recipecommunity | Entries tagged with beef

Instant Pot Bo Kho (Vietnamese Beef Stew)
Total: 1 hour 30 minutes Servings: 4

Ingredients

2 pounds (895g) chuck roast steaks or beef shank, 1.5-inch thick
1.5 cups (375ml) unsalted chicken stock or high-quality beef stock
3 cloves (15g) garlic, minced
3 stalks (100g) lemongrass, cut into 4-inch lengths, crushed
3 (1.5lb or 656g) carrots, cut into chunks
1 (206g) onion, sliced
1 (29.8g) shallot, minced
1 1-inch piece (15g) ginger, sliced
3 (2.4g) star anises
3 (0.3g) cloves
2 (0.4g) bay leaves
1 (3.5g) cinnamon stick
½ teaspoon (1.5g) fennel seeds
3 tablespoons (50ml) tomato paste
2 tablespoons (30ml) fish sauce
1 tablespoon (15ml) regular soy sauce
½ teaspoon fine salt

( Read more... )

nverland

Beef Burgundy Over Noodles
Total Time Prep: 10 min. Cook: 1 hour 20 min. Makes 2 servings

Ingredients

2 teaspoons butter
1/2 pound beef top sirloin steak, cut into 1/4-inch-thick strips
2 tablespoons diced onion
1-1/2 cups quartered fresh mushrooms
3/4 cup Burgundy wine or beef broth
1/4 cup plus 2 tablespoons water, divided
3 tablespoons minced fresh parsley, divided
1 bay leaf
1 whole clove
1/4 teaspoon salt
1/8 teaspoon pepper
2 cups uncooked medium egg noodles (about 4 ounces)
1 tablespoon all-purpose flour
1/2 teaspoon browning sauce, optional

Directions

In a Dutch oven or large nonstick skillet, heat butter over medium-high heat; saute beef and onion just until beef is lightly browned, 1-2 minutes. Stir in mushrooms, wine, 1/4 cup water, 2 tablespoons parsley and seasonings; bring to a boil. Reduce heat; simmer, covered, until beef is tender, about 1 hour.
Meanwhile, cook egg noodles according to package directions. Drain.
In a small bowl, mix flour and remaining water until smooth; stir into beef mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. Discard bay leaf and clove. If desired, stir in browning sauce. Serve over noodles. Sprinkle with remaining parsley.

Nutrition Facts
1-1/2 cups: 376 calories, 10g fat (5g saturated fat), 88mg cholesterol, 391mg sodium, 34g carbohydrate (2g sugars, 2g fiber), 32g protein. Diabetic Exchanges: 2 starch, 3 lean meat, 1 vegetable, 1 fat.

nverland

Instant Pot Beef Barbacoa Tacos
Yield 6 servings Active Time 10 minutes Total Time 1 hour

Ingredients
1/4 cup apple cider vinegar
2 tablespoons freshly squeezed lime juice
3 cloves garlic, minced
1 chipotle chile in adobo, minced
2 teaspoons ground cumin
2 teaspoons dried oregano
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground cloves
2 tablespoons vegetable oil
2 1/2 pounds boneless beef chuck roast, trimmed of most fat and cut into large chunks
1/2 cup reduced-salt chicken broth or All-Purpose Chicken Stock
2 bay leaves
Small (6-inch) corn tortillas, for serving
Salsa or pico de gallo, for serving
Cotija cheese, for serving

Preparation
Whisk together the vinegar, lime juice, garlic, chipotle, cumin, oregano, salt, pepper, and cloves in a medium bowl. Set aside.
Press Sauté and use the Sauté or Adjust button to select the highest temperature (“More”). Place the vegetable oil in the inner pot. Wait until the display reads “Hot,” about 5 minutes, then add the beef. Cook with the lid off, turning the beef every 2 minutes, until the beef is browned on most sides, about 8 minutes.
Add the vinegar sauce and the chicken broth (be careful—steam may whoosh up!), and then the bay leaves. Stir to combine.
Close and lock the lid. Set the valve to Sealing. Press Cancel, then press Manual or Pressure Cook and use the Pressure or Pressure Level button to select High Pressure. Use the – or + button to set the time to 30 minutes.
When the cooking cycle ends, press Cancel. Allow the appliance to cool and release pressure naturally, about 20 minutes. (The pressure is released when the small metal float valve next to the pressure-release valve sinks back into the lid and the lid is no longer locked.)
Remove the lid. Discard the bay leaves. Use tongs or a large spoon to remove the beef from the inner pot and place it on a cutting board. Shred the beef using two forks: Use one fork to pull off a chunk and then use two forks to shred that piece, holding down the meat with one fork and pulling at it with the other. Repeat with the remaining beef.
Serve the beef hot, piled into corn tortillas and topped with salsa and a sprinkling of Cotija cheese, if desired.

