Beef....It's What's for Dinner
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Beef....It's What's for Dinner
by Xena Tue 21 Feb 2017, 10:42 pm
As much as I love a well-prepared medium-rare steak, there are some other good beef recipes. Yesterday, I made a beef brisket for lunch. I've modified a recipe from Food Network's website:
Texas Oven-Roasted Beef Brisket
2 T chili powder
1 T salt (the original recipe said 2 T)
1 T garlic powder
1 T onion powder
1 T ground black pepper
1 T brown sugar (the original recipe used white sugar)
2 t. ground dry mustard
1 bay leaf, crushed
4 pounds beef brisket, trimmed
1 1/2 C beef stock
Preheat the oven to 350. Make a dry rub by combining spices (chili powder through bay leaf). Season the raw brisket on both sides with the rub. Place in roasting pan and roast, uncovered, for 1 hour.
Add beef stock and enough water to yield about 1/2 inch of liquid in the roasting pan. Lower oven temperature to 300. Cover pan tightly and continue cooking for 3 hours or until fork-tender.
Trim the fat and slice meat thinly across the grain. Top with juice from the pan.
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Flank steak is also good and quick. You can prepare the marinade in the morning and let the steak marinate all day. Then, it just takes a few minues in the broiler or on the grill.
Marinated London Broil
1 1-pound flank steak
1 T prepared mustard
2 T Burgundy or other dry red wine
2 T lemon juice
2 T low-sodium soy sauce
2 T low-sodium Worcestershire sauce
Vegetable Cooking Spray
Trim fat from steak. Score steak on both sides and brush both sides with mustard. Place steak in Ziplock or Glad gallon size freezer bag. Mix together wine and next three ingredients in a small bowl. Pour over steak; seal bag; and shake bag until steak is well coated. Marinate in refrigerator 8 hours.
Remove steak from marinade reserving marinade. Grill or broil steak for approximately 5 minutes per side or until desired degree of doneness, basting occasionally with marinade.
Slice steak diagonally across the grain into 1/4 inch slices.
From Lawmom
Texas Oven-Roasted Beef Brisket
2 T chili powder
1 T salt (the original recipe said 2 T)
1 T garlic powder
1 T onion powder
1 T ground black pepper
1 T brown sugar (the original recipe used white sugar)
2 t. ground dry mustard
1 bay leaf, crushed
4 pounds beef brisket, trimmed
1 1/2 C beef stock
Preheat the oven to 350. Make a dry rub by combining spices (chili powder through bay leaf). Season the raw brisket on both sides with the rub. Place in roasting pan and roast, uncovered, for 1 hour.
Add beef stock and enough water to yield about 1/2 inch of liquid in the roasting pan. Lower oven temperature to 300. Cover pan tightly and continue cooking for 3 hours or until fork-tender.
Trim the fat and slice meat thinly across the grain. Top with juice from the pan.
-------
Flank steak is also good and quick. You can prepare the marinade in the morning and let the steak marinate all day. Then, it just takes a few minues in the broiler or on the grill.
Marinated London Broil
1 1-pound flank steak
1 T prepared mustard
2 T Burgundy or other dry red wine
2 T lemon juice
2 T low-sodium soy sauce
2 T low-sodium Worcestershire sauce
Vegetable Cooking Spray
Trim fat from steak. Score steak on both sides and brush both sides with mustard. Place steak in Ziplock or Glad gallon size freezer bag. Mix together wine and next three ingredients in a small bowl. Pour over steak; seal bag; and shake bag until steak is well coated. Marinate in refrigerator 8 hours.
Remove steak from marinade reserving marinade. Grill or broil steak for approximately 5 minutes per side or until desired degree of doneness, basting occasionally with marinade.
Slice steak diagonally across the grain into 1/4 inch slices.
From Lawmom
Xena- Posts : 89
Join date : 2017-02-18
Tenderloin Steaks with Gorgonzola and Herbs and Roasted Garlic and Grape Tomato Pasta with Basil and Arugula Recipe courtesy Rachael Ray, 2007
by Xena Tue 21 Feb 2017, 10:43 pm
Tenderloin Steaks with Gorgonzola and Herbs and Roasted Garlic and Grape Tomato Pasta with Basil and Arugula Recipe courtesy Rachael Ray, 2007
Salt
1 pound penne rigate
2 pints grape tomatoes
8 to 10 cloves garlic, cracked but left in skins, plus 1 clove peeled and halved
3 to 4 tablespoons extra-virgin olive oil plus some, for drizzling
Freshly ground black pepper
4 tenderloin steaks about 1 1/4-inch thick
2 scallions, whites and greens
8 to 10 fresh sage leaves
A handful flat-leaf parsley
1 cup Gorgonzola crumbles
1 cup grated Parmigianino-Reggiano, a few generous handfuls
1 cup basil leaves, about 20, torn or shredded
2 cups coarsely chopped arugula
Preheat oven to 450 degrees F.
