Category: BEEF

**COOKING THURSDAY ~ OUR FAVORITE SLOW COOKED BROWN SUGARED CORNED BEEF ~ BLOG 365.141A

our favorite SLOW COOKED BROWN SUGAR CORNED BEEF

4-5 1/2 pound corned beef
1 sweet onion, quartered
1 cup sugar
1 tablespoon Grandma’s Molasses
12 ounce Moose Drool Brown Ale
1/2 teaspoon ground bay leaf
2 stalks celery, finely sliced
Seasoning from below or Seasoning packet from meat package
1 teaspoon Herbs de Provence
1 large bag baby carrots
1 pound Baby potatoes

  • Arrange carrots, celery and onions on bottom of slow cooker.
  • Add the corned beef to a large slow cooker.
  • Tuck potatoes around the sides.
  • Whisk together the sugar, molasses and seasonings together.
  • Whisk in the beer
  • Pour over the corned beef.
  • Cover and cook 1 hour on high.
  • Reduce heat to low and cook another 5 hours.
  • Let cool slightly before slicing or shredding for Reuben sandwiches.
  • Serve with cooking juices for gravy over meat and potatoes.

SEASONING
1 tablespoon mustard seeds (optional)
1 teaspoon trim-colored peppercorns
1/2 – 1 teaspoon anise seeds
8 whole cloves
4 cardamom pods
4 LARGE bay leaves (crushed)
 or 1/2 teaspoon ground bay leaves
1 tablespoon ground coriander
1 teaspoon crushed red pepper flakes
1/2 teaspoon ground ginger

  • Heat a medium sized heavy bottomed skillet or pot over medium heat.
  • Add the mustard seeds (if using), black peppercorns, anise seeds, cloves, and cardamom pods.
  • Toast for 2 to 3 minutes, until they are fragrant.
  • Pulse the toasted seeds and bay leaves in a spice grinder a few times.
  • Add in the ground coriander, red pepper flakes and ground ginger.
  • Use as you normally would when making corned beef.

COOKING THURSDAY ~ MEATBALL SOUP ~ BLOG 365.134D

SLOW COOKED MEATBALL SOUP serves 8-10

3 medium carrots, sliced
2 celery ribs, sliced
1 small sweet onion, chopped
1/2 teaspoon ground bay leaf
1 teaspoon Italian seasoning
FRESH ground sea salt & black pepper
24 ounces thawed frozen fully cooked Italian meatballs**SEE NOTE
(2) 14-1/2 ounce cans Italian diced tomatoes, undrained
5 cups beef bone broth
1 cups water
1/2 cup dry red wine

  • Add ingredients to a 6 quart slow cooker.
  • Cover and cook on low 5-6 hours until vegetables are tender and flavors are blended.

3/4 cup ditalini or other small shell pasta
4 cups fresh baby spinach, trimmed
1 mini red peppers, sliced into rings
FRESH grated Parmesan cheese for serving

  • Stir in pasta, cooking 15-20 minutes more on high until pasta is tender.
  • Stir in spinach until wilted.
  • Sprinkle with Parmesan cheese before serving.

NOTE:

  • Tortellini makes a great substitution for the pasta for a more substantial soup.
  • Homemade meatballs are truly wonderful if you have the time.

COOKING THURSDAY ~ ENCHIRITOS aka SMOTHERED DOUBLE BAKED TAQUITOS ~ BLOG 365.134C

Taco Bell’s Enchirito is a discontinued fan-favorite where an enchilada, taquito and a burrito cross together have a menage-a-trois whose beautiful baby is the enchirito.

It consisted of a soft flour tortilla filled with seasoned ground beef, refried beans, and diced onions, rolled up and smothered in red enchilada sauce and melted cheddar cheese, traditionally topped with black olives. Personally, I’m not an olive fan so those are out 🙂 I’ve also changed out the flour tortillas for a golden blend that has more flavor and crisps really well. I also made them lighter by using less refried beans

Super easy AND quick with a tasty ground beef taco seasoned filling of ground beef with enchilada sauce and cream cheese is all stuffed into corn tortillas with a hint of jalapeño and cilantro before being baked until crispy. Add a heavy splash of enchilada sauce over the top, layer them with cheese and bake them again!

