KVSH Beef Recipes

4 to 5 pounds meaty beef stock bones (with lots of marrow), including some knuckle bones if possible, cut to expose the center marrow, and include at least a couple veal bones if you can, for their gelatin
1 pound stew meat (chuck or flank steak) and/or beef scraps, cut into 2-inch chunks
Olive oil
1 to 2 medium onions, quartered
1 to 2 large carrots, cut into 1 to 2-inch segments
1 large celery rib, cut into 1-inch segments or handful celery tops
2 to 3 cloves garlic, unpeeled
Fresh parsley, including stems and leaves
1 to 2 bay leaves
10 peppercorns

1. Preheat the oven to 400°F.

    
2. Roast the meat, bones, and vegetables:

   Rub a little olive oil over the stew meat pieces, carrots, and onions. Place stock bones, stew meat or beef scraps, carrots and onions in a large, shallow roasting pan.

   Roast in oven for about 45 minutes, turning the bones and meat pieces half-way through the cooking, until nicely browned. If bones begin to char at all during this cooking process, lower the heat. They should brown, not burn.

   When the bones and meat are nicely browned, remove them and the vegetables and place them in a large (12 to 16 quart) stock pot.

3. Add hot water and scrape up the browned bits:

   Place the roasting pan on the stovetop on low heat (will cover 2 burners). Pour 1/2 cup to 1 cup of hot water over the pan, and use a metal spatula to scrape up all of the browned bits stuck to the bottom of the pan.

   Pour the browned bits and water into the stockpot.

4. Add vegetables, water, bring to a low simmer:

   Add celery tops, garlic, parsley, bay leaves, and peppercorns to the stock pot.

   Fill the stock pot with cold water, to 1 to 2 inches over the top of the bones. Put the heat on high and bring the pot to a low simmer. Reduce the heat to low.

   If you have a candy or meat thermometer, the temperature of the water should be between 180° and 200°F (boiling is 212°F). The stock should be at a bare simmer, just a bubble or two coming up here and there. (You may need to put the pot on your smallest burner on the lowest temp, or if you are using an oven-safe pot, place it in the oven at 190°F.)

   Cover the pot loosely and let simmer low and slow for 3 to 6 hours.

   Do not stir the stock while cooking. Stirring will mix the fats in with the stock, clouding up the stock.

5. Skim scum and fat:

   As the stock cooks, fat will be released from the bone marrow and stew meat and rise to the top. From time to time check in on the stock and use a large metal spoon to scoop away the fat and any scum that rises to the surface.

   (Do not put this fat down your kitchen drain. It will solidify and block your pipes. Put it in a bowl or jar to save for cooking or to discard.)

    

6. Remove solids and strain:

   At the end of cooking time (3 hours minimum, 6 to 8 hours if you can do it) use a slotted spoon or spider ladle to gently remove the bones, chunks of meat, and vegetables from the pot and discard. (If you see a chunk of marrow, taste it, it’s delicious.)

   Line another large pot (8-quart) with a fine mesh sieve, covered with a couple layers of cheesecloth if you have it.

   Pour the stock through the sieve to strain it of remaining solids.

7. Chill.

   Let cool to room temperature then chill in the refrigerator.

   Once the stock has chilled, any fat remaining will have risen to the top and solidified. The fat forms a protective layer against bacteria while the stock is in the refrigerator.

   If you plan to freeze the stock, however, remove and discard the fat, pour the stock into a jar or plastic container. (You can also remove the fat, and boil the stock down, concentrating it so that it doesn’t take as much storage space.) Leave 1 inch head room from the top of the stock to the top of the jar, so that as the stock freezes and expands, it will not break the container.

