Beef Recipes

BEEF MARINADE

1 Cup Red Wine Vinegar

½ Cup soy sauce

1/3 cup oil

¼ c. brown sugar

¼ c. catsup

1/3 -1/2 c. coarse chopped onion

1 t. pepper

1 t. salt

1 T. Worcestershire sauce

Garlic

6 – 10 # beef.

Put beef and marinade in zip-lock bag.

Refrigerate 2 – 12 hours turning occasionally.

MOLE MARINADE (great with fajita beef)

½ cup soy sauce

1/3 cup oil

2 Tbs brown sugar

2 to 4 garlic cloves minced

4 tsp cocoa powder

2 to 4 minced adobo chilies in adobo sauce

11/2 tsp dried oregano

I tsp pepper

Set aside ¼ cup of the marinade and mix with
2 Tbs lime juice for sauce after steak is grilled.

Marinate for 1 hour depending on thickness of steaks.

OVEN TENDERLOIN

Preheat oven to 500 degrees

 

Place marinated tenderloin uncovered on a baking rack

 Roast 5 minutes per pound (not to exceed 25 minutes)

 

Turn oven off and let tenderloin cook for 2 hours.

 

DO NOT OPEN OVEN DOOR DURING COOKING!

Meat should be very rare in the middle
and well done on the ends

ALTON BROWN CHATEAUBRIAND

Coat tenderloin with:

1 t. cumin

1 ½ t, Kosher salt

1 t. pepper

 

Wrap with plastic wrap and refrigerate. Bring to room temperature before cooking.

Brown the outside of the beef, in hot skillet or charcoal grill, turning to get all sides, then let it rest for 15 minutes.

Put in 250 degree oven until meat is 135 degrees,
or cook on charcoal grill over indirect heat.
Wrap in foil and let rest 30 minutes.

 BEEF MARINADE WITH COFFEE

1 cup very strong coffee

1/3 cup chopped onion or 3 cloves chopped garlic

½ cup soy sauce

1/3 cup oil

½ c. white wine

1/2 cup orange juice or ¼ c. orange juice concentrate

¼ cup brown sugar or molasses

1 tsp pepper

Place in zippered plastic bag and refrigerate 2 to 12 hours turning occasionally

BEEF WITH COFFEE CRUST

2 parts coffee beans

1 part peppercorns

Grind in a spice grinder.

Rub liberally over entire surface of the steaks

LOEWEN MEATLOAF

1 pound ground beef

4 slices bread, whole grain or white

(tear bread into small pieces)

1/2 large onion (precook)

1 egg

1/2 c. catchup

1/2 c. water

2 T. worchestershire

1/2 t. celery salt (optional)

1/2 t. salt

1/2 t. pepper

Cook at 350 degrees for 45 minutes

Then coat top with:

1/4 c. catchup

1/2 T. Worchestershire

or balsamic vinegar

Cook for 15 more minutes

BANDERA BUTTER

1 cup unsalted butter, softened

¼ cup chopped cilantro

1 Tbs kosher salt

3 cloves minced garlic

5 oven-dried tomatoes chopped

Using a food processor, blend all ingredients just until smooth. On a sheet of waxed paper shape butter into a log about 11/2 inches wide. Wrap paper tightly around the log and secure with freezer tape, and place in freezer at least one hour. Slice disks of butter onto steaks before serving. Can be stored in freezer.

 

OVEN-DRIED TOMATOES

12 Roma or Plum tomatoes

2 tbs oil

2 tbs chopped fresh thyme leaves

Preheat oven to 250 degrees. Cut each tomato in half. Scoop out pulp and discard.  Combine tomatoes with oil and thyme and place skin-side down on a baking sheet. Cook for about 11/2 hours or until dried. Store in air tight container in refrigerator.

CREAMED ONION JAM

In large skillet heat:

2 T. oil

Add and saute until soft and wilted:

1 large yellow onion, thinly sliced

1 large red onion, thinly sliced

2 bunches green onion, coarsely chopped

Add & simmer until reduced by half:

¾ c. white balsamic vinegar

½ c. brown sugar

½ t. ground mustard

Stir in:

Kosher salt to taste

8 oz. pkg. cream cheese, room temp

Keeps in refrigerator up to a week

MUSTARD SAUCE

½ c. mayonnaise

1 T. white wine vinegar

½ c. sour cream

1 T. snipped chives

¼ c. Dijon mustard

1 t. Worcestershire sauce

Combine ingredients, cover and chill. Serve over room temperature, sliced  tenderloin