Roast Beef

3-5 lb Rump Roast

Medium onion, chunked

Salt

Pepper

Brown roast in Dutch oven, placing meat with fat side up after all sides have been browned.

Add water to cover bottom of pan.

Add onion and salt/pepper roast. 

Cover dutch oven and cook meat as desired.

350 degree oven for 1.5 to 2 hours.

325 degree oven for 2.5 to 4 hours.

300 degree oven for 3 to 5 hours.

275 degree oven for 4 to 6 hours. 

Check water level in pan every hour and add more water if needed. 

To make gravy from the drippings, boil drippings after removing roast from pan. Mix flour and water to a runny consistency. Add thickening a little at a time, stirring constantly and returning liquid to a boil before adding more. Thicken to desired gravy consistency. 

Beef Standing Rib Roast (prime rib)

 5 lb standing rib roast/prime rib, bone in 
1 onion, quartered
1 head of garlic, unpeeled, halved horizontally
5 sprigs thyme
3 sprigs rosemary

Garlic Herb Butter:
10 tbsp unsalted butter, softened
5 garlic cloves, minced
2 tsp finely chopped fresh rosemary (or 1 tsp dried)
2 tsp finely chopped fresh thyme (or 1 tsp dried)
2 tsp salt
1 tsp black pepper

1. Bring beef to room temperature: take beef out of the refrigerator 2-3 hours before cooking to bring to room temperature. Pat dry with paper towel.
2. Preheat over to 450 degrees F. 
3. Prepare garlic herb butter.
4. Place onion, garlic, and herbs in a heavy based oven proof skillet or roasting pan.
5. Spread a thin layer of butter on the underside of the beef (i.e., the bone side). Place beef (butter side down) on onion etc. in roasting pan. Spread about 2/3 of the butter on the top and sides, reserving some for step 7.
6. Roast 20 minutes in middle of oven.
7. Remove and spread remaining butter over the beef. Turn oven down to 250 degrees F. 
8. Roast for a further 1.5 hrs, basting every 30 minutes with the juices in the pan, until the internal temperature is 118 degrees F (for medium rare). Start checking the internal temperature early to avoid over cooking.
9. Transfer beef to plate. Cover loosely with foil and rest for 20-30 minutes. Internal temperature will rise to 125 degrees F. 
10. Slice beef and serve with au jus.

Note 1: If  beef is boneless, start checking the temperature at least 30 minutes sooner.

Note 2: Once the internal temperature reaches 104 degrees F, the internal temperature increases by 10 degrees every 10 to 15 minutes.

Note 3: Unpeeled onion and garlic hold together better so they keep the beef elevated off the base of the pan. 

Note 4: For rare beef, pull out of oven at 115 degrees for a target temperature of 120 degrees after resting. For medium rare, pull at 118 for final temperature of 125. For medium, pull at 123 degrees for 130 final reading. For medium well, pull at 127 for 135 final temperature. Do not over cook prime rib! 

from:www.recipetineats.com

Taco Meat

1 lb Ground Beef
1/4 C Flour
1 Tbsp Chili Powder
1 tsp Salt
1/2 tsp Minced Onion
1/2 tsp Paprika
1/4 tsp Onion Powder
1/8 tsp Garlic Powder
1/8 tsp Cumin
1/2 C Water

Combine all ingredients except water in a bowl. Mix well as you would in making a meatloaf. Pour water into pan and add meat. Stir occasionally breaking up any large chunks. Cook for about 5 to 10 minutes or until done.

Italian Pasta Bake

1 lb ground beef

8 oz broken spaghetti, or 3 C penne or rotini pasta, cooked and drained

1 jar (26-28 oz) spaghetti sauce

¾ C grated Parmesan cheese, divided

8 oz shredded Mozzarella cheese

 

Brown meat in large skillet; drain. 

Stir in spaghetti, sauce and ½ C of the Parmesan cheese. 

Spoon into 13*9 inch baking dish. 

Top with mozzarella cheese and remaining ¼ C Parmesan cheese. 

Bake at 375° for 20 minutes. 