ENCHIRITOS aka SMOTHERED DOUBLE BAKED TAQUITOS serves 4

1 can refried beans
1 pound ground beef
1 yellow onion, chopped
3 tablespoons Homemade Taco Seasoning (see recipe below) or store bought seasoning
2 1/2 cups red enchilada sauce
4 ounces cream cheese, at room temperature, cut into pieces
2 ounces velveeta, diced
16 to 20 corn tortillas or 8-10 golden blend (half flour, half corn) tortillas
Avocado oil
2 cups shredded Mexican cheese blend

  • Preheat the oven to 425°.
  • LIGHTLY oil a shallow baking dish or deep baking sheet.
  • In a large skillet set over medium high heat, place the beef and onion, cooking 8-10 minutes and breaking up the meat into small pieces until the fat has completely rendered and the beef is browned.
  • Add the taco seasoning and 1/2 cup water.
  • Reduce the heat to medium and simmer 5-6 minutes until the sauce thickens to coat the meat. Stir in 1/2 cup of the enchilada sauce and the cream cheese, cooking and stirring 1-2 minutes, JUST until the cream cheese melts. Remove the skillet from the heat.
  • Working in batches, warm the tortillas in the microwave in 30-second intervals until pliable.

  • Place the tortillas on a baking sheet and rub one side with avocado oil.
  • Flip them over and spread a thin layer of refried beans.
  • Spoon 2-3 tablespoons of the beef mixture down the center on to the beans.
  • Roll up like a cigar and place seam-side down on the baking sheet.
  • Repeat with the remaining tortillas and beef.
  • Bake 10 minutes until they begin to crisp and then carefully flip them over and cook 4-5 minutes more until both sides are crispy.
  • Remove from the oven.
  • During the 1st baking time heat 2 cups on enchilada sauce in a small sauce pan. Add velveeta, stirring to completely melt into the enchilada sauce.
  • Coat the bottom of a lightly oiled 2nd baking dish with 1 cup of enchilada sauce.
  • Arrange the enchiritos over the sauce and top with the remaining enchilada sauce followed by the shredded cheese.
  • Bake 8-10 minutes until the cheese is melted and bubbling.

2 avocados, chopped
1/3 cup chopped fresh cilantro
1 jalapeno, seeded and FINELY chopped
1/4 cup fresh lime juice, plus lime wedges, for serving
flaky sea salt
Crumbled Cotija cheese
sour cream

  • Meanwhile, in a medium bowl, combine the avocados, cilantro, jalapeno, lime juice and a pinch of flaky salt.
  • Fold ingredients gently to mix.
  • Top the taquitos with the avocado mixture, sour cream and crumbled Cotija.
  • Serve warm with lime wedges for squeezing.

HOMEMADE TACO SEASONING
2 tablespoons chili powder
1 tablespoon chipotle chile powder
1 tablespoon smoked paprika
1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon fine pink Himalayan salt

  • In a glass jar, combine everything, mixing well.
  • Store at room temperature in a cool, dark place for up to 6 months. 

COOKING THURSDAY ~ CIDER BRAISED BEEF BRISKET ~ BLOG 365.134A

As the fall became winter and the temperature continued to drop, I craved more and more slow cooked beef recipes. This adapted Half-Baked Harvest recipe full of seasonal flavors and delectable root veggies makes this the perfect show-topping dish perfect for elegant company, holiday gatherings or a week night dinner on a cool evening with plenty of leftovers for open- faced sandwiches!

