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Mar 10
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Curry’s Culinary Corner: St. Patrick’s Day Soup (the day after)

By | Angus Meats, Buy local, Events, Holidays, How to, News, Recipes | No Comments

Okay, so you just celebrated St. Patrick’s Day and you woke up the next day with a hang-over and leftover corn beef and cabbage. What do you do next?

First, hair of the dog. Second, make soup with the leftovers. If you made the tradition meal for St. Patrick’s Day you are going to have left over corned beef.

So here’s what you do:

Shred 1/2 pounds cooked corned beef. You also will have steamed carrots, cabbage and red potatoes all left over from the celebration the night before. Time to do your best slicing and dicing on these three products: 2 cups of carrots, 4 cups of cabbage, 3 cups of red potatoes.
Now for the tricky part. Onions and celery. This was not part of the meal last night but most people have those items in the fridge. They are totally optional, but if you have them do a nice fine dice on a medium onion and a fine chop for a 1/2 cup of celery. Sauté in two tablespoons of butter until they are tender. Next, add 8 cups of chicken stock, 2 bay leaves, 1 pinch of dried thyme, 1/4 teaspoon of pepper and 1/2 teaspoon of salt. Bring stock to a boil, and then add your corned beef, carrots, cabbage and red potatoes. Simmer for 5 minutes, adjust seasonings and serve.

Raise a toast and dish a bowl of the best leftovers you’ve ever tasted!

Feb 07
0

Angus Meats Old Fashioned Corned Beef with Dijon Glaze

By | Angus Meats, Buy local, Events, Family, Holidays, News, Recipes, Retail | No Comments

It’s not too early to start thinking about St. Patrick’s Day (seriously). Make sure to include traditional corned beef and cabbage for your celebration. And perhaps a pint of Guinness. We’ll get you started with this delicious recipe. Enjoy!

Ingredients:
• 1 – 6 pound corned beef
• Brown Sugar
• Honey
• 1 Can of Beer (optional)
• Dijon Mustard

Method: Place the raw corned beef with all the spices from the package into a large pot. Add hot water so that the corned beef is completely covered. Add beer (optional), and cover. Bring water to a “rolling” simmer (almost a boil) and cook for 2.5 to 3 hours. Remove the corned beef from pot making sure that all the spices have been removed. (They gave all they had to give!)

Add quartered cabbage wedges and carrots to the water and boil until just tender. Place the meat on a broiler pan. Diamond-score the meaty side of the corned beef about 1 to 1.5 inches apart and ¼” deep. Prepare the Dijon Glaze as follows.

Dijon Glaze

Mix to taste brown sugar, Dijon mustard, and a little honey. The Dijon mustard is the key to this glaze mix. Liberally smooth the glaze over the top of the meaty side of the corned beef.

Turn broiler on to finish the corned beef in the oven. Carefully watch the corned beef as the glaze begins to bubble. Just as it starts to turn a dark brown in the lower areas of the corned beef, it’s ready to come out. Let the corned beef rest a few minutes before slicing.

Thinly slice the corned beef and serve with the cabbage and carrots, or make a hot corned beef sandwich on mixed grain rye bread.

Angus Meat’s corned beef is great cold too! Make a Ruben and Sauerkraut sandwich, or serve thin slices with your favorite crackers, Swiss cheese and sweet hot mustard.

Sep 26
0

Curry’s Culinary Corner: Sloppy Joes

By | Angus Meats, Buy local, Food Service, Ground beef, How to, News, Recipes, Retail | No Comments

The name sounds funny but man they’re some good eats! So where did this serious good eats get its silly sounding name?

According to Marilyn Brown, Director of the Consumer Test Kitchen at H.J. Heinz in Pittsburgh, their research at the Carnegie Library suggests that the sloppy joe began in a Sioux City, Iowa cafe as a “loose meat sandwich” in 1930, the creation of a cook named Joe. Thanks, Joe! (The American Century Cookbook: The Most Popular Recipes of the 20th Century, Jean Anderson).

So if Joe invented it, and I cooked it, would that make it a Sloppy Curry? Personally, I think it has a nice ring to it. In order to make your own Sloppy (insert your name), you will need a few simple ingredients.

1 tbsp. vegetable oil
1 cup chopped onion
2/3 cup chopped green pepper
2 lb. Fresh Angus ground beef 80/20
3 cups Heinz® Tomato Ketchup
¼ cup brown sugar
2 tbsp. Heinz® Worcestershire Sauce
1/4 tsp. salt
1/2 tsp. pepper

Heat oil in a large frying pan set over medium-high heat. Cook onion and pepper for 5 minutes. Add beef to the pan. Cook, stirring until browned, about 5 to 10 minutes. Drain off fat. Stir in ketchup, brown sugar, Worcestershire sauce, salt, and pepper. Simmer over medium-low heat, stirring occasionally, for 10 minutes or until slightly thickened. Serve on sandwich buns.

