THE BEST BEEF TRI-TIP
I received a food wish for roast beef recently, which can be done with many different cuts. I ended up deciding on beef tri-tip, since it's affordable, flavorful, great for parties, and, using this low-temp roasting technique, nearly fool-proof. No marinating, no searing, no nothing; just rub on some salt and spices and pop it into the oven until it reaches the doneness you want. Plate it up with a Romano bean salad or enjoy as a roast beef sandwich!
Provided by Chef John
Categories Meat and Poultry Recipes Beef Steaks
Time 2h
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 225 degrees F (110 degrees C).
- Mix salt, pepper, paprika, garlic powder, cayenne, dried rosemary, and fresh rosemary together in a small bowl.
- Place tri-tip in a baking pan. Season generously with the spice rub until both sides are completely covered.
- Bake in the preheated oven until an instant-read thermometer inserted into the thickest part reads 130 degrees F (54 degrees C) for medium-rare, or until desired doneness, 1 1/2 to 2 hours. Flip meat over halfway.
- Cover pan with aluminum foil and let meat rest for 20 minutes. Remove tri-tip to a cutting board and cut into 2 pieces along where the grain changes direction. Slice meat across the grain and transfer to serving plates.
- Mix beef broth in with the pan drippings and drizzle over the slices.
Nutrition Facts : Calories 273.9 calories, Carbohydrate 1.4 g, Cholesterol 131.7 mg, Fat 11.8 g, Fiber 0.7 g, Protein 38.4 g, SaturatedFat 4.3 g, Sodium 1539.7 mg, Sugar 0.2 g
TRIPLE-BATCH BEEF
'Because I work full-time, I like to cook ahead and freeze meals so things aren't so hectic when I get home,' writes Heidee Manrose of Burns, Wyoming. 'I keep portions of this economical meat mixture in heavy-duty resealable plastic bags in the freezer. After a busy day, It's easy to fix one of the three variations I've included here.'
Provided by Allrecipes Member
Time 2h10m
Yield 16
Number Of Ingredients 7
Steps:
- In a Dutch oven, cook beef, onions and garlic in oil; drain. Stir in water, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 1-3/4 to 2 hours or until meat is tender. Cool. Divide beef and cooking liquid between three freezer containers; cover and freeze. May be frozen for up to 3 months.
Nutrition Facts : Calories 288.3 calories, Carbohydrate 1.6 g, Cholesterol 80.5 mg, Fat 22.1 g, Fiber 0.3 g, Protein 19.8 g, SaturatedFat 8.5 g, Sodium 200.1 mg, Sugar 0.6 g
THICK BEEF STEW
For a real meat-and-potatoes meal, Heidee uses the mixture to prepare this comforting stew that's sure to satisfy the heartiest of appetites.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 3 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, combine the beef, potatoes, water, oregano and salt. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender. Add peas; heat through. , Combine cornstarch and lemon juice until smooth; gradually add to beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly.
Nutrition Facts :
HERBED BEEF BARLEY SOUP
Thyme comes through in this colorful soup that's chock-full of tender beef. You can use any combination of vegetables you have on hand," Heidee adds. "Leftovers work especially well."
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; cover and simmer for 10-14 minutes or until vegetables and barley are tender. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 214 calories, Fat 4g fat (1g saturated fat), Cholesterol 65mg cholesterol, Sodium 1088mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 4g fiber), Protein 28g protein.
TRIPLE BATCH BEEF (OAMC)
I make this when beef is on sale and sometimes I even double the recipe. It's nice to have on hand in the freezer for quick meals. Use as a quick start for stew, chili, soup, or anything else your mind can imagine.
Provided by ElaineAnn
Categories Meat
Time 2h45m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Trim fat from beef. Cut beef into 3/4" pieces.
- In Dutch oven heat oil over medium heat until hot. Add beef, about a quarter at a time, and brown evenly, stirring occasionally.
- Remove beef from pan; season with salt and pepper.
