fresh ideas for beef nd recipes

ell_v131

Hi, I lover cooking But don't have the creative gene: ) I learned a lot of chicken recipes, But would love to be able to do more beef since I do enjoy red meat. There is the obvious steak, but other than that and a chilli I'm usually at a loss.

I want to cook with lean meat, tenderloin or sirloin. I would also prefer to cook with whole cuts or chunks. Since I'm trying hard to reach my protein goals, I would rather have a bigger chunk of meat on my plate than spend my calories on too many carbs, of which I get plenty during breakfast and lunch.

Can't wait to hear your amazing ideas!

oh and pork recipes are also welcome!

P.s. there is a typo in the topic. It was supposed to say "and pork" But my fingers failed me on my phone screen and it says "nd" only. It's no mysterious abbreviation: )

ell_v131

Bump

slmakar

Beef and broccoli

Steak, seasoned with a good soy sauce, some garlic and some ginger
Broccoli
Rice

Get the rice going right away, unless you are using minute rice. Then panfry a steak to your taste (medium rare, well done, etc), then set it aside to rest. Then cook broccoli in the juices of the steak, covered so they steam. You may need to add some water and/or little soy sauce to keep it from scorching)

When the steak is cool enough, slice it up and serve it with the broccoli and rice.
It will be a bit bland, so season it with more soy, salt and pepper or more garlic, or a little chili sauce to give it some kick.

I like this recipe because
-it's very simple - only 6 ingredients
-the main ingredients are cooked separate, so you can load up on broccoli if you are starving, or chow down on more steak when you need that red meat fix

ell_v131

Thank you, I'll try that!

.

mrsohlson

This crockpot beef stew is delicious! I prep it the night before, then mix and turn on in the morning. It's awesome to come home to dinner cooked and ready!

http://www.mrshappyhomemaker.com/2012/09/best-ever-beef-stew/

GingerLolita

I love ground beef and lots of veggies (like zucchini and bell peppers) in a tomato sauce (or with diced tomatoes) over whole grain pasta

ell_v131

These both sound great! I have to get myself a slow cooker, but no space in the kitchen, literally. Thinking of getting rid of the microwave to make the space, I don't have much use for it anyways

Beckboo0912

I use my slow cooker for almost everything I can. I love pork chops and apples in the slow cookers, just some cinnamon and a little brother and you are good to go also I add squash to it at times.

kakemono

I like making the seasoning for taco meat and just eating the taco meat by itself. You could probably just buy seasoning packets if you are lazy though.

ell_v131

I like making the seasoning for taco meat and just eating the taco meat by itself. You could probably just buy seasoning packets if you are lazy though.

Not lazy! I prefer real seasonings to packs, which I find have to much sodium... What spices do you use?

laurenpjokl

If you have mince you could make your own burgers or meatballs quite easily just by adding an egg, seasoning, and giving it all a thorough mix before moulding it to the right shape.

SailorKnightWing

http://www.supercook.com/

You can put in the ingredients you have on hand and it'll tell you what you can make with them. Maybe add foods you like and see what it comes up with!

ell_v131

A lot of you use the word 'seasoning' But they vary by country, and I live in a very small one that carries very different stuff. If any of you could point me to the specific herb and spice combinations that you enjoy, I would be grateful. The mixing doesn't come very naturally to me.

IzzyBooNZ1

A lot of you use the word 'seasoning' But they vary by country, and I live in a very small one that carries very different stuff. If any of you could point me to the specific herb and spice combinations that you enjoy, I would be grateful. The mixing doesn't come very naturally to me.

yes same for me all of this !!!! I am in New Zealand btw.

weightedfootsteps

I use my slow cooker for almost everything I can. I love pork chops and apples in the slow cookers, just some cinnamon and a little brother and you are good to go also I add squash to it at times.

LOL....is it wrong that I'm laughing about you putting your little brother in a slow cooker? :laugh:

Was it meant to say butter?

geebusuk

What I've been having recently for my post-workout meal is...
450g extra lean minced (ground) beef - <5% fat
Garlic granules
An onion
Jar of Ragu Tomato and Basil sauce (which are currently by one get two free where I shop)
Pasta to bump up carb levels.

