Category Archives: BEEF RECIPES

Balsamic Glazed Steak Rolls

 

Ingredients

Balsamic Glaze:
2 tablespoons extra virgin olive oil
4 cloves garlic, minced
¼ cup dark balsamic vinegar
2 tablespoons dry red wine
2 ½ tablespoons brown sugar
1 sprig fresh rosemary
½ teaspoon red crushed pepper
⅓ cup no-salt-added beef broth
¼ teaspoon ground black pepper
Salt (I didn’t use salt though)

Steak & Vegetables:
8-12 thin slices sirloin or flank steak (I used flank steak)
3 tablespoons extra virgin olive oil, divided
1 red bell pepper, sliced into thin strips
1 green bell pepper, sliced into thin strips
1 medium zucchini, sliced into thin strips
1 medium yellow onion, halved and then thinly sliced
12 green beans, blanched, trimmed and cut in half, optional

Directions

For Balsamic Glaze: Sauté garlic in olive oil over medium heat, then add the rest of the glaze ingredients. Simmer for 10 to 15 minutes, or until reduced by ⅓. Discard the rosemary. Set aside 2 tablespoons of balsamic glaze (to brush on the uncooked steak) and save the rest for glazing the steak rolls after they’re cooked.

Pound the pieces of flank steak thinly with a meat mallet. Sprinkle the steaks with salt and pepper, and brush with the reserved 2 tablespoons of balsamic glaze.

For Vegetables: Sauté the vegetables in 2 tablespoons of the olive oil until crisp-tender, about 3 minutes.

Place some of the sautéed vegetables on each piece of steak, then roll it up. Use a toothpick to thread the steak ends shut.

To Cook the Steak Rolls: Heat the remaining 1 tablespoon olive oil to a grill pan over medium-high heat. Grill steak rolls for 2 minutes on each side for medium-rare steak. Transfer to a serving dish, top steak rolls with the remaining balsamic glaze, then serve immediately. Enjoy!

 

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Beef Pochero

Ingredients

  • 5 tablespoons vegetable oil, divided
  • 1 large red onion, chopped
  • 6 cloves garlic, minced
  • 2 lbs beef chuck roast, cut into 2 ½-inch cubes
  • 2 red tomatoes, chopped
  • 1 (14 oz) can tomato sauce
  • 8 cups (1.8 liters) water
  • 2 beef bouillon cubes
  • 1 (8 oz) can garbanzos, rinse and drained
  • 2 medium potatoes, skinned and cubed
  • 1 bunch green beans, tips cut
  • 4 bunches baby bok choy, heads cut
  • 6-8 ripe saba/cardaba banana, roundly sliced  3 chorizo sausage, roundly sliced
  • Salt and ground black peper to taste

Directions

Heat 4 tablespoons of the oil in a large (wide and deep like wok) pot over medium heat. Sauté garlic, onion and tomatoes for 3 minutes. Add beef and pork, and fry until the meat turns brown lightly. Add tomato sauce and cook for 3-5 minutes. Add water and bouillon cubes, and simmer-boil for 45 minutes to 1 hour, or until the meat is tender.

Meanwhile, boil water in a medium stock pot. When ready, add the potatoes and parboil for 5 minutes. Do not cook through. Remove from boiling water and place in a plate and set aside. Add green beans and blanch for 3 to 4 minutes. Remove from boiling water and add them to the potato plate. Add bok choy to the same boiling water and blanch for 2 to 3 minutes. Remove from water and add to the potato and bok choy plate. Remove pot from heat and carefully dump the water in the sink.

Heat the remaining 1 tablespoon oil in a medium pan, then fry the banana until golden brown. Set aside. Using the same pan, quickly fry the chorizo oven high heat. Remove from heat and set aside.

