INGREDIENTS:

Dry Rub & Brisket:

• 2 t. sea salt
• 2 T. firmly packed brown sugar
• 2 T. paprika
• 2 t. chili powder
• 1 t. freshly ground black pepper
• 1 t. onion powder
• 1 t. garlic powder
• 1 – 3 lb. piece beef brisket, blotted dry with paper towels
• 1 bottle of mild beer

BBQ Sauce:

• 1 c. purchased barbecue sauce
• ½ c. purchased salsa
• Hefty splash of cider vinegar (adjust this to your taste)
• Sea salt and freshly ground pepper to taste

DIRECTIONS:

1. Mix the dry rub ingredients together and pat about 3 tablespoons of dry rub, per side onto the brisket, rubbing it in with your fingers.  Allow the brisket to sit for a couple of hours (covered) or overnight in the fridge.

2. When ready to cook the brisket, preheat the oven to 325°.  Place the brisket into a roasting pan large enough for it to fit flat on the bottom.  Pour the beer around the brisket, cover the pan tightly with foil, and place it in the oven.  Cook for 2 hours at 325°, then reduce the oven temperature to 300° and continue cooking for an additional 2 ½ hours (this time is based on 1 ½ hours / pound; if you decide to go with a bigger brisket, then adjust your cook time accordingly.)  Remove from the oven.  Transfer meat to a cutting board, tent with foil, and allow to it rest for 10 minutes.

3. Meanwhile, combine all of the sauce ingredients in a small saucepan.  Bring to a simmer; cook and stir until thickened and flavorful, 5 to 8 minutes.  Season with salt and pepper to taste.

4. Thinly slice meat across the grain.  Transfer meat to a platter and spoon some of the barbecue sauce over the meat, serving the rest on the side.

Serves 5-6

INGREDIENTS:

1 package pie crusts

Pie weights or dried beans

2 large red skinned potatoes, small dice

½ lb. bacon, diced ½ inch thick

1 package of ham steaks

2 small leeks, white and light green part only, thinly sliced

½ lb. white cheddar cheese, shredded

8 eggs

2 ½ c. half and half

1. Preheat the oven to 425°.  Place the pie crusts in two 9” pie plates, crimping decoratively if desired.  Line each crust with a piece of tin foil; fill the foil with the pie weights or the dried beans, scootching the weights or beans up the sides of the crust to avoid the dreaded ‘shrinkage’.  Place the crusts in the oven and bake for 15 minutes.  Remove the foil and the weights and set aside.  Reduce oven temperature to 375.

2. Meanwhile, place the diced potatoes in a glass baking dish.  Season with salt and pepper, and cover dish with a damp paper towel.  Microwave on high for 4 – 5 minutes, or until cooked through but not falling apart.  Stir them around a bit, if needed.  Set aside.

3. In a large sauté pan, cook the bacon over medium high heat until browned and crispy.  Remove the bacon and transfer to a bowl.  Drain off all but 1 tablespoon of fat from the pan.  Sauté the leeks in the bacon fat; seasoning with salt and pepper to taste, until leeks are softened but not browned, about four minutes.  Transfer the leeks to the bowl with the bacon, and toss to combine.

4. In large Pyrex measuring cup, beat the eggs and the half and half together.  Season with salt and pepper.

5. Divide the potatoes equally between the two pie crusts.  For the Ham and Cheese Quiche, top the potatoes with the diced ham and then half of the shredded cheddar.  For the Bacon and Leek Quiche, top the potatoes with the bacon/leek mixture, and then the other half of the cheese.  Pour the egg mixture over each quiche, dividing equally.  Place quiches to the oven; bake for 30 minutes.  Transfer quiches to a rack and allow to cool for 10 minutes before slicing into wedges and serving.

Serves 4-6 with leftovers

INGREDIENTS:

• 1 boneless beef brisket, flat cut (2-1/2 to 3-1/2 pounds)
• 1 tablespoon vegetable oil
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 large onion, coarsely chopped
• 1 large clove garlic, minced
• 1 cup apple cider
• 2 tablespoons butter
• 5 cups sliced unpeeled apples, such as Fuji, Gala, or Macintosh (about 1-1/2 pounds)
• 1 cup fresh or frozen cranberries
• 2 tablespoons packed brown sugar
• 1/3 cup walnuts, toasted, coarsely chopped

DIRECTIONS:

1. Heat oil in stockpot over medium heat until hot. Place brisket in stockpot; brown evenly. Remove brisket; season with salt and pepper.

2. Reserve 1/2 cup onion for apples. Add remaining onion and garlic to stockpot. Cook and stir 4 to 5 minutes or until onion is tender. Return brisket, fat side up, to stockpot. Add apple cider; bring to a boil. Reduce heat; cover tightly and simmer 2-1/2 to 3 hours or until brisket is fork-tender.