Note:
Beef Barbacoa and its juices will keep, in an airtight container in the refrigerator, for up to 4 days. To reheat, preheat the oven to 350°F and place the beef in a shallow baking dish with enough of the juices to reach a depth of about 1⁄4 inch. Cover the baking dish tightly with aluminum foil and bake until hot, about 15 minutes.

nverland

Beer-Soaked Brisket Sandwiches (instant pot and slow cooker versions)
hands-on: 30 mins total: 10 hrs 30 mins to 12 hrs 30 mins (low) or 5 hr 30 min to 6 hr 30 min (high) for Slow Cook; 2 hr, plus time to build and release pressure for Pressure Cook Servings: 10

Ingredients

1 3.5-pound beef brisket (flat half), fat trimmed to 1/4-inch thickness
½ teaspoon salt
½ teaspoon black pepper
1 tablespoon vegetable oil
1 12-ounce bottle wheat beer
1 medium onion, sliced
4 cloves garlic, smashed and peeled
¼ cup Dijon-style mustard
1 tablespoon hoisin sauce
¼ teaspoon ground cloves
1 1-pound loaf rectangular ciabatta bread, split, toasted, and cut into 3-inch pieces
2 medium carrots, peeled and cut into ribbons* Use a vegetable peeler to slice carrots into thin ribbons.
Napa cabbage
Fresh parsley (optional)

Directions

**Slow Cooker:
Step 1 - Season brisket with salt and black pepper. In a very large skillet brown meat, half at a time, in hot oil over medium-high heat (or use slow cooker browning function).
Step 2 - Place beer, onion, and garlic in 6-qt. slow cooker; top with brisket. In a bowl whisk mustard, hoisin, and cloves. Spread over top of brisket. Cover; cook on low 10 to 12 hours or high 5 to 6 hours.
Step 3 - Remove meat to a platter or tray. Cover to keep warm. Skim fat from cooking liquid. Strain through a fine-mesh sieve lined with a double layer of 100% cotton cheesecloth. Season to taste with additional salt and black pepper. To serve, slice beef across the grain. Top bread with beef, carrots, and cabbage. If desired, garnish with parsley. Serve with cooking liquid.

**Pressure Cooker:
Step 1 - Season brisket with salt and black pepper. For 6-qt. electric pressure cooker, use the sauté setting to brown meat, half at a time, in hot oil; for stove-top cooker, brown meat, half at a time, in hot oil in the cooker. Remove beef; drain off fat.
Step 2 - Place beer, onion, and garlic in cooker. Stir to scrape up any browned bits from bottom of pan. In a bowl whisk mustard, hoisin, and cloves. Spread over top of brisket. Place brisket in cooker on top of onion mixture. Lock lid in place.
Step 3 - Set electric cooker on high pressure to cook 1 1/2 hours. For stove-top cooker, bring up to pressure over medium-high heat according to manufacturer's directions; reduce heat enough to maintain steady (but not excessive) pressure. Cook 1 1/2 hours. Remove from heat. Quickly release the pressure according to manufacturer's directions. Open lid carefully.
Step 4 - Remove meat to platter; cover to keep warm. Skim fat from cooking liquid. Strain through a fine-mesh sieve lined with double layer of 100% cotton cheesecloth. Season with additional salt and black pepper. To serve, slice beef across the grain. Top bread with beef, carrots, and cabbage. If desired, garnish with parsley. Serve with cooking liquid.

nverland

Sizzle Burgers
Prep Time 10 minutes Cook Time 10 minutes Total Time 20 minutes Servings 4

Ingredients

1-pound ground chuck
Kosher salt and freshly cracked black pepper to taste
5 tablespoons unsalted butter divided *SEE NOTE
2-4 splashes Worcestershire Sauce to taste * SEE NOTE
4 hamburger buns split; toasted, if desired

Suggested Toppings: Cheese slices, onions, mushrooms, ketchup, mustard, mayonnaise, the possibilities are endless!

