Beef

Array

Bahn Mi

An easy way to use miscellaneous southeast asian ingredients at the end of the week. We took our cues from the kitchn.

  • Rolls
  • Protein of choice
  • Crunchy veg - cucumber, jicama
  • Pickled veg - carrots
  • Spicy veg - jalapeno
  • Herbs - cilantro, mint
  • Mayo
  • Other sauces of choice
Bahn Mi
4
Your rating: None Average: 4 (1 vote)

Easy Hanger Steak

A simple, quick-marinating but tasty and hip steak recipe, Bon Appetit photo-shoot ready, serves 4.

  • 1½ pounds hanger steak, center membrane removed, cut into 4 pieces
  • 3 sprigs ea thyme, rosemary, chopped
  • 1 Fresno or mild jalapeno, finely diced
  • 6 garlic cloves, smashed
  • ¼ cup dry red wine
  • 2 Tbsp olive oil
  • Smoked salt, grill spice mix, and extra freshly ground black pepper

1-2 hours before grilling, take hanger steak from the fridge, remove center membrane, and salt with smoked (or just kosher) salt and a salt/pepper/spices grilling mix. Let sit for 15-30 minutes.

Hanger steak
4
Your rating: None Average: 4 (1 vote)

Vietnamese Pho

An untried recipe from Cook's Illustrated.

0
Your rating: None

ZilZil Tibs

14 ounces skirt steak
2 1/2 tablespoons berbere rub (see above)
4 tablespoons (1/2 stick) unsalted butter, cut into 4 pieces
1 large white onion, chopped (1 1/2 cups)
1 large tomato, cut into large dice (1 1/2 cups)
Kosher salt
Freshly ground black pepper
1/4 cup sliced jalapeño pepper (seeded or unseeded), or to taste

Cut the meat into 1-inch strips, placing them in a bowl as you work. Sprinkle 1 1/2 tablespoons of the rub over them and toss to coat evenly. Cover and refrigerate for 1 hour.

Melt half of the butter in a medium skillet over medium heat.

Beef Tibs
3
Your rating: None Average: 3 (2 votes)

Beef Satay

Courtesy of Cook's Illustrated. Easy and delicious!

Beef
2 Tbsp vegetable oil
2 Tbsp packed dark brown sugar
1 Tbsp fish sauce
1 (1.5-1.75 lb) hangar or flank steak, cut against the grain into pieces that are approximately 4"x2"x1/4"

Basting Sauce
3/4 cup coconut milk
3 Tbsp packed dark brown sugar
3 Tbsp fish sauce
2 Tbsp vegetable oil
3 shallots, minced
2 stalks lemongrass, trimmed to bottom 6 inches and minced
2 Tbsp grated fresh ginger
1.5 tsp ground coriander

Beef Satay Skewers
3
Your rating: None Average: 3 (1 vote)

Spicy Tamarind Hanger Steak

3 chiles (Thai, serrano, or jalapeño), thinly sliced into rounds
¼ cup tamarind concentrate
3 tablespoons light brown sugar
1 tablespoon kosher salt
1 tablespoon vegetable oil, plus 4 tsp more for cooking
1½ pound hanger steak, de-membraned and cut into 4 pieces

Whisk chiles, tamarind, brown sugar, salt, and 1 Tbsp. oil in a shallow baking dish until sugar is dissolved. Add steak and turn to coat. Cover and chill at least 4 hours, or up to a day.

Spicy Tamarind Hanger Steak
4
Your rating: None Average: 4 (1 vote)

Nomade Reserva Malbec 2004

Trader Joe's: 
No

Very rich, with strong oak and tobacco notes.

Soy-Braised Short Ribs

This Bon Appetit recipe was a bit too umami for Audrey's taste, but a nice recipe nonetheless.

Serves 6

3 tablespoons vegetable oil, divided
4 pounds beef short ribs (optionally cut cross-wise (flanken style) into 2-bone pieces), about 1 1/2-inch-thick
Kosher salt and freshly ground black pepper
3/4 pound shiitake mushrooms, stems chopped, caps sliced, divided
1 bunch scallions, whites chopped, greens thinly sliced, divided
1 1-inch piece peeled ginger, thinly sliced

Soy Braised Short Ribs
2
Your rating: None Average: 2 (2 votes)

Herb Salad with Thai Beef or Chinese Sweet Sausage

Adapted from Cook's Illustrated.