3. Meanwhile, heat butter in large nonstick skillet over medium heat until melted. Add apples and remaining onion; cook and stir 5 to 7 minutes or until apples are just tender. Add cranberries and brown sugar; cook 4 to 6 minutes or until cranberries are tender and juices are thickened, stirring occasionally. Stir in walnuts. Keep warm.

4. Remove brisket; keep warm. Skim fat from cooking liquid. Bring cooking liquid to a boil. Cook, uncovered, 10 to 12 minutes or until reduced by half, stirring occasionally.

5. Carve brisket diagonally across the grain into thin slices. Serve with reduced cooking liquid and apple mixture.

Serves 6 to 8

INGREDIENTS:

• 1 pound beef round tip steaks, cut 1/8 to 1/4 inch thick
• 1 tablespoon lemon pepper
• 4 pita pocket, cut crosswise in half
• 3/4 cup plain or seasoned hummus
• Sliced cucumber, tomatoes, red onions (optional toppings)

DIRECTIONS:

1. Stack beef steaks; cut lengthwise in half, then crosswise into 1-inch wide strips. Combine beef and lemon pepper in medium bowl.

2. Heat large nonstick skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 to 3 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Remove from skillet. Repeat with remaining beef. Season with salt, as desired.

3. Fill pita pockets with equal amounts of steak, hummus and toppings, as desired.

Serves 4

• 1 tablespoon extra virgin olive oil
• 3 slices thick-cut bacon, cut into ½-inch pieces
• 1 bunch scallions, trimmed and cut into ½-inch pieces (scant 1 cup)
• ¼ cup dry white wine
• 1 ¼ pounds asparagus, trimmed and cut into 1 ½-inch pieces
• 1 pound spaghetti
• ½ cup freshly chopped flat-leaf parsley
• 1 teaspoon freshly grated lemon zest
• ½ cup freshly grated Parmesan cheese, plus more for serving

DIRECTIONS:

1. Bring a large pot of well-salted water to a boil.

2. Meanwhile, heat oil in a large sauté pan over medium heat.  Add bacon and cook until almost crisp, about 7 minutes.  Add scallions (leaving bacon and fat in pan), sauté, stirring occasionally, until tender and beginning to brown in spots, about 4 more minutes.  Add white wine and bring to a boil, scraping bottom of pan with a wooden spoon to dislodge any caramelized bits.  Simmer for 1 minute, then remove from heat and set aside in a warm place.

3. When water boils, drop in asparagus and cook until crisp-tender, about 2 minutes.  Transfer asparagus with a slotted spoon to a colander.  Rinse with cold water and set aside to drain.

4. Return water in pot to a rapid boil and add pasta.  Boil until al dente, stirring occasionally.  Drain, reserving about ½ cup of pasta cooking water.  Heat bacon and wine mixture over medium-high heat.  Add drained pasta, asparagus, and a few tablespoons of the reserved pasta cooking water.  Add parsley, lemon zest, cheese, and a generous amount of black pepper, and toss well.  Season to taste with salt and more pepper.  Serve in warm bowls, topping each with additional freshly ground black pepper and Parmesan, as desired.

SERVES 4

Recipe Courtesy of the Beef Check Off

INGREDIENTS:

• 2 boneless beef top loin (strip) steaks (about 1-1/4 pounds)
• 1/2 cup freshly grated Parmesan cheese
• 1-1/2 teaspoons all-purpose flour
• 12 slices thin white sandwich bread, crusts removed
• 1-1/2 teaspoons coarse grind black pepper
• Salt
• 4 ounces garlic-herb cheese spread, slightly softened
• Prepared balsamic syrup
• 24 small arugula leaves

DIRECTIONS:

1. Heat oven to 350°F. Combine Parmesan cheese and flour in small bowl; toss to mix well. Spray baking sheet with nonstick cooking spray. Sprinkle Parmesan mixture evenly into 8-inch circle on baking sheet. Bake in center of 350°F oven 6 to 8 minutes or until melted and light brown. Cool 2 minutes on baking sheet, then remove to wire rack to cool completely. Break into 24 irregular-shaped pieces. Set aside.
2. Cut each bread slice diagonally in half. Place in single layer on baking sheet. Bake in 350°F oven about 6 minutes or until lightly toasted but not brown. Set aside.
3. Press pepper evenly onto beef steaks. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook top loin steaks 12 to 15 minutes (tenderloin steaks 10 to 13 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Carve steaks into thin slices; season with salt.
4. Meanwhile, spread 1 teaspoon cheese onto each bread piece; top with 2 to 3 steak slices. Drizzle balsamic syrup over beef; top with Parmesan crisp and arugula leaf.

