Category:

Beef

Smoked Beef Chuck Plate Ribs

by jughandle November 22, 2019

written by jughandle

Since man strolled the earth on all fours he craved meat. Smoked Beef Chuck Plate Ribs are one of the best ways to satisfy that Beef craving.

These are very large, Fred Flintstone style, beef ribs. One is a meal, two or more is a statement. -jughandle

Beef is what's for dinner tonight

Smoked Beef Chuck Plate Ribs

Smoked Beef Ribs are the newest (and most glorious) meat trend to hit the BBQ scene. If you follow any grilling gurus on social media, you're bound to see pictures of these mammoth mouthfuls of meat adorning the best BBQ platters.

Course Dinner, Main Course

Cuisine American, Texan

Keyword Smoked Beef Chuck Plate Ribs

Protein Beef

Cooking Method Smoker

Hot/Cold Dish Either

Course Dinner, Main Course

Cuisine American, Texan

Keyword Smoked Beef Chuck Plate Ribs

Protein Beef

Cooking Method Smoker

Hot/Cold Dish Either

Resting Time 30 minutes

Servings 4 servings

Author Susie Bulloch

Ingredients

The Beef

2 lbs beef chuck ribs about 4-5 bones
2 Tablespoons Dijon mustard spicy with horseradish
6 Tablespoons Hey Grill Hey Signature Beef Seasoning or equal dry rub of your choice see below

Simple Beef Rub (Can be used in place of Beef Seasoning)

2 Tablespoons coarse Kosher salt
2 Tablespoons coarse black pepper
2 Tablespoons garlic powder I use McCormick's Lemon/Pepper for the whole thing.

Rib Spritz

1 cup white vinegar or apple cider for additional flavor, your call
1/4 cup hot sauce I recommend Texas Pete but use what you like.

Instructions

Preheat your smoker to 225 degrees F using a good hard wood for the smoke The author likes oak and cherry because she is from Texas, I would rather use pecan and cherry woods for these ribs.
Prepare your short ribs by trimming off the fat cap and silver skin on the top side of the meat.
Slather the ribs on all sides with the mustard and season liberally with the beef seasoning or equal parts kosher salt, cracked black pepper, and garlic powder.
Place the ribs on the smoker, close the lid, and smoke for 3 hours (without opening the lid!)
After 3 hours, start spritzing the beef ribs with the beef stock. Spritz every hour.
Continue smoking and spritzing until the internal temperature of your short ribs reads 205-210 degrees F, and the thermometer probe feels like it is sliding into the meat like it's softened butter.
Remove the meat from the smoker and cover it loosely with foil. Let your short ribs rest for at least 30 minutes before serving.

Nutrition Facts

Smoked Beef Chuck Plate Ribs

Amount Per Serving (1 rib)

Calories 325 Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 7g44%

Cholesterol 98mg33%

Sodium 4082mg177%

Potassium 711mg20%

Carbohydrates 6g2%

Fiber 1g4%

Sugar 1g1%

Protein 33g66%

Vitamin A 41IU1%

Vitamin C 11mg13%

Calcium 38mg4%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

Cuts of Meat From The Cow

November 22, 2019 0 comment

Beef Jerry Wooden Southern American Stove Top

Southern Chicken Fried Steak and Gravy

by jughandle November 13, 2019

written by jughandle

Southern Chicken Fried Steak and Gravy is one of my favorite memories of eating in the south as young boy. Fork tender, chicken battered, mystery steak smothered in thick pan made gravy. Not much could have been better.

Southern Chicken Fried Steak with pan gravy

This dish will evoke memories of southern meals of your past. Serve with your favorite bread and green vegetable and you'll have a great meal.

Course Dinner, Main Course

Cuisine Southern American

Keyword Southern Chicken Fried Steak

Protein Cube Steak

Cooking Method Pan Fried

Hot/Cold Dish Hot

Course Dinner, Main Course

Cuisine Southern American

Keyword Southern Chicken Fried Steak

Protein Cube Steak

Cooking Method Pan Fried

Hot/Cold Dish Hot

Servings 4 hungry people

Author jughandle

Ingredients

For The Steaks

3 cups vegetable shortening for deep frying

Dry dredge

2 lbs beef cube steaks 4 1/2 pound steaks pounded
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 tsp black pepper
1 tsp Smoked Paprika to taste
1 tsp Kosher salt to taste

Wet Dredge

1 1/2 cups buttermilk
2 egg
1 tablespoon hot pepper sauce e.g. Tabasco(TM)
2 cloves garlic minced

For The Gravy

1/4 cup all-purpose flour
2 cups milk
kosher salt and ground black pepper to taste

