Beef

the best stuffed peppers.

August 9, 2021 by Becky Spoon

I’m proud to cook the Southern foods I grew up on, like these Stuffed Peppers. I am so fortunate to have grown up with strong Southern women that could cook! Oh, my gosh, I continue to try to duplicate things my mother or grandmother made, like granny’s fried chicken. I will never know what she did to make that chicken so good!

Anyway, we’re not cooing chicken, but these Stuffed Peppers like the ones my mother made growing up. I added a few things different, but pretty much the same. These are the perfect comfort food specially when you add creamed new potatoes, fried okra, field peas with tomatoes and feta, and jalapeno cornbread. That’s a pretty southern meal.

Stuffed peppers, Field Peas with Tomatoes and Feta, Fried Okra, Creamed New Potatoes and Jalapeno Cornbread

the best stuffed peppers.

I decided to make these when a friend brought me okra, small bell peppers (perfect for me) and fresh tomatoes and cantaloupe from her garden. It just happened that I had received the latest edition of Southern Living, where I found recipes using the ingredients I had which inspired this meal and recipes.

It just made sense to make these to go along with the other vegetables. I promise you that I probably have had this meal or very similar my entire life! I don’t put rice in my peppers, it is basically a meat loaf that I’ve stuffed into a pepper. I had a combination of red and green! Perfect for my photos. I always par boil my peppers so they will be tender. These peppers were small but they would likely not be soft by the time the filling cooked. I cooked them in my Staub cookware. I only have 2 pieces and I got those on sale. The pieces I do have are small casserole dishes, but perfect for me. These are the sizes I have but they are in white. https://amzn.to/3ymUEUz.

the best stuffed peppers.

Serve these with mashed potatoes or my Creamed New Potatoes that I served them with! Delicious! these are delicious creamed new potatoes.

For the side dishes:

these are delicious creamed new potatoes.

love this crispy fried okra.

Easy & Delicious, Jalapeno Cornbread from Jiffy Cornbread Mix

Stuffed Peppers

The peppers I used for this recipe were small, I was cooking for one. Because of that you can double the recipe to serve 4-6.

Print Recipe

CourseMain Course

CuisineAmerican, Southern

Keywordcomfort food, meat loaf, peppers, southern food, stuffed bell peppers, stuffed peppers

Servings servings

Ingredients

2 small bell peppers, red or green or combined
1/2 lb ground beef
2 tbsp chopped onions
2 tbsp chopped green onion
1/4-1/2 finely chopped jalapeno (optional)
1 clove garlic, finely chopped (optional)
1 egg
1-2 tbsp tomato sauce
1/3 cup plain bread crumbs
1/4-1/2 tsp salt
1/2 tsp black pepper

For the Topping

2/3 cup tomato sauce
2 tbsp ketchup
1 tbsp brown sugar

Instructions

Preheat the oven to 350 degrees.
Bring a medium pot of water to boil with a large pinch of salt. Half your bell peppers down the middle through the stem. Remove the seeds and the membranes. Add the peppers to the water and par boil about 2 1/2 to 3 minutes (longer if they are larger peppers). Remove and drain on paper towels.
Combine all the ingredients in a bowl like you are making a meatloaf. Add the topping ingredients to a bowl.
In a casserole dish just large enough to hold the peppers. Add a small amount of the topping sauce to the bottom of the pan with a little water. Divided the meat mixture among the 4 halves. They will be pretty full. Top each of the peppers with a little of the sauce.
Place in the oven and cook about 15 minutes. Remove from the oven and add the remaining sauce and cook an additional 15 minutes until done. You can tell if the peppers are done with a meat thermometer or when you press on the top they will be firm. If your peppers are large, you likely will need more cook time.
Remove from the oven and serve immediately. Enjoy!

delicious birria tacos with consommé.

August 19, 2020 by Becky Spoon

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Birria Tacos with Consome — Birria Tacos with Consommé

These Birria Tacos with Consommé are delicious. Remember the birra de res, Mexican stew that I posted the other day? These tacos are from the leftover beef and the consommé for dipping them in. These are loaded with cheese, the meat and the toppings that you used in the stew which were onions, cilantro and cabbage, served with a bowl of the broth for dipping.

delicious birria tacos with consommé.

