Blog

Recipe ingredients and directions:

Sauce

1 chopped onion

1 cup cracked wheat

3 cups water

butter

paprika

1 can tomato sauce

Fry onion in butter with paprika Add cracked wheat, tomato sauce

and water Cook over low heat for 1 hour.

Meatballs

1 1/2 lbs ground beef

1 raw egg

2 chopped onions

3 Tbsp tarragon

3 Tbsp basil

2 chopped green onions

salt & pepper

Mix all ingredients. Form meatballs with 1/2 a hard boiled egg in

center. Add to tomato sauce and cook for 30 minutes.

Category: Beef Veal Recipes

Recipe ingredients and directions:

1/4 c corn oil

5 chipotle chiles, seeded and deveined

5 ancho chilies, seeded and deveined

25 cloves garlic

1 1/2 c salt

1/4 c dried oregano, toasted

Heat the corn oil in a medium saute pan over medium high heat until

hot but not smoking. Fry the chiles, 1 or 2 at a time, until they

are puffed and brown, about 10 seconds. Do not let them burn or

the rub will be bitter. Drain the chiles on paper towels and set

aside until they are cool and crisp.

Grind the chilies in batches in a spice mill until they are a fine

powder. Place the ground chiles and all the remaining ingredients

in a food processor and process. If the mixture seems wet, spread

it in a thin, even layer on a dry baking sheet. Let dry in a cool

oven until no longer moist, about 1 hr. Store at room temperature

in a covered container indefinitely. Makes about 3 1/4 cups.

Brush the steaks on both sides with oil and then season with chipotle

rub. Let marinate. Grill to your liking. Serve with Sweet and

Sour Cucumber Relish.

Sweet and Sour Cucumber Relish

1 cup seeded and diced Japanese cucumber

1/3 cup finely diced red onion

2 T spicy sesame oil

2 T unseasoned rice vinegar

1 tsp sugar

1 T soy sauce

Combine all ingredients.

Category: Beef Veal Recipes

Recipe ingredients and directions:

3-6 chipolte chillies

1 small sweet onion, chopped

6 sun dried tomatoes, chopped

1 tablespoon chopped fresh thyme

1 cup grated fontina cheese

1/3 cup bread crumbs

2 lb flank steak

Saute the onion in olive oil until translucent. Add the tomato,

chilli, and thyme and saute a couple minutes more. Mix the cheese

and bread crumbs with the sauted mixture.

Lay the steak flat and place the stuffing in a line down the long

axis of the steak. Roll the steak around the stuffing (it should

look like a large sausage), and tie every two inches with butchers

twine.

Brown the rolled steak in a frying pan with olive oil for just a

few minutes, then bake at 450 for 25 minutes. Scrape any residue

from the baking dish into the frying pan and deglase with white

wine.

Slice the roll into two inch medallions and top with the strained

wine sauce.

Category: Beef Veal Recipes

Recipe ingredients and directions:

4 servings

4 medium baking potatoes

8 oz lean ground beef

1/2 cup chopped onion

2 tsp. chili powder

1/8 tsp. garlic powder

16 oz. can tomatoes

1 can red kidney beans

1/4 cup plain lowfat yogurt

1 1/2 oz. light hard cheese

2 tbsp. chopped green onion

Bake Potatoes. Brown ground beef and onion, then mix with spices,

tomatoes and beans. Cook together about 20 minutes to blend flavors.

Split open potatoes and top with chili, a dollop of yogurt, some

cheese and sprinkle with green onions. The mixture can be cooled

and kept ready in the fridge, and then spooned over a microwaved

potato or a fresh roll for a quick sloppy Joe, just remember to

control portion size. These potatoes can also be put together ahead

of time and taken for lunch in a tightly sealed plastic container.