Instructions

Directions

Pound the cube steaks between plastic wrap until they are about 1/4-inch thick.
Add 2 cups of all purpose flour, baking powder, baking soda, pepper, smoked paprika powder and salt to a shallow bowl or pie plate and mix to combine all the dry ingredients.
In another large shallow bowl or pie plate, combine the wet ingredients. Buttermilk, egg, Tabasco Sauce, and garlic.
Now dredge each pounded steak first in the batter, then in the flour mixture, and again in the flour. Dredging in this order helps create a blister effect when frying.
Pat the flour onto the surface of each steak working it into the meat so they are completely coated with dry flour.
Heat the shortening in a deep cast-iron skillet to 325 degrees F
Fry the steaks until evenly golden brown, 3 to 5 minutes per side.
Place fried steaks on a plate with paper towels to drain. Drain the fat from the skillet, reserving 1/4 cup of the liquid and as much of the solid remnants as possible.
Return the skillet to medium-low heat with the reserved oil.
Whisk the remaining flour into the oil. Scrape the bottom of the pan with a spatula to release solids into the gravy.
Stir in the milk, raise the heat to medium, and bring the gravy to a simmer, cook until thick, 6 to 7 minutes.
Season with kosher salt and pepper. Spoon the gravy over the steaks to serve.

Nutrition Facts

Southern Chicken Fried Steak with pan gravy

Amount Per Serving

Calories 849 Calories from Fat 315

% Daily Value*

Fat 35g54%

Saturated Fat 15g94%

Cholesterol 267mg89%

Sodium 1259mg55%

Potassium 1353mg39%

Carbohydrates 66g22%

Fiber 2g8%

Sugar 11g12%

Protein 64g128%

Vitamin A 711IU14%

Vitamin C 3mg4%

Calcium 405mg41%

Iron 8mg44%

* Percent Daily Values are based on a 2000 calorie diet.

November 13, 2019 0 comment

Beef crockpot Rice Noodles Soup Stock Pot Vietnamese Food

Vietnamese Pho Bo Soup

by jughandle June 24, 2019

written by jughandle

aka Beef Noodle Soup

Vietnamese Pho Bo Soup is Beef Noodle Soup with a twist. This is a classic dish that is easy to prepare and is warming on a cold winter night. – jughandle

The Origins of Pho

Pho was born in Northern Vietnam during the mid-1880s. The dish was heavily influenced by both Chinese and French cooking. Rice noodle and spices were imported from China; the French popularized the eating of red meat. In fact, it is believed that “pho” is derived from “pot au feu” a French soup. Vietnamese cooks blended the Chinese, French and native influences to make a dish that is uniquely Vietnamese.

Authentic Pho Bo Soup

This authentic pho isn't quick, but it is delicious. The key is in the broth, which gets simmered for at least 6 hours.

Course Soup, Starter

Cuisine Vietnamese

Keyword Pho Bo Soup

Protein Beef

Cooking Method Boiled

Hot/Cold Dish Hot

Course Soup, Starter

Cuisine Vietnamese

Keyword Pho Bo Soup

Protein Beef

Cooking Method Boiled

Hot/Cold Dish Hot

Servings 4 servings

Author jughandle

Ingredients

For The Bone Broth

4 pounds beef soup bones
1 onion unpeeled and cut in half
5 slices fresh ginger
1 tablespoon salt
2 pods star anise
2 1/2 tablespoons fish sauce
4 quarts water

For The Dish

8 ounce dried rice noodles 8 ounce package
1 1/2 pounds beef top sirloin or thinly sliced Rib-Eye Steak
1/2 cup chopped cilantro
1 tablespoon chopped green onion
1 1/2 cups bean sprouts
1 bunch Thai basil
1 lime cut into 4 wedges
1/4 cup hoisin sauce optional
1/4 cup chile-garlic sauce such as Sriracha® (optional)

Instructions

To Make The Bone Broth

Preheat oven to 425 degrees F
Place beef bones on a baking sheet and roast in the preheated oven until browned, about 1 hour.
Scatter the onions on a baking sheet and roast in the preheated oven until blackened and soft, about 45 minutes.
Add bones, onion, ginger, salt, star anise, and fish sauce to a large stockpot and cover with 4 quarts of water.
Bring to a boil and reduce heat to low. Simmer on low for 6 to 10 hours.
Strain the broth into a saucepan and set aside.

To Make The Dish

Place rice noodles in large bowl filled with room temperature water and allow to soak for 1 hour.
Bring a large pot of water to a boil and after the noodles have soaked, place them in the boiling water for 1 minute.
Heat the stock to a simmer. Use either the stock you made or store bought
Divide noodles among 4 serving bowls; top with sirloin, cilantro, and green onion. Pour hot broth over the top. Stir and let sit until the beef is partially cooked and no longer pink, 1 to 2 minutes.
Serve with bean sprouts, Thai basil, lime wedges, hoisin sauce, and chile-garlic sauce on the side.

Video

Notes

Note: For best results, use shank and knee bones.

