Category: Beef



Permalink 01:08:50 pm, Categories: Entrees, Beef  

From Good Eats

1/2 cup olive oil
1/3 cup soy sauce
4 scallions, washed and cut in 1/2
2 large cloves garlic
1/4 cup lime juice
1/4 teaspoon red pepper flakes (or more if desired)
1/2 teaspoon ground cumin
3 tablespoons brown sugar
2 pounds inside skirt steak, cut into 3 equal pieces

1 ripe (red/yellow/orange) bell pepper, sliced
1 sweet onion, sliced
8 oz mushrooms, cleaned & sliced

1 avocado, sliced, sprinkled with lime juice, salt, and pepper
sour cream

flour tortillas

AB calls for grilling directly on chunk charcoal. Directly grate. Here is his recipe if you want to check it out. I've modified the recipe slightly for a gas grill.

In a blender, put in oil, soy sauce, scallions, garlic, lime juice, red pepper, cumin, and sugar and puree. In a large heavy duty, zip top bag, put pieces of skirt steak and pour in marinade. Seal bag, removing as much air as possible. Allow steak to marinate for 1 hour in refrigerator.

Heat all grill burners on high for 5-10 minutes, scrape down & oil grates. Turn the burners down just a squidge.

Grill steaks for two minutes per side. When finished cooking, place meat in double thickness of aluminum foil, wrap, and allow to sit for 15 minutes.

While the meat rests saute the onions, pepper, and mushrooms.

Remove meat from foil, reserving foil and juices. Slice thinly across the grain of the meat. Return to foil pouch and toss with juice. Serve with onion mixture, sour cream, and avocado in flour tortillas.


Lou's Burgers

Permalink 07:07:45 pm, Categories: Entrees, Beef  

This is from a guy named Lou (surprise!) on the Cook's Illustrated forums.

24 oz freshly ground chuck
4 strips of cooked bacon, crumbled
1/2 c. shredded cheddar cheese
1/4 c. crumbled blue cheese
1 tsp salt
1 tsp pepper
1 tbs Worcestershire sauce

Gently mix meat, salt, pepper, W. sauce in a bowl.

Make eight thin patties.

Evenly divide the toppings among four patties.

Add another plain patty on top of each and gently seal edges.

Grill to your content, I like 3-4 minutes per side.


Standing Rib Roast

Permalink 07:27:37 pm, Categories: Entrees, Beef  

This is one of my family's favorite special occasion meals. The technique is from Alton Brown's I'm Just Here For The Food.

Bone-in ribeye roast, first cut
2 cloves garlic, slivered
Olive oil
kosher salt

With a paring knife make 12-24 shallow cuts under the fat layer and insert slivers of garlic. Rub roast with oil. Sprinkle with a generous amount of salt and pepper. Insert a probe thermometer.

It's easier to carve if you cut the bones off (in one piece) and tie them back on. I carve with an electric knife so it doesn't make much difference and I don't bother, unless the butcher has already done it for me.

Preheat oven to 250F. (You want the roast at room temperature for an hour before cooking, so heat the oven after doing the prep work.)

Place the meat in a roasting pan, bones down. If it's boneless, use a roasting rack.

Cook at 250F to an internal temperature of 120F.

How long will this take? Good question. The good news is you can let it rest before the final browning for a while to let the side dishes catch up, if necessary. The total time depends on the starting temperature, the weight, and whether it's boneless. I've made notes the last few times I've made it, and a 3.7 lb bone-in roast took 2:15 to go from 42F to 120F, while a 6.3 lb boneless roast took 2:55. Take from that what you will. Remember that the temperature's the important thing, the times are very very general guidelines.

Remove from the oven and tent with foil. Turn the oven up to 450F. Once the oven is up to temperature remove the foil and thermometer (unless yours is okay at high heat) and return the roast to the oven. Cook for 10 to 15 minutes until golden brown and delicious.

Rest under foil for 15 minutes, carve, and serve with Yorkshire pudding.


Pressure Cooker Chili

Permalink 12:36:14 pm, Categories: Entrees, Beef  

From Good Eats

3 pounds stew meat (beef, pork, and/or lamb)
2 teaspoons peanut oil
1 1/2 teaspoons kosher salt
1 (12-ounce) bottle of beer, preferably a medium ale
1 (16-ounce) container salsa
30 tortilla chips
2 chipotle peppers canned in adobo sauce, chopped
1 tablespoon adobo sauce (from the chipotle peppers in adobo)
1 tablespoon tomato paste
1 tablespoon chili powder
1 teaspoon ground cumin

Place the meat in a large mixing bowl and toss with the peanut oil and salt. Set aside.

Heat a 6-quart heavy-bottomed pressure cooker over high heat until hot. Add the meat in 3 or 4 batches and brown on all sides, approximately 2 minutes per batch. Once each batch is browned, place the meat in a clean large bowl.

Once all of the meat is browned, add the beer to the cooker to deglaze the pot.
Scrape the browned bits from the bottom of the pot. Add the meat back to the pressure cooker along with the salsa, tortilla chips, chipotle peppers, adobo sauce, tomato paste, chili powder, and ground cumin and stir to combine. Lock the lid in place according to the manufacturer's instructions. When the steam begins to hiss out of the cooker, reduce the heat to low, just enough to maintain a very weak whistle. Cook for 25 minutes. Remove from the heat and carefully release the steam. Serve immediately with grated cheese and sour cream.


Spicy Beef Kabobs

Permalink 01:39:16 pm, Categories: Entrees, Photo, Beef  

From Good Eats

1 1/2 to 2 pounds boneless beef sirloin
3 cloves garlic, minced
2 teaspoons smoked paprika
1/2 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/3 cup red wine vinegar
1/2 cup olive oil

Special equipment: 4 (12-inch) flat metal skewers

Cut the beef into 1 1/2 to 1 3/4-inch cubes and place into a large zip-top bag. Set aside.

In the bowl of a food processor combine the garlic, paprika, turmeric, cumin, salt, pepper and red wine vinegar. With the processor running drizzle in the olive oil.

Pour the marinade over the meat and toss to coat. Place in the refrigerator and allow to marinate for 2 to 4 hours.

Preheat the grill to medium-high heat. Thread the meat onto the skewers leaving about 1/2-inch in between the pieces of meat. Place on the grill and cook, with lid lowered, 2 to 3 minutes per side, 8 to 12 minutes in all (8 minutes for rare and 12 for medium). Remove from the heat to aluminum foil, wrap and allow to rest for 2 to 3 minutes prior to serving.

I serve this over a bed of rice alongside grilled grape tomatoes, onions, bell peppers, and mushrooms.

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Robin's Random Recipes

My old site is still available here. I'll move recipes over as time permits but my focus is adding recipes as I make them, with pictures whenever possible. This is not another online recipe warehouse. These are all personal favorites, made time and time again.




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