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Tomato Chutney for Beef

TOMATO CHUTNEY FOR BEEF

1 tablespoon olive oil

1 ¾ cups chopped onion

1 teaspoon minced garlic

¼ cup packed brown sugar

3 tablespoons balsamic vinegar

1 tablespoon minced fresh ginger

¼ teaspoon crushed red pepper

2 ¼ cups chopped seeded tomatoes (I’ve used both canned and fresh tomatoes)

2 tablespoons chopped fresh basil  (I usually substitute 1 tsp dried basil as I generally don’t have fresh on hand)

½ teaspoon salt

 

INSTRUCTIONS:

  1. Heat oil in large nonstick skillet over medium heat until hot. Add onions and garlic; cook 5 minutes or until onion is tender, stirring occasionally.  Stir in sugar, vinegar, ginger, and red pepper; cook 2 minutes or until sugar dissolves and mixture thickens.  Add tomatoes; cook 6 to 7 minutes or until thickened, stirring occasionally.
  2. Remove from heat; stir in basil and salt.  Set aside to cool.
  3. Serve with Balsamic Marinated Steak Sandwich or over your favorite Beef dish.

 

Tip: This also can be made up to 1 day ahead.  Refrigerate, covered, until ready to serve.

 

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Mushroom Merlot Burgers

In the summer time, we probably eat burgers at least once a week.  When this recipe appeared in the Kansas Stockman Magazine, it just looked good.  So, we gave it a try and it did not disappoint. This recipe is a great way to “fancy” up your traditional burger using Portabello mushrooms, wine and goat cheese.  Enjoy!

MUSHROOM MERLOT BURGER

INGREDIENTS

1 pound Ground Beef

2 tablespoons chopped fresh parsley

1/8 teaspoon salt

1/8 teaspoon pepper

4 large Portobello mushrooms

4 slices French bread, cut diagonally 1/2 inch thick

2 ounces goat cheese (1/2 cup)

4 romaine lettuce leaves

Chopped fresh parsley (optional)

Sauce:

1 teaspoon olive oil

2 tablespoons minced shallots

1 cup Merlot or other dry red wine   (We used Pinot Noir because that what we had!)

1/4 cup ready-to-serve beef broth

2 teaspoons fresh thyme, chopped

1 tablespoon butter

2 teaspoons all-purpose flour

1/4 teaspoon salt

1/4 teaspoon pepper

 

INSTRUCTIONS:

  1. To prepare sauce heat oil in large nonstick skillet over low heat. Add shallots; cook and stir 6 to 8 minutes or until caramelized. Stir in wine, broth and thyme. Cook over medium-high heat 8 to 10 minutes or until liquid is reduced to 1/2 cup. Combine butter and flour; whisk into sauce. Stir in 1/4 teaspoon salt and 1/4 teaspoon pepper. Cover; keep warm.
  2. Combine Ground Beef, 2 tablespoons parsley, 1/8 teaspoon salt and 1/8 teaspoon pepper in large bowl, mixing lightly but thoroughly. Lightly shape into four 1/2-inch thick patties. Set aside.
  3. Place mushrooms on grid over medium, ash-covered coals; grill, uncovered, 16 to 18 minutes or until tender, turning occasionally. About 10 minutes before mushrooms are done, move mushrooms to outer edge of grid. Place patties on center of the grid; grill 8 to 10 minutes (over medium heat on preheated gas grill, covered, 7 to 9 minutes) until instant-read thermometer inserted horizontally into center registers 160°F, turning occasionally. Place bread slices on grid; grill until toasted, turning once.
  4. Reheat sauce, if necessary. Spread 1/2 of cheese on toasted bread slices. Top each with lettuce leaf, mushroom and burger; drizzle evenly with sauce. Crumble remaining goat cheese over tops; sprinkle with parsley, as desired.

This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc, and a good source of fiber.

Recipe and photo from www.beefitswhatsfordinner.com

 

 

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Sizzling Sirloin Kabobs

In my opinion, the sirloin steak is probably one of the most over looked cuts of beef available.  Generally, when people think of eating steak, they pick the Ribeye or the KC Strip.  But don’t be fooled!  The sirloin steak offers a lean, juicy and great eating experience as well, especially when used to make great dishes like Kabobs.

