Grassland Beef Recipes
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All In One Meal

Ingredients

1 round steak
Flour
4 medium potatoes, shredded
2 carrots, shredded
1 onion , chopped
1 1/2 tsp. salt
1/4 tsp. pepper
1 cup water

Prep:
10-15 minutes

Cook:
20-25 minutes

Servings:
4 servings

Directions:

Cut steak into large pieces; dredge in flour and brown lightly on both sides.

Place potatoes, carrots, onion, salt and pepper on steak.

Simmer in small amount of water about 15 minutes or until done. Add additional water if needed.

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Baked Round Steak

Ingredients

1/4 lb. butter
2 lb. round steak
1 can mushrooms
1 envelope dry onion soup mix

Prep:
15 minutes

Cook:
2 hours

Servings:
6 - 8 servings

Directions:

Spread butter on steak.

Sprinkle mushrooms over steak; cover with soup mix.

Wrap in 2 thickness' of foil; Place in covered roaster with rack.

Bake for 2 hours at 325 degrees.

Source: Cooks.com

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Barbecue Spare Ribs

Ingredients

4 lbs. lean rib
2 - 4 tbs. liquid smoke
1 cup catsup
2 Tel. Worcestershire
1/4 cup vinegar
1 tsp. salt
1 tsp. chili powder
1 cup water
1/2 tsp. celery salt
1/4 tsp. pepper
1/2 cup brown sugar

Prep:
35 minutes

Cook:
2 hours

Servings:
Family

Directions:

Brush ribs with liquid smoke, let stand for 30 minutes.

Place in shallow pan — fat side up.

Bake for 30 minutes at 450 degrees.

Heat rest of the ingredients to boiling point, pour over ribs & reduce heat to 350.

Bake 1 1/2 hours and baste often.

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BBQ Beef Chuck Steak

Ingredients

1 well-trimmed beef chuck steak, cut 3/4 to 1 inch thick

Marinade
1 cup finely chopped onion
1 cup ketchup
1/3 cup packed brown sugar
1/3 cup red wine vinegar
1 tablespoon Worcestershire sauce
1/8 to 1/4 teaspoon crushed red pepper

Serves 4

Directions:

Combine marinade ingredients in medium bowl. Place beef steak and 1 cup marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally. Cover and refrigerate remaining marinade separately.

Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, uncovered, 15 to 18 minutes for medium rare to medium doneness, turning occasionally.

Meanwhile place remaining marinade in small saucepan; bring to a boil. Reduce heat; simmer 10 to 15 minutes or until sauce consistency.

Cut steak into serving-size pieces. Serve with sauce.

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BBQ Flank Steak

Ingredients

Flank steak
1/2 env. dry onion soup mix
2 tbsp. sugar
1/2 c. catsup
1/4 c. vinegar
1/4 c. salad oil
1 tbsp. prepared mustard
1 tsp. salt
1/2 c. water
Instant meat tenderizer
Dash BBQ sauce

Directions:

Tenderize steak by using fork, cover with meat tenderizer.

Mix all remaining ingredients in a saucepan.

Bring to a boil, then simmer 20 minutes.

Let sauce cool.

Pour over flank steak.

Marinate overnight or up to 2 nights.

Grill.

Baste with extra sauce.

Cook about 20 to 25 minutes.

Use Adolf's tenderizer as it is all natural made from Papaya but use conservatively.

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Beef and Bacon Rollups

Ingredients

10 slices beef bacon
1 egg, beaten
3 tablespoon Worcestershire sauce
2 lb. ground beef
1 cup cheese, shredded
1 teaspoon salt
1/4 cup chopped onion
3 tablespoon catsup
1/2 teaspoon pepper

Serves: 10

Directions:

Place bacon on a board so that each long edge touched the edge of the strip next to it.

Combine beef, onion, egg and cheese. Season with catsup, Worcestershire sauce, salt and pepper; mix well.

Roll the meat mixture into a 10 inch long roll. Place meat roll on the bacon, and draw the bacon strips around the meat. Fasten with toothpicks.

Slice in 1 inch rounds so that a slice of bacon surrounds each slice of meat. Broil about 7 minutes on each side. Serve on buns.

Note:
This is also excellent on the grill.

Source: Cooks.com

Baked Kielbasa

Ingredients

1 ring Polish Kielbasa
1 lb. can sauerkraut
Mashed potatoes
1 egg

Directions:

Rinse sauerkraut and squeeze dry. Spread sauerkraut in 9 inch round baking dish.

Cut Kielbasa in 6 equal pieces, then slit them lengthwise to lay flat. Spread mustard on cut side of Kielbasa and lay flat on top of sauerkraut.

Place mashed potatoes on top of Kielbasa and brush with beaten egg.

Bake at 350 degrees for 10 to 15 minutes.

Source: Cooks.com

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BBQ Korean Style

Ingredients

1/2 cup Korean chile bean paste (gochu-jan)
2 tablespoons minced garlic
1 tablespoon minced ginger
1/4 cup rice vinegar
1/4 cup sugar
1/4 cup thin soy sauce
1 tablespoon coarse ground black pepper
1 cup canola oil
1/4 cup sesame seed oil
1 cup chopped scallions
1/3 cup chopped cilantro
3 pounds hanger steak, sinew removed
Sliced green scallions, for garnish
Fried shallots, for garnish (optional)

Directions:

In a food processor, add chile paste, garlic, ginger, vinegar, sugar, soy and black pepper. Blend well than drizzle in the oils.

While still running, add the scallions and cilantro. Check for seasoning. It should not be salty since salt is added right before grilling.

Remove 1/2 cup of the marinade and reserve for sauce.

In a dish, completely coat the hanger with remaining marinade and let marinate overnight.

On a hot, oiled grill, season hanger with salt and grill, about 8 minutes for medium-rare.

Source: Cooks.com

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Beef and Bacon Kabobs

Ingredients

1/2 cup steak sauce
1/4 cup sherry cooking wine
2 tablespoon honey
1 1/2 lbs. sirloin beef cubes
1/2 lb. beef bacon slices, halved
Onion wedges
Green or red pepper squares
Whole mushroom caps

Directions:

Blend steak sauce, sherry and honey. In nonmetal dish, pour marinade over steak cubes. Cover; chill 2 hours, stirring occasionally.

Drain beef; reserve marinade. Wrap half bacon slice around each steak cube. On 4 skewers, thread steak, onion wedges, pepper squares and mushroom caps.

Grill or broil 4 inches from heat source, for 8 to 10 minutes or until desired doneness, turning occasionally and brushing with reserved marinade.

Serve garnished as desired.

Source: Cooks.com

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Beef and Bean Pie

Ingredients

1 lb. ground beef
1/4 cup chopped onion
1 (17-ounce) can whole kernel corn, drained
1 (15-ounce) can ranch-style pinto beans, drained
1 (14.5-ounce) can Mexican stewed tomatoes, drained
1/2 teaspoon pepper
1 (6-ounce) package cornbread mix

Prep:
15-25 minutes

Cook:
25 minutes

Servings:
6

Directions:

Brown ground beef and onion in a large skillet, stirring until meat crumbles.

Stir in corn, beans, stewed tomatoes,and pepper; cook over medium heat until ingredients are thoroughly heated.

Pour into an 11 x 7 inch baking dish.

Set aside. Mix cornbread according to package directions; pour over meat mixture.

Bake at 400 degrees for 25 minutes or until golden brown.

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Beef Brisket — Crockpot

Ingredients

1 beef brisket
3/4 cup red wine
1/4 cup Braggs liquid aminos
3 tbls onion soup mix (generous tbls's salt & pepper

Prep & Cook:
4-8 hrs

Directions:

Mix wine with Braggs, onion soup mix, salt and pepper.

Put brisket in crockpot

Pour mixture over the top and cook either high (4 hrs.) or low (8 hrs.)

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Beer Braised Brisket

Ingredients

4 -pound boneless beef brisket, first cut or flat half
1 tablespoon olive oil
2 medium onions, thinly sliced
1dark beer or stout, we like Guinness
2 cloves garlic, minced
1 to 2 tablespoons prepared horseradish

Prep & Cook:
3 1/4 - 3 3/4 hrs

Directions:

Heat oil in Dutch oven or deep 12-inch skillet over medium heat until hot. Place beef brisket in Dutch oven; brown evenly. Remove brisket from Dutch oven; pour off drippings.

Add onions to Dutch oven; cook and stir 3 minutes or until crisp-tender. Return brisket to Dutch oven place on a rack about 1 inch above the bottom. Add broth or beer; bring to a boil. Reduce heat; cover tightly and simmer 3 to 3-1/2 hours or until brisket is fork-tender. Remove brisket; keep warm.

Cook cooking liquid over medium-high heat 5 minutes or until reduced by half. Stir in horseradish.

Meanwhile trim fat from brisket; carve diagonally across the grain into thin slices. Serve with sauce.

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Beef and Rice

Ingredients

1/4 cup Coconut Oil
1 Pack Grassland Beef Stew Meat, cut into bite sized pieces
1 cup mixed or brown rice, well rinsed
1/2 teaspoon Marjoram leaves
1/4 teaspoon dried Thyme
1 Organic Country brand Vegetable Harvest Boullian Cube
3 cups water
1 can diced tomatoes
Additional water as needed

Directions:

Heat coconut oil in large skillet.

Add beef to hot oil, cover, simmer on low heat, stirring occasionally, for about 10 minutes, or until beef is nicely browned.

Stir in rice. Cover and simmer, stirring frequently, until rice is browned, about 15-20 minutes.

Add herbs, boullian, and water.

Cover and simmer, stirring occasionally, for about 20-30 minutes.

Add additional water if needed during this cooking time.

Add tomatoes. Stir well. Continue cooking, covered, and stirring occasionally until rice is done.

Add additional water as needed during this cooking time.

Wonderful with steamed vegetables, or during the last ten minutes, add a can of your favorite veggie, drained, right into the Beef & Rice!

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Beef Cubed Steak and Gravy

Ingredients

4 - 5 pieces beef cubed steak
3 tablespoons cooking oil
Meat tenderizer
Pepper
Garlic powder
1 can cream of mushroom soup
1 can French onion soup

Directions:

Season cubed steak with meat tenderizer, pepper and garlic.

Place in large frying pan with oil and brown on both sides.

Pour off any excess oil. Add soups and cook for 20 minutes, stirring often.

Serve with rice or noodles. Do not add salt.

Source: Cooks.com

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Beef Heart with Mushroom Stuffing

Ingredients

Mushroom Stuffing:
10 slices bacon, diced
1 medium onion, finely chopped
2 (4-ounce) cans sliced mushrooms, drained

Beef Heart:
1 beef heart (about 3 pounds, split lengthwise)
1 garlic clove, minced
1/2 cup oil and vinegar style salad dressing
1 cup beef broth (or 1 cup water mixed with 1/2 teaspoon beef base)

Directions

To prepare stuffing, fry bacon, onion and mushrooms in large skillet until onion is softened. Drain grease and set mixture aside to cool.

Wash heart. Trim fat and remove arteries and soak in cold salted water for half hour. Drain and pat dry with paper towels. Fill heart cavity with mushroom stuffing. Skewer or sew with string to fasten. Place in crock-pot. Add garlic, salad dressing and beef broth. Cover and cook on HIGH for 1 hour, then on LOW for 7 to 9 hours. Thicken gravy before serving if desired.

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Beef Kabobs

Ingredients

1 pound Grassland Beef stew meat
1 large green, red, or yellow bell pepper, cut into 1 1/4-inch pieces
12 large mushrooms
1/4 teaspoon salt Seasoning
1 tablespoon fresh lemon juice
1 tablespoon olive oil
1 tablespoon water or Red wine
2 teaspoons Dijon-style mustard
1 teaspoon honey
1/2 teaspoon dried oregano leaves
1/4 teaspoon pepper

Prep & Cook:
30 min

Directions:

In large bowl, whisk together seasoning ingredient; add beef, bell pepper and mushrooms, tossing to coat. Alternately thread pieces of beef, bell pepper and mushrooms on each of the 12-inch metal skewers.

Meanwhile, place kabobs on rack in broiler pan so surface of meat is 3 to 4 inches from heat. Broil 9 to 12 minutes for medium rare to medium doneness, turning occasionally. Season with salt. Or grill over medium heat about 15 minutes, tun occasionally

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Beef Kidney

Ingredients

1 kidney
2 teaspoon parsley, minced
1 teaspoon shallot, minced
salt and pepper, to taste
1/4 pint gravy or 2 tablespoon sherry

Directions:

Take off a little of the kidney fat, mince it very finely, put it in a frying-pan.

Slice the kidney, sprinkle it with the parsley and shallots, add a seasoning of pepper and salt, and fry it until nicely browned.

When it is done enough, dredge over a little flour and pour in the gravy and sherry.

Let it simmer, but not boil any more, or the kidney will harden; serve very hot and garnish with croutons.

Cooks note : Where the flavor of the shallot is disliked it may be omitted and a small quantity of savory herbs substituted for it.

Source: http://members.lycos.co.uk/freerecipes

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Beef Kidneys with Onions and Squash

Ingredients

2 beef kidneys, cut in halves
1/2 squash, peeled, cut in quarters, seeded, sliced
3 onions, peeled, sliced
1/2 cup water
3 tablespoon butter
Seasonings, to taste

Directions:

Put all ingredients in a roasting pan.

Cook in moderate oven for 20 - 25 minutes.

Source: http://members.lycos.co.uk/freerecipes

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Beef with Broccoli

Ingredients

1/2 lb. beef (shoulder steak)
1 lb. broccoli
1 piece garlic
1 thick slice ginger
2 tablespoon soy sauce
Dash pepper
1 tablespoon cornstarch
1 tablespoon wine
1/4 teaspoon sugar
1 teaspoon salt
1/4 teaspoon meat tenderizer

Directions:

Slice beef very thin and mix in seasonings. Combine in bowl; soy sauce, pepper, cornstarch, wine, sugar, salt and tenderizer. Let stand 10 minutes or more.

Parboil broccoli in 1 cup water for 1 minute. Save water for later use.

Heat pan with 2 tablespoons oil and throw in garlic and ginger until light brown.

Fry beef until medium rare. Add broccoli and water and sauce, bring to a boil. Do Not Overcook. Serve hot.

