As St. Patrick’s Day approaches, many families are looking for a way to be festive with for the holiday with their meals. There’s no better way to do this for March 17th than with the traditional meal of corned beef and cabbage.
Corned beef is a salt cured beef product that once began in Ireland as a luxury food. In the early 1800’s, cows were not used for their meat supply but only for their dairy, so this meal was very rare to have. It was so rare that pork was often substituted.
Sometime in the mid 1800′s when the Irish immigrated to America, they found that Jewish corned beef was very similar in texture to the pork used in their recipes. It was then that corned beef was used as a replacement for the bacon when preparing corned beef and cabbage meals. Soon after that, the Irish-Americans began having corned beef and cabbage on St. Patrick’s Day.
Click here for the link for an original corned beef and cabbage recipe!
For more beef recipes that will satisfy your family for any meal, visit the Missouri Beef Industry Council on Pinterest. Also, for more information the benefits of beef and other recipes follow us on Facebook and Twitter.
Healthy. Easy. Worldly.
These are a few words to describe this year’s recipe categories for the checkoff-funded National Beef Cook-Off (NBCO), and we are looking for your winning creation!
The Cook-Off seeks recipes that meet the tastes and techniques of the home cook while demonstrating the benefits and versatility of cooking with beef.
This year’s contest theme is “Making the Most of MyPlate,” which will encourage delicious, healthy recipes from a variety of food groups. Entrants are asked to develop original and tasty beef-focused recipes that include broadly appealing ingredients from the fruit and vegetable, grain products and dairy products groups. (The MyPlate initiative is led by the USDA Center for Nutrition Policy and Promotion and is designed to help consumers make better food choices.)
Recipes can be submitted in the following categories:
- Belt-Tightening Beef Recipes
Healthy and affordable beef recipes that are great values to prepare
- Semi-Homemade Beef Recipes
Recipes that combine beef and fresh ingredients with prepackaged food products
- Real Worldly, Real Simple Beef & Potato Recipes
Easy & healthy lean beef and fresh potato recipes that feature international flavors
- Craveable Fresh Beef & Fresh California Avocado Recipes
Easy, fresh beef and avocado recipes that highlight California cuisine and cooking trends
Whether it’s a healthy twist on grandma’s favorite recipe or a dish with international flavor, we at the state and national Beef Checkoff levels are encouraging home cooks to get their creative juices flowing. This is a cooking contest you will not want to miss!
Enter the contest at www.beefcookoff.org through April 15, 2013 for a chance to win $25,000. Official contest rules, online entry form, recipe guidelines and other resources also can be found there. All participants must be 18 years or older.
For more information on the National Beef Cook-Off, contact Sherry Hill, program director for the American National CattleWomen, Inc., which contracts to manage the National Beef Cook-Off for the Beef Checkoff Program at firstname.lastname@example.org, 303-850-3441.
Christmas is here!! I’ve collected 12 of our favorite holiday recipes for you to try for your holiday celebrations. I’ve got kid-friendly meals, appetizers, stews, breakfast dishes, roasts, and more, all to help you choose your favorites for the next week. You can always find more here on the blog, at BeefItsWhatsForDinner.com and MoBeef.org.
Merry Christmas, and a Happy New Year!
12. Beef Pinwheels – using roast in an appetizer, so many perks!
11. Beef Pot Roast with Maple Sweet Potatoes and Cider Gravy – let it cook while you wrap your gifts… so many gifts.
10. Chili in single portions – for the kiddos to reheat over Christmas break.
9. Herb-Topped Beef Roast with Roasted Cauliflower – holiday roasts gather the family, even the crazy ones!
8. Beef and Sweet Potato Hash – to serve for breakfast as you open gifts.
7. Dijon and Herb Rubbed Beef Roast with Cranberry Sauce – a family tradition worth starting!
6. Beef and Barley Stew – a recipe that showcases that lean beef can be part of a heart-healthy diet, and it tastes good too!
5. Easy Beef Pinwheels – an easy appetizer the youngsters can make (different than 12).
4. Autumn Beef and Cider Stew – to fill your home with warmth and happiness… yummy happiness!
3. Meal Solutions – you’re gonna need to do SOMETHING will all those holiday leftovers…
2. Grilled Prime Rib – because we need an excuse to light the grill all year long! 🙂
1. Herbed-Mustard Topped Beef Roast – it doesn’t get much merrier than this!!!
CROCKtober is a month to celebrate entering into Fall weather and foods. And of course our favorite food any time of the year is – you guessed it – beef! So I want to share a rockin’ good slow-cooker recipe with you that gives you all the flavors of fall at at a low calorie cost.
Why do we love crock pot/slow-cooker recipes? Because Fall is a busy time for all of us. School, sports, work – all these activities seem to be in full force right now. And crock pots give us the opportunity to put a bunch of yummy (and sometimes random) ingredients into a crockpot before we leave for a busy day and return to a smell-good home with dinner ready to serve. Magic, pure magic!
Here are a few of my best crock pot tips to help you along as you make this recipe, or your own family classics.
- Resist the temptation to peek while you’re slow cooking. Every time you open the lid, you add on 15 to 20 minutes of cook time.
