The Simplest Pot Roast
1 (3-5 lb) Beef roast. Works well for lean roasts
2 Tbsp coarse salt
1 Tbsp fresh ground black pepper 2 Tbsp lard or butter
1 cup Beef Broth 1 large yellow or white onion, sliced into rings
The secret to this recipe is a good sear, followed by time in the slow cooker with very little liquid, resulting in concentrated beef flavour and intense sauce.
Wipe the roast well with paper towels and rub the salt and pepper into all sides of the meat. Heat skillet over medium-high heat, add the fat and swirl to coat. Sear the meat 3-4 minutes per side. Put in the bottom of the slow cooker. Add broth to the pan and simmer about 5 minutes, scrapping up any browned bits and incorporating them into the juices. When the broth has reduced by 1/3 add it to the slow cooker. Layer onion on top of the meat, cover and cook on low for 6-8 hours, until tender. Serve the meat with the juice spooned over the top.
Yogurt Marinated Steaks
2 lb Wild Type Ranch Beef cutlets (or substitute top sirloin steaks or thick-cut round steaks)
1 c. plain yogurt
¼ c. chopped fresh parsley
2 T. lemon juice
1 T. minced garlic
1 t. salt
1/2 marinade mix
1/4 c. Mayonnaise
Combine marinade ingredients. Place beef steaks and half the marinade in a Ziploc bag, turning steaks to coat evenly. Marinate in refrigerator 6 hours or overnight.
Stir 1/4 c. mayonnaise into reserved marinade. Cover and refrigerate.
Remove steaks from marinade, discarding marinade. Grill over medium-high heat; 1 minute per side for cutlets, or until medium rare for thicker steaks (do not overcook). Serve over Jasmine rice, with sauce.
Thai Beef Salad
Serves 4-6 1/2 c fresh lime juice 1/4 c chopped fresh cilantro 2 T brown sugar 2 T Thai fish sauce 2 T chile paste with garlic (This is spicy so use half if you prefer milder food) 2 garlic cloves, minced 1 (1 1/2-pound) flank steak or top round steak, trimmed Cooking spray 1 1/2 c vertically sliced red onion 4 plum tomatoes, each cut into 6 wedges 6 c torn romaine lettuce 1 1/4 c thinly sliced English cucumber 2 T chopped fresh mint Steps: Prepare grill or broiler. Combine the first 6 ingredients, stirring until sugar dissolves; set half of lime mixture aside. Combine other half of lime mixture and steak in a large zip-top plastic bag; seal. Marinate in refrigerator for 10 minutes, turning once. Remove steak from bag; discard marinade. Place steak on a grill or a broiler pan coated with cooking spray; cook 6 minute on each side or until desired degree of doneness. Let stand 5 minutes. Cut steak diagonally across grain into thin slices. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion; saute 3 minutes. Add tomatoes; saute 2 minutes. Place onion mixture, lettuce, cucumber, and mint in a large bowl; toss gently to combine. divide salad evenly among six plates. Top each serving with 3 ounces of steak and drizzle with 1 T of the reserve lime mixture. Thai Beef Salad is good served with Coconut Rice: Bring 1/2 c water, 1/4 t salt, and 1 (14-ounce) can light coconut milk to a simmer in a medium saucepan. Add 1 c jasmine rice, cover and simmer for 20 minutes or until liquid is absorbed. From Cooking Light Magazine
Portobello Mushroom, Beef and Barley Soup
Makes 4 servings
2 teaspoons vegetable oil
8 ounces lean top round, cut into cubes
Freshly ground black pepper
4 cups beef broth or low-sodium beef broth
1 cup water
1 small carrot, peeled and sliced
2 stalks celery, chopped
2 leeks, white part only, sliced crosswise
1 medium onion, diced
4 medium portobello mushroom caps, sliced
1 bay leaf
1 sprig thyme
1/2 cup pearl barley
1 cup diced canned tomatoes
In a large, heavy pot over medium-high heat, heat the oil. Add the beef and cook until the cubes have browned on all sides, about 2 minutes. Add salt and pepper to taste either while the meat is being browned or afterwards. Add the beef broth and water and bring to a boil. Reduce the heat to medium-low and skim off any fat from the surface. Add the carrot, celery, leeks, onion, mushrooms, bay leaf and thyme. Cover and cook for 10 minutes. Add the barley and cook, uncovered, for 35 to 40 minutes, or until all the vegetables are barely tender and the barley is fully cooked but still firm. Add the tomatoes with their juice and cook for 1 minute. Discard the bay leaf and thyme. Add salt and pepper to taste. Transfer the soup to a thermos and seal, or let it cool, then transfer to microwavable containers and refrigerate.
Hoisin-Glazed Beef Kebabs
1 1/2 teaspoons honey
1/2 teaspoon seasoned rice vinegar
1/2 teaspoon grated peeled fresh ginger
1/2 teaspoon chile paste with garlic
1 pound beef (Any steak will do for this recipe. Try Sirloin, Flank, Top Round or even use something a bit more pricey like New York Strip or Tenderloin.)
approx. 16 (2-inch) pieces green onions
approx. 16 grape tomatoes
1. Preheat your grill. If using a gas grill preheat to medium-high heat.
2. Combine the first five ingredients in a medium bowl. Add beef to the bowl, toss well to coat and let stand at room temperature for 20 minutes.
