Category: Meat to Eat RED

Sometimes you just need to gnaw on a bone. These are some of Grandpa’s favorite guy food recipes.

Instant Pot Pot Roast

This is a note gathering page.  It has not yet been tested.

  • 2 LB pot roast
  • 1 large onion
  • olive oil
  • salt, pepper, onion, garlic, horseradish
  • potatoes
  • flour and butter
  1. Sear the roast on all sides
  2. Deglaze with 2 C stock, then add to instant pot
  3. Season:  salt, pepper, onion powder, garlic powder, horseradish
  4. High Pressure 20 minutes per pound.  Slow release 15 minutes.
  5. Remove roast, and add potatoes
  6. Cook 5 minutes
  7. Remove potatoes
  8. Add 2 TBL flour mixed with 2 TBL butter
  9. Add to 1 C broth and cook until thickened.

 

 

Steak Medallions

THIS IS A BRIEF FOR GRANDPA

  1. Prepare dry coating / seasoning
  2. Toss Fillet medallions into the dry seasoning
  3. Heat cast iron really hot and put in about 1 TBL canola oil
  4. Sear medallions 2 minutes per side for rare, 3 minutes for medium, then set aside.  Don’t cook more than 3 minutes per side.
  5. Leave remaining “fond” to season the onions
  6. Add 1 TBL EVOO and 1 TBL butter
  7. Slice onions
  8. Put into skillet and cook 6-8 minutes
  9. Add 1 C white wine
  10. Stir to deglaze and reduce
  • Meanwhile simmer baby potatoes for about 12 minutes
  • Put onto a large serving plate and press with glass to break them open
  • Sprinkle with Maldon salt
  • Put a small cup of 1/2 C horseradish sauce and 1/4 C sour cream
  • Put onions over top of the potatoes
  • Top with fillet medallions
  • Top with glazed onions
  • Top with parsley

 

Lunch Hash

  1. Prepare Marinade :: 1 TBL Grandpa’s Thunder Powder, 1 TBL lime juice, 1 TBL mustard, and 2 TBL EVOO – Whisk while drizzling EVOO to emulsify the oil.
  2. Cut 1 LB skirt steak against the grain in about 1/2 inch strips
  3. Marinate for 20-40 minutes while you prepare other ingredients
  4. Prepare Pan One :: Mince onion and saute in 1/2 tsp EVOO – Add minced garlic and 1/4 C cooked bell peppers – Mash it all together
  5. Prepare Pan Two :: Cut corn off the cob and saute similar sizes of squash and pinto beans – about 1 C each – Add the canned beans at the very end with 1/2 tsp Thunder Powder
  6. Remove meat to a paper towel to drain a bit
  7. Put Pan One rough puree onto a plate as a base
  8. Wipe out Pan One and melt 1 TBL butter and 1 TBL EVOO
  9. While butter begins to melt, add Pan Two corn mixture on top of puree
  10. When butter has melted, put met into hot Pan One and toss just until most of it has browned – about 3 minutes
  11. Put meat on top of corn mixture
  12. Heat a tortilla in Pan One – sopping up any residual juices – then fold and serve with the meat

 

Shish Kabob

Generally speaking, use sirloin steak and cut in 1 1/2 inch cubes.

  1. Cut the meat, and set on a paper towel to air dry while you prepare the marinade
  2. Mix 3 crushed garlic cloves, 2 TBL Grandpa’s Thunder Powder, and 1/3 C red wine vinegar.
    ALT:  1 tsp paprika, 1/2 tsp cumin and salt, and 1/4 tsp black pepper and turmeric
  3. Slowly drizzle 1/2 C EVOO into the wine mixture whisking continually so that oil emulsifies.
  4. Put meat and oil mixture into a zip lock bag and refrigerate for 2-4 hours
  5. Skewer the meat using metal skewers, putting about 4-5 on a blade.  The skewer should go through the cube of meat ACROSS the grain.  The meat can be set aside for now.  Put smaller pieces together because they will cook at nearly the same speed.
  6. Prepare the pineapple :: Cut off the top and bottom and then quarter the pineapple.  Halve the quarters and then trim off the hard center.
  7. Skewer the pineapple onto a skewer lengthwise
  8. Skewer pearl onions and mushrooms on a skewer – alternating.  Both through the bottom of the stem.  Three each on a skewer.
  9. Cut peppers into three quarter inch by about 3-4 inches.  Skewer peppers twice – bending pepper (but not breaking) so that the skewer will pierce the pepper on both ends.  2-3 peppers on each skewer.
  10. If skewering potatoes or squash, soak the 1 inch cubes for 30 minutes prior to stabbing with the skewer.

