Devilled Beef Recipes

Steps:

• Put the beef in the slow cooker (no need to brown).
• Mix together the tomato sauce, vinegar, worcestershire sauce, brown sugar, mustard, lemon juice, sherry (if using) and salt and pour the mixture over the beef and stir to combine.
• Cook on high for 4-5 hours or on low for 8-9 hours.
• Stir through the gravy powder and cook on high four a few minutes more.

Steps:

• Cut chuck steak into 1 inches cubes.
• In a saucepan melt shortening, add the onions and meat and brown for 5 minutes, stirring frequently.
• Add the flour and mix well. Add the rest of the ingredients and bring to the boil, stirring constantly.
• Reduce the heat cover with a lid. Simmer very gently, stirring occasionally, for 2 - 2 1/2 hours or until the meat is tender.
• Season to taste. Turn into a warm casserole and serve immediately.
• It suggests to serve this with either plain boiled or creamed potatoes and buttered cabbage or spring greens.

Steps:

• Place short ribs in noncorrodible vessel. Combine ingredients for marinade and pour over ribs; marinate, covered, for 24 hours in the refrigerator, turning them once. Remove from marinade; pat dry and reserve marinade for later.
• Heat oil in an 8 quart casserole, wide enough to accommodate the ribs in a single layer. While the oil is heating up, dredge short ribs in flour and shake off excess. Sear them for 5 minutes a side or until they are golden brown all over. Remove them to a plate. In the remaining oil saute the onions, celery, carrots, and turnips for 10 minutes, stirring frequently with a wooden spoon. Add the chili powder, tomato paste, broth and reserved marinade and boil, over medium heat for 5 minutes or until slightly reduced. Season to taste with salt and pepper. Return the short ribs to the casserole and cover. Braise over low heat for 1 hour and 45 minutes or until fork tender. Remove the short ribs from the sauce and place them on a large baking pan. Strain the sauce, through a sieve into a medium saucepan. Skim off the fat, season to taste with salt and pepper and keep warm, over low heat. Reheat ribs in sauce.
• Second time around: Preheat the broiler. Combine all the coating ingredients and spread them
• over the short ribs. Broil short ribs, 4 inches away from heat source, for 3 to 4 minutes or until lightly browned. Serve immediately with sauce.

Steps:

• Trim fat from beef. In a small bowl stir together 2 tablespoons of the Dijon-style mustard and the pepper; rub onto the beef. Place the beef on a rack in a shallow roasting pan. Insert a meat thermometer. Roast beef in a 325 degrees F oven until thermometer registers 140 degrees F for medium-rare (1 1/2 to 2 hours) or 155 degrees F for medium (1 3/4 to 2 1/4 hours). Cover roast with foil and let stand for 15 minutes before slicing. The temperature of the meat after standing should be 160 degrees F.
• Meanwhile, for sauce, in a medium saucepan combine the mushrooms, beef broth, onion, water, garlic, Worcestershire sauce, and thyme. Bring to boiling; reduce heat. Simmer, covered, about 5 minutes or until vegetables are tender. In a small bowl stir together milk and remaining Dijon-style mustard; gradually stir into flour. Add to mushroom mixture in saucepan. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more.
• To serve, thinly slice beef across the grain. Arrange on a serving platter. Spoon some of the sauce over beef. Pass remaining sauce.

Steps:

• Add all ingredients to a slow cooker; stir to mix.
• Cover and cook approximately 8-10 hours on LOW.
• Serve over cooked rice or noodles.