Some of our favorite recipes....
SIMMERING STEAK - Cuts: Top Round, Bottom Round, Short ribs, Eye Round, Swiss Steak.
1. Brown steak on both sides in lightly oiled skillet. Season. Add sliced onion, green pepper, garlic, carrots, etc... if desired.
2. Add 1/2 to 2 cups liquid such as water, broth, juice, wine, canned tomatoes, or a combination.
3. Cover and simmer on stove top, skillet, or 325 degree oven until tender. (approx. 1 1/4-1 3/4 hours)
4. Serve with rice, noodles or mashed potatoes.
MARINATING STEAK - Cuts: Top Round-Thick, Chuck Steak, Shoulder Steak, Sirloin Tip Steak, Flank Steak.
1. Marinate in tenderizing marinade - Italian dressing, salsa, etc... 6-24 hours in refrigerator.
2. Grill over medium heat turning occasionally turning.
STUFFED FLANK STEAK - Cuts: Flank Steak
1. Prepare stuffing as per directions on box.
2. Tenderize steak by pounding flat.
3. Spread stuffing over steak. Roll steak closed, securing with metal skewers.
4. Brown on all sides in oil on stove top. Add 1 cup water.
5. Cook in oven at 325 degrees for 1 1/2 -2 hours, depending on size. Thicken juice for gravy.
6. Slice and serve with mashed potatoes.
POT ROAST - Cuts: Chuck Roast, Pot Roast, Sirloin Tip Roast, Brisket
1. Brown roast in oil. Drain and season.
2. Add 1/2-2 cups liquid (water, broth or wine)
3. Cover and simmer on stove or in 325 degree oven until tender (approx. 2-3 hours). Add vegetable slices in last 1 1/2 hours.
4. Thicken juice for gravy.
OVEN ROAST - Cuts: Top Round, Rib Roast, Bottom Round, Eye Round, Round Rump, Ribeye, English, Pikes Peak
1. Place roast, fat side up, on rack in roasting pan.
2. Season and insert meat thermometer into center of meat, avoiding bone or fat.
3. Place roast in preheated 325 degreee oven. Remove roast when thermometer reads 135 degrees for medium reare, and 150 degrees for medium. Let roast stand 15 minutes. Temperature will rise approximately 5-10 degrees.
BARBECUE BRISKET - Cuts: Brisket
1. Mix 1/2 Cup onions, 1/2 cup catsup, 1/4 cup vinegar, 1 TBS. worcestershire sauce, 1 1/2 TSP. liquid smoke, 1/4 TSP. pepper, and 1 Bay leaf
2. Place brisket in pan; pour sauce on top.
3. Cover; bake at 325 until tender (approx. 3 hours).
OR.... Place brisket on large piece of heavy aluminum foil, pour sauce over top, wrap securely and grill 5 inches from heat, turning once for 1 1/2 hours.
1. Brown steak on both sides in lightly oiled skillet. Season. Add sliced onion, green pepper, garlic, carrots, etc... if desired.
2. Add 1/2 to 2 cups liquid such as water, broth, juice, wine, canned tomatoes, or a combination.
3. Cover and simmer on stove top, skillet, or 325 degree oven until tender. (approx. 1 1/4-1 3/4 hours)
4. Serve with rice, noodles or mashed potatoes.
MARINATING STEAK - Cuts: Top Round-Thick, Chuck Steak, Shoulder Steak, Sirloin Tip Steak, Flank Steak.
1. Marinate in tenderizing marinade - Italian dressing, salsa, etc... 6-24 hours in refrigerator.
2. Grill over medium heat turning occasionally turning.
STUFFED FLANK STEAK - Cuts: Flank Steak
1. Prepare stuffing as per directions on box.
2. Tenderize steak by pounding flat.
3. Spread stuffing over steak. Roll steak closed, securing with metal skewers.
4. Brown on all sides in oil on stove top. Add 1 cup water.
5. Cook in oven at 325 degrees for 1 1/2 -2 hours, depending on size. Thicken juice for gravy.
6. Slice and serve with mashed potatoes.
POT ROAST - Cuts: Chuck Roast, Pot Roast, Sirloin Tip Roast, Brisket
1. Brown roast in oil. Drain and season.
2. Add 1/2-2 cups liquid (water, broth or wine)
3. Cover and simmer on stove or in 325 degree oven until tender (approx. 2-3 hours). Add vegetable slices in last 1 1/2 hours.
4. Thicken juice for gravy.
OVEN ROAST - Cuts: Top Round, Rib Roast, Bottom Round, Eye Round, Round Rump, Ribeye, English, Pikes Peak
1. Place roast, fat side up, on rack in roasting pan.
2. Season and insert meat thermometer into center of meat, avoiding bone or fat.
3. Place roast in preheated 325 degreee oven. Remove roast when thermometer reads 135 degrees for medium reare, and 150 degrees for medium. Let roast stand 15 minutes. Temperature will rise approximately 5-10 degrees.
BARBECUE BRISKET - Cuts: Brisket
1. Mix 1/2 Cup onions, 1/2 cup catsup, 1/4 cup vinegar, 1 TBS. worcestershire sauce, 1 1/2 TSP. liquid smoke, 1/4 TSP. pepper, and 1 Bay leaf
2. Place brisket in pan; pour sauce on top.
3. Cover; bake at 325 until tender (approx. 3 hours).
OR.... Place brisket on large piece of heavy aluminum foil, pour sauce over top, wrap securely and grill 5 inches from heat, turning once for 1 1/2 hours.
