Tavern Beef Recipes

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TAVERNS



Taverns image

Taverns are similar to sloppy joes, just not as "tomato-y;" I have made these for many church and work pot-lucks by increasing the quantities. For Zaar I cut the recipe down to 4 servings. I have had this recipe for many years and really don't have a clue where I first came across it. Works great in the Crock Pot.

Provided by kittycatmom

Categories     < 60 Mins

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 lb ground beef
3/4 cup ketchup
3/4 cup water
1 medium onion, finely chopped
1 teaspoon prepared mustard
1 teaspoon chili powder
2 tablespoons brown sugar
1/8 cup vinegar, slightly less than
salt and pepper

Steps:

  • In a medium skillet, brown ground beef until no longer pink, drain fat.
  • Over medium heat add additional ingredients to ground beef.
  • Simmer a minimum of 30 minutes, stirring occasionally.
  • Serve on buns.

HAMBURGERS (TAVERN STYLE)



Hamburgers (Tavern Style) image

Here is the hamburger you get in better taverns and bars, plump and juicy, with a thick char that gives way to tender, medium-rare meat. It is best cooked in a heavy, cast-iron skillet slicked with oil or fat. Ask a butcher for coarse-ground chuck steak, with at least a 20 percent fat content, or grind your own. Keep it in the refrigerator until you are ready to cook, and then when you do, form your patties gently. Season after the meat is in the pan.

Provided by Sam Sifton

Categories     burgers, main course

Time 20m

Yield 4 servings

Number Of Ingredients 6

1/2 teaspoon neutral oil, like canola, or a pat of unsalted butter
2 pounds ground chuck, at least 20 percent fat
Kosher salt and black pepper to taste
4 slices cheese (optional)
4 soft hamburger buns
Lettuce leaves, sliced tomatoes and condiments, as desired

Steps:

  • Add oil or butter to a large cast-iron or stainless-steel skillet and place over medium heat. Gently divide ground beef into 4 small piles of around 8 ounces each, and then lightly form these into thick patties of around 3 1/2 inches in diameter, like flattened meatballs. Season aggressively with salt and pepper.
  • Increase heat under skillet to high. Put hamburgers into the skillet with plenty of distance between them and allow them to cook, without moving, for approximately 3 minutes. Use a spatula to turn hamburgers over. If using cheese, lay slices on meat.
  • Continue to cook until meat is cooked through, approximately another 3 to 4 minutes for medium-rare. Remove hamburgers from skillet and allow to rest for approximately 5 minutes; meanwhile, toast the buns. Place hamburgers on buns and top as desired.

TAVERN BURGERS



Tavern Burgers image

Provided by Aaron May

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 10

3 tablespoons mayonnaise
4 potato buns, split
2 tablespoons ketchup
1 tablespoon yellow mustard
2 pounds ground beef
Kosher salt and freshly ground black pepper
1 tablespoon unsalted butter
4 slices American cheese
12 dill pickle chips
4 tablespoons chopped white onion

Steps:

  • Heat a cast-iron griddle over medium heat until hot.
  • Spread 2 tablespoons of the mayonnaise equally on the split sides of the buns and griddle mayo-side down until golden brown, 1 to 2 minutes. Set aside.
  • Combine the ketchup and mustard with the remaining 1 tablespoon mayonnaise in a small bowl and stir until just combined. Spoon the sauce onto the top buns.
  • Heat a large cast-iron skillet over medium-high heat. Season the beef with salt and pepper. Divide into 4 equal patties and transfer to the skillet. Cook for 4 to 5 minutes. Add the butter, flip the patties, then remove from the heat (or bake in a 500 degree F oven until the patties are cooked to your desired temperature). Top each patty with a slice of cheese and let it melt.
  • Transfer the patties to the bottom buns. Top with the pickles and chopped onion, as desired. Close the burgers and serve hot.

