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Recipe ingredients and directions:

10 1/2 lb Prime rib roast (4 rib)

1/4 cup Black pepper

1/4 cup Garlic powder

1/4 cup Salt

2 ea Onions, thinly sliced

1 Tbsp Plus 1 tsp salt

1 Tbsp Plus 2 tsp white pepper

1 Tbsp Plus 2 tsp fennel seeds

1 Tbsp Plus 3/4 tsp black pepper

2 1/2 tsp Dry mustard

2 1/2 tsp Ground cayenne pepper

Remove fat cap off top of meat (butcher can do this for you) and

save. Place the roast, standing on the rib bones, in a very large

roasting pan. Then with a knife make several dozen punctures through

the silver skin so seasoning can permeate meat. Pour a very generous,

even layer of black pepper over the top of the meat (the pepper

should completely cover it); repeat with the garlic powder, then

the salt, totally covering the preceding layer. Carefully arrange

the onions in an even layer on top so as not to knock off the

seasoning. Place the fat cap back on top. Refrigerate 24 hours.

Bake ribs in a 550F oven until the fat is dark brown and crispy on

top, about 35 minutes. Remove from oven and cool slightly.

Refrigerate until well chilled, about 3 hours. (this is done so

the juices will solidify and the steaks can be cooked rare.) Remove

fat cap and discard. With the blade of a large knife, scrape off

the onions and as much of the seasonings as possible and discard.

Then with a long knife, slice between ribs into 6 steaks (4 will

have bones); trim the cooked surface of meat from the 2 pieces that

were on the outside of the roast. Season and cook in your favorite

way for steaks.

Combine the ingredients of the seasoning mix thoroughly in a small

bowl; you will have about 8 tablespoons. Sprinkle the steaks

generously and evenly on both sides with the mix. using about 4

teaspoons on each steak and pressing it in with your hands. Heat

a cast iron skillet over very high heat until it is beyond the

smoking stage and you see white ash on the skillet bottom–at least

10 minutes. (The skillet cannot be too hot for this method.) Place

one steak in the hot skillet (cook only one side at a time) and

cook over a very high heat until the underside starts to develop

a heavy, black crust, about 2 to 3 minutes. Turn the steak over

and cook until the underside is crusted like the first, about 2 to

3 minutes more. Repeat with the remaining steaks. Serve each steak

while piping hot. (*NOTE*: If you don’t have a commercial hood

vent over your stove, this dish may smoke you out of the kitchen.

It’s worth it! But you can also cook it outdoors on a gas grill;

a charcoal fire doesn’t get hot enough to "blacken" the steak

properly. (FHT-if you have a smoke detector in your house, you will

be able to determine if it is working correctly. This is NOT a dish

to prepare in an apartment building with a central fire alarm system

wired into your smoke detector. It causes great excitement! Also,

you can be guaranteed you will meet your landlord.)

Category: Beef Veal Recipes

Recipe ingredients and directions:

4 lb boneless rib eye roast

1/4 cup whole green, pink, or black peppercorns (or combination)

2 Tbsp brandy or cognac

1/2 cup heavy creme

1 Tbsp Dijon-style mustard

1 Tbsp Worcestershire Sauce

Juice of 1/2 lemon

6 red potatoes

2 Tbsp macadamia nut or olive oil

2 tsp minced garlic

2 portabella mushrooms, thinly sliced

Preheat oven to 325 F. Crack peppercorns coarsely; sprinkle on

roast and press into surface. Set meat in a shallow roasting pan

and cook for about 1 1/2 hours or until meat thermometer inserted

into center registers 140 to 150 F. Cut red potatoes lengthwise

into 6 wedges each and toss with oil and galic. One hour before

meat is done, place potatoes around meat in roasting pan. About 15

minutes before meat is done, add mushrooms to potatoes.

When cooked, transfer roast and vegetables to a serving platter

and keep warm. Add brandy to drippings in roasting pan and ignite

mixture with match. After fire extinguishes, whisk in heavy cream,

mustard and Worcestershire sauce and bring to a boil, reduce heat

and cook for 3 minutes or until thickened. Remove from heat and

add lemon juice. Carve roast and pour sauce over sliced meat. Serve

with potatoes and mushrooms. Makes 8 servings.

