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Posts Tagged ‘beef reicpe’

  1. Carne Asada Recipe

    August 29, 2011 by Jarrett


    This easy dinner recipe blends cumin, Mexican oregano, and chipotle spices for a zesty take on a simple skirt steak.

     

    CARNE ASADA

    Serves: 4 | Difficulty Level: 1 (of 5) | Prep Time: 20 Minutes | Ready In: 40 Minutes

     

    INGREDIENTS:

    • 1 teaspoon(s) ground chipotle chili
    • 1 teaspoon(s) ground cumin
    • 1/2 teaspoon(s) dried Mexican oregano, crumbled
    • 1/2 teaspoon(s) kosher salt
    • 1 large (1 1/4-pound) skirt steak, cut into 4 pieces
    • 3 tablespoon(s) extra-virgin olive oil
    • 1/2 lime
    • 1 large sweet onion, halved, cut into thin strips
    • 1 red bell pepper, seeded, cut into 1/2-inch-wide strips
    • 1 yellow bell pepper, seeded, cut into 1/2-inch-wide strips
    • 1 large poblano or Anaheim chile, seeded, cut into 1/2-inch-wide strips
    • 2 clove(s) garlic, chopped
    • 1/4 cup(s) chopped cilantro
    • 1/2 teaspoon(s) kosher salt
    • 1/4 teaspoon(s) freshly ground pepper
    • 12 corn tortillas, warmed according to package directions
    • Lime wedges

    PROCEDURE:

    • Combine chipotle, cumin, oregano, and salt in a small cup.
    • Rub steak pieces with 1 tablespoon of the oil, then with spice mixture.
    • Squeeze juice from lime half over steak pieces.
    • Heat a stove-top grill pan over medium heat.
    • Heat the remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat.
    • Add onion, bell peppers, and chile; sauté 4 minutes.
    • Add garlic and continue to sauté 4 to 6 minutes, or until crisp-tender.
    • Remove from heat; stir in cilantro and season with kosher salt and pepper.
    • Grill steaks 3 minutes per side for medium-rare.
    • Remove from grill; let rest 5 minutes.
    • Slice against the grain and serve with pepper mixture, warm tortillas, and lime wedges.

    Enjoy,
    Chef Phil

      This is a very tasty meal made from a rather inexpensive cut of beef, add the refried beans and Mexican rice for the complete meal.


    Category Beef, Recipes | Tags: ,,, | No Comments

  2. Brisket Bolognese Recipe

    August 12, 2011 by Jarrett


    An inexpensive cut of meat that makes an elegant meal.

     

    BRISKET BOLOGNESE

    Serves: 8 | Difficulty Level: 1 (of 5) | Prep Time: 15 Minutes | Ready In: < 3 Hours

     

    INGREDIENTS:

    • 2 slices bacon, chopped
    • 2 Tbsp. Olive Oil
    • 2-1/2 lb. beef brisket
    • 2 large carrots, finely chopped
    • 2 ribs celery, finely chopped
    • 1 small onion, finely chopped
    • 1 clove garlic, finely chopped
    • 1 cup dry red wine OR beef broth
    • 1 Quart marinara sauce (store bought or homemade)
    • 1 tsp. sugar
    • 1/4 cup heavy or whipping cream
    • 2 Tbsp. finely chopped fresh parsley

    PROCEDURE:

    • Preheat oven to 325°
    • Cook bacon in deep 12-inch nonstick pan until crisp.
    • Remove bacon; reserve drippings.
    • Add Olive Oil to reserved drippings and brown brisket over medium-high heat.
    • Remove brisket to 13 x 9-inch roasting pan.
    • Cook carrots, celery and onion in same skillet over medium-high heat, stirring occasionally, 4 minutes or until vegetables are golden.
    • Stir in garlic and cook 30 seconds.
    • Stir in wine.
    • Bring to a boil over high heat.
    • Stir in Sauce and sugar.
    • Return to a boil.
    • Pour sauce mixture over brisket.
    • Cover with aluminium foil. Bake 2-1/2 hours or until brisket is tender.
    • Thinly slice brisket, then shred with fork. Return brisket to sauce, then stir in cream.
    •Cover and bake an additional 30 minutes or until heated through. Stir in bacon and parsley. Serve, if desired, over hot cooked pasta.

    Enjoy,
    Chef Phil

      Serve over a bed of your favorite pasta to complete this dish.


