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Category Archives: Beef

Grilled Beef Tri Tip Roast

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Grilled Beef Tri Tip Roast


The tri tip is a prized cut off the bottom Sirloin on the Steer. Hard to find in a lot of places outside the West Coast it is well worth seeking out. Ask your butcher for it. It is awesome just grilled and sliced thin with some chimichurri sauce on the side. Most Tri Tip Roasts are sized just right for a family of four to enjoy and make a good meal out of. This is a Santa Maria Style (California) version of it.



1 ¾- 2 ½ lbs. Beef Tri Tip Roast

1 ½ T Kosher Salt

1 ½ T Granulated Garlic

1 T Brown Sugar

1 tsp. Black Pepper, ground

1 tsp. Parsley Flake, dried

2 tsp. finely ground coffee (optional)

Olive Oil


Combine all of the spices (and coffee grounds if you are using them) in a bowl and mix together.

Rub the Tri Tip down with a little Olive Oil and then with the Spice Rub. Allow the roast to rest and come to room temperature while you prepare the grill.

Set up your grill for indirect cooking. If using a charcoal grill this means the coals will only be on one half of the grill. If using a Gas Grill just turn on half of the burners.

Once the grill is to temperature take the roast and sear it over the direct heat side of the grill for 5-7 minutes a side. You want a good crust on it.

Transfer the roast to the side of the grill that has no coals under it, or the side of the gas grill that is turned off, and put the lid on the grill. Cook for another 10-15 minutes, or until the roast reaches 130°f internal when checked with a meat thermometer.

Allow the roast to rest on your cutting board, tented over with foil, for 15-20 minutes. Slice thin against the grain and serve with Chimichurri Sauce if you so desire.



Slow Cooker BBQ Beef Brisket

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Slow Cooker BBQ Beef Brisket


4 lbs beef brisket

2 T paprika

1 T chili powder

1 tsp ground cumin

2 T brown sugar, packed

1 T kosher salt

1 tsp cayenne pepper

2 tsp garlic powder

1 tsp freshly ground black pepper

3 cups BBQ Sauce (your favorite or homemade)


Combine all the dry seasonings together.

Place Brisket on cutting board and rub seasonings into it. Allow to rest on board for 20 minutes

Pour BBQ Sauce in the bottom of a 3 quart slow cooker and place p brisket on top of the sauce

Cook on low for 8-10 hours, until brisket is fork tender

Take Brisket out of cooker and allow to rest, tented with foil, for 15 minutes

Slice into ¼ inch thick slices or shred with forks


Serve with BBQ sauce on side


Korean Style Beef Short Ribs

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Korean Style Short Ribs



1 cup soy sauce

1/2 cup mirin (sweet Japanese rice wine)

1/2 cup (packed) dark brown sugar

1/4 cup unseasoned rice vinegar

3 tablespoons gochujang (Korean hot-pepper paste)

1/4 cup sesame oil

1/4 cup minced garlic (about 15 cloves)

1 (2-inch) piece peeled fresh ginger, smashed

1/4 cup sesame seeds, toasted and cooled completely

2 large green onions, chopped

5 pounds Korean-style short ribs (cut 1/3 to 1/2 inch thick across bones)



Combine all ingredients, except short ribs, in medium bowl; whisk to blend well. Pour into heavy jumbo re-sealable plastic bag. Add ribs; seal bag. Turn bag over several times to coat ribs evenly. Refrigerate overnight, turning bag occasionally.

Prepare barbecue (medium-high heat). Drain ribs; discard marinade. Working in batches, grill ribs until browned and cooked to medium-rare, about 3 minutes per side.

Beef Chuck Pot Roast

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Beef Pot Roast


All afternoon we have been smelling this cook. Almost had to nail the kitchen door shut to keep kids out. I make this for veggies as much as the meat, something about cooking the veggies this way that I just love.

Salt, Garlic Powder and ground black pepper
3 to 5-pound chuck roast
2 or 3 tablespoons olive oil
2 whole onions, peeled, halved and sliced

3 cloves Garlic, minced
6 to 8 whole carrots, cut into 2-inch pieces

6 Parsnips, Peeled, cut into 2 inch pieces

6 ribs of Celery

6 Potatoes, scrubbed and cut into quarters
1 cup red wine
2 cups beef broth
1 sprig fresh rosemary
2 sprigs fresh thyme


Preheat oven to 350°f

In a Dutch Oven heat oil over medium heat. Season Roast with Salt, Pepper, and Garlic Powder. Brown Roast on both sides and remove from pan, odd in sliced onions and sauté for 5 minutes, until they get a little color on them, add in garlic and sauté 1 minute more.

