Triple Batch Beef Food

THICK BEEF STEW

Steps:

• In a large saucepan, combine the beef, potatoes, water, oregano and salt. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender. Add peas; heat through. , Combine cornstarch and lemon juice until smooth; gradually add to beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly.

BARBECUED BEEF

Steps:

• In a large bowl, combine ketchup, brown sugar, red wine vinegar, Dijon-style mustard, Worcestershire sauce, and liquid smoke. Stir in salt, pepper, and garlic powder.
• Place chuck roast in a slow cooker. Pour ketchup mixture over chuck roast. Cover, and cook on Low for 8 to 10 hours.
• Remove chuck roast from slow cooker, shred with a fork, and return to the slow cooker. Stir meat to evenly coat with sauce. Continue cooking approximately 1 hour.

TRIPLE-BEEF CHEESEBURGERS WITH SPICED KETCHUP AND RED VINEGAR PICKLES

Steps:

• Back to the grind:
• To make this burger, the meats, suet, and marrow must be ground. There are three different ways to do this.
• 1 Have the butcher grind the meats. Ask your butcher to cut all trimmed meats into 3/4-inch pieces, chop the suet and marrow, and grind everything into 1/16-inch pieces.
• 2 Use a meat grinder.
• 3 Use a food processor. Cut all trimmed meats into 1/4-inch pieces. Chop the suet and marrow. Freeze until partially frozen. Working in batches and using on/off turns, grind into 1/16-inch pieces.
• Combine all ground meats, beef suet, and bone marrow in large bowl and mix lightly with fork. Add miso mixture and stir lightly just to incorporate (do not overmix). Divide meat mixture into 8 equal portions. Form each portion into scant 4-inch-diameter patty. Sprinkle both sides of patties generously with salt and pepper.
• Brush 2 large skillets with oil; heat over medium-high heat. Add 4 burgers to each skillet; cook 3 minutes. Turn burgers over. Cook 2 minutes; top with cheese and cook 30 seconds to 1 minute longer for medium-rare. Remove from heat.
• Place 1 bun bottom on each of 8 plates. Top each with 1 burger, 1 tomato slice, 1 red onion slice, watercress, and Red Vinegar Pickles. Spread bun tops generously with Spiced Ketchup and place atop burgers.

TRIPLE-BATCH BEEF

Steps:

• In a Dutch oven, cook the beef, onions and garlic in oil; drain. Stir in the water, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 1-3/4 to 2 hours or until meat is tender. Cool. , Divide beef and cooking liquid among three freezer containers; cover and freeze. May be frozen for up to 3 months.

TRIPLE-FLAVORED BIG BATCH COOKIES

Steps:

• In a large bowl, stir together flour, oats, cocoa powder, baking soda and salt; set aside.
• In a very large mixing bowl, beta butter and peanut butter with an electric mixer on medium speed until smooth.
• Add sugar and brown sugar. Beat until combined, scraping sides of bowl occasionally.
• Beat in eggs and vanilla.
• Beat in as much flour mixture as you can with the mixer.
• Using a wooden spoon, stir in any remaining flour mixture.
• Stir in chocolate chips.
• Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased baking sheets. Bake in a 350 degree oven for 10 to 12 minutes or until edges are lightly browned and set (I like to undercook my cookies by a minute or two myself-just watch).
• Cool on cookie sheet for 1 minute. Transfer cookies to wire rack and let cool.

TRIPLE BATCH BEEF (OAMC)

Steps:

• Trim fat from beef. Cut beef into 3/4" pieces.
• In Dutch oven heat oil over medium heat until hot. Add beef, about a quarter at a time, and brown evenly, stirring occasionally.
• Remove beef from pan; season with salt and pepper.
• In the same pan, add onions and garlic. Cook and stir until onions are lightly browned. Pour off drippings, and return beef to pan.
• Add water, bring to boil, then reduce heat to low.
• Cover tightly and simmer 1 1/2 to 2 hours or until beef is tender.
• Place about 2 cups beef mixture into 3 1-quart freezer containers. Cover tightly and freeze.