Serve with Oven Roasted Garlic Potatoes and Portabella Mushrooms

Category: Beef Veal Recipes

Recipe ingredients and directions:

1 or 2 ribs standing rib roast, about 2 pounds

1 tablespoon butter

1 clove garlic, crushed

1/2 teaspoon pepper

1/2 teaspoon salt

2 baking potatoes

Vegetable oil

You’ll need to ask the butcher to cut you a 1- or 2-rib standing

rib roast; don’t let the butcher break the bone. Combine butter,

garlic, pepper and salt rub meat with the mixture, wrap well and

freeze until solid (this can be done ahead of time.

Slip roast into oven about 1 1/2 hours before you plan to eat.)

Heat oven to 400. Remove meat from freezer and unwrap, being

careful not to remove butter mixture Stand it on baking sheet (use

piece of crumbled foil on either end of bone to keep rib upright.)

Scrub potatoes, rub lightly with oil and place on pan with meat.

Roast about 1 1/4-hours for rare (140) 1 1/2 -hours for medium-rare

(160) or 1 3/4-hours for well-done (170). To be sure, use meat

thermometer inserted in center of meat, not touching bone. Remove

from oven and let stand about 5 minutes to carve.

Cut entire roast into 2 slabs To make 4 to 6 servings use 2-or

3-rib cut and 4 or 6 potatoes. Use same amounts of seasonings and

bake at same temperature.

Category: Beef Veal Recipes

Recipe ingredients and directions:

1 three-rib prime rib roast, first cut, trim and tied

1 tablespoon freshly ground pepper

2 tablespoons coarse salt

3 whole short ribs, tied

1 1/2 cups dry red wine

Place oven rack on lower level. Heat oven to 450 degrees. Rub

roast all over with salt and pepper. Transfer to heavy 13 by 16

inch metal roasting pan. Arrange fat side up. Place short ribs

in pan. (A nonstick pan will yield fewer cooked-on bits for

flavorful juices.) Cook 20 minutes. Reduce oven to 325 degrees

and continue cooking until instant-read thermometer inserted in

thick end of roast (not touching a bone) reaches 115 degrees, about

1 hour and 25 minutes. If it hasn’t, return to oven; check

temperature at 10-minute intervals. Transfer roast to platter;

set aside in warm spot for juices to collect. (As roast rests,

temp will increase by 10 degrees.) Do not tent or crust will get

soggy.

Adjust oven to 425 degrees. Pour fat and all drippings out of pan

into a fat separator. Set aside. Place roasting pan over med-high

heat. Pour red wine into ban and deglaze. Cook until reduced by

half. Place a fine sieve in med. heat-proof bowl. Strain juices

and discard solids. Cover bowl tightly and keep warm by placing

in a barely simmering saucepan with 1 inch of water. Reserve pan

drippings for Yorkshire Pudding.

Yorkshire Pudding

2 cups all-purpose flour

1 teaspoon salt

6 whole large egg

2 1/2 cups milk

Sift together flour and salt. Place in bowl: make a well, and

place eggs in center. Slowly whisk eggs into flour mixture until

a paste forms. Gradually whisk in 1/2 cup milk. Gradually whisk

in remaining 2 cups milk. Cover with plastic; chill in refrigerator

at least 4 hours or overnight. When roast is finished, set oven

at 425 degrees. When pan has been deglazed, pou 1/4 cup reserved

pan drippings into roasting pan. Heat pan and drippings until very

hot, about 5 min. Remove batter from refrigerator, and shake or

whisk well; quickly pour into hot pan. Cook until crisp and golden,

20 to 30 minutes. Serve warm with Prime Rib.

Category: Beef Veal Recipes

Recipe ingredients and directions:

serves 6

1 prime rib roast, about 6 pounds

salt

fresh ground black pepper

1/2 tsp. dried rosemary

Heat oven to 500F. Put the rib roast in roasting pan, season with

salt and pepper and rosemary, and sear in preheated oven for 15

minutes. Lower heat to 350F. and cook until internal temperature

reaches 130F, about 1 1/4 hours, for medium-rare. Remove roast

from oven, cover with a sheet of foil, and let rest for about 10

minutes.