- Cuts that slow-cook the best include the Chuck pot roast, Short Ribs, Round steaks and roasts, and Brisket.
- Thicken the liquid the beef cooked in using corn starch or another thickening agent.
I want to know, what crock pot or slow-cooker tips or recipes do you want to share with us!?
Beef Pot Roast with Maple Sweet Potatoes and Cider Gravy
Total recipe time: 3-1/2 hours
Makes 8 servings
- 1 boneless beef chuck shoulder roast (3 to 3-1/2 pounds)
- 2 teaspoons olive oil
- 1-3/4 teaspoons salt, divided
- 3/4 teaspoon pepper, divided
- 1 cup chopped onion
- 2 teaspoons chopped fresh thyme
- 1 cup ready-to-serve beef broth
- 3/4 cup apple cider
- 3 pounds sweet potatoes, peeled, cut crosswise into 1 to 1-1/2 inch pieces
- 4 cloves garlic, peeled
- 2 tablespoons maple syrup
- 1 teaspoon minced fresh ginger
- 2 tablespoons cornstarch dissolved in 2 tablespoons brandy or water
- Heat oil in stockpot over medium heat until hot. Place beef pot roast in stockpot; brown evenly. Remove pot roast; pour off drippings and season with 1 teaspoon salt and 1/2 teaspoon pepper.
- Add onion and thyme to stockpot; cook and stir 3 to 5 minutes or until onion is tender. Add broth and cider; increase heat to medium-high. Cook and stir 1 to 2 minutes or until browned bits attached to stockpot are dissolved. Return pot roast to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 2-1/2 hours.
- Add sweet potatoes and garlic to stockpot; continue simmering, covered, 30 minutes or until sweet potatoes and pot roast are fork-tender.
- Remove pot roast; keep warm. Remove sweet potatoes and garlic with slotted spoon to large bowl, leaving cooking liquid in stockpot.
- Add maple syrup, ginger, remaining 3/4 teaspoon salt and 1/4 teaspoon pepper to sweet potatoes. Beat until sweet potatoes and garlic are mashed and smooth; keep warm.
- Skim fat from cooking liquid; stir in cornstarch mixture. Bring to a boil, stirring constantly; cook and stir 1 minute or until thickened.
- Carve pot roast into slices; serve with mashed sweet potatoes and gravy.
Recipe as seen in The Healthy Beef Cookbook, published by John Wiley & Sons
There’s something special about making that first pot of chili when the fall weather rolls in that makes my taste buds and my stomach pretty content. I always remember my mom fixing chili in big batches and freezing some of it in containers to be thawed out later in the season for a quick meal with lots of comfort.
Even though I don’t live with my parents anymore, I sure like the way I feel when I make the first batch of chili as my house begins to fill with the savory aroma of homemade comfort food. The feelings and flavors of chili make this meal a regular go-to choice for me during the fall and winter months. Chili is one of those classic favorites, and every family has a different version with their own unique spin. I thought I’d share some tips and ideas I’ve learned in the kitchen that might help you jazz up this classic favorite for your family meals.
Here’s the basic recipe I start with when making chili. This is exactly what I put in my pot of chili this weekend:
- 2 pounds ground beef, cooked and drained
- 2 cans tomato sauce
- 2 cans diced tomatoes
- 2 cans chili beans
- 1 packet hot chili seasoning
- 1 packet mild chili seasoning
- 1/2 cup ketchup
If you like your chili to be on the soupy side, I would add some water until it is the right consistency for your liking. After combining all of the ingredients and bringing the pot to a boil on the stove I turn the burner down to low and let it simmer for a couple of hours. You can also mix this up in your slow cooker and let it heat in there for several hours, allowing the flavors to meld perfectly. Then I dish up a hot bowl of chili topped with cheese, Frito chips, and more ketchup.
As with most soups, the flavors seem to be even better on the second day after the chili flavors have melded together in the refrigerator. I enjoy eating chili by the bowlful until it is gone, but here are some other ways to enjoy your chili leftovers:
- Frito chili pie: layer corn chips on the bottom of a bowl, and top with hot chili and shredded cheese
- Frito chili pie wrap: heat chili and mix with shredded cheese and corn chips, spread mixture on flour tortilla and wrap up like a burrito
- Chili nachos: heat chili and spread corn chips onto bowl or plate, top with chili, cheese, salsa, sour cream, jalapenos, tomatoes, onions, olives, and other ingredients you choose!
Sometimes even with multiple variations to help you get creative with leftovers, you still need a change in pace for your meal options. When that happens, you can simply freeze your leftover chili to have for the next chili craving you get. Now, instead of just plopping all of your leftover chili into one giant plastic container and snapping the lid on, I have a better option you’ll thank me for later.
Scoop the leftover chili into clean muffin tins and put them on a flat surface in your freezer. You might be thinking “what flat surface in my freezer?” Believe me, I can relate. It might take you some time to clear a space flat enough to keep the soup from spilling, but let me tell you it is worth the effort. Once the chili is frozen all the way through (let it stay in the freezer overnight or for several hours), remove the muffin tins from the freezer, dip them in hot water and the frozen chili should pop right out. These frozen chili muffins look kind of like frozen hockey pucks, and will store well in a sealed freezer bag.
