Chop House Angus Chuck and Beef Brisket Steak Burgers Cooking Instructions

Recipes For Every Occasion

Beef is versatile, piece of cake to prepare, and always delicious.

Favorite meals deserve the best beefiness. These inviting beef recipes will satisfy your family, friends, and simply about any crowd you can imagine.

• 

  Burger Burrito

• 

  Mediterranean Beef Burger

• 

  Caldo De Res (Beef Soup)

• 

  Beef Brisket With Asian Chili Sauce

• 

  Citrus-Marinated Beefiness

• 

  Coffee-Rubbed Ribeye Steaks

• 

  Confetti Beefiness Tacos

• 

  East-Meets-West Steak Salad

• 

  Garlic-Basil Toasted Beef Sandwiches

• 

  Greek-Seasoned T-Bone Steaks

• 

  Grilled New York Steak

• 

  Lemon-Herb Beef Pot Roast

• 

  Mediterranean Chuck Roast

• 

  Parmesan-Crusted Cubed Steaks

• 

  Peppered Ribeye Roast

• 

  Swift Black Angus Bottom Round Roast

• 

  Swift Black Angus Chuck Filet Mignon Steaks

• 

  Swift Black Angus Chuck Pot Roast

• 

  Swift Blackness Angus Herb-Crusted Boneless Ribeye Roast

• 

  Swift Black Angus London Broil

• 

  Swift Blackness Angus Tenderloin Filet

• 

  Thai Curry Beef

• 

  Three-Pepper Tenderloin Roast

Ingredients

• 3/4 pound ground beefiness
• one tablespoon chili powder
• eleven/4 teaspoons ground cumin
• Kosher salt and freshly ground black pepper
• iv 10-inch flour tortillas, warmed
• 1/ii cup grated precipitous cheddar
• 1/ii loving cup guacamole
• 1/4 loving cup sour foam
• 1 big love apple, chopped
• ane cup shredded romaine lettuce
• Hot sauce

Instructions

1. Chocolate-brown meat with the chili powder, cumin and salt and pepper over high rut, well-nigh 5 minutes, stirring frequently. Remove from the heat.
2. Spoon meat downward the centers of the tortillas, elevation with the remaining ingredients.
3. Fold in opposite sides of each tortilla, then scroll up burrito mode and serve with the hot sauce.

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Ingredients

• 11/iv pounds lean ground beef (90/10)
• Kosher salt and freshly basis black pepper
• ii cups chopped romaine lettuce
• ane large tomato, seeded and diced
• 1/2 large cucumber, diced
• two tablespoons pitted kalamata olives, coarsely chopped
• 2 tablespoons chopped scarlet onion
• ii tablespoons crumbled feta
• one/2 teaspoon crumbled stale oregano (optional)
• ane tablespoon lemon juice
• i tablespoon extra-virgin olive oil
• 4 whole wheat pita breads
• Depression-fat Greek yogurt

Instructions

1. Preheat a grill or broiler. Mix the ground beef with salt and pepper and class into 8 patties.
2. In a large bowl combine the lettuce, tomato, cucumber, olives, red onion and feta. Flavour with table salt and pepper and toss with the lemon juice and olive oil.
3. Grill or broil the burgers ii minutes per side for medium-rare. Toast the pita breads and cutting off the top tertiary. Stuff each with two burgers and salad and serve with the yogurt.

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Crack open up dos cervezas and tuck into this hearty Mexican soup that's well-suited for summertime and autumn vegetables.

Ingredients

• four pounds beef Shank Cantankerous Cuts, cut one ½ inches thick
• iii tablespoons vegetable oil
• i teaspoon salt
• ½ teaspoon pepper
• 2 medium white onions, chopped
• vi cloves garlic, minced
• ii cans (14 to 14 ½ ounces each) beefiness broth
• 2 cups water
• ane tin can (xiv ½ ounces) stewed tomatoes
• 4 carrots, cut into ane-inch pieces
• 2 ears corn, husked, cutting into eighths
• 2 cups thinly sliced light-green cabbage
• 1 large chayote, cutting into 1-inch pieces
• i large russet white potato, cutting into 1-inch pieces
• ¼ cup chopped fresh cilantro

Toppings:
Diced onion, chopped fresh cilantro, finely chopped jalapeño, lime wedges

Instructions

1. Cut beefiness from bones into 1 ½-inch pieces, reserving bones. Heat oil in stockpot over medium heat until hot. Chocolate-brown beefiness and bones in 2 to 3 batches, using additional oil if necessary. Remove from stockpot; season with salt and pepper. Gear up aside.
2. Add chopped onions and garlic to stockpot; cook and stir three minutes or until onions are tender. Return beef to stockpot. Stir in goop, water and tomatoes; bring to a boil. Reduce heat; cover tightly and simmer 1 ¼ to i ¾ hours or until beefiness is fork-tender.
3. Remove and discard bones; skim fat from cooking liquid. Add carrots, corn, cabbage, chayote, potato and ¼ loving cup cilantro to stockpot; return to a simmer. Reduce heat; simmer, uncovered, 20 to 25 minutes or until vegetables are tender. Season with salt and pepper, as desired.
4. Ladle soup into bowls. Garnish with Toppings, as desired.

Cook'south Tip:  two ½ pounds beef for stew, cut into 1 ½-inch pieces, may be substituted for beefiness shank cross cuts.

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Take your gustatory modality buds on an Asian adventure with fork-tender brisket, chili garlic sauce, and a side of complexly-flavored kimchee.