    Category Beef, Recipes | Tags: ,, | No Comments

  3. GARLIC FLANK STEAK RECIPE

    November 5, 2010 by Daniel


    The quick pan sauce that tops the steak gets its deep flavor by reducing beef broth in the same pan the steak was cooked in. The browned bits left from the steak, along with garlic and balsamic vinegar, add layers of flavor to the sauce.

     

    GARLIC FLANK STEAK

    Serves: 4 Difficulty Level: 2 (of 5) Prep Time: 5 MinutesReady In: Less than 30 minutes

     

    INGREDIENTS:

    •16 oz. flank steak (3/4 to 1 inch thick)
    •1/2 teaspoon pepper
    •2 teaspoon olive oil
    •4 garlic cloves, thinly sliced
    •2 cup beef broth
    •4 tablespoons chopped fresh Italian parsley
    •2 teaspoon balsamic vinegar
    •2 teaspoon butter (chilled)

    PROCEDURE:

    •Sprinkle steak with pepper.
    •Heat large saute pan over medium heat until hot.
    •Add oil; heat until hot.
    •Cook steak 10 to 12 minutes for medium-rare, turning once.
    •Remove steak; let stand 5 minutes.
    •Thinly slice across the grain.
    •Meanwhile, cook and stir garlic in same skillet over medium heat 30 seconds or until fragrant.
    •Add broth; bring to a boil, stirring to scrape up any browned bits from bottom of skillet.
    •Increase heat to medium-high; boil 4 to 6 minutes or until reduced to about 1/3 cup.
    •Whisk in all remaining ingredients; pour over steak.

    Enjoy,
    Chef Phil

     Should really try to find the Italian parsley (sometimes called “flat leaf” parley) as the taste is quite different
    from the regular parsley.


    Category Beef, Recipes | Tags: ,,, | No Comments

  4. JACK-O’-LANTERN CHEESEBURGER PIE RECIPE

    October 22, 2010 by Daniel

    Here’s one that will get the kids attention.

     

    JACK-O’-LANTERN CHEESEBURGER PIE RECIPE

    Serves: 6-8 Difficulty Level: 2 (of 5) Prep Time: 10 Minutes Ready In: Less than 40 Minutes

     

    INGREDIENTS:

    •1 pound ground beef
    •1 medium onion, chopped
    •2 garlic cloves, pressed
    •3/4 teaspoon salt
    •1/2 teaspoon pepper
    •1/4 cup ketchup
    •1 teaspoon Worcestershire sauce
    •1 (15-ounce) package refrigerated pie crusts
    •1 tablespoon prepared mustard
    •3 cups (12-ounces) shredded Monterey Jack cheese, divided use
    •2 tablespoons water
    •1 large egg
    •Red and yellow liquid food coloring

    PROCEDURE:

    •Cook first 5 ingredients in a large skillet over medium-high heat, stirring until beef crumbles and is no longer pink; drain.
    •Stir in ketchup and Worcestershire sauce; cool.
    •Unfold 1 piecrust, and place on a lightly greased baking sheet.
    •Spread mustard evenly over crust.
    •Stir together meat mixture and 2 cups cheese; spoon onto center of crust, leaving a 2-inch border.
    •Unfold remaining piecrust, and cut out a jack-o’-lantern face, reserving pastry cutouts to use as a stem.
    •Place crust over meat mixture; crimp edges of crust, and fold under.
    •Place stem on top of jack-o’-lantern face.
    •Whisk together 2 tablespoons water, egg, and 1 drop each of red and yellow food coloring; brush over crust.
    •Bake at 425°F (220°C) for 20 minutes; remove from oven, and brush again with egg mixture.
    •Fill eyes, nose, and mouth with remaining 1 cup cheese.
    •Bake 5 to 10 more minutes or until golden brown.

    Let the kids help with the face, and they will certainly eat this up!

    Happy Halloween from all of us at J.E.S.
    Chef Phil


    Category Beef | Tags: ,,,,,, | No Comments

  5. UPSIDE DOWN PIZZA BAKE RECIPE

    October 18, 2010 by Daniel

    Interesting “spin” on an old stand-by…

     

    UPSIDE DOWN PIZZA BAKE RECIPE

    Serves: 8 Difficulty Level: 2 (of 5) Prep Time: 10 Minutes Ready In: Less than an hour

     

    INGREDIENTS:

    •2 lbs ground beef
    •1 ½ cups chopped onions
    •1 cup green peppers (or combination) or
    •1 cup of red peppers (or combination) or
    •1 cup of yellow peppers (or combination)
    •2 cups spaghetti sauce
    •2 tablespoons Italian spices
    •1 package sliced pepperoni
    •grated mozzarella cheese

    CRUST:

    •2 eggs
    •1 cup of milk
    •1 ½ tablespoons oil
    •1/2 cup Parmesan cheese

    PROCEDURE:

    •Fry beef, onion and peppers until beef is no longer pink.
    •Add sauce and spices.
    •Turn into a greased 9×13-inch pan.
    •Arrange pepperoni slices over beef mixture.
    •Cover with cheese slices.