Instructions

Divide the meat into 4 equal portions. Form each portion into a ¼-inch-thick burger. Do not over pack and make a deep depression in the center with your thumb, so that it will not shrink as much. Season both sides of each burger with salt and pepper.
Heat the 2 tablespoons of butter in the pan on medium-high heat until the butter begins to foam. Splash in some Worcestershire sauce and place burger in the pan. Cook until golden brown and very slightly charred on the first side, about 3 minutes.
Before flipping the burgers add 2 tablespoons more of the butter and allow it to melt. Flip the burgers over and move them around in the butter to coat the bottoms. Splash is some more Worcestershire and cook the burgers until golden brown and very slightly charred on the second side. 4 minutes for medium rare (3 minutes if topping with cheese).
Add the cheese, if using, to the tops of the burgers during the last minute of cooking and top the pan with a lid or tent the burgers with aluminum foil to melt the cheese. Remove the burgers from the pan. Place in a warm place and allow to rest while browning the buns.
Melt 1 tablespoon of butter in the pan. Split the buns in half and place them in the pan. Allow the buns to brown and become crispy.
Sandwich the hot burgers between the buns, add toppings and serve immediately.

NOTE: Adjust butter and Worcestershire sauce to your own tastes and needs.

nverland

Stout & Shiitake Pot Roast
Total Time Prep: 30 min. Cook: 1-3/4 hours Makes 6 servings

Ingredients

3 tablespoons olive oil, divided
1 boneless beef chuck roast (2 to 3 pounds)
2 medium onions, sliced
1 garlic clove, minced
1 bottle (12 ounces) stout or nonalcoholic beer
1/2-ounce dried shiitake mushrooms (about 1/2 cup)
1 tablespoon brown sugar
1 teaspoon Worcestershire sauce
1/2 teaspoon dried savory
1-pound red potatoes (about 8 small), cut into 1-inch pieces
2 medium carrots, sliced
1/2 cup water
1/2 teaspoon salt
1/4 teaspoon pepper

Directions

In a Dutch oven, heat 1 tablespoon oil over medium heat. Brown roast on all sides; remove from pan.
In same pan, heat remaining oil. Add onions and garlic; cook and stir until tender. Add beer, stirring to loosen browned bits from pan. Stir in mushrooms, brown sugar, Worcestershire sauce and savory. Return roast to pan. Bring to a boil. Reduce heat; simmer, covered, 1-1/2 hours.
Stir in remaining ingredients. Return to a boil. Reduce heat; simmer, covered, 15-25 minutes longer or until meat and vegetables are tender. If desired, skim fat and thicken cooking juices for gravy.

Nutrition Facts
4 ounces cooked beef with 1 cup vegetables: 441 calories, 21g fat (7g saturated fat), 98mg cholesterol, 293mg sodium, 24g carbohydrate (9g sugars, 3g fiber), 33g protein.

nverland

La Concha Beef Tips - Graham-Kerr
Total: 3 hr 10 min Prep: 10 min Cook: 3 hr Yield: 4 servings

Ingredients

1 to 1 1/2 pound of filet of beef tips
4 ounces peeled potato
Clarified butter
1 tablespoon all-purpose flour
4 canned serrano chili peppers
12 ounces tomatoes
3 ounces dry red wine
8 ounces red beans
6 cups cold water
4 ounces frozen peas
1 teaspoon chili powder
1 egg yolk
2 tablespoons cilantro
2 ounces butter
All-purpose flour for dusting
Salt
Pepper
1 lime
2 ounces serrano chili juice from can

Directions

Place the red beans (rinsed) into a large pan and cover with 5 cups of cold water. Bring to a boil and simmer for 2 1/2 hours. Peel the potato, slice and cut into small pieces. Squeeze the lime juice over the potato and season with salt. Remove the silver skin from the tenderloin. Very carefully remove and discard the seeds from the serrano chilis and finely chop them. Blanch the tomatoes in boiling water for 2 minutes - with a slotted spoon, remove and cool - then peel off skin and discard the seeds. Wash, dry and finely chop the cilantro. Cube the meat into 1 inch cubes. Chop the yolk of the egg into a crumb mixture. Place a large frypan on high heat and add 1 tablespoon of clarified butter. One by one drop the cubes of meat into it. Season generously with salt and black pepper. Sprinkle 1 tablespoon of the flour over the top of the meat and stir. Pour the 2 ounces of chili juice from the can onto the meat. Add the finely chopped peppers. Stir the simmering beans and add 1 cup of cold water. Quickly pass the blade of the knife through two of the tomatoes and add to the meat. Moisten with 1/4 cup of red wine. Stir the meat once again. Dry the lime marinated potato strips on a paper towel and add the meat mixture. Add the peas. Moisten again with 1 ounce of red wine and reduce the heat to low. Mash the beans and beat in the butter and season with one teaspoon of chili powder. Cut the remaining 6 ounces of tomatoes into small pieces and add these to the beans. Pour the meat onto a serving platter and arrange the beans along the side. Sprinkle the chopped egg yolk and cilantro over the top and serve.

