Beef – Page 2 – Gastronomy

Flavorful Grilled Steak Fajitas

Published on April 16, 2016August 3, 2016 by richbLeave a comment

The flavors of the marinade combine to form a great taste. This fajita recipe has a LOT of flavor due to the marinade. Whenever I make this it goes quickly and I rarely have left overs.

Ingredients

2-3 lbs of skirt steak cut into about 8″ long steaks
1 small onion chopped finely + 1 onion sliced.
10 – 15 sprigs of cilantro minced finely
1/4 cup of lime juice
4 cloves of garlic minced finely
1 tsp ground coriander
1 tsp red pepper flakes
1/4 cup of canola oil
1 bell pepper sliced

Directions

Add all the ingredients but the sliced onion and bell pepper into a ziploc bag and marinade for at least 2 hours or up to 10 hours in the refrigerator. Grill the steaks on a very hot grill so you get some char on it. While the steaks are grilling fry the sliced onions and bell peppers in a preheated pan and get a little char on them cooking till tender. When the steaks are done, let them rest for 10-15 minutes, then slice across the grain. Serve with taco size flour tortillas, grilled onion and bell pepper, salsa, cheese, guacamole and sour cream laid out to create the fajitas. Everyone can customize their fajita by adding the toppings they like.

Braised Beef Brisket

Published on March 20, 2016August 3, 2016 by richbLeave a comment

This brisket really came out good. It was cooked in the oven, and when I took it out, WOW, it smelled great and I had to resist it for about 20 minutes while I let it rest which was torture. I sliced across the grain and it was fall apart tender and had a deep robust beef flavor. Here’s the recipe.

Ingredients

3-4 pound beef brisket fully thawed.
1 1/4 cups of soy sauce
2 cups of beef broth (2 cups of water with 2 tsp bouillon powder will work also)
Juice of 1 large lemon, about 1/4 cup
5-6 cloves of garlic finely minced
1/2 tsp liquid smoke

Mix the last 4 ingredients together and add to a ziploc bag. Add in brisket and zip up bag with all the air squeezed out, or as much as you can get out. Put in the refrigerator and marinade for minimum of 45 minutes or up to overnight if you want. I marinaded for 45 minutes since it will cook in the marinade anyway. Put the brisket in a baking pan just large enough for the brisket and add the marinade in the bottom of the pan and cover with foil. Cook in a 300 degree oven for at least 40 minutes per pound. I did longer, I had a 4 pound brisket and cooked it for 4 hours. Let rest for about 20 minutes, then slice across the grain. Make sure and use a sharp knife so it doesn’t break apart while slicing since it will be really tender.

Well Done Rib Roast

Published on March 18, 2016December 22, 2020 by richb2 Comments

With any Holiday coming up, you will want to cook a special meal. This rib roast is a real treat and will not disappoint your guests. The herbs form a crust on the roast and it is slightly crispy on the outside and tender and juicy on the inside. It will be especially loved by people that don’t want pink in the center of their meat. I have cooked this a number of times and it has always disappeared quickly, so you may have to cook a large one.

Ingredients

3-4 lb Rib Roast
4 tbsp Cracked Black pepper
4 tbsp kosher salt or coarse sea salt
3 tbsp Basil
2 tbsp Rosemary
2 tbsp thyme
2 tbsp granulated garlic

Directions

Thaw rib roast completely and store in fridge till ready to cook. Take out of the fridge sprinkle and massage each ingredient one at a time in and then let set for at least 1 hour at room temp. Preheat oven to 450 and then put in roast and brown uncovered for 20 to 30 mins till outside browned. Turn oven temp down to 300 and cook for 2.5 hours, then start checking internal temp every 30 mins till it is 140 degrees. Then Remove from oven and tent foil over pan and allow to cool for 30-45 mins, then serve.