Tuscan-Style Beef Brisket

Growing up, beef brisket was not something we normally ate in our home. The first time I made this dish was about seven or eight years ago when I got tired of cooking the same standard roasts that we would always make for holidays or Sunday dinners.  Luckily for me, my family likes to try new things. In fact, every holiday or family gathering, my husband insists that there is at least one new item on the menu. 

I originally posted this recipe back in July 2011 along with a recipe for potato pancakes, but recently opened up my cookbook during one of our many recent homebound snowstorms and made this Tuscan-Style Beef Brisket again.  The recipe is simple with a paste of fresh garlic and rosemary and sits in a bath of red wine and beef broth; which make a flavorful au jus when served. I've made this recipe several times now over the years and it comes out perfectly every time. ~Enjoy! 

Slow Cooker Italian Beer & Beef Chili

 

Chili is a wonderful meal to make for any occasion as it is high in fiber, filling and goes a long way. I chose to make this version using Italian beer as the base; as well as a lean ground beef (90/10), but you can also substitute ground turkey or chicken in it's place.

50 Main Entrees Under 400 Calories

If you're like the millions of people that start each new year with a resolution to loose weight or eat healthier, most find it difficult after time to find new recipes to help keep you reaching your goal.

To help with your goals (and mine!), I've compiled a list of 50 Main Entree Recipes that I have created all Under 400 Calories. All calculations are based on ingredients entered into CalorieCount and may not be 100% accurate because of the specific brands I've used, but it will give you a good starting point. I've broken the recipes out into sections: Poultry, Beef, Pork & Pasta and NonMeat. Click on the recipe name to be taken to each individual recipe post.  ~Enjoy and Good Luck with your New Year's Goals! 

Recipe ReRun: How to Make a Standing Rib Roast

The next Recipe ReRun I wanted to share with you this week is How to Make a Standing Rib Roast. I originally posted this last January, but thought it was appropriate to share before Christmas this year. Especially since I will be making one myself.

Pomegranate Cabernet Braised Short Ribs

Beef short ribs become extremely tender when braised and I like to use the English Cut; which is when the ribs are separated from one another along the bone and the meat sits on the top. They come in either a long slab or cut in half into 2" pieces; which is what I prefer using as I feel it's easier for portion control. I've made two other variations of short ribs including Braised Short Ribs made with two types of mustard, fresh rosemary and red wine and Beer Braised Short Ribs. Both were phenomenal and it had to do mostly with the cooking method. Low and slow = perfect every time! 

Braised Short Ribs & Giveaway

Cookbook Giveaway Week continues with another of my favorite recipes from my cookbook, Braised Short Ribs. When trying to come up with some new recipes incorporating beef to add to the collection, my friend Cindy suggested I make short ribs. At the time, I had never made them at home, though I had eaten them out numerous times. I was a little skeptical about how my latest experiment was going to turn out, but needless to say we enjoyed these so much, that I’ve since made these several times and in different ways (including an upcoming version with pomegranates and Cabernet wine!). 

Recipe ReRun: Beer Braised Short Ribs

Recipe ReRun: Beer Braised Short Ribs

I haven't done a ReRun recipe in a while and since I JUST purchased some nice Beef Short Ribs the other day, I figured I'd share this recipe for Beer Braised Short Ribs with all of you today. 

This recipe was first created a year ago, back in October 2012. It was a big hit then and it's no wonder; these ribs were FANTASTIC...FALL OFF THE BONE....TENDER...FANTASTIC! They do take quite a while to prepare, so this would make a perfect meal to cook over the weekend. Good things come to those who wait! 

I also wanted to let you know about a book signing I'm doing over the weekend. If you live in the northern NJ area and are looking to take the family out for a day of fun, stop by the Autumn Lights Festival on Saturday, October 12, 2013 in West Milford, NJ for their annual street fair. Music, entertainment and vendors galore...including yours truly. Stop by Section B-19 Booth B to say hello if you're in the area and have a wonderful weekend everyone. 

