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BEEF RECIPES
BEEF MARINADE
(For 6 to 10# meat)
½ to 1 cup red wine vinegar
½ cup soy sauce
1/3 cup oil
¼ cup brown sugar
¼ cup ketchup
1/3 cup chopped onion or 3 cloves chopped garlic
1 Tbs Worcestershire sauce
1 tsp pepper
Place in zippered plastic bag and refrigerate
2 to 12 hours turning occasionally.
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.
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.
BEEF WITH COFFEE CRUST
2 parts coffee beans
1 part peppercorns
Grind in a spice grinder.
Rub liberally over entire surface of the steak
Prime Rib
Lynne Curry's Prime Rib with Mustard and Herb Butter
By Genius Recipes • December 16, 2014 •
Serves 8 to 10
For the Mustard and Herb Butter
4
ounces (1/2 cup or 1 stick) unsalted butter, cut into chunks
6
medium cloves garlic
1/4
cup loosely packed fresh rosemary leaves
1/4
cup loosely packed fresh sage leaves
1/4
cup loosely packed fresh thyme leaves
1/4
cup Dijon mustard
1
tablespoon Worcestershire sauce
Kosher salt and freshly ground black pepper
For the Prime Rib
One
5- to 6-pound boneless beef rib roast, patted dry
2
tablespoons olive oil, if needed for searing
1 Melt the butter in an 8-inch skillet over medium heat. Let it foam until it turns light brown and smells nutty, about 5 minutes. Immediately pour the butter into a small heatproof bowl, leaving most of the milk solids in the bottom of the skillet. Refrigerate the butter until solid, about 1 hour (or freeze, to speed this up).
2 Purée the garlic, rosemary, sage, thyme, mustard, Worcestershire, 1 1/2 teaspoons salt, and 1 teaspoon pepper with the solidified browned butter in a food processor to make a thick paste. Reserve 1/4 cup of the butter and rub the rest all over the roast. Put the roast fat side-up on a rack set in a roasting pan and let sit at room temperature for 1 hour before roasting.
3 Position a rack in the center of the oven and heat the oven to 300° F. Roast the beef until an instant-read thermometer registers 110° F for rare, about 1 1/2 hours, or 115° F for medium rare, about 10 minutes more. Remove the roast from the oven. Let sit, tented loosely with foil, for up to 2 hours (or continue with the recipe).
4 To sear in the oven: Heat the oven to 475° F. Roast until 125° F for rare or 130° F for medium rare, about 10 minutes.
5 Or, to sear on the stove: Heat the oil in a heavy 12-inch skillet until shimmering hot. Sear the beef, turning and pressing down with tongs, until browned all over and cooked to desired temperature, about 4 minutes per side. Transfer to a cutting board. If there was no earlier rest between roasting and searing, let the roast rest for 15 to 20 minutes. Slice and serve with the reserved mustard butter.
The beef can be roasted and then sit at room temperature, tented with foil, for up to 2 hours before the final sear
TWO STEP TENDERLOIN WITH A KICK
4# beef tenderloin, trimmed
Combine and pat on all sides of beef:
Combine and brush on all sides of beef:
1 T. freshly ground black pepper
2 T. Dijon mustard
1 T. dried leaf oregano, crushed
1 T. olive oil
1 T. dried leaf thyme, crushed
1 T. finely snipped chives
2 cloves garlic, minced
1 t. salt
Preheat oven to 425 degrees
Place tenderloin on a rack in a large shallow roasting pan;
let stand at room temperature for 30 minutes.
Place in oven about 45 minutes or until internal thermometer registers 140 degrees
for rare meat.
Remove from oven, let stand for 45 minutes, then wrap and chill.
Before serving allow tenderloin to stand at room temperature for 2 hours.
Slice roast and serve with Mustard Sauce Serves 12
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
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
1 Cup Red Wine Vinegar
1⁄2 Cup soy sauce
1/3 cup oil
1⁄4 c. brown sugar
1⁄4 c. catsup
1/3 -1/2 c. coarse chopped onion
1 t. pepper
1 t. salt
1 T. Worcestershire sauce
Garlic (optional)
6 – 10 # beef
Put beef and marinade in zip-lock bag. Refrigerate 2 – 12 hours turning occasional
OVEN TENDERLOIN
Preheat oven to 500 degrees
Place marinated or rubbed 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
RUB FOR TENDERLOIN
Mix together into a paste
6 cloves garlic, chopped fine
2 TBSP. rosemary, chopped fine
2 tsps. Kosher salt
2 tsps. Pepper
1/3 cup Olive oil
Set meat out at least 2 hours before cooking and apply rub at that time.
HORSERADISH SAUCE
3/4 Cup Sour Cream
2 TBSP Horseradish
2 tsps Olive Oil
Pepp
JOHN'S BBQ RIBS
Can use Baby Back or Spare Ribs. Baby Back are trendy and delicious, spareribs are meatier
and much cheaper.
1) Pull off the membrane covering the bone side of the slab. I use a paper towel to grip
the membrane.
2) Sprinkle the slab liberally on both sides with a dry rub, I use Head Country brand. Rub
the seasoning in to the meat. Let it set for an hour or more. You may want to wrap with
plastic wrap and refrigerate.
3) Place over indirect heat bone side down and do not turn. Close the lid to the smoker
and place wet wood chunks on the charcoal to produce the smoke.
4) Depending on how hot the fire is it will take approximately 45 minutes for babyback
ribs and 90 minutes for the spareribs.
15 minutes before taking ribs off the grill glaze ribs with:
3 parts brown sugar
1 part Worchestershire
5) Take ribs off of the grill, glaze again, tent loosely with foil and let sit at least 15 minutes
after taking from the fire.
ROASTER BEEF BBQ
20 pounds beef, 1 inch chunks
Add salt & water as needed. When meat begins to break up (3-4 hours) add BBQ sauce
Continue to cook 1 – 2 more hours.
Sauce:
1 gallon catsup 1 1⁄2 pound brown sugar
1 cup Worcestershire Liquid smoke
1 quart BBQ sauce (This is more sauce than necessary)
Serve on buns with Head Country BBQ sauce.