Ingredients

• one boneless beef Brisket Flat Half (2 ½ to 3 ½ pounds)
• 1 tablespoon vegetable oil
• ½ loving cup water
• ¼ cup chili garlic sauce
• 2 tablespoons dark-brown sugar
• 2 tablespoons reduced-sodium soy sauce Kimchee (optional)

Instructions

1. Heat oil in stockpot over medium estrus until hot. Place beef Brisket in stockpot; brown evenly.
2. Combine h2o, chili garlic sauce, brown carbohydrate and soy sauce. Cascade over Brisket; bring to a boil. Reduce oestrus; cover tightly and simmer 2 ¾ to 3 ¼ hours or until Brisket is fork-tender.
3. Remove Brisket; continue warm. Skim fat from cooking liquid; bring to a eddy. Cook x to 12 minutes or until reduced past half.
4. Trim fat from Brisket. Carve diagonally beyond the grain into thin slices. Serve with sauce. Serve with kimchee, if desired.

Melt's Tip:  Chili garlic sauce, an Asian condiment made from red chilies, garlic and vinegar, imparts a tangy, spicy rut to dishes. Chili garlic sauce is available in Asian markets and the Asian department of most supermarkets.

Cook'south Tip:  Kimchee is a spicy and pungent Korean condiment consisting of pickled vegetables. Kimchee is available in Asian markets and the Asian section of almost supermarkets.

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You've stumbled beyond the perfect kabob. Pinnacle sirloin takes a dip in citrus marinade before beingness grilled alongside fresh mango, watermelon, and plums. Sweet, savory, and surprisingly low-cal.

Ingredients

• one pound beef Tiptop Sirloin Steak Boneless, cut 1 inch thick
• 1 medium orange
• ¼ cup chopped fresh cilantro
• 1 tablespoon smoked paprika
• ¼ teaspoon ground cerise pepper (optional)
• 4 cups cubed mango, watermelon, peaches and/or plums
• Salt

Instructions

1. Grate peel and squeeze two tablespoons juice from orange; reserve juice. Combine orange peel, cilantro, paprika, and basis reddish pepper, if desired, in modest basin. Cutting beef Steak into 1 ¼-inch pieces. Place beef and 2 ½ tablespoons cilantro mixture in nutrient-safe plastic purse; turn to coat. Place remaining cilantro mixture and fruit in dissever food-safe plastic bag; turn to coat. Close bags deeply. Marinate beefiness and fruit in refrigerator 15 minutes to 2 hours.
2. Soak 8 9-inch bamboo skewers in water x minutes; drain. Thread beefiness evenly onto four skewers leaving small infinite between pieces. Thread fruit onto remaining four dissever skewers.
3. Identify kabobs on grid over medium, ash-covered coals. Grill beefiness kabobs, covered, 8 to 10 minutes (over medium rut on preheated gas grill, 9 to 11 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Grill fruit kabobs 5 to 7 minutes or until softened and start to brownish, turning one time.
4. Season beefiness with salt, every bit desired. Drizzle reserved orange juice over fruit kabobs.

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Dearest red middle gravy? Cutting out the middle man and let java and beef meet face-to-face. Massage ribeyes with homemade java spice rub and garnish with ooey-gooey coffee garlic butter.

Ingredients

Java Spice Rub:
ane tablespoon smoked sweetness paprika
ii tablespoons brown carbohydrate
2 tablespoons footing black pepper
2 teaspoons mustard powder
1 teaspoon ground ginger
1 tablespoon ancho chili powder or other mild chile powder
1 tablespoon granulated onion
1 teaspoon garlic pulverization
1 teaspoon dried thyme
2 tablespoons kosher salt
2 tablespoons very finely ground coffee beans

Coffee Garlic Butter:
½ loving cup butter, unsalted, softened
1 teaspoon seasoning mix from above
½ tsp garlic, minced
1 tablespoon minced parsley

4 each 12-xiv oz. Swift ribeye steaks

Farro and Kale Salad
Farro can be institute in the Italian section of many stores. Whole-wheat berries tin can be substituted.

2 tablespoons olive oil
i cup farro grain
4 cups water
¼ teaspoon ground black pepper
½ teaspoon garlic minced
———
¼ loving cup pecans, lightly toasted
¼ cup dry sour cherries, coarsely chopped
2 tablespoons olive oil
two tablespoons lemon juice
2 cups baby kale leaves, washed

Instructions

1. Combine seasonings for rub until well mixed.
2. This can be done in advance, and stored in airtight container until use.
3. Gear up coffee garlic butter. Mix all ingredients together in pocket-size basin until combined. Fix aside at room temperature, or make in advance and store refrigerated until ready to use.
4. Rub the steaks generously with coffee spice rub. Set aside steaks while y'all fix farro.
5. In saucepan, heat olive oil. Add farro and cook while stirring for 3-iv minutes until just offset to brownish. Add garlic, salt and pepper.
6. Add water to farro and bring to a boil, then reduce heat to simmer. Cook farro for 25 to forty min until grains are tender but still chewy. Drain any excess water, and set farro in salad basin. Add pecans, cherries, olive oil and lemon juice. Toss mixture well to coat grains. Toss in kale leaves just before serving. Adjust seasoning to taste.
7. Grill steaks over medium-loftier heat to desired doneness. To serve place farro salad on plate, set steak askew on salad and add a spoon of the coffee garlic butter onto the steak. Enjoy!

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This is your get-to for taco night: basis beef plus chili pulverization, corn, and chunky salsa mix and mingle in this ultra-simple recipe.