CIDER BRAISED BEEF BRISKET adapted from Studio McGee 

2 1/2 pound beef brisket
FRESH ground sea salt and black pepper, to taste, but be generous
1 1/2 tablespoons WONDRA flour
1 tablespoons butter
1 LARGE Vidalia onion, thinly sliced
2 LARGE shallots, quartered
1 1/2 cups V8 SPLASH or apple cider, plus more as needed
1 tablespoons fresh lemon thyme leaves
1 1/2 cups dry weak coffee or beef broth, or better yet a combination of both
3/4 pound baby carrots or rustic cut carrots
4 garlic cloves, FINELY minced
2 tablespoons maple apple butter
Flaky sea salt, for serving



  • Preheat the oven to 375º.
  • Generously season the brisket all over with salt and pepper.
  • Rub with flour to coat.
  • Heat a large Dutch oven over high heat.
  • Melt butter.
  • Add onions and cook 5 minutes or so, stirring, until they are soft and beginning to caramelize.
  • Add the shallots and 1/2 cup of the apple cider.
  • Season with salt and pepper. Continue cooking 5-7 minutes more, stirring occasionally, until the onions are evenly browned and most of the cider is evaporated.
  • Add the thyme and cook 1 minute until fragrant.
  • Snuggle the brisket, fat-side down, in amongst the onions.
  • Add the remaining cider and the wine and bring to a simmer over medium-high heat, adding more cider if needed to keep the meat MOSTLY covered.
  • Arrange the carrots and garlic around the brisket.
  • Cover and carefully transfer to the oven.
  • Bake 3+ hours until the meat is tender throughout.
  • Increase oven temperature to 425º .
  • Uncover the brisket and coat the top with apple butter.
  • Continue to bake 20-30 minutes more, uncovered, until the top is deeply caramelized, adding cider as needed to keep the onions moist but just barely covered with liquid.
  • Remove the brisket from the pot, place on a cutting board, and tent with aluminum foil.
  • Let stand untouched 10 minutes.
  • Slice the meat against the grain.
  • Transfer to a platter.
  • Sprinkle with flaky salt and serve the onions, carrots, and pan juices on the side.

COOKING THURSDAY ~ PUB ROAST ~ BLOG 365.127B

This is the most simple, tender AND flavorful roast you will ever make!

PUB ROAST

2-3 pound chuck roast
1 packet Lipton Onion Soup
12 ounce can Moose Drool Brown Ale
1 sweet onion, sliced
2 cups baby carrots
3 cups baby potatoes

  • Layer carrots and onions into the bottom of the slow cooker.
  • Place chuck roast on top of carrot and onion layer.
  • Sprinkle top of roast with onion soup mix.
  • Pour beer over top of soup mix.
  • Cover and cook on LOW 4-5 hours or until fork tender.

NOTE: Can also be made in the oven at 325° for 3 hours.

COOKING THURSDAY ~ ORANGE GLAZED MEATBALLS ~ BLOG 365.127A

ORANGE GLAZED MEATBALLS

20 meatballs, homemade (browned) or fully cooked Angus beef meatballs
12 ounces orange marmalade (I used blood orange pepper jelly)
1/4 cup orange juice
3 green onions, FINELY chopped, reserve some for garnish
1 jalapeño, de-seeded and de-veined, FINELY diced

  • In a small saucepan whisk together the jelly and orange juice until smooth.
  • Stir in most of the green onions and jalapeño.
  • Simmer until cooked through and warm.
  • Pour glaze over meatballs, tossing to coat.
  • Garnish with remaining green onions and serve immediately.

NOTE: These keep warm in a small crock pot for buffets or tailgating.