To make these I dip corn tortillas in the consommé, then in the chile oil that I made with the birria and place on a hot gridle or pan. I then add a handful of cheese, the meat and the onions, cilantro and cabbage. Then I fold them over, and flip until done on both sides. I have a griddle built into my stove but here’s a great griddle to use. https://amzn.to/3kVVt05

or this comal would work great…also great for making homemade tortillas. https://amzn.to/2Ed7P39

delicious birria tacos with consommé.

Here’s the birria I made: https://the2spoons.com/amazing-birria-a-mexican-stew/

Here you go for the Birria Tacos with Consome!

Birria Tacos with Consomme

Print Recipe

Coursedinner, Lunch, Main Course

CuisineMexican

Keywordbeef, birria, birria de res, consomme, dried chile, guallio chile, instant pot beef stew, mexican stew

Servings servings

Ingredients

water (See note in instruction)
2 lbs beef bones (optional)
5 lbs chuck roast or brisket (I prefer brisket)
1 large onion
1 whole garlic, halved through the middle
4 bay leaves
2-3 epazote or bay leaves
5 carrots, halved or quartered
5 5 guajillo chiles or New Mexico chile,
5 pasilla chiles
2 ancho chiles
3 tbsp chicken bullion or cubes
1 tbsp salt
dried chile powder if needed

Birria Chili Oil

4 Guajillo chiles plus 1 extra for infusing the oil
2 bay leaves
1/2 tbsp Mexican Oregano
1/2 tbsp chicken bullion
1/2 tsp black pepper
1/4 tsp ground cloves or 2 whole cloves
1/2 tsp granulated garlic powder
1/4 tsp sugar
1 cup canola or vegetable oil
For a spicier add 1/2 tsp cayenne pepper

Toppings

1/2 chopped white onion
1/2 bunch chopped cilantro
1/4 head finely shredded green cabbage
lemon or lime to taste

For the Tacos

Corn tortillas
Good melting cheese like Mozzarella, Munster or Oaxaca
leftover toppings, onions, cabbage and cilantro
leftover consommé
leftover beef
chile oil

Instructions

Bring the water to almost a boil. If you're using a large pot start with about 16 cups of water. If not add maybe 8 to 10 cups, add your ingredients, then add more water to cover the ingredients. You want the roast and bones covered. Add the beef bones and the chuck roast to the water. Then add your onion and your dried chiles. Add the whole garlic, bay leaves and carrots. Add the salt and the chicken bullion.
Make sure you have enough water to cover the meat. Start the meat to a boil and when the impurities start to come out from the beef bones, remove with a skimmer. Allow the beef and other ingredients to continue to simmer for about an hour.
Meanwhile, prepare your chile oil. Remove the seeds and stems from the 4 Guajillo Chile. Place the chiles, bay leaves, chicken bullion, pepper, cloves, garlic powder, and the sugar (reserving the oregano for later) into a blender or coffee grinder and make a powder. Crumble the other chile and set aside.
Heat the chile oil to frying point, then remove from heat. Add the crumbled chile and cook, stirring until the crumbled chile is crisp. Remove the chile and reserve.
In a bowl, add the spice blend, the oregano and add the hot oil, mixing quickly.
Go back to the simmering meat and check your seasoning, If you need a little more flavor add a little more chicken bullion, a little at a time until the desired saltiness is reached. Now, remove the chiles in the simmering meat pot and and add to a blender . Blend the chile with a little broth until it's smooth. Add a little broth to our blender so you can get all the puree out. Now add the chile that you fried into a blender with a little broth and puree, then add it to your beef stew mixture. Continue to cook for 2 to 3 hours until the meat it falling apart and tender.
At this point I like to remove the meat, carrots and the bones to a bowl. you don't have to, but at this time I like to strain the broth because you added a whole garlic with the skins on. When you strain, press the garlic trough the strainer as much as possible with a spoon.
Add the broth back to the pot and your meat that you took off the bones and the roast itself that you have cut into pieces. Some do not strain at this point, so you don't have to. Also, if you want to add fresh carrots and cook until they are tender.
To serve, add some of the meat to a bowl along with the consommé. Add your toppings and a little of the chile oil drizzled on. Serve with some lime juice! Delicious!