Source: Cooks.com

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Beef Liver Creole

Ingredients

1/2 cup of diced onions
1/2 cup of chopped green bell pepper
1 cup of canned tomatoes
1/4 teaspoon of salt
1/8 teaspoon of ground cumin
1 - 2 tablespoons of water
12 ounces of beef liver
Nonstick Cooking spray

Directions:

Cook onions in medium saucepan, that has been sprayed with non stick cooking spray, until lightly browned.

Add the green peppers, and cook 2 minutes, add 1 to 2 tablespoons water, if needed to thin sauce.

Spray rack of broiling pan with Non Stick cooking spray.

Broil liver for about 3 minutes or until top is browned, turn and broil for 3 minutes more.

Slice liver very thin and add tomato mixture. Heat 2 minutes and serve

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Beef Tongue Stew Basque Style

Ingredients

3 lb Beef Tongue
2 carrots chopped
15 + sprigs of parsley
2 bay leaves
10-15 peppercorns
1 yellow onion peeled and quartered

Sauce:
1/4 cup of olive oil.
8 cloves garlic peeled and crushed
2 cups peeled and diced yellow onion
1 1/2 cups cored, seeded and diced green pepper
2 14.5oz cans diced tomatoes without juice
1 4 oz jar of whole green chiles pureed
1/4 cup of chopped parsley
5 cups of beef stock or 3 14.5oz cans of 99% fat free beef stock
pepper to taste

Directions:

Place first six ingredients in a 6 qt pot with sufficient water to cover.

Bring to a boil, then reduce to rolling simmer covered for 2 1/2 hours.

Remove tongue.

Peel and trim underside a bit.

Discard the first 1/4" slice from the back.

Then cut 1/4" slices crosswise to tip of tongue.

You then add these slices to the prepared sauce (directions following) and simmer covered for about 45 minutes

Then serve the slices covering them with the sauce. It's simply delicious.

Sauce:
In a 6 quart saucepan saute garlic, onion and green pepper in oil.

Add tomatoes, chiles and parsley.

Simmer until tender. Then add beef stock. Cover and simmer for 1 hour.

Uncover and simmer for 1 hour to allow reduction and thickening, stirring occasionally.

Pepper to taste, although I find it unnecessary. Then add the tongue as described above to finish the cooking process.

This tongue is so tender and tasty that you could also eat it as a stand alone meat simply cooking as above without cooking it in a sauce. Simply peel, trim, slice and serve along with horseradish and your favorite vegetable. Strain the liquid juice from the pot and use it to moisten the meat as desired in the dinner plate.

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The Best Meat Loaf

Ingredients

2 eggs 1/2 cup plain bread crumbs
1/3 cup finely chopped celery
1 small onion - finally chopped
1 1/2 tbls Worcestershire sauce
2 tbls tomato paste
2 generous tbls instant vegetable broth powder(frontier brand)
2 or 3 dashes of Tabasco brand Chipolte sauce
1/2 tsp poultry seasoning
1 tsp salt
1/8 to 1/4 tsp freshly ground pepper
2 lbs. ground beef

Prep & Cook:
1 hr & 15 mins

Directions:

Combine eggs, bread crumbs, celery, onion, Worcestershire sauce, tomato paste, vegetable broth powder and seasonings in bowl and mix well.

Add ground beef and mix well

Shape into 2 loaves

Place into 9 X 12 inch baking dish

Bake at 350 for 1 hr.

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Bistro Chopped Steaks in Mushroom Sauce

Ingredients

1-1/4 pounds or so of ground beef patties work great
1 medium onion, cut in half
3/4 teaspoon salt Salt and pepper
8 ounces sliced assorted fresh wild mushrooms, such as oyster, cremini and shiitake (about 3 cups) any mushroom will do in a pinch.
1-1/2 cups (12 ounces) beer (preferably honey lager) or non-alcoholic beer
1 package (.87 to .88 ounce) brown gravy mix
2 teaspoons chopped fresh thyme or
1/2 teaspoon dried thyme leaves, crushed Fresh thyme (optional)

Prep & Cook:
30 min

Directions:

Finely shred 1/2 onion. Thinly slice remaining 1/2 onion; set aside.

Combine shredded onion, ground beef and 3/4 teaspoon salt in large bowl, mixing lightly but thoroughly. Lightly shape into four 1/2-inch thick oval \"steaks\". If you use patties simply knead the onion and salt into the patty gently.

Heat large nonstick skillet over medium heat until hot. Place patties in skillet; cook 10 to 12 minutes to medium (160°F) doneness, until not pink in center and juices show no pink color, turning once. Remove from skillet. Season with salt and pepper, as desired; keep warm. Don't overcook patties.

Add sliced onion, mushrooms and 1/4 cup of the beer to skillet; cook over medium-high heat 5 minutes or until vegetables are tender, stirring occasionally.

Combine gravy mix with remaining beer in small bowl, mixing until smooth; stir into mushroom mixture in skillet. Add 1 teaspoon of the chopped thyme; simmer 1 minute or until thickened, stirring frequently. Spoon sauce over patties; sprinkle with remaining 1 teaspoon chopped thyme. Garnish with thyme, if desired.

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Blackened London Broil with Red Onion Marmalade

Ingredients

3 large Red onions, peeled and sliced
1/8-inch thick
1/2 cup sugar
1/3 cup balsamic or red wine vinegar
1/2 teaspoon crushed red pepper flakes Juice of 1 lemon
Salt and ground black pepper, to taste
(1) 1 1/2-pound London broil
2 teaspoons Cajun seasoning

Directions:

Saute the sliced onions and sugar in a large skillet over high heat, stirring occasionally, for about 10 minutes, until the juices from the onions have evaporated. Reduce heat to medium and cook, stirring constantly, until the onions are golden brown. Add the vinegar, crushed red pepper flakes, lemon juice and salt and pepper to taste and set aside until ready to serve.

Meanwhile, preheat your grill or broiler. Rub the steak with the seasonings and grill over medium-high heat for 5 to 7 minutes per side. Or, broil in the oven 6 inches from the heat about the same amount of time.

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Bottom Round Crock Pot Roast

Ingredients

3 pound bottom round roast
Salt and pepper
1 clove garlic, sliced
2 medium onions, sliced
2 bay leaves
1 whole clove (optional)
1 cup water
2 tablespoons soy sauce

Prep
15 minutes approx.

Cook
Approximately 10 hours

Servings
Family

Directions:

Rub roast with salt and pepper. Make small slits in roast and insert slices of garlic. Put 1 sliced onion in bottom of crock-pot. Place roast on top of onion and add other ingredients. Cover and cook on low for about 10 hours.

To make a thicker gravy remove roast from pot. Blend 2 tablespoons cornstarch with 2 tablespoons of cold water to form a smooth paste. Set on high and pour in paste. Stir well and let come to a boil (about 15 minutes) until thickened.

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Bottom Round Roast With Cranberries

Ingredients

1 tablespoon butter or extra virgin olive oil
1/2 cup sugar
3 pound piece of bottom round
Salt and freshly ground black pepper
1/2 cup sherry vinegar or good wine vinegar
12 ounces fresh or frozen cranberries
1 orange
Cayenne

Directions:

Put the butter in a casserole or a skillet and turn the heat to medium-high. Put the sugar on a plate and dredge the meat in it until all the surfaces are coated. Reserve the remaining sugar. When the butter foam subsides, brown the meat on all sides — this will take about 15 minutes — seasoning it with salt and pepper as it browns.

When the meat is nicely browned, add the vinegar and cook for a minute, stirring. Add the cranberries and remaining sugar and stir. Strip the zest from the orange (you can do it in broad strips, with a small knife or vegetable peeler) and add it to the skillet. Juice the orange and add the juice also, along with a pinch of cayenne. Turn the heat to low and cover; the mixture should bubble but not furiously.

Cook, turning the meat and stirring about every 30 minutes, for 2 hours or longer, or until the meat is tender. When the meat is done, taste and adjust the seasoning if necessary. Turn off the heat and let the roast rest for a few minutes, then carve and serve, with the sauce.

With Minimal effort: Faster Bottom Round Roast with Cranberries: Substitute a 2- to 3-pound piece of tenderloin (filet mignon) for the chuck or brisket and reduce the cooking time to about 1 hour, or until the internal temperature is 125 to 130 degrees (medium-rare); you can cook it longer than that if you like.

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Braised Oxtails

Ingredients

2 oxtails, cut in 2 inch lengths
1 cup minced onion
3 tablespoon olive oil
2 cup hot water
1/2 teaspoon minced garlic
2 teaspoon salt
1/8 teaspoon pepper
1 tablespoon sugar
1 tablespoon rice vinegar

Directions:

Wipe oxtails with damp cloth. Broil in oven 10 minutes, turning on all sides.

Saute onion and garlic in large covered kettle until tender. Add meat and all ingredients.

Cover and simmer about 3 1/2 hours until tender. Add boiling water if needed.

Thicken gravy. Use Adolph's tenderizer before broiling. Serve with noodles.

The small oxtail pieces make great SOUP.

Add:
2 cans Swanson beef broth
1 cup water
3/4 cup barley
2 cup carrots cut up
2 stalks celery cut up
1 bay leaf
3 whole allspice

Cook covered until barley and vegetables are tender.

Source: Cooks.com

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Brisket and Barbecue Sauce

Ingredients

3/4 cup of water
1/2 cup of Worcestershire sauce
2 tbsps of vinegar
2 tsps beef bouillon granules, cube works very well also
1 tsp dry mustard
1 tsp of chili powder
1/2 tsp red pepper ground
2 garlic cloves, minced
21/2 lbs beef brisket
1/2cup catsup 2 tbsps brown sugar
2 tbsp margarine or butter

Directions:

For cooking liquid, in a bowl, combine water, Worcestershire sauce, vinegar, bouillon, mustard, Chili powder, red pepper and garlic, reserve 1/2 cup liquid for the sauce.

Trim fat from brisket, if necessary Cut the brisket to fit the crock pot Cover and cook on low heat setting for 10 to 12 hrs or on high heat for 5-6 hrs For sauce in a small sauce pan combine 1/2 cup reserved liquid, catsup, brown sugar, and margarine or butter.

Heat through and enjoy. Pass the sauce with the meat.

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Brisket with Savory Prunes and Carrots

Ingredients

2-1/2 to 3 pounds boneless beef brisket
1 tablespoon olive oil
1/2 cup chopped onion
1/2 cup water
3 cups sliced carrots (1/4-inch thick)
1/4 cup packed brown sugar
1 tablespoon fresh lemon juice
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon pepper
8 ounces pitted prunes

Prep & Cook:
3 hours

Directions:

Heat oil in Dutch oven or deep 12-inch skillet over medium heat until hot. Place beef brisket in Dutch oven; brown evenly. Remove brisket from Dutch oven; pour off drippings.

Add onion to Dutch oven; cook and stir 5 minutes or until tender. Return brisket to Dutch oven. Add water; bring to a boil. Reduce heat; cover tightly and simmer 2 hours.

Add carrots, brown sugar, lemon juice, salt, cinnamon and pepper to Dutch oven; continue cooking, covered, 30 minutes or until brisket is fork-tender. Remove brisket and carrots; keep warm.

Add prunes to Dutch oven; cook, uncovered, over medium-high heat 5 minutes or until liquid is reduced to 1 cup and prunes are plumped.

Meanwhile trim fat from brisket; carve diagonally across the grain into thin slices. Serve with carrots, prunes and sauce.

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Carol's Peppered Brisket

Ingredients

1/4 c. coarsely ground black pepper
1 4-5# brisket

Marinade:
2/3 cup soy sauce
1/2 cup white vinegar
1 Tbsp. catsup
1 teas. paprika
1 clove of garlic, chopped (or a bit of garlic powder)

Directions:

Press pepper into meat - spreading the pepper on waxed paper works best.

Combine the marinade with the meat in a Ziploc bag.

Place it in a flat pan in the refrigerator for 12-24 hours, turning occasionally.

To bake, remove the meat from the marinade. Wrap the meat in foil and place in a shallow pan. Bake at 300 degrees for 3 hours.

Remove the foil, leaving all juices in the pan. Slice the meat in thin slices and return to the pan.

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Barbara's Simple Brisket

Ingredients

1 4-5lb brisket
Barbecue sauce, enough for marinating

Spread (make enough to cover):
Blackstrap molasses
Honey
Fig Spread

Serves 8

Directions:

Marinate a full brisket (5 LB) overnite or for a day in your favourite barbecue sauce. Then bake it,covered, at 325 for 1 hr a lb.. The next day or when ready to cook uncover it, spread it with blackstrap molasses, some honey and some fig spread. Recook at 225 for 2-3 hrs.

This can be cut into slices and served . With leftover , shred the meat (pull it apart) and serve it large buns. It's absolutely delicious.

This recipe courtesy of Barbara Duchon.

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Center Cut Shoulder Crock Pot Roast

Ingredients

3 pound center cut shoulder roast (clod)
Salt and pepper
1 clove garlic, sliced
2 medium onions, sliced
2 bay leaves
1 whole clove (optional)
1 cup water
2 tablespoons soy sauce

Prep:
15 minutes approximately

Cook:
approximately 10 hours

Servings:
Family

Directions:

Rub roast with salt and pepper.

Make small slits in roast and insert slices of garlic.

Put 1 sliced onion in bottom of crock-pot.

Place roast on top of onion and add other ingredients.

Cover and cook on low for about 10 hours.

To make a thicker gravy remove roast from pot.

Blend 2 tablespoons cornstarch with 2 tablespoons of cold water to form a smooth paste. Set on high and pour in paste.

Stir well and let come to a boil (about 15 minutes) until thickened.

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Center Cut Shoulder Roast With Cranberries

Ingredients

1 tablespoon butter or extra virgin olive oil
1/2 cup sugar
2 to 3 pound piece of center cut shoulder roast (clod)
Salt and freshly ground black pepper
1/2 cup sherry vinegar or good wine vinegar
12 ounces fresh or frozen cranberries
1 orange
Cayenne

Directions:

Put the butter in a casserole or a skillet and turn the heat to medium-high. Put the sugar on a plate and dredge the meat in it until all the surfaces are coated. Reserve the remaining sugar. When the butter foam subsides, brown the meat on all sides — this will take about 15 minutes — seasoning it with salt and pepper as it browns.

