Garlicky Beef Food

GARLICKY BRISKET

Steps:

• Preheat oven to 475 degrees F. Make small slits all over both pieces of the brisket. Insert the garlic slivers into the slits, 1 piece at a time. Place 1 piece of meat into a roasting pan, uncovered, and place in oven for about 15 minutes. Turn meat and roast for another 15 minutes, searing the sides. Repeat same process with the second piece of brisket.
• Remove meat from the roasting pan and set aside. Put the chopped onions on the bottom of the pan. Put both of the briskets back into the roasting pan on top of the onions. Sprinkle the meat very generously all over with the paprika and lightly dust with pepper. (No salt is needed if kosher meat is used). Add 1 cup of hot water, cover the roasting pan and return to oven. Reduce heat to 350 degrees. Roast for approximately 11/2 hours, basting every 15 minutes. Check the level of liquid, and add more water if necessary. Remove pan from oven and spread 3 to 4 tablespoons of ketchup over each piece of brisket. Baste with more liquid from pan. Add more water if necessary. Cover and put brisket back into the oven. Baste every 15 to 20 minutes and continue to add water as necessary. Roast until meat is fork tender, approximately 1 to 1 1/2 hours. Transfer briskets into a baking pan to cool. Reserve the gravy in a separate container. Slice briskets once cool. The meat can be frozen or refrigerated until ready to serve.
• Reheat both meat and gravy separately, before serving.

GARLICKY BEEF

Steps:

• Preheat the oven to 325 degrees F.
• Bring a saucepot of water to a boil, then boil the onions for 3 to 4 minutes, drain and cool. Squeeze pearl the onions from the skins, pushing with root end facing away from you.
• Pat the meat dry and sprinkle liberally with salt and pepper. Heat the oil, 2 turns of the pan, in a large Dutch oven over medium-high heat. Add the meat and brown evenly all over, then remove to a plate and lower the heat to medium. Add the butter and melt, then add the garlic and onions. Season with salt and pepper. Cook, stirring, until lightly brown, a few minutes. Stir in the tomato paste and cook for 1 minute, then add the wine to deglaze. Add the beef, stock and tomatoes. Combine and roast, covered, until tender, 2 to 2 1/2 hours. Cool and store for a make-ahead meal. Reheat on the stovetop over medium heat, stirring frequently.
• Serve with the bread for mopping, and garnish with the parsley.

GARLICKY BRAISED BEEF SHANKS

Steps:

• Preheat the oven to 325 degrees F.
• Season the beef shanks with salt and pepper. Heat the oil in a Dutch oven over medium-high heat. Brown the shanks, in batches if necessary, until golden brown on both sides, about 3 minutes per side. Transfer to a plate. Reduce the heat to medium, add the onion, celery and carrot to the pot and cook, stirring, until just starting to soften, about 3 minutes. Add the tomato paste and cook, stirring, 1 minute. Add the wine, bring to a boil and simmer until reduced by about half. Add the tomatoes, garlic, rosemary, and 1/2 teaspoon salt, then return the shanks to the pot. Nestle the shanks into the tomatoes, then add the stock (it should almost cover the shanks). Bring to a simmer. Cover the pot, transfer to the oven and braise until the meat is very tender, about 3 hours.
• Transfer the cooked shanks and their bones to a cutting board. Use a ladle to remove as much of the fat from the surface of the cooking liquid as possible. Coarsely shred the meat from the shanks, discarding any large chunks of fat. Return the shredded meat to the sauce and simmer on the stove over medium-high heat until slightly reduced, about 10 minutes. Season with salt and pepper and serve. The bones can be served on the side if desired; the marrow is delicious spread on toast.

GARLICKY CROCK POT BEEF ROAST

Steps:

• Wash and rinse meat and vegetables. Cut all the vegetables in half except for the garlic. Peel the skins on the garlic and set them in a bowl. In another bowl, combine the mushroom soup, beef broth, and water. Pour this mixture in the crock pot. Season the roast with black pepper and place the roast in the crock pot. Pour the dry onion soup mix over the roast. Lay all of the garlic cloves on top of the roast and set your crock pot on low for 8 hours. After 4 hours of cooking, place the vegetables in the pot and let it continue to cook until the vegetables and meat is tender.

GARLICKY ROAST BEEF WITH MUSHROOMS AND ONIONS

Steps:

• Prehet oven to 450 degrees.
• Cut garlic cloves into thin (about 1/8-inch thick) slices.
• With small sharp knife, cut 1-inch-deep slit into meat. Do not remove knife. Angle knife slightly to open slit; slide in garlic slice. Repeat, inserting garlic all over beef.
• Combine steak seasoning, 1/2 t. salt and pepper; rub over beef. Place on rack in roastin gpan; roast 20 minutes.
• Toss mushrooms and onion with oil and remaining salt; add to pan. Reduce heat to 300 degrees. Roast until thermometer inserted into thickest part registers 140 degrees for medium-rare, 20-30 minutes. Let stand 15 minutes. Serve with vegetables.

GARLICKY BEEF TENDERLOIN WITH ORANGE HORSERADISH SAUCE

Steps:

• Season the tenderloin all over with the salt, pepper, rosemary and garlic. Cover the meat and refrigerate for at least two hours and preferably overnight. Let it come to room temperature for 1 hour before roasting.
• Heat oven to 450 degrees. Wipe off as much garlic as possible. (It tends to burn.)
• In a large, ovenproof skillet over high heat, heat the oil. Add the meat and thoroughly brown all over, 4 to 5 minutes per side. (If your skillet isn't large enough, cut the meat in half.)
• Place the skillet on the oven's middle rack and roast until an instant-read thermometer shows 120 degrees (for rare), 10 to 20 minutes. Let the meat rest for 10 minutes before carving.
• In a small bowl, whisk the crème fraîche, horseradish and orange zest. Season to taste with salt and pepper and serve alongside the tenderloin.

GARLICKY GRILLED BEEF TENDERLOIN WITH HERBS

Steps:

• Fold the thin end of the tenderloin roast under to make the meat an even thickness. Tie the roast at 1-inch intervals and transfer to a large rimmed baking sheet.
• In a small bowl, combine the olive oil with the garlic, pepper, thyme, marjoram, rosemary and salt. Rub the herb oil all over the roast and refrigerate for 2 to 4 hours.
• Bring to room temperature before grilling.
• Light a grill. Grill the roast directly over moderately high heat, turning often, until nicely charred, about 30 minutes for medium-rare.
• Transfer to a carving board and let rest for 10 minutes.
• Slice the roast 1/2 inch thick and serve.

GARLICKY BEEF WITH PEPPERS

Steps:

• Trim fat from the beef; cut with grain into 2-inch strips.
• Cut strips diagonally across the grain into 1/4-inch slices.
• Heat the olive oil in nonstick skillet.
• Add onion, garlic, thyme, salt and pepper.
• Cook and stir over medium-high heat about 3 minutes or until onion is tender.
• Stir in the meat and bell peppers, cook and stir about 4 minutes or until beef is no longer pink.
• Stir in wine; reduce heat, cover and simmer for 5 minutes.
• Stir cornstarch into beef broth until disolved; add to beef mixture.
• Cook and stir over medium high heat until thickened.
• Serve over noodles.