Best Beef Recipes

Monday, March 30, 2015

Irish Breakfast Sandwich

Total Time: 15 mins Preparation Time: 10 mins Cook Time: 5 mins

Ingredients

1/2 cup hellmann's mayonnaise
1 tablespoon creamed horseradish
1 tablespoon chives (chopped)
1 tablespoon parsley (chopped)
1 tablespoon marjoram (chopped)
1 dash fine sea salt
1 dash pepper
2 cups beef stock (warm)
8 slices irish soda bread (toasted)
8 romaine lettuce leaves
8 slices heirloom tomatoes (brandy wine 1/4-inch thick)
8 slices irish farmhouse cheese (dubliner irish cheese)
8 ounces corned beef (sliced thin)
8 slices sweet onions (sliced thin)
4 tablespoons unsalted butter
4 large eggs (brown)
8 baby dill pickles (sliced)
16 kalamata olives (pitted)

Recipe

1 in a bowl wisk together mayonnaise, creamed horseradish, fine herbs, sea salt and pepper.
2 in a saucepan warm beef stock add corned-beef and hold warm.
3 toast irish soda bread and spread 1-tablespoon mayonnaise on each slice. layer lettuce leave, tomatoes, irish farmhouse cheese, corned-beef and onions.
4 melt 1-tablespoon butter in a pan and hard-cook 1-egg at a time. place egg on sandwich, lettuce, cut in half and place on a plate.
5 garnish plates with sliced baby dill pickles and kalamata olives.

Melinda's Tasty Meatloaf

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

Servings: 6
2 lbs ground beef
3 minced garlic cloves
8 ounces tomato paste
1 small purple onion
2 eggs
1 cup seasoned bread crumbs
1 (8 ounce) envelope lipton onion soup mix
1/3 cup ketchup

Recipe

1 preheat oven to 350.
2 mix ground beef, minced garlic, chopped onion, egg, bread crumbs, soup mix, tomatoes paste.
3 form into an oval ball on baking dish.
4 bake for 1 hour at 350.
5 top with ketchup and bake for additional 10 minutes.

Pioneer Woman’s Beef Brisket

Total Time: 7 hrs 15 mins Preparation Time: 15 mins Cook Time: 7 hrs

Ingredients

Servings: 16
2 (10 3/4 ounce) cans beef consomme
1/2 cup lemon juice
1 1/2 cups soy sauce (you can use low sodium if preferred because this dish is pretty salty)
5 cloves chopped garlic
2 tablespoons liquid smoke
10 lbs beef brisket

Recipe

1 combine first five ingredients in large roasting pan (a disposable is just fine because as ree says: "for brisket, i sometimes like to use these heavy, disposable aluminum numbers. makes it easy to pop in the freezer if you want, or to transport it to a picnic, funeral, or tailgating party"). place brisket in the marinade, fat side up (ree says: "i usually scoop up some of the marinade and pour it over the top").
2 cover tightly with foil. marinate in refrigerator for 24-48 hours.
3 when ready to cook, place pan covered in foil into a 300-degree oven. cook brisket for approximately 40 minutes per pound. after your approximate cooking time, open the oven door and peel back the foil. stick two forks into the meat and make sure it’s fork-tender/falling apart, which means you can pull it apart to some degree. it may still be tough in the middle. if it is, just cover it and stick it back in for another hour.
4 when fork-tender, transfer whole brisket to a cutting board. with a long, serrated knife, begin cutting away the slab of fat. it should be very easy to remove. if you get a little meat with it, don’t panic. there’s plenty where that came from.
5 slice against the grain and place slices back into the cooking liquid. serve immediately, spooning juice over the slices. barbeque sauce may be used, if preferred. the sauce is really tasty and it’ll keep it really moist. if you serve potatoes with it, go ahead and spoon some jus over them, too.
6 you may store pan in fridge for up to two days or freeze for use at a later date. if fat collects and hardens at the top, remove and discard.
7 brisket is great with mashed potatoes, with the juice spooned over the top. it’s also great on a sandwich with melted cheese.

Pinto Bean Goulash

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

Servings: 4
1 lb lean ground beef (browned and drained)
1 (14 1/2 ounce) can diced tomatoes
1 small onion (diced)
1 small green bell pepper (diced)
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon celery seed
1 (15 1/2 ounce) can pinto beans

Recipe

1 drain browned ground beef, add tomatoes, pinto beans, onion,and bell pepper.
2 simmer 20 minutes until onion and bell pepper soften.
3 add salt, pepper and celery seed. simmer 20 more minutes. spoon into bowls and serve.

Iranian Shish Kebabs

Total Time: 6 hrs 15 mins Preparation Time: 6 hrs Cook Time: 15 mins

Ingredients

Servings: 4
2 lbs filet of beef
1 onion, chopped
salt and black pepper, to taste
1/2 teaspoon allspice
3 tablespoons lime juice

Recipe

1 cut the beef into 1-inch cubes.
2 place in a mixing bowl together with the onion, allspice, salt, black pepper, and lime juice.
3 mix well then cover and refrigerate for 4-6 hours.
4 thread the beef onto barbecue skewers, along with chefâ€™s choice of veggies and/or fruit, and cook over hot coals for 15 minutes turning 3 or 4 times and basting with any remaining marinade throughout cooking.
5 serve hot.

Not Thick, But Not Too Thin, Good Old Original Chili

Total Time: 2 hrs 25 mins Preparation Time: 25 mins Cook Time: 2 hrs

Ingredients

3 lbs ground beef
3 bell peppers (red or green)
2 large onions
1 celery heart
96 ounces whole tomatoes
96 ounces pinto beans
96 ounces kidney beans
32 ounces tomato juice
3/4 cup chili powder
1/3 cup cumin

Recipe

1 chop all of the onions, peppers, and celery and defrost the beef.
2 in a deep bowl, squash the whole tomatoes until they are coarse, but still retain their chunkiness and set them aside for use later.
3 in a separate pan, place the beef.
4 cook the beef until it is at a medium--medium-well.
5 drain all of the fat out of the meat pan.
6 in the desired soup pot, cook the chopped peppers, onions, and celery.
7 add the meat to the vegetables.
8 add the chili powder and cumin to the meat and vegetables.
9 cook until all of the ingredients have been covered with the chili powder and cumin, or until they take on a red color.
10 add the previously squashed tomatoes to the soup pot.
11 mix well, then add the beans and all of their juice.
12 finally, add the tomato juice.
13 bring to a boil, and then simmer for about 2 hours (this could be less time, if desired, but keep in mind the longer the simmer, the better the taste).
14 serve, but be careful because it's extremely hot!