Cooking different cuts.

Now that you know the cuts of beef lets cook them. Below are a few easy recipes using the different cuts. Enjoy!

 

 

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All recipes and photos courtesy of https://www.certifiedangusbeef.com/

Classic Pot Roast

Serves 8

Ingredients:

  • 1 (4-pound) chuck roast
  • 2 tablespoons olive oil
  • 1 large  onion, peeled and cut in large pieces
  • 2 large carrots, peeled and cut in chunks
  • 2 stalks celery, cut in chunks
  • 4 sprigs thyme
  • 2 bay leaves
  • 8 black peppercorns
  • 1 (6-ounce) can tomato paste
  • 1 cup red wine
  • 2 cups beef stock or water
  • Salt and pepper to taste

Instructions:

  1. Preheat oven to 300°F.
  2. Preheat Dutch oven on stovetop at medium-high heat. Season roast with freshly ground black pepper. Add oil to pan until hot.
  3. Add roast and sear on all sides; remove from pan. Add onion, carrots, celery, thyme, bay leaves and peppercorns to pan; allow vegetables to brown, stirring occasionally.
  4. Add tomato paste and cook 2 to 3 minutes. Deglaze pan with red wine and cook another 2 to 3 minutes.
  5. Add roast back to pan and add beef stock, or transfer roast and pan contents to a slow cooker. Cover and place plan in oven, or cook in slow cooker on low.
  6. Braise approximately 6 hours, until fork tender.

Rosemary Ribeye Roast

 

Serves 6

Ingredients:

  • 1 (5-pound)  ribeye roast
  • 2 tablespoons balsamic vinegar for brushing
  • 2 tablespoons minced garlic
  • 2 tablespoons kosher salt
  • 2 tablespoons chopped fresh thyme or 2 teaspoons dried thyme
  • 1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary
  • 1 tablespoon olive oil

Instructions:

  1. Preheat oven to 450ºF. Place roast, fat side up, on a rack in a shallow roasting pan. Brush entire surface of roast with balsamic vinegar.
  2. Combine garlic, salt, thyme, rosemary and olive oil to make an herb paste. Coat roast evenly with paste and place in a pan fitted with a rack.
  3. Place pan in oven for 15 minutes. Reduce heat to 325ºF and continue roasting for approximately 2 hours for medium (when thermometer registers 135-140°F), or adjust for desired doneness, checking temperature with a thermometer.
  4. Transfer roast to cutting board; loosely tent with foil and let rest 15 to 20 minutes. Slice across the grain.

Mediterranean Grilled New York Strip Steak

 

Serves 4

Ingredients:

  • 4 12-ounce New York strip steaks
  • 2 teaspoons minced fresh rosemary (or 1/2 teaspoon dried, hand-crushed)
  • 1 tablespoon minced fresh thyme (or 1 teaspoon dried)
  • 1/2 teaspoon finely ground coffee
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon cracked black pepper
  • 1/2 red onion, cut into 4 even full circle slices
  • 1 beefsteak tomato, cut into 4 even slices
  • 4 tablespoons unsalted butter

Instructions:

  1. Combine rosemary, thyme, coffee, salt and pepper in small mixing bowl to create a rub. Evenly season steaks with rub and grill over medium-high heat to desired doneness.
  2. Remove steaks from grill and allow to rest 5 minutes.
  3. Grill onion and tomato over medium heat.
  4. Top each steak with 1 tablespoon butter, grilled onion and tomato.

Ginger Lime Stir-fry

Serves 4

Ingredients:

  • 1 pound  flat iron, ranch or sirloin steak, thinly sliced
  • 1 1/3 cups long grain rice
  • 2 tablespoons sesame oil
  • 2 cups green beans, tops pinched off, cut in half lengthwise
  • 1/2 yellow or red bell pepper, seeded and thinly sliced
  • 1 tablespoon chopped fresh ginger
  • 1 tablespoon chopped fresh garlic
  • 1/2 teaspoon crushed red pepper flakes
  • 2 tablespoons fish sauce
  • Juice of 1 lime

Instructions:

  1. Prepare rice according to package directions; keep warm.
  2. Heat oil in wok or large frying pan. When oil is hot, add beef and stir-fry 2 to 3 minutes. Remove beef from pan.
  3. Add green beans and bell peppers to pan, stirring often 1-2 minutes until softened. Stir in ginger, garlic and red pepper flakes followed by fish sauce. Stir in beef and lime juice; serve with rice.