When the meat is nicely browned, add the vinegar and cook for a minute, stirring. Add the cranberries and remaining sugar and stir. Strip the zest from the orange (you can do it in broad strips, with a small knife or vegetable peeler) and add it to the skillet. Juice the orange and add the juice also, along with a pinch of cayenne. Turn the heat to low and cover; the mixture should bubble but not furiously.

Cook, turning the meat and stirring about every 30 minutes, for 2 hours or longer, or until the meat is tender. When the meat is done, taste and adjust the seasoning if necessary. Turn off the heat and let the roast rest for a few minutes, then carve and serve, with the sauce.

With Minimal effort: Faster Center Cut Shoulder Roast with Cranberries: Substitute a 2- to 3-pound piece of tenderloin (filet mignon) for the chuck or brisket and reduce the cooking time to about 1 hour, or until the internal temperature is 125 to 130 degrees (medium-rare); you can cook it longer than that if you like.

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Chili-Crusted Tri-Tip Roast

Ingredients

1 Beef Tri-Tip Roast (1.5 - 2 lbs)
Salt & Pepper

Rub:
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon pepper

Serves 6-8

Directions:

Heat oven to 425 F. Combine rub ingredients in small bowl; press evenly onto all surfaces of beef roast.

Place roast on rack in shallow roasting pan. Do not add water or cover. Roast in 425 F oven 30 - 40 minutes for medium rare; 40 - 45 minutes for medium doneness.

Remove roast when thermometer registers 135 F for medium rare; 150 F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 minutes.

Carve roast across the grain into thin slices. Season with salt and pepper, as desired.

Source: Beefitswhatsfordinner.com

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Chopped Liver

Ingredients

1 pound of beef liver
3 medium onions, diced
3 hard boiled eggs
1/2 teaspoon of salt
1 tablespoon of mayonnaise
3 tablespoons of oil

Directions:

Slice liver into 2 inch cubes.

Saute the onions in oil until transparent. Drain and remove onions to bowl.

Fry liver in same pan, stirring frequently, until fully cooked (about 10 minutes).

Remove liver to bowl with onions; mix thoroughly and refrigerate overnight.

In a meat grinder or food processor, add liver and onions and 3 eggs; grind until smooth paste. Add mayonnaise and salt to taste; mix well.

Serve with mini rye breads or crackers. Garnish with radishes or tomato wedges.

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Creole Burgers

Ingredients

1 lb. ground beef
1/2 cup chopped onion
1 can Chicken Gumbo Soup
2 tbsp catsup
2 tbsp mustard

Prep:
5-10 minutes

Cook:
15 minutes

Servings:
3-4

Directions:

Brown 1 lb. ground beef and 1/2 cup chopped onion in skillet.

Stir to separate meat particles.

Add 1 can Chicken Gumbo Soup, 2 tbsp. catsup, 2 tbsp. mustard. Simmer 5 minutes. Spoon onto buns.

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Crockpot Cabbage with Sausage

Ingredients

5 to 6 links Italian Sausage
1 medium head cabbage, coarsely shredded
1 large onion
1/2 cup creamy honey-mustard dressing
1/4 cup applesauce or apple cider
1-2 teaspoons caraway seed
1/2 teaspoon celery seed
Salt & pepper to taste

Directions:

Brown sausage and cut into bite-size pieces. Drain well.

Combine with cabbage and onion in the Crock Pot.

Add remaining ingredients; cover and cook on low for 8-10 hours.

Source: Southernfood.about.com

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Crockpot London Broil

Ingredients

2.25 lb. London Broil
Salt and pepper
1 clove garlic, sliced
2 medium onions, sliced
2 bay leaves
1 whole clove (optional)
1 cup water
2 tablespoons soy sauce

Prep:
15 minutes

Cook:
10 hours

Servings:
Family

Directions:

Rub London Broil with salt and pepper.

Make small slits in roast and insert slices of garlic.

Put 1 sliced onion in bottom of crock-pot.

Place roast on top of onion and add other ingredients.

Cover and cook on low for about 10 hours.

To make a thicker gravy remove roast from pot.

Blend 2 tablespoons cornstarch with 2 tablespoons of cold water to form a smooth paste.

Set on high and pour in paste.

Stir well and let come to a boil (about 15 minutes) until thickened.

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Crockpot Roast

Ingredients

3-5 pound roast
Salt and pepper
1 clove garlic, sliced
2 medium onions, sliced
2 bay leaves
1 whole clove (optional)
1 cup water
2 tablespoons soy sauce

Prep:
15 minutes

Cook:
approximately 10 hours

Servings:
Family

Directions:

Rub roast with salt and pepper.

Make small slits in roast and insert slices of garlic.

Put 1 sliced onion in bottom of crock-pot.

Place roast on top of onion and add other ingredients.

Cover and cook on low for about 10 hours.

To make a thicker gravy remove roast from pot.

Blend 2 tablespoons cornstarch with 2 tablespoons of cold water to form a smooth paste. Set on high and pour in paste.

Stir well and let come to a boil (about 15 minutes) until thickened.

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Cube Steak Stew

Ingredients

4 cube steaks
4 potatoes
1 large onion
1/2 green pepper
4 celery stalks
4 carrots
3 tablespoon flour
4 tablespoon shortening
4 - 5 cups water

Directions:

Brown cube steaks in skillet with shortening. Remove cube steaks and put in large covered baking dish or roaster.

Add flour to shortening and brown. Add water and mix well. Pour over cube steak. Bake at 350 degrees about 45 minutes to 1 hour.

While this is cooking, peel and quarter potatoes, chop onion, green pepper and celery. Peel and slice carrots.

Add carrots, celery, onion, green pepper. Cook until almost done, then add potatoes. Cook about 45 minutes or until done. May need to thicken gravy with cornstarch.

Source: Cooks.com

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Delmonico Steaks with Balsamic Onions and Steak Sauce

Ingredients

4 (1-inch) Delmonico steaks, 8 to 10 ounces each
2 teaspoons extra- virgin olive oil
Steak seasoning blend, such as Montreal Steak Seasoning, or coarse
Salt and pepper

Onions:
1 tablespoon extra-virgin olive oil, 1 turn of the pan
2 large yellow skinned onions, thinly sliced
1/4 cup balsamic vinegar, eyeball it

Steak Sauce:
1 1/2 teaspoons extra-virgin olive oil, half a turn of the pan
2 cloves garlic, chopped
1 small white boiling onion, chopped
1/4 cup dry cooking sherry, eyeball it
1 cup canned tomato sauce, 8 ounces
1 tablespoon Worcestershire sauce, eyeball it
Black pepper

Directions:

Heat a heavy grill pan or griddle pan over high heat. Wipe hot grill or griddle with extra-virgin olive oil.

Cook steaks 6 minutes on each side for medium doneness, 8 minutes for medium well. Season steaks with steak seasoning or salt and pepper and remove to a warm platter to allow the meat to rest.

Heat a medium nonstick skillet over medium high heat. Add oil and onions and cook, stirring occasionally, 10 to 12 minutes, until onions are soft and sweet.

Add balsamic vinegar to the pan and turn onions in vinegar until vinegar cooks away and glazes onions a deep brown color, 3 to 5 minutes.

Heat a small saucepan over medium heat. Add oil, garlic and onions and saute 5 minutes until onion bits are tender.

Add sherry to the pan and combine with onions. Stir in tomato sauce and Worcestershire and season with black pepper.

To serve, top steaks with onions and drizzle a little steak sauce down over the top, reserving half of the sauce to pass at table.

Source: Foodnetwork.com

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Eye of Round Crock Pot Roast

Ingredients

2 pound eye of round
Salt and pepper
1 clove garlic, sliced
2 medium onions, sliced
2 bay leaves
1 whole clove (optional)
1 cup water
2 tablespoons soy sauce

Directions:

Rub roast with salt and pepper.

Make small slits in roast and insert slices of garlic.

Put 1 sliced onion in bottom of crock-pot.

Place roast on top of onion and add other ingredients. Cover and cook on low for about 8 hours.

To make a thicker gravy remove roast from pot.

Blend 2 tablespoons cornstarch with 2 tablespoons of cold water to form a smooth paste.

Set on high and pour in paste. Stir well and let come to a boil (about 15 minutes) until thickened.

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Eye of Round Roast With Cranberries

Ingredients

1 tablespoon butter or extra virgin olive oil
1/2 cup sugar
2 pound piece of eye of round
Salt and freshly ground black pepper
1/2 cup sherry vinegar or good wine vinegar
12 ounces fresh or frozen cranberries
1 orange
Cayenne

Directions:

Put the butter in a casserole or a skillet and turn the heat to medium-high. Put the sugar on a plate and dredge the meat in it until all the surfaces are coated. Reserve the remaining sugar. When the butter foam subsides, brown the meat on all sides — this will take about 15 minutes — seasoning it with salt and pepper as it browns.

When the meat is nicely browned, add the vinegar and cook for a minute, stirring. Add the cranberries and remaining sugar and stir. Strip the zest from the orange (you can do it in broad strips, with a small knife or vegetable peeler) and add it to the skillet. Juice the orange and add the juice also, along with a pinch of cayenne. Turn the heat to low and cover; the mixture should bubble but not furiously.

Cook, turning the meat and stirring about every 30 minutes, for 2 hours or longer, or until the meat is tender. When the meat is done, taste and adjust the seasoning if necessary. Turn off the heat and let the roast rest for a few minutes, then carve and serve, with the sauce.

With Minimal effort: Faster Eye of Round Roast with Cranberries: Substitute a 2- to 3-pound piece of tenderloin (filet mignon) for the chuck or brisket and reduce the cooking time to about 1 hour, or until the internal temperature is 125 to 130 degrees (medium-rare); you can cook it longer than that if you like.

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Flat Iron Steak al Forno

Ingredients

4 beef flat iron steaks, about 7 ounces each
2 teaspoons chopped fresh thyme
2 large cloves of garlic, minced
1/2 teaspoon pepper
2 tablespoons shredded Parmesan cheese
Salt

Directions:

Combine thyme, garlic, and pepper; press evenly onto flat iron steaks.

Place steaks on grid over medium ash-covered coals.

Grill covered, 10-14 minutes for medium rare to medium doneness, turning once.

During the last 2 minutes of grilling, sprinkle with cheese.

Season with salt, as desired.

Source: Askthemeatman.com

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Flat Iron Steak Marinade

Ingredients

3 tablespoons honey
3 tablespoons balsamic vinegar
3 tablespoons water
2 tablespoons olive oil
1 tablespoon lemon juice
1/2 teaspoon tarragon
1/2 teaspoon fresh ground pepper
1 dash salt

Directions:

Whisk all ingredients together.

Pour over 1 lb of steak and marinade for at least 3 hours, turning each hour.

Grill over med-high about 6 minutes per side.

Source: Recipezaar.com

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Flat Iron Steak

Ingredients

2 (1 lb) flat iron steaks
2 tablespoons olive oil
2 garlic cloves, mashed
1 teaspoon Italian parsley, chopped
1 teaspoon rosemary, chopped
1/4 cup cabernet sauvignon wine salt
Generous amount of fresh ground pepper
1/2 teaspoon dry mustard

Directions:

Mix all ingredients thoroughly and marinate steak for one hour.

Grill over hot coals 4 minutes per side. Best cooked rare to medium rare.

Source: Recipezaar.com

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Flat Iron with Oregon Herb Rub

Ingredients

2 lbs of beef flat iron steaks
1 tablespoon salt
1/2 teaspoon of celery salt
1/4 teaspoon coarse ground black pepper
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/4 teaspoon dill
1/4 teaspoon sage
1/4 teaspoon rosemary

Directions:

Combine all the seasonings. Cut flat iron into desired portion sides (4-6 servings).

Lightly moisten surface steaks with water. Sprinkle seasonings onto steak-covering all surfaces.

Grill steaks over medium-hot coals to medium rare or medium, turning occasionally.

Total cooking time is 15 minutes or less.

Source: Askthemeatman.com

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Flavorwave London Broil

Ingredients

Braising sauce of your choice (optional)

Directions:

Remove wrapper from frozen London Broil

Place on 4" cooking rack a. braise with favorite braising sauce (optional)

Cook on high power for 13 minutes

Turn steak on cook for additional 13 minutes a. braise with favorite braising sauce (optional)

Let steak rest for several minutes and check for degree of doneness. Protocol described will yield medium rare finish. Cook for several additional minutes to achieve medium doneness.

Slice the London Broil at 45 degree angle to maximize tenderness.

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Gambian Beef Stew

Ingredients

2 pounds stew meat — lean/cubed
1 28 oz can tomatoes
1 bell pepper — cut in strips
1 stalk celery — sliced diag.
1 potato — cubed
1 large carrot — sliced diag.
1 yellow onion — sliced
1 sweet potato — cubed
1 teaspoon salt
6 tablespoons tomato paste
1/2 teaspoon cayenne pepper
1/2 cup creamy peanut butter
1/2 cup frozen peas — thawed

Directions:

Combine beef, tomatoes, bell pepper (red or green), celery, potato, carrot, onion, sweet potato, salt and tomato paste in 5-qt saucepan; mix well.

Bring to a boil; reduce heat. Simmer, covered, for 1 hour, adding water if necessary.

Stir in cayenne pepper and peanut butter.

Simmer for 1 hour longer or until vegetables and beef are tender.

Add peas. Simmer for 5 minutes. Ladle onto large platter.

Garnish with bell pepper slices and parsley.

Serve over rice.

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Garlic Dijon Skirt Steak

Ingredients

2 garlic cloves, minced
2 tablespoons Dijon mustard
1 tablespoon fresh lime juice
1 (10-ounce) skirt steak

Prep:
25 min

Cook:
6 min

Servings:
1-2

Directions:

In a bowl, stir together the garlic, mustard, and lime juice.

Trim the steak if necessary.

Rub steak with mustard mixture and marinate 15 minutes.

Heat a well-seasoned ridged grill pan over moderately high heat until just smoking and grill steak 3 minutes on each side. (Alternatively, broil steak on the rack of a broiler pan about 4 inches from heat.)

