Beef, Pork, and Lamb

My collection of creative, quick, & easy, beef, pork, and lamb recipes.

Aztec Beef with Spiced Roasted Sweet Potatoes

The Aztecs really didn’t eat much meat, specifically beef. They were big consumers of chilies, tomatoes, limes, cashews, potatoes, sweet potatoes, peanuts, corn, insects, herbs, mushrooms, some animal proteins (duck, turkey, fish, iguana, and deer) and of course chocolate. Meat really wasn’t a big part of their diet. This recipe is just my take on the flavors of Aztec cuisine.

Ingredients:

Serves 4 to 6

• 3 - 4 lbs of chuck (cubed)

• 4 Tbsp extra virgin olive oil

• 2 poblano peppers (julienne)

• 1 large red bell pepper (julienne)

• 1 sweet onion (julienne)

• 6 cloves of garlic, (chopped)

• 2-10 oz cans of Rotel fire-roasted tomatoes with chipotle peppers

• 3 cups of low sodium chicken stock

• 1 Tbsp of bittersweet chocolate

• 1 -Tbsp of Mexican oregano

• 1 Tsp cumin

• 4- Tbsp of cilantro stems (chopped)

• Salt and pepper to taste

• Slice of fresh lime and cilantro to garnish

Execution:

• Cube beef and season with salt and pepper

• In a heavy bottomed pot (on medium high) add olive oil, when the oil begins to ripple and smoke (just a little) add the beef. DO NOT CROWD THE POT

• Do not rush this part and allow the meat to brown. Think of each piece of meat as an individual steak. Browning the beef is where the rich flavor comes from.

• Once all the meat is browned add the peppers, onion, and garlic, (season with salt and pepper) cook till the onions are translucent.

• STIR FREQUENTLY AND DO NOT BURN THE GARLIC!

• Turn down to medium

• Add spices and stir

• Add cilantro stems

• Add stock, chocolate and tomatoes with chipotle, then stir

• Turn down to low and put a lid on the pot and gently simmer for 2 to 3 hours

• Taste what you’ve cooked so far, does it need anything? Salt? Pepper? Cumin? Is the beef tender? If it isn’t cook a little longer.

• Taste again, if the stew taste as you desire, serve it…HOT! With cilantro as a garnish and on top of the spiced sweet potatoes (see recipe below)

When The Aztec Beef is simmering away and 40 minutes before being ready to eat: Preheat your oven to 425 degrees…

AND GET THOSE SWEET POTATOES IN THE OVEN DAMMIT!

Spiced sweet potato recipe:

• 4 to 6 medium tan-skinned sweet potatoes, cut into wedges

• 1/4 cup olive oil

• 1 tsp cumin

• 1 tbsp dark chili powder

• 1/2 tsp cayenne

• 1 tbsp granulated garlic

• 1 tbsp coarse kosher salt

• 1/2 tsp fresh cracked pepper

Execution:

When The Aztec Beef is simmering away and 40 minutes before being ready to eat: Preheat your oven to 425 degrees

• Put all ingredients In a large stainless bowl

• Toss with olive oil, salt, pepper, and spices

• Place evenly on a rimmed baking sheet

• Put on a middle rack in the oven

• Bake for 30 to 40 minutes, stir occasionally or until golden and tender inside

• When ready to serve, as is or with the Aztec Beef on top.

Stracotto di Manzo

Tuscan Beef Ragout with Porcini Mushrooms and Red Wine

Ingredients:

Serves 4 to 6

• 1- 3 to 4 lb. Chuck roast (cubed)

• 1 large sweet onion (diced)

• 2 stalks of celery (diced)

• 2 carrots (diced)

• 6 to 8 cloves of garlic (chopped)

• 3 bay leaves

• 2 tbsp fresh sage (sliced)

• 1 tsp dried thyme

• 2 tbsp fresh rosemary (chopped)

• 1 lb of Crimini mushrooms (or known as Baby Bella’s, sliced)

• 1 ounce dried Porcini mushrooms (steeped in 2 cups of water, stock or red wine to soften) * DO NOT DISCARD THE MUSHROOM LIQUID, it is delicious and is an essential part of the sauce.

• 3 cups of dry red wine (your choice)

• 1 - 28 ounce can of Italian plum tomatoes (hand crushed)

• * Porcini mushroom liquid (see above)

• A couple tbsp of olive oil (to sear the beef)

• Salt and pepper to taste

Execution:

• Cube beef and season with salt and pepper

• Put dried mushrooms in a small pot with liquid (on low) and steep until reconstituted. Reserve until a little later.

• In a heavy bottomed pot (on medium high) add olive oil, when the oil begins to ripple and smoke (just a little) add the beef. DO NOT CROWD THE POT

• Do not rush this part and allow the meat to brown. Think of each piece of meat as an individual steak. Browning the beef is where the rich flavor comes from.

• Once all the meat is browned, take it out of the pot and place in a bowl and reserve.

• In the same pot (on medium) add the mushrooms, onion, garlic, carrot and celery (season with salt and pepper) cook till the onions are translucent. STIR FREQUENTLY AND DO NOT BURN THE GARLIC!