Note:  For two people, you should use six skewers.  For four people, you will need twelve skewers.  You can use bamboo skewers if you do not have that many metal ones.  Be sure to soak the bamboo for an hour before grilling, or they may burn.  Be careful to not get bamboo splinters.  They are simply awful.

  1. Put the potatoes on first, followed by the pineapple.
  2. Next put on the onion/mushroom skewers
  3. Finally put on the pepper skewers and the meat

Serve with pita bread or cous cous

If you have a thin drill bit, you can use that to “drill” holes in things like potatoes or carrots that could split when you skewer them.

Rib Eye Cap Steak

A note from Grandpa:

This is an expensive cut, so it is worth the extra effort to make it truly special.  It is practically Wagyu quality.  You can butterfly it, and then spread a bit of butter of the surface and roll it up (roulade) and tie it into a tube.  Cut this into disks of 1 1/2 to 2 inches, and cook in the oven at 550º until internal temperature is 125º (about 7-10 minutes)  Remove to a plate and tent with foil for 5-10 minutes.  Drizzle with melted butter infused with garlic, shallot, rosemary, and thyme.

From Snake River Farms

  • Grade: USDA Choice or higher
  • Weight: approx. 18 oz.
  • English cross origin
  • Wet-aged 21+ days for improved flavor and texture
  • Hand cut by a master butcher
  • Individually wrapped
  • Product ships frozen and will arrive frozen or partially thawed
  • Cost: approx $85 each

This rare cut is considered to be the single most delectable and flavorful steak available. Also known as the ribeye cap, deckle steak, calotte or spinalis dorsi, it is highly prized by top chefs, beef aficionados, and butchers alike. Surprisingly, a cut this spectacular is not universally known by its name, however anyone who has cut that small morsel of cap from a ribeye has realized there’s something special going on. If you look at a ribeye steak, you’ll see the large eye of meat that’s the center of the cut. Surrounding this center is the spinalis dorsi, or cap of ribeye. We carefully remove this from the entire ribeye roll to produce a beautiful cut that has the tenderness of a filet mignon, the rich marbling of a rib steak, and a mouthwatering flavor and texture all its own. The cap of ribeye is hard to find and is only available in limited quantities. Each steak is approximately 18 oz. and serves about 4 people.

“…Hands down, Double R Ranch is the best beef in the country.” ~ Eric Helner, Executive Chef, The Metropolitan Grill, Seattle, WA

Steak Temperature Guide

Here are the magic numbers you’ll need to determine when your steak is cooked to the degree of doneness you most prefer. The internal temp is when the steak should be removed from the heat. The steak will continue to cook so the temperature will rise during the rest period.

Preference Description Internal Temp
Rare Red center, very cool 110°F
Medium Rare Red, warm center 120°F
Medium Pink throughout 130°F
Medium Well Pink center 140°F
Well No pink Not recommended

*Consuming raw or undercooked meats may increase your risk of foodborne illness. The USDA recommends an internal temp of 145°F and resting for at least 3 minutes.

FEEDBACK

Best Cut Around

I received a rib cap from SRF as a gift. I seasoned with SPG, cut it in 4″ strips, rolled and tied each strip. I cooked over an open flame on my fire pit, using lump charcoal and oak. After an hour of cooking, I pulled the meat off with an IT of 125 degrees F. It was the most tender and flavorful steak I have ever had. Definitely buying this again.

SUPERB FLAVOR AND TEXTURE

The ribeye cap is my favorite cut of steak for special occasions. This is the fourth time I have ordered this piece. The flavor is superb, it has a very deep “beefy” flavor, and, if prepared correctly, exhibits melt-in-your-mouth tenderness. I cut this huge hunk of meat into two pieces, and cook them separately, one takes less time, as the cut tapers from very thick at one end to thin at the other. I reverse sear this cut, and I believe that is the only way to properly grill this hunk of meat. It ends up moist and tender on the inside, and beautifully charred on the outside.

