Recently in Beef Category

For us I usually buy a three rib roast, between 5 and 6 pounds. It is enough for us to have 2 big meals from it.

Many recipes I have tried have similar oven temperatures and minutes for cooking to specific doneness. Never have I been able to get a rib roast to cook according their times and weights. I also buy a roast that a butcher has trimmed for me.

Preheat oven to 375 degrees.

Wash and pat dry your roast.

I season my roast with salt, garlic powder, minced thyme and parsley and rosemary and lots of cracked black pepper and a little olive oil to make it all stick to the roast.

Into a roasting pan it goes with a drip rack. The drippings are for yorkshire pudding -yummmm!

Cook for 25 minutes for every pound of beef.

If you are like me and cannot eat it rare in the very middle add 30 - 45 minutes (sometimes an hour) more for a center pinkness, not red.

Let the meat stand a 15 minutes for the juices to go back in and settle throughout the meat.

Carve and serve.

I always get the end piece. I love the crusty crispness of the our coating and I like my meat in this care well done.

We serve with creamed horseradish (Steve prefers grated)(Gracie prefers A-1).

If you have a Costco nearby you will find beautiful roasts there (with a pretty price tag). Ask your grocer. I know here Safeway has them on the ready for their customers.

You can also let the roast cook for 1 hour. Turn off the heat and leave it to sit for 3 hours or so. About a half an hour before serving turn the oven bakc on to 375 and let the meat heat through. Do not for any reason open the oven door once you have put the roast in until it is time to let it rest before serving. This means your oven will be tied up for 4 hours or more.

The yorkshire pudding recipe is added below in the previous post.

2 lbs ground beef
1 envelope Lipton onion soup mix
1 1/2 cups bread crumbs
2 eggs
3/4 cup water
1/3 cup ketchup

Mix all ingredients. Shape into 2 loaves. Wrap in heavy duty Reynolds aluminum foil.

Lable and date. Place in the freezer.

When you are ready to cook, thaw in the refrigerator. Place wrapped meatloaf on a baking sheet. Bake at 350 degrees for 45 minutes to 1 hour.

While the meatloaf is baking peel 1 potato for each person eating supper and add 1 potato for the pot. Dice and boil until soft. Drain. To the hot potatoes add a dollop of butter, a nice spoonful of sour cream, salt and pepper to taste and a splash of milk and mash well.

Steam a green veggie in the microwave. Usually a serving for 4 of any frozen green vegetable will cook to perfection in 7 minutes in a glass dish with a cover.

The great thing about meatloaf is that you can cook it the night before and reheat the package the next evening for supper and it will taste freshly baked.

4 fresh bell peppers
1 lbs ground beef
1/4 cup chopped onion
1 clove crushed garlic
1 1/2 cup long grain rice
1 15oz can diced tomatoes
1 tsp Italian seasoning
1 8oz can tomato sauce

Cut the tops from the peppers and remove the seeds and membranes. Rinse. Bring a large pot of water to boil. Drop in the peppers and cook for 5 minutes. Remove and drain well.

Brown the beef, onion and garlic. Drain.

Cook the rice half of the recommended cooking time in boiling salted water.

Drain the diced tomatoes making sure you reserve the juice.

In a large dish mix the beef, rice, tomatoes and italian seasoning until well combined. Stuff into the bell peppers.

Mix the tomato sauce, the juice from the diced tomatoes and another 1 tsp italian seasoning.

Place 2 peppers in a freezer bad. Place half the sauce mix into a quart freezer bag. Place both bags into a 2 gallon size freezer bag. Lable and date the bag. Place in the freezer.

When ready to cook thaw in the refrigerator. Place the 2 peppers in a baking dish and pour the sauce over the top. Bake uncovered for 35 minutes at 350 degrees.

You can also top the peppers with grated cheese near the end of the cooking time.

1 3-4lbs roast beef - I like a chuck roast
3 medium onions sliced thinly
1 8oz can tomato sauce
1/4 cup soy sauce (I use a Phillipine soy sauce not kikoman and the other grocery store brands, they are too over powering for my taste)
1 - 2 cloves garlic, crushed
3/4 cup water

Spray the crockpot with nonstick cooking spray. Add the onions in the bottom, the roast and pour over the other ingredients. Cook on low for 8 - 10 hours.

Remove the roast from the pot. Remove the onions. Drain the broth and put it in the freezer to cool so that the fat will rise and you can skim it off.

Using 2 forks shred the beef. Mix it with the broth and onions.

Line a muffin pan with muffin cups and pack each one full of the beef and onion mixture. Freeze until solid. Place the cups in a large freezer bag. Lable and date the bag. Each muffin cup is 1 serving for a sandwich. Take out the number of servings you need for a meal. Thaw and remove the paper cup. Reheat the meat until it is piping hot.

Fill a fresh bun with the beef and onion filling, add a slice of your favorite cheese. Serve with chips or fries or a steamed vegetable.

6 - 8 servings

1 lb stew beef
2 tbsp Worcestershire sauce
2 tbsp A1 steak sauce
1 tsp salt
1 tsp garlic powder
3 cups potatoes, cut into bite size pieces
2 cups carrots, cut into 1 inch pieces
1 medium onion, chopped
1 bay leaf
1 can whole tomatoes
water or broth

Mix the beef, worcestshire sauce, A1 steak sauce, salt and garlic powder. Coating the beef well. Set aside.

Spray your crockpot with cooking spray. Put in the potatoes, then the carrots, pour the meat mixture next, the can of tomatoes, the onions, cover with water or broth, then lay the bay leaf on top.

Replace the cover and cook on low for 8 hours. Remove the bay leaf. Stir the stew to mix ingredients.

Keep a few boxes of jiffy corn muffin mix on hand and bake up corn muffins to go with the beef stew. A nice pot of white rice would be good too.

Put the leftovers in a freezer container, label, date, and freeze. You can also freeze any leftover corn muffins too. Leftovers make 1 or 2 meals to put in the freezer.

Marinade Ingredients:
1/2 c. dry red wine
1/4 c. olive oil
3 tbsp lime juice
2 tbsp vinegar
2 tbsp minces onion (I used dried)
1 bay leaf, crushed
2 tsp dried whole thyme
1 tsp whole marjoram

In a ziplock bag mix together well. Add one 3-4lbs boneless chuck roast. Refrigerate for 5 to 8 hours. Occassionally shaking up the bag and massaging the meat in the marinade.

Remove from the refrigerator and let stand 1 hour at room temp.

Drain roast and reserve the marinade.

On the grill, cook the roast over medium hot coals 30 minutes on each side. With a meat thermometer 140 degrees should be rare, 150 degrees should be medium rare.

Baste frequently with marinade.

This recipe is from the 1987 Southern Living Annual Recipes listed as a Summer Supper. Page 141.