Slow Cooker Beef Stroganoff

I can't believe that in the 2 1/2 years I've been blogging about my weekly food experiments, I've yet to make Beef Stroganoff! Chicken Stroganoff...yes, but beef..no. Like I've said before, I try to make things healthier for my family when I can, but every now and then we like to splurge on the good stuff! I love meals like this when the weather is getting cooler. My preference is to cook this in a Dutch oven on top of the stove, but I haven't used my slow cooker in a while and was going to be out most of the day and needed dinner ready for when I got home. The beauty of this dish is that you can prepare the entire thing the night before, refrigerate it; then put it in the slow cooker in the morning before work. And...Voila! Dinner is ready when you get home.

I also wanted to point out that wine glass in the picture. Isn't it adorable! My friend Jenn, from My Daily Jenn-ism gave it to me last Christmas and had it custom made by A Beaded Whim. They're handcrafted beaded and wired wine glasses, flutes and goblets and no two are exactly like. She just moved and new orders are on a brief hiatus for the next month until she gets settled, but keep these in mind for the upcoming holiday season! 

Slow Cooker Beef Stroganoff

Prep Time: 20 minutes    Cook Time: 2-8 hours     Serves: 4

Ingredients

• 2 lb. Top Round of Beef or Beef Cubes
• 1/4 c. All-Purpose Flour
• 2 tbsp. Canola Oil
• 1 tbsp. Butter
• 3 Portobello Mushroom Caps, approximately 3 cups halved and sliced
• 2 Garlic Cloves, chopped
• 2 Scallions, chopped
• 1 tbsp. All-Purpose Flour
• 3 1/2 c. Low Sodium Beef Broth
• 1 tbsp. Dijon Mustard
• 1 tbsp. Fresh Parsley, chopped
• 1 tbsp. Fresh Thyme
• 1/2 c. White Wine
• 1/4 c. All-Purpose Flour
• 1 c. Water
• 1/2 c. Sour Cream 
• Egg Noodles or Rice, as desired

Directions

1. Heat oil in a large nonstick saute pan over medium heat. 
2. If using the top round of beef, cut the meat into 1"cubes; then dredge the cubes in flour so that they are coated on all sides. 
3. Brown the meat in the oil for 5-7 minutes on all sides; then place in your slow cooker. 
4. Add the butter to the pan; then add the mushrooms, garlic and scallions. Saute 2 minutes until the mushrooms start to sweat. Remove from the pan and place in your slow cooker. 
5. Next, in the same pan, whisk in your flour to form a roux; then add your broth, mustard, parsley, thyme and wine. Bring to a boil until it's slightly thickened and add to your slow cooker
6. Cook on warm 6-8 hours; low 4-6 hours or high 2-3 hours; depending on how long you will be away from your slow cooker. 
7. After the meat has cooked and is tender, combine the 1/4 cup of flour and cold water together and mix well so that there are no lumps. Add the flour mixture to the beef mixture as needed depending on how thick you like your gravy (I like to make extra sauce for the noodles or rice); then stir in the sour cream. Serve over noodles or rice. 

Enjoy! 

*Nutrition Facts per Serving (without the noodles or rice)

Calories 751, Carbs 17g, Fat 36.8g, Protein 73.5g, Fiber .6g, Sugar 1.5g

*Calculations based on ingredients entered into Calorie Count and may not be 100% accurate. 

These figures represent all of the ingredients listed above even though it may not all be consumed. There is no way for me to break out the meat portion only minus the gravy so please just use this as a guide.

Slow Cooker Beef Stroganoff Shopping List

Flank Steak Stuffed with Brie & Zucchini (Family Favorites) and How to Cook the Perfect Steak This Father's Day

Ah yes...Beef is more than likely going to be "What's for Dinner" this coming Father's Day. According to the most recent Consumer Grilling Study, three out of four Americans say that the one meat they grill the most often is beef (69%); while chicken came in second (25%) and pork came in third (6%). I would tend to agree as it seems like we eat beef more often in the warmer, grilling months ourselves.

I don't know about you, but I'm a visual person. Show me and I can do it or figure it out. Tell me and you lost me. So I found this chart below to determine how long to cook your steaks as a guide, but try not to poke too many holes in the meat while cooking as the juices will flow out and cause your steak to dry out.  Cooking times do vary according to the cut of meat as well so for a more specific list, including the different cuts of beef and minutes to cook per side, click on the link to see this really helpful chart from Beef It's What's For Dinner.

