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Boyd Recipes

Online Recipe File for Joshua & Deb Boyd

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beef

Swedish Meatballs

1 pd ground beef
1 pd ground pork
3 cups panko
1.5 cups whole milk
2 large eggs
2 garlic cloves
salt/pepper
1/4 tsp ground allspice
3 tbsp butter
1/3 cups all purpose flour
3 cups beef broth (low sodium please)
jelly? (grape or red currant)
Egg noodles, parsley?

Preheat over to 475

In a large bowl, combine beef, pork, panko, 1/2 cup milk, eggs, garlic, 1 tbsp salt, 1/2 tsp pepper, and allspice. Mix until barely combined.

Using a rounded 1 tbsp measure, form mixture into balls (about 48). Place meatballs onto a baking sheet.

Bake until golden, about 10-12 minutes. Rotate sheets halfway.

Make sauce. In a medium saucepan, melt butter over medium-high. Add flour; cook whishing 1 minute (don’t let darken). Gradually whisk in remaining milk and broth, bring to boil. Simmer until slightly thickened, 2-3 minutes.

Combine sauce and balls in a large bowl with a slotted spoon. Toss. Serve as app.

Smoked Chuck

2-4 pound chuck roast
1/4 c. rum
3/4 c. soy sauce
1 c. beef stock
2 T. Worstershire sauce
1/2 diced onion
2 gloves garlic

Poke the meat a bit. I think doing so might help the marinade get in. Then stick the meat in a plastic bag, dump the other ingredients in, and close the bag, trying to get as much air out as possible. Let sit for a few hours (I did 6 this particular time).

Remove the meat from bag, and save a few table spoons of the marinade.

Smoke the meat until the internal temp is 140 degrees (F). I did this with wood chips soaked in water, place in a disposable pan on the left burner of a gas grill with the meat placed on the right side (burner off). This took about 90 minutes.

At this point, you want to tightly wrap the meat in aluminum foil along with a bit more marinade. This will make sure the end result is moist.

Return the meat to a low heat (grill or oven) and leave until tender (probably well more than 2 hours).

Remove and let rest 15 minutes, then cut and serve.

Brisket and Onions

From Everyday Food, 4/11

1 onion, sliced (or diced)
2 garlic cloves, smashed
4 pounds beef brisket, trimmed.
2 cups chicken broth.

Combine onion and garlic in crockpot.

Season beef with salt and pepper. Place fat side up in crockpot. Add broth. Cook for 6 hours on high.

Remove beef and slice thinly.

Serve with onions and cooking liquid.

Moroccan Pot Roast over Couscous

1 T olive oil
1 1/2 pound chuck roast or bottom round roast
1 white or yellow onion chopped
3 carrots, chopped
4 garlic cloves, chopped, smashed, etc.
1 t cayenne pepper
2 T Ras Al Hanout (spice mix)
16 oz can of beef broth
15 oz can of chickpeas, rinsed and drained

Preheat oven to 375.

Cut beef into 4 equal pieces.

Season the roast with salt and pepper.

Heat olive oil in a dutch oven over med-high heat and sear roast in the pan about 4 minutes per side, remove from pan and set aside.

Place the vegetables and all remaining ingredients except the chick peas into the dutch over, add in the roast.

Move to oven. Bake covered until fork tender (about 2 hours).

For couscous,
1 cup broth
juice of half a lemon
zest of half a lemon
1 tbsp butter
1 cup couscous
1 tsp garlic powder
1 tsp onion powder

Bring to broth and butter to boil, add the rest, cover and remove from heat, sit 5 minutes.

Picadillo on Rice

Derived from http://www.citysbest.com/orlando/news/2011/01/24/orlando-restaurant-owners-tell-secret-to-authentic-cuban-recipes/

– 1 pound of ground beef
– 1 diced medium onion
– 4 oz green chili or jalapeno, or other pepper.
– 3 finely chopped garlic cloves
– 1 tbsp salt
– 1/2 tsp ground cumin
– 2 bay leaves
– 1/4 cup dry white wine
– 8 ounces of tomato sauce
– 2 ounces of olive oil

Brown the ground beef and drain off most of the fat

Sauté onions and green peppers in oil, then sweat the garlic (don’t brown).

