Featured recipes and tips from the ND Beef Commission.
Perfect pot roast, complete with vegetables, is ready when you walk in the door. Add mashed
potatoes and dinner is served.
1 boneless beef chuck shoulder pot roast or bottom round rump roast(3-3½ pounds)
1 envelope (0.7 ounces) Italian dressing mix
2 large onions, each cut into eight wedges
2 cloves garlic, peeled
2 red bell peppers, cut into 1½ -inch pieces
½ cup ready-to-serve beef broth
2 zucchini, cut into ¼-inch thick slices
2½ tablespoons cornstarch dissolved in 2 tablespoons water
Salt and pepper
1. Press dressing mix evenly onto all surfaces of beef pot roast. Place onions and garlic in
4½ to 5½ quart slow cooker; top with pot roast. Add bell peppers and broth. Cover and
cook on HIGH 5 hours or on LOW 8 hours. Add zucchini. Continue cooking, covered,
30 minutes or until pot roast is fork-tender.
2. Remove pot roast and vegetables. Strain cooking liquid; skim fat. Combine 2 cups
cooking liquid and cornstarch mixture in medium saucepan. Bring to a boil, stirring
constantly; cook and stir 1 minute or until thickened.
3. Carve pot roast into slices; season with salt and pepper, as desired. Serve with
vegetables and gravy.
Makes 6-8 servings.
SOUTHWESTERN BEEF MARINADE
½ cup prepared Italian dressing
¼ cup fresh lime juice
1 tablespoon honey
1 ½ teaspoons ground cumin
Combine all ingredients, stirring until well blended. Makes about ¾ cup.
Select your favorite type of chuck or round steak. Place it in a food safe plastic bag with a zipper closure. Add the marinade and seal tightly, removing all the air from the bag and exposing all sides of the steak to the marinade. Since most chuck and round steaks are marinated to tenderize them, marinating should be done for at least 6 hours and no longer than 24 hours. Remove from the marinade and grill steaks over medium coals or heat until the steak is done to your liking. Throw the marinade and bag away and never reuse a marinade. Enjoy.
RED WINE MARINADE
1/3 cup red wine vinegar
2 tablespoons vegetable oil
1 tablespoon Dijon-style mustard
2 cloves garlic, minced
¾ teaspoon dried Italian seasoning
¼ teaspoon coarse grind black pepper.
Combine all ingredients and mix well.
THE HOW AND WHY OF MARINATING BEEF
MARINADES are seasoned liquid mixtures that not only add flavor, but in some cases they can help to tenderize a less tender cut of beef. A tenderizing marinade must contain an acidic ingredient such as lemon juice, yogurt, wine or vinegar, or a natural tenderizing enzyme found in fresh papaya, ginger, pineapple and figs.
SELECTING THE BEEF TO MARINATE means knowing your steaks. Tender beef cuts can be marinated for only 15 minutes or up to 2 hours to add flavor. These cuts might include: Porterhouse/T-bone, top loin, tenderloin, ribeye, rib, top sirloin, chuck eye and chuck top blade steaks.
Less tender cuts should be marinated for at least 6 hours or as long as 24 hours in a mixture containing a food acid or tenderizing enzyme. These cuts would include: flank, skirt, top round, chuck shoulder and chuck mock tender steaks.
MARINATING BEEF SAFELY AND EFFECTIVELY means following a few simple steps.
•Always marinate in the refrigerator, NEVER AT ROOM TEMPERATURE!
•Marinate in a glass dish or food-safe plastic bag.
•Turn meat occasionally while marinating so all sides are equally exposed to marinade.
•Allow ¼ to ½ cup marinade for each 1 to 2 pounds of beef.
•If a marinade is to be used later for basting or served as a sauce, reserve a portion of it
before adding the beef. If a marinade has been in contact with raw beef, it must be
brought to a full rolling boil before using is as a sauce.
Your family will love the home-style flavor of Hearty Beef Stew. For a quick start, trim the meat and cut the veggies into pieces the night before, then refrigerate until you're ready to start cooking.