Archive for category Beef

South-of-the-Border Shredded Beef

Mexican shredded-beefThis is an easy yet incredibly flavorful recipe. It’s ideal for Tacos, Mexican pizza, or Enchiladas. The key to this dish is the use of a slow cooker, and a combination of the right spices. If you don’t want to use taco shells or flour tortillas, you can simply serve this beef on shredded lettuce, with accompaniments like sour cream, guacamole, salsa, and Queso Blanco on the side.

The best cut of beef for this recipe is a chuck roast, about 2.5 to 3 lbs. It’s best to cut it into 3 or 4 pieces before embarking on your flavorful journey, and trimming off any large pieces of fat that may be present.

Ingredients

2.5 to 3 lb chuck roast

2 tbsp olive oil

14 oz beef broth

1 yellow onion, chopped

1 tbsp dried cilantro

1/4 tsp cayenne pepper

2 Jalapeno peppers, seeded and chopped

2 tbsp chili powder

1 tbsp cumin

2 tsp coriander

3 oz tomato paste

1 tbsp garlic powder

1/2 tsp black pepper

1/4 tsp Kosher salt

Directions

Cut the chuck roast into four pieces, trimming any large pieces of fat off the meat. This will help the spices reach every area of the meat. Season with salt and pepper, and sear the meat in a skillet on high until all surfaces of the beef are browned.

Place the beef broth, tomato paste, onion, Jalapeno pepper, and the spices in the crock pot and give it a stir. Submerge the meat in the liquid.

Set the slow cooker to high and cook for four hours, then lower the temperature to “low” and cook for an additional hour or so. It’s important that at least 2-3 inches of liquid is in the crock pot throughout the cooking process. This should not be a problem with a slow cooker.

Remove the beef from the slow cooker and shred it using two forks. By now the slow cooker should automatically move to the “warm” setting. Return the beef to the liquid until ready for use.

Remove with tongs and place it on your serving tray. All I can say is “Yum!”

 

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Korean Braised Short Ribs

Beef Short RibsThis is a tremendously flavorful falling-off-the-bone dish. This recipe was contributed by my partner-in-crime, the charming Bill McKenzie, who is teaming up with me so we can take this blog to the next level.

For this recipe you’ll need a Dutch oven because this masterpiece starts on the stove top and finishes up in the oven.

Ingredients

1.5 lbs beef short ribs

1 cup soy sauce

1/2 cup Sake

1/4 cup Mirin

1/4 cup sesame oil

1 tbsp ginger paste (or minced fresh ginger)

1/4 cup sesame seeds

1 tsp sea salt

2 tsp red pepper flakes

2 tsp coarse ground black pepper

4 scallions, greens and white separated and cut into 1/4 inch pieces

12 cloves garlic

2 cups low-sodium beef stock

Canola oil

Directions

Preheat oven to 350 degrees. Drizzle canola oil on the bottom of the Dutch oven. Sprinkle the beef short ribs with sea salt, black pepper and red pepper flakes. Brown the ribs in the Dutch oven on the top of the stove.

Once browned, add the rest of the ingredients, with the exception of the scallion greens and sesame seeds. Cover the Dutch oven and bring everything to a boil, then transfer to the oven. Bake for 1.5 to 2 hours.

Place in a serving dish over white rice. Sprinkle sesame seeds and scallion greens on top.

 

 

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Wicked Good Burgers

eating-burgersWe’re not talking McDonalds, Burger King or Wendy’s here. In fact, have you watched television advertising from these slop shops? When you finally get there and order your burger, it rarely looks like it does on television. Ah, the beauty of food stylists. Let’s take it one step further here: We’re not even talking Fuddruckers or Five Guys (although anything you can get here is an improvement over other three). We’re talking homemade burgers. There’s nothing like it. I guarantee you can’t get these in a take-out place.

We’re also not talking just beef, but also ground chicken and turkey. Again, I urge you to think outside the culinary box. Cook them outdoors on the grill if you can but, if not, an indoor electric grill works as well (Breville makes a great product).

