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Beef Recipes

• Steak_Au_Poivre

• Ragu

• Best_Beef_Stew_Ever

• Skirt_Steak_a_la_Emeril_Lagasse

• Cheap_and_Cheerful_Meatballs

• Pineapple_Meatloaf

• Marinated_Brisket

• Pooch’s_Beef_Stock

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Steak Au Poivre

Ingredients:

• 1 filet per person (or whatever cut of steak you like)
• Whatever peppercorns you can get a hold of, coarsely chopped in a spice grinder
• 2 small cans of beef broth (unless you feel like making your own)
• Dried mushrooms (Last time, I used some oysters my buddy found, this time I used shitakes, found at the Asian grocery. I imagine any good dried 'shroom would work. I used about 5 shitakes per person.)
• 1 minced shallot
• 1\4 cup heavy cream
• 1\4 cup port wine (I know many recipes call for cognac, but one time I only had port and I think it tasted better.)
• 1 tablespoon butter

1. Pour the two cans of broth into a sauce pan and bring to a boil.  
2. Add the dried mushrooms, cover, and turn off the heat for 30 minutes.
3. After thirty minutes squeeze all of the liquid out of the ‘shrooms back into the pot (I use a cheesecloth), turn the heat on high, and reduce until you have about 1/2 cup of liquid and set the liquid aside (this broth is really strong, with beef and ‘shroom flavor).
4. Get your steak (which has been sitting at room temp for about an hour) and rub the ground up pepper all over both sides until completely covered (In the smoking hot pan the pepper will form a hard crust on the outside of the steaks).  
5. Get a heavy, ovenproof skillet as hot as possible. Pour in some olive oil (I don’t use extra virgin for this cause the pan is too hot).
6. Add the steaks and cook for 3 minutes per side.
7. After six minutes, put the pan in a 350-degree oven and cook for another 3-5 for medium rare.
8. Then take the steaks out and set them aside to rest.
9. To the now smoking hot pan, add a little more oil if you need it, and cook up the ‘shrooms until light brown
10. Then add the shallots and cook for a couple of minutes.  
11. After the shallots are done, carefully deglaze the pan with the port wine until almost completely reduced.
12. Then add the broth, and let it reduce by half, then turn the heat to medium and add the cream.
13. Let that cook for a couple of minutes.
14. Turn off the heat and finish the sauce with the butter.  
15. Place the steak on a plate and pour the ‘shrooms and sauce over the meat.

Submitted by: PMB_Ohio

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Ragu

Ingredients:

• 1 can chicken broth
• 5 or 6 large links Italian Sausage
• 2 large onions
• 5 or 6 cloves of garlic
• Olive oil
• 1 #10 can tomatoes (the big commercial size although fresh tomatoes would work as
• well)
• 3-4 cups water
• 1 large can tomato paste
• 1 cup Italian red wine
• 3 heaping teaspoons oregano
• 3 heaping teaspoons basil
• 4 or 5 bay leaves
• 2 tablespoons sugar
• 1 tablespoon salt
• Some black pepper
• Fresh mushrooms, sliced
• 1½ pounds ground beef (or lamb or turkey)

1. Cut sausage links into small pieces and add to chicken broth in a large heavy stock or saucepot.
2. Simmer until sausage is cooked and remove leaving the broth in the pot.
3. Add finely chopped or minced onion and garlic to the broth, adding some extra virgin olive oil if desired.
4. Simmer the onion mixture for 5-10 minutes or so.
5. Crush the tomatoes finely and add to pot.
6. Add water, spices, sugar, salt, and pepper and the previously cooked sausage. Stir and turn heat to medium high.
7. Sauté the mushroom slices in a hot pan with olive oil and black pepper until the mushrooms “water” and add to the sauce.
8. Combine 1 cup of red wine (or water if desired) and the tomato paste and mix well, adding to the sauce.
9. The pot should now be brought to a boil and the crumbled ground beef or other meat added slowly.
10. At this point continue to boil for 5-10 minutes, after which turn the sauce down to low heat and simmer for 4-5 hours, stirring occasionally. I have considered the sauce complete when a spoonful on a plate does not run water when tilted (or at least very little, if needed add a little more paste). This sauce can be frozen for later use.
     

