Lean Beefy Meatballs
- 1 3/4 lbs. extra lean ground beef
- 1/4 heaping c. whole wheat bread crumbs
- 1/4 heaping c. italian seasoning panko bread crumbs
- generous splash of fat-free milk
- 2 heaping T. pesto
- 2 eggs
- 1/4 c. chopped yellow onion
- half a head of garlic, minced
- granulated garlic
- salt & pepper
Brown in the the oven at 400F for 15 minutes. Remove and transfer into the sauce and simmer for 15 more minutes.
Note: Tasted very beefy? Braise in beer marinara next time, please.
Beef Stroganoff Over Rice adapted via Epicurious (4 servings)
- 1/2 lb. sliced rib-eye, rolled
- canola oil
- salt & pepper
- 1-ish T. clarified butter
- 1 small shallot, chopped
- 8 oz. white mushrooms
- 1 very large cremini mushroom
- 1/2 c. beef broth
- 1/2 c. water
- 2 T. sauvignon blanc
- a few dashes of dried dill
- 3/4 c. low-fat sour cream, at room temperature
Heat some oil to brown the beef, set aside. In the same pan, melt butter and saute shallots. Add mushrooms and some salt and pepper. Cook until liquids from the mushrooms evaporate, about 10-15 minutes. Add broth, water, and sauvignon, and then simmer for 15-20 minutes. Sprinkle in some dill. Remove from heat, and stir in the sour cream. Serve over brown rice, mashed potatoes, or egg noodles.
Sweet & Spicy Beef Brisket (4-6 servings)
- 2-3 lbs. brisket
- 1 c. beef stock
- 1/2 scant c. chili garlic sauce
- 1/2 heaping c. agave ketchup
- 1/2 c. dark brown sugar
- 1/2 t. liquid smoke
- 1-2 T. evoo
- 1 medium white onion, slices
- 4 cloves of garlic, roughly chopped
- 1/2 t. paprika
- 1 t. kosher salt
- 5/8 t. ground black pepper
- 3/4 t. garlic powder
- 3/4 t. onion powder
- 1/8 t. cayenne
- 1/4 t. dried oregano
- 1/4 t. dried thyme
- Heat evoo in a large skillet on medium-high heat, and add the onions to caramelize. Add garlic and saute them until slightly softened. Add all the spices and cook until fragrant.
- Place the brisket in a slow cooker, and cover with cooked onion mixture. Quickly combine ketchup, chili sauce, brown sugar, and beef broth, and then pour over onions and brisket. Cook on LOW heat for TEN hours.
- Transfer the brisket and its juices to a glass baking dish to cool and then refrigerate for several hours. This will help the flavors come together.
- A couple hours before serving, preheat oven to 300F to reheat and further merry the brisket. Place the foil-covered brisket dish into the heated oven for about 1 hour or until the brisket has warmed through.
- Remove the brisket from the oven. Pour the juices into a sauce pan and reduce the sauce. Slice up the brisket, and add it to the thicken sauce. Serve with bun(s) of choice and/or a bed of potatoes :)
Happy St. Patrick’s
The highest PUFF PASTRY of my life, LOL!
Beef & Guinness Pie via Epicurious (2 servings)
- 1.5 lbs. boneless beef chuck, cut into 1″ cubes
- 2 T. all purpose flour
- 1 t. salt
- 1/2 t. black pepper
- 2-3 T. canola oil
- 1/2 onion, chopped
- 2 garlic cloves, chopped
- 3 T. water
- 1 T. double concentrate tomato paste
- 1 c. Guinness
- 1 c. beef broth
- 1 T. worcestershire
- 1 t. dried thyme
- puff pastry
– – –
- Preheat oven to 350F. Combine flour, salt, and black pepper in a plate. Very lightly, but thoroughly, coat the cubes of chuck– being sure to shake off any excess flour.
- Heat canola oil to almost a smoke, and brown the cubes of chuck in 2-3 batches. Set the browned chuck in a separate bowl on the side.
- Add onion, garlic, and water to the same browning pan. Saute for about 5 minutes. Stir in the tomato paste and cook for another minute.
- To the pan, add back the beef and its juices, then the broth, Guinness, worcestershire, and thyme. Bring to a simmer.
- Braise in the stew in the oven for at least 1.5 hours.
- After the beef has tenderized and the stew has thickened, transfer the stew into ramekins. Brush the edge of a 5″x5″ puff pastry with an egg wash to help adhere the pastry to the ramekin. Also, lightly brush the top of the pastry with the egg wash.
- Bake the pie at 450F for 20 minutes. Serve with mashed potatoes!