Meat

Beef Barbecue

Serves 10

  • 2 pounds stew meat, cubed
  • 15 ounces tomatoes, chopped
  • 1 onion, chopped
  • 2 cups water
  • 1 dash chili powder
  • ½ tsp salt, to taste
  • ½ tsp black pepper
  • ½ cup ketchup
  • ¼ cup cider vinegar
  • 2 ⅔ tablespoons Worcestershire sauce
  • 2 garlic cloves, minced
  • 3 drops hot pepper sauce
  • 1 tsp smoke flavoring

Do not attempt this recipe in a crock pot, since no evaporation takes place there.

Combine all ingredients in a very large heavy pot. Simmer uncovered over low heat until beef falls to shreds, stirring occasionally. This will take 5 to 6 hours; watch carefully the last hour to make sure that it is not sticking. Mixture should be very thick. The mixture fills a large pot before cooking but becomes a small amount by the time it is cooked.

Per serving: 184 calories, 8g fat, 20g protein, 7g carbohydrate, 1g fiber, 350mg sodium.

Course: 

Recipe type: 

Beef Brisket

Serves 6

  • Brisket
  • 1 can cranberry sauce
  • 1 pkg dry onion soup mix
  • 1½ cups barbecue sauce
  • 1 onion, diced

Place brisket in slow cooker, mix other ingredients together and pour over. Cook on low for at least six hours.

Course: 

Recipe type: 

Beef Stew

Serves 8

  • 4 pounds stew meat
  • 3 cups onion soup
  • 1 cup burgundy
  • 3 Tbsp tomato sauce
  • 4 allspice berries
  • 2 bay leaves
  • 1 tsp thyme
  • 3 large garlic cloves
  • ¼ tsp pepper
  • salt

Simmer until done!

Course: 

Recipe type: 

Brisket

  • 2 teaspoons salt
  • Freshly ground pepper to taste
  • 1 5-pound brisket of beef, shoulder roast of beef, chuck roast, or end of steak
  • 1 garlic clove, peeled
  • 2 tablespoons vegetable oil
  • 3 onions, peeled and diced
  • 1 10-ounce can tomatoes
  • 2 cups red wine
  • 2 stalks celery with the leaves, chopped
  • 1 bay leaf
  • 1 sprig fresh thyme
  • 1 sprig fresh rosemary
  • ¼ cup chopped parsley
  • 6 to 8 carrots, peeled and sliced on the diagonal

Sprinkle the salt and pepper over the brisket and rub with the garlic. Sear the brisket in the oil and then place, fat side up, on top of the onions in a large casserole. Cover with the tomatoes, red wine, celery, bay leaf, thyme, and rosemary.

Cover and bake in a preheated 325° F oven for about 3 hours, basting often with pan juices.

Add the parsley and carrots and bake, uncovered, for 30 minutes more or until the carrots are cooked. To test for doneness, stick a fork in the flat (thinner or leaner end of the brisket). When there is a light pull on the fork as it is removed from the meat, it is “fork tender.”

This dish is best prepared in advance and refrigerated so that the fat can be easily skimmed from the surface of the gravy. Trim off all the visible fat from the cold brisket. Then place the brisket, on what was the fat side down, on a cutting board. Look for the grain — that is, the muscle lines of the brisket — and with a sharp knife, cut across the grain.

When ready to serve, reheat the gravy.

Put the sliced brisket in a roasting pan. Pour the hot gravy on the meat, cover, and reheat in a preheated 350° F oven for 45 minutes. Some people like to strain the gravy, but I prefer to keep the onions because they are so delicious.

Course: 

Recipe type: 

Brisket in Wine Sauce

 

  • 1 (2 ½ -pound) beef brisket, thick-cut
  • 1 Tbsp paprika
  • ½ tsp basil
  • 1 tsp salt
  • 1 tsp pepper
  • 3 medium onions, sliced
  • 2 cloves garlic, peeled, halved
  • 1 ½ cups ketchup
  • 1 ½ cups dry red wine
  • 1 ½ cups water

Preheat oven to 325° F. Rinse brisket. Place in roasting pan. Rub paprika, basil, salt and pepper into meat. Scatter onions and garlic over meat. In a medium bowl, mix ketchup, wine and water. Pour over brisket. Cover pan tightly with aluminum foil, tenting so that the foil does not touch the meat. Bake at 325° F for 3 hours, or until a digital instant-read thermometer inserted into the center of the brisket reads 190° for well done.

