Beef Recipes

Brisket without the barbeque. Serve with mashed potatoes and green beans.

Baked Beef Brisket

4 pounds boneless beef brisket
2 teaspoons salt
1/2 teaspoon ground pepper
1 clove garlic, minced
2 large onions, thickly sliced
3 tablespoons cornstarch

1. Place beef brisket, fat side up, in 13 x 10-inch shallow roasting pan. Sprinkle brisket evenly with salt, pepper and garlic. Top with onion.
2. Bake in 350ºF. oven 1 hour, or until onions turn brown.
3. Add 1 cup hot water and cover pan tightly with aluminum foil.
4. Reduce oven temperature to 300ºF and continue cooking 2 hours or until brisket is tender.
5. Remove brisket and onions to warm platter. Skim fat from juices or use a gravy separator.
6. To make gravy, combine 1 cup water and cornstarch. Add to juices in pan. Cook over medium heat, stirring constantly, until gravy boils and thickens.
7. Carve brisket across the grain into thin slices.
8. Serve brisket and onions with gravy.

Makes 12 servings.

Recipe and photograph provided courtesy of Texas Beef Council and Beef It's Whats For Dinner.

Beef Roulades Recipe

RECIPE INGREDIENTS
For the Roulades:
2 pounds sirloin of beef, sliced into 1/2-inch-thick slices about 9 x 4 inches
Freshly ground black pepper to taste
3 medium cloves garlic. Minced
1/2 pound Westphalian or Black Forest ham, thinly sliced to fit over the sirloin slices
25-30 basil leaves, washed and dried
1 tablespoon vegetable oil
1 tablespoon unsalted butter
For the Sauce:
2 tablespoons sugar
2 tablespoons unsalted butter
2 cups Riesling or other white wine
1/2 cup raisins
1/2 cup heavy cream
1 teaspoon arrowroot dissolved in 1 TB water
1/4 teaspoon kosher salt
Pinch of freshly ground black pepper
1/8 teaspoon freshly grated nutmeg

RECIPE METHOD

TO PREPARE THE ROULADES: On a clean work surface, lay a slice of the beef with a long edge facing you. Season each slice of the meat with salt, pepper, and the garlic. Cover the beef with pieces of ham (cut the ham to cover the meat evenly). Lay 3 or 4 basil leaves on top. Roll the beef up to make a long, tight package. Slice the roulade into pieces about 3 inches long. Secure each roulade closed with a toothpick. Repeat this with the rest of the beef. Set the roulades aside while you make the sauce. The roulades can be made a day ahead and refrigerated until ready to cook.

TO MAKE THE SAUCE:
In a saucepan over medium-high heat, whisk the sugar and butter together, then cook, undisturbed, until the sugar begins to caramelize to a light toffee color. Remove the pan from the heat and carefully add the wine; when you add the liquid the sugar will splatter at first and then solidify. Return the pan to the heat and stir the sauce until the sugar liquefies. This will take about 5 to 7 minutes. Add the raisins and simmer until the wine reduces by about a third. Add the cream to the sauce and bring the sauce to a boil. Boil for about 1 minute. Season with salt, pepper, and nutmeg. Set aside while you cook the roulades.

TO COOK THE ROULADES:
Heat a large skillet, add the oil and butter and, when the foam begins to subside, add the roulades to the pan. Don't overcrowd the pan or the roulades won't brown. If necessary, cook the beef in batches. Brown the roulades over high heat on all sides, about 5 minutes. Transfer the cooked roulades to a warmed platter and remove the toothpicks. Add the sauce to the skillet. Increase the heat to high and scrape the bottom of the pan with a wooden spoon to collect any browned bits. Serve the roulades with the sauce on top.

Marinated Peppercorn and Mustard Beef with Horseradish Mayonnaise Recipe

RECIPE INGREDIENTS
For Beef:
2 filets of beef tenderloin
2 cups dry red wine
1/2 cup vegetable oil
2 garlic cloves, crushed
2 bay leaves
1 onion, chopped


Cracked black peppercorns
For Mayonnaise:

1/4 cup butter, melted
3/4 cup mayonnaise
2 tablespoons sour cream
2 tablespoons prepared horseradish
1 tablespoon Dijon mustard
2 tablespoons white wine vinegar
1/4 cup chopped chives

RECIPE METHOD
FOR BEEF: Preheat oven to 350 degrees F. Tie the beef with string and place in a shallow dish. Add red wine, oil, garlic, bay leaves, and onion; leave to marinate for several hours. Pour off 2 cups of the marinade and discard. Place beef in the oven with remaining marinade and bake for about 1-1/4 hours or until cooked as desired. Allow to cool to room temperature, remove string and roll meat in cracked peppercorns.
FOR MAYONNAISE: Combine all mayonnaise ingredients and mix well.
TO SERVE: At serving time, slice beef and serve with mayonnaise.

