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Archive for the ‘Entrees – beef’ Category

Tinga Tacos

Posted by moderndaygourmet on January 22, 2010

Recipe from Rich Bayless. I took this to a neighborhood get together, with rave reviews.

medium (1 pound total) red-skin boiling or Yukon Gold potatoes, cut into ½ cubes
2 pounds meat, into 1-inch pieces [skinless chicken thighs OR boneless pork shoulder OR boneless beef chuck]
One 28-ouce can diced tomatoes in juice (preferably fire-roasted)
3 to 4 canned chipotle chiles en adobo, seeded and sliced ¼ inch thick
1 tablespoon chipotle canning sauce
1 tablespoon Worcestershire sauce
1 teaspoon dried oregano, preferably Mexican
3 garlic cloves, peeled and finely chopped or crushed through a garlic press
1 medium white onion, sliced ¼ inch thick (optional)
4 ounces fresh Mexican chorizo sausage, casing removed (about ½ cup) (optional) (skip if using beef)
24 corn tortillas or tostadas
1 cup crumbled Mexican queso fresco or other fresh cheese
2 large avocados, pitted flesh scooped from the skin and cut into 1/2-inch pieces for serving

Spread the potatoes over the bottom of a slow cooker and top with the meat. In a large bowl, mix the (undrained) tomatoes with the chipotles, chipotle canning sauce, Worcestershire, oregano, garlic, optional onion, and 1 ½ teaspoons salt. Pour the mixture evenly over the meat and potatoes. Cover and slow-cook on high for 6 hours. (The dish can hold on the slow-cooker’s “keep warm” function for 4 more hours or so.)
When you are ready to eat, fry the optional chorizo in a medium (8-inch) skillet until thoroughly done, about 4 minutes. Uncover the tinga and spoon off the fat that has accumulated on top. Sprinkle on the chorizo, then stir everything together, breaking the pork into smaller pieces—right for wrapping in tortillas. (If there is a lot of liquid, tip it off and boil it rapidly until reduced and syrupy, then stir it back into the meat mixture.) Taste and season with additional salt if you think the tinga needs it. Serve with the warm tortillas, fresh crumbled cheese and avocados for making soft tacos or serve on a tostada.
No Slow Cooker?
Lay the meat in a medium-large (4- to 6- quart; 10- to 12-inch-diameter) heavy pot (preferably a Dutch oven), and top with the potatoes. Cover with the tomato mixture, set the lid in place and braise in a 300-degree oven for 2 to 2 ½ hours, until meat is completely tender. Complete dish as described.


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Swedish Meatballs

Posted by moderndaygourmet on November 8, 2008

This recipe is weight watchers and South Beach Diet friendly.  Who would have thought it could be so easy, too?  You could substitute ground turkey for the beef.

  • 3/4 teaspoon salt
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon freshly ground black pepper
  • 1 pound lean ground beef
  • 1 tablespoon extra-virgin olive oil
  • 3/4 cup chicken broth
  • 3 tablespoons reduced-fat sour cream
  • 2 tablespoons chopped fresh parsley

  1. Mix together salt, allspice, and pepper in a medium mixing bowl. Add ground beef and gently mix with hands to combine; shape into 24 (1-inch) balls.
  2. Heat oil in a large nonstick skillet over medium-high heat. Add meatballs and cook until browned, about 3 minutes; lower heat to medium and cook 3 more minutes, gently shaking pan. Using a slotted spoon, transfer meatballs to a plate.
  3. Add broth to the same skillet, increase heat to medium-high, and simmer until liquid is reduced by half, about 5 minutes.
  4. Whisk in sour cream and cook 1 minute more. Add meatballs. Sprinkle with parsley and serve hot.

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Ecofriendly meat

Posted by moderndaygourmet on March 16, 2008

OK, I’m no bleeding heart, but I do try to be somewhat conscious of supporting ethical practices in meat-raising; being an animal lover and parent of three dogs, I feel it’s only right that if I am going to eat meat that I at least be humane about it. Not to mention, this kind of meat is healthier anyway.

