Beef (42)
These Boneless Beef Short Ribs are easy to prepare. The sweet spicy flavor will make this a favorite dish.
Beef Brisket is a cut of meat taken from the chest of the cow. The Brisket can be a tough meat and should typically be cooked for a longer period to become more tender. Instead of 7 to 10 hours in the Oven, Slow Cooker, or BBQ Pit, this recipe provides a tasty, juicy meat after only about 75 to 90 minutes in the Instant Pot. This recipe also includes a Finishing Sauce, which is a sauce that is used in the final preparations of a meal, or prepared and then used when serving the meal.
Au Jus (pronounced: \aww-zhoo\) is a French term meaning "at juice" or "with juice". Au Jus is a finishing sauce, served alongside something like Beef Roast or Prime Rib, or a dipping sauce (also called French Dip) for something like a Roast Beef and Cheese Sandwich. Au Jus is traditionally made by mixing pan drippings (including the fond), with meat broth, and wine. Au Jus can also be used as a base to make a tasty Mire Poix, by adding Onions, Celery, and Carrots before reducing for an hour. This recipe is designed to be an "Instant" Au Jus, when actual Meat Drippings are not available. Although Red Wine is a common ingredient in Au Jus, this recipe is made without any Wine.
Barbacoa (Shredded Beef Roast) is the classic Sunday afternoon family dinner meal. However, roast beef is not always the easiest meal to make. An under-cooked roast won't shred properly, and an overcooked roast will be dry and tasteless. But fear not! With this simple recipe, a consistently perfect shredded Chuck Roast is easy to achieve. Marinade the roast, give it a nice sear, and add it to the Slow Cooker for about 8 hours. Shred the finished beef and add back into the flavorful au jus for the perfect Barbacoa, every time!
(Pronounced /brä-chē-ˈō-lə/) - Strictly speaking, a Braciola is a bundle of food wrapped in a large cut of meat, then sliced crosswise for individual servings. Since each bundle in this recipe is a single bite-sized serving, one could reasonably argue that this is actually a Beef Involtini. Regardless, there are many different cuts of steak that can be used for this dish, including Milanesa Steaks, Top Round, or Flank Steak. Eye of Round can work in a pinch, but will likely be a more tough cut.
The "whole brisket" can be divided into two sub-primal cuts: The "flat" brisket and the "point" brisket. A flat brisket is a more fatty cut. The point brisket is a lean, tough, cut that is ideal for a long cooking interval at a low temperature. While both cuts can be perfectly prepared in a Sous Vide, the higher fat content of the flat brisket sub-primal works better with a slightly higher temperature, to render the fat. The brisket is finished by slathering it with sauce, then baking it for 3 hours to produce the traditional "bark" that covers the meat. Serve with more sauce.
Commercially available lunch meat is full of preservatives. You can make tasty sliced roast beef lunch meat with none of the unhealthy additives. The perfect roast beef cold cut is obtained through a "low and slow" cook. Ensure that the meat is Pasteurized throughout the cooking process by cooking at 131° F.
Beef Jerky is surprisingly easy to make. You can make your spice mix with any variety of flavorings. It can be fun to experiment with different variations. You can marinade your meat with a spice rub or with a liquid marinade. For Keto-friendly Beef Jerky, do not add sugar.
Shawarma is a mid-eastern meat based dish that has become a favorite in our home. Shawarma is traditionally made from large cuts of marinated beef, chicken, or lamb. The meat is slow roasted on a vertical rotisserie and then the outer layers are shaved off and served as they finish cooking.
If you don't have a vertical spit handy, this recipe will allow you to prepare shawarma in your own home.
Carne Guisada is a traditional Mexican beef Stew. Carne Guisada is a Mexican Style Pot Roast with lots of sauce. You can serve Guisada as a stew, as taco filling, or even a meat-sauce served over rice. Using a slow cooker will produce meat that is fall-apart tender, with very minimal effort. This dish is so tasty, that you might want to double it, just to ensure that you will have leftovers.
