Blog

Recipe ingredients and directions:

Brush a 2-pound beef tenderloin with 2 tablespoons olive oil. Rub

with 6 garlic cloves, 1 tablespoon crushed black pepper and 1/2

teaspoon thyme. Wrap tightly and chill 2 to 24 hours. Return to

room temperature while heating oven to 425 degrees.

Brown roast on all sides in a large skillet, in a little olive oil.

Place on rack in skillet or pan; insert meat thermometer in thickest

part. Roast uncovered to 140-155 degrees, rare to medium. Allow 10

to 12 minutes per pound for rare. Let rest 15 minutes before slicing.

To serve, spoon some red-wine sauce on each plate (reduced wine

and beef broth, lightly thickened). Top with beef and drizzle with

Dijon mustard thinned with cream. Strew with mixed green herbs

(parsley, chives, basil or tarragon).

Category: Beef Veal Recipes

Recipe ingredients and directions:

1 (3-pound) beef tenderloin

2 cups dry red wine

2 teaspoons marjoram

1 teaspoon salt

8 black peppercorns, crushed

6 whole cloves

4 garlic cloves, halved

1 3/4 cups beef broth

2 tablespoons cornstarch

Trim fat from tenderloin; fold under 3 inches of small end. Tie

tenderloin with string at 2-inch intervals. Combine wine and next

6 ingredients in large zip-top heavy-duty plastic bag. Add tenderloin

to bag, and seal. Marinate in refrigerator 2 hours, turning

occasionally.

Remove tenderloin from bag, reserving marinade. Strain marinade;

discard solids, and set marinade aside. Coat a large Dutch oven

with cooking spray; place over medium-high heat until hot. Add

tenderloin, and cook 2 minutes on all sides or until browned.

Place tenderloin on rack coated with cooking spray; place rack in

roasting pan. Insert thermometer into thickest portion of tenderloin.

Bake at 400 degrees for 30 minutes or until thermometer registers

140 degrees (rare) to 160 degrees (medium).

Place tenderloin on a serving platter; cover with aluminum foil.

Let stand 10 minutes. Remove string before slicing.

Place cornstarch in a bowl. Gradually add the 1/4 cup reserved

marinade, blending with a wire whisk; set aside. Place remaining

reserved marinade in Dutch oven. Bring to a boil, and cook 2 minutes.

Add cornstarch mixture to pan; bring to a boil, and cook 1 minute

or until slightly thickened, stirring constantly. Serve the sauce

with tenderloin. Yield: 12 servings (serving size: 3 ounces tenderloin

and 1/4 cup sauce).

Category: Beef Veal Recipes

Recipe ingredients and directions:

750 g (1.5 pounds) tenderised steak, cut into fingers

190 ml (3/4 cup) red wine

2 onions, sliced

30 ml (2 Tbs) butter or margarine

5 ml (1 tsp) mixed herbs

2 cloves garlic, crushed

15 ml (1 Tbs) tomato paste

5 ml (1 tsp) salt

200 g (1/2 pound) sliced mushrooms, softened in a little butter

125 ml (1/2 cup) sour cream

15 ml (1 Tbs) each flour and butter mixed together

Marinate the steak overnight in the wine to tenderise it (much

cheaper than buying expensive fillet steak). Next day drain well

and pat dry with paper towels. Soften the onions in butter with

the herbs and garlic. Add the meat, tomato paste and marinade,

salt and pepper. Simmer gently on top of the stove until the meat

is tender. Add mushrooms and simmer for a further five minutes,

then crumble in flour and butter to thicken. Finally add cream

slowly, a spoon at a time, and heat. Top with a little extra cream

for a party (optional). Serves 6.

Category: Beef Veal Recipes

Recipe ingredients and directions:

5 lbs cheap lamb or beef (ground)

2 1/2 tsp liquid smoke (Wright’s)

2 1/2 tsp garlic salt

2 1/2 tsp mustard seed

5 heaping tsp Morton’s tender quick

Mix all ingredients together well and refrigerate. Remove and

kneed for 5 minutes each of the next three days. On day 4, divide

into 6 segments and form into logs (~1 1/2-2 inch diameter). Place

on broiler pan and bake in oven at 160 F for 9 hrs. When done,

pat with paper towel to remove excess grease. Keeps in refrigerator

for 3 weeks, and can be frozen.