• ¼ cup of Butter
• 2 – 3 cups Onion minced
• 2 ½ pounds of Ground Beef, Ground Chuck 80/20, Lamb or Pork
• 4 ounces Mushrooms sliced
• ½ cup Carrots cut into dice small
• 2 tablespoons Garlic minced
• 1 28 ounces can of Plum Tomatoes peeled and chopped
• 4 ounces Tomato Puree
• 2 cup Frozen Peas
• 1 tablespoon Fresh Rosemary finely chopped
• 1 tablespoon Fresh Thyme finely chopped
• ½ cup Beef Stock
• 2 tablespoons Flour
• 6 ounces Cheddar grated
• 3 ounces Parmigiana Reggiano grated
• Garlic Salt and Pepper to taste
• Approximately 8 cups of Mash Potatoes

Heat butter in pan until 365F / 185C, sauté the onions until golden brown, add the mushrooms and sauté them until they have release their water.  Add the carrots and cook until tender.  Remove all ingredients and reserve in a bowl.  Clean you pan and now sauté the meat until golden brown.  Add the carrots and cook until tender.   When the meat is golden brown and the carrots are tender, add the tomatoes, tomato puree, fresh herbs, beef stock and using a strainer sprinkle the flour on top and mix well.  Add the peas and cook the mixture for a few minutes until it thickens slightly.

To Assemble a Shepherd’s Pie:
Transfer the Meat Sauce into a pie dish or casserole.
Top with scoops of potatoes then spread potatoes evenly over the filling. An ice cream scoop makes this easy.
Drizzle with melted butter and bake at 400˚F for about 30 minutes or until potatoes start to turn golden.

1- 2 1/2 to 3 lb boneless beef round roast.
1 1/2 c dry red wine
1/2 c red wine vinegar
1 tsp dry mustard
1/2 tsp salt
1/4 tsp ground cloves
1/4 tsp pepper
1 clove of garlic, minced
1 tbsp butter
5 carrots, cut into 1-inch pieces
1 onion, sliced and separated into rings
1 c beef broth
1/2 of a 15 ounce can of tomato puree
1/3 c crushed gingersnaps

Place roast in a deep bowl with the marinade. For the marinade, stir together the wine, wine vinegar, dry mustard, salt, cloves, pepper, and garlic. Pour over meat and cover the bowl. Marinate in the fridge for at least 24 hours and up to 3 days, turning occasionally.
Drain meat, reserving marinade. Pat the meat dry. Heat butter in a large Dutch oven or pot over medium heat; cook beef until brown on all sides, about 10 minutes. Pour 1 1/2 c of the reserved marinade over beef with carrots, onion, tomato puree, and broth, cover, and reduce heat to medium-low. Simmer until beef is tender, 3 1/2 to 4 hours. Remove beef to a platter and slice. Strain solids from remaining liquid and continue cooking over medium heat. Add gingersnap cookies and simmer until gravy is thickened, about 10 minutes. Serve gravy over sliced beef.

1 2 to 3 pound beef eye of round roast 
2 tbsp Dijon-style mustard
1/2 tsp pepper
1/2 tsp salt
1 tsp garlic
3 cups quartered fresh mushrooms
4 green onions. bias-sliced into 1/2 inch pieces
2 garlic cloves, minced
2 tbsp butter
1/4 c flour
1/2 tsp thyme or marjoram, crushed
1 1/2 c beef broth
1/4 c heavy cream

Mix mustard, pepper, salt, and 1tsp garlic. Rub onto meat. Place meat on a rack in a shallow roasting pan. Insert a meat thermometer. Roast in oven at 325 until thermometer registers 140 degrees for medium rare or 155 degrees for medium. Cover with foil; let stand 15 minutes before carving. 
Meanwhile, for sauce, in a medium saucepan cook mushrooms, green onions, and minced garlic in butter until the onions are tender. Stir in flour and thyme. Gradually stir in beef broth. Cook over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Stir in cream. Cook until heated through. 

