Category: Entree – Beef

Man’s Dip

You can take this anywhere and attract men!

Ingredients:

  • 1 ½ lbs ground beef
  • 1 envelope onion soup mix (2T)
  • 16 oz sour cream (2 cups)
  • 8 oz cream cheese softened
  • 1 c Monterey jack cheese, shredded (4 oz)
  • tortilla chips

Directions:

  1. Set oven at 350°.
  2. Brown meat in frying pan, drain.
  3. Combine next three ingredients in oven proof dish.
  4. Stir in browned beef and ¾ cup cheese.
  5. Sprinkle remaining cheese on top.
  6. Bake 30 minutes.
  7. Serve with tortilla chips.

Serves: 10-12 (maybe!)

Source: Cathy Parrish St. John, More Recipes from Our Friends – Friends of Whitman County Library, Colfax, Washington

Comments:  Can be topped with diced tomatoes if desired.

Salt Lake City Rosemary Fillet of Beef

Great for that cocktail/dinner party.

Ingredients:

  • 4 lbs beef tenderloin, room temperature (approximately 2-3 inches diameter)
  • 1 tsp salt
  • 1 tsp freshly ground pepper
  • 3 sprigs of fresh rosemary or 2 tsp dried rosemary
  • 1 loaf French bread (baguette about 2-3 inches in diameter
  • herb butter
  • watercress for garnish

Directions:

  1. Preheat oven to 450°.
  2. Rub tenderloin with salt, pepper and rosemary.
  3. Place in shallow pan. Bake 25-30 minutes until internal temperature is 120°
  4. Let meat stand for 20 minutes and then refrigerate (Meat can be cooked severalhours early, chilled, and hors d’oeuvre assembled before serving.)
  5. Slice bread ¼ inch thick.
  6. Spread bread slices with herb butter.
  7. Brown under broiler.
  8. Slice beef very thin
  9. Pile several thin slices of beef on bread.
  10. Garnish with watercress.

Herb butter:

  • 1 c unsalted butter, softened (½ pound)
  • 2 Tab fresh parsley, finely chopped
  • 2 Tab dill, chervil or tarragon, finely chopped

Make herb butter by chopping herbs in food processor, add butter, mix well.

Serves: 75 pieces

Source: A Pinch of Salt Lake, The Junior League of Salt Lake City, Inc.

Go Broncos Chili Dip

This is an old (really old) standard but still a favorite.

Ingredients:

  • 8 oz cream cheese, softened
  • 1 can chili without beans (15 oz)
  • 2 Tab diced green chiles
  • ¼ c onion, diced
  • ½ c cheddar cheese shredded
  • corn chips for dips

Directions:

  1. Mix all ingredients in a heat proof bowl (except the cheddar cheese).
  2. Heat in microwave or oven (350°).
  3. Top with cheese.
  4. Serve with corn chips.

Serves: 12

Source: cdkitchen.com

VPWL GourmetDecember, 2012

New England Boiled Beef Dinner

Horseradish, sour pickles and coarse salt are served as accompaniments.

Ingredients:

  • 4 lbs beef brisket
  • 1 onion
  • 2 whole cloves (stuck into onion)
  • 1 bay leaf
  • 1 clove garlic, peeled
  • 1 stalk celery cut in 1 inch slices
  • 2 tsp salt
  • ½ tsp pepper
  • 1 tsp rosemary
  • 1 c water (More for stove top cooking)
  • 6 carrots peeled and sliced
  • 1 turnip peeled and diced
  • 6 Yukon gold potatoes cut into eighths
  • 1 small cabbage head cut in chunks
  • horseradish
  • sour pickles
  • coarse salt (kosher)

Directions: Slow cooker

  1. Place beef in a slow cooker with next 9 ingredients. Meat may be cut in pieces
    to fit pot.
  2. Cook on low 10 – 12 hours, until tender
  3. Parboil carrots, turnip and potatoes.
  4. Add vegetables and cook on high 1 hour.

Directions: Stove top

  1. Put the brisket in 5-6 qt dutch oven with next 9 ingredients.
  2. Cover with 1 inch of water.
  3. Bring to barely simmering and cover. Cook 4 hours, until tender.
  4. Remove meat, set aside, keep warm.
  5. Add vegetables, except cabbage, simmer until done 15-30 minutes depending on size.
  6. Add cabbage for 10 minutes.
  7. Slice brisket thin.
  8. Serve in flat soup plates with some of the broth and vegetables..

Serves: 10

Source: The Unwatched Pot and Good Housekeeping Cook Book

Meatballs in a Cabernet Sauce

In this recipe, the meatballs actually are just the carriers for the sauce.  The sauce brings out the fruit in the wine and is balanced by the bouillon and tomato to pair will with the meat.  The wine can be substituted to pair well with many styles of food needing a red wine.

