Mexican Braised Beef Tacos Recipes

The Mexican beef was made unctuous and meltingly gelatinous by using the often-marginalized beef cheek.

Ingredients:

• 1.2 kg beef cheeks
• 1 dried red chilli
• 4 garlic cloves
• 1 tsp unsweetened cocoa powder
• 1½ tsps instant espresso powder
• ½ tsp cinnamon
• 2 tsps ground cumin
• 1½ tbsps natural peanut butter
• 4 tbsps olive oil (2 tbsps for the marinade, 2 tbsps for frying the beef cheeks)
• 1½ tbsps honey
• 1 tsp salt
• 1 handful fresh coriander, plus more for serving
• 1 cup beef stock
• 3 limes

Instructions:

1. Clean and trim the beef cheeks. Cut them into large (2 inch) chunks. Put them in a container in which you can marinate them.
2. Rehydrate the dried red chilli in a little hot water, just enough to cover it. Combine all (including the chilli and it’s water) the ingredients apart from the beef stock and limes in a food processor, and whizz until you have a paste. Pour the paste all over the cheeks and mix so that they are completely coated. Leave to marinate in the refrigerator for several hours or, better yet, overnight.
3. When it is time to cook, heat the oven to 140°C and heat 2 tablespoons of olive oil in a heavy bottomed casserole over a medium heat. Brown the chunks on all sides. Use the stock to rinse the rest of the marinade into the casserole, then squeeze in the juice of the limes.
4. Braise for about 3½ hours, giving the cheeks a stir once or twice while they cook. If the liquid dries up, add a bit more stock.
5. When the cheeks are fall-apart tender, use two forks to pull the meat apart in the pan so that it mixes in with all the fatty juicy goodness.
6. Serve in fresh corn tortillas.

Mexican Braised Beef Tacos • Yield: 6 servings
Ingredients:

• 1.2 kg beef cheeks
• 1 dried red chilli
• 4 garlic cloves
• 1 tsp unsweetened cocoa powder
• 1½ tsps instant espresso powder
• ½ tsp cinnamon
• 2 tsps ground cumin
• 1½ tbsps natural peanut butter
• 4 tbsps olive oil (2 tbsps for the marinade, 2 tbsps for frying the beef cheeks)
• 1½ tbsps honey
• 1 tsp salt
• 1 handful fresh coriander, plus more for serving
• 1 cup beef stock
• 3 limes

Mexican Braised Beef Tacos Nutrition Facts:
• Diet: Low-Carb
• Calories: 122.61
• Fat: 129.74
• Carbs: 22.48
• Protein: 272.01
• Cholesterol: 268.00
• Calcium: 34.11
• Sodium: 159.28

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Beef Tea Recipes

Beef “tea?” Is that like beef broth? Well, kind of. It’s a dish that goes back in time to the days when the British were trying to find the essence of what gave beef its nutritional value. Since this was before vitamins and protein were known, they weren’t sure what they were looking for. Along the way, somebody noticed that this very mild liquid was soothing and comforting. Give it a try when you’re feeling under the weather, but don’t go looking for a scientific reason for its effectiveness. For steeping the “tea,” you will need a 1-quart wide-mouth glass jar or plastic container with a tight-fitting lid.

Ingredients:

• 8 ounces beef chuck steak, cut into 1/2-inch cubes
• 1/4 teaspoon salt
• 3 cups water

Instructions:

1. 1. Combine the beef, salt, and water in a saucepan and bring to a boil over high heat. Let the mixture boil for 1 minute. Reduce the heat to low and let the water barely simmer for 20 minutes more, skimming off any scum that forms on the surface. Remove the pan from the heat and let cool.
2. 2. Pour the liquid and the pieces of beef into the jar or container, cover it tightly, and let the liquid steep (like tea, of course) in the refrigerator for at least 24 hours.
3. 3. Strain the liquid either through cheesecloth or a fine-mesh strainer and discard the beef. You'll be left with the tea. Serve hot.

