Category Archives: Beef

Beef

Beef Done Tender from a Smoker Bag

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Cooking a brisket or a large roast can produce mouth watering, juicy and more importantly tender slices of meat. The trick is to use a roasting bag safe for an oven. To use one on the grill, try a Finnish style version with embedded wood chips. It will add the smoke flavor to the roast without overpowering the rest of the grill.

INGREDIENTS:
2 – 1/2 pounds of beef brisket or roast
SEASONING RUB
2 teaspoons salt
2 teaspoons sugar
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon chili powder
For a SEASONING BLEND
2 – 3 Tablespoons Worcestershire Sauce
1 teaspoon sugar

DIRECTIONS:

SEASONING RUB; Mix all of the above seasonings. Rub the surface of the meat covering any remaining fat. Place the meat into a smoker bag. Seal the bag and cook for the same amount of time as a covered roast.

SEASONING BLEND; Simply blend in a mixing bowl and coat both sides of brisket or roast.

For more information on smoker bags, look up http://www.savu.fi/in_english.iw3

Attributed to: Savu and Williams (US Distributor of Finnish smoker bags)

Beef, Classic Recipes

Overnight Sauerbraten

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This overnight recipe will have you eating huge hunks of Sauerbraten in about 24 hours.

INGREDIENTS:
Two pounds beef chuck steak, 1 – 1/2 inch thick
1 teaspoon salt
1 teaspoon ground ginger
1 cup cider vinegar
3 cups water
1 medium onion, sliced
2 tablespoons mixed pickling spice
2 bay leaves
1/2 teaspoon peppercorns
4 whole cloves
2 Tablespoons sugar
2 Tablespoons shortening
All-purpose flour

DIRECTIONS:
Rub meat with salt and ginger. Put in large flat dish or bowl. Combine remaining ingredients except shortening and flour in a saucepan. Bring to a boil. Allow to cool. Pour marinade over meat. Cover and refrigerate overnight, turning once or twice.

Remove meat from marinade, reserving marinade. Pat with paper towels and brown in shortening. Add 2 cups reserved marinade and half of onion and spices from marinade. Cover and simmer for 1 – 1-/2 hour, or until tender.

Remove meat and thicken liquid with flour that has been pre-mixed with a little cold water. Simmer for a few minutes, then strain.

Potato dumplings or mashed potatoes.

Attributed to: Evelyn Johnson, from a faxed over article. From way back when we used to fax things.

Beef

Lemon Pepper Steak

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Lemon and pepper are the first adornments that I consider when grilling up a shell steak.

INGREDIENTS:
2/3 cup A.1. Steak Sauce
4 teaspoons grated lemon peel
1 – 1/2 teaspoons peppercorns, coarsely crushed
Two (12 – ounce) boneless beef shell steaks, 1 inch thick

DIRECTIONS:
Mix steak sauce, lemon peel and pepper. Place steaks and marinade in shallow dish or plastic bag. Cover and refrigerate for 1 hour turning occasionally.

Remove steaks from marinade; discard marinade. Grill or broil steaks for 5 to 7 minutes on each side or until desired doneness. Serve immediately.

Beef, Misc. Recipes, Side Dish

Tamale Pie

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Tamale pie is the kind of pie I like to see on the outdoor buffet table. That, and apple pie and cherry pie and blueberry pie and pumpkin pie, and so on.

INGREDIENTS:
1 – 1/2 pounds ground beef
1 cup chopped onion
2 cloves garlic, minced
2 (10 ounce) cans of red enchilada sauce
1 cup whole kernel corn
1 (2 ounce) can sliced black olives, drained
2 teaspoons salt, reserve 1 teaspoon
2 – 1/4 cups cornmeal
2 cups water
1 (12 ounce) can evaporated milk
1/2 cup diced green chili peppers
1/2 cup shredded Cheddar cheese
2 fresh jalapeno peppers, sliced into rings

DIRECTIONS:
For filling: In a large skillet over medium high heat, combine the ground beef, onion and garlic and saute for 5 to 10 minutes, or until beef is browned. Drain any excess fat and stir in the enchalada sauce, corn, olives and salt. Preheat oven to 425 degrees F (that’s 220 degrees Celsius).

For crust: In a separate medium saucepan over medium heat, combine the cornmeal, water, evaporated milk and salt. Heat for 5 to 7 minutes, stirring frequently, until thickened. Stir in green chile peppers, then remove 2 cups of the cornmeal mixture and reserve in a separate bowl for later. Keep covered tightly.

Spread the remaining cornmeal mixture from the saucepan in the bottom of an 8 x 12-inch baking dish. Bake at 425 degrees F (or 220 degrees Celsius) for 10 minutes. Remove from oven and let cool on a wire pie rack.

Spoon the meat filling onto the cooked cornmeal crust and spread reserved cornmeal mixture over the meat filling. Return to oven and bake at 425 degrees F (220 Celsius) for 15 to 20 minutes. Sprinkle with the cheese and bake for 5 to 10 minutes more.

Beef, Misc. Recipes, Side Dish

Baked Sauerkraut and Corned Beef Hash

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This is a great side dish. It is also suitable as a main dish and goes well with a brat or a mett.

INGREDIENTS:
2 cups sauerkraut drained, (16 ounce jar)
4 whole cloves
1 medium onion
1 – 1/4 cups water
1 chicken bouillon cube
1/4 teaspoon crumbled dried thyme
1 can (15 – 1/2 ounces) corned beef hash
1 can (8 ounces) tomato mushroom sauce
2 teaspoons prepared horseradish
1 apple cored and cut into small cubes, or thinly sliced

DIRECTIONS:
Drain sauerkraut and rinse with cold water. Put in saucepan. Stick cloves into onion. Add onion, water and bouillon cube and thyme to sauerkraut. Simmer covered for 30 minutes.

