The Best Homemade Beef Jerky Recipe
477 views · Nov 2, 2024 serrablog.com
This is the best homemade beef jerky recipe, and it’s easy to make without any special equipment. ➡️INGREDIENTS: One 3-pound eye of round roast (see note), trimmed of fat and silver skin 1 cup (packed) dark brown sugar 1 cup soy sauce 3 tablespoons Worcestershire sauce 1 tablespoon smoked paprika 1 teaspoon unseasoned meat tenderizer (see note) 1 teaspoon freshly ground black pepper 1 teaspoon red pepper flakes 1 teaspoon onion powder ½ teaspoon garlic powder ➡️INSTRUCTIONS: 1-Slice the meat between ⅛ and ¼ inch thick with the grain. (If the roast is too thick to slice easily, cut it in half horizontally before slicing.) 2-Make the marinade: In a medium bowl, combine the brown sugar, soy sauce, Worcestershire sauce, smoked paprika, meat tenderizer, black pepper, red pepper flakes, onion powder, and garlic powder. Whisk until evenly combined and the sugar is dissolved. 3-Add the meat to the marinade and toss until all of the pieces are evenly coated. Cover with plastic wrap or transfer to a large ziplock bag and marinate in the refrigerator for at least 12 hours or overnight. Toss the meat (or flip the bag) once or twice to be sure the meat marinates evenly. 4-Line two baking sheets with aluminum foil for easy clean-up. Place a wire rack over each pan. Preheat the oven to 175°F and set two oven racks in the centermost positions. 5-Arrange the marinated meat on the wire racks in a single layer. Bake, rotating the pans from front to back and top to bottom midway through, until the meat is dried out, 3 to 4 hours. To determine if the jerky is thoroughly dried out, take a piece out of the oven and let it cool to room temperature. It should be dry to the touch, leather-like in appearance, and chewy but still somewhat tender.
Beef Tenderloin with Red Wine Sauce
175 views · Oct 30, 2024 serrablog.com
Wow your guests with ease! My roasted beef tenderloin paired with a rich red wine sauce is simple, sophisticated, and foolproof. INGREDIENTS FOR THE SAUCE 8 tablespoons unsalted butter, divided ¾ cup finely chopped shallots, from 2-3 large shallots 1¼ cups red wine 3 cups beef broth 6 fresh thyme sprigs ¼ teaspoon kosher salt ⅛ teaspoon ground black pepper 1 teaspoon sugar 2 tablespoons all-purpose flour FOR THE BEEF 1 (2 to 3 lb) center-cut beef tenderloin roast Kosher salt (½ teaspoon per pound of beef) Freshly ground black pepper (¼ teaspoon per pound of beef) 2 tablespoons vegetable oil ¼ cup beef broth INSTRUCTIONS FOR THE SAUCE Melt 5 tablespoons of the butter in a medium saucepan. Add the shallots and cook over medium-low heat, stirring occasionally, until soft and translucent, 7 to 8 minutes. Add the wine, beef broth, thyme sprigs, salt, pepper and sugar, and bring to a boil. Cook over medium heat for about 30 minutes, or until the liquid is reduced by about half. While the liquid is reducing, place the remaining 3 tablespoons of butter in a small bowl and soften in the microwave, if necessary (it should be soft but not melted). Add the flour and, using a small spoon, mix into a smooth paste. Once the wine mixture is reduced, reduce the heat to low and remove the thyme sprigs. Whisk the flour-butter paste, a tablespoon at a time, into the simmering liquid, and simmer for a few minutes, until the sauce is thickened. Set aside. (The sauce can be made up to this point and refrigerated up to 3 days ahead of time.) FOR THE TENDERLOIN Let the beef stand at room temperature for 1 hour before roasting. Set an oven rack in the middle position and preheat the oven to 400°F. Season the beef all over with kosher salt and pepper. Heat the oil in an oven-proof skillet over medium-high heat until almost smoking. Cook, turning with tongs, until well browned on all but one side, about 10 minutes total. Turn the tenderloin so that the un-seared side is down, and transfer the skillet directly to the preheated oven. (If your pan isn't oven-proof, transfer the beef to a lightly oiled roasting pan.) Roast until a thermometer inserted into the center of the meat registers 120°F-125° for medium rare, about 15 minutes, or until done to your liking (115°F-120°F for rare, 130°F-135°F for medium). Keep in mind that these temperatures account for the fact that the temperature will continue to rise about 5 degrees while the meat rests. Transfer the meat to a carving board (preferably with a well for collecting juices) and let it rest, covered loosely with aluminum foil, for 10 to 15 minutes. Place a dishtowel or oven mitt over the handle of the roasting pan to remind yourself that it's hot. Meanwhile, carefully discard the fat from the roasting pan (remember that the handle is hot!). Set the pan on the stovetop and add the ¼ cup of broth. Bring the broth to a boil and, using a wooden spoon, scrape the fond, or brown bits, from the bottom of the pan. Add the flavorful broth to the red wine sauce, and then bring the sauce to a simmer. Carve the tenderloin into ½-inch-thick slices. Serve the beef, passing the red wine sauce at the table.
