Tag: beef

Chipped Beef Cheese Ball

I have been serving this quick and easy cheese ball to family and friends for many years.  It’s salty from the dried beef, and spicy from the horseradish.  It makes a great accompaniment to cocktails and never fails to please.

3 ounces of dried beef (Find this in a jar in the canned meat section of your grocery store)

8 ounces cream cheese, softened

¼ cup grated parmesan cheese

¼ cup pimento-stuffed olives, chopped

2 Tablespoons prepared horseradish

1 cup walnuts, chopped fine

Cup the dried beef into tiny slivers.  Mix all ingredients except the walnuts, using an electric mixer.  Form into a ball and roll in the chopped nuts.  Chill for at least an hour and serve with a variety of crackers. 

Recipe by Mary

Meatball White Bean & Kale Soup

This is a quick and easy weeknight family supper. It was pronounced delicious by even the pickiest eater in our house. Double the meatball recipe and freeze for an even easier future meal! Serve with garlic bread.

Ingredients

For the meatballs:

  • 1 lb ground beef
  • 1/2 small onion, finely chopped
  • 2 tbsp minced garlic
  • 2 tsp coarse sea salt
  • 2 tsp Italian herb seasoning
  • 1 tsp ground black pepper
  • 1/2 cup bread crumbs
  • 1 large egg, beaten
  • 1/2 cup buttermilk (plain yogurt works too)

For the soup:

  • 32 oz unsalted chicken stock
  • 2 tbsp cornstarch
  • 1 – 2 tsp sea salt to taste
  • 1 tbsp Italian herb seasoning
  • 1 tbsp Better Than Bouillon Chicken Base
  • 1 tbsp apple cider vinegar
  • 1 tbsp minced garlic
  • 2 carrots cut into matchsticks
  • 2 15 oz cans reduced sodium cannellini beans, with juices
  • 1 bunch kale, stems removed, torn into pieces
  • Fresh grated Parmigiano Reggiano

Method

Combine all the ingredients for the meatballs in a large bowl and mix with your hands until evenly distributed. Add additional bread crumbs or buttermilk if needed. Form into balls.

In a large cast iron or heavy bottom frying pan, heat a few tablespoons of neutral oil. Cook the meatballs until browned on all sides and set aside. If cooking an extra batch of meatballs to freeze for future use, make sure the they are cooked through, or the internal temperature reaches 165°F.

Place the meatballs in the bottom of a 4 quart or larger heavy bottom pot. Cover the meatballs with the chicken stock, reserving 1/2 cup. Bring the stock to a simmer. Add the cornstarch to the reserved stock (this should be cool or room temp) and beat with fork until incorporated and there are no lumps. Slowly stir the slurry into the simmering stock. Add the Better Than Bouillon and stir until completely dissolved. The stock will thicken as it returns to a simmer.

Add the salt, Italian herb seasoning, apple cider vinegar, and garlic. Add the carrots and cannellini beans with their juices. Simmer for about five minutes. When ready to serve, add the kale in batches. There will be alot of kale, and it will look as though it won’t fit. I promise it will! After each addition, wait for the kale to wilt before adding the next batch.

Serve topped with lots of fresh grated Parmigiano Reggiano and black pepper.

Recipe by Katie

Engagement Night Pot Roast

Tender warm roast beef served on a platter with brown gravy is one of my husband’s favorite dishes, especially in the Fall and Winter.  This is a fabulous Pot Roast, no matter what your reasons for cooking it.  Just don’t fuss over it too much.  Simplicity is the key here.

3-4-pound chuck roast

Kosher salt

Fresh cracked black pepper

All-purpose flour

The Method

            First buy the nicest looking pot roast you can find.  About 3 pounds is good.  Bring it home and salt and pepper it all over generously with kosher salt and fresh cracked pepper.  Then rub some all-purpose flour into the meat.  Next take the roast and shake it so that all the excess flour comes off.

            Your choice of a pot is critical:  First, it must be large enough so that the roast can lay flat in the bottom, and it MUST BE HEAVY-WEIGHT. I use an All Clad Dutch Oven and it works great.  A Lodge dutch oven, Le Creuset or a Staub pot would work well too; Any pot that’s heavy weight.  Pour a couple of tablespoons of good-quality olive oil into the pot and swirl the pot so that the oil covers the bottom. Heat the pot to a medium heat. The oil should not be smoking.

