Ingredient Showcase ... Beef

lilbopeep

🌹🐰 Still trying to get it right.
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This is a Showcase of a single ingredient.

Each entry should revolve around the showcase ingredient.

There are no rules just a single dish or a meal involving the showcased ingredient.

When possible entry should include your recipe/instructions (or a link to your recipe). Pictures of your entry are always welcome and would be wonderful but not mandatory.

Let's have fun with this!!

And the star of this Showcase is ... Beef (in any form)


beef_Showcase.jpg

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SilverSage

Resident Crone
Re: Ingredient Showcase ... Beef August 2011

Wow! That's a nice broad category!

Everyone should be able to find something special in their repertoire to share with us. :cooking:
 

Mama

Queen of Cornbread
Site Supporter
Re: Ingredient Showcase ... Beef August 2011

I just bought some rib eyes at Sam's yesterday so I'm all over this one!
 

lilbopeep

🌹🐰 Still trying to get it right.
Site Supporter
Re: Ingredient Showcase ... Beef August 2011

[ame]http://www.youtube.com/watch?v=IlRbSMywTQg[/ame]

Who am I to disagree with Sam?!?!?! :corny:
 

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VeraBlue

Head Mistress
Gold Site Supporter
Re: Ingredient Showcase ... Beef August 2011

I did a meatloaf at the restaurant last week...I only made 6 portions, but they all sold. I'm doing it again tomorrow.

Sicilian Meatloaf 6 portions
2.5# ground beef (I get 80/20 for the restaurant)
2 eggs
1.4 C diced onion
3 cloves garlic
1/2 c Red Gravy
1t oregano
1/4 C romano cheese
1.5C seasoned bread crumbs
S&P to taste

Fillling
4 slices deli ham
1C shredded mozzarella
1/4 C chopped fresh parsley
1/4C currants
1/4 C pinoli nuts
2T romano cheese

Caramelize the onions and garlic in olive oil. Blend into meat, along with all other ingredients (not filling ingredients). Use your hands, but don't over mix. (overmixing toughens the meat) Press the mixture onto parchment paper, about 18" by 18" (measurements may not be totally accurate, I do this by look...)

Lay the deli ham across the surface of the meat. Top with the shredded mozzarella. Blend the remaining ingredients and sprinkle over the ham and cheese.

Lift one edge of the parchment and roll the meal jelly role style. Use the paper to help roll the meat. Finally, use the paper to twist the ends, so it looks like a big tootsie roll or taffy.

Bake in the paper for about 25 -30 mintues at 350 (I have a convection for this..your time may vary. Use the temp method, instead - 135)

Take it out, leave it wrapped, and let it rest for 15 minutes before unwrapping and slicing.

I serve this with a basic brown gravy with about 1/2 C Red Gravy blended in.
 

MexicoKaren

Joyfully Retired
Super Site Supporter
Re: Ingredient Showcase ... Beef August 2011

Oh Vera, what a delicious sounding meatloaf! I want some! Can't afford the pinoli nuts - they are 350 pesos here for a fairly small bottle! (That's about $30 USD). But I can sub pepitas (pumpkin seeds)...what do you think?
 

lilbopeep

🌹🐰 Still trying to get it right.
Site Supporter
Re: Ingredient Showcase ... Beef August 2011

Sounds good Vera
 

Cooksie

Well-known member
Site Supporter
Re: Ingredient Showcase ... Beef August 2011

Good pick, I'll have to start thinking about this one.
 

SilverSage

Resident Crone
Re: Ingredient Showcase ... Beef August 2011

I made a beef entry tonight. It's an old standby in our house.

I use flank or flap steak. Skirt would work, too. Today I had flap meat. Cook it in a skillet, then set aside.
Saute some mushrooms & shallots. Then I add my homemade sauce espagnole (a classic brown sauce that I keep in the freezer), a big dollop of Dijon, and a spoonful of capers.

Slice the meat on the diagonal and serve with the sauce.

Technically, it's a Sauce Robert with capers added, but SousChef calls it mustard gravy.
 

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lilbopeep

🌹🐰 Still trying to get it right.
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Re: Ingredient Showcase ... Beef August 2011

Oh SS that looks wonderful. The meat looks perfectly cooked. :applause:
 

MexicoKaren

Joyfully Retired
Super Site Supporter
Re: Ingredient Showcase ... Beef August 2011

VeraBlue said:
What about walnuts?

I can easily get walnuts - that's a great idea. Thanks.

SS - I am drooling over your dinner. Beautiful picture. We're having tacos pastor for dinner (from down the street and around the corner) and they are really good, but they're not THAT good.
 

lilbopeep

🌹🐰 Still trying to get it right.
Site Supporter
Re: Ingredient Showcase ... Beef August 2011

I made meatballs.

