Beef – Chef Tom Cooks ! http://cheftomcooks.com A friendly cooking and recipe blog. Wed, 01 Apr 2020 16:34:15 +0000 en-US hourly 1 https://wordpress.org/?v=6.0.8 Copycat Taco Bell Meximelt http://cheftomcooks.com/recipe/copycat-taco-bell-meximelt/ http://cheftomcooks.com/recipe/copycat-taco-bell-meximelt/#comments Wed, 01 Apr 2020 16:33:23 +0000 http://cheftomcooks.com/?post_type=recipe&p=112470 Were you as upset as I was when Taco Bell discontinued the Meximelt from its menu? It was one of my favorite menu items. I don’t understand why you can’t still order it since they definitely have all the components of this taco readily available. Lucky for you, I’m going to share with you the secret to recreating this dish at home.

Make your own taco seasoning by following this recipe.

Make your own pico de gallo by following this recipe.

Copycat Taco Bell Meximelt
Servings8 tacos
Ingredients
Instructions
  1. In a skillet over medium heat, brown the ground beef then drain it.
  2. Return the beef to the skillet and add the taco seasoning and 2 tablespoons of water.
  3. Place some of the cheeses on each tortilla. Top with the seasoned ground beef. Top with more cheese. Spoon some of the pico de gallo on top.
  4. Roll each tortilla up and wrap with a damp paper towel. Microwave for 60 seconds. Serve immediately.
Recipe Notes

Make your own taco seasoning by following this recipe.

Make your own pico de gallo by following this recipe.

]]> http://cheftomcooks.com/recipe/copycat-taco-bell-meximelt/feed/ 2 Cottage Pie http://cheftomcooks.com/recipe/cottage-pie/ http://cheftomcooks.com/recipe/cottage-pie/#respond Mon, 21 Aug 2017 16:26:48 +0000 http://cheftomcooks.com/?post_type=recipe&p=107459 Many people call this dish shepherds pie, but when it’s made with beef it’s usually called cottage pie. Shepherds pie is typically made with lamb. Either way, this dish is a great comfort food.

Cottage Pie
Ingredients
For Meat Mixture
For Mashed Potatoes
Instructions
  1. Start by first cooking the potatoes in boiling water for about 15 minutes or until fork tender. While the potatoes are cooking, you can begin to prepare the meat mixture.
  2. Heat the oil in a large skillet over medium heat. Add the ground beef to the skillet and cook it for abut 5 minutes or until it's no longer pink, breaking it up as you go along.
  3. Add the onion and garlic and cook for 2-3 more minutes until the onion softens and becomes translucent. Add the pepper flakes, Worcestershire sauce, onion soup mix, beef broth and stir. Stir in the frozen veggies and cook for a couple more minutes. Set aside.
  4. Preheat the oven 350 degrees F.
  5. Prepare the mashed potatoes. Drain the potatoes then add them to a large bowl. Add in the butter and using a potato masher, mash until smooth. Add the milk, Parmesan cheese, salt pepper and mash a bit a more until smooth.
  6. Spread the potatoes over the meat and smooth with a spoon. Take a fork and rough up the top a bit and garnish with a bit of parsley.
  7. Place the skillet on a baking sheet, then place it in the oven and bake for 40 minutes until golden brown on top.
  8. Garnish with more parsley and pepper and serve warm.
Recipe Notes

]]> http://cheftomcooks.com/recipe/cottage-pie/feed/ 0 Meatloaf http://cheftomcooks.com/recipe/meatloaf/ http://cheftomcooks.com/recipe/meatloaf/#respond Mon, 17 Jul 2017 19:28:11 +0000 http://cheftomcooks.com/?post_type=recipe&p=107419 This is the only meatloaf recipe you will ever need.  This recipe comes out moist and full of flavor.  The tangy sauce on top adds a very nice touch.  You can use just beef, but I recommend a blend of beef, port and veal.