Ingredients:

  • 1 3/4 cup Cabernet Sauvignon
  • 1 can (16 ounces)tomato sauce (use a good quality sauce; it makes a big difference!)
  • 3 tablespoons lemon juice
  • 3 tablespoons brown sugar
  • 2 – 3 teaspoons beef bouillon
  • 1 – 2 teaspoons honey
  • 1 teaspoon corn syrup
  • 3 loves crushed garlic
  • 1 – 2 teaspoons oregano (dried)
  • pinch of salt to taste

Instructions:

1. In a saucepan, combine all ingredients and bring to a boil over medium high heart while stirring.
2. Reduce heat and simmer, with occasional stirring, until desired thickness.  Be patient to allow the sauce to thicken.
3. Adjust the sweetness with honey or brown sugar and tartness with lemon juice.
4. Pour the sauce into a crock-pot filled with Italian style meatballs (store bought works well!) and keep hot.  Yummy!

Note:  Due to operator error, we used Marinara sauce instead of tomato sauce – delish!

Note 2:  Margie says “Reduce the wine first, then add the Marinara.  You don’t have to watch it as carefully.  Wine does not burn and tomato does.”

Source:  Orange County Wine Society February Mini Tasting 2006 – Nick Stavros’s winning recipe

Medallions of Veal with Aged White Cheddar, Wiki Mushroom Sauce served with Asparagus-Leek Compote

Now that is a mouthful! (No pun intended!)  We made it for a gourmet group and it was really, really good.  It was from Dean Fearing cook book.  He is at The Mansion on Turtle Creek in Dallas.  

Ingredients:

Cheddar-Mushroom Sauce:

  • 1 lb veal bones, cut into small pieces
  • 2 T peanut oil
  • 10 large white mushrooms, sliced thin
  • 4 large shallots, peeled and chopped
  • 2 coves garlic, chopped
  • 5 sprigs fresh thyme
  • 4 c chicken stock
  • 2 c heavy cream
  • 1 c grated aged white cheddar
  • 2 T butter
  • 3 c assorted wild mushrooms, shiitake, chantrelles, etc.  julienned
  • salt
  • juice of 1 lemon to taste

Instructions:

1. Preheat oven to 400º
2. Ask the butcher to cut veal bones into pieced.
3. Place on baking sheet and roast in oven 12-15 minutes until brown.  Be careful not to burn or blacken.
4. Heat oil in large saucepan over medium heat.
5. Add white mushrooms and saute for 1 minute.
6. Add shallots and garlic, saute 1 minute.
7. Add browned veal bones, thyme,m chicken stock.
8. Bring to a boil, lower heat and simmer 20 minutes.  (You can do this much the day before)
9. Add cream and return to a boil.
10. Lower heat again and simmer 15 minutes or until the liquid is reduced by about 1/4 and thick enough to coat the back of a spoon.  (longer)
11. Remove bones from sauce.
12. Pour into blender or processor .  (Blender worked best)
13. Add cheese.
14. Process until smooth.
15. Strain and keep warm.
16. In a medium saute pan, melt butter.
17. Add wild mushrooms over medium heat for 2 minutes.
18. Season lightly with salt.
19. Fold cooked mushrooms into sauce.
20. Add lemon juice and salt to taste.

Asparagus-Leek Compote:

Ingredients:

  • 3/4 lb asparagus, washed and trimmed
  • 3 medium leeks, white part only
  • 3/4 lb smoked bacon
  • 3 T butter
  • 6 ripe tomatoes, peeled, seeded and 1/2″ dice
  • salt to taste

Instructions:

1. Plunge asparagus into boi9ling water and cook 3 minutes.
2.Remove and place in colander, rinse with cold water to stop cooking.
3. Cut diagonally into 3/4″ pieces.
4. Clean leek well.
5. Cut into 4 pieces lengthwise.
6. Plunge leek pieces into boiling water for 2 minutes.
7. Drain, rinse in cold water.
8. Cut bacon into 1/2″ dice.
9. Saute over medium heat until browned.
10. Drain.
11. Melt butter in small (medium) sauce pan.
12. When butter begins to foam, add asparagus, leek, tomatoes, bacon. 13. Saute 3 minutes. (Until just warm)
14. Season with salt and serve immediately.

Veal:

Ingredients:

  • Small amount of peanut oil
  • 20 2 1/2 oz veal loin fillets, about 1/2″ thick (See my notes)

Instructions:

1. Heat oil in a large saute pan over medium heat.
2. Season fillets with salt.
3. Quickly saute approximately 3 minutes on one side.
4. Turn and brown 2 minutes.  Do not crowd pan.

To serve:

1. Ladle sauce over the bottom of warmed plate.
2. Place 2 veal medallions on each plate.
3. Garnish with Asparagus-Leek compote and serve.