We recently ordered some meat from La Cense Beef. This company deals in grass-fed beef that is raised on ranches, not in feedlots. They had a special at the time where they would give you 8 free hamburgers; you just had to pay for shipping. So I ordered some and we really did like them. Some people say that grass-fed beef tastes weird or is really dry, but I didn’t experience that. It’s really intriguing how much lower in fat and calories grass-fed beef is as compared to grain-fed beef. I will probably order some more and some different cuts of meat. It’s kind of expensive, but as with anything else, you get a better price with a larger order.

Something that I want to try, but have not yet, is grass-fed bison. I have a friend who is a vegetarian, but once a year or so, they order some meat from North Star Bison as a special treat. From what I understand, grass-fed buffalo is pretty much the ultimate in ecofriendly and humanely raised meat. This company has other types of meat too, like chicken and turkey and also more exotic things like elk and ostrich. It’s very interesting.

So that’s what I’ve been mulling over lately. I believe that God created these animals for food for us, but I have to think, isn’t His will closer to their being naturally raised and then eaten, rather than crowded into feedlots, eating grain that is not their intended diet? Like I said, I’m no bleeding heart and certainly not a PETA activist, but this just makes sense.

ETA: I found another ranch here that has grass-fed beef and this one is near Dallas.

And a couple more here and here

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Bourbon and Brown Sugar Flank Steak

Posted by moderndaygourmet on September 2, 2007

Found this in Cooking Light. DELICIOUS! Use a 2 pound or so flank steak (skirt steak).

1/4 cup bourbon
1/4 cup brown sugar
1/4 cup soy sauce
1/4 cup green onions
1/4 cup dijon mustard
1/2 tsp black pepper
1/4 tsp worcestershire sauce

Marinate 8 hours or overnight. While the steak is on the grill, boil the marinade for a minute or two and thicken with cornstarch. Makes a great sauce.  It’s important to bring it to a full boil since it’s had raw meat in it.  Don’t want to get food poisoning.

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Marinated Brisket

Posted by moderndaygourmet on September 2, 2007

My mom has used this for years and it has always turned out great. Of course there are a ton of marinades around or you can make your own, but I recommend this one highly.

1/4 cup olive oil
1/2 cup soy sauce
1/2 teaspoon paprika
1 teaspoon Cavender’s Greek Seasoning
1/4 cup red wine vinegar
1 clove garlic, minced
1 tablespoon tomato paste

Pepper both sides of brisket and place in foil lined pan, fat side up. Pour marinade over brisket and cook 2 1/2 to 3 1/2 hours at 250. Slice across the grain.

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Pot Roast

Posted by moderndaygourmet on August 31, 2007

Okay, I love my crock pot. There’s nothing better than coming home after being at work or out and about all day and having the great smell of a dinner that is ready and waiting for you. This is more of a hearty winter recipe really, not that it wouldn’t taste good at another time.

1 beef rump roast, about 4 pounds
5-6 small red potatoes
1 cup baby carrots
1/2 cup chopped celery
1 can cream of mushroom soup
1 can cream of celery soup
1 envelope Lipton Onion Soup mix.

Salt and pepper roast; sear all over till browned. Spray the crockpot with cooking spray. Cut the potatoes in wedges (4-6 wedges per potato) and place in the bottom. Add carrots and celery. Add the roast, fat side up. Cover with the soups and soup mix. Cook on low all day, 8-10 hours.

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Posted by moderndaygourmet on August 30, 2007

I know we all have our ways of cooking steak. I have actually not tried this yet but want to save the recipe here. My friend Heather says it is absolutely amazing.

The best steaks to use are Delmonico/Ribeye, they have the best marbling. But you can really use any steaks.

Let steaks come to room temp if possible. Rub steaks with oil (preferably Canola or some other high burning oil but Olive Oil will work as well). Rub steaks with sea salt (or kosher salt..bigger salt works best but you could use regular salt as well) and pepper. Preheat a cast iron skillet in a 500 degree oven.

