Beef, Uncategorized

Irish Spiced Beef

The story goes that my Irish ancestors brought this recipe along when they immigrated to the U.S. It takes nearly a week, start to finish, but that gives the meat time to become really tenderized and build up layers of flavor. —Mary Shenk, Dekalb, Illinois via Taste of Home

Ingredients

  • 1 fresh beef brisket (6 pounds)
  • 1/3 cup packed brown sugar
  • 3/4 cup coarse sea salt
  • 1/4 cup chopped onion
  • 4 bay leaves, crushed
  • 3 teaspoons pepper
  • 2 teaspoons dried rosemary, crushed
  • 2 teaspoons dried thyme
  • 1-1/2 teaspoons ground allspice
  • 1-1/2 teaspoons ground cloves
  • 4 medium onions, sliced
  • 4 medium carrots, sliced
  • 2 celery ribs, sliced
  • 2 cups stout or beef broth

Directions

  1. Place beef in a 15x10x1-in. baking pan; rub with brown sugar. Refrigerate, covered, 24 hours.
  2. In a small bowl, mix salt, chopped onion, bay leaves and seasonings; rub over beef. Refrigerate, covered, 3 days, turning and rubbing salt mixture into beef once each day.
  3. Preheat oven to 325°. Remove and discard salt mixture. Place beef, onions, carrots, celery and stout in a roasting pan. Add water to come halfway up the brisket. Roast, covered, 4 to 4-1/2 hours or until meat is tender. Cool meat in cooking juices for 1 hour.
  4. Remove beef; discard vegetables and cooking juices. Transfer beef to a 13×9-in. baking dish. Refrigerate, covered, overnight.
  5. Cut diagonally across the grain into thin slices. Serve with rye bread, cheese and mustard. Yield: 14 servings.
Editor’s Note: This is a fresh beef brisket, not corned beef.
Beef, Crockpot

Red Wine Beef Ragu

INGREDIENTS

  • 1 can crushed tomatoes
  • ½ c. red wine (I prefer James River Cellars Rad Red)
  • Kosher salt
  • Pepper
  • 1 can whole peeled tomatoes
  • 4 clove garlic
  • 2 medium carrots
  • 1 large onion
  • 2 sprig fresh rosemary
  • 1 ½ lb. lean beef stew meat
  • 12 oz. pappardelle or other wide noodles
  • ½ c. chopped fresh flat-leaf parsley
  • ¼ c. grated Parmesan or Romano cheese

DIRECTIONS

In a 5- to 6-quart slow cooker, whisk together the crushed tomatoes, red wine, ¼ teaspoon salt, and ½ teaspoon pepper. Add the whole tomatoes, breaking them up with your hands. Stir in the garlic, carrots, onion, and rosemary.

Add the stew meat and turn to coat. Cook, covered, until the beef is cooked through and shreds easily, 6 to 8 hours on low or 4 to 5 hours on high.

Twenty minutes before serving, cook the pasta according to package directions. Remove and discard the rosemary. Skim any fat that has risen to the top. Using a fork, break the meat into smaller pieces, then stir into the cooking liquid; fold in the parsley. Serve the beef ragu over the pasta and sprinkle with the Parmesan.

Beef, Casseroles

Magic Layer Casserole

Ingredients

  • Potatoes, peeled and sliced
  • ½ carrot, finely sliced
  • Onions, chopped
  • Celery, chopped
  • 1 can peas
  • 1 pound ground beef, browned
  • 1 can mushroom soup (thinned with a little milk)

Directions

  1. Preheat the oven to 350 degrees F.
  2. Layer in a 9 × 13 inch glass pan potatoes, carrots, onions, celery, peas, and ground beef. Pour the thinned mushroom soup evenly over the top.
  3. Cover with foil and bake for 70 to 80 minutes.
  4. Uncover and bake 15 minutes longer.
Beef, Sandwiches

Homemade Sloppy Joes

recipe_sloppyjoes

Ingredients

  • · 1 1/2 pounds extra lean ground beef
  • · 1/2 onion, diced
  • · 2 cloves garlic, minced
  • · 1 green pepper, diced
  • · 2 cups water
  • · 3/4 cup ketchup
  • · 1 dash Worcestershire sauce
  • · 2 tablespoons brown sugar
  • · 1 teaspoon Dijon mustard
  • · 1 1/2 teaspoons salt, or to taste
  • · 1/2 teaspoon ground black pepper
  • · cayenne pepper to taste (optional)

Directions

Place ground beef and onion in a large skillet. Turn heat to medium and cook and stir the mixture constantly until the beef is browned and forms small crumbles, about 10 minutes. Stir in garlic and green bell pepper; cook and stir until softened, 2 to 3 minutes. Add 1 cup water and stir, scraping the pan to dissolve any brown flavor bits from the bottom of the skillet. Mix in ketchup, Worcestershire sauce, brown sugar, Dijon mustard, salt, and black pepper. Add 1 more cup water and return mixture to a simmer. Reduce heat to low and simmer, stirring occasionally, until the liquid has evaporated and the mixture is thick, about 40 minutes. Season with salt , black pepper, and cayenne pepper to taste.