Transfer steak to a platter and let stand, uncovered, 5 minutes.

With a sharp knife, diagonally cut the steak across the grain into 1/3-inch-thick slices and serve with coleslaw and fries.

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Garlic-Studded Pot Roast

Ingredients

1 (4 to 5-pound) sirloin tip roast, netted or tied at 1-inch intervals
10 cloves garlic, peeled and halved lengthwise
4 to 6 garlic cloves, peeled
1 tablespoon Essence, plus 1 1/2 teaspoons
1 1/4 teaspoons freshly ground black pepper
1 1/4 teaspoons salt
1 cup dry red wine
3 tablespoons tomato paste
4 large carrots, scrubbed
2 stalks celery, trimmed and cut in half crosswise
2 medium yellow onions, peeled and quartered
1 pound small new potatoes
2 tablespoons vegetable oil
1 cup beef stock, or canned low-sodium beef broth
2 bay leaves

Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Directions:

With a small, sharp knife, make 30 (1 1/2-inch deep) slits around the outside of the roast. Insert the half cloves of garlic into the slits. Rub the roast with 1 tablespoon of the Essence, 1 teaspoon of the black pepper, and 1 teaspoon of the salt.

Preheat the oven to 400 degrees F.

Heat the oil in a large, heavy skillet over medium-high heat. Add the roast and sear on all sides, about 4 minutes per side. Remove from the pan. Deglaze the pan with the red wine, scraping up any brown bits on the bottom of the pan with a wooden spoon. In a mixing bowl, whisk together the tomato paste and 1 cup of water. Add the tomato paste mixture to the red wine and cook for 2 minutes. Meanwhile, in a large roasting pan or Dutch oven, alternate the carrots and celery flat on the bottom of the pot. Place the bay leaves on the vegetables. Scatter the onions, potatoes, and garlic over the bottom. Place the roast on top of the vegetables. Add the red wine mixture and the stock. Cover the roasting pan tightly with aluminum foil and bake for 1 1/2 hours.

Uncover the pot roast, baste with the pan juices, and lower the heat to 350 degrees F. Cover the roast and continue cooking until the meat is completely tender and begins to fall apart, 2 to 2 1/2 hours, uncovering and basting each hour. Remove from the oven, uncover, and baste. Let rest for 15 minutes before carving. Serve each portion of the carved roast with onion quarters, new potatoes, 1 carrot, and 1 piece of celery. Spoon the pan juices over the meat and vegetables, and serve.

Essense:
Combine all ingredients thoroughly and store in an airtight jar or container. Yield: about 2/3 cup Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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Grassland Steak Preparation Tips

Ingredients

Marinade (your choice)

Directions:

Sear uniformly

Cook under low heat for duration. Grass-fed beef prepares much faster than regular beef due to lower intramuscular fat levels.

Let the steak rest for several minutes after preparation. This enables moisture to uniformly distribute within the cut, capitalizing tenderness.

Zest tip:
MOJO sauce will help preserve moisture and enhance flavor.

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Grilled Delmonico Steaks

Ingredients

1/2 cup olive oil
1/4 cup Worcestershire sauce
6 tablespoons soy sauce
1/4 cup minced garlic
1/2 medium onion, chopped
2 tablespoons salt
1 tablespoon pepper
1 tablespoon crushed dried rosemary
3 tablespoons steak seasoning
3 tablespoons steak sauce (e.g. A-1)
4 (10 ounce) Delmonico (rib-eye) steaks

Directions:

Combine the olive oil, Worcestershire sauce, soy sauce, garlic, onion, salt, pepper, rosemary, steak seasoning, and steak sauce in the container of a food processor or blender. Process until well blended.

Prick steaks on both sides with a fork, and place in a shallow container with a lid. Pour marinade over steaks, cover, and refrigerate at least 3 hours, or overnight.

Preheat an outdoor grill for medium heat, or light charcoal, and wait until coals are completely white. Soaked wood chips may be added to the coals when ready for a smoky flavor, if you like.

Remove steaks from marinade, and discard the marinade. Lightly oil the grilling surface, and place steaks on the grill. Cover, and grill steaks for about 10 minutes on each side, or to your desired degree of doneness.

Source: Allrecipes.com

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Grilled or Fried Skirt Steak

Ingredients

2 pounds beef skirt steak
2 tablespoons lemon juice
1/3 cup prepared spicy brown mustard
1 pinch salt and pepper to taste
1 cup blue cheese dressing (optional)

Prep Time:
10 Minutes

Cook Time:
10 Minutes

Ready in:
1 Hour 20 Minutes

Directions:

In a small bowl, stir together the lemon juice and mustard. Trim away most of the fat from the steaks, and rub with the mustard marinade. Place into a resealable bag, and marinate in the refrigerator for at least 1 hour, and up to 24 hours.

Preheat a grill or large skillet for medium-high heat.

Grill or fry steaks for about 5 minutes per side, or to your desired degree of doneness. Remove from the heat, and let the meat rest for 5 to 10 minutes to let the juices settle.

Cut each steak along the grain into 3 or 4 pieces. Serve with blue cheese dressing.

Source: Allrecipes.com

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Grilled Hanger Steak

Ingredients

Vegetable oil cooking spray
1 Hanger steak trimmed and center vein removed (equals two 8 to 9-ounce pieces)
Olive oil
Coarse or Kosher salt
Freshly ground black pepper to taste

Serves: 2 - 3

Directions:

Prepare a charcoal or gas grill. Lightly spray the grill rack with vegetable oil cooking spray. The coals should be moderately hot to hot.

Brush the steak with olive oil and sprinkle on both sides with salt and pepper. Gently press the salt and pepper into the meat.

Sear the meat for about 1 minute on each side and then grill for 12 to 15 minutes, depending on the thickness of the steak.

If the thin end of steak cooks before the fatter end is done, position the steak so that the thin end is on the edge of the grill.

Turn the steak frequently during grilling. Let it rest for about 5 minutes before slicing.

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Grilled London Broil

Ingredients

Marinade (your choice)

Directions:

Marinate using a favorite marinade recipe or one from our suggested list. Sear uniformly

Cook under low heat for duration a. Grass-fed beef prepares much faster than regular beef due to lower intramuscular fat levels.

Let the steak rest for several minutes after preparation. This enables moisture to uniformly distribute within the cut, capitalizing tenderness.

Zest tip:
MOJO sauce will help preserve moisture and enhance flavor.

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Grilled London Broil with Lemon and Garlic

Ingredients

1 1/2 pounds top round, London Broil cut
1/3 cup olive oil
2 teaspoons lemon juice
2 teaspoons seasoning salt
1/4 teaspoon lemon pepper
2 cloves garlic, minced
4 teaspoons chopped fresh parsley
2 teaspoons tarragon vinegar or other vinegar

Directions:

Score top and bottom of meat with a 1 1/2 inch square pattern, and score the side. Sprinkle meat liberally with unseasoned meat tenderizer or not (we use Adolf's because it is made of papaya), then pierce with fork 1/8 inch apart and at least half-way through the meat on both sides. Sprinkle lightly with water, and rub in tenderizer. Place on a plate, cover, and set aside for an hour.

In a small bowl, mix together oil, lemon juice, seasoned salt, lemon pepper, garlic, parsley, and tarragon vinegar. Pour marinade over meat, reserving a portion to be used for brushing (Note: DO NOT mix the reserved marinade with the meat; set aside for later). Pour remaining marinade over meat, recover dish and refrigerate for three hours, turning every half hour.

Preheat grill for hot heat.

Lightly oil grate, and position it 2 inches above the coals. Place meat on grill, and cook for 5 minutes. Turn meat over, brush with marinade, and cook for another 5 minutes. Always cut London Broil in thin strips across the grain or if you use the tenderizer it probably does not matter.

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Grilled London Broil Sandwiches

Ingredients

1 three lb. trimmed London Broil
2 tbsp. dark brown sugar
1 tbsp. beef base concentrate or reduced boulion
1 tsp. chopped galic
1/2 cup vegetable oil
1 tbsp. coarse ground black pepper
3 tbsp. light soy sauce
1 tsp. onion powder
1/2 cup warm water

Directions:

Mix warm water with beef base and brown sugar to dissolve.

Add all other ingredients together and mix will.

Place London Broil in glass baking dcish and cover top and bottom with marinade.

Cover with plastic wrap and place in refrigerator for 6 hours.

Grill until done and slice against the grain.

Serve on hot French bread with sauteed mushrooms and onions.

Top with shredded Swiss cheese and place under broiler until melted.

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Grilled T-Bone Steaks Florentine

Ingredients

1/3 cup olive oil
2 tablespoon minced fresh parsley
1 1/2 tablespoon balsamic or red wine vinegar
Salt
1 teaspoon minced fresh rosemary
1 garlic clove, minced
Freshly ground pepper
2 (3/4 to 1 inch) thick T-bone steaks

Serves: 2

Directions:

Blend the first 6 ingredients in a shallow pan.

Add steaks, turning to coat both sides. Let marinate at least 1 hour.

Prepare barbecue (medium-high heat).

Drain steaks and sprinkle with salt.

Place the steaks on the grill rack and cook to desired doneness, about 4 minutes per side for medium-rare. Serve immediately.

Source: Cooks.com

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Grilled Tri-Tip Roast

Ingredients

1 beef tri-trip (bottom sirloin roast, approx. 2 lbs.)
2 tablespoon minced onion
1 tablespoon packed light brown sugar
2 teaspoon bottled hot pepper sauce
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/8 teaspoon ground cinnamon
Salt to taste

Serves 8

Directions:

Combine onion, brown sugar, hot pepper sauce, chili powder, cumin and cinnamon; spread evenly over surface of beef tri-tip roast.

Place roast on grid over medium coals. Grill 30 - 35 minutes on open brazier (25 - 30 minutes in covered cooker), turning frequently. (Roast will be rare to medium in its doneness.)

Remove roast from grill. Allow roast to "stand" tented with foil for 10 minutes for easier carving.

Carve roast across the grain into thin slices.

Source: Cooks.com

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Grilled Tri-Tip Steak

Ingredients

1 Tri-tip steak
2/3 cup red wine
1/3 cup soy sauce
2 tablespoons sugar
1 tablespoon chopped fresh rosemary leaves
1 tablespoon chopped fresh thyme leaves

Directions:

Marinate tri-tip for several hours in red wine, soy sauce, sugar, rosemary, and thyme, refrigerated.

Heat a grill on high

Sear the outside of the meat with high heat with the fat side up. Then reduce heat to medium and slow roast for 20 minutes.

Let the steak rest in a foil tent for about 10 minutes before cutting diagonally across the grain.

Source: Foodnetwork.com

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Hanger Steak Creole Sandwiches

Ingredients

1 (16-18 oz.) Hanger Steak
8 tablespoons Creole Marinade
1 red onion, sliced
Cilantro or flat leaf parsley
8 slices seven-grain bread

*You can also use 4 (5 oz.) Tenderloin Steaks or 4 (4 oz.) Minute Steaks

Directions:

pare the hanger steak (or tenderloin or minute steaks) according to our recipe for Grilled Hanger Steak.

If using hanger steak, slice it across the grain in 1/4-inch slices.

Saute the onion slices in olive oil.

Spread 2 tablespoons of Wild Thymes New Orleans Creole Marinade over four slices of the bread.

Layer the grilled steak and red onion. Top with cilantro and another slice of bread.

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Hanger Steak with Shallots

Ingredients

1 tablespoon vegetable oil
Six 7-ounce hanger steaks
Salt and freshly ground white pepper
2 tablespoons unsalted butter
8 medium shallots, peeled, trimmed, thinly sliced, rinsed, and dried
2 tablespoons red wine vinegar
1/2 cup dry red wine
2 tablespoons finely chopped Italian parsley leaves

Serves: 6

Directions:

Heat a large heavy-bottomed sauté pan or skillet over high heat, then add the oil. When the oil is hot, season the steaks with salt and pepper, slip them into the pan, and brown evenly, turning as needed, until they're done the way you like them - 6 minutes total will give you a medium-rare steak (remember, the steaks will continue cooking while they rest); cook the steaks a minute longer for medium and 2 to 3 minutes longer for well-done. Transfer the steaks to a heated serving dish and set them aside in a warm place while you make the shallots.

Place the pan you used to cook the steaks over medium heat and add 1 tablespoon of the butter and the shallots. Season with salt and pepper and cook, stirring, for 3 to 5 minutes, until the shallots are softened but not colored.

Add the vinegar and cook until it evaporates, then add the wine. Bring the wine to the boil and allow it to cook down until it is reduced by half.

Pull the pan from the heat and swirl in the remaining 1 tablespoon butter, then stir in the chopped parsley.

To serve: Cut each steak on the bias into thin slices and, for each serving, fan the slices out on a warm dinner plate. Drizzle the warm shallot sauce over the meat and serve immediately.

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Hawaiian Kabobs

Ingredients

1 envelope onion soup mix
1/4 cup firmly packed brown sugar
1 can pineapple chunks (20 oz.) drained, reserving syrup
8 oz. can tomato sauce
1/2 cup apricot preserves
1/2 tablespoon lemon juice
1 1/2 lbs. beef cubes, tenderloin, sirloin or pork
Spring onions
Fresh whole mushrooms
Baby potatoes (par-boiled if fresh)
Cherry tomatoes

Serves 4 - 6

Directions:

In medium bowl, add soup mix and sugar.

Blend in reserved syrup with enough water to equal 1 cup, tomato sauce, preserves, and lemon juice. Add meat and marinate about 3 hours in refrigerator.

On skewer alternate meat, pineapple, and vegetables.

Grill kabobs until done.

Source: Cooks.com

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Hearty Beef Soup

Ingredients

1 pound ground beef
4 cups beef broth or water
1 can (14-1/2 ounces) Italian-style stewed tomatoes, undrained
1-1/2 cups frozen mixed vegetables
4 teaspoons instant beef bouillon granules if you use water instead of broth
1 cup instant brown rice
6 ounces smoked beef sausage, cut into 1/2-inch pieces
Salt and pepper

Prep & Cook:
30 min

Directions

Brown ground beef in large nonstick skillet over medium heat 8 to 10 minutes or until beef is not pink, breaking up into 3/4-inch crumbles. Remove from skillet with slotted spoon.