I like to top my Sloppy Curry’s with sliced dill pickles. Top your Sloppy (insert your name) with your favorite topping.

Post pictures of your sloppy goodness to our Facebook, Twitter, or Instagram pages!

Written by Angus Brands’ Jeff Curry

Jul 25
0

Curry’s Culinary Corner: Stop poking!

By | Angus Meats, Bold Burger, Buy local, Ground beef, How to, News, Party food, Pub Patty, Recipes | No Comments

You know you want to do it. We all do. It’s a worldwide problem: Burger-checking-and-rechecking-is-it-done-yet-overkill. We all say, “Just a little poke is all.” But don’t do it! Step away from the burger! Hint: only flip once. Don’t play with your food and don’t keep poking it to check the temp when you know it’s not done. The more you flip, the more juices drain and the more flair ups. The more pokes, the more moisture drains. Cook for about 5 minutes (I literally use a watch with a second hand) on the first side, flip and cook another 3-4 minutes on the second side. I then check the temperature and will add cheese the last 30-60 seconds. Juicy perfection.

Written by Angus Brands’ Jeff Curry

Mar 08
0

Time for March Madness Snacks

By | Angus Meats, Bold Burger, Buy local, Events, Food Service, Holidays, News, Party food, Recipes, Retail | No Comments

Amp up your customers’ parties with some delicious snacks for March Madness fun.

 

Jerk Chicken Wing with Glazing Sauce
Comes as 4/5# competitively priced bags
Pre-seasoned and comes with Caribbean Jerk Glaze

 

Ground Chuck Sliders
Pre-formed 2oz patties
Just add cheese and a bun to get the party started

 

San Antonio Taco Meat
Pre-seasoned ground beef ready to cook
Top your nachos or fill your tacos, Ole!

To order, contact Angus Brands at 509-482-7033

 

 

 

 

Mar 08
0

Corned Beef or Pastrami? We Say Both!

By | Angus Meats, Buy local, Food Service, Holidays, News, Recipes | No Comments

 
 

Both pastrami and corned beef are cured meats, meaning that they have been injected or otherwise infused with a solution of salted water (brine). Corned beef gets its flavor from whatever spices or flavors that is put into the brine. Pastrami may have similar flavors in the brine, but then the maker of traditional US pastrami goes a step further by rubbing the outside of the meat with various seasonings. Lip-smacking tasty goodness for St. Patrick’s Day or any day of the year.

Angus Brands is proud to announce that our very own pastrami is ready for you to try! We start with our locally produced corned beef that has been in brine for 21 days, hand-turned each and everyday. The corned beef is pulled from the brine on the 22nd day and the outside is rubbed with a special blend of seasonings.

Now you get to add the finishing touch. Will you cook it, smoke it, or braise it? Either way you are guaranteed an absolutely delicious local product your customers will love.

Preparation tip:
Place pastrami spice side up on cooking rack
Add 12 oz. beer to baking pan
Cover tightly with aluminum foil
Bake 250 degrees for 5-hours
Slice thin at 90 degrees to muscle grain

 

Corned Beef or Pastrami? The answer is both!
 

For more information and samples please call 509-482-7033
Dec 08
0

Can I have that recipe?

By | Bold Burger, Buy local, Holidays, How to, News, Party food, Recipes | No Comments

Doesn’t it feel great when you bring a mouthwatering entrée to a holiday party or serve it at your own house and your friends keep asking for the recipe?

Look no further than our delicious line-up of Bold Burgers (Bold and Blue, Buckaroo, Hickory Smokehouse) to create delicious and unique entrees and appetizers that will make your customer’s dish the envy of the party:

Mini meatballs: Cut each Bold Burger tube in half and then cut each half in half. Roll each piece into a ball. Place meatballs in oven and bake at 350 degrees for 25 min. Coat cooked meatballs with your favorite sauce or glaze or insert skewer or wooden picks in mini meatballs and serve with your favorite dip.

Gourmet flavored meatloaf: Smash three Bold Burger tubes together, form into a loaf, bake in 350 degree oven for 45 min. Brush top with your favorite glaze.

Flavored sliders: Slice Bold Burger tube into thirds. Smash each portion into a thin patty and cook. Place each slider on a mini bun and top with all the fixins. Serve on your favorite holiday platter.