      Comments: This sauce deserves fresh pasta but as they also do in Rome, good commercial dry pasta works fine.  I either use this in baked ziti or as gravy with linguine. In any case, a green salad, a fresh baked Italian loaf, and a nice Chianti are excellent accompaniments.
     This sauce deserves fresh pasta but as they also do in Rome, good commercial dry pasta works fine.  I either use this in baked ziti or as gravy with linguine. In any case, a green salad, a fresh baked Italian loaf, and a nice Chianti are excellent accompaniments.
 

Submitted by: Travelah

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Best Beef Stew Ever

Ingredients:

• 1 kg (2 pounds) sirloin cubes -- no browning required. (You may use less expensive beef, or a mixture of cubed sirloin and chuck, if on a budget, but the sirloin is best.)

• Minced onion to taste
• Celery (sliced to 1/2) 2-3 stalks
• Carrots (I used bagged baby carrots), chopped into bite-sized pieces
• Mushroom slices (optional, but good)
• Taters (I use red potatoes so I don't need to peel them), cut into slightly larger than bite-sized pieces – figure 1.5 potato per serving.
• Stewed tomatoes (I use 2-3 cans of DelMonte's “Italian Recipe” stewed tomatoes, but you can use any favorite store-bought or home-canned stewed tomatoes)
• 2-3 bay leaves
• Salt and pepper (I actually skip this because of the salt content in the tomatoes, but some just can't get away from this step.)
• Ground clove (I prefer this to whole cloves, but to each his own.)
• MINUTE tapioca pudding mix (dry, straight from the box), or equivalent

1. Put all but the last two ingredients into a crock pot or HEAVY stew pot.
2. Sprinkle the clove on top, then dust the top uniformly with the tapioca (don't drown the stuff, but be generous).
3. Cover and cook slowly, at low heat (325 degrees in the oven or on the low setting on the crockpot).
4. Done when meat is tender, and even better reheated.
5. Optional, for color: stir in cooked peas for the last few minutes.
    

Submitted by: Ceecee

 
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Skirt Steak a la Emeril Lagasse

Grilled Argentinian Beef with Chimichurri Sauce and Fried Potatoes

Ingredients:

• 3/4 cup olive oil
• 3 tablespoons red wine vinegar
• 1/2 chopped onions
• 2 tablespoons chopped garlic
• 1/2 cup finely chopped fresh parsley leaves
• Crushed red pepper
• Salt
• 2 pounds Argentinean beef flank or skirt steak
• Sea salt
• Finely ground black pepper
• 2 pounds peeled white potatoes, cut into 1/4-inch by 4-inch fries, blanched
• 4 cups assorted baby greens, cleaned and patted dry
• Drizzle extra-virgin olive oil
• Drizzle balsamic vinegar

1. In a mixing bowl, whisk the olive oil and vinegar together.
2. Add the onions, garlic, parsley, and crushed red pepper. Whisk well. Season with salt.
3. Cover and set aside for at least 2 hours at room temperature.
4. Preheat the grill.
5. Preheat the fryer.
6. Season both sides of the meat with sea salt and pepper. Place on the grill and cook for 4-5 minutes on each side for medium rare.
7. Fry the potatoes in batches until golden brown, about 3 minutes. Remove and drain on paper towels.
8. In a mixing bowl, toss the potatoes with some of the Chimichurri sauce.
9. In another mixing bowl, toss the greens with some of the oil and vinegar. Season with salt and pepper. Toss well.
10. To serve, slice the steak into individual slices across the grain very thinly. Serve each guest the steak with some of the fries and salad. Spoon the remaining sauce over the steak.
11. Garnish with parsley.

Submitted by: Ric
Recipe courtesy Emeril Lagasse     

     Comment: The above is a spectacular dish and well worth all trouble taken.

 
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Cheap and Cheerful Meatballs

Directions:

• Frozen (store-bought) small meatballs. I like to buy seasoned meatballs, but if I really want to save money, I make my own (just not as large in size as I'd make them for a pasta and meatball dinner.
• Place an appropriate number of meatballs into a crock pot. (Figure 3-4 per guest because there are sure to be some vegetarians at a party, as well as one or two people who will eat 10 apiece!)
• In a large sauce pan, mix equal amounts of grape jelly (it can be the cheapest brand you can find) and canned chili (no beans) into a saucepan. Again, the chili can be an inexpensive variety, either spicy or not; I like to use a chili with a little kick.  
• Heat both in the saucepan until blended. (I do this step just to blend the two ingredients well.) Make enough of this sauce to cover the amount of meatballs in the crock pot.
• Simmer the meatballs and sauce in the crock pot until heated through. You really can't overcook them this way.