3. Thread beef cubes, onion pieces and tomatoes alternatively onto skewers.
4. Place kebabs on the grill and cook for about five minutes on each side or until desired degree of doneness.
1 flank steak or top round steak (about 2 1/2 pounds) 1/4 c lime juice (from 2 medium limes) Salt & pepper to taste 1 very large onion or equivalent small onions, peeled and cut into half-inch slices. 2 very large red bell peppers or green bell peppers, cored, seeded, and cut into large wedges 16 plain flour tortillas For Charcoal Grill: Ignite about 7 quarts charcoal and burn until coals are completely covered with thin coating of light-gray ash, 20-30 minutes. Pile coals on one-half of grill bottom, position grill rack and heat until very hot (you can hold your hand 5 inches about grill surface for 2 seconds). For Gas Grill: Turn all burners on gas grill to high, close lid, and heat grill until hot, 10-15 minutes. Generously sprinkle both sides of steak with lime juice, salt and pepper; place directly over coals or on gas grill grate and grill until well-seared and dark brown on first side, 5-7 minutes (4-6 minutes, covered, on gas grill). Flip steak using tongs; continue grilling on second side until interior of meat is slightly less done that you want it to be when you eat it, 2-5 minutes (3-5 minutes on gas grill) more for medium-rare. Transfer meat to cutting board; cover loosely with foil, and let rest 5-10 minutes. Slice very thin, on bias against the grain; adjust seasoning with additional salt and pepper. When charcoal fire has died down to medium or gas grill burners are adjusted to medium, grill onions and peppers, turning occasionally, until onions are lightly charred, about six minutes, and peppers are streaked with dark grill marks, about ten minutes. Remove onions and peppers from grill and cut peppers into long, thin strips; set aside. Arrange tortillas around the edge o grill; heat until just warmed, about 20 seconds per side. Arrange sliced meat and vegetables on large platter; serve immediately, with tortillas, salsa and guacamole. From Cooks Illustrated
Marinades for Steaks
1 Tbsp. coarse salt
1/4 cup peppercorns
1/4 cup coffee beans
Grind ingredients together & cake onto steak right before grilling (strange-sounding but tasty).
2-3 Tbsp. Worcestershire sauce
1 oz vinegar
Garlic powder or minced garlic, to taste
Marinade steaks overnight before grilling.
1/4 cup soy sauce
1 tsp. Sesame oil
1/4 cup oyster sauce
Marinade steaks overnight before grilling.
Use Ranch or Italian Dressing and coat steak on both sides and edges with Ranch or Italian Dressing. Put in a zip lock bag in the refrigerator for another 24-48 hours to marinate. Preheat your grill to fairly hot. Grill each steak 4 minutes on each side, turning only once. This will produce a very juicy delicious steak!
Slow Cooker Beef Goulash
1/3 cup all-purpose flour
2 pound lean beef stew meat, trimmed and cut into bite-sized pieces
4 cups diced peeled potato (about 1 1/2 pounds)
1 cup (1/4-inch-thick) sliced carrot
1 cup chopped red bell pepper
1/3 cup ketchup
1 tablespoon Worcestershire sauce
2 teaspoons Hungarian sweet paprika
2 teaspoons minced garlic
1 teaspoon salt
1 (10-ounce) can double-strength beef broth
1 package egg noodles
sour cream (garnish)
chopped fresh parsley (garnish)
Toss beef with the flour. Combine the beef with all the other ingredients except the egg noodles and sour cream in a slow cooker. Cover and cook on low for 8 hours.
Cook the egg noodles according to the directions on the package.
Serve the goulash over egg noodles with sour cream and parsley on top as a garnish.
1-2 lb. grass-fed round steak (cut in cubes or strips)
2 T olive oil
2 T butter
1/2 C diced onions
1-2 garlic cloves
1/2 lb. fresh mushrooms
1 can cream of chicken soup
1 can cream of mushroom soup
1 T soy sauce
1 T Worcestershire sauce
1 C sour cream
8 oz. wide egg noodles
Melt oil and butter in pan. Add beef to pan. When beef is browned, remove it from the pan.
Add onions, garlic, mushrooms and sauté until onions are glazed and clear.
Add soups, soy sauce, Worcestershire sauce while stirring to combine.
Add sour cream and stir. Add browned beef. Baked covered in 275 degree oven 2-3 hrs. or cook in crock pot on low.
Serve over wide cooked egg noodles.
Mushroom Onion Burger
4 lbs. lean grass-fed beef
½ lb. fresh mushrooms
1 large onion (chopped fine)
2 tablespoons Worcestershire sauce
1 tablespoon fresh minced garlic
2 tablespoons garlic oil
½ teaspoon ground black pepper
Combine all ingredients, form into patties, and grill until done.