Category: Beef Veal Recipes

Recipe ingredients and directions:

4 pounds round steak, 1/2-inch thick

1 cup milk

1 cup unbleached Flour

salt and pepper

milk

4 tablespoons fat

4 tablespoons unbleached flour

1 quart milk

Tenderize round steak. Dip in milk and then flour, salt and pepper

to taste. Fry in deep fat at approximately 375 Degrees F. until

golden brown. After steak is done, pour off fat leaving about 4

Tbsp in pan. Add 4 Tbsp flour. Stir until smooth. Add 1 qt milk.

Stir and cook until until thickened for steak gravy.

Category: Beef Veal Recipes

Recipe ingredients and directions:

Servings – 2

12-14 ounce tenderloin

1 tablespoon melted butter

Black pepper

Watercress

Maitre d’hotel butter

Trim the tenderloin and if necessary flatten it slightly – it should

be 1 1/2 -2 inches thick. Brush one side with melted butter and

season with freshly ground pepper. Do not add salt, as this will

extract the juices.

Put the steak, buttered and seasoned side up, under a hot broiler

and cook 4-5 minutes under high heat to brown the surface and seal

in the juices. Turn over, brush with remaining butter, season with

pepper. Turn the heat down and broil the steak a further 4-5 minutes,

turning it once only. The steak should be cooked through but remain

pink inside.

Lift the steak onto a board and carve it, at a slight angle, into

6 even slices. Remove to a warm serving dish and garnish with sprigs

of watercress and slices of maitre d’httel butter.

Traditionally, Chateaubriand is served with chateau potatoes and a

Bearnaise sauce.

Maitre d’hotel butter

4 ounces butter

1 tablespoon minced parsley

Salt & black pepper

Lemon Juice

Blend parsley with butter and season to taste with salt, ground

pepper and a few drops of lemon juice. Put mixture on a plate and

chill until solid.

Category: Beef Veal Recipes

Recipe ingredients and directions:

Yield: 8 to 10 servings

1 whole tenderloin, about 2 1/2 pounds

1/2 cup olive oil

juice of one lemon

1 large clove garlic, crushed

salt and coarse ground pepper, to taste

2 to 3 sprigs fresh thyme (optional)

Salt and pepper the steak and rub with a mixture of the oil, lemon

juice and garlic. Let sit at room temperature about 1 hour. Over

a charcoal (Preferably gas) grill, char the steak over an extremely

hot fire, 2 to 3 minutes per side. Remove the steak to a roasting

pan with a rack in the bottom. Bake in a preheated 375 degree F.

preheated oven about 20 minutes per pound for medium rare. To

serve, slice thin on the diagonal and serve with Marchand de Vin

sauce.

Marchand De Vin Sauce

2 tbls oil

2 tbls unbleached flour

1 small onion finely chopped

10 ozs beef broth (1 can)

10 ozs water (1 can full)

3 tbls tomato paste

1/2 cup ham, finely chopped

1/2 cup mushrooms, chopped

4 medium shallots or green onions, finely chopped

4 tbls butter

1/2 cup dry red wine

1 tbls lemon juice

1 tbls fresh thyme, chopped (or 1 tsp dried)

1 tbls Worcestershire sauce

Make a roux by stirring 2 Tbls of oil and 2 Tbls of flour in a

heavy skillet, over medium heat, until chocolate brown. Add the

onion and wilt then add the broth, water, tomato paste, ham and

mushrooms. Cook until thickened and reduced to half, about 30

minutes. In a small pan, saute the shallots in 4 Tbls of butter.

Add the red wine and simmer several more minutes. Add the lemon

juice, Worcestershire sauce and thyme. Before serving, strain out

the solids and serve over the steak.

Category: Beef Veal Recipes

Recipe ingredients and directions:

1 lb lean beef top round, trimmed of all fat

1/2 cup vinaigrette

2 salt anchovies, filleted, soaked in water 30 minutes, drained and

patted dry

1 tablespoon capers, rinsed

1 tablespoon finely chopped onion

1 tsp Dijon mustard

1 tablespoon chopped sour gherkins

Chill the meat in the freezer for about one hour. Slice the meat

across the grain in paper thin slices and arrange the slices side

by side on a platter. Blend all the sauce ingredients in a food

processor for one second. Serve the meat and sauce separately.