As far as Father's Day plans, I'm not quite sure what we're going to do yet. Saturday is my rescheduled Book Signing from 1pm-3pm; then we're heading to a combined graduation party for my nephew(high school) and niece(college) where I'm bringing that Grilled Chicken Pasta Salad with Kalamata Olives, Capers and Sun Dried Tomatoes, and with the hubby traveling so much lately between his father's surgery, vacation and business trips, I think he'd prefer just hanging home for the day to recoup.

I'm thinking that I may make this family's favorites recipe for Flank Steak Stuffed with Brie & Zucchini from my cookbook. I can't believe I haven't made this recipe since I originally created it in August 2011 and it was one of our favorites...always on the quest to find new and exciting new recipes I guess! For this dish, I sauteed some zucchini with fresh rosemary, garlic and mushrooms. Then I added some slices of Brie, wrapped it up, sliced it individually and grilled it. I have to say it was AMAZING; however, you have to grill these on a higher temperature so that all of the cheese doesn't run out before the meat is done cooking.

Flank Steak Stuffed with Brie & Zucchini

Prep Time:  30 minutes                               Yield: 6

Cook Time:  Personal Preference                 Serving: 1 piece

Ingredients

• 1 1/2 lb. Flank Steak
• 1 1/2 c. Zucchini, cut in half then sliced
• 1 c. Mushrooms, sliced
• 2 Cloves Garlic, chopped
• 1 tbsp. Fresh Rosemary
• 1 tbsp. Extra Virgin Olive Oil
• 4oz. Brie, white rind removed and sliced
• Kitchen String

Directions

1. Using a meat tenderizer, pound flank steak until it is rectangular in shape and even thickness. 
2. In a pan, heat oil and sauté the zucchini, mushrooms, garlic and rosemary until the vegetables get soft.  
3. Evenly spread the zucchini mixture on top of the steak, leaving a 1/2" border around all sides; then add the cheese. 
4. Roll up the flank steak lengthwise and tie with six pieces of kitchen string; spacing them out evenly to where you will slice them. 
5. Using a sharp knife, cut the rolled steak into six individual pieces. Season with salt and pepper just prior to grilling. 
6.  and grill until desired doneness.  

Nutrition Facts

Calories 260, Carbs 1.8g, Fat 13g, Protein 32g, Fiber .5g, Sugar .7g

*Calculations based on ingredients entered into Calorie Count and may not be 100% accurate. 

Looking or other Beef Grilling Ideas? How about some of these reader favorites!

Ginger Soy Marinated Strip Steaks

Vanilla Fig Balsamic Marinated London Broil

Mediterranean Stuffed Flank Steak

Enjoy and Have a Happy Father's Day! 

Marilyn's Crock Pot Meatloaf

Looking for a new meatloaf recipe you can make and let your crock pot do the cooking? Then this one is it! While speaking with a long time family friend recently, she told me about this meatloaf recipe that she got from her Italian mother in-law over 45 years ago. 

I had just purchased some ground beef and wanted to give it a try, but the night I planned on making it we had some change in plans and I wouldn't be home long enough to cook it on top of the stove. She didn't give me any measurements other than what ingredients were in it so I just had to eyeball it until it looked right to me. I mixed all of the ingredients and put it in my crock pot instead and I have to say it was delicious and moist and everyone loved it. I served mine with egg noodles, fresh green beans and a salad. Thanks for a great recipe Marilyn! <3

Marilyn's Crock Pot Meatloaf
1 lb. Ground Beef (I used 85% lean)
1 tsp. Garlic Powder
1 tsp. Onion Powder
1 tsp. Dried Oregano
1 Egg
1/2 c. Italian Breadcrumbs
1 tbsp. Extra Virgin Olive Oil
10oz. Mushrooms, washed and sliced
6oz. Hunt's Tomato Paste
12oz. Water
1 tbsp. Kitchen Bouquet



Directions:
1. Heat oil in a nonstick saute pan, then add in the mushrooms. Cook until they start to soften. 
2. While the mushrooms are cooking, add the beef, garlic powder, onion powder, oregano, egg, and breadcrumbs to a bowl. Mix well then form into a rectangle shape. 
3. Place the meatloaf into your crock pot; then place the cooked mushrooms on top. 
4. In a separate bowl, mix together the tomato paste, water and kitchen bouquet; then add it to the crock pot. 
5. Cook on low 4-6 hours or warm 6-8 hours. If you'd like to cook this on top of the stove, place in a covered Dutch oven and cook over a very low heat for 1-1 1/2 hours. Makes 8 slices. 