Beef Tea • Yield: 2 servings
Ingredients:

• 8 ounces beef chuck steak, cut into 1/2-inch cubes
• 1/4 teaspoon salt
• 3 cups water

Beef Tea Nutrition Facts:
• Diet: Low-Carb
• Calories: 25.74
• Fat: 38.22
• Carbs: 0.00
• Protein: 42.77
• Cholesterol: 51.41
• Calcium: 5.34
• Sodium: 31.65

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Pappardelle With Beef Recipes

Wide ribbons of pappardelle are the classic pasta to serve with a meaty sauce – you’re bound to be going back for seconds

Ingredients:

• 500.0g pappardelle pasta
• grated Parmesan , to serve
• ½ quantity beef with red wine & carrots (see 'Goes well with')
• 400.0g can chopped tomatoes

Instructions:

1. First make the Beef with red wine & carrots (see 'Goes well with'). You will need half the finished stew for this recipe.
2. Put the stew in a large pan and use 2 forks to roughly shred the beef. Add the tomatoes, bring to a simmer, then gently cook for 15 mins. Meanwhile, cook the pasta.
3. Spoon some sauce onto each portion of pasta, or stir through and top with Parmesan to serve.

Pappardelle With Beef • Yield: 6 servings
Ingredients:

• 500.0g pappardelle pasta
• grated Parmesan , to serve
• ½ quantity beef with red wine & carrots (see 'Goes well with')
• 400.0g can chopped tomatoes

Pappardelle With Beef Nutrition Facts:
• Diet:
• Calories: 96.58
• Fat: 8.62
• Carbs: 130.05
• Protein: 68.64
• Cholesterol: 0.00
• Calcium: 24.71
• Sodium: 21.29

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Beef Vegetable Soup Recipes

Ingredients:

• 1 pound(s) ground beef
• 1/2 cup(s) chopped onion
• 1 15-ounce can(s) tomato sauce
• 1 1/2 cup(s) frozen mixed vegetables, thawed
• 1 1/4 cup(s) frozen corn, thawed
• 1 1/4 cup(s) beef broth
• 1 tablespoon(s) soy sauce
• 1 tablespoon(s) molasses

Beef Vegetable Soup • Yield: 8 servings
Ingredients:

• 1 pound(s) ground beef
• 1/2 cup(s) chopped onion
• 1 15-ounce can(s) tomato sauce
• 1 1/2 cup(s) frozen mixed vegetables, thawed
• 1 1/4 cup(s) frozen corn, thawed
• 1 1/4 cup(s) beef broth
• 1 tablespoon(s) soy sauce
• 1 tablespoon(s) molasses

Beef Vegetable Soup Nutrition Facts:
• Diet:
• Calories: 82.13
• Fat: 94.49
• Carbs: 34.59
• Protein: 100.76
• Cholesterol: 107.35
• Calcium: 27.30
• Sodium: 161.17

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Beef Gulasch Recipes

A classic dish perfected. Ask your butcher to cut the meat from the shank into 3/4-inch cubes.

Ingredients:

• 1/2 cup canola oil
• 1 1/2 pounds white onions, halved through core, thinly sliced crosswise (about 8 cups)
• 2 garlic cloves, sliced
• 1 tablespoon dried marjoram
• 1 1/2 tablespoons tomato paste
• 3 tablespoons hungarian sweet paprika
• 1 1/2 teaspoons hungarian hot paprika
• 1 cup white wine vinegar
• 6 cups low-salt chicken broth
• 2 bay leaves
• 2 teaspoons finely grated lemon peel
• 3 1/2 pounds beef shank meat (from about 4 1/2 pounds beef shanks) or boneless beef short ribs, cut into 3/4-inch cubes

Instructions:

1. Heat oil in heavy large pot over medium high heat. Add onions and cook until golden brown and soft, stirring often, about 25 minutes. Add garlic and marjoram; cook until garlic softens, about 3 minutes. Add tomato paste and cook until mixture begins to turn dark red, stirring often, about 3 minutes. Add both paprikas and stir to blend; remove from heat and let stand 1 minute for flavors to blend. Add vinegar; stir over medium heat until almost all liquid is absorbed, about 2 minutes. Add broth, bay leaves, and lemon peel; increase heat and bring to boil.
2. Sprinkle beef with salt and pepper; add to pot. Simmer over medium-low heat until beef is tender, stirring occasionally, about 2 1/2 hours.
3. Transfer beef to bowl, leaving onions in pot. Boil sauce in pot until reduced to 5 cups, about 15 minutes. Cool slightly. Working in batches, puree sauce in blender until smooth; return to pot. Season with salt and pepper. Return beef to pot. Simmer until heated through, about 5 minutes. DO AHEAD: Can be made 2 days ahead. Cool slightly. Chill uncovered until cool, then cover and chill. Rewarm before serving.
4. In keeping with the spirit of this menu, pour an Austrian red with the gulasch. The fruity, elegant Feiler-Artinger 2007 Zweigelt ($19) is a good choice.

Beef Gulasch • Yield: 8 servings
Ingredients:

• 1/2 cup canola oil
• 1 1/2 pounds white onions, halved through core, thinly sliced crosswise (about 8 cups)
• 2 garlic cloves, sliced
• 1 tablespoon dried marjoram
• 1 1/2 tablespoons tomato paste
• 3 tablespoons hungarian sweet paprika
• 1 1/2 teaspoons hungarian hot paprika
• 1 cup white wine vinegar
• 6 cups low-salt chicken broth
• 2 bay leaves
• 2 teaspoons finely grated lemon peel
• 3 1/2 pounds beef shank meat (from about 4 1/2 pounds beef shanks) or boneless beef short ribs, cut into 3/4-inch cubes

Beef Gulasch Nutrition Facts:
• Diet: Low-Carb
• Calories: 283.25
• Fat: 424.48
• Carbs: 52.96
• Protein: 321.42
• Cholesterol: 386.31
• Calcium: 66.42
• Sodium: 78.64

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Beef Bourguignon Recipes

Ingredients:

• 8 ounces bacon, coarsely chopped
• 3 pounds well-trimmed boneless beef chuck, cut into 1 1/2-inch cubes (from 7-bone chuck roast)
• 1/3 cup all purpose flour
• 1 1/4 pounds boiling onions, peeled
• 3/4 pound large carrots, cut into 1-inch pieces
• 12 large garlic cloves, peeled (left whole)
• 3 cups canned beef broth
• 1/2 cup Cognac or brandy
• 2 750-ml bottles red Burgundy wine
• 1 1/4 pounds mushrooms
• 1/3 cup chopped fresh thyme or 2 tablespoons dried
• 1 tablespoon dark brown sugar
• 1 tablespoon tomato paste

Instructions:

1. Preheat oven to 325°F. Sauté bacon in heavy large Dutch oven over high heat until brown and crisp, about 8 minutes. Using slotted spoon, transfer bacon to paper towels. Season beef generously with salt and pepper; coat with 1/3 cup flour, using all of flour. Working in 3 batches, brown beef in same pot over high heat, about 5 minutes per batch. Transfer meat to large bowl. Add onions and carrots to same pot and sauté until light brown, about 6 minutes. Add garlic and sauté 1 minute. Transfer vegetables to bowl with beef.
2. Add 1 cup broth and Cognac to pot; boil until reduced to glaze, scraping up browned bits, about 8 minutes. Return meat and vegetables and their juices to pot. Add wine, mushrooms, thyme, sugar, tomato paste and 2 cups broth. Bring to boil, stirring occasionally. Cover pot and place in oven. Cook until beef is tender, about 1 hour 20 minutes.
3. Ladle liquid from stew into large saucepan. Spoon off fat. Boil liquid until reduced to 2 3/4 cups, about 40 minutes. Season with salt and pepper. Pour liquid back over beef and vegetables. (Can be prepared 1 day ahead. Cover and chill.) Rewarm over low heat before serving.