Nutrition Facts

Authentic Pho Bo Soup

Amount Per Serving

Calories 504 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 2g13%

Cholesterol 101mg34%

Sodium 3882mg169%

Potassium 773mg22%

Carbohydrates 64g21%

Fiber 3g13%

Sugar 10g11%

Protein 43g86%

Vitamin A 255IU5%

Vitamin C 11.2mg14%

Calcium 104mg10%

Iron 4.1mg23%

* Percent Daily Values are based on a 2000 calorie diet.

Variations On The Authentic Recipe

INSTANT POT OR PRESSURE COOKER BONE BROTH

Instant Pot Bone Broth is full of natural collagen. Make chicken, pork or beef stock using kitchen scraps and your pressure cooker.

https://www.platingsandpairings.com/the-best-instant-pot-bone-broth/#wprm-recipe-container-12467

Course Soup

Cuisine Instant Pot, Pressure Cooker

Keyword Bone Broth

Protein Beef

Cooking Method Instant Pot, Pressure Cooker

Hot/Cold Dish Either

Course Soup

Cuisine Instant Pot, Pressure Cooker

Keyword Bone Broth

Protein Beef

Cooking Method Instant Pot, Pressure Cooker

Hot/Cold Dish Either

Servings 6 servings

Author Erin at Platings and Pairings.com

Ingredients

INGREDIENTS

2 1/2 pounds bones assorted soup bones
2 carrots chopped, medium size
2 stalks celery chopped, medium size
1 onion cut in half with the skin left on
2 cloves garlic skin left on
1 Tablespoon apple cider vinegar
1 teaspoon kosher salt
1/2 tsp whole black peppercorns
1 tsp oregano dried, or 2 tsp fresh
1 tsp thyme dried, or 2 tsp fresh
1/2 tsp sage dried
8 cups of water enough water to come to 1-inch below MAX fill line

Instructions

Place the bones in the Instant Pot, filling it about half full with bones.
Add in the vegetables, herbs, apple cider vinegar, peppercorns and salt.
Fill the Instant Pot with water to 1-inch below the MAX fill line.
Make sure your sealing ring is in place on the lid. Lock the lid onto the Instant Pot and set the steam release knob to the "sealing" position.
Press the "manual" button and set your Instant Pot for high pressure for 120 minutes. (I find it easier to decrease the time because the timer resets at 120 after you decrease to zero.)
It will take about 15-30 minutes for the Instant Pot to come to full pressure, then the display will show a countdown timer.
Once the two hours is up, allow the pressure to release naturally. It will take about 15-30 minutes, then the float valve will drop.
Strain the broth through cheesecloth or a strainer and cool.
A good broth will usually have a layer of fat on the top, and will gelatinize when thoroughly cool.
Remove the fat with a spoon and discard.

Notes

RECIPE NOTES
Your Instant Pot bone broth will keep fresh in the refrigerator for up to five days. For longer storage, I like to freeze 1-cup portions for easy use in recipes.

Nutrition Facts

INSTANT POT OR PRESSURE COOKER BONE BROTH

Amount Per Serving

Calories 15 Calories from Fat 9

% Daily Value*

Fat 1g2%

Saturated Fat 1g6%

Sodium 413mg18%

Potassium 100mg3%

Carbohydrates 3g1%

Fiber 1g4%

Sugar 1g1%

Protein 1g2%

Vitamin A 3455IU69%

Vitamin C 2.1mg3%

Calcium 17mg2%

Iron 0.2mg1%

* Percent Daily Values are based on a 2000 calorie diet.

Store Bought Beef Broth

June 24, 2019 0 comment

American Food Baking Beef Bell Peppers Dinner/Supper Main Dishes Peppers Stove Top

Cheesesteak Stuffed Bell Peppers

by jughandle June 22, 2019

written by jughandle

Cheesesteak Stuffed Bell Peppers

Just found this amazing idea on Delish.com, Philly Cheesesteak Stuffed Bell Peppers. If you are like me and love Philly Cheese Steaks and also love stuffed Bell Peppers, this recipe is the best of both worlds. The provolone cheese is gooey and delicious. You could make this with any protein out there. I’m going to try ground beef, strip steak, sliced beef and/or pork loin. That should hold me for a while. – jughandle

Philly Cheesesteak Stuffed Bell Peppers

A Philly favorite with a twist!