Category: Beef Veal Recipes

Recipe ingredients and directions:

butter

3 large onions

3 1/2 pounds round steak, 1 1/2-inch thick

1/4 cup flour

1 bay leaf

1/2 teaspoon dried rosemary

2 whole cloves

1 teaspoon salt

1 teaspoon pepper

2 cups beer

parsley or chives for garnish

Butter a 9 x 13-inch covered casserole dish. Cut 3 large onions

into thick slices and place in the bottom of casserole. Pound flour

into the steak with a meat mallet. Place meat on top of onions.

Bake uncovered in 450 degree F oven for 40 minutes. Reduce heat to

325 F. Add bay leaf, rosemary, cloves, salt, pepper and beer.

Cover tightly and bake for 1 1/2 to 2 hours, or until meat is very

tender. Sprinkle with chives or parsley before serving.

Category: Beef Veal Recipes

Recipe ingredients and directions:

2 Tsbps unsalted butter

2 Tbsps olive oil

2 lbs bottom or top round of beef, cut into 1 1/2 cubes

3 slices lean bacon, coarsely chopped

3 medium onions, coarsely chopped

1 garlic clove, minced

2 Tbsps flour

1 cup rich beef broth

2 cups beer

1 bay leaf

1/4 tsp dried thyme

In a frying pan, over medium heat, heat the butter and oil. Add

the beef and brown evenly, sprinkling with salt and pepper (add

more butter and oil if needed). Transfer the meat to a flame proof

casserole.

Pour off any fat from the frying pan., add the bacon, and cook over

medium heat 3 minutes. If more than 3 Tbsps of fat have been

rendered, pour all but that amount. If less, add a little butter.

Stir in the onions and garlic and cook 4 minutes, or until soft.

Do not brown. Blend in the flour, then gradually add the beef broth

and beer, stirring constantly, scraping up the browned-on bits from

the bottom, until the sauce is well blended and starts to thicken.

Pour into casserole over over the meat. Add the bay leaf and thyme.

Bring to a boil on top of the stove. Transfer to a 325F preheated

oven and cook, covered, for 2 hours, our until tender. Taste for

seasoning. Discard bay leaf.

Serves 4 to 6.

Category: Beef Veal Recipes

Recipe ingredients and directions:

3 lb chuck steak, 1/2" thick

2 Tbsp plain flour

1 1/2 lb onions, sliced

1/2 pint beef stock

1 Tbsp brown sugar

2 tsp red wine vinegar

salt

pepper

2 Tbsp olive oil

4 clove garlic, crushed

1 pint beer

1 bouquet garni

1 Tbsp parsley, chopped

Cut the steak into 4"x2" strips. Season the flour and use to coat

the meat. Heat the oil in a large pan, add the meat and fry until

lightly browned on all sides; remove from the pan. Add the onions

to the pan and cook until golden brown. Return the meat to the

pan and add the garlic, beef stock, beer and salt and pepper to

taste. Bring to the boil then add the sugar and bouquet garni.

Transfer to a casserole and cook in a preheated, moderate oven (Gas

Mark 3) for about 2 1/2 hours, until the meat is very tender.

Remove the bouquet garni and stir in the vinegar. Transfer to a

warmed serving dish and sprinkle with parsley. Serve with buttered

noodles.

Category: Beef Veal Recipes

Recipe ingredients and directions:

3 1/4 lbs. beef rump or chuck roast

4 tablespoons cooking oil

2 slices bacon, diced

3 lbs. med. onions, thinly sliced

1 cup beef broth

1 pint beer or more

2 teaspoons sugar

2 tablespoons chopped parsley

1 bay leaf

1/2 teas. thyme

2 teas. salt

4-5 grinds of the pepper mill

2 tablespoons cornstarch

3 tablespoons tarragon vinegar

6 – 8 med potatoes, boiled, halved, and peeled

1/4 to 1/2 cup chopped parsley for garnish

Trim meat and cut into 3/4x2x4 inch pieces; brown in oil. Reduce

heat and cook bacon until barely crisp and not too brown. Saute

onions until limp and golden. Add broth, beer, sugar, and seasonings,

up to the cornstarch. Simmer, covered, 1 1/2 to 2 1/2 hours until

meat is tender (rump takes longer.) Add more beer, if needed during

cooking. Degrease the stew and check seasonings. Mix cornstarch

and vinegar and add to the stew. Cook 10 minutes until thickened.