Category: Beef Veal Recipes

Recipe ingredients and directions:

2lb fillet of beef – tied into shape if necessary

2-3 cloves garlic, slivered

3-4 sheets filo pastry

melted butter/olive oil

Stab beef; push garlic slivers into the holes. Brown the fillet

of beef in frying pan briefly.

Roast 10 minutes in 180 oven. Chill 30 minutes.

Wrap in filo, brushing between the layers with olive oil/melted

butter. Roast at 180 for 20 minutes.

Nice with potato salad with sour cream (boil potatoes, chop onion,

drain potatoes, add to onion and sour cream).

Category: Beef Veal Recipes

Recipe ingredients and directions:

3 1/2 lb rump roast

1/2 lb bacon

1/4 lb butter

2 cups red wine

4 cups stock

4 sprigs parsley

1 bay leaf

2 lbs onions

1/2 cup rice

2 tablespoons fried bread crumbs

Cut the bacon into strips, put into a shallow dish, season with

salt, pepper and pinch spices (I used nutmeg, allspice, garlic &

cumin) since they did not specify), sprinkle with 2 tablespoons

brandy, mix and allow to stand for 20 minutes ,turning from time

to time. Lard the meat with bacon strips, and pierce well and

sprinkle with freshly chopped parsley. Season with salt, pepper,

chopped thyme and pounded bay leaf. Put in deep dish, pour brandy

and wine over the meat and allow to marinate in fridge for 5 hours,

turning occasionally. (The meat should be entirely submerged in

the marinade) Drain and dry with cloth. Heat 2 tablespoons butter

and brown the meat on all sides. Add the stock and enough of the

marinade to just cover the meat. Simmer very gently in a slow (250F

deg) oven for 4 hours, turning the meat from time to time.

Peel and slice onions and fry lightly in 2 tablespoons butter, and

add to the braising pan for the last hour of cooking. Remove 1/2

cup of pan juices and reserve. Wash the rice in several waters and

add to pan, along with the onions. Remove the meat and cut int o

uniform slices, carving across the grain. Rub onions and rice

through a sieve. The puree obtained should have a light and creamy

consistency. If the pan juice have been reduced too much , thin

down with a little water. If the rice and onion puree is too liquid,

continue simmering until the de sired consistency is reached. Check

seasoning. Reform the meat into its original shape, sandwiching

the slices together with puree. Mask the whole piece with the rest

of the puree and sprinkle with freshly grated bread crumbs, fired

in butter. Spoon over a little melted butter and put into a very

hot oven to brown the top. Reheat the reserved pan juices, thicken

slightly with a pinch of corn starch and pour around the meat.

Serves 6-8.

Category: Beef Veal Recipes

Recipe ingredients and directions:

1 pound beef round tip steack, cut 1/8 to 1/4 inch thick

1 jalepeno pepper, finely chopped

1 Tablespoon vegetable oil

1 package (3 ounces) beef flavor instant ramen noodles

1/4 cup prepared steak sauce

1 medium carrot, shredded

2 Tablespoons chopped fresh cilantro or parsley

1/4 cup chopped peanuts

Stack beef steaks: cut lengthwise in half and then crosswise into

1-inch wide strips. In medium bowl, combine beef, jalapeno pepper

and oil; toss to coat.

Break noodles into 3 or 4 pieces; reserve seasoning packet. Cook

noodles according to package directions; drain.

Meanwhile heat large nonstick skillet over medium-high heat until

hot. Add beef (1/2 at a time) and stir-fry 1 minute or until

outside surface is no longer pink. (Do not overcook.) Remove from

skillet; keep warm.

In same skillet, combine noodles, steak sauce, carrot, cilantro

and reserved seasoning packet. Cook over medium heat until heated

through, stirring occasionally. Return beef to skillet, mix lightly.

Sprinkle with peanuts.