Put roast with ribs down on a cutting board and cut into thick or

thin slices. For thin slices, cut meat off the ribs. For thick

ones, cut between the ribs as necessary.

Category: Beef Veal Recipes

Recipe ingredients and directions:

1 standing rib roast

1 teaspoon salt

4 cloves garlic minced

2 tablespoons paprika

1 tablespoon thyme

1 teaspoon fresh cracked black pepper

2-3 tablespoons olive oil (or vegetable)

Preheat oven to 350 degrees.

Mix all spices together. Dry rib roast with paper towels. Rub

all over top and sides with oil. Rub spice mixture all over top

and sides of roast. Cover loosely with foil and refrigerate

overnight. Cook the roast 20 minutes a pound or in whatever

manner you choose (Craig Claibourne, Julia Child, or Joy of Cooking

all have good recipes). Use a meat thermometer to check. The meat

should register about 130-140 degrees for medium rare.

Notes: If you are serving a large roast, 4 – 5 ribs, you will want

to double the spice recipe.

Category: Beef Veal Recipes

Recipe ingredients and directions:

freshly ground black pepper to taste

1 tablespoon dark soy sauce

1 1/2 tablespoons Kitchen Bouquet

1 tablespoon dry mustard (Colman’s is best, not as hot)

1 8-9 lb beef rib roast, bone in

1 cup peeled and SLICED (1/8" thick) yellow onion

Rub the seasonings on the roast in the order listed. Pack the

sliced onion on the roast. Place the roast on a rack in a roasting

pan. Roast in a preheated 450F oven for 20 minutes. Reduce the

oven temperature to 325F and roast 1 hour more. Reduce the oven

again to 300F and roast about one hour more or until the beef

registers 115F for rare in the center when tested with a meat

thermometer. Remove from the oven and allow to stand 15 minutes

in a warm place. Slice and serve immediately with Wine Sauce for

Beef and Horseradish Sauce (below).

Wine Sauce for Beef

2 1/2 cups homemade Beef Stock

1/2 cup dry red wine

Salt to taste

Bring the beef stock and wine to a boil in a small saucepan.

Simmer, uncovered, until reduced to 2 cups. Add any pan drippings

from the rib roast to the sauce. Strain the sauce and skim off as

much fat as possible. Add salt to taste. Serve with the rib roast.

Horseradish Sauce

1/4 cup prepared horseradish

1/4 cup sour cream

1/4 cup mayonnaise

In a bowl, combine all ingredients. Chill and serve with the beef.

This is wonderful with Yorkshire pudding and creamed onions, a

salad and rolls.

Category: Beef Veal Recipes

Recipe ingredients and directions:

Get the meat – ask your butcher to help you plan the right amount

– tell them what side dishes you are planning and whether or not

you want leftovers. Depending on the size of the cut, plan for 3

hours total preparation time.

After washing your hands thoroughly, unwrap the beef. Rub handfuls

of salt (kosher is best) and cracked peppercorns into the meat.

Don’t worry about the salt – it forms a sort of crust that will

ensure your prime rib is juicy – only the end pieces will be salty.

Place the meat in a roasting pan (the sort that lets juices drop

to the bottom, instead of cooking the meat in the juice). Place

a meat thermometer in the thickest part of the roast, making certain

it is not touching a bone).

You want to sear the meat, so get your oven as hot as you can and

cook the meat at that temperature for about 10 – 15 minutes.

Without opening the oven, lower the temperature to 350 F and cook

the meat at that temperature until your meat thermometer registers

the proper temperature for the way your family likes their meat.

Keep in mind that the ends of the roast will be more done than the

middle – carve and serve according to individual preferences.

NOTE: I use the juices in the bottom of the pan to make gravy –

you do have to be careful it’s not too salty, though. We balance

the tastes out by under-salting the mashed potatoes.

Category: Beef Veal Recipes

Recipe ingredients and directions:

Yield: 12 servings

1 lean boneless beef chuck (5 lb) roast

1 Tbsp cooking oil

1 1/2 tsp rubbed dried sage

1/2 tsp salt substitute

1/4 tsp pepper

1 cup low sodium beef broth

6 red potatoes, cut in half

4 carrots, cut into 2 pieces

2 onions, quartered

5 tsp cornstarch

1/4 cup water

In a Dutch oven, brown roast on both sides in oil. Season with

sage, salt and pepper. Add beef broth. Cover and bake at 325 degrees

for 2 1/2 hours. Add potatoes, carrots and onions. Cover and bake

1 hour longer or until meat is tender and vegetables are cooked.

