Angus Beef

* All Angus beef roasts, tenderloin and steaks are, by nature, completely different in price, size, weight and marbling. I trust that you grant me freedom to pick good meat for your recipes :) After all, if you're not happy, neither am I and certainly, I would feel ashamed to bring you a cut of meat that I personally would not eat myself! - Rex

Ingredients:

1. 2 pounds beef chuck roast, cut into 1-inch cubes
2. 2 teaspoons vegetable oil
3. 1 onion, diced
4. 1/2-pound button mushrooms, sliced
5. 2 teaspoons minced garlic
6. 1-12 ounce can dark beer
7. 1 parsnip, diced
8. 1 turnip, diced
9. 1 pound red-skinned potatoes, diced
10. 1 tablespoon tomato paste
11. 1 teaspoon kosher salt
12. 1 teaspoon freshly ground black pepper
13. 2 teaspoon dried thyme leaves
14. 3 cups beef stock

Cooking:

1. Season beef Chuck Roast cubes with salt and black pepper to taste. Heat oil in a large stockpot over high heat. Sear cubes until brown, about 5 to 6 minutes. Remove cubes from pan and set aside.
2. Turn heat down to medium; add onions, mushrooms, and garlic to the pot and cook until lightly browned, about 4 to 5 minutes.
3. Pour beer into the pot and stir, scraping up and dissolving any browned bits of food into the liquid. Stir in tomato paste, thyme, turnips, parsnips, potatoes, salt and pepper. Add back in beef cubes and add enough beef broth to cover all ingredients, about 3 cups.
4. Bring stew to a gentle simmer, stirring to combine; reduce heat to low and cover pot. Simmer stew until beef is fork-tender, about 2 hours, stirring occasionally.
5. Remove cover and raise heat to medium-high. Bring stew to a low boil and cook until stew has slightly thickened, 5 to 6 minutes. Remove from heat and adjust salt and pepper to taste. Garnish with parsley, if desired.

Ingredients: 

1. 1 beef Ribeye Roast boneless, small end (4 to 6 pounds)
2. 1 tablespoon chopped fresh parsley  (optional)
3. 2 teaspoons coarse grind black pepper
4. 2 medium heads garlic
5. 2 teaspoons olive oil
6. 1 cup reduced-sodium beef broth
7. 2 tablespoons dry sherry
8. 1/2 cup half-and-half
9. 1/4 teaspoon salt

Cooking:

1. Preheat oven to 350°F. Combine 1 tablespoon parsley and pepper in small bowl. Press evenly onto all surfaces of beef roast.
2. Place roast, fat side up, on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Cut about 1/4 inch off top of each garlic head, exposing cloves. Remove outer papery skin, leaving head intact. Place in center of 12-inch square heavy-duty aluminum foil; drizzle each with 1 teaspoon oil. Bring two opposite sides of foil over garlic; seal with double fold. Fold in open ends to seal. Place alongside roast in pan. Roast beef in 350°F oven 1-3/4 to 2 hours for medium rare; 2 to 2-1/4 for medium doneness. Roast garlic 1-1/4 to 1-1/2 hours or until very soft and golden brown; set aside.
3. Remove roast when meat thermometer registers 135°F for medium rare; 145°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°-15°F to reach 145°F for medium rare; 160°F for medium.)
4. Meanwhile, squeeze garlic cloves from skins into small bowl; mash with back of spoon. Combine garlic, broth and sherry in medium saucepan; bring to boil. Cook 10 to 11 minutes or until reduced by half. Add half-and-half; reduce heat and bring to a gentle boil. Continue cooking 4 to 6 minutes or until sauce is reduced to 1 cup, stirring occasionally. Keep warm.
5. Carve roast into slices; serve with sauce. Garnish with additional parsley, as desired.

