Our Favorite Recipes
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Cooking Tips
  • Frozen beef needs to either be thawed completely before cooking or cooked at a very low temperature for
    a few hours.  One needs to experiment with the quantity of meat, length of time and your own oven but
    guaranteed you will enjoy coming home after work or being out shopping to the wonderful aroma and
    dinner almost ready. HINT: I use my super handy meat thermometer to tell me when my meat is done!

  • Grilling cuts are:  TBone, Rib, Top Sirloin, Top Round, New York, Medium Ground Beef.  When choosing
    your grilling cut, choose one with some fat on the edge of the meat.  The fat keeps the moisture and taste
    in the meat and it can be cut off while eating.

  • Lean ground beef is wonderful for sauces and casseroles but, if grilling, we prefer medium ground beef
    has more flavor and moisture.

  • Cold beef makes wonderful bag lunches.  Try slicing leftover roast very thin with mustard and lettuce or
    leftover meatloaf with ketchup...YUM!  This is much cheaper than buying sliced lunch meat that is full of
    nitrates and additive

Beef Curry:
    2 tbsp beef tallow
    2 cups onion, chopped
    1 tbsp cinnamon
    3 tbsp fresh garlic, minced
    1 tbsp fresh ginger, minced
    2 cups stewed tomatoes
    1 tbsp salt
    1/2 tsp black pepper
    1 tsp tumeric
    1 tbsp ground cumin
    1 tbsp ground corriander
    1/2 tsp ground cayenne pepper (optional)
    1 tbsp garam masala
    3 lbs beef - I like to use top round which I cube into 1 inch cubes
    1 cup sour cream or plain yogurt
    2 cups water
    1/2 cup fresh cilantro

    In large skillet melt beef tallow then saute chopped onion until soft. Add all spices and then your beef
    cubes. Brown beef and then add water and canned tomatoes. Let simmer for 20 minutes on low.
    Remove from heat and add your sour cream and cilantro. Serve over rice.
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Classic Homestyle Meatloaf:
    1 large onion, finely chopped
    2 stalks celery, finely chopped
    1 carrot, grated
    1 egg, lightly beaten
    2 lbs lean ground beef
    1 cup dry bread crumbs
    1/2 cup ketchup
    1 clove garlic
    3/4 tsp thyme leaves
    3/4 tsp salt
    3/4 tsp black pepper

    In a large bowl, combine onion, celery carrot, egg, beef, bread crumbs, garlic, thyme, salt and pepper.  
    Using your hands, blend meat mixture well and press into bread loaf pan so that the mixture is even on
    top then spread ketchup on top.
    Bake @ 350 degrees F for 2 hours or @ 200 degrees F for 6 to 8 hours.
    Serve with mashed potatoes.
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Lamb Curry:
    3 lbs lamb leg roast
    2 bay leaves
    1 black cardamon pod
    1 tbsp cinnamon
    10 peppercorns
    4 whole cloves (or 1 tsp ground cloves)
    1 large onion, finely chopped
    1 tbsp fresh ginger, minced
    2 tsp garlic, minced
    1 tsp salt
    1/2 tsp tumeric
    2 tsp ground corriander
    1 tsp cayenne powder (optional)
    1 & 1/2 tsp garam masala
    1 tin of stewed tomatoes
    1/3 cup plain yogurt
    2 tbsp chopped fresh cilantro

    Place frozen lamb leg roast in a roasting pan. Sprinkle all spices on top of the roast. Add onions, ginger,
    garlic and tomatoes. Cover and roast in the over until the meat is easily pulled away from the bone.
    Remove lamb leg from pan and shred meat placing meat back into the mixture in roasting pan. If there is
    too much fat then drain fat before adding the meat. Place roasting pan on low heat and gently reheat the
    mixture. Remove from heat then add yogurt and cilantro. Serve.

This dish can be served as lamb wraps with lettuce and tomatoes or over rice. If you choose wraps, then
drain excess liquid and don't add the yogurt to mixture. Spread the yogurt on your wrap before placing
meat, shredded lettuce and diced tomato.

I have also used beef brisket with this recipe and it is just as delicious!!
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Roast & gravy:
    Frozen Roast
    Spices of your choice - I love Maison Cote spices
    1/4 cup of boiling water

    Take roast of your choice, sirloin tip, round or cross rib, out of the freezer paper.  Place in roaster, pour
    water over the top and sprinkle spice over the top and some in the pan. Place the lid or cover with foil.
    Put in the oven on very low temperature (200 degrees F) for 4 to 6 hours.  Remove roast from pan and
    thicken roast drippings with Knorr beef gravy.  Serve with cooked potatoes or any sort or rice of your
    choice.
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Teriyaki Steak:
    Top round steak
    1/4 cup brown sugar
    1/4 cup soya sauce
    Salt & pepper

    Place steak in a tightly covered plastic container, salt and pepper each steak, divide sugar and soya
    sauce between number of steaks.  Cover and let stand for 24 hours turning the container once or twice.  
    Take steaks out and BBQ them to your liking or slice them for a stir fry.
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Tandori Lamb Wraps:
    1 tbsp beef tallow
    1/2 onion, chopped
    2 tsp garam masala
    2 tsp ground cumin
    2 tsp ground corriander
    1 garlic clove, minced
    1 inch fresh ginger, minced
    1/8 tsp black pepper
    1/4 tsp salt
    1 lb ground lamb

    Melt beef tallow in skillet. Saute onion with all the spices until tender. Brown the ground lamb. Drain
    excess liquid.
    Serve with greek vanilla yogurt
    Diced tomatoes
    Shredded lettuce.
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BBQ Prime Rib Bones:

    Prime Rib Bones,frozen
    1/4 cup boiling water
    Maison Cote Steak Seasonings

    Place your frozen ribs onto a baking rack. Pour boiling water over the ribs and quickly sprinkle your steak
    seasoning over the ribs.  Cover the ribs with baking foil so that zero moisture can escape. Bake slowly at
    275 degrees F until meat is cooked and tender. Mix together the BBQ sauce ingredients (see below) and
    baste the ribs.  Bake uncovered for 30 minutes and keep brushing BBQ sauce on the ribs.
    For a variety - use Teriyaki Sauce or Honey Garlic instead.
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BBQ Beef Brisket
3 lb beef brisket, thawed
1 cup BBQ sauce (see next recipe)
1/2 cup apple cider vinegar
1/2 chicken broth
1/4 cup brown sugar
1 tbsp mustard of your choice
1 tbsp worcestershire sauce
1 tbsp chili powder
1 large onion, chopped
2 cloves garlic, minced
1 & 1/2 tsp thyme

Cut strings off of the brisket roast - roll it out flat. Place brisket into a roasting dish large enough to let it
lay flat. Mix all ingredients together and pour over the brisket. Cover and bake at 275 degrees F for 3
hours then flip the brisket over and cook another 2 hours or until meat is extremely tender. Remove from
roasting dish and slice or shred. Serve.
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BBQ Sauce:
    1/4 cup soya sauce
    1/4 cup ketchup
    1/4 cup honey or brown sugar
    1 tsp Maison Cote Steak Seasoning (optional)

    Mix all together thoroughly. If you don't use all of the sauce - refrigerate in a jar with tight lid until next time.
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