BEEF (14)

Saturday - November 11, 2017 5:34 am

Braised Beef Brisket w/ Beef Demi Glace & Caramelized Onions

Written by
Rate this item
(0 votes)

Yield: 6-8 servings

Ingredients:

3-4 Ib Beef Brisket (Trimmed)

1 yellow onion (chopped)

2 carrots (chopped)

1 celery stalk (chopped)

2 cloves garlic (chopped fine)

1 Tbsp SPIKE seasoning (Original Flavor)

¼ cup all purpose flour

¼ cup Worcestershire sauce

*Optional: Liquid Hickory Smoke

2-3 cups beef broth or enough to cove half the roast in the pan

4 Tbsp canola oil

1-2 large red onions (to caramelize)

S&P

Method:

Pre-heat over to 350 degrees. Heat 2 Tbsp in a large sauté pan on high heat until oil smokes. Immediately turn the heat down to medium high. Coat the roast with Spike Seasoning & Salt/pepper. Carefully sear each side of the roast until browned. (approx 2 minutes on each side) Remove and set-aside. Add the remaining oil to the same pan on medium high heat. Add the onions, celery, garlic & carrots to the pan. Saute until the onions become softened. (approx 6-7 minutes) Place the sautéed vegetables to an oven proof pan. Add the beef broth, Worcestershire & flour. Mix very well. Place the roast on the vegetables, cover with aluminum foil and bake for 2 hours. Check the liquid in the pan. Add more beef broth or water if needed. Bake for an additional 1.5 hrs. Meanwhile caramelize onions (see below) Remove the roast and let rest for 6-8 minutes. Strain the liquid and reduce the liquid 80% or until you have a syrup consistency.

Wednesday - June 21, 2017 5:42 am

Tex-Mex Steak Rub

Written by
Rate this item
(0 votes)

½ tsp chili powder

1-1/2 tsp cumin

1 ½ tsp finely minced garlic

¾ tsp salt

1 ½ tsp oregano

1/8 tsp cayenne

2 – 8 oz steaks

 

To make the rub: Combine all ingredients & mix well. When you are ready to grill rub spice mixture onto 1 side of the steaks. Cook unrubbed side first (2-3 minutes /side for medium rare when cooked on a medium high heat.) Slice steaks into ¼ inch slices & serve.

Serves 4

Wednesday - April 26, 2017 10:19 am

Citrus Sirloin Medallions

Written by
Rate this item
(0 votes)

Yield: 4-6 servings

1 ½ - 2 Ibs Sirloin Roast

Marinade: ½ cup Persian Lime Oil -

¼ cup Blood Orange Oil

2 Tbsp Dark Soy Sauce

3 cloves chopped garlic

½ yellow onion (sliced)

½ Tbsp course ground pepper

(1) Orange- sliced into wheels

Method:

Break down sirloin into 2-3 roasts -*cut along connective tissue areas

In a large mixing bowl, coat the roasts with the marinade, cover with plastic *Press the plastic directly on the marinated roasts. *Marinate in the fridge for 4hrs. * No less then (3) Hrs

Dry Rub Ingredients:

1 Tbsp fine onion powder

1 Tbsp fine garlic powder

2 Tbsp chili powder

½ Tbsp cinnamon

½ Tbsp dried chili flake

½ tbsp. course ground pepper

1 Tbsp kosher salt

1 Tbsp smoked paprika or regular

2 Tbsp Italian Herb Oil -

1 Tbsp Butter *(for searing)

Method: Remove the marinated roasts. *Reserve ½ cup of the marinade. Pat roasts dry with a paper towel. Coat with herb oil and then with the dry rub. Pre-heat your oven to 400 degrees (*non-convection) in an oven safe sauté pan, heat the pan to high on your range top stove. Add butter until browned. Carefully place the roasts in the pan. Sear on all sides (*approx. 2 minutes on each side or until browned) Pour the reserved marinade over the roasts and place the entire pan in the oven. Roast for approx 10-15 minutes or until desired temperature 145 degrees – medium rare / 160 medium. Remove roasts, rest for (5) minutes and slice to desired sizes. Enjoy!!

