Wonderful beef lunch! Need recipes for a great Beef cut!?!
Ok, so me and my hubby are celebrating our "OMG we payed off our credit card bills!" By eating a nice home cooked beef meal! Its a lovely beef cut pot roast type meat - but its also great for grilling!. (have no grill btw)!. So Im not sure how to cook it!. (Dont have a crovk-pot neither)!. Ideals and tips would be great!
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Answers:
Congrats !! Place your beef in a frying pan and turn the beef so that just the very outside layer cooks!. This is called braising!. Once you have done that on all sides, place the beef in a deep casserole dish!. Place some water in the dish, some onions, maybe some potatoes and carrots!. Cover the dish and cook it in a low oven (350F) for a few hours!. You can adjust the temp accordingly!. When it is finished, you can remove potatoes and carrots and make gravy from the beef drippings!. It is a great meal without a lot of fuss!. ENJOY !!!Www@FoodAQ@Com
1 (3-pound) boneless chuck roast
1 1/2 teaspoons House seasoning, recipe follows
1/4 cup vegetable oil
1 onion, thinly sliced
3 bay leaves
3 or 4 beef bouillon cubes, crushed
2 garlic cloves, crushed
1 (10 3/4-ounce) can condensed cream of mushroom soup
1/2 cup Chardonnay
Directions
Sprinkle roast on all sides with house seasoning!. Using a skillet over high heat, sear roast until brown in oil!. Place roast in a slow cooker, and layer onions, bay leaves, crushed bouillon cubes, garlic, and cream of mushroom soup!. Add the Chardonnay and cover with enough water to cover all of the ingredients!. Cook on the low setting for 8 hours!.
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months
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1 1/2 teaspoons House seasoning, recipe follows
1/4 cup vegetable oil
1 onion, thinly sliced
3 bay leaves
3 or 4 beef bouillon cubes, crushed
2 garlic cloves, crushed
1 (10 3/4-ounce) can condensed cream of mushroom soup
1/2 cup Chardonnay
Directions
Sprinkle roast on all sides with house seasoning!. Using a skillet over high heat, sear roast until brown in oil!. Place roast in a slow cooker, and layer onions, bay leaves, crushed bouillon cubes, garlic, and cream of mushroom soup!. Add the Chardonnay and cover with enough water to cover all of the ingredients!. Cook on the low setting for 8 hours!.
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months
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Heat your oven to 500!.
Stick a fork in the meat a few times!.
Season the meat liberally with salt, pepper, grill seasoning, dried herbs and a few pats of butter!.
Put it in a baking dish and in the oven for 15 minutes!.
Take out of the oven and in the baking dish put:
1 can beef stock
1 onion, diced
a few glogs of A1 steak sauce
mushrooms (if you like them)
And reduce the heat of your oven to 200!.
Cook COVERED for 4 hours!. Let rest for 20 minutes before you cut into it!.
You can make a gravy from the drippings by adding a slurry of 1/4 cup heavy cream mixed with 1/2 tsp!. corn starch!.
Serve with mashed potatoes!!!
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Stick a fork in the meat a few times!.
Season the meat liberally with salt, pepper, grill seasoning, dried herbs and a few pats of butter!.
Put it in a baking dish and in the oven for 15 minutes!.
Take out of the oven and in the baking dish put:
1 can beef stock
1 onion, diced
a few glogs of A1 steak sauce
mushrooms (if you like them)
And reduce the heat of your oven to 200!.
Cook COVERED for 4 hours!. Let rest for 20 minutes before you cut into it!.
You can make a gravy from the drippings by adding a slurry of 1/4 cup heavy cream mixed with 1/2 tsp!. corn starch!.
Serve with mashed potatoes!!!