Following this little diatribe are six great burger recipes for you to try. This isn’t the entire repertoire, but it’s a great start. The recipes call for 1-1/3 lbs of ground meat. This should give you about four decent-sized burgers. I also do not buy the leanest cut, even with chicken and turkey. There’s nothing worse than a dried out burger. I am also giving you recipes for cheeseburgers because, well, what’s a burger without cheese on top? If you can’t eat cheese or do not like cheeseburgers, simply leave it off.

Lettuce or some kind of greens are always a welcome addition to burgers. Get creative here. Try baby spinach, baby kale or arugula for a switch.

Tuscan Blue Cheese Burgers

Ingredients

1-1/3 lbs of ground sirloin, chicken or turkey

1 tbsp Worcestershire sauce

2 tbsp Italian or Tuscan Seasoning (I use McCormick’s)

1/2 lb crumbled blue cheese (or Gorgonzola, if you prefer)

Deli-sliced Pancetta (Italian bacon)

Italian Fontina Cheese (optional)

Coarse sea salt and coarse-ground black pepper

Olive oil and/or grill spray

Thomas’ Sandwich-sized English Muffins, toasted

Directions

The first thing you want to do is prepare the Pancetta. Deli-sliced pancetta should be sliced fairly thin. This is what you want. You should use 2-3 sliced per burger. Heat a pan and cook the pancetta until crisp, but not burned. Set aside on a paper towel to drain.

Mix together the first three ingredients, and divide into four equal parts. When forming the burgers, push some crumbled blue cheese into the center of the meat and form the burger around it.

Brush the burgers with olive oil and season with salt and pepper to taste. Even though you are brushing oil on the burgers, I recommend using grill spray on outdoor grills as well.

On an outdoor grill, cook six inches from the coals with the cover down, or on a gas grill on medium-high heat with cover down for 6-7 minutes per side. On an indoor grill, preheat the grill on high and cook for 7-8 minutes on each side. For cheeseburgers, add the Fontina just before the burgers are cooked. Melting should take less than a minute with the grill cover closed.

Serve the burgers on Thomas’ Sandwich-Sized English Muffins that have been lightly toasted. These burgers are delicious with a quick Garlic-Lemon Aioli. It’s simple to make.

Garlic-Lemon Aioli: Mix 3/4 cup light mayonnaise, 3 tbsp minced garlic, 2.5 tbsp fresh-squeezed lemon juice, salt and pepper together. Refrigerate for 30 minutes before serving your burgers.

Greek Feta Burgers

Ingredients

1-1/3 lbs of ground sirloin, chicken or turkey

2 tbsp dried thyme

1 tbsp dried oregano

2 tsp lemon pepper seasoning

1/2 cup crumbled Feta cheese

Kasseri cheese (optional)

Coarse sea salt and coarse-ground black pepper

Olive oil and/or grill spray

Crusty rolls

Directions

Mix together the first four ingredients, and divide into four equal parts. When forming the burgers, push some crumbled Feta cheese into the center of each and form the burgers around it.

Brush the burgers with olive oil and season to taste with salt and pepper. I recommend using grill spray on outdoor grills even though you are oiling the burgers.

On an outdoor grill, cook the burgers six inches above the coals with the cover down, or on medium-high heat on a gas grill with the cover down for 6-7 minutes. On an indoor grill, preheat on high, then cook the burgers for 7-8 minutes on each side. For cheeseburgers, add your Kasseri cheese just before the burgers are done.

These burgers are great on crusty sandwich rolls. Sun-dried tomatoes in oil are great on top!

Santa Fe Burgers

Ingredients

1-1/3 lb ground sirloin, chicken or turkey

1 tbsp cumin

1/2 tbsp coriander

Handful of fresh, chopped cilantro

5-6 Jalapeno peppers, seeded and cut in strips

1 small yellow onion, peeled and cut in strips

1 tbsp minced garlic

Coarse sea salt and coarse-ground black pepper

Olive oil and/or grill spray

Pepper Jack Cheese (optional)

Burger rolls (get creative; not the ones you feed your kids because they won’t eat any other kind)

Directions

Before you start the burgers, prepare your toppings. Drizzle some oil in a pan, add the Jalapenos, onions and garlic. Sauté on medium-high heat for about 5-7 minutes and set aside.