Course Dinner, Main Course

Cuisine American

Keyword Philly Cheesesteak Stuffed Bell Peppers

Protein Beef, Cheese, Steak

Cooking Method Baking, Pan Fried

Hot/Cold Dish Hot

Course Dinner, Main Course

Cuisine American

Keyword Philly Cheesesteak Stuffed Bell Peppers

Protein Beef, Cheese, Steak

Cooking Method Baking, Pan Fried

Hot/Cold Dish Hot

Servings 4 two pc servings

Author Delish

Ingredients

INGREDIENTS

4 bell peppers halved
1 tbsps vegetable oil
1 onion large sliced
16 oz cremini mushrooms sliced
1/4 tsp Kosher salt more or less to taste
1/2 tsp black pepper freshly ground, more or less to taste
1 1/2 pounds sirloin steak thinly sliced, tenderloin, skirt steak or pork loin will also work nicely
2 tsp Italian seasoning thyme, oregano, parsley, marjoram
16 slices provolone roughly 1 lb
4 Tbsps Freshly chopped parsley for garnish

Instructions

Preheat oven to 325º. Place peppers in a large baking dish and bake until tender, 30 minutes.
Meanwhile, in a large skillet over medium-high heat, heat oil. Add onions and mushrooms and season with salt and pepper. Cook until soft, 6 minutes. Add steak and season with more salt and pepper. Cook, stirring occasionally, 3 minutes. Stir in Italian seasoning.
Add provolone to bottom of baked peppers and top with steak mixture. Top with another piece of provolone and broil until golden, 3 minutes to color and melt cheese.
Garnish with parsley before serving.

Video

Nutrition Facts

Philly Cheesesteak Stuffed Bell Peppers

Amount Per Serving (2 halves)

Calories 720 Calories from Fat 378

% Daily Value*

Fat 42g65%

Saturated Fat 25g156%

Cholesterol 181mg60%

Sodium 1238mg54%

Potassium 1529mg44%

Carbohydrates 16g5%

Fiber 4g17%

Sugar 8g9%

Protein 70g140%

Vitamin A 5065IU101%

Vitamin C 157.2mg191%

Calcium 943mg94%

Iron 4.9mg27%

* Percent Daily Values are based on a 2000 calorie diet.

Other Recipes You Might Enjoy

June 22, 2019 0 comment

Beef Dinner/Supper Jerry Wooden Southern American Starter Stews/Chili Stock Pot Tex-Mex

Authentic Texas Chili Recipe

by jughandle June 9, 2019

written by jughandle

Chili with an “i”

Before we learn how to make the Authentic Texas Chili Recipe, we need to learn how to spell it. Let’s get it strait right off the bat. Chili, the chunky soup type dish, is always spelled with an “i”. Chile with an “e” is the pepper that makes the Chili spicy. Thank you for letting me exorcise my demons.

A Brief History of Chili

The following history comes from “Chili History”

When it comes to the story of chili, tales and myths abound.

While many food historians agree that chili con carne is an American dish with Mexican roots, Mexicans are said to deny any association with the dish.

In the 1880s, a market in San Antonio started setting up chili stands from which chili or bowls o’red, as it was called, were sold by women who were called “chili queens.”

A bowl o’red cost diners such as writer O. Henry and democratic presidential hopeful William Jennings Bryan ten cents and included bread and a glass of water.

The fame of chili con carne began to spread and the dish soon became a major tourist attraction. It was featured at the World’s Fair in Chicago in 1893 at the San Antonio Chili Stand.

By the 20th century chili joints had made their debut in Texas and became familiar all over the west by the roaring ‘20s. In fact, by the end of that decade, there was hardly a town that didn’t have a chili parlour, which were often no more than a shed or a room with a counter and some stools.

It’s been said that chili joints meant the difference between starvation and staying alive during the Great Depression since chili was cheap and crackers were free.

LBJ’s Favorite Chili Recipe

Authentic Texas Chili

Chili is many things to many people. One thing most agree on is that Chili in Texas does not have beans. Lots of meat, but no beans.

Course Dinner, First Course, Lunch, Main Course, Side Dish, Starter

Cuisine Southern American, Tex-Mex

Keyword Texas Chili

Protein Beef

Cooking Method Stove Top

Hot/Cold Dish Hot

Course Dinner, First Course, Lunch, Main Course, Side Dish, Starter

Cuisine Southern American, Tex-Mex

Keyword Texas Chili

Protein Beef

Cooking Method Stove Top

Hot/Cold Dish Hot

Servings 8 Servings

Author jughandle

Ingredients

INGREDIENTS

2 Pounds Ground Beef Coarse grind 80/20 or Chuck Also Called Chili Grind in Texas
Vegetable Oil As Needed to brown the meat
2 Cups Sweet Onions Chopped, either Texas Sweet or Vidalia Onions.
2 Tbsps Garlic Minced. About 4 to 5 cloves
3 Tbsps Chili Powder
2 Tbsps Ground Cumin
1 Tbsp Smoked Paprika
1 Tbsps Mexican Oregano
2 tsps Salt
2 tsps Black Pepper
2 Bay Leaves
28 ounce Tomatoes 1-28 Ounce Can of Crushed tomatoes
3 Tbsps Tomato Paste
2 cubes Bouillon cubes Beef Flavor or equivalent of either liquid or powder bouillon
24 ounces Beer 2 cans or bottles of a good full bodied beer. I use Tecate
1 Cup Water
2 Tbsps Masa or white cornmeal as a thickening agent