nverland

Filet of Beef Carpaccio – Ina Garten
Total: 2 hr 20 min (includes chilling time) Active: 20 min Yield: 6 to 8 servings

Ingredients

1 1/4 pounds filet of beef, trimmed and tied
3/4 cup good olive oil, plus extra for the beef
Kosher salt and freshly ground black pepper
2 extra-large egg yolks, at room temperature
2 teaspoons good Dijon mustard, at room temperature
1 tablespoon chopped garlic (3 cloves)
2 anchovy fillets, drained
1/2 cup freshly squeezed lemon juice, at room temperature (2 to 3 lemons)
1/4 cup canola oil
1/2 cup freshly grated Italian Parmesan cheese, plus shaved Parmesan for garnish
2 tablespoons capers, drained
3 cups baby arugula
Flaked sea salt, such as Maldon, for sprinkling

Directions

Rub the beef with olive oil and sprinkle all over with 2 teaspoons kosher salt and 1 teaspoon freshly ground black pepper. Heat a saute pan over high heat and sear the filet on all sides, turning it with tongs. Wrap the beef in plastic wrap and freeze for 2 hours, turning once to freeze evenly.
Meanwhile, place the egg yolks, mustard, garlic, anchovies, lemon juice, 2 1/2 teaspoons kosher salt, and 1 teaspoon pepper in a food processor fitted with the steel blade and process for 15 seconds. Combine the 3/4 cup olive oil and the canola oil in a glass measuring cup. With the food processor running, slowly pour the oils down the feed tube in a thin stream. Add the grated Parmesan and pulse to combine.
Remove the string from the beef and slice it very thin with a sharp slicing or smoked salmon knife. Place 5 slices on each dinner plate in a single layer. Drizzle the beef generously with the dressing and (in this order) sprinkle with the capers, kosher salt, pepper, arugula, shaved
Parmesan, and sea salt. Serve at room temperature with a pitcher of extra dressing on the side.

nverland

Sour Cream Noodle Bake – Ree Drummond
Total: 30 min Active: 10 min Yield: 8 servings

Ingredients

1 1/4 pounds ground chuck
One 15-ounce can tomato sauce
1/2 teaspoon salt
Freshly ground black pepper
8 ounces egg noodles
1/2 cup sour cream
1 1/4 cups small curd cottage cheese
Pinch red pepper flakes
1/2 cup sliced green onions (less to taste)
1 cup grated sharp Cheddar
Crusty French bread, for serving

Directions

Preheat the oven to 350 degrees F.
Brown the ground chuck in a large skillet. Drain the fat, and then add the tomato sauce, 1/2 teaspoon salt and plenty of freshly ground black pepper. Stir, and then simmer while you prepare the other ingredients.
Cook the egg noodles until al dente. Drain and set aside.
In a medium bowl, combine the sour cream and cottage cheese. Add plenty of freshly ground black pepper and a pinch of red pepper flakes. Add to the noodles and stir. Add the green onions and stir.
To assemble, add half of the noodles to a baking dish. Top with half the meat mixture, and then sprinkle on half the grated Cheddar. Repeat with noodles, meat and then a final layer of cheese. Bake until all the cheese is melted, about 20 minutes.
Serve with crusty French bread.
To freeze: Assemble the Sour Cream Noodle Bake in a disposable aluminum oven-proof pan and seal the top of the container with the lid or heavy foil. Seal the edges to prevent freezer burn and place in the freezer.
To cook from frozen: Place directly in a 375-degree F oven and bake, covered, for 45 minutes. Remove the lid and bake until lightly brown and bubbly, about 20 minutes more.

nverland

Beef Empanada – Gordon Ramsey
MAKES 18 EMPANADAS

Ingredients

2 x 375g packets all-butter puff pastry
Olive oil, for frying
1 onion, peeled and finely diced
2 garlic cloves, peeled and finely chopped
Pinch of ground cumin
Pinch of ground cinnamon
½ tsp paprika
300g minced beef
4 tbsp pitted green olives, chopped
1 tsp dried oregano
½ tsp dried chilli flakes
Pinch of sugar
2 hardboiled eggs, finely chopped
1 large egg, beaten
Sea salt and freshly ground black pepper

FOR THE CHIMICHURRI SAUCE

Bunch of flat leaf parsley
3 garlic cloves, peeled
1 tbsp chopped fresh oregano leaves, or 1 tsp dried oregano
1 tsp dried chilli flakes, to taste
1 tbsp red wine vinegar
1 tbsp lemon juice
5 tbsp olive oil

