1 cup tightly packed fresh Italian parsley leaves and tender stems
½ cup extra-virgin olive oil
? cup tightly packed fresh cilantro leaves
¼ cup oil-packed sun-dried tomato halves, drained
3 garlic cloves
¾ teaspoon crushed red pepper flakes
Freshly ground black pepper
1 tablespoon ground cumin
1 tablespoon ground coriander
2 teaspoons kosher salt
4 rib eye steaks, each about 12 ounces and 1 inch thick, trimmed of excess fat
Extra-virgin olive oil
In a bowl of a food processor combine the sauce ingredients. Pulse until you get a semi-smooth consistency. Season with salt and pepper. Transfer to a small bowl and set aside.
In a small bowl mix the rub ingredients. Lightly brush the steaks on both sides with oil and season evenly with the rub. Allow the steaks to stand at room temperature for 15 to 30 minutes before grilling.
Prepare the grill for direct cooking over high heat (450° to 550°F).
Grill steaks over direct high heat, with the lid closed, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once or twice (if flare-ups occur, move the steaks temporarily over indirect heat). Remove from the grill and let rest for 3 to 5 minutes. Serve warm with the sauce.
1 lb. ground beef
1/2 c milk
1 c cornflakes, crushed
1/2 c ketchup
1/4 tsp salt
1 small onion, grated
Mix milk and cornflakes together. Add other ingredients. Form mixture into the size of a small egg. Place balls in pan spaced without touching. Cook at 375° for about 10 minutes.
Barbecue Sauce for Meat Balls
1 (10.75 or 12 oz.) can tomato sauce
2 T vinegar
1/2 c brown sugar
1 tsp seasoning salt
Bring ingredients to boil and pour over cooked meat balls.
Serve with Grandmother Cash’s Broccoli Casserole
4 crusty French rolls or sub rolls, cut in half lengthwise and soft interior removed
1-1 1/4 lb thinly sliced roast beef (1/8 inch)
1-2 large beefsteak or heirloom tomatoes, thinly sliced
1 tsp oregano
Salt and pepper to taste
8 bread and butter pickles
3/4 lb mozzarella cheese, cut into 12 slices
Preheat oven to 400°
Top of half of each bun with roast beef and tomatoes; sprinkle each with 1/4 tsp oregano; season with salt and pepper. Top with 2 pickles and 3 slices of cheese.
Place the open-faced sandwiches on baking sheets and bake just until cheese has melted (but not browned), about 8-10 minutes. Top with the remaining bun halves and serve immediately.
From Sandra Gutierrez
1/2 cup low-sodium soy sauce
1/4 cup cornstarch
3 tablespoons sherry
2 tablespoons brown sugar
1 tablespoon minced fresh ginger
2 cloves garlic, minced
1 pound flank steak, trimmed of fat and sliced very thin against the grain
3 tablespoons peanut or olive oil
1 pound broccoli florets
1/4 cup beef broth
1/4 cup oyster sauce
In a bowl, mix together the soy sauce, cornstarch, sherry, brown sugar, ginger and garlic. Pour half the liquid over the sliced meat in a bowl and toss with your hands. Reserve the other half of the liquid and set aside.
Heat the oil in a heavy skillet (iron is best) or wok over high heat. Add the broccoli and stir for a minute. Remove to a plate.
Allow the skillet to get very hot again. With tongs, add the meat in a single layer. Spread out the meat as you add it to skillet, but do not stir for a good minute. (You want the meat to get as brown as possible in as short amount a time as possible.) Turn the meat to the other side and cook for another 30 seconds. Remove to a clean plate.
Pour the reserved sauce into the skillet along with the beef broth and oyster sauce. Cook over high heat until it starts to thicken. Add the beef and broccoli back into the skillet and toss to coat.
Read more at: http://www.foodnetwork.com/recipes/ree-drummond/beef-with-broccoli.print.html#?oc=linkback
12 whole Shortribs
Salt And Pepper, to taste
3 Tablespoons Olive Oil
1 cup Red Wine
32 ounces, fluid Beef Broth Or Beef Stock
2 Tablespoons Minced Fresh Rosemary
2 Tablespoons Grainy Mustard
1 cup Heavy Cream
2 Tablespoons Capers (more If You Want!)
16 ounces, weight Assorted Mushrooms: Cremini, Oyster, Baby Bellas, Etc.
Olive Oil, For Drizzling
Heat olive oil in a heavy pot over high heat. Sprinkle short ribs on both sides with salt and pepper. Quickly sear both sides of the short ribs, using tongs to flip them halfway through. (Just sear about 1 1/2 minutes per side.) Remove the shortribs to a plate.
Pour wine and beef broth into the pot. Add rosemary. Stir to combine, scraping the bottom of the pot to deglaze. Return the shortribs to the pot, reduce heat to low, then cover the pot and simmer it for 2 1/2 to 3 hours. (You can also put the pot into a 300 degree oven if you’d prefer not to simmer on the stovetop.)