Now, mix together the first four ingredients, and divide it into four equal portions. Form your burgers, and brush with olive oil. Season with salt and pepper to taste.

On an outdoor grill, cook the burgers six inches above the coals with the cover down, or on medium-high heat on a gas grill with the cover down for 6-7 minutes. On an indoor grill, preheat on high, then cook the burgers for 7-8 minutes on each side. For cheeseburgers, add your Pepper Jack cheese just before the burgers are done.

Serve on rolls with the Jalapeno pepper, onion and garlic topping.

Mexicali Blues Burgers

Ingredients

1-1/3 lbs ground sirloin, chicken or turkey

3/4 cup chopped ancho, poblano or pasilla peppers

2 tbsp chili powder (hot or mild)

1 tbsp paprika

Coarse sea salt and coarsely-ground black pepper

Olive oil and/or grill spray

Guacamole

Burger buns

Monterey Jack Cheese or Sharp Cheddar Cheese

Directions

Mix together the first four ingredients and divide into four equal portions. Form your burgers, and brush with olive oil. Season with salt and pepper to taste.

On an outdoor grill, cook the burgers six inches above the coals with the cover down, or on medium-high heat on a gas grill with the cover down for 6-7 minutes. On an indoor grill, preheat on high, then cook the burgers for 7-8 minutes on each side. For cheeseburgers, add your Monterey Jack or Cheddar cheese just before the burgers are done.

Serve on burger buns topped with guacamole.

Cajun Burgers

Ingredients

1-1/3 lbs ground sirloin, chicken or turkey

3/4 cup chopped onion

1 tbsp Cayenne pepper

1 tbsp garlic powder

2 tbsp oregano

Coarse sea salt and coarsely-ground black pepper

Olive oil and/or grill spray

Cabot Habanero Cheddar Cheese

Onion rolls

Directions

Mix together the first five ingredients, and divide into four separate portions. Form your burgers, and brush with olive oil. Season with salt and pepper to taste.

On an outdoor grill, cook the burgers six inches above the coals with the cover down, or on medium-high heat on a gas grill with the cover down for 6-7 minutes. On an indoor grill, preheat on high, then cook the burgers for 7-8 minutes on each side. For cheeseburgers, add the Cabot Habanero Cheddar just before the burgers are done.

Serve on onion rolls.

Pesto Burgers

Ingredients

1-1/3 lbs ground sirloin, chicken or turkey

4 tbsp pesto

1/2 cup finely grated Parmesan cheese

Sea salt and crushed red pepper

Mozarella cheese

Roma tomatoes (thinly sliced)

Crusty rolls

Directions

I like making pesto, but you really don’t need to for this recipe. You can simply buy the pesto in the jar. This version naturally has a fair amount of olive oil sitting on top. Pour most of this out and use just the pesto.

Mix together the first three ingredients, and divide into four equal portions. Form your burgers, but skip the brushing with olive oil step. There will be plenty of oil from the pesto. Season with salt and crushed red pepper.

On an outdoor grill, cook the burgers six inches above the coals with the cover down, or on medium-high heat on a gas grill with the cover down for 6-7 minutes. On an indoor grill, preheat on high, then cook the burgers for 7-8 minutes on each side. For cheeseburgers, add the Mozarella just before the burgers are done.

Serve on crusty rolls with thinly sliced Roma tomatoes.

 

 

 

 

 

 

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Good Karma’s Not-Yet-Famous Steak Rub

grilling_steak_sOf course, you can always go out and buy a steak rub. They’re often called Cowboy Rubs. I hate that name. Don’t ask me why because I can’t give you a reason. You don’t have to be a damned cowboy to love good steak. Know what I mean?

You can make this rub and keep it in an airtight container, just like the one they sell you in the store for ridiculous amounts of money. This rub is excellent with Rib-Eye, Porterhouse, and Sirloin Strip Steaks. I’m giving you two versions of this rub. Take your pick!