 

Tasajo

This is a pillard piece of meat that is aged and then cooked quickly.

  1. Trim as much fat from the skirt steak or flank steak (same thing) as you are able.  Ask for the outside cut if it is an option.
  2. Cut the meat into 1 inch strips against the grain.
  3. Put between lightly oiled plastic layers and pound until flat.
  4. Lay flat on a drying rack and lightly salt both sides.
  5. Dry in the refrigerator for 3-5 hours.
  6. Put onto hot grill and brush with melted butter.
  7. Great for sandwiches.

Tasajo Jerky

  1. Pepare Skirt Steak as above, but only Steps 1 through 4.
  2. Whisk 1 TBL each Worcestershire sauce, soy sauce, honey and lime juice in a bowl.
  3. Add 1/2 tsp each black pepper, red pepper flakes, garlic powder, paprika, and onion powder; and whisk together.
  4. Marinate the meat overnight in the refrigerator.  It’s OK if it is not laying out flat at this point.  I like to put them in a zip lock bag, which makes it easy to occasionally agitate them.
  5. The next day, remove both racks from the oven.
  6. Line the bottom of your oven with foil (or use baking sheets) to avoid an awful mess.
  7. Heat the oven to 300º – We will not cook at this temperature, but this will help kill off any bacteria that might be on the meat.
  8. Place one of the racks in the sink, and place a toothpick through one end of a meat strip and hang from the top oven rack.  It works well to use bamboo BBQ skewers, and thread 3-4 pieces of meat.  This keeps them from accidentally falling off the rack.
  9. Return the rack to the oven and bake the meat for only ten minutes.
  10. Turn your oven down to 150-175º – or as low as it will go.
  11. Prop the door open with a wooden spoon to allow moisture to escape and encourage air to circulate.
  12. It should take between 3-6 hours depending on the thickness of your slices.
  13. Check after 3 hours. Bend the jerky.  It should bend and crack slightly, but SHOULD NOT break in half.
  14. Keeps out of the fridge for a week or two, and inside the fridge for a couple of months.

 

COLLECTION – Brisket – Corned Beef

BRISKET vs CORNED BEEF :: They are both from the front chest area of the cow near the bottom of the chest,  but they are not the same thing.

Fresh beef brisket is like a big roast.  It refers to a cut of meat. The FLAT CUT is larger and leaner, which calls for a quick preparation. The POINT CUT is fattier and has more flavor. You should braise the point cut to allow for the breakdown of connective tissue. Trim some fat from each before preparing.

Corned beef frequently starts out as beef brisket and is brine-cured first.  Corned beef refers to the curing/seasoning method, not the cut of meat.

Not all corned beef is brisket and certainly not all brisket is corned beef.  Corned beef is usually cooked in a crock pot or dutch oven and the result is rather pink

Brisket Recipes

Corned Beef

 

 

NOTES FROM ANOTHER WEB SITE:

What’s the difference between…

Pastrami vs. corned beef

The deli counter is full of pressing questions — because while you may have some vague understanding that pastrami and corned beef are two different things, and that one might be better than the other, you may be stuck on the how or why. Here are the major points of differentiation between the two, because no meat should ever be a mystery.

Pastrami and corned beef have different countries of origin: Pastrami has two possible ancestries: It’s either Romanian (where its predecessor, pastrama, was made with pork or mutton) or Turkish (where it’d be a descendent of pastirma, made with beef). Corned beef hails from Ireland, which is why it’s eaten on St. Patrick’s Day.

Pastrami and corned beef are different cuts of meat: Today’s corned beef and pastrami are both made from beef, albeit different parts of the animal. Corned beef is made from brisket, which comes from the lower chest of the cow; pastrami is either made from a cut called the deckle, a lean, wide, firm shoulder cut, or the navel, a smaller and juicier section right below the ribs. These days, you may also see pastrami made from brisket.

Pastrami and corned beef do have the same brine: Pastrami and corned beef are brined before they’re cooked; they’re either rubbed with or submerged in a solution of salt and spices to infuse the meat with more moisture and flavor. Both are brined in a mixture of salt, sugar, black pepper, cloves, coriander, bay leaves, juniper berries, and dill, as well as the preservatives sodium nitrate or sodium nitrite.

