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Tenderloin Wrap

12 Apr

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I started trimming my own beef tenderloin several years ago.

You may ask, “Why is she doing that”?

If you didn’t ask, I’ll tell you anyway.

The beautiful trimmed tenderloin was $14.99 a pound and the untrimmed tenderloin was on sale for $6.99 a pound.

It takes about thirty minutes to trim the roast.

There is one skinny piece of meat that I take off and set aside.

This is what I use to make these sandwiches.

Season the meat with salt and pepper and grill or pan fry just till it is medium rare.

Place it on a pita bread with some hummus, greek yogurt sauce and scallions.

I usually get two nice sandwiches from the thin piece of meat.

The scrapes from the tenderloin I cut up into small pieces and cook them for my dog.

What can be better?

I have a gorgeous roast for $6.99 a pound.

I had a delicious sandwich and the most important thing…

My dog is happy

 

 

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Morning Bag of Beef

2 Mar

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I am a grandma and give my grandchildren WHATEVER they like.

I had to  babysit at 7a.m. and couldn’t decide what to bring as a treat.

All day I was driving myself crazy.

Finally I went to the store and bought some of their favorite candy.

Whenever I bring junk food I have to bring something healthy.

All night I couldn’t figure it out, so since I couldn’t sleep, I went into the freezer and got an eye of the round roast.

Seasoned it with lots of salt and a little black pepper.

Place it into a 425 degree oven for 3o minutes.

Take it out and put your meat thermometer in the roast.

Return to the oven till it reads rare.

Let it cool for about 15 minutes then slice thin with the electric slicer.

Put the meat in a large baggie because I couldn’t find any more plastic containers.

Take to your nearest grandchild.

I walked into my daughters house around 7:00 a.m.

What a wonderful greeting all three of them gave me.

Then I went into my bags and started to give them their treats.

I gave them the meat last and it was the first thing opened.

All I heard was “Grandma Thank You, Thank You”

Before I knew it they all had pieces of meat in their hands and were chewing and talking.

They said “grandma no one ever brought us meat before.”

They all went to school very full and happy.

Next week I’ll bring them a pork roast.

So a bag of beef in the morning is pretty good.

 

 

 

 

Angies Beef Salad

12 Oct

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My Mom has been making this salad since I was young and it was always one of my favorites.

2 to 3 pound chuck or brisket beef roast.

One thinly sliced very large onion or two medium.

One cup chopped Italian parsley

3/4 teaspoon salt

1/2 teaspoon crushed red pepper flakes

1/2 teaspoon garlic powder

3/4 cup red wine vinegar

1/4 cup apple cider vinegar

1/4 cup olive oil

Salt and pepper the beef

Bake at 375 degrees till medium well

Let rest for 30 minutes

Slice into fine thin strips cutting off any fat and grizzle.

Mix everything together

Taste to see if you need more salt.

Serve warm or room temperature with crusty Italian bread.

You can also use any leftover meat.

Sometimes I add pepperoncini peppers, olives and tomatoes.

 

The Meatball Bomb

30 Apr

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These are ” the bomb”as my kids would say so this is how the name came about.

One dozen cooked meatballs about the size of a tennis ball.

48 slices of prosciutto ham, four slices of ham for every meatball.

6 sticks of string cheese, 1/2 stick of cheese for every meatball

3 cups of your favorite tomato sauce

2 pounds of pizza dough cut into 12 balls

Crisco to grease the baking pan

Preheat the oven to 475 degrees

Have the meatballs, cheese, ham and sauce  all laid out on the side of your work area.

Take the pizza dough and divide it into 12 pieces.

Flatten it out to the size of a dessert dish.

Take a meatball and carefully make a hole in the meatball. Make sure you do not go all the way threw to the other side.

Place the cheese in the hole.

Place one teaspoon of sauce in the hole.

Cover with the rest of the meatball.

Place four slices of ham on each piece of dough

Put one teaspoon of sauce on the ham

Place the meatball on top of that with the cheese hole upside down on the dough.

Pull the dough up like you would be making a purse.

It should be round.

Keep the seam on the bottom when you place the bomb on the pan.

If there is extra ham you can dice it up and sprinkle it on top of each meatball.

Put six on each tray.

Bake on the bottom shelf in the oven for 12 to 15 minutes or until nice and brown.

Serve with two or three tablespoon of sauce to dip the meatball.

These are fabulous.

Great with a salad.

 

 

Beef Braciole

17 Dec

Beef Braciole

Once again I am cooking for one of my children and loving it.

It is Andrews Birthday and this is his favorite.

8 thin sliced beef braciole meat. You can use pork, veal or chicken.

1/2 cup chopped parsley

4 cloves crushed, diced garlic

4 tablespoons olive oil

1/2 cup parmesan cheese

One chopped onion

8 slices of thin cut off the bone ham

8 thin cut slices of provolone cheese

8 slices thin cut italian genoa salami, not hard salami

8 slices thin sliced prosciutto ham

2 cup baby spinach.This is optional but I like it.

Before you start you must pound the meat.

Braciole is  top round and it needs to be tenderized and this is done by pounding.

Pounding can be very therapeutic because you can get a lot of aggression out every time the mallet hits the meat. Not a bad idea to relieve holiday  stress.

After you pound the meat you can start layering the cheese and meat.

Saute the onion in the olive oil till soft

Mix with the garlic and parsley

Put the piece of meat down

Add one teaspoon garlic, parsley ,onion mixture and spread evenly on the meat.

Sprinkle with parmesan cheese

Layer a slice of ham, salami , provolone, and prosciutto.

Add a 1/4 cup of the spinach

Start from the long end of the meat and start rolling.

Try to seal everything inside the meat.

Take some twine and tie the meat firmly to form these great packages.

Brown the meat in olive oil on all sides

This is two versions.

One is to put the meat in tomato sauce and cook on slow heat for hours till the meat is fork tender.

The other version is to slice up three or four onions, season with salt and pepper and place in a covered baking dish with three tablespoons of olive oil.

Place the meat on top and cover tightly.

Bake at 325 for at least two hours or until the meat is fork tender.

Serve both with either pasta or buttered noodles.

Make sure you take off the twine before you serve these delicious bundles.