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Kentucky Living Home

Show us your beef

By Sarah Fritschner from October 2013 Issue

Randy Newsome describes himself as a "folk chef."

"I am not classically trained," says the winner of the first-ever Kentucky Living and Kentucky Beef Council video cooking contest, which called for heart-healthy and budget-friendly beef recipes.

Newsome was raised in eastern Kentucky in a family of 10, and his mother made sure the kids knew how to cook before they left home.

Those lessons certainly took. Now, the Morehead real estate agent and Fleming-Mason Energy Cooperative member cooks like crazy and is occasionally hired to cater large events.

Best known in Morehead for his slow-cooked beef brisket, pulled pork, and fried fish, Newsome entered his brisket recipe in the contest. In his video, he demonstrates how to turn an extra-large beef brisket roast into multiple meals after cooking it long and slow, using his own special seasoning rub and marinade, and absolutely no grilling or smoke.

The brisket cooks 8-10 hours in a large slow cooker and comes out robustly seasoned, lusciously tender, and, as Newsome demonstrates in his video, suitable for many uses.

"It's not only beef-smart, it's budget-smart," says Newsome.

In addition to being featured in Kentucky Living, Newsome and his team win $500, a $50 Kroger gift card, and an I ♥ Beef gift pack from Kentucky Living magazine and the Kentucky Beef Council.

Runner-up Laura Stone, in her 7 Days, 7 Ways video, takes the viewer around the world through recipes based on thin-cut sirloin: from spicy Mexican beef fajitas to creamy Eastern European beef stroganoff, and from Middle Eastern kebabs to Caribbean lime sirloin.

Stone, a Vanceburg resident and, like Newsome, a Fleming-Mason Energy member, says, "Food and travel are my passions that have developed into a lifestyle," so a video presentation that combined the two seemed like a natural choice. Stone receives $100 and an I ♥ Beef gift pack.

Another entry the judges liked for its creativity was Steak & Grilled Vegetable Relish by Frankfort resident Derrick Hughes, who grills round steak and corn relish.

"I live on a pretty tight budget," he says, so he could relate to the contest request for budget-conscious recipes. The inspiration for the grilled relish came from his grandmother, who he says always pickled garden vegetables in the summer.

"We really enjoyed watching these videos; it was a pleasant surprise to see that all of the contestants had a different message on how to stretch the value of a dollar when it comes to buying beef," says Caitlin Swartz, director of Consumer Affairs for the Kentucky Beef Council. "Each contestant showed us different and innovative ways to extend their buying power as consumers. As personal budgets become tighter and tighter, it is increasingly more important that families are planning efficient meals that pack a punch nutritionally, and beef offers those nutritional benefits."

Randy Newsome's Beef Brisket
15 lbs beef brisket
Enough Randall's Rib Rub to generously cover brisket

Randall's Rib Rub
7 C light brown sugar (about 3 1/2 pounds)
1 C dark brown sugar
1/4 C granulated sugar
2 C Lawry's Seasoned Salt
1 1/2 C paprika
1/4 C celery seed
2 Tbsp celery salt
2 Tbsp garlic salt
1 Tbsp garlic powder
1 Tbsp onion powder
1 Tbsp chili powder
1 1/2 Tbsp hickory bacon salt or other hickory salt seasoning
1/4 C coarse ground black pepper
1 Tbsp dry mustard
1 Tbsp leaf oregano
1 Tbsp ground marjoram
1 1/2 tsp thyme
1 tsp cayenne pepper

Mix ingredients and store in a jar or zipper-style plastic bag. It keeps virtually forever. You will use up to half of this rub for a 15-lb beef brisket. Use about 1 cup for a supermarket-sized 2 1⁄2- to 3-lb roast. Also rub on pork roast, lamb shoulder or shanks, beef chuck, etc. Makes about 12 cups.

Marinade
2 C extra-virgin olive oil
1 C soy sauce
1/2 C honey
1 Tbsp Randall's Rib Rub
1/2 C butter, for use after meat is cooked

Trim loose strips and extremely thick pieces of fat from the brisket and discard, but do not remove all fat. Rub the meat generously with Randall's Rib Rub (see recipe). Put meat in a plastic or other container large enough to hold it, cover, and refrigerate 2 to 4 hours.

Remove from refrigerator and pour marinade over it and allow it to stand at room temperature for an hour.

Transfer the meat to a large slow roaster or cooker and pour marinade generously over meat, letting it pool in the bottom of the cooker. It may come up over the sides of the meat. Use all the marinade. Heat on low (250° to 275°) for 8-10 hours, or until meat is cooked through and tender.

When the meat has cooled somewhat, lift it from the pan juices and slice. Stack the slices in a serving pan and add thin slices of butter to each layer. Pour pan juices over the meat to restore some moisture to it for serving. Serve the sliced meat on sandwiches, as omelet filler, as filling in a Philly cheese loaf, etc. You also can freeze the meat in zipper-style plastic bags. Serves 30 to 40.

Randall's Rub chicken: Brush chicken drumsticks and thighs with extra-virgin olive oil. Sprinkle all over with Randall's Rib Rub and bake at 350° for 35 to 45 minutes, or until internal temperature reaches 165°.


Laura Stone's Mexican Fajitas

Marinade
2 Tbsp olive oil
1/2 tsp ground cumin
2 cloves minced garlic
1/2 fresh jalapeno, seeded and minced
Juice of 1 lime

Filling
1-2 thin-cut sirloin steaks, about 8 oz, tenderized and sliced into strips
2 Tbsp vegetable oil
1 onion, peeled
1-2 bell peppers, any color
1 C mushrooms, sliced
Salt and pepper to taste
4 large or 8 small flour tortillas

Toppings
Sour cream
Shredded cheese
Chopped tomatoes
Shredded lettuce

Combine marinade ingredients in a small bowl. Add beef strips and stir to coat. Marinate at least 1 hour or overnight in the refrigerator.

Heat 1 Tbsp vegetable oil in a wide, heavy skillet. When the oil is very hot, add meat. Stir to cook meat on all sides and remove from skillet. Add another tablespoon of oil and add onion, bell pepper, mushrooms, salt, and pepper. Cover and cook over medium heat for 5-6 minutes, stirring occasionally. Serve on warmed flour tortillas with toppings of choice. Serves 4.


JUDGE YOURSELF

See how well our contestants did with their beef videos yourself. The judges felt they were professionally done and offered some mouth-watering recipes. To watch all three videos noted above for additional recipes go here.