Cooking instructions

Roll out both blocks of pastry to a thickness of 3mm and cut out eighteen discs, using an 11cm cutter or saucer. Cover the discs with cling film and chill while you prepare the filling.
Heat a saucepan over a medium heat and add a little olive oil. Sweat the onion and garlic gently for about 5 minutes until soft but not coloured. Add the cumin, cinnamon and paprika and stir until aromatic.
Add the beef, season with salt and pepper and cook for about 5 minutes until lightly browned. Mix in the olives, oregano, chilli flakes, sugar and eggs. Taste and adjust the seasoning as necessary. Leave to cool.
Once the beef has cooled, spoon about 1 tablespoon onto each pastry disc, leaving a 1cm border around the edge. Brush beaten egg around half the border, then fold the pastry over and press the edges together to seal and create a half-moon shape. Crimp the edges, removing any air pockets as you go.
Chill the empanadas for 20 minutes to firm up. Meanwhile, preheat the oven to 180ºC/Gas 4.
Place the empanadas on a baking tray. Make a steam hole in the top of each one with a skewer, then brush with beaten egg. Bake in the preheated oven for 18–20 minutes until the pastry is golden brown.
Meanwhile, make the chimichurri. Place the parsley, garlic and fresh oregano (if using) in a small food processor and roughly chop. Add the rest of the ingredients and blitz briefly to combine. Taste and season. (If using dried oregano, add it at this stage.)
Once the empanadas are cooked, cool on a wire rack. Serve warm or cold with the chimichurri on the side to spoon over or dip into.

nverland

Instant Pot Mississippi Pot Roast
Prep Time 10 mins Cook Time 1 hr Total Time 1 hr 35 mins Servings: 4 - 6 servings

Ingredients

3-6 lbs. Chuck Roast, cut into 1 pound chunks of even thickness
3 Tbsp Vegetable Oil
1 small Onion, chopped (optional, if you don't use the onion, omit the veg oil, too)
9 Pepperoncini’s, whole or chopped
1/2 cup Pepperoncini Juice from the jar
3/4 cup Low Sodium Beef Broth, (or water)
1 (1 oz) packet Dry Ranch Dressing Mix
1 (1 oz) packet Au Jus (or packet of brown gravy mix)
1/2 - 1 Stick of Butter, unsalted

For Gravy

3 Tbsp Flour
3 Tbsp Softened Butter, unsalted

Instructions

Turn pot on Sauté mode (normal). When the display reads "Hot" add the oil.

When oil heats up, place meat in one layer into the pot and don't move it for 5 full minutes (Don't brown for less than that).

Turn meat over and cook for another 5 full minutes.
Remove the meat to foil or a dish you can cover. Wrap it to keep it warm.

Deglaze the pot: Add onion to pot and stir, add a bit of the beef broth or a small amount of water if there is not enough moisture to loosen the brown bits from the bottom of the pot. Stir, scraping the bottom of the pot until the bottom is free of the stuck on brown bits.

Add the pepperoncini’s and their juice, beef broth, au jus and ranch packets, and butter. Stir to combine.

Turn off the sauté mode.

Add the meat back into the pot.

The above step is optional. You can just add everything to the pot (except oil), and start pressure cooking it. Browning the meat first gives an added depth of flavor.

Close lid and set the steam release knob knob to the Sealing position.

Press the Pressure Cook or Manual button (or use dial) then the +/- button to select 60 minutes. High Pressure. It will take several minutes to build pressure.

When the cooking cycle ends, let the pot sit undisturbed and count up to 15 min (15 minute natural pressure release, or NPR).

After the 15 minute NPR, turn off the pot and manually release the remaining pressure by turning the steam release knob to the Venting position.

When the pin in the lid drops back down, open the lid.

Make the Gravy

Remove the pot roast to a plate and cover.

Turn the Sauté function back on.

Mix the flour and butter together until well combined.

When the liquid is starting to simmer, add the mixture to the pot, stirring well until thickened. Then turn off the pot and add the roast back in.

Enjoy with mashed or baked potatoes, or over rice.