Ingredients:

1. One beef ribeye roast, bone in, 6-8 Pounds
2. 1/2 cup unsalted shelled pistachios, finely chopped
3. 1/4 cup coarsely crushed coriander seeds
4. 2 tablespoons finely chopped fresh thyme
5. 2 tablespoons extra virgin olive oil
6. 1 teaspoon coarse grind black pepper

Holiday Wine Sauce:

1. 2 tablespoons extra virgin olive oil
2. 4 ounces cremini or button mushrooms, sliced
   
3. 1/4 cup finely chopped shallots
4. 1 cup beef broth, divided
5. 1 cup cabernet sauvignon
6. 1 tablespoon cornstarch
7. 1/8 teaspoon black pepper
8. 1 teaspoon fresh thyme
9. Salt

Cooking:

1. Heat oven to 350°F. Combine seasoning ingredients; press evenly onto all surfaces of beef roast. * Cook's Tip: To coarsely crush coriander seeds, place seeds in food-safe plastic bag; seal well. Crush seeds with rolling pin, using a back and forth rolling motion.
2. Place roast, fat side up, in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat or touching bone. Do not add water or cover. Roast in 350°F oven 2-1/4 to 2-1/2 hours for medium rare; 2-1/2 to 3 hours for medium doneness.
3. Remove roast when meat thermometer registers 135°F for medium rare; 145°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°-15°F to reach 145°F for medium rare; 160°F for medium.)
4. Meanwhile prepare Holiday Wine Sauce. Heat olive oil in large nonstick skillet over medium heat until hot. Add mushrooms and shallots; cook and stir 6 to 9 minutes or until mushrooms are tender and browned. Remove from skillet; keep warm. Add 3/4 cup broth and wine to skillet; cook and stir over medium heat 12 to 16 minutes or until reduced to 1 cup. Combine remaining 1/4 cup broth and cornstarch in small bowl. Whisk cornstarch mixture and pepper into wine mixture; bring to a boil. Cook 1 minute or until sauce thickens, stirring occasionally. Remove from heat; add thyme and mushroom mixture. Season with salt, as desired.

Ingredients:

1. 1 beef Sirloin Tip Roast (4 pounds)
2. 1 tablespoon minced garlic
3. 1/2 to 3/4 teaspoon cracked black pepper

Green Beans & Caramelized Onions:

1. 4 slices bacon, cut into 1 inch pieces
2. 2 large onions, cut into 1/2 inch wedges
3. 2 tablespoons red wine vinegar
4. 1 tablespoon packed brown sugar
5. 1 package (16 ounces) frozen green beans, cooked, warm

Gravy:

1. 1 jar (12 ounces) beef gravy
2. 1/4 teaspoon Worcestershire sauce

Cooking:

Heat oven to 325°F. Combine garlic and pepper; press onto beef Sirloin Tip Roast. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Roast in 325°F oven 2 hours for medium rare; 2-1/4 hours for medium doneness.

Cook bacon in large skillet until crisp; remove bacon. Pour off all but 2 tablespoons drippings. Add onions; cook over medium-low heat 35 to 40 minutes or until very soft, stirring occasionally. Stir in vinegar and sugar. Cook over medium-high heat 1 to 2 minutes or until liquid is evaporated. Add beans and bacon. Season with salt and pepper.

Remove roast when meat thermometer registers 140°F for medium rare; 150°F for medium. Tent with foil. Let stand 20 minutes. (Temperature will continue to rise about 5°F to reach 145°F for medium rare; 155°F for medium.)

Remove rack from pan; stir in gravy, Worcestershire sauce and 1/4 cup water. Cook and stir over medium-low heat 3 to 5 minutes or until bubbly. Carve roast. Serve with sauce and vegetables.

Ingredients:

1. 1 beef Bottom Round Roast (3 to 3-1/2 pounds)
2. 1 envelope (0.7 ounces) Italian dressing mix
3. 2 large onions, each cut into 8 wedges
4. 2 cloves garlic
5. 2 red bell peppers, cut into 1-1/2 inch pieces
6. 1/2 cup beef broth
7. 2 zucchinis, cut into 1/4-inch-thick slices
8. 2-1/2 tablespoons cornstarch dissolved in 2 tablespoons water

Cooking:

Press dressing mix evenly onto all surfaces of the Angus beef Bottom Round Rump Roast. Place onions and garlic in 4-1/2 to 5-1/2-quart slow cooker; top with roast. Add bell peppers and broth. Cover and cook on HIGH 5 hours or LOW 8 hours. Add zucchini. Continue cooking, covered, 30 minutes or until pot roast is fork tender.

Gravy:

Remove roast and vegetables. Strain cooking liquid; skim fat. Combine 2 cups cooking liquid and cornstarch mixture in medium saucepan. Bring to a boil, stirring constantly; cook and stir 1 minute or until thickened. 

Meanwhile, carve roast into slices, season with salt and pepper, as desired. Serve with vegetables and gravy.

