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Category Archives: Beef

Classic Bacon Cheeseburger

Keen's Cheddar cheese

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Classic Bacon Cheeseburger

Classic barbecue bacon cheeseburger.

6 slices bacon
2 pounds ground chuck (80% lean)
Kosher salt
Freshly ground black pepper
6 thin slices extra-sharp Cheddar cheese
6 hamburger buns
6 crisp lettuce leaves
6 slices ripe tomato
Ketchup (optional)
Mustard (optional)

 

In a large sauté pan over medium heat, cook the bacon until crisp, 10 to 12 minutes, turning occasionally. Remove the bacon and set aside on paper towels to drain. Remove the pan from the heat.

 

Gently shape the ground chuck into six burgers of equal size and thickness (about 3/4 inch thick). Season both sides of the burgers with salt and pepper.

 

Grill over Direct Medium heat until the internal temperature reaches 160°F for medium, 8 to 10 minutes, turning once halfway through grilling time. Top each burger with a slice of the cheese during the last minute or two of grilling time and allow the cheese to melt. During the last 30 seconds, grill the buns over Direct Medium heat until lightly toasted.

 

Serve the cheeseburgers hot on the toasted buns with a lettuce leaf and a slice of tomato, topped with a slice of the bacon. Serve with ketchup and mustard on the side, if desired.

 

Makes 6 servings.

A jammy red wine will match this classic burger perfectly. Consider a Zinfandel, a ripe Beaujolais from a recent vintage, or a heady Côtes-du-Rhône or Vacqueyras from southern France.

 

 

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American Cheese Burgers

Vintage Ad #1,416: Worcestershire Sauce '11

Image by jbcurio via Flickr

American Cheese Burgers

American Cheese Burger

450 g (1 lb) minced beef
2 tsp Schwartz American Barbecue Simply Shake
Seasoning
2 tsp Worcestershire sauce
1 medium egg, beaten
50 g (2 oz) Cheddar cheese


Mix the minced beef, American Barbecue Seasoning, Worcestershire sauce and egg together in a large bowl. Cut the cheese into 4 cubes.

Divide beef mixture into 4. Place the cheese in the centre of each and mould the meat into a burger shape.

Grill on the barbecue for 10-15 minutes, turning occasionally.

Serve in a sesame bun with salad, ketchup or mayonnaise.

 

Makes 4 servings.

 

 
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Posted by on March 29, 2011 in Barbecue, BBQ, Beef, Fast Food, Meats

 

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Prime Rib of Beef with Juniper Cream Sauce

Beef Cuts - Where They Come From

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Prime Rib of Beef with Juniper Cream Sauce

Prime Rib of Beef with Juniper Cream SauceJuniper berries add an irresistible accent to this classic roast. Find them in your grocer’s spice rack or in speciality gourmet shops.

 

For the prime rib:

2 tablespoons freshly ground coffee beans
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 beef rib roast, 7 to 8 pounds
Olive oil for brushing roast

For the cream sauce:

3 tablespoons butter
1 cup sliced fresh mushrooms
3 tablespoons finely chopped shallots
1 quart beef gravy or brown sauce
2 cups dry white wine
10 to 20 juniper berries, tied in a cheesecloth sachet
Salt and pepper
1/2 cup heavy whipping cream
3 tablespoons red currant jelly
2 tablespoons gin

To prepare the prime rib: In a small bowl combine ground coffee, salt, and pepper. Rub mixture on beef roast, pressing into the surface. Brush lightly with oil.

Place roast in centre of cooking grate. Grill 2-1/4 to 2-3/4 hours for rare (140°F/60°C), 2-1/2 to 3 hours for medium (160° F/71° C). Remove from grill and let roast rest 10 minutes before carving. Make cream sauce in last half-hour of roast cooking time.

To make the cream sauce: In a medium saucepan melt butter. Add mushrooms and shallots; cook over medium heat 5 minutes or until tender. Add gravy, wine, and juniper berry sachet. Simmer over medium heat until liquid is reduced by half. Season with salt and pepper to taste.

Meanwhile, in a small mixing bowl, with mixer at medium speed, beat heavy cream until stiff peaks form.

Strain reduced sauce; return to saucepan. Stir in red currant jelly and cook over low heat until jelly is dissolved. Stir in gin. Remove from heat. Gently fold in whipped cream. Add salt and pepper to taste.

