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American Cheese Burgers

Vintage Ad #1,416: Worcestershire Sauce '11

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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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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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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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Quick Beef Shaslicks Recipe

Ingredients:

Eye fillet beef
Onion
Capsicum
Mushroom
Worcestershire Sauce

I hope you enjoy! :)

 

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Teriyaki Beef Noodles – Video Recipe

Yaki udon, stir-fried Japanese udon noodles in...

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How to make simple but tasty teriyaki beef noodles. Give this a go!

Ingredients: (Serves 1)

200g thinly sliced beef
220g udon noodles
Vegetables
Half coarsely chopped onion
2 tbs soy sauce
2 tbs mirin
1 tbs brown sugar
1 tsp baking soda with splash soy & mirin for tenderising beef
1 tbs corn flour mixed with a little water

I hope you enjoy! :)

 

 
3 Comments

Posted by on March 12, 2011 in Beef

 

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Quick Beef Shaslicks Recipe

1900 advertisement

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How to make quick beef shaslicks. They’re very easy to make and taste great.

Ingredients:

Eye fillet beef
Onion
Capsicum
Mushroom
Worcestershire Sauce

I hope you enjoy! :)

 
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Posted by on March 12, 2011 in Beef

 

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Betty’s St. Patrick’s Day Corned Beef and Cabbage

In this video, Betty demonstrates how to make traditional St. Patrick’s Day Corned Beef and Cabbage. This recipes just uses corned beef, cabbage, onion and garlic; however, you can turn it into a “New England Boiled Dinner” by adding small potatoes, onions, and carrots about 30 minutes before the end of cooking.

Ingredients:

2 ½ pounds corned beef brisket
1 clove garlic, minced
½ medium onion, quartered
½ medium head of fresh cabbage, cut into 4 quarters
fresh outer cabbage leaves, for garnish

Place a 2 ½-pound corned beef brisket in a Dutch oven or other large pot. Include the juices, if the corned beef brisket is packed with juices. Also, include any spice seasoning that comes with the corned beef brisket, if desired. This seasoning is not necessary, because the corned beef brisket is fully seasoned. Add 1 clove minced garlic and ½ medium quartered onion. Add water until it covers the corned beef brisket. Place over medium heat and bring to a boil. Reduce heat to low, cover tightly, and simmer for 50 minutes per pound—in this case, about 2 hours. Place meat on a utility platter and cover with aluminum foil to keep warm. Skim the fat and debris from the liquid and add cabbage quarters. Simmer 15 minutes. Slice the corned beef about ½-inch thick, being sure to slice across the grain, rotating the brisket, if necessary. To serve your St. Patrick’s Day Corned Beef and Cabbage, garnish a large platter with the fresh outer leaves of your cabbage, place the sliced corned beef in a strip down the center of the platter, and surround the sliced corned beef with cooked cabbage. This is a beautiful dish that will help you enjoy a classic Saint Patrick’s Day feast! I hope you love it! (I will be giving you an idea for using your corned beef leftovers soon.) –Betty ♥♥♥♥♥

 
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Posted by on March 11, 2011 in Beef, Betty's Kitchen, Meats

 

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Beef stew – original Italian recipe

Let’s learn how to prepare a classic international dish: the beef stew, a traditional, tasty main course which needs quite a long cooking time.

***

Hi all of you friends and welcome to the giallozafferano kitchen. Today we’ll be preparing together the beef stew: this cheap meat main course has quite a long cooking time, but your whole family will like it. Let’s see together what ingredients we’ll need:
• 4 tbsp of extra virgin olive oil
• 3 tbsp of flour
• 2 stalks of celery
• 1 carrot / 1 onion
• 2,2 lbs (1 kg) of beef • pepper / salt
• 1 oz (30 g) of butter
• 1 glass of red wine
• 2 pints (1 lt) of meat broth
Let’s prepare the beef stew:
First of all, finely chop the celery, the carrot and the onion, then brown them in a pan with melted butter and oil. Brown on a very low flame for about 10 minutes.
10 min. — low heat
While the mirepoix is cooking, we can move on to the meat; remove any excess fat or gristle and, if they’re quite big pieces, cut them into smaller cubes. After that, dip them in flour.
Now add the floured pieces of meat to the sautéed vegetables… and stir constantly for 15-20 minutes until golden brown on all sides.
15-20 min. — high heat
When the beef is well browned… add a glass of red wine and let it evaporate.
Now add enough broth to cover all the meat… after that, let it simmer on a very low flame for an hour and a half – 2 hours with the lid on, leaving a small opening.
90-120 min. — low heat
Once the meat is nice and tender and the gravy quite thick, the beef stew is ready to be served, perhaps accompanied by a lovely potato puree as a side dish. From Sonia and Giallozafferano, bye and see you next video recipe.

 
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Posted by on March 8, 2011 in Beef, Italian Cuisine

 

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Kansas City Dry Rub Recipe by the BBQ Pit Boys

This sweet Barbecue Rub, Kansas City style, works real well with most anything barbeque, including chicken, pork and beef! Be sure to make yourself a big batch of this Dry Rub and keep it handy for all your grilling and barbeque. It’s that good!

 

 
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Posted by on March 6, 2011 in BBQ

 

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