• Once all the vegetables are sauteed, add the meat back in the same pot and cook for a few moment on medium high. This is when you add the red wine, tomatoes, bay leaves, sage, thyme and rosemary

• Stir

• Add the Porcini mushrooms and it’s liquid. Stir!

• Turn down to low and put a lid on the pot and gently simmer for 2 1/2 to 3 hours

• Taste what you’ve cooked so far, does it need anything? Salt? Pepper? More herbs? Is the beef tender? If it isn’t cook a little longer.

• Taste again, if the Stracotto taste as you desire, serve it…HOT! and with some good crusty bread and a salad

• MANGIA!

Check out the video below on how to make Stracotto di Manzo!

Seared NY Strip Steak 

Florentine style

With a rustic herb pesto and white beans, garlic, oil & fresh sage

Ingredients Beef:

Serves 2

• 2 NY strip steaks (2 inches thick)

• Salt and pepper to taste

• olive oil

Ingredients Pesto:

• 2 cloves of garlic

• pinch of salt

• 1/4 cup extra virgin olive oil

• cracked black (pepper to taste)

• 5-6 fresh basil leaves (rough chopped)

• 2 bunches of fresh rosemary (stems removed) rough chopped

• 1 small bunch of fresh thyme (stems removed) rough chopped

Execution for the pesto:

• in a mortar and pestle (or food processor)

• add a pinch of salt and 2 cloves of crushed garlic

• start to work the salt and garlic together to create a puree

• add rough chopped herbs

• bash all ingredients together to release essential oils

• add olive oil and continue to work all ingredients together

• taste it, does it need anything? salt? pepper?...it should be garlicky with a fresh herb taste

• put aside and keep at room temperature, until service

Execution for the beef:

• preheat oven to 400 degrees OR grill

• let steaks stand 30 minutes at room temperature.

• sprinkle cracked pepper on a cookie sheet (or plate) with some olive oil, press steaks into pepper (and roll around) to coat.

• turn steaks over and liberally sprinkle kosher salt on both sides.

• when properly seasoned...

• heat a cast-iron skillet on high

• add oil to pan; swirl to coat, heat until the pan smokes.

• press steaks into the hot pan

• sear 90 seconds on each side (or until a brown crust is developed)

• place steaks into the hot oven a roast for 6-8 minutes, depending how you like your steak cooked.

• when finished cooking, allow the steak to rest for at least 5 minutes before serving!

• for service, spoon on pesto and with a side of white beans, garlic, oil and fresh sage. (see recipe below)

• OR on the grill...see grilling basics button below

Follow the link below for: Grilling times and temperatures

Follow link below for; The white bean, with garlic, olive oil and fresh sage recipe

• Just scroll down to the bottom of the page after hitting the button

Korean Beef Tacos 

Easy and Delicious

Ingredients:

Serves 4

• 1-3/4 -2 lb Flank steak, trimmed and cleaned

Marinade: 

• 8 tbsp low sodium soy sauce

• 2-3 tbsp sesame oil

• 2-3 tbsp sugar

• 1/2 tsp cracked black pepper

• 2 tbsp rice wine vinegar

• 1 tbsp minced garlic

• 2 tbsp grated ginger

• 1 half of a kiwi, finely chopped or pureed (to tenderize the meat)

• 1 tsp Sriracha or Gojuchang (Asian hot pepper sauce) for some heat

Whisk all ingredients together in a stainless bowl, put flank steak into marinade. Marinate for at least 2 hours or (if you have the time) overnight.

Garnish:

• fresh cilantro

• Sriracha

• diced white onion

• lime wedges

Quick spicy pickled carrot:

• 2 cups shredded carrots

• 1 red chili sliced

• 2 tablespoons unseasoned rice wine vinegar

• 2 tablespoons sugar

• ¼ teaspoon kosher salt

Place all ingredients into a stainless bowl and pickle for at least 30 minutes at room temperature.

Execution:

• Fire up the grill and make sure it's HOT!!

• Grill steak to your liking ( I prefer medium rare). The button below will take you to "grilling basics". It will show you how long to grill your steak for, if you aren't sure.

• After you grill your steak, let it REST (tented with aluminum foil) for at least 10 minutes before slicing.

• Remember to slice the steak across the grain and on the bias.

• Assemble

• Serve!

Roasted leg of Lamb

How I roast a leg of lamb.

Ingredients:

8 lb. Leg of lamb (boneless). Cooking time at 325 degrees is 25 minutes per pound for medium. Total cooking time roughly 2 hrs. 20 minutes.

Wet rub:

• 4 to 6 tbsp Dijon mustard

• 2 tbsp good olive oil

• 2 tbsp Worcestershire sauce

• 1 tsp granulated garlic

• 1 tsp cracked black pepper

• 4 tbsp chopped fresh rosemary

I took the bone out and butterflied the leg of lamb. * (You can get your butcher to do that). Then I seasoned the inside with rosemary, olive oil, granulated garlic, salt and pepper. Then I tied the lamb.