Beef Bourguignon • Yield: 8 servings
Ingredients:

• 8 ounces bacon, coarsely chopped
• 3 pounds well-trimmed boneless beef chuck, cut into 1 1/2-inch cubes (from 7-bone chuck roast)
• 1/3 cup all purpose flour
• 1 1/4 pounds boiling onions, peeled
• 3/4 pound large carrots, cut into 1-inch pieces
• 12 large garlic cloves, peeled (left whole)
• 3 cups canned beef broth
• 1/2 cup Cognac or brandy
• 2 750-ml bottles red Burgundy wine
• 1 1/4 pounds mushrooms
• 1/3 cup chopped fresh thyme or 2 tablespoons dried
• 1 tablespoon dark brown sugar
• 1 tablespoon tomato paste

Beef Bourguignon Nutrition Facts:
• Diet:
• Calories: 255.16
• Fat: 161.36
• Carbs: 76.91
• Protein: 368.80
• Cholesterol: 335.66
• Calcium: 67.11
• Sodium: 236.78

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Quick Beef Stroganoff Recipes

Ingredients:

• 2 tablespoons extra-virgin olive oil
• 1 onion, thinly sliced
• 8 ounces cremini mushrooms, thinly sliced
• 1 teaspoon chopped thyme
• Kosher salt and freshly ground pepper
• 1 cup reserved gravy from Coriander-Dusted Roast Beef or other beef gravy
• 1/4 cup sour cream
• Half of the Coriander-Dusted Roast Beef or 12 ounces roast beef, sliced 1/4 inch thick and cut into strips
• Buttered noodles, for serving

Quick Beef Stroganoff • Yield: 4 servings
Ingredients:

• 2 tablespoons extra-virgin olive oil
• 1 onion, thinly sliced
• 8 ounces cremini mushrooms, thinly sliced
• 1 teaspoon chopped thyme
• Kosher salt and freshly ground pepper
• 1 cup reserved gravy from Coriander-Dusted Roast Beef or other beef gravy
• 1/4 cup sour cream
• Half of the Coriander-Dusted Roast Beef or 12 ounces roast beef, sliced 1/4 inch thick and cut into strips
• Buttered noodles, for serving

Quick Beef Stroganoff Nutrition Facts:
• Diet: Balanced
• Calories: 84.31
• Fat: 73.85
• Carbs: 59.67
• Protein: 80.87
• Cholesterol: 110.80
• Calcium: 26.19
• Sodium: 101.08

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Beef Ribs Recipes

Ingredients:

• 1/2 cup dark brown sugar
• 1/2 cup freshly ground black pepper
• 1/2 cup paprika
• 1/4 cup chili powder
• 1/4 cup salt
• 1 tbsp. garlic powder
• 2 slabs beef ribs, each about 3 lbs.

Instructions:

1. Mix together sugar, pepper, paprika, chili powder, salt, and garlic powder in a bowl. Transfer rub to an airtight container.
2. Blot ribs with paper towels, then pierce all over the backs of ribs with a fork. Liberally sprinkle dry rub on both sides of ribs, then cover and refrigerate for 4-24 hours.
3. Prepare and preheat grill. Hickory is used at K.C. Masterpiece and indirect heat is recommended, so if using a standard charcoal grill, arrange coals to one side (see Tips, Tricks, and Techniques for Turning Out Perfect Barbecue). Grill is ready when temperature reaches 200°-225°. Place ribs on grill rack, close lid, and cook for 4-6 hours, adding more coals and wood as needed. Ribs are done when meat shrinks about 1″ up the bone and they “give” when you wiggle the bones, but about 30 minutes before they get to this point, baste once with sauce.

Beef Ribs • Yield: 18 servings
Ingredients:

• 1/2 cup dark brown sugar
• 1/2 cup freshly ground black pepper
• 1/2 cup paprika
• 1/4 cup chili powder
• 1/4 cup salt
• 1 tbsp. garlic powder
• 2 slabs beef ribs, each about 3 lbs.