The best part? If you want a quick bowl or two of chili you can take 2-4 pucks out and put them in a couple of bowls in the microwave for 2-3 minutes. Ta-da! You have a quick meal and didn’t have to thaw that giant tub of chili for another round of never ending leftovers. This has literally been a life changing method around my house. I suddenly have homemade lunch options for me to take to work, and late night snack options for my husband to enjoy straight out of the freezer. This is one of those tricks you just don’t appreciate until you have experienced it personally.
Ok, so chili is yummy to eat and easy to make and freeze, and now I have a third reason to add chili to our menus this fall. We can do a little happy dance today because the chili we love is good for us, too! Read up on the health and nutrition benefits we can get from enjoying a bowl of our favorite fall soup!
Seriously, what’s your hold up? It’s time to make your first batch of chili for the season and celebrate the joy and comfort that comes with this champion of a meal! Do you have some tips to share with us, or any must-have ingredients or toppings? Tell us what you’re putting in your first pot of chili this season!
Is it feeling like Fall at your house? It sure is here, and that means stews and warm scents are surrounding my house. With temperatures, hours of sunlight and leaves are all “falling,” I tend to want something rising, so that’s where warm soups, kitchens, colors, and scents provide a cozy, comfy atmosphere.
So, in the spirit of being warm, I’d like to share one of my favorite Fall recipes with you. I mean, even the name is a perfect fit, so just imagine how excited you’ll be when you actually make it! Try it out this weekend, you won’t regret it, I promise!
Total recipe time: 2 to 2-1/2 hours
Makes 4 to 6 servings
- 2 pounds beef for stew, cut into 1 to 1-1/2-inch pieces
- 2 slices bacon, cut into 1/2-inch pieces
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 can (10-1/2 ounces) condensed French onion soup
- 1 cup apple cider
- 1 pound sweet potatoes, peeled, cut into 1-inch pieces (about 3 cups)
- 1/3 cup unsweetened dried cranberries
- Cook bacon in stockpot over medium heat until crisp; remove with slotted spoon to paper-towel-lined plate. Brown 1/2 of beef in bacon drippings over medium heat; remove from stockpot. Repeat with remaining beef; season with salt and pepper.
- Return beef and bacon to stockpot. Add soup and cider; bring to a boil. Reduce heat; cover tightly and simmer 1-3/4 hours.
- Add sweet potatoes and cranberries to stockpot; bring to a boil. Reduce heat; continue simmering, covered, 20 to 30 minutes or until beef and potatoes are fork-tender.
It’s week three of our “Beef and the Heart” guest blog series. Audrey Monroe, RD, LD, is the director of nutrition for the Kansas Beef Council. Audrey works every day to educate people about the importance of beef in an active, healthy lifestyle. And, we all know a good communicator with a lot of passion can get her point across well! You’ll see, just read!
See our first two blog posts of the series here:
Red meat has received a bad reputation over the years – especially when it comes to heart health. But a new study published in the American Journal of Clinical Nutrition shows that eating beef every day can actually improve cholesterol levels.
The study, Beef in an Optimal Lean Diet study (BOLD): Effects on Lipids, Lipoproteins and Apolipoproteins, found that diets including lean beef every day are as effective in lowering total and LDL “bad” cholesterol as the gold standard of heart-healthy diets (DASH, Dietary Approaches to Stop Hypertension). Pennsylvania State University researchers evaluated adults with moderately elevated cholesterol levels, measuring the impact of diets including varying amounts of lean beef on total and LDL cholesterol levels. Study participants experienced a 10 percent decrease in LDL cholesterol from the start of the study, while consuming diets containing 4 and 5.4 oz. of lean beef daily.
The bottom line? When eaten as part of a healthy diet (fruits, vegetables, whole grains, low-fat dairy and lean proteins), 4-5.4 oz. of lean beef daily can help improve heart disease risk factors. There are 29 cuts of beef that meet government guidelines for lean, including some of my favorites like sirloin, tenderloin and the tri-tip. I love to pair these lean beef cuts with in-season fruits and vegetables.
A recipe, to you, from me
If you are like me and have a packed week ahead, try one of my favorite stew recipes, Beef and Barley Stew. Instead of using the dutch oven, simply brown the meat and add everything to your slow cooker. Set to “low,” and 6-8 hours later (test the sweet potatoes and barley for doneness), you will have a healthy, delicious meal packed with vegetables, lean beef and whole grains, for the whole family.
- 2 pounds extra lean beef stew meat, trimmed of excess fat, cut into 1-inch pieces
- Pepper to taste
- 1/3 cup all-purpose flour
- Nonstick cooking spray
- 1 medium onion, chopped
- 1 teaspoon minced garlic
- 1 cup sliced carrots
- 2 tablespoons snipped fresh parsley
- 1/2 teaspoon dried thyme, crushed
- 5 cups fat-free, reduced-sodium chicken broth
- 1 cup water
- 2 cups potatoes, peeled and cut into 1-inch chunks*
- 2 cups sweet potatoes, peeled and cut into 1-inch chunks*
- 1 cup coarsely chopped roma tomatoes
- 8 ounces sliced mushrooms
- 1/2 cup medium barley
- 1 cup frozen peas
1. Season meat to taste with pepper and thoroughly coat with flour. In a 6-quart nonstick Dutch oven coated with nonstick cooking spray, cook meat over medium heat until browned, about 5 minutes.
