Remove the fat. Cut into strips. Place the strips of meat into marinade and let soak for about 24 hours.
Remove from marinade and allow to air dry for at least one hour.
If you have a meat smoker then omit the liquid smoke and smoke meat at a low temperature.
Louisiana Roast Beef
1/4 cup onions, chopped very fine
1/4 cup bell peppers, chopped fine
1 teaspoon salt
3/4 teaspoon black pepper
1/2 teaspoon dry mustard
4 lb boneless sirloin roast
1/4 cup celery, chopped very fine
2 tablespoon unsalted butter
1 teaspoon white pepper
3/4 teaspoon minced garlic
1/2 teaspoon ground cayenne
In a small bowl combine the onions, celery, bell peppers, butter and seasonings, mix well. Place roast in a large roasing pan, fat side up. With a large knife make 6 to 12 deep slits in the meat (to form pockets) down to a depth of about 1/2 inch from the bottom; do not cut all the way through. Fill the pockets to their depths with the vegetable mixture, reserving about 1 tablespoon of the vegetables to rub over the top of the roast. Bake uncovered at 300F until a meat thermometer reads about 160F for medium doneness, about 3 hours. For rarer roast, cook until thermometer reads 140F. Serve immediately topped with some of the pan drippings if you like.
Recipe From: Paul Prudhomme's Louisiana Kitchen.
Apple-Glazed Beef Brisket
4 lb boneless beef brisket
1 onion; quartered
2 cloves garlic; halved
10 whole cloves
1 water to cover
10 oz jar apple jelly
1/2 cup dry white wine
3 tablespoon dijon mustard; or spicy brown
3 tablespoon minced green onions
1 1/2 teaspoon salt
3/4 teaspoon cracked black pepper
3/4 teaspoon curry powder
Place brisket, onion, garlic and cloves in a large Dutch oven. Add water to cover. Bring to a boil, reduce heat, cover and simmer for 2 1/2 to 3 hours, or until tender. Drain brisket (you may do this part a day in advance). Combine apple jelly, wine, mustard, green onions, salt, pepper and curry powder in a small saucepan and heat until the jelly melts, stirring occasionally. Place brisket in a shallow roasting pan and brush with the apple glaze. Place in a 325 degree oven and roast for 45 minutes, basting frequently with the glaze.
Recipe From: National Beef Cook-Off Winner
Baked Burgundy Beef
2 lb cubed chuck roast
1 cup burgundy
1 can (10 1/2 oz.) condensed
1 onion soup
1/4 cup fine dry bread crumbs
1 bay leaf
1 buttered noodles
350°F oven Time to prepare - 3 hours In casserole thoroughly combine ingredients.Cover and bake 2 1/2 to 3 hours,until tender and sauce has thickened.Serve over noodles.
Balsamic Beef Tenderloin
1 1/2 lb beef tenderloin
1 salt and pepper; to taste
2 tablespoon olive oil
1 teaspoon chopped fresh garlic
3/4 cup balsamic vinegar
8 oz sliced mushrooms
Season entire surface of tenderloin with salt and pepper. Heat oil and garlic in oven-proof skillet or flame-proof shallow roasting pan over medium-high heat. Add meat, turning to brown all sides. Place in a 425 degree oven for 15 to 20 minutes or until internal temperatures reaches 145 degrees for medium-rare. Remove from oven. Place meat on cutting board and cover with foil. Place pan over high heat; add vinegar and stir to remove browned bits from pan. Cook for 4 to 5 minutes or until reduced by half. Add mushrooms; cook for 2 minutes or until mushrooms are tender.
Cut meat into 1/2-inch thick slices. Spoon mushrooms and sauce over each serving.
Notes: Start with melt-in-your-mouth medallions of beef tenderloin. Then pair them with the sweet, yet robust flavor of this classic, dark Italian vinegar, fresh mushrooms, and of course, garlic! It's wonderful!
Recipe From: Dierberg's Home Economists.
1. Slice the steak very thin on the bias. Score each piece with an X.
2. Chop the scallions and crush the garlic. Combine these ingredients with the remaining seasonings in a bowl. Add the meat to the marinade and mix well until all sides of the steak are coated.
3. The meat may be grilled immediately. The best results are obtained if the steak is marinated for 2 hours. The marinade will keep overnight
Variation: Use rib steak or flank steak.
Bul Kogi is so popular that many Koreans consider it the national meat dish. Serve with rice and kimchi.
Recipe From: The Korean Cookbook by Judy Hyun.
Beef Baked In A Barrel
2 lb ground beef chuck
2 med onions, chopped
2 tablespoon cooking fat or oil
1 teaspoon ground ginger
1/4 teaspoon freshly ground pepper
1 cup diced fresh pineapple
1/4 cup madarine liqueur
3 tablespoon butter
3 cup cooked rice
2 large pineapples
3 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon seasoned salt
1/2 cup coffee brandy
1 cup canned mandarine orange segs
18 fresh mushrooms
18 strips of pimiento
Cut tops from pineapples. With a sharp knife, hollow out fruit, leaving about 3/4 inch pineapple on sides and bottom. (Be careful not to cut through outside shells.) Dice 1 cup pineapple. (Use remainder for salad or dessert) Cook onions and garlic in cooking fat in large frying-pan 5 minutes, stirring occasionally. Add ground beef, salt, ginger, seasoned salt and pepper. Cook over medium heat, stirring occasionally, until ground beef begins to brown. Warm brandy in small pan over low heat, ignite and pour over beef mixture, lifting pan from heat and shaking until flame dies.
Continue cooking for 8 to 10 minutes. Remove from heat; add 1 cup diced pineapple, orange segments and mandarine liquer, stirring carefully to mix. Fill pineapple shells (barrels) with beef and fruit mixture. Place filled fruit upright in foil lined pan. Bake in a moderate oven (350 degrees F.) for 35 minutes. Meanwhile remove stemms from mushrooms, slightly hollowing out caps. Cook caps in butter in small frying-pan about 3 minutes. Curl up each pimiento strip and place in mushroom cap. To serve, set both "Barrels" on warm plater, spoon beef mixture over rice on individual
dinner plates and garnish each serving with 3 stuffed mushroom caps.
Beef In Walnut Sauce
4 lb rump roast, cut in cubes
1 seasoned flour
1 olive oil
1/2 cup water
1 can (8-oz) tomato sauce
4 to 6 garlic buds; minced
1/3 cup cider vinegar
1 whole cinnamon stick
8 whole cloves
8 allspice
1 cup ground walnuts
1 tablespoon lemon juice
1 sliced sourdough french
1 bread, toasted
Dredge meat in seasoned flour. Shake off excess. Heat oil in large frying pan. Brown meat well. Transfer to crockery pot. Pour water into frying pan to loosen drippings. Add to crockery pot with tomato sauce, garlic and vinegar. Plae cinnamon stick, cloves, and allspice in a tea ball or cheesecloth. Add to pot. Cover. Cook on LOW 8 to 10 hours, or until very tender. If necessary, cook down pan juices. Add walnuts and lemon juice. Heat to serving temperature. Serve over buttered toast. Makes 12 servings.
Recipe From: Extra Special Crockery Pot Recipes
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