1 2 to 3 pound beef eye round roast
4 slices bacon
1 large onion
1 c shredded carrots or parsnips
2 cloves of garlic, minced
1tbsp snipped fresh basil, or 1tsp dried basil, crushed

Butterfly the roast by cutting lengthwise down the center, cutting to within 1/2 inch of the opposite side. Spread open. At the center of each half, make one perpendicular slit to the right of the V and one to the left. Cover and working from the center to the edges, pound with flat side of the meat mallet to 1/2 to 3/4 inch thickness. Set aside. Cook bacon until crisp. Set on paper towels to drain off grease. Reserve the grease to cook the onions, carrots, and garlic. Cook the vegetables until tender. Remove from heat. Crumble bacon. Stir bacon and basil into skillet. Spread bacon mixture on roast. Roll up from short side. Tie with string. Place on a rack in a shallow roasting pan. Insert meat thermometer. Roast in oven at 325 until the thermometer reaches 140 for medium rare or 155 for medium. Cover with foil. Let stand for 15 minutes; Carve.

Shredded Beef:

5-8 Dried Guajillo Chiles Peppers or ancho chiles peppers
4-8 cloves of Garlic
1 tbsp Basil
1 tbsp Oregano
1 tbsp Paprika
1 tsp cumin
1 tsp Salt
1 tsp Pepper
1/2 onion
3-4 lb Chuck Roast
1/2 c Citrus or Vinegar
1 c water or broth
2 Bay leaves

Break the chiles to clean the seeds out. Place in a pot of water. Boil until soft. Remove chiles from water (save the water) and place in blender with the garlic, basil, oregano, paprika, cumin, salt, pepper, and onion with enough of the saved water to keep it a liquid . Blend until smooth. Sear the chuck roast in butter in a pan then place in a slower cooker or instant pot. Pour the blended mixture over the roast. Add the citrus and the broth. Add in the bay leaves. Cook until tender.

Flour Tortillas:

2 1/2 c flour
1 tsp baking powder
1/2 tsp salt
4 tbsp butter
7/8 – 1 c hot water

Mix together the dry ingredients. Add in the butter and using your hands or pastry cutter distribute the butter through the dry ingredients. Slowly add in water until the dough is brought together (you might not need all of the water). Knead dough to form a ball. Cut into 8 equal pieces. Round into balls and flatten slightly. Cover and let rest for 30 minutes. Working with one at a time while keeping the others covered roll out the dough to about a 8″ diameter. Fry on ungreased hot skillet for about 30 seconds each side. Place cooked tortillas in a clean towel to keep pliable.

4 slices of bacon
1 large yellow onion
1 green bell pepper
2 garlic cloves
1 large tomato
1 1/2 lb stew beef
4 tbsp paprika
1 1/2 tsp salt
1/4 teaspoon pepper
1/4-1/2 tsp caraway seeds
1 bay leaf
Water

In a heavy pot or dutch oven fry the bacon until done. Add the onions and cook over medium-high heat until golden. Add the bell peppers and garlic and cook for another two minutes. Add the beef and cook for a minute until some, but not all, of the pink is gone. Stir in the paprika and remove from heat. Add the remaining ingredients. Add just enough water to come up to just over the halfway point of the stew mixture (in other words, not so the water is covering it). Return to heat and bring to a boil. Cover, reduce the heat to medium-low and simmer for 90 minutes. If the stew isn’t thick enough continue to simmer uncovered for a few more minutes so that some of the liquid evaporates. Add salt to taste.

1 lb ground beef
3 garlic cloves
1/4 c brown sugar
1/4 soy sauce
2 tsp sesame oil
1/4 tsp ground ginger
1/4 tsp crushed red pepper
1/4 tsp pepper
2 c rice
Sliced green onions and sesame seeds 
In a large skillet cook the ground beef and garlic breaking it into crumbles over medium heat until no longer pink. Drain the grease. In a small bowl whisk brown sugar, soy sauce, sesame oil, ginger, red pepper, and pepper. Pour over the ground beef and let simmer for another minute or two. Serve over hot rice and garnish with green onions and sesame seeds. 

1/2 c. soy sauce
1/4 c. brown sugar
2 Tblsp. olive oil
1 tsp. dry ginger
1/2 tsp pepper
garlic powder to taste
1 1/2 lbs round steak
Cut meat into 1/2 to 1: strips, mix all ingredients and marinate for 12 hours or overnight. Put beef strips on skewer, grill, and enjoy!
(This recipe from my mother-in-law, Darlene Burge)