These Cheese Steak Stuffed Bell Peppers provide a low carb alternative to the Cheese Steak Sandwich.
The Flanken Rib cut is typically about 1/4 inch thick, cut as a cross-section of the ribs so that you end up with a cut of meat that is embedded with medallion-shaped bones. "Flanken Ribs" can be cut from two VERY different cuts: the Chuck primal - which the top of the ribs near the shoulder or the Plate primal (typically called Flanken Cut Short Ribs) - located closer to the underside of the chest, usually ribs 6, 7, and 8. Chuck Ribs will typically require a much shorter cook time than their Plate counterparts, so make sure that you are using Chuck Ribs, NOT Short Ribs for this recipe. In my experience, the Sous Vide preparation results ribs that are much juicier and far more flavorful.
Chuck Roast is a less expensive cut of Beef that can be flavorful, but tough if not cooked properly. With this long slow preparation, the humble Chuck Roast can be elevated to compare with a much more expensive cut. If desired, use 3 or 4 lengths of Butcher's Twine to truss the roast. Although not necessary, this can provide a roast with a more uniform look and a better finished presentation.
Enchilada Casserole is more Tex-Mex than Mexican food. This is an easy recipe that can be prepared in advance and then refrigerated in the casserole dish, up to 1 week. The crème fraiche or Greek yogurt will make the sauce creamy, while the jalapeno peppers will bring just a hint of heat.
(Pronounced /brä-chē-ˈō-lə/) - a Braciola is a bundle of food wrapped in a large cut of meat, then sliced crosswise to make individual pinwheels. Flank steak comes from the bottom abdominal area of the cow, contains tough muscle fibers with very little fat. Flank Steak can be tenderized by using an acidic marinade and then cutting the final steak across the grain, making it the perfect cut for these pinwheels.
You can save effort by preparing a few pounds of Ground Beef in a Slow Cooker. The meat can be refrigerated for about a week or frozen for up to 6 months. Store in a freezer grade zip-top bag or an air-tight refrigerator dish.
Gyro (pronounced /yee-ro/) is a traditional Mediterranean dish made with a Beef/Lamb mixture. Due to the high cost of lamb, pork can be used as a good substitute. The meat is traditionally put on a large vertical rotisserie and cooked over a flame. This recipe provides a simple process to re-create tasty Gyro meat without the expensive and time consuming equipment. For a Keto version of this recipe, just leave out the Pita Bread.
Sous Vide (pronounced /Soo·Vee/) is a cooking process that involves placing the food in a hermetically sealed bag and submersing it in water. The water can be heated to a specific temperature for long periods, resulting in a final product that is juicy and tender. This article provides general guidelines on using a Sous Vide to prepare various cuts of meat. The Cooking Temperature will determine the "doneness" of the meat. To ensure food safety, never use a cooking time/temperature that is lower than the value on the Pasteurization Chart listed below. Any whole fowl should be spatchcocked or quartered before cooking by Sous Vide. The recommendations listed here are based on my own experiences. Your mileage may vary.
Jambalaya is a traditional recipe from New Orleans that is similar to Gumbo, but it is not a soup. Jambalaya is typically made in a single pot and comes in a couple of variants: "Red" Jambalaya (also called "Creole" Jambalaya) or Cajun Jambalaya. Each Jambalaya also incorporates a different set of seasonings. Red Jambalaya includes tomatoes. Cajun Jambalaya is typically a more spicy (hot) dish, and may also contain meats with blackened pepper. Here is a great recipe for a traditional Red (or Creole) Jambalaya. This recipe has a pretty large yield. The leftovers can be stored in the refrigerator for up to 1 week. But it seems like that is never a problem. In my experience, the leftovers will be eaten long before it has time to go bad.