Meanwhile combine water or broth, tomatoes, mixed vegetables and bouillon granules(water option only) in large saucepan; bring to a boil. Stir in brown rice and ground beef; return to a boil. Reduce heat; simmer, uncovered, 8 minutes, stirring occasionally. Stir in sausage; continue simmering 2 to 4 minutes or until rice is tender. Season with salt and pepper, as desired.

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Herbed Beef Stew

Ingredients

2 lb beef stew meat, 1" cubes
2 tbl oil
3 c water
1 lg onion — chopped
2 tsp pepper
1 tsp (or 2) salt, optional
1 1/2 tsp garlic powder
1 tsp dried rosemary — crushed
1 tsp dried oregano
1 tsp dried basil
1 tsp ground marjoram
2 bay leaves
1 can (6 oz) tomato paste
2 c potatoes — cubed
2 c carrots — sliced
1 lg green pepper — chopped
10 oz frozen green beans
10 oz frozen peas
10 oz frozen corn
1/4 lb mushrooms — sliced
3 med tomatoes — chopped

Serves 10

Directions

Brown meat in oil in a Dutch oven.

Add water, onion, seasonings, and tomato paste.

Cover and simmer for 1 1/2 hours or until meat is tender.

Stir in potatoes, carrots, and green pepper; simmer 30 minutes.

Add additional water if necessary.

Stir in remaining ingredients; cover and simmer 20 minutes.

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Herb-Marinated Chuck Steak

Ingredients

1 boneless beef chuck shoulder steak, cut 1 inch thick (about 1 pound)

Marinade
1/4 cup minced onion
2 tablespoons chopped fresh parsley
2 tablespoons distilled white vinegar
1 tablespoon vegetable oil
2 teaspoons Dijon-style mustard
1 clove garlic, minced
teaspoon dried thyme leaves, crushed

Serves 4

Directions

Combine marinade ingredients in small bowl. Place beef steak and marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.

Remove steak from marinade; discard marinade. Place steak on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Broil 16 to 21 minutes for medium rare to medium doneness, turning once.

Carve steak into thin slices.

Grilling Note:
Place well-trimmed steak on grid over medium, ash-covered coals. Grill, uncovered, 16 to 20 minutes for medium rare to medium doneness, turning occasionally.

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Herb Marinated Grilled Top Sirloin

Ingredients

1.5 lbs of Top Sirloin Steaks
1 1/2 tablespoons olive oil
1/3 cup white wine vinegar
1/4 cup Burgundy wine (or sherry wine)
1/8 - 1/4 cup Worcestershire sauce
2 tablespoons orange juice (or pineapple juice)
3 garlic cloves, minced
2 teaspoons sugar
1/2 teaspoon black pepper
1/2 teaspoon thyme
1/2 teaspoon marjoram
1/2 teaspoon crushed rosemary
1/2 teaspoon oregano

Directions:

Pierce steaks with a fork a few times and place in a large plastic baggie or glass pan.

In a small bowl, whisk together all remaining ingredients for the marinade. Pour this over steak meat.

Seal/cover and place in refrigerator for at least 6 hours; turning every few hours.

Grill over med-high heat for about 5 minutes on each side, or until desired doneness is reached.

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Indonesian Beef Satay

Ingredients

1 pound beef flank steak

Marinade
2 tablespoon extra virgin olive oil
1 clove garlic-minced
1 bunch green onion tops
4 tablespoon soy sauce
1 tablespoon finely chopped onion
1 teaspoon packed light brown sugar
1/8 teaspoon curry powder
fresh pineapple chunks
cucumber chunks
red bell pepper strips

Peanut Curry Sauce
1/2 cup plain yogurt
2 tablespoon cream of coconut
2 tablespoon creamy peanut butter
1/4 teaspoon curry powder
1/4 teaspoon grated fresh ginger

Directions:

Allow at least 3 hours to marinate the beef.

Initial preparation:
Partially freeze beef flank steak to firm.

Soak 12-10" bamboo skewers in water at least 10 minutes.

Combine all above ingredients except the beef and peanut curry sauce.

Cut steak slices diagonally against the grain into 1/8 inch thick slices.

Place beef slices in the marinade you made earlier, place in refrigerator 3 to 4 hours. Turn occasionally.


Prepare peanut curry sauce as follows:
Plain non-fat or low fat yogurt, cream of coconut, creamy peanut butter, curry powder, and grated fresh ginger.

Remove beef from marinade, place meat, pineapple, cucumber chunks, green onion tops, and red bell peppers on skewers as desired.

Place the skewers with meat and other stuff on it, on the grill, it should have medium hot coals. Stay close, this doesn't take long.

Turn occasionally and brush with the marinade sauce that you used earlier.

Remove from fire when meat is done to your taste.

Push the meat, etc. from your skewer to your plate.

Spoon peanut curry sauce over it.

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Italian Beef and Green Peppers

Ingredients

1 beef Brisket
1 Tbls vegtable oil
1 can (10 1/2 oz) condensed beef broth ( I substitute with Braggs and it works great)
2 cloves garlic, minced
1 tsp oregano leaves
1 tsp Basil leaves
1/2 tsp salt
1/4 tsp pepper
1/4 tsp crushed red pepper ( use red pepper flakes, works great)
2 medium green bell peppers cut into thin slices
Crusty Italian Bread

Directions:

Trim beef if needed. Heat oil in skillet med-high heat. Cook beef bout 10 min till brown on both sides.

Place beef in Crock Pot. Mix rest of ingredients except green peppers and bread. Pour into skillet to deglaze. Don't leave any bits behind! Now pour this over beef in crock pot.

Cover and cook on low for 8 to 10 hours.

Remove beef, slice or shred and add back to pot.

Sauté peppers in olive oil or add to crock pot when your shredding the meat with crock pot on high so peppers can softened, either way it's gooood!!

Now spoon this on your Italian bread. Enjoy!

Recipe courtesy of Cora Wilfinger

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Italian Beef Sausage and Potatoes

Ingredients

8 slices thick sliced bacon, diced
2 large onions, chopped
6 large potatoes, cooked, peeled and cut into 1 inch cubes
1 Polish Kielbasa or 2 lbs. Italian beef sausage
2 red bell peppers, cut into 1 inch square
Salt and pepper

Directions:

In a large skillet, fry bacon until brown and crisp. Remove and set aside.

Add onion to drippings and saute until golden brown. Add potato cubes and stir over low heat until potatoes are slightly browned, about 15 minutes.

Cook Kielbasa in boiling salted water for 15 minutes. Drain and cut into 1/2 inch slices. If using sausage, brown on all sides and cut into 1 inch slices.

Add Kielbasa or sausage to potatoes. Add red peppers and stir over low heat for 10 minutes.

Season with salt and pepper to taste. Sprinkle with bacon.

Source: Cooks.com

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Jyl's Butter Burgers

Ingredients

2 pound ground beef
4 oz Butter
1/4 teaspoon ground black pepper
1/8 teaspoon ground red pepper
1/4 teaspoon garlic powder
4 crusty hamburger buns, split, lightly toasted

Prep & Cook:
45 min

Directions:

Combine butter, pepper both red and black and garlic, knead till mixed thouroughly, refrigerate.

Meanwhile lightly shape ground beef into four 8 ounce 1-inch thick patties. Make a small hole in the top of each patty and place 1 ounce of the butter mix in the hole cover with the burger you removed to make the hole.

On the grill place the burgers over very low heat for approximately 25-30 minutes butter side up, do not turn, in the oven place on the middle rack and broil for approximately 20 minutes, check often to avoid over cooking. Watch the burgers until juices run clear, do not turn for optimum flavor.

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Kielbasa and Potatoes

Ingredients

8 slices thick sliced bacon, diced
2 large onions, chopped
6 large potatoes, cooked, peeled and cut into 1 inch cubes
1 Polish Kielbasa or 2 lbs. Italian beef sausage
2 red bell peppers, cut into 1 inch square
Salt and pepper

Directions:

In a large skillet, fry bacon until brown and crisp. Remove and set aside.

Add onion to drippings and saute until golden brown. Add potato cubes and stir over low heat until potatoes are slightly browned, about 15 minutes.

Cook Kielbasa in boiling salted water for 15 minutes. Drain and cut into 1/2 inch slices. If using sausage, brown on all sides and cut into 1 inch slices. Add Kielbasa or sausage to potatoes.

Add red peppers and stir over low heat for 10 minutes.

Season with salt and pepper to taste. Sprinkle with bacon.

Source: Cooks.com

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Kielbasa Casserole

Ingredients

2 lb. Kielbasa (Polish sausage)
1/2 lb. medium width egg noodles (homemade or bought)
1 can cream of mushroom soup (+ 1 can water)
1 can (#2 size) sauerkraut
1 cup bread crumbs

Directions:

Pan fry Kielbasa for about 20 minutes to cook out the grease. Cut into 1-inch chunks.

Cook noodles according to directions on package. Drain.

Heat mushroom soup with water to dilute well.

Mix noodles, sauerkraut and soup. Put half of mixture into 3-quart casserole. Add 1/2 of the Kielbasa chunks; add remaining half of mixture, then the remaining Kielbasa.

Sprinkle bread crumbs over the top. Dot with butter. Bake at 350 degrees for 45 minutes.

Source: Cooks.com

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Lewis County Brisket

Ingredients

1/4 c. coarsely ground black pepper
1 4-5# brisket

Marinade:
2/3 cup soy sauce
1/2 cup white vinegar
1 Tbsp. catsup
1 teas. paprika
1 clove of garlic, chopped (or a bit of garlic powder)

Serves 8

Directions:

Press pepper into meat. (Spreading the pepper on waxed paper works best.)

Combine the marinade with the meat in a Ziploc bag.

Place it in a flat pan in the refrigerator for 12-24 hours, turning occasionally.

To bake, remove the meat from the marinade. Wrap the meat in foil and place in a shallow pan. Bake at 300 degrees for 3 hours.

Remove the foil, leaving all juices in the pan. Slice the meat in thin slices and return to the pan.

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Liver and Apples — Berlin Style

Ingredients

1 pound sliced beef liver
1/2 teaspoon salt
1/8 teaspoon black pepper
1/4 cup butter or margarine
1 large onion, cut into thick slices (optional)
2 apples, peeled, cored and cut into thick slices

Prep & Cook:
12 min

Servings:
4

Directions:

Sprinkle liver with salt and pepper.

Melt margarine or butter in large skillet.

Cook liver slices in margarine or butter about 3 minutes each side.

Remove; keep warm. Add onion and apple slices to skillet; cook, turning frequently, until onions are lightly browned.

Serve over liver.

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Liver and Onions

Ingredients

1 medium onion, sliced, separated into rings
2 tablespoons of margarine or butter
1 pound of sliced beef liver
2 teaspoons of water
2 teaspoons of lemon juice
1 teaspoon of Worcestershire sauce

Servings:
4

Directions:

In a large skillet cook the onion in margarine until tender, but not brown. remove from the skillet.

Add the liver and sprinkle with salt and pepper.

Cook over medium heat for 3 minutes.

Turn the liver over and return the onion to skillet.

Cook for 2 to 3 minutes more or until the liver is slightly pink in center.

Remove the liver and onion from skillet. Stir water, lemon juice, and Worcestershire sauce into pan drippings, heat through.

Pour over liver and onions.

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Marinated Beef Kabobs

Ingredients

1 lb. sirloin steak or beef tenderloin
1/2 cup salad oil
1/3 cup vinegar
1/4 cup soy sauce
1 tablespoon Worcestershire sauce
2 tablespoon lemon juice
Garlic powder
1 tablespoon sugar
Cherry tomatoes
Fresh mushrooms
Onions

Serves 2 - 4

Directions:

Cut meat into 1 inch cubes. Place in shallow container.

Combine salad oil, vinegar, soy sauce, Worcestershire sauce, lemon juice, garlic powder and sugar; pour over meat. Cover and marinate in refrigerator overnight.

Alternate meat and vegetables on skewers.

Grill over medium-hot coals until meat reaches desired doneness, basting frequently with marinade.

Source: Cooks.com

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Marrow Bone Boullion

Ingredients

1 pound of marrow bones
1 quart of water
1 teaspoon salt
1 cup chopped celery
1/2 teaspoon pepper
1/2 cup chopped carrots
1/4 cup of minced onions

Directions:

Add ingredients to pan.

Bring to boil, followed by simmer conditions until cooked to broth condition

Remove marrow bones.

Pour broth into into ice cube trays and freeze

Add boullion to soup, chili and etc. as needed.

Note:
Bone marrow is very nutritious...use and use often.

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Meatball and Vegetable Soup Combination

Ingredients

Meatballs:
2 lbs. ground beef
1 small onion (small!) finely ground
1 tbls Worcestershire Sauce
1 to 2 tbls's Braggs Liquid Aminos
Salt & Pepper

Vegetable Soup:
4 or 5 large stalks of celery sliced
8 medium to large carrots sliced (not to thinly)
1 medium large onion sliced
1/2 lb. of green beans in bite size pieces
1 clove garlic minced
2 - 15 oz. Cans sliced tomatoes & juice
2 tbls. (generous) of Edora Soup Spice (This is dehydrated vegetable flake mixture. It can be bought at any German or Polish Deli.
Salt & Pepper

Prep & Cook:
1 hr & 45 mins

Directions:

Meatballs: Mix and make wee little bite size meatballs

Put on cookie sheet

Bake 350 degrees till done (15 minutes or so)

Soup: Saute celery and onion in a little olive oil for a few minutes.

Add carrots, beans, tomato plus juice, garlic and 3 or 4 15 oz. Cans of water.

Add salt, pepper and Edora Soup Spice.

Simmer covered about 20 minutes

Add meatballs and simmer for 45 minutes

Either serve immediately or let stand for several hours and re-heat.

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Mexicali Minute Steak

Ingredients

1/3 cup seasoned bread crumbs
1 lb. minute (fast fry) steaks
1 large garlic clove
1 tablespoon lemon or lime juice
1/2 cup salsa
1/4 cup crated cheddar cheese

Directions:

Thoroughly coat steaks with crumbs.

Heat garlic in large oiled skillet med high heat, add steaks cook until no longer pink. 3-4 minutes a side.

