Recipe Tag: Beef

Corned beef

Ingredients:

  • 3-4 lbs corned beef brisket (including spice packet, if one comes with your brisket)
  • 1 large onion, peeled and quartered
  • 3 cloves garlic, minced
  • 6 whole cloves
  • 2 bay leaves
  • 10 black peppercorns
  • 3 large carrots, peeled and cut into chunks
  • 6 medium potatoes, peeled and quartered
  • 1 head green cabbage, cut into wedges
  • Water, to cover

Ingredients:

  • 3-4 lbs corned beef brisket (including spice packet, if one comes with your brisket)
  • 1 large onion, peeled and quartered
  • 3 cloves garlic, minced
  • 6 whole cloves
  • 2 bay leaves
  • 10 black peppercorns
  • 3 large carrots, peeled and cut into chunks
  • 6 medium potatoes, peeled and quartered
  • 1 head green cabbage, cut into wedges
  • Water, to cover

Instructions:

  1. Prepare the Corned Beef:
    • Rinse the corned beef brisket under cold water, and place it in a large pot. Add enough water to cover the meat completely.
  2. Add Aromatics and Spices:
    • Add the onion quarters, minced garlic, whole cloves, bay leaves, peppercorns, and any spice packet that came with the corned beef. These spices will infuse the meat with flavor as it cooks.
  3. Cook the Corned Beef:
    • Bring the water to a boil, then reduce the heat to low, cover, and simmer gently for about 2.5 to 3 hours, or until the meat is tender and easy to pierce with a fork.
  4. Add Vegetables:
    • In the last hour of cooking, add the carrots and potatoes to the pot. In the last 30 minutes of cooking, add the cabbage wedges.
  5. Check for Doneness:
    • Ensure that the vegetables are tender and the corned beef slices easily without falling apart.
  6. Serve:
    • Remove the meat and vegetables from the pot, slice the beef against the grain, and arrange on a platter. Serve hot with mustard or horseradish sauce for an added flavor boost.

Instructions:

  1. Prepare the Corned Beef:
    • Rinse the corned beef brisket under cold water, and place it in a large pot. Add enough water to cover the meat completely.
  2. Add Aromatics and Spices:
    • Add the onion quarters, minced garlic, whole cloves, bay leaves, peppercorns, and any spice packet that came with the corned beef. These spices will infuse the meat with flavor as it cooks.
  3. Cook the Corned Beef:
    • Bring the water to a boil, then reduce the heat to low, cover, and simmer gently for about 2.5 to 3 hours, or until the meat is tender and easy to pierce with a fork.
  4. Add Vegetables:
    • In the last hour of cooking, add the carrots and potatoes to the pot. In the last 30 minutes of cooking, add the cabbage wedges.
  5. Check for Doneness:
    • Ensure that the vegetables are tender and the corned beef slices easily without falling apart.
  6. Serve:
    • Remove the meat and vegetables from the pot, slice the beef against the grain, and arrange on a platter. Serve hot with mustard or horseradish sauce for an added flavor boost.

Beef Enchiladas

Ingredients:

  • 1 pound ground beef
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups enchilada sauce (store-bought or homemade)
  • 8-10 corn tortillas
  • 2 cups shredded cheddar cheese or Mexican blend cheese
  • Optional garnishes: chopped cilantro, sliced green onions, sour cream, diced avocado

Ingredients:

  • 1 pound ground beef
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups enchilada sauce (store-bought or homemade)
  • 8-10 corn tortillas
  • 2 cups shredded cheddar cheese or Mexican blend cheese
  • Optional garnishes: chopped cilantro, sliced green onions, sour cream, diced avocado

Instructions:

  1. Preheat the Oven:
    • Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
  2. Cook the Beef:
    • In a large skillet over medium heat, cook the ground beef until browned, breaking it up with a spoon as it cooks.
    • Drain any excess grease from the skillet.
  3. Add Aromatics and Spices:
    • Add the chopped onion and minced garlic to the skillet with the beef. Cook until the onion is soft and translucent, about 5 minutes.
    • Stir in the chili powder, cumin, salt, and black pepper. Cook for another minute until the spices are fragrant.
  4. Prepare the Enchilada Sauce:
    • If using store-bought sauce, warm it up in a saucepan or in the microwave. If you’re making homemade sauce, prepare it beforehand.
  5. Assemble the Enchiladas:
    • Warm the corn tortillas in the microwave or on a skillet to make them pliable.
    • Dip each tortilla in the enchilada sauce, then fill with the beef mixture and a sprinkle of cheese.
    • Roll up the tortillas and place them seam side down in a greased baking dish.
  6. Top and Bake:
    • Pour the remaining enchilada sauce over the rolled enchiladas in the dish.
    • Sprinkle the remaining cheese over the top.
    • Cover with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes or until the cheese is bubbly and slightly golden.
  7. Serve:
    • Serve the enchiladas hot, garnished with chopped cilantro, sliced green onions, sour cream, or diced avocado if desired.

Instructions:

  1. Preheat the Oven:
    • Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
  2. Cook the Beef:
    • In a large skillet over medium heat, cook the ground beef until browned, breaking it up with a spoon as it cooks.
    • Drain any excess grease from the skillet.
  3. Add Aromatics and Spices:
    • Add the chopped onion and minced garlic to the skillet with the beef. Cook until the onion is soft and translucent, about 5 minutes.
    • Stir in the chili powder, cumin, salt, and black pepper. Cook for another minute until the spices are fragrant.
  4. Prepare the Enchilada Sauce:
    • If using store-bought sauce, warm it up in a saucepan or in the microwave. If you’re making homemade sauce, prepare it beforehand.
  5. Assemble the Enchiladas:
    • Warm the corn tortillas in the microwave or on a skillet to make them pliable.
    • Dip each tortilla in the enchilada sauce, then fill with the beef mixture and a sprinkle of cheese.
    • Roll up the tortillas and place them seam side down in a greased baking dish.
  6. Top and Bake:
    • Pour the remaining enchilada sauce over the rolled enchiladas in the dish.
    • Sprinkle the remaining cheese over the top.
    • Cover with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes or until the cheese is bubbly and slightly golden.
  7. Serve:
    • Serve the enchiladas hot, garnished with chopped cilantro, sliced green onions, sour cream, or diced avocado if desired.

Beef Brisket

Ingredients:

  • 4-5 pounds beef brisket
  • Salt and black pepper to taste
  • 2 tablespoons vegetable oil
  • 1 large onion, sliced
  • 4 cloves garlic, minced
  • 2 cups beef broth
  • 1 cup barbecue sauce
  • 1/4 cup apple cider vinegar
  • 2 tablespoons brown sugar
  • 1 tablespoon smoked paprika
  • 1 teaspoon chili powder
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder

Ingredients:

  • 4-5 pounds beef brisket
  • Salt and black pepper to taste
  • 2 tablespoons vegetable oil
  • 1 large onion, sliced
  • 4 cloves garlic, minced
  • 2 cups beef broth
  • 1 cup barbecue sauce
  • 1/4 cup apple cider vinegar
  • 2 tablespoons brown sugar
  • 1 tablespoon smoked paprika
  • 1 teaspoon chili powder
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder

Instructions:

  1. Preheat the Oven:
    • Preheat your oven to 300 degrees Fahrenheit (150 degrees Celsius).
  2. Season the Brisket:
    • Generously season both sides of the brisket with salt and black pepper.
  3. Sear the Brisket:
    • In a large oven-proof skillet or Dutch oven, heat the vegetable oil over medium-high heat.
    • Place the brisket in the skillet, fat side down, and sear until browned, about 5-6 minutes per side. Remove the brisket and set aside.
  4. Sauté Vegetables:
    • Reduce the heat to medium. Add the sliced onion and minced garlic to the skillet. Sauté until the onions are translucent and slightly caramelized, about 5 minutes.
  5. Prepare the Sauce:
    • In a mixing bowl, combine the beef broth, barbecue sauce, apple cider vinegar, brown sugar, smoked paprika, chili powder, onion powder, and garlic powder. Stir well to mix.
  6. Cook the Brisket:
    • Return the brisket to the skillet, fat side up. Pour the sauce mixture over the brisket, ensuring it’s well-coated.
    • Bring the liquid to a simmer, then cover the skillet with a lid or aluminum foil.
  7. Braise in the Oven:
    • Place the covered skillet in the preheated oven. Braise for about 3 to 4 hours, or until the brisket is tender enough to be easily pierced with a fork.
  8. Rest the Brisket:
    • Remove the skillet from the oven. Carefully take the brisket out and place it on a cutting board. Let it rest for about 20 minutes.
  9. Slice and Serve:
    • Slice the brisket against the grain into thin slices. Serve with the cooking juices spooned over the top, or use additional barbecue sauce as desired.