Beer Chili

 

Serves 8-10 (makes about 15 cups)

Ingredients:

  • 3 pounds sirloin tip roast, cut into 1/2-inch cubes
  • 1/4 cup olive oil
  • 3 medium onions, chopped
  • 4 cloves garlic, minced
  • 3 jalapeño peppers, seeded and chopped
  • 1 poblano chile, roasted, peeled, seeded and chopped
  • 1 green bell pepper, seeded and chopped
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
  • 1/4 cup chili powder
  • 1 tablespoon paprika
  • 1 1/2 teaspoons dry thyme
  • 1 (12-ounce) bottle dark beer
  • 1 (28-ounce) can chopped tomatoes
  • 3 tablespoons tomato paste
  • 1 (14-ounce) can black beans
  • 1 (4-ounce) can chopped green chilies
  • Salt and pepper to taste
  • Optional toppings: shredded cheese, diced green pepper, onion, sour cream or avocado slices

Instructions:

  1. Heat oil in large, heavy pot over medium-high heat. Season beef cubes with salt and pepper. Brown in two batches for 3 to 4 minutes per batch; set beef aside once browned.
  2. Add onions, garlic and peppers to pot. Cook 3 to 5 minutes over medium heat. Return beef to pot and stir in cumin, oregano, chili powder, paprika and thyme. Cook 2 to 3 minutes. Add beer and scrape bottom of pot clean; bring to a boil and allow foam to subside, about 1 minute.
  3. Add tomatoes and tomato paste; stir well and bring to a boil. Lower heat, cover and simmer for 2 hours stirring occasionally.
  4. Add beans and green chilies; cook an additional hour. Season to taste with salt and pepper if desired.
  5. Serve with your choice of toppings. Cornbread is also an excellent accompaniment.

RUSTIC BEEF CALDO

 

Serves 6

INGREDIENTS

  1. 3 pounds beef Shank Cross Cut, cut 1 to 1-1/2 inches thick
  2. 1 tablespoon vegetable oil
  3. 2 cups water
  4. 1 can (14 to 14-1/2 ounces) beef broth
  5. 2 tablespoons chopped fresh cilantro
  6. 4 cloves garlic, minced
  7. 2 teaspoons salt
  8. 2 teaspoons pepper
  9. 1/2 teaspoon ground cumin
  10. 5 cups coarsely chopped cabbage
  11. 2 medium ears corn, husked, cut into 3 pieces each
  12. 1/2 pound small red-skinned potatoes, cut in half or left whole if small
  13. 1 large onion, cut into 1-inch pieces
  14. 2 medium carrots, cut into 1-inch pieces
  15. 2 medium zucchini or Mexican zucchini, cut into 1-inch pieces
  16. 2 medium tomatoes, cut into 1-inch pieces
  17. 1 lime, cut into wedges (optional)

INSTRUCTIONS

  1. Heat oil in stockpot over medium heat until hot. Brown beef shanks, in batches, on all sides. Pour off drippings.
  2. Return beef to stockpot. Add water, broth, cilantro, garlic, salt, pepper and cumin; bring to a boil. Reduce heat; cover tightly and simmer 1-3/4 to 2 hours or until beef is fork-tender.
  3. Add cabbage, corn, potatoes, onion and carrots to stockpot; return to a simmer. Reduce heat; simmer, covered, 20 minutes. Add zucchini and tomatoes; simmer, covered, 10 to 15 minutes or until vegetables are tender.
  4. Garnish with lime wedges, if desired.

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Brisket with Cherry Barbecue Sauce

 

Serves 12

Ingredients:

  • 4 pounds fresh  brisket flat
  • 2 (15-ounce) cans dark sweet cherries, drained
  • 1 (18-ounce) bottle barbecue sauce
  • 1/4 cup water
  • Salt and pepper to taste

Instructions:

  1. Combine cherries and barbecue sauce and blend in blender. Pour 1/4 cup water into empty barbecue sauce bottle and shake to remove remaining sauce. Add to blender and blend until smooth.
  2. Season brisket with salt and pepper. Place in oval, 6-quart slow cooker, lean side down. Pour sauce over brisket and cook on low 8 to 10 hours.
  3. Chef’s tip: Just before serving, place brisket with sauce under the broiler or on the grill a few minutes to caramelize the sugars in the sauce.
  4. Slice brisket thinly across the grain; serve with remaining cherry barbecue sauce.

Grilled Skirt Steak with Chimichurri Sauce

 

Serves 4

Ingredients:

  • 1 (1 1/2 – 2 pounds)  skirt steak or flank steak
  • 1/2 cup (1-ounce) chopped flat leaf Italian parsley
  • 1/2 cup (1-ounce) chopped cilantro
  • 1/2 onion (4-ounces), finely diced
  • 3-4 cloves garlic (3/4-ounce), minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon kosher salt
  • 1/2 cup red wine vinegar
  • 2 teaspoons agave nectar or honey
  • 1/2 cup olive oil

Instructions:

  1. In a food processor or blender combine parsley, cilantro, onion, garlic, oregano, red pepper and salt by pulsing to a finely chopped consistency.
  2. Add vinegar and agave nectar. With processor running, add oil in a slow stream until well combined. Set aside half of sauce in an air-tight container and refrigerate. Put steak in a casserole pan, coat evenly with remaining chimichurri, cover with plastic wrap and marinate in the refrigerator at least four hours, or overnight for deeper flavor and tenderness.
  3. Preheat grill. Remove steak from chimichurri marinade and wipe clean, discarding marinade. Grill steaks to desired doneness over medium high heat. Allow to rest 5 minutes and serve, topping with reserved chimichurri sauce.
  4. Yields approximately 2 cups chimichurri sauce.