For the tacos

Heat your grill or gridle to medium high. Dip each corn tortilla into the consommé, then the chile oil and place them on the griddle or grill. Top with some cheese first, then the meat, then the onions, cilantro and cabbage, more cheese, fold over and cook on both sides flipping until a little crisp and cheese is melted.
Serve with a cup of the consommé for dipping and additional chile oil.

yummy beef tenderloin french dip with homemade au jus.

June 30, 2020 by Becky Spoon

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This! Beef Tenderloin French Dip with Homemade IS DELICIOUS! Remember that beef tenderloin from the other day? Well, we had leftovers, and when you have leftovers of a filet of beef you make sandwiches. In this case, French dip with homemade au jus! So good!!!! We love a sandwich like this especially you can dip it in some yummy beef broth.

filet of beef with bernaise mayonnaise — f

This sandwich is on some delicious french bread. First I split it in half and placed it outside up under the broiler for just a couple of seconds to toast a little. Then I turned it over, slathered with butter, placed it back under the broiler and toasted a little until it starts to get a little brown around the edges. THEN…..I placed swiss cheese, but you could use any sliced cheese and allowed it to just melt. I made a horseradish mayonnaise, slathered that over the horseradish mayonnaise, loaded it wish jarred roasted red peppers and a spring mix that had lots of peppery arugula.

yummy beef tenderloin french dip with homemade au jus.

I cooked this in a roasting pan that has a rack which allows for even cooking. Here’s a similar roasting pan to the one I used. https://amzn.to/38d4lZz. This is a great roasting pan for a turkey or chicken too!

Can’t wait for you to make this recipe. Here is the original recipe for the Filet of Beef https://the2spoons.com/favorite-filet-of-beef-with-bearnaise-mayonnaise/.

If you use a whole loaf of French bread for the sandwiches, I love a good serrated knife. It will keep your bread from smashing. https://amzn.to/2ZgOYLi

Love these little dipping bowls for the au jus. https://amzn.to/38fnQR2

beef tenderloin french dip with homemade au jus.

Here’s the recipe for this yummy sandwich! Enjoy!

beef tenderloin french dip with homemade au jus.

Print Recipe

Coursedinner, Lunch, Main Course

CuisineAmerican

Keywordbeef tenderloin, filet of beef, french dip, french dip with au jus, leftover beef tenderloin, leftovers, sandwiches

Ingredients

4 French bread rolls or Hoagie Rolls
1 lb or more leftover filet of beef, prime rib or other beef roast that has been thinly sliced link for the recipe:https://the2spoons.com/favorite-filet-of-beef-with-bearnaise-mayonnaise/
1 cup plus jarred roasted red peppers
8 sliced cheese of your choice
horseradish mayonnaise (recipe follows)
warmed au jus in individual bowls
spring mix or arugula
room temperature butter for toasting the bread

Horseradish mayonnaise

1/2 cup Mayonnaise
3 tbsp jarred horseradish
juice of one half lemon
salt and pepper

au jus

2 tbsp extra virgin olive oil
1 carrot, cut into about 1/2 inch slices
1 stalk celery, cut into about 1/2 inch slices
1/3 cup leaks , thinly sliced
2 cups beef stock or broth
1 tbsp whole peppercorns
1 tsp red pepper flakes

Instructions

Combine the mayonnaise, horseradish and lemon juice. Add salt and pepper to taste. Store in the refrigerator until ready to use.
In a saucepan add the olive oil and heat to medium. Add the carrots, celery and leaks and sauté until softened. Add the stock, peppercorns, red pepper flakes and bring to a simmer. simmer for about 15 minutes. Strain the broth, discarding the solids and keep warm for serving.
Preheat the broiler. Thinly slice your beef tenderloin and set aside. Split your french bread or hoagie rolls if not already split. Place on a sheet pan, outside up and toast for just about a minute or less. Remove and slather with butter. Return to the sheet pan and under the broiler until the roll is toasted and starting to brown a little on the edges. Remove, add the cheese and return and just melt.
Remove from the oven, slather the horseradish mayonnaise on each side, pile high with the beef, red peppers and the greens. Serve with individual bowls of the au jus.

favorite filet of beef with béarnaise mayonnaise

June 29, 2020 by Becky Spoon

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Filet of Beef is my favorite cut of beef to prepare. Whether in a large piece like this that I roasted whole in the oven or just a filet mignon, it’s just a beautiful piece of beef. I love to buy a whole tenderloin, cut some of it into individual filets, and leave large portions to roast. I saw Ina Garten make this recipe the other day and I had to try it.