Pastrami and corned beef have different spice mixes: Here’s when things really start to differ. After brining, pastrami gets coated in a mixture of black pepper, coriander, mustard seeds, fennel seeds, and sometimes fresh garlic; that spice coating is what gives it its blackened appearance. Corned beef is… naked. No spice mix to speak of.

Pastrami and corned beef have different cooking methods: Pastrami is smoked over hardwood, oftentimes with a pan of water nearby, which helps create steam and keep the meat moist. It’s then cooled and then steamed before serving. Corned beef is… boiled. Sometimes with cabbage and other accoutrements in the mix, too.

Bonus round: If you’ve ever been to Montreal, you may be wondering: What does “smoked meat” have to do with all this? Smoked meat is a Canadian specialty that pulls from the same themes as corned beef and pastrami, but has a story arc of its own. It’s made with brisket and is brined in a mixture of black pepper, coriander, garlic, and mustard seeds — but with much less sugar than its pastrami and corned-beef cousins. It’s then smoked, like pastrami, and is best layered onto rye bread with mustard for serving — just like the rest of family.

Rib Eye Steak

  • Put peppers, garlic and EVOO into baking dish and cook along with the meat
  • Cast iron pan – medium high heat
  • Sear 10 minutes per side
  • Head of garlic break apart in the pan
  • Add a stick of butter
  • Baste meat as it cooks
  • Put into oven at 425º until 130º internal temperature – about 30-45 minutes
  • Rest 5 minutes
  • Cut off the bone and serve with the peppers

Stuffed Mozzarella Burger

  1. Use a high-quality 80/20 ground chuck hamburger
  2. Pull off a tennis-ball sized chunk of hamburger, somewhat flatten, and season with salt and pepper
  3. Put hamburger patty in a 3.5 inch muffin baking ring
  4. Create a hole in the middle and stuff it with mozzarella cheese
  5. Cover cheese with some of the meat, then remove muffin ring
  6. Put over very high heat – preferably one with ridges to give good grill marks
  7. Prepare spread:  1 TBL mayonnaise, 1 TBL Dijon mustard and 1 TBL basil pesto
  8. Put on a hearty bun and serve with pickles, onion and lettuce on the side.
  9. Serve with your spread

Machaca Beef

Thanks to Ninos Restaurant in Sun City and Macayos Restaurant in Phoenix for this recipe.

  1. Use a chuck roast or chuck eye roast or bottom roast
  2. Cut into large pieces – about 2-3 inches
  3. Put into a pot of water (or crock pot) and cover with beer plus two inches
  4. Add large pieces of celery, carrot and onion
  5. Add salt, pepper, oregano, cloves, and Grandpa's Thunder Powder or Arghhh Powder
  6. Bring water to a boil and simmer for 2-1/2 – 3 hours
    If using a crock pot, let slow cook on low for 6-8 hours.
  7. Let cool so you can handle it safely – KEEP the braising liquid
    Keep some for gravy, and use some to keep the meat moist in the refrigerator
  8. Shred while still warm – refrigerate for up to a week in the braising liquid
    Discard any large pieces of fat or gristle.
  9. When ready to serve, heat up a skillet with butter, onion and garlic
  10. Sear the shredded meat in the hot skillet  – this will create more texture in the meat
  11. Add 1 small (drained) can of diced tomatoes and 1 can green chilies
  12. Add salt, pepper and desired spices
  13. Rehydrate with a bit of the braising liquid
  14. Cook for about 20 minutes, then serve on taco shells, tostada shells or tortillas.
    This is also good when mixed with BBQ sauce and served on a hamburger bun

BBQ Ribs – COLLECTION

Beef Ribs

1. Cut rib rack in half to get 3-4 ribs per rack. Leave fat back on. Season/coat your ribs with Grandpa's Thunder Powder or Arghhh Powder depending on how spicy you want your coating, then let sit on counter 1 hour. Even better: In refrigerator overnight!
2. Cooking- 250°-300° in grill , 30 coals, use thermometer. Pile up on side of grill, wet wood on coals, trap down to regulate heat.
3. Ribs on – meat side down, fat on top, cook ribs 1 hour.
One hour add more coals and flip ribs, add 20 coals and another wood block, cook another hour.