Instructions

To Make The Chili

In a 6-8 quart saucepan, over medium-high heat, brown the beef in batches so you do not crowd the pan. Remove the meat as it browns to a paper towel lined bowl to drain.
Drain all but 1/4 cup of the fat in the pan, If you have very lean meat and there is not a 1/4 cup fat, add vegetable oil, as needed.
Add the minced onion and cook, on medium, stirring occasionally, until it is browned and soft, about 10-12 minutes.
Stir in garlic, chili powder, cumin, smoked paprika and oregano and cook, stirring constantly so as not to burn the spices, until the spices are fragrant and paste like. About 1-2 minutes.
Return the browned beef to the saucepan and add the salt, pepper, bay leaves, crushed tomatoes, tomato paste, bouillon, 1 bottle or can of the beer and 1 cup of water. Then simmer for 20 minutes.
Add the remaining beer, another cup of water, and the cornmeal or masa. Simmer 30-40 minutes longer, stirring occasionally, until chili is thick. Do not turn the heat up so high it burns the bottom of the Chili.
Serve with any toppings you like.

Notes

Toppings: Of course these will add to the calorie count

Shredded Cheddar Cheese, Sour Cream, Chopped Red Onions, or sliced Jalapeno peppers.

Nutrition Facts

Authentic Texas Chili

Amount Per Serving

Calories 393 Calories from Fat 216

% Daily Value*

Fat 24g37%

Saturated Fat 9g56%

Cholesterol 81mg27%

Sodium 831mg36%

Potassium 812mg23%

Carbohydrates 17g6%

Fiber 4g17%

Sugar 6g7%

Protein 23g46%

Vitamin A 2270IU45%

Vitamin C 17.6mg21%

Calcium 86mg9%

Iron 4.9mg27%

* Percent Daily Values are based on a 2000 calorie diet.

Variations and Companion Dishes

Meat
- Try combining ground beef and pork for more depth of flavor
- Most of the first Chili recipes used venison as the meat of choice. Venison is much leaner than beef or pork.
Beans
- Yankee Chili includes kidney beans, pinto beans or white beans. The addition of beans makes for a less expensive chili.
- There are Chili recipes that don’t have meat at all. Just beans, onions, tomatoes and chile peppers.

What to eat with Chili?

Southern Onion and Broccoli Cornbread

Southern Stir Fry With Turnips and Greens

Basic White Bread By James Beard Recipe

June 9, 2019 0 comment

American Food Andy Garr Beef Brunch Dinner/Supper Lunch Main Dishes

Andy Garr’s S.O.S-Creamed Beef On Toast

by jughandle May 21, 2019

written by jughandle

S.O.S

This is Andy Garr’s S.O.S-Creamed Beef On Toast or Shit On a Shingle which is the unofficial term—abbreviated as “S.O.S.”—which became popular slang among American soldiers during World War II. It refers to “creamed chipped beef on toast,” a dish featured in Army cookbooks for over 100 years. At the Fat Farm this recipe will always be Andy Garr’s.

S.O.S can refer to any creamed meat served on toast. The slang term for it changed depending on what branch of the service you were in. In general the soldiers actually did enjoy a meal of creamed meat on toast. They didn’t hate it as the nickname implies.

The Back Story:

The first appearance of a Shit on a Shingle recipe may be in the 1910 Manual for Army Cooks, which listed it as “stewed, chipped beef.” It features 15 pounds of beef to feed 60 men.

However, cream chipped beef is a breakfast staple in the Northeastern United States since the turn of the 19th century.

The reason for its success in both contexts is the same. Dried, salted, pressed, and sliced thin, making for a compact and shelf-stable snack, Chipped Beef is an ideal source of protein on long-haul journeys.

In a plight much like that of American soldiers, European immigrants relied on the same economical, transportable, and filling meat.

Over time, cream chipped beef over toast spread throughout the Mid-Atlantic U.S.—particularly in Pennsylvania—where it remains a popular diner breakfast item.

Offered at one point or another all over the country, cream chipped beef appeared on IHOP and Cracker Barrel menus.

Coined during World War II the term, the nickname, S.O.S, extends far beyond the mess halls of the 1940s. In fact, the soldiers’ uncouth name choice remains popular today.