Stacked Beef Enchiladas (AKA Mexican Lasagna)
188 views · Mar 19, 2024 serrablog.com
With layers of corn tortillas, spicy ground beef, salsa and cheese, this stacked beef enchilada casserole is a huge family-pleaser. 🧑🍳INGREDIENTS: FOR THE BEEF 1½ pounds 90% lean ground beef ½ teaspoon baking soda 2 tablespoons vegetable oil 1½ teaspoons ground chipotle chile pepper (see note) 2½ teaspoons ground cumin ¾ teaspoon salt FOR THE SAUCE 4 large vine-ripened tomatoes (about 1.3 lb), quartered 2 medium yellow onions, cut into ½-inch wedges ¼ cup vegetable oil 6 cloves garlic, peeled 2 teaspoons salt 1 teaspoon ground cumin ⅛ teaspoon cayenne pepper ¼ cup cilantro leaves FOR ASSEMBLING 10 (8-in) yellow corn tortillas, cut into quarters (I use Mission brand) 4 cups (12 oz) shredded Mexican blend cheese. 🧑🍳INSTRUCTIONS: In a large bowl, combine the ground beef and the baking soda. Mix with your hands until evenly combined. Let sit on the counter for 20 to 30 minutes. While the beef sits, prepare the sauce. Set an oven rack about 5 inches beneath the heating element and preheat the broiler. Line a rimmed baking sheet with aluminum foil. Toss the tomatoes, onions, and garlic with the vegetable oil directly on the prepared baking sheet. Broil until softened and charred, 12 to15 minutes (if the vegetables are browning too quickly, give them a quick stir with a rubber spatula). Transfer the vegetables and juices to a food processor fitted with the metal blade. Add the salt, cumin, and cayenne pepper and pulse until just slightly chunky. Add the cilantro and pulse until the cilantro is chopped. Set the sauce aside. Heat the oil in a large skillet over high heat. Add the beef and cook, stirring frequently and breaking into pieces, until just slightly pink, about 2 minutes. Add the chili powder, cumin, and salt and cook, stirring occasionally, for 4 to 5 minutes more, or until cooked through. To assemble: Preheat oven to 350°F and move the oven rack to the center position. Lightly oil a 9x13-in glass or ceramic baking dish. Set aside 1 cup of the sauce for the top of the casserole. (You want to ensure that you have enough to cover the top layer of tortillas, otherwise they won't cook through.) Line the bottom of the prepared baking dish with a layer of tortillas, overlapping them slightly. Spoon half of the beef (and any juices) over the tortillas. Top with half of the sauce and ⅓ of the cheese. Repeat with another layer of tortillas, the remaining beef, remaining sauce, and ⅓ of the cheese. Top with the remaining tortillas. Spread the reserved sauce over the tortillas and cover completely. Sprinkle the remaining cheese evenly over top. Bake, uncovered, for 30 to 35 minutes, or until the casserole is heated through and the cheese is completely melted. Note: Ground chipotle chile pepper is smoky and hot and makes this dish a little spicy. For a milder dish, replace the ground chipotle chile pepper with ground ancho chili pepper, which isn't as hot. MAKE-AHEAD/FREEZER-FRIENDLY INSTRUCTIONS: The casserole can be prepared ahead of time, tightly covered with foil, and refrigerated for up to two days or frozen for up to 3 months before baking (if frozen, defrost in the refrigerator before cooking). It can also be fully baked, tightly covered with foil, and refrigerated for up to two days or frozen for up to 3 months. To reheat: defrost if necessary and heat the covered casserole in a 350°F oven for about 30 minutes, or until hot. If you'd rather reheat individual servings, small portions can be zapped in the microwave for 1 to 2 minutes.
Beef Stew with Carrots & Potatoes
148 views · Mar 19, 2024 serrablog.com
This classic French beef stew is the ultimate cold weather comfort food. After a few hours in the oven, the meat becomes meltingly tender and enveloped in a rich wine sauce. 🧑🍳 INGREDIENTS: 3 pounds boneless beef chuck (well-marbled), cut into 1½-inch pieces 2 teaspoons salt 1 teaspoon freshly ground black pepper 3 tablespoons olive oil 2 medium yellow onions, cut into 1-inch chunks 7 cloves garlic, peeled and smashed 2 tablespoons balsamic vinegar 1½ tablespoons tomato paste ¼ cup all-purpose flour 2 cups dry red wine 2 cups beef broth 2 cups water 1 bay leaf ½ teaspoon dried thyme 1½ teaspoons sugar 4 large carrots, peeled and cut into 1-inch chunks on a diagonal 1 pound small white boiling potatoes (baby yukons), cut in half Fresh chopped parsley, for serving (optional) 🧑🍳INSTRUCTIONS: Preheat the oven to 325°F and set a rack in the lower middle position. Pat the beef dry and season with the salt and pepper. In a large Dutch oven or heavy soup pot, heat 1 tablespoon of the olive oil over medium-high heat until hot and shimmering. Brown the meat in 3 batches, turning with tongs, for about 5 minutes per batch; add one tablespoon more oil for each batch. (To sear the meat properly, do not crowd the pan and let the meat develop a nice brown crust before turning with tongs.) Transfer the meat to a large plate and set aside. Add the onions, garlic and balsamic vinegar; cook, stirring with a wooden spoon and scraping the brown bits from bottom of the pan, for about 5 minutes. Add the tomato paste and cook for a minute more. Add the beef with its juices back to the pan and sprinkle with the flour. Stir with wooden spoon until the flour is dissolved, 1 to 2 minutes. Add the wine, beef broth, water, bay leaf, thyme, and sugar. Stir with a wooden spoon to loosen any brown bits from the bottom of the pan and bring to a boil. Cover the pot with a lid, transfer to the preheated oven, and braise for 2 hours. Remove the pot from the oven and add the carrots and potatoes. Cover and place back in oven for about an hour more, or until the vegetables are cooked, the broth is thickened, and the meat is tender. Fish out the bay leaf and discard, then taste and adjust seasoning, if necessary. Serve the stew warm -- or let it come to room temperature and then store in the refrigerator overnight or until ready to serve. This stew improves in flavor if made at least 1 day ahead. Reheat, covered, over medium heat. Garnish with fresh parsley, if desired.