BBQ Texas Beef Ribs

Also works for Baby Back Pork ribs

Instructions
1. Cut ribs to 3 or 4 per section
2. Use 1 tsp rub per section. Leave fat on the back, let sit on counter 1 hours.
3. Grill temp is KEY! 250° – 300°, 2 – 2 ½ hours
(30 coals). Pour coals to one side – preheat 5 min, put meat on opposite side.
4. Ribs – fat layer facing up, vent grill 2/3 open, maintain temp, cook 1 hour, put 20 more coals on and another steam log on, flip ribs, cook another hour.
5. Start testing for doneness, cook up to 45 more minutes. Done when you stick w/ fork and it releases fairly easily.

Baby Back Ribs

  1. Put your ribs on a baking sheet and cover loosely with foil.
  2. Bake at 300º for 2 hours on lower oven rack
  3. Meanwhile, cut 10 roma tomatoes in half and place on another baking sheet
  4. Cut one sweet onion into pieces and put it on the baking sheet as well
  5. Sprinkle with salt, garlic powder, dried oregano and basil
  6. Put on top oven rack for another hour – leaving ribs on the lower rack
  7. After another hour, remove tomatoes and run through a food mill
  8. Discard the pulp, and mix tomato and onion puree with 1/2 C brown sugar, 1/2 C apple cider vinegar and 1/2 C water
  9. Put 2 TBL butter and the tomato mixture into a pan and bring up to near boil, reduce heat, then simmer for 20 minutes
  10. Remove ribs from oven and turn heat up to 500º
  11. Put tomato mixture on the ribs, and when the oven is up to heat, put them in for about 20 minutes or until brown sugar starts to char

Beef Rolls

Ingredients

  • Large piece of low-end meat (eg) Top or Bottom Round
  • Bread pieces (eg) sub roll
  • Milk
  • Parsley
  • 2 hard boiled eggs
  • 1 fresh egg
  • handful of raisins
  • Parmesan, parsley and garlic to taste
  • 1 C red wine
  • tomato paste
  • 16-20 oz of crushed tomato

Step by Step

  1. Soak sub roll pieces in milk to soften
  2. Squeeze out excess milk
  3. Break bread apart in a mixing bowl
  4. Chop and mix in two hard boiled eggs
  5. Add raisins
  6. Grated Parmesan
  7. Chopped parsley
  8. Minced garlic
  9. – Set aside
  10. Carefully cut VERY thin slices of meat
  11. Pound with tenderizing hammer
  12. Lay down a slice of ham or proscuito
  13. Add a spear of Provalone cheese and some stuffing
  14. Roll up tightly like a burrito and secure with a toothpick
  15. Sear in a Dutch oven in a bit of EVOO 3-5 minutes
  16. Saute garlic and onion
  17. Move onion aside and sear some tomato paste in a bare spot
  18. Deglaze with 1 C of red wine – bring to a boil
  19. Add 16-20 oz of crushed tomato
  20. Add bay leaf, dried oregano and then add the beef rolls – mostly covered
  21. Bring back to a simmer, then cover and braise for 1-2 hours
  22. Keep an eye on the liquid level and top off with water or stock when necessary.
  23. Serve with a nice piece of French or Italian bread

 

 

Best Burrito Ever

If you’ve ever wanted to use left-over filet mignon, here is the ultimate use.  No filet?  Use any good piece of cooked beef.

INGREDIENTS

  • 1-2 oz Left-over beef
  • Optional: thinly sliced ham
  • Shredded cheese – Mexican blend
  • Salsa – strained for about 30 seconds
  • Tiny bit of minced cilantro

STEP BY STEP

  1. Spread a handful of shredded cheese over a flour tortilla
  2. Lay down (optional) ham over top of cheese
  3. Cut the filet in VERY thin slices against the grain
  4. Lay the pieces in a row
  5. Microwave for 60 seconds
  6. Roll up and serve with salsa

Petite Sirloin

Fries, mushrooms, onions and corn were wrapped in foil and cooked at 350º for 30 minutes.