Pennsylvania Dutch recipes insist on “Dutch frizzled beef,” and diners offer “cream chipped beef over toast.” But locals still call it Shit on a Shingle. – From- Gastro Obscura

CREAMED BEEF ON TOAST (SOS)

Here is an official U.S. Army recipe for SOS

Course Breakfast/Brunch, Dinner, Main Course

Cuisine American

Keyword creamed beef on toast, S.O.S

Protein Beef

Cooking Method Pan Fried

Hot/Cold Dish Hot

Course Breakfast/Brunch, Dinner, Main Course

Cuisine American

Keyword creamed beef on toast, S.O.S

Protein Beef

Cooking Method Pan Fried

Hot/Cold Dish Hot

Servings 2 servings

Author Andy Garr

Ingredients

1/2 lb. ground beef Sometimes made with chipped beef
1/4 tsp. salt
1/4 tsp. pepper
4 tbsp. sifted flour
1 cup evaporated milk
1 cup water
2 tbsp. butter
2 Toast 2 pieces of toasted white bread.

Instructions

Brown ground beef in its own fat or brown canned dried chip beef in butter
Remove excess fat and save for making roux.
Season with salt and pepper.

To make a white roux:

Place 2 tbsp. reserved fat in double broiler or heavy pan.
Slowly add sifted flour, stirring constantly over low heat until blended.
Cook for five minutes. Just long enough to take the raw flour taste out. Do not brown.
Combine milk and water.
Add butter and scald (not burn) in a double broiler or heavy pan.
Introduce the roux to the scalded milk mixture, stirring constantly until thoroughly blended.
Add meat mixture and cook about 10 minutes, or until desired consistency.
Serve on toast.
Chipped Beef on Toast looks like this

Notes

Notes: I've been told that this recipe is the official U.S. Army recipe for SOS or more widely known as Shit On a Shingle. - jughandle

Nutrition Facts

CREAMED BEEF ON TOAST (SOS)

Amount Per Serving

Calories 740 Calories from Fat 414

% Daily Value*

Fat 46g71%

Saturated Fat 22g138%

Cholesterol 150mg50%

Sodium 693mg30%

Potassium 754mg22%

Carbohydrates 48g16%

Fiber 2g8%

Sugar 14g16%

Protein 33g66%

Vitamin A 675IU14%

Vitamin C 2.5mg3%

Calcium 381mg38%

Iron 4.6mg26%

* Percent Daily Values are based on a 2000 calorie diet.

Links and Stories:

History of S.O.S. -the meal

S.O.S

May 21, 2019 0 comment

Age Beef Beef Featured Jerry Wooden Main Dishes

Aged Standing Rib Roast

by jughandle May 15, 2019

written by jughandle

What To Tell Your Butcher

Tell your butcher you want a 4, 5, 6 or 7-bone standing rib roast. A 7-bone roast is the whole primal cut. If you need a 2, 3 or 4-bone roast tell the butcher you would prefer it be cut from the loin end, if he would please. A 4-bone rib roast will weigh in at 8-10 lbs. I cooked a 7 bone Prime Standing rib roast for Thanksgiving one year and it was killer. We ate on it for a week. If you would like to age the roast yourself follow this recipe below.

Aged Standing Rib Roast

This one will serve you well for any special occasion. Your guests will remember the time when....

Course Dinner, Main Course

Cuisine American

Keyword Aged Standing Rib Roast, Rib Roast

Protein Beef

Cooking Method Grilling, oven roasted

Hot/Cold Dish Hot

Course Dinner, Main Course

Cuisine American

Keyword Aged Standing Rib Roast, Rib Roast

Protein Beef

Cooking Method Grilling, oven roasted

Hot/Cold Dish Hot

Aging time 30 days

Servings 10 servings

Author jughandle

Ingredients

10 lbs beef rib roast 4 bone standing rib
3 Tbsp Lemon Pepper McCormick's brand is by far the best
1 Cup Red Wine good drinkable wine if you don't use it in the sauce, drink it.
1/2 tsp kosher salt or more to taste
1/2 tsp black pepper freshly ground, or more to taste
5 leaves Sage fresh is best 1/2 tsp if dry
2 twigs Thyme fresh or 1/2 tsp dry

Instructions

Age The Meat:

Remove all the wrapping or butcher’s paper from the roast when you get home.
Place the standing rib roast bone ends down, fat side up on a roasting pan to allow air to circulate and juices to drain off.
DO NOT allow the meat to sit in any liquid.
Put the meat, pan and all, into a refrigerator at approximately 50 to 60 percent humidity and between 34 and 38 degrees F.
You can measure both with a refrigerator thermometer but that is what most refrigerators measure. Flip the meat over daily.
You want the meat to dry not rot.
It is not recommended to age with this method for more than 4 days.
But if that is what you are going to do, don’t bother at all.
Aging does not have any noticeable effect until about 30 days. I regularly age large cuts of beef for 30 to 45 days without any problem.
But you use your better judgement. If you are the least bit unsure ask your butcher to do it.
The point of aging meat is to start the natural breakdown of the muscle fibre. As the muscle breaks down the meat loses liquid and becomes drier and much more tender. The beef flavor is concentrated.
What you gain in tenderness and flavor you lose in weight and size. Meat I age for 30-45 days loses close to half its original weight after moisture lose and the hard dry pieces are trimmed away after aging.
Trim off any hard dry parts and large chunks of fat if they exist. Leave at least 1/4 inch of fat, it is where the flavor is.

