Beef Recipes

Marinate ribs in sauce for 20-25 minutes. Bake at 350 degrees for 45 to 60 minutes.

BARBECUE BEEF CUPS
3/4 lb. ground beef
1/2 c. barbecue sauce
1 tsp. minced dry onion
1 can (10 oz.) refrigerated biscuits
1/4 c. shredded American cheese

Preheat oven to 400 degrees. In a skillet, brown ground beef and pour off drippings. Stir in barbecue sauce and onion. Separate biscuits and place each biscuit in an ungreased muffin cup or a muffin tin. Press the dough up the sides to edge of muffin cup. Spoon beef mixture into cups. Bake 10 to 15 minutes or until golden brown. Sprinkle with cheese, return to oven until cheese is melted. Makes 10 beef cups.

BARBECUE SAUCE
2 tbsp. margarine
1 med. onion, diced
1 sm. bell pepper, diced
2 tbsp. brown sugar
2 tbsp. French mustard
1 tbsp. Worcestershire sauce
1 tsp. salt
3/4 c. catsup

Saute onions in margarine until onions turn clear. Add remaining ingredients and cook slowly over low heat.

ALL-PURPOSE BARBECUE SAUCE
1/4 tsp. cinnamon
1/4 c. brown sugar
1/2 tsp. black pepper
1/2 med. sized onion, chopped
2 tsp. prepared mustard
1 1/2 tbsp. Worcestershire sauce
1/2 c. catsup
1/2 c. water
1 tbsp. vinegar
1/2 tsp. nutmeg
1/4 tsp. salt

Heat to boiling. Use on poultry, pork or beef. Delicious

BARBECUE BEANS
1 can Campbells Pork & Beans
1 can Campbells Barbeque Beans
1 can red kidney beans
1 can pineapple tidbits (drained)
1 lb. ground beef
1 sm. onion (chopped)

Make sauce of:
1/2 c. catsup
1/2 c. Kraft barbeque sauce
1/2 c. water or pineapple liquid
2 tbsp. vinegar
1/4 c. brown sugar

Brown beef and onion and add dash of salt. Mix the sauce and heat. Pour over meat and beans. Bake in moderate oven for 1 1/2 hours at 350 degrees. Take off cover for last 1/2 hour.

BARBECUE BRISKET
Put brisket in foil with fat side up. Salt and pepper to taste. Sprinkle on top 1/2 package dry onion soup mix. Sprinkle Smokey flavoring and garlic powder. Wrap up real tight with heavy duty foil. Bake at 300 degrees for 4-5 hours depending on size. When half done, put Open Pit Hickory Flavor barbecue sauce on and continue to bake all covered and sealed. When done, cool and slice across the grain. Can be reheated.

TEXAS BARBECUE BEANS
1 lb. ground beef, browned
1 lb. bacon
2 (16 oz.) cans kidney beans, drained
2 (16 oz.) cans pork & beans, drained
2 (16 oz.) cans butter beans, drained
1/2 c. ketchup
1/2 c. barbeque sauce
4 tbsp. molasses
4 tbsp. mustard
1 tsp. chili powder
1 onion, chopped

Mix all ingredients. Bake in large casserole at 350 degrees for 1 hour, uncovered.

BEEF AND BEAN BARBECUE BAKE
1 lb. ground beef
16 oz. can pork & beans
1/2 c. barbecue sauce
1/2 c. chopped onion
1 tsp. salt
1/4 lb. Velveeta cheese, cubed
8 oz. buttermilk biscuits
Grated cheese

Preheat oven to 375 degrees. Brown the meat and drain. Add beans, barbecue sauce, onion and salt. Simmer 5 minutes while stirring. Stir in cubed cheese. Pour into baking dish. Cut biscuits in half circles and put around the outside of the dish.

Bake for 20 minutes. Top with cheese and return to the oven until melted.

CRUNCHY BARBECUE CASSEROLE
1 lb. ground beef
1/2 c. bell pepper
1 can tomato sauce
3 tbsp. brown sugar
2 tbsp. Worcestershire sauce
1 can whole kernel corn
1 can biscuits

Brown ground beef and drain. Add bell pepper, brown sugar and Worcestershire sauce. Cook 3 to 5 minutes over medium heat. Add tomato sauce and drained corn. Place in a casserole dish and open biscuits. Place on top of the meat mixture. Cover with aluminum foil. Bake in 375 degree oven approximately 20 to 25 minutes. Take aluminum foil off after 20 minutes.

BARBECUE BEEF CASSEROLE
1 lb. ground beef
1/4 c. chopped green peppers
1/3 c. chopped onion
1/2 tsp. salt
1/4 tsp. pepper
8 oz. can pork and beans
1 c. barbecue sauce
1 1/2 c. grated Cheddar cheese
1 sm. can Pillsbury biscuits

Preheat oven to 375 degrees. In large skillet, brown ground beef with green peppers and onion. Remove from heat; drain. Stir in salt and pepper. Stir in beans, barbecue sauce and 1 cup of cheese. Spoon ground beef mixture into around 9-inch casserole dish. Slice each biscuit in half, making 1/2 circles. Arrange biscuits around the outer edges of casserole dish on top of beef mixture, leaving center open. Bake at 375 degrees for 12-15 minutes or until biscuits are golden brown. Sprinkle 1/2 cup of remaining cheese onto casserole a few minutes before removing from the oven.