Recipe Notes

Alternate "Dump and Start" Method:

Add the roast to the pot (still cut it into 1 lb chunks), then the rest of the ingredients in order (minus the flour and softened butter for gravy), and cook on High Pressure for 80 minutes. 15 minute natural release (If you have a roast that is over 4 lbs, and can't cut it, then increase the cook time to 90 minutes).

alexcat

Dutch Oven Pot Roast with Carrots and Potatoes

Prep Time: 10 minutes
Cook Time: 3 hours 15 minutes
Total Time: 3 hours 25 minutes
Servings: 6 people

Ingredients:
• 2 tablespoons vegetable or olive oil
• 1/2 red onion sliced
• 2 pound chuck roast
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 4 cups beef broth
• 3 large russet potatoes peeled and sliced into 1-inch wedges
• 5 large carrots peeled and sliced into 1-inch thick pieces

Instructions:
1. Preheat the oven to 375.
2. Put your dutch oven on the stove and heat it over high heat 5 to 6 minutes to sear the meat. Add the oil and season the meat with salt and pepper on both sides. Add it to the pan. It should sizzle immediately.
3. Reduce the heat to medium high, and let the meat sear on one side 5 minutes, then flip. Add the onions and cook 5 minutes more.
4. Add the beef broth to the pot--it should come about halfway up the side of the meat.
5. Cover and bake an hour and a half, then check the liquid in the pot. Add a cup or so of extra water if needed.
6. Reduce the heat to 350 and bake an additional hour, and then add the carrots and potatoes. Bake covered 45 minutes longer or until the meat is tender and the potatoes and carrots are soft.

nverland

Delmonico Steak
Serves 6 Total Time under 1 hour

Ingredients

Six 20-ounce prime ribeye steaks, at room temperature
Sea salt and coarsely ground black pepper to taste
1/3 cup extra virgin olive oil
3 fresh bay leaves
1 tablespoon fresh thyme leaves
2 tablespoons sea salt
1 pound (4 sticks) unsalted butter, at room temperature

Instructions

Meat Butter: Combine the bay leaves, thyme, and salt in a spice grinder and process until powdery.
Place the butter in a mixing bowl. Add the powdered mixture and, using a handheld electric mixer, blend well.
Scrape the butter mixture onto the center of a sheet of plastic film. Pull the film up and over the soft butter and, using your hands, form the butter into a roll about 1¼ inches in diameter. Wrap tightly and refrigerate for up to 1 week, or wrap in freezer wrap, label, date, and freeze for up to 3 months.
When ready to serve, unwrap the flavored butter and, using a sharp knife, cut crosswise into ½-inch-thick slices, allowing one slice per steak.
Steak: Clean, oil, and preheat the grill.
Wipe excess moisture from the exterior of the steaks using a paper towel. Season one side with salt and pepper.
Place the steaks on the hot grill, seasoned side down. Grill for 3 minutes. Season the top side and, using tongs, turn the steaks and grill for 3 minutes to just sear the exterior.
Remove the steaks from the grill and, using a pastry brush, lightly coat both sides of each steak with olive oil.
Return the steaks to the grill and cook, turning occasionally, until the exterior is nicely charred and the interior has reached the desired degree of doneness on an instant-read thermometer.
Remove from the grill and let rest for 5 minutes before serving with a generous pat of Meat Butter.

nverland

Classic Swedish Meatballs
Total Time Prep: 15 min. + chilling Cook: 20 min. Makes 3-1/2 dozen

Ingredients

1-2/3 cups evaporated milk, divided
2/3 cup chopped onion
1/4 cup fine dry bread crumbs
1/2 teaspoon salt
1/2 teaspoon allspice
Dash pepper
1 pound lean ground beef (90% lean)
2 teaspoons butter
2 teaspoons beef bouillon granules
1 cup boiling water
1/2 cup cold water
2 tablespoons all-purpose flour
1 tablespoon lemon juice
Canned lingonberries, optional

Directions

Combine 2/3 cup evaporated milk with the next five ingredients. Add beef; mix lightly. Refrigerate until chilled.
With wet hands, shape meat mixture into 1-in. balls. In a large skillet, heat butter over medium heat. Brown meatballs in batches. Dissolve bouillon in boiling water. Pour over meatballs; bring to a boil. Cover; simmer 15 minutes.
Meanwhile, stir together cold water and flour. Remove meatballs from skillet; skim fat, reserving juices. Add flour mixture and remaining evaporated milk to pan juices; cook, uncovered, over low heat, stirring until sauce thickens.
Return meatballs to skillet. Stir in lemon juice. If desired, top with lingonberries.