To Cook The Meat:

Preheat the oven to 250 degrees Remove the roast from the refrigerator and rub with olive oil.
Remember to rub the bones with oil, as well.
Cover the roast with McCormick’s Lemon Pepper, or Kosher salt and ground black pepper.
Place the roast on your oven rack, set the rack low enough for the height of the roast and cover the roast loosely with aluminum foil.
Place a pan under the roast to catch the drippings which will be needed for the sauce.
Place a probe thermometer into the center of the roast and set for 118 degrees.
Close the oven door and turn the oven down to 220 degrees F and roast until internal temperature of 118 is reached.
This could take 4 hours or more. Make sure to check the internal temperature.

Rest The Meat

Remove the roast and turn the oven up to 500 degrees F.
Allow the foil covered roast to rest until it’s internal temperature reaches 130 degrees on your probe thermometer.
Yes, it will continue to rise from 118 to 130.
If for some reason it does not hit that number after 30 minutes, continue to the next step anyhow.

Reverse Sear

Remove the foil and place the roast back into the preheated 500 degree F oven and sear for about 10-15 minutes or until you have achieved the crust you like.
The Crusty sear can also be achieved in a cast iron skillet on high with a small amount of olive oil in the bottom.
Either way turn as needed to crust all over.

Rest The Roast

Remove and transfer the roast to a cutting board or serving dish to catch any juices.
Re-cover with foil until ready to serve, resting for at least 20 minutes before slicing.

For the Sauce

Take the pan that was under the roast while it cooked and degrease the juices in the glass pan by spooning out all but about 2 T of grease.
Place the pan over low heat on the stove top and deglaze by slowly pouring in 1 cup of water (this could also be wine)
Stir with a wooden spoon or spatula, scraping to dissolve the crusty bits of droppings from the roast.
Add 1/2 cup of wine and reduce by half, stirring occasionally.
Roll the sage and thyme leaves in between your fingers to release the flavors and aroma.
Add the herbs to the sauce and cook for 1 minute.
Taste and adjust seasonings.
strain and serve this sauce on the side in a gravy bowl.

Notes

This is an expensive roast and I’d save it for a special occasion. A 4 bone roast will serve 8-10 meat loving people, and they will talk about it forever. The dry aging will make the most tender tasting cut you might have ever had. Don’t leave the aging out, plan ahead. – jug

Nutrition Facts

Aged Standing Rib Roast

Amount Per Serving (200 g)

Calories 579 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 5g31%

Cholesterol 249mg83%

Sodium 381mg17%

Potassium 1583mg45%

Carbohydrates 2g1%

Fiber 1g4%

Sugar 1g1%

Protein 97g194%

Vitamin A 20IU0%

Vitamin C 0.3mg0%

Calcium 101mg10%

Iron 8.4mg47%

* Percent Daily Values are based on a 2000 calorie diet.

May 15, 2019 0 comment

Beef Cuisines Mark Wiens Salad Thai Cuisine

Nam Tok Neua Recipe – Mark Wiens

by jughandle May 1, 2019

written by jughandle

Print Recipe

Jump To Recipe

Jump To Video

This Nam Tok Neua Recipe is from Mark Wiens’ Thai Foodie” blog. He does a great, detailed job of describing and photographing his recipes. I have made a few changes but this is Mark’s recipe and photos. – Jughandle

Nam tok is the Thai word for waterfall, and neau means beef. Together the literal translation is Thai waterfall beef, or beef waterfall.

The beef in this recipe is best when marinated and then grilled over a charcoal or wood fire.

Beef

The Protein

For this recipe you can use any type of meat you want, but in Thailand you will be offered, either beef or pork.

Black Pepper For The Marinate

The marinate for the meat, is a simple combination of black pepper and soy sauce. Mark uses whole fresh peppercorns, for their pungent flavor. Mark crushes and grinds them coarsely in a Stone Mortar, to release all their aroma and flavor.

Toss the beef in a mixing bowl with the ground black pepper and the light soy sauce. Allow to marinate for about an hour. A longer marinate is not necessary because most of the flavor in this recipe comes from the dressing mixture.

Thai waterfall beef recipe — GRILL THE BEEF!

You should grill your beef to about medium rare or medium, depending on your preference. About 8 minutes on each side

Slice The Meat And Mix

Rest it for about 5 minutes before slicing it.

After the meat has cooled a bit, slice it against the grain into bite sized strips, then put it in a bowl.

Add the rest of the salad ingredients, mix everything, and it’s ready for the plate.