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BEEF EGGPLANT SCALLOP
1 medium eggplant, cut into 1 - 1 1/2 inch cubes
1 lb ground beef
1/2 cup sliced onion
1 teaspoon basil, minced
2 cloves garlic, minced
2 tablespoons butter
1 can (10 3/4 oz!.) Cream of Mushroom soup
1/2 cup water
1/4 teaspoon salt
1/2 cup Pepperidge Farm Herb Seasoned Stuffing
1/4 cup Grated Parmesan cheese
Hungarian paprika, for sprinkling
Cook eggplant in boiling salted water for 10 minutes!. Drain and place in a 10x5x2 inch baking dish
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1 medium eggplant, cut into 1 - 1 1/2 inch cubes
1 lb ground beef
1/2 cup sliced onion
1 teaspoon basil, minced
2 cloves garlic, minced
2 tablespoons butter
1 can (10 3/4 oz!.) Cream of Mushroom soup
1/2 cup water
1/4 teaspoon salt
1/2 cup Pepperidge Farm Herb Seasoned Stuffing
1/4 cup Grated Parmesan cheese
Hungarian paprika, for sprinkling
Cook eggplant in boiling salted water for 10 minutes!. Drain and place in a 10x5x2 inch baking dish
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*Skillet Steak in Wild-Mushroom & Roasted Garlic Sauce
16 cloves garlic, unpeeled
4 teaspoons olive oil
coarse salt and freshly ground black pepper
1 1/2 pounds top sirloin steaks, boneless, trimmed of fat
1/2 pound wild mushroom, (chanterelles, cremini and
2 tablespoons Scotch whiskey
1 cup defatted beef stock
2 teaspoons potato starch, or arrowroot, mixed with a little stock
2 teaspoons fresh thyme leaves
Preheat oven to 375 degrees F!. Place garlic cloves on a large piece of aluminum foil, drizzle with 2 teaspoon olive oil and sprinkle with salt and pepper!. Fold edges of foil over garlic and crimp to enclose completely!. Place the foil packet in the center of the oven and roast for 30 minutes!. Open the foil and roast for an additional 10 minutes, or until lightly brown and tender!. Remove from the oven and let cool!. Carefully peel garlic, keeping the cloves whole, and set aside!. Dry steaks thoroughly on paper towels and set aside!. In a large skillet, heat 1 teaspoon olive oil over medium-high heat!. Add mushrooms and saute quickly until lightly browned!. Season with salt and pepper!. Transfer to a side dish and reserve!. Add 1 more teaspoon olive oil to the skillet and when almost smoking, add the steaks without crowding the pan!. Sear steaks quickly on each side until nicely browned!. Season with salt and pepper, reduce heat and continue to cook, covered, for 3 1/2 minutes per side for medium rare!. Remove steaks to a side dish and keep warm!. Discard all fat from skillet, add Scotch and reduce to a glaze!. Add stock, bring to a boil and reduce by a third!. Whisk in just enough potato starch mixture to coat a spoon!. Add the mushrooms, garlic and thyme and just heat through!. Taste and correct the seasoning, adding a generous grinding of black pepper!. Slice each steak crosswise into thin slices and place on 6 individual warm serving plates in a decorative overlapping pattern!. Spoon sauce onto plate beside the steak and serve at once!.
*******German Sour Beef
2 cups water
1/2 cup Sunkist lemon juice
1/2 teaspoon salt
1/8 teaspoon pepper
1 large onion
1 carrot
2 pounds cheap cut of beef
Cut onion in thin slices; cut carrot in strips; add water, Sunkist lemon juice, salt and pepper, and pour over the beef, and leave over night!. Drain meat; put in small agate pan; dredge meat with flour, and put in hot oven until flour is brown!. Add one cup of the water in which meat was soaked, and cover closely!. Bake slowly, and, when half done, add vegetables, drained from water, and continue the cooking, adding more liquid, as needed!. When tender, remove to serving-dish, and thicken gravy, of which there should be one cup, with two tablespoons flour, mixed with two tablespoons cold liquid!. Add, if desired, one-fourth cup sour cream!. Put vegetables around the beef, and serve gravy in a sauce-boat!.The lemon juice helps very much to make tough meats tender!.
