can some one give me a good beef recipe?

Answer 1

SMOKED BRISKET

110 LB. BEEF BRISKET, UNTRIMMED

1GARLIC BULB, SEPARATED AND PEELED

1TABLESPOON SALT

2TABLESPOON PEPPER

1BOTTLE BRISKET MARINADE

1 BOTTLE LIQUID SMOKE

1 BOTTLE BARBECUE SAUCE, IF DESIRED

MESQUITE WOOD CHUNKS

CUT 1-INCH DEEP SLITS INTO BRISKET WITH A SMALL, SHARP KNIFE; INSERT A GARLIC CLOVE INTO EACH SLIT. RUB BRISKET WITH SALT AND PEPPER, THEN PLACE IN A SHALLOW DISH. POUR THE ENTIRE BOTTLE OF MARINADE OVER THE BRISKET. COVER AND CHILL OVERNIGHT, TURNING OCCASIONALLY.

REMOVE THE BRISKET FROM THE MARINADE.

SOAK THE MESQUITE WOOD CHUNKS IN WATER AT LEAST 30 MINUTES.

START THE CHARCOAL IN THE GRILL; LET BURN 20 TO 30 MINUTES.

DRAIN THE MESQUITE CHIPS AND PLACE ON THE HOT COALS.

PLACE THE BRISKET ON THE GRILL, FAT SIDE DOWN, AND COOK FOR 10 MINUTES. TURN THE BRISKET OVER AND COOK 10 MORE MINUTES. REPEAT THIS PROCESS UNTIL THE BRISKET IS SUFFICIENTLY BROWNED ON BOTH SIDES. IF YOU DESIRE YOU MAY BASTE THE BRISKET WITH BARBECUE SAUCE DURING THE GRILLING STEP.

REMOVE THE BRISKET FROM THE GRILL AND PLACE IN A ROASTING PAN, FAT SIDE UP.

SPRINKLE THE BRISKET WITH LIQUID SMOKE THEN COVER THE ROASTING PAN WITH ALUMINUM FOIL.

COOK IN A 220oF OVEN OVERNIGHT.

Answer 2

Beef Stroganov (sauteed Beef in Sour-cream Sauce):

1 hour 20 min prep
5 servings

1 tablespoon mustard powder
1 tablespoon sugar
2 teaspoons salt
4-5 tablespoons vegetable oil
4 cups onions, thinly sliced and separated into rings
1 lb fresh mushrooms, thinly sliced lengthwise
2 lbs filet of beef, trimmed of all fat
1 teaspoon fresh ground black pepper
1 pint sour cream

1. In a small bowl combine the mustard, 1 1/2 tsp of the sugar, a pinch of the salt and enough hot water (about a tablespoon) to form a thick paste.
2. Let the mustard rest at room temperature for about 15 minutes.
3. Heat 2 tbsp of the oil in a heavy 10" to 12" skillet over high heat until a light haze forms above it.
4. Drop in the mushrooms and onions, cover the pan, and reduce to low heat.
5. Stirring from time to time, simmer 20-30 minutes, or until vegetables are soft.
6. Drain them in a sieve, discard the liquid and return the mixture to the skillet.
7. With a large, sharp knife cut the fillet across the grain into 1/4" wide rounds.
8. Lay each round on a board and slice them into 1/4" wide strips.
9. Heat 2 tbsp of oil in another heavy 10" to 12" skillet over high heat until very hot, but not smoking.
10. Drop in half of the meat and, tossing the meat constantly with a large spoon, fry for 2 minutes or so until the meat is lightly browned.
11. With a slotted spoon transfer the meat to the vegeatables in the other skillet, and fry the remaining meat the same way, adding more oil if needed.
12. When all the meat has been combined with the vegetables, stir in the remaing salt, pepper and mustard paste.
13. Stir in the sour cream, a tablespoon at a time, then add the remaining 1/2 tsp of sugar and reduce to low heat.
14. Cover the pan and simmer 2-3 minutes, or until the sauce is heat through.
15. Taste for seasoning.
16. To serve, transfer to a heated serving platter, and if you like, scatter straw potatoes over the top.

Answer 3

BEEF STEW

The amounts you need are entirely up to you and your belly!

Roll diced beef into some seasoned flour and brown in a deep pan.

Put to one side and soften some roughly chopped onions and garlic in the juices, followed by other roughly chopped veg including carrots, parsnips, potato, mushrooms, anything you fancy really. Potato is good for helping to thicken the stew.