Course: 

Recipe type: 

Brisket with Caramelized Onions and Merlot Sauce

  • 1 first or flat-cut brisket, 4 to 5 pounds
  • salt and pepper, to taste
  • 2 Tbsp olive oil
  • 1 ½ cups chopped yellow onion
  • ½ cup diced carrot
  • 2 garlic cloves, finely chopped
  • 1 can (28 oz) plum tomatoes, with juices
  • 2 cups Merlot or other full-bodied red wine
  • 1 bay leaf
  • For the caramelized onions
  • 2 Tbsp olive oil
  • 3 cups thinly sliced sweet onions
  • salt and pepper to taste
  • ½ cup pitted dried cherries

Preheat oven to 325° F.

Season the brisket on all sides with salt and pepper. in a Dutch oven or a large, wide ovenproof pan with a tight-fitting lid, warm the olive oil over medium-high heat. Add the brisket and brown well on both sides, about 6 minutes total. Transfer to a plate. Add the onion and carrot to the pan and sauté until golden, about 5 minutes. Add the garlic and sauté  until softened, about 1 minute. Add the tomatoes and juices, 1 cup of the wine and the bay leaf. Mix well and bring to a boil. Return the brisket to the pan, cover and place in the oven.

Cook, basting occasionally with the pan juices, until the brisket is fork tender, about 3 hours. Remove from the oven and let cool in the juices. Carefully life the brisket from the juices and transfer i to a deep platter. Cover with aluminum foil and refrigerate until cold, at least 2 hours or up to overnight. Let the pan juices cool, then pass through a food mill or press through a sieve into a bowl. Discard the solids and refrigerate the juices until ready to use.

Just before serving, preheat the oven to 350° F.

Cut the brisket across the grain into thin slices. Arrange the slices, slightly overlapping, on an ovenproof serving platter. Cover with aluminum foil and place in the oven for 15 minutes to heat through.

Meanwhile, cook the onions: In a large fry pan over medium-low heat, warm the olive oil. Add the onions and sauté, stirring often, until golden brown, about 20 minutes. Season with salt and pepper. While the onions are cooking, pour the remaining 1 cup wine into a saucepan over high heat. Add ¼ cup of the dried cherries and bring to a boil. Boil until reduced by half, about 5 minutes. Stir in the pureed brisket juices and return to a boil. Season with salt and pepper.

To serve, remove the brisket from the oven. Pour the sauce evenly over the top. Top with the caramelized onions and the remaining ¼ cup dried cherries. Serve immediately.

Course: 

Recipe type: 

Burrito Meat

  • beef roast
  • garlic powder
  • cumin
  • salt
  • pepper
  • ⅔ cup Pepsi Cola

Rub the roast (preferably rump roast) with lots of garlic powder, cumin, salt and pepper. Place in crock pot and add the cola. Cover and cook on high 4-6 hours, turning occasionally, then low 2 hours.

Course: 

Recipe type: 

Bœuf Bourguignon

Serves 6 to 8

  • 2 pounds round steak
  • 2 cups (or ½ bottle) zinfandel
  • ¼ cup olive oil
  • 1 onion, chopped
  • 1 carrot, peeled and chopped
  • 1 clove garlic, chopped
  • 1 bay leaf
  • 2 Tbsp fresh parsley, chopped
  • 1 tsp fresh thyme (or ⅓ tsp dried)
  • 1 tsp ground black pepper
  • ½ tsp salt
  • 4 ounces bacon, diced
  • 2 Tbsp flour
  • 8 ounces mushrooms, halved
  • ¼ cup fresh parsley, chopped
  • salt and pepper to taste

Cut meat into 1 ½ to 2 inch pieces and combine ingredients from wine to ½ tsp salt. Marinate the meat in the mixture —overnight if possible. Drain beef and vegetables separately, reserving liquid. Pat beef dry. Sauté bacon in Dutch oven. Remove bacon, then brown beef in the fat (in batches so it fries, not steams). Remove each batch as it is browned (the inside will still be raw). After finishing with the meat, sauté the vegetables until lightly browned. Add the flour, cook until it is lightly browned (about 1 minute). Return the meat and bacon along with any juices that have accumulated to the pan. Bring to a boil, then cover and simmer over low until meat is tender—1 ½ to 2 hours. Alternatively, once the mix has come to a boil, place it covered in a preheated 275°F oven (a foolproof way to simmer it). After the meat is done, add the mushrooms and cook another 20 minutes. Add ¼ cup parsley and salt and pepper to taste. Serve over boiled new potatoes.