Meatloaf
Servings6-8 Servings
Prep Time10 minutes
Cook Time1 hour
Ingredients
Meatloaf:
Sauce:
Instructions
  1. For the meatloaf: Preheat the oven to 350 degrees F.
  2. Pour the milk over the bread and allow it to soak in for a few minutes. Place the ground meat, milk-soaked bread, Parmesan, grated onion, salt, some pepper, seasoned salt and parsley in a large mixing bowl. Pour in the eggs. Mix the ingredients until well combined. **If the mixture is too wet, add some bread crumbs as needed.
  3. Form the mixture into a loaf shape on a foil-lined broiler pan, which will allow the fat from the meat to drain.
  4. Next, make the sauce: Pour the ketchup into a bowl. Add the brown sugar and dry mustard, and splash in the hot sauce and Worcestershire sauce. Stir the mixture until well combined. Pour one-third of the sauce over the top of the meatloaf.
  5. Bake for 45 minutes, and then pour over another one-third of the remaining sauce over the meatloaf. Bake for an additional 20 to 25 minutes; the meatloaf should be no longer pink in the middle. Allow to sit 10 minutes before serving.
  6. Serve with the remaining sauce on the side as a dipping sauce.
]]> http://cheftomcooks.com/recipe/meatloaf/feed/ 0 Sloppy Joes http://cheftomcooks.com/2016/11/01/sloppy-joes/ http://cheftomcooks.com/2016/11/01/sloppy-joes/#respond Tue, 01 Nov 2016 23:34:20 +0000 http://cheftomcooks.com/?p=107232 sloppy joes

This rich and flavorful sloppy joe recipe comes out so much better than the canned version!

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Sloppy Joes
Author: 
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
 
Ingredients
  • 2-1/2 pounds Ground Beef
  • ½ whole Large Onion, Diced
  • 1 whole Large Green Bell Pepper, Diced
  • 2 celery stalks, diced
  • 5 cloves Garlic, Minced
  • 1-1/2 cup Ketchup
  • 1 cup Water
  • 2 Tablespoons Brown Sugar
  • 2 teaspoons Chili Powder (more To Taste)
  • 1 teaspoon Dry Mustard
  • ½ teaspoon Red Pepper Flakes (more To Taste)
  • Worcestershire Sauce, To Taste
  • 2 Tablespoons Tomato Paste
  • Salt To Taste
  • Freshly Ground Black Pepper, To Taste
  • Rolls
Instructions
  1. Heat a large skillet over medium high heat. Add ground beef and cook until brown. Drain most of the fat and discard.
  2. Add onions, green pepper, celery and garlic. Cook for a few minutes, or until vegetables become tender. Season with salt and black pepper.
  3. Add ketchup, brown sugar, chili pepper, dry mustard, and water. Stir to combine and simmer for 15 minutes, adding salt and pepper to taste. Also add tomato paste and Worcestershire. Taste and adjust seasonings as needed.
  4. Serve on rolls.
 

]]> http://cheftomcooks.com/2016/11/01/sloppy-joes/feed/ 0 Slow Cooker Beef & Stout Stew http://cheftomcooks.com/2016/10/04/slow-cooker-beef-stout-stew/ http://cheftomcooks.com/2016/10/04/slow-cooker-beef-stout-stew/#comments Tue, 04 Oct 2016 19:18:50 +0000 http://cheftomcooks.com/?p=107226 I made this hearty beef stew using Southdown Stout, a local beer from Sand City Brewing.  Feel free to use your favorite stout in this recipe.

beef-stout-stew

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Slow Cooker Beef & Stout Stew
Author: 
Recipe type: Main Dish
Prep time: 
Total time: 
Serves: 6-8 servings
 