Instructions:

  1. Preheat the Oven:
    • Preheat your oven to 300 degrees Fahrenheit (150 degrees Celsius).
  2. Season the Brisket:
    • Generously season both sides of the brisket with salt and black pepper.
  3. Sear the Brisket:
    • In a large oven-proof skillet or Dutch oven, heat the vegetable oil over medium-high heat.
    • Place the brisket in the skillet, fat side down, and sear until browned, about 5-6 minutes per side. Remove the brisket and set aside.
  4. Sauté Vegetables:
    • Reduce the heat to medium. Add the sliced onion and minced garlic to the skillet. Sauté until the onions are translucent and slightly caramelized, about 5 minutes.
  5. Prepare the Sauce:
    • In a mixing bowl, combine the beef broth, barbecue sauce, apple cider vinegar, brown sugar, smoked paprika, chili powder, onion powder, and garlic powder. Stir well to mix.
  6. Cook the Brisket:
    • Return the brisket to the skillet, fat side up. Pour the sauce mixture over the brisket, ensuring it’s well-coated.
    • Bring the liquid to a simmer, then cover the skillet with a lid or aluminum foil.
  7. Braise in the Oven:
    • Place the covered skillet in the preheated oven. Braise for about 3 to 4 hours, or until the brisket is tender enough to be easily pierced with a fork.
  8. Rest the Brisket:
    • Remove the skillet from the oven. Carefully take the brisket out and place it on a cutting board. Let it rest for about 20 minutes.
  9. Slice and Serve:
    • Slice the brisket against the grain into thin slices. Serve with the cooking juices spooned over the top, or use additional barbecue sauce as desired.

Pot Roast

Ingredients:

  • 3-4 pounds beef chuck roast
  • Salt and black pepper to taste
  • 2 tablespoons vegetable oil
  • 1 large onion, sliced
  • 3 cloves garlic, minced
  • 2 cups beef broth
  • 1/2 cup red wine (optional)
  • 2 tablespoons Worcestershire sauce
  • 2 carrots, peeled and sliced into thick rounds
  • 2 stalks celery, cut into large pieces
  • 3-4 medium potatoes, peeled and quartered
  • 1 teaspoon dried thyme or a few sprigs of fresh thyme
  • 1 bay leaf

Ingredients:

  • 3-4 pounds beef chuck roast
  • Salt and black pepper to taste
  • 2 tablespoons vegetable oil
  • 1 large onion, sliced
  • 3 cloves garlic, minced
  • 2 cups beef broth
  • 1/2 cup red wine (optional)
  • 2 tablespoons Worcestershire sauce
  • 2 carrots, peeled and sliced into thick rounds
  • 2 stalks celery, cut into large pieces
  • 3-4 medium potatoes, peeled and quartered
  • 1 teaspoon dried thyme or a few sprigs of fresh thyme
  • 1 bay leaf

Instructions:

  1. Preheat the Oven:
    • Preheat your oven to 325 degrees Fahrenheit (165 degrees Celsius).
  2. Season the Meat:
    • Generously season the beef chuck roast with salt and black pepper.
  3. Sear the Beef:
    • In a large oven-proof pot or Dutch oven, heat the vegetable oil over medium-high heat.
    • Add the beef roast to the pot and sear it on all sides until it is browned, about 4-5 minutes per side. Remove the beef and set aside.
  4. Sauté the Vegetables:
    • In the same pot, reduce the heat to medium and add the onion and garlic. Sauté until the onions are translucent and slightly browned, about 5 minutes.
  5. Deglaze the Pot:
    • Pour in the red wine (if using) and beef broth. Use a wooden spoon to scrape up any browned bits from the bottom of the pot.
  6. Add the Roast Back:
    • Return the roast to the pot. Add Worcestershire sauce, carrots, celery, potatoes, thyme, and a bay leaf. Bring the liquid to a simmer.
  7. Cook in the Oven:
    • Cover the pot with a lid and place it in the preheated oven. Cook for about 3-4 hours, or until the meat is fork-tender.
  8. Rest the Meat:
    • Remove the pot from the oven and take the roast out of the pot. Let it rest for a few minutes before slicing.
  9. Serve:
    • Slice the beef and serve it with the vegetables and some of the cooking liquid as a gravy.

Instructions:

  1. Preheat the Oven:
    • Preheat your oven to 325 degrees Fahrenheit (165 degrees Celsius).
  2. Season the Meat:
    • Generously season the beef chuck roast with salt and black pepper.
  3. Sear the Beef:
    • In a large oven-proof pot or Dutch oven, heat the vegetable oil over medium-high heat.
    • Add the beef roast to the pot and sear it on all sides until it is browned, about 4-5 minutes per side. Remove the beef and set aside.
  4. Sauté the Vegetables:
    • In the same pot, reduce the heat to medium and add the onion and garlic. Sauté until the onions are translucent and slightly browned, about 5 minutes.
  5. Deglaze the Pot:
    • Pour in the red wine (if using) and beef broth. Use a wooden spoon to scrape up any browned bits from the bottom of the pot.
  6. Add the Roast Back:
    • Return the roast to the pot. Add Worcestershire sauce, carrots, celery, potatoes, thyme, and a bay leaf. Bring the liquid to a simmer.
  7. Cook in the Oven:
    • Cover the pot with a lid and place it in the preheated oven. Cook for about 3-4 hours, or until the meat is fork-tender.
  8. Rest the Meat:
    • Remove the pot from the oven and take the roast out of the pot. Let it rest for a few minutes before slicing.
  9. Serve:
    • Slice the beef and serve it with the vegetables and some of the cooking liquid as a gravy.

Beef Chili

Ingredients:

  • 2 pounds ground beef
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper (optional, for extra heat)
  • Salt and black pepper to taste
  • 2 (15 ounce) cans kidney beans, drained and rinsed
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 1 cup beef broth
  • Optional toppings: shredded cheddar cheese, sour cream, chopped green onions, sliced jalapeños

Ingredients:

  • 2 pounds ground beef
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper (optional, for extra heat)
  • Salt and black pepper to taste
  • 2 (15 ounce) cans kidney beans, drained and rinsed
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 1 cup beef broth
  • Optional toppings: shredded cheddar cheese, sour cream, chopped green onions, sliced jalapeños

Instructions:

  1. Brown the Beef:
    • In a large pot over medium heat, add the ground beef and cook until browned. Break the meat up with a spoon as it cooks.
  2. Add Aromatics and Spices:
    • Add the chopped onion and minced garlic to the pot. Cook until the onions are soft and translucent, about 5 minutes.
    • Stir in the chili powder, cumin, paprika, oregano, and cayenne pepper. Cook for about 1 minute until fragrant.
  3. Mix in the Tomatoes and Beans:
    • Pour in the crushed tomatoes, tomato sauce, and beef broth. Stir well to combine.
    • Add the kidney beans and season with salt and black pepper. Stir everything together.
  4. Simmer:
    • Bring the mixture to a boil, then reduce the heat to low and let it simmer, uncovered, for about 30-45 minutes, or until the chili thickens. Stir occasionally.
  5. Adjust Seasonings:
    • Taste the chili and adjust the seasoning if necessary. If it’s too thick, you can add a bit more beef broth to reach your desired consistency.
  6. Serve:
    • Serve the chili hot with your choice of toppings like shredded cheese, sour cream, chopped onions, or sliced jalapeños.