Add potatoes, garnish with parsley. Serves 6.

Category: Beef Veal Recipes

Recipe ingredients and directions:

3 pounds stew beef, cubed

oil

6 cups sliced onions

salt and pepper

4 cloves garlic, mashed

1 cup strong beef stock

2-3 cups Pilsner-type beer

2 tablespoons light brown sugar

6 springs parsley

1 bay leaf

1/2 teaspoon thyme

1 1/2 tablespoons cornstarch

2 tablespoons white wine vinegar

Make a herb bouquet by tying in cheesecloth the parsley, bay and thyme.

Preheat oven to 325 degrees.

Pour a layer of oil into a large heavy skillet. Heat oil until

almost smoking. Brown the beef cubes, taking care not to overcrowd

the pan. Set beef aside when browned.

Reduce heat to moderate. Stir the onions into the oil in the

skillet, adding more oil, if necessary. Cook onions for 10-15

minutes, stirring frequently. Remove from heat and season with

salt and pepper. Add mashed garlic to cooked onions.

Arrange half the browned beef in a casserole which can be placed

on both a direct flame and in the oven. Season meat lightly with

salt and pepper. Spread half the onions over the beef. Repeat

with the remaining half of the beef and top with the remaining half

of the onions.

Pour any residual oil out of the pan used to brown the meat and

onions. Pour the stock into the pan. Heat the stock, scraping up

the coagulated meat juices from the browning step. Add the brown

sugar and stir to dissolve. Pour stock over the meat and onions

in the casserole. Add enough beer so the meat is barely covered.

Stick the herb bouquet into the casserole.

Bring casserole to a simmer on the top of the stove. Cover the

casserole and place in the oven. Cook for 2 1/2 hours. Check the

progress of the cooking and, if necessary, adjust the heat so the

liquid remains at a very slow simmer.

Remove the casserole from the oven and place on the stove top.

Remove herb bouquet. Combine the cornstarch and vinegar in saucepan

or measuring cup. Remove about 2 ladle-fulls of liquid from the

casserole and mix with cornstarch-vinegar mixture, blending well.

Pour this back into the beef casserole and stir to combine fully.

Allow the casserole to simmer an additional 3-4 minutes on a low

heat on top of the stove, or until thickened.

Serve with noodles or parsley potatoes.

Category: Beef Veal Recipes

Recipe ingredients and directions:

4 pounds lean beef (rump or round), cut into 1/2-inch slices

2 pounds large onions, thickly sliced

1/2 cup flour

1/2 cup vegetable oil

6 cloves garlic, minced

3 tablespoons brown sugar

1/4 cup red wine vinegar

1/2 cup chopped parsley

2 small bay leaves

2 teaspoons thyme leaves

1 tablespoon salt

Freshly-ground black pepper

2 1/2 cups beef broth

24 ounces beer

Dumpling batter (see below)

Preheat the oven to 325 F. Cut beef into pieces about 1 inch by 2

inches. Flour them lightly and brown, a few at a time, in hot oil

in a skillet then place them in a large ovenproof casserole (6- to

8-quart size). Add onions and garlic to the oil in the skillet and

brown lightly, adding more oil if necessary, then put them in the

casserole along with sugar, 2 tablespoons of vinegar, parsley, bay

leaves, thyme, salt and pepper to taste. Stir once or twice.

Pour off any remaining oil in the skillet. Pour in the broth and

heat over low heat, stirring to loosen all the browned bits. Pour

over mixture in the casserole. Add beer, cover the casserole and

bake in the oven for 2 hours. Transfer the casserole to the

stovetop. Stir in the remaining vinegar and cook over medium heat

until the sauce bubbles.