Kabobs are one of my favorite dishes to make. The prep time of cutting the meat, veggies, and fruit may seem like a lot of work, but it’s worth it for this fresh, light and colorful dish.  It’s also fun to involve the kids (when old enough) and have them build their own versions with whatever they want. Here’s a recipe of how we like to make them, but feel free to switch it up with different veggies and other marinates, such as Italian dressing or balsamic vinegar.

SIZZLING SIRLOIN KABOBS

INGREDIENTS

1 pound beef Top Sirloin Steak Boneless, cut 1 inch thick

2 green, red and/or yellow bell peppers, cut into 1 inch pieces

1 tablespoon chopped fresh basil or 1 teaspoon dried basil

1 tablespoon prepared Italian dressing

2 large cloves garlic, minced

1 pineapple, cut into 1 inch pieces

1 carton whole mushrooms, white or portabella

Salt and pepper

Other vegetables such as onion, tomatoes, and zucchini can also be used.  Pick your favorites and have fun!

INSTRUCTIONS:

  1. Soak eight 8-inch bamboo skewers in water 10 minutes; drain.
  2. Cut beef steak into 1-1/4-inch pieces. Toss beef with 1 tablespoon basil, dressing and garlic in large bowl. Alternately thread beef, peppers, mushrooms, and pineapple onto skewers.
  3. Place kabobs on grid over medium, ash-covered coals. Grill, covered, about 8 to 10 minutes (over medium heat on preheated gas grill, 9 to 11 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Season with salt and pepper, as desired.
  4. Serve over orzo or rice if desired.

This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline; and a good source of fiber.

 

 

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Give it a Rest

This past weekend, Daniel and I smoked 3 pork shoulders for Maddy’s high school graduation.  Due to my failure of setting the alarm for 3 AM, we were late getting the shoulders on the smoker, hurried the process, and committed the ultimate party foul – not allowing the meat enough resting time.  The first shoulder we served only rested around 20 minutes as we were all hungry and it smelled SOOOO good!  It was still tasty, but the other two which were allowed to rest closer to 1 hour or more, were exponentially better – tender and juicy.  Through trial and error, we’ve learned (good and bad) how much difference resting makes, but I never knew why (aka, the science behind it).  Ironically, two days after our party foul, I stumbled upon a facebook post on the My Beef Checkoff page with an article talking about the importance of resting meat.  I encourage you to read the full article here as it is very interesting and has more detail and pictures, but here’s the gist of it.

It doesn’t matter whether your cooking beef, pork or even….dare I say chicken…..you have to practice patience, hold your horses, and allow meat to rest after cooking.  It all comes down to containing the liquid IN your piece of meat, rather than allowing it to escape OUT.   According to the article, a steak will lose around 13% of its weight during cooking and if not allowed to rest properly, another 9% can be lost.  But, by allowing it to rest properly you can change that extra 9% to 2%.  Why the big difference?   It all has to do with temperature.   Say for instance you are cooking a steak.  As the heat from your cooking source (grill or pan) hits the steak the juices on the surface are forced away from the side and pushed towards the center, increasing the concentration of moisture in the middle.  The same thing happens to the other side when you turn it over.  Therefore, the center becomes supersaturated with juice.  When cooked, the steak will never be able to contain all of the juice that it held during its raw state (hence the hissing sound you hear while cooking).  By allowing the steak to cool before cutting, the muscle fibers widen back up slightly.  This small change in shape is what makes all the difference.  The key is to let your meat cool down until the center has reached 120°F.  For a steak 1.5 inches thick, that equates to about 10 minutes.  But for much larger cuts of meat like prime rib, brisket or a pork shoulder, it will be much longer.  Waiting at least an hour wouldn’t be crazy.

So, there you have it….an easy secret to making your meat better.  Just give it a rest!

 

Article source:  http://www.seriouseats.com/2009/12/how-to-have-juicy-meats-steaks-the-food-lab-the-importance-of-resting-grilling.html

 

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Date Night In – Gourmet Dining in the comfort of your Home

With four kids (and one of those being a newborn), date night for my husband and I is a very rare occasion.  And getting to actually leave the house without the kids for date night is practically extinct.  It’s just that phase of life we are in, and maybe some of you can relate.   So, we have to get creative with our “dates” and take what we can get.   “Date night in”, as we like to call it, is when we bring the gourmet eating experience of fine dining to us.   We grill up some of our premium Red Angus steaks, pair them with some sauteed mushrooms, loaded mashed potatoes, a fine red wine, and viola!  You have a high quality steak dinner that can compare – and probably beat –most steak house plates.  And for half of the cost!   Filet, Ribeye, KC strip –doesn’t matter.  You pick your favorite!  Let us help you create a date night in, with a delectable steak for gourmet dining right in the comfort of your home.