COOKING THURSDAY ~ CHEESEBURGER WRAPS ~ BLOG 365.113C

CHEESEBURGER WRAPS serves 4
1 pound ground beef
1 small onion, FINELY chopped
1 teaspoon garlic powder
1 teaspoon paprika
FRESH ground sea salt and black pepper, to taste
4 LARGE flour tortillas
1 cup shredded cheddar cheese
½ cup shredded mozzarella optional, for extra melt
½ cup chopped pickles
1 cup shredded lettuce
1 medium tomato diced

SAUCE optional, but HIGHLY recommended
¼ cup DUKES mayonnaise
2 tablespoons QUALITY ketchup* (SEE NOTE)
1 teaspoon mustard

  • Heat skillet over medium heat.
  • Add the ground beef and chopped onion* (SEE NOTE).
  • Sprinkle in garlic powder, paprika, salt, and black pepper.
  • Brown for 6–8 minutes, breaking up the meat into small pieces, until fully browned.
  • Stir well and remove from heat, draining off excess fat.
  • In a small bowl, whisk together mayonnaise, ketchup, and mustard until smooth.
  • Lay a tortilla flat.
  • Spread a spoonful of sauce in the center.
  • Fold in the sides and roll tightly like a burrito.
  • Place wraps seam-side down in a hot skillet and toast for 1–2 minutes per side until golden and slightly crispy.

NOTE:

  • We like FRESH chopped red onion instead of cooked onion. It’s also good to use both!
  • We also like to use jalapeno ketchup.

COOKING THURSDAY ~ GARLIC BUTTER BANG BANG STEAK BITES ~ BLOG 365.106D

Hubby absolutely LOVES the steak bites at 2 of our favorite restaurants. With the cost of eating out I decided to create them at home. This recipe is modified from Half Baked Harvest They are REALLY tasty and quick to make, not to mention absolutely delicious. YES, it bears repeating – they are that good! 🙂

One of the keys to the success of this recipe is using a REALLY hot skillet to get your best sear on the steak pieces. Now add the garlicky butter sauce to reach PURE perfection. And if that isn’t enough top it with the BANG BANG sauce to reach Nirvana.

GARLIC BUTTER BANG BANG STEAK BITES • Serves: 6
Prep time: 15 minutes • Cook time: 15 minutes • Total time: 30 minutes

BITES
1 tablespoon avocado oil
2 pounds beef tenderloin or rib-eye steak, cut into cubes
Freshly ground black pepper
6 tablespoons cold salted butter, cubed
1⁄4 cup Bragg’s liquid aminos
3-4 garlic cloves, FINELY chopped
1 teaspoon Garden Gourmet ginger paste
Chopped Thai basil, for serving

  • Place a large skillet over high heat and add the avocado oil.
  • Pat the steak dry and season all over with pepper.
  • Add the steak to the pan and cook 3-5 minutes, undisturbed, until it is well-browned on the bottom.
  • Stir and cook 3-5 minutes more, until the steak is browned on all sides.
  • Add the butter, liquid aminos, garlic, and ginger, tossing to coat and cooking 2-3 minutes until the garlic is fragrant.

SAUCE
½ cup Duke’s mayonnaise
⅓ cup sweet Thai chili sauce
2 tablespoons Bragg’s liquid aminos
1-2 garlic cloves, FINELY chopped or grated
2 teaspoons lime zest
1 tablespoon FRESH lime juice
1 tablespoon chopped pickled sushi ginger

  • In a medium bowl whisk together the mayo, chili sauce, liquid aminos, garlic, lime zest, lime juice, and ginger paste until well blended.
  • Sprinkle the Thai basil over the beef.
  • Spoon the garlic butter over the top.
  • Serve with the bang bang sauce alongside for dipping.

NOTES:
We often toss the bites with the BANG BANG sauce if it’s just the 2 of us AS WELL AS serve them with dipping sauce on the side.

COOKING THURSDAY ~ GARLIC PARMESAN SALISBURY STEAK ~ BLOG 365.99B

Salisbury Steak is an oldie, but goodie classic dinner in our household. But, it’s also a blank and adaptable canvas for updating flavor profiles.

GARLIC PARMESAN SALISBURY STEAK

HERBED GARLIC BUTTER
½ cup of fresh chopped herbs (thyme, sage and/or parsley)
2 tablespoons salted butter at room temperature
1-2 garlic cloves, FINELY minced
FRESH salt and black pepper, to taste

  • In a small bowl, combine the herbs, butter and garlic, and FRESH ground sea salt and black pepper, to taste.
  • Refrigerate until ready to plate.