Add lemon (or lime) juice and 1/4 cup water to hot skillet, stirring in any brown stuff stuck to pan.

Add salsa stir until thick (about 2 minutes) pour over steaks and sprinkle with cheddar.

Source: www.j3iss.com/jerry/joan_recipes

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Mom's Sauteed Skirt Steak Recipe

Ingredients

2 lb. skirt steak, cut in 3" strips
1 medium onion, cut in half & sliced
1 clove garlic, crushed
1/2 small bell pepper, sliced (optional)
1 (8 oz.) can tomato sauce
1 tsp. oil
1/2 - 1 cup water
Salt & pepper to taste

Directions:

Fry skirt steak in oil until browned on both sides. Remove from skillet and let cool long enough to be able to pound on both sides. Then shred meat into narrow pieces.

In same skillet add onion, garlic and bell pepper; brown until limp. Add shredded meat. Mix well.

Add tomato sauce and water. Stir and let simmer for 10 minutes. Add salt and pepper to taste, then simmer 20 minutes more.

Serve with corn tortillas, Spanish rice and refried beans. Hot peppers go well with this dish. Serves 6 generously.

Source: Cooks.com

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Mom's Swiss Steak

Ingredients

* (Cook in pressure saucepan)
2 lbs. Round steak
Flour, salt, and pepper
2 tbsp. Oil
1 med. diced onion
1 cup diced celery
1 medium diced green pepper
1 can tomato soup
1 tsp. corn starch

Prep:
15 minutes

Cook:
30 minutes approx.

Servings:
Family

Directions:

Cut meat into serving pieces.

Season with salt and pepper.

Roll in flour.

Sear meat in hot oil in cooker until brown on both sides.

Add onion, celery, pepper, soup, and water.

Cook 15 minutes at 15 lbs. Pressure. Let pressure drop.

If desired, thicken gravy with corn starch after mixing corn starch with a little water.

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Mustard Topped Sirloin Steak

Ingredients

1 tablespoon Dijon mustard
1 tablespoon prepared white horseradish, drained
1 garlic clove, crushed
2 lb boneless beef sirloin steak, 1 1/2 inch thick

Directions:

Preheat broiler.

Mix Dijon mustard, garlic, and white horseradish.

Place steak on rack in broiler pan nearest the hottest point. Broil steak for 10-12 minutes for medium rare or until desired doneness is reached.

Turn the steak once. Spread the Dijon mixture over the steak and broil about 1-2 minutes until golden brown.

Source: Cooks.com

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Nan's Meatloaf

Ingredients

1 lb. Ground beef
1 egg
1 cup bread crumbs or 2 cups of bread slices
1/2 cup catsup
1/2 cup diced green pepper
1/2 cup diced celery
1 8 oz. can tomato sauce
Dash salt and pepper to taste

Prep:
15-20 minutes

Cook:
14-16 minutes

Servings:
Family

Directions:

Mix all ingredients and spread mixture in ungreased loaf pan.

Microwave 14-16 minutes, or until cooked through.

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Old-Fashioned Beef Stew

Ingredients

1 # lean beef chuck, trimmed and cut into 1 inch cubes
2 T all-purpose flour
2 T olive oil
2 each, large yellow onions and large red onions, thinly sliced
2 c. sliced mushrooms
4 cloves of garlic, minced
1 t each spice: thyme, basil, white pepper
2 t tomato paste
2 c. beef broth
1 bay leaf
4 c. sliced carrots
2 medium red potatoes, thinly sliced
1 cup
1-inch green bean pieces
1 T cornstarch
1 T cold water

Servings:
6

Directions:

Coat beef with flour, shaking off excess. In a large nonstick pot, heat oil over medium-high heat. Add beef; sauté until browned. Place on a plate.

Add onions and mushrooms to pot; sauté lightly. Add garlic and spices; sauté, stirring for about 1 minute. Pour off fat. Return beef to pot; stir in tomato paste, then broth and bay leaf. Add enough water to just cover; bring to a boil. Reduce heat to low; simmer until beef is tender, about an hour to an hour and 15 minutes. Skim off any foam.

Add carrots, potatoes, and green beans. Cover partially; simmer for 20 minutes.

In a small bowl, mix cornstarch and cold water; stir into stew. Increase heat and boil uncovered for 1 minute. Remove bay leaf from stew. Garnish and serve.

By Bridget Magee for San Benito County Beef Week

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Organic Chef Beef Cheeks

Ingredients

2 Tablespoons Organic extra-virgin olive oil
4 US Wellness Grass Fed beef cheeks, trimmed of excess fat
1 Organic onion, finely chopped
1 Organic carrot, finely chopped
1 Organic celery rib, finely chopped
2 Cups red wine. (Red Truck works very well)
1 Lg. can organic whole tomatoes including juice, chopped
1 1/2 teaspoons salt
1 teaspoon black pepper

Directions:

Preheat oven to 325 degrees F.

Heat 2 tablespoons oil in a Dutch Oven(Or a large heavy oven safe pot) over moderately high heat until hot but not smoking. While oil is heating, pat beef cheeks dry and season with salt and pepper. Brown beef on all sides, about 15-20 minutes total and set aside with tongs do not stab your cheeks, place in a bowl. Pour off fat from pot, leaving about 2 tablespoons and cook onion, carrot, and celery over moderately low heat, stirring occasionally, until softened, about 10 minutes.

Add wine and scrape up any brown bits (Deglaze). Increase heat to high and boil until liquid is reduced by half, about 10 minutes.

Return cheeks (with any juices) to pot and add tomatoes with juice, salt, and pepper. Bring to a simmer, then braise, covered, in oven until very tender, about 3 hours.

Organic Chefs Note:
Beef Cheeks from US Wellness get better with age. So make plenty and try them the next day, or make them a day in advance.

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Oxtail with Red Cabbage

Ingredients

2 oxtails, cut in pieces
2 red cabbages, washed & quartered
2 onions, sliced
2 cloves of clove
Seasonings to taste

Directions:

Put all ingredients in a kettle. Add just enough water to cover.

Place cover on kettle. Cook for about 50 minutes.

If water evaporates too quickly, add more boiling water periodically.

Serve

Source: Recipes.lovetoknow.com

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Oxtail Soup

Ingredients

8 - 12 two inch oxtail sections
1 gallon water
1 teaspoon of salt (added to boiling water)
1 bunch of celery cut fine
2 small onions
4 carrots
4 cloves
Salt and pepper to taste

Directions:

Place the rinsed and salted oxtails into cold salted water and bring to a boil. Reduce heat and simmer, occasionally skimming the foam from the surface.

When meat is tender, remove the oxtails and add celery, onions, carrots and cloves.

Cook until the vegetables are tender. Add salt and pepper to taste.

Remove meat from the tail and place in tureen, pour soup over it and serve very hot.

Source: Cooks.com

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Oxtail Stew

Ingredients

10 - 12 medium oxtails
1 small onion
1/2 small head cabbage
3 - 4 medium carrots
3 - 4 potatoes
Water

Directions:

Boil oxtails and onion for 3 1/2 hours in large pot until meat looks like it is falling off the bone.

Add cabbage.

Dice carrots and potatoes and add to stew.

Cook 30 minutes longer. Serve warm with bread.

Source: Cooks.com

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Pat's Meatloaf

Ingredients

1 1/2 lb. Ground beef
1/2 tsp. Salt
1/4 tsp. Pepper
1-2 tbsp. Dehydrated onion flakes
1 Egg
1 cup Bread crumbs
1 8-oz. Tomato sauce

Sauce:
1/4 cup Catsup
1-2 tbsp. Brown sugar
1-2 tbsp. Parsley flakes
1 tsp. Worcestershire sauce

Prep:
20 minutes

Cook:
45 minutes

Servings:
6-8

Directions:

Meatloaf:
Combine all ingredients. Shape into a loaf. Bake at 450 F for 45 minutes.

Sauce:
Combine all ingredients. Pour over meat loaf. Bake 10 minutes longer.


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Peppered Brisket

Ingredients

1/4 c. coarsely ground black pepper
1 4-5# brisket

Marinade:
2/3 cup soy sauce
1/2 cup white vinegar
1 Tbsp. catsup
1 teas. paprika
1 clove of garlic, chopped (or a bit of garlic powder)

Serves 8

Directions:

Press pepper into meat. (Spreading the pepper on waxed paper works best.)

Combine the marinade with the meat in a Ziploc bag. Place it in a flat pan in the refrigerator for 12-24 hours, turning occasionally.

To bake, remove the meat from the marinade. Wrap the meat in foil and place in a shallow pan. Bake at 300 degrees for 3 hours.

Remove the foil, leaving all juices in the pan. Slice the meat in thin slices and return to the pan.

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Pepper Steak

Ingredients

1/4 lb beef top round or sirloin steaks, about 1" thick
1/4 cup vegetable oil
1 cup water
1 medium onion, cut into 1/4" slices
1/2 teaspoon garlic salt
1/4 teaspoon ground ginger
2 medium green peppers, cut into strips (3/4" wide)
Uncooked instant rice
1 tablespoon cornstarch
2 - 3 teaspoon sugar (optional)
2 tablespoon soy sauce
2 medium tomatoes

Serves: 4

Directions:

Trim fat from beef; cut beef into strips, 2 x 1 x 1/4 inch.

Heat oil in large skillet. Add beef; cook, turning frequently, until brown, about 5 minutes.

Stir in water, onion, garlic salt and ginger. Heat to boiling; reduce heat. Cover and simmer 12-15 minutes for round steak, 5-8 minutes for sirloin. Add green pepper strips during last 5 minutes of simmering.

While beef simmers, cook instant rice as directed on package for 4 servings.

Blend cornstarch, sugar and soy sauce; stir into beef mixture. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.

Cut each tomato into 8ths and place on beef mixture.

Cover; cook over low heat just until tomatoes are heated through, about 3 minutes. Serve with rice.

Source: Cooks.com

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Peppered Steak

Ingredients

1 round steak (2-2 1/2 lbs.)
2 medium onions, chopped
1 medium bell pepper, chopped
1 large bell pepper, cut in rings
1 16 oz. can stewed tomatoes
1 clove garlic, chopped
1/4 cup vegetable oil
water
Salt and cayenne pepper to taste

Prep:
15 minutes

Cook:
30-40 min. approx.

Servings:
6-8

Directions:

Cut round steak into 2' or 3' serving size pieces.

Season with salt and cayenne pepper.

Brown meat in a heavy dutch oven. After meat is brown, drain most of oil, add chopped onions, bell pepper, and garlic.

Cook until onions are wilted.

Add stewed tomatoes and water. Cover, stir and add water when necessary. Cook until tender.

Add rings of bell pepper on top of meat, cover and simmer for 20 minutes.

Serve over cooked rice.

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Porcupine Meatballs

Ingredients

1 lb. Hamburger
1 tbsp. Dehydrated onion flakes
1 cup Precooked rice
1 tsp. Salt
1/2 tsp pepper

Prep:
10 minutes

Cook:
20 minutes approx.

Servings:
3-4

Directions:

Mix together.

Form balls and put in pan.

Add 1 can tomato sauce.

Simmer about 20 minutes or until done.

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Pot Roast

Ingredients

1 (3-pound) boneless chuck roast
1 1/2 teaspoons House seasoning, recipe follows
1/4 cup olive oil
1 onion, thinly sliced
3 bay leaves
3 or 4 beef bouillon cubes, crushed
2 garlic cloves, crushed
1 (10 3/4-ounce) can condensed cream of mushroom soup
1/2 cup Chardonnay

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Prep:
10 min

Cook:
8 hrs

Directions:

Sprinkle roast on all sides with house seasoning.

Using a skillet over high heat, sear roast until brown in oil.

Place roast in a crock pot, and layer onions, bay leaves, crushed bouillon cubes, garlic, and cream of mushroom soup.

Add the Chardonnay and cover with enough water to cover all of the ingredients.

Cook on the low setting for 8 hours.

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Pot Roast With Baby Vegetables

Ingredients

3 to 5 pound top beef chuck roast, trimmed of excess fat
Seasoned salt and lemon pepper
1 onion, peeled and halved
1 carrot, whole
1 cup beef broth, low sodium
2 tablespoons Worcestershire sauce
2 garlic cloves, whole
1 rosemary sprig
2 thyme sprigs
1 pound new red potatoes
1 cup baby carrots
1 cup boiling or pearl onions
1 cup baby squash, such as pattypan and zucchini
1 cup button mushrooms, stems removed
Kosher salt

Directions:

Sprinkle roast with seasoned salt and lemon pepper to taste.

Place onion and carrot in the bottom of a 5 or 6 quart crockery cooker or Crock Pot.

Lay the meat on top of the vegetables.

Pour in the broth and Worcestershire sauce. Season with garlic, rosemary and thyme.

Cover and set dial to low-heat. Allow to gently simmer for 5 to 6 hours.

Remove the cover and add the baby vegetables around the roast. Sprinkle with seasoned salt and continue to cook covered on low-heat for an additional 1 to 1/2 hours.

Substitue about 1 teaspoon dried rosemary and thyme if you don't have fresh

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Pot Roast with Cranberries

Ingredients

1 tablespoon butter or extra virgin olive oil
1/2 cup sugar
2- to 3-pound piece of chuck or brisket Salt and freshly ground black pepper
1/2 cup sherry vinegar or good wine vinegar
12 ounces fresh or frozen cranberries
1 orange
Cayenne

Directions:

Put the butter in a casserole or a skillet and turn the heat to medium-high. Put the sugar on a plate and dredge the meat in it until all the surfaces are coated. Reserve the remaining sugar. When the butter foam subsides, brown the meat on all sides — this will take about 15 minutes — seasoning it with salt and pepper as it browns.

When the meat is nicely browned, add the vinegar and cook for a minute, stirring. Add the cranberries and remaining sugar and stir. Strip the zest from the orange (you can do it in broad strips, with a small knife or vegetable peeler) and add it to the skillet. Juice the orange and add the juice also, along with a pinch of cayenne. Turn the heat to low and cover; the mixture should bubble but not furiously.

Cook, turning the meat and stirring about every 30 minutes, for 2 hours or longer, or until the meat is tender. When the meat is done, taste and adjust the seasoning if necessary. Turn off the heat and let the roast rest for a few minutes, then carve and serve, with the sauce.

