Category: BEEF

HERB MEAT LOAF & GRAVY – from scratch HOMESTYLE

Part of the flavor of meatloaf is from the fat content in the meat.  Ground chuck has a higher fat contact than ground round but if you can’t get ground chuck be sure to use at least and 80/20 fat content or decrease the beef and increase the ground pork.

  HERB MEAT LOAF & GRAVY

*2 pound ground pork
*2 pound ground chuck
4-6 tablespoons Classico sun dried tomato pesto(can also use Hunt’s tomato paste)
2 medium eggs
1 KNORR beef bouillon gel
1/2 cup milk or cream
1/2 cup moscato wine
2 cups fine bread crumbs
2 cloves garlic, minced
2 cups finely chopped celery
1 large Vidalia onion, finely chopped
1/4 cup finely chopped flat leaf parsley (I used 1 tablespoon parsley paste)
Fresh ground sea salt and black pepper, to taste

  • Preheat oven to 350°.
  • Whisk eggs, milk, wine, bouillon and tomato pesto together.
  • With your hands blend together the meat, egg mixture, bread crumbs, onions, garlic, parsley and celery just until mixed.
  • Shape into loaf pan.
  • Bake 1 to 1 1/2 hours until cooked through.
  • Carefully drain and retain liquid from meatloaf for the gravy.

1/2 cup organic butter
1/2 cup Wondra flour
Beef broth, red wine and/or drippings from meat loaf for your favorite combo of 2 cups total
Fresh ground salt and black pepper, to taste

  • Melt butter in a saucepan over low heat.
  • Whisk in flour, cooking until golden.
  • Slowly whisk in broth/pan juices, increasing heat to medium and whisking constantly until gravy comes to slow boil.
  • Reduce heat and simmer gravy to desired consistency.
  • Season to taste.

    *I have found that buying these from a butcher vs. the grocery store has a more flavorful and tasty meat loaf.

    BLOODY MARY Roast

    I’ve had this recipe floating around for awhile, but lately cooking with alcohol has been calling my name, so CHEERS and bottoms up.  The flavor was fantastic, but I will use chuck roast next time instead of brisket.  It is my preferred cut of meat with better marbling for roasts.

    I have to give a shout out to my favorite butcher, NICKABOBS OUTPOST for the success of many recipes, but especially this one. I went in for the brisket and he brought out a 15 pound side to see which end I wanted him to cut off for me.  They always go above and beyond to help me get my exact cuts.

    BLOODY MARY ROAST
    2-3 pound brisket
    3 1/4 cups Passata*
    2 tablespoons Worcestershire sauce
    1/2 cup Lemon Vodka
    2 cups cold water
    a few drops Tobasco sauce
    1 bunch celery, sliced
    2 red onions, quartered
    1 bag baby carrots, halved
    coarse ground sea salt
    fresh ground black pepper

    • Preheat oven to 250°.
    • Heat avocado oil over medium high heat.
    • Add celery, carrots and onions, sauteing slightly.  
    • Add veggies to large non-reactive casserole pan.
    • Season brisket with salt and pepper.
    • Brown it in the same pan.
    • Brown both sides evenly and place into non-reactive casserole pan on top of veggies.
    • Whisk together the Passata, Worcestershire sauce, Lemon Vodka, Tobasco sauce and water in a saucepan. 
    • Add salt and pepper to taste and bring to a boil.
    • Remove from heat and pour over meat.
    • Cover with parchment paper and then foil. Tomatoes and foil are not friends directly so be sure to use the parchment paper!
    • Roast 5-6 hours until beef is tender and beginning to fall apart.

    * Passata is an uncooked tomato puree that has been strained of seeds and skins. It originated in Italy. Some passatas are chunkier and some are smoother, depending on the brand. You will also see it spelled passato and passata di pomodoro. Passata is sometimes hard to find in the U.S., but can be found in many specialty grocery markets. 