CROCK POT BARBECUE - VENISON
3 lb. venison, cubed*
1 c. onion, diced
1 c. red wine vinegar
1/2 c. Worcestershire sauce
2 tsp. season all
1 lb. bacon, cooked & crumbled
2 c. catsup
1/2 c. molasses
1/2 c. brown sugar

Place in crock pot, 8-12 hours. Serve with rice, potatoes or toast. *Can be used with any red meat.

BARBECUE POT ROAST
2 tbsp. oil
1 (5 lb.) beef chuck 7-bone (center cut) pot roast, cut 2 1/2 inches thick
2 medium onions, chopped
1 garlic clove, minced
1 (8 oz.) can tomato sauce
1 (6 oz.) can tomato paste
2/3 c. packed light brown sugar
1/2 c. cider vinegar
1 tbsp. salt
2 tbsp. Worcestershire sauce
1 tsp. dry mustard
1/4 tsp. pepper
2 bay leaves
Parsley sprigs for garnish

In an 8 quart Dutch oven over medium high heat, in hot oil, cook pot roast until well browned on both sides. Remove meat to platter. In same Dutch oven over medium heat, in drippings, cook onions and garlic until lightly browned, about 5 minutes, stirring occasionally. Spoon off drippings from Dutch oven. Stir in tomato sauce and remaining ingredients except parsley. Return meat to Dutch oven. Over high heat, heat to boiling. Reduce heat to low; cover and simmer 3-1/4 hours or until meat is fork tender, turning meat once. To serve: place meat on platter. Skim fat from liquid; discard bay leaves; spoon liquid into gravy boat. Garnish roast with parsley.

YANKEE BRISKET PULLED BARBECUE
4 lb. beef brisket or chuck roast (may use pork shoulder)
3 1/2 oz. liquid smoke
2 c. chopped onion
1/4 c. cider vinegar
2 tbsp. spicy mustard
1 tbsp. dark molasses
1/4 tsp. liquid hot pepper sauce
3 tbsp. Worcestershire sauce
1 c. ketchup
1/2 c. chili sauce
1/2 lemon, sliced
1 tbsp. salt (more or less, to taste)
1/4 tsp. black pepper

Preheat oven to 325 degrees. Put the meat on a rack in a roasting pan, fat side up. Pour liquid smoke around it. Seal the pan with foil and place in the oven. Roast the brisket for 4 hours or until tender, turning once. Uncover for the last 30 minutes to brown. Remove from the oven and let meat cool. Wrap in plastic and place in refrigerator. Save the pan juices. Refrigerate overnight. Remove meat and uncover. Trim away any remaining fat. Pull the meat into small shreds. Remove the hardened fat from the pan juices. In a large pot melt 3 tablespoons of the hardened fat over medium heat, add the onions and saute until tender. Add all the remaining ingredients and 1 cup of the pan juices. Simmer and stir well for 20 minutes over low heat. Add the pulled meat to the sauce and simmer very slowly, uncovered for 1 hour, stirring frequently. Add more juice if necessary to keep meat moist.

BARBECUE HAMBURGER
1 lb. ground beef
1/2 c. onion, chopped
1/4 c. green pepper, chopped
1/4 c. celery, chopped
1/2 c. catsup
1 tsp. salt
1/8 tsp. pepper
1 1/4 tsp. Worcestershire sauce
1 tbsp. sugar
1 tbsp. vinegar

Brown meat. Add prepared vegetables and cook until tender. Add the remaining ingredients, being sure to add the sugar before the vinegar. Simmer 20 minutes and serve on hamburger or semel rolls.

ONIONY BARBECUE GLAZE
1 envelope Lipton onion soup mix
3/4 c. chili sauce
2 tbsp. vinegar
1 (12 oz.) jar peach or apricot preserves

In a small bowl combine all ingredients. Use as a glaze on spare ribs, chops, kabobs, steaks, burgers and chicken. Just brush on during last half of cooking. Makes 2 1/2 cups.

SOUTHERN BARBECUE
1 c. diced onion
1 c. diced celery
1/4 c. Crisco
2 tbsp. vinegar
1 tbsp. lemon juice
2 tbsp. brown sugar
1 tsp. salt
1 tbsp. Worcestershire sauce
1 c. catsup
1 c. meat stock
2 c. diced beef, cooked

Brown onions and celery in Crisco in heavy skillet. Add remaining ingredients. Cover and cook over low heat, about 30 minutes. Add diced cooked beef or pork and cook over low heat, 20 to 30 minutes. Serve hot on buttered buns that have been grilled.