One calls for dark roast coffee; the other for a medium roast. I’m not talking about Dunkin’ Donuts here. We’re also not talking about Gevalia, although the guy on the commercial would like to think we are.  I’m talking about Starbucks®. It doesn’t matter that I’m a Starbucks barista. I was a Starbucks coffee drinker long before I became a barista. They are serious about their coffee, and it’s seriously good. You also do not have to worry about buying an entire pound of coffee to make this. Starbucks will happily sell you a quarter pound. If you want Starbucks to grind it, ask for it to be ground on Turkish.

Now, mix ’em up and fire up that grill (or cast iron skillet)!

Ingredients, Rub No. 1

3/4 cup Starbucks dark roast coffee (Espresso, Gold Coast Blend, Italian Roast, or Sumatra), ground on “fine” in your coffee grinder

1 cup chili powder

1/3 cup paprika

3 tbsp ground coriander

1.5 tbsp ground cumin

2 tbsp ground dry mustard

1 tbsp fresh ground black pepper

1.5 tbsp Cayenne pepper

2 tbsp onion powder

3 tbsp garlic powder

1 tbsp ground Kosher salt

Mix ingredients together well and store in an airtight container.

Ingredients, Rub No. 2

3/4 cup Starbucks medium roast coffee (Antigua Guatemala, Organic Yukon Blend, House Blend, or Kenya), ground on “fine” in your coffee grinder

1/2 cup chili powder

1/2 cup lemon pepper (McCormick’s makes a good one)

2 tbsp dried oregano

3 tbsp dried lemon thyme

3 tbsp dried cilantro

1 tsp fresh ground rainbow pepper (black, white, red)

1 tbsp pink Himalayan salt

2 tbsp ground dry mustard

2 tbsp garlic powder

2 tbsp onion powder

Mix ingredients together well and store in an airtight container.

 

 

 

 

 

 

 

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Marinated and Grilled Flank Steak

grilled-marinated-flank-steak-recipeBeef is one of the foods I love, but I don’t have the opportunity to eat it very much. And frankly, that’s a good thing. Nothing beats a good flank steak, but it has to be done right. Flank steak is considered a “lean” cut of beef (very little marble) and, if not cooked properly, it can be tough. Marinating the meat overnight is also recommended as it helps to tenderize the meat. Make no bones about it, this is a “quick” cook. The inside should be red. It should also be sliced very thin against the grain when you’re ready to serve it.

There are two recipes here. They are distinguished the Ingredients (no. 1 and no. 2). The cooking process is the same.

Ingredients, No. 1

2 lb Flank steak

1/3 cup olive oil

2 tbsp balsamic vinegar

4 cloves minced garlic

1/3 cup low-sodium soy sauce or Tamari

1/4 cup honey

1/2 cup chopped fresh cilantro or 2 tbsp cilantro paste (in the tube)

Salt and freshly ground black pepper

Ingredients, No. 2

2 lb Flank steak

1/2 cup dry Sherry

1/2 cup low-sodium soy sauce or Tamari

2 tbsp minced garlic

2 tbsp dark brown sugar

1 tbsp tomato paste

1 tbsp fresh-ground rainbow (white, red, black) pepper

1 tbsp paprika

1 tbsp onion powder

1 tbsp dried oregano

1 tbsp dried thyme

2 tbsp lemon juice

1 tsp cayenne pepper

Salt and freshly ground black pepper

Directions

Make 1/4-inch slices in the flank steak about an inch apart. Whisk all ingredients together. Place the steak and the marinating ingredients in a gallon freezer bag, and marinate overnight.

Lightly spray your grill with grill oil spray (or lightly coat your cast-iron grill pan). Fire it up until it’s hot. Before you grill the flank steak, apply salt and freshly ground black pepper (to taste). Grill the flank steak on each side for about 6 minutes. Remove from the heat and cover lightly with aluminum foil. Let it rest for about 5 minutes before slicing. When you slice the flank steak, slice thinly across the grain.

 

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