Beef Ribs Nutrition Facts:
• Diet: Low-Carb
• Calories: 249.38
• Fat: 395.78
• Carbs: 56.75
• Protein: 220.89
• Cholesterol: 324.05
• Calcium: 66.09
• Sodium: 285.39

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Beef Fettuccine Dinner Recipes

Ingredients:

• 1 pound(s) ground beef
• 1 1/2 cup(s) water
• 1 package(s) (4.3 ounces) fettuccine and beef-flavored sauce mix
• 1 8-ounce can(s) tomato sauce
• 2 teaspoon(s) chili powder
• 1 11-ounce can(s) whole kernel corn, drained
• 1 cup(s) (4 ounces) shredded cheddar cheese, divided

Beef Fettuccine Dinner • Yield: 10 servings
Ingredients:

• 1 pound(s) ground beef
• 1 1/2 cup(s) water
• 1 package(s) (4.3 ounces) fettuccine and beef-flavored sauce mix
• 1 8-ounce can(s) tomato sauce
• 2 teaspoon(s) chili powder
• 1 11-ounce can(s) whole kernel corn, drained
• 1 cup(s) (4 ounces) shredded cheddar cheese, divided

Beef Fettuccine Dinner Nutrition Facts:
• Diet:
• Calories: 122.14
• Fat: 141.12
• Carbs: 46.39
• Protein: 155.76
• Cholesterol: 171.51
• Calcium: 95.51
• Sodium: 115.32

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Beef Stew Recipes

The original recipe that appears in my book, Cherries in Winter: My Family’s Recipe for Hope in Hard Times is something of a template, a very basic beef stew that allowed for variations. For example, my Nana’s recipe didn’t call for beef stock cubes, but I find they really boost the flavor. I also added more garlic because I love it. You could add half a cup of red wine if you’re going to put it in a slow cooker on low for a few hours and let the wine and meat juices mingle. And you can add beans instead of peas—or in addition to peas! Everyone in my family took this recipe and made it her or his own, and I invite you to do the same.

Ingredients:

• 1/2 cup flour
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 2 pounds stew beef, cubed
• 3 teaspoons olive oil or butter
• 1 bay leaf
• 1 clove garlic, smashed
• 1 beef stock cube
• 1 pound small onions
• 6 carrots, sliced
• 3 medium-size potatoes, quartered
• 1 package frozen peas

Instructions:

1. Mix flour, salt, and pepper in a bowl and coat each piece of beef with it. Heat olive oil or butter in a heavy pot or Dutch oven and brown the meat over moderate heat. Remove meat as necessary to brown remaining meat. Return all meat to the pot. Dissolve beef stock cube in 2 cups boiling water and add to pot with meat. Add bay leaf and garlic and bring to a boil. Lower heat, cover, and simmer slowly until the meat is tender. Add onions, carrots, and potatoes; stir to mix ingredients, and cook for 10 minutes. Add peas, and continue simmering until the meat and vegetables are tender, about 20 minutes.

Beef Stew • Yield: 6 servings
Ingredients:

• 1/2 cup flour
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 2 pounds stew beef, cubed
• 3 teaspoons olive oil or butter
• 1 bay leaf
• 1 clove garlic, smashed
• 1 beef stock cube
• 1 pound small onions
• 6 carrots, sliced
• 3 medium-size potatoes, quartered
• 1 package frozen peas

Beef Stew Nutrition Facts:
• Diet:
• Calories: 129.13
• Fat: 61.02
• Carbs: 93.00
• Protein: 239.83
• Cholesterol: 190.56
• Calcium: 50.90
• Sodium: 188.51

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Braised Beef Brisket Recipes

Ingredients:

• 2 (14.5-oz.) cans low-sodium beef broth
• 1 cup low-sodium soy sauce
• 1/4 cup lemon juice
• 5 garlic cloves, chopped
• 1 tablespoon hickory liquid smoke (optional)
• 1 (7- to 9-lb.) beef brisket
• Garnish: fresh parsley sprigs

Braised Beef Brisket • Yield: 16 servings
Ingredients:

• 2 (14.5-oz.) cans low-sodium beef broth
• 1 cup low-sodium soy sauce
• 1/4 cup lemon juice
• 5 garlic cloves, chopped
• 1 tablespoon hickory liquid smoke (optional)
• 1 (7- to 9-lb.) beef brisket
• Garnish: fresh parsley sprigs

Braised Beef Brisket Nutrition Facts:
• Diet: Low-Carb
• Calories: 515.18
• Fat: 807.68
• Carbs: 11.12
• Protein: 685.30
• Cholesterol: 1,137.00
• Calcium: 79.18
• Sodium: 537.99

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Beef Stroganov Recipes

Active time: 35 min Start to finish: 35 min This recipe makes good use of the tail-end portion of a tenderloin.