*****Shin of beef braised with porter
http://uktv!.co!.uk/food/recipe/aid/598068
*****Tea cup beef pie with glazed orange carrots
http://www!.bbc!.co!.uk/food/recipes/databa!.!.!.
****Homestyle Corned Beef With Honey Mustard Glaze And Cabbage
http://www!.grouprecipes!.com/41335/homest!.!.!.
ENJOY :-)Www@FoodAQ@Com
16 cloves garlic, unpeeled
4 teaspoons olive oil
coarse salt and freshly ground black pepper
1 1/2 pounds top sirloin steaks, boneless, trimmed of fat
1/2 pound wild mushroom, (chanterelles, cremini and
2 tablespoons Scotch whiskey
1 cup defatted beef stock
2 teaspoons potato starch, or arrowroot, mixed with a little stock
2 teaspoons fresh thyme leaves
Preheat oven to 375 degrees F!. Place garlic cloves on a large piece of aluminum foil, drizzle with 2 teaspoon olive oil and sprinkle with salt and pepper!. Fold edges of foil over garlic and crimp to enclose completely!. Place the foil packet in the center of the oven and roast for 30 minutes!. Open the foil and roast for an additional 10 minutes, or until lightly brown and tender!. Remove from the oven and let cool!. Carefully peel garlic, keeping the cloves whole, and set aside!. Dry steaks thoroughly on paper towels and set aside!. In a large skillet, heat 1 teaspoon olive oil over medium-high heat!. Add mushrooms and saute quickly until lightly browned!. Season with salt and pepper!. Transfer to a side dish and reserve!. Add 1 more teaspoon olive oil to the skillet and when almost smoking, add the steaks without crowding the pan!. Sear steaks quickly on each side until nicely browned!. Season with salt and pepper, reduce heat and continue to cook, covered, for 3 1/2 minutes per side for medium rare!. Remove steaks to a side dish and keep warm!. Discard all fat from skillet, add Scotch and reduce to a glaze!. Add stock, bring to a boil and reduce by a third!. Whisk in just enough potato starch mixture to coat a spoon!. Add the mushrooms, garlic and thyme and just heat through!. Taste and correct the seasoning, adding a generous grinding of black pepper!. Slice each steak crosswise into thin slices and place on 6 individual warm serving plates in a decorative overlapping pattern!. Spoon sauce onto plate beside the steak and serve at once!.
*******German Sour Beef
2 cups water
1/2 cup Sunkist lemon juice
1/2 teaspoon salt
1/8 teaspoon pepper
1 large onion
1 carrot
2 pounds cheap cut of beef
Cut onion in thin slices; cut carrot in strips; add water, Sunkist lemon juice, salt and pepper, and pour over the beef, and leave over night!. Drain meat; put in small agate pan; dredge meat with flour, and put in hot oven until flour is brown!. Add one cup of the water in which meat was soaked, and cover closely!. Bake slowly, and, when half done, add vegetables, drained from water, and continue the cooking, adding more liquid, as needed!. When tender, remove to serving-dish, and thicken gravy, of which there should be one cup, with two tablespoons flour, mixed with two tablespoons cold liquid!. Add, if desired, one-fourth cup sour cream!. Put vegetables around the beef, and serve gravy in a sauce-boat!.The lemon juice helps very much to make tough meats tender!.
*****Shin of beef braised with porter
http://uktv!.co!.uk/food/recipe/aid/598068
*****Tea cup beef pie with glazed orange carrots
http://www!.bbc!.co!.uk/food/recipes/databa!.!.!.
****Homestyle Corned Beef With Honey Mustard Glaze And Cabbage
http://www!.grouprecipes!.com/41335/homest!.!.!.
ENJOY :-)Www@FoodAQ@Com