Bestbeefandrice Recipes

GRANDPA'S BRAISED BEEF

Grandpa's Braised Beef image

Provided by Rachael Ray : Food Network

Time 5h5m

Yield 5 to 6 servings

Number Of Ingredients 12

Ingredients

Extra-virgin olive oil, for sauteing and drizzling
4 onions, very thinly sliced
6 cloves garlic, very thinly sliced
3 pounds chuck, bottom round or top sirloin steak
Sea salt and freshly ground black pepper
4 to 5 starchy potatoes
1 (32-ounce) can Italian tomatoes, sliced or roughly crushed
2 tablespoons chopped fresh thyme
2 sprigs fresh rosemary, leaves picked and finely chopped
Parmigiano-Reggiano, for grating
A few fresh basil leaves, torn
1 loaf ciabatta, for serving

Steps:

Preheat the oven to 325 degrees F.
Heat a large skillet over medium heat with a thin layer of extra-virgin olive oil. Add the onions, and garlic to the hot oil and sweat them until very soft and very light caramel in color, 20 to 30 minutes. Turn off the heat and reserve.
Heat a large Dutch oven over medium-high heat. Add a thin layer of oil to the pan. Pat the meat dry and season very liberally with salt and pepper. Brown the meat to a deep brown all over, 12 to 15 minutes.
Peel the potatoes and very thinly slice them lengthwise into planks. Slice the tomatoes working over a bowl to catch their juices.
Arrange 1/2 the onions over top of the meat, season with salt, pepper and 1 tablespoon thyme. Arrange 1/2 the potatoes over the onions and dress the potatoes with a liberal drizzle of extra-virgin olive oil, about 1 tablespoon, salt, pepper, rosemary, and a handful freshly grated cheese. Top the potatoes with 1/2 the tomatoes and their juices, and season with salt and pepper. Scatter a few leaves of torn basil. Repeat the layers. Do not add basil to the top layer of tomatoes.
Cover the pan and roast the meat in the oven until very tender, 4 hours. Cool and store for make-ahead meal.
To reheat: Reheat, covered, in a preheated 325 degree F oven until warmed through, 45 minutes to 1 hour. Take off the lid of the pot, drizzle the top of the meat with oil, sprinkle with cheese, and broil to lightly crust the top. Cut down through the layers of the potatoes, tomatoes, and onions to portion the meat, serve in shallow bowls with crusty bread and pan juices.

BEST BEEF DIP EVER

Best Beef Dip Ever image

Wow...A favorite with all my family and friends. I refuse to give any of them the recipe because it is so easy. I love it when they keep asking for it! I often throw all the ingredients into slow cooker and head to work. We all eat when ever we get in the door. The au jus is great! Add beef to lightly toasted buns, and dip away in the au jus.

Provided by Lori Anderson

Categories 100+ Everyday Cooking Recipes

Time 6h10m

Yield 10

Number Of Ingredients 6

Ingredients

4 pounds beef chuck roast
1 tablespoon minced garlic
1 tablespoon dried rosemary
3 bay leaves
1 cup soy sauce
6 cups water

Steps:

Place roast in slow cooker. Season with garlic and rosemary and add bay leaves. Pour in soy sauce and water. Cook on Low setting for 6 to 10 hours. Unlike most roasts, the longer it cooks, the better.

Nutrition Facts : Calories 289.6 calories, Carbohydrate 2.5 g, Cholesterol 82.5 mg, Fat 20.4 g, Fiber 0.4 g, Protein 22.8 g, SaturatedFat 8.1 g, Sodium 1498.4 mg, Sugar 0.4 g

BEST BEEF AND RICE

Best Beef and Rice image

This is middle east influenced and one of my favorite things to eat. Everyone seems to love it. Feel free to spice to taste. The rice is made seperately and is called Riz bi Sh'areh. It's the best.

Provided by neona503

Categories Meat

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 15

Ingredients

1 lb ground beef (I like 93/7)
1 (14 ounce) can diced tomatoes (preferably with garlic)
1 large yellow onion, chopped
3 garlic cloves, chopped
2 teaspoons cumin
1 teaspoon paprika
1/2 teaspoon chili powder
1 tablespoon olive oil
salt or garlic salt, to taste
1 pinch ground cloves
1 dash cooking sherry
1/4 cup butter
1/2 cup short vermicelli
1 cup long grain rice
2 1/2 cups water

Steps:

- Saute onion and garlic in olive oil in large sauce pan.
- Add beef to brown, after almost cooked mash with potato hand masher until finely ground
- Pour in canned tomatoes with juice.
- Add all spices
- Simmer 20 minutes while rice cooks.
- Add sherry last five minutes.
Rice:.
- Saute vermicelli in butter.
- After it has browned add rice and water and 1/2 teaspoon of salt.
- Cover and cook till soft, you may need to add more water.
- When done, serve beef over rice.

Nutrition Facts : Calories 587.2, Fat 32.8, SaturatedFat 14.6, Cholesterol 107.6, Sodium 197.6, Carbohydrate 46.1, Fiber 2.9, Sugar 4.4, Protein 26.2

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