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holiday cooking

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

Sep 08
0

Crockpot cooking tips

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

‘Tis the season to dust off your crockpot and get cooking! Here are some crockpot cooking tips so you can cook the juiciest meals on the block.

General Cooking Tips

  • Only fill the crockpot one half to two thirds full. The foods will not cook properly if the appliance is filled to the brim. If the food and liquid level is lower, the foods will cook too quickly.
  • Foods cooked on the bottom of the slow cooker cook faster and will be moister because they are immersed in the simmering liquid.
  • Remove skin from poultry, and trim excess fat from meats. Fats will melt with long cooking times, and will add an unpleasant texture to the finished dish. Fatty foods will also cook too quickly.
  • You can thicken the juices and concentrate flavors by removing the lid and cooking on HIGH for the last half hour of cooking time.
  • Most meats require 8 hours of cooking on LOW. Use cheaper cuts of meat – not only do you save money, but these meats work better in the slow cooker. Cheaper cuts of meat have less fat, which makes them more suited to crockpot cooking. Moist, long cooking times result in very tender meats.
  • Follow the layering instructions carefully. Vegetables do not cook as quickly as meat, so they should be placed in the bottom of the appliance.
  • Don’t lift the lid to stir, especially if you are cooking on the low setting. Each time you lift the lid, enough heat will escape that the cooking time should be extended by 20 minutes to half an hour. To check progress without lifting the lid, spin the cover until the condensation falls off. Then it’s easy to see inside.

 Specific Crock Pot Cooking Tips

  • For best results, ground meats must be cooked in a skillet before cooking in the crockpot.
  • Seafood should be added during the last hour of cooking time, or it will overcook and have a rubbery texture.
  • Large pieces of meat can be browned before cooking in the crockpot, but this step isn’t necessary. Browning adds color and helps in flavor development.
  • Cayenne pepper and tabasco sauce tend to become bitter if cooked for long periods of time. Use small amounts and add toward the end of the cooking time.
  • Add tender vegetables like tomatoes, mushrooms and zucchini during the last 45 minutes of cooking time so they don’t overcook.
  • Dairy products should be added during the last 30 minutes of cooking time, unless the recipes states otherwise.
  • Liquids do not boil away in the crockpot, so if you are making a recipe that wasn’t specifically developed for the crockpot, reduce the liquid by 1/3 to 1/2 unless you are cooking rice or making soup.
  • Stir in spices for the last hour of cooking. They will lose flavor if cooked with the rest of the ingredients for the long cooking period.

Enjoy!