Remove roast and vegetables to a serving platter and keep warm.

Combine cornstarch and water; stir into pan juices. Cook until

thickened and bubbly.

Category: Beef Veal Recipes

Recipe ingredients and directions:

4 pounds boneless chuck roast

salt

pepper

2 tablespoons flour

3 tablespoons oil

1 clove garlic, minced

1 teaspoon chili powder

1/2 teaspoon ground cumin

3 medium onions, quartered

3/4 cup canned tomatoes

Beef broth, water, or tomato juice

6 large carrots, cut in 2" pieces

Rub the roast with salt, pepper, and flour. In a Dutch oven, brown

the meat on all sides in hot oil. Pour off most of fat and add the

garlic, chili powder, cumin, onions, and tomatoes. Cover and cook

slowly, adding broth, water, or tomato juice as necessary, for

about 2 hours. Add the carrots and cover. Cook about 1 hour longer,

or until meat and carrots are tender.

Category: Beef Veal Recipes

Recipe ingredients and directions:

1 cup water

2 cups light ale

4 tablespoons olive oil

1 thinly sliced Spanish onion

6 sliced carrots

2 bay leaves

6 peppercorns

2 cloves

1 teaspoon allspice

salt and pepper to season

Combine these ingredients and marinate the beef for three

days in the refrigerator, turning the meat once or twice

daily.

4 lb.rump roast

4 tablespoons olive oil (optional)

2 tablespoons flour

2 tablespoons table cream

2 tablespoons brown sugar

After the rump pot roast has marinated for three days, remove from

the liquid and drain, reserving the marinade. If you are using a

traditional Dutch oven or pot roast "pot", heat the olive oil in

it and brown the beef on all sides. Then pour one cup of the

marinade, with the vegetables and seasonings, over the- meat once

more. Cover, and simmer for two hours over a very low heat, adding

the marinade juices when necessary, to keep the roast moist.

Sprinkle the meat with brown sugar and continue to simmer for 15

minutes, turning the meat untiI the sugar has melted and browned.

To the marinade juices that you have left, gradually add flour,

stirring until smooth. Then pour over the roast. Simmer for a

further 15 minutes.

Just before serving, put a strainer over a second pot and strain

off the juices into his pot Return the sliced carrots and onions

to this stock, stir in table cream, warm and pour into a heated

sauce boat. Serve at once.

With the marinated beef, we sometimes serve a mixture of glazed

vegetables, carrots, onions, beetroots and celery cooked, then

tossed in two tablespoons of melted butter into which is stirred

1/3 cup of sugar and 1 tablespoon of water.

Category: Beef Veal Recipes

Recipe ingredients and directions:

4 pounds boneless beef roast

2 tablespoons oil

1 small onion, chopped

2 teaspoons salt

1/2 teaspoon pepper

1 cup red wine

2 1/2 cups beef stock

6 Tablespoons flour

Brown the beef and onion in oil in the open pressure cooker. Add

salt and pepper, 1/2 cup wine, seal cooker and cook at 10 pounds

pressure for 15 minutes per pound. Reduce pressure, open cooker

and remove meat. To make gravy, remove all but 2 tablespoons fat

from the cooker, add the flour and stir for 1 minute, then slowly

add the wine and stock and simmer for a few minutes until thickened.

Season gravy with salt and pepper to taste.

Category: Beef Veal Recipes

Recipe ingredients and directions:

1- 4 lb beef pot roast

1/2 large white onion, diced

1 can healthy recipes herbed potato soup

1 can creamed mushroom soup

1/2- 3/4 bag of baby carrots

2 tablespoons grilling seasoning

1 teaspoon season all

1 teaspoon minced garlic

1/2 cup water

Press all seasonings into surface of roast. Place in small to medium

size roasting pan or crock pots. Add soups, water, onions and

carrots. Cook at 350 degrees for about 45-60 minutes, or until meat

is cooked. This is a very simple but very tasty recipe- Hope you

all enjoy.