Drop dumpling batter by teaspoonfuls on top of the hot stew. Cover,

reduce heat and cook for 15 minutes. Do not remove cover during

these 15 minutes.

DUMPLINGS

2 cups sifted self-rising cake flour

3/4 cup milk

2 tablespoons melted butter

Combine all ingredients, mixing lightly.

Category: Beef Veal Recipes

Recipe ingredients and directions:

1/4 pound bacon

2 pounds yellow onions, peel & thinly slice

1 tablespoon sugar

1 cup all-purpose flour, unbleached

1 tablespoon dried thyme

1 teaspoon salt

1/2 teaspoon black pepper, freshly ground

3 pounds beef stew meat, cubed

2 cups imported dark beer

chopped parsley, garnish

Coarsely dice the bacon and saute it in a large skillet until crisp

and brown. Remove bacon with a slotted spoon and reserve.

Add the onions to the skillet and cook them in the rendered fat

until tender, about 20 minutes. Uncover the skillet, raise the

heat, and sprinkle the onions with the sugar. Toss and stir them

until they are well browned. Transfer onions to a strainer set over

a bowl and let stand while you prepare the beef.

Stir together on a plate the flour, thyme, salt and pepper, and

roll the cubes of meat around in the mixture until well coated.

Shake off the excess and set the cubes on another plate.

Press the onions gently with the back of a spoon to extract as much

of the cooking fat as possible. Transfer fat to a kettle. Add

additional fat in the form of vegetable oil if it appears you will

not have enough for proper browning of the beef. Be sparing, however,

or the carbonnade will be greasy.

Set the kettle over high heat; when the kettle is very hot, add 6

to 8 beef cubes. Do not crowd them in the kettle or they will not

brown properly. Turn the heat down slightly and continue to cook

cubes until browned on all sides. Transfer them with a slotted soon

to a clean plate and proceed with the browning until all the meat

is done.

Preheat oven to 325F.

Pour the beer into the kettle and use a spoon to stir up all the

browned bits on the bottom. Return beef cubes to the kettle along

with the bacon and sauteed onions. Bring to a simmer on the stove.

Cover and set on the middle rack of the oven.

Cook for 1 1/2 hours, stirring occasionally, or until stew is

reduced and thickened and meat is tender. Regulate the oven

temperature as needed to maintain a moderate simmer.

Taste and correct seasoning. Turn stew out into a heated serving

dish, garnish with chopped parsley, and serve immediately.

Serve with egg noodles tossed with butter and poppy seeds, sauteed

apples and black bread. Serve the same beer you used in the stew.

Category: Beef Veal Recipes

Recipe ingredients and directions:

1 1/4 lbs. ground beef

12 Tbsp chopped green peppers

3/4 cup chopped onions

3/4 cup chopped celery

1/2 cup chopped green onions

1 15 oz. can herbal tomato sauce

1/4 cup half and half

1 egg beaten

1 Tbsp Worcestershire sauce

1/2 cup bread crumbs

1 Tbsp hot sauce

3 Tbsp Meat and Poultry Seasoning

2 Tbsp butter

2 Tbsp lemon juice

Canned low salt beef broth to thin

Salt and pepper to taste

Combine ground meat, 4 Tbsp green peppers, 4 Tbsp onion, 4 Tbsp

celery, 2 Tbsp green onions, 2 Tbsp tomato sauce, all the half and

half, egg, Worcestershire sauce, bread crumbs, hot sauce and 1 Tbsp

Meat and Poultry Seasoning Blend. Mold the meat mixture into a boat

hull with all sides and bottom at least 3/4" thick and set aside.

In a large sauce pan, saute in 2 Tbsp butter all the remaining

vegetables until the celery is clear. Add the rest of the tomato

sauce, Meat and Poultry Seasoning, and lemon juice and simmer 10

more minutes. Salt and pepper to taste. Place the meat boat into

a baking dish, fill with the sauteed vegetables and spoon sauce

over the top. Cover and bake in a 350 degree preheated oven until

done. To serve, slice meat roll into 1 to 1 1/2" thick slices,

cover with some of the remaining sauteed tomato sauce and vegetables.

