Roast Beef Quesadillas
I am always looking for ways to use leftovers. Quesadillas are a tasty way to make use of yesterday’s home cooked chicken, beef or pork.
INGREDIENTS
17 Ounces Cooked Roast Beef (With Au Jus)
¾ Cup Chunky Salsa
1 ½ Cups Sliced Sweet & Hot Peppers
4 Ten Inch Flour Tortillas
¾ Cup Shredded Cheddar Cheese
Fresh Cilantro
In a large skillet combine the beef in its juices with the salsa and peppers. Cook over a medium heat for 10 minutes. Stir occasionally to break up the beef. In the meantime preheat your broiler. For the quesadillas, spoon some of the beef mixture on half of each tortilla. Fold the tortillas over the meat and then fold in quarters. Place the folded tortillas on a foil lined baking sheet. Sprinkle the cheese on each quesadilla. Broil for 1 minute. You want the cheese just to melt and the tortilla to begin to get crisp. Top with cilantro. Makes 4 servings.
Saint Patrick’s Day Corned Beef & Cabbage
In the U.S. and Canada, consumption of corned beef is usually associated with Saint Patrick’s Day. Corned beef is not considered an Irish national dish and the connection with Saint Patrick’s Day specifically originates as part of Irish-American culture. In Ireland, the closest traditional dish is bacon and cabbage. The bacon is more like Canadian style bacon or ham. Corned beef and cabbage became popular in the U.S. after Irish immigrants in the northeast used corned beef instead of pork in the dish. This substitution was most likely due to the low cost of corned beef in the U.S. Corned beef was used as a substitute for bacon in the late 19th century. A similar dish is the New England boiled dinner which consisted of corned beef, cabbage and root vegetables such as carrots, turnip and potatoes which is popular in New England and parts of Atlantic Canada. Whoever you are and wherever you came from it is fun to make Corned Beef & Cabbage on Saint Patrick’s Day!
INGREDIENTS
1 ¾ Pounds Onions – Divided
2 ½ Pounds Carrots – Divided
6 Pounds Corned Beef Brisket
1 Cup Malt Vinegar
8 Ounces Stout Beer
1 Tablespoon Mustard Seed
1 Tablespoon Coriander Seed
½ Tablespoon Black Peppercorns
½ Tablespoon Dill Seed
½ Tablespoon Whole Allspice
2 Bay Leaves
3 Pounds Cabbage
2 ½ Pounds Small Red Potatoes
½ Cup Coarse Grain Mustard
½ Cup Dijon Mustard
Divide onions and carrots and chop enough to fill 1 cup of each, reserving the rest. In a heavy duty 4 gallon pot, place the corned beef, chopped onions, carrots, malt vinegar, stout beer, mustard seeds, coriander seeds, black peppercorns, dill seeds, whole allspice and bay leaves. Add enough water to cover the corned beef and stir to combine. Bring to a boil, cover and simmer for about 3 hours or until meat if fork tender. While the corned beef is cooking, cut the reserved onions into eight wedges and the carrots into 2 inch chunks. Slice each head of cabbage into 8 wedges. Add onions, carrots and red potatoes to the cooked corned beef, with the cabbage on top. Cover and return to a boil. Reduce heat and simmer for about 20 minutes or until potatoes and cabbage are fork tender.
To serve, cut corned beef against the grain into thin slices and accompany with the cooked vegetables. Dijon mustard and coarse grained mustard complement the corned beef as optional condiments. Serves 12
Irish Stew
I have been making Irish Stew for years. The worst stew that I have ever had was when I went to Stonehenge a few years ago. There was this food cart outside of Stonehenge and I was super hungry. It was cold outside and I needed something to warm my tummy. I plunked down my money and got a paper bowl full of I don’t know what. I honestly didn’t know that someone could make stew that bad. At any rate, here is my recipe for Irish Stew that I am sure that you will love.
INGREDIENTS
2 Tablespoons Butter
1 Pound Cubed Lamb
1 ½ Teaspoons Kosher Salt
½ Teaspoon Freshly Ground Pepper
2 Cups Peeled & Cubed Potatoes
1 Chopped Onion
1 Cup Diced Carrot
1 Diced Leek
4 Chopped Garlic Cloves
1 Cup Beer
1 Cup Tomato Juice
15 Ounces Beef Broth
1 Bay Leaf
1 Tablespoon Worcestershire Sauce
1 Tablespoon Thyme
Melt 1 tablespoon of butter in a large saucepan over a medium heat. Add the lamb and sprinkle with ½ teaspoon salt and ¼ teaspoon pepper. Cook and stir for 7 minutes. Remove the meat to a plate and set aside. Melt the remaining 1 tablespoon of butter in the same pan. Add the potatoes, onion, leeks, carrots and garlic. Cook and stir for 5 minutes. Return the lamb to the pan and add the remaining salt, pepper and the other remaining ingredients. Continue to cook for 10 minutes until the stew comes to a boil. Reduce the heat to low. Put the lid on and cook for 2 hours. Ladle into bowls and serve hot. Serves 6
Black Pepper Steak
The nice thing about this steak is that you don’t need to use a great cut of meat.