Category: Beef Veal Recipes

Recipe ingredients and directions:

2 chorizos (1/4 – 1/2 lb.)

4 Lbs rump roast, boneless

2 Tbsp all purpose flour

2 Tbsp olive oil

1 cup chopped onions

1 garlic cloves, minced

6 oz. can tomato paste

1/4 cup red wine

1 bay leaf

1 large green pepper, cut into chunks

1 tsp salt

1/4 tsp. pepper

Cut chorizo into 6 lengthwise strips and cut openings in the roast

where the strips can be inserted. Coat roast with flour and cut

in hot oil in Dutch oven until roast is browned on all sides. Remove

meat from pan and pour off all but 1 Tbsp meat drippings. In the

drippings, cook onions and garlic. Stir in remaining ingredients

and return to Dutch oven, heat to boiling. Reduce heat, cover and

simmer for 3 – 3/12 hours With large spoon, skim fat from liquid,

remove bay leaves. Slice meat and arrange on a platter and pour

the pan drippings over meat and use remainder for gravy.

Makes 10-12 servings

Category: Beef Veal Recipes

Recipe ingredients and directions:

1/8 pound salt pork, cut into 1/2-inch dice

4 pounds chuck roast

Salt and pepper to taste

2 cups water

1 bay leaf

2 cloves garlic, peeled and sliced

2 teaspoons whole thyme leaves

1/2 cup chopped parsley

6 carrots, cut into 1 inch pieces

6 medium yellow onions, peeled and cut in half

1 turnip, peeled and cut into 1/2-inch dice

6 small new potatoes, peeled and cut in half

4 tablespoons butter

4 tablespoons flour

On high, heat a large Dutch oven and brown the salt pork. Remove

leaving the fat in the pan. Salt and pepper the chuck roast and

brown it in the fat on both sides. Add the 2 cups of water, bay

leaf, garlic, thyme and parsley. Turn down heat, cover and simmer

slowly for 2 hours. Add carrots, onions, potatoes, and turnip and

cook for an additional 1/2 hour, covered, adding more water if

necessary.

Prepare the roux. Melt 4 tablespoons butter and add 4 tablespoons

flour until thick. Remove the meat and vegetables on a serving

platter and thicken the remaining broth with the roux and serve in

a gravy boat on the side.

Category: Beef Veal Recipes

Recipe ingredients and directions:

(serves 10)

4 T veg oil or salt pork

2 T flour

4 lbs boneless round or chuck roast

1/3 cup diced carrots

1/3 cup diced turnip

1/3 cup diced celery

salt

fresh ground pepper

3 sprigs parsley

1 bay leaf

2 cups water

Place a Dutch oven or heavy covered pot over medium-high heat. Add

the veg. oil. Flour the beef on all sides and brown in the veg oil.

Remove and set aside.

Spread the vegetables in the bottom of the pot. Place the beef on

top and sprinkle with salt and pepper to taste. Add the parsley,

bay leaf, and water. Cover closely and simmer for three hours.

Remove the meat and slice it. Strain the juices, spoon some over

the meat and serve the rest as a sauce.

One of the tricks with pot roast is to keep it at just below a

boil. If you don’t the meat fibers toughen up and voila, tough pot

roast. The vegetables in this recipe cook down to a gravy like

sauce for the most part and not much straining (except for the bay

and parsley) is required. We served the sauce over potatoes and it

was truly wonderful–a total suprise to me since I’ve never really

been a fan of pot roast. This recipe converted me! Good luck and

happy cooking!

Category: Beef Veal Recipes

Recipe ingredients and directions:

2 lb roast, round, or flank steak

4 cloves garlic, minced

2 medium onions, sliced

1 green pepper

2 medium onions, sliced

1 green pepper, sliced

4 stalks of celery, cut in 2-inch pieces

6 large carrots, cut in 2-inch pieces

12 new small potatoes or 5-6 regular potatoes

1 bay leaf

1 tablespoon Italian seasoning

28 ounce can tomatoes

15 ounce can tomato sauce or puree

2 teaspoons of soya sauce

dash Worcestershire

salt

pepper

1/2 cup hearty red wine (optional)

Place meat in a large roasting pan and cover with minced garlic,

and onion slices, and green pepper. Place other vegetables around

roast. Mix the soya sauce and Worcestershire sauce with the tomatoes

or tomato sauce and add rest to pot. Cook in a slow oven at 250

degrees F. for 4 to 5 hours or until meat falls apart when prodded

with a fork. A 3- to 4-ounce serving of meat is 275 or 325 calories,

respectively.