Ingredients
  • 3 pounds lean beef stew meat cut in 1" cubes
  • ½ cup white all purpose flour
  • 1 pound carrots, chopped (about 4 large, will yield 3 cups)
  • 1 pound yukon gold potatoes, chopped (about 4 medium size, will yield 3 cups)
  • 2 large yellow onions, chopped
  • 3 cloves of garlic, grated of finely minced
  • 1 tablespoon tomato paste
  • 12oz stout beer
  • 64 ounces (8 cups) chicken stock, divided
  • 10oz frozen peas
  • 12oz white mushrooms, quartered
  • 2 bay leaves
  • salt and pepper
  • olive oil
Instructions
  1. In a baking dish, stir and combine the flour, 2 teaspoon salt and 2 teaspoon pepper. Add the beef stew meat and toss to coat. Tap off excess, and transfer the flour dredged stew meat to a plate. Discard any leftover flour.
  2. Heat a large skillet over medium high heat for 2 minutes. Add 1 teaspoon olive oil, and add about ¼ of the meat, being careful to not overcrowd the pan (otherwise the meat will steam and not brown). Cook about 4 minutes per side, or until golden brown, turning to cook both sides. Transfer the cooked meat to your slow cooker. Repeat to continue browning the meat, adding another teaspoon of olive oil to the pan each time before adding the meat.
  3. While the meat is browning, chop up the carrots and potatoes to be about 1" x ½" chunks. You don't want to cut the vegetables too small, otherwise they won't hold up in the stew. Transfer the cut carrots and potatoes to the slow cooker. Chop up the 2 onions and set aside.
  4. After the meat is done cooking, add 1 teaspoon of olive oil to the same pan and cook the onions. Season with a pinch of salt and pepper. While the onions are cooking, scrape up any brown bits and cooked flour on the bottom of the pan. Cook for about 5 minutes, until the onions just starting to soften. Add in the garlic and tomato paste, stir and cook for 1 more minute. Add in about 1 cup of the chicken stock and scrape up any remaining bits on the bottom of the pan.
  5. Transfer the cooked onions and liquid to the crock pot. Add in the stout beer, remaining chicken stock, and bay leaves to the crock pot. Add the mushrooms. Give a stir to evenly distribute the meat and vegetables.
  6. Cover and cook on HIGH for 4-6 hours, or LOW for 8-10 hours. Half way through the cooking time, add the frozen peas. Taste for salt and pepper after cooking.
  7. Serve warm, over egg noodles.
 

]]> http://cheftomcooks.com/2016/10/04/slow-cooker-beef-stout-stew/feed/ 1 Beef Sliders http://cheftomcooks.com/2016/08/02/beef-sliders/ http://cheftomcooks.com/2016/08/02/beef-sliders/#comments Tue, 02 Aug 2016 18:34:23 +0000 http://cheftomcooks.com/?p=107204 beef sliders
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Beef Sliders
Author: 
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 12 sliders
 
Ingredients
  • 2 pounds ground beef (80/20 blend)
  • 1 tablespoon Dijon mustard
  • 3 tablespoons olive oil, plus extra for brushing the grill
  • 1 teaspoon chopped thyme leaves
  • 3 teaspoons chopped garlic
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 12 small slider buns
  • 12 slices cheese
  • 4 ounces baby arugula
  • 3 medium tomatoes, sliced in ⅛-inch-thick rounds
  • 2 small red onions, sliced in ⅛-inch-thick rounds
  • Ketchup, for serving
Instructions
  1. Preheat your grill.
  2. Place the ground beef in a large bowl and add the mustard, olive oil, thyme, garlic, salt, and pepper. Mix gently with a fork to combine, taking care not to compress the ingredients. Shape the meat into 12 (2-inch) patties of equal size and thickness.
  3. When the grill is medium-hot, brush the grill grate with oil to keep the sliders from sticking. Place the sliders on the grill and cook for 4 minutes. Turn the sliders over with a spatula and cook for another 4 minutes, until medium-rare, or cook longer if you prefer the sliders more well done. For the last 2 minutes of cooking time, place cheese on the top of each burger and close the grill lid. Remove the sliders to a platter and cover with foil.
  4. Slice the buns in half crosswise and toast the halves cut side down on the grill.
  5. Divide the baby arugula among the 12 bottom buns, top each with a slider, and finish with a slice of tomato and red onion. Cover with the top of the bun and serve hot with ketchup.
 