    SAVORY PARMESAN FRENCH TOAST

    SAVORY PARMESAN FRENCH TOAST
    6-8 slices thick french bread
    4 large eggs
    1/2 cup whole milk
    1/2 cup heavy cream
    salt and pepper to taste
    1/2 teaspoon Frank’s hot sauce
    1 clove garlic, minced
    1/2 cup + garnish amounts to taste grated Parmesan cheese
    fresh minced Italian flat leaf parsley
    1 batch Bolognese sauce

    • Combine eggs, milk and cream in mixing bowl. 
    • Whisk in Parmesan cheese, salt, pepper, garlic and hot sauce.
    • Pour into shallow dish larger than bread slices.
    • Heat griddle or large skillet coated with butter.
    • Dredge bread slices through egg mixture coating both sides well.
    • Add bread slices in a single layer and cook until golden brown. Flip and brown second side.
    • Top with Bolognese sauce, a pinch of Parmesan cheese and fresh parsley.

    VANILLA LATTE MEATBALLS with COFFEE GRAVY

    Anyone can make a meatloaf or fried chicken.  When I search for recipes for recipe experiment night I look for the unusual. I found this recipe loose in my file. Heaven only knows where it came from.  It was a xerox of a xerox called Norwegian Meatballs. I changed it enough to utilize what I had on hand and we really liked it so I’ll make it the same way again, but I changed up the directions a bit.  I’ll give you the original ingredients in red with my changes in black.

    VANILLA LATTE MEATBALLS with COFFEE GRAVY
    1 1/2 cups ‘nilla wafer crumbs 1 1/2 cups bread crumbs
    1/2 cup heavy cream 1/2 cup half and half
    1/4 cup espresso 1/4 cup strong coffee

    2 eggs, lightly beaten
    1 medium onion, finely chopped (I used a small Vidalia)
    1/4 cup fresh chopped Italian leaf parsley
    1 teaspoon fresh ground Himalayan Pink salt 1 teaspoon salt
    1/2 teaspoon fresh ground pepper
    1 teaspoon fresh ground nutmeg
    1/4 cup organic butter
    3/4 pound ground chuck 1 pound ground beef
    3/4 pound ground country pork 1/2 pound ground turkey or ground pork

    • In a large mixing bowl combine ‘nilla wafers, heavy cream and espresso until evenly moist.
    • Add eggs, onion, parsley, nutmeg, salt and pepper, mixing again by hand until well blended.
    • Add meat and blend again until evenly mixed.
    • Cover and chill for several hours.
    • With gloves or moist hands form golf ball sized meatballs.
    • Chill again for 30 minutes or so.
    • In a large skillet melt 2 tablespoons of the butter over a medium-high heat.
    • Cook meatballs, turning as necessary until cooked through, about 10 minutes. As meatballs finish remove them with a slotted spoon to drain on paper towels as you cook the rest of the meatballs.  Add remaining butter as necessary until it is all in the skillet.

    1/4 cup flour
    1 KNORR beef gel bouillon 1 cup beef broth
    1 cup boiling water
    1 cup espresso 1 cup strong coffee
    1 teaspoon fresh ground nutmeg
    1/2 teaspoon  Himalayan Pink salt 1 teaspoon salt
    1/2 teaspoon fresh ground pepper

    • After meatballs are all cooked, whisk flour into skillet, scraping all the bits from the bottom.
    • Whisk together KNORR gel, coffee, water and seasoning.
    • When flour is golden and smooth, gradually add coffee mixture, whisking until smooth.
    • Cook over medium heat until thickened and bubbly.
    • Return meatballs to gravy, lower heat, and simmer a few minutes until meatballs are hated through.

    HOMEMADE SPAGHETTI & MEATBALLS

    MEATBALLS
    1 slice sourdough bread
    1 tablespoon milk
    1/3-1/2 cup Panko crumbs
    1 pound fresh ground beef
    3/4 pound fresh ground pork
    2 large eggs
    2 tablespoons fresh chopped flat leaf parsley
    zest from 1 lemon
    salt and pepper to taste

    • Using your hands mix everything together until well blended.  Use only as much Panko crumbs as needed to keep mixture from being too “wet”.
    • Roll into 1 inch meatballs.
    • Cover and chill meatballs while you prepare the rest of the recipe.
    • When ready bake meatballs for 1 hour in a 350 degree oven.