Ingredients

• one pound Basis Beefiness
• two teaspoons chili powder
• ½ teaspoon salt
• ane tin (xi ounces) corn, tuckered
• 1 loving cup prepared mesomorphic salsa
• 12 taco shells, warmed

Toppings:
Shredded Monterey Jack cheese, thinly sliced lettuce, sliced ripe olives, chopped tomatoes

Instructions

1. Heat large nonstick skillet over medium heat until hot. Add together Footing Beef; cook eight to ten minutes, breaking into small crumbles and stirring occasionally. Pour off drippings; flavour with chili powder and salt.
2. Stir in corn and salsa; heat through. Serve in taco shells with toppings.

Cook's Tip: Cooking times are for fresh or thoroughly thawed Footing Beef. Footing Beef should exist cooked to an internal temperature of 160°F. Colour is non a reliable indicator of Ground Beef doneness.

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Bridge the gap between east and west with this healthy ranch steak salad. Wait at yous, you're practically a diplomat.

Ingredients

• 2 beef Ranch Steaks, cut 1 inch thick (about 8 ounces each)
• ¾ cup prepared reduced-fatty or regular Asian-style dressing
• 1 packet (1 pound) coleslaw mix
• i loving cup snow peas, trimmed, cut diagonally in one-half or ¾ cup frozen shelled edamame, defrosted
• ¼ cup dear-roasted peanuts, chopped or slivered almonds, toasted

Instructions

1. Place beefiness Steaks and ¼ cup dressing in food-safety plastic handbag; plough Steaks to coat. Close handbag securely and marinate in refrigerator fifteen minutes to two hours.
2. Remove Steaks from marinade; discard marinade. Place Steaks on grid over medium, ash-covered coals. Grill, covered, 11 to 14 minutes (over medium oestrus on preheated gas grill, 12 to 16 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
3. Carve Steaks into thin slices; season with salt and pepper, equally desired. Toss coleslaw mix, snowfall peas and peanuts with remaining one/2 cup dressing in large bowl until well coated. Add beef; toss to combine.

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Beefiness sandwiches may never get out of way, and for that we're thankful. Load up split crusty rolls with heart of round or bottom circular and cool things off with tomatoes and garlic-basil mayo.

Ingredients

•  1 ½ pounds beef Middle of Circular or Bottom Round Steaks, cut ¾ to 1-inch thick
• 2 tablespoons minced garlic
• 1 teaspoon pepper
• ane cup h2o
• four crusty rolls (4 inches long), split
• Sliced tomatoes (optional)

Garlic-Basil Mayonnaise:

• ½ cup reduced-fatty or regular mayonnaise
• ¼ cup chopped fresh basil
• 1 teaspoon minced garlic

Instructions

1. Combine 2 tablespoons garlic and pepper; press evenly onto beefiness Steaks. Heat big nonstick skillet over medium heat until hot. Place Steaks in skillet; brown evenly. Season with salt, as desired.
2. Add water to skillet; bring to a boil. Reduce heat; cover tightly and simmer 1 ¼ to 1 ¾ hours or until beefiness is fork-tender.
3. Meanwhile combine mayonnaise ingredients in small basin. Spread cutting sides of rolls with mayonnaise mixture. Place on blistering pan so surface of rolls is three to iv inches from heat. Bake 1 to 2 minutes or until lightly browned. Identify sliced tomatoes on bottom half of rolls, if desired.
4. Carve Steaks into thin slices. Split up steak slices evenly over roll bottoms; top with some of the cooking liquid. Close sandwiches. Serve with remaining cooking liquid for dipping, as desired.

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For when you want to take the flavors of a gyro to the nth degree. Hefty pound T-basic are brightened by sunny Mediterranean flavors like cucumber, love apple, and feta.

Ingredients

• 2 beef T-Bone or Porterhouse Steaks, cut i inch thick (about one pound each)
• i medium lemon
• one tablespoon Greek seasoning
• 1 medium cucumber, cut lengthwise in half, then crosswise into thin slices (nearly 2 cups)
• two cups halved grape tomatoes
• ? cup crumbled feta cheese
• Salt and pepper

Instructions

1. Grate peel and clasp 1 tablespoon juice from lemon. Combine Greek seasoning and lemon peel. Reserve ii teaspoons mixture for salad. Press remaining mixture evenly onto beef steaks.
2. Identify steaks on grid over medium, ash-covered coals. Grill, covered, 11 to 16 minutes (over medium heat on preheated gas grill, xv to 19 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
3. Meanwhile, combine reserved two teaspoons seasoning mixture, lemon juice, cucumber, tomatoes and cheese in medium basin, stirring to combine. Season with salt and pepper, as desired.
4. Remove bones; cleave steaks into slices. Flavor with table salt, equally desired. Serve beefiness with cucumber and lycopersicon esculentum salad.

Melt's Tip:  To broil, place steaks on rack in broiler pan so surface of beef is 3 to 4 inches from estrus. Broil 15 to xx minutes for medium rare to medium doneness, turning once.

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Perfectly pink New York steak lounges on a cloud of savory Parmesan polenta in a dish that's date night and Instagram worthy.