TAVERN BEEF AND PORK PIE



Tavern Beef and Pork Pie image

Provided by Food Network

Categories     appetizer

Time 3h45m

Yield 8 servings

Number Of Ingredients 15

1 1/2 pounds cooked boneless beef chuck roast, cut into 1/2-inch cubes (recipe follows for Roasting Pork Shoulder and Beef Chuck)
1 1/2 pounds cooked boneless pork shoulder roast, cut into 1/2-inch cubes (recipes follows)
1 cup yellow onions, chopped
4 garlic cloves, chopped
1 tablespoon unsalted butter
1 cup red burgundy wine
1 cup button mushrooms, chopped
1 small bunch fresh basil, chopped
1/2 small bunch fresh parsley, chopped
1 sprig fresh thyme
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 cup demi-glace
3 pounds purchased puff pastry
1 egg, lightly beaten with 1 tablespoon water

Steps:

  • In a large skillet, saute the precooked beef and pork cubes, onions and garlic in the butter over high heat for 5 minutes, until the onions are golden brown.
  • Add the red wine to deglaze the pan, loosening any browned bits on the bottom of the pan with a wooden spoon. Add the mushrooms, basil, parsley, thyme, salt, pepper, and cook until the liquid has evaporated.
  • Stir in the demi-glace and cook about 5 minutes more, until all liquid has evaporated again. Remove from the heat. Spread the mixture out onto a baking sheet and let it cool for about 10 minutes. Refrigerate the mixture about 1 hour to cool completely. Preheat oven to 450 degrees F.
  • On a lightly floured surface, roll out the puff pastry to 1/8-inch thickness. Cut out 6 (6 to 8-inch) squares and brush the edges with the egg mixture. Place 1 cup of the meat mixture in the center of each square. Fold each square over diagonally to form a triangle and press the edges firmly to seal. Using a fork, gently prick the center of each triangle to allow steam to escape. Lightly brush the edges again with the egg mixture. Arrange the triangles 2-inches apart on a greased baking sheet.
  • Bake for 8 to 10 minutes, until golden brown.

TAVERN BEEF



Tavern Beef image

Number Of Ingredients 8

2 1/2 pounds lean ground beef
1 onion, peeled and quartered
1 cup ketchup
1 teaspoon chili powder
1 teaspoon dry mustard
1/2 teaspoon salt
2 cups beef broth or water
8 hamburger buns, toasted

Steps:

  • In a skillet, brown and crumble ground beef drain well. Place beef and remaining ingredients except hamburger buns in a crockpot. Cover and cook on LOW 6 to 12 hours. Taste for seasoning before serving and correct if necessary. Spoon over toasted hamburger buns.

Nutrition Facts : Nutritional Facts Serves

LIBERTY TREE TAVERN POT ROAST



Liberty Tree Tavern Pot Roast image

Make and share this Liberty Tree Tavern Pot Roast recipe from Food.com.

Provided by Lelandra

Categories     Meat

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 11

4 ounces butter
1/2 ounce garlic
1/2 lb carrot
3/4 lb onion
1/2 ounce fresh thyme
3 lbs shoulder beef
4 ounces flour
6 tablespoons beef base
1/2 lb celery
2 diced tomatoes
1 cup Burgundy wine

Steps:

  • Sear meat in stockpot in butter.
  • Add flour and wine, beef base and tomatoes.
  • Dice carrots, celery, onion and add fresh thyme.
  • Simmer for 40 minutes to an hour, or until desired doneness.
  • Once cooked, remove meat and let cool before slicing.
  • Pour gravy through sieve to remove all the vegetables, saving gravy to use with meat.
  • Once meat has cooled, slice and place in a pan.
  • Add gravy, wrap pan and reheat in oven to 165 degrees.

Nutrition Facts : Calories 1840.8, Fat 176.9, SaturatedFat 76.7, Cholesterol 265.4, Sodium 360.5, Carbohydrate 31.8, Fiber 4.9, Sugar 8, Protein 23.7

TAVERN BEEF



Tavern Beef image

Number Of Ingredients 8

2 1/2 pounds lean ground beef
1 onion, peeled and quartered
1 cup ketchup
1 teaspoon chili powder
1 teaspoon dry mustard
1/2 teaspoon salt
2 cups beef broth or water
8 hamburger buns, toasted

Steps:

  • In a skillet, brown and crumble ground beef drain well. Place beef and remaining ingredients except hamburger buns in a crockpot. Cover and cook on LOW 6 to 12 hours. Taste for seasoning before serving and correct if necessary. Spoon over toasted hamburger buns.

Nutrition Facts : Nutritional Facts Serves

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