Bring On the Beef FIVE BEEF RECIPES YOUR FAMILY WILL LOVE Quick and Speedy Asian Beef Bowls Beef, Pasta and Artichoke Toss with Balsamic Vinaigrette Lazy-Butt Pepperoncini Beef Subs with Caramelized Onions Rustic Beef Stew over Creamy Garlic Potatoes Pressure Cooker Spicy Beef Carnitas RECIPES BY CHEF ALLI
At Kansas Farm Bureau, we love food and the farmers who grow it. We think food is something to be celebrated. It brings families and friends together, nourishes our bodies and is grown by some of the hardest-working people you ll ever meet. We also know today s families are extremely busy. We have a million things to do and feeding our families tasty and healthy food can be timeconsuming and stressful. This is why we created Kansas Living Online and it s why we partner with people like the talented Chef Alli to create helpful resources such as this recipe ebook. These tried-and-true beef recipes will have everyone coming back for more. If you want more information like this, make sure you sign up for our monthly email newsletter at kansaslivingmagazine.com/enewsletter. And of course, if you have questions you need answered, please contact us directly at kfb@kfb.org. We love hearing from our readers!
From the Author Beef. Is there anything better? According to my husband, a cattleman, there s nothing more superior in the entire world, and I have to agree. When cooked just right, what could be more satisfying than a savory, juicy steak? Chef Alli is a farm wife, mom and chef. She's been stirring up a love of farm-fresh cooking for more than a decade. A selfproclaimed kitchen crusader, she shares tasty recipes and wonderful tips wherever she goes. In this collection of recipes, I m sharing some of my family favorites: an easy (yet elegant) salad, a beloved stew, my favorite carnitas, a sub recipe that knocks everyone s socks off, and a beef bowl with Asian flavors that s super fast. If you love these recipes, visit my blog, www.chefallisfarmfreshkitchen.com, for more recipes and tips. You can also email me at ChefAlli@ChefAllis.com with questions or comments. From my family to yours, these are tried-and-true recipes I know you ll enjoy making again and again.
Quick and Speedy Asian Beef Bowls After browning and draining ground beef, add plum sauce and red pepper flakes to warm beef in skillet; stir to combine. Toss in scallions, carrots and cilantro and cook just until all ingredients are heated through. Meanwhile, whisk together rice vinegar and oil to create dressing; pour over coleslaw mix and toss to combine well. To serve, place dressed coleslaw in bowls and top with warm beef mixture. Garnish with peanuts, if desired, for added crunch and serve at once. 1 lb. lean ground beef, browned and drained ¼ cup plum sauce (also known as duck sauce) ¼ ½ tsp. red pepper flakes 4 scallions, chopped 1 cup shredded carrots ¼ cup chopped cilantro 12 16 oz. bag coleslaw mix ⅓ cup rice vinegar 2 3 Tbsp. canola or vegetable oil Chopped peanuts, for garnish 4
Beef, Pasta and Artichoke Toss with Balsamic Vinaigrette Grill steak over medium-high heat until desired doneness is reached, turning once. (I recommend 145 degrees F. internally for medium rare; let steak rest for five minutes before slicing.) Meanwhile, in a large bowl, combine rotini pasta, artichoke hearts, bell pepper, olives and fresh basil. Cut steak lengthwise in half and then cut each half crosswise across the grain into nice, thin slices; add to bowl with other ingredients and toss lightly. In a dressing cruet or jar, combine dressing ingredients and shake well to combine. Pour over pasta and beef in bowl and toss to coat. Serve at once. 1 ½ lbs. sirloin steak, cut 1-inch thick 1 lb. tri-colored rotini pasta, cooked according to package directions 14 oz. can quartered artichoke hearts, drained well 1 large red bell pepper, seeds and membranes removed, cut into thin strips 1 cup small green olives 2 Tbsp. thinly sliced fresh basil BALSAMIC VINAIGRETTE ⅓ cup olive oil ⅓ cup good balsamic vinegar ½ tsp. kosher salt ½ tsp. freshly ground black pepper 1 tsp. dried oregano leaves 5
Notes Lazy-Butt Pepperoncini Beef Subs with Caramelized Onions This recipe also makes delicious wraps. Simply substitute warm flour tortillas for the buns and away you go! PRESSURE COOKER Preheat pressure cooker pot to high and add a bit of olive oil; when oil is hot, add roast and brown on all sides. Pour pepperoncini peppers with juice over roast. Lock pressure cooker lid into place. Choose high pressure setting for 75 minutes. When timer goes off, use natural release method for 20-25 minutes, then a quick release to release any remaining pressure in the pressure cooker. Beef should be very forktender. If not, lock lid into place again and cook under pressure for another 15-20 minutes, repeating the release method above. Remove beef from liquid, place onto a large cutting board and shred beef using two forks. 1 nicely marbled chuck roast, 3 3 ½ lbs. 16 oz. jar sliced pepperoncini peppers with juice Olive oil, for searing beef 12 slices provolone cheese 1 cup of your favorite BBQ sauce combined with 1 cup mayonnaise 1 generous batch caramelized onions (instructions below) 6 large hoagie buns, split open and toasted Recipe continued on page 7. 6