There are so many uses for a beef tenderloin. It is as delicious served cold. I have made it many times for a party or gathering with rolls and a horseradish sauce for mini sandwiches. Perfect for a salad or a sub sandwich layered with cheese and fresh vegetables. It is perfect for serving with your favorite chimichurri sauce. Additionally, there are so many sauces that are perfect for beef tenderloin. Peppercorn sauce, rosemary butter sauce, blue cheese sauce, or a red wine sauce.

I made a Ina’s béarnaise mayonnaise to serve alongside this beef. Wow, am I glad I did. It is so delicious and easy. Béarnaise is one of my favorites! Loaded with fresh tarragon, white wine, lemon and shallots, it is the perfect condiment for this dish!

favorite filet of beef with béarnaise mayonnaise

Buying a whole tenderloin then figuring our what to do can seem to be a daunting task. There are just a few steps to prepare your tenderloin. Here’s a little tutorial. https://youtu.be/Z9Z9I_9d4Xg. They can also be expensive, but look at how many steaks you can get from just one whole tenderloin and occasionally you can find them on sale.

Here’s a video teaching how to tie a beef tenderloin: https://youtu.be/N_EWIbybSEU.

One of my favorite ways is on a sandwich or a crostini. Toasted bread with some kind of cheese and a sauce with beef tenderloin just makes an amazing combination.

Filet of Beef with Béarnaise Mayonnaise

Print Recipe

Coursedinner, Lunch, Main Course

CuisineAmerican

Keywordbearnaise sauce, beef, beef tenderloin, bernaise, Easy, filet of beef, main course, mayonnaise, tarragon, whats for dinner

Ingredients

1 whole 4-5 pound beef tenderloin, trimmed and tied
6 tbsp unsalted butter, melted
Kosher salt and black pepper
3/4 cup minced shallots (about 3 shallots)
4 tbsp minced fresh tarragon leaves, divided
1/2 cup dry white wine
1/4 cup tarragon vinegar or white wine vinegar
3 extra large egg yolks, at room temperature
3 tbsp freshly squeezed lemon juice, at room temperature
1 tbsp Dijon Mustard
1 cup vegetable or canola oil, at room temperature
1/2 cup good olive oil, at room temperature

Instructions

Preheat the oven to 275 degrees F. Line a sheet pan with aluminum foil.
Dry the entire tenderloin with paper towels and brush it all over (top and bottom) with the butter. Sprinkle it all over with 4 teaspoons of salt and 2 teaspoons of pepper. It will seem like a lot but trust me, it's important.
Place the filet on the sheet pan and roast it for 1 to 1 1/4 hours, until an instant-read thermometer inserted into the end of the beef registers 130 degrees F for medium rare. Remove from the oven, cover tightly with aluminum foil, and allow to rest at room temperature for 15 minutes. Discard the foil and allow to sit at room temperature.
Meanwhile, place the shallots, 3 tablespoons of tarragon, the wine, and vinegar in a small saucepan and bring it to a boil over medium-high heat. Boil for 5 minutes, until only 1 tablespoon of liquid remains. Set aside to cool for 15 minutes.
Place the egg yolks, lemon juice, mustard, 2 1/2 teaspoons salt, and 1 teaspoon pepper in the bowl of a food processor fitted with the steel blade and process for 10 seconds. With the processor running, slowly pour the vegetable oil and olive oil through the feed tube to make a thick emulsion. Add the shallot reduction and the remaining tablespoon of tarragon leaves and pulse to combine. Refrigerate until ready to serve.
Slice the filet of beef between 1/4 and 1/2 inch thick, sprinkle with salt, and serve warm, at room temperature, or cold with the béarnaise mayonnaise on the side.

easy grilled skirt steak fajitas and shrimp

June 27, 2020 by Becky Spoon

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Grilled skirt steak fajitas and shrimp just screams summer to me. Not that you can’t have them all year long, but I seem to grill them more in the summer than in the winter. I do have an inside grill on my stove so I grill a lot all winter, but there’s just something about grilling skirt steak and having Mexican side dishes that reminds me of summer.