Category: Beef Veal Recipes

Recipe ingredients and directions:

2 lb top round, cubed

1 yellow onion, diced

1 cup beef broth

1 cup burgundy wine

1 lb sliced mushroooms

1 T butter

fresh thyme

pepper

Melt butter in large skillet, add onion and cook until soft. Add

beef and brown. Pour in red wine and beef broth, add thyme and

pepper, lower heat, cover, and simmer for 2-3 hours. Check

occasionally and add more liquids as necessary. The last 10 minutes

uncover, add the mushrooms, and add a little more thyme.

If you like a thicker sauce, mix a T of flour with water and pour

in to thicken. This goes very will with rice, noodles, or mashed

potatoes, and I usually serve with a crusty loaf of french bread

and a green salad. (And or course, the rest of the wine!)

Category: Beef Veal Recipes

Recipe ingredients and directions:

Select a large brisket and trim all the fat from it. I usually

end up with two good sizes of lean meat after the trimming.

Paint the meat with liberal amounts of liquid smoke then rub with

Lawry’s seasoned salt. Let the meat set on racks while preparing

the cooking pan. In a 18"x24" or larger 3 to 4 inch deep pan build

a bed of coarsely chopped aromatic vegetables ( onions, celery,

carrots, etc).

Place metal cooling or meat racks over the vegetable bed. Rub the

meat once more with the seasoned salt and place in the cooking pan

on the racks. Tightly cover with aluminum foil. Cook in 250 degree

oven until center of thickest piece of meat is 170 degrees. This

will take 3 to 6 hours depending on the size of the brisket.

1 large onion

1/4 cup peanut oil

1 1/4 cup white vinegar

1 cup fresh lemon juice

1/4 cup Worcestershire sauce

2 Tblsp chili powder

1/2 cup packed brown sugar

2 Tblsp prepared mustard

1/2 tsp celery seed

2 tsp crushed cumin seed

1 tsp salt

24 or 32 ounce bottle of ketchup

While the brisket is cooking, make the sauce: In a large iron pot

saute onion in peanut oil until the edges of the onion start to

turn brown. Add vinegar, lemon juice, Worcestershire, chili powder,

brown sugar, mustard, celery seed, cumin, salt and ketchup.

Cook slowly until very thick, about 3 hours, until it looks like

a pot of thick red mud bubbling. Make sure you stir it ocasionally

so it won’t burn. When ready to declare it done, remove from heat

and lay a stick of butter on top.

When the brisket is done dredge the meat in the sauce, place on

grill or under broiler turning and brushing on more sauce as needed.

When the sauce on the edges of the meat chars a little, it’s ready.

Let finished meat cool for 10-15 minutes then slice thinly, serve

with cowboy beans, hard crust bread, dill pickles and an ice cold

long neck. Pass remaining sauce as a condiment.

Category: Beef Veal Recipes

Recipe ingredients and directions:

Yield: 8 servings

1 beef brisket, about 3 1/2 pounds

2 pounds carrots, peeled, sliced

4 cups beef stock or broth

2 1/4 cups water

1 teaspoon cracked black pepper

1/4 teaspoon dried thyme

3 tablespoons potato starch

1 1/2 pounds sweet potatoes, peeled, thickly sliced

1 box (12 ounces) pitted prunes

1/4 cup honey

Salt

freshly ground pepper to taste

Snipped fresh chives for garnish

Heat oven to 350 degrees. Put brisket, carrots, stock or broth, 2

cups water, cracked pepper and thyme into a 6-quart Dutch oven.

Bake, covered, 2 hours.

Mix remaining 1/4 cup water and potato starch until smooth. Add

honey and stir into Dutch oven. Add sweet potatoes and prunes.

Cover and continue baking until meat and vegetables are fork-tender,

about 1 more hour. (Can be made the day before to this point,

covered and refrigerated. Skim fat before reheating over low heat.)