With Minimal effort: Faster Pot Roast with Cranberries: Substitute a 2- to 3-pound piece of tenderloin (filet mignon) for the chuck or brisket and reduce the cooking time to about 1 hour, or until the internal temperature is 125 to 130 degrees (medium-rare); you can cook it longer than that if you like.

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Red Wine Pasta Sauce

Ingredients

1 lb ground Grass-fed Beef
2 tbls. Olive oil
Black pepper
Fresh Basil
12 Roma Tomatoes
1 Half onion
3 to 5 cloves of garlic
1/4 cup red wine (Cabernet or Merlot)

Directions:

Brown beef in olive oil adding black pepper after half cooked.

After adding the black pepper, cover and allow the juices to accumulate in the pan. Then...Drain browned meat in a colander. Place the beef back into the pan and add the onions and cover.

Separate the fat from the liquid and add the liquid back into the pan.

Lay the basil over the onions and steam with meat juices for 5 minutes.

Add 12 peeled and seeded and quartered roman tomatoes, garlic and wine. Cover and simmer for 15 minutes.

Uncover and mix well.

Reduce the liquid to desired thickness and serve over your favorite pasta.

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Roast Beef and Gravy

Ingredients

3-5 lb. beef roast
1 envelope dry onion soup mix
1 can cream of mushroom soup

Prep:

15-20 min. approx.
Cook:

45 minutes per lb.
Servings:

8 servings

Directions:

Place roast in large piece of heavy aluminum foil.

Empty soup mix over meat; add soup.

Close foil so steam does not escape but leaves an air pocket above meat.

Cook at 300 to 350 degrees about 45 minutes per pound.

* This is also very good prepared in a crock pot. No need for the foil. Cook on low for 6-7 hrs. or on high for 5 1/2 hrs or until internal meat temps are 145 degrees F for medium rare, 160 degrees F for medium, and 170 degrees F for medium well...You may like to add carrots, celery and or potatoes the last 1/3 of the cooking time.

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Sandwich Steak

Ingredients

4 slices sandwich steak
Italian salad dressing / Olive oil / or Coconut oil

Prep & Cook:
5 min

Directions:

Pour light layer of choice of oil into skillet

Bring oil to boil and slow heat to simmer

Add sandwich steaks

Turn after approximately 1 minute

Remove at preference of doneness.

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Sherried Beef Stew

Ingredients

3 pounds stew meat
1 package dry onion soup mix
2 cans cream of mushroom soup
3/4 cup sherry
1 small jar chopped mushrooms

Directions:

Mix all ingredients together.

Cover.

Cook 4-6 hours on high or 8-12 hours on low. Could alternatively be baked, covered at 325 degrees.

Serve over rice or noodles.

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Shoulder and Chuck Roast

Ingredients

4 cloves garlic, quartered
1/4 Cup oil (I use grapeseed)
1 T. tomato catsup
2 T tamari soy sauce
1 T. Braggs Liquid Aminos
1 t. salt
Pepper to taste

Prep & Cook:
6 hrs

Directions:

Marinade — should be simmered for 10 minutes beforehand, then cooled some

Place meat in plastic bag with marinade for about 3 hrs. or more if desired.

Remove meat and place in lg. skillet (Dutch oven) with 1 T. oil to brown on both sides over medium heat.

Then add 1/2 the marinade, 1/2 cup water (or stock) and 1 cup dry red wine.

Bake at 375 degrees for 2-1/2 hrs. or until tender.

Baste occasionally, &check to see that sufficient liquid remains.

Serve with Angel hair pasta, rice, or any starch you prefer.

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Simple Beef Brisket

Ingredients

1 4-5 lb brisket
2T olive oil
4 leeks, white, light green parts sliced thinly
4 carrots, sliced
18 cloves garlic
1 C dry red wine (the better the wine the better the flavour and the cook gets to drink the leftover)
1 T tomato puree
2 bay leaves, crumbled
1 1/2 T dry thyme
fresh chopped cilantro for garnish

Directions:

Preheat oven to 325.

Dry brisket. Season with salt, pepper. Heat oil in heavy roasting pan. Brown brisket.

Sprinkle leeks, bay leaves, garlic, carrots on bottom of pan and on top of brisket. Add wine, tomato paste, thyme. Bring to boil with meat. Season with sea salt, freshly ground pepper.

Cover, bake 2 1/2-3/12 hrs or till fork tender. Chill, slice.

May be made 3 days ahead. When ready to serve, reduce sauce, taste, adjust seasoning. Reheat at 350 30 min before serving.

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Sirloin and Caesar Salad

Ingredients

1 pound boneless beef top sirloin steak, cut 1 inch thick
2 teaspoons olive oil
2 cloves garlic, minced
1/2 teaspoon cracked black pepper
1/2 teaspoon salt
1 package (10 to 11 ounces) Caesar salad mix, or your favorite mixed greens
Grated Parmesan cheese (optional)

Prep & Cook:
15 min

Directions:

Cut beef steak lengthwise in half, then crosswise into 1/4-inch thick strips. Combine oil, garlic and pepper in large bowl. Add beef; toss to coat.

Heat large nonstick skillet over medium-high heat until hot. Add 1/2 beef mixture; stir-fry 2 to 3 minutes or until outside surface of beef is no longer pink. Remove from skillet. Repeat with remaining beef. Season with salt.

Combine beef with lettuce and dressing from salad mix in large bowl. Sprinkle with croutons from mix and cheese, if desired.

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Sirloin and Roasted Vegetables

Ingredients

1 pound boneless beef top Sirloin Salad greens, fresh rosemary sprigs (optional) Roasted Vegetables
1 medium eggplant, cut crosswise into 1-inch thick slices
8 large mushrooms
1 medium onion, cut lengthwise into 8 wedges
1 medium red, yellow or green bell pepper, cut into 1-inch wide strips
1 medium zucchini, cut crosswise into 1-inch thick slices
1-1/2 tablespoons olive oil tablespoon balsamic vinegar
1 clove garlic, minced 3/4 teaspoon dried rosemary leaves, crushed
Salt and freshly ground black pepper

Prep & Cook:
55 min

Directions:

Heat oven to 425°F. Place vegetables in shallow roasting pan. Combine oil, vinegar, garlic and dried rosemary in small bowl. Drizzle over vegetables; stir to coat. Sprinkle with salt and pepper, as desired. Roast in 425°F oven 25 minutes or until tender, stirring once. Cool slightly.

Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook top loin steaks 12 to 15 minutes (tenderloin steaks 10 to 13 minutes) for medium rare to medium doneness, turning occasionally. Remove; let stand 5 minutes.

Carve steaks into thin slices. Arrange beef and vegetables evenly on individual plates. Garnish with greens and rosemary sprigs, if desired.

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Sirloin Salad

Ingredients

1 boneless beef top sirloin steak, cut 1 inch thick (about 1-1/4 pounds)
4 small or 2 medium heads Boston lettuce, torn (about 8 cups) substitute your favorite greens
1/2 cup crumbled blue cheese
1/2 cup dried cherries or dried cranberries
1/2 cup pine nuts or coarsely chopped walnuts, toasted

Dressing
1/2 cup olive oil
1/4 cup red wine vinegar
2 cloves garlic, minced
1 teaspoon salt
3/4 teaspoon pepper

Prep & Cook:
1 hr

Directions:

Whisk dressing ingredients in medium bowl until blended. Remove and reserve 1/2 cup.

Cut beef steak lengthwise in half, then crosswise into 1/8 to 1/4-inch thick strips. Add beef to remaining dressing; toss to coat. Cover and marinate in refrigerator 30 minutes.

Remove beef from marinade; discard marinade. Heat large nonstick skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Remove from skillet. Repeat with remaining beef. Do not overcook!!

Combine lettuce and reserved dressing in large bowl; toss to coat. Divide among 4 plates. Arrange beef evenly on lettuce; sprinkle with cheese, cherries and nuts.

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Skirt Steak Fajitas with Lime and Black Pepper

Ingredients

2 large onions, peeled and cut lengthwise into 6 wedges, leaving root ends intact
2 1/2 tablespoons olive oil
2 1/2 teaspoons balsamic vinegar
1 1/2 teaspoons salt
1/4 cup fresh lime juice
2 pounds skirt steak, halved crosswise
2 1/2 teaspoons coarsely ground black pepper
18 flour tortillas
1 cup fresh cilantro leaves
1 cup salsa (homemade or store-bought)

Directions:

Prepare grill for cooking.

Thread onions onto skewers (or put in grill basket), then brush with 1/2 tablespoon oil and season with salt and pepper. When fire is medium-hot (you can hold your hand 5 inches above rack for three-to-four seconds), grill onions, turning occasionally, until tender, 16-to-20 minutes. Transfer to a cutting board. When just cool enough to handle, cut onions into 1-inch pieces and toss with vinegar and 1/2 teaspoon salt.

While onions are grilling, stir together lime juice and remaining teaspoon salt and 2 tablespoons oil in a shallow dish, then add steak and marinate at room temperature, turning once, 10 minutes.

Pat steak dry, then rub with pepper. Grill steak on lightly oiled grill rack, turning once, 6-to-10 minutes total for medium-rare. Transfer to cutting board, then let stand 5 minutes before cutting diagonally into thin slices. While steak is standing, toast tortillas directly on grill rack, turning once, until puffed slightly and browned in spots, about 1 minute total. Serve steak, onions, cilantro and a spoonful of salsa all wrapped in tortillas. Cook's note: If you aren't able to grill, onions (no need to skewer) and steak can be cooked in a lightly oiled well-seasoned ridged grill pan over moderately high heat, and tortillas can be toasted over gas (hold with tongs) or directly on top of electric burners. Cut skirt steak into pieces to fit in grill pan and grill in batches without crowding.

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Spicy Dogs

Ingredients

1 package beef franks
1 cup catsup
1 (10 ounce) jar grape jelly

Directions:

Combine catsup and grape jelly in a saucepan over medium heat.

Cut franks into bite-sized pieces and add to pan.

Cook slowly, until jelly is melted and franks are glazed.

Serve warm with toothpicks.

Source: Cooks.com

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Spicy Steak

Ingredients

2 lbs. Steak
1 10 oz. can Rotel tomatoes
1 tbsp. Oil
1 16 oz. can whole tomatoes
1 onion sliced
1 green pepper, sliced
1/4 cup flour
1 tsp. Salt
1/4 tsp. Pepper
1/8 tsp. garlic powder

Prep:
20-30 min. approx.

Cook:
60-70 min. approx.

Servings:
Family

Directions:

Cut steaks into strips.

Combine flour, salt and pepper in plastic bag.

Place meat in bag. Shake to coat meat.

Place meat in large skillet to brown in hot oil.

Add onions and green pepper. Continue cooking 7 minutes. Add Rotel and whole tomatoes.

Cover and simmer about 1 hour or until tender.

Very good served over rice for a southern flare.

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Spoonburgers

Ingredients

1 lb. ground beef
1 lb. franks
2 1/4 cup water
1 (6 ounce) can tomato paste
1 envelope spaghetti sauce mix
1 tablespoon prepared mustard
2 teaspoon instant minced onion
1/4 cup sweet pickle relish
1/4 teaspoon salt
2 (1 lb.) cans pork & beans
12 hamburger buns

Directions:

Brown ground beef.

Cut franks in pieces and add to beef. Blend in water, tomato paste, sauce mix, mustard, onion, relish and salt. Simmer 10 minutes.

Add pork and beans.

Simmer until bubbly and consistency is thickened. Serve over toasted 1/2 bun.

Source: Cooks.com

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Stew Beef and Rice

Ingredients

1/4 cup Coconut Oil
1 Pack Grassland Beef Stew Meat, cut into bite sized pieces
1 cup mixed or brown rice, well rinsed
1/2 teaspoon Marjoram leaves
1/4 teaspoon dried Thyme
1 Organic Country brand Vegetable Harvest Boullian Cube
3 cups water
1 can diced tomatoes
Additional water as needed

Prep & Cook:
6 hrs

Directions:

Heat coconut oil in large skillet.

Add beef to hot oil, cover, simmer on low heat, stirring occasionally, for about 10 minutes, or until beef is nicely browned.

Stir in rice. Cover and simmer while stirring frequently until rice is browned.

Takes 15-20 minutes.

Add herbs, boullian, and water.

Cover and simmer, stirring occasionally, for about 20-30 minutes.

Add additional water if needed during this cooking time. Add tomatoes. Stir well. Continue cooking, covered, and stirring occasionally until rice is done.

Add additional water as needed during this cooking time.

Wonderful with steamed vegetables, or during the last ten minutes, add a can of your favorite veggie, drained, right into the Beef & Rice! Enjoy!

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Steak and Kidney Pudding

Ingredients

8 ounces self-raising flour
1/2 teaspoon salt
4 oz beef suet
8 tablespoon cold water
3/4 lb stewing steak, cut into 1/2" cubes
1/4 lb beef kidneys, skinned and cored
2 tablespoon all-purpose flour
1 teaspoon salt
1 teaspoon black pepper
1 onion, finely chopped
3 tablespoon water
1 lb baking potatoes, skinned and cut into large chunks
1 tablespoon butter

Serves: 4

Directions:

Sift flour and salt together. Mix in beef suet. Add water and combine into a light elastic dough. Knead gently until smooth. Roll out pastry until it is 1/4" thick.

Cut kidneys in half. Combine all-purpose flour, salt, and black pepper well. Dip kidneys and steak cubes in seasoned flour until completely coated.

Fill a 2 lb pudding basin with the suet pastry. Cut off excess and re-roll into a lid to be used later.

Combine steak cubes, kidneys, and onion. Put meat mixture into the pudding basin. Pour on water. Moisten edges of suet pastry and press on pastry lid. Crimp edges to ensure pudding is sealed.

Cover pudding bowl with silicon paper with a 1" fold going through the center to allow the pudding to rise. Use string to tie silicon paper to edges of bowl. Tie tightly.

Put pudding bowl in a stock pot. Fill stock pot with enough water to come halfway up bowl. Cover and bring to a boil. Steam for 4 hours, adding more boiling water if needed.