INGREDIENTS
1 Large Beef Top Round Steak
1 Tablespoon Cracked Black Pepper
1 Teaspoon Salt
2 Tablespoons Olive Oil
1/4 Cup Heavy Cream
1 Tablespoon Unbleached Flour
1 1/2 Teaspoons Beef Bouillon
1/4 Cup Brandy
3/4 Cup Water
Cut the steaks crosswise into 4 pieces. Then cut each piece horizontally in half to make 8 steaks. Each should be
about 3/4 inch thick. Pat the steaks dry with paper towels. Sprinkle the steaks with salt and pepper on both sides.
In a large skillet heat the olive oil over a high heat. Add the steaks and cook for 8 minutes. Turn only once.
Transfer to a plattter and keep warm. To prepare the sauce whisk tobether, in a small bowl, the heavy cream, flour,
bouillon and water. Add the brandy to the skillet. Cook for 1 minutes. Add the cream mixture to the skillet. Heat to
a boil over a high heat. Reduce the heat to medium and cook. Stir constantly until the sauce thickens. Pour the
sauce over the steaks and serve. Serves 6
Brown Sugar Corned Beef
Most people boil corned beef. I tried baking mine encrusted in mustard and brown sugar. Slow cooking it in the oven really
seals in the flavor. I like this corned beef hot, but also makes great leftover sandwiches.
INGREDIENTS
5 Pound Corned Beef Brisket
1 Cup Dijon Mustard
1/2 Cup Brown Sugar
1 Minced Garlic Clove
Preheat your oven to 350 F. Rinse the corned beef and throw away the spice package if it comes
with the brisket. Cover a baking sheet with a large piece of aluminum foil. Spread the mustard on the corned beef. Sprinkle with the minced garlic and then the brown sugar. Tightly wrap the brisket in the foil. Put the wrapped corned beef on the baking sheet and put in the oven. Cook for 3 hours. After 3 hours of cooking turn on the broiler and unwrap the top of the foil. You will want to broil the top of the corned beef just long enough for the crust to brown. Remove from the oven and serve. Makes great sandwiches too! Serves 4
Beef Barley Soup
Ever since I was a little girl, Beef Barley Soup has been my favorite. Adding the barley makes this soup hearty. I like to make it over the weekend and serve it during the week. There is something that is so satisfying about a bowl of Beef Barley Soup.
INGREDIENTS
2 Tablespoons Olive Oil
1 Cup Diced Onion
1 Cup Diced Celery
1 Cup Diced Carrots
4 Cloves Chopped Garlic
¾ Cup Pearl Barley
1/8 Teaspoon Crushed Red Pepper Flakes
8 Cups Beef Broth
2 Bay Leaves
2 Cups Diced Cooked Roast Beef
1 Large Diced Tomato
2 Thinly Sliced Green Onions
½ Teaspoon Kosher Salt
½ Teaspoon Freshly Ground Pepper
In a heavy large size saucepan, heat the olive oil. Add the onion, celery, carrot and garlic and sauté for 5 minutes. Stir in the barley and red pepper flakes and sauté for another minute. Add the beef broth and bay leaves. Cook over a medium heat, uncovered, for 1 hour. Add the beef and simmer for another ½ hour until the barley is tender. Stir in the tomato and green onions. Cook for another 5 minutes. You may need to add more beef broth. Remove the bay leaves. Add the salt and pepper. Cook for another 2 minutes. Ladle the soup into individual bowls. Serves 6
Rodeo Ribs
Cooking the ribs uncovered helps to thicken the barbeque sauce, which is best if made two days ahead. Cut the ribs into small pieces to they are easy to pick up.
INGREDIENTS
4 Pounds Beef Short Ribs (Cut Into 2 Inch Lengths)
1 ½ Teaspoon Kosher Salt
1 ½ Teaspoon Freshly Ground Pepper
2 Tablespoons Olive Oil
1 Large Onion (Halved Lengthwise & Slivered)
1 Cup Beef Broth
2 Cups Rodeo Barbecue Sauce
Preheat your oven to 350° F. Sprinkle the ribs with the salt and pepper. Heat the olive oil in a Dutch oven or other heavy covered pot over a medium high heat. Brown the ribs well for 8 minutes. Remove the ribs to a plate and set aside. Add the onion to the pot and wilt the onions over a low heat, scraping up the brown bits. Return the ribs to the pot, placing them atop the onion. Place the pot in the oven and cook, covered for 30 minutes. Add the beef broth and cook covered for 45 minutes longer. Remove from the oven and add 4 ½ cups of the Rodeo Barbecue Sauce. Stir the sauce into the broth and spoon it over the ribs. Return the pot to the oven, uncovered, for 40 minutes, basting once or twice. Skim and throw away the fat. Serve with extra sauce if you like. Serves 6
Victoria’s Easy Classic Lasagna
This lasagna doesn’t take much time to make at all. If you want to make this a vegetarian lasagna just leave out the ground sirloin. It is so much nicer to make dinner from scratch and sit around the table discussing the day. Add some garlic bread and a salad and you have the perfect family meal.