Without the pasta it's around 750 calories with 100g of protein (22 fat, 34 carbs).
Use a decent non stick pan, so no oil etc.

Ok, technically that should be enough to feed four!
So at least it does tend to keep me reasonably full for a bit .

IzzyBooNZ1

I use my slow cooker for almost everything I can. I love pork chops and apples in the slow cookers, just some cinnamon and a little brother and you are good to go also I add squash to it at times.

LOL....is it wrong that I'm laughing about you putting your little brother in a slow cooker? :laugh:

Was it meant to say butter?

haha I wondered this as well !

gmthisfeller

You want chunks, too? Try this:

Recipe: Beef Rendang (Rendang Daging) or Spicy Beef Stew with Coconut

Ingredients:

1 1/2 pound boneless beef short ribs (cut into cubes)
5 tablespoons cooking oil
1 cinnamon stick (about 2-inch long)
3 cloves
3 star anise
3 cardamom pods
1 lemongrass (cut into 4-inch length and pounded)
1 cup thick coconut milk
1 cup water
2 teaspoons tamarind pulp (soaked in some warm water for the juice and discard the seeds )
6 kaffir lime leaves (very finely sliced)
6 tablespoons kerisik (toasted coconut)
1 tablespoon sugar/palm sugar or to taste
Salt to taste

Spice Paste:

5 shallots
1 inch galangal
3 lemongrass (white part only)
5 cloves garlic
1 inch ginger
10-12 dried chilies (soaked in warm water and seeded)

Method:

Chop the spice paste ingredients and then blend it in a food processor until fine.
Heat the oil in a stew pot, add the spice paste, cinnamon, cloves, star anise, and cardamom and stir-fry them until aromatic.
Add the beef and the pounded lemongrass and stir for 1 minute.
Add the coconut milk, tamarind juice, water, and simmer on medium heat, stirring frequently until the meat is almost cooked.
Add the kaffir lime leaves, kerisik (toasted coconut), sugar/palm sugar, stirring to blend well with the meat.
Lower the heat to low, cover the lid, and simmer for 1 – 1 1/2 hours or until the meat is really tender and the gravy has dried up.
Add salt to taste. If not sweet enough, add more sugar to taste.
Serve immediately with steamed rice and save some for overnight.
Cook’s Notes:

To prepare the kerisik or toasted coconut, just add the grated coconut to a dry wok and stir continuosly until they turn golden brown.

acpgee

Bulgogi style beef (Korean BBQ style beef)

http://www.foodandwine.com/recipes/korean-sizzling-beef

If you think it is too much work to slice the beef thinly, you can buy thinly sliced bulgogi beef in the freezer section of an Asian grocer. Alternatively, you can ask a butcher to slice the meat on the machine used for cold cuts, as for carpaccio.

Tagliata di Manzo (Thinly sliced rare steak on rocket salad with parmesan shavings)

https://www.waitrose.com/content/waitrose/en/home/recipes/recipe_directory/h/heston_s_tagliata_with_rocket_and_parmesan_salad.html

This is my lo cal, high protein go to recipe in an Italian restaurant.

Lovey50

My Granny's pot roast recipe is an extended family favorite. It uses a rump roast, but you can make it with top or bottom round or short ribs or any big ol' hunka meat It is best cooked in an enameled cast iron pot with a lid, but you can use any heavy-bottomed pot.