MAKES 24 APPETIZERS

Recipe Courtesy of the Beef Check Off

INGREDIENTS:

• 1 pound beef top sirloin or beef tenderloin steaks, cut 1 inch thick
• 8 ounces medium mushrooms
• 2 medium red, yellow or green bell peppers, cut into 1-inch pieces
• Salt

Seasoning:

• 2 tablespoons
• Olive oil
• 1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano leaves
• 2 cloves garlic, minced
• 1/2 teaspoon ground black pepper

Cucumber-Yogurt Sauce:

• 1/2 cup plain yogurt
• 1/3 cup finely chopped seeded cucumber
• 2 tablespoons crumbled feta cheese
• 1 clove garlic
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon salt

DIRECTIONS:

1. Cut beef steak into 1-1/4-inch pieces. Combine seasoning ingredients in large bowl. Add beef, mushrooms and bell pepper pieces; toss to coat.
2. Alternately thread beef and vegetable pieces evenly onto eight 12-inch metal skewers, leaving small spaces between pieces.
3. Place kabobs on grid over medium, ash-covered coals. Grill kabobs, covered, 7 to 9 minutes (over medium heat on preheated gas grill, covered, 9 to 11 minutes) for medium rare (145°F) to medium (160°F) doneness, turning once. Season kabobs with salt, as desired.
4. Meanwhile, combine sauce ingredients in small bowl. Serve with kabobs.

SERVES 4

Recipe Courtesy of the Beef Check Off

INGREDIENTS:

• 1 pound boneless beef top sirloin steak, cut 1 inch thick
• 1 pound all-purpose potatoes
• 2 medium yellow or zucchini squash

Sauce:

• 3/4 cup steak sauce
• 2 large cloves garlic, minced

DIRECTIONS:

1. Cut potatoes into 1-1/2-inch pieces. Place in microwave-safe dish; cover with vented plastic wrap. Microwave on HIGH 6 to 8 minutes or until just tender, stirring once. Cool slightly.
2. Combine sauce ingredients in 1-cup glass measure. Microwave on HIGH 1-1/2 minutes, stirring once.
3. Cut squash lengthwise in half. Cut beef steak and squash into 1-1/4-inch pieces. Combine beef, squash, potatoes and 1/3 cup sauce in large bowl; toss. Alternately thread beef and vegetables onto metal skewers.
4. Place kabobs on grid over medium, ash-covered coals. Grill, uncovered, about 10 to 12 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally and brushing with remaining sauce during last 5 minutes.

SERVES 4

INGREDIENTS:

• 1 boneless beef top sirloin steak, cut 1 inch thick
• 1/2 cup water

Marinade & Sauce:

• 1/2 cup teriyaki marinade and sauce
• 1/3 cup orange marmalade
• 2 tablespoons creamy peanut butter
• 1 tablespoon finely chopped ginger
• 3 large garlic cloves, crushed
• 2 teaspoons dark sesame oil

DIRECTIONS:

1. Combine marinade ingredients in small saucepan over medium heat, whisking just until blended. Remove from heat. Place steak and 1/3 cup marinade mixture in plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 30 minutes, turning once. Reserve remaining marinade mixture for sauce.
2. Remove steak from marinade; discard marinade. Place steak on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Broil steak 16 to 21 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
3. Meanwhile add water to reserved sauce in small saucepan; bring to a boil. Reduce heat and simmer 12 to 15 minutes or until slightly thickened, stirring occasionally.
4. Carve steak into slices. Serve steak with sauce.

SERVES 4

Recipe Courtesy of the Beef Check Off

INGREDIENTS:

• 1 pound top sirloin steak, cut 3/4-inch thick
• 2 medium poblano peppers
• 1 medium onion, cut into 1/2-inch thick slices
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 medium mango, diced
• 1/4 cup chopped fresh cilantro
• 1/4 cup fresh lime juice
• 1/4 teaspoon salt
• 8 small corn tortillas (6 to 7-inch diameter)
• Fresh cilantro sprigs (optional)
• lime wedges (optional)

DIRECTIONS:

1. Place peppers and onion slices on grid over medium, ash-covered coals (over medium heat on preheated gas grill). Grill, covered, 15 to 20 minutes or until onion is tender and pepper skins are blackened, turning occasionally. Place peppers in food-safe plastic bag; close bag. Set peppers and onion aside.
2. Meanwhile combine garlic and cumin; press evenly onto beef steaks. Place steaks on grid over medium, ash-covered coals. Grill, covered, 13 to 16 minutes (over medium heat on preheated gas grill, covered, 8 to 13 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Remove; keep warm.
3. Remove and discard skins, stems and seeds from peppers when cool enough to handle. Chop peppers and onion. Combine chopped vegetables, mango, chopped cilantro, lime juice and salt in medium bowl. Set aside.
4. Place tortillas on grid. Grill, uncovered, 30 seconds on each side or until heated through and lightly browned.
5. Carve steaks into slices. Season with additional salt, as desired. Top tortillas with equal amounts of beef and mango salsa. Garnish with cilantro sprigs and lime wedges, if desired.

SERVES 4