2. Add onion and garlic, sauteing for several more minutes. Add carrots, parsley, and thyme; saute for 3 to 5 minutes. Add broth and water and bring to a boil, scraping bottom of the pan.
3. Reduce heat, cover, and simmer for 45 minutes. Add potatoes, sweet potatoes, tomatoes, mushrooms, and barley. Return to boiling; reduce heat and continue cooking, covered, over low heat for 30 to 45 minutes or until the meat and vegetables are tender. Add peas, stirring for one minute.
Calories 349, Total Fat 9 g, Saturated Fat 3 g, Monounsaturated Fat 3 g, Polyunsaturated Fat 1 g, Cholesterol 55 mg, Sodium 482 mg, Carbohydrate 35 g, Total Sugar 6 g, Fiber 6 g, Protein 33 g. Daily Values: Vitamin A 0%, Vitamin C 23%, Calcium 5%, Iron 22%. Percent Daily Values are based on a 2,000 calorie diet
We’re on week two of our February “Beef and the Heart” guest blog series. I hope you’re enjoying getting to know these passionate ladies, just as I am! This week our guest blogger is Brenda Black, a woman active in speaking for the beef community, raising a family, and loving God. You’ll see throughout her post, that beef is near and dear to her heart, as she uses her writing and story-telling talents to share her love for cattle and beef with anyone who’ll listen!
See our first blog of the series here: Beef and the Heart: A Family of Strong Hearts
I can’t remember not caring for cattle – feeding, leading, breeding, showing, doctoring, growing, selling and buying. As I reminisce about the constant presence of bovine in my life, I see myself in a bright kelly green vest over a crisp white, child-sized shirt, leading a coal black Angus calf to the show ring at a Jackson County 4-H fair when I was eight. I think back to high school days and chores in the morning and chores at night regardless of sports or other extracurricular activity. My brother, sister and I cared for our Santa Gertrudis cattle and quarter horses at the farm in Cass County. I remember registered heifers helping hoof the college bill and the impressive small commercial herd my husband and I put together as newlyweds. Then my mind jumps ahead to two decades of raising our children around livestock and imparting beef knowledge to our sons as well as countless numbers of Bates, Vernon and Henry County youth interested in Agriculture. Yes, my history is filled with beef cattle farming and family and wonderful Ag memories no matter where we called home. I wouldn’t change it for the world!
Maybe that’s why this lifestyle and lean protein are near and dear to my heart. It’s part of who I am, not just what I’ve done. I love the opportunities the beef community has afforded our family. We’ve made amazing friends and participated in a lifestyle that has helped our family develop deep respect for the land and God’s creatures that supply food, fuel and fiber. Our boys have learned responsibility and compassion, developed critical thinking and communication skills, and proven successful as livestock managers and good stewards, due, in large part, to the choices we’ve made to be a beef cattle farm family.
My roles as the 2012 Missouri CattleWomen’s Association president, a Missouri Speaking of Beef spokesperson and a member of the Cattlemen’s Beef Promotion and Research Board are not so much about pushing a product, but more about giving back to a commodity, a community – the beef cattle legacy – that’s helped shape my life. “I Heart Beef” isn’t just a slogan in February to me. It’s a reality. I love the cattle. I love the community. I love the nutritious and delicious beef dishes that keep our family satisfied and healthy. And I’m tickled medium-well pink to be part of this great beef industry.
A recipe to simplify life.
As a writer and speaker, graphics designer, preachers wife, Sunday School teacher and beef cattle farmer, I am always on the hunt for anything to simplify my life! One of our family favorites gets me out of the kitchen while the crock pot does the cookin’ and then welcomes me back with a savory supper when we’re ready.
Crock Pot Swiss Steak
2 1/2 lb. Round Steak 1 10.5 oz can French Onion Soup
1/2 tsp. Salt 3 Tbsp. Cornstarch
1/8 tsp. Pepper 1/4 c. Water
1 16 oz. Can Stewed Tomatoes
Cut meat into serving size pieces and season with salt and pepper. Place all ingredients, except cornstarch and water, in a cooker. You can add some water and/or beef broth if needed. Cover. Cook on LOW for 8 to 10 hours. Make a paste of cornstarch and water at end of cooking time. Stir into steak mixture. Cover and cook on HIGH for 15 minutes, or until thickened.
Tips: Serve with cooked noodles. Leftovers make a great stew starter. Just add vegetables and additional water or broth as needed. Even the leftover noodles can go back in the pot!
I’m excited to feature a guest blog post featuring beef and the heart each Monday throughout February (Heart Month). This post, written by Team Beef runner and busy mom Tara Cassidy, is one we can all relate to and really appreciate. Beef keeps her heart healthy to raise four children and to continue running daily, but it also serves as the center of the Cassidy family mealtime, allowing love to affect their hearts and love for one another.
