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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

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 Cuisines Mark Wiens Salad Thai Cuisine

Nam Tok Neua Recipe – Mark Wiens

by jughandle May 1, 2019

written by jughandle

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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

Beef Cooking Tools & Techniques How To Just Recipes Main Dishes Protein Recipes by

Beef Wellington – How to make it tonight

by jughandle September 17, 2011

written by jughandle

Want to make a killer presentation to your guests tonight try this –

Yes, it looks extremely difficult, but it isn’t. Beef Wellington is beef tenderloin covered in a layer of prosciutto ham, a button mushroom paste then wrapped in a coat of puff pastry. Easy. This isn’t a soufle, you’ll get this right the first time.

At the Store

You are going to make Beef Wellington in a green peppercorn sauce with fingerling Potatoes and warm wilted winter greens.

Purchase:

for the mushroom paste

3 pints (1 1/2 pounds) white button mushrooms
2 shallots, peeled and roughly chopped
4 cloves garlic, peeled and roughly chopped
2 sprigs fresh thyme, leaves only
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper

for the beef

1 (3-pound) center cut beef tenderloin (filet mignon), trimmed
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
12 thin slices prosciutto
6 sprigs of fresh thyme, leaves only
2 tablespoons Dijon mustard
1/4 cup of Flour, for rolling out puff pastry
1 pound puff pastry, thawed in the refrigerator – keep it cold
2 large eggs, lightly beaten
1/2 teaspoon coarse sea salt
Minced chives, for garnish

for the green peppercorn sauce

2 tablespoons olive oil
2 shallots, sliced
2 cloves garlic, peeled and smashed
3 sprigs fresh thyme, leaves only
1 cup brandy
1 box beef stock
2 cups cream
2 tablespoons grainy mustard
1/2 cup green peppercorns in brine, drained, brine reserved

Directions:

for the Mushroom paste

Add mushrooms, shallots, garlic, and thyme to a food processor and pulse until finely chopped.
Add butter and olive oil to a large saute pan and set over medium heat.
Add the shallot and mushroom mixture and saute for 8 to 10 minutes until most of the liquid has evaporated.
This paste should be fairly dry so as not to make the pastry soggy
Season with salt and pepper and set aside to cool.

for the beef

Tie the tenderloin in 4 places so it holds its cylindrical shape while cooking.
Drizzle with olive oil, then season with salt and pepper and sear all over, including the ends, in a hot, heavy-based skillet lightly coated with olive oil – about 2 to 3 minutes if you want your meat med rare. Cook 2 -3 minutes longer for med.
Meanwhile set out your prosciutto on a sheet of plastic wrap (plastic needs to be about a foot and a half in length so you can wrap and tie the roast up in it) on top of your cutting board.
Overlap the prosciutto so it forms a rectangle that is big enough to encompass the entire filet of beef.
Using a rubber spatula cover evenly with a thin layer of the mushroom paste.
Season the surface of the paste with salt and pepper and sprinkle with fresh thyme leaves.
When the beef is seared, remove from heat, cut off twine and smear lightly all over with Dijon mustard.
Allow to cool slightly, then roll up in the mushroom paste covered prosciutto using the plastic wrap to tie it up nice and tight. Tuck in the ends of the prosciutto as you roll to completely encompass the beef. Roll it up tightly in plastic wrap and twist the ends to seal it completely and hold it in a nice log shape. Set in the refrigerator for 30 minutes to ensure it maintains its shape.
Preheat oven to 425 degrees F.
On a lightly floured surface, roll the puff pastry out to about a 1/4-inch thickness. Depending on the size of your sheets you may have to overlap 2 sheets and press them together.
Remove beef from refrigerator and cut off plastic.
Set the beef in the center of the pastry upside down and fold over the longer sides, brushing the pastry with egg wash to seal.
Trim ends if necessary then brush the ends with egg wash and fold over to completely seal the beef – saving the scrap ends to use as a decoration on top if desired.
Top with coarse sea salt.
Place the beef seam side down on a baking sheet.
Brush the top of the pastry with egg wash to brown, then make a couple of slits in the top of the pastry using the tip of a paring knife – this creates vents that will allow the steam to escape when cooking. Bake for 40 to 45 minutes until pastry is golden brown and beef registers 125 degrees F on an instant-read thermometer. If the beef is a little low remember it will continue to cook while resting. It is more important to not burn the pastry.
Remove from oven and rest 20 minutes before cutting into thick slices.
Garnish with minced chives

for the green peppercorn sauce

Add olive oil to pan after removing beef.
Add shallots, garlic, and thyme; saute for 1 to 2 minutes, then,
off heat, add brandy and flambe using a long kitchen match. Please keep your hair and face out of the flame
After the flame dies down, return to the heat, add stock and reduce by about half.
Strain out solids, then add 2 cups cream and mustard.
Reduce by half again, then shut off heat and add green peppercorns.

How to Roast Vegetables

September 17, 2011 2 comments