Beef Stew with Carrots & Potatoes
148 views · Mar 19, 2024 serrablog.com
This classic French beef stew is the ultimate cold weather comfort food. After a few hours in the oven, the meat becomes meltingly tender and enveloped in a rich wine sauce. 🧑🍳 INGREDIENTS: 3 pounds boneless beef chuck (well-marbled), cut into 1½-inch pieces 2 teaspoons salt 1 teaspoon freshly ground black pepper 3 tablespoons olive oil 2 medium yellow onions, cut into 1-inch chunks 7 cloves garlic, peeled and smashed 2 tablespoons balsamic vinegar 1½ tablespoons tomato paste ¼ cup all-purpose flour 2 cups dry red wine 2 cups beef broth 2 cups water 1 bay leaf ½ teaspoon dried thyme 1½ teaspoons sugar 4 large carrots, peeled and cut into 1-inch chunks on a diagonal 1 pound small white boiling potatoes (baby yukons), cut in half Fresh chopped parsley, for serving (optional) 🧑🍳INSTRUCTIONS: Preheat the oven to 325°F and set a rack in the lower middle position. Pat the beef dry and season with the salt and pepper. In a large Dutch oven or heavy soup pot, heat 1 tablespoon of the olive oil over medium-high heat until hot and shimmering. Brown the meat in 3 batches, turning with tongs, for about 5 minutes per batch; add one tablespoon more oil for each batch. (To sear the meat properly, do not crowd the pan and let the meat develop a nice brown crust before turning with tongs.) Transfer the meat to a large plate and set aside. Add the onions, garlic and balsamic vinegar; cook, stirring with a wooden spoon and scraping the brown bits from bottom of the pan, for about 5 minutes. Add the tomato paste and cook for a minute more. Add the beef with its juices back to the pan and sprinkle with the flour. Stir with wooden spoon until the flour is dissolved, 1 to 2 minutes. Add the wine, beef broth, water, bay leaf, thyme, and sugar. Stir with a wooden spoon to loosen any brown bits from the bottom of the pan and bring to a boil. Cover the pot with a lid, transfer to the preheated oven, and braise for 2 hours. Remove the pot from the oven and add the carrots and potatoes. Cover and place back in oven for about an hour more, or until the vegetables are cooked, the broth is thickened, and the meat is tender. Fish out the bay leaf and discard, then taste and adjust seasoning, if necessary. Serve the stew warm -- or let it come to room temperature and then store in the refrigerator overnight or until ready to serve. This stew improves in flavor if made at least 1 day ahead. Reheat, covered, over medium heat. Garnish with fresh parsley, if desired.
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2K views · Jan 22, 2025 serrablog.com
Garlic and Ginger Braised Chicken is a flavorful and aromatic dish that combines tender chicken pieces with the bold flavors of garlic and ginger. The chicken is first seared to achieve a golden brown crust, and then slowly braised in a savory broth infused with garlic, ginger, soy sauce, and other seasonings. This cooking method ensures that the chicken remains juicy and absorbs all the rich flavors of the broth. This dish is perfect for a comforting meal and pairs well with steamed rice or noodles. The combination of garlic and ginger not only adds depth to the flavor but also brings a variety of health benefits, making it a wholesome and satisfying choice for any occasion. If you need more details or specific recipes, feel free to ask! ?
Easy Turkey, Spinach & Cheese Meatballs
324 views · Feb 10, 2025 serrablog.com
These meatballs are a delightful blend of lean ground turkey, nutrient-rich spinach, and a mix of cheeses that create a savory, mouthwatering treat. Perfectly balanced with herbs and spices, they offer a healthy yet flavorful alternative to traditional meatballs. The addition of spinach not only boosts the nutritional value but also adds a vibrant green color and a subtle earthiness to the dish. These meatballs can be enjoyed as an appetizer, paired with your favorite pasta, or served alongside a fresh salad for a complete meal.