Certified Angus Beef® Recipes

Sirloin Empanadas

11/13/2009 8:47:38 AM

Ingredients:

1 pound Certified Angus Beef^® top sirloin or tri-tip steak, diced in 1/8" pieces
1 tablespoon olive oil
1/4 cup butter
1 large onion, diced (2 cups)
3 cloves garlic, minced
2 teaspoons ground cumin
2 teaspoons cumin seeds
1 teaspoon red pepper flakes
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 (4-ounce) can green chilies
1/4 cup fresh chopped cilantro or flat leaf Italian parsley
2 (11-ounce) tubes raw pizza dough, thin crust
1/4 cup flour, for work surface
4-inch cookie cutter (large drinking cup works well too)

Instructions:

1. In a large sauté pan sear beef in a single layer with olive oil on medium high heat. Sear in batches to avoid steaming, stirring occasionally. Transfer to a medium mixing bowl.
2. Add butter and onion to pan; simmer for 3 minutes until onions become transparent. Add garlic, cumin, cumin seeds, pepper flakes, salt and pepper. Simmer an additional 3 to 4 minutes.
3. Combine beef with onion mixture. Stir in green chilies and cilantro. Refrigerate.
4. Preheat oven to 375° F. Using a rolling pin, roll dough into 2 large rectangles; dust with flour as needed. Cut eight 4-inch circles from each half.
5. Put 1/3 cup of empanada mixture in each half-circle. Use water on the edge as needed to seal. Line empanadas on a sheet tray. Bake approximately 25 minutes until golden brown.

Click here for nutritional information

Holiday Sliders

11/13/2009 8:37:29 AM

Ingredients:

1 1/2 pounds Certified Angus Beef^® ground chuck
1 head bibb lettuce, washed and separated
1 small red onion, sliced in rings
1/4 cup whole cranberry jelly
12 mini knot rolls or mini burger buns, sliced in half
Salt and pepper to taste

Instructions:

1. Form ground chuck into twelve 2-ounce patties. Season lightly with salt and pepper.
2. Grill or pan-sear on each side, cooking thoroughly (160°F internal temperature).
3. Build burgers by layering lettuce, red onion, patty and jelly on a bun. Skewer with a toothpick frill for easy handling.
4. Chef’s note: Mini burgers, or “sliders,” are all the rage and for good reason. If you prefer a larger burger, simply make four 6-ounce patties and use regular-sized buns. Either way, they pack big satisfaction in every bite!

Click here for nutritional information

Asian Flank Steak with Beer Reduction

11/12/2009 2:49:36 PM

Ingredients:

1 1/2 pounds Certified Angus Beef^® flank steak
2 tablespoons dry chopped chives
1 tablespoon dry minced garlic
1 teaspoon dry ground ginger
1 teaspoon sea salt
1/2 teaspoon cracked black pepper
Oil to coat pan
1 tablespoon chopped shallot
1 teaspoon chopped garlic
1 teaspoon chopped ginger
1 (650 ml) can Sapporo brand beer (or light ale)
1 teaspoon whole grain mustard
1 tablespoon heavy cream
2 teaspoons unsalted butter
Salt and pepper to taste

Instructions:

1. Combine chives, garlic, ginger, salt and pepper. Rub mixture onto beef just before grilling.
2. Preheat grill. In heavy skillet heat oil over low heat. Add chopped shallots, garlic and ginger; cook until shallots are translucent. Add beer and simmer, reducing sauce to a 1/4 cup. Add mustard and cream; stir in butter to finish sauce.
3. Grill steak over medium heat to desired doneness. Remove from grill and let rest 5 minutes. Thinly slice across the grain.
4. Serve with beer reduction.

Click here for nutritional information

Strip Loin with Red Wine Reduction Sauce

11/12/2009 1:54:51 PM

Ingredients:

5 pounds Certified Angus Beef^® New York strip roast
2 (750 ml) bottles merlot wine
Salt and pepper to taste

Instructions:

1. Preheat oven to 500°F.
2. Place roast, fat side up, in roasting pan and season with salt and pepper. Cook in preheated oven for 10 minutes.
3. Reduce heat to 325°F and continue cooking until roast reaches desired doneness, approximately one hour for medium rare.
4. While strip roast is cooking, create a reduction sauce by pouring wine in heavy-bottomed sauce pan. Cook over medium heat until it thickens and reaches sauce consistency. Tip: Watch bubbles carefully. While boiling, they will first increase in size and then go back to small bubbles. When desired consistency is reached, pour wine reduction into a small metal bowl to cool. Reduction can be stored in a squeeze bottle for up to six months.
5. Remove roast from oven and let rest for 20 minutes. Thinly slice roast across the grain and drizzle reduction on top to serve.

Click here for nutritional information

Top Sirloin with Balsamic Reduction

11/12/2009 10:02:51 AM

Ingredients:

2 (8-ounce) Certified Angus Beef^® top sirloin steaks
1 tablespoon shallots, chopped
1 teaspoon garlic, chopped
2 sprigs thyme
1 tablespoon unsalted butter
Oil to coat pan
4 (17-ounce) bottles balsamic vinegar
Salt and pepper to taste

Instructions:

1. Preheat oven to 350ºF.
2. Heat oil in heavy skillet (not nonstick) over medium-high heat.
3. Season steaks with salt and pepper; sear in skillet for 1 to 2 minutes on each side.
4. Place steaks in oven around 5 minutes for medium-rare, or until desired doneness.
5. Remove pan from oven; add shallots, garlic, thyme, butter and baste steaks. Remove steaks from pan. Let rest for 3 to 5 minutes and serve with reduction.
6. To create reduction, pour vinegar in heavy-bottomed sauce pan and cook over medium heat until it reaches sauce consistency. The bubbles will change from small, to big, to small again. Remove pan from heat and place in ice to cool rapidly. Once cooled, pour reduction into a squeeze bottle or dish. Reduction will last up to 6 months.