Serves: 10

Notes:  Veal loin only existed by order or restaurant supply (25# case) so we went with Scallopini (leg cut).  Not as nice.  I will use chicken in the future!

Source:  Dean Fearing, The Mansion on Turtle Creek

Oven Braised Corned Beef Brisket

This is a really easy way to do brisket — and it is really moist.

Ingredients:

  • 1 piece (about 4 lbs) center cut corned beef brisket
  • 1 lemon, ends trimmed
  • 1 onion (about ½ lb) peeled
  • ½ t whole allspice
  • 1 t black peppercorns
  • 6-8 whole cloves
  • ¼ c Dijon mustard
  • ¼ c brown sugar

Instructions:

  1. Preheat oven 325°  275°
  2. Trim and discard most of the surface fat from brisket.  Rinse well, rubbing gently to release corning salt.
  3. Lay meat, fattiest side up, on a large piece of foil in a 2 inch deep pan.
  4. Thinly slice lemon (discard seeds) and onion and lay over meat.
  5. Sprinkle with peppercorns, allspice, and cloves.
  6. Set pan on middle rack of oven.  Pour about 8 cups  one cup boiling water around brisket.
  7. Seal pan with foil tightly.
  8. Bake until meat is very tender, about 4 hours.
  9. Uncover and drain off all but about 1 cup of the liquid.
  10. In a small bowl, mix the mustard and sugar.
  11. Move onions and lemons to the side.  Spread evenly across the meat on top of the lemon and onion slices.
  12. Broil about 8 inches from heat until mustard mixture begins to brown, 3-5 minutes.
  13. Transfer to platter.  Slice meat across the grain.

Serves: 6-8

Source: Sunset, March 1999

Death Chili

Dave likes making chili, and he likes it spicy — and he likes bacon. So when he saw this recipe on line, it was a natural for him to try it out. The below is a two-pass modification of the original: stuff he did before making it at and stuff he wishes he’d done differently after that first time. 

This is a large recipe (doubled from the original). How many it cooks for depends on how much people eat, but this filled up a very large pot on the stove. 

The name, by the way, doesn’t have to do with the heat, but with the bacon. 

Ingredients 

2 lbs. bacon

1 lb. chuck roast, cubed
4 lbs. chuck, ground
12 tbsp garlic ( = 1.5 x 4oz. tube crushed garlic)

4 large onions

8 tbsp ground cumin
8 tbsp black pepper
2 tbsp cinnamon
3 tbsp seasoning salt
2 tbsp worcestershire sauce

1 pint beef stock
2 x 32oz cans of chopped tomatoes
2 tbsp maza / corn flour for thickener

2 x 8oz cans chopped green chilis
3 fresh Serrano peppers
4 tbsp chili pepper

Instructions 

  1. Fry bacon to a crisp. Pour off fat in the skillet.
  2. Brown meat and garlic, Set aside.
  3. Brown onions.
  4. Combine everything and simmer for a few hours.
  5. Let sit in fridge overnight

Note that it really is much better when it sits in the fridge overnight.

Serves: Lots. Like, dozens. Lots of left-overs. 

Source: Original is here, by “timmah.” This recipe (doubled) has been modified to use a bit less cinnamon, half-again the garlic, no tobacco, and half the Serrano peppers. What is not modified is the bacon. “The secret is the bacon,” Timmah says. “Bacon makes everything better.”

 

Mary’s Mom’s “Spaghetti”

After extolling Aunt Elda’s Casserole, I have to add a word about Mary’s Mom’s Spaghetti. I remember being served this many years back at Mary’s Dad’s house, and being amazed how much like AEC it was. Well … yeah. Welcome to classic American casserole cooking. This one is a bit fancier (despite including catsup), but just as yummy.

Ingredients:

  • 1½ lbs. Ground Beef
  • 2 cloves Garlic
  • 2 large Onions, chopped
  • 8 oz. Rotini style pasta
  • 16 oz. Tomato Sauce
  • 16 oz. Water (use the tomato sauce can)
  • ½ c. Catsup
  • 1 tsp. Chili Powder
  • ½ tsp. Allspice
  • 1/3 tsp. Majoram
  • 1/3 tsp. Thyme
  • 1 dash Sugar
  • 1 c. Mexicorn
  • 1 can Mushrooms, Canned
  • ½ c. Parmesan Cheese, shredded

Directions:

  1. Brown beef, garlic, onion.
  2. Make pasta.
  3. Combine all in a casserole, top with cheese.
  4. Bake 45 minutes at 350-375°

Serves: The note indicates “a single batch is plenty.”

Note: Not really “spaghetti,” but the rotini give it some scoopable substance, and catch the sauce nicely. Could be done with any pasta (with slightly different results).

Source: MEO