Tag: beef
Wisconsin Butter Burger
Wisconsin Butter Burger
The butter burger is indigenous to the state of Wisconsin. A true butter burger has grated butter mixed into the beef, butter in the center of the patty, and is cooked in butter; making this a pan fried burger, not a grilled burger. While I prefer to use 85% lean ground beef, I used 90% lean ground sirloin to make this burger since it’s going to be soaked in butter. You can make a traditional butter burger with Wisconsin cheddar, ketchup, and mustard; but I chose to have mine topped with blue cheese, fried shallots, and blue cheese dressing.
Equipment
- grater
Ingredients
- 1/2 lb ground sirloin about 90% lean
- 1 tbsp butter grated
- 1 tbsp butter divided
- 1/4 tsp salt
- 1/4 tsp cracked black pepper
- brioche bun
Toppings
- blue cheese crumbles
- shallots sliced
- blue cheese dressing
Instructions
- Season the ground beef with salt and pepper. Finely grate refrigerated butter onto the beef. Mix it in.
- Form into a patty. Make a well in the burger. Place a 1/2 tbsp slice of butter in the center.
- Form the burger around the butter into a patty.
- Melt the other 1/2 tbsp of butter on a skillet over medium heat. Place the burger onto the pan with sliced shallots around.
- Flip the burger after 5 minutes.
- Place the cheese on top of the burger.
- Place a cover over the skillet. Cook for 4 minutes.
- Put the shallots on the burger. Place the brioche bun cut sides down into the pan and toast for a minute.
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.