Roast Pork Tenderloin with Apple-Onion Marmalade Recipe

When pork was introduced in France by the Gauls during the rule of the Roman Empire, it was considered a meat fit primarily for the common people. These days, advanced farming techniques produce meat that is far more tender and lean than the original. The best part of the pork -- the tenderloin -- is now the basis for a myriad of sophisticated dishes.




RECIPE INGREDIENTS

3 tablespoons plus 1/4 cup olive oil
1 white onion, thinly sliced
1/3 cup balsamic vinegar
1/3 cup sherry vinegar
1 cup water
Salt and freshly ground pepper
2 pork tenderloins, about 3/4 lb each
2 fresh thyme sprigs
2 tablespoons unsalted butter
1 small green apple, peeled, cored and cut into 1/2-inch cubes
3 pitted prunes, thinly sliced
1 cup veal stock or chicken stock
2 tablespoons finely chopped fresh parsley

RECIPE METHOD

In a saute pan over medium heat, warm the 3 tablespoons olive oil. Add the onion and saute until golden brown, about 5 minutes. Add the balsamic vinegar, sherry vinegar, water and salt and pepper to taste and cook until the liquid has evaporated and the onions are very soft, about 45 minutes. Set aside.
Preheat an oven to 450 degrees F.
Rub salt and pepper to taste on all sides of the tenderloins. Place them in a roasting pan. Pour the 1/4 cup (2 fl oz/60 ml) olive oil over the top. Place 1 thyme sprig on each tenderloin.
Place the pan in the oven and roast the pork for 10 minutes. Turn the pork over and roast until firm and pale pink in the center when cut with a knife, about 10 minutes longer.
While the pork is cooking, in a large saute pan over medium heat, melt the butter. Add the apple and prunes and saute until slightly soft and caramelized, 3-5 minutes. Add the onion marmalade mixture to the pan and continue to saute until the flavors have blended, 2-3 minutes longer.
Add the stock to the pan and bring to a boil. Immediately remove from the heat and cover to keep warm.

When the pork is done, transfer it to a cutting board, cover with aluminum foil and let rest for 5 minutes. Then, using a sharp knife, cut the pork tenderloins into slices 1/2-inch (12 mm) thick. Arrange the pork slices on a warmed serving platter.
Spoon the warm marmalade mixture over the pork. Sprinkle with the parsley and serve immediately.

Beef Stew with Winter Vegetables Recipe

Butternut squash is added to this thick, meaty stew for sweetness and its natural thickening ability. Refrigerating the stew overnight will further improve the flavor, while making it easier to remove excess fat. Buttermilk biscuits and parslied rice make perfect accompaniments.






RECIPE INGREDIENTS

1/2 cup all-purpose flour
3 lb beef chuck, cut into 1 1/2-inch pieces
5 tablespoons olive oil
1/4 cup red wine vinegar
2 large yellow onions, thinly sliced
2 carrots, peeled, thinly sliced
2 cups beef broth
1 cup dry red wine
1/4 cup tomato paste
2 cloves garlic, minced
1 bay leaf
4 fresh parsley sprigs
1 sprig fresh sage or 1/2 teaspoon dried
1 lb butternut squash, peeled, seeded, cut into bite-size chunks
10 oz fresh pearl onions, peeled
1 tablespoon finely chopped fresh parsley


RECIPE METHOD

Spread the flour on a large plate. Coat the beef with the flour and shake off the excess.
Heat 4 tablespoons oil in a large, heavy, nonstick pot over medium-high heat. Working in batches, add the beef and cook until brown on all sides, about 7 minutes. Using tongs or a slotted spoon, transfer the beef to a plate.
Add the vinegar to the pot and cook over medium-high heat, scrapping up any browned bits from the pot bottom. Add the remaining 1 tablespoon oil and the onions. Sauté over medium-high heat until brown, about 15 minutes.
Add the carrots to the pot and sauté until slightly softened, about 3 minutes. Add the broth, wine, tomato paste, garlic, bay leaf, parsley and sage. Reduce the heat to medium-low, cover and simmer, stirring occasionally, until the meat is almost tender, 1 1/2 to 2 hours.
Add the butternut squash to the stew. Cover and simmer until the squash and meat are tender when pierced with a fork, about 15 minutes. Add the pearl onions and cook until just tender, about 5 minutes longer. Stir in the parsley. Season the stew to taste with salt and pepper.
Spoon the stew into warm bowls and serve.

