RecipeFeed.Com - Beef Recipes

Charcoaled Chuck Roast

RecipeFeed.com — 2008-08-20T04:46:00+01:00

1 3 to 3 1/2 lb. boneless
Chuck roast 2 ts Seasoned meat tenderizer
1 c Red wine vinegar
1/4 c Olive oil
3 tb Lemon juice
1 tb Instant minced onion
2 tb Dried thyme leaves
1 Bay leaf, crushed
1 ts Medium-grind black pepper
Sprinkle one side of roast with 1 tsp. meat tenderizer.Pierce deeply with a fork and turn over.Repeat with other side of roast. Let stand 30 minutes. In a 2 qt. glass baking dish,combine vinegar,oil,lemon juice, onion,thyme and bay leaf.Add roast and turn to coat.Cover with plastic wrap and refrigerate at least six hours or overnight, turning roast and spooning marinade over it periodically. Light charcoal in outdoor grill.Discard marinade and scrape onion and herbs off meat to prevent them from burning when grilled.Sprinkle meat with pepper and place in same dish.Cover again and microwave on high 5 minutes.Turn roast over and microwave on high 5 minutes more.Immediately,grill over hot coals for 30 to 30 minutes for medium doneness.Slice meat diagonally,serving juices with meat.Makes 8 to 10 servings.

Charlies Green Chile Tortilla Bake

RecipeFeed.com — 2008-08-20T04:46:00+01:00

1 pound lean ground beef -- See Notes
1 onion -- chopped
1 clove garlic -- minced
1 can diced green chiles
1/2 teaspoon salt
12 corn tortillas -- cut into strips
3 cups jack or cheddar cheese (or a mix) -- shredded
The Sauce: 2 cans CAMPBELL'S Cream of mushroom soup
1 can diced green chiles
1 small VIDALIA onion -- chopped
1 clove garlic -- chopped
1 can chicken Broth
2 tablespoons masa harina
1 1/2 cups fresh spinach
1/2 teaspoon salt

Cook the ground beef, onions, and garlic, stirring frequently to break up beef, until onions are clear. Remove excess fat rendered from beef. Stir in the chiles and salt.
The Sauce: In a blender or food processor, puree together the soup, chiles. onion, garlic, broth, masa harina, and spinach. More than one batch if necessary. Pour puree into a sauce pan and bring to boil. Reduce geat,and cook, stirring until thickened and bubble. Add salt and adjust seasoning. To Build:
In a greased 13 X 9 X 2 inch baking dish, arrange half the tortillas over the bottom. Top with half the beef mixture. Repeat layers. Pour green chile sauce over beef. Top with shredded cheese. Bake at 325° for 50-55 minutes.

Syndicated By: Recipe Feeds

Permalink: Charlies Green Chile Tortilla Bake

Tags: Beef Cooking Food Beef Recipe Beef Recipes Beef Recipies

Chateaubriand with Marchand De Vin Sauce

RecipeFeed.com — 2008-08-20T04:46:00+01:00

1 Whole Tenderloin, About 2
-1/2 Pounds 1/2 c Olive Oil
Juice Of One Lemon 1 lg Clove Garlic, Crushed
Salt And Coarse Ground -Pepper, To Taste 2 To 3 Sprigs Fresh Thyme
-(Optional) Salt and pepper the steak and rub with a mixture of the oil, lemon juice and garlic. Let sit at room temperature about 1 hour. Over a charcoal (Preferably gas) grill, char the steak over an extremely hot fire, 2 to 3 minutes per side. Remove the steak to a roasting pan with a rack in the bottom. Bake in a preheated 375 degree F. preheated oven about 20 minutes per pound for medium rare. To serve, slice thin on the diagonal and serve with Marchand de Vin sauce. (Recipe #7) From Cow Country Cusine By Kathy G. Mc Craine Copyright 1988

Syndicated By: Recipe Feeds

Permalink: Chateaubriand with Marchand De Vin Sauce

Tags: Beef Cooking Food Beef Recipe Beef Recipes Beef Recipies