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In celebration America's love affair with beef and the 25th anniversary of the iconic "Beef. It's what's for dinner." campaign and brand refresh, try some of these tasty recipes featuring - what else? - beef! 

Beef tenderloin steaks with blue cheese topping

Garlic-rubbed Tenderloins are the star of the show, but a creamy blue cheese topping plays an unforgettable supporting role in this steakhouse-at-home pairing.

4 beef Tenderloin Steaks, cut 1 in. thick (about 1 lb.)

1 lg. clove garlic, halved

1/2 t. salt

2 t. chopped fresh parsley

Topping:

2 T. cream cheese

4 t. crumbled blue cheese

4 t. plain yogurt

2 t. minced onion

Dash ground white pepper

Combine topping ingredients in small bowl. Rub beef steaks with garlic. Place steaks on rack in broiler pan so surface of beef is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning once. One to two minutes before steaks are done, top evenly with topping. Season with salt; sprinkle with parsley.

Slow cooker pot roast soup

Enjoy all the satisfying flavors of beef Pot Roast in a soup. Take a short cut with frozen vegetables for an easy to make meal.

1 beef Shoulder Roast Boneless (2-1/2 lbs.)

2 c. chopped onions

1 can (14-1/2 oz.) diced tomatoes with green peppers and onions, undrained

1 c. frozen hash brown potatoes (cubes)

1 c. beef broth

1 T. minced garlic

1 t. dried thyme leaves

1/2 t. salt

1/4 t. pepper

2 c. broccoli slaw

1/2 c. frozen peas

Cut beef roast into 12 equal pieces. Place in 4-1/2 to 5-1/2-qt. slow cooker. Add onions, tomatoes, potatoes, broth, garlic, thyme, salt and pepper. Cover and cook on HIGH 5 to 6 hours or on LOW 8 to 9 hours or until beef is fork-tender. (No stirring is necessary during cooking.) Stir in broccoli slaw; continue cooking, covered, 30 minutes or until broccoli slaw is crisp-tender. Turn off slow cooker. Stir in peas; let stand, covered, 5 minutes.

Buffalo-style beef bites

Bite-sized cuts of Country-Style Ribs will be a new game day favorite. Slow-cooked until they’re fall-apart tender, then coated in zesty cayenne pepper sauce.

1-1/2 to 2 lbs. beef Country-Style Ribs, cut into 1-inch pieces

1 T. vegetable oil

3/4 c. beef broth

2 T. plus 1/4 c. cayenne pepper sauce for Buffalo wings, divided

2 t. garlic powder

2 t. onion powder

1/4 c. blue cheese crumbles

Carrot and celery sticks (optional)

Heat oil in large stockpot over medium heat until hot. Brown half of beef ribs; remove from stockpot. Repeat with remaining beef. Return beef to stockpot. Add beef broth, 2 T. buffalo sauce, garlic powder and onion powder; bring to a boil. Reduce heat; cover tightly and simmer 1-3/4 to 2 hours or until beef is fork-tender. Remove beef from cooking liquid to large bowl; discard cooking liquid or reserve for another use. Toss beef with remaining 1/4 c. buffalo sauce. Sprinkle with bleu cheese crumbles. Serve with carrot and celery sticks, if desired.

Cook's Tip: Beef ribs can be served on 6-inch wooden skewers or with wooden toothpicks.

Four-way slow cooker shredded beef

Got a hankering for delicious shredded beef? Try one of these four recipe varieties, sure to please any crowd.

1 beef Shoulder Roast, Arm Chuck Roast Boneless or Blade Chuck Roast Boneless (2 to 2-1/2 pounds)

1 T. vegetable oil (optional)

1 lg. onion, chopped

2 T. minced garlic

Salt and pepper

For optional browning, heat 1 T. oil in large nonstick skillet over medium heat until hot. Brown beef roast on all sides. Place onion and garlic in 3-1/2 to 5 qt. slow cooker; place roast on top. Cover and cook on LOW 9 to 10 hours or on HIGH 5 to 6 hours or until roast is fork-tender. Remove roast from slow cooker. Skim fat from cooking liquid, if necessary and reserve 1 c. onion mixture. Shred beef with 2 forks. Combine shredded beef and reserved onion mixture. Season with salt and pepper, as desired. Continue as directed in Recipe Variations below, as desired.

Recipe Variations:

Mexican Shredded Beef: Combine tomato or tomatillo salsa and beef mixture, as desired. Place in large microwave-safe bowl. Cover, vent and microwave until heated through, stirring occasionally. Serve in warmed flour or corn tortillas topped with pico de gallo, slice avocados, shredded cheese, chopped cilantro and/or chopped white or green onions, as desired.
 
BBQ Shredded Beef: Combine prepared barbecue sauce and beef mixture. Place in large microwave-safe bowl. Cover, vent and microwave until heated through, stirring occasionally. Serve on whole wheat rolls topped with creamy horseradish sauce, coleslaw, Cheddar cheese slices, chopped green bell pepper and/or canned French fried onion, as desired.

Asian Shredded Beef: Combine prepared hoison or teriyaki sauce and beef mixture. Place in large microwave-safe bowl. Cover, vent and microwave until heated through, stirring occasionally. Serve in lettuce or cabbage cups topped with shredded carrots, sliced cucumber, chopped fresh cilantro or mint, sriracha or crushed red pepper flakes and/or chopped peanuts, as desired.

Indian Shredded Beef: Combine prepared Indian cooking sauce, such as Tikka Masala or Vindaloo. Place in large microwave-safe bowl. Cover, vent and microwave until heated through, stirring occasionally. Serve in naan or pita bread topped with toasted chopped pistachios or coconut, raisins, Greek yogurt or mango chutney, chopped fresh mint or cilantro and/or sliced cucumber or green onion, as desired.

Recipes and photos courtesy of The Beef Checkoff www.BeefItsWhatsForDinner.com. For more recipes visit Wisconsin Beef Council's website www.beeftips.com/

 

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