Category: Beef Veal Recipes

Recipe ingredients and directions:

Makes 6 to 8 servings

2 lb sirloin tri-tip

salt

pepper

2 T oil

1 med onion, peeled and quartered

1 carrot, cut up

1 celery stalk, chopped

2 T flour

1 c red wine

3 c canned or fresh chicken broth

1 t thyme

Pat the meat dry, sprinkle with salt and pepper. Heat the oil in

a large flame-proof casserole, add the meat and brown on both sides

over high heat.

Remove the meat from the pot, reduce heat to medium and add onions,

carrots and celery and cook, stirring, for five minutes. Stir in

the flour, then add the wine and broth.

Replace the meat in the casserole, add the thyme, cover and cook

over low heat until meat is tender, about one hour.

When the meat is tender, remove it from the pot and strain the

sauce. Discard vegetables.

Slice the meat and arrange on a platter. Serve the sauce separately.

Category: Beef Veal Recipes

Recipe ingredients and directions:

4 pieces London broil or sirloin strip

1 lg. onion, sliced

1 cup white wine

1 tsp. crushed red pepper

1 garlic clove, chopped

1 tbsp. paprika

1 tsp. salt

4 eggs

Marinate steak for 6 hours. In large skillet fry steak and onions

together. After about 20 minutes, pour marinade in skillet; cook

until absorbed. When done, drop raw egg over each steak and cover

and cook until egg is cooked. Serves 4.

Category: Beef Veal Recipes

Recipe ingredients and directions:

Serves 2.

2 4-ounce filet mignons

2 tablespoons chopped shallots

2 tablespoon butter

2 tablespoons Dijon mustard

2 tablespoons green peppercorns slightly crushed

1/2 cup of Madeira

1/2 – 3/4 cup heavy cream

Heat a small skillet on high. When hot add the butter. Swirl

butter in skillet to melt. Add filets and sauti until seared brown

on both sides (4 – 5 minutes per side for 3/4 inch thickness, medium

rare). Remove filets to a plate and tent with foil. Add shallots

and mustard, and sauti 1 minute, do not brown. Deglaze pan with

Madeira. Reduce heat to medium low and add heavy cream. Heat for

1 minute, add peppercorns. Crush peppercorns gently with back of

a wooden spoon to release flavor. Season to taste with salt and

white pepper. Raise heat and cook until just thickened. Serve

filets with sauce spooned over top and garnish with sautied mushroom

caps. Serve with new potatoes roasted with rosemary, garlic and

parsley, and buttered baby carrots.

NOTES: You can use this recipe for a whole or partial filet if

you like. Cook a whole filet in the oven, or in a skillet if it

will fit. Make sauce (increasing quantities as desired) using any

bits scrapped off the roasting pan and a few tablespoons of strong

beef stock. Slice beef on the bias, place on a platter and pour

sauce over.

Category: Beef Veal Recipes

Recipe ingredients and directions:

whole peppercorns

2 beef top loin steaks, 1 inch thick

2 tablespoons butter

salt

1/4 cup chopped shallots

2 tablespoons butter

1/3 cup water

1 teaspoon instant beef bouillon granules

3 tablespoons brandy

Coarsely crack peppercorns. Press into both sides of steak.

In 12 inch skillet melt first 2 tablespoons of butter over med-high

heat. Cook steaks to desired doneness. Allow 11 minutes for mediums.

Season steaks with salt and place somewhere to keep warm.

In same skillet cook shallots in more butter. About 1 minute,

until tender but not brown. Add water and bouillon and boil rapidly

scraping up bits from pan. Stir in brandy, cook 1 minute and pour

over steaks.

Category: Beef Veal Recipes

Recipe ingredients and directions:

Ingredients (for 1)

1 New York strip steak

1 Tbs whole black peppercorns

4 Tbs (40 g) unsalted butter

salt

1 shallot

3 Tbs (45 ml) Cognac

4 Tbs (60 ml) demi-glace de viande (or substitute red wine, broth or water)

1 Tbs chopped fresh parsley

For French style, buy a steak about 1 inch (2.5 cm) thick, for

American style, buy a steak about 1.5 inch (3.2 cm) thick. The

quality of the dish is determined by the quality of the meat. Well

aged USDA choice or prime is great if you can get it.