To serve, place a little cream sauce on a plate; top with a slice of beef roast.

Makes about 12 servings.

 

 

 
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Posted by on March 29, 2011 in Barbecue, BBQ, Beef, Meats

 

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Hot Tenderloin Sandwich

Hot Tenderloin Sandwich

Hot Tenderloin SandwichThin slices of supple grilled beef give this simple recipe most of its glory and glamour. The sour cream dressing, grated cheese, and peppery arugula add their own spectacular touches but remember, it’s still a sandwich. Plates are optional.

1 cup sour cream
2 tablespoons prepared horseradish
1 teaspoon Dijon mustard
1 center-cut beef tenderloin, 2 to 2-1/2 pounds
Extra-virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 large French baguette, sliced in half lengthways
1 bunch arugula, washed and dried
1 cup grated Fontina cheese

In a small bowl, mix together the sour cream, horseradish, and mustard. Set aside.

Lightly brush or spray the tenderloin with the olive oil and season with salt and pepper. Allow the tenderloin to stand at room temperature for 20 to 30 minutes before grilling. Sear over Direct High heat until well marked, 8 to 10 minutes. Continue grilling over Indirect Medium heat until the internal temperature reaches 140° F for medium rare, about 20 minutes. Remove from the grill, and let rest for 3 to 5 minutes. The internal temperature will rise 5° F to 10° F during this time. Cut into 1/8-inch slices.

Lightly brush the cut side of the baguette with olive oil and grill, cut side down, over Direct Medium heat until lightly toasted, about 30 seconds.

Spread the baguette with the sour cream mixture, layer with arugula and sliced tenderloin, then top with the grated cheese. Cut crosswise into individual sandwiches.

Makes 6 servings.

 

 
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Posted by on March 29, 2011 in Barbecue, BBQ, Beef, Bread, Cheese, Meats

 

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Honey & Mustard Rib of Beef

A bottle of Hannaford store brand Dijon mustard.

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Honey & Mustard Rib of Beef

Barbecue Recipe - Honey & Mustard Rib of Beef

1 tbs Schwartz Mustard Seed
2 tbs Dijon mustard
2 tbs runny honey
1.5 kg (3 lb 4 oz ) rib of beef on the bone
1 packet Schwartz Mix for Classic Roast Beef Gravy
Sea salt and black pepper

Place the meat on the grill and cook for 20 minutes. Meanwhile, mix together the Mustard Seeds, Dijon mustard and honey. Season well. Remove the joint from the grill and spread half the mustard mixture over the meat.

Cook the meat uncovered for 30 minutes. Remove the joint from the grill and spoon over the remaining mustard mixture and baste with the cooking juices. Cook for a further 15 – 30 minutes.

For rare beef, reduce this cooking time to 45 minutes. For medium cooked beef, cook for 1 hour. For well done beef, increase the cooking time to 1 hour 15 minutes. Remove the cooked joint from the grill and cover with foil and a clean cloth and leave to stand for 15 minutes before carving. Make up the Gravy Mix following packet instructions and serve with the beef.

Makes 4 servings.

Makes 6 to 8 servings.


 

 
 

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Holiday Beef Tenderloin

Garlic Cloves This isn't garlic this is onion ...

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Holiday Beef Tenderloin

Holiday Beef TenderloinWrap a tender beef roast in garlic, rosemary, and pink peppercorns and you’ve got a dinner party. Hint: You can roast the garlic a day or two ahead of time while you are grilling something else.

 

For the paste:

1 whole head of garlic
3 tablespoons plus 1 teaspoon extra-virgin olive oil, divided
1 beef tenderloin, 3-1/2 to 4 pounds
3 tablespoons whole pink peppercorns
2 tablespoons chopped fresh rosemary
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

 

To make the paste: Remove the loose, papery outer skin from the head of garlic. Cut about 1/2 inch off the top to expose the cloves. Place the garlic head on an 8-inch square of aluminium foil and drizzle 1 teaspoon of the olive oil over the cloves. Fold up the foil sides and seal to make a packet, leaving a little room for the expansion of steam. Grill over Indirect Medium heat until the cloves are soft, 30 to 45 minutes. Remove from the grill and allow to cool. Squeeze the garlic from the individual cloves into a small bowl. Add the remaining 3 tablespoons of olive oil and mash the garlic and oil together with a fork to form a paste.