Ingredients

Polenta:
three cups water
2 cups milk
¼ teaspoon ground pepper
i teaspoon salt (or more to sense of taste)
1 loving cup fibroid ground corn polenta
1 cup grated Parmesan
½ cup butter, unsalted

Wild Mushroom Sauté:
1 tablespoon olive oil
2 cups wild mushrooms, thickly sliced
ane tsp garlic, minced
i shallot minced, nearly 2 Tbsp.
Common salt and pepper to taste
½ cup red wine
¼ cup beefiness demi slippery
¼ loving cup butter, unsalted
¼ cup Italian parsley minced

¼ cup balsamic reduction glaze, (buy at grocery shop, thick balsamic vinegar)

Instructions

1. Prepare sides in advance, or every bit steaks grill.
2. Flavour the steaks with salt and pepper and assail medium high grill. Grill steaks to desired doneness.
3. Ready polenta.
4. In a heavy bucket, bring water, milk, salt and pepper to a simmer. Whisk continuously every bit you add polenta. Go on to stir until mixture begins to thicken. Turn heat to very depression and cook, stirring oft to prevent scorching. If mixture becomes too thick to stir, add some more water. Different types of polenta vary in grind, and then may vary in how much water they absorb. When mixture is very thick and polenta granules are tender, remove from heat and stir in cheese and butter. Hold warm.

Prepare mushroom sauté

1. In sauté pan heat olive oil, add mushrooms, garlic and shallots and sauté for iii-4 minutes until pale gilded chocolate-brown. Flavour with common salt and pepper, then deglaze with the ruby-red wine. Next add beefiness demi glace and butter and stir until incorporated and slightly reduced. Stir in parsley.
2. Place a soft mound of polenta on plate, lay steak across 1 side and sauce over with mushroom sauté. Drizzle balsamic glaze effectually plate.

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Y'all know you've been waiting to perfect your pot roast recipe—here's your chance. Try a chuck vii-os or shoulder roast and add perky fresh herbs and earthy roasting vegetables.

Ingredients

• 1 beef Chuck 7-Bone Roast or Shoulder Roast (iii to 3 ½ pounds)
• 1 tablespoon olive oil
• ii cups babe carrots
• 1 pound minor red-skinned potatoes, halved
• 1 medium onion, cutting into 6 wedges
• two tablespoons cornstarch dissolved in 2 tablespoons h2o
• ½ teaspoon dried basil

Seasoning:

• 2 teaspoons lemon pepper
• ii cloves garlic, minced
• 1 teaspoon dried basil

Instructions

1. Combine seasoning ingredients; press onto beef pot roast. Heat oil in Dutch oven over medium heat until hot. Brown pot roast. Cascade off drippings.
2. Add 1 loving cup h2o; bring to a boil. Reduce heat; cover tightly and simmer 2 hours. Add vegetables; go on cooking, covered, xxx to 45 minutes or until pot roast and vegetables are fork-tender. Remove pot roast and vegetables; keep warm.
3. Skim fat from cooking liquid. Stir in cornstarch mixture and ½ teaspoon basil. Cook and stir 1 minute or until thickened and bubbly. Carve pot roast. Serve with vegetables and sauce.

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Treat chuck roast to a tenderizing spa mean solar day in an olive oil marinade, so roast and serve upward with al dente orzo. Your neighbors will be clamoring to exist included for Sunday dinner.

Ingredients

Chuck roast, approx 3 lbs

2 tablespoons olive oil

Spice Rub:
ii tablespoons garlic, chopped
2 tablespoons rosemary, chopped
ii lemons, zest and so juiced
ii teaspoons crushed red chili
2 teaspoons black pepper, ground
2 tablespoon kosher salt
6-viii cups water
1 lemon cutting in half
12 ea mini bell peppers

Herbed Orzo Pasta:
1 loving cup orzo pasta, dry
—
iii tablespoons butter, unsalted
ane tablespoon fresh oregano, chopped
2 tablespoons Italian parsley, minced
two tablespoons fresh basil, chopped
1 cup diced Roma tomato
½ teaspoon kosher common salt
ground blackness pepper to taste

Instructions

1. Rub chuck roast with olive oil and set into a dish to marinate. In minor bowl, combine spice rub ingredients then spread all over the roast. Printing plastic wrap against meat to press marinade in, and encompass. Marinate in refrigerator for 4 hours to overnight.
2. To cook roast, preheat oven to 425 degrees. Place the roast on a rack in a roasting pan. Make full bottom of pan with about i inch of water. Squeeze lemon over the roast and place in pan. Place mini bong peppers around roast. Put pan into hot oven and melt for 10 minutes. Reduce oestrus to 350 degrees and cook for 45 min to 1 hour, then check temperature at thickest part of meat. If roast is getting too brown, you can loosely tent while it finishes cooking. When it reaches 155 degrees or your desired temperature, remove from oven, and loosely cover with foil. Allow the roast sit twenty minutes earlier slicing to serve.
3. Herbed Orzo: Cook orzo according to parcel directions to al dente. Drain well. Place dorsum into empty cooking pot, add remaining ingredients, and turn estrus dorsum on for a couple of minutes to heat through. Serve with roast.

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Cubed steaks are liberally coated in Parmesan and pan-fried to a glorious golden brown. Cubed steaks accept never looked better—or been more delicious.