This recipe is a great way to use leftover spicy tamarind steak. Serve with steamed white rice.

3 tablespoons lime juice (from 2 limes)
2 tablespoons fish sauce (sub soy sauce)
½ teaspoon sugar
2 shallots, diced
1½ cups fresh mint leaves, chopped
1½ cups fresh cilantro leaves, chopped
1 birds eye chili, stemmed and finely chopped
1 seedless English cucumber, diced
1 tablespoon white rice (optional)

Thai Beef Salad
4
Your rating: None Average: 4 (1 vote)

Crispy Orange Beef

Courtesy of Cook's Illustrated.

1.5 lbs flap meat (skirt steak or hangar steak can be used as substitutes)
3 tbsp soy sauce, divided
6 tbsp cornstarch
2 oranges
3 tbsp molasses
2 tbsp sherry
1 tbsp rice vinegar
1.5 tsp sesame oil
1 jalapeño, inner seeds and ribs removed, thinly sliced
3 garlic cloves, minced
2 tbsp freshly grated ginger
1 habañero, inner seeds and ribs removed, minced
2 scallions, thinly sliced
3 cups vegetable oil, for frying

Cut beef along grain into 3" lengths.

Crispy Orange Beef
3
Your rating: None Average: 3 (1 vote)

Sloppy Joe

This was one of the first recipes I learned to make while living on my own. Not the fanciest thing in the world, but it is quick, easy, and not terrible for you. It is Rachel Ray's. A full recipe (shown here) easily serves 4, but it can easily be halved to serve 2-3.

1 tablespoon extra-virgin olive oil, 1 turn of the pan
1 1/4 pounds ground beef sirloin
1/4 cup brown sugar
2 teaspoons steak seasoning blend
1 medium onion, chopped
1 small red bell pepper, chopped

Sloppy Joe
3
Your rating: None Average: 3 (1 vote)

Mongolian Beef

This recipe came from a cooking class my mom took many years ago (possibly before I was born). For several years, I've had a scanned copy of the photocopied recipe with her notes from the cooking class. We finally replicated the Mongolian Beef recipe. While we intend to play around with the sauce in future iterations, the "velveting" method of cooking the beef was a big success and will definitely be repeated.

Ingredients

Velveting:
1.5 lbs flank steak
3 egg whites
2 tsp white wine or sherry
Black pepper
1/3 cup cornstarch
Vegetable oil

Sauce:
3/4 cup soy sauce

Mongolian Beef.jpeg
4
Your rating: None Average: 4 (1 vote)

Kofta (Mediterranean Meatballs)

This tasty and relatively easy recipe came from this fantastic cookbook centered on one of my favorite cuisines. The recipe calls for a mix of lamb and veal, but lamb alone would probably be good too.

Makes 24 kofta.

1 lb ground lamb
1 lb ground veal
1 medium onion, roughly chopped
3-4 large cloves garlic
1/2 cup toasted pine nuts
1/2 bunch flat-leaf parsley
1 large medium-hot red chile, seeded
1.5 tsp ground cinnamon
1.5 tsp ground allspice
3/4 tsp ground nutmeg

Kofta
3
Your rating: None Average: 3 (2 votes)

Empanadas

So, not really a true recipe, but pretty good and pretty easy. Maybe next time we'll get fancy and make our own empanada dough, but for the first try this turned out pretty good.

Empanadas
3
Your rating: None Average: 3 (5 votes)

Malaysian Steak Skewers

Last summer, we made this delightful Bon Appetit recipe. I forgot to record it at the time and kept trying to find the recipe online. I remembered that it was a Malaysian-style dish, but because Bon Appetit didn't have "Malaysian" in the title, my half-hearted attempts to find it bore no fruit. Finally, I used the power of Google and, somewhat embarrassingly, found the recipe in 5 seconds.

