Beef – Page 2 – Grit Cooking- A Southern Girls Taste

Beef Lovers-Flank Steak

January 8, 2018April 25, 2018 Gritcooking- A Southern Girls Taste

A good marinade for a delicious cut of beef. Guarantee to please.

Marinade

1 cup vegetable oil
1/3 cup balsamic vinegar
1/4 cup soy sauce
2 Tbl spoon Worcestershire sauce
2 fresh cloves chopped
2 Tbs brown Sugar
1 tsp black pepper

Place all ingredients mix well in a freezer gallon size bag with flank steak. Marinade in fridge for minimal 30 min – 6 hours. Shaking to insure all sides of steak are coated.

Let flank steak come to room temp. while heating hot grille.

Sear each side 1 minute then cook 8 minutes each side.

Allow to rest 10 minutes before slicing thin against grain.

Beef, Condiments

Herbed butter

July 31, 2017April 25, 2018 Gritcooking- A Southern Girls Taste

What a simple item to make that tops off steaks, baked potatos or even hot bread in a classy style.

1 stick room temp butter
Tsp dried parsley
Tsp garlic salt
1/2 tsp thyme
1/2 tsp dried basil

Stir together in a small bowl all ingrediant.

Small spoon portions onto wax paper or into a mold. Place in freezer to firm up. Serve on hot meat or tableside as a condiment.

Beef, Entrees, Soups and Appitizers

Jamaica Beef Oxtail stew- over coconut rice

July 2, 2017April 25, 2018 Gritcooking- A Southern Girls Taste

Summer fare can consist of fresh corn on the cob, garden dug tatars and sliced ripe tomato. Momma always added a fresh chopped salad with a dolop of hommade thousand island dressing or simple oil and vinegar. Fresh is best!

When it comes to farm living you appreciate every little morsel . One item I just came across from sister Tracy’s grass fed beef is Oxtail. This is truely the tail but has very simular flavor and fat like short ribs. Wow this was good! Hope you enjoy my interpretation of the Jamaican stew and branch out and try this unique cut.

Beef Oxtail
Salt n pepper
Two tsp smoked papreka
Two cloves chopped garlic
Tbs parsley
4 cups beef broth or stock
3 large carrots chopped
Two celery stalks
Med yellow onion
1 large fresh yam
Three bay leaves
Two cans butter beans or lima beans
I can italian tomatos ( I jar fresh canned stewed tomatos)
Wash and trim excess fat off oxtail dry and salt and pepper
Brown oxtail in olive oil and chopped garlic sand p brown all sides
Place browned meat and drippings in crock pot or dutch oven
All spices
Beef stock
Simmer two hours
Add choppedvegetables
Two cans drained beand
Simmer two more hours
Thicken with 2 tbl cornstarch mixed in 1/2 water

Skim off excess fat on stew. Serve over coconut rice

Coconut rice

I make mine in rice cooker. 1 can coconut milk, 1 cup calrose or jasmine rices. 2 cup chicken stock.

Beef, Entrees

Black skillet London Broil (aka Top Round) they come back for more … good!

June 15, 2017April 25, 2018 Gritcooking- A Southern Girls Taste

This is a cut Ive always been scared of because of the little marbling in the meat. But the secret is don’t over cook! You dont even have to marinade with this recipe its so simple.

Trim any tough pieces or fat off edges

Dry rub

Garlic powder 1 Tbs
Dry mustard 1 Tbs
Blk pepper 1 tsp
Kosher salt 1 tsp
Cayene Pepper 1/4 tsp

Mix and rub all over cut. Allow to rest to room teperature for 1-2 hours

Heat skillet on high heat

Rub soft butter all over meat

Sear in hot skillet 4-5 minutes flip and cook 4-5 minutes . Make sure you have that nice browned sides.

Take off heat and foule tent with meat themometer in pan. 10-15 minutes until internal temp hits 135-40 degrees.

Slice thin. Sooo good!