As the mom of four incredible children and wife to a hard-working husband, having a healthy heart is pretty important to me. The kids depend on me to pack their lunches, wash their clothes, tuck them in at night, and guide them through life as they grow. Like most moms and wives, I am really busy with all of my own activities and theirs, but it is important that I take the time to feed my family nutritious meals that taste good. Knowing that I am an example to my children, it is equally important that I take good care of myself physically and mentally – both reasons that I run.
Currently, I’m training to run my eighth and ninth half marathons in March and April. I also run my own business, play taxi to the kids for their variety of activities and somewhere in there I try to educate and feed my very active children. With 29 cuts of lean beef to choose from, it is easy to prepare a nutrient-dense, filling and heart-healthy meal, which is why beef hits our dinner table many nights each week.
Lean beef aides my own body in recovery after a tough track speed workout or a race. It fuels my (almost) 13-year-old son before football and basketball games. It also gives my 10-year-old daughter and 6-year-old son a healthy caloric boost and lots of natural vitamins and minerals to keep them going during their weekly boot camp classes. Not immune to the power of protein is my 3-year-old daughter, who spends much of her time pedaling, swimming and climbing jungle gyms each day. It makes me feel good as a mom to know that what I put on the table benefits us all and helps us to lead such active lives. All of my children will readily discuss how lean beef is part of our healthy diet, gives them energy and keeps their hearts strong.
Running several days each week and fueling my body with healthy cuts of beef as part of my diet helps to keep my heart strong, cholesterol in normal ranges, and reduces my risk of developing Type II diabetes. The latter reason strikes home especially as a 2-time insulin dependent gestational diabetic. Lean beef helps keep me fueled for my long and short runs and helps my muscles to repair quickly afterwards. Running is mentally relaxing, which is a quality that makes me both a better mom and wife. Broken down, the equation is actually quite simple: Lean beef + Running + Healthy Heart = Happy Mom and Wife.
A recipe my family loves!
Spending a lot of time in the kitchen doesn’t usually work out well for me, so I am a fan of slow cooker meals that are family friendly and healthy at the same time. When I asked my kids what recipe I should offer in this blog post their answer was clear. They all wanted, “That stuff you put on top of the crunchy cabbage.”
Asian-style Beef and Cabbage
- 2.5 lbs chuck roast trimmed or other roast
- ½ cup soy sauce
- ¾ tsp ginger
- ¾ tsp all spice
- ½ cup ketchup
- 3T honey
- ½ cup hoisin sauce
- 1tsp dried garlic powder
- 1 head of cabbage cut into shreds
Put everything except the cabbage into a slow cooker on low for 8 hours or until beef shreds easily. Shred beef. Serve over large bed of fresh cabbage shreds.
Christmas is just a few days away. We’re all trying to decide what to make for Christmas dinners, knowing that everyone brings the same things every year. But we also know that we’re often stuffed before we get to the meal because of all the snacking we do. Well, these Beef Pinwheels are the perfect appetizer – few ingredients and easy to make. Not to mention, if we’re going to be snacking, we might as well be snacking on something with some protein, right? And with so few ingredients, it’s easy to change up and fix how your family will like it. We hope you enjoy the recipe, and have a very Merry Christmas!
Total recipe time: 30 minutes
Makes 72 appetizer
- 1 package (16 to 24 ounces) fully-cooked boneless beef pot roast with gravy
- 1/2 cup shredded asiago cheese
- 1 package (17.3 ounces) frozen puff pastry (2 sheets), defrosted
- 4 green onions, cut in half lengthwise, then cut into thin long strips
- Heat beef pot roast with gravy in microwave according to package directions. Remove pot roast from container; discard gravy. Shred pot roast in large bowl with 2 forks; stir in cheese. Set aside.
- Heat oven to 400°F. Spray 2 metal baking sheets with nonstick cooking spray. Unfold each puff pastry sheet onto lightly floured surface.
- Cut in half with sharp knife or pizza cutter to make four 10 X 4-3/4 inch rectangles.
- Working with 1 rectangle at time, place a long side in front of you. Place 1/4 of the beef mixture onto pastry, leaving a 1/2 inch border on the long side closest to you. Lay 1/4 of the green onion strips lengthwise over beef mixture. Roll up pastry jelly-roll fashion starting with long side opposite you. Brush water along border and seal pastry. Repeat with remaining pastry, beef mixture and green onions.
- Cut pastry rolls crosswise into 1/2-inch thick slices, forming pinwheels. Arrange 1 inch apart on prepared baking sheets. Bake in 400°F oven 15 to 17 minutes or until golden brown, rotating pans halfway through baking. Transfer pinwheels to wire rack; cool slightly. Serve warm.
November. The time of year when people share what they’re thankful for. I know I’m thankful for the farmers and ranchers who care for their cattle each and every day. I’m thankful for safe, wholesome beef to nourish my body every day. And I’m thankful for a my job with the Missouri Beef Industry Council because I have the opportunity to tell people throughout Missouri why they should be thankful for those same things. Everyone is thankful for something, be it big or small.
