Beef

Beef Kabobs with Chimichurri

Beef Kabobs with Chimichurri
Chimichurri is a piquant herbed sauce that is often served in Argentina and other Latin American countries as an accompaniment to grilled meats. In this recipe, the tenderloin is marinated in half of the sauce prior to grilling. The other half of the sauce is reserved to use as a dipping sauce. Chimichurri is also terrific served with chicken, lamb and fish.
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Ingredients
  1. 2 pounds beef tenderloin
  2. 2 cups extra-virgin olive oil
  3. 1 cup red wine vinegar
  4. ½ cup freshly squeezed lime juice (4 to 5 limes)
  5. 4 jalapeños, seeded and chopped
  6. 8 cloves garlic
  7. 2 cups firmly packed fresh flat-leaf parsley leaves
  8. 1 cup firmly packed fresh oregano leaves
  9. 2 teaspoons red chile flakes
  10. Kosher salt and freshly ground black pepper
Instructions
  1. Set the EGG for direct cooking with the Cast Iron Grid at 450ºF.
  2. Trim the beef and cut into 1½ inch cubes. Place in a shallow pan and set aside.
  3. Add the olive oil, vinegar, lime juice, jalapeños, garlic, parsley, oregano, and red chile flakes to the bowl of a food processor fitted with the steel blade. Blend for 30 seconds, season with salt and pepper, then process for another 10 seconds. Pour half of the sauce over the beef, reserving the remainder. Toss the meat in the marinade until completely coated and refrigerate for 4 to 8 hours.
  4. If using bamboo skewers, place the skewers in a pan and cover with water. Soak for 1 hour.
  5. Remove the beef from the marinade and divide it into 4 (8-ounce) portions. Discard the used marinade. Thread the meat on the skewers and then place the skewers on the Grid. Close the lid of the EGG. Turn the skewers every 2 minutes for a total of 8 minutes for medium-rare to medium, making sure to grill the meat on all sides. Transfer the skewers to a platter and let the meat rest for 5 minutes before serving. Serve with the remaining sauce. Serves 4
Notes
  1. Courtesy of Big Green Egg®, Copyright 2017
Cooks Recipes http://recipe.cookswarehouse.com/

Surf and Turf Kebabs

Surf and Turf Kebabs
Serves 6
When skewering kebabs, the best approach is to skewer beef and seafood separately because they cook at different rates. The sauce was inspired by a classic bernaise sauce, made with butter and plenty of fresh tarragon, which has a lovely anise flavor.
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Ingredients
  1. 1 clove garlic, minced
  2. 4 teaspoons butter
  3. 1 tablespoon olive oil
  4. 1 teaspoon lemon zest
  5. ¼ cup chopped fresh tarragon
  6. Salt and pepper to taste
  7. 1 (16 ounce) Meyer Natural Angus Ribeye Steak
  8. 16 ounces peeled and deveined shrimp
Instructions
  1. Mix garlic with butter, olive oil and lemon zest. Place in microwave just long enough to melt butter. Stir in tarragon and salt and pepper. Set aside.
  2. Set EGG for direct cooking at 550°F/288°C.
  3. Cut Ribeye into cubes about ¾-inch square. Thread onto Flexible Skewer. Thread shrimp onto additional Flexible Skewer. Place beef skewers on grill first. Place shrimp onto grill about 4 minutes after beef. Cook to desired degree of doneness.
  4. Remove skewers and brush liberally with butter sauce. To serve, divide beef and shrimp evenly among plates and pass with any extra sauce.
  5. Makes 6 servings.
Notes
  1. Recipe and photo courtesy of Meyer Natural Angus and Big Green Egg®. For more information, visit MeyerNaturalAngus.com.
Adapted from Big Green Egg®
Adapted from Big Green Egg®
Cooks Recipes http://recipe.cookswarehouse.com/

Corned Beef & Cabbage Soup

Corned Beef and Cabbage Soup
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Ingredients
  1. 2 tbls butter
  2. 1 medium diced onion
  3. 3 cloves of minced garlic
  4. 2 chopped carrots
  5. 2 bay leaves
  6. 1 sprigs of thyme
  7. 1/2 teaspoon pepper
  8. 1/2 teaspoon salt
  9. 2 Irish potatoes quartered
  10. 6 cups cabbages chopped
  11. 8 cups beef broth
  12. 1 lb cooked corned beef 1/8 inch slices
Instructions
  1. In a large pot, melt butter and add in onion, garlic, carrots, bay leaves, thyme, salt and pepper. Saute, stirring frequently, until tender.
  2. Stir in broth cabbage and potatoes. Cover and bring to a boil. Reduce heat to medium-low and continue to simmer covered for 20 minutes. Uncover and add corned beef and simmer for around 15 more minutes, let rest for 15 minutes and serve.
Cooks Recipes http://recipe.cookswarehouse.com/