Check the meat and when ready, add garbanzos, potatoes and chorizo, and simmer for 3 to 5 minutes. Add green beans, bok choy and banana. Season with salt and pepper, stir to incorporate the flavor. Turn off the heat. Transfer to a serving plate and serve hot over steamed white rice. Enjoy! 🙂

Rib Eye Steak Stir-Fry

Ingredients 
1 (1 LB) whole marinated rib-eye steak, cut into 2-inch strips
¼ cup all-purpose flour
4 tablespoons sesame oil, divided
1 teaspoon sesame seeds
4 cloves garlic, diced
1 medium yellow onion, chopped
2 tablespoons thinly sliced ginger
¼ cup sliced red bell pepper
1 ½ cups chopped napa cabbage
2 tablespoons vegetarian hoisin sauce
1 ½ tablespoons low-sodium soy sauce
1 tablespoon chili garlic sauce, or red pepper flakes
1 cup low-sodium beef stock
2 tablespoons sugar
1 (8 oz) can water chestnuts
1 ½ cups snow peas
Ground black pepper
2 green onions, chopped

Steak Marinade:
3 tablespoons olive oil
1 ½ tablespoons low-sodium soy sauce
1 tablespoon Worcestershire sauce
1 tablespoon Teriyaki sauce
1 ½ teaspoons garlic powder
2 tablespoons steak seasoning

Directions

For Marinade–>> Mix all ingredients in a small bowl. Place the steak strips in a ziplock bag, pour in the marinade, zip to lock, and then shake the bag to coat the meat with the marinade. Refrigerate for at least 3o minutes to let the marinade set before cooking. When ready, place the steak in a medium bowl, add the flour and mix using hand to coat.

For Stir-Fry–>> Heat 2 tablespoons of the sesame oil in a large skillet over medium-high heat. Add the steak and sesame seeds, and stir fry for 3 minutes. Remove the steak from the skillet immediately and set aside. The beef should still has it’s “pink” color, and it’s okay because it would continue cooking by itself while resting.

In the same skillet, add the 2 tablespoons remaining sesame oil. Add garlic and cook for 1 minute. Add onion and sauté until translucent, then add ginger and cook for another 1 minute. Stir in bell pepper and cabbage, then pour in the hoisin sauce, soy sauce and chili garlic sauce. Add water and sugar, and simmer for about 5 to 8 minutes. Add water chestnuts and snow peas, and season with black pepper (adjust the taste if necessary). Put the steak back into the skillet, and stir fry for 1 to 2 minutes. Remove from heat and transfer to a serving plate. Serve over steamed white rice. Enjoy! :]


Gluten-Free Ground Beef Tamales

Ingredients  

  • 2 1/2 – 3 dozens corn husks
  • 1 tablespoon olive oil
  • 2 onions, chopped, divided
  • 1 head garlic, peeled and 4 of the cloves diced
  • 2 pounds lean ground beef
  • Salt and black pepper, to taste
  • 4 ounces dried New Mexico chilies
  • 2 ounces dried ancho chiles
  • 2 ounces dried pasilla chiles
  • 4-6 cups water, for boiling
  • 2 tablespoons cumin seed, toasted
  • 1/2 tablespoon salt
  • 2 1/2 tablespoons sugar
  • 1 cup vegetable shortening
  • 4 cups Gluten-Free masa/Tamale flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 4 cups homemade beef broth, warm

Directions 

1) Separate the husks carefully. Soak them in a sink filled with warm/hot water for 30-45 minutes to soften.

2) Heat oil in a large pan over medium heat. Sauté half of the onions until translucent. Add diced garlic and beef and cook until brown, but not over cooked, about 5-8 minutes. Season with salt and pepper, transfer to a big mixing bowl and set aside.

3) Remove all the tops of the dried chilies and shake out the seeds. In a medium stockpot, place the dried chilies and cover them with water. Add the cumin, the remaining diced onion, peeled garlic, salt and sugar. Boil for 15-20 minutes until the chiles are very soft and the water has reduced down to two cups. Transfer the chiles and the water to a blender and puree until smooth. Strain the pureed chiles to remove the remaining seeds and skins. Pour the chili sauce into the cooked meat, sprinkle a dash of salt and black pepper and mix until well incorporated. Taste to check seasonings and add more if necessary. Refrigerate the meat until ready to use.

4) In a small bowl, beat the vegetable shortening with a hand mixer until fluffy and set aside. Using another (large) bowl, combine the masa, baking powder, and salt. Pour the broth into the masa a little at a time while mixing with your hand. Add fluffy vegetable shortening to the masa and beat using a hand mixer until the dough has a spongy texture. Cover with a damp towel and set aside.

