Browse Category by Beef
Beef, Elaine Walker

Korean Short Ribs

4 to 5 pounds of beef short ribs
salt, pepper
canola oil
2 gloves garlic, crushed
1/3 cup peeled fresh ginger chunks
2 cups red wine
2 cups water or chicken stock
3/4 cup soy sauce
1/2 cup brown sugar
1/2 cup dry white wine

Lightly salt and pepper the ribs. Add a small amount of canola oil to large pot and turn burner on high. Sear the ribs on all sides. Remove ribs and set them aside.

Add a little more oil to the pot, reduce the heat to medium high and saute the garlic and ginger. Add the red wine and let simmer until the liquid is reduced by half.

Add the water or chicken stock, soy sauce, brown sugar or white wine. Bring to a boil.

Return the ribs to the pot. Reduce heat to low and simmer for 2-1/2 hours or until the meat is beginning to fall off the bone.

Strain the sauce. Skim off excess fat and serve sauce with ribs.

Beef, Dad, Dorothy Lamalie, Mom

Prime Rib

1 3-rib standing beef rib roast (about 6 pounds)
3 small gloves of garlic, minced
2 tablespoons olive oil
3 tablespoons fresh parsley
1 teaspoon thyme
1/2 teaspoon rosemary
2 teaspoons salt
1/2 teaspoon pepper

Place beef in shallow baking dish on top of a wire rack. Pat dry. Allow to sit at room temperature for one hour.

Combine remaining ingredients and brush all over beef.

Roast at 450*F for 30 minutes, then reduce heat to 350 and roast for an hour or until beef reaches 125 in center for medium-rare.

When done, remove from oven, cover with foil and let it rest for 30 minutes before serving. If desired, serve with Bearnaise sauce.

Beef, Dad, Elaine Walker, Mom

Unstuffed Cabbage Roll

1 pound ground beef
1 small onion, chopped
1/2 small head cabbage, chopped
1 (14.5 ounce) can diced tomatoes
1/2 c. tomato sauce
3 slices bacon, cooked & crumbled

1/2 c. rice, uncooked
1-1/4 cup water
1 clove garlic, minced
1 teaspoon sugar
1 teaspoons salt
1/2 teaspoon ground black pepper

Heat a large skillet over medium-high heat. Cook and stir beef and onion in the skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.

Add cabbage, tomatoes, tomato sauce, rice, bacon, water, garlic, sugar, salt, and pepper and bring to a boil.

Cover skillet, reduce heat, and simmer until cabbage is tender, 30-45 minutes.

Beef, Dorothy Lamalie

Sweet and Sour Meatballs

1 pound extra-lean ground beef
2 tablespoons dehydrated onion
1 teaspoon salt
1/4 teaspoon pepper
1 egg, beaten
1/4 cup bread crumbs

3/4 cup packed brown sugar
3 tablespoons flour
1-1/2 cups pineapple juice
1/4 cup white vinegar
3 tablespoons soy sauce

  1. In medium bowl, combine the meatball ingredients. Shape into 1-inch balls and place on a baking sheet lined with foil and sprayed with nonstick cooking spray. Place under the broiler in your oven for 5 to 7 minutes or until the meatballs begin to brown.
  2. In a large saucepan, whisk together the sauce ingredients and bring to a boil. Add the meatballs and reduce heat. Cover and simmer for 20 minutes, stirring often.
Beef, Dad, Elaine Walker, Mom

Beef Stir Fry

1/2 cup water*
2 cloves garlic, crushed
1/8 tsp cayenne powder
1/3 cup soy sauce, low sodium
2 tablespoons brown sugar
1 teaspoon roasted ground ginger

1 lb sirloin steak or London broil, cut into very thin 3-inch strips (freeze for a few hours to enable thin slicing)
1-2 tablespoons vegetable oil, divided
2 cups fresh broccoli florets
1 can water chestnuts, drained
handful of fresh snap peas
1 small onion, cut into wedges

1 tablespoon cornstarch
1 tablespoon cold water

hot cooked rice

*Note: this recipe tastes quite salty even with no added salt, so be sure to use the low sodium type of soy sauce — next time try doubling the water to 1 cup.

In a bowl, combine soy sauce, brown sugar, ginger, pepper, garlic and 1/2 cup water. Add beef and toss. Marinate for 30 minutes or more. Remove beef, reserving marinade.

In a large skillet or wok over medium high heat, stir-fry beef in 1 tablespoon oil until beef reaches desired doneness; remove and keep warm.

Stir-fry broccoli, onion, water chestnuts, and snap peas in remaining oil for 4-5 minutes. Return beef to pan.

Mix together cornstarch and water until smooth. Stir into the reserved marinade. Add to the pan of beef and vegetables and cook a few minutes until bubbly.

Serve over rice.

Beef, Slow Cooker

Beef Bourguignon

3 c. Burgundy or Merlot wine
2 T. Cognac
1/2 onion, thinly sliced
2 carrots, chopped
1 sprig fresh parsley
1 bay leaf
1 clove garlic, crushed
dash of pepper
2.5 pounds, chuck roast, cut into cubes

4 T. olive oil, divided
5 slices bacon, chopped
3 T. flour
1 T. tomato paste
1 clove garlic, crushed
1 (10.5 ounce) can beef broth

3 T. butter
1/2 pound fresh mushrooms, sliced

1. For marinade: In a large bowl, combine the wine, cognac, onions, carrots, parsley, bay leaf, garlic, peppercorns and salt. Mix well and add the cubed beef. Cover and marinate in the refrigerator overnight.

2. For Bourguignon: Strain the meat from the vegetables and marinade; reserve marinade. Dry meat with paper towels. Heat 2 tablespoons of the oil in a large skillet over medium high heat. Add the meat and saute for 10 minutes, or until browned on all sides. Transfer meat to a separate medium bowl with a slotted spoon and set aside.