I liberally slathered the leg of lamb with the wet rub, placed it on a bed of sliced onions (in a roasting pan) and will marinate over wrapped in the fridge for 2 days.

Execution:

• If you are roasting potatoes or carrots, now is the time to add to the pan.

• Preheat oven to 400 degrees

• Place lamb on the middle rack

• Roast for 10 minutes @ 400 degrees

• Add water or low sodium chicken broth to pan to make a stock for gravy.

• Turn down to 350 degrees

• Roast to medium, internal temperature 135 - 140 degrees

• I will be serving this with roasted potatoes, carrots and gravy.

Prep to service

Lamb Cut Weight Approximate Cooking Time (minutes per pound)

Medium-rare (120 - 125°F) Medium (130 - 135°F) Well Done (150 - 155°F)

Whole leg 5-7 lbs. 15-20 min. (Medium rare) 20-25 min. (medium) 25-30 min. (well done)

Leg (boneless) 4-7 lbs. 20 min. (Medium rare) 25 min. (Medium) 30 min. (Medium rare)

Pulled Pork with sweet and spicy mustard bbq sauce

 Ingredients:

• One 5 to 7 lb pork shoulder

Dry Rub:

• 3 tbsp paprika

• 3 tbsp sea salt

• 1 tbsp onion powder

• 1/2 tsp cayenne pepper

• 1 tbsp granulated garlic

• 1 tbsp brown sugar

• 1 tbsp dry mustard

Execution:

• Mix all ingredients in a bowl. *Remember to thoroughly mix the brown sugar so it is incorporated completely.

• Put the pork shoulder in a large stainless bowl and generously rub the spice mixture all over. Put in fridge and marinated for at least an hour.

Aromatics:

• 1 carrot rough chopped

• 1 onion rough chopped

• 1 celery stalk rough chopped

• 1 bay leaf

• 1 jalapeno pepper rough chopped (optional)

• 1 bottle of beer (any beer)

*While the pork is marinating, chop your aromatics and prepare the BBQ sauce.

BBQ Sauce:

• 1 tbsp olive oil

• 1 cup cider vinegar

• 1/2 cup Dijon mustard

• 1/2 cup yellow mustard

• 1/2 cup ketchup

• 1/3 cup packed brown sugar

• 2 garlic cloves, chopped

• 1/4 sweet onion minced

• 1 teaspoon kosher salt

• 1 teaspoon cayenne

• 1/2 teaspoon freshly ground black pepper

• 1/4 cup of pork jus from finished roasted pork.

Execution for BBQ sauce

• In a saucepan: Heat to medium, add olive oil onions and garlic. Sweat till translucent.

• Add the rest of the ingredients and simmer for 1 hour. If it isn't spicy enough, add more cayenne or if it's not sweet enough add more brown sugar. It's up to you.

• Take off the heat and cool.

• Stir in pork jus

Execution for the pork:

* Preheat oven to 300 degrees.

• Place pork, aromatics and beer in a roasting pan and cover tightly with foil.

• Roast for 6 hours (5 hours covered and 1 hour uncovered. Make sure the internal temperature of the pork is 170 degrees when finished.

• When pork is done roasting, slide the bone out of the pork and let rest for 15 minutes. While it's still warm, use 2 forks to "shred or pull the pork" Shredding the pork will be very easy since it has been cooking for 6 hours and should be very tender.

• Strain the aromatics out of the pork jus.

• Reserve the pork jus to keep the pulled pork moist and for reheating the pork for future sammiches.

Assemble:

• Serve as is, or on a soft potato roll with copious amount of BBQ sauce, cole slaw on top and with a side of baked beans.  

Beef Burgundy

Ingredients:

• 2 lbs. of cubed beef (chuck)

• ½ cup of olive oil

• Salt and pepper

• 2 – 3 tbsp. of flour

• 1 large large white onion diced

• 2 ribs if celery diced

• 4 carrots cut into 1-inch pieces

• 2 cloves of chopped garlic

• 2 bay leaves

• 1 cup of red wine

• 1/2 cup of all-purpose tomato sauce (see recipe)

• 1 lb. sliced mushrooms

• ½ cup of low sodium chicken stock

• Water

Execution part 1:

• In a Dutch oven over high heat add olive oil. Then add the salt & peppered beef (but not all at once, that will cool the pot down) and the beef won’t brown.

• Cook in batches and make sure to brown the beef, color is flavor.

• Add onions, mushrooms and cook until soft then stir in flour.

• Add wine, stock, garlic chicken stock, tomato sauce and bring to a boil.

Execution part 2:

• Add water; it’s 3 parts liquid (wine etc.) to 2 parts meat and bring to a boil.

• This is a stew so there should be plenty of sauce.

• Reduce heat and simmer for 2-3 hours or till the meat is fork tender.

• Stir every 15- 20 minutes, the sauce should reduce and thicken, time to taste.

• Adjust seasoning, if necessary.

• If the meat is nice and tender it’s time to serve!

• Serve with noodles, rice, salad or bread.