Tag: beef
Liver and Onions
You can make liver and onions using chicken liver as well; replacing the beef stock with chicken stock.
Beef Brisket Stew
Beef Brisket Stew
I love me a good beef stew; and this recipe is no exception. My stew uses brisket and a plethora of root vegetables such as turnips, parsnips, rutabagas, potatoes, and carrots. You can really use just about any vegetables that you like. Peas, sweet potatoes, green beans, corn, are all acceptable additions. I prefer to add the vegetables in the last half of cooking time so they don’t turn out mushy and disintegrate. If brisket is too expensive, chuck roast, sirloin tip, bottom round, top round, or eye of round are great substitutes.
Equipment
- crock pot
Ingredients
- 3 lbs beef brisket
- 1/2 cup shallots diced
- 1 head garlic minced
- 4 cups beef stock
- 4 bay leaves
- 1 lb yellow potatoes cubed
- 1 lb carrots diced
- 1 lb turnips peeled and diced
- 1 lb parsnips peeled and diced
- 1 lb rutabaga peeled and diced
- 2 ribs celery diced
- 1/4 cup parsley chopped
- 1 tbsp salt
- 1 tbsp paprika
- 1/2 tbsp black pepper
- 1/2 tbsp dried thyme
- 1 cup water
- 1/4 cup cornstarch
Instructions
- Cut the brisket into small cubes.
- Add the brisket, shallots, garlic, celery, beef stock, and bay leaves to the crockpot. Cook on high for 3 hours.
- Add all of the vegetables and seasonings to the crock pot. Cook for another 3 hours.
- Make a slurry with the water and cornstarch. Pour into the stew and cook for 30 minutes.
Steak Frites with Maitre D Butter
Put a tbsp of the maitre d butter on the steak and serve with your favorite fries.
Whole Smoked Bone-In Beef Short Rib Plate
Whole Smoked Bone-In Beef Short Rib Plate
It’s not everyday you get to see a whole short rib plate smoked. Most people smoke pork ribs, but beef short ribs out of the smoker is something special. I purchased a nice untrimmed prime plate from my meat department recently and felt like they needed the smoking treatment. You won’t typically see these on display at a meat counter, so you’l have to ask your butcher if they have one in back stock. A whole plate usually is between 4-5 lbs. The short rib plate is used for either English or flanken cut beef ribs.This short rib plate was simply rubbed with olive oil, salt, and freshly cracked black pepper. It will take at least 6 hours to smoke in order for them to reach maximum tenderness. I used a 50/50 mix of pecan and hickory wood chips, but mesquite, cherry, and oak would also be great flavors to enhance your ribs. These ribs couldn’t have turned out more tender. You’ll know that they’re done when you can pull the bone out cleanly. What’s even better is that I turned the leftovers into short rib tacos on corn tortillas with cilantro and onions with hot sauce.
Servings: 4
Equipment
- Electric Smoker
Ingredients
- 1 whole bone in beef short rib plate 4-5lbs
- 2 tbsp olive oil
- 1 tbsp salt
- 2 tbsp cracked black pepper
Wood Chips
- 1/2 hickory chips
- 1/2 pecan chips
Instructions
- Allow your short rib to rest on a pan overnight in the refrigerator to develop a pellicle.
- Pull the short rib out of the refrigerator. Rub with the olive oil, salt, and pepper on all sides. Let sit out at room temperature for 2 hours before smoking.
- Preheat your smoker to 250 degrees. Place the short rib plate in the smoker.
- Smoke for 6 hours, replacing the wood chips as need; every 60-90 minutes.
- Let the short rib plate rest for 30 minutes before cutting.
- Cut in between the 4 bones.
Serve with your favorite sides. Turn the leftovers into short rib tacos.
Pepper Encrusted Bone In Rib Eye
Cut the steak off the bone and slice on a bias. Pour the steak sauce over the steak and serve.
Arrachera (Mexican Skirt Steak)
Arrachera (Mexican Skirt Steak)
Arrachera, aka Mexican skirt steak, is a great cut for tacos. It is tender, highly flavorful like a ribeye, and cooks very quickly. The skirt steak is best marinated overnight to achieve maximum flavor. To slice the skirt steak, always cut against the grain. If you cut with the grain, it will be tough and you’ll have chewy tacos.
Servings: 4
Equipment
- charcoal grill
- chimney starter
- charcoal
- food mallet
Ingredients
- 1 1/2 lbs inner skirt steak
- 1 tbsp olive oil
- 1 lime juiced
- 4 garlic cloves minced
- 2 tsp cumin
- 2 tsp paprika
- 1 small jalapeños finely minced
- 1/2 tsp salt
Instructions
- Using a food mallet, hammer down the skirt steak on both sides until it’s a consistent thickness.
- Marinate the skirt steak with all of the ingredients for 8 hours.
- Get the charcoal gray in the chimney starter. Pour the charcoal in the grill. Lay the skirt steak directly over the charcoal.
- Grill for 4-5 minutes a side.
- Let the skirt steak rest for 10 minutes. Cut into chunks and thinly slice against the grain.
Serve the skirt steak on corn tortillas with cilantro, onion, jalapeños, and your favorite hot sauce.