Place a pot of water on the stove and bring to a boil for the pasta. Salt water, add pasta and cook to just-shy of al dente. It needs to have a real bite left to it because it will sit in the sauce for 2 minutes later on and continue to cook. Heads up: you will need 2 ladles of starchy cooking water just before draining, about 1 1/2 cups.
Place the grape tomatoes on a cookie sheet with the garlic. Coat the tomatoes and cracked garlic with 3 to 4 tablespoons extra-virgin olive oil and season with lots of salt and pepper. Roast 20 minutes.
Season the steaks with salt and pepper. Rub with a clove of cut garlic. Coat the steaks lightly in extra-virgin olive oil.
Chop the scallions, whites and greens. Thinly slice the sage and finely chop the parsley. Combine the scallions and herbs with the Gorgonzola crumbles.
When you are a few minutes away from taking the tomatoes out of the oven, heat a skillet over high heat. Add the steaks and caramelize the meat on both sides, a minute and a half per side should do it.
Take the tomatoes and garlic out of the oven. Turn the oven off. Top the meat with the gorgonzola and transfer the skillet to the oven. Let the meat sit in the hot oven 4 to 5 minutes. The Gorgonzola will melt down over the meat and the steaks will be tender and pale pink inside.
Remove the roasted garlic from the skins and mash into a paste with the side of your knife. Transfer the garlic paste to the bottom of a pasta bowl. Using a fork, mix the garlic into 2 ladles of starchy pasta cooking water, about 1 1/2 cups. Add the tomatoes to the bowl and mash them with a potato masher until a sauce forms and tomatoes are well combined with garlic broth. Add penne, grated cheese, arugula and basil and toss a minute or 2 to allow the pasta to soak up flavors.
Serve meat with pasta alongside.
From Xena
Salt
1 pound penne rigate
2 pints grape tomatoes
8 to 10 cloves garlic, cracked but left in skins, plus 1 clove peeled and halved
3 to 4 tablespoons extra-virgin olive oil plus some, for drizzling
Freshly ground black pepper
4 tenderloin steaks about 1 1/4-inch thick
2 scallions, whites and greens
8 to 10 fresh sage leaves
A handful flat-leaf parsley
1 cup Gorgonzola crumbles
1 cup grated Parmigianino-Reggiano, a few generous handfuls
1 cup basil leaves, about 20, torn or shredded
2 cups coarsely chopped arugula
Preheat oven to 450 degrees F.
Place a pot of water on the stove and bring to a boil for the pasta. Salt water, add pasta and cook to just-shy of al dente. It needs to have a real bite left to it because it will sit in the sauce for 2 minutes later on and continue to cook. Heads up: you will need 2 ladles of starchy cooking water just before draining, about 1 1/2 cups.
Place the grape tomatoes on a cookie sheet with the garlic. Coat the tomatoes and cracked garlic with 3 to 4 tablespoons extra-virgin olive oil and season with lots of salt and pepper. Roast 20 minutes.
Season the steaks with salt and pepper. Rub with a clove of cut garlic. Coat the steaks lightly in extra-virgin olive oil.
Chop the scallions, whites and greens. Thinly slice the sage and finely chop the parsley. Combine the scallions and herbs with the Gorgonzola crumbles.
When you are a few minutes away from taking the tomatoes out of the oven, heat a skillet over high heat. Add the steaks and caramelize the meat on both sides, a minute and a half per side should do it.
Take the tomatoes and garlic out of the oven. Turn the oven off. Top the meat with the gorgonzola and transfer the skillet to the oven. Let the meat sit in the hot oven 4 to 5 minutes. The Gorgonzola will melt down over the meat and the steaks will be tender and pale pink inside.
Remove the roasted garlic from the skins and mash into a paste with the side of your knife. Transfer the garlic paste to the bottom of a pasta bowl. Using a fork, mix the garlic into 2 ladles of starchy pasta cooking water, about 1 1/2 cups. Add the tomatoes to the bowl and mash them with a potato masher until a sauce forms and tomatoes are well combined with garlic broth. Add penne, grated cheese, arugula and basil and toss a minute or 2 to allow the pasta to soak up flavors.
Serve meat with pasta alongside.
From Xena
Xena- Posts : 89
Join date : 2017-02-18
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