Makes 4 servings

Category: Beef Veal Recipes

Recipe ingredients and directions:

1 pound lean ground beef

1 Tablespoon chili powder

1/4 teaspoon ground cumin

1/4 teaspoon salt

1/4 teaspoon pepper

1 packages (10 ounces) frozen chopped spinach, defrosted, well drained

1 cup prepared chunky salsa

3/4 cup shredded Co-Jack cheese

8 medium flour tortillas, warmed

In large nonstick skillet, brown ground beef over medium heat 8 to

10 minutes or until no longer pink, stirring occasionally. Pour

off drippings.

Season beef with chili powder, cumin, salt and pepper. Stir in

spinach and salsa; heat through. Remove from heat and stir in

cheese.

To serve, spoon 1/2 cup beef mixture in center of each tortilla.

Fold bottom edge up and over filling; fold right and left sides to

center, overlapping edges.

Makes 8 burritos.

Category: Beef Veal Recipes

Recipe ingredients and directions:

3 tablespoons vegetable oil

flour

2 1/2 pounds boneless beef chuck, cut into

1 1/2 inch cubes

1 clove garlic, minced

2 cups dry red wine

3/4 cup beef stock

3 fresh parsley sprigs

1 bay leaf

2 slices bacon, chopped

1 cup onion, chopped coarse

1 teaspoon tomato paste

2 tablespoons butter

1 pound mushrooms, quartered

Preheat oven to 325F. Heat 3 Tbsp oil in heavy large Dutch oven

over medium heat. Place flour in medium bowl; season with salt and

pepper. Coat beef with flour, shaking off excess. Add half of

beef to Dutch oven and brown well on all sides, about 5 minutes.

Transfer beef to plate. Repeat with remaining beef, adding more

oil to pan as necessary. Return beef and any accumulated juices

to Dutch oven. Reduce heat to medium. Add garlic and cook 1

minute. Add wine and enough beef stock to cover meat. Add parsley

sprigs and bay leaf. Cover and bake about 2 hours.

Heat heavy small skillet over medium heat. Add bacon and saute

until crisp. Transfer bacon to paper towels, using slotted spoon.

Add onion to skillet and saute until translucent, about 5 minutes.

Add tomato paste; stir 2 minutes. Add bacon and onion mixture to

stew. Thin liquid with more stock if necessary. Cover and bake

until meat is tender, about 30 minutes.

Melt butter in heavy large skillet over medium heat. Add mushrooms

and saute until tender, about 10 minutes. Add mushrooms to stew.

Season with salt and pepper. Ladle stew into bowls, sprinkle with

chopped parsley.

Category: Beef Veal Recipes

Recipe ingredients and directions:

1/2 lb bacon, coarsely chopped

2 lbs steak, chopped into 2cm cubes

1 lb onions (pearl for traditionalists, coarsely chopped if not)

4 carrots, chopped to 2 cm sections

1 lb small mushrooms, whole

3 cloves chopped garlic

1 1/2 cups beef stock

1 bottle dry French Burgundy

1/2 cup Cognac

2 bay leaves

flour, butter, salt, pepper

Cook bacon in large Dutch oven over medium-high heat until crisp

and brown. Remove bacon from oven, leaving grease. Coat beef cubes

with ~1/3 cup flour in large bowl. Make sure that all the flour is

attached to the beef! Salt and pepper well. Split beef into three

batches. Saute each batch in bacon grease until brown, roughly 3

minutes per batch. Add up to 1/2 stick butter if more fat needed.

Remove beef cubes to plate. Reduce heat, add onions and carrots to

pan and saute gently until onions are almost tender. When onions

are almost tender, add garlic and saute for one minute further.

Remove vegetables and place in bowl with beef. Add 1 cup stock and

cognac to pan. Increase heat again and boil, scraping browned bits

from pan into solution. Reduce to ~1/2 cup. Add meat, vegetables,

mushrooms, bay leaves, remaining stock, meat juices and red wine

to pan. Bring to boil, cover, reduce heat and simmer for at least

one hour, until meat is very tender. Remove bay leaves. Serve with

fresh, crusty French bread.