]]> http://cheftomcooks.com/2016/08/02/beef-sliders/feed/ 2 Stout Braised Beef Sandwiches with Slow Cooked Mushrooms & Onions http://cheftomcooks.com/2016/07/11/stout-braised-beef-sandwiches-with-slow-cooked-mushrooms-onions/ http://cheftomcooks.com/2016/07/11/stout-braised-beef-sandwiches-with-slow-cooked-mushrooms-onions/#respond Mon, 11 Jul 2016 18:27:44 +0000 http://cheftomcooks.com/?p=107185 beef sandwich

I’ve made these incredibly delicious sandwiches twice now and both times were a major hit.  The stout adds great flavor to the tender beef and onions.  The first time I used Guinness stout and the second time I used Greenport Harbor Black Duck Porter.  Experiment with your favorite stout or porter.  Instead of slow cooking in the oven you could also cook the beef in a crock pot.  Just sear the beef on all sides… then finish in the slow cooker with the beer on low for 4-6 hours or until the meat falls apart.

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Stout Braised Beef Sandwiches with Slow Cooked Mushrooms & Onions
Author: 
Recipe type: Sandwich
 
Ingredients
  • For the beef:
  • 3.5 lbs beef chuck roast
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp smoked paprika
  • 1 tbs olive oil
  • 12 ounces stout beer (Guinness or other)
  • For the onions:
  • 3 large sweet white onions, sliced thinly
  • 3 tbs butter
  • 1 cup stout beer (Guinness or other)
  • ½ cup beef broth
  • For the mushrooms:
  • 1 lb white mushrooms, sliced
  • 2 garlic cloves, chopped
  • 2 tablespoons butter,
  • salt & black pepper, to taste
  • For the sandwiches:
  • 6 French rolls
  • 12 slices provolone cheese
Instructions
  1. In a small bowl combine the salt, black pepper, garlic powder, onion powder and smoked paprika. Rub the roast on all sides with the spice mixture.
  2. Preheat the oven to 325 degrees F.
  3. Heat the olive oil in a large, oven safe, Dutch oven or pot. Brown the meat on all sides. Add 12 ounces of beer, cover and transfer to the oven.
  4. Roast until fork tender, turning the meat over once or twice during the cooking process, about three hours. Once the meat is cooked, shred in the pot, allowing the meat to sit in the braising liquid for at least 10 minutes.
  5. While the meat cooks, make the onions. Add the sliced onions and butter to a pot over medium/low heat. Cook until the onions have softened and started to brown, about 20 minutes (do not cook over too-high heat or the onions will burn before they caramelize).
  6. Add the beer and the broth, allowing to cook, stirring occasionally, until the liquid is almost gone and the onions are a dark brown, about 1 hour.
  7. At the same time, saute the mushrooms in a large pan in butter over medium heat. Once browned, season with salt and black pepper.
  8. Once the meat, mushrooms and onions are done, preheat the broiler.
  9. Lay the rolls on a baking sheet. Fill with meat, top with onions, mushrooms and then add a slice or two of cheese. Place under the broiler until cheese has melted, serve warm.
Adapted from The Beeroness.

]]> http://cheftomcooks.com/2016/07/11/stout-braised-beef-sandwiches-with-slow-cooked-mushrooms-onions/feed/ 0 How To Cook A Perfect NY Strip Steak http://cheftomcooks.com/2015/06/23/cooking-a-perfect-ny-strip-steak/ http://cheftomcooks.com/2015/06/23/cooking-a-perfect-ny-strip-steak/#respond Wed, 24 Jun 2015 01:15:26 +0000 http://cheftomcooks.com/?p=100542 NY Strip Steak

The secret to a perfectly cooked steak is a really hot pan and making sure the meat is at room temperature.  The recipe below will show you how to make a restaurant quality steak at home.