Then add the beef back to the pan along with wine, tomato sauce, salt, cumin and bay leaves.

Simmer at a low heat, stirring occasionally for 20 minutes.

Serve over freshly prepared white rice.

Beef Stroganoff

Servings: 4

  • 2 Tbsp butter
  • 1 pound beef sirloin, thinly sliced
  • 1 pound mushrooms, quartered
  • 1/2 cup chopped onion
  • 2 tsp dried dill
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/4 cup dry white wine
  • 1/2 cup sour creme

In a large skillet melt butter over medium-high. Add beef, half at a time. Cook until browned on both sides, about 4 minutes. Remove beef from skillet. Add mushrooms, onion, dill, salt, and pepper. Cook for 5 minutes. Add wine and return beef to skillet. Cook until heated through, about 3 minutes. Remove from heat, stir in sour creme until blended.

Thai Beef with Chiles and Basil over Coconut Rice

Everyday Food, Sep ’09

  • 1 3/4 C jasmine rice (or regular)
  • 1 can coconut milk (or skip and steam the rice in the rice cooker)
  • 2 tbsp + 1 tsp fish sauce
  • 2 tbsl + 1 tsp soy sauce
  • 1 tsp sugar
  • 1 tbsp vegetable oil
  • 3 garlic cloves, chopped
  • 3 long hot pepper or red jalapenos chiles, seeded, sliced into 2″ matchsticks
  • 1.25 pd ground beef sirloin (or lamb, turkey, pork, or chicken)
  • 1 cup loosely packed torn fresh basil leaves
  • lime wedges

If using coconut rice: In a med saucepan, combine rice, coconut milk, 3/4c water and 1/2 tsp salt.  Cover.  Boil, reduce to simmer and cook until rice is tender and liquid absorbed, about 25 min.

Combine fish sauce, soy sauce, sugar and set aside.

Heat skillet or wok over high.  Add garlic and half the chiles. Cook stirring constantly.  Add meat and break up with wooden spoon until completely browned.  Add soy mixture and cook another 30 seconds.  Add remaining chiles and soy mixture.  Server over rice with lime wedges.

Beanless Chili

Saute 1# hamburger, lean
1/4C diced onion
2tbs chilly powder
1c cord spaghetti/tomato sauce
1tsp sugar
1/2 tsp oregano
1/4 tsp salt
1/4 pepper
1C cheese added last.

Ginger Lime Beef with Cilantro

Ingredients

  • 1 broccoli, cut into half bite sized chunks
  • Carrots, cut into 1/4″ x 2″ strips
  • 1 pound boned beef top sirloin, fat trimmed
  • 1/2 teaspoon salad oil
  • 1/3 cup lime juice
  • 2 tablespoons honey
  • 2 tablespoons hoisin sauce
  • 2 teaspoons soy sauce
  • 2 tablespoons minced fresh ginger
  • 1/2 teaspoon hot chili flakes
  • 1/4 cup minced fresh cilantro

Preparation

1. Prepare vegatables you are looking for roughly 1:1 veggie/meat by
weight, skewed which every direction you prefer. Blanch the veggies. Or
just skip them altogether.

2. Rinse beef and pat dry. Cut across the grain into 1/16- to
1/8-inch-thick slices, then cut slices into bite-size pieces.

3. Pour oil into a 10- to 12-inch nonstick frying pan over high
heat. When oil is hot, add bell pepper and stir just until tender-crisp
to bite, about 3 minutes. Pour from pan into a bowl.

4. Add beef to pan and stir just until no longer pink, about 2
minutes. With a slotted spoon, transfer meat to bowl with pepper.

5. To meat juices in pan, add lime juice, honey, hoisin sauce, soy
sauce, ginger, and chili flakes. Boil over high heat, stirring often,
until mixture is reduced to about 1/3 cup, 5 to 6 minutes. Pour beef and
bell pepper back into pan and stir until hot, about 30 seconds.

6. Spoon beef stir-fry onto plates and sprinkle with cilantro.

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