Once you have that perfect grilling cut picked out, kick it up a notch with this fantastic homemade steak seasoning.
Ingredients:
■ ½ cup Paprika
■ ¼ cup Kosher Salt
■ ¼ cup Sugar
■ ¼ cup Cumin
■ ¼ cup Granulated Garlic
■ ¼ cup Chili Powder
■ 2 tablespoons Mustard Powder
■ 2 tablespoons Ground Black Pepper
■ 2 tablespoons Cayenne Pepper
Combine the ingredients in a small bowl and mix well. With a funnel, pour into shaker containers. Makes 2 cups. Enjoy!
Soon we will be into the long dog days of summer! Get a head start on the dog days with a BLT Hot Dog. “BLT” hot dogs are topped with crispy bacon, fresh tomatoes and crunchy lettuce dressed with a creamy caper-pickle mayonnaise. Fat-free! Just kidding. It’s summer – relax and enjoy!
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.
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
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
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
‘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
Specific Crock Pot Cooking Tips
Enjoy!
Super Bowl is on Sunday, February 1st. It’s time to plan for a convenient, tasty, and memorable snack that will please everyone.
Our ready-to-cook pre-seasoned San Antonio Chicken Fajita meat is the perfect solution for the 5-star quality your customers desire without having to waste their precious time. They’ll sink their teeth into marinated chicken with colorful roasted peppers, and fresh onions in a sweet and tangy sauce. It’s as easy as sear-simmer-serve.
Get guests off the couch and create a fajita station with all the fixins (sour crème, flour tortillas, Monterey jack cheese, mushrooms, lettuce, and tomatoes)
San Antonio Chicken Fajita can be sold behind the counter, out of the freezer, or cooked and served from the deli case.
What goes great with a crisp chip? How about a good guacamole dip! And it’s easy.
3 Haas avocados, halved, seeded and peeled
1 lime, juiced
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon cayenne
1/2 medium onion, diced
1/2 jalapeno pepper, seeded and minced
2 Roma tomatoes, seeded and diced
1 tablespoon chopped cilantro
1 clove garlic, minced
In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, jalapeno, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve. Yum!
Source: Food Network
Whether it’s Easter, Oktoberfest or simply a part of a scrumptious meal, Angus Brand’s sausages are created from long-standing family recipes.
With creative innovation as our focus, we are sure you’ll love the variety of flavors in our sausages:
Nuernburg: With its German-inspired blend of yellow & red mustard seeds and other fresh spices, it’s sure to be an Oktoberfest hit. Traditionally served with horseradish and sauerkraut or potato salad, (and of course a frothy beer), Angus Meat’s Nuernburg Sausage will bring the world’s largest party to your table.
Milano: An amazing mix of fresh roasted garlic, onions, fennel, rosemary, and chili peppers. Did we mention it’s outstanding with tomatoes?
Chorizo: Who can resist chorizo? A spicy blend for any palate, our chorizo sausage contains chiles, black pepper, and garlic to create the perfect mouthwatering combination.
Luigi’s Hot Italian: Picture perfect blend of garlic, onion, sherry & peppers. Serve with your favorite veggies, pasta or pizza. Bon appetite!
Apple Cran: A natural complement to fall, our spectacular arrangement of apples, cranberries, and maple syrup makes an ideal choice for breakfast, lunch or dinner!
Special Blend: We’ve added a great breakfast mix of seasonings to this sausage including celery, peppers, onions and turmeric.
And of course for all our sausages:
– No added preservatives
– No BHT
– No BHA