Sunday - April 2, 2017 10:27 am

Rhubarb Chili

Written by
Rate this item
(0 votes)

1 lb burger

1 15 oz can black beans, drained and rinsed

2 med onions, chopped

2 cloves garlic, minced

2 cans beef broth

3 C diced tomato

1/2 C Storandt Farms Rhubarb Jam

1 tsp chili powder

1 Tbsp vinegar

1/4 tsp allspice

1/4 tsp salt

 

In a large skillet, brown the beef, onions and garlic. Add the remaining ingredients and allow to simmer for 30 minutes. Serve with your favorite crusty bread.

 

Wednesday - March 15, 2017 11:22 am

Grilled Stuffed Flank Steak

Written by
Rate this item
(0 votes)

Ingredients

2 lb + Flank steak butterflied

2 garlic cloves, sliced

1 cup fresh baby spinach

5 – 6 slices provolone cheese

1 small red bell pepper, diced

1 small sweet onion, diced

2 tbs honey mustard

coarse ground black pepper

sea salt

olive oil

3 – 5 slices of bacon

Butchers twine

Instructions

Wash, dry and butterfly Flank Steak. Saute onions, red bell peppers, Crimini mushrooms, salt and pepper. Apply mustard to inside of Flank Steak. Layer the stuffing ingredients: Provolone cheese, salt, pepper, parsley, sauteed vegetable and spinach. Roll Flank Steak up to make a log. Apply olive oil to surface. Salt and Pepper Place Bacon on top. Tie with Butchers twine. Roast at 350 F for approximately 1hr or until internal temp reaches 140 F

Monday - July 18, 2016 10:42 am

Beef Tenderloins with Creole Spice Rub

Written by
Rate this item
(0 votes)

Rub: 1 tsp. dry mustard

1 tsp. garlic powder

1 tsp. ground sage

1 tsp. dried thyme

¾ tsp. salt

½ tsp. cumin

¼-1/2 tsp. ground red pepper

½ tsp. black pepper

4- 4oz tenderloin steaks (1 inch thick)

Cooking spray

Combine rub ingredients and mix well. Rub evenly over the steaks. Heat a large heavy skillet over medium-high heat then coat with cooking spray. Add steaks to pan and cook 4 minutes on each side or to desired degree of doneness. Remove from pan and let stand 5 minutes.

Wednesday - May 18, 2016 1:23 pm

Steak with Peppered Mushroom Gravy

Written by
Rate this item
(0 votes)

2 cups uncooked egg noodles

Cooking spray

1 pound sirloin steak, cut into ¾ inch pieces

1 Tbsp butter

2 Tbsp finely chopped shallots or leeks

8 oz. baby bella mushrooms

1 clove garlic, minced

1 Tbsp soy sauce

3 Tbsp flour

1 ½ cup beef broth

½ tsp black pepper

¼ tsp salt

½ tsp dried thyme leaves

 

Cook noodles according to package directions omitting salt & fat. Drain. While noodles cook, heat a large skillet over medium high heat. Coat pan with cooking spray. Add steak and sauté for 5 minutes, browning on all sides. Remove from pan and cover. Melt butter in pan over medium heat. Add shallots (leeks) and mushrooms. Saute 4 minutes. Add garlic and sauté 30 seconds. Stir in soy sauce. Sprinkle flour over mushroom mixture and cook 1 minute stirring constantly. Gradually add broth, stirring constantly. Once all broth is added add salt, pepper and thyme. Bring to a boil and cook 2 minutes or until sauce is thickened. Return beef to pan and cook 1 minute or until thoroughly heated through. Serve over egg noodles.