Thai rice powder — Toasted Sticky Rice Powder

Sticky Rice Powder Toasted sticky rice powder, is extremely important in this Thai waterfall salad recipe.

Thai limes — Limes Are Essential For The Dressing

The Dressing

Lime juice for sourness, paired with fish sauce for saltiness, is the main dressing combination for this Thai waterfall salad recipe.

Just like all Thai dishes, make sure you do some taste-testing as you mix everything together. You want the beef to be sour, just salty enough, and spice to your liking.

Spice To Your Taste

Dry chili flakes, are another essential ingredient in many Thai salads, and you wouldn’t want to skip it in this nam tok recipe.

You can add as much as you like, but nam tok is intended to be spicy. The heat gives a nice balanced to the flavor.

Try using whole Thai dried chillies. To get the most flavor quickly dry roast them in a hot pan for a few seconds so they crisp up and then blend them.

Finally, sliced shallots, cilantro, green onions, and fresh mint leaves, give nam tok a wonderful herbal and refreshing touch.

Thai dishes — JUICY BEEF, PACKED WITH FLAVOR

Plate The Dish

After you mix all the ingredients together with the sliced beef, and the flavor is balanced to your liking, you can dish the Thai beef salad onto a plate.

Mix any extra juice from the grilled beef into the salad, or you can just add in a spoon of water.

Nam Tok Neua Recipe

Thai nam tok neau translates to beef waterfall salad, and is a popular Thai dish of grilled meat. Sliced into bite sized pieces, and dressed in fish sauce, lime juice, chili flakes, and lots of herbs, it is fantastic. Nam tok is an Isaan (northeastern Thai) dish, and is typically eaten with a spread of other dishes and accompanied by sticky rice. Watch the full video of the recipe by Mark Wiens www.eatingthaifood.com

Course Dinner, Main Course

Keyword Thai Beef Salad

Protein Beef, pork

Cooking Method Grilling

Hot/Cold Dish Hot

Course Dinner, Main Course

Keyword Thai Beef Salad

Protein Beef, pork

Cooking Method Grilling

Hot/Cold Dish Hot

Servings 1 plate

Author Mark Wiens

Ingredients

For the meat marinade:

1 Tbsp Black Pepper Corns freshly ground
1.5 Tbsp light soy sauce

For 1 plate of nam tok:

1/2 lb beef or pork grilled and sliced
1 Tbsp khao khua toasted sticky rice powder
2 Tbsp fish sauce Thai
1 pinch sugar optional
2 Tbsp chili flakes you can grind Thai dry chilies
1-1/2 Tbsp lime juice juice of 1 lime
5 fresh shallots small chopped
1 fresh green onion chopped
1 bunch cilantro small handful
1 bunch mint leaves small handful to garnish

Instructions

For the grilled beef:

Take the beef, or any type of meat you're using, and marinate it in the ground black pepper and soy sauce for about 1 hour.
Grill the beef on high heat for around 8 minutes on each side (depending on how thick it is), until the meat is medium rare or medium.
Once the beef is finished, set it on a plate to rest for about 5 - 10 minutes, collecting all the meat juice.
Slice the beef against the grain into thin bite sized strips.

For the nam tok salad:

Note: I marinated and grilled just over 1-lb of beef, but for this proceeding salad recipe, I only used 1/2-lb per dish of the cooked beef.
Peel the shallots and finely slice them, dice the green onions, and pluck a handful of mint leaves.
In a mixing bowl, add 1/2-lb beef, chili flakes, lime juice, shallots, green onions, and mint leaves. Doesn't matter which order, just toss everything together.
Mix all the ingredients fully, and then taste test. The meat should be sour, salty and spicy to taste, with a freshness from the herbs.
Add more lime juice or fish sauce as needed.

Video

Notes

Note: I marinated and grilled 500 grams of beef, but for this proceeding salad recipe, I only used 250 grams of the cooked beef. Nam tok neua is a delicious Thai dish and wonderful and flavorful way to eat beef steak or pork. This recipe is pretty easy to make, just marinate and grill the beef, slice it, and mix it with the dressing ingredients. This dish is often eaten with sticky rice in Thailand. Enjoy!

Nutrition Facts

Nam Tok Neua Recipe

Amount Per Serving

Calories 689 Calories from Fat 432

% Daily Value*

Fat 48g74%

Saturated Fat 17g106%

Cholesterol 161mg54%

Sodium 4756mg207%

Potassium 1259mg36%

Carbohydrates 20g7%

Fiber 8g33%

Sugar 4g4%

Protein 47g94%

Vitamin A 5510IU110%

Vitamin C 5.7mg7%

Calcium 153mg15%

Iron 9.3mg52%

* Percent Daily Values are based on a 2000 calorie diet.

May 1, 2019 0 comment

Newer Posts

Older Posts