Yield: 6 servings

Quesadillas

2 7” taco-sized flour tortillas                  

½ C Queso cheese

⅓ C cubed cooked chicken or steak

Heat meat in pan or microwave. 

Place one tortilla in warm skillet. 

Spread chicken or steak evenly on tortilla. 

Spread cheese evenly on tortilla and cover with remaining tortilla. 

Heat until tortilla browns and cheese begins to melt. 

Turn and continue heating on other side.            

Cut into 6 or 8 triangles and serve with salsa and sour cream.

Taco Casserole

2 Lbs Hamburger            

Onion, Chopped            

Sprinkle Garlic            

Bottle Taco Sauce            

1 Can Cream Of Celery Soup

1 Can Cream Of Mushroom Soup

Cheese, Grated

Tortilla Chips

Line 9 by 13 inch pan with chips. 
Brown hamburger meat, onion & garlic. 
Add taco sauce and two cans of undiluted soup. Heat. 
Pour over chips & sprinkle grated cheese over top. 
Bake at 350° for 5-10 minutes until hot.

Lasagna

¼ C Onions, Chopped

1 lb Hamburger meat

1- 26.5 oz can Hunts Spaghetti Sauce (or equivalent)

8 oz Lasagna Noodles, cooked

15-16 oz Ricotta Cheese

2 Eggs

Garlic Powder (optional)

½ C Parmesan Cheese (optional)

2 C Mozzarella Cheese, grated

1 C Cheddar Cheese, grated (optional)

Preheat oven to 350°. 

Brown onions and hamburger meat together. Add sauce. Set aside. 

Mix ricotta, eggs, some garlic powder and parmesan as desired.  Set aside. 

Cook Lasagna noodles with a little oil to keep them from sticking. 

Rinse with cool water when done. 

Layer: sauce, noodles, ricotta mixture, mozzarella (and cheddar if desired). 

Make 2 or 3 layers. 

Make in one 8 by 8 pan or two loaf pans. 

Cover with foil. 

Bake at 350° for 30 minutes. 

Remove foil and bake for additional 10 minutes. 

Remove from oven and let sit for 5-10 minutes before serving. 

This recipe freezes well (before baking). Thaw thoroughly before baking. 

Beef Brisket Virginia

Beef Brisket (NOT Corned Beef), (any Size)

Pepper

Salt

Put Brisket into crock pot or slow cooker. 

Salt and pepper according to your tastes and cook for 8-12 hrs or until very tender. 

Slice meat cross grain or pull apart. 

Great all by itself, as French Dip sandwiches, or heated up in BBQ sauce. 

Freezes well with au jus for a quick meal at a later date. 

Beef Brisket Lorraine

6-8 Lb Brisket of Beef

1 Envelope Dry Onion Soup Mix

½ C Water

Place the brisket fat side up on heavy duty aluminum foil in broiler pan. 

Sprinkle 1 envelope of dry onion soup mix over it. 

Add about 1/2 C water. 

Then bring the foil together, sealing the edges to a tent around the meat. 

Cook at 250° for about 6 or 7 hours. 

Save the juice. 

Refrigerate cooked meat over night for best slicing. 

Serve the sliced beef au jus or make gravy out of it.

Barbecued Meat Balls

Baking time: 1 hour 10 minutes at 350 deg.
Yield: 1/3 c. meat plus cheese makes about 15 meat balls; 1/2 c. meat plus cheese makes about 9.
Meat balls
2 lbs. ground beef
3/4 c. oatmeal
1 c. milk
3 T. finely chopped onion
1 t. salt
1/2 t. pepper
Sharp Cheddar Cheese

Mix all ingredients except cheese. Shape into balls, putting a cube of cheese in the center of each. Place in a greased pan and bake at 350 deg. for 10 min. Remove from oven, drain grease.

Sauce
3/4 T. Worcestershire sauce
3 T. vinegar
2 T. white sugar
1 t. brown sugar
1 c. catsup
1/2 c. water
6 T. finely chopped onion

Mix together sauce, pour over meat balls and return to oven. Continue to bake at 350 deg. for 1 hour.

From: Laura Kossak