Liver and Onions
You can make liver and onions using chicken liver as well; replacing the beef stock with chicken stock.
Tag: beef
Beef Bone Broth
Beef Bone Broth
So what’s up with the hype around bone broth for the last several years? What’s the difference between bone broth, stock, and regular broth? And why was this recipe made for my spoiled dog, Tater? Let me do some explaining.Bone broth specifically is gelatinous when cooled due to simmering bones with a high collagen content for up to 12 hours. Regular stock uses bones, but is not as gelatinous nor takes as long to make. Regular broth is made from simmering mostly meat and not a lot of bones. All of these variations can be flavored with carrots, celery, onion, garlic, and herbs of your choosing.Bone broth is the most nutrient dense, such as calcium, magnesium, phosphorus, vitamin A, potassium, zinc, and iron. Because of the high collagen content, the bone broth aids in joint pain; containing glucosamine and chondroitin. Also, the bone broth is high in amino acids, aiding in digestion and helping fight inflammation.To answer why my dog Tater gets bone broth: she is spoiled and likes the beef flavor added to her dry food, mixed in with wet foods and homemade puréed roasted pumpkin. If you plan to give bone broth to your pets, make sure to not simmer it with onions, garlic, or any other herbs and flavorings since they are toxic to dogs. Carrots and celery are completely safe for them to consume. I freeze the bone broth down in ice cube trays, nuke 3 in the microwave, and mix it in her food.
Equipment
- baking pan
- 2 stock pots
- cheese cloth
- colander
Ingredients
- 5 lbs beef bones shank, neck, and femur bones
- 1 large yellow onion quartered
- 3 large carrots sliced
- 3 ribs celery chopped
- 1 head garlic
- 1 1/2 gallons water
Instructions
- Bring a pot of water to a boil. Add in the bones and simmer for 30 minutes. Remove from the pot.
- Preheat the oven to 425 degrees. Place the bones and all of the vegetables on a large baking sheet and roast for 40 minutes.
- Add the roasted bones and vegetables to a large stock pot with a gallon and a half of water. Bring to a boil.
- Once the bone scum starts floating to the top of the pot, skim it off. Simmer covered on low for 6 hours.
- Place a colander lined with cheesecloth over another stock pot. Pour the bone broth into the other pot.
- Let the pot cool. Cover and place in the refrigerator overnight.
- Scoop off the layer of fat from the bone broth.
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
Serve with your favorite sides. Turn the leftovers into short rib tacos.
Pepper Encrusted Bone In Rib Eye
Pepper Encrusted Bone In Rib Eye
This recipe is a great example of how to get those nice grill marks on your steak that you see at fancy restaurants. Simply angle your steak at 45 degrees on the grill and allow to sear for half the amount of time that the steak will cook on each side. Turn 90 degrees and sear the rest of the way on the first side. Flip over and repeat these 2 steps. An 1 1/4” thick steak will take about 6 minutes a side to get that perfect medium-rare center. This technique for grill marks applies to all grilled meats depending on how well done you want it.
Equipment
- charcoal grill
- chimney starter
- charcoal briquettes
Ingredients
- 1 bone in ribeye 1 1/4” thick
- 2 tsp coarse ground black pepper
- 2 tsp coarse ground white pepper
- 1 tsp crushed red pepper
- 1 tbsp olive oil
- 1/4 tsp salt
- 3 tbsp balsamic vinegar
- 1 tbsp butter
Instructions
- Rub the ribeye in olive oil. Coat each side with all 3 of the peppers. Let rest at room temp for 30 minutes.
- Start the charcoal in the chimney starter until they turn gray. Pour in the grill and place on the grate. Place the steak at a 45 degree angle over the charcoal. Sear for 3 minutes.
- On the same side, turn the steak 90 degrees. Sear for another 3 minutes.
- Flip the steak over, having it turned at a 45 degree angle. Sear for 3 minutes.
- Turn 90 degrees and sear for 3 more minutes.
- Allow the steak to rest for 10 minutes before slicing. Season with salt.
- While the steak is resting, melt the butter in a sauté pan over low heat. Pour in the balsamic vinegar and let thicken for 1 minute.
Cut the steak off the bone and slice on a bias. Pour the steak sauce over the steak and serve.
Arrachera (Mexican Skirt Steak)
Serve the skirt steak on corn tortillas with cilantro, onion, jalapeños, and your favorite hot sauce.
The Perfect Grilled Ribeye
The Perfect Grilled Ribeye
Being a butcher, I’ve grilled thousands of steaks in my lifetime. My favorite cut is a ribeye. It is extremely tender and has a ton of flavor from the marbling in the meat. What most people don’t realize is that grilling a steak is about as easy as it gets to achieve restaurant quality. The most common mistake people make is constantly flipping the steak on a grill. Don’t flip it multiple times. It only needs to be flipped once, and that’s it. Let that steak sear to seal in the juices. Then let it rest for 10 minutes before slicing into it to let them juices redistribute into the steak.
Equipment
- charcoal
- chimney starter
- grill
Ingredients
- 1 ribeye 1 1/4” thick
- 1 tsp olive oil
- 1 tbsp steak seasoning or salt and pepper
- 1 tbsp butter
- 2 tbsp balsamic vinegar
Instructions
- Rub your ribeye with olive oil. Season with your favorite seasoning. Let rest at room temperature for an hour.
- Get your charcoal gray in the chimney starter. Place the grill grate in the grill and let it get hot for a minute or two. Place the steak over the charcoal.
- Grill for 5 inures a side for a medium rare center; only flipping once.
- Pull off the grill and let rest for 10 minutes.
- While the steak is resting, melt a tbsp of butter in a small skillet. Add in the balsamic vinegar.
- Cook for 1 minute.
Thinly slice the ribeye and spoon over the sauce.
