Best Cooking Beef Recipes

Sunday, March 1, 2015

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

1 combine flour, salt, and pepper in a bag. season beef cubes by shaking in the bag of flour mixture then brown beef in oil in a large skillet. remove meat.
2 saute onion, pepper and celery until soft. stir remaining flour into vegetables. slowly add bouillon and remaining ingredients and cook until blended.
3 pour all ingredients into a large casserole and bake uncovered at 325 degrees for 2 hours.
4 serve over rice or noodles. serves 8. (the casserole will look dried out until you stir it up before serving).

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

1 marinate the meat: in a glass or ceramic bowl, combine the first group of ingredients (wine, garlic, oregano, parsley, beef).
2 cover and refrigerate for 2 hours.
3 make the ragu: heat 1 tablespoon olive oil in a thick-bottomed frying pan.
4 add the onion, carrot, celery and prosciutto and cook for 6 –8 minutes until soft, then remove and put into a heavy saucepan.
5 wipe the frying pan clean.
6 drain the beef, reserving the marinade.
7 add another tablespoon of oil to the pan, then brown the beef on all sides.
8 add the reserved marinade, tomatoes and sugar and cook for a few minutes.
9 then add this to the vegetables in the saucepan.
10 season with salt and pepper, cover and cook over low heat for 30 minutes.
11 remove lid and cook, stirring occasionally, for another 30 minutes.
12 complete the dish: heat the second lot of oil in the frying pan and quickly crisp the sage leaves once the oil is hot enough.
13 drain on kitchen paper.
14 then fry the pumpkin in the same oil for 6 –8 minutes until it is tender.
15 drain on kitchen paper, keep warm.
16 cook the pasta in boiling salted water, then drain and divide among four plates.
17 top with the ragu, then scatter with pumpkin and sage.
18 serve with parmesan.

Total Time: 15 hrs Preparation Time: 8 hrs Cook Time: 7 hrs

Servings: 3
5 -6 lbs beef ribs (not short ribs)
1 teaspoon garlic powder
4 teaspoons onion salt
1 teaspoon black pepper
1 teaspoon paprika
1 teaspoon sugar
1 (18 ounce) bottle barbecue sauce (your favorite or my randy's damn good barbecue sauce)
1/4 cup jack daniels whiskey
3 garlic cloves, chopped
1/3 cup light brown sugar
3 tablespoons worcestershire sauce

1 mix all the rub ingredients together & sprinkle evenly over the ribs & rub into the meat.
2 seal in tightly in plastic wrap, aluminum foil or a plastic bag & refridgerate overnight.
3 the next morning, brown the ribs on both side under a broiler, watching carefully so as not to burn.
4 turn off the broiler & preheat the oven to 275°.
5 place ribs in a large roasting pan & cover.
6 bake for 6 hours.
7 remove from oven & pour off any grease.
8 prepare the sauce & pour evenly over the ribs.
9 return to oven & bake uncovered for 1 hour, basting halfway.
10 remove from oven & let stand for 10-15 minutes.
11 enjoy!

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

1 combine the first 5 ingredients.
2 make 8 thin patties.
3 place 1 piece of ham or bacon and 1 piece of cheese in the middle of each.
4 fold over and be sure the cheese and bacon are covered.
5 whip 2 eggs.
6 dip the beef rolls into the egg, then roll in the bread crumbs.
7 place into casserole dish.
8 bake 1 hour at 350 degrees or until done.
9 make gravy with milk, flour, and soup.
10 pour over rolls and bake until sauce bubbles.
11 **i usually bake these as directed without gravy, cool, and then freeze in a ziploc bag. defrost overnight and then add sauce and bake for 1 hour. or bake from frozen for 1 hour and then top with sauce and back for an additional hour**.

Total Time: 3 hrs 15 mins Preparation Time: 15 mins Cook Time: 3 hrs

1 add all ingredients in casserole dish. cover and bake at 300°f for three hours.

Total Time: 5 hrs 5 mins Preparation Time: 5 mins Cook Time: 5 hrs

1 rub both sides of the chuck roast with flour.
2 spray the insides (bottom and sides) of the crock with non-stick cooking spray.
3 place the roast in the crock and press it down firmly so it rests snugly on the bottom.
4 in a separate bowl mix v-8 juice and the mccormick seasoning until seasoning is dissolved.
5 add frozen stew vegetables to the slow cooker.
6 pour the vegetable juice/seasoning mixture over the roast. the liquid should just cover the contents of the pot. if it doesn't add a little water or vegetable juice.
7 cover and cook on low heat setting for 8 hours, or on high heat setting for 5 hours.
8 turn off, allow to cool in the crock for up to half an hour.
9 serve with corn bread, buttered toast, or rolls.

Total Time: 2 hrs 15 mins Preparation Time: 45 mins Cook Time: 1 hr 30 mins

1 season beef slices with salt and pepper; spread thinly with mustard. using about 2/3 of the onion, sprinkle beef slices evenly
2 with onion, bacon and pickle. roll up slices and secure with skewers, toothpicks or string.
3 heat shortening in a medium skillet. add beef rolls; saute until well browned, turning occasionally. add remaining onion; saute until light golden brown. add tomato paste and stock. season to taste with salt and pepper.
4 cover and simmer about 1 hour. to thicken sauce, combine flour and a small amount of wine. stir flour mixture into cooking liquid. cook, stirring, until slightly thickened. remove skewers.