Tequila Fajitas

 

Serves 4

Ingredients:

  • 1 3/4 – 2 pounds flank steak, cut in half lengthwise
  • 2 limes
  • 1/2 cup tequila
  • 3 garlic cloves, chopped
  • 5 tablespoons olive oil
  • 3 jalapeño peppers, cut in half lengthwise and seeded
  • 8 flour tortillas
  • 1 pint grape tomatoes, halved and/or 2 ripe avocados, diced
  • 3 tablespoons Triple Sec
  • 1/4 cup minced cilantro

Instructions:

  1. Zest limes; reserving zest for later. Juice limes.
  2. Combine tequila, lime juice, garlic and 3 tablespoons olive oil (2 tablespoons will be used later). Marinate steak in a zipper-locking plastic bag 2 to 4 hours in refrigerator.
  3. Preheat grill to high. Remove steak from marinade, discard marinade. Season steak with salt and pepper. Grill or broil steak to desired doneness. Let steak rest 5 minutes and slice thinly across the grain.
  4. Grill jalapeños flesh side down until charred and slightly soft; mince and combine with beef.
  5. Wrap tortillas in foil and place on top shelf of closed grill to warm.
  6. Combine tomatoes/avocados, reserved lime zest and Triple Sec. Heat remaining olive oil in large sauté pan. Turn off heat, add tomato mixture and toss gently. Add beef mixture and cilantro; toss gently to combine. Add salt and pepper to taste and serve immediately with warm tortillas.

Fresh Herb Burgers with Avocado Salsa

 

Serves 6

 

Ingredients:

  • 2 pounds ground chuck
  • 1/4 cup finely chopped fresh basil, divided
  • 3 tablespoons finely chopped fresh parsley, divided
  • 3 tablespoons finely chopped fresh oregano, divided
  • 1 1/2 teaspoons salt, divided
  • 1 teaspoon ground black pepper
  • 2 vine ripe tomatoes, seeded and finely diced
  • 1 ripe avocado, peeled and diced
  • 1/4 cup finely chopped red onion
  • 2 cloves garlic, minced (1 tablespoon)
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon olive oil
  • 1/2 teaspoon crushed red pepper flakes

Instructions:

  1. In medium bowl, combine ground beef, half of the fresh herb trio (basil, parsley and oregano), 1 teaspoon salt and black pepper by hand; shape loosely into 6 patties.
  2. In a mixing bowl, combine tomato, avocado, onion, garlic, vinegar and olive oil. Stir in red pepper flakes, remaining herb trio (basil, parsley and oregano) and 1/2 teaspoon salt. Set aside.
  3. Grill patties over medium-high heat to desired doneness (160°F internal temperature recommended). Top burgers generously with avocado salsa.

Herbed Burgers

Serves 4

 

 

 

Ingredients:

  • 1 1/2 pounds ground chuck
  • 1/4 cup finely chopped onion or shallot
  • 1/4 cup Worcestershire Sauce
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper

Instructions:

  1. In medium bowl, combine ground beef, onion, Worcestershire, fresh herbs, salt and pepper by hand; shape into 4 patties. Grill patties over medium high heat to desired doneness (160°F recommended internal temperature).

Middle Eastern-Inspired Beef Falafel

Serves 4

Ingredients:

  • 1 pound ground beef
  • 2 tablespoons garbanzo bean (chickpea) flour
  • 1 teaspoon coarse kosher salt
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne
  • 1/2 onion, finely diced
  • 2 tablespoons minced fresh cilantro
  • 2 tablespoons minced fresh parsley
  • 2 large pitas, cut in half
  • 1 vine ripe tomato, diced
  • 1/2 cucumber
  • 1/2 cucumber, thinly sliced
  • 1/4 cup tahini

Instructions:

  1. Combine garbanzo flour, salt, coriander, cumin, garlic powder and cayenne. Mix spice blend into ground beef along with onion, cilantro and parsley. Shape into twelve small patties.
  2. Pan sear or broil burgers until cooked through (160°F internal temperature recommended).
  3. Serve warm beef patties in pita pockets with tomato, cucumber, tahini and optional toppings.

All recipes and photos courtesy of https://www.certifiedangusbeef.com/