Category Archives: Beef

Corned Beef and Cabbage

1 corned beef brisket, about 4 lbs.*
18-20 whole cloves
1 tsp. whole yellow mustard seeds
1/2 tsp. caraway seeds
1/2 tsp. whole black peppercorns
1/2 tsp. whole coriander
3 lbs. small potatoes, peeled
2 1/2 lbs. carrots, peeled and cut into large pieces
1 medium head cabbage

Place corned beef in large stockpot. Sprinkle spices over meat, then add enough water to cover. Bring to a boil, reduce heat, cover and simmer until beef is tender, about 3 hours. Drain.

About 40 minutes before beef is finished, boil a large pot of water and cook potatoes and carrots. Add cabbage about 10 minutes before you’re ready to serve as it doesn’t need to cook long. Drain vegetables. Arrange meat and vegetables on a platter and serve with your favorite mustards.

*You can buy a brisket that comes with a spice packet. If you do, then you do not need to use the mustard seeds, caraway seeds, peppercorns and coriander in the recipe.

Chili Relleno Bake

1/2 lb. Ground Beef
1/2 lb. Pork Sausage
1 cup chopped Onion
2 cloves minced Garlic
2 (4 oz.) cans whole Green Chilies
2 cups shredded Cheddar Cheese
4 Eggs
1/4 cup Flour
1 1/2 cups milk
1/2 tsp. Salt
1 tsp. Tabasco Sauce

Brown meats, onion, and garlic together. Drain fat. Spray 9×9 baking dish with oil and line bottom of pan with one can of chilies, cut into 2 inch pieces. Top with 1 1/2 cups of the cheese. Put meat mixture on top of cheese and top with remaining green chilies. Beat together eggs, flour, milk, salt and Tabasco until smooth. Pour over chilies. Bake uncovered at 350 degrees for 45 minutes. Top with cheese.

– From Nana’s Recipe Collection

Beefy Jalapeno Cornbread

1 cup plus 1 T yellow corn meal, divided
1 cup milk
2 eggs
3/4 tsp. salt
1/2 tsp. baking soda
1/2 cup bacon drippings
1 17-oz. can cream style corn*
1-1/2 lb. ground beef
1 large onion
1 8-oz. pkg. cheddar cheese, shredded
4 jalapeno peppers, finely chopped

Combine 1 cup corn meal, milk, eggs, soda, bacon drippings and corn in a bowl. Mix and set aside.

Saute ground beef until lightly browned, drain thoroughly and set aside.

Sprinkle remaining corn meal in a greased 10-1/2 inch iron skillet. Sprinkle evenly with beef, top with onion, then cheese. Add peppers evenly on top. Pour remaining batter over top.

Bake at 350 degrees for 50 minutes or until golden brown.

6-8 servings.

*If you are making this gluten-free, be sure to check the label on the creamed corn to make sure it has no wheat gluten in the ingredients.

Beef & Mushroom Teriyaki Stir-fry

1/2 cup Soy Sauce
1/4 cup Water
2 Tbsp. Sugar
2 med. Onions, sliced
1 tsp. minced Garlic
3/4 tsp. ground Ginger
2 lbs. Round Steak, cut into thin strips
1 lb. fresh Mushrooms, sliced
1/4 cup Oil
2 cups shredded Cabbage
1 can Bean Sprouts
1 can Water Chestnuts, drained and sliced

Combine soy sauce, water, sugar, vinegar, garlic and ground ginger.  Add beef to marinade.  Cover and refrigerate for 2 hours.  In wok, or 12 inch skillet, heat oil, add mushrooms, saute 2 minutes, add cabbage, saute 5 minutes.  Add beef and marinade, stir fry 5 minutes.  Add bean sprouts and chestnuts, cook 5 minutes longer.  Serve over rice. 

-From Nana’s Recipe Collection

Barbecued Meatballs

MEATBALLS
2 Eggs
2 cups Oats
1/2 tsp. Garlic Powder
2 tsp. Chili Powder
1 (13 oz.) can Milnot
1 Tbsp. minced Onion
2 tsp. Salt
3 lbs. lean Ground Chuck
Sauce (Recipe Below)

Beat eggs, add the rest of the ingredients and mix well. Shape into balls. Place in greased pan. (It will fill 2 9×13 pans). Pour sauce over top, one layer to a pan. Bake at 350 for one hour.

SAUCE
4 cups Ketchup
4 Tbsp. Liquid Smoke
1 Tbsp. minced Onion
2 cups Brown Sugar
1 tsp. Garlic Powder
Heat ingredients until sugar is dissolved and pour over meatballs.
– From Nana’s Collection