Make the maximum of beef cuts in various recipes. Use mince for cottage pie, stewing cuts for one-pots like pork stroganoff and fillets or sirloins for a Sunday roast.
Daftar Isi
- 1. A Minnesotan’s Beef and Macaroni Hotdish
- A Minnesotan’s Beef and Macaroni Hotdish
- 2. Chicago-Inspired Italian Beef Sandwich
- A Minnesotan’s Beef and Macaroni Hotdish
- 3. The Real Deal Korean Beef Ribs
- The Real Deal Korean Beef Ribs
- 4. Abuela’s Picadillo
- Abuela’s Picadillo
- 5. Tennessee Meatloaf
- Tennessee Meatloaf
- 6. Keema Aloo (Ground Beef and Potatoes)
- Keema Aloo (Ground Beef and Potatoes)
- 7. Prime Rib Au Jus with Yorkshire Pudding
- Prime Rib Au Jus with Yorkshire Pudding
- 8. Grilled Steak Tips with Chimichurri
- Grilled Steak Tips with Chimichurri
- 9. Chef John’s Perfect Prime Rib
- Chef John’s Perfect Prime Rib
- 10. Easy Meatloaf
- Easy Meatloaf
1. A Minnesotan’s Beef and Macaroni Hotdish
My grandpa’s recipe. Old-faculty and conventional Minnesota staple. (Recipe By JDawg)
A Minnesotan’s Beef and Macaroni Hotdish
6
servings15
minutes25
minutesIngredients
1 pound ground beef
2 cups elbow macaroni
½ large green bell pepper, coarsely chopped
½ large onion, chopped
1 (16 ounce) can tomato sauce
1 pound tomatoes, coarsely chopped
2 teaspoons Worcestershire sauce
1 teaspoon soy sauce
1 teaspoon salt
¾ teaspoon dried basil
¾ teaspoon dried oregano
½ teaspoon ground black pepper
½ teaspoon chili powder
¼ teaspoon garlic powder
⅛ teaspoon hot pepper sauce (such as Tabasco®)
1 cup beef broth
Directions
- Cook beef in large skillet over medium heat, stirring occasionally, until browned, about 5 minutes. Transfer beef to a bowl.
- Cook macaroni, bell pepper, and onion in the same skillet over medium heat for 3 minutes. Add cooked beef, tomato sauce, tomatoes, Worcestershire sauce, soy sauce, salt, basil, oregano, ground black pepper, chili powder, garlic powder, and hot pepper sauce.
Pour in beef broth. Cover skillet and simmer until macaroni is tender, about 15 minutes. Remove lid and simmer, stirring occasionally, until thickened, 5 to 10 minutes.
Notes
2. Chicago-Inspired Italian Beef Sandwich
I tried to mix the traditional Italian red meat sandwich with the French dip sandwich with a little nod to the pulled red meat sandwich. Instead of using thinly sliced roast pork, I used stew pork, with apologies to my pals from Chicago. (Recipe By Chef John)
A Minnesotan’s Beef and Macaroni Hotdish
4
servings15
minutes1
hour10
minutesIngredients
1 ½ pounds boneless beef chuck, cut into 2-inch pieces
salt and ground black pepper to taste
1 tablespoon vegetable oil
6 cloves garlic, sliced
2 tablespoons white vinegar
1 tablespoon dried oregano
1 ½ teaspoons salt, or to taste
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon freshly ground black pepper
1 bay leaf
¼ teaspoon red pepper flakes, or to taste
3 cups chicken broth, or as needed
4 ciabatta rolls, sliced in half
1 cup chopped giardiniera (pickled Italian vegetables)
2 teaspoons chopped fresh flat-leaf parsley
Directions
- Season beef with a pinch of salt and black pepper. Heat vegetable oil in a heavy pot over high heat. Cook and stir beef in hot oil until browned, 5 to 8 minutes.
- Stir garlic, vinegar, oregano, 1 1/2 teaspoons salt, thyme, rosemary, 1 teaspoon black pepper, bay leaf, and red pepper flakes into beef. Pour enough chicken broth into beef mixture to cover the meat by 1 inch and bring to a simmer.
- Cover pot with a lid, reduce heat to low, and simmer until meat is fork-tender, 1 to 1 1/2 hours.
- Transfer meat with a strainer or slotted spoon to a separate pot; pour about 1/4 cup of meat broth into pot. Use a wooden spoon to gently break meat into smaller chunks. Cover pot with a lid or aluminum foil and keep warm.
- Skim excess grease from top of broth remaining in the first pot; season with salt and pepper to taste. Cover pot with a lid or aluminum foil and keep broth warm.