    CRUST PROCEDURE:

    •Beat eggs in bowl, add milk and oil.
    •Beat on low speed until blended.
    •Add flour.
    •Beat.
    •Pour over cheese.
    •Smooth top.
    •Sprinkle with Parmesan cheese.
    •Bake uncovered at 400ºF for 20 minutes.
    •Let stand for 20 minutes.
    •Serve

    This should give the kids a different perspective on one of their favorites

    Enjoy!
    Chef Phil

    Category Pizza | Tags: ,,,, | No Comments

  6. BBQ Beef Tenderloin Recipe

    September 1, 2010 by Daniel

    Let’s get ready for the Labor Day week-end… Pair this up with your favorite potato or pasta salad and you’ve got a meal for the crowd.

     

    BBQ BEEF TENDERLOIN

    Serves: 10-12 Difficulty Level: 2 (of 5) Prep Time: 5 Minutes Ready In: < 90 Minutes

     

    INGREDIENTS:

    •1 Tbsp. fennel seeds, crushed
    •2 tsps. salt (optional)
    •1/2 tsp. ground ginger
    •1/2 tsp. crushed red pepper
    •2-1/4 lbs. beef tenderloin roast

    PROCEDURE:

    •Combine first 4 ingredients in a bowl. Rub spices into beef.
    •Meat can be covered and refrigerated overnight before grilling.
    •Cook beef in covered grill 30-40 minutes per 1 lb over medium heat, turning occasionally, until meat thermometer reads 135°F.
    •Let stand 5-10 minutes before slicing thinly. (Temperature will go up ten degrees while standing.)

    Happy Cooking,
    Chef Phil

     


    Category Beef | Tags: ,,,, | No Comments

  7. Crockpot Meatloaf Recipe

    August 12, 2010 by Daniel

    Facebook follower is craving meatloaf but not the heat from the oven so lets fire up the crock pot…

    CROCKPOT MEATLOAF
    Serves: 6-8 Difficulty Level: 1 (of 5) Prep Time: 10 Minutes Ready In: 6-8 Hours

    INGREDIENTS:
    • 1 1/2 Pounds very lean ground beef (90/10 mix)
    • 1 egg
    • 1 cup finely chopped onion
    • 1 cup soft torn bread crumbs
    • 2 teaspoons prepared mustard
    • 1 teaspoon Worcestershire sauce
    • 1 teaspoon dried parsley flakes
    • 1 cup ketchup, divided

    PROCEDURE:
    • Spray crockpot with cooking spray (If crock pot comes with wire rack use it)
    • In a large bowl, combine ground beef, onion, egg, mustard, bread crumbs, Worcestershire sauce, parsley, and 1/2 cup ketchup.
    • Shape mixture into a ball and place in slow cooker.
    • Spread remaining ketchup over top of loaf.
    • Cover and cook on LOW for 6 to 8 hours.

    Enjoy!
    CHEF PHIL

    Category Beef | Tags: ,,,, | 1 Comment

  8. Perfect for Father’s Day… Steak Au Pouivre Recipe

    June 15, 2010 by Daniel

    What real dads eat on their day…

    STEAK AU POUIVRE
    serves: 4 Difficulty Level: 3 (of 5) Prep Time: 10 Minutes Ready In: < 30 Minutes

    INGREDIENTS:
    • 3 tablespoon black peppercorns
    • Four 6 oz. beef filets, 1/2 thick
    • Salt
    • 1 Tablespoon olive oil
    • 1/3 Cup cognac
    • 1 Cup beef stock
    • 1/2 Cup heavy cream

    PROCEDURE:
    • Wrap peppercorns in a clean dish towel, then crush, either by pressing firmly with the bottom of a heavy skillet or by tapping gently with a mallet. (Peppercorns should be cracked, not ground.) Transfer pepper to a plate, then roll filets in it so that they are evenly coated. Season liberally on both sides with salt.
    • Heat butter and oil in a large skillet over medium high heat. Add filets and cook until well browned, about 4 minutes on each side for medium rare. Transfer steaks to 4 warmed plates. Cover loosely with foil to keep warm while you prepare sauce.
    • Add cognac to hot pan, then carefully ignite with a long handled match. (take pan off heat to ignite)
    • Allow alcohol to burn off, about 1 minute, then add stock. Cook until reduced by half, about 4 minutes. Add cream and cook, stirring occasionally, until thick, 3 to 5 minutes. Season with salt and pour over steaks.