INGREDIENTS
1 Pound Fresh Lean Ground Sirloin
30 Ounces Ricotta Cheese
28 Ounces Tomato Sauce
12 Ounces Shredded Mozzarella Cheese
8 Ounces (1/2 Of A 1 Pound Box) Lasagna Noodles
5 Ounces Grated Parmesan Cheese
Preheat your oven to 350° F. Cook the ground sirloin until browned. Add the tomato sauce to the browned sirloin and set aside. Cook the lasagna noodles until done (according to package instructions). Put the lasagna together by placing half of the noodles lengthwise in a 9×13 baking dish, covering the bottom. Spread half the Ricotta cheese over the noodles. Next, sprinkle half the Mozzarella cheese over the Ricotta cheese. Cover evenly with half of the meat sauce. Repeat with another layer. Sprinkle the top with the Parmesan cheese. Bake uncovered for 40 minutes until lightly browned and bubbling hot. Remove from the oven and let sit for 10 minutes before serving. Serves 6
Teriyaki Burgers
If you are tired of the same old burger then try my Teriyaki Burger! You can use bottled Teriyaki Sauce or my homemade recipe. Both ways these burgers are tasty and everyone will love them.
INGREDIENTS
2 Pounds Ground Sirloin
1/3 Cup Plus 2 Tablespoons Teriyaki Sauce
6 Toasted Hamburgers Buns
6 Slices of Cheddar Cheese (Optional)
6 Hamburger Pickles
6 Lettuce Leaves
6 Onion Slices
6 Tomato Slices
½ Cup Mayonnaise
Combine the ground sirloin and 1/3 cup Teriyaki Sauce. Shape into 6 hamburger patties. Grill or broil for 3 minutes on each side. Brush with the remaining 2 tablespoons of the sauce halfway through cooking. If you want to add cheese then place the cheese slices on top of each burger at the end of cooking and let melt under the broiler for 30 seconds. Make sure that the cheese isn’t too thick or it will take too long to melt. Remove burgers from the oven and set aside. Spread both halves of the toasted buns with mayonnaise. Place the pickles, lettuce, burgers, onion and tomato on the bottom halves of the buns and cover with the top halves.
Makes 6 Teriyaki Burgers
Hanger Steak
Hanger Steak (also known as butcher’s steak, hanging tender or bistro steak) is a cut of beef steak that comes from the diaphragm of a steer or heifer. Hanger Steak used to be called, “Butcher’s Steak,” because the butchers would keep it for themselves rather than sell it to their customers. Hanger Steak typically weighs about 1 to 1 ½ pounds and resembles flank steak in texture and flavor. Hanger steak is a “V-Shaped pair of muscles with a long membrane down the middle. It is best marinated and cooked quickly over high heat because this cut is not particularly tender. To avoid toughness grill and broil and serve rare or medium rare.
The Hanger Steak is said to “hang” from the diaphragm, which is one muscle, commonly cut into two separate cuts of meat. The Hanger Steak is traditionally considered more flavorful and the outer skirt steak is composed of tougher muscle within the diaphragm. The hanger is attached to the last rib and the spine near the kidneys. Hanger Steak is also a very traditional Mexican cuisine, especially in the north, where it is called arrachera and is marinated, grilled and served with a squeeze of lime juice, guacamole, salsa and tortillas for tacos. In South Texas, this cut of beef is known as fajitas arracheras. Historically Hanger Steak has been more popular in Europe. In England it is referred to as skirt steak; in France onglet; in Italy lombatello; in Spain solomillo de pulmon. In America, Hanger Steak formerly was not separated as an individual cut, but today is extremely popular. Here is an easy recipe to follow that is sure to please!
INGREDIENTS
4 (6 Ounces) Hanger Steaks
8 Tablespoons Olive Oil
1 Sprig Rosemary (Leaves Removed & Chopped)
5 Thinly Sliced Garlic Cloves
¼ Teaspoon Kosher Salt
¼ Teaspoon Freshly Ground Pepper
Mix the olive oil, chopped rosemary leaves, garlic slices, salt and pepper in a large bowl. Place the steaks in the bowl and cover the bowl with plastic wrap. Place in the refrigerator and marinated for 3 hours. Heat your grill, cast iron pan or oven broiler. Add the steaks and cook for 2 to 3 minutes on each side. Slice and plate. Serves 4