- Lay halves of a roll out on a work surface and spoon 2 to 3 tablespoons meat broth over each half. Top bottom half of roll with a generous portion of meat and a spoonful of pickled vegetables. Place tops on sandwich. Repeat with remaining buns, broth, meat, and pickled vegetables to make 3 more sandwiches.
- Spoon hot meat broth into ramekins and top each ramekin with 1/2 teaspoon parsley. Serve sandwiches with hot broth for dipping.
Notes
3. The Real Deal Korean Beef Ribs
This is an true Korean beef rib recipe, not the Americanized version. This is exquisite clean and a crowd pleaser. This is for 4 pounds of ribs.
I find 2 tablespoons of honey is ideal for a now not-so-candy rib. This offers you the suitable amount of tanginess. However, if you like it sweeter you may upload up to a few tablespoons. (Recipe By KoreanITGal)
The Real Deal Korean Beef Ribs
6
servings15
minutes15
minutesIngredients
4 pounds Korean-style short ribs (beef chuck flanken, cut 1/3 to 1/2 inch thick across bones)
½ cup reduced-sodium soy sauce
½ cup white sugar
2 tablespoons honey
2 tablespoons minced garlic
2 tablespoons ground black pepper
3 tablespoons water
1 tablespoon Asian (toasted) sesame oil
1 ½ tablespoons Asian plum wine
Directions
- Wash the ribs, removing any stray bits of bone, and allow to drain for 30 minutes.
- Whisk together the soy sauce, sugar, honey, garlic, pepper, water, sesame oil, and plum wine until the sugar has dissolved; pour the mixture into a 1 gallon plastic zipper bag. Place the ribs into the marinade, squeeze all the air out of the bag, zip it up, and refrigerate at least 24 hours.
- The next day, remove the ribs from the refrigerator and allow to come to room temperature before grilling. Remove the ribs from the marinade and discard the marinade.
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Grill the ribs until browned and no longer pink inside, 4 to 6 minutes per side.
Notes
4. Abuela’s Picadillo
This is my grandmother’s Cuban picadillo (floor red meat hash/chili) recipe that is normally served with white rice, beans and plantains. Picadillo additionally goes top notch with mashed potatoes and may be made without the squash.
This dish is a favourite at domestic so I generally make 2 pounds to have leftovers for making empanadas (meat pies) day after today. Picadillo also freezes nicely. Of path my youngsters say that is the satisfactory picadillo they have ever had and I should agree! (Recipe By MarieSoler)
Abuela’s Picadillo
8
servings15
minutes1
hour7
minutesIngredients
2 pounds lean ground beef
¼ cup olive oil
½ onion, chopped
½ green bell pepper, chopped
2 tablespoons minced garlic
2 (8 ounce) cans tomato sauce
2 cups water
½ cup red cooking wine
3 tablespoons hot sauce (such as Louisiana®)
1 (1.41 ounce) package sazon seasoning (such as Badia® Tropical®)
1 tablespoon chopped fresh parsley
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon ground cumin
½ teaspoon ground black pepper
¼ teaspoon ground bay leaf
3 ounces Spanish-style olives
1 teaspoon salt, or to taste
1 small butternut squash, peeled and cut into cubes
Directions
- Cook and stir ground beef in a large stockpot until browned, 5 to 10 minutes. Drain grease.
- Heat olive oil in small skillet over medium heat. Add onion, green bell pepper, and garlic; cook and stir until fragrant, 2 to 3 minutes. Stir into beef in the stockpot.
- Pour tomato sauce, water, cooking wine, and hot sauce into the stockpot. Stir in sazon seasoning, parsley, garlic powder, onion powder, cumin, pepper, and bay leaf. Bring to a boil; reduce heat to low and simmer picadillo, uncovered, until slightly thickened, about 10 minutes.
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Grill the ribs until browned and no longer pink inside, 4 to 6 minutes per side.
- Split olives in half with your fingers and stir into the picadillo. Add squash. Simmer until liquid reduces but picadillo is not dry, 45 to 60 minutes. Season with salt.
Notes
- Use another type of squash if butternut is not available.
- Substitute a pinch of saffron or a dash or yellow food coloring for the sazon packet if preferred.
5. Tennessee Meatloaf
My Grandmother ‘Nanaw’ Rowan made the most delicious meatloaf within the country. When she exceeded away, she did not depart me her recipe, but she left me the choice to recreate it.