    Happy Father’s Day to all the dads out there…
    Enjoy!
    CHEF PHIL

    Category Beef | Tags: ,,,,,,,,,,,,,,,,,,,,,, | 1 Comment

  9. Grilled Marinated Flank Steak

    April 13, 2010 by Daniel

    A relatively inexpensive cut of beef, but done correctly is just as tasty as prime rib.

    GRILLED MARINATED FLANK STEAK
    Serves: 4 Difficulty Level: 2 (of 5) Prep Time: 10 minutes Ready In: < 1 Hour (after marinating)

    INGREDIENTS:
    • 1/3 cup olive oil
    • 2 cloves garlic, minced
    • 2 Tbsp red wine vinegar
    • 1/3 cup soy sauce
    • 1/4 cup honey
    • 1/2 teaspoon freshly ground black pepper
    • 2 pounds flank steak
    • Kosher salt
    • Freshly ground pepper

    PROCEDURE:
    • Score the surface of the steak with 1/4 inch deep knife cuts, about an inch apart, across the grain of the meat. Combine the marinade ingredients. Place steak and marinade ingredients in a large freezer bag. Coat the steak well with the marinade. Seal the bag and place in a bowl. Chill and marinate for at least 2 hours and up to overnight.

    • Using olive oil soaked onto a paper towel, coat the grill rack of your grill with olive oil. Preheat the grill on high.

    • Take the steak out of the marinade bag and sprinkle generously on all sides with coarse salt and freshly ground pepper. Place steak on the hot grill. If you are using a gas grill, cover the grill. Grill for 4-6 minutes on each side. Half way through grilling on each side, turn the steak45 degrees so that you get grill marks.

    • Flank steak is best eaten medium rare; well done will make it too tough. When the steak has cooked to your preferred level of doneness, remove from the grill and place on a cutting board. Cover with aluminum foil to hold in the heat and to keep the steak from drying out, and let rest for 10 minutes.

    • Make very thin slices, against the grain, and at a slight diagonal so that the slices are wide.

    • Serve with horesradish sauce (2/3 part sour cream 1/3 part horseradish) and your favorite salad ( I serve potato salad) for a wonderful cook-out.

    Enjoy,
    CHEF PHIL

    Category Beef | Tags: ,,,,,,,,,,,,,, | 2 Comments

  10. Beef Stroganoff… Easy & Delicious…

    March 3, 2010 by Daniel

    Made this for dinner last night, very delicious and easy to prepare…

    BEEF STROGANOFF
    Serves: 8 Difficulty Level: 2 (of 5) Prep Time: 10 minutes Ready In: <30 minutes

    INGREDIENTS:
    • 1 (8-ounce) carton sour cream
    • 3 tablespoons tomato paste
    • 1 teaspoon Worcestershire sauce
    • 1/2 cup all-purpose flour
    • 1 teaspoon salt
    • 1/8 teaspoon freshly ground black pepper
    • 2 pounds boneless sirloin steak, cut into (2-inch) strips
    • 1 tablespoon butter
    • 1/2 cup chopped onion
    • 1 (14-ounce) can beef broth
    • 2 cups sliced mushrooms
    • Chopped fresh parsley (optional)
    • 8 cups cooked medium egg noodles

    PROCEDURE:
    • Combine the first 3 ingredients in a bowl & Set aside.
    • Lightly spoon flour into a dry measuring cup; level with a knife.
    • Combine flour, salt, and pepper in a large zip-top plastic bag, add beef, seal and shake to coat beef with flour mixture.
    • Melt butter in a large nonstick skillet over medium-high heat.
    • Add onion to pan; sauté 2 minutes or until tender.
    • Add beef and flour mixture to pan, sauté 3 minutes or until beef is browned.
    • Gradually add broth, scraping pan to loosen browned bits.
    • Add mushrooms, cover and cook 5 minutes or until mushrooms are tender.
    • Reduce heat to low; gradually stir in sour cream mixture. Cook, uncovered, 1 minute or until heated (do not boil).
    • Stir in parsley, if desired.
    • Serve over the egg noodles.

    Enjoy,
    CHEF PHIL

    Category Beef | Tags: ,,,,,,,,,, | No Comments

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