Preheat oven to 450 degrees F. Discard onion. Spoon mixture into greased shallow baking dish. Combine remaining ingredients except apple pieces. Spread evenly over sauerkraut. Top with apple pieces.

Bake in hot oven (450 degrees F) for 15 minutes. Let cool covered and serve while still hot.

Attributed to: Evelyn Johnson

Beef, Classic Recipes

Porterhouse Steak with Mushroom Bacon Sauce

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Porterhouse is a favorite cut of my good buddy Mike Miller. Someday I’ll have to show him the ropes with this recipe that features a sturdy and tangy mushroom bacon sauce.

INGREDIENTS:
3/4 cup A.1. Steak Sauce
5 slices bacon, cut into 1/4-inch pieces (about 4 ounces)
3 cups sliced mushrooms (about 8 ounces)
1/4 cup sherry cooking wine
Two (1-pound) beef loin porterhouse steaks, 1 inch thick

DIRECTIONS:
Cook bacon in skillet over medium high heat until crisp. Remove bacon and pour off all but 2 tablespoons drippings.

Cook and stir mushrooms in reserved drippings in same skillet for 5 minutes or until tender.

Stir in steak sauce, sherry and cooked bacon; heat to a boil. Reduce heat; simmer for 5 minutes. Keep warm.

Grill or broil steaks for 7 minutes on each side or until desired doneness. Serve with warm mushroom sauce.

more fun stuff, visit the main site: http://www.outdoorcookingworld.com

Beef

Filet Mignon with Mushroom Marsala Sauce

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This is one of my favorite Filet Mignon recipes. I don’t know where Mignon is, but I would like to live there when I retire.

INGREDIENTS:
Four (6 – ounce) filets mignon
Salt and freshly ground black pepper, to taste
2 Tablespoons butter
2 cups sliced mushrooms
3/4 cup Marsala wine
1/4 cup Balsamic vinegar
1/4 cup thinly sliced green onion
1 extra Tablespoon butter

DIRECTIONS:

Trim excess fat from steaks and season both sides with salt and pepper. In a large, heavy skillet melt 2 Tablespoons of butter over medium heat. Add the filets and cook for approximately 4 minutes on each side, or until desired doneness. Remove filets from skillet and keep warm.

Add the sliced mushrooms to the skillet and saute for approximately 1 minute. Deglaze the pan with the Marsala wine. After 30 seconds, add the Balsamic vinegar and heat until liquid is reduced by half.

Remove from heat and add the green onion slices. Ladle sauce over filet mignons and serve.

Beef

Marinated Flank Steak – Smokey Joe Style

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Soy sauce and red wine vinegar combine to make flank a favorite.

INGREDIENTS:
1 – 1/2 pounds flank steak

MARINADE:
1/2 cup vegetable oil
1/3 cup soy sauce
1/4 cup red wine vinegar
2 Tablespoons lemon juice
1 Tablespoon Worcestershire sauce
1 teaspoon dry mustard
1 garlic clove, minced
1/4 teaspoon pepper

DIRECTIONS:
Combine marinade ingredients in a shallow nonmetal container. Place steak in marinade turning to coat completely. Marinate covered in a refrigerator for at least 4 hours or overnight.

Remove steak from marinade. Discard marinade. Place on cooking grate. Cook 5 minutes on each side so steak is browned on the outside but still rare in the center. Cut steak diagonally across the grain into thin slices before serving.

Beef

Three-Pepper Steak by Weber

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A combination of black pepper, white pepper and Szechuan peppercorns makes for a flavor explosion.

INGREDIENTS:
Your favorite thick cut steak
1 teaspoon black pepper peppercorns, coarsely crushed
1 teaspoon white pepper peppercorns, coarsely crushed
1 teaspoon Szechuan peppercorns, coarsely crushed
1/8 teaspoon ground allspice

DIRECTIONS:
Mix all three crushed teaspoons of pepper with 1/8 teaspoon ground allspice. Sprinkle on both sides of steak. Press the seasonings into the surface of the steaks. Refrigerate steaks, covered for at least 2 hours.

Place steaks on cooking grate. For a 1 inch thick steak, about 6-7 minutes for rare, 7-9 minutes for medium or 9-11 minutes for well done.

For a 1 – 1/2 inch thick cut, about 10-12 minutes for rare, 12-15 minutes for medium or 15-19 minutes for well done.

For a 2 inch thick steak about 15-17 minutes for rare, 17-19 minutes for medium or 19-22 minutes for well done. Turn steak once halfway through cooking time.

Beef

Blue Cheese Steak by Weber

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Another Smokey Joe recipe from Weber for beef top loin, tenderloin, T-Bone, porterhouse, sirloin, or rib eye.

INGREDIENTS:
1 inch thick choice cut for grilling
1 Cup crumbled blue cheese
1/4 cup thinly sliced green onions

DIRECTIONS:
Cook steaks on grill. For a 1 inch thick steak, about 6-7 minutes for rare, 7-9 minutes for medium or 9-11 minutes for well done.

For a 1 – 1/2 inch thick cut, about 10-12 minutes for rare, 12-15 minutes for medium or 15-19 minutes for well done.

For a 2 inch thick steak about 15-17 minutes for rare, 17-19 minutes for medium or 19-22 minutes for well done.Turn steak once halfway through cooking time.

Combine blue cheese and sliced green onions in a bowl. Sprinkle blue cheese mixture over steaks during last half of cooking time.