Thursday - March 3, 2016 12:00 am

Sausage & Potatoes

Written by
Rate this item
(0 votes)

Ingredients 14 oz. smoked sausage, sliced

2 lb. russet potatoes, cleaned & sliced

1/2 medium onion, sliced or diced

1 Tablespoon olive oil or bacon fat

1 1/2 teaspoons sage

1 clove garlic, minced

dash cayenne or hot sauce (opt)

Cooking Directions

*In a large skillet heat olive oil over medium high heat , add in sliced potatoes. (You can lay them out flat to get more crispy on each side, If you do this it will take about 10 mins to cook on each side. And I usually use 2 large skillets for this to make it go faster. Or you can just throw them in the pan stir them around it will give you more of a softer potato.) Brown potatoes, stirring occasionally. When potatoes are about 85% done or your last 5 minutes of cooking add sausage, onion, garlic, sage, and hot sauce. Reduce heat to medium, and cook until sausage is heated and the onions are soft. You want about a 60/40 ratio with potatoes and sausage

Feeds 4

Tuesday - November 10, 2015 12:00 am

Mandarin Beef

Written by
Rate this item
(0 votes)

1 pound boneless sirloin steak

1 Tbsp canola oil

2 tsp cornstarch

1 tsp salt

1 tsp low sodium soy sauce

½ tsp sugar

¼ tsp pepper

2 scallions, cut into 2 inch pieces

1 large green pepper, cut in 1/8 inch strips

1 Tbsp canola oil

1 tsp finely chopped ginger root

1 clove garlic, minced

¾ cup shredded carrot

1 tsp chili paste

1 Tbsp low sodium soy sauce

 

Cut beef across the grain into 1 inch x 1/8 inch thick pieces.

Toss beef with the next 6 ingredients (1 Tbsp oil – ¼ tsp pepper) in a glass bowl, cover & let stand for 30 minutes.

Heat wok or heavy frying pan until 1-2 drops of water bubble & skitter when sprinkled in the wok/pan. Add 1 Tbsp oil & tip pan so the oil covers the bottom of the pan. Add beef, ginger root and garlic & stir fry beef until its brown (about 3 minutes). Add green pepper, carrot and chili paste. Stir fry 1 minute. Stir in green onions and 1 Tbsp soy sauce stir 30 second. Serve over rice.

Tuesday - November 10, 2015 12:00 am

Carnitas

Written by
Rate this item
(0 votes)

3 pounds pork shoulder or beef arm roast

7 strips orange zest

5 garlic cloves, sliced

1 large onion cut in 8ths

½ tsp crushed red pepper flakes

1 cinnamon stick

2 bay leaves

1 ½ tsp dried oregano leaves

1 tsp salt

¼ tsp ground cloves

cilantro

 

 

Trim any thick fat from surface of the meat & cut into large chunks. Place in a crock pot. Add enough water to cover by 1 inch. Sprinkle orange zest, garlic slices, onion, red pepper flakes, cinnamon stick, bay leaves, oregano, salt & cloves over meat. Cover and simmer in crockpot on low for 8 hrs or until meat is tender. Remove bay leaves, cinnamon stick and orange peel

 

 

 

Transfer meat to a shallow baking dish, keeping meat in 1 layer. Add enough of the cooking liquid to cover meat halfway. Bake uncovered in a 350 degree oven for 20-30 minutes until meat is slightly crisped. Serve topped with chopped cilantro.

 

Coulee Region Cooks Podcasts

  • 11-30-2017 by Mike Hayes
    Created on 2017-12-04 11:33:44
  • 11-16-2017 by Mike Hayes
    Created on 2017-11-17 11:40:46
  • 09-09-2017 by Mike Hayes
    Created on 2017-11-10 11:58:10
  • 10-26-2017 by Mike Hayes
    Alice P. with some tasty treats.
    Created on 2017-10-30 10:59:00
  • 10-19/2017 by Mike Hayes
    Created on 2017-10-20 10:46:52