Beef Recipes

• 
  Sweet & Tangy Loose Beef BBQ

  Cook Time: 10 Hours

  Serves: 28 Servings

  What You'll Need:

  • 7 pounds boneless chuck roast
  • 1 cup water
  • 3 tablespoons white vinegar
  • 4 tablespoons brown sugar
  • 2 teaspoons dry mustard
  • 4 tablespoons Worcestershire sauce
  • 3 cups ketchup
  • 2 teaspoons salt
  • 3/4 teaspoon ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 6 cloves garlic, minced

  
  

  Let's Start Cooking!

  • Place the roast into a slow cooker along with the water. Cover, and cook on LOW for 2 to 4 hours, or until beef can be easily shredded with a fork.
  • Shred the beef, removing fat as you go. Remove 1/2 cup of the broth from the slow cooker, and reserve for later. Add the vinegar, brown sugar, dry mustard, Worcestershire sauce and ketchup. Mix in the salt, pepper, cayenne, and garlic. Stir so that the meat is well coated.
  • Cover, and continue to cook beef on LOW for an additional 4 to 6 hours. Add the reserved broth only if necessary to maintain moisture. Serve on toasted buns. The meat can be frozen for future use.

  
  

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• 
  Quick & Easy Beef, Mushroom Risotto

  Cook Time: 10 Minutes

  Serves: Unknown

  What You'll Need:

  • 1 lb. lean ground beef
  • 1 package (5 1/2 ounces) risotto mix with garden vegetables
  • 1 1/2 C. sliced mushrooms
  • 1 C. chopped red bell pepper
  • 2 cloves garlic crushed
  • 1/2 t. salt
  • 1/4 t. pepper
  • 2 T. grated parmesan cheese
  • 1 T. chopped fresh Basil

  
  

  Let's Start Cooking!

  • Prepare risotto mix according to package directions.
  • Meanwhile in a large nonstick skillet, brown ground beef, mushrooms, bell pepper and garlic over medium heat 8 - 10 minutes or until beef is no longer pink, breaking beef up into small crumbles.
  • Pour off drippings. Season with salt and pepper.
  • Stir risotto into beef mixture. Sprinkle with cheese and basil.

  
  

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• 
  Grilled Steak with Blue Cheese Potatoes

  Cook Time: 40 Minutes

  Serves: 4

  What You'll Need:

  • 3 garlic cloves, coarsely chopped
  • 3 tablespoons coarsely chopped fresh rosemary, plus sprigs for garnish
  • 1/4 cup plus 2 tablespoons Worcestershire sauce
  • 2 tablespoons extra virgin olive oil, plus more for brushing
  • Freshly ground pepper
  • 1 3/4 pounds skirt steak
  • 1 1/2 pounds small red potatoes
  • Coarse salt
  • 3 ounces blue cheese, crumbled

  
  

  Let's Start Cooking!

  • Preheat grill to high. Stir garlic, rosemary, Worcestershire sauce, and oil in a nonreactive dish; season with pepper. Place steak in dish, cutting to fit if necessary; coat both sides with marinade. Marinate, turning once, 15 minutes, or up to overnight in the refrigerator.
  • Cover potatoes with cold water in a medium saucepan; add a pinch of salt. Bring to a boil. Reduce heat, and simmer until just tender, about 15 minutes. Drain; let cool slightly. Slice potatoes in half, and brush lightly with oil; season with salt and pepper.
  • Grill steak, turning once, to desired doneness, 3 to 4 minutes per side for medium-rare. Set aside. Meanwhile, grill potatoes, turning once, until lightly browned, about 5 minutes. Immediately sprinkle with cheese. Thinly slice steak against grain. Divide steak and potatoes among 4 plates. Serve, garnished with rosemary sprigs.

  
  

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