Nutrition Facts
1 meatball: 36 calories, 2g fat (1g saturated fat), 10mg cholesterol, 87mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 3g protein.

nverland

Rosemary Beef Tenderloin with Wild Mushroom Cream Sauce
Prep Time 20 minutes Cook Time 25 minutes Total Time 45 minutes Servings 6

Ingredients

1 (4-5 pound) beef tenderloin, cut into 6 steaks (or 6 filet mignons, tied)
2 tablespoons extra virgin olive oil
2 tablespoons fresh chopped rosemary
3 cloves garlic, finely chopped
kosher salt and black pepper
2 tablespoons salted butter
2 shallots thinly, sliced
12 ounces wild mushrooms, torn
2 teaspoons Dijon mustard
1/2 cup dry white wine
1 cup heavy cream or whole milk
1/3 cup grated parmesan
kosher salt and pepper
1 pinch crushed red pepper flakes

Instructions

1. Preheat the oven to 400 degrees F.
2. Rub the steaks with rosemary, and garlic. Season each side with salt and pepper.
3. Heat the olive oil in a large, oven safe skillet over high heat. When the oil shimmers, add the steaks and sear each side, about 2 minutes per side. Transfer the steaks to a baking sheet and then place in the oven. Roast until the meat registers 120 to 125 degrees F. on a meat thermometer. For medium-rare/rare, about 8-12 minutes. Remove from the oven, cover tightly with foil, and allow to rest for 10 minutes.
4. Meanwhile, make the sauce. Melt the butter in a skillet set over medium high heat. Add the shallots and mushrooms and season with salt and pepper. Cook undisturbed for 5 minutes or until golden, stir and continue cooking until the mushrooms have caramelized, 3-5 minutes. Remove the mushrooms from the skillet to a plate.
4. Add the wine and scrape up any browned bits off the pan. Simmer 3-5 minutes or until the wine has reduced by about 1/3. Slowly pour in the cream and mustard. Bring the sauce to a boil. Reduce the heat to low and simmer 5 minutes or until the sauce has thickened slightly. Remove from the heat and stir in the parmesan. Season the sauce with salt and pepper. Stir in the mushrooms.
5. Serve the steaks with flaky salt and pour the sauce over top. Enjoy!

nverland

Irish Spiced Beef
Total Time Prep: 20 min. + chilling Bake: 4 hours + chilling Makes 14 servings

Ingredients

1 fresh beef brisket (6 pounds) (fresh beef brisket, not corned beef)
1/3 cup packed brown sugar
3/4 cup coarse sea salt
1/4 cup chopped onion
4 bay leaves, crushed
3 teaspoons pepper
2 teaspoons dried rosemary, crushed
2 teaspoons dried thyme
1-1/2 teaspoons ground allspice
1-1/2 teaspoons ground cloves
4 medium onions, sliced
4 medium carrots, sliced
2 celery ribs, sliced
2 cups stout or beef broth
Rye bread, Swiss cheese slices and Dijon mustard

Directions

Place beef in a 15x10x1-in. baking pan; rub with brown sugar. Refrigerate, covered, 24 hours.
In a small bowl, mix salt, chopped onion, bay leaves and seasonings; rub over beef. Refrigerate, covered, 3 days, turning and rubbing salt mixture into beef once each day.
Preheat oven to 325°. Remove and discard salt mixture. Place beef, onions, carrots, celery and stout in a roasting pan. Add water to come halfway up the brisket. Roast, covered, 4-4-1/2 hours or until meat is tender. Cool meat in cooking juices for 1 hour.
Remove beef; discard vegetables and cooking juices. Transfer beef to a 13x9-in. baking dish. Refrigerate, covered, overnight.
Cut diagonally across the grain into thin slices. Serve with rye bread, cheese and mustard.

Nutrition Facts
4 ounces cooked beef (calculated without bread, cheese and mustard): 268 calories, 8g fat (3g saturated fat), 83mg cholesterol, 560mg sodium, 6g carbohydrate (5g sugars, 0 fiber), 40g protein.

nverland

Grilled Thai Curry Beef Roll
Total: 1 hr 30 min Active: 40 min Yield: 6 to 8 servings

Ingredients

Rice Noodles:

3 tablespoons seasoned rice vinegar
3 tablespoons lime juice
3 tablespoons fish sauce
2 teaspoons toasted sesame oil
1 clove garlic, minced
One 1-inch piece ginger, peeled and minced
1 Fresno chili, chopped
1 serrano chili, thinly sliced
2 medium carrots, cut into 3-inch lengths and julienned
2 small cucumbers, cut into 3-inch lengths and julienned
One 8-ounce package thin rice noodles

Flank Steak:

One 1 1/2-pound flank steak
1 tablespoon Thai red curry paste
Kosher salt and freshly ground black pepper
1/4 cup salted roasted peanuts, crushed, plus more for topping
1 bunch fresh cilantro leaves, plus more for topping
1 bunch scallions, white and green parts separated
1 pint cherry tomatoes, halved
2 heads Boston lettuce, leaves separated