    SAUCE
    3 tablespoons avocado oil
    1 small red onion, chopped
    24 ounce can whole tomatoes
    1 KNORR beef gel
    3/4 cup moscato white wine
    Juice from 1 lemon
    5-6 cloves garlic, finely minced into a paste
    3 tablespoons Classico sundried tomato pesto
    1 teaspoon fresh ground Himalayan pink salt
    1/2 teaspoon fresh ground black pepper
    1/4 teaspoon fresh ground red pepper
    1 teaspoon sugar
    2 tablespoons fresh chopped Italian flat leaf parsley
    2 tablespoons fresh chopped basil

    • Heat avocado oil in a large saute’ pan over medium high heat.
    • Add onions and garlic sauteeing until tender.
    • Whisk together the beef gel, wine, pesto and juice from the tomatoes.
    • Add seasonings, blending well.
    • Add tomatoes and gently crush.
    • Bring to a SLOW boil.
    • Reduce heat and simmer 2 hours.
    • Add meatballs to sauce during the last 30 minutes.
    • Serve over pasta.
    • Top with fresh grated Parmesan Cheese.

     

    HAPPY ST. PATRICK’S DAY, CROCK POT CORNED BEEF & CORNED BEEF HASH

    And what do you have for dinner?  Corned Beef of course.  I’m doing it in the crock pot with my secret ingredients with enough left over for corned beef hash.

    CROCK POT CORNED BEEF
    3 pound corned beef brisket with seasoning packet*
    6 cloves garlic, minced
    2-8 ounce 7UP (or 12 ounces + 4 ounces water)
    4 ounces organic butter, sliced
    fresh ground pink Himalayan salt and pepper, to taste
    1 bag baby carrots
    1 pound baby potatoes

    • Lightly spray crock pot with non-stick spray.
    • Add butter.
    • Place brisket fat side up.
    • Generously sprinkle with fresh ground pink Himalayan salt and pepper, to taste. 
    • Add 7 up.
    • Cover and cook 4-5 hours on low.
    • Add carrots and potatoes.
    • Cover and cook another 2-3 hours until tender.
    • Thinly slice meat.
    • Drain potatoes and carrots.
    • Serve and Enjoy.

    *I like to put the pickling spice in a cheesecloth bag so I don’t have to deal with it when I drain the veggies.

    CORNED BEEF HASH
    We like ours crisp so I use more of small dice/shredded mixture.   Cut yours according to your tastes. 
    left over corned beef (about a pound), diced and shredded
    2 tablespoons organic butter
    1/2 pound cooked potatoes, diced
    1 large bunch green onions, sliced
    fresh ground pink Himalayan salt and pepper, to taste
    1-2 tablespoons Worcestershire sauce

    • Melt butter in a large skillet over medium high heat.
    • Add onions, cooking a minute or two until translucent.
    • Add corned beef and potatoes.
    • Add seasoning and Worcestershire sauce, stirring and scraping bottom as necessary.
    • Serve with poached or fried eggs.

     

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    BEEF RAGOUT with SALAD & ONION BACON VINAIGRETTE

    The definition of Ragout is well seasoned meat and vegetables cooked in a thick sauce.  Translated it means YUMMY, flavorful and perfect for a cold winter’s night.

