Beef Recipes

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Marinated Flank Steak With Honey-Chipotle Glaze

2 tblsp ons, honey
1 tblsp on, dijon mustard
1 tablespoon on, hoisin sauce
1 tblsp on, fresh lime juice
2 tsp s, minced canned chipotle chilies
1 large garlic clove, minced

3 tblsp ons, olive oil
3 tblsp ons, fresh lime juice
1 large garlic clove, minced
1 tsp ground cumin
1 1/2 lb flank steak
1 lime wedges
For Glaze: Mix honey, mustard, hoisin sauce, lime juice, chipotles and garlic in bowl until well blended.
(Glaze can be prepared 1 day ahead. Cover and refrigerate.)
For Steak: Combine first 4 ingredients in glass baking dish. Add steak; turn to coat. Cover; marinate at
least 1 hour or up to 4 hours, turning occasionally.
Prepare barbecue (high heat). Sprinkle steak with salt and pepper. Set aside 1 tablespoon glaze. Brush
remaining glaze over both sides of steak. Grill steak to desired doneness, about 4 minutes per side for
Let steak stand 5 minutes. Cut crosswise into thin diagonal slices. Drizzle with remaining 1 tablespoon glaze.
Serve with lime wedges.
Recipe by: Bon Appetit/July 1997

Indonesian Brisket Of Beef

3 lb beef brisket
3 cloves of garlic, diced
1/2 lb bacon
3 onions, sliced
4 cup cooked pinto beans
1 cup ketchup
3 carrots, sliced
2 hot peppers, diced
3 tomatoes, cubed
2 cup celery, sliced
2 cup corn
1 teaspoon vegetable seasoning

Boil brisket for 3 hours. After 2 1/2 hours, combine garlic, bacon, onions, and beans; bake at 350 °F for 1/2 hour. Add boiled brisket to baking ingredients; also add rest of ingredients; continue baking at 350 °F for another 1/2 hour. Remove from oven; allow to cool; refrigerate.Serve the next day with rice. Yield: 6 servings.

Laka's Meatballs

1 lb ground beef
1/2 cup peanuts; shelled, toasted and ground
1/2 envelope cream of onion soup
1 teaspoon grated ginger root
1/2 onion; chopped
1 pinch nutmeg
1 pinch cinnamon
1 ground black pepper
1 clove garlic; minced
1 salt; to taste
1 oil; for frying

1 cup beef stock
1 tablespoon cornstarch
1 juice of 1 orange
1 teaspoon grated fresh ginger
1 salt and pepper; to taste

Meatballs: Mix all together.Check salt.Cook in oil.

Blend orange juice and starch. Stir into boiling stock along with ginger, season with salt and pepper. Stir over heat until it thickens a little. Serve over meat balls.
Notes: This is a recipe from Brazilian television, by Laka Brandao

Classic Hamburger

4 each Sesame-seed hamburger buns
1 lb Ground beef
Dash of salt and pepper
12 slices Pickles
12 slices Onion rings
8 slices Tomatoes
1 cup Lettuce, shredded
4 tbsp Mayonnaise
Ketchup to taste
Mustard to taste

Preheat the barbecue grill.
Toast both halves of the hamburger buns in a hot skillet. Set aside.
Divide the ground beef into quarter-pound portions, and form into thin patties slightly larger than the bun.
Season the hamburger patties with salt and pepper, then cook on the grill according to desired doneness. (about 2 minutes per side for medium)
To serve: Arrange the burger in the following stacking order from the botom up: bottom bun, ketchup, hamburger patty, pickles, onion rings, tomatoes, lettuce, mayonnaise, top bun.
Optional: You can also add cheese and bacon slices.

Braised Kosher-Cut Short Ribs

1 oil
1 cup cubed onion/celery/carrot
1/4 cup brandy
1 tablespoon arrowroot
1 onion, in 3 julienne pcs
1 parsley, chopped
2 1/2 lb kosher-cut beef short ribs
1 bay leaf
2 cup beef stock
1 salt, pepper
1 turnip, in 3" julienne pcs

Kosher-cuts of meat are taken from the front portion of the animal. Heat 2 tablespoons oil in large skillet. Add ribs and saute 2 minutes on each side or until browned. Remove from pan. Set aside. Add another 2 tablespoons oil to skillet and heat. Add cubed vegetables and bay leaf and saute 5 minutes or until browned. Place sauteed vegetables and ribs in roasting pan. Bake at 450F 15 to 20 minutes. Add brandy and stock. Reduce oven heat to 350F and bake, covered, 1 hour and 45 minutes to 2 hours, or until meat falls away from bone. Remove ribs from pan. Set aside. Discard cubed vegetables. Strain pan liquid. Heat 1 tablespoon oil in small skillet. Stir in arrowroot until smooth. Cook and stir until golden brown. Stir in 1/2 cup strained liquid until well blended. Cook, stirring, until smooth and slightly thickened. Gradually add remaining strained liquid and continue cooking over medium-low heat, stirring until sauce is smooth and slightly thickened. Strain again. Season to taste with salt and pepper. Heat 1 to 2 tablespoons oil. Add julienned onion and turnip and saute until lightly browned. Place julienned vegetables on short ribs and pour sauce over all. Garnish with parsley.
Los Angeles Times - Created by: The Grill, Los Angeles

Colonial Pot Roast

3 lb beef blade or chuck pot roast
1/4 cup flour
1 teaspoon salt
1/4 teaspoon pepper
3 tablespoon oil
2 medium onion; quartered
1/2 cup water
1 beef bouillon cube
1/3 cup hot water
1 acorn squash; cut in 12 pcs. and pared
2 apples; quartered & cored

Combine flour, salt and pepper. Dredge meat and brown in oil in large frying pan. Pour off drippings. Add onions and 1/4 cup water; cover and cook over low heat 2 1/2 hours. Dissolve bouillon cube in 1/3 cup hot water. Add bouillon, squash and apples to meat. Cover and cook 35-40 minutes until meat and vegetables are tender. Thicken cooking liquid and reserved flour dissolved in water.

Beef Stew

1 1/2 lb beef chuck; 1-inch cubes
1 tablespoon shortening
1 clove garlic; minced
1 medium onion; chopped
1/2 teaspoon salt
1 can undiluted tomato soup
3/4 cup red or white wine
1/4 cup water
1/4 teaspoon each: pepper; basil & thyme
1/2 cup catsup
3 carrots; cut diagonally
1 1/2 cup celery; cut diagonally
4 potatoes; pared, quartered
1 cup frozen green beans; optional

Brown beef lightly in oil. Add garlic & onion; saute until transparent. Add salt, pepper, soup, wine & water. Cover & simmer 30 minutes. Add herbs & catsup. Place vegetables on top of meat; simmer 1-1/2 hours.

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