Here are four more beef recipes that were submitted to our beef contest that judges liked. These recipes have not been tested. We’d like to know how you like the recipes if you try one. Send us an e-mail at firstname.lastname@example.org.
Recipe by Ann Barnicott, Louisville
6+ lbs beef shoulder
1/2 jar of pepperoncinis, with some juice
1 medium onion, thinly sliced
2 beef bouillon cubes
1 pkg brown gravy mix
Add beef, onions, pepperoncinis, bouillon cubes, and juice to crockpot and cook on medium for 3+ hours. Shred the beef, put back in the crockpot with the gravy mix, and 1 cup cooking liquid. Heat up and serve on sliced French bread. You can add pepper jack cheese if desired. Serves 12.
Easy Lean Beef Crockpot Meal
Recipe by Dyann Campbell, Cecilia
People’s Choice award for most “Likes” on Kentucky Living‘s Facebook page.
Bell peppers, cleaned
Individually wrap steak, adding pepper and soy sauce, with tin foil. Use tinfoil to wrap peeled onions individually, as well as bell peppers (remove the middle and rinse). Put a bit of water in the crockpot for steam and simply slow cook for six hours (three hours on high). Serves 6.
Note: This can also be cooked on a grill. Just put a bit of water in the foiled items for steam. Either way they are tender and good.
Kentucky Beef Crostini
Recipe by Michelle Mazzara
1 baguette French bread
8 tsp extra-virgin olive oil
1/4 C grated Parmesan cheese
1 yellow onion, sliced
2 tsp minced garlic
2 Tbsp dry sherry
1 Tbsp honey
1 (8 oz.) steak
1 (5.2 oz) Boursin Garlic and Fine Herbs cheese
2 sprigs fresh rosemary, minced
Cut baguette into 1/4-inch slices for approximately 15 slices. Brush olive oil (5 teaspoons) on both sides; sprinkle with Parmesan cheese, salt, and pepper. In a 375º oven, bake on cookie sheet until brown, approximately 8-10 minutes. Set aside.
Cut steak into 4-5 larger pieces. Broil or grill meat about 5 minutes on each side. Remove and let steak rest for about 10 minutes, then slice thinly and set aside.
In a frying pan, add 3 teaspoons olive oil, garlic, honey, and onion; sauté with sherry, salt, and pepper. Sauté until onions are translucent, about 10-15 minutes over medium heat. (Or use Rothschild onion spread for a quicker recipe instead of sautéing the onions.)
Spread 1 teaspoon Boursin cheese on crostini. Top each slice with 1/2 teaspoon onions or onion spread. Add one slice of beef on top of onion mixture. Top each crostini with a sprinkling of rosemary.
Note: This is a very tasty recipe that can be served any time of the year, and is perfect for a light lunch also.
Kickin’ Sirloin Fajitas
Recipe by Jeanne Kemper, Bagdad; member of Shelby Energy Cooperative
1 lb sirloin tip steak
3/4 C bourbon, divided
1/2 C chunky salsa
2 Tbsp lime juice
1 tsp Worcestershire sauce
6 (8-inch) soft taco tortillas
1 Tbsp extra-virgin olive oil
1 medium onion, thinly sliced, separated into rings
1 medium green pepper, cut into thin strips
1 medium tomato, chopped
Shredded cheddar cheese
Partially freeze beef. Thinly slice across the grain into bite-sized strips. Place strips in a zip-like plastic bag. For marinade, in a mixing bowl stir together 1/2 cup bourbon, 1/2 cup salsa, lime juice, and Worcestershire sauce. Pour mixture over meat. Seal bag. Marinate in the refrigerator for 6 to 24 hours, stirring occasionally.
Wrap tortillas in foil. Heat in a 350° oven for 10 minutes to soften.
Meanwhile, preheat a large skillet over high heat; add oil. Cook and stir onion rings in hot oil for 1-1/2 minutes. Add pepper strips; cook and stir about 1-1/2 minutes or until crisp-tender. Remove vegetables from skillet. Add half of the undrained beef strips to the hot skillet. Cook and stir for 3 minutes or until done. Remove beef and drain well. Repeat with remaining beef. Return all beef and vegetables to skillet. Add chopped tomato and remaining 1/4 cup bourbon, or to desired taste. Cook and stir for 2 minutes or until heated through.
To serve, immediately fill warmed tortillas with beef-vegetable mixture. Garnish with sour cream, cheese, and additional salsa. Serves 6.
Read the Kentucky Living October 2014 Chef’s Choice column that goes along with this Web exclusive, Ready, Set, Sizzle!