- The grill? You bet! Beef and the grill go together like the changing weather and falling leaves. Learn the secrets to grilling beef and grill times for your favorite cuts on our website.
- Spices? Bring them on! Beef loves a good rub or marinade. Knowing what spices to use and how to make a flavorful marinade will make you a master in the kitchen.
- Carving knives? Steak knives? Well, they certainly aren’t called chicken knives! There is nothing like a juicy steak or a flavorful roast on the table. Carve your favorite roast with ease by following our simple tips or dig into a mouth-watering steak perfectly prepared under the broiler.
It only seems right that the things beef would be thankful for, are often things we need to make our beef just the way we like it! With the right cut of beef and these tools to help, you can provide a meal your entire family will be thankful for! My suggestion? The Holiday Beef Tenderloin with spiced cranberry-pear chutney, found on MoBeef.org.
On Thanksgiving Day, and every day, remember to be thankful!
Mark Sconce, a cattle farmer from southwest Missouri, brings us one of his family’s favorite recipes. His easy family pot roast is delicious right out of the slow cooker, and makes a variety of leftovers for a busy week on the farm. What’s great about slow cooker meals is that the work can be done in the morning, and after a long day at work, the savory beef is waiting patiently in your kitchen!
We like to do this on Sunday for lunch, and the next day we use the leftovers to make beef stew by adding extra veggies. When you’re raising kids, this is a great meal that’s good for everyone!
Easy family pot roast
- 4-6 lb beef roast
- 1 bag baby carrots
- 5 potatoes, cut into 2 inch cubes
- 1 onion, quartered
- 2 packages dry onion soup mix
- 2 cans petite diced tomatoes
- 1 cup water
- Place carrots, potatoes, tomatoes and water in the bottom of a slow cooker.
- Add the beef roast in the slow cooker next.
- Sprinkle soup mix over the roast and place onions on top of the beef.
- Cover the slow cooker with a lid and cook on low for 8 hours.
Here is a family dinner idea you actually have time to fix! Somewhere between getting the kids out the door in the morning and putting them to bed, I always struggle finding time to make dinner. That’s why I like these simple base chili recipe and four flavor variations, because no matter what our schedule is, I can make sure my family has a tasty and filling meal every night.
This five-ingredient Beef Chili Five Ways recipe allows you to pick the chili style that your family likes best. It might be the Cincinnati version served atop macaroni noodles or the Italian version, spiced up with fennel. No matter which version you chose, it’s destined to be a family favorite.
Start with these simple ingredients to make your chili base:
1 pound ground beef (95% lean)
1 can (15-1/2 ounces) black beans, rinsed and drained
1 can (14 to 14-1/2-ounce) reduced-sodium or regular beef broth
1 can (14-1/2 ounces) diced tomatoes with green chiles
2 tablespoons chili powder
Start with this basic cooking method, altering it based on the variation you choose from the ideas below:
- Heat large nonstick skillet over medium heat until hot. Add ground beef; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Pour off drippings.
- Stir in beans, broth, tomatoes and chili powder; bring to a boil. Reduce heat; cover and simmer 20 minutes to develop flavors, stirring occasionally. Garnish with Toppings, as desired.
Choose from these variations to make this a family favorite:
- Moroccan Variation: Prepare recipe as directed above, adding 1/4 teaspoon pumpkin pie spice and 1/4 cup chopped pitted dates or golden raisins with ingredients in step 2. Serve over hot cooked couscous. Garnish with toasted sliced almonds, chopped fresh mint and Greek yogurt, as desired.
- Mexican Variation: Prepare recipe as directed above, adding 1 tablespoon cocoa powder with ingredients in step 2. Garnish with chopped fresh cilantro, pepitas (pumpkin seeds) and corn tortilla chips, as desired. Serve with corn tortillas.
- Italian Variation: Prepare recipe as directed above, adding 1-1/2 teaspoons fennel seed with ingredients in step 2. Before removing from heat, stir in 3 cups fresh baby spinach. Cover; turn off heat and let stand 3 to 5 minutes or until spinach is just wilted. Serve over hot cooked orecchiette or cavatappi, if desired. Garnish with grated Parmesan cheese and pine nuts, as desired.
- Cincinnati Variation: Prepare recipe as directed above, adding 3 tablespoons white vinegar and 1 teaspoon ground cinnamon with ingredients in step 2. Serve over hot cooked elbow macaroni. Garnish with chopped white onion, sour cream and shredded Cheddar cheese, as desired.
For more information and tips on cooking methods, as well as hundreds of delicious beef recipes, visit BeefItsWhatsForDinner.com. Happy School Year!
I love to host friends and family in our home… mostly because I enjoy putting simple touches on things, like a perfectly set table complete with napkin rings that double as place cards. It never takes an excessive amount of time to add these touches, but I think they always show my guests I’m glad to have them stop by.