    BEEF RAGOUT with SALAD
    4 slices bacon, cooked and crumbled
    1 1/2 pounds quality stew meat cut into bite sized pieces
    4 tablespoons Classico Sun-dried tomato pesto
    1 large can pureed tomatoes
    1 cup baby carrots, halved
    1 medium Vidalia onion, chopped
    2 large stalks celery, chopped
    4 cloves garlic, minced
    1 can diced tomatoes, seasoned (I used basil, garlic & oregano)
    1/2 cup red wine
    1/2 teaspoon red pepper flakes
    1/2 teaspoon Pink Himalayan salt
    1/2 teaspoon fresh ground black pepper
    1 teaspoon dried oregano
    1 tablespoon fresh chopped basil

    • Coat crock pot with non stick cooking spray.
    • Stir together all the ingredients until well mixed.
    • Cover and cook on low 8-9 hours or 4-5 hours on low.
    • Serve over pasta.

    *Original recipe called for Pancetta, but I find it a bit too salty and expensive so just used quality bacon from my butcher.

    ONION BACON VINAIGRETTE
    4 slices bacon
    1 bunch green onions, sliced thin
    1/2 cup Tarragon vinegar
    3/4 cup cream sherry
    1/4 cup Avpcado oil
    2 teaspoons fresh thyme leaves
    salt and pepper to taste

    • Cook bacon until crisp.
    • Drain bacon on paper towels.
    • Add green onions to bacon grease and cook until tender.
    • Add vinegar, simmering 5 minutes.
    • Add cream sherry, simmering another 5 minutes.
    • Remove from heat and whisk in oil.
    • Fold in thyme leaves and bacon.
    • Season to taste with salt and pepper.
    • Serve warm.
    • Refrigerate leftovers.

    POT ROAST – SAVORY STYLE – REVISITED

    POT ROAST – SAVORY STYLE – REVISITED
    I love Pot Roast, no really I LOVE POT ROAST! I adapted grams old recipe to my family and their likes and dislikes and then I adjusted it again! We easily get 2 meals for 2 out of these proportions.

    2-3 pound chuck roast
    buttermilk
    3 tablespoons avocado oil
    3 large Yukon potatoes (or baby reds), scrubbed clean, but not peeled
    2 medium Onions (or pearl)
    1 bag baby carrots 
    kosher or sea salt
    white pepper & fresh ground black pepper, mixed
    4-6 cloves garlic, minced
    Several Sprigs of fresh or 1 teaspoon ground thyme
    1 teaspoon Pampered Chef Rosemary mix
    Beef bullion
    2 cups “Liquid” – Red Wine OR White Wine OR plain old broth     (you decide on the combo)
    Vanilla Wafers

    • Pre-heat the oven to 350 degrees. The meat you use is important. My favorite roast is the chuck roast because it has wonderful marbling throughout the meat, and when cooked right (prep, cover, cook ~ don’t fiddle with it while it’s in the oven) any chuck roast winds up being tender and melt-in-your-mouth delicious. Be aware that the tougher the piece of meat is, the longer it needs to cook so that the connective tissue will soften and break down. You truly can’t rush a pot roast, you’ll be disappointed if you try as it will be dry or lack flavor. BE PATIENT. You want the meat to basically fall apart. You SHOULD NOT need a knife to cut it. 
    • Marinate the roast in buttermilk overnight if possible.Buttermilk helps break down the fats and adds a natural thickener to your gravy.
    • Bring the roast to room temperature. Draining off the residual buttermilk as you do. 
      •  
      • GENEROUSLY sprinkle the first side of meat with the Kosher Salt and Pepper mix.
            • Heat enough avocado oil in the bottom of a fry pan to make a thick coating. Heat to a medium-high heat.  
            • Lay onions flat into hot oil. Brown well. Add garlic just before they are browned and cook until fragrant.  Remove onions and garlic to the side.
            • Add the baby carrots and do the same. Though sometimes I just cook them together these days. (Today because I forgot to buy carrots didn’t bother with them. I normally cut each carrot just in half). Brown carrots – you’re trying more for color here than cooking. They will have plenty of time to cook in the oven. I also like to add my garlic and spices at this point. By this time I have put them all into a mortar and pestle to revive their scents and aromas. 
            • When carrots are finished, remove them to the same plate as the onions. If necessary add more avocado oil to the pan and add the roast seasoned side down. While it’s browning season the other side really well Brown both sides and all edges really well.
            • After the roast is browned, place it in the dutch oven and spread vegetables all around it. I like to use my grandma’s old Magnalite dutch oven which cooks really even! And see those little hobnail bumps in on the bottom side of the lid? Those are better known as drip catchers. They collect the steam from the juices and redistributes it all right back down on the roast as it cooks. These help keep the meat moist and juicy. 