Tuscan Grilled Steak

For Phase One, flank steak is perfect for grilling. It has a full, rich flavor, yet its thin enough to grill in a flash. Here, we serve it as they do in Northern Italy, slathered with a garlic rub, grilled then sliced and served over peppery arugula greens."

Original recipe yield:
4 servings

INGREDIENTS

• 3 large cloves garlic, crushed
• 2 teaspoons extra-virgin olive oil
• 1 (2 pound) flank steak
• Salt and pepper
• 4 ounces arugula

DIRECTIONS

1. In small bowl, mash garlic and oil until a paste forms (you may also do this in the food processor.) Pay steaks dry with paper towel, then sprinkle with salt and pepper. Rub garlic paste over both sides of steaks. Let sit for 30 minutes.
2. Preheat grill to high heat. Grill steak 5 to 7 minutes, until well-seared and browned. Flip; grill 3 to 5 minutes longer, until medium rare. To check, cut into meat with a knife and remove when meat is slightly less done than you want it to be. Transfer to cutting board; cover loosely with foil and let rest 10 minutes. Slice very thin, against the grain and at a slight angle.
3. Arrange arugula on platter. Top with steak slices. Drizzle with any accumulated platter juices. Serve immediately.

KITCHEN TIP

Even though you'll want to dig right in, its very important to let the steak rest for 10 minutes after grilling. That ensures each slice will be tender and juicy.

Scottish Beef and Potato Pie Recipe

One place to celebrate Burns Night Dinner is Alvie House, in the town of Kincraig, by Kingussie, in Inverness-shire. It is an Edwardian shooting lodge set above a small loch in the Scottish Highlands.
A 13,000-acre estate surrounds the main house and offers all the sports that are dear to a Scotsman's heart: fishing for the wily salmon on the river Spey; pursuing the wild deer in the Kincraign woods; hunting for the nimble grouse on the Highland moor; and, of course, stalking the wee dram wherever you can find it.
Alvie House has been home to five generations of the Williamson family. During the 1980's a portion of the estate was turned into a magnificent guesthouse under the direction of Jamie and Lyn Williamson.

RECIPE INGREDIENTS

For the Beef and Potatoes:
1 pound boiling potatoes
2 teaspoons kosher salt
2 tablespoons vegetable oil
1 medium onion, chopped
3 tablespoons all-purpose flour
1 pound ground beef sirloin or top round
1 cup beef broth
2 teaspoons Worcestershire sauce
1 tablespoon tomato
1/4 teaspoon freshly ground black pepper
For the Sauce:
2 tablespoons unsalted butter, softened
2 tablespoons all-purpose flour
1 cup milk
1 cup grated sharp white cheddar cheese ( about 4 ounces)
1 large egg yolk
1/4 teaspoon kosher salt
Pinch of grated nutmeg


RECIPE METHOD

TO MAKE THE BEEF AND POTATOES:
Peel and slice the potatoes into a 3/8-inch-thick pieces. Put the slices into a pan with cold water to cover, add 1/2 teaspoon of the salt, bring the water to a boil, and simmer for 2 to 3 minutes or until the potatoes are tender. Drain and set the potatoes aside. Preheat the oven to 375 degrees F.
In a skillet over medium-high heat, heat the oil and sauté the onion until lightly golden brown, about 10 to 12 minutes. Stir in the flour with a wooden spoon and cook for 1 minute. Add the ground beef and break it up with the spoon. Sauté the beef for 10 minutes, scraping the bottom of the skillet with the wooden spoon. When the flour and beef are brown, pour in the beef broth, Worcestershire sauce, ketchup, the remaining salt, and the pepper. Bring to a boil, and simmer for 2 to 3 minutes, until thickened. Set aside while you make the sauce.

TO MAKE THE SAUCE:
Whisk the butter, flour, and milk together in a nonreactive saucepan. Heat to a boil, whisking constantly and vigorously, until the sauce is smooth and thickened. Simmer for 2 to 3 minutes, whisking frequently. Remove the sauce from the heat, and whisk in a 2/3 cup of the cheese and the egg yolk. Season with the salt and nutmeg.

TO ASSEMBLE THE PIE:
Spread the meat mixture in to a 9-x-9-inch casserole, then cover the meat with the sauce. Top the sauce with the potatoes, overlapping the slices to make a scalloped pattern. Cover with the remaining cheese and bake for 20 to 25 minutes, or until lightly brown. (For an extra-brown top, run the pie under a hot broiler.) Let the pie set at room temperature for 5 to 10 minutes before serving.