Gourmet lasagna or your favorite casserole: Spice up any lasagna or casserole by crumbling and cooking Bold Burgers in place of ground beef. You are only limited by your culinary creativity (no pressure).

“Hey, what are these ‘tubes’ you’re referring to?” It’s our individually fresh-sealed sections of Bold Burger. Bold Burger is always fresh and never pre-formed!

Dec 08
0

Give your beef a kick

By | Angus Meats, Events, Food Service, Holidays, How to, News, Recipes, Retail | No Comments

Want more out of your beef dishes? Experiment with flavorful rubs and marinades to boost your customer’s experience.

Creole Rub
Makes 2 ½ cups
2 cups Creole mustard
1 cup minced onion
¼ cup minced garlic
3 tablespoons hot pepper sauce
½ cup dry Cajun seasoning blend

Combine all ingredients into a bowl and mix until well blended. Keep covered and refrigerated until ready to use. Spread on beef just before cooking or up to 5 hours in advance.

For more recipes like these, visit Beef Checkoff

Dec 08
0

Beef rib roast with browned veggies

By | Angus Meats, Buy local, Food Service, Holidays, How to, News, Recipes, Retail | No Comments

Total Recipe Time: 2-3/4 to 3-1/2 hours. Serves 8-10.

Ingredients:
1 beef Rib Roast Bone-In (2 to 4 ribs), small end, chine (back) bone removed (6 to 8 pounds)
3 cloves garlic, minced
1-1/2 teaspoons lemon pepper
8 small red-skinned potatoes, cooked
8 boiling onions, cooked
8 carrots, cut into 2-inch pieces, cooked

1. Heat oven to 350°F. Combine garlic and lemon pepper; press onto beef Roast. Place Roast, fat side up, in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat or touching bone. Do not add water or cover. Roast in 350°F oven 2-1/4 to 2-1/2 hours for medium rare; 2-1/2 to 3 hours for medium doneness.

2. Remove Roast when meat thermometer registers 135°F for medium rare; 145°F for medium. Transfer to board; tent with foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°-15°F to reach 145°F for medium rare; 160°F for medium.)

3. Remove all but 2 tablespoons drippings from pan. Add vegetables; cook over medium-high heat five minutes or until lightly browned, stirring occasionally. Carve roast. Serve with vegetables. Rub your tummy and smile.
Nutrition information per serving: 470 calories; 13 g fat (5 g saturated fat; 5 g monounsaturated fat); 139 mg cholesterol; 218 mg sodium; 36 g carbohydrate; 5.0 g fiber; 51 g protein; 22.1 mg niacin; 1.4 mg vitamin B6; 2.7 mcg vitamin B12; 4.2 mg iron; 55.1 mcg selenium; 9.5 mg zinc; 211.4 mg choline.

Image and recipe source: Beef Checkoff

Oct 19
0

Warm up with Cranberry-Stuffed Pork Chops

By | Angus Meats, Food Service, Holidays, News, Poultry, Recipes, Retail | No Comments

Bring on the fall season with a tasty recipe for pork chops. You won’t be disappointed!

Ingredients:  

  • 1 6 – ounce pork stuffing mix
  • 1 cup water
  • 1/4 cup butter or margarine, melted
  • 1 14 – 16 – ounce can whole cranberry sauce
  • 6 pork loin rib chops, cut 1-inch thick (about 3-3/4 pounds total)
  • 1 tablespoon vegetable oil

 Directions:

  1. In a medium bowl, combine dry stuffing mix, water and butter. Stir in 3/4 cup of the cranberry sauce. Set remaining cranberry sauce aside.
  2. Trim fat from chops. Make a pocket in each chop by cutting a horizontal slit from the fat side of the chop almost to the bone. Spoon 1/4 cup of the stuffing mixture into pocket of each chop. If necessary, secure with wooden toothpicks. Spread any remaining stuffing in a 13x9x2-inch baking dish (3-quart rectangular).
  3. In a 12-inch skillet, brown chops, half at a time, on both sides in hot oil. Arrange chops in the baking dish over stuffing, overlapping as needed.
  4. Bake, uncovered, in a 325 degree F oven for 40 to 50 minutes or until an instant-read thermometer inserted in chops registers 160 degree F (make sure to insert thermometer into meat portion, not stuffing, and make sure thermometer does not touch bone) and juices run clear. Before serving, remove wooden toothpicks and discard.
  5. In a small saucepan, heat remaining cranberry sauce; spoon over the prepared chops. Makes 6 servings

Source and image credit:  MidwestLiving