Category Archives: Beef recipes

Juicy Prime Rib Roast

This olive oil rub holds the juices in and the rosemary gives it a nice flavor.

Prime Rib Roast. Makes 8-10 servings.

1 or 2 bone standing rib roast

1 tsp dried rosemary, crushed with a mortar and pestle or using the bottom of a cup to crush it on a cutting board

2 cloves garlic

1/4 cup olive oil

Mix the olive oil, garlic and rosemary in a small dish. Put rib roast in a baking pan or this is also good on the grill. With a fork, poke the roast all over. Rub the oil mixture all over the roast so it is well coated.

Bake in a 350º oven for about 1 hour or until a meat thermometer reaches the temp for medium rare. Baste the roast every 20 minutes with more of the rub.

Prime rib is best cooked to medium rare and chefs take great pains to make sure this cut of meat is not overdone.

Keep in mind, the meat will actually continue to cook for a couple minutes after it is removed from the oven. The internal temperature can go up as much as 2-3 more degrees until it starts to cool off.

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Spanish Albondigas (meatballs)

1 pound beef or pork minced

1 onion

3-4 cloves garlic

Parsley

1 egg (beaten)

4 tomatoes, roughly chopped

2 slices stale bread

Milk

White wine

Flour

Salt and pepper

Olive oil

In a blender mix 2 cloves of garlic with the parsley and mix with a dash of white wine. Place this mixture in a large bowl with the minced meat, mix well and then leave to stand for 20 minutes. Place the bread in a shallow dish and cover with the milk. Leave to soak for a few minutes.

Add the bread, egg, salt and pepper to the meat and knead until all the ingredients are mixed together. Make small balls and roll each one in flour. Cook in a coverd pot with a little hot oil on the bottom until they turn golden brown, drain and placei n a casserole dish.

For the sauce:

Finely chop the onion and the remaining garlic. Place a little oil from the meatballs into a casserole dish or large earthenware dish. Add the onion and garlic and gently fry until they begin to brown. Add the chopped tomatoes and about half a glass of white wine. Bring to the boil and cook for 5 minutes.

Pour the sauce over the meatballs and then bake in a moderate oven for 20 – 25 minutes. Serve with fresh bread to dip in the sauce.

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Mummy Dogs

Looking for creative treats to make that are fun and healthier than sugar treats for Halloween? This one is a big hit with kids. Look for more fun Halloween recipes under our Holiday Category.

 

mummy-hotdogs1 1/2 cups all-purpose flour or bread flour

1/2 tablespoon sugar

1/2 teaspoon salt

1 package regular or quick active dry yeast (2 1/4

teaspoons)

1/2 cup very warm water (120º F to 130º F)

1 tablespoons vegetable oil

1 egg white

1 tablespoon cold water

Beef hotdogs

In large bowl, mix 3/4 cup of the flour, sugar, salt and yeast. Add warm water and oil. Beat with electric mixer on low speed 1 minute, scraping bowl frequently.Stir in enough remaining flour, 1/4 cup at a time, to make dough easy to handle (dough will be soft).

On lightly floured surface, knead dough about 5 minutes or until smooth and elastic. Roll dough out until it is about 1/8 inch thick. Cut into shoestring widths or about the size of noodles. If you have a pasta maker, it will do this for you in no time.

Grease large cookie sheet with oil. Wrap dough strings around hotdogs leaving a space for the eyes and place on cookie sheet.

Heat oven to 375°F. In small bowl, mix egg white and 1 tablespoon cold water; brush over loaves.  Bake 25 to 30 minutes or until dough is golden brown and hotdogs are warm. Remove from cookie sheet to wire rack; cool. Add a dot of mustard for the eyes.

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Super Bowl Tex-Mex Chili

Tex-Mex ChiliOur favorite way to eat chili! There’s some debate over whether true chili has noodles or not. However, this recipe
uses a wonderful substitute for noodles. Makes 6-8 servings:

1 pound ground beef
1 small onion
1 cup kidney beans (if using dried beans, soak them overnight in water with 1 tsp salt and pre-cook them until they are soft.)
16 ounces of tomato sauce
2-3 fresh tomatoes
1 Tbsp Worcestershire sauce
2 tsp chili powder
1 tsp cumin
Salt and pepper to taste Flour tortillas

Topping: fresh green onions, cilantro, cheese and tomatoes.

Brown beef until cooked through. Drain off any grease. Add the rest of the ingredients except the tortillas and topping ingredients.

Simmer on low for 30 minutes or until chili thickens to a sauce.

Serve in individual bowls with the fresh toppings and dip a flour tortilla in the chile. If desired, use a small teaspoon to scoop up some chili and place it on the edge of a tortilla and take a bite.

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Chicago-Style Italian Beef

Serve sliced roast on french bread like a sandwich, top with roasted peppers and dip in beef broth like a french dip sandwich. Or, those of us in the Southwest prefer to eat this on flour tortillas instead of french bread. Top with avocados, cilantro, onions and dip au’jus. Either way…delish!

italian_beef1 hormone-antibiotic-free beef roast 3-4 lbs
2 tsp Italian seasoning
1 C. water
1/4 tsp ground pepper
1 tsp sea salt
3 cloves garlic, minced
1/2 tsp fresh oregano
1/2 tsp crushed red pepper
3-4 large organic green or red peppers
french bread or flour tortillas

Cook roast, italian seasoning, water, salt and pepper in covered pot or slow cooker until roast falls apart easily. Add oregano, garlic and red pepper to roast drippings (add water if necessary to make a broth). Bring to boil and simmer 15 minutes. Slice roast thin and add to broth.

Cut green/red peppers in half, remove seeds and place skin side up on broiler rack or pan. Broil until skins turn black and blister. Place the roasted peppers in a brown paper bag and clip top of bag closed. Let sit for 5 minutes to loosen the skins.  Remove skins and slice.

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