5) Rinse, drain, and pat dry the corn husks. Set them out on a baking sheet pan.

6) Wrapping the Tamales; Lay the husk flat on a plate or on a flat board with the smooth side up. Spread a thin, (or your preferred thickness) layer
of masa over the surface of the husk evenly with the narrow end facing your left side and the wide end facing the other. Add a spoonful of the meat filling in the center of the masa. Roll up to cover the tamale, and then fold the narrow end up to the center then roll to enclose the filling. Pinch the wide top to close the filling. Reserve the remaining meat filling, if any.

7) In a large/deep steamer, stand the tamales up with the pinched end up. Load the steamer into a large pot filled with 2-inches of water. (Making sure the water is not touching the tamales). Lay a damp thin towel over the tamales (this will catch the drip of the moisture from the lid) and cover with lid. Steam the tamales for 2 hours. Add more water if necessary, but be
sure to keep the water at a low boil, checking periodically to make sure the water doesn’t boil away.

When done, the tamales pulls away from the husk, and should be soft, firm and not mushy. To serve, unfold the husk top with a spoonful of the remaining beef filling on top, or serve as is. Enjoy! 🙂

Note: While I’m aware that a ‘Authentic Mexican Tamal or Tamale(s) recipe calls for lard or vegetable shortening, using olive oil and/or canola oil as a substitute for the formers is my personal preference. We  are still getting the same awesome flavor of the tamales but a lot healthier.

Classic Beef Pot Roast

 Cook: 4 hours 15 mins | Yield: 8-10 servings


Ingredients

  • 1 4 to 5-pounds chuck roast
  • Salt and freshly ground black pepper
  • 1 cup all purpose flour, plus 1 1/2 tablespoons
  • 4 tablespoons olive oil, divided
  • 2 large yellow onions, peeled and halved
  • 5 cloves garlic, crushed
  • 8 -10 small whole red potatoes, cleaned
  • 8 carrots, unpeeled, cut into 2-inch pieces
  • 4 stalks celery, chopped
  • 10 fresh green beans
  • 1 cup (good) red wine
  • 1 (28 oz.) can whole plum tomatoes
  • 3 cups low-sodium beef stock
  • 1 beef bouillon cube
  • 3 dried bay leaves
  • 3 sprigs fresh rosemary
  • 3 sprigs fresh thyme
  • 2 tablespoons unsalted butter

Directions

Preheat the oven to 325º F.

Rinse and pat the beef dry with a paper towel. Season the roast all over with salt and black pepper. Dredge the whole roast in flour, including the ends. In a large Dutch oven, heat 2 tablespoons of the olive oil over medium heat. Add the roast and sear for 4 to 5 minutes, until nicely browned. Turn and sear the other side and then turn and sear the ends. This should take 5 to 8 minutes for each side. Remove the roast to a large plate.

In the same Dutch oven, add the 2 tablespoons remaining olive oil. Add the onions, garlic, potatoes, carrots, celery, beans and season with salt and pepper. Cook over medium heat for 10 to 15 minutes, stirring occasionally, until tender but not browned. Add the wine and tomatoes, beef stock and bouillon cube. Add the bay leaves, rosemary and thyme to the pot. Remove the beans from pot and set aside. Put the roast back into the pot, cover and bring to a boil, then place in the oven for 3 and a 1/2 hours, or until the meat is fork tender. After an hour, turn the heat down to 250 degrees F to keep the sauce at a simmer. Taste for seasonings. Remove the herbs and bay leaves and discard. Transfer the beef roast to a cutting board. Slice the meat. Serve warm with potatoes and spoon the sauce over.

Tips: If you prefer the sauce thicker; Transfer half of the sauce and vegetables (except potatoes), and the leaves of the herbs to a blender or a food processor and puree until smooth. Pour the puree back into the pot, place the pot on the stovetop and simmer over low heat. Place 1 1/2 tablespoons flour and the butter in a small sauce pan and melt for 1 minute over medium heat. Stir into the sauce and simmer for 2 minutes, stirring until thickened.

You can also cook the meat in a slow cooker. Just transfer everything (but beans) after browning the meat and sautéing vegetables into a slow cooker, and cook for 9 hours over ‘low heat’.

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