Course: 

Recipe type: 

Chili

  • 3-4 pounds chuck roast
  • 1 large white onion, chopped
  • 5 cloves garlic, crushed
  • 5 poblano chiles and/or green bell peppers
  • 6 Tbsp chili powder
  • 1 Tbsp ground cumin
  • 2 tsp oregano
  • 2 tsp salt
  • 1 tsp ground black pepper
  • 3 large tomatoes, seeded and chopped
  • 1 (12-ounce) can lager-style beer
  • ¼ cup tequila
  • 3-6 chipotle chiles in adobo
  • 2 cans (14 oz) beef stock
  • 4 to 6 Tbsp masa harina (optional)

The hottest version is with 5 poblano peppers and 6 chipotle chiles. I like it with 5 poblano peppers and 3 chipotle chiles—it’s still definitely spicy but not overwhelming. To reduce the heat further, substitute bell peppers for the poblano chiles. For each poblano chile omitted, add one bell pepper so the total count remains at 5.

Prepare the poblanos or green bell peppers by roasting over an open flame or under a broiler until the skin is blackened, turning the peppers to char the entire skin. Leave the peppers in a paper bag to cool while you prepare the rest of the vegetables. After preparing the other vegetables, peel off the charred skin of the peppers, remove stem and seeds, and dice.

In one bowl combine the onion, garlic, chiles, bell peppers, and chili powder, In a second bowl (small), combine the cumin, oregano, salt, and pepper. In another bowl, place the tomatoes. In a fourth, dice the chipotles, add the adobo sauce they were in, and add the tequila.

After finishing the prep on all the other ingredients, trim off all the fat and gristle from the chuck roast (save the fat), and dice the chuck roast into small cubes (less than ¼ inch on the side) or grind coarsely. Then, in a broad pan (a chicken fryer works great), place the fat from the chuck roast and heat over medium heat until some of the fat is rendered. Discard the pieces but leave the rendered oil in the pan. Add the beef and sauté over high heat until the pieces are seared on each side and any liquid is gone. There should be dark brown crusty pieces on the meat. Add the bowl containing the onion mixture, and cook over medium-high heat, stirring constantly, until the onions are soft and just barely browning, about 4 to 5 minutes. Add the cumin mixture, and cook about 30 seconds, until the spices are fragrant. Add the tomatoes and cook over high heat for 1 minute, until the tomatoes have softened. Add the beer and the tequila mixture, and deglaze the pan. If your pan is getting full, transfer the mixture to a dutch oven for the rest of the cooking time.

Add the cans of beef stock, bring to a boil, then turn down to a simmer. Simmer, partially covered, for 3 hours, stirring occasionally. If the mixture becomes too thick, add water to thin.

Taste for salt, then, if you want it thicker, turn the heat up to a slow boil, add 4 Tbsp masa harina and stir to combine. More masa can be added if needed.

Course: 

Recipe type: 

Chili (per Beth)

Serves 6

  • 2 lbs. hamburger (I use lean.)
  • 1 onion, chopped
  • 1 bell pepper, chopped
  • 1 large can tomatoes
  • 1 can (14 oz.) pinto beans
  • 1 small can tomato paste or 2 cans tomato sauce
  • 1-2 tsp salt (to taste)
  • 2-3 tsp chili powder (to taste)
  • ½ tsp black pepper (to taste)

Brown meat, onion, and bell pepper until meat is brown. Drain off fat. Add tomatoes with juice, beans with juice, sauce or paste, salt, chili powder, and pepper. Add 2-3 cans water to desired thickness. Bring to boil and simmer for 15-20 minutes while cooking cornbread!

Course: 

Recipe type: 

Pages

Subscribe to Meat