Ingredients:

• 3 1/2 tablespoons unsalted butter
• 1 tablespoon all-purpose flour
• 1 cup beef broth
• 1 (1-lb) piece beef tenderloin, trimmed, sliced 1/4 inch thick, then cut into 1-inch pieces
• 2 tablespoons olive oil
• 1/2 cup thinly sliced shallot
• 3/4 lb cremini mushrooms, trimmed and halved (quartered if large)
• 3 tablespoons sour cream at room temperature
• 1 teaspoon Dijon mustard
• 2 tablespoons chopped fresh dill
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Accompaniment: buttered wide egg noodles

Instructions:

1. Melt 1 1/2 tablespoons butter in a small heavy saucepan over moderate heat and whisk in flour, then cook roux, whisking constantly, 2 minutes. Add broth in a slow stream, whisking constantly, and bring to a boil. Reduce heat and simmer, whisking occasionally, 3 minutes. Remove from heat and keep warm.
2. Pat beef dry and season well with salt and pepper. Heat 1 tablespoon butter with 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until foam subsides. Sauté beef in two batches, turning once, until browned on both sides but still pink inside, about 1 minute. Transfer to a plate with a slotted spoon.
3. Heat remaining tablespoon butter with remaining tablespoon oil in same skillet over moderately high heat until hot but not smoking, then sauté shallot, stirring occasionally, until golden brown, about 3 minutes. Add mushrooms and sauté, stirring occasionally, until liquid mushrooms give off is evaporated and mushrooms are browned, about 8 to 10 minutes. Return meat with its juices to skillet and stir to combine, then transfer to a platter.
4. Reheat sauce over low heat (do not let boil), then whisk in sour cream, mustard, dill, salt, and pepper. Pour sauce over beef and serve immediately.

Beef Stroganov • Yield: 6 servings
Ingredients:

• 3 1/2 tablespoons unsalted butter
• 1 tablespoon all-purpose flour
• 1 cup beef broth
• 1 (1-lb) piece beef tenderloin, trimmed, sliced 1/4 inch thick, then cut into 1-inch pieces
• 2 tablespoons olive oil
• 1/2 cup thinly sliced shallot
• 3/4 lb cremini mushrooms, trimmed and halved (quartered if large)
• 3 tablespoons sour cream at room temperature
• 1 teaspoon Dijon mustard
• 2 tablespoons chopped fresh dill
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Accompaniment: buttered wide egg noodles

Beef Stroganov Nutrition Facts:
• Diet:
• Calories: 97.21
• Fat: 154.00
• Carbs: 12.94
• Protein: 104.71
• Cholesterol: 166.52
• Calcium: 28.24
• Sodium: 81.96

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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BBQ Beef Brisket Recipes

Beef brisket is one of the hardest meats to cook correctly. In Texas, this dish is a benchmark for how good a cook or restaurant is, and everyone has an opinion about how to do it right. Good food takes time, and this recipe will help you through the pitfalls of cooking a brisket. Don’t ever steam your beef; it dries the meat and makes it tough. Applying a dry rub is important with large cuts of meat. Our BBQ Beef Coffee Cure is a select mixture of seasonings paired with an earthy dark-roasted ground coffee that complements the brisket. The salt and sugars in the rub will cure the outer portion of the brisket, leaving a hearty flavor and the smoke, charred crust called “bark.”