Unwrap your steak and let it sit on the counter for an hour or so

before you start. It will cook more evenly if it is at room

temperature when you start cooking.

Place the whole peppercorns on a chopping block and very coarsely

crush them with the bottom of a pan or the side of a large chef’s

knife. Take your (now room temperature) steak, and pat the peppercorns

into the meat on both sides. The meat should be heavily coated with

very coarsely crushed peppercorns, but the meat should still be

visible between the peppercorns.

Chop the shallots and set them aside. Chop the parsley and set it

aside.

Heat 1/2 of the butter in a heavy skillet (I find heavy aluminum

works best, it is easier to regulate the temperature than with

iron) until it stops foaming and is very hot (but not burned). Put

the steak in the skillet and salt the top to taste. Saute the steak

on the first side (5 mins. for a 1" thick steak, 7.5 mins. for a

1.5 inch thick steak). Turn it over, salt the other side, and

continue sauteeing for the same amount of time as you cooked the

first side. For a medium rare steak, total cooking time is usually

10 minutes per inch of thickness. Other ways to tell when it’s done

include: (1) flip the steak as soon as blood rises to the surface

on a side, and (2) calibrate your finger by poking a steak you like

some day and remembering the feel.

Remove the steak and put it on a plate. Allowing the steak to "rest"

while you finish the dish will result in a more uniformly cooked

interior. Turn the heat way down, pour off most of the butter, and

add the shallots. Saute them for a minute or two. Add the Cognac.

to avoid a 6 ft. (2 m) pillar of flame, allow most of the alcohol

to evaporate and then touch the side of the pan to the flame to

ignite the remaining alcohol. For a truly spectacular pillar of

flame, add the Cognac to the hot pan and immediately ignite the

vaporized fuel (stand back when you do this!).

Add the demi-glace and reduce it to a thick glaze. Finish the sauce

by swirling in the remaining butter. Pur the sauce over the steak,

and finish with parsley.

Serve lots of good bread to soak up the sauce. This goes very well

with a red wine. Good garnishes include sauteed potatoes, carrots

and wild mushrooms.

Category: Beef Veal Recipes

Recipe ingredients and directions:

1 lb. round steak, thinly sliced

1/4 cup butter

5-10 cloves garlic

1/2 tsp. salt

1/2 tsp. black pepper

4 Tblsp. low sodium soy sauce

1/2 tsp. sugar

2 tomatoes, cut into sixths or eighths

2 bell peppers, cut into strips

1/2 Tblsp. corn starch

2 Tblsp. water, wine or sherry

4 green onions, chopped

Heat the butter; add garlic, salt, pepper, and steak; sautee until

brown. Add the soy sauce and sugar and cook on high heat for five

minutes. Add the tomatoes and green peppers and cook, covered,

for five minutes. Stir the cornstarch into the water and mix it

in. Remove from heat and sprinkle green onions on top (optional).

Serve with (or on top of) rice. Serves 2 to 4, depending on your

appetites.

Category: Beef Veal Recipes

Recipe ingredients and directions:

1-2 lbs round steak

1 medium onion

2 cloves garlic

1 large green bell pepper

1 small can tomato sauce

mushrooms

salt

pepper

cornstarch

olive oil

2 cups water

2 tablespoons sherry or dry red wine

Trim all fat from steak, cut into small chunks and put aside. Use

cusinart or chop onion and garlic into tiny pieces. Brown the onion

and garlic in two tablespoons of the olive oil in a heavy skillet.

Remove from pan and put steak in and turn heat up high and brown

steak well. Remove steak from pan and add the wine or Sherry and

boil down to evaporate, add water and scrape the pan to get the

brown etc. mixed well with the water. Add the steak and browned

onion/garlic. Add 1/2 to full can of the tomato sauce depending on

your taste, it steak isn’t covered with the liquid, add more water.

Let simmer for several hours, (adding water if too much evaporates)

keep a cover on the skillet, but leave it slightly cracked to allow

steam to escape.

