Versatile Beef Recipes

VERSATILE BEEF MIX

Steps:

• In a large bowl, combine the first six ingredients. Crumble beef over mixture and mix well. Divide into four portions; place in freezer containers. Freeze for up to 3 months. Thaw in the refrigerator before using., Versatile Beef Mix may be used to prepare the following recipes: Easy Meatball Stew, Easy Spaghetti with Meatballs, Microwave Meat Loaf and Bacon Salisbury Steak

ALL DAY VERSATILE SAUCE

Steps:

• In a large pot saute onion, garlic, oregano and basil in 1 tablespoon of olive oil. Add the neck bones and let simmer with the lid on until the onions are transparent. Note: if using ground beef cook with onion mixture.
• Once onions are clear, add the tomato sauce, tomatoes, tomato paste and water. If using meat in your recipe add at this time. Cover and simmer for several hours.
• Before serving, remove neck bones and discard.

VERSATILE BEEF MIX

Steps:

• In a large pot, brown the beef with the onions, celery, and garlic until meat is cooked through and vegetables are tender drain. Stir in the remaining ingredients. Bring to a boil reduce heat. Simmer, uncovered, for 1 to 1-1/2 hours, stirring occasionally. Cool. Place about a 2 cup portion of the mix into freezer bags or containers. Label and freezer for up to 3 months.

VERSATILE ROAST BEEF IN THE CROCK POT

Steps:

• Put sliced onions into the bottom of the crock pot.
• Place trimmed meat into crock pot. Top with minced garlic, salt, pepper, and the green chilies (if using, see variations below).
• Cover and cook on low 10 to 12 hours (high 5 to 6 hours), or until meat is tender and flakes easily with a fork, and onions are golden and caramelized. Please note that cook times may vary with different crock pot models.
• Remove beef to a cutting board or pan. At this stage you may slice meat in the traditional fashion and serve with mashed potatoes, gravy and vegetables for a traditional sit-down roast beef dinner, -or- shred the meat for sandwiches (see below). Shred meat using two forks, then use a slotted spoon to scoop out caramelized onions (and chiles, if using) and stir into the shredded beef mixture.
• Reserve some of the stock for au jus dipping, if desired. The remaining stock makes a great gravy (thicken with a little flour or cornstarch), or soup base, or save for another use.
• VARIATIONS:.
• Italian Sandwiches:.
• Use a 10 ounce jar of peperoncinis (undrained) and a 1-ounce packet Good Seasons Italian seasonings in place of the green chiles & seasonings; serve with a slice of provolone on French or Italian mini-rolls.
• Barbecue Beef Sandwiches:.
• Substitute about 2 cups barbecue sauce for the mild green chilies; serve on buttered mini-rolls.
• -Or- serve meat in tacos with all the trimmings, or use for Easy Cheesy Beef Enchiladas #276142, or Big Thick Buttery Roast Beef 'n Cheddar Sammies #283972 -- the possibilities are endless.
• Leftovers are awesome, enjoy!

THE VERSATILE BRAISE

Steps:

• Preheat oven to 350 degrees. Season meat with salt and pepper. Heat an 8-quart Dutch oven or other heavy-bottomed ovenproof pot over high heat. Add 2 tablespoons oil. Working in batches, brown meat on all sides, 7 to 10 minutes a batch, reducing heat if meat is browning too quickly. Transfer meat to a platter. Pour off fat and wipe pot clean.
• Place pot over medium heat. Add remaining 3 tablespoons oil, onion, carrots, celery, and garlic. Cook, stirring occasionally, until onion is translucent, about 5 minutes. Increase heat to high; stir in tomato paste and cook 30 seconds, then add flour and cook, stirring, 30 seconds more. Add soy sauce and wine; bring to a boil. Add broth and herbs.
• Return meat and accumulated juices to pot, bone-side up (if applicable). Bring to a boil, then cover and transfer to oven. Cook 1 hour, or 2 hours for lamb shanks. Remove lid; rearrange meat pieces on top of pot to bottom and cook until meat is very tender, about 1 hour more.
• With tongs or a slotted spoon, transfer meat to platter. Strain liquid through a fine-mesh sieve, pressing on solids; if sauce is too thin, simmer in a saucepan until slightly thickened. Serve meat with sauce spooned over top.

VERSATILE BEEF MIX

Steps:

• In a large pot, brown the beef with the onions, celery, and garlic until meat is cooked through and vegetables are tender drain. Stir in the remaining ingredients. Bring to a boil reduce heat. Simmer, uncovered, for 1 to 1-1/2 hours, stirring occasionally. Cool. Place about a 2 cup portion of the mix into freezer bags or containers. Label and freezer for up to 3 months.

VERSATILE BEEF

Steps:

• Combine all ingredients together in bowl until well blended. Form into patties, meatballs or meatloaf. Every oven is different and each form will have a varying time to cook. I find the most common is 350 degrees for 45 minutes or use the frying pan for patties. Makes 4 patties, 20 meatballs or 1 small loaf.