Category Archives: Beef
First off, I am not including a picture of the finished dish this time? Why? Because it is liver and onions and just the thought of it puts many people off…LOL. BUT… if you love liver and onions you will really like this recipe from Pinterest.
I usually do mine without flour as I am a purist with liver. This recipe was intriguing because it soaked the liver in milk before cooking, supposedly to reduce the strong flavor some people dislike. Let me tell you that this was awesome and my new goto recipe for liver and onions. Here goes…
Beef Liver with Bacon and Caramelized Onions
First, cut the liver into strips and soak them in milk to remove any bitterness.
If you’re following a low-carb diet, you may choose to eliminate the onions for an even lower carb count,but hey… why would you?
- 1/2 cup milk
- 1-pound beef liver cut into strips
- 3 large onions sliced
- 4 slices bacon
- 5 tablespoons butter divided
- Salt to taste
- Add milk to a shallow bowl. Soak liver in the milk for about 20 minutes to remove any bitterness.
- Meanwhile, cook your bacon in a large skillet. Drain on paper towels and cut into 1/2″ chunks. Set aside.
- Reserve 1 1/2 tablespoons of bacon grease and add 2 tablespoons of the butter to the bacon grease in the same skillet.
Add onions and cook over a medium heat stirring occasionally until caramelized, about 25 minutes. Remove onions to a dish, sprinkle with salt and set aside.
- Pat liver dry and discard the milk.
Return skillet to high heat and add the remaining 3 tablespoons of butter to the pan. When the butter foam subsides, the butter is hot enough.
Arrange the liver in the pan being certain not to crowd the pan. I worked in two batches. Sauté for 3 minutes regulating the heat so that the butter remains hot, but does not burn. Turn liver over and sauté about 2 minutes more. The inside meat should still be pink.
- Serve liver topped with onion and bacon.
Quite a while back I had posted a KETO lasagna recipe using zucchini zoodles. Now that we are Keto Conscious I have given myself a little more leeway with what we eat. But…this recipe is really still Keto but assembled in a little different manner, for those who do not own a spiralizer! It was great with a few different ingredients.
Oven Ready in 9 x 13 pan
- 3 large zucchinis
- 1 teaspoon olive oil
- 1-pound ground beef
- 1/2 cup onion finely chopped
- 2 teaspoons garlic minced
- 24-ounce jar marinara or Bolognese sauce
- 16 ounces ricotta cheese
- 1 cup chopped spinach
- 1/2 teaspoon Italian seasoning
- 1 egg
- 1/2 cup grated parmesan cheese
- 2 cups shredded mozzarella cheese
- salt and pepper to taste
- cooking spray
- fresh basil garnish
- Trim both ends off the zucchini.
- Use a mandolin to cut the zucchini into 1/8-inch slices. Sprinkle salt over the zucchini slices, then lay them out on a layer of paper towels to drain. Let sit for at least 10 minutes.
- Pat the tops of the zucchini slices with paper towels until dry.
- While the zucchini is resting, prepare the sauce. Heat the olive oil in a large pan over medium heat.
- Add the ground beef and season with salt and pepper to taste.
- Cook for 5-6 minutes, breaking the meat up with a spatula, until beef is browned and cooked through.
- Add the onion and cook for another 3-4 minutes or until softened. Add the garlic and cook for 30 seconds.
- Add the marinara sauce and bring to a simmer; cook for 5 minutes.
- Place the ricotta cheese, chopped spinach, Italian seasoning, egg, parmesan cheese, salt and pepper in a bowl. Mix until well combined.
- Preheat the oven to 375 degrees F. Coat a 2- or 3-quart baking dish with cooking spray.
- Place 1/4 of the sauce in the bottom of the dish. Add 1/3 of the zucchini slices on top. Spread 1/3 of the ricotta mixture over the zucchini then top with 1/3 of the mozzarella cheese. Repeat the layers, ending with the mozzarella cheese.
- Cover and bake for 30 minutes. Uncover and bake for an additional 20 minutes. Sprinkle with parsley, then let stand for 5-7 minutes. Cut into slices, then serve.
Got the urge to BBQ already and realize that the BBQ is probably dirty from its last use, who knows when in this weather? Treat yourself to this recipe from The Spicy Apron (Pinterest). While it calls for putting the steak on skewers, I modified it and used my frying pan. With the blue cheese sauce, it was awesome! Throw a salad or bake a potato and you have a complete easy meal! Photo is from The Spicy Apron, since I forgot to take a photo when I made this.