I assume that is it, in flavor and texture. Don’t permit the wide variety of elements discourage you. It’s part of the magic in developing a masterpiece! (Recipe By Leigh Ann Rowan Kiraly)
Tennessee Meatloaf
10
servings40
minutes1
hourIngredients
- Brown Sugar Glaze:
½ cup ketchup
¼ cup brown sugar
2 tablespoons cider vinegar
- Meatloaf:
cooking spray
1 onion, chopped
½ green bell pepper, chopped
2 cloves garlic, minced
2 large eggs, lightly beaten
1 teaspoon dried thyme
1 teaspoon seasoned salt
½ teaspoon ground black pepper
2 teaspoons prepared mustard
2 teaspoons Worcestershire sauce
½ teaspoon hot pepper sauce (such as Tabasco®)
½ cup milk
⅔ cup quick cooking oats
1 pound ground beef
½ pound ground pork
½ pound ground veal
Directions
- Combine ketchup, brown sugar, and cider vinegar in a bowl; mix well.
- Preheat oven to 350 degrees F (175 degrees C). Spray two 9×5-inch loaf pans with cooking spray or line with aluminum foil for easier cleanup (see Cook’s Note).
- Place onion and green pepper in covered microwave container and cook until softened, 1 to 2 minutes. Set aside to cool.
- In large mixing bowl, combine garlic, eggs, thyme, seasoned salt, black pepper, mustard, Worcestershire sauce, hot sauce, milk, and oats. Mix well. Stir in cooked onion and green pepper. Add ground beef, pork, and veal. With gloved hands, work all ingredients together until completely mixed and uniform.
- Divide meatloaf mixture in half and pat half of mixture into each prepared loaf pan. Brush loaves with half of the glaze; set remainder of glaze aside.
- Bake in preheated oven for 50 minutes. Remove pans from oven; carefully drain fat. Brush loaves with remaining glaze. Return to oven and bake for 10 minutes more. Remove pans from oven and allow meatloaf to stand for 15 minutes before slicing.
Notes
- You can also make one large loaf in a 9×13-inch pan. Bake for 60 to 70 minutes before brushing with glaze; continue to bake as directed.
- You may also use 1 pound ground veal and omit the pork.
6. Keema Aloo (Ground Beef and Potatoes)
If you need to try some thing a touch specific, I guarantee you’ll love this meal. It is through a ways my favourite Indian recipe. Inspired by using my mother, who nevertheless makes this for me to this present day. (Recipe By The Meatetarian)
Keema Aloo (Ground Beef and Potatoes)
8
servings20
minutes55
minutesIngredients
2 tablespoons extra-virgin olive oil
1 extra-large Spanish onion, chopped
2 tablespoons water (Optional)
2 pounds lean ground beef
4 cloves garlic, minced
2 tablespoons grated fresh ginger root
1 serrano chile pepper, finely chopped
2 teaspoons chopped fresh cilantro
1 tablespoon ground coriander
1 ½ teaspoons salt
1 ½ teaspoons ground cumin
1 teaspoon ground cayenne pepper
1 teaspoon ground turmeric
1 (28 ounce) can diced tomatoes
3 potatoes, peeled and diced
1 cup frozen green peas
1 teaspoon garam masala
Directions
- Heat olive oil in a large saucepan over medium-high heat. Cook and stir onion in the hot oil until soft and beginning to brown, about 12 minutes.
If browned bits of onion are stuck to the bottom of the pan, stir water into onion and stir to loosen the browned bits. - Mix ground beef, garlic, ginger, serrano chile, and cilantro into pan; cook and stir until beef is browned and crumbly, 10 to 15 minutes.
Reduce heat to medium-low. Stir coriander, salt, cumin, cayenne pepper, and turmeric into the beef; cook and stir until flavors blend, about 5 minutes. Add tomatoes and potatoes, cover pot, and simmer until potatoes are tender, about 15 minutes. - Mix green peas into dish and cook until sauce has slightly thickened and flavors have blended, 10 to 15 minutes. Sprinkle garam masala over the dish, cover, and let stand for 5 minutes before serving.
Notes
7. Prime Rib Au Jus with Yorkshire Pudding
Excellent holiday dish! (Recipe By Elissa)
Prime Rib Au Jus with Yorkshire Pudding
6
servings20
minutes1
hour30
minutesIngredients
1 (5 pound) bone-in beef rib roast
8 cloves garlic, quartered
¾ teaspoon salt
1 teaspoon freshly ground black pepper
2 cups eggs
2 cups milk
1 pinch salt
2 cups all-purpose flour
½ cup pan drippings from prime rib
½ cup white wine
2 cups beef stock
Directions
- Place the roast bone-side down in a roasting pan, and use a sharp paring knife to poke 24 small holes 1 inch deep all over the roast. Stuff each hole with a sliver of garlic. Sprinkle with 3/4 teaspoon salt, and LOTS of black pepper.
Allow the roast to stand at room temperature for 2 hours. This will take the chill off and allow the meat to cook more evenly. - Meanwhile, beat together the eggs and milk with a pinch of salt until smooth. Stir in flour until smooth. Cover the Yorkshire pudding batter, and place in the refrigerator.
- Preheat oven to 450 degrees F (230 degrees C).