I grilled my onions, peppers and jalapeno and threw in some summer squash, because why not? Grilled vegetables wrapped in a tortilla with some sour cream, guacamole and cheese is delicious!

easy grilled skirt steak fajitas and shrimp

I bought untenderized skirt steak, but there is a tenderized skirt available at some supermarkets. I marinated this overnight. If you do that and make sure you cut across the grain this should be so tender. The steak comes in long strips usually. After I grill and let it rest, I slice in half, turn the meat so that I’ll be cutting across the grain, and slice thinly. This photo is with the grain, so you want to cut across that.

Some of the tools I used in making this dish are these half sheet pans that I love: https://amzn.to/3i1LQfb.

These inserts are great: https://amzn.to/3i3kfdj

I don’t use the same sheet pans for baking cookies that I may use to roast vegetables or meats in the oven. I find they become dark and make the bottoms of your cookies cook faster and more brown. I do use a good parchment on my sheet pans, but still only use pans designated for cookies.

I love these long tongs when I’m grilling! I am the world worst at burning myself! https://amzn.to/2BdHMru

easy grilled skirt steak fajitas and shrimp

I made this yummy guacamole to have alongside our fajitas and these delicious charro beans. Here’s the links for both: https://the2spoons.com/1-delicious-guacamole/

Charro Beans https://the2spoons.com/love-these-charro-beans/

Here’s the recipe for these delicious fajitas. Enjoy!

Skirt Steak Fajitas and Shrimp

Print Recipe

CourseMain Course

CuisineMexican, Texmex

KeywordBasic Shrimp Stock, beef, tacos, texmex, mexican,, fajitas, grilling, mexican food, mushroom stuffed summer squash, skirt steak

Servings servings

Ingredients

2 lbs skirt steak
1 lb large shrimp, peeled and deveined
2-2 bell peppers, I leave them whole for grilling
2 purple onions, thick sliced
2 large tomatoes, quartered
2-4 whole jalapenos

For the Marinade

1/2 cup soy sauce
1/2 cup vegetable oil plus more to brush on the vegetables
juice of 2 limes, and keep them to throw into the marinade
4 cloves garlic, chopped
1/2 onion, sliced
handful of cilantro
salt and pepper
Flour or corn tortillas
Salsa of your choice

Instructions

Combine the soy sauce, vegetable oil, lime juice and the lime after it is juiced, the garlic, onion and cilantro in a plastic zip lock bag. Add the skirt steak and marinate overnight or at least 4 hours.
When ready to cook line your vegetables on a sheet pan and brush with oil and salt and pepper both sides.
Remove the steak from the marinade reserving just a little marinade for the shrimp. Since you did not have chicken in the marinade, it is ok to use a little for the shrimp. Lightly salt and pepper your skirt steak. Place your shrimp in a bowl, pour the reserved marinade over it and allow it to sit while you are preparing your grill.
When you grill is ready, add your vegetables and the steak. Cook your vegetables to char them on all sides, removing them as they are done. I keep my bell peppers and jalapeno whole while I'm cooking them, and slice them before serving.
Cook your steak until your preferred doneness. I like to cook my on the medium rare side, but cook as you would cook your favorite steak. When ready, remove, tent with foil and allow to rest for about 15 minutes.
While the steak is resting add your shrimp to the grill. Cook on the first side about 4 minutes or until they start turning pink. Turn and cook a couple of minutes longer.
Cut your steak across the grain. Arrange all of the vegetables and meats on a large platter. Serve with flour or corn tortillas, my charro beans, guacamole and some sour cream! Enjoy!
Note: All of this can be prepared in advance. Before serving, just heat a cast iron skillet to high. Throw your veggies in, the steak and allow to just sit and heat until sizzling, turn and do the same on that side. Serve in the skillet if you like!!

Simple – Favorite Red Chile Marinated Carne Asada Tacos!

February 25, 2020 by Becky Spoon

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These Red Chile Marinated Carne Asada Tacos are so good! If you follow me you know the hubs favorite thing to eat ever is tacos! I can ask him every single day, “what do you want to eat?” and he says “tacos”. Obviously, that doesn’t happen but we do have a lot of Mexican food.

