Looking for something delicious to make in honor of Saint Patrick’s Day? We found this delicious recipe from our friends at BeefitsWhatsForDinner.com
Rustic Corned Beef & Potato Bake
- 12 ounces Corned Beef Brisket, coarsely chopped
- 1 tablespoon butter
- 1/2 cup chopped onions
- 2 teaspoons chopped fresh thyme
- 2 tablespoons reserved horseradish-butter mixture (See Dijon-Glazed Corned Beef with Savory Cabbage and Red Potatoes for recipe.)
- 1 cup shredded Swiss cheese
- 1/4 cup shredded Parmesan cheese
- 2 cups reserved potato halves
View complete recipe and nutritional facts here.
Did you miss the March specials we posted on Facebook? Here they are again!
New York Strip-$13.50/lb. (Regular $15.00)
Ribeye Steak-$13.50/lb. (Regular $15.75)
Rib Steak-$13.50/lb. (Regular $14.75)
T-Bone Steak-$14.50/lb. (Regular $16.00)
Don’t forget to fill your freezer for all your summer grilling needs!
March Fill Your Freezer Special:
4 Ribeye Steaks
4 Rib Steaks
4 New York Strips
4 Sirloin Steaks
4 Ranch Steaks
2 T-Bone Steaks
2 Packs Short Ribs
2# Fajita Strips
4# Burger Patties
25# Ground Beef
All for just $500.00!!
Can you believe it? Cinco de Mayo is just around the corner! To help celebrate we are running an awesome special on Fajita Meat- $7.00/lb. (Now through Cinco de Mayo)
To make life even easier, here is an awesome recipe for BEEF FAJITA’S that will definitely make your taste buds smile!
1 to 2 lbs. of CBB Fajita Meat
1 onion, sliced
1/2 Green Bell Pepper, 1/2 Red Bell Pepper, sliced
1 can of beer (Trust me, this is the ticket!)
1/3 cup soy sauce
2 tsp. cumin
1 tsp. cilantro
1 Tbsp. garlic powder
1/4 vegetable oil or olive oil
Salt, pepper, red pepper flakes- 3 dashes each.
Mix all ingredients together and let marinate for at least 10 minutes, longer is better. Cook over medium heat until desired doneness. Serve with tortillas, cheese, tomatoes, avocados, sour cream or whatever your heart desires. Oh and trust me about adding the beer, my husband thought I was crazy when I made these for him the first time….needless to say he realized it was genius and puts the recipe over the top! This is a great recipe that you can add or subtract to depending on what you like. I hope you enjoy!
Tonight I tried to test my culinary skills and found this AMAZING recipe!
It was easy AND delicious….my kind of recipe! I even created a little YouTube video for your viewing pleasure!
- 2.26 Lb Flank Steak
- 16 oz Spinach
- 7 oz Roasted Peppers
- 4 oz Bleu Cheese
- 2 Tbsp Almond Flour
- 1 Egg Yolk
- ½ tsp Garlic Powder
- ½ tsp Onion Powder
- ½ tsp Pepper
- ½ tsp Salt
- Start by placing the grain of the flank steak vertically, aka from front to back
- Using a sharp knife, butterfly the flank steak by cutting it from right to left
- Microwave some frozen spinach and drain the liquid
- Slice the roasted red peppers
- Combine remaining ingredients with the spinach and mix
- Spread the mixture over the steak and roll with the grain
- Truss the steak with cotton kitchen twine
- Wrap with Saran wrap and marinate for at least 30 minutes
- Cook at 425 degrees for 35 minutes
- Then broil for 10 minutes, rotating after 5 minutes
- Cover with foil and rest for 5-10 minutes before serving.
We enjoyed this with Edemame, a fresh garden salad and a roll. What a way to end a fabulous Tuesday!
I have to give credit to the place I found the recipe, check them out here.
We hope you all are having a great start to 2014! This weather prompted us to try something new with our delicious Filet Mignon Steaks. We also made skillet potatoes and sauteed kale and spinach to complete the meal. Let me tell you, it was Fabulous! (I apologize, I did not take pictures. Once the food was plated, it was gone before I had the chance to whip out my camera!)
1/4 cup coarsely crushed black pepper
4 (6 oz.) CBB Filet Mignons
Salt to taste
1 Tablespoon butter
1 teaspoon olive oil
1/3 cup beef broth
1 cup heavy cream
1.) Place the peppercorns into a shallow bowl. Sprinkle the beef with salt on both sides, and coat both sides with crushed peppercorn.
2.) Melt the butter with the olive oil over high heat in a heavy skillet ( not nonstick, we used cast iron) until the foam disappears from the butter. Gently place the steaks in the pan, and cook until they start to become firm and are reddish-pink and juicy in the center, about 3 1/2 minutes per side. Remove the steaks to platter, and cover tightly with foil.
3.) Pour the beef broth into the skillet, and use a whisk to stir the broth and scrape up any dissolved brown flavor bits from the skillet. Whisk in the cream, and simmer the sauce until it’s reduced and thickened, 6-7 minutes. Place the steaks back in the skillet, turn and coat with sauce, and serve with remaining sauce. (This recipe was found on allrecipes.com)
Don’t miss the TWELVE CUTS OF CHRISTMAS specials!
I know I promised a Tri-Tip steak recipe, but I found this awesome guide on BHG website on how to cook Tri-Tip several different ways. Click Here to check it out!
We hope you are all staying warm out there!
Can you believe it? It is November already and we have some great specials!
Tri Tip Steak $10/lb.
New York Strip Steak $12.50/lb.
Need a good recipe for New York Strip Steak? We found a healthy recipe for New York Strip Steak with Whiskey Mushroom Sauce right here! Let us know what you think of it!
Think you don’t have enough time for a delicious beef dinner? This is a really easy recipe for a roast made in a Crock Pot.
Get it ready in the morning, start it and its ready by dinner time!
Veggies (Carrots, Celery, Onion, Mushroom….anything you desire)
1 can cream of mushroom soup
1 can beef broth
Garlic, salt and pepper to taste.
Place roast in crock pot. ( I usually put mine in frozen) If you thaw yours, cooking time will be shortened.
Cut up veggies and place in crock pot.
Empty cream of mushroom and beef broth into crock pot. Fill with water so the roast is covered.
Season with garlic, salt and pepper(can add more seasoning to taste after cooked)
Turn crock pot on low. Roast will be cooked in 6-8 hours depending on roast size.