Boil potatoes for 20 minutes until very tender. Drain and mash with butter. Serve steak and kidney pudding hot with steamed carrots, peas, and spoonfuls of English mashed potatoes.

Source: http://members.lycos.co.uk/freerecipes

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Steak Au Poivre for Four

Ingredients

4 Delmonico steaks, 1 inch thick (no other kind will do)
Peppercorns
Crushed salt

Sauce:
1/2 cup butter
2 teaspoon Worcestershire sauce
3 tablespoon lemon juice

Directions:

Use enough peppercorns to cover both sides of each steak. Crush peppercorns with rolling pin in cloth towel or pepper mill. Press steaks into crushed peppercorns, getting them on both sides of each steak.

Sprinkle salt, to cover bottom, into large iron skillet; turn onto medium heat until the salt starts to brown.

Turn to high; add steaks and sear on both sides. Turn back to medium. Cook to desired degree of rareness or approximately 2 1/2 minutes on each side for rare.

Serve at once, covering with sauce.

Sauce: In another pan, melt the butter. Add Worcestershire sauce and lemon juice. Cook a few minutes and pour over steaks.

Source: Cooks.com

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Steak & Ham Kabobs

Ingredients

1 1/2 lb. tenderloin steak, cubed 1 1/2 inch
1 lb. ham, cubed 1 1/2 inch
2 onions, cut in chunks
2 green peppers, cut in chunks
2 cans whole white potatoes
12 mushroom caps

Baste:
1/2 cup oil
1 tablespoon vinegar
1/2 teaspoon garlic salt
1 tablespoon Worcestershire sauce

Directions:

Alternate steak, mushrooms, ham, pepper, onions and potatoes on skewers.

Cook on high grill for 5 minutes on each side.

Reduce heat to medium and continue cooking until steak is tender.

Baste frequently.

Source: Cooks.com

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Stuffed Beef Heart

Ingredients

1 large beef heart (about 3 pounds, split lengthwise)
Salt and pepper to taste
2 cups bread or cracker crumbs (seasoned, optional)
1/4 pound pork sausage
1/4 cup minced onion
1/2 cup all-purpose flour
4 tablespoons vegetable oil, divided
1/8 teaspoon pepper
1/2 teaspoon sage
1 tablespoon minced parsley
2 cups water
1 teaspoon beef base

Servings:
4

Directions:

Wash heart. Trim fat and remove arteries and soak in cold salted water for half hour. Drain and pat dry with paper towels. Brush outside with 2 tablespoons oil. Sprinkle inside cavity and outside with salt and pepper. Set aside.

Combine bread crumbs, sausage, sage and parsley together. Fill inside cavity with dressing. Skewer or tie together. Dredge with flour and brown in remaining oil, turning to brown well. Remove from pan and place in a roasting pan or crock-pot.

Make a thin gravy by adding the remaining flour (from dredging) to drippings in pan. Add the water and beef base. Pour gravy over the beef heart.

Bake in slow oven at 250*F (120*C) for eight hours or in crock-pot cook on HIGH for 1 hour and then on LOW for 7 to 9 hours.

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Stuffed Flank Steak

Ingredients

1 1/2 c. packaged bread- stuffing mix
1 sm. can mushrooms, sliced,- undrained
2 tbsp. butter/butter
2 tbsp. Parmesan cheese
1 1/2 lb. flank steak, scored- on both sides
2 tbsp. oil
1/2 c. dry red wine
2 tbsp. minced shallots
1 (3/4 oz.) brown gravy mix
1/2 c. jellied cranberry sauce

Servings:
4

Directions:

Preheat oven to 350 degrees.

Combine first 4 ingredients in bowl. Spread over flank steak. Roll up jelly- roll style. Tie with string. Pour oil into 6 quart Dutch oven. Add meat. Turn to coat with oil.

Combine wine, shallots and gravy mix to make a paste. Spread over meat. Cover and bake until tender (about 2 hours). Transfer to serving platter. Keep warm.

Add cranberry sauce to Dutch oven. Stir over medium heat until well blended. Pour over meat.

Crock Pot — 8-10 hours on low. Remove meat. Put on high setting after adding cranberry sauce.

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Stuffed Kielbasa

Ingredients

16 ounces kielbasa
1 (7.6 ounces) package garlic flavored mashed potatoes
1 1/2 cups sauerkraut
1/2 cup shredded mozzarella cheese (optional)

Serves: 4

Directions:

Preheat oven to 350 degrees. Bring a large pot of water to a boil and simmer kielbasa for 8 minutes to reduce fat.

Prepare mashed potatoes according to package.

Cut kielbasa in 4 equal portions and split each lengthwise almost all the way through so they lie flat.

Layer each kielbasa with sauerkraut, then potatoes, then cheese.

Bake in preheated oven 10 - 12 minute until heated through and cheese is melted.

Source: Razzledazzlerecipes.com

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Stuffed Skirt Steak

Ingredients

1 1/2 lb. skirt steak
2 slices rye bread with seeds
1 large or 2 small pared McIntosh apples
1/2 teaspoon garlic powder
1/4 teaspoon ground mace
Tenderizing powder

Directions:

Preheat oven to 350 degrees. Trim excess fat from skirt steak, tenderize with powder and mallet. Arrange in casserole on rack with ends hanging over edge, single layer.

In a bowl cube bread into 1/2 inch cubes, dice apples into 1/2 cubes toss and mix with seasonings.

Place in casserole in the middle of the steak, folding the ends over; secure with toothpicks. Place uncovered in oven for 20 minutes - until browned lightly, then cover tightly for additional 30 minutes.

Serve sliced steak with the stuffing on the side, and a simple salad.

Source: Cooks.com

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Taco Dogs

Ingredients

1 lb. franks
1 lb. ground beef
1/2 cup chopped onion
1/2 cup ketchup
1/2 cup water
1 package taco seasoning
8 - 10 taco shells
8 - 10 tablespoon grated cheese

Directions:

Brown ground beef, pour off drippings.

Add onion, ketchup, water and seasoning. Cook 5-7 minutes. Divide into 8-10 portions (same # as franks).

Place 1/2 portion of beef mixture in taco shell, place frank on top, add remaining beef.

Top with tablespoon of cheese. Bake at 350 degrees for 10 minutes. Kids love these!!

Source: Cooks.com

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Tallow Preparaion

Directions:

Place a package of tallow into an iron skillet.

Use moderate heat to bring the tallow to liquid form.

Skim off the cracklings (connective tissue) and then pour the pure liquid into a plastic container.

This can be stored on a shelf for shortening needs.

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T-Bone Steak

Ingredients

4 steaks
1 stick butter
2 teaspoon season salt
2 teaspoon black pepper
2 teaspoon garlic powder
2 teaspoon meat tenderizer
1 small onion
1 small green pepper

Directions:

Oven 350 degrees.

Cut onion into rings. Slice green pepper, season meat with season salt, pepper, garlic and tenderizer.

Place in fry pan with butter. Cook 10 minutes on both sides.

Place onion, green pepper in pan. Cook until tender.

Serve sauce as gravy or dip for bread.

Source: Cooks.com

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T-Bone Steak and Wild Mushroom Medley

Ingredients

4 (14 ounces) T-Bone steaks
2 ounces each assorted mushrooms
2 ounces butter
1 tablespoon parsley, chopped
4 ounces heavy cream
4 ounces oil
4 ounces brandy
Salt and pepper to taste
Worcestershire sauce as needed
Dijon mustard as needed

Note: Use any different mushrooms that are in season such as: Chantrelles, Shitake, Champinons, Oyster, Enochi, Italian Peces, and Morelles. Have about 6 ounces of mushrooms for each steak.

Serves: 4

Directions:

Season each steak with salt, pepper, and brush them with Dijon mustard.

Either in a skillet or on a broiler cook steaks to your liking.

In another pan add the butter and saute the mushrooms. Add parsley, brandy, and Worcestershire sauce.

Cook approximately 3 minutes until mushrooms are tender. Add cream and reduce for 3 more minutes over high heat.

Serve sauce on side or pour over steaks. Best if served with baked or broasted potato.

Source: Cooks.com

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Tenderloin Fillet with Blue Cheese

Ingredients

4 beef tenderloin steaks,
1 large clove garlic, cut in half
1/2 teaspoon salt
2 teaspoons chopped fresh parsley Topping
2 tablespoons cream cheese, softened
4 teaspoons crumbled blue cheese
4 teaspoons plain yogurt
2 teaspoons minced onion
Dash ground white pepper black pepper if you Don't mind the specks

Prep & Cook:
30 min

Directions:

Combine topping ingredients in small bowl.

Rub both sides of beef steaks with cut sides of garlic clove. Place steaks on rack in broiler pan so surface of beef is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare to medium doneness, turning once. One to two minutes before steaks are done, top evenly with topping.

Season with salt; sprinkle with parsley.

Note:
When broiling Grassland Beef Steaks check them before the allotted time to make sure they are not over done

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Teriyaki Beef

Ingredients

1 cup water
1/2 cup chopped green onion
1 cup soy sauce
1/2 cup sugar
1/4 cup sesame seeds
1 clove minced garlic
1 teaspoon black pepper
1 lb thinly sliced tri-tip or flank steak

Serves 6 - 8

Directions:

Mix the first 7 ingredients.

Slice beef into thin slices.

Place beef into sauce.

Soak beef for 10-24 hours.

Grill beef to taste.

Source: Cooks.com

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Three-Cheese Lasagna with Italian Sausage

Ingredients

Sauce
1 tablespoon olive oil
1 cup chopped onion
3/4 cup finely chopped peeled carrots
2 tablespoons minced garlic
8 ounces lean ground beef
6 ounces Italian sausages, casings removed
1 28-ounce can crushed tomatoes with added puree
1/4 cup tomato paste
1/4 cup chopped fresh basil
1 tablespoon golden brown sugar
1 tablespoon dried oregano
1 bay leaf
1/2 teaspoon dried crushed red pepper

Lasagna
15 lasagna noodles (about 12 ounces)
2 15-ounce containers part-skim ricotta cheese
1 cup grated Parmesan cheese (about 3 ounces)
1 10-ounce package frozen chopped spinach, thawed, drained, squeezed dry
2 large eggs
4 3/4 cups grated mozzarella cheese (about 1 1/4 pounds)

Directions:

Sauce
Heat oil in heavy large saucepan over medium heat. Add onion, carrots and garlic; saute until softened, about 12 minutes.

Add beef and sausages to pan; saute until cooked through, breaking up meat with back of spoon, about 5 minutes.

Add remaining ingredients. Cover and simmer until flavors blend and sauce measures about 5 cups, stirring occasionally, about 15 minutes. Discard bay leaf. Cool.


Lasagna
Preheat oven to 350 degrees. Cook noodles in large pot of boiling salted water until almost tender, about 7 minutes. Drain; cover with cold water.

Combine ricotta and 3/4 cup Parmesan cheese in medium bowl. Mix in spinach. Season to taste with salt and pepper. Mix in eggs.

Drain pasta and pat dry.

Spread 1/2 cup sauce over bottom of 13x9-inch glass baking dish. Place 5 noodles over sauce, overlapping to fit. Spread half of ricotta-spinach mixture evenly over noodles.

Sprinkle 2 cups mozzarella cheese evenly over ricotta-spinach mixture. Spoon 1 1/2 cups sauce over cheese, spreading with spatula to cover (sauce will be thick).

Repeat layering with 5 noodles, remaining ricotta-spinach mixture, 2 cups mozzarella and 1 1/2 cups sauce.

Arrange remaining 5 noodles over sauce. Spread remaining sauce over noodles. Sprinkle remaining 3/4 cup mozzarella cheese and 1/4 cup Parmesan cheese evenly over lasagna. (Can be prepared up to 1 day ahead. Cover tightly with plastic wrap and refrigerate.)

Cover baking dish with aluminum foil. Bake lasagna 40 minutes; uncover and bake until hot and bubbly, about 40 minutes.

Let lasagna stand 15 minutes before serving.

Source: Epicurious.com

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Tongue with Raisin Sauce

Ingredients

1 pre-cooked beef tongue (3-4 lbs.)
Water to cover
1 onion sliced
1 celery stalk
1 sprig of parsley
2 tablespoons grass-fed butter
2 tablespoons flour
1/2 teaspoon salt
2 tablespoons vinegar
2 tablespoons sugar
2/3 cup of raisins

Directions:

Place tongue in deep sauce pan with any juices packed with tongue

Add water to cover

Add onion, celery and parsley

Heat thoroughly

Remove tongue and keep warm

Strain liquid and reserve 1 1/2 cups

Melt margarine in saucepan

Stir in flour and salt

Slowly add reserve cooking fluid

Stir until smooth and thickened

Stir in vinegar, sugar, and raisins.

Continue to cook until well heated.

Serve with sliced tongue

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Tri-Tip Roast Supper

Ingredients

1 beef tri-tip roast (approximately 2 pounds)
1 teaspoon dried rosemary leaves, crushed
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon olive oil
2 medium sweet onions, cut into 1-inch thick wedges
2 large sweet potatoes, peeled and quartered

Serves 8 - 10

Directions:

Sauce
Combine rosemary, garlic, salt and pepper to form a paste. Spread half of the herb paste evenly over surface of beef tri-tip roast.

Add oil to remaining herb paste and mix well.

Place vegetables in a large bowl. Pour herb-oil mixture over vegetables and stir to coat evenly.

Place roast, fat side up, in an open roasting pan. Arrange coated vegetables around roast. Do not add water or cover. Roast in preheated 425 F oven for 35 to 40 minutes for rare to medium.

Remove roast when meat thermometer registers 135 F for rare or 155 F for medium. Allow roast to stand, tented with aluminum foil, for 10 minutes. Roast will continue to rise in temperature to reach 140 F for rare and 160 F for medium.

While roast is standing, increase oven temperature to 475 F. Continue cooking vegetables 10 minutes or until tender and lightly browned.

Carve roast across the grain into thin slices. Serve with vegetables.

Source: Cooksrecipes.com

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Tri-tip Steak

Ingredients

2 Tri-tip steaks
Garlic salt
Salt & Pepper

Serves 2

Directions:

Put these steaks on a outdoor grill with oak wood and cover and cook 1 hour.

Take out and slice at an angle.

Serve with red baked potatoes.

Source: Cooks.com

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