GRILLING STEAK - Cuts: T-Bone, Porterhouse, New York Strip, Filet Mignon, Ribeye, Top Sirloin, Club
1. Grill over medium heat, turning occasionally. Sprinkle brown side with salt, pepper, and other desired seasonings.
CROCK POT DINNER - Cuts: Chuck Roast, Round Roast, Soup Bone, Short Ribs, Corn Beef, English Roast, Arm Roast
1. Place meat in crock pot and season as desired.
2. Cover with liquid such as barbecue sauce, water or broth about 3/4 full.
3. Simmer on low for 6-8 hours.
Barbecue Ribs:
1. Put ribs in crock pot and add barbecue sauce, worcestershire sauce, liquid smoke, catsup, and water.
2. Cook on low during the day, skim oil off top before serving.
Corn Beef:
1. Place corn beef in crock pot, add onions and garlic.
2. Heat on low all day, OR heat to boiling - reduce heat, cover and simmer about 2 hours; until tender.
3. Serve with boiled cabbage, onions, carrots and potatoes.
FAJITAS - Cuts: Sirloin, Club Steak
1. Marinate in oil, vinegar, sugar, oregano, chili powder, garlic powder, salt and pepper. Cover and refrigerate for 8-24 hours, occasionally turning.
2. Broil/grill beef until brown (about 8 minutes.), turn and brush with marinade. Cook 7-8 minutes longer.
3. Cook onions and green peppers cut into 1/4 inch strips in oil, until slightly tender (about 10 minutes).
4. Warm tortillas, slice beef thinly.
5. Place beef, vegetables, salsa, cheddar and montery jack cheese, guacamole and sour cream in tortilla, fold and enjoy.
STIR-FRY STEAK - Cuts: Beef Strips, Cubed Steak, Flank or Sirloin Steak, Stew meat
1. Marinate in cornstarch, sugar, and soy sauce for 30 minutes. Do not salt.
2. Cook in lightly oiled pan or wok over medium hight heat until surface is no longer pink. Do NOT overcook.
3. Remove beef from pan. Cook vegetables for 3-5 minutes. Add sauce; reheat beef with vegetables for 1-2 more minutes.
PAN FRYING - Cuts: Round Steak, Cube Steak, Liver.
1. Dip meat in flour seasoned with salt and pepper.
2. Place in skillet with oil or butter.
3. Fry 5-15 minutes or untili brown. Fry other side.
4. Cook onions first for Liver and Onions.
5. Make gravy from the drippings but substitute milk for wate.
BEEF BROTH - Cuts: Soup Bone
1. Brown both sides of soup bone in oil.
2. Add 6 cups water, heat to boiling and skim foam.
3. Add salt, thyme, carrot, celery, onion, and parsley. Boil, skim, cover and reduce heat. Simmer 3 hours.
4. Remove beef and when cool, remove meat from bone. Strain broth through cheese cloth. Discard leftovers. Use broth immediately, or freeze for later use.
1. Grill over medium heat, turning occasionally. Sprinkle brown side with salt, pepper, and other desired seasonings.
CROCK POT DINNER - Cuts: Chuck Roast, Round Roast, Soup Bone, Short Ribs, Corn Beef, English Roast, Arm Roast
1. Place meat in crock pot and season as desired.
2. Cover with liquid such as barbecue sauce, water or broth about 3/4 full.
3. Simmer on low for 6-8 hours.
Barbecue Ribs:
1. Put ribs in crock pot and add barbecue sauce, worcestershire sauce, liquid smoke, catsup, and water.
2. Cook on low during the day, skim oil off top before serving.
Corn Beef:
1. Place corn beef in crock pot, add onions and garlic.
2. Heat on low all day, OR heat to boiling - reduce heat, cover and simmer about 2 hours; until tender.
3. Serve with boiled cabbage, onions, carrots and potatoes.
FAJITAS - Cuts: Sirloin, Club Steak
1. Marinate in oil, vinegar, sugar, oregano, chili powder, garlic powder, salt and pepper. Cover and refrigerate for 8-24 hours, occasionally turning.
2. Broil/grill beef until brown (about 8 minutes.), turn and brush with marinade. Cook 7-8 minutes longer.
3. Cook onions and green peppers cut into 1/4 inch strips in oil, until slightly tender (about 10 minutes).
4. Warm tortillas, slice beef thinly.
5. Place beef, vegetables, salsa, cheddar and montery jack cheese, guacamole and sour cream in tortilla, fold and enjoy.
STIR-FRY STEAK - Cuts: Beef Strips, Cubed Steak, Flank or Sirloin Steak, Stew meat
1. Marinate in cornstarch, sugar, and soy sauce for 30 minutes. Do not salt.
2. Cook in lightly oiled pan or wok over medium hight heat until surface is no longer pink. Do NOT overcook.
3. Remove beef from pan. Cook vegetables for 3-5 minutes. Add sauce; reheat beef with vegetables for 1-2 more minutes.
PAN FRYING - Cuts: Round Steak, Cube Steak, Liver.
1. Dip meat in flour seasoned with salt and pepper.
2. Place in skillet with oil or butter.
3. Fry 5-15 minutes or untili brown. Fry other side.
4. Cook onions first for Liver and Onions.
5. Make gravy from the drippings but substitute milk for wate.
BEEF BROTH - Cuts: Soup Bone
1. Brown both sides of soup bone in oil.
2. Add 6 cups water, heat to boiling and skim foam.
3. Add salt, thyme, carrot, celery, onion, and parsley. Boil, skim, cover and reduce heat. Simmer 3 hours.
4. Remove beef and when cool, remove meat from bone. Strain broth through cheese cloth. Discard leftovers. Use broth immediately, or freeze for later use.