Ingredients

• 4 beef Cubed Steaks (about 4 ounces each)
• 3 medium zucchini
• ⅓ cup h2o
• ⅔ loving cup seasoned dry staff of life crumbs
• ⅔ cup grated Parmesan cheese, divided
• 2 tablespoons plus 2 teaspoons vegetable oil, divided

Instructions

1. Pull vegetable peeler lengthwise forth zucchini to create thin ribbons, rotating zucchini after every 4 to 6 ribbons to keep slices compatible. Fix bated.
2. Pour water in shallow dish. Combine bread crumbs and ⅓ cup cheese in 2nd shallow dish. Dip each beefiness steak into h2o, then into bread crumb mixture turning to glaze both sides.
3. Heat 1 tablespoon oil in big nonstick skillet over medium to medium-loftier rut until hot. Place 2 steaks in skillet; cook 5 to 6 minutes to medium (160°F) doneness, until not pink in middle and juices show no pink color, turning in one case. Remove steaks; keep warm. Repeat with 1 tablespoon oil and remaining steaks, adjusting heat as necessary to avoid over browning.
4. Carefully wipe out skillet with newspaper towels. Rut remaining 2 teaspoons oil in skillet over medium-high heat until hot. Add together zucchini; cook and stir 1 to 2 minutes or until only tender. Remove from rut; flavour with salt and pepper, as desired. Toss with remaining ⅓ cup cheese; serve with steaks.

Cook's Tip:  For all-time results, employ the seedless portion of the zucchini for making ribbons.

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Picante brindled ribeye is balanced with velvety roasted garlic sauce and chopped fresh parsley, creating the roast equivalent to steak au poivre.

Ingredients

• 1 beef Ribeye Roast boneless, modest cease (nigh 4 to half-dozen pounds)
• 1 tablespoon chopped fresh parsley
• 2 teaspoons coarse grind black pepper
• two medium heads garlic
• two teaspoons olive oil
• one cup reduced-sodium beef goop
• 2 tablespoons dry sherry
• ½ cup half-and-one-half
• ¼ teaspoon salt
• Chopped fresh parsley

Instructions

1. Preheat oven to 350°F. Combine 1 tablespoon parsley and pepper in small bowl. Printing evenly onto all surfaces of beefiness roast.
2. Place roast, fat side up, on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Exercise non add water or embrace. Cut about 1/4 inch off top of each garlic head, exposing cloves. Remove outer papery skin, leaving caput intact. Place in middle of 12-inch square heavy-duty aluminum foil; drizzle each with i teaspoon oil. Bring two opposite sides of foil over garlic; seal with double fold. Fold in open up ends to seal. Place aslope roast in pan. Roast beef in 350°F oven 1 ¾ to 2 hours for medium rare; 2 to 2 ¼ for medium doneness. Roast garlic 1 ¼ to 1 ½ hours or until very soft and gilt dark-brown; set aside.
3. Remove roast when meat thermometer registers 135°F for medium rare; 145°F for medium. Transfer roast to etching board; tent loosely with aluminum foil. Allow stand up fifteen to 20 minutes. (Temperature will continue to rise about ten°-15°F to reach 145°F for medium rare; 160°F for medium.)
4. Meanwhile, clasp garlic cloves from skins into small bowl; mash with back of spoon. Combine garlic, goop and sherry in medium saucepan; bring to eddy. Cook 10 to 11 minutes or until reduced by half. Add half-and-one-half; reduce oestrus and bring to a gentle boil. Continue cooking iv to six minutes or until sauce is reduced to one cup, stirring occasionally. Go along warm.
5. Carve roast into slices; serve with sauce. Garnish with boosted parsley, as desired.

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A classic cut that's friendly to both your gustatory modality buds and wallet, the bottom circular roast plays well with garlic mashers, roasted broccoli, and Parmesan. This delicately marbled cut offers big flavor payoff, so you'll need some extra napkins (information technology's that drool-inducing).

Ingredients

• 3-4 lb. Swift Blackness Angus lesser round roast
• 2 cups Italian salad dressing
• 2 tsp. kosher table salt
• i tsp. saccharide
• i tsp. stale thyme or oregano
• 1 tsp. stale basil
• 1 tsp. freshly ground black pepper
• 2 cloves garlic, put thru press or finely minced

Garlic Mashed Potatoes & Roasted Broccoli with Parmesan and Lemon

• i head/bulb of garlic
• two tsp. olive oil
• ii lbs. white potatoes, peeled, cut into chunks
• 4 tbsp. butter
• 2 cups half & half
• kosher salt, freshly milled blackness pepper to sense of taste
• 3 heads broccoli, cutting into spears
• ½ loving cup olive oil
• 1 cup grated parmesan cheese
• juice of 2 lemons
• kosher salt, blackness pepper to sense of taste

Instructions

1. Combine dressing, salt, sugar, herbs and garlic in a bag large enough to concord bottom round or large basin. Place the roast in the purse and seal, pushing excess air out. If using bowl, cover with plastic wrap. Marinate roast in refrigerator (turning occasionally) for at least iv hours or overnight.
2. Remove roast from bag and identify on rack in roasting pan. Splash a little marinade over the roast and identify in oven preheated to 325 degrees Fahrenheit. Roast for approximately 20 minutes per pound and remove from oven when an instant read thermometer inserted into thickest part of roast registers 120-125 degrees Fahrenheit for medium-rare.
3. Loosely tent the roast with foil and allow to rest for fifteen minutes before slicing thinly across the grain.