One hour into the cooking, remove one cup of liquid and reserve

for later use. Taste steak occasionaly till very tender, then add

mushrooms and pepper strips to mixture and let it cook till they

are tender/crisp. At the time you add the last two ingredients

mix 2-4 tablespoons of corn- starch with the reserved liquid (which

should have cooled by this time) and slowly add this mixture to

the pepper steak to thicken the dish and cook at least (bubbling)

10 min. serve over rice, with a green salad dressed with oil and

vinegar, you’ve got a great meal1

Category: Beef Veal Recipes

Recipe ingredients and directions:

3 to 5 lb beef roast

garlic slivers

onions slivers

1 cup vinegar

water

vegetable oil

2 cups strong black coffee

2 cups water

salt and pepper

Insert as much garlic and onion slivers as desired by cutting small

slits in meat and inserting the onion and garlic. Put meat into a

bowl and pour over the vinegar and add enough water to cover the

meat. cover and refrigerate 24 hours, basting meat occasionally.

When ready to roast, drain off liquid and discard. Pat meat dry.

Place meat in a heavy skillet or Dutch oven.Pour over the 2 cups

of brewed coffee and the 2 cups water. Cover and cook over low heat

on the stove top about 6 hours. Check once and a while and add more

water if needed. Salt and pepper 20 minutes before serving.

Category: Beef Veal Recipes

Recipe ingredients and directions:

4 x 4 cm thick fillet steaks

2 cloves garlic

1 cup parsley sprigs

1/2 cup grated Parmesan cheese

1 cup red wine

2 Tbs butter

1/2 tsp salt

freshly ground black pepper

Place steak on a board and cut through horizontally until almost

in half. Crush garlic and place in a food processor with the

parsley and Parmesan. Process until combined. Divide mixture among

the steaks and place in the pockets, pressing the edges of the meat

together. Place steaks in a hot oiled frying pan and cook for 3

minutes on each side or cooked to your liking. Place on a dish.

Rest for 2 – 5 minutes. Pour red wine into pan and stir until

bubbling. Add butter, salt and pepper. Stir to combine. Pour over

steaks and serve with potato chips and salad.

Category: Beef Veal Recipes

Recipe ingredients and directions:

1 oxtail (jointed)

oil

2 onions, peeled

2 carrots, peeled and quartered

3 sticks celery, cut in 2-inch lengths

1 tablespoon plain flour

1 pint stock or water

bouquet garni

salt and pepper

Set the oven at 350F or Mark 4. Brown the pieces of tail all over

in hot oil in a flameproof casserole. Take out and put in the

onions, carrots and celery. Leave to brown lightly then dust in

the flour. Remove from heat, add the liquid, bring to the boil,

add bouquet garni and seasoning. Put in the tail, cover casserole

tightly and cook in the preset oven for about 1 1/2 – 2 hours or

until tender (when the meat will come easily off the bone). Remove

the bouquet garni and serve meat very hot.

Hint: Sometimes oxtail is inclined to be fatty so it is a good plan

to cook it the day before, leave to go cold, then skim off the

solidified fat. Reheat for serving.

Category: Beef Veal Recipes

Recipe ingredients and directions:

1 lb boneless oxtail, in sections

2 medium onions

3 Roma tomatoes

2 tablespoons chilipepper/garlic sauce

Cooking oil

Put oxtail in water. Bring to boil, turn heat down, and simmer for 20

minutes. When done simmering, let meat drain in colander.

Quarter onions. Slice the tomatoes and the already-quartered onions as

thinly as possible.

When meat has drained, cut into small thin pieces (smaller than

bite-sized).

Cover bottom of skillet with oil, add meat and stir-fry for about 5

minutes, until meat is nearly dark and crispy on the outside. Drain

meat through colander again.

Add oil to skillet again (if necessary) to cover bottom. Add onion and

stir-fry until soft. Add tomatoes and chilipepper/garlic sauce. Stir-fry

about 5 more minutes. (Optional: you may wait until you add the meat again

in step 6 to add the tomatoes, depending on how you like your tomatoes).

Add meat to skillet and stir-fry another 5 minutes or until you’ve

reached desired mixiness or meat crispiness.

Serve with rice.

Category: Beef Veal Recipes