To serve, transfer meat to cutting board. Cut into thin slices.

Season vegetable mixture with salt and pepper to taste. Garnish

meat and vegetables with chives if desired.

Category: Beef Veal Recipes

Recipe ingredients and directions:

Yield: 8 servings

1 cup ketchup

1 cup water

2 tablespoons each: minced onion, cider vinegar

1 tablespoon mustard

1 tablespoon prepared horseradish

Coarsely cracked black pepper

1 beef brisket, about 3 1/2 pounds

2 large onions, sliced

5 carrots, peeled, cut in 1-inch chunks

5 medium red potatoes, unpeeled, quartered

Salt

Combine ketchup, water, onion, vinegar, horseradish, mustard and

pepper. Place brisket in a shallow glass baking dish. Pour marinade

over; cover and refrigerate overnight.

Heat oven to 350 degrees. Scatter onions on top of meat. Cover and

bake 2 1/2 hours. Add carrots and potatoes; cover and continue

baking until meat and vegetables are tender, about 1 hour. Add salt

and pepper to taste. Cut meat into thin slices. Use the pan juices

as sauce.

Category: Beef Veal Recipes

Recipe ingredients and directions:

1 brisket

1 onion cut in 8 parts

1 celery stalk, sliced

1 bay leave

salt pepper

Put the onion and the celery at the bottom of the pot Salt & pepper

the meat and put it over the vegetables. Put a bay leave on top.

Cover the pot and put it in a warm oven, 350 F, for at least 90

minutes.

Category: Beef Veal Recipes

Recipe ingredients and directions:

2 lb. beef brisket (not corned-style)

2 cups beef broth

1/2 cup red wine vinegar

1/4 cup firmly packed brown sugar

3 garlic cloves, minced

1 cup chopped onions

1/4 cup Dijon mustard

1/4 cup soy sauce

Place brisket in 13×9 (3-quart) glass baking dish or large resealable

plastic bag. In medium bowl, combine all remaining ingredients;

mix well. Pour over brisket, turning to coat; cover dish or seal

bag. Refrigerate 8 hours or overnight. Heat oven 325F. Drain

brisket, reserving marinade. Place brisket and half of marinade

(about 1-3/4 cups) in 13×9 baking dish; cover. Discard remaining

marinade. Bake at 325 for 4 hours or until tender. 8 servings.

Category: Beef Veal Recipes

Recipe ingredients and directions:

Yield: 6 servings

1 1/2 lb lean steak, cut 1/4" strips

2 tb all purpose flour

1/2 ts salt

1/4 ts freshly ground pepper

1 tb vegetable oil

1 3/4 c beef broth

1 c canned tomatoes with juice

1 onion, sliced

1 clove garlic, finely chopped or 1/2 tsp garlic powder

1 green pepper, cut in strips

1 1/2 ts Worcestershire sauce

Chunks of zucchini may be used instead of green pepper. Coat strips

of round steak with flour mixed with salt and pepper. Heat oil in

a large frypan. Brown meat on all sides, drain off any fat.

Add broth, tomato juice (reserving the tomato pieces for later),

onion and garlic to the meat. Cover and simmer about 1 hour until

meat is tender. Add tomato pieces, green pepper strips and

Worcestershire sauce. Stir-cook 4 to 5 minutes longer.

Good served with rice.

1/6 recipe = 215 calories, 3 protein, 1/2 fruit, 1/2 fat choice 6

grams carbohydrate, 23 grams protein, 11 grams fat.

Category: Beef Veal Recipes

Recipe ingredients and directions:

2 tbsp extra virgin olive oil

1 1/4 lb bottom round steak, trimmed of fat and membrane

1/2 cup peach brandy

2 cup beef stock

2 tbsp coarse-grained mustard

2 tbsp Dijon mustard

4 shallots, peeled, thinly sliced

4 sun-dried tomatoes (not oil-packed) cut into slivers

3 garlic cloves, peeled, thinly sliced

6 juniper berries

1 bay leaf

black pepper to taste

Preheat oven to 325 F. In a Dutch oven or deep skillet, heat oil

over medium heat. Add meat and brown on all sides. Transfer to a

plate lined with paper towels and drain off all the pat in the pan.