*Nutritional Information per Slice: Calories 196, Carbs 10.2g, Fat 11.3g, Protein 14g, Fiber 1.9g, Sugar 3.9g

*Calculations based on ingredients entered into CalorieCount and may not be 100% accurate. 

Enjoy!

Shared on Weekend Potluck 4/5/13

Hearty Beef Noodle Soup

I never get tired of soup and like a variety. My husband loves it as well and asked me to make a Beef Noodle Soup a while ago, but I only tend to make this kind of soup if I have leftover beef from a roast or steak.  To me, it just seems to be a waste of time to go through the of trouble cooking the meat just to put it in the soup alone. 

For this particular soup, I used some leftover london broil. We don't do much outside grilling here in NJ between November-February as it's usually too cold or snowing. However, this year has been odd with warm days in the upper 50's followed by a snow storm or temperatures in the teens the next. So this soup came at the perfect time! 

If you have extra soup, don't worry! Here are some tips on how to store it. 
1. Allow the soup to cool completely before refrigerating or freezing. 
2. If you are going to be eating it within a few days: Divide the cooled soup into shallow, air tight containers; then cover and refrigerate up to 3 days. 
3. If you want to freeze the soup: Divide the cooled soup into shallow, air tight, freezer safe containers leaving a 1/2" space between the top of the soup and the rim of the container. This will allow room for the soup to expand while frozen without the lid coming off. You can freeze soup for up to 3 months. Also, do not freeze soup that has been thickened with cornstarch or flour. Leave it out and add it once defrosted and reheated. By freezing soup with thickener, it changes the consistency and thickening capacity causing it to look congealed. 

Hearty Beef Noodle Soup
1 c. Carrots, sliced
1/2 c. Red Onion, chopped
2 Celery Stalks, chopped
1 tbsp. Canola Oil
2 c. Cooked Beef, diced
4 c. Low Sodium Beef Broth
4 c. Water
3 Sprigs Fresh Thyme
2 c. Egg Noodles, dry

Directions:
1. In a large saucepan, heat the oil and add in the carrots, onion and celery. 
2. Saute until the vegetables start to soften, then add in the beef, beef broth, water, and thyme. 
3. Bring to a boil, then reduce heat. Simmer for 45 minutes, then add in the egg noodles and simmer for another 15 minutes. Makes 6 cups. 

*Nutritional Information per Cup: Calories 167, Carbs 12.7g, Fat 6.6g, Protein 13.6g, Fiber 1.5g

*Calculations based on ingredients entered into CalorieCount and may not be 100% accurate. 

Enjoy! 

How to Make a Standing Rib Roast (Prime Rib)

I always make too much food, but when preparing a standing rib roast, it's almost inevitable! The smallest I've seen is two ribs (about 3-4lbs), but you really need to roast this with the bone to get the most flavor. I really like this rub on beef and I tend to use red wine in the bottom of my pan to give it even more flavor. When basting, allow the rub to form a crust before basting it with a liquid. By doing so beforehand, you will just wash off the rub prior to it being infused into the meat. 

As you can see, there really isn't a lot to making a roast other than being prepared to sit home for a few hours; which is why I generally make these types of recipes on a Sunday or special occasion, like Christmas or New Year's Day. I happened to make this one on New Year's Eve where we had 7 people and I liked having the extra meat to use afterwards to use in my Beef Barley Soup. 