Garlic Mashed Potatoes & Roasted Broccoli with Parmesan and Lemon

1. Cut ½ inch off the top of the garlic head with a sharp knife. Drizzle the exposed cloves of garlic with olive oil, wrap in foil and roast in a preheated 375 degree Fahrenheit oven until garlic has go tender, lightly browned and fragrant, approximately thirty-xl minutes. Unwrap and remove roasted garlic cloves from skin. Brew cloves lightly into a paste with a spatula.
2. Cover chopped potatoes with common cold h2o in a large pot. Add common salt and bring to a eddy over high heat. In a divide pot, bring cream and butter to a simmer over depression heat.
3. Drain potatoes when tender and mash along with roasted garlic paste. Add together cream and butter. Season to taste with salt and pepper. Raise oven temperature to 425 degrees Fahrenheit.
4. In a big basin, toss broccoli spears with olive oil, salt and pepper to taste. Lay broccoli on a non-stick cookie sheet and roast in oven until browned, about xxx-twoscore minutes. Identify roasted broccoli spears dorsum into a large basin, drizzle with lemon juice and toss with the grated parmesan cheese.

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Tender with a majuscule "T," the filet mignon is the Dom Perignon of beef. While information technology'south perfection on its own, information technology's even better alongside Yukon Gold wedges and balsamic-glazed light-green beans.

Ingredients

• 4 8oz. Swift Blackness Angus tenderloin filets
• ½ cup molasses
• ½ cup light soy sauce
• 2 tsp. minced garlic
• 2 tsp. coarsely chopped fresh thyme
• 1 Tbsp. kosher salt, 2 tsp. freshly ground blackness pepper
• 4 Tbsp. vegetable oil for cooking
• ane Tbsp. soft butter

Oven Roasted Yukon Aureate Potatoes

• 2 lbs. Yukon Gold potatoes, peeled and cut into wedges
• 4 Tbsp. olive oil
• kosher common salt & fresh blackness pepper to taste
• ii Tbsp. chopped parsley

Balsamic Glazed Green Beans

• two lbs. fresh green beans, done and trimmed
• 2 medium red onions, peeled, halved and sliced lengthwise ¼" thick
• 5 garlic cloves, minced
• ¾ cup beefiness broth
• ¹/₃ loving cup balsamic vinegar
• 4 Tbsp. butter
• 2 Tbsp. fresh basil, chopped
• kosher salt & freshly milled blackness pepper to gustatory modality

Instructions

1. Preheat oven to 425° F.
2. Combine molasses, soy, garlic and thyme in a minor basin.  Place beefiness portions in a shallow casserole dish and pour marinade over steaks. Plow steaks to coat and marinate for iii minutes. Remove steaks from marinade, season lightly with common salt and fresh blackness pepper.
3. Oestrus a big non-stick sauté pan over medium-loftier estrus. Add vegetable oil to pan and sear the tenderloin filets until they accept a lightly charred appearance, approximately one minute per side.
4. Remove steaks and place on a fresh pan with a roasting rack. Finish cooking in the oven for approximately 5 to x minutes or until your desired doneness.  120° to 125° for Rare, 125° to 130° for Medium-Rare or 130° to 135° for Medium.
5. Let steaks to rest for 5 minutes. Castor with soft butter before serving if desired.

Oven Roasted Yukon Gold Potatoes

Toss cutting potatoes in a bowl with olive oil and flavor with salt and pepper. Place potatoes on a non-stick baking pan and bake in a 450° preheated oven at until gilded brownish, approximately 45 to threescore minutes, and turning occasionally. Transfer to a serving bowl and sprinkle with chopped parsley.

Balsamic Glazed Greenish Beans

Cook two Tbsp. butter in a big sauté pan over medium-loftier estrus. Sauté onions and garlic until tender, approximately 3 minutes. Add beef broth and bring to a vigorous simmer. Reduce broth by 2-thirds. Add together green beans and balsamic vinegar, comprehend and cook until beans start becoming tender, approximately 3 to 4 minutes. Remove comprehend, add remaining butter and cook over high heat until juices reduce to a coat. Season with salt and pepper to gustation. Sprinkle with chopped basil.

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Well-marbled chuck roast is lovingly braised in dry red wine and paired with veggies and herbs to create a dish that's about as comforting every bit a hug from your grandma.

Ingredients

• one 5lb. Swift Black Angus chuck roast
• two tablespoons Extra Virgin Olive Oil
• 2-4lbs. assorted vegetables, cut into 1" pieces (carrots, celery, onion, potatoes, mushrooms)
• 2 cups dry red wine (Cabernet Sauvignon, Merlot, Pinot Noir, Syrah, or Zinfandel)
• 2 quarts beefiness stock
• 6 garlic cloves, chopped
• 2 tablespoons tomato paste
• 1 bay leaf
• 5 sprigs fresh thyme

Instructions

1. Preheat oven to 400 degrees Fahrenheit.
2. Season roast liberally with salt and black pepper. Glaze bottom of heavy casserole pan with oil and identify over medium oestrus. Brown roast on all sides.
3. Add chopped garlic to pan and briefly sauté until fragrant. One time garlic is lightly browned, add lycopersicon esculentum paste and stir. Add together carmine wine to pan and stir to deglaze the pan, scraping upwards whatsoever brown bits on the lesser of pan. Reduce rut to medium-low and allow liquid to reduce past half.
4. One time reduced, add together beef stock, bay foliage and thyme. Encompass casserole loosely with aluminum foil and place in preheated oven. Allow to roast in oven for xx minutes, and then reduce temperature to 325 degrees Fahrenheit. Continue cooking for approximately 2 hours.
5. Add vegetables to pan and allow roast to continue cooking for 30 minutes. Check roast occasionally, stirring vegetables.
6. Remove foil tent and roast 30 additional minutes. Remove roast from oven when it is condign fork tender. Let roast rest for 20 minutes loosely covered before carving.
7. Thicken gravy if necessary. Combine one tablespoon of softened butter with ane tablespoon of flour. Add together to pan juices over high heat and whisk until well incorporated.
8. Serve sliced roast along with the vegetables and pan gravy.