            Place the prepared pot roast into the hot pan.  It will sizzle-that’s the sound you’re looking for.  Don’t move it for at least 5 minutes.  The meat should be thoroughly browned, and the kitchen should smell like a steakhouse.  Before you proceed, you might need to remove the roast to a plate, pour in some additional oil and to return the pan to medium temperature.  Then, place the roast back in the pot on the other side and repeat the sizzling process.  Do the same thing for the sides, although you shouldn’t need any additional oil.

            Position the pot roast on one of the flat sides, cover the pot and turn the burner to Low.  DO NOT add any liquid. Turn the roast every 30 minutes until it’s done.  You can estimate the time it will cook by saying it takes about 45 minutes per pound.  However, the real test is how much liquid is in the pot.  As the roast cooks, you’ll be surprised by how much juice is in the pot and how beautifully brown it is.  As the roast nears completion, you’ll notice that there is less and less juice and the juice is very thick.   When there’s just a thin coating of juice in the bottom of the pot, it’s time to take it out.  Let it rest on a platter for at least 15 minutes. 

            In the meantime, make the gravy, starting with a “slurry”.  Measure 6 tablespoons of all-purpose flour into a coffee cup and measure ½ cup of water in a measuring cup.  Pour the water into the flour a little at a time, starting with about ¼ cup.  Stir vigorously with a fork until the slurry is smooth and lump free.  (No lumps in your slurry, no lumps in your gravy.) Pour 2 cups of water into the pot where you roasted the meat and whisk and heat the liquid to medium.  Pour the slurry into the hot liquid and whisk quickly to distribute it throughout.  Bring the liquid to a slow boil, whisking constantly.   Then turn off the burner and pour the liquid into a gravy boat.  My father calls this gravy “righteous”.

Katie’s Beef Stroganoff

Tender slow cooked beef with mushrooms in a rich and tangy cream sauce, served over buttered egg noodles. This is a hearty dish that warms the soul and sticks to the ribs on a cold day.

Ingredients

  • 3 – 5 lbs boneless beef chuck roast
  • coarse sea salt
  • 3 tbsp + 3 tbsp safflower oil or other neutral cooking oil
  • fresh thyme sprigs
  • fresh rosemary sprigs
  • 2 – 4 cups reduced sodium chicken broth or stock
  • 2 tbsp + 1 tbsp minced garlic
  • 3 tbsp + 3 tbsp butter
  • 8 oz cremini mushrooms, sliced
  • 1 medium shallot, minced
  • 1/4 cup dry sherry
  • 1 cup heavy whipping cream
  • 1 tbsp Dijon mustard, such as Maille
  • 8 oz sour cream
  • white pepper and sea salt, to taste
  • 8 – 12 oz wide egg noodles
  • chopped parsley or chives, optional

Method

Preheat the oven to 275°. Sprinkle both side of the boneless beef chuck roast with coarse sea salt, about two tsp. Preheat a large cast iron pan (preferably enamel coated) on the stove. Add 3 tbsp of neutral oil. Sear the chuck roast for 5 minutes on each side. Add enough chicken stock to the pan go about half way up the side of the roast. Add 2 tbsp of minced garlic, a sprig of rosemary, and a few sprigs of rosemary to the broth. Place the pan in the oven and roast until tender, 3 to 4 hours depending on the size of your roast. Keep an eye on the liquid level, and add additional broth as needed.

Remove the roast from the oven. Transfer the meat to a platter or board to rest. Strain and reserve the cooking liquid.

Saute the sliced mushrooms on medium high heat until brown, stirring often. Reduce the heat and add the minced shallot and remaining minced garlic. Saute on low heat until the shallots are translucent.

Deglaze the pan with the sherry. Add enough broth to the reserved cooking liquid to equal 2 cups and add to the mushrooms. Add a few additional sprigs of thyme to the broth and mushroom mixture. Simmer on low heat until the liquid has reduced by a fourth.

Add the heavy whipping cream and Dijon mustard and stir until well combined. Simmer on low heat until the sauce is reduced by a fourth. Meanwhile, cook the egg noodles according the manufacturer’s directions. Toss the noodles with melted butter.

Slice the roast into bite size pieces and add to the sauce. Remove from the heat, remove the thyme sprigs, and mix in the sour cream. Add white pepper and salt to taste. Serve over buttered egg noodles. Garnish with chopped parsley or chives, if desired.

Recipe by Katie