            • While fry pan is still hot, add the “LIQUID” (broth, white or red wine or appropriate combo) and the beef bullion to deglaze the pan ~ make sure you scrape up all the stuck little bits from the bottom. Cook long enough to mix well and then pour over the roast. The liquid should come up at least half way on the sides of the roast and vegetable mixture. Today I tried a 1/2 cup Merlot, 1/2 cup Marsala and 1 KNORR beef gel and 1 cup homemade chicken broth combo. 

            • Put the lid on the dutch oven, put it in the oven, don’t open the door for AT LEAST 3 hours! Today’s roast was 2.39 pounds and I roasted it for 3 1/2 hours. Go relax or at least get the dishes you’ve dirtied so far done up. 

            • At 2 1/2 hours add the baby potatoes. Or prep the larger potatoes for boiling. If using larger potatoes I prefer not to cook mine with the roast ~ I prefer a bit of substance instead of the mush they become with the roast. I do a basic mashed with heavy cream, salt, pepper, and butter (hey you gotta splurge a little sometimes!)

            • Add the Vanilla Wafers.  Like the buttermilk they help thicken the gravy and add a wonderful flavor.

          HOMESTYLE MEATLOAF with BUTCHER FRESH CHILI GRIND CHUCK ROAST

          What is chili grind you ask?  Well, it’s really simple.  It’s just chuck steak ground much coarser than the ground beef you find in the supermarket.

          I always prefer to find a butcher wherever we’re living – you usually get a better cut of meat and a fresher cut of meat.  Where we are now I also get the 3rd benefit of friendly service and the BEST benefit is they are actually less expensive than any of the 3 markets nearby. For a long time you either had to go to butcher that actually ground hid own meat or do it yourself.

          HOMESTYLE MEATLOAF
          1 1/2 pounds fresh chili grind beef
          1 sleeve Nabisco saltines, crushed
          2 LARGE eggs
          1 bunch green onions minced
          2 cloves garlic, minced
          1 tablespoon Worcestershire sauce
          1 tablespoon Hickory Smoke
          1/3 cup ketchup**
          1 teaspoon fresh ground pepper

          • Preheat oven to 350 degrees.
          • Using gloved hands mix all together until you have a well blended mixture.
          • Mold into a loaf pan.
          • Bake 1 hour until cooked through and edges are beginning to crisp.

          **To spice it up I sometimes use the Jalapeno ketchup or the Tabasco Ketchup.

          WALNUT BALSAMIC LONDON BROIL

          I love to use flavored oils to create unique flavor combos. The balsamic vinegar and the Walnut oil were a perfect match.

          WALNUT BALSAMIC LONDON BROIL
          2 1/2 pound London Broil
          6 cloves garlic, minced
          3/4 cup balsamic vinegar
          1/4 cup walnut oil
          1 tablespoon avocado oil
          Sea salt and fresh ground black pepper to taste

          • Whisk together vinegar, oil and garlic.
          • Marinade 6 hours, turning every 45 minutes, if you can.
          • When ready to roast, pour off marinade and pat roast dry.
          • In an oven safe skillet heat a tablespoon of avocado oil over medium high heat.
          • Season each side of roast with salt and pepper.
          • Brown roast until nice and brown.
          • Transfer skillet to oven and roast until thermometer reads 130 degrees for medium rare (about 15 minutes).
          • Let Rest 15 minutes before slicing.

          MARINATED PRIME RIB & OVEN ROASTED ASPARAGUS with LEMON SAUCE

          This was our Christmas Eve meal with the Caramel Apple Cheesecake for dessert. We used to have larger Christmas eve family gatherings when I was young and those tended to be buffets.  Now that it is usually either just the 2 of us or a smaller gathering I make a more formal and traditional meal. 