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Beefy ribeye roast marries brighter, more delicate flavors like new potatoes and lemony asparagus for a well-balanced repast-match fabricated in heaven. Opposites attract, correct?

Ingredients

• 1 Swift Black Angus boneless ribeye roast, 12 to 15 lbs.
• ½ loving cup olive oil plus another ½ cup
• ten sprigs fresh thyme, remove leaves from stem and chop
• 3 sprigs fresh rosemary, remove leaves from stem and chop
• ½ cup minced garlic
• ½ cup kosher salt
• 1 ½ Tbsp. fresh, coarse ground black pepper

Herb Roasted Baby Potatoes and Asparagus

• iii lbs. infant new potatoes or fingerling potatoes, washed
• 4 tbsp. olive oil
• four cloves garlic, minced or put thru a press
• 2 tsp. Herbs de Provence or Italian herb mix (thyme, basil, oregano, rosemary, marjoram)
• kosher salt & freshly milled black pepper to taste

• 3 bunches asparagus, washed and trimmed
• four tbsp. olive oil
• 2 tbsp. grated parmesan cheese
• zest of 2 lemons
• i tsp. crushed red pepper flakes
• kosher salt & fresh milled black pepper to gustatory modality

Instructions

1. Remove roast from fridge 1-2 hours before cooking. Preheat the oven to 500 degrees Fahrenheit.
2. Lightly common salt the roast. Warm ½ cup of olive oil over medium heat in a heavy-bottomed roasting pan. Sear roast on all sides until nicely browned.
3. Mix together the garlic, herbs, table salt and pepper. Rub roast with the remaining olive oil and and then coat with the salt-herb mixture. Place roast on rack of roasting pan and roast in the oven for almost 20 minutes.
4. Reduce oven temperature to 275 degrees Fahrenheit and go on roasting. After 20 minutes, first checking the roast with an instant read thermometer. Remove the roast when the thermometer reads 120-125 degrees Fahrenheit for medium-rare.
5. Tent loosely with foil once removed from oven and rest for 15 minutes earlier carving into thick slices against the grain.

Herb Roasted Infant Potatoes and Asparagus

1. Preheat oven to 375 degrees Fahrenheit.
2. Combine potatoes, olive oil, garlic, herbs, salt and pepper in a mixing bowl and toss to coat potatoes evenly. Spread potatoes out in a roasting pan and identify in oven to roast, turning occasionally, until lightly browned and getting tender, about one hour.
3. Place the asparagus into the same bowl and mix gently with the olive oil and season with table salt and pepper. Identify asparagus on a separate roasting pan and place in oven virtually 20 minutes before the potatoes are done. Gyre asparagus around from time to time until they are showing lightly browned spots and are crisp-tender, nigh 20 minutes. Remove asparagus from oven, sprinkle evenly with crushed blood-red pepper flakes. Arrange asparagus on platter and sprinkle with parmesan cheese and lemon zest. Serve alongside baby potatoes.

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Succulent, tender London Broil cuddles up to fluffy rice pilaf in a dish that melds flavors from across the ponds (both Atlantic and Pacific).

Ingredients

• One 1½-2 lb. Swift Black Angus top-round (London Broil)
• 1 tbsp. olive oil
• ½ cup lite soy sauce
• Kosher table salt, fresh ground black pepper

Rice Pilaf and Pepper Steak Sauce

• 1 bundle rice pilaf or iv(4.4oz.) cups set to serve rice medley
• 3 tbsp. olive oil
• 3 bell peppers, mixed colors, seeded and diced
• 1 medium yellowish onion, peeled, and diced
• 2 tbsp. all-purpose flour
• ane tbsp. tomato plant paste
• i ½ cups beef broth
• ane tbsp. red wine vinegar
• 2 tsp. butter
• two tbsp. fresh chopped parsley kosher
• Common salt, freshly milled black pepper to gustation

Instructions

Swift Black Angus London Broil

Preheat broiler. Glaze beefiness with the olive oil and flavor to sense of taste with salt and pepper. Place the London Broil on a rack under the broiler about viii″ from the flame for about 15 minutes, turning half way through cooking time. Cheque with instant read thermometer and remove from broiler when the temperature reads 120-125 degrees Fahrenheit for medium-rare. Tent with foil and allow to remainder for x to fifteen minutes. Slice ¼ thick slices across the grain. Serves 4.

Rice Pilaf and Pepper Steak Sauce

Gear up rice pilaf or packaged rice according to instructions and go on warm. Heat the olive oil in a large sauté pan over medium rut. Add peppers and onions and sauté until softened , approximately four to v minutes. Mix in tomato paste. Then stir in flour forth with the butter. Cook for 30 seconds and add beefiness broth. Bring to a simmer and cook for ii minutes. Add chopped parsley and season with common salt and pepper to sense of taste. Elevation London Broil with Pepper Steak Sauce and serve alongside warm rice pilaf.

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Black Angus tenderloin ascends to umami status by way of a sweet-meets-savory molasses marinade. Add mashed cauliflower and bacon and you've got a weeknight wonder.