Malaysian Steak Skewers
4
Your rating: None Average: 4 (2 votes)

Cahors Malbec

Trader Joe's: 
Yes

Fruity but dry, a solid mid-range Malbec from France. J.P. Chenet is the winemaker, http://www.jpchenet.com/

Berry Hill Vineyard Cabernet Franc 2011

Trader Joe's: 
No

Amazing Cab Franc cut with a bit of Petit Verdot. One of the top reds in VA.

Meat Lasagna

This recipe is a hybrid of Sharon's recipe and and a very intense online recipe. My guess is that both are derived from the Betty Crocker Cookbook.

Serves 6. Bakes in a 9x9 pan.

Meat sauce:

Cook and stir together until meat is brown and onion is tender:

  • 3 Italian sausages (approx 0.5 lbs, mixed between mild and spicy; can substitute ground beef for all or part)
  • ½ cup chopped onions
  • 2 garlic cloves, minced
  • ½ cup sliced mushrooms
Meat Lasagna
3.5
Your rating: None Average: 3.5 (2 votes)

Steak

I basically don't eat steak out anymore. It's just... I can make it better, reliably.

Quick guide: Sear :30/:30; Near heat: 3/3m Smoke 1.5/1.5, Sear :30/:30, Rest 3

Sourcing

I only buy the "Natural" (no antibiotics, grass fed, grain finished) prime, bone-in delmonico (ribeye) steak from Canales Quality Meats in Eastern Market here in DC. Grass fed beef is much leaner than grain, but with an amazing taste - and, it's better for you, with a much better balance of Omega fatty acids. Get the most marbled cut you can find, but realize that it'll still be about half as marbled as a grain-fed steak. And for the love of all things tasty, get the bone in.

Preparation

Up to four days ahead, but ideally at least 24 hours, rinse the steak and pat dry. Wrap in cheesecloth (~1 layer per day). Place it on a rack in the top back of your fridge. This is an at-home method to dry-age your cut, and it tenderizes the meat and deepens the flavor. Watch a video on the technique here: http://lifehacker.com/5865849/dry+age-steak-at-home-for-steakhou... . Vary the smoke/indirect heat time by the aging length - the more aged the meat, the closer to 1.5mins/side you want. For a steak you bought today, I'd move that to 2-3 mins/side.

Two hours before you're going to put it on the grill, take it out and unwrap the steak. Plop it down on some waxed paper and salt both sides (I like using a bit of alderwood smoked salt and some kosher salt, about a teaspoon or two per side). Let it sit - it will juice and then re-absorb, bringing in the smoke and salt flavors deep into the meat.

IMG_1458.JPG
5
Your rating: None Average: 5 (2 votes)

Texas Smoked Brisket

Brisket (give at least 60 minutes per pound, though thicker or larger non-point cuts might take as much as 90 mins / pound) 4 Pounds is a good base point. You should bring the brisket up to room temperature before anything else

Prepare the spice rub and a mop

Spice rub: Salt (smoked salt better) and coarse ground pepper in a 3:5 ratio, with a few other spices like onion and garlic powder, a dash of cayenne, ground mustard seeds and even a few ground juniper berries to taste.

Brisket
5
Your rating: None Average: 5 (2 votes)

Argentine Chimichurri

Oh, how I learned to love a steak while honeymooning in Argentina.
Chimichurri, you are the secret.
So delicious.
And delightful.
You have brought me to the land of grilled meats.
And my grill-master husband thanks you.
Forever, and beyond.

Head of garlic (~ 10 cloves)
1/2 medium or whole small onion, chopped
1/3 cup roughly chopped red bell pepper
1/2 bunch parsley, leaves and tender stems only, roughly chopped
1 tsp dried oregano
1 tsp dried thyme
1 large bay leaf, crumbled
1/2 tsp sweet paprika
1/2 tsp red pepper flakes
1 tsp salt
1/2 tsp ground pepper

Delectable Chimichurri
4
Your rating: None Average: 4 (2 votes)

Man Shiraz

Trader Joe's: 
No

http://www.manvintners.co.za/shiraz.html

A surprisingly good wine served on South Africa Airways.