Season to taste and return the beef to the pan.

Add some red wine, beef stock and a good squirt of tomato puree. Give the whole lot a good stir and leave to simmer for about 10 mins to calm the wine down.

Transfer the whole lot to a large casserole dish and shove into the oven pre-heated to about 140.

Leave to cook slowly for about 1 1/2 hours or until the meat is nice and tender.

Serve with green beans or broccoli or some nice crusty bread.

Good winter food. I think I'll make some at the weekend!!

Answer 4

Beef Wellington

Ingredients:
2 filet mignons, about 6 ounces each
sea salt and freshly cracked pepper
2 tablespoons butter
2 tablespoons peanut oil
1 small onion, chopped finely
1 garlic clove, minced
4 ounces button mushrooms, chopped finely
sea salt and freshly cracked pepper, to taste
1/2 sheet puff pastry dough, thawed
1 egg, beaten

Preparation:
Preheat oven to 375 degrees F.
Season the filets with salt and pepper.
Melt the butter with the oil in a large saucepan. Sauté the filets for about 2 minutes on each side and remove to a cool dish.
Add the onion and garlic for 2 to 3 minutes over medium high heat until soft. Add the mushrooms and sauté just until soft. Season with salt and pepper to taste. Remove mushroom mixture to a clean towel to absorb any of the oil.

Roll out your puff pastry thinly and slice to make 2 squares, making sure each square will completely cover each filet.

Place about 2 tablespoons of mushroom stuffing (the fancy name for this is duxelle) in the center of the dough and put a filet on top. Bring the sides of the pastry up all around the filet and seal with a bit of the eggwash.

Flip the filet over so that you have the seams on the bottom and place them on a lightly oiled baking sheet.

Brush with the beaten egg. Bake the Wellingtons for 15 to 22 minutes (15 minutes will be rare, 22 minutes will be well done) You can test with a meat thermometer, 125 degrees for rare and 155 for well done. Let the Wellingtons rest for 5 minutes before cutting.

Answer 5

1.Let the oil get hot in a big pot; cut the meat into cubes and brown in the oil for about 20 minutes. 2.In the meantime; peel onion and clove and chopped finely. 3.Clean the leek, carrots and the peppers and dice finely. 4.Add the vegetables to meat and saute shortly and pour in the broth. Let come to a boil, and add the rice and let it all simmer 20 minutes. 5.Add the corn and let simmer for another 10 minutes. Season to taste and add the parsley.Serve with a hearty bread. Recipe by

Your Beef Corn Casserole is ready. Good luck!

Answer 6

Get a nice chuck roast.Brown it on both sides with garlic and pepper.Put it in the crock pot with a couple cups of water,beef soup base(or beef boullion)to taste.One chopped onion(the sweet onions are best).Add potatoes and carrots after about 2 to3 hours.cook until potatoes are tender.You can put cabbage in it too if you would like.

Answer 7

Chile Stuffed Steaks

Prep: 5 minutes
Cook: 15 minutes
Servings: Serves 4
4 strip loin steaks or 1 lb. top sirloin steak, 1 inch thick
Stuffing:
2 cans (4 oz. each) diced green chilies
1 Tbsp. olive oil
4 medium cloves garlic, minced
1/4 tsp. dried oregano leaves
1/4 tsp. black pepper
4 tsp. fresh cilantro, minced
Rub:
1 tsp. black pepper
1 tsp. garlic salt
1/8 tsp. cayenne pepper (optional)

Cut a horizontal pocket in each steak to prepare for stuffing.
To make stuffing: heat oil in non-stick skillet over medium heat. Add green chilies, garlic, oregano and pepper. Cook, stirring, 4 minutes. Remove from heat and add cilantro.
Stuff each strip steak with one-fourth of chili mixture.
Lightly season both sides of steaks with rub mixture. Grill steaks 4 to 6 inches over coals for 12 minutes total, turning once.

Answer 8

Fry some fillet steak with some onions.
Once cook remove and add either whisky or brandy and set alight to burn off the alcohol. Pour in some double cream to make the sauce with the juices but don`t let boil. pour this over the steak and onions and there you have it.

Answer 9

go to www.allrecipes.com they have all kinds of recipes people post and others rate so you can see the recipe and what others think of it! I used to use that site all the time. if you like Mexican food go to that site and look for "burrito pie" it is easy and fabulous!!!!!