3 lbs. Ground Beef
1 Egg
1/2 cup Bread Crumbs
1/4 cup Grated Parmesan cheese
1/4 cup Grated Romano cheese

Dry Herbs and spices:
Oregano
Granulated Garlic powder
Onion powder
Goya Adobo seasoning (dry spice mix not the chilies paste)
Accent (or MSG) - optional
Ground Sea Salt
Ground peppercorn blend
Ground red pepper flakes
Cayenne
Hungarian Paprika (sweet, hot or both)
Rosemary
Thyme

Fresh herbs and spices:
Garlic
Onion
Oregano
Parsley
Basil

Oil for frying

Place meat, egg, crumbs and cheeses in bowl.
Add all herbs and spices (dry and fresh) to taste.
Mix well.
Place a turn of oil in heavy pan (I use cast iron pan) and heat.
Form a small flat test meatball burger and fry. Taste and correct seasoning if needed.
I used a 1/3 cup disher to form the meatballs and flattened them slightly.
Fry meatballs on both sides and drain on paper.

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Mama

Queen of Cornbread
Site Supporter
Re: Ingredient Showcase ... Beef August 2011

This thread just keeps getting better and better! Great job everyone! :applause:
 

QSis

Grill Master
Staff member
Gold Site Supporter
Re: Ingredient Showcase ... Beef August 2011

Great recipes and pix, folks!

Lee
 

MexicoKaren

Joyfully Retired
Super Site Supporter
Re: Ingredient Showcase ... Beef August 2011

Love your meatballs AND your new joke, Peeps!
 

JoeV

Dough Boy
Site Supporter
Re: Ingredient Showcase ... Beef August 2011

Sirloin tip roast with all the usual suspects...

P1030889.jpg


Seasoned with pepper, garlic powder, onion powder and Spanish paprika, then pan seared in bacon grease...

P1030895.jpg


Tossed in the oven with mire poix after deglazing the pan with 1/2C of Merlot & 1/2C beef broth...

P1030897.jpg


Sliced and swimming in pan gravy ready for the table...

P1030899.jpg


Dinner salad of cukes, tomatoes & red onion with balsamic vinagrette...

P1030898.jpg


Fresh made French baguettes with overnight cold proofed dough to enhance flavor...

Baguettes083011.jpg


Plated.

Dinner083011.jpg
 

lilbopeep

🌹🐰 Still trying to get it right.
Site Supporter
Re: Ingredient Showcase ... Beef August 2011

Sirloin tip roast with all the usual suspects...

P1030889.jpg


Seasoned with pepper, garlic powder, onion powder and Spanish paprika, then pan seared in bacon grease...

P1030895.jpg


Tossed in the oven with mire poix after deglazing the pan with 1/2C of Merlot & 1/2C beef broth...

P1030897.jpg


Sliced and swimming in pan gravy ready for the table...

P1030899.jpg


Dinner salad of cukes, tomatoes & red onion with balsamic vinagrette...

P1030898.jpg


Fresh made French baguettes with overnight cold proofed dough to enhance flavor...

Baguettes083011.jpg


Plated.

Dinner083011.jpg
That plate is a thing of beauty!! YUMMY Joe.

That cut looks like what they sell here as eye round roast.
 

Cooksie

Well-known member
Site Supporter
Re: Ingredient Showcase ... Beef August 2011

Beef, Beautiful Beef--everything looks good!
 

homecook

New member
Re: Ingredient Showcase ... Beef August 2011

I made meatloaf the other night with mushroom gravy.
 

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JoeV

Dough Boy
Site Supporter
Re: Ingredient Showcase ... Beef August 2011

That plate is a thing of beauty!! YUMMY Joe.

That cut looks like what they sell here as eye round roast.
Sirloin tip actually is NOT from the sirloin, but from the end of the round. I divided the 6# roast along the muscle lines, and this piece could probably more appropriately called eye roast. The sirloin tip has more marbling than the round, but it cannot be overcooked or it will get tough. These were BOGO roasts, so I have more in the freezer. Good catch, Peeps!
 

lilbopeep

🌹🐰 Still trying to get it right.
Site Supporter
Re: Ingredient Showcase ... Beef August 2011

Sirloin tip actually is NOT from the sirloin, but from the end of the round. I divided the 6# roast along the muscle lines, and this piece could probably more appropriately called eye roast. The sirloin tip has more marbling than the round, but it cannot be overcooked or it will get tough. These were BOGO roasts, so I have more in the freezer. Good catch, Peeps!
Eye round is my favorite cut to use as roast beef. I only cook it 15 minutes per pound. It's always tender and juicy.
 

lilbopeep

🌹🐰 Still trying to get it right.
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Re: Ingredient Showcase ... Beef August 2011

090511_burger_mac_salad.jpg
 
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