So, this past weekend, when our plans changed mid-day, and we went from having a simple dinner with my family of three to hosting four others in about an hour and a half, I needed to do some quick thinking. Dinner was already started (and there would be plenty), beef rump roast in the slow cooker with 1 cup of water and two packages of Onion Soup Mix. Of course, the roast was accompanied by potatoes and carrots. I had every intention of serving that meal- but I also wanted to add something to offer my guests the extra touch they are accustomed to when visiting.
I chose to stick with the “homestyle” theme, so the place mats were a shade of mustard goldish brown, plates and napkins were white with dark wood napkin rings. I apologize for the lack of photos- but really, this blog post was an afterthought. In the moment, I was focused on entertaining.
To add some color to the meal, the salad was a simple mix of coarsely chopped red & yellow peppers, cucumbers, cherry tomatoes and basil. Then, I consulted my 2008 Schnuck’s Cooks recipe book for a meal complement. I settled on Wild Mushroom Sauce. It took less than 30 minutes to make, but had the “extra touch” I needed.
1 T Schnuck’s extra virgin olive oil
1 large shallot, finely chopped (1/3 cup)
1 garlic clove, minced
8 oz assorted wild mushrooms
¼ c dry sherry
1 can (14 oz) low sodium beef broth
1 T cornstarch
1 t herbs de Provence (I didn’t have this on hand, so I used My House Seasoning Salt from the AgriMissouri program)
1 T finely chopped fresh Italian parsley leaves (believe it or not, I did have fresh parsley in the fridge!)
Salt and ground black pepper
In a nonstick skillet, heat oil over medium-high heat. Add shallot and garlic and cook 1-2 minutes, until tender. Reduce heat to medium, add mushrooms and cook 6-7 minutes or until mushrooms are tender and liquid evaporates, stirring occasionally. Remove skillet from heat, stir in sherry. Return skillet to heat, heat mushroom mixture to boiling for 1 minute or until liquid evaporates. In a small bowl, whish broth and cornstarch until blended. Add broth mixture to skillet; stir in herbs de Provence. Cook over medium-high heat 7-8 minutes or until sauce reduces and thickens, stirring frequently. Stir in parsley, salt and pepper to taste. Use as a sauce over steaks, burgers or pot roast.
If you have a fun entertaining tip that would be useful- please feel free to share. I just might steal it and post photos!
Now that the kids are back in school the hustle and bustle of sports, homework and carpools is probably adding to your already busy work schedule. With so much going on, it’s important to slow down and spend quality family time bonding at the dinner table. With the help of a slow cooker and variety of recipes from BeefItsWhatsForDinner.com, affordable, hearty meals can be easy to prepare.
Take a deep breath from the day and enjoy simple, mouth-watering meals like the After-Work Beef Pot Roast Dinner.
To ease the preparation process for your meal, read some Beef Preparation Tips. While you’re there, don’t forget to visit our new Interactive Meat Case, a consumer-friendly tool we launched to help cut down on the confusion at the meat case.
Most importantly, enjoy a meal you will all love and end a hectic day with great family!
If you are serving corned beef for tomorrow’s Irish holiday- here are some great options for turning the leftovers into sure-fire crowd pleasers!
Beef & Dill Bread Dip
One of my personal favorites- for St Paddy’s Day or ANY party.
Prep Time: 20 minutes Serves: 10-15
1 (1 lb.) loaf of round rye bread
1 cup sour cream
1 cup mayonnaise
½ lb. Corned beef, chopped
3 tsp celery salt
3 TBS dried dill weed
Using a bread knive, remove the “crown” of the bread. Hollow out the inside of the loaf, and cut into bite size cubes for dipping. In a medium bowl, blend remaining ingredients and chill for at least one hour. Spoon the chilled dip into the hollow bread loaf, and serve with cubed bread for dipping.
Prep Time: 25 minutes Cook Time: 10 minutes Serves: 6
1 large pre-baked whole wheat pizza crust
½ cup thousand island dressing
2 cups shredded Mozzarella cheese
6 ounces corned beef, cut into strips
1 cup sauerkraut- rinsed & drained
½ tsp caraway seed
Spread half the salad dressing over the pizza crust, sprinkle with half of the cheese. Arrange corned beef over the cheese, then drizzle with the remaining salad dressing. Top with sauerkraut and remaining cheese. Sprinkle with caraway seeds. Bake in a 350 preheated oven for 10 minutes (or as directed on crust). Let stand for a minute or two before slicing.
Irish Egg Rolls
Prep Time: 30 minutes Cook Time: 5 minutes Serves: 8
4 ounces chopped corned beef
1 cup shredded steamed cabbage
1 cup diced cooked potatoes
1 cup shredded carrot
½ cup thinly sliced onion
salt and pepper to taste
8 (7 inch square) egg roll wrappers
1 ½ quarts of oil for deep frying
Heat oil in a deep-fryer to 375 degrees. In a medium bowl, mix together first 6 ingredients. Lay the egg roll wrappers out on a clean, dry surface a few at a time. Place about ½ cup of the mixture into the center of each wrap. Roll up into logs according to the directions on the package. Wet the edge with water to seal. Fry the rolls a few at a time, turning if necessary, for about 5 minutes or until golden. Remove from hot oil and drain on paper towels.