 

Trim the tenderloin of any excess fat and silver skin. Spread the paste on the tenderloin, rubbing it into the meat.

 

In a small bowl combine the peppercorns, rosemary, salt, and pepper. Mix well and press into the paste on the top and sides of the tenderloin.

 

Allow the tenderloin to stand at room temperature for 20 to 30 minutes before grilling. Grill over Indirect Medium heat until the internal temperature reaches 135°F for medium rare, 30 to 40 minutes.

 

Remove from the grill and allow to rest for 5 to 10 minutes. The temperature will rise 5°F to 10°F during this time. Cut into 3/4- to 1-inch slices and serve warm.

 

Makes 8 to 10 servings.

 

 
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Posted by on March 29, 2011 in Barbecue, Beef, Super Bowl

 

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Peppercorn Steak (Steak Au Poivre) Recipe

A raw steak

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A five-star recipe for New York Strip steak with an incredible cream sauce cooked with green peppercorns, onions, shallots, butter, and cognac. The green peppercorns, combined with cognac, adds an exceptional flavor to this savory sauce. This is a recipe that is sure to become a favorite!

 

 
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Posted by on March 16, 2011 in Beef, French Cuisine

 

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Hearty Beef Stock Recipe

State fruit - Tomato

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The beef bones and tomato paste are oven roasted before beginning this rich hearty beef stock, that includes onions, leeks, carrots, celery, tomatoes, parsley and freash thyme. A delicious stock that makes the perfect foundation for soups, sauces and other recipes.

 

 
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Posted by on March 16, 2011 in Beef, Sauces

 

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Betty’s Easy Spaghetti with Savory Marinara Sauce

Penne pasta served with tomato sauce

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In this video, Betty demonstrates how to make Easy Spaghetti with Savory Marinara Sauce. This is a great recipe to use if you are in a hurry, and you are looking for a recipe that is tasty and also economical!

Ingredients:

1 medium onion, chopped
3 cloves of garlic, minced
¼ to ½ teaspoon crushed red pepper flakes
3 tablespoons extra virgin olive oil
16-oz. can tomato sauce
28-oz. can crushed tomatoes
3 tablespoons fresh parsley, chopped (You may used dried herbs in this recipe; just use 1/3 as much as listed for fresh herbs.)
1 1/2 tablespoons fresh oregano, chopped
2 tablespoons fresh basil, chopped
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon lemon juice
½ cup shredded Parmesan cheese
16-oz. package uncooked spaghetti (I used only ½ of a 16-oz. package, but I had a lot of sauce left over!)
1 teaspoon salt for cooking spaghetti (optional)

In a deep skillet, heat 3 tablespoons olive oil over medium heat. Add 1 chopped onion, 2 minced cloves of garlic, and ¼ to ½ teaspoon crushed red pepper flakes. Sauté until the onion is clear., about 5 minutes. Add a 16-oz. can of tomato sauce, a 28-oz. can of crushed tomatoes, 3 tablespoons fresh chopped parsley, 1 1/2 tablespoons chopped fresh oregano, 2 tablespoons fresh chopped basil, 1 teaspoon salt, and ½ teaspoon ground black pepper. Reduce heat to low and simmer, stirring occasionally, for 15 minutes. Add ½ teaspoon lemon juice, and simmer for 5 minutes more. As soon as you begin simmering your spaghetti sauce, start making your spaghetti, according to package directions. (I add about 1 teaspoon of salt to the boiling water.) The spaghetti will be done about the same time as the Marinara sauce is ready. Drain the spaghetti using a colander. Place drained spaghetti on a large platter and spoon Marinara sauce over the top. Sprinkle ½ cup shredded Parmesan cheese over the top, and serve immediately. This recipe makes a *large* amount of spaghetti, but it is still excellent when reheated the next day! I like to serve it with heated French or Italian bread, with olive oil and balsamic vinegar for dipping the bread, and a green salad alongside! Buon Appetito !–Betty 

 

 

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BBQ Bacon Double Cheeseburger Recipe

Hunt's barbecue sauce.

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To celebrate National Bacon Week in Australia please enjoy this video on how to make a delicious, big, tasty double cheeseburger with bacon.

Ingredients:

260g beef mince
Bacon
Sesame seed roll
Cheese
Lettuce
Onion
Tomato
BBQ Rib Sauce
Pepper

I hope you enjoy! :)

 

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