For tips on how to cook a steak without a lot of hassle, check out our previous blog post here.

 

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Use the skillet to impress your Valentine

If you are looking for a new way to prepare the perfect steak for your loved one this Valentine’s day, give this skillet method a try.  That’s right….a skillet!  It’s fast, easy and will deliver a steak juicy and tender that rivals the grill.  Here’s how to do it!

1. Preheat your oven to 350 degrees.  

2. Using a cast iron skillet, preheat the skillet on your stove until it is good and hot.

3. Melt 2 TBS of butter in the skillet and season with any herbs you like (parsley, thyme, garlic, etc).

4. Sear each side of the steak for 2 minutes, then immediately place the cast iron skillet directly into the pre-heated oven.

5. Bake for 8-10 minutes for a medium rare steak, a little longer if you prefer your steak a little more done.

6. Remove the steak from the skillet and enjoy!

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Fennel-Crusted Beef Roast

This week’s recipe comes from one of my favorite go-to beef recipe sites, www.beefitswhatsfordinner.com.  This is just one of many Holiday Roast recipes posted, so take a look and explore the site for more great ideas!  Doesn’t this look delicious?!?

Fennel-Crusted Beef Roast with White Beans, Tomatoes, and Arugula

Fennel-Crusted Beef Roast with White Beans, Tomatoes and Arugula --

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Smoked Beef Brisket

This simple and fast recipe is truly how easy making a brisket can be.  Don’t believe me?  Give it a try.  You won’t be disappointed, I promise!

Smoked Beef Brisket

1 Mushrush Family Meats Beef Brisket

Yellow mustard

Steak Rub or your favorite BBQ rub for Beef

Preparation and Smoking:

1. Make sure brisket is completely thawed.  This could take as long as 48 hours in the refrigerator depending on the weight of the brisket, so plan ahead.

2. Slather the brisket with a healthy layer of yellow mustard.  Make sure you give it a good coating, don’t be shy.  This is one of the key components to keep the brisket moist and tender.

3. Sprinkle the rub on top of the mustard covering the entire brisket.

4. Set smoker to 220-225 degrees.  Once it reaches the correct temperature, put the brisket on.

5. Smoke the brisket for approximately 6-8 hours or until internal temperature of the meat reaches 190 degrees.  Time will vary with the weight of the brisket.   The larger the brisket, the longer it will take.

6. Once the meat temperature reaches 190 degrees, wrap the brisket in aluminum foil.  Allow the smoker to cool to 190 degrees, place the wrapped brisket back on the smoker and continue to smoke another 1-2 hours.

7. Remove the brisket from the smoker and allow to “rest” in the foil for at least another 30 minutes.  The resting time is very important for tenderness and juicines, so don’t rush this step if you can help it.  The aroma of the brisket will be tempting, but wait it out!  It will be worth it!

8. Cut the brisket in slices, perpendicular to the muscle fibers.  A done brisket will have some portions that crumble with tenderness.

9. Now eat and enjoy!

 

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Eat Beef this Christmas!

With December already upon us (where has the year gone?!?!) its time to start thinking about that beloved Christmas meal.  Just because you are feeding a bunch of people at your family gathering, doesn’t mean you have to slave all day in the kitchen.  There are many great beef cuts that are sure to please your taste buds and are easy to prepare with little effort.

Each week leading up to Christmas, I will post a new beef recipe that is quick, simple and delicious!  Move that turkey or ham aside this year and let beef shine as your meal masterpiece!

This week I will start with our family favorite Smoked Brisket.   Click here for easy instructions on how to prepare and smoke this often forgotten cut.

 

 

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Soul Gravy

I’m going to cheat and reference back to an article Laura wrote last week for Drovers.  It’s a really great article that challenges us all to slow down and reflect a bit on “Why do you do what you do?’  There is lots of different things that can drive a person or fuel their passions, but for us, it’s ranching, family, and enjoying the beautiful creation around us that is a gift from God.

Please take some time to stop, breathe and enjoy this quick read.  Make sure you click through the pictures, too.  Nothing beats this cattle drive!

Soul Gravy  by Laura Ann Mushrush

 

 

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