- Cook the roast in the preheated oven for 30 minutes, then lower the heat to 350 degrees F (175 degrees C), and continue roasting until a meat thermometer inserted in the center of the meat reaches 140 degrees F (60 degrees C), about 1 hour.
- When the roast is done, remove it from the roasting pan, cover with aluminum foil, and let rest in a warm spot while you make the Yorkshire pudding.
Measure out 1/2 cup of the beef fat, and divide among 12 muffin tins; pour off the remaining fat, but save the roasting pan to make the jus. - Place the grease-filled muffin tins into the oven, and turn the temperature up to 425 degrees F (220 degrees C).
Let the muffin tins preheat for 10 minutes, then fill 3/4 full with the refrigerated batter, and return to the oven. Bake 20 to 25 minutes until the puddings have risen tall and are golden brown. - While the Yorkshire puddings are baking, place the roasting pan on the stove over medium-high heat.
Stir in the wine, and bring to a simmer while scraping to dissolve the pan drippings; pour in the beef stock and return to a simmer. Cook 10 minutes, then strain and serve with the roast and puddings.
Notes
8. Grilled Steak Tips with Chimichurri
Smoky, spicy, and delicious chimichurri offers any grilled meat an extremely good Argentinean aptitude. (Recipe By By LUCHAPROV)
Grilled Steak Tips with Chimichurri
4
servings20
minutes4
minutesIngredients
1 pound beef tips, or more to taste
1 tablespoon canola oil
salt and ground black pepper to taste
1 cup minced flat-leaf parsley
½ cup olive oil
¼ cup red wine vinegar
1 small red onion, minced
3 cloves garlic, minced
2 tablespoons pureed chipotle peppers in adobo sauce
2 tablespoons smoked paprika
1 tablespoon dried oregano
Directions
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Toss beef tips with canola oil in a bowl; season with salt and pepper.
- Grill steak tips until they are beginning to firm but still slightly pink in the center, 2 to 3 minutes per side.
- Mix parsley, olive oil, red wine vinegar, red onion, garlic, chipotle peppers, paprika, and oregano together in a bowl; toss with grilled steak tips.
Notes
9. Chef John’s Perfect Prime Rib
This is a selected method for reaching a superbly purple prime rib cooked somewhere a shade underneath medium rare.
To use this method you have to have a full-sized, modern oven with a digital temperature placing that shows while it’s miles preheated. Older ovens with guide controls can range substantially, and the doors won’t have the proper insulation. (Recipe By Chef John)
Chef John’s Perfect Prime Rib
4
servings10
minutes2
hours20
minutesIngredients
4 pounds prime rib roast
¼ cup unsalted butter, softened
1 tablespoon freshly ground black pepper
1 teaspoon herbes de Provence
kosher salt
Directions
- Place rib roast on a plate and bring to room temperature, about 4 hours.
- Preheat an oven to 500 degrees F (260 degrees C).
- Combine butter, pepper, and herbes de Provence in a bowl; mix until well blended. Spread butter mixture evenly over entire roast. Season roast generously with kosher salt.
- Roast the 4-pound prime rib (see footnote if using a larger and smaller roast) in the preheated oven for 20 minutes. Turn the oven off and, leaving the roast in the oven with the door closed, let the roast sit in the oven for 2 hours. Remove roast from the oven, slice, and serve.
Notes
- Your cooking times will vary depending on the size of your prime rib roast. To calculate your cooking time, multiply the exact weight of the roast by 5. Round the resulting number to the nearest whole number. The rib is cooked at 500 degrees F for exactly that many minutes. For example, for a 6 pound roast: 6×5=30, so cooking time is 30 minutes. Turn the oven off and wait 2 hours before opening the oven door. Remove the prime rib and slice into the most perfectly medium-rare meat you’ve ever seen.
10. Easy Meatloaf
This is a very easy and no fail recipe for meatloaf. It won’t take long to make at all, and it’s quite good! (Recipe By Janet Caldwell)
Easy Meatloaf
8
servings10
minutes1
hour10
minutesIngredients
1 ½ pounds ground beef
1 egg
1 onion, chopped
1 cup milk
1 cup dried bread crumbs
salt and pepper to taste
2 tablespoons brown sugar
2 tablespoons prepared mustard
⅓ cup ketchup
Directions
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, combine the beef, egg, onion, milk and bread OR cracker crumbs. Season with salt and pepper to taste and place in a lightly greased 9×5-inch loaf pan, or form into a loaf and place in a lightly greased 9×13-inch baking dish.
- In a separate small bowl, combine the brown sugar, mustard and ketchup. Mix well and pour over the meatloaf.
- Bake at 350 degrees F (175 degrees C) for 1 hour.
Notes
Related Post "10 Popular Beef Recipes Perfect for Dinner"
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