Standing Rib Roast (a.k.a. Prime Rib)
1st Cut, 3 Ribs Standing Rib Roast (approx. 6lbs)
3 Garlic Cloves, chopped
3 tbsp. Fresh Rosemary, chopped
3 tbsp. Horseradish
1/4 c. Extra Virgin Olive Oil
Liquid of Choice (wine, beef stock, water)
Kosher Salt
Fresh Ground Black Pepper

Directions:
1. Preheat oven to 450 degrees. 
2. Allow meat to come to room temperature 30 minutes prior to placing it in the oven; then season it with salt and pepper. 
3. Combine the garlic, rosemary, horseradish and oil in a small bowl; then spread it onto the meat. 
4. Place the roast rib side down in a shallow roasting pan, and add your "liquid of choice" to the bottom of the pan just enough to cover the bottom (the meat should not be submerged in it). 
5. Roast the meat for 30 minutes, then reduce the oven temperature to 375 degrees. Continue to cook for an additional 1-2 hours; depending on how you prefer your doneness (approximately 1 hour and 10 minutes for medium-rare).
6. Remove the roast from the oven and allow to rest for 15 minutes before carving. 
7. To carve, begin at the rib top and slice down along the curve of the ribs to separate the meat from the bones; then carve meat into 1/4" thick slices. Serves 10-12. 

*Nutritional Information per Serving (based on 3oz. portion size): Calories 280, Fat 21g, Protein 20g

*Calculations based on ingredients entered into CalorieCount and may not be 100% accurate.

*The meat on the bone is deliciously moist, but if eating from the bone is not your thing, cover them in a pot of water with some chopped celery, carrots and onions. Allow to simmer for 1-2 hours and strain to create your own beef stock!







Shared on Thursday's Treasures 1/24/13

Italian Beef Stew

I couldn't believe that I had never posted a beef stew recipe here on the site until I decided to make it last week. It's one of those recipes I don't make very often, maybe 1-2 times per year, but is a wonderful one-pot meal that my family loves, especially in the winter. I also prefer to make my stew on top of the stove, so I have to plan on being home for several hours when I decide to prepare it, but you can also make this in a slow cooker if you prefer cooking it that way. 

When making a stew, you want to choose a tougher cut of beef so that your meat doesn't fall apart during the long cooking process. I look for what happens to be on sale that particular week. Most of the time, it actually works out to be less expensive if you purchase a bottom round (like I did here) and cut it down yourself, then buying the prepackaged beef cubes. Also be careful not to cut the pieces too small or they will simply fall apart and turn your stew to mush. You want to be able to see whole pieces and by cooking this low and slow for several hours, the meat just melts in your mouth. I like to add potatoes to my stew and eat this 'as is'; however, you can also omit the potatoes and serve this over egg noodles or rice if that's your preference. 

 Italian Beef Stew
4 lbs. Bottom Round Beef, trimmed and cut into 2" cubes
2 tbsp. Extra Virgin Olive Oil
1/4 c. All-Purpose Flour
2 Cloves Garlic, chopped
1/2 Red Onion, chopped
3 Celery Stalks, rinsed and chopped
2 Plum Tomatoes, chopped
2 c. Carrots, sliced
1/2 c. Red Wine (I used a Super Tuscan)
32 oz. Fat Free-Low Sodium Beef Broth (I used College Inn)
2 tsp. Fresh Rosemary, chopped
1 Bay Leaf
3 Large Red Potatoes, skins washed and cut into 2" cubes
Salt and Pepper, to taste

Directions:
1. Heat oil in a Dutch oven or large stockpot. 
2. Add in the garlic, onion, celery, tomatoes, and carrots and saute until they start to soften. Remove from the pan and set aside. 
3. Next, dredge the meat in the flour, then add to the pot. Allow the meat to brown on all sides; then remove the meat and set aside. (You may have to do this in two batches to avoid overcrowding). 
4. Deglaze the pot with the red wine, scraping the bits from the bottom of the pan; then add in the beef broth, rosemary and bay leaf. 
5. Add back in the vegetables and meat; mix well. 
6. Bring to a boil; then simmer for 2 hours over low heat. 
7. Add in the potatoes, cover pot and simmer for an additional 1/2 hour. Serves 8

*Nutritional Information per Serving: Calories 477, Carbs 7.6g, Fat 18.3g, Protein 64.3g, Fiber 1.4g

*Calculations based on ingredients entered into CalorieCount and may not be 100% accurate.