          I used the scraps leftovers (not that there were many) to make the New Year’s Day Black Eyed Pea Chili.

          MARINATED and SEASONED PRIME RIB
          5 pound boneless beef rib roast
          3/4 cup Mad Housewife Merlot wine
          1 small Vidalia onion, sliced thin
          1/4 cup water
          1 tablespoon Worcestershire sauce
          Avocado oil
          *2 tablespoons  Savory Spice Shop Hidden Cove Lemon Garlic Blend
          *2 tablespoons  Penzey’s English Prime Rib Rub 
          *1 teaspoon  Penzey’s OR Savory Spice Shop’s Horseradish powder

          • Whisk together the wine, water and Worcestershire sauce.
          • Place roast in a large plastic bag that has been placed in a shallow baking dish.
          • Pour marinade over roast and seal bag.
          • Marinate 6-8 hours, turning bag occasionally.

           

          • Preheat oven to 325°.
          • Place sliced onions in bottom of roaster.
          • Drain roast and discard marinade.
          • Rub roast generously with the avocado oil. Let roast sit on drainboard a moment to allow excess oil to drain off.  At this point wash your hands to remove the excess oil also so the rub will go on better.
          • Stir together the Hidden Cove Lemon Garlic Blend, English Prime Rib Rub and the horseradish powder until well mixed.
          • Sprinkle rub mixture over roast until well coated all the way around.
          • Place roast, fat side up on onion slices.
          • Insert oven thermometer.
          • Roast until desired doneness (we like medium rare which was 135 degrees and about 2 1/4 hours), but no more!
          • Transfer roast to cutting board and immediately tent with foil for 20 minutes before carving. This is the resting phase and mandatory to the perfect prime rib. During this phase your roast will raise another 10 degrees. 

          *If you want a thicker rub add more spices making sure to keep these proportions.

          DO NOT SKIP THE RESTING PHASE!!

          OVEN ROASTED ASPARAGUS with LEMON SAUCE
          1 bunch asparagus
          Avocado oil
          sea salt
          fresh ground black pepper

          • Preheat oven to 425 degrees.
          • Snap off woody ends. 
          • Wash asparagus and drain well.
          • Pat dry and then drizzle with avocado oil, smoothing all along each stalk as you place asparagus in a single layer on a baking sheet.
          • Sprinkle with salt and pepper to taste.
          • Roast 10 minutes or until fork tender, but snappy and browning on the outside.

          Juice of 2 lemons
          1 tablespoon cornstarch
          1 tablespoon cool water
          2 teaspoons sugar
          2 LARGE egg yolks

          • In a small saucepan whisk together the water and cornstarch over a medium heat.
          • Bring to a slow boil, whisking constantly.
          • Add sugar and whisk until dissolved. Immediately remove from heat to cool!
          • Return the saucepan to the lowest setting.
          • Beat egg yolks and lemon juice until well blended.
          • Whisk egg yolks into cooled sauce and cook slowly to thicken.  TOO HIGH A HEAT WILL CURDLE YOUR SAUCE.
          • Season as necessary and pour over plated asparagus.

          BEEF AU JUS ala CROCK POT

          BEEF AU JUS ala CROCK POT
          3 pound rump roast
          1 large onion, sliced thin into rings
          3 cloves garlic, minced
          1 envelope Au Jus Gravy Mix
          3/4 cup beef broth
          salt & pepper to taste

          • Cut roast in half.
          • Sprinkle with salt and allow to come to room temperature.
          • Brown roast on ALL sides over medium high heat.
          • Layer the bottom of your slow cooker with the onion rings and garlic.
          • Top with roast halves.
          • Whisk together the broth and gravy mix. 
          • Season with pepper to taste.
          • Pour over meat.
          • Cook on low 6-7 hours until meat is tender.
          • Thinly slice meat and return to slow cooker juices.