Directions

( Read more... )

nverland

Encharitos
Serves: 4-6 Prep: 20 Min Cook: 25 Min

Ingredients

1 lb ground beef
6-8 flour tortillas (not the big burrito size)
1 can(s) (16 oz) refried beans
½ c onion, chopped
2 clove garlic, finely chopped
2 tsp ground cumin
1 Tbsp oil
2 can(s) (10 oz) red enchilada sauce
2 c cheddar cheese, grated
Salt and pepper to taste
Sliced black olives and/or chopped onion for garnish, if desired

Directions
1 Add oil to skillet over medium-high heat. Add onion and garlic, stir for a few minutes until onion becomes translucent.
Add ground beef. Break up with spoon and continue to do so and stir until all meat is browned.
Add cumin, salt and pepper. Stir and cook for a few minutes, then taste for seasoning.
2 Add refried beans, and mix to thoroughly combine. Let mixture cool for 10 minutes.
3 Lay one tortilla on a flat surface and spoon 3-4 tablespoons of the mixture and spread over the tortilla. Leave a quarter inch of space around the edge.
Roll up the tortilla and place in a greased 9" x 13" baking dish. Repeat with remaining tortillas. Leave a little space between the rolls if you can. The number of rolls will depend on how much filling you use in each. (Leftover meat mixture can be refrigerated and is great for nachos.)
Pour enchilada sauce over the rolls and covering the rolls completely with sauce. Sprinkle on grated cheese and top with olives and/or onions, if desired.
Bake at 350F, uncovered, for 20-30 minutes. It’s done when the cheese is melted and the sauce is bubbling around the sides.

nverland

Southwestern Beef & Bean Burger Wraps
Servings: 4 servings
Total Time: 25 minutes

Ingredients:

12 ounces 93%-lean ground beef
1 cup refried beans
½ cup chopped fresh cilantro
1 tablespoon chopped pickled jalapenos
1 avocado peeled and pitted
½ cup prepared salsa
1/8 teaspoon garlic powder
4 whole-wheat tortillas warmed
2 cups shredded romaine lettuce
½ cup shredded pepper Jack cheese
1 lime cut into 4 wedges

Steps:

1: Position oven rack in upper third of oven; preheat broiler. Coat a broiler pan with cooking spray.

2: Gently combine ground beef, beans, cilantro and jalapenos in a medium bowl (do not overmix). Shape into four 5-by-2-inch oblong patties and place on the prepared pan.

3: Broil the patties until an instant-read thermometer inserted into the center reads 165°F, 12 to 14 minutes.

4: Meanwhile, mash together avocado, salsa and garlic powder in a small bowl.

5: Place tortillas on a clean work surface. Spread each with the guacamole, then sprinkle with lettuce and cheese. Top each with a burger and roll into a wrap. Serve immediately, with lime wedges.

nverland

photo Smoked Ancho Chile Salted Steaks with Drunken Burst Sweet Cherries Burrata..jpg

Smoked Ancho Chile Salted Steaks with Drunken Burst Sweet Cherries + Burrata.
Prep time: 10 MINUTES cook time: 20 MINUTES total time: 30 MINUTES yields: SERVES 4

Ingredients

1 dried ancho chile pepper, finely crushed
2 tablespoons smoked salt
4 of your favorite cut steaks, I used bone-in ribeye
2 tablespoons olive oil
8 ounces fresh burrata cheese

Drunken Cherries
2 tablespoons butter
1 small shallot, chopped
2 cloves garlic, chopped
2 cups fresh or frozen cherries, pitted*
1 cup red wine
2/4 cup balsamic vinegar
1 tablespoon fresh thyme, chopped
2 tablespoons fresh basil, chopped
Salt and pepper, to taste

Instructions

In a bowl, combine the crushed ancho chile pepper and smoked salt. Set aside. Remove the steak from the fridge and allow to sit on counter while you prepare the cherries. To make the cherries, add the butter to a large skillet. Add the shallot and garlic, cook until soft and fragrant, about 2-3 minutes. Add the cherries and cook until they begin to soften and burst. Slowly pour in the red wine and balsamic. Add the thyme and bring the sauce to a low boil. Cook until thickened and reduced to a pourable syrup, about 5 minutes. Stir in the basil and season with salt and pepper to taste.

Meanwhile, preheat the grill or a grill pan to high heat. Rub the steaks all over with olive oil and season with the smoked ancho chili salt. Once the grill is hot, cook the steaks until your desired doneness is reached, about 5-8 minutes (depending on thickness) for medium-rare, per side. Remove the steaks and allow to rest 5 minutes. Plate the steaks and top with the cherry sauce. Place a little burrata cheese on the side next to the steak and drizzle lightly with olive oil, salt + pepper.

*When cherries are not in season, frozen cherries, fresh or dried figs, grapes, cherry tomatoes or really any fruit would work in their place.