Beef, Crockpot, Soups, Chowders, and Stews

Crock Pot Beef Stew

Ingredients

  • 1 pound beef stew meat
  • 8 small white potatoes, cut into quarters
  • 1/2 white onion, cut into chunks
  • 2 small carrots, cut into slices
  • 1/4 c. minced garlic, fresh
  • 3/4 c. apple cider
  • 2 tablespoons worchestshire sauce
  • 1 tablespoon soy sauce
  • 1 teaspoon rosemary
  • 1 teaspoon thyme
  • 1/4 c. flour

Directions

Place beef, potatoes, onions and carrots in crock pot.  In a small bowl, combine garlic, cider, sauces, spices and flour, mixing well to eliminate lumps.  Pour over ingredients in crock pot.  Set on low. Cook for seven hours.

Serve with hot yeast rolls! Yum!

Beef, Crockpot

Crockpot Cube Steaks

Image

Ingredients:

  • 1 large onion, thinly sliced
  • 1/3 cup all-purpose flour
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1/2 tsp. black pepper
  • 6 (about 4 oz. each) beef cube steaks
  • 1 Tbsp. canola oil
  • 3 c. water, divided
  • 1 envelope brown gravy mix
  • 1 envelope mushroom gravy mix
  • 1 envelope onion gravy mix

Directions:
Spray the inside of a 3-5 quart slow cooker with nonstick cooking spray. Place the sliced onions in the slow cooker. Combine flour, garlic powder, onion powder and pepper in a large sealing plastic bag. Add steaks, a few at a time and shake until completely coated. Heat the oil in a large skillet over medium heat. Add the steaks, a few at a time, and cook until lightly browned on each side. Place the browned steaks on top of the onions in the slow cooker. Pour 2 c. water over all. Cover and cook on Low for 8 hours or until meat is tender.
In a bowl, whisk together the 3 gravy mixes with remaining 1 cup water. Add to slow cooker and cover and cook on Low for 30 minutes longer.

Beef, Sandwiches

Grandma’s Sloppy Joes

I made these for my students earlier this year, and they loved them!

Ingredients

  • 1 pound ground beef
  • 1 cup chopped onion
  • 1 cup chopped green bell pepper
  • 1 tablespoon brown sugar
  • 1 tablespoon vinegar
  • 1 cup ketchup
  • 2 tablespoons prepared mustard
  • 1/2 teaspoon ground cloves
  • 1 teaspoon salt
  • 4 hamburger buns, split

Directions
In a large skillet over medium heat, combine the ground beef, onion, and green pepper. Cook until beef is browned, and drain off excess grease. Stir in the brown sugar, vinegar, ketchup and mustard, and season with cloves and salt. Simmer for 30 minutes on low. Serve on hamburger buns.

Beef, Sandwiches

Philly Cheesesteak Sloppy Joes

A Taste of Home Cooking

Adapted from Rachael Ray
Ingredients

  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1 large onion, chopped
  • 1 green pepper, chopped
  • 2 tablespoons steak sauce
  • 1 cup beef stock
  • Salt and ground black pepper
  • 4 dinner rolls
  • 1 tablespoon butter
  • 1 tablespoon flour
  • 1 cup milk
  • 1 cup provolone, shredded

Directions

In large skillet over medium-high heat add the oil and then brown the ground beef, about 5-6 minutes. Add the onion and green pepper and cook another 3-4 minutes, until the vegetables start to get tender. Stir in the steak sauce and beef stock, season with salt and pepper, bring up to a bubble and cook about 2 minutes.

Split open rolls and remove most of the soft insides, leaving a bed to hold the meat mixture. Toast the rolls and set aside.

While the meat is cooking, melt the butter in a medium-size pot over medium-high heat. Stir in the flour and cook about 1 minute. Whisk in milk, bring up to a bubble and let thicken, about 2 minutes. Turn off heat and stir in the cheese.

To serve, place a scoopful of the meat mixture onto the bottom of the rolls, then top with the cheese sauce and replace the top of the roll.

Beef, Soups, Chowders, and Stews

Hamburger Soup

Betty Crocker Wannabee

Ingredients

(All measurements are approximate)

  • 1 T olive oil
  • 1/2  medium sized onion, chopped
  • 2 T minced garlic
  • 1 lb ground beef
  • 1 can condensed tomato soup, plus 1 can water
  • 2-14 oz. cans beef broth
  • 1 small can of corn
  • 1 cup cooked macaroni, wagon wheel, or small shell pasta, (or any small noodle you choose, but kids love the wheels)

Directions
Heat olive oil in a skillet. Add onion and garlic until the onions are just soft. Add ground beef, season with salt and cook until meat is longer pink.

Meanwhile, in a 5 quart soup pot, pour in beef broth, tomato soup and water. Bring to a boil, turn down heat and simmer. In another pot, cook pasta to package directions, or cook directly in tomato/beef broth (I’ve done it both ways, but prefer to cook pasta in plain water).

When meat is cooked through, add to beef soup mixture. Add corn and pasta and simmer for 5-10 minutes.

Beef

Grandma’s Sloppy Joes

Ingredients

  • 1 pound ground beef
  • 1 cup chopped onion
  • 1 cup chopped green bell pepper
  • 1 tablespoon brown sugar
  • 1 tablespoon vinegar
  • 1 cup ketchup
  • 2 tablespoons prepared mustard
  • 1/2 teaspoon ground cloves
  • 1 teaspoon salt
  • 4 hamburger buns, split

Directions
In a large skillet over medium heat, combine the ground beef, onion, and green pepper. Cook until beef is browned, and drain off excess grease. Stir in the brown sugar, vinegar, ketchup and mustard, and season with cloves and salt. Simmer for 30 minutes on low. Serve on hamburger buns.