Petit Sirloin should be cut, then seared as follows

  1. Bring steak up to room temperature
  2. 3 minutes on one side, rotate
  3. 2 minutes on 90º rotation, flip
  4. 3 minutes on other side, rotate
  5. 2 minutes on 90º rotation
  6. Cover with foil and let rest 10 minutes

 

Burger Salad

A low-carb option for a burger.
A low-carb option for a burger.

INGREDIENTS

  • 80/20 Ground Chuck or your own home-ground meat – Cooked to your liking
    SALAD FIXIN’S
    Salad Base:
  • Iceburg lettuce
  • Butter lettuce
  • Red sail lettuce
    Salad Toppings – Diner’s choice – Ordered on Top or Served on the side:
  • Onions – fresh or caramelized
  • Grated cheddar cheese or Swiss or Brie
  • Tomato pieces
  • Sliced jalapeños
  • Green chilies
  • Bacon
  • Mushrooms
  • Pickle or cucumber (optional)
    DRESSING – Can be made ahead in large amounts:
  • 3 parts Dijon mustard
  • 2 parts mayonnaise
  • 1 part ketchup
  • 1 part olive oil
  • 1 part red wine vinegar

 

French Onion Soup Burger

INGREDIENTS

  • A few French rolls
  • 1 LB 80/20 ground beef
  • 4 strips bacon
  • 1/4 LB gruyere
  • 2 TBL bleu cheese
  • 1/2 onion – sliced thin
    SECRET SAUCE
  • 1 strip bacon – crisp and crushed
  • 3 TBL butter – softened
  • 2 TBL mayo or salad dressing
  • 1 tsp chipotle powder
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder

STEP BY STEP

  1. Cook bacon crisp – set aside
  2. Caramelize your onions – set aside
  3. Mix 2 strips crumbled bacon, cheeses and ground beef together
  4. Spread sauce onto halved french rolls
  5. Toast cut face of French rolls
  6. Form into patties that will fit your French rolls
  7. Cook over high heat in cast iron skillet
  8. Put patty on your bun
  9. Top with caramelized onions
  10. Top with halved bacon slice
  11. Put under the broiler to reheat
  12. Top with baby arugula

Four Big Ol’ Meatballs

meatballINGREDIENTS

  • 1/2 LB ground pork or Italian sausage
  • 3/4 LB 80/20 chuck hamburger
  • 1/4 LB ground lamb
  • 2 TBL chopped parsley
  • 1/4 C buttermilk
  • 1/2 C Parmesan cheese
  • 1/2 C bread crumbs
  • 2 tsp grated onion
  • 2 tsp granulated garlic (not garlic powder)
  • 1 tsp dried basil
  • 1 tsp crushed chili flakes or Grandpa's Thunder Powder or Arghhh Powder
  • 1 tsp sage
  • 1 tsp each salt and pepper
  • 1 jumbo ( or 2 medium) egg
  • 2 mozzarella cheese sticks

STEP BY STEP

  1. Combine everything except egg and meats
  2. Mix ground meats and eggs only to combine – do not overmix or they get tough
  3. Fold in all other ingredients
  4. Cut in half, then in half again making four big ol’ meatballs
    Double ingredients if you want eight meatballs, or cut in half again for eight regular meatballs
  5. Flatten the patties with your hands, and then cut the cheese sticks into eight pieces.  Put two inside four patties, or one inside eight patties – then roll them up into a ball.
  6. Bring a skillet up to screaming hot and sear your meatballs on all sides – not black, just browned
  7. Bake in the oven at 400 for 15-20 minutes
    Internal temperature should be about 165º
  8. Put them on top of your cooked spaghetti, top with sauce and sprinkle with cheese

SPECIAL STEPS

  1. Cook your spaghetti for about 10 minutes in boiling water.
  2. Heat your marinara sauce to about 185º

 
Sixteen Li’l ole Meatballs

Prepare Steps 1-3 above, except at Step 4, divide in half, four times making a total of 16 meatballs.  Then…

  1. Roll into balls, and space out onto a tray into the refrigerator for 30 minutes
  2. Meanwhile, combine 1 C panko bread crumbs with red pepper flakes, dried parsley, garlic powder, and Parmesan cheese.  Mix well.
  3. Beat one egg and 1 TBL of water
  4. Take each ball and dip it in the egg mixture and then roll in the bread crumbs, and return to the tray
  5. Put the meatballs into a 400º oven for 20 minutes
  6. Serve on top of pasta topped with maranara.

