recipes

Beef 11 August 2015

Braising Pot Roast: Beef 101

(Family Features) - There's nothing like a delicious, hearty beef pot roast to evoke the comforts of home. The keys to successful braising - also known as pot roasting - are low heat and a tightly covered pan to achieve unbelievable tenderness. And be sure to include the browning step as it packs a bonus layer of flavor.

The Featured Cuts

"Pot roasts from the chuck and round benefit from braising, a moist heat cooking method that softens the strong muscle fibers of less tender cuts," says Chef Dave Zino, executive director of the Culinary Center for the National Cattlemen's Beef Association. "In addition to the mouthwatering results, beef pot roasts are a nutrient-rich source of 10 essential vitamins and minerals, including protein. Plus, cuts from the round and the chuck shoulder pot roast meet the government guidelines for lean."

Three Easy Steps

Step 1: Remove beef pot roast from refrigerator and slowly brown on all sides in a small amount of oil in heavy pan over medium heat. Pour off drippings. Season beef with herbs or spices, as desired.

Step 2: Add small amount (1/2 to 2 cups) of liquid, such as broth, wine, beer, juice or water, to pan.

Step 3: Cover tightly and simmer gently over low heat on top of the range, or in a preheated 325ºF oven, until beef is fork-tender, from 2 to 3-1/4 hours, depending on weight and thickness of the roast.

Pot Roast Video

Take the mystery our of making pot roast