- In the same pan, add onions and garlic. Cook and stir until onions are lightly browned. Pour off drippings, and return beef to pan.
- Add water, bring to boil, then reduce heat to low.
- Cover tightly and simmer 1 1/2 to 2 hours or until beef is tender.
- Place about 2 cups beef mixture into 3 1-quart freezer containers. Cover tightly and freeze.
Nutrition Facts : Calories 277.3, Fat 13.8, SaturatedFat 5.1, Cholesterol 112.3, Sodium 333.4, Carbohydrate 2.6, Fiber 0.4, Sugar 0.8, Protein 36.2
More about "triple batch beef recipes"
BIG BATCH BEEF AND CHEDDAR SHEET PAN OMELETTE
From canadabeef.ca
Servings 12Total Time 35 minsCategory Ground Beef
SO SIMPLE BIG BATCH BEEF - CANADIAN BEEF | CANADA BEEF
From canadabeef.ca
Author Recipe MasterTotal Time 15 minsCategory FreezerCalories 320 per serving
BIG BATCH BEEF - CANADIAN BEEF | CANADA BEEF
From canadabeef.ca
Author Recipe MasterTotal Time 35 minsCategory FreezerCalories 333 per serving
TOP 10 BEEF TRI-TIP RECIPES - THE SPRUCE EATS
From thespruceeats.com
EASY BAKED MEATBALLS - THE KITCHEN MAGPIE
From thekitchenmagpie.com
BIG BATCH TEX-MEX BEEF - CANADIAN BEEF | CANADA BEEF
From canadabeef.ca
TRIPLE MUSHROOM BEEF STROGANOFF - SWANSON
From campbells.com
97 BIG-BATCH COOKING RECIPES TO EAT WELL ALL WEEK | BON …
From bonappetit.com
Author Alyse Whitney
- BA’s Best Pesto. The key is to add the basil at the very end instead of blending everything all at once. View Recipe.
- Turkey and Bean Chili. Yes, turkey is a relatively lean protein, but when you pair it with white beans, a robust and concentrated chile purée, and simmer it for a short period of time, it delivers major body and richness.
- Charred Sweet Potatoes With Hot Honey Butter and Lime. When you mix hot sauce with butter, it turns into a spicy, creamy spread that’s perfect for melting atop burnished sweet potato halves, bringing them to life.
- Big Batch Chicken Thighs With Fennel and Scallions. Use a little extra time on a Sunday to make a meal with built-in leftovers and you’ll have the foundation for lunches during the week.
- Marinated Lentils With Lemony Broccolini and Feta. Roasted lemony broccolini, lentils, and salty feta are doused in a spiced oil that’s even better on day two.
BIG BATCH BEEF BURRITOS - CANADIAN BEEF | CANADA BEEF
From canadabeef.ca
Servings 8Total Time 55 minsCategory Ground Beef
14 SARAH KIEFFER RECIPES FOR COOKIES, CAKES, AND MORNING BAKES
From epicurious.com
BIG BATCH MINI MEXICAN MEAT LOAVES - CANADIAN BEEF | CANADA BEEF
From canadabeef.ca
TRIPLE-BATCH BEEF
From aphids.com
TRIPLE-BATCH BEEF RECIPE: HOW TO MAKE IT - TASTE OF HOME
From preprod.tasteofhome.com
BIG BATCH BURGERS - CANADIAN BEEF | CANADA BEEF
From canadabeef.ca
SMALL BATCH TRIPLE CHEESE LOAF SANDWICHES - BLACK BULL
From blackbull.ca
A BATCH MADE IN HEAVEN: RECIPES THAT MAKE MORE, SO YOU CAN STOCK …
From sbs.com.au
INSIDE BIG BEEF’S CLIMATE MESSAGING MACHINE: CONFUSE, DEFEND AND ...
From theguardian.com
OUR 20 MOST SAVED RECIPES OF ALL TIME - THE NEW YORK TIMES
From nytimes.com
You'll also love