What`s the best recipe for beef of any kind?

FILLET MIGNON





Eye Fillet Steak


bacon rasher


Mushroom sauce.





Wrap bacon around steak, and secure with tooth pick. Pan fry on med. heat till cooked to your liking. (dont forget the bacon will color you steak pink) When done, place on dinner plate and pour over homemade mushroom sauce. mmm mmm!What`s the best recipe for beef of any kind?
You said any kind of beef, so here's a recipe for taco soup





1lb of ground beef


chopped onion


1 packet of taco seasoning and however much water it says to use on the packet


1 can of diced tomatoes


1 can of tomato sauce


1 cup taco sauce


1 can of beans (kidney, pinto, or black)


1 package of frozen or 1 can of whole kernel corn


tortilla chips


sour cream


cheddar cheese or pepperjack





Brown ground beef with onion, put in taco seasoning, water diced tomatoes, tomato sauce, taco sauce, beans, and corn. Stir to combine, let simmer for 10 minutes. Crush tortilla chips and put in your bowl, pour soup on top of tortilla chips, garnish with sour cream and cheese.





Very good soup!What`s the best recipe for beef of any kind?
I first tried this on round steak because it it cheap but is usually tough when you cook it but I have tried it with roast too. Put meat in the crockpot and put a can of rotel and a package of taco seasoning and 1/2 cup of water. Let cook over night or while you are at work. Take two forks and shred. Whala! you have shredded beef for tacos, burritos, or sandwiches. Hope you enjoy it as much as my friends and family have.
Boilermaker Tailgate Chili


INGREDIENTS





* 2 pounds ground beef chuck


* 1 pound bulk Italian sausage


* 3 (15 ounce) cans chili beans, drained


* 1 (15 ounce) can chili beans in spicy sauce


* 2 (28 ounce) cans diced tomatoes with juice


* 1 (6 ounce) can tomato paste


* 1 large yellow onion, chopped


* 3 stalks celery, chopped


* 1 green bell pepper, seeded and chopped


* 1 red bell pepper, seeded and chopped


* 2 green chile peppers, seeded and chopped


* 1 tablespoon bacon bits


* 4 cubes beef bouillon


* 1/2 cup beer


* 1/4 cup chili powder


* 1 tablespoon Worcestershire sauce


* 1 tablespoon minced garlic


* 1 tablespoon dried oregano


* 2 teaspoons ground cumin


* 2 teaspoons hot pepper sauce (e.g. Tabasco鈩?


* 1 teaspoon dried basil


* 1 teaspoon salt


* 1 teaspoon ground black pepper


* 1 teaspoon cayenne pepper


* 1 teaspoon paprika


* 1 teaspoon white sugar


* 1 (10.5 ounce) bag corn chips such as Fritos庐


* 1 (8 ounce) package shredded Cheddar cheese





DIRECTIONS





1. Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.


2. Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chile peppers, bacon bits, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.


3. After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.


4. To serve, ladle into bowls, and top with corn chips and shredded Cheddar cheese.





Wine Tip





Try with a Syrah .
All meats of the barbaque taste the best!





steak (beef) tartare is nice if your game : )
buy thin( 1 lb) steak-es, beacon, cilantro, green onions, tomatillos (3)and Serrano pepper.


first cut the beacon in little pieces and the steak es put them in a hot skillet until their are cook, while your waiting put in the blender the tomatillos,garlic,and the Serrano peppers(2), add this to the meat and let them cook for about two min add the green onions just the whit part and add 3 cups of water add salt and the cilantro chopped let them cook for another 7 to 10 min and you are ready to eat


tip: some beans ant tortillas
Rare Prime Rib





Prime Rib Roast, at room temperature


2 tablespoons butter, room temperature


Salt %26amp; fresh cracked black pepper





To cook evenly, the roast must not be cold鈥攍et it stand at room temperature for about 2 hours.





Trim roast of excess fat but not the thin layer of fat the butcher leaves on the roast to protect and baste it while it cooks. If your rib roast is frozen, let it thaw completely in the refrigerator. Remove the roast from the refrigerator about 1.5 to 2 hours before cooking, the longer time for the largest roast (if you don't let the roast come to room temperature, if will take longer to cook your roast).





Pat the rib roast dry with a paper towel or napkin.





Preheat oven to 450掳F. Smear the cut ends of the roast with the butter. Place the roast (ribs down or fat side up) in a heavy stainless-steel or other metal pan. Select a roasting pan that has sides at least 3-inches deep. (I do not recommend using a nonstick pans, as these pans yield fewer of the cooked-on bits that make the tasty juice.) The rib bones are a natural rack; you won鈥檛 need a metal one.





Sear the rib roast for 15 minutes at 450掳F, then turn the oven to 325掳 F for the rest of the cooking time. Every 1/2 hour, baste the cut ends of the roast with the fat accumulated in the roasting pan.





About 1/2 hour before the estimated end of the roasting time, begin checking the internal temperature (use a good instant-read digital meat thermometer). Insert meat thermometer so tip is in thickest part of beef, not resting in fat or touching bone. Cook until rib roast reaches an internal temperature of 115掳F. Remove from oven, cover with aluminum foil, and let sit approximately 20 to 30 minutes. NOTE: Remember, the roast will continue to cook as it sets.





The temperature will rise to 120 to 125掳 F internal temperature (rare).





To carve: Using a long, thin, sharp knife, make one cut to slice off the chine or feather bones (the large end bones). Slice off steak-size pieces at the desired thickness.





A 2 rib roast, weighing 4 to 5 pounds will take approximately 60 to 70 minutes.


A 3 rib roast, weighing 7 to 8.5 pounds will take approximately 60 to 70 minutes.


A 4 rib roast, weighing 9 to 10.5 pounds pounds will take approximately 1 3/4 to 2 1/4 hours.


A 5 rib roast, weighing 11 to 13.5 pounds will take approximately 2 1/4 to 2 3/4 hours.


A 6 rib roast, weighing 14 to 16 pounds will take approximately 3 to 3 1/4 hours.


A 7 rib roast, weighing 16 to 18.5 pounds will take approximately 33 1/4 to 4 hours.
Barbecue Beef





2 small bottles ketchup


2 small Heinz chili sauce


2 Tbls. vinegar


12 Tbls. yellow mustard


4 Tbls. Worsteshire sauce


4-6 med. onions (cut up or chopped)


6-8 Tbls. brown sugar


10-12 bay leaves


15# cheapest grade chuck roast (bone or boneless)





Mix all ingredients in large roaster and cook for 4-5 hrs. at 300 covered. After 3 hrs. pick apart meat and pull out fat and finish cooking. This is delicious for a lot of people for a barbecue and it can be frozen as well.





I just put the meat in the roaster and dump the the ingredients on one at a time.





This is a double recipe and can be cut in half very easily.