3. In the same skillet, add the bacon and saute until lightly browned. Transfer the bacon to the bowl with the meat. Drain the skillet and return it to the heat.

4. Heat the remaining oil in the skillet. Add the flour and stir until well mixed and brown, about 2 minutes.

5. Now add the tomato paste, garlic, beef broth, reserved marinade and pepper to taste. Bring to a boil and whisk to remove any flour lumps. Add this to the meat and vegetable mixture.

6. You can either bake the beef bourguignon in a 9×13 baking dish at 300 degrees F for 3 hours, stirring occasionally, or you can put it in a slow cooker on low for 8 hours.

7. About 15 minutes before meat is done baking, melt butter in the skillet over medium high heat. Add the mushrooms and saute for 5 to 10 minutes, or until lightly browned. When meat is done, add the mushrooms to the meat mixture, stir well and cook for another 10 minutes.

8. If using a slow cooker, the sauce may be a bit thin. If a thicker sauce is desired, remove the beef and vegetables with a slotted spoon. In a small bowl, whisk together a tablespoon or two of flour and some cold water. Turn slow cooker on high and whisk in flour and water. Whisk sauce until thickened. Add beef and vegetables, heat for a few minutes, then serve.

Serve with potatoes, noodles or rice.

Beef, Elaine Walker

Pasta Beef Casserole

2 c. uncooked pasta (choose several different shapes of pasta to make it more interesting)
1/4 pound ground beef
1/2 medium green pepper, chopped
1/2 c. fresh mushrooms, sliced
1/2 small onion, chopped
1 (26 ounce) jar of spaghetti sauce
1/2 egg, beaten
4 ounces mozzarella cheese, shredded

Cook pasta according to package directions and drain. Meanwhile, brown beef, green pepper, mushrooms and onions. Drain.

In a large bowl, mix together the pasta and meat mixture. Stir in the egg and 1/2 of the spaghetti sauce. Transfer to casserole dish. Top with remaining sauce. Sprinkle with cheese.

Bake at 350*F for 25 to 30 minutes or until heated through.

This is a simple, inexpensive recipe that can be made in large batches for a crowd.

Beef, Elaine Walker

Taco Pie

1 (9 inch) deep dish frozen pie crust
1/2 pound ground beef
1/2 packet taco seasoning
1 (8 ounce) can refried beans
1/2 onion, chopped
1/4 to 1/3 c. Fritos, crushed
1 c. unseasoned Mexican style cheese

shredded lettuce
tomato, sliced
sour cream

Bake the pie crust according to the directions but cut baking time in half.

In a large skillet over medium-high heat, cook the ground beef and onion. Add taco seasoning, stir.

Place half the refried beans in the pie shell, smearing over the bottom and sides of the partially baked shell. Spread a layer of ground beef over the beans and top with crushed Fritos and cheese.

Bake at 350*F for 15 to 20 minutes or until the cheese is bubbly.

Top with the garnish.

Beef, Elaine Walker, Slow Cooker

Urban Chili

2 T. vegetable oil
1 onion, chopped
2 cloves garlic, minced
1 pound ground beef
3/4 pound beef sirloin, cubed
1 to 2 fresh jalapeno peppers, seeded and chopped (1 for medium chili; 2 for extra hot)
12 ounces dark beer
1 c. strong brewed coffee
1 (14 ounce) can beef broth
1/4 c. brown sugar
3 T. chili powder (or Mexican seasoning)
1/2 t. ground cumin
1/2 t. ground coriander
1 T. unsweetened cocoa powder
1 t. dried oregano
1 t. ground cayenne pepper
1 t. salt
1 (14.5 ounce) can peeled and diced tomatoes with juice
1 (6 ounce) can tomato paste
2 (15 ounce) cans kidney beans, drained (optional – leave out for Devin)
Cheddar or American cheese, shredded (optional)

Heat oil in large skillet over medium heat. Cook onions, garlic, ground beef and cubed sirloin in oil for 10 minutes or until meat is well browned and onions are tender. Put into slow cooker crockery. Add the jalapeno peppers, beer, beef broth, coffee, sugar and spices. Remove the slow cooker crockery from the base unit. Cover and refrigerate overnight.

Next morning, remove the slow cooker crockery from the refrigerator and put it into the crockpot base. Turn the crockpot on low and cook for 7 to 8 hours. Add the tomatoes, tomato paste, and kidney beans and cook for another 30 minutes. Top with shredded cheese if desired, or serve the shredded cheese on the side for people to add on their own servings.

Beef, Elaine Walker

Mexican Lasagna

2 pounds ground beef
1 onion, chopped
2 t. minced garlic
1 (10 ounce) can diced tomatoes with green chili peppers
1 (16 ounce) jar taco sauce
2 (16 ounce) cans refried beans
12 (8 inch) flour tortillas
9 ounces shredded Colby cheese
1 packet taco seasoning

Preheat oven to 350*F.

Mix the cheese with packet of taco seasoning and set aside.

In a large skillet over medium heat, saute the ground beef for 5 minutes. Add the onion and garlic and saute for another 5 minutes. Drain fat.

Mix in tomatoes wiht green chile peppers, taco sauce and refried beans. Stir throughly, reduce heat to low and let simmer for 15 to 20 minutes.

Spread a thin layer of the meat mixture in the bottom of a 4 quart casserole dish. Cover with a layer of tortillas, followed by more meat mixture, then a layer of cheese. Repeast tortilla, meat, cheese pattern until all the tortillas are used, topping off with a layer of meat mixture and cheese.

Bake for 20 to 30 minutes or until cheese is bubbly and slightly brown.