Category: BEEF

Gran’s Meatloaf is a super moist, scrumptious and full of flavor recipe that’s great for any weeknight because it can be prepared ahead of time and baked the next day! It’s a super simple recipe that has been handed down through the generations and comes out perfect each and every time!  The leftovers make WONDERFUL sandwiches for lunch the rest of the week.

GRAN’S MEATLOAF
1/2 pound ground beef
1/2 pound ground pork
3/4 cup WHOLE milk
1 LARGE egg
3 slices white or sourdough bread, torn up into small pieces
1 tablespoon Worcestershire sauce
1/2 cup finely chopped onion (or substitute ½ tablespoon onion powder)
2 cloves garlic, minced (or substitute ⅛ teaspoon garlic powder)
FRESH ground sea salt and black pepper
2 tablespoons FRESH chopped cilantro (or substitute ½ teaspoon ground coriander)
½ cup Jalapeno ketchup**

• Heat oven to 350°.
• Combine all ingredients except the ketchup in a large bowl JUST until well blended.  Do NOT overwork.
• Spread mixture into an un-greased loaf pan or shape into a loaf on a sheet pan.
• Spread ketchup on top of meatloaf.
• Cook for an hour to an hour and 15 minutes, until a meat thermometer reads 160.
• Let stand for 5 minutes before serving.

NOTE: This recipe used to read a tablespoon of hot sauce plus regular ketchup, but now that Jalapeño ketchup is so regularly available I use it exclusively.

These are super quick and deliciously flavorful making them great for weeknight dinners!!

CHOPPED STEAKS
1 1/2 pounds lean ground beef
2 eggs
1/4 cup minced shallots
1 tablespoon Worcestershire sauce
2 cloves garlic, minced
1/2 cup crushed saltine crackers
FRESH ground sea salt and black pepper
avocado oil

• Preheat oven to 400°.
• Combine everything except the meat until well blended.
• Add the meat and mix well.
• Shape into 4 patties.
• Heat oil over medium-high heat.
• Add patties and sear until browned.
• Flip and move pan to the oven for 15-20 minutes.
• Transfer steaks to platter and tent with foil.

GRAVY
2 tablespoons butter
8 ounces sliced mushrooms
1/4 cup minced shallots
1/4 cup minced Italian Parsley
2 tablespoons WONDRA flour
2 cups beef broth

• Add butter to the pan you cooked the steaks in.
• When butter is melted add shallots and mushrooms, sauteing 8-10 minutes.
• Sprinkle flour over the onion mixture and stir well.
• Add broth and blend well.
• Cook 3-5 minutes until desired thickness.

NOTE:

• Hubby hates mushrooms. So, many times I omit the mushrooms and double the shallots or add green onions and it tastes just as great!
• If gravy doesn’t thicken as much as you would like, add a small amount of cornstarch slurry.

BALSAMIC BROWN SUGAR BRISKET

4-5 pound beef brisket
3 tablespoons avocado oil
3 red onions, halved and thinly sliced (4-6 cups)
1 whole bulb garlic, cleaned and minced
2 bay leaves
1 1/2 cups beef broth
1/3 cup QUALITY balsamic vinegar
1 tablespoon champagne vinegar
1/2 cup packed brown sugar
2 teaspoons onion powder
1 teaspoon garlic powder
FRESH ground sea salt and black pepper

• Preheat oven to 325°.
• Generously season brisket with FRESH ground sea salt and black pepper.
• Heat 2 tablespoons of the oil in a dutch oven.
• Add brisket and sear each side until browned, about 4 minutes per side.
• Remove brisket and set aside.
• Add remaining oil to pan.
• Add onions, garlic and bay leaves. Cook stirring often, 5-10 minutes, until fragrant and onions have softened.
• In a bowl whisk together the beef broth, vinegars, brown sugar, onion powder and garlic powder.
• Transfer the onion mixture to a roasting pan.
• Top with brisket.
• Pour broth mixture over brisket.
• Cover and cook 2 hours.
• Flip meat over, recover tightly and cook another 2-2 1/2 hours until fork tender.
• Transfer meat to cutting board and loosely cover with foil, resting 10 minutes.
• Slice meat against the grain and put on platter.
• Using a slotted spoon arrange the onions around the brisket, discarding the bay leaves.
• Skim fat from pan juices and discard. Pour juices over the onions and brisket.

LONDON BROIL began as a preparation process of marinating and then searing or broiling the meat at a HIGH temperature, NOT a cut of meat.  The process became so popular that eventually grocery stores began selling top round under the name “LONDON BROIL”.  Top-round steak, is sometimes sold as “London broil” or “Flank steak” is the traditional cut of beef used for London broil because it takes so  well to marinades.

HERB BUTTER & LONDON BROIL

1 (2 pound) London broil top-round steak
FRESH ground sea salt and black pepper
1/4 cup avocado oil
Juice of 1 lemon
3 tablespoons packed dark brown sugar
1 tablespoon Worcestershire sauce
4 cloves garlic, minced

• In a medium bowl, whisk together oil, lemon juice, brown sugar, Worcestershire, and garlic.
• Generously season entire London Broil with salt and pepper.
• Rub oil mixture all over meat. Place on baking sheet.
• Let sit at room temperature for an hour. (it can also be refrigerated over night)
• Preheat broiler.
• Brush off garlic then place steak on a sheet pan.
• Place pan on middle rack in the center of the oven and broil 10 to 15 minutes (depending on desired doneness), until top is charred.
• Flip and broil 10 to 15 minutes more (depending on desired doneness), until internal temperature reaches 125° for medium rare.
• Let rest 10 minutes before carving.  It is VERY important that you carve AGAINST the grain!
• Serve with herb butter.

NOTES:  Any leftovers dice up very nicely into pieces for chili.

HERB BUTTER
1/2 cup butter, softened
1 tablespoon FRESH chopped parsley
2 teaspoons FRESH chopped chives
Zest of 1/2 lemon
1/2 teaspoon sea salt
1/4 teaspoon FRESH ground black pepper
Pinch crushed red pepper flakes

• In a small bowl, mix butter with herbs, lemon zest, salt, and red pepper flakes until smooth.
• Refrigerate until ready to use.