Cooks tip: Some egg roll packages have baking instructions for a healthier option.
Prep Time: 15 minutes Cook Time: >1 hour Serves: 8
½ cup chopped onion
¼ cup chopped celery
3 TBS butter
¼ cup flour
3 cups water
4 cubes beef bouillon
1 lb shredded corned beef
1 cup sauerkraut, drained
3 cups half and half cream
3 cups shredded Swiss cheese
In a large saucepan, cook onion and celery in butter until tender; stir in flour until smooth. Gradually stir in water and bouillon, and bring to a boil. Reduce heat to low, and simmer 5 minutes. Stir in corned beef, sauerkraut, cream and 1 cup of the cheese. Cook and stir for 30 minutes or until slightly thickened. Serve soup topped with remaining cheese and if desired, rye bread croutons.
I think I share this recipe every March, but it is my family’s favorite Corned Beef & Cabbage recipe… and it IS that time of year!
4 ½ pound beef brisket
5 black peppercorns
½ tsp garlic powder
1 onion, peeled and quartered
2 bay leaves
1 pinch salt
1 head cabbage, cored and cut into wedges
15 small red potatoes, halved
4 large carrots, peeled and sliced
¼ cup chopped fresh parsley
2 TBS butter
In a large roasting pan, place the beef brisket, peppercorns, garlic powder, onion, bay leaves and salt. Fill pan with water to cover everything plus one inch. Cook on low for 6 hours. Skim off any residue that floats to the top. Add cabbage, potatoes and carrots, pressing them down into the liquid. Simmer for an additional two hours or until the potatoes are tender, skimming any oil or residue that floats to the top. Stir in oil and parsley 15 minutes before serving.
Wind chill is -15 degrees here in Mid Missouri, which has me craving warm, hearty comfort food! Before I left the house this morning, I put a classic pot roast in the slow cooker. Here’s the recipe:
BEEF POT ROAST WITH POTATOES AND CARROTS
5 lb. beef roast (I used a top round, it’s a very lean beef cut)
2 pkg. onion soup mix
1 can petite diced tomatoes
1 small bag baby carrots
Combine and cook in slow cooker 8 hours on low.
Tomorrow night, the leftover round roast will be made into Philly Cheesesteak Sandwiches, they are my husband’s favorite!
PHILLY CHEESESTEAK SANDWICHES:
2 cups roast (shredded)
1 red pepper (sliced)
1 small onion (sliced)
Sliced swiss cheese
4 hoagie buns
Layer all the ingredients on the hoagie, wrap in aluminum foil and bake on 350 for 40 minutes.
Day 3 of leftover pot roast will be featured as beef stew- and easy mix of beef, potatoes, carrots, celery and broth. This will be great as either a main dish or a side to a light salad!
I hope you enjoy these easy classics as much as my family does.
Like many families, ours is busy with meetings, dance, soccer, and home projects. However, it is one of our top priorities that most nights we sit around the dinner table to a healthy, well-balanced meal to discuss our day.
Beef Pot Roast is an excellent option to have a wholesome meal without sacraficing family time to prepare it.
Last night, we had a classic beef pot roast and salad:
BEEF POT ROAST WITH POTATOES AND CARROTS
10 lb. beef roast
4 pkg. onion soup mix
2 cans petite diced tomatoes
1 bag baby carrots
Combine and cook in slow cooker 8 hours on low.
Tonight, we are having Philly Cheese Steak Sandwiches with steamed vegetables and fresh fruit:
PHILLY CHEESESTEAK SANDWICHES:
2 cups roast (shredded)
1 red pepper (sliced)
1 small onion (sliced)
Sliced swiss cheese
4 hoagie buns
Top hoagie with roast, peppers, onions and cheese. Wrap sandwich in aluminum foil and bake for 15 minutes at 350. Serve warm.The rest of the leftovers after tonight will be added to a homemade BEEF AND VEGETABLE SOUP. It’s an easy combination of beef broth, cabbage, carrots, peas, mushrooms, cous cous, and onions. I may freeze the soup or may keep it for the weekend.
Do you have any great cook once- dine twice recipes? Please feel free to leave them in the comment section!
I’m excited because you could use this recipe on any of the less-tender cuts that require braising- I think I’m going to try it on round steak tomorrow!
-5 pounds beef short ribs
-1 can crushed tomatoes
-1 cup sherry cooking wine
-4 cloves garlic
-1 diced onion
-1/4 cup apple cider vinigar
-1/2 cup brown sugar
-1 TBSP worchestershire
-2 TBSP liquid smoke
Season short ribs with salt and pepper and brown all surfaces in a skillet with olive oil. While browning the ribs, mix the tomatoes, wine, minced garlic, onion, apple cider vinigar, brown sugar, worchestershire, liquid smoke into mixing bowl. Add rosemary, basil, and thyme, to your personal preference. Pour about 1/4 of the sauce mix into the bottom of a deep, heavy, lidded dish. remove ribs from skillet and place into the dish with the ends of the ribs sticking up. Pour the rest of the sauce over top of the ribs. Cover the dish and put in oven at 250 degrees for 5-6 hours. Feeds four to six.