Ingredients:

• 1 (12-pound) whole beef brisket
• 2 cups BBQ Beef Coffee Cure
• 2 cups ketchup
• 2 cups diced tomatoes
• 1 tablespoon tomato paste
• 1 1/3 cups distilled white vinegar
• 5 tablespoons Dijon mustard
• 4 teaspoons granulated garlic
• 4 teaspoons kosher salt
• 2 teaspoons black peppercorns, crushed
• 1/2 pound brown sugar
• 2/3 cups molasses

Instructions:

1. Pat the brisket dry with a towel to remove any moisture. Generously rub the brisket with 1 cup of the BBQ Beef Coffee Cure , massaging all the spice into the meat; repeat with the remaining cure. The cure will soak up the liquid from the beef and form a crust. Place the meat on a large plate, cover with plastic wrap, and marinate in the refrigerator for at least 2 hours.
2. Prepare a smoker for hot smoking. The standard cooking time for brisket is 1 hour per pound, smoked fat side up, under dry, indirect heat at a steady temperature of 225°F. Place the brisket on the center rack of the smoker and smoke for 12 hours. This is slow cooking at its easiest—there's no need to check the meat at intervals.
3. After 12 hours, use a meat thermometer to check for an internal temperature of 185°F in the thickest side of the brisket. Once that temperature is reached, open the door of the smoker and let the meat rest for 30 minutes. This resting period allows the juices to settle. The internal temperature will continue to rise to 190°F.
4. While the meat rests, make the tomato and molasses barbecue sauce: Combine the ketchup, tomatoes, tomato paste, vinegar, mustard, granulated garlic, salt, pepper, and brown sugar with 1 1/3 cups water in a large stockpot over medium heat. Simmer for 20 minutes, stirring, until the sauce thickens slightly. Whisk in the molasses last (it will burn if added too early) and blend with an immersion blender until smooth. Season to taste.
5. Transfer the rested brisket to a cutting board, slice, and chop. The fully rested meat will have a distinct crust and will be tender and juicy inside. There should be a pink smoke ring beneath the crust.

BBQ Beef Brisket • Yield: 16 servings
Ingredients:

• 1 (12-pound) whole beef brisket
• 2 cups BBQ Beef Coffee Cure
• 2 cups ketchup
• 2 cups diced tomatoes
• 1 tablespoon tomato paste
• 1 1/3 cups distilled white vinegar
• 5 tablespoons Dijon mustard
• 4 teaspoons granulated garlic
• 4 teaspoons kosher salt
• 2 teaspoons black peppercorns, crushed
• 1/2 pound brown sugar
• 2/3 cups molasses

BBQ Beef Brisket Nutrition Facts:
• Diet: Low-Carb
• Calories: 863.76
• Fat: 1,213.87
• Carbs: 186.32
• Protein: 983.12
• Cholesterol: 1,705.51
• Calcium: 192.80
• Sodium: 697.69

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Beef Pho Recipes

This quick version of the classic Vietnamese soup is steeped with aromatic spices and finished off with a waft of refreshing herbs.

Ingredients:

• 1 (2 1/3-in) piece ginger, peeled and halved
• 2 cloves garlic
• 1 shallot, halved
• 6 1/3 cups beef stock
• 1 star anise
• 1 stick cinnamon
• 3 teaspoons fish sauce
• 1 tablespoon palm sugar
• 7 ounces thin brown rice noodles, cooked and drained
• 1 small white onion, thinly sliced
• 1/2 pound beef fillet, frozen for 2 hours and thinly sliced
• Cracked black pepper
• 1 cup bean sprouts, trimmed
• 2 long red chilies, sliced
• 1/2 cup Thai basil leaves
• 1/2 cup Vietnamese mint leaves

Instructions:

1. Place the ginger, garlic, and shallot in a small non-stick frying pan over high heat and cook, turning, for 8–10 minutes or until charred. Transfer to a medium saucepan over high heat and add the stock, star anise, and cinnamon. Bring to a boil, reduce the heat to low and simmer for 10–15 minutes or until fragrant. Add the fish sauce and sugar and stir to dissolve. Strain the stock, discarding the solids, set aside and keep warm. Divide the noodles between serving bowls. Top with the onion and beef and ladle over the hot stock. Sprinkle with pepper and top with the sprouts, chile, basil and mint to serve.