Ingredients

• 1 4-6lb. Swift Black Angus beefiness tenderloin roast
• ½ cup molasses
• ½ cup lite soy sauce
• 2 tsp. minced garlic
• 2 tsp. coarsely chopped fresh thyme
• 1 Tbsp. kosher table salt, ii tsp. freshly basis black pepper
• four Tbsp. vegetable oil

Mashed Cauliflower & Bacon

• 2 16oz. bags of frozen cauliflower or 2 heads fresh cauliflower cut into florets
• 1 cup shredded cheddar cheese
• ¼ cup grated parmesan
• 3 tbsp. butter
• 3 strips bacon, cooked crisp and chopped
• kosher salt
• 2 scallions, chopped
• 2 tbsp. sour foam

Instructions

1. Preheat oven to 250 degrees Fahrenheit to deadening roast the tenderloin or preheat oven to 500 degrees Fahrenheit for a faster roast.
2. Combine molasses, soy, garlic and thyme. Season roast with kosher common salt and black pepper, then pour molasses mixture over the roast, spreading evenly to coat.
3. Preheat a large casserole dish or roasting pan over medium-high heat. Add together 4 Tbsp. of vegetable oil and sear the tenderloin, rolling information technology gradually in the pan to brownish all sides. Remove to a fresh pan on roasting rack and roast.
   • Tedious roast in the oven for about 1- i ½ hours until an instant read thermometer registers 120-125 degrees Fahrenheit for rare, 125-130 degrees Fahrenheit for medium-rare.
   • Roasting at 500 degrees Fahrenheit volition take approximately 25 minutes to medium-rare.
4. When tenderloin is removed from oven, tent lightly with foil and allow rest for 5-10 minutes before slicing crosswise into ½ inch thick slices.

Mashed Cauliflower & Bacon

Place cauliflower in pot and cover with salted water. Bring to a boil and cook for approximately 10 minutes. Drain and mash. Mix in cheeses, chopped bacon, scallion, butter, sour cream and common salt to taste. Serve forth with roast tenderloin roast.

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Relieve your frequent flyer miles—summit sirloin takes us on a trip to India in this satisfying, nutritious entrée that comes together in just 25 minutes.

Ingredients

• one pound beef Meridian Sirloin Boneless or Pinnacle Round Steak, cut ¾ to 1 inch thick or Flank Steak
• 4 to 5 teaspoons Thai carmine back-scratch paste, divided
• 1 cup unsweetened coconut milk
• ane tablespoon vegetable oil
• half-dozen cups fresh stir-fry vegetable blend (broccoli, carrots, pea pods)
• Hot cooked rice (optional)

Instructions

1. Cut beefiness steak lengthwise in one-half, then crosswise into ⅛ to ¼-inch thick strips. Combine 3 teaspoons red back-scratch paste and beef in medium bowl. Cover and marinate in refrigerator 15 minutes.
2. Whisk kokosnoot milk and remaining 1 to 2 teaspoons reddish curry paste in modest basin until blended. Set aside.
3. Estrus oil in large nonstick skillet over medium-loftier heat until hot. Add ½ of beef; stir-fry 1 to 3 minutes or until outside surface of beef is no longer pink. (Practice not overcook.) Remove from skillet. Repeat with remaining beef. Season with salt, as desired; keep warm.
4. Cascade kokosnoot milk mixture into same skillet; bring to a boil. Reduce heat; simmer three to five minutes or until slightly thickened, stirring occasionally. Add vegetable blend; bring to a boil. Reduce estrus; cover and simmer 5 to 8 minutes or until vegetables are well-baked-tender, stirring occasionally.
5. Return beefiness to skillet; cook and stir until beef is heated through, about one infinitesimal. Serve over rice, if desired.

Cook's Tip:  For accurate flavor, garnish this dish with chopped fresh cilantro and lime wedges to clasp over the top.

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Center-cutting tenderloin roast achieves ideal medium-rare status in a shallow roasting pan before being served upwardly with leek and mushroom barley.

Ingredients

• 1 beef Tenderloin Roast Center-Cut (ii to 3 pounds)
• one tablespoon coarsely ground mixed peppercorns (black, white, green and pinkish)
• 1 pound cremini or white button mushrooms, halved or quartered if large
• 3 medium leeks, white and low-cal green parts only, cutting in half lengthwise then crosswise into ½-inch thick pieces
• 2 tablespoons olive oil, divided
• 1 cup uncooked quick-cooking barley
• 2 ½ cups reduced-sodium beef broth
• ½ cup stale sweetened cranberries or cherries
• Table salt

Instructions

1. Preheat oven to 425°F. Press peppercorns evenly onto all surfaces of beef roast. Combine mushrooms, leek and one tablespoon oil; toss to coat. Arrange vegetables in unmarried layer on rimmed baking canvass.
2. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, non resting in fat. Do non add water or cover. Roast beef in 425°F oven 35 to 45 minutes for medium rare; 45 to fifty minutes for medium doneness. Roast vegetables 35 to twoscore minutes or until tender and lightly browned, stirring once.
3. Meanwhile, heat remaining 1 tablespoon oil in three-quart saucepan until hot. Add barley and cook 3 to 5 minutes or until aureate brown, stirring frequently. Add broth and cherries; bring to boil. Reduce oestrus and simmer; covered, 10 to 12 minutes or until barley is tender. Keep warm.
4. Remove roast when meat thermometer registers 135°F for medium rare; 145°F for medium. Transfer roast to etching board; tent loosely with aluminum foil. Let stand xv to 20 minutes. (Temperature will go along to rise most 10°-15°F to reach 145°F for medium rare; 160°F for medium.)
5. Stir mushrooms and leeks into barley mixture. Carve roast into slices. Season barley and beefiness with salt, equally desired. Serve with barley.

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Source: https://swiftblackangus.com/recipes/

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