SALISBURY STEAK

1 pound QUALITY ground beef
½ cup Panko breadcrumbs
2 tablespoons Ketchup
1 LARGE egg
1 teaspoon garlic powder
1 teaspoon onion powder
FRESH ground Pink Himalayan salt and black pepper, to taste
3 tablespoons salted butter
8 ounces Beech mushrooms, trimmed and separat3ed
1 Shallot, FINELY diced
2 tablespoons WONDRA flour
1 cup dry white wine (Pinot Grigio or Sauvignon)
2 cups homemade beef broth
⅓ cup heavy cream
⅓ cup FRESHLY grated Parmesan cheese
2 teaspoons Dijon mustard, optional
Mashed potatoes with herb garlic butter
CRUSTY bread for sopping

  • Combine the ground beef, Panko crumbs, ketchup, garlic powder, onion powder in a large bowl and season to taste with salt and pepper.
  • With your hands, gently mix to incorporate all ingredients.
  • Divide the mixture into 4 equal sized balls, and pat each into a ¾ inch thick oval-shaped patty.
  • Melt 1 tablespoon of the butter in a large skillet over medium-high heat.
  • Add the patties and cook 2-3 minutes on each side until browned. Transfer the patties to a plate.
  • Melt another tablespoon butter in the same skillet and deglaze over medium-high heat.
  • Add the mushrooms and shallots, cooking and stirring often, until the shallots are softened and the
    mushrooms caramelized.
  • Stir in the flour and remaining butter, cooking 1 minute until completely incorporated.
  • Whisk in the wine and cook 3-4 minutes until it is reduced by at least half.
  • Add the broth and cook another 5-6 minutes until it is again reduced by at least half.
  • Add the cream, Parmesan, and mustard (if using), whisking a minute or so until incorporated.
  • Reduce the heat to medium-low.
  • Return the patties back into the skillet along with any collected juices.
  • Spoon the sauce and mushrooms over the steaks.
  • Cook until the sauce thickens around the patties to your desired thickness.
  • Plate the steaks over mashed potatoes, spooning more gravy over the top.
  • Serve with crusty bread to soak up the sauce.

COOKING THURSDAY ~ TERIYAKI BEEF STEW ~ BLOG 365.78B

To me stew HAS to have more than one vegetable, even a teriyaki based stew. This recipe called for peas only. I added the onions and carrots as well as doubled the peas.

TERIYAKI BEEF STEW adapted from Taste of Home.com

2 pounds beef stew meat, cut into bite sized pieces
1 tablespoon butter
1/4 cup WONDRA flour
FRESH ground black pepper
12 ounce bottle ginger beer
1/4 cup teriyaki sauce (recipe below)
2-3 garlic cloves, FINELY minced
3 green onions, sliced
2 carrots, rustic chopped
2 tablespoons sesame seeds
2 tablespoons cornstarch
2 tablespoons cold water
1-2 cups frozen peas, thawed
Hot cooked rice, optional

  • Melt butter in large skillet.
  • Dredge meat in flour, shaking off excess flour.
  • Cook meat in a single layer, cooking in batches if necessary. Transfer cooked meat to slow cooker.
  • Add carrots to meat in slow cooker.
  • Top with green onions.
  • Whisk together the ginger beer, teriyaki sauce, garlic and sesame seeds; pour over beef.
  • Cover and cook on low for 6-8 hours until meat is tender.
  • Whisk together the cornstarch and cold water until smooth.
  • Gradually stir into stew.
  • Fold in peas.
  • Cover and cook on high for 30 more minutes or until thickened.
  • Serve over rice.

HOMEMADE TERIYAKI MARINADE & SAUCE

MARINADE
1/4 cup Bragg’s Liquid Aminos
3 tablespoons PACKED brown sugar
1 clove garlic, FINELY minced
1 teaspoon FRESH grated ginger
1 tablespoon water

  • Whisk all together until smooth.
  • Pour over meat and chill until ready to use.