Return the pan to the heat and immediately add brandy, stirring to

scrape up any browned bits in the bottom. Cook until the brandy

is reduced to a syrupy glaze. Stir in stock, mustards, shallots,

sun-dried tomatoes, garlic, juniper berries, and bay leaf and bring

to a boil. Return the meat to the pan, cover tightly and place in

the oven. Bake, turning the meat every 30 min, for 1 1/2-2 hours,

or until very tender. Remove bay leaf and season the sauce with

pepper. Cut the meat into thin slices, arrange on a platter, and

spoon the sauce over.

Category: Beef Veal Recipes

Recipe ingredients and directions:

4 slices bacon

2 onions, sliced

1 cup chopped celery

2 cups sliced carrots

1 lb (500g) mushroom , sliced

3 lb (1 1/2 kg) round steak

2 teaspoons salt

1/2 teaspoon black pepper

2 teaspoons grated lemon rind

2 cups (500 ml) beer

1 tablespoons flour

2 tablespoons water

Place the bacon on the bottom of a heavy saucepan. Spread the onion,

celery, carrots and mushrooms over it. Add the meat and sprinkle

with the salt, pepper and lemon rind. Cover and cook over a low

heat for 1/2 hour, turning the meat several times. Add the beer,

recover and cook for 2 1.2 hours longer. Skim the fat from the

gravy. Mix the flour with the water and stir into the gravy until

thickened. Cook five minutes longer. Slice the meat and serve with

the gravy. Serves 3-4

Category: Beef Veal Recipes

Recipe ingredients and directions:

Yield: 4 Servings

1 (2 to 2-1/2 lb) round steak butterflied

grated rind of a lemon

salt and pepper

2 1/2 tsp oregano

1/4 lb prosciutto, thinly sliced

2 cup bread crumbs

1/4 lb parmigiano-reggiano cheese, grated

1/2 cup chopped parsley

1/2 tsp rosemary

1/2 cup flour

1/4 cup olive oil

4 cloves garlic, finely chopped

1 onion, diced

1/2 cup dry red wine

2 cups chopped, canned pear tomatoes with their juice

Open the butterflied steak and, with waxed paper covering it, pound

evenly with a meat mallet until approximately 1/4 inch thick. Rub

the lemon rind, salt, pepper, and 1 1/2 Tsp. oregano into the meat.

Lay the prosciutto slices evenly on the steak. Sprinkle the bread

crumbs, grated Parmesan, & parsley evenly over the prosciutto

slices. Roll the braciole tightly, taking care while rolling to

tuck in both ends so as to hold in the filling while cooking. Tie

the roll with strings at 1 1/2 to 2 in. intervals. Rub the rosemary

between your palms to break it up. Season the flour with the

rosemary, remaining oregano, and salt and pepper. Rub this mixture

onto the surface of the beef roll. In a pan large enough to hold

the roll, heat the olive oil over moderately high heat. Add the

beef roll, turning to brown the entire surface. Add the garlic and

onion and cook until the garlic begins to turn golden brown. Add

the wine and cook for one minute. Add the tomatoes with their juice

and salt and pepper to taste. Cover the pan and simmer over low

heat for 1 to 1 1/2 hours or until very tender when pierced with

a fork. If liquid appears to be diminishing during the cooking,

splash a bit more wine into the pan. Remove from pan and place on

a heated platter. Remove the strings, cut into 1/2 in. thick slices,

pour the tomato mixture over the slices and serve. Note: If serving

cold, place the braciole on a platter, pour the sauce over it,

cover tightly with plastic wrap or foil, and refrigerate. Before

serving, bring to room temperature, remove the strings, and cut

into slices as mentioned previously. The slices can be served on

a bed of lettuce, accompanied by freshly baked bread.

Category: Beef Veal Recipes