Lazy-Butt Pepperoncini Beef Subs with Caramelized Onions SLOW COOKER In a large sauté pan or Dutch oven, heat oil over medium-high heat; when oil is hot and shimmering add roast to pan, using tongs to brown roast on all sides. Place prepared roast into a large, greased slow cooker; pour pepperoncini peppers and juice over roast. Cover slow cooker and cook on low setting for 8-10 hours, or until beef shreds very easily when pierced with a fork. TO CARAMELIZE ONIONS Thinly slice 2-3 lbs. (yes, pounds!) yellow onions. In a large cast-iron skillet, heat 2-3 Tbsp. canola oil over medium-high heat; add onions to pan and sauté, stirring until onions begin to soften. Reduce heat to medium-low; add a splash of white wine, a splash of good balsamic vinegar, and 1-2 Tbsp. dark brown sugar. Cover pan and cook low and slow until onions are a deep golden brown in color. Season to taste with kosher salt and freshly ground black pepper. TO ASSEMBLE SUBS Place shredded beef into a hot, preheated skillet with a bit of hot oil to crisp up the beef, stirring occasionally. Place toasted buns onto a baking sheet; dress buns with the BBQ sauce/mayo mixture, then top with beef and caramelized onions; add provolone slices. Pop subs into a very hot oven for just a few minutes until cheese melts. Serve at once. 7
Rustic Beef Stew over Creamy Garlic Potatoes Place the beef pieces into a large container or freezer bag; add wine, onion, garlic, orange zest, carrots, thyme sprigs and bay leaves. Let beef marinate for 18-24 hours. (A very important step for the outcome of this recipe don t be tempted to skip it.) Remove beef from marinade, patting pieces dry with paper towels, reserving the marinade. Liberally season beef with kosher salt and freshly ground black pepper, then let beef rest on the counter for about an hour to remove the chill from refrigeration. In a large Dutch oven, heat olive oil over medium-high heat; when oil is hot, add meat, a few pieces at a time, browning on all sides. Remove browned meat to a plate as you go, keeping it warm. RUSTIC BEEF STEW 3 lbs. beef stew meat, 1-inch pieces 1 bottle red wine (approx. 3 cups) 1 yellow onion, sliced 3 cloves garlic, minced Zest of 1 orange 5 carrots, halved 3 sprigs of fresh thyme 2 bay leaves Olive oil, for browning stew meat Kosher salt and freshly ground black pepper 6 oz. tomato paste 4 oz. whole pitted black olives, halved 4 ½ cups beef broth Recipe continued on page 9. 8
Rustic Beef Stew over Creamy Garlic Potatoes Once all the beef is browned and removed, deglaze the pan by adding a bit of wine or broth to the pan, bringing up all the browned bits that are attached to the bottom as you stir. Add tomato paste and olives to the pan and cook over low heat until tomato paste has turned from a bright red to a nice brownish color, adding broth or wine as you go so the tomato paste doesn t stick to the bottom of the pan. CREAMY GARLIC POTATOES 6 large russet potatoes, peeled and quartered ½ ⅓ cup heavy cream 4 cloves garlic, peeled and halved Kosher salt and freshly ground black pepper, to taste Pour the reserved marinade and stew meat into the Dutch oven with the browned tomato paste and olives, stirring to combine; bring stew to a nice boil, skimming away any foam that comes to the top. Reduce heat until stew is simmering, then add broth and cook partially covered over low heat for 2-3 hours. Stew may need to be thickened slightly with a little cornstarch slurry before serving. Serve stew over Creamy Garlic Potatoes. CREAMY GARLIC POTATOES Bring a large pot of salted water to a boil; add potatoes and cook until potatoes are very fork-tender. Meanwhile, in a small saucepan over low heat, warm cream and garlic to a low simmer, then remove from heat. Drain potatoes well and place them into the bowl of a large food processor; add a bit of the warm cream and garlic and process potatoes, pulsing until very smooth, working in batches if needed. Season to taste with kosher salt and freshly ground black pepper. Serve potato puree as a bed for Rustic Beef Stew. 9
Pressure Cooker Spicy Beef Carnitas Preheat pressure cooker on browning setting and add oil, salt, cumin, paprika, chile powder and chipotle sauce; when mixture is hot, add cubed beef; brown beef in batches, placing beef in a bowl as you work. Return all beef to the pressure cooker pot; add onion, garlic, oregano, cinnamon stick, orange zest and juices; lock pressure cooker in place and choose high pressure setting for 30 minutes. When timer goes off, use a natural pressure release to allow all pressure in pressure cooker to release naturally. Remove pressure cooker lid and transfer beef to a preheated, oiled cast-iron skillet set over high heat. Using two forks, shred beef in skillet, then add just a bit of the strained cooking liquid from the pressure cooker to the skillet. Cook beef over high heat just until beef gets a good crisp on the outside, watching carefully so beef doesn t burn. 3 lbs. chuck roast, trimmed and cut into 2-inch chunks 2 Tbsp. olive oil 1 Tbsp. kosher salt 2 tsp. ground cumin ½ tsp. smoked paprika 1 tsp. chile powder 1 tsp. chipotle sauce 1 onion, sliced 3 cloves garlic, crushed 2 tsp. dried oregano 1 cinnamon stick Zest of 1 orange 1 cup orange juice ½ cup lime juice Serve beef with warm corn or flour tortillas, salsa fresca, sour cream, and cilantro, as desired, or any other favorite toppings you d like. 10