Once oven is preheated, take pan out of oven, put it on stovetop and sear steaks on each side for 30 seconds. This will create an outer “crust” (for lack of a better word) to hold the juices in. Then transfer pan to oven and cook 3-5 mins per side, depending on the thickness of the steak and how you like it cooked. We like medium and generally fall around 3.5-4.5 mins depending on how big the steaks are

Take steaks out of oven and let them set for AT LEAST 3 MINUTES. This will allow the juices to reabsorb into the meat.

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Beef Wellington

Posted by moderndaygourmet on August 30, 2007

My friend Laura is a fabulous cook and this is one of her best recipes to impress company (not to mention the husband!).

four 1 1/2-inch-thick center-cut filets mignons (about 6 ounces each)
4 large mushrooms (about 1/4 pound total)
1 tablespoon unsalted butter
1 tablespoon finely chopped shallot
1 tablespoon minced garlic
1 large egg
1 puff pastry sheet (from a 17 1/4-ounce package frozen puff pastry), thawed
4 tablespoons Gorgonzola cheese (about 2 1/2 ounces)

Preheat oven to 425°F.
Pat filets mignons dry and season with salt and pepper. In a shallow roasting pan roast filets in middle of oven 12 minutes, or until a meat thermometer registers 110°F for rare, and cool (filets will be baked again after being wrapped in pastry). Chill filets, covered, until cold, about 1 hour.

Thinly slice mushrooms and in a heavy skillet cook in butter with shallot, garlic, and salt and pepper to taste over moderate heat, stirring, until mushrooms are lightly browned. Transfer mushroom mixture to a bowl to cool completely. In a small bowl lightly beat egg to make an egg wash.

On a lightly floured surface roll out puff pastry sheet into a 14-inch square. Trim edges to form a 13-inch square and cut square into four 61/2-inch squares.

Put 1 tablespoon Gorgonzola in center of 1 square and top with one fourth mushroom mixture. Top mushroom mixture with a filet mignon, pressing it down gently, and wrap 2 opposite corners of puff pastry over filet, overlapping them. Seal seam with egg wash. Wrap remaining 2 corners of pastry over filet and seal in same manner. Seal any gaps with egg wash and press pastry around filet to enclose completely. Arrange beef Wellington, seam side down, in a non-stick baking pan. Make 3 more beef Wellingtons in same manner. Chill remaining egg wash for brushing on pastry just before baking. Chill beef Wellingtons, loosely covered, at least 1 hour and up to 1 day.

Preheat oven to 425°F.

Brush top and sides of each beef Wellington with some remaining egg wash and bake 20 minutes, or until pastry is golden.

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Beef and Vegetable Cheese Casserole

Posted by moderndaygourmet on August 30, 2007

This is another one from my MIL; I forget who she got it from. It’s WW friendly, just 8 points per serving, and low in fat. It tastes sort of like lasagna without the pasta.
2 medium tomatoes, sliced
2 medium zucchini, sliced
12 ounces lean ground beef
1 large onion, finely chopped
2 medium garlic cloves, minced
1 cup canned tomato sauce
2 cups fat free cottage cheese
1 large egg yolk
½ cup lowfat shredded Cheddar cheese
1 Tablespoon parsley, oregano, or rosemary
salt and pepper to taste

Preheat oven to 500. Coat a baking pan with cooking spray and lay tomatoes and zucchini on it. Roast for 10-12 minutes.

Saute beef, onion and garlic till the beef is browned. Stir in the tomato sauce and bring to simmer. Spread the beef mixture in a large shallow baking dish and top with roasted vegetables. Reduce oven temperature to 350.

Whisk together the cottage cheese, egg yolk, Cheddar cheese, herbs, and salt and pepper. Spoon over top of vegetables. Bake until very hot and bubbling around the edges, 35 minutes.

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