Valreas Cuvee Prestige Cotes du Rhone

Trader Joe's: 
Yes

A great, cheap Cotes du Rhone with a lavish mouthfeel. Strong tannins and black pepper, really needs a food pairing. Opens up well.

http://www.firstpourwine.com/2011/08/06/2009-valreas-cuvee-prest...

Red Wine-Braised Short Ribs

We merged a Bon Appetit recipe with a (strikingly) similar recipe from my canning book (which recommends topping the finished product with pickled red onions) and sprinkled it with input from Tom Colicchio.

Makes about 4 servings.

Ingredients

Beef Short Ribs
2
Your rating: None Average: 2 (1 vote)

La Finca Oak Aged Malbec

Trader Joe's: 
Yes

Light, fruity malbec

Pininfarina Vino Rosso

Trader Joe's: 
No

A gift bottle from our Rehearsal Dinner venue; a good, complex Bordeaux blend.

http://www.pininfarinawine.com/wine.html

Varietal Composition: 64% Cabernet Sauvignon, 14% Merlot, 11% Cabernet Franc, 6% Malbec, 5% Syrah

Wolf Gap Cabernert Franc

Trader Joe's: 
No

Strong bodied, almost sweet red wine with strong fruit notes.

http://www.wolfgapvineyard.com/

Lamb Vindaloo

This recipe was awesome. Delicious and super easy. Made by simplifying a slightly (but not much) more complex recipe from Madhur Jaffrey’s Indian Cooking.

Serves 6.

Ingredients
Vegetable oil
2 medium onions, peeled and sliced into thin half-rings
1-inch cube of fresh ginger, peeled and coarsely chopped
1 small, whole head of garlic, with all the cloves separated and peeled
5 Tbsp white wine vinegar
1 Tbsp ground coriander

Lamb Vindaloo
4
Your rating: None Average: 4 (1 vote)

Gascon Malbec

Trader Joe's: 
Yes

A fruit-forward, light but strong red that pairs well with steak or italian.

http://www.gasconwine.com/ (Owned by Catena)

Felino Vina Cobos Malbec 2009

Trader Joe's: 
No

Social Safeway, $16-24. A strong, smooth malbec from the Mendoza region

http://www.paulhobbsimports.com/nativo/

http://www.vinacobos.com/

Elementos Malbec

Trader Joe's: 
No

Jon had this wine at his co-worker's asado, medium-bodied for a malbec, eminently drinkable

http://www.elesteco.com.ar/comex_eng/index.htm

Snap Dragon 2008

Trader Joe's: 
Yes

A strong red which would pair well with Italian or grilling. $6, Trader Joe's

http://www.snapdragonwine.com/index.cfm?method=pages.showPage&pa...

Tamari Reserva

Trader Joe's: 
No

Strong, dark, tannic and peppery.

http://www.tamari.com.ar/

Jon's Chili

There is no "real" recipe to Jon's chili beyond the base set of ingredients and improvisation with spices and available ingredients. If there are fresh peppers, they go in. If there's homemade salsa, it definitely goes in. Beer (Shiner Bock I find is best) cuts the spice level nicely without removing the flavor.

I sautee the onion/garlic/jalapenos until tender, then add the meat and brown it. Add the tomatoes and cook for 5 minutes, then add whole habaneros and the first spices (salt, pepper, first group of spices). Add 4 cups of water and some beer and bring to a boil.

Chili
4
Your rating: None Average: 4 (2 votes)

Guinness Cottage Pie

This is an abomination, mixing in Guinness into a cottage pie.

The Guinness stew recipe parts are pulled from this recipe; the Shepherd's (lamb) and Cottage pie ingredients have been pulled from here and Epicurious. Cooking for Engineers has a nice pictoral guide.

Guinness Cottage Pie/Stew
3
Your rating: None Average: 3 (1 vote)

Bernice's Brisket

This is Audrey's family's brisket recipe. Sort of like a potroast, but made on the stovetop. It has a sweet and savory sauce. It's really easy to freeze leftovers and reheat - almost better that way!

Bernice's Brisket
2.5
Your rating: None Average: 2.5 (2 votes)

Home >> Category >> Recipe Main Ingredient >> Meat >> Beef

Syndicate content