Category: Beef Veal Recipes

Recipe ingredients and directions:

6 medium onions, sliced thin

3 Tbsp. bacon grease

2 1/2 lbs. lean beef, cut into 1 inch cubes

1 1/2 Tbsp. flour

Salt and pepper

Pinch dried thyme

Pinch dried marjoram

1 cup beef broth or bouillon

1 1/2 cups dry, red Burgundy

1 lb. fresh mushrooms

4 Tbsp. minced fresh parsley

2 1/2 oz. (5 Tbsp.) Brandy

Saute the onions in bacon grease until they are a dark, golden

brown. Remove the onions from the skillet and reserve them. In

the same fat (add more if needed), saute the beef cubes until they

are brown on all sides. When brown, sprinkle the cubes with flour,

salt and pepper. Add marjoram and thyme. Turn the meat some more

to brown the flour, then turn everything into a Dutch oven with a

lid. Pour broth and wine into the skillet and let it bubble; stir

it up scraping up any meat bits from the bottom of the pan.

Pour broth/wine over meat in Dutch oven and stir again. Cover and

let cook very slowly over very low heat for 3 hours. Peek from

time to time; add wine if the sauce is getting too thick. At the

end of 3 hours, put in browned onions and mushrooms (cut into fairly

thick slices.) Stir again and cook for another hour. Just before

serving, stir in the brandy, cover quickly, and let sit for 5

minutes to blend.

Category: Beef Veal Recipes

Recipe ingredients and directions:

2 lb beef, trimmed of fat and cut in 1.5 in cubes

1-2 tbsp oil

1 large onion, very thinly sliced

2 cloves garlic, mashed well with a little salt

1 heaped tbsp flour

10 fl oz burgundy

10 fl oz beef stock

Tie together with string 1 fresh bay leaf, 2 sprigs fresh thyme,

a 2" sprig of fresh rosemary and a 2" by 1/2" strip of orange peel.

Heat some oil in a heavy skillet until very hot. Brown the beef

cubes in a single layer, in batches, until dark brown on all sides.

Do not stir the beef about but turn carefully with two spatulas.

As the beef is browned, put the cubes in a large pot.

Add the onions to the same oil, adding a little more if necessary

to stop them sticking, and lower the heat under the skillet. Cook

the onions until they are soft and browned – about 8-10 minutes.

Stir in the garlic and cook 30 seconds.

Pour in half the burgundy and increase the heat under the skillet

to bring the liquid up to the boil. Scrape up the brown bits from

the bottom of the skillet. When most of the liquid has evaporated,

add the rest of the burgundy and the stock. Bring back up to the

boil.

Sprinkle flour over the beef cubes and stir them around till the

flour is absorbed in the beef juices. Pour on the hot wine and

onions and stir very well. Add beef stock to barely cover the

meat. Tuck the seasoning bundle (it’s a "faggot") in amongst the

meat and cover the pot with foil and then the lid.

Put the pot over a very very low heat and let it simmer for at

least two and a half hours, preferably three and a half. Check

the liquid level from time to time, adding more stock if needed,

and stir occasionally. When ready to serve, remove the faggot of

herbs and check the seasoning. The onions should have dissolved

completely.

This stew is better served the next day, after it has been chilled

and any surplus fat removed.

Category: Beef Veal Recipes

Recipe ingredients and directions:

2 lb beef rolled rump roast

1/4 c flour

2 tb olive oil

2 tb vegetable oil

1 clove garlic

1 1/4 c dry red wine

1 1/2 c water

1/2 small bay leaf

1 1/4 ts salt

2 sprigs parsley

3 slices bacon,diced

18 small white onions

3 tb tomato paste

1/2 ts dried thyme leaves

1/4 ts ground pepper

2 tb butter or margarine

18 small mushroom caps

Heat oven to 325. Coat beef cubes with flour. Heat oil in Dutch

oven. Brown beef cubes in hot oil. Add garlic; cook 1 minute.

Remove garlic and fat. Add wine and enough water to just cover the

meat. Stir in bay leaf, salt and parsley. Cover and bake 2 hours.

Fry bacon just until lump. Add onions; cook until light brown. Stir

bacon and onions into beef cube mixture. Cover and bake until beef

cubes are tender, about 40 minutes longer.

Stir in tomato paste, thyme and pepper. Cover and bake 10 minutes.

Melt butter in 6-inch skillet. Cook and stir mushrooms in butter

until tender; arrange on top.

NOTE: Beef bottom round or boneless chuck eye can be substituted

for the beef rolled rump roast.