Steak Bites with Creamy Blue Cheese
- 2 Pounds Sirloin Cut into 1-inch pieces
- 2 Teaspoons Kosher Salt Can use Seasoned Salt
- 2 Teaspoons Fresh Pepper
- 4 Ounces Cream Cheese Room Temperature
- 4 Ounces Heavy Cream
- 2 Tablespoons butter
- 4 Ounces Crumbled Blue Cheese
- 2 green onions Sliced crosswise (green parts)
- Put 6-8 pieces of the beef on each skewer. Liberally salt and pepper all sides of the meat. Heat grill on high. Place skewers on hot grill and sear on each side, 1-2 minutes per side. Remove from heat and cover with foil. OR…
- Heat a frying pan over medium heat and place the steak bites in until slightly golden, choosing how well you want them done. Well…definitely NOT!
- Combine cream cheese, cream, and butter in a small saucepan. Heat over medium low heat until heated through. Stir well to combine. Remove from heat and add crumbled blue cheese. Drizzle over cooked beef skewers or in a small dish on the side for dipping. Top with sliced green onions.
Some unknown person is always tinkering with my recipes? This time I made that someone (?) write down what he did. It was incredible and very moist! What can I say??? This was supposed our takeout and movie night vicariously with friends, during COVID-19, but we stayed in and he cooked. With these garlicky green beans the meal was awesome.
- 2 pounds of ground beef and pork
- 3 strips of bacon for topping the meatloaf
- ¼ cup of tomato pesto for topping the meat loaf
- 3/4 cup of crushed pork rinds
- ½ medium white onion, finely diced
- 3 garlic cloves, finely diced
- 2 Tbsp fresh sage, finely chopped
- 2 Tbsp fresh basil leaves, chopped
- 1 tsp rosemary, chopped
- 1 tsp thyme
- 2 large eggs, lightly beaten
- 1 tablespoons olive oil
- 1 teaspoon salt
- 1/4 teaspoon coarse black pepper
- 1 – 6 oz. can tomato paste
- 2 teaspoons white vinegar
- 1 tablespoon BBQ sauce (I use Weber hickory)
- 1 tablespoon liquid smoke
- Lightly spray a 5 x 9-inch loaf pan with oil and line with parchment.
- Add 1 Tbsp butter and 1 Tbsp of water to a small fry pan, add in the onion and garlic and caramelize over low heat. When caramelized, add in the herbs. Set aside.
- Place the meat in large bowl. Set aside.
- Mix the sauce ingredients well and then stir in the caramelized onion mix and the crushed pork rinds.
- Pour mixture over the meat and blend well using your fingers.
- Put into loaf pan and pat down.
- Cut bacon into short pieces and place on top, then add the tomato pesto over the loaf.
- Bake at 350 degrees F, covering lightly with foil after 45 minutes. Meat thermometer should register 165 degrees F. (about 1 hr. to 1 hr. 15 min).
- When meat is done, juices will be clear. Drain any fat and let sit about 10 minutes before slicing.
The following recipe includes making your meatballs from scratch and I was tempted as none of the stores, including Costco, have been stocking frozen meatballs for several months! Fortunately, my fav grocery store here, Superama, a Walmart subsidiary finally got some in and I bought several packages for the freezer.
So…I skipped the homemade meatballs and just prepared the sauce while heating the meatballs in the oven. It is now a KISS recipe! For those new to my blog…KISS = Keep It Simple Stupid! Hope you will enjoy it served with a great yellow rice.
Hoisin Asian Meatballs
- 1-pound ground beef
- 1 teaspoon toasted sesame oil
- 1/2 cup Panko*
- 1/4 teaspoon ground ginger
- 1 large egg
- 2 cloves garlic, minced
- 3 green onions, thinly sliced, plus more for garnish
- Sesame seeds, for garnish
- 1/4 cup hoisin sauce
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1/2 teaspoon toasted sesame oil
- 2 cloves garlic, minced
- 1/2 teaspoon ground ginger
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
- In a large bowl, combine ground beef, sesame oil, Panko, ginger, egg, garlic and green onion. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1 1/4-to-11/2-inch meatballs, forming about 18-20 meatballs.
- Place meatballs onto prepared baking sheet and bake for 12 minutes, or until all sides are browned and meatballs are cooked through.
- To make the hoisin sauce, whisk together hoisin sauce, rice vinegar, soy sauce, sesame oil, garlic and ginger in a small bowl.
- Serve meatballs immediately with hoisin sauce, garnished with green onion and sesame seeds.
One of the most desired cuts of beef in Brazil is called (picanha) . It is also very common in higher end restaurants in Yucatan these days. What is it?
Picanha is a cut of beef called sirloin cap in the United States or the rump cap in the United Kingdom, that is popular in Portugal and Brazil. In the United States, it is little known, but referred to as the rump cover, rump cap, or culotte.