Ingredients:

1. 4 beef Chuck Eye Steaks, cut 3/4 inch thick (about 1-3/4 pounds)
2. 1/2 teaspoon salt

Marinade:

1. 1 tablespoon vegetable oil
2. 2 cloves garlic, minced
3. 1 teaspoon chili powder
4. 1/2 teaspoon dried oregano
5. 1/2 teaspoon crushed red pepper
6. 1/4 cup red wine vinegar
7. 1/4 teaspoon sugar

Cooking:

Combine oil, garlic, chili powder, oregano and red pepper in small skillet; cook over medium heat 2 to 3 minutes. Cool slightly. Stir in vinegar and sugar. Place beef steaks and marinade in food-safe plastic bag; turn to coat. Close bag securely and marinate in refrigerator 30 minutes.

Remove steaks, discard marinade. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 9 to 11 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Season with salt.

Want to grill those Angus beef chucks? Fire up that charcoal! It takes a little more prep and time to let them coals die down (let them burn down to where you can place your hand a couple of inches from the grill quickly without your hand spontaneously combusting before adding steaks), but if you are having a few drinks, talking quietly about your day, then you have time and the flavor, my friend, just can't be beat. 

*TIP: The reason to let them coals die down is because the chuck eye steak has high fat content, and you don't want your expensive cut looking like a hockey puck ;)

Ingredients:

1. 1 beef Flat Iron Steak (about 8 ounces)
2. 5 cloves garlic, smashed
3. 2 tablespoons vegetable oil
4. 2 tablespoons olive oil
5. 1 loaf ciabatta bread (11 to 14 ounces)
6. 3/4 cup feta cheese crumbles
7. 1/2 teaspoon kosher salt
8. 1/4 teaspoon coarse grind black pepper
9. 1 cup diced Roma tomatoes, seeded, ribs removed (about 4 medium tomatoes)
10. 1/3 cup packed Kalamata olives, cut in half lengthwise then into 1/4-inch half moons
11. 1/3 cup thinly sliced fresh basil leaves

Cooking:

Preheat oven to 375°F. Heat garlic, vegetable oil and olive oil in a small sauce pan over medium-low heat. Cook 8 to 10 minutes or until the garlic begins to brown. Remove from heat; set aside to cool.

Drain garlic from oil. Reserve 2 tablespoons oil for bread and 2 tablespoons oil for tomato mixture; set aside.

Cut ciabatta in half lengthwise. Slice into 18, 1/2-inch pieces; place on shallow-rimmed baking sheet. (You may have some leftover ciabatta.) Brush each piece with reserved 2 tablespoons garlic oil. Bake in 375°F oven 10 minutes. Set aside.

Chop cooled garlic and return to same saucepan; add feta. Heat on medium heat; cook 4 to 5 minutes until cheese is melted and looks like ricotta cheese. Keep warm.

Season steak with salt and pepper. Place steak on grid over medium, ash-covered coals. Grill, covered, 10 to 14 minutes (over medium heat on preheated gas grill, covered, 12 to 16 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.

Combine tomatoes, olives, basil and remaining 2 tablespoons oil in small bowl; set aside.

Spread 2 teaspoons garlic-feta mixture on each piece toasted ciabatta. Carve steak into 1/4-inch slices. Cut each slice into 1-1/2-inch pieces. Place two steak pieces on each piece ciabatta. Top with 1 tablespoon tomato mixture.

Ingredients:

1. 4 beef Tenderloin Steaks, cut 1 inch thick (about 4 ounces each)
2. 1 tablespoon minced garlic
3. 1/2 teaspoon dried thyme leaves
4. 1/2 teaspoon cracked black pepper
5. Salt

Horseradish Cream:

1. 1/4 cup dairy sour cream
2. 1 tablespoon prepared horseradish
3. 1 tablespoon finely chopped green onion

Cooking: 

Combine garlic, thyme and pepper; press evenly onto beef Tenderloin Steaks.

Place steaks on grid over medium, ash-covered coals. Grill, covered, 10 to 14 minutes (over medium heat on preheated gas grill, 11 to 15 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.

Cook's Tip: To broil, place steaks on rack in broiler pan so surface of beef is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare to medium doneness, turning once.
Meanwhile, combine Horseradish Cream ingredients in small bowl; cover and refrigerate until ready to use. Season steaks with salt, as desired. Serve with Horseradish Cream.

Added:

1. St. Pierre Sesame Brioch Buns 8.8 Oz
2. North Country Wisconsin Havarti Cheese