Instructions:

  1. Brown the Beef:
    • In a large pot over medium heat, add the ground beef and cook until browned. Break the meat up with a spoon as it cooks.
  2. Add Aromatics and Spices:
    • Add the chopped onion and minced garlic to the pot. Cook until the onions are soft and translucent, about 5 minutes.
    • Stir in the chili powder, cumin, paprika, oregano, and cayenne pepper. Cook for about 1 minute until fragrant.
  3. Mix in the Tomatoes and Beans:
    • Pour in the crushed tomatoes, tomato sauce, and beef broth. Stir well to combine.
    • Add the kidney beans and season with salt and black pepper. Stir everything together.
  4. Simmer:
    • Bring the mixture to a boil, then reduce the heat to low and let it simmer, uncovered, for about 30-45 minutes, or until the chili thickens. Stir occasionally.
  5. Adjust Seasonings:
    • Taste the chili and adjust the seasoning if necessary. If it’s too thick, you can add a bit more beef broth to reach your desired consistency.
  6. Serve:
    • Serve the chili hot with your choice of toppings like shredded cheese, sour cream, chopped onions, or sliced jalapeños.

Meatloaf

Ingredients:

  • 1 1/2 pounds ground beef (85% lean)
  • 1 egg
  • 1 onion, finely chopped
  • 1 cup milk
  • 1 cup dried bread crumbs
  • Salt and pepper to taste
  • 2 tablespoons brown sugar
  • 2 tablespoons prepared mustard
  • 1/3 cup ketchup

Ingredients:

  • 1 1/2 pounds ground beef (85% lean)
  • 1 egg
  • 1 onion, finely chopped
  • 1 cup milk
  • 1 cup dried bread crumbs
  • Salt and pepper to taste
  • 2 tablespoons brown sugar
  • 2 tablespoons prepared mustard
  • 1/3 cup ketchup

Instructions:

  1. Preheat the Oven:
    • Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
  2. Mix the Ingredients:
    • In a large bowl, combine the ground beef, egg, onion, milk, and bread crumbs. Season with salt and pepper. Stir until well mixed.
  3. Shape the Loaf:
    • Place the meat mixture into a lightly greased loaf pan, or form it into a loaf and place it in a lightly greased baking dish.
  4. Prepare the Glaze:
    • In a small bowl, combine the brown sugar, mustard, and ketchup. Mix well.
  5. Add the Glaze:
    • Spread the glaze evenly over the meatloaf.
  6. Bake:
    • Place in the preheated oven, and bake for 1 hour or until the juices run clear. An instant-read thermometer inserted into the center should read 160 degrees Fahrenheit (70 degrees Celsius).
  7. Rest and Serve:
    • Let the meatloaf rest for 10 minutes before slicing. This helps retain more juices when sliced.
  8. Serving Suggestions:
    • Serve your meatloaf with sides like mashed potatoes, green beans, or a fresh salad for a complete meal.

Instructions:

  1. Preheat the Oven:
    • Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
  2. Mix the Ingredients:
    • In a large bowl, combine the ground beef, egg, onion, milk, and bread crumbs. Season with salt and pepper. Stir until well mixed.
  3. Shape the Loaf:
    • Place the meat mixture into a lightly greased loaf pan, or form it into a loaf and place it in a lightly greased baking dish.
  4. Prepare the Glaze:
    • In a small bowl, combine the brown sugar, mustard, and ketchup. Mix well.
  5. Add the Glaze:
    • Spread the glaze evenly over the meatloaf.
  6. Bake:
    • Place in the preheated oven, and bake for 1 hour or until the juices run clear. An instant-read thermometer inserted into the center should read 160 degrees Fahrenheit (70 degrees Celsius).
  7. Rest and Serve:
    • Let the meatloaf rest for 10 minutes before slicing. This helps retain more juices when sliced.
  8. Serving Suggestions:
    • Serve your meatloaf with sides like mashed potatoes, green beans, or a fresh salad for a complete meal.