In a Brazilian restaurant it is often served on large skewers…
I chose to roast it whole.
There are THREE steps to the recipe, which involves marinating overnight in the refrigerator (see below) with a citrus-herb salt rub.
Simple Roasted Picanha Recipe
Step One – Citrus-Herb Salt Rub
- 1 tablespoon kosher salt
- 1 tablespoon minced fresh parsley
- Zest of one small lemon, approximately 2 teaspoons
- 1 teaspoon minced fresh oregano
- 1 teaspoon ground black pepper
- 2 cloves garlic, roughly chopped
Score the fatty blanket on the picanha by making criss-crossing cuts into the fatty blanket covering one side of the picanha. Fat behaves differently than meat when cooked. It loses more liquid and therefore shrinks more. By scoring the fat, you can prevent the piece from curling and dis-forming while it grills.
Rub the salt mixture into the cross cuts of the fat. Refrigerate overnight.
Step Two – Preheat oven to 400 degrees, letting the picana come to room temperature.
Prepare the chimichurri sauce by mixing the following ingredients…
- 1/2 cup chopped parsley
- 4 cloves garlic, minced
- 2 teaspoons chili pepper flakes (less for milder flavor)
- 2 teaspoons minced oregano leaves
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 3 tablespoon red wine vinegar
- 1/2 cup olive oil
Step Three – Sear and Roast the picana as follows
Heat a large oven-safe skillet (preferably cast iron) over medium-high heat. Pour in a few tablespoons of olive oil.
Sear the beef until browned on both sides,approximately 2 minutes per side.Transfer the skillet to the oven with the fatty side of the piranha facing up.
Cook the roast for 35 minutes, or until the internal temperature reaches 128-130° for medium-rare. Remove the roast from the oven, cover with foil and let rest for 10 minutes before slicing. The temperature will rise 10 degrees while resting!!
Slice against the grain for tender cuts.
Here is my recent attempt to duplicate that restaurant experience in our oven…in case there is too much snow to fire up the Barbie, mates. Sliced after resting with chimichurri sauce.
Once a year, we seem to be able to find spaghetti squash in Yucatan. This was it! If you have never baked a spaghetti squash it is so simple. When it is done baking you take a large fork and shred it et voila – spaghetti! The simple version is to bake it and the add your favorite spaghetti sauces (commercial or homemade) and lots of Parmesan cheese,
This version is a little more time consuming but well worth it. Take a look –
The original recipe called for the filling to be baked inside the upturned squash. It was very difficult to shred the squash with the filling in it and thus I adapted the version and filled the shredded squash, mixing the filling into it.
Stuffed Spaghetti Squash
Cut the spaghetti squash in half horizontally and remove the seeds. Put squash cut sides down in a baking dish with a half inch or so of water. Drizzle with a little olive oil. Cover with foil and bake in 350-degree oven for 35 to 45 minutes. Test with a fork for tenderness.
While it is baking, prepare the stuffing as shown below.
- 1 medium spaghetti squash
- 1 lb. Ground beef
- 5 cloves of garlic crushed
- 1 large cooking onion
- Salt and pepper
- Seasoning to suit your taste
- ¼ cup Parmesan cheese
- 2 heaping tablespoons of salsa (optional)
- 1 tablespoon olive oil
Heat oil in pan. (I like to use my wok) Throw in the garlic and sauté for about 30 seconds. Throw in the onion and continue to sauté until tender.
Add ground beef and brown thoroughly. Season with salt and pepper.
Add other seasoning such as Italian as you wish*
Mix in the cheese. Mix in the salsa.
Keep warm until the squash is tender.
Turn the squash over on a plate leaving on the outer shell, shred with a fork being careful not to break the shell.Fill with the ‘stuffing”.
Top with sour cream, more salsa? BBQ sauce?
Since there might be a few new followers, I am noting a few of the recipes on the site which you might want to incorporate into your Canadian OR American Thanksgiving dinners. Hoping you might find some ideas before you head out to buy groceries…LOL
Look for these and other recipes in the GO box –
Good Eats Roasted Turkey or
Spice Rubbed Turkey or
Slow Cooker Rosemary Garlic Crusted Roast Beef (for those who are not into turkey)
Thai Style Chicken and Pumpkin Soup
Fragrant Fall Red Cabbage (side dish)
Pumpkin Crunch Cake (much better than pie!)
Happy Thanksgiving my friends!!
Ropa vieja (Spanish for “old clothes”) is one of the national dishes of Cuba, but is also popular in other areas of the Caribbean such as Puerto Rico and Panama. It consists of shredded or pulled stewed beef with vegetables. This was a dish we had in Havana in 2014. The beauty is that it is done in a slow cooker.