Bulgogi Beef (meaning "fire meat" ) is a tender, flavorful dish that is traditionally cooked on a grill. In this recipe, the Baking Soda is used to tenderize the meat, without turning the outer layer into mush as a longer exposure to acid based tenderizers tend to do. The Soy Sauce, garlic, and sugar adds a wonderful Bulgogi salty sweetness. Traditionally, Bulgogi Beef uses the Rebeye cut, but I have had equal success with Top Sirloin, Flank Steak, Skirt Steak, or even Shoulder Roast. The meat should be sliced paper thin while still raw.
Locro is a flavorful stew that utilizes fall vegetables, like corn (hominy) and acorn squash. Traditionally, Locro de Argentina includes veal shoulder, pork shoulder, and Argentine chorizo. In this recipe, the veal has been replaced with beef shoulder, as it is easier to find. Argentine chorizo is an uncured (raw) sausage, made with a blend of ground beef and ground pork. The ground meat is often seasoned with garlic, paprika, and occasionally red wine. Argentine chorizo is typically grilled or occasionally smoked. In this recipe, Argentine chorizo can be replaced with any uncured, garlic sausage. Locro can be easily prepared and then put together in a slow cooker to tenderize the hominy, the legumes and the meat. The squash, legumes, and hominy are mashed to provide a creamy, thick stew. A flavored oil is drizzled on top for serving.
The London Broil is not a cut of meat. Instead, it is a specific preparation for a roast. The London Broil is typically made with a lean cut, usually the Top Round, or sometimes the Bottom Round. However, these cuts can become tough if they are cooked improperly. The secret to the perfect London Broil is a good marinade, with a high acidic content, and then a quick broil under high heat. While the London Broil can be prepared using the Sous Vide, the ideal preparation utilizes the high heat of the broiler.
First of all, there are NO actual Oreo Cookies used in this recipe. In case you have never seen the inside of a Sports Bar, Sliders are small, bite-sized burgers. This recipe makes Sliders that are stuffed with cheese. As they cook, sometimes the cheese leaks out and they look like Oreo cookies, made with meat. You'll understand when you make them...
This pasta-free dish is full of flavor without all the carbs or gluten of a traditional lasagna. This dish is somewhat similar to the Middle-Eastern dish Moussaka, but without the béchamel. While this dish has a fairly long time-to-table, the flavor is worth the effort.
Thinly sliced beef with a sweet orange sauce is a favorite traditional Chinese dish. This recipe provides an orange flavor through the inclusion of orange marmalade. The Beef should ideally be a lean cut. You should try to use something like boneless short ribs (not boneless country style ribs), rib eye, flat iron steak, or top sirloin. Additionally, you can substitute a cheaper cut, such as boneless chuck ribs or flank steak, but ensure that you slice across the grain for a more tender piece of beef.
Boneless Beef Ribs should not be confused with Country Style Boneless Beef Ribs. BBQ boneless ribs have all the benefits of a good rack of ribs, without the bones. Country Style "Ribs", also called Shoulder Cut Ribs are not actually rib meat, but typically strips of beef cut from the tougher Chuck Eye Steak. Country Style ribs require a considerably longer cooking time.
Lomo Saltado is a traditional Peruvian sauteed beef stir fry. The beef is marinated in a soy sauce and Chinese vinegar mixture, stir-fried with onions and peppers, and then served with white rice and french fried potatoes.
Phở Bo (Phở is pronounced with a short shwa sound like the vowel in the word "bud" and seem to translate as "noodle soup". "Bo" translates as "beef") is a Vietnamese noodle stew, resulting from the fusion of Asian and French Cuisine. Pho is a savory noodle dish that is generally served as a main course. This broth normally takes about 24 hours in a Slow Cooker in order to develop the deep mature flavors found in a Pho broth. However, this time can be shortened significantly, without loss of flavor, by using a pressure cooker or Instant Pot.