GRANNY BRIGGIE'S POT ROAST:

1 rump roast, 2.5 to 4.5 lbs (doesn't matter how big--just be sure it fits into your cooking pot with a little room for veggies)
1-3 onions, peeled and quartered
1-3 carrots, peeled and cut into big chunks
1-3 celery stalks plus leaves, washed and cut into big chunks
4-8 garlic cloves, peeled and left whole

*You can add/substitute parsnips and shallots or leeks for carrots and onions - or use them all

1 tablespoon tomato paste
1/2 to 1 bottle red wine (could use a dry white if its what you have)
Fresh herbs, left whole - any combo of rosemary, thyme, oregano, sage
2-4 bay leaves
a small handful of peppercorns
2-3 whole cloves
2 TB olive or other oil for browning the meat
salt and pepper

1. Pat the beef dry and season liberally with salt and pepper.
2. Heat the oil in the pot on med/high to high until shimmering.
3. Turn on your vent and/or dismantle your smoke alarm - browning the meat properly will make the kitchen smoky
4. Add your meat to the hot pot. Brown each side about 5 minutes, or until every side is deep brown. DONT SKIMP on the browning - you want a deeep brown surface - this helps seal the juices in and adds to the flavor by creating a fond, which is the brown-black stuff stuck on the bottom of the pot.
5. Once every side is browned, add your garlic to heat and brown a little - about a minute or two.
6. Add onions, carrots, celery anywhere where you can wedge in;)
7. Turn heat to high and deglaze the pot with the wine - add enough wine to go half way up the side of the meat. Using a spoon, scratch at the fond at the bottom of the pan to release it into the wine.
8. Add tomato paste, fresh herbs, bay leaves, peppercorns, and cloves.
9. Add enough water to reach just below the surface of the roast.
10. Bring to a full boil, then lower the heat to a simmer.
11. Cover the pot and cook at a simmer ( small bubbles all around the edge of the pot; not raging bubbles).
12. Cook for at least 2.5 hours. 3 hours is perfect. 3.5 hours is fine, too.

MAKING GRAVY:

1. Remove the pot roast from the pot and let it rest on a cutting board lightly covered in tin foil.
2. Strain the gravy into a large saucepan.
3. Using a large metal or wooden spoon, push all the veggies through the strainer, scraping the strained stuff off the bottom of the strainer into the gravy. This will give you a decent workout;) It adds great flavor and helps thicken the gravy.
4. Taste and season with salt, pepper, and maybe a splash of cognac or sherry or brandy and a pat of butter, though its optional.
5. Return the gravy to the stove and heat until just simmering.
6. If you want a thicker gravy, make a flour emulsion by whisking 1/2 C cold water into 2 TB flour in a small cup. Continue whisking as you add it to the simmering gravy. Continue whisking the gravy to cook the flour for another 2 minutes, and season to taste.

Granny served this with braised red cabbage, green beans, and mashed potatoes.

The leftovers are heavenly in a sandwich with a sprinkle of kosher or sea salt, some sliced sweet onion and arugula, and some mayonnaise. I also like ketchup on mine

Lovey50

This recipe for Pork Chops with Apples and Onions is divine. From Anne Burrell, who can cook no wrong

PORK CHOPS WITH APPLES AND ONIONS:


Ingredients
4 bone-in pork loin chops, 1- inch thick
Kosher salt
Extra-virgin olive oil
2 onions, thinly sliced
1 pinch crushed red pepper
2 Granny Smith apples, peeled, cored, and sliced
Pinch cinnamon
2 sprigs fresh rosemary, leaves finely chopped
2 cups apple cider
Directions
Preheat the oven to 375 degrees F.

Season the pork chops generously with salt. Coat a large saute pan with olive oil and bring it to a high heat. Sear the pork on both sides and on the fat edge, working in batches if the chops don't all fit in the pan at the same time. Be sure not to crowd the pan. Remove the pork from the pan and place on a cookie sheet. Finish the pork in the oven for about 10 to 12 minutes. Remove from the oven and let rest for 10 minutes before serving.

Ditch the excess fat from the saute pan. Give a drizzle of fresh olive oil and add the onions and crushed red pepper and season with salt. Cook until the onions become soft and aromatic. Add the apples, cinnamon and rosemary and toss to coat with the oil. Add the cider and cook until the cider has reduced by two-thirds and the onion-apple mixture is very soft and saucy. Serve over the pork chops.

Porky deliciousness!

Read more at: http://www.foodnetwork.com/recipes/anne-burrell/pork-chops-with-apples-and-onions-recipe2/index.html?oc=linkback

HarleyQuinn1774

I use my slow cooker for almost everything I can. I love pork chops and apples in the slow cookers, just some cinnamon and a little brother and you are good to go also I add squash to it at times.