You can omit the olives, but trust me on this one. Serve with your favorite rice or use it with fresh tortillas.
Slow Cooker Ropa Vieja (Cuban Beef)
- 3 lbs. beef flank steak (or substitute Mexican arrachera)
- 1 cup beef broth
- 1 (6-oz.) can tomato paste
- 1 (14-oz.) can petite diced tomatoes
- 1.5 tsp. salt
- ¼ tsp. pepper
- 1 tsp. oregano
- 1 tsp. cumin
- ½ tsp. turmeric
- 1 Tbsp. apple cider vinegar
- 1 small white onion diced
- 2 bell peppers, diced ( I used red for contrast)
- 1 cup Spanish olives – green
- 3 whole garlic cloves, peeled
Cooked yellow rice for serving*
Slow Cooker Size:4-quart or larger
- Add the beef broth, tomato paste, diced tomatoes, salt, pepper, oregano, cumin, turmeric and apple cider vinegar to the slow cooker. Stir.
- Add the flank steak and flip it around in the sauce so it gets coated. Add the bell pepper, onion, olives and garlic cloves, mix those items together to combine on top of the meat.
- Cover and cook on low for 9 hours on LOW without opening the lid during the cooking time. Shred the meat with 2 forks right in the slow cooker.
If you have been following me you know that our slow cooker cooks faster for some unknown reason. When I looked up cooking on HIGH (because I was short of time) it suggested 5 hours as the equivalent. Guess what? It was done in a little over 2.5 hours using an arrachera of 1.3 kilos.
LESSON—-dont let it cook while you are away at work unless you know your cooker very well. Keep checking for doneness.
Sooo…my spouse bought this Paderno spiralizer a year ago..new toy…lol. We have only used it a handful of times. Since we started our low carb diet we are now using it more. We love lasagna, but low carb means no pasta or breads. Et voila, with Pinterest I discovered this recipe. We have served it to our guests and they loved it too! It tastes wonderful!!! Don’t tell anyone it is low carb… shown here with a green salad with radish sprouts.
Keto Lasagna with Zucchini Noodles Author Vicky | Tasteaholics.com
Prep Time 15 minutes Cook Time 30 minutes Total Time 45 minutes
Servings 4 Calories 544 kcal
- 16 oz. ground beef
- 1 cup Rao’s marinara sauce * (see below)
- 1 zucchini large
- 10 oz. ricotta cheese
- 4 oz. mozzarella cheese shredded
Preheat oven to 350 degrees F. Peel zucchini into strips and leave out the seedy core. Salt and let sit for 15 minutes and blot with paper towels.
Brown ground beef in pan and add marinara. Season well with salt and pepper.
Layer into a small casserole dish: meat, zucchini, ricotta, meat, zucchini, ricotta, mozzarella.
Cover with foil and bake for 30 minutes. Broil uncovered for 2-3 minutes to brown the top.
- Rao’s Marinara Sauce (Pinterest recipe)
Makes 7 cups
- Four 28-ounce cans whole tomatoes (I used four cans of Kirkland tomatoes)
- 1/2 cup olive oil
- 6 tablespoons minced onion
- 4 cloves garlic, peeled and minced
- Coarse salt and freshly ground pepper
- 12 leaves fresh basil, torn (optional)
- Pinch of dried oregano
- Remove tomatoes from can and place in a large bowl, reserving juices. Crush tomatoes using your hands; remove and discard the hard core from stem end, and any skin and tough membrane; set aside. OR…just use as is if using Kirkland brand…
- Place oil in a large, nonreactive saucepan over medium-low heat. Add onion, and cook until soft and just beginning to brown, about 3 minutes. Stir in garlic, and cook until softened, about 30 seconds. Stir in tomatoes and reserved juices; season with salt. Increase heat and bring to a boil. Immediately reduce heat to low and simmer until slightly thickened, about 1 hour.
- Stir in basil, if using, oregano, and season with pepper; continue cooking 1 minute more. Remove from heat and serve.
- Amount Per Serving
- Calories 544 Calories from Fat 369
- Total Fat 41g 63%
- Saturated Fat 18g 90%
- Trans Fat 0g
- Polyunsaturated Fat 0g
- Monounsaturated Fat 0g
- Cholesterol 139mg 46%
- Sodium 487mg 20%
- Potassium 530mg 15%
- Total Carbohydrates 6g 2%
- Dietary Fiber 2g 8%
- Sugars 3g
- Protein 34g 68%
- * Percent Daily Values are based on a 2000 calorie diet.