SAUCE BASE
1/2 cup water
1 tablespoon cornstarch

  • Whisk water and cornstarch together until smooth.
  • Whisk sauce base into marinade to make into Teriyaki sauce.

COOKING THURSDAY ~ BEST MEATBALLS ~ BLOG 365.64C

I used to painstakingly stuff my meatballs, but have finally found the PERFECT method for making the BEST MEATBALLS!! This recipe gives you fork tender and perfectly textured meatballs for your next crowd pleasing dinner.

BEST MEATBALLS yields 24

1 pound QUALITY ground beef
8 ounces tomato sauce, divided
1/2 cup FRESH bread crumbs
1 LARGE egg
1 cup FINELY shredded Mozzarella cheese
1/4 cup FINELY minced onion
1-2 cloves garlic, minced
FRESH ground sea salt and black pepper, to taste

  • Preheat oven to 350°.
  • Combine all of the ingredients except 1/2 cup of the tomato sauce in a large bowl with your hands.
  • Spray a large baking dish with non-stick spray.
  • Roll small size meatballs using your hands or a small melon scooper to get even size portions.
  • Arrange them in the baking dish just so they are not touching.
  • Spoon a small amount of the remaining sauce over top each meatball.
  • Bake 20-25 minutes.
  • Let them cool before freezing or adding to your sauce.

COOKING THURSDAY ~ OVEN BEEF BARLEY STEW ~ BLOG 365.64A

OVEN BRAISED BEEF BARLEY STEW

1 pound QUALITY stew meat, cut into 3/4 inch pieces
2 strips bacon, chopped small
3 tablespoons avocado oil, divided
3 tablespoons QUALITY tomato paste
3 cloves garlic, minced
FRESH ground sea salt & black pepper
1-2 teaspoons paprika, to taste
2 tablespoons FRESH chopped thyme leaves
2 cups homemade beef broth
1 cup red wine
2-3 tablespoons balsamic vinegar

  • Preheat oven to 325°.
  • In an oven proof braiser (preferably cast iron) heat 1 1/2 tablespoons of the avocado oil.
  • Add half of the stew meat and bacon, cooking 3-4 minutes until browned and well seared.
  • Remove cooked pieces with a slotted spoon to drain on paper toweling.
  • Add remaining oil to braiser to heat.
  • Add remaining beef and bacon cooking another 3-4 minutes until browned and well seared.
  • Add garlic and tomato paste, stirring 2-3 minutes to coat well.
  • Return first batch of meat and stir to combine.
  • Stir in red wine and half the broth, paprika, thyme and season to taste.
  • Bring to a SLOW boil.
  • Cover and braise 45 minutes to 1 hour.

1/8 cup WONDRA flour
1/4 cup pearl barley

  • In a small bowl whisk together the flour and remaining broth.
  • Stir into beef mixture.
  • Stir in barley.
  • Leave uncovered and bake 35-45 minutes until barley is tender.

1 tablespoon avocado oil
1 tablespoon butter, melted
3/4 pound baby potatoes, halved
2-3 carrots, rustically sliced
1 LARGE onion, sliced thin
8 ounces Beech mushrooms
FRESH ground sea salt & black pepper

  • In another braiser combine the carrots, mushrooms, potatoes and onions with the oil and melted butter, seasoning well with FRESH ground sea salt and black pepper.
  • Add to braiser.
  • Roast 45 minutes until tender.

1 cup frozen peas

  • Stir peas into veggies.
  • Stir veggies into meat mixture, cover and let stand 5 minutes while your prepare croissant topping.

TOPPING
2-3 croissants, chopped small
2 tablespoons butter, melted
1 tablespoon chopped flat leaf parsley

  • Increase oven to 425°.
  • Spray baking sheet with non-stick baking spray.
  • Toss croissants with melted butter and parsley.
  • Spread evenly over baking sheet and bake 5 minutes.
  • Serve over stew.

NOTES: Baby carrots are a great and easy substitution.