Deglaze pan with red wine and then add beef broth and herbs.

Add back the roast to the pan and cover with the vegetables.

Bring to a boil and cover pan

Put pan in the oven and bake for 2 ½ – 3 hours until roast is tender and vegetables are cooked

Hungarian Goulash

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Hungarian Goulash


1 ½ lbs Pork shoulder, boneless cut into cubes

2 T vegetable oil

2 medium onions, chopped

2 cloves of garlic, minced

4 carrots, diced

4 parsnip, diced

4 celery ribs, diced

2 medium tomatoes, peeled and chopped, or 1 tbs. tomato paste

2 fresh Red Peppers, diced

2-3 medium potatoes, diced

2 ½ T Hungarian paprika powder

1 teaspoon ground caraway seed

2-3 bay leaves

1 ½ quarts Beef or Chicken Stock

Salt and Pepper to taste

Heat up the oil in a pot and brown the Pork in small batches, putting on a plate as the batches are done.

When the meat is done browning add the Onions to the oil and sprinkle with the paprika powder while stirring them to prevent the paprika from burning. Cook for 5-8 minutes until soft

Add the Pork cubes back to the pot as well as any juice that is on the plate.

Add the garlic, the ground caraway seeds, some salt and ground black pepper, the bay leaves, and stock let it simmer on low heat.

After 1 hour, add the Vegetables and some more salt if necessary. You may have to add some more (2-3 cups) water to just barely cover the vegetables.

Simmer for another 45 minutes covered and then remove the lid and simmer for another 30-45 minutes to thicken (if desired you can thicken more by adding a flour and water slurry)


I am a bigger fan of székelygulyás which is the Hungarian Goulash above with sauerkraut added. A small can is all you need to add


You can also make this with beef by substituting Beef Chuck cubes for the Pork Shoulder

Italian Meatballs

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Italian Meatballs
1/2 c. milk
4 slices soft bread

4 beaten eggs
1/2 c. finely chopped onion

4 cloves finely chopped Garlic
1/4 c. finely chopped Italian Parsley

¼ c. Parmesan Cheese
2 tsp. salt

1 tsp. pepper

3 lb. ground beef (or combination of Beef, Pork and Veal)



In a bowl soak the break in the milk for 15-20 minutes

Squeeze out the bread and discard the milk

Add all the other ingredients to the bowl and mix just to combine, over mixing can make the meatballs tough

Shape into 1 inch meatballs and place on a baking sheet

Bake at 375°f oven for 15-20 minutes


After baking, for spaghetti and Meatballs, put into the tomato sauce simmering on the stove for 15 minutes or longer before serving over spaghetti


Shepard Pie

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Shepherd Pie

1 ½ pounds Potatoes, peeled

2 T olive Oil

2 lbs Ground Lamb

2 Carrots, grated

1 Onion, Grated

4 cloves Garlic, minced

1-12oz bag Frozen Peas

2 tsp Fresh Rosemary, minced

1 tsp fresh thyme, minced

2 tsp salt

½ tsp black pepper

1 ½ tsp Worcestershire Sauce

2 T Tomato Paste

½ cup Red Wine

1 cup Chicken Stock


For the Mash

¼ cup Heavy Cream

4 T Butter

1 tsp Salt

½ tsp pepper

2 egg yolks

¼ cup parmesan cheese

Put the potatoes in a pot of water, add salt and bring to a boil, simmer until soft and ready to mash

Heat a Large Pan on the stove over medium high heat, add Olive Oil and then the Ground Lamb, Stir the meat and brown it, breaking it up as you go.

Add the Carrots and Onions and cook for a few minutes; stir in the Rosemary, Thyme and Garlic and cook for 2 more minutes. Add the Worcestershire Sauce, Tomato Paste and Frozen Peas. Add red wine and stock and let reduce for 5-6 minutes.

Place Meat Mixture in a buttered casserole dish

Drain Potatoes and mash using the ingredients listed except for the parmesan cheese

Spread Mashed Potatoes on top of the meat mixture in the casserole dish and top with Parmesan Cheese

Bake in a preheated 350 degree oven for 18-20 minutes to brown the potatoes