This is a simplified version of Beef Wellington, using a cheaper cut of meat, and a flavorful vegetable stuffing inside the meat. A few easy modifications could be used to make variations on this dish: Stuff the meat with an asparagus spear, replace the Pimento with roasted Jalapeño slices and use a sharp Manchego or Asiago cheese, or marinate the meat with Soy Sauce and stuff with grilled vegetables.
Making the perfect hamburger is a balance between art and science. Adding Pico de Gallo to your ground beef adds a nice flavor that creates the perfect Southwestern Burger. For a Keto version of this recipe, simply replace the hamburger bun with a lettuce wrap.
Pico de Gallo (meaning "rooster beak" or "rooster's peck") is a common vegetable blend that is frequently added to Latino food. I have taken the original Pico de Gallo recipe, added chopped grilled beef, and named it "Pico de Toro" ("pico" also means "lip" or "edge"). This is not a traditional Latino recipe, but it is great with tortilla chips or even as a filling for tacos.
If Canada has a national dish, this is arguably it. I first tasted good Poutine on a visit to Montreal a few years ago. While the origins of this dish are not entirely known, there are multiple sources who claim to have invented the dish. Poutine is simple to make. The traditional recipe contains French Fries, White Cheese Curds, and Brown Gravy. A widely accepted variation is to add cooked meat. If Cheese Curds are not available, you can use shredded Oaxaca Cheese or (in a pinch) Shredded Mozzarella.
The Quesadilla Crunchwrap (commercially marketed under a similar name) could be easily obtained at a well-known fast food chain. However, this recipe will allow you to replace the "fast food" ingredients with better quality and better flavor. This Quesadilla Crunchwrap can be cooked in a frying pan, or (ideally) with a Panini Press. The Quesadilla Crunchwrap is an extremely flexible dish that can be filled with pretty much any kind of Meat that you have on hand.
Cottage Pie is the same as Shepherd’s Pie except that Shepherd's Pie is made with ground lamb, and Cottage Pie is made with ground beef. This recipe is simplified and scaled down for an easy 4 serving meal.
Traditional Bolognese Sauce uses Italian Pork Sausage (both Hot and Sweet) with the sausage casings removed and milk to tenderize the meat.
After creating this recipe a few times, I realized that the ingredient list is a lot like Bolognese, however, this Red Sauce is made with Ground Beef and does not include milk.
Soutzoukakia (pronounced /soot-zoo-KA-key-ah/) are Greek meatballs, that are traditionally oven-baked in a tomato sauce. Soutzoukakia is similar to a Turkish dish called Kofte. This recipe is prepared on the stovetop and includes a loosely defined Arabic spice mix called Ras El Hanout. If you do not have this mix on hand, you can make your own mix. Serve with Tzatziki over a bed of basmati rice or with roasted potatoes. Poblano or jalapeno peppers will add heat to the dish. For a Keto version of this recipe, serve with a medley of Keto-friendly roasted vegetables.
This simple dry rub can provide a nice smoky, sweet replacement for marinade. Simply rub it on the meat, cover, and refrigerate for 24 hours.
This recipe will produce enough Rub mix to treat 2 pounds of meat.
Taco Stew is an easy to make dish without a long preparation time.
This is an easy recipe with that is flavorful, healthy, and filling. Most of the ingredients can be prepared before-hand and refrigerated.
The name of this dish has nothing to do with the spice level of the meat. As the legend goes, a tiger finished eating this tasty meal, and cried when he realized that it was gone and he would not be able to eat any more. This meat will go well with rice, with noodles, or on a Thai Steak Salad called Yum Nua. This recipe includes instructions for grilling or for using the Sous Vide. Either recipe requires about 20 minutes preparation the day before.
This convenient meal is easy to prepare and provides a flavorful variation using ground pork and a few other ingredients. In a pinch, ground beef patties could be used in place of the ground pork patties.
You can save additional time by replacing the patties with loose ground meat, added to the wok after the garlic and nuts.
