Beef Recipes

For the leanest brisket, ask for the “first” or “flat” cut, without an overly fatty flap lying on top. Trim off any surface fat; there’s plenty left in the fibers to keep the meat moist. Pure chile powder is made with just ground chiles—no oregano or cumin in the mix. Look for it in the spice aisle or near the Southwestern foods.

Ingredients

1 cup beer
2 tablespoons yellow cornmeal
2 teaspoons ground cumin
2 teaspoons dried oregano
1 teaspoon ground cinnamon
1 teaspoon salt
1 chipotle canned in adobo sauce, seeded and minced
2 garlic cloves, minced
1 tablespoon pure ancho
chile powder
1 (4-pound) beef brisket, trimmed of surface fat
3½ pounds sweet potatoes,
peeled and cut into 3-inch pieces

Instructions
1. Mix beer, cornmeal, cumin, oregano, cinnamon, salt, chipotle and garlic in a 5- or 6-quart slow cooker.
2. Rub chile powder into brisket; place in slow cooker and turn to coat. Cover and cook on high 6 hours.
3. Add potatoes; cook 3 hours, or until meat is fork-tender.
4. Remove meat and potatoes; skim fat from sauce. Slice meat and return with potatoes to the sauce; cover and keep warm up to 2 hours. Serves 10.

We love veggie burgers, but they unfortunately don’t love the grill—proving to be too tender for it. So, we found a happy medium by adding canned black beans to lean ground beef, for a healthier burger. Serve with guacamole salsa.

Ingredients
1 cup canned black beans, rinsed and drained
3/4 pound lean ground beef
¼ cup diced red onion
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon dried oregano leaves
½ teaspoon salt
Coarsely ground black pepper
4 hamburger buns
Instructions
1. Place drained beans in a large bowl and mash beans with a potato masher. Add beef, onion, chili powder, cumin oregano, salt and pepper; mix to combine. Shape into 4 burgers and grill, broil or pan-fry until cooked through. Place burgers on buns and serve. Serves 4.

Ingredients

1 (5-pound) beef brisket
12 ounces tomato paste
1 tablespoon olive oil
Coarsely ground black pepper
1 pound chopped onion (about 4 medium onions)
¼ cup diced garlic (about 12 cloves)
1 (750ml) bottle burgundy wine
1 bay leaf
1 teaspoon dried thyme
1 teaspoon fresh rosemary
½ cup low-sodium soy sauce (optional)
2/3 cup water
4 slices crustless rye bread, cubed (optional)

Instructions
1. Preheat oven to 350F.
2. Heat oil in a large skillet until hot. Add meat and sear over high heat until lightly browned.
3. Rub brisket with tomato paste, salt and pepper.
4. Place onions in a large roasting pan. Place meat, fat side up, on top of onions.
5. Combine garlic, wine, bay leaf, thyme, rosemary, soy sauce (if using) and water. Whisk. Pour over brisket
6. Cover and bake 2½ to 3 hours, basting often with pan juices. Uncover add rye bread, if using, and bake 30 minutes, until brisket is fork tender. Serves 12.

New York State’s big claim to food fame is buffalo sauce, a mixture of melted butter and hot sauce normally found on fried chicken wings. Watch your tailgating guests gather around the grill to taste a burger variation on the buffalo theme.

Ingredients
4 tablespoons butter, cut in small pieces
1?3 cup mild hot sauce (such as Durkee Red Hot)
½ cup finely crumbled blue cheese
1 tablespoon minced garlic
2 pounds ground buffalo or beef chuck, 85 percent lean
½ teaspoon celery seed
1/3 cup finely chopped onion
6 hamburger buns, split

Instructions
1. Before You Go: Melt butter in a small microwaveable bowl or stovetop. Whisk in hot sauce.
2. Mix blue cheese and garlic in small bowl.
3. Using your hands, gently mix buffalo or beef, celery seed, onion and ¼ cup hot sauce mixture in a medium bowl until blended. Using a light touch, form into 12 patties about 4 ½ inches in diameter and no more than ½ inch thick. Spoon about 2 teaspoons of cheese-garlic mixture in center of 6 patties. Top with remaining patties and press together, sealing edges. Refrigerate burgers until ready to grill.
4. When You Get There: Heat grill to medium. Brush and oil grill grate. Grill burgers, covered, 7 to 9 minutes, turning after about 4 minutes, for medium-done (150F, slightly pink). Add 1 minute per side for well-done (160F). Brush with remaining hot sauce mixture during last 2 minutes of cooking. Toast buns if you like. Serves 6.

This recipe uses a slow cooker to cook brisket, so place brisket in cooker.
Sprinkle soup mix on meat and spread chili sauce over top.
Season as desired with garlic powder and black pepper.
Sprinkle diced onions over meat and add water.
Cook 4 hours or until meat is tender.
Allow to cool a few minutes before slicing.

Preheat oven to 325F.
Place brisket in roasting pan.
Add celery, onion, chili sauce, salt and pepper.
Roast uncovered 1 to 1 1/2 hours and bast frequently.
Cover and roast brisket 3 to 3 ½ hours.
Add beer in final hour of cooking.

Preheat oven to 300F.
Trim excess fat from brisket.
Season with garlic powder.
Place brisket on heavy duty foil and place on a rimmed baking sheet or glass dish.
Mix remaining ingredients together and pour the mixture over brisket.
Pull foil over brisket and cover loosely, creating a tent.
Bake 1 hour per pound.
Place meat on cutting board and allow to cool.
Slice into thin slices and place back in baking dish without foil.
Pour juices over meat.
Serve immediately or refrigerate to serve later.
To reheat, place dish in 350F oven 30 to 45 minutes.

Place brisket in roasting pan with fat-side up.
Pour Italian dressing over meat.
Cover and cook at 250F to 300F for 7 to 8 hours.

In a dutch oven heat the vegetable or canola oil over medium to medium-high heat.
Brown the onions in the oil and remove them from the pan.
Place the brisket in the pan and brown on all sides.
Return the onions to the pan and season to taste with salt, pepper, and paprika. Put garlic in pan and cover.
Reduce heat and simmer for 3 to 4 hours, turning brisket occasionally.
Place potatoes in pan during the last 20-30 minutes of cooking.
Remove brisket from pan and slice across the grain.
Thicken gravy in pan with flour, if desired.

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