Beef Pho • Yield: 4 servings
Ingredients:

• 1 (2 1/3-in) piece ginger, peeled and halved
• 2 cloves garlic
• 1 shallot, halved
• 6 1/3 cups beef stock
• 1 star anise
• 1 stick cinnamon
• 3 teaspoons fish sauce
• 1 tablespoon palm sugar
• 7 ounces thin brown rice noodles, cooked and drained
• 1 small white onion, thinly sliced
• 1/2 pound beef fillet, frozen for 2 hours and thinly sliced
• Cracked black pepper
• 1 cup bean sprouts, trimmed
• 2 long red chilies, sliced
• 1/2 cup Thai basil leaves
• 1/2 cup Vietnamese mint leaves

Beef Pho Nutrition Facts:
• Diet:
• Calories: 86.74
• Fat: 44.87
• Carbs: 78.25
• Protein: 97.78
• Cholesterol: 64.26
• Calcium: 48.47
• Sodium: 205.93

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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French Beef Burgers Recipes

Ingredients:

• 1 recipe Beef Burgers
• 3 oz goat cheese, sliced
• 4 jarred, roasted red peppers (4 oz)
• 4 (2-oz) brioche buns, toasted

French Beef Burgers • Yield: 4 servings
Ingredients:

• 1 recipe Beef Burgers
• 3 oz goat cheese, sliced
• 4 jarred, roasted red peppers (4 oz)
• 4 (2-oz) brioche buns, toasted

French Beef Burgers Nutrition Facts:
• Diet:
• Calories: 66.44
• Fat: 43.04
• Carbs: 40.58
• Protein: 112.76
• Cholesterol: 84.44
• Calcium: 56.58
• Sodium: 74.80

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Roast Sirloin Of Beef Recipes

Gary Rhodes’ delicious, succulent roast beef dish is perfect for Boxing Day lunch or an alternative Christmas Day roast. Just four ingredients

Ingredients:

• 400.0g can beef consommé
• 1-1.5kg/2lb 4-3lb 5oz sirloin of beef joint
• 2.0 tbsp vegetable oil or beef fat
• 1 glass red wine

Instructions:

1. Heat oven to 200C/fan 180C/gas 6. Heat the oil or fat in a large fl ameproof roasting tin in the oven for 5-10 mins. Season the beef all over.
2. Place the joint fat-side down in the roasting tin and put it on the hob. Sizzle to release some of the fat, then turn the beef in the fat to seal and colour it all over, about 5 mins. The joint can now be roasted, fat-side up, allowing 10-15 mins per 450g for medium-rare, 15-20 mins per 450g for medium, 20-25 mins for medium-well and 25-30 mins for well done. Turn the joint halfway through its cooking time for an even roast. Once roasted, remove the beef from the pan and leave to one side, loosely covered with foil, to rest for 15-20 mins.
3. Meanwhile, pour off any excess fat from the roasting tin, then put the tin on a medium heat on top of the stove. Once it begins to sizzle, pour in the red wine, allowing it to boil rapidly until almost completely evaporated. Tip in the consommé and allow to simmer for 4-5 mins. This will give a light sauce, rather than a gravy (see tip, below). Simmer for a few more mins before straining through a sieve for the smoothest of fi nishes. Carve the beef into thick slices, offering the gravy separately.

Roast Sirloin Of Beef • Yield: 6 servings
Ingredients:

• 400.0g can beef consommé
• 1-1.5kg/2lb 4-3lb 5oz sirloin of beef joint
• 2.0 tbsp vegetable oil or beef fat
• 1 glass red wine

Roast Sirloin Of Beef Nutrition Facts:
• Diet: High-Protein,Low-Carb
• Calories: 106.02
• Fat: 88.13
• Carbs: 3.52
• Protein: 279.54
• Cholesterol: 262.50
• Calcium: 19.73
• Sodium: 85.54

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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