 

Korean Short Ribs

flankenINGREDIENTS

MEAT

Buy ribs cut “Flanken style” – aka Korean Style Short Ribs – that is 1/4 inch thick strips, cut across the bones so that you get small medallions of bone.

MARINADE

  • 6 tbl soy sauce
  • 2 TBL rice vinegar
  • 2 tsp Worchestershire sauce
  • 2 TBL apple juice
  • 2 tsp Sesame seeds
  • 2 tsp minced garlic
  • 2 tsp freshly grated ginger
  • 2 TBL brown sugar
  • 1 tsp crushed red pepper
  • 1/4 C scallions – cut at an angle

STEP BY STEP

  1. Pour your marinade into a heavy duty Zip Lock baggy
  2. Place strips into the sauce
  3. Let marinate 12-24 hours in the refrigerator
  4. When you are ready to cook let meat come up to room temperature
  5. GRILL OR GRILL PAN
    • Cook over high heat on a grill or on a grill pan
  6. OVEN
    • Cover sheet pan with foil
    • Bake at 350 for 20 minutes
    • Pour juice into a pan with a bit of corn starch to make a glaze
  7. Prepare lettuce cups with butter lettuce
  8. Fill cup with kimchi and cooked white rice
  9. Serve the cup along side of your cooked short ribs

 

 

 

Oxtail / Beef Shank

  • These used to be actually from oxen, but in today’s market beef or veal is used.
  • Oxtail does not have much meat.  It is similar to beef shank (the lower leg of a cow) which has more meat; so use a beef shank rather than an oxtail.
  • The tail is good for soups, while the shanks are better for braising and serving as the main meat dish.
  • Beef shanks have much less cartilage and tendon than oxtail so you won’t get as much gelatin, but will get more meat.
  • The shanks come from the lower leg (between the knee and the foot) of the cow. If you get pieces that are lower down the leg, you’ll get more tendon but less meat. But still a better amount of meat than true oxtail.
  • Tails are usually cut at about 1-1/2 inch pieces. Beef shanks are usually about 2 inches thick.

INGREDIENTS

  • Six beef shanks
  • 1 C flour – seasoned with lots of salt and pepper and a bit of sugar
  • Red wine

STEP BY STEP

  1. Season your shanks very generously with salt and pepper.
  2. Coat all sides with your seasoned flour
  3. Preheat oven to 275º
  4. Put into hot braising pan with 2 TBL hot canola or safflower oil.
  5. Fry until you get a good caramelization on the meat – about 5 minutes per side.  Remove much of the grease with a spoon or ladle.  Set meat aside.
  6. Add onion slices and julienne carrot slices.
  7. Cook till onion begins to become translucent
  8. Add 2 cloves garlic and 2 TBL tomato paste
  9. Add paprika, red pepper and oregano to taste
  10. Add 2 C beef stock to your braising pan
  11. Add 1/2 C red wine
  12. Add a 28 oz can of whole tomatoes
  13. Bring contents of pan back to a simmer
  14. Put meat back into the pot
  15. Cover and put into oven
  16. Let cook for about 3 hours
  17. Remove meat and set aside on plate
  18. Pour the liquid through a sieve into a large measuring cup
  19. Let rest ten minutes
  20. Use a mixing spoon to scoop off the fat and put into an old jar.  DO NOT pour down your sink or you will have an expensive repair down the line.  Let the fat cool slightly, and then pour into empty milk container or something else with a secure lid.  Discard.
  21. Place the meat back in the braising pan, and add the stock back into the pan.
  22. Sprinkle with chopped watercress and bring back up to a simmer
  23. Add 1 TBL sherry vinegar and 2 tsp fresh oregano
  24. Optionally, add 1 can navy beans
  25. You can use some of the juice as an au-jus or use it as a base for gravy to be used with mashed potatoes.
  26. Serve your oxtail with risotto, noodles, steamed rice, potatoes, or make it all into a nice hearty oxtail soup by adding potatoes, onion, tomatoes, celery, carrots, and cabbage.
  27. Add more water if required.
  28. Let simmer until veggies are fully cooked (about 15 minutes)