Submitted by: Ceecee

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Pineapple Meatloaf

Ingredients:

• 1 beaten egg
• 1/2 cup quick-cooking rolled oats
• 1/2 cup finely chopped onions
• 1/4 cup finely chopped green peppers
• 1/4 teaspoon salt
• 1 pound lean ground beef
• 1 8-ounce can crushed pineapple, drained
• 2 tablespoon bottled sweet and sour sauce (or barbecue sauce)

1. In a large mixing bowl stir together egg, oats, onion, green pepper and salt. Add beef and pineapple, mix well. If too runny, add some more oats.
2. Divide the mixture into six equal portions. They should be 4’ x 2’ “tubes.”  Place in a cake pan or on a cookie sheet.
3. Bake, uncovered, in a 350 degree oven for 30-35 minutes or until the meat is no longer pink.
4. Top each loaf with one tablespoon of sweet and sour sauce before serving.
   
   Comments:  According to my book, this is only 186 calories for each individual meatloaf. I liked it a lot.

Submitted by: TP

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Marinated Brisket

 

Ingredients:

• 1 cup dry red or white wine (inexpensive is fine)
• 2 tablespoons soy sauce
• 1 small finely chopped onion

• 2 (or 3 or 4, if you like) finely minced garlic cloves

• 1 (3-4-pound) brisket
• 1 to 2 medium onions, peeled, halved, and thinly sliced
• 1 to 2 cups fresh or canned whole baby mushrooms, rinsed well (optional)

1. In an ovenproof pot or roasting pan large enough to hold the roast, mix together all the marinade ingredients.
2. Add the roast, and turn it over in the marinade so that it is completely coated.
3. If time is available, let the meat marinate for a few hours (or overnight) in the refrigerator, turning it occasionally.
4. Preheat oven to 325 degrees.
5. Scatter the sliced onion and mushrooms (optional) around the roast.
6. Cover the pot or pan tightly with lid or foil wrap.
7. Roast the brisket at 325 degrees, basting it occasionally with the pan juices, for 2 1/2 to 3 hours, or until it is very tender.
8. When the roast is ready, remove it from the oven and carefully lift it out of the pot to a cutting board. Let it cool for about 10 minutes.
9. Reserve the juice and onion in the pot.
10. Thinly slice it against the grain, and transfer the slices to a serving dish.
11. Skim any fat from the pan juices, and pour the juices, onions, and mushrooms (if used) over the brisket.
12. The roast may be prepared 2 to 3 days ahead, sliced and refrigerated, covered, in its pan juices with onions and mushrooms. Then, just reheat it, covered, in a microwave oven or regular oven shortly before serving.

Submitted by: Ceecee

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Pooch’s Beef Stock

Ingredients:

• 5 pounds beef bones with marrow
• 5 pounds oxtails
• 1 pounds flank steak
• 2 large onions, unpeeled, halved, and studded with 8 cloves
• 3 shallots, unpeeled
• 2 ounces of ginger, unpeeled
• 8 star anise
• 1 cinnamon stick
• 4 medium parsnips, cut in 2-inch chunks

1. Soak bone overnight in cold water.
2. Place bones, oxtails and flank steak in a large stock pot.
3. Add water to cover and bring to a boil. Cook 10 minutes, drain and rinse pot and bones.
4. Return bones to pot, add 6 quarts water and bring to a boil.
5. Skim surface of scum and fat.
6. Stir bones at bottom from time to time.
7. Add 3 more quarts of water; bring to a boil again and skim scum.
8. Lower heat and let simmer.
9. Char clove-studded onions, shallots, and ginger under a broiler until they release their fragrant aromas.
10. Tie charred vegetables, star anise, and cinnamon stick in a thick, dampened cheesecloth. Put it in stock with parsnips and salt. Simmer for 1 hour.
11. Remove flank steak and continue simmering broth, in uncovered pot, for 4-5 hours. Add more water if level goes below bones.
12. Remove the bones, strain into a fresh pot and reduce by 1/3.

Submitted by: Bandecoot