12-oz. NY strip steak (about 1 inch thick)
kosher salt
fresh cracked black pepper
1 tablespoon olive oil
1 tablespoon butter
1 sprig of thyme
1 garlic clove, crushed

Let the steak sit at room temperature for at least 30 minutes.  Pat dry on both sides with a paper towel.

Season the steak with salt and black pepper on all sides.

Heat a heavy cast iron skillet over high heat until very hot.  Add oil to pan and swirl to coat.

Add the steak to the pan and cook for 3 minutes on each side.

Reduce the heat to medium-low and add the butter, thyme and garlic to the pan.

Carefully use a spoon to baste the steaks with the butter constantly for another 1 1/2 minutes.

Remove the steak from the pan and cover loosely with foil.  Let stand for 10 minutes.

Slice the steak diagonally across the grain into slices.  Spoon the remaining butter mixture over the steak.

Serves 1

]]> http://cheftomcooks.com/2015/06/23/cooking-a-perfect-ny-strip-steak/feed/ 0 Tender Stout Pot Roast http://cheftomcooks.com/2015/06/10/tender-stout-pot-roast/ http://cheftomcooks.com/2015/06/10/tender-stout-pot-roast/#respond Thu, 11 Jun 2015 02:39:39 +0000 http://cheftomcooks.com/?p=100523 stout pot roast

I made this stout pot roast for dinner and was blown away by how great it came out.  The meat came out so tender, with nice pieces of carrots and onion in a rich sauce.  Serve over egg noodles.  I prepared this with Victory Storm King Stout but you can use your favorite stout in this dish.

2 tablespoons olive oil
1 tablespoon unsalted butter
6 large carrots, cut into 1 inch pieces
3 celery stalks, cut into 1 inch pieces
2 white onions, cut into quarters
1 (4 lbs) chuck roast, well marbled
1 to 2 tablespoons Kosher salt
1-2 teaspoons garlic powder
2 tablespoons flour
12 ounces stout beer
2 cups beef broth
2 sprigs fresh rosemary
2 sprigs fresh thyme

Preheat the oven to 250 degrees F.

In a large dutch oven heat the oil and butter until hot.

Add the carrots, cook until browned, remove from pot and set aside.

Add the celery, cook until browned, remove from pot and set aside.

Add the onions, sear until browned, remove from pot, set aside.

Season the roast on all sides with salt, garlic powder and the flour. Rub the flour in evenly.

Sear the roast in the pan until browned on all sides, remove from the pot.

Pour the beer into the pot, scraping the bottom with a wooden spoon to deglaze the pan.

Add the roast and vegetables back into the pot. Add beef broth, rosemary and thyme. Bring to a simmer.

Cover with an oven safe lid, transfer to the oven and cook until fork tender, about 4 hours.

Serves 6

]]> http://cheftomcooks.com/2015/06/10/tender-stout-pot-roast/feed/ 0 Filet Mignion with Horseradish Butter http://cheftomcooks.com/2015/04/22/filet-mignion-with-horseradish-butter/ http://cheftomcooks.com/2015/04/22/filet-mignion-with-horseradish-butter/#respond Thu, 23 Apr 2015 04:12:31 +0000 http://cheftomcooks.com/?p=100480
This tasty steak dish is easy to make and the beef just melts in your mouth.

2 (5oz.) beef tenderloin filets
salt & black pepper, to taste
Olive oil
1 tablespoon butter
1 teaspoon horseradish

Melt the butter and mix with the horseradish in a bowl.  Set aside.

Get a cast iron skillet hot over medium heat.

Season the filets on both sides with salt and fresh cracked black pepper.

Place a drop of olive oil in the pan then add the filets.

Cook for 4-5 minutes and then flip.

Spoon the butter mixture over the filets and cook for another 2-3 minutes.

Remove from heat, let rest for 2-3 minutes and then serve.

Serves 4

]]> http://cheftomcooks.com/2015/04/22/filet-mignion-with-horseradish-butter/feed/ 0