Click here for nutritional information

Top Sirloin Sweet Potato Slaw Wrap

10/15/2009 3:40:33 PM

Ingredients:

1 1/2 pounds Certified Angus Beef^® top sirloin
1/2 teaspoon salt
1 teaspoon blackening spice
1 sweet potato, peeled and shredded
1/2 pear, unpeeled, cored and shredded
1/2 apple, unpeeled, cored and shredded
1 tablespoon apple juice
2 tablespoons mascarpone cheese
1 tablespoon light mayonnaise
Freshly ground pepper to taste
4 (8-inch) flour tortillas

Instructions:

1. Preheat grill to medium-high. Season top sirloin with salt and blackening spice. Grill to medium rare (145°F internal temperature) or desired doneness. Remove from heat, let rest 5 minutes and slice thin.
2. In a bowl, combine sweet potato, pear, apple, juice, mascarpone and mayonnaise. Season with salt and pepper.
3. Place steak and slaw in tortilla, fold in the ends and wrap. Slice diagonally and serve.
4. Chef’s tip: Sweet potato chips make an ideal garnish or side dish.

Click here for nutritional information

Hot Dog, It's a Mummy

10/7/2009 2:31:34 PM

Ingredients:

6 Certified Angus Beef^® frankfurters from Usinger's
1 (11-ounce) tube refrigerated breadsticks
ketchup

Instructions:

1. Preheat oven to 375° F.
2. Remove breadsticks from container; separate into 6 coils at perforations.
3. To make each mummy, unroll 1 coil of dough. Spiral-wrap dough around each frankfurter, stretching to fit; pinch to seal at both ends.
4. Place on ungreased baking sheet. Repeat with remaining frankfurters and dough.
5. Bake at 375°F for 20 minutes, or until golden brown.
6. Serve with ketchup for dipping.

Click here for nutritional information

It's Alive! Bread

10/7/2009 2:30:18 PM

Ingredients:

1/4 cup melted butter
1 (16-ounce) package frozen roll dough

Instructions:

1. Coat large Bundt pan with non-stick cooking spray.
2. Arrange frozen dough balls in bottom of pan. Cover pan with a clean dish towel and let rise until doubled, about three hours.
3. Preheat oven to 350°F. Uncover dough, drizzle butter over top of dough and bake for 25 minutes, or until golden brown.
4. Carefully invert pan onto serving plate; let rest five minutes before removing pan.
5. Pull apart and enjoy with Leaky Cauldron Soup.

Click here for nutritional information

Greek Slow Cooker Pot Roast

10/1/2009 12:38:27 PM

Ingredients:

2 pounds Certified Angus Beef^® chuck roast
1/4 cup canola oil
1 tablespoon garlic powder
1 tablespoon dried thyme leaves
1 tablespoon dried basil leaves
Salt and pepper to taste
1 can (14.5-ounce) diced tomato
1 can (14.5-ounce) stewed tomatoes
1 pound zucchini, tops removed, cut into chunks
2 small red peppers, tops removed, cut into chunks
4 baby redskin potatoes, cut in half
8 olives, cut into half
8 ounces frozen green beans
2 cups red wine
1/2 lemon, juiced

Instructions:

1. Heat oil in frying pan over medium-high heat. Season roast with garlic, thyme, basil, salt and pepper; brown on both sides.
2. Remove roast from pan; put in slow cooker with remaining ingredients, except lemon juice. Cover and cook on low about 8 hours. Stir in lemon juice before serving.
3. Serve with couscous.

Click here for nutritional information

South American Slow Cooker Pot Roast

10/1/2009 12:29:54 PM

Ingredients:

2 pounds Certified Angus Beef^® chuck roast
1/4 cup canola oil
1 tablespoon ground cumin
Salt and pepper to taste
2 carrots, peeled and chopped
2 jalapeños, tops removed, chopped
2 medium peppers, tops removed, chopped
1 medium onion, large dice
4 medium radishes, tops removed, cut in half
1-2 sweet potatoes, cut into chunks
1 (8-ounce) can pineapple chunks
1 (14.5-ounce) can stewed tomatoes
2 cups frozen corn
1 (14-ounce) can coconut milk

Instructions:

1. Heat oil in frying pan over medium-high heat. Season roast with garlic, cumin, salt and pepper; brown on both sides.
2. Remove roast from pan; put in slow cooker with remaining ingredients. Cover and cook on low about 8 hours.

Click here for nutritional information

Asian Slow Cooker Pot Roast

10/1/2009 11:21:42 AM

Ingredients:

1 (2-pound) Certified Angus Beef^® chuck roast
1/4 cup canola oil
2 tablespoons Chinese five spice
Salt and pepper to taste
1 medium yellow onion, large dice
1 head bok choy, chopped
1 (12-ounce) can beer
1/4 cup dark soy sauce

Instructions:

1. Heat oil in frying pan over medium-high heat. Season roast with five spice and salt and pepper; brown on both sides.
2. Remove roast from pan; put in slow cooker with remaining ingredients. Cover and cook on low for about 8 hours.
3. Serve over steamed white rice.

Click here for nutritional information