After they have cooked, carefully remove the shortribs from the pot again. Stir in mustard, cream, and capers, then raise the heat and allow it to bubble up and gently boil for a good couple of minutes, or until it has thickened a bit. Taste and add more salt and pepper if needed. Return the shortribs to the sauce, put on the lid, and turn off the heat.
To roast the mushrooms, preheat oven to 400 degrees. Arrange the mushrooms in a single layer on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper, then roast the mushrooms until they’re golden brown, about 15 to 20 minutes.
Serve the shortribs on top of the mushrooms, then drizzle with extra cream sauce. Add a little rosemary sprig if you want to be fancy.
From Pioneer Woman
2 cans Beef Consomme
1/2 cup Lemon Juice
1-1/2 cup Soy Sauce
5 cloves Chopped Garlic
2 Tablespoons Liquid Smoke
10 lb Beef Brisket
Combine first five ingredients in large disposable roasting pan. Place brisket in the marinade, fat side up. Cover tightly with foil. Marinate in refrigerator for 24-48 hours.
When ready to cook, place pan covered in foil into a 300-degree oven. Cook brisket for approximately 40 minutes per pound.
When fork-tender, transfer whole brisket to a cutting board. Slice against the grain and place slices back into the cooking liquid. Serve immediately, spooning juice over the slices. Barbeque sauce may be used, if preferred.
You may store pan in fridge for up to two days or freeze for use at a later date. If fat collects and hardens at the top, remove and discard.
From The Pioneer Woman
2 whole Ribeye Steaks
2 Tablespoons Butter
4 Tablespoons Butter
1 whole Very Large Yellow Onion, Sliced
1 cup Heavy Cream
1/2 cup Crumbled Blue Cheese
Salt and pepper both sides of the steaks. Grill in 2 tablespoons butter until medium rare.
Saute onions in 4 tablespoons butter over high heat. Cook for 5 to 7 minutes, or until dark and caramelized. Reduce heat to simmer and pour in cream. Cook for 3 to 5 minutes, or until reduced by half. Stir in blue cheese until melted. Serve steaks on generous portion of sauce.
From Pioneer Woman
2 1/2 Tbsp. kosher salt
1 Tbsp. dry mustard
1 Tbsp. paprika
1/2 tsp. cayenne pepper
1/2 tsp. freshly ground black pepper
8 lb. baby back ribs (8 racks) or spareribs (4 racks)
Vegetable oil, for brushing
Low-salt chicken broth (optional)
1 1/2 cups store-bought or homemade barbecue sauce, plus more for serving
Preheat oven to 325°F. Combine first 5 ingredients in a small bowl. Place each rack of ribs on a double layer of foil; sprinkle rub all over ribs. Wrap racks individually and divide between 2 baking sheets.
Bake ribs until very tender but not falling apart, about 2 hours for baby back ribs or 3 hours for spareribs. Carefully unwrap ribs; pour any juices from foil into a 4-cup heatproof measuring cup; reserve juices. Let ribs cool completely.
Do ahead: Ribs can be baked up to 3 days ahead (the flavor will be more developed, and the cold ribs will hold together better on the grill as they heat through.) Cover and chill juices. Rewrap ribs in foil and chill.
Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Brush grate with oil. Add broth or water to rib juices, if needed, to measure 1 1/2 cups. Whisk in 1 1/2 cups barbecue sauce to blend.
Grill ribs, basting with barbecue sauce mixture and turning frequently, until lacquered and charred in places and heated through, 7 to 10 minutes. Transfer to a cutting board; cut between ribs to separate. Transfer to a platter and serve with more barbecue sauce.
From The Grilling Book: The Definitive Guide from Bon Appetit
1 (5-pound) standing rib roast
1 tablespoon House Seasoning, recipe follows
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Allow roast to stand at room temperature for at least 1 hour.
Preheat the oven to 375 degree F. Rub roast with House Seasoning; place roast on a rack in the pan with the rib side down and the fatty side up. Roast for 1 hour. Turn off oven. Leave roast in oven but do not open oven door for 3 hours. About 30 to 40 minutes before serving time, turn oven to 375 degrees F and reheat the roast. Important: Do not remove roast or re-open the oven door from time roast is put in until ready to serve.
From Food Network
1 whole Large (or 2 Small) Onions
2 sticks Butter
2-3 pounds Cube Steak
Lawry’s Seasoned Salt
1/2 cup Worcestershire Sauce
Tabasco Sauce, To Taste
4 whole French/deli Rolls
Slice onions and cook in 1/4 stick butter until soft and light brown. Remove and set aside.
Slice cube steak against the grain. Season with Lawry’s.
Heat 2 tablespoons butter over high heat (in same skillet) until melted and beginning to brown. Add meat in single layer. Cook one side until brown, then flip and cook until brown, about a minute on both sides.
Add 1/2 cup (at least) Worcestershire sauce, 5 to 6 shakes Tabasco, and 2 tablespoons butter. Add cooked onions. Stir to combine.
Butter halved French rolls and brown in skillet.
To assemble, lay bottom half of French roll on plate. Place meat mixture, followed by a spoonful of juice from the pan. Top with other half of roll.
From Pioneer Woman