Category: Beef Veal Recipes

Recipe ingredients and directions:

Serving Size: 8

3 pounds beef round, cut in 2-inch cubes

2 cups red wine

2 tablespoons olive oil

1 teaspoon salt

1 teaspoon pepper

1/2 teaspoon ground thyme

1 bay leaf

1 celery stalk

3 garlic cloves

2 carrots

3 onions

7 tablespoons butter

1 tablespoon olive oil

1/4 cup all-purpose flour

1/2 cup beef broth

1 tablespoon tomato paste

1 1/2 cups small white onions, par-boiled

2 ounces mushrooms, sliced

5 red ripe tomatoes

1/4 teaspoon salt

1/4 teaspoon sugar

Combine wine, 2 tablespoons olive oil, salt, pepper, thyme, and

bay leaf. Slice one onion, one carrot, one clove of garlic, and

celery. Add to wine mixture. Marinate beef in this mixture for at

least two hours and up to 24 hours. Turn occasionally. Remove meat

and pat it dry. Strain marinade and reserve. Heat 2 tablespoons

butter with olive oil in heavy skillet. Brown the meat quickly on

all sides. Remove meat to a two-quart baking dish. Deglaze skillet

with 1/4 cup reserved marinade and add to baking dish.

Chop remaining onions, carrot, and garlic finely. Melt 1/4 cup

butter in skillet and saute the chopped garlic, onions and carrot

until lightly browned (about 5 minutes). Blend in flour and stir

one minute. Add marinade, broth and tomato paste. Stir until mixture

comes to a boil. Pour over meat. Cover, cook in 350-degree oven

for 2-1/2 hours. Melt 1 tablespoon butter in skillet and saute

white onions with salt and sugar until golden. Add mushrooms and

saute for two minutes more. Add white onions, mushrooms, and

tomatoes to beef. Continue to bake for 10 more minutes.

Category: Beef Veal Recipes

Recipe ingredients and directions:

Yield: 4 servings

5 medium onions sliced

2 ts shortening

1 ts salt

1/2 ts crushed thyme

1 1/2 tb flour

1 1/2 c red burgundy

1/2 lb fresh mushrooms

2 lb stew meat

1/2 ts crushed marjoram

1/8 ts pepper

3/4 c beef stock

Cook and stir onions and mushrooms in hot shortening until onions

are tender, drain on paper towels.

Brown meat in same skillet, add more shortening as necessary. remove

from heat. Sprinkle seasonings over meat. Mix flour and beef

stock, pour into skillet. Heat to boiling, stirring constantly.

Boil 1 minute. Stir in burgundy. Cover, simmer until meat is

tender, 1 1/2 to 2 hours.

The liquid should always just cover the meat. (If necessary, add

a little more bouillon and burgundy – 1 part bouillon to 2 parts

burgundy.) Gently stir in onions and mushrooms, cook uncovered 15

minutes, or until heated through.

Category: Beef Veal Recipes

Recipe ingredients and directions:

Yield: 2 servings

1/2 cup fresh orange juice

3 tablespoons olive oil

3/4-1 teaspoon adobo sauce from canned chipotle chilies

1/4 teaspoon ground cumin

Salt to taste

2 veal chops, cut about 1-inch thick

1 large tomato, seeded, diced

1 teaspoon minced chipotle chili, see note

Combine orange juice, olive oil, adobo sauce, cumin and salt in a

large plastic food bag. Remove and reserve 1 tablespoon to use in

relish. Add veal to the remaining orange juice marinade; seal

tightly and turn bag over several times so meat is well coated with

marinade. Refrigerate at least 4 hours.

For the relish, combine tomato, minced chipotle, 1 tablespoon of

reserved marinade and salt in a small bowl; set aside.

Prepare a medium-hot charcoal fire with a handful of soaked mesquite

wood. When the coals are covered with gray ash, set the veal on

the cooking grid positioned 6 inches from heat source. Cook, turning

once, until chops are cooked but still pink in the center, about

12 minutes.

Note: Canned chipotle chilies (smoked and dried jalapenos), packed

in adobo sauce, are available in Hispanic markets and the imported

food aisle of large supermarkets, such as Omni and Cub Foods. The

remainder of the can may be transferred to a jar and refrigerated

for several months.

Category: Beef Veal Recipes