BARBECUE SPARE - RIBS IN CROCK POT
1 c. finely chopped onion
3/4 c. lemon juice
3/4 c. chopped celery
1 tbsp. butter
3 tbsp. sugar
3 tbsp. Worcestershire sauce
1/4 c. wine vinegar
32 oz. bottle ketchup
1 tbsp. prepared mustard
Salt and pepper
3 - 5 lb. beef, pork Texas style ribs or Country Style Ribs

In skillet, sauté onion, celery and black pepper in butter. Add to crock pot with remaining ingredients. Cover and cook on low setting for 8 to 10 hours (high setting 3 - 4 hours). Sauce can be doubled and freezes well.

DIABETIC BARBECUE SAUCE
1 sm. onion, minced
1 (8 oz.) can tomato sauce
2 c. water
1/4 c. wine vinegar
1/4 c. Worcestershire sauce
1 tsp. salt (optional)
2 tsp. paprika
2 tsp. chili powder
1 tsp. pepper
1/2 tsp. cinnamon
1/8 tsp. cloves

Combine all ingredients; bring to full boil. Simmer 20 minutes. Serving size = 1/4 cup, free food.

BARBECUE TERIYAKI SAUCE
3/4 c. soy sauce
1 tbsp. Sake or other wine
1/2 c. sugar
1 tsp. grated or ground ginger
1 clove garlic or 1/8 tsp. garlic powder
1/2 tsp. Accent (optional)

Soak meat in sauce for at least an hour before cooking. Broil or charcoal chicken, shrimp, beef, fish, ribs as desired. Serve with extra sauce heated.

LEMON - BUTTER BARBECUE SAUCE
1 stick margarine
1 sm. onion, grated
1 tbsp. Worcestershire sauce
1/3 c. lemon juice
1 tsp. prepared mustard

Melt margarine in small skillet. Saute onion; add remaining ingredients. Heat thoroughly. Baste chicken or steaks over hot coals.

WESSON JIFFY BARBECUE SAUCE
1/2 c. Wesson oil
3/4 c. chopped onions
3/4 c. tomato ketchup
3/4 c. water
1/3 c. lemon juice
3 tbsp. sugar
3 tbsp. Worcestershire sauce
2 tbsp. prepared mustard
2 tsp. salt (I use less 1 tsp.)
1/2 tsp. pepper

Cook onion until soft in hot oil. Add remaining ingredients. Simmer 15 minutes. Enough sauce to baste and serve with 2 chickens, also good with hamburger, hot dogs and other favorites.

OVEN BARBECUE BEEF
5 lb. boneless chuck roast
1 lg. onion, chopped
1 c. celery, chopped
1 sm. can green chilies, chopped
1/2 tsp. salt
16 oz. can whole, peeled tomatoes
1 tbsp. hot salsa
1 tsp. ground pepper
3/4 tsp. garlic salt

Combine all ingredients and let stand in refrigerator overnight. Cook, in a cast iron or blue granite roaster, covered, in a 275 degree oven for 12 hours. Remove from oven and shred with fork. Serve on hot onion rolls. Makes 25 sandwiches. Freezes well.

BARBECUE MEATLOAF
1 lb. ground beef
1 sm. onion, chopped
1/2 c. bread crumbs
1 egg
1/8 to 1/4 can water

BARBECUE SAUCE
Other 1/2 can tomato sauce
1/4 can water
2 tbsp. brown sugar
2 tbsp. mustard
2 tbsp. vinegar

Mix well; make loaf. Mix barbecue sauce and pour over meatloaf. Baste occasionally. I add a little water to sauce after removing the meatloaf. If sauce is too thick, use leftover sauce to put over meat when you serve it.

FLANK STEAK OR LONDON BROIL BARBECUE
1/4 c. soy sauce
2 tbsp. Worcestershire sauce
3 tbsp. honey
2 tbsp. vinegar
1 to 1-1/2 tsp. garlic powder
1 to 1-1/2 tsp. ground ginger
3/4 c. salad oil
1 green onion, finely chopped
1 flank steak or London broil, approximately 1 1/2 lb.

Mix together soy sauce, Worcestershire sauce, honey, and vinegar; blend in garlic powder and ginger. Add oil and green onion. Place meat in a small non-metallic pan or in a plastic bag and pour mixture over it. Let stand in refrigerator 4 hours or longer, turning meat occasionally. Barbecue over glowing coals 5 minutes each side for medium rare or broil in oven about 2 minutes each side. Baste occasionally with marinade. Slice on diagonal to serve.

SOUTHWEST BARBECUE KABOBS
1 c. beer
3/4 c. steak sauce
2 cloves garlic (crushed)
2 tsp. chili powder
1 tsp. ground cumin
1-1/2 lbs. round steaks (cut into 1/2 inch strips)
3 sm. red or green peppers, cut into 1 inch pieces
1 tsp. cornstarch

Blend beer, steak sauce, garlic, chili powder and cumin in non metal dish. Pour the marinade over sliced steak. Cover and chill about 2 hours stirring occasionally. Remove steak from marinade, but do not discard marinade. Thread steak and pepper pieces on 6 skewers. Heat remaining marinade and cornstarch. Bring to a boil. Grill or broil kabobs 4 inches from heat for 15 minutes or until done, turning and brushing with marinade often. Makes 6 kabobs.

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