cup tomato ketchup1/4 cup apricot preserves
Prepare:
Arrange ribs on rack in large roasting pan. Bake at 400 degrees F for 30 minutes.
Heat steak sauce, ketchup and apricot preserves in small saucepan until hot and blended; brush onboth sides of ribs. Bake 30 minutes more or until ribs are tender, basting occasionally with sauce.
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