*It is very important to clean celery to avoid harmful bacteria to grow and come in contact with your food. Back in my commercial kitchen days, the food inspector would head directly to the tuna or chicken salads first to test for bacteria, as unproperly washed celery was the main culprit. 

Here is the proper way to clean celery and should be done before consuming. 

Step 1: Trim the top and bottom of the stalk and rinse under tap water. 
Step 2: Chop your celery. If you're using it in a stew like this, the pieces should be about 1/4" thick. If you're using celery with a dip, a good size would be approximately 3" or the size of your middle finger. 
Step 3. Boil a pot of water, add your celery to a small strainer and dip the celery into the water (this is called blanching) leaving it in there for approximately 2 minutes. 
Step 4. Remove the celery and then shock it in a bowl of cold water and ice (this is called an ice bath) to stop the heating process and return the celery to it's crunchy state. 

Balsamic Meatloaf

What can you say about meatloaf? It certainly  has been a food staple in the home for many, many years and was originally created as a way to stretch the food budget by using inexpensive meat and fillers. There are so many different variations of meatloaf and this one was inspired by Mia's Domain when she first posted her recipe for a Balsamic Glazed Meatloaf back in May 2011. Now I didn't copy her recipe in it's entirety, but I wouldn't have thought of adding vinegar to my meatloaf before I saw this either. It was delicious and gave it just a hint of that wonderful balsamic flavor. 

Balsamic Meatloaf
Inspired by Mia's Domain
1 1/2 lb. Lean Ground Beef
1/4 c. Red Onion, minced
1 Garlic Clove, minced
1 tbsp. Fresh Thyme
2 Eggs
1/4 c. Aged Balsamic Vinegar
1/4 c. Pecorino Romano Cheese
1 c. Panko Breadcrumbs

Directions:
1. In a bowl, mix together the beef, onion, garlic, thyme, eggs, vinegar, cheese and breadcrumbs until well combined. 
2. Shape into a rectangle, place in an oven-safe baking dish and bake at 350 degrees for 50-60 minutes or until proper internal temperature is reached. Makes 8 slices. 

*Nutritional Information per Serving: Calories 254, Carbs 7.6g, Fat 11.9g, Protein 25.5g, Fiber .4g

*Calculations based on ingredients entered into CalorieCount and may not be 100% accurate.

Enjoy! 

*You can substitute ground turkey and ground chicken in place of the beef. 

Italian Vegetable Beef Soup with Orzo

Did you ever make a roast for dinner on a Sunday afternoon and wind up with left over meat and vegetables? I do it all of the time. I guess it's the Italian in me that always wants to make sure I have enough food just in case! I also like to call this my "Everything but the kitchen sink" soup since I use up whatever I have laying around in the fridge. If you don't have leftovers, you can use frozen vegetables and go to your local deli counter for a thick slice of store made roast beef. It's so flavorful, hearty and comforting, especially on a cold, rainy day. 

Italian Vegetable Beef Soup with Orzo
1 c. Beef, cooked and diced (I used leftover Roast Beef)
1 c. Carrots, sliced
2 Stalks Celery, washed and chopped
1/4 c. Red Onion, diced
1/2 c. Cut Green Beans, cooked
1/2 c. Corn
1 tsp. Dried Oregano
1 tsp. Dried Parsley
1 tsp. Dried Basil
7 c. Low Sodium Beef Broth
2 c. Water
1/4 c. Orzo (rice shaped pasta)
Directions:
1. In a large pot add your beef, carrots, celery, onion, green beans, corn, oregano, parsley, basil, beef broth and water. 
2. Bring to a boil, then let simmer for 45 minutes. 
3. Add in the orzo and let simmer for another 15 minutes or until the orzo is soft. Makes 8 cups. 

*Nutritional Information per Cup: Calories 87, Carbs 4.6g, Fat 2.4g, Protein 11.2g, Fiber 1.2g

*Calculations based on ingredients entered into CalorieCount and may not be 100% accurate.

Enjoy!