Making Beef Tasty

ketchup on beef, YUK! You can have that! A1 I can live with but that terrible red epidemic of a sauce... can't even stand it on frys! LOL!

The Food Channel has some great shows and a lot can be learned from them.

O'siyo maggie,
I just love Food Network..I love to watch the different festivities/festivals they visit that always include the food judging part Did you see the show where the main theme was pickles? All the things that were made with pickles just blew me away Pickle/lemon cake? Too wild!
I agree with you about the garlic..hardly a meal that I cook that excludes garlic
Well as far as making beef tasty/tastier if all else fails, one could always douse in ketchup or A-1 sauce
~Sty-U

freekenny have you visited this link in this topic ? If you like pickles try it:

http://www.celticradio.net/php/forums/inde...?showtopic=2097

O'siyo Shadows,
*sides hurting from so hard* Awwwww come on now Shadows, ketchup won't kill ya! Whew! Well, I hardly eat it on fries as I tend to fancy hot sauce or ranch dressing
~Sty-U

O'siyo Shadows,
*sides hurting from so hard* Awwwww come on now Shadows, ketchup won't kill ya! Whew! Well, I hardly eat it on fries as I tend to fancy hot sauce or ranch dressing
~Sty-U

Hot sauce or ranch... now you are talking, but keep that bottled devil away from me... and I love tomatoes! The only ketchup I eat is our own home made and event then it is rare!

Recipe Name: WALTER JETTON'S BEEF BRISKET
Category: BEEF
Serves: 8

SOURCE FROM WALTER JETTON

6 pounds beef brisket
2 quarts bone stock
3 bay leaves
salt and pepper

Walter Jetton cooked his Beef Brisket for President Johnson and whatever foreign leaders and dignitaries Lyndon brought home with him. This is his recipe. This barbecue beef brisket is not cooked in a smoker. It is braised in a black pot. Walter Jetton was one of the old style Texas barbecue cooks that didn't have a smoker. He cooked everything chuckwagon style on an open pit over a hardwood fire.


This is made out of beef brisket, which is one of the tastiest cuts but the least thought of by the average housewife, unless she sometimes buys it as corned beef. It starts out pretty tough, but if you nurse it right, it's delicious.

Put the bay leaves in about a cup of water and bring to a boil. Let it simmer 10 minutes or so, then remove the leaves and add the bay tea to the bone stock, along with the salt and pepper. Put the brisket in your Dutch oven and add the stock mixture to cover it about a quarter of the way. Cover and cook over the fire, turning the brisket about every half hour until it's done. (This can be determined by forking). Mop it and lay it on the grill to finish cooking, being sure to turn it and to mop it every 20 minutes or so. To make a good natural gravy, add a little Worcestershire sauce and maybe a dash of chili powder to the liquid you cooked the brisket in. You can also serve this with barbecue sauce.

HELP!!!! I am making prime rib for our New Years party. I have never cooked this before. Need to know how to cook it and what would be best to serve with it.

Oh, here's a nice set. We owe so much to the Cordon Google school of cookery!

http://homecooking.about.com/library/archi...ive/blbeef8.htm
scroll down -- lots of links


http://www.elise.com/recipes/archives/0002...21prime_rib.php
nice -- explains the cut for what it is

I think you get the idea that you don't have to do that much. A prime rib roast of good beef speaks for itself. Leaves you plenty of time to think about the wine and other fixings. Oh -- and saving the bones to make beef stock is a great idea.

Stoirmeil, Thank-you. It looks easier than I thought it would be. Now to figure out what to have with it. Thanks again.

Here are two recipes I have served with Prime Rib with great success.

Recipe Name: SWEET-AND-SOUR BEANS ROQUEFORT
Category: SIDE
Serves: 2

SOURCE SOUTHERN LIVING - DINNER AND SUPPER COOKBOOK

16 Ounce green beans, cut, canned
2 Slice bacon, chopped
1 Small onion, chopped
2 Tsp. sugar
2 Tblsp vinegar
salt and pepper, to taste
2 Tblsp Stilton or Roquefort blue cheese, crumbled

Drain beans, reserving 2 tablespoons of the liquid per 16 oz can.
Cook bacon and onion until lightly browned; add reserved bean liquid, beans, sugar, vinegar, salt and pepper; heat thoroughly. Spoon into serving dish; sprinkle with cheese.



Recipe Name: BABY CARROTS WITH HORSERADISH
Category: SIDE DISH
Serves: 6

10 Ounce package fresh or frozen baby carrots
2 Cup water
2 Tblsp grated onion
2 Tblsp prepared horseradish
1 Cup mayonnaise
1/2 Tsp. salt
1/4 Tsp. freshly ground pepper
1/4 Cup cracker crumbs
2 Tblsp butter, cut into small pieces
paprika

Cook carrots in water until tender. Drain carrots, reserving 1/4 cup liquid. Combine reserved liquid with next 5 ingredients. Preheat oven to 375 degrees. Place carrots in lightly greased 8 inch square baking dish. Pour sauce over top. Sprinkle with cracker crumbs; dot with butter. Sprinkle with paprika. Bake 14 to 20 minutes or until heated through.

I was going to suggest my recipe for garlic mashed potatoes, but I tried searching and can't find it. Basically it's this:

Get however many big baking potatoes you will need to make the side dish for the company, and bake them. Let them be old and not too tender -- a little dry or "floury". With them, bake two or three large whole heads of garlic (not cloves -- heads). Then peel and mash the baked potatoes and garlic together, with as much butter and cream or half and half as they will take up (that's why we wanted dry potatoes, to take up a nice amount of cream). A little salt and pepper, that's it. Mild paprika sprinkled over the top to make pretty, some fresh chopped parsley sprinkled on, or a sprig of parsley to be fancy. The baked garlic is mellow and nutty, and this is so good you might eat the whole pot before it gets onto the table. Not a low-fat deal -- but this is a holiday party.

Thank-you Shadows and Stoirmeil!!!! The recipes sound wonderful. Can hardly wait. Do either of you have a recipe for cooking the prime rib on the grill? The weatherman is saying that we will possibly have nice weather. So we thought about cooking it on the grill. Thanks again for all of your help.

I never tried it but here's a link or two:
http://bbq.about.com/od/beefrecipes/r/bl11222b.htm

http://bbq.about.com/cs/beef/a/aa122201a.htm

It seems to be a matter of slow and steady. You need to factor in how much time you have to monitor its progress and all that.

Wish I was coming to your dinner! Have a wonderful time, and bon appetit to everyone!

I hope you don't forget the Yorkshire pudding.

Leo


(from The Farmer Cookbook, http://www.bartleby.com/87/)

Yorkshire Pudding
1 cup milk
2 eggs
1 cup flour
1/4 teaspoon salt

Miss C. J. Wills

Mix salt and flour, and add milk gradually to form a smooth paste; then add eggs beaten until very light. Cover bottom of hot pan with some of beef fat tried out from roast, pour mixture in pan one-half inch deep. Bake twenty minutes in hot oven, basting after well risen, with some of the fat from pan in which meat is roasting. Cut in squares for serving. Bake, if preferred, in greased, hissing hot iron gem pans.

If you're thinking of barbecuing check this out.

http://www.kickassbbq.com/smokedprime.html

and this http://www.kickassbbq.com/starttofinish.html

Leo

Thank-you Herrerano. If the weather holds we are going to cook it on the grill. Keeping our fingers crossed.