Reverse Sear

  • You need to season it based upon the thickness of the cut. Most of our cuts are at least an inch thick so you need a good amount of seasoning because that seasoning is only going to be on a VERY small portion of each bite. So, you need a LOT of it to actually season the ENTIRE bite.
  • I

XFor a hard sear – Regular sear

Bring cast iron skillet up to 425º and sear.
Brush with hoisin and put in oven at 400º till 120-125º
Let rest 8 minutes before serving

Cooking a lot of steaks for a group – Reverse sear

If you have guests that want their meat cooked to different levels of doneness, here is something that you can do. The only drawback is that it takes a bit longer to cook the meat, but because of that you have more control.

INGREDIENTS

  1. Preheat your oven to 225 – 250º.
  2. This is assuming a standard one inch bone-in T-bone, Porterhouse or Tenderloin, but (special times) are also posted for a two-inch ribeye.  If you are serving Filet Mignon, and your guest wants it well done; send them home.
  3. This is not for lesser cuts of meat such as a skirt steak.  They do better quickly cooked at a high heat.
  4. You will be placing the meat on a rack that is set within a cooking tray.  Use toothpicks to indicate level of doneness.
    (5) Well done (4) Medium well (3) Medium (2) Medium rare (1) Rare
  5. Start cooking meat for the person who wants their meat well done first.  This will cook for eight minutes for a one-inch steak (and twelve minutes for a thick ribeye).
    • After the eight (or twelve) minutes has elapsed, put in the meat that will be medium well.  Baste all pieces.
    • Eight minutes later, put in the meat that will be medium.  Baste all pieces.
    • Eight minutes later, put in the meat that will be medium rare.  Baste all pieces.
    • Eight minutes after that, put in the meat that will be rare.  Baste all pieces.
  6. Cook all pieces of meat together for another 45 minutes from this point forward.
  7. At this point, if you are cooking for a group, you can set them aside, or refrigerate overnight.  If storing overnight though, be sure to bring them up to room temperature for an hour before cooking.
  8. With 10 minutes left on the clock, bring a cast iron skillet up to about 500º
  9. Bring out the trays of meat.  DO NOT baste this time.  You want them relatively dry.
    To reverse sear the steaks
    Make sure your skillet is at least 450º before you start
  10. Starting with the steak with five toothpicks, sear it in the skillet for 60 seconds.
    • After a minute, add a second steak and flip the first. 
    • In 60 seconds, the first will be ready to come off, and you can flip the next.
    • Continue searing two at a time, working your way up so that you are eventually serving a steak about every 60 seconds.

Two-inch ribeye works well for this.  You should also consider purchasing one or two nice thick Rib Eye Steaks.  You will be able to cook them more efficiently, control the temperature better, and enjoy the party.

 

NOTES FROM AN EMAIL

  • You need to season it based upon the thickness of the cut. Most of our cuts are at least an inch thick so you need a good amount of seasoning because that seasoning is only going to be on a VERY small portion of each bite. So, you need a LOT of it to actually season the ENTIRE bite.
  • I lke to ‘reverse sear’ my steaks. That means I put them in the oven, bring them up to temperature and THEN I throw them on the grill to sear the outside. That usually gets them up to about 150 degrees or so total. Then I let them rest for about 10 minutes, during that time they continue to cook and the temperature continues to rise. The juices also soak back into the meat making it nice and juicy.

We also REGULARLY sell quite a few variations.

  1. ‘Choice’ steaks – these are grass fed until the last 90 days of the animal’s life, at which point the animal is fed grain. They are labeled as ‘Choice or higher’ because the inspectors are looking at the outside of the primal. The meat might be ‘Prime’ but they can’t see the inside so often it’s ‘Prime’ meat.
  2. Dry Aged Steaks – less water and a more concentrated flavor.
  3. Prime steaks – more internal marbling, very nice but not as nice as Dry Aged.
  4. Grass Fed – a phenomenon, as these steaks actually lack EVERYTHING that makes a steak good. It’s very lean, tends to be small and a very ‘gamey’ flavor.

NONE of our steaks are EVER given antibiotics or steroids.

Cook it right and it will taste as good as a restaurant steak.

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