This seriously made me giggle. I couldn't help but picture someone tossing their little brother in the Crock-Pot in a complete witch-of-Hansel-and-Gretel way while cackling.

I'm thinking you meant broth, but it made for a good laugh.

clarkeje1

check out some of these websites

skinnytaste.com
emilybites.com
kraft.com

MinMin97

Buy a cross-rib roast (or two).
Preheat oven to 400 degrees.
Place in a large casserole dish.
Sprinkle liberally with salt (I prefer unrefined!!), pepper, and garlic powder.
Cover with foil and place in oven. Lower oven temperature gauge to 325, and let roast for about 3 hours, or until the meat is totally tender.
The fat melts off the roast, so you can skim it off the cooled broth.
Break it up with a fork or slice it.
Now you have tender seasoned beef to freeze in ziplocs.
Use it in any way you wish! Sandwiches, casseroles, or simply heat and serve with steamed veggies and bread. MMMMmmmmm! Winner!

DeadsAndDoritos

Here are some beef recipes from my blog:

http://lowcaleating.blogspot.no/search/label/beef

ell_v131

Thank you guys, you are Awesome!

I'm from a country with no tradition of pot roasts, But the Granny recipe sounds like I will submerge the meat in wine and water? DidI get it right?

II'm getting hungry just reading these!

mapenguinkeeper

Get a flank or hangar steak, marinate in your fav mexican spices w/some lime juice and little olive oil - marinate for 30 minutes or overnight. Grill to your doneness, slice across the grain for killer fajitas. Use the same pan to quick sear your veg, I use onions, garlic, sweet and hot peppers and serve with sour cream, cheese and guacamole.

Tamale pie ground beef cooked w/onions, garlic, tomatoes, & mexican spices. Make your fav cornbread recipe and spred on top. bake till cornbread crust is browned.

or Shepherd's, ground beef cooked w/onions, garlic, carrots and potatoes, top with mashed potatoes and bake until top is golden and crispy.

Sauerbraten is a good way to use a tough chuck roast. You'll have to plan though as it needs to marinade for at least 3 days. Lots of recipes on-line.

LOVE cooking down a pork butt (aka pork shoulder and Boston butt) in crock pot, shred add BBQ sauce for pulled pork sandwiches or add taco seasoning for killer tacos or burritos.

My go-to trick with my crock pot is to let if simmer overnight, transfer the contents to a cool pot, store in frig for the day, then skim all that congealed fat before you re-heat when you get home. I get a substantial amount of fat off that way.

ell_v131

I got to test a new recipe and it is AMAZING!


Ingredients

Marinade:
extra virgin olive oilj 80 ml
lemon juice 30 ml
fresh oregano, chopped 15 g
fresh mint, chopped 15 g
Garlic pressed 1 clove
Red Chilli pepper, 1 pinch
Beef fillet 750 g
Bamboo sticks
Cous Cous Salad
cous cous 250 g
raisins 30 g
chicken broth 500 ml
spring onion, finely chooped 50 g
parsley, finely chopped 15 g
fresh mint 10 g
extra virgin olive oil 30 ml
fresh lemon juice 30 ml
sea salt 1 pinch
freshly ground black pepper, 1 pinch
medium red bell peppers, finely diced 2 pcs
medium onion, finely diced 1 pc

Direction

1 Mix all marinade ingredients in a small bowl
2 cut meat into pieces, put into a bowl, pour marinade over meat. Store in fridge for 2-4 hours
3 While meat is marinading, get started on the salad. Put couscous and raisins into a bigger bowl. Bring chicken broth to boil and pour over couscous. Stit and let sit for 10 minutes
4 Put remaining salad ingredients in the bowl with cous cous and mix thoroughly
5 Take meat out of fridge and put it on the bamboo sticks
6 Set your grill to indirect high heat and gril for 8-10 minutes, turning the meat over halfway through the process.

Enjoy!