I used a thin rib eye steak that you can get at your supermarket. I see that much more than before, so it must be in demand. It’s just a ribeye steak that is sliced thin. If you can’t find it already prepared that way ask the meat market to slice some for you.

I purchased mine from HEB. Here’s a link so you can see what would be offered in a supermarket: https://www.heb.com/product-detail/h-e-b-beef-ribeye-steak-thin-value-pack-usda-select-3-4-steaks/371752.

Simple Favorite Red Chile Marinated Carne Asada Tacos!

These Carne Asada Tacos are kind of the best of two worlds. We love authentic Mexican food and we love Hatch Red Chile. In Mexico they simply season their steak and grill it which is delicious but I added our love of New Mexico sauces like the Hatch Red Chile. My Red Chile is on the blog and here’s the link: https://the2spoons.com/favorite-new-mexico-hatch-red-chile-sauce/. This red chile is well worth the effort and there are so many additional uses like enchiladas, our favorite!

Look at these enchiladas that I made with the Red Chile Sauce! They are to die for! Here’s the link for them! https://the2spoons.com/new-mexico-hatch-red-chile-beef-enchiladas/.

Simple Favorite Red Chile Marinated Carne Asada Tacos!

Here’s the recipe!! Enjoy!!

Red Chile Marinated Carne Asada

Print Recipe

Coursedinner, Lunch, Main Course

CuisineMexican, new mexico

Keywordcarne asada, carne asada tacos, hatch, Hatch red chile sauce, mexican food, New Mexico, new mexico hatch red chile sauce

Servings servings

Ingredients

8 oz (about 20 to 25) dried whole red New Mexican chile pods, mild, medium or hot, or a combination
2-4 cups water
2 tbsp vegetable oil
1 medium onion, minced
3 garlic cloves, minced
1-2 tsp crushed Mexican oregano
1 tsp salt, or more to taste

For the Red Chile Marinated Carne Asada

1 lb very thin sliced ribeye steak
1/2 cup Red Chile sauce
4 flour tortillas
1/2 cup Monterrey jack cheese
2 avocados, sliced and divided
1 tomato diced
1/4 white onion diced

Instructions

Remove the stems and seeds from the dried chile pods. Toast the chile pods in a heavy skillet over medium heat until they are warm and release their fragrance, 1 to 2 minutes per side.
Remove the chile pieces and place into a sauce pan and cover with water. Bring to a boil, reduce the heat and simmer for about 10 minutes until the chile is soft.
Remove the chile from the liquid and place into a blender or food processor. Blend until a smooth paste. Strain the paste, pushing through with the back of a spoon. This takes a few minutes. You just want to keep straining, pushing the puree through leaving behind any skin or seeds, adding a lilttle water if you need to.
Warm the oil in a skillet, add the onion and garlic and cook until the onion is limp. Add the chile mixture to the onion mixture, along with the oregano and salt , adding more water. You want a pourable sauce, not a thick sauce. Cook for about 15 minutes, taste and adjust the seasonings. When ready the sauce will coat the back of a spoon but still be pourable. At this point I always strain again, pushing through the sauce, leaving behind any solids. This is not mandatory, but if I'm making enchiladas I want a very smooth sauce. Enjoy!

For the Tacos

Place the thin sliced ribeye steak in a zip lock bag. Pour the red chile sauce over and massage the bag to make sure all the meat is covered. Zip the bag and place in the refrigerator for 24 hours.
Remove the beef from the refrigerator and place in a bowl or plate and allow to come to room temperature. Heat your grill or get your charcoal ready. When you're ready to cook, drizzle a little olive oil over the steak. Place on the grill and cook about 2-3 minutes on the first side, flip and continue to cook for an additional 2 to 3 minutes. This is very thin and you don't want to overcook.
Remove from the grill, place on a plate and allow to rest for a few minutes. Heat your flour tortillas on the grill flipping continuously to prevent from burning.
After the steak has rested, dice or slice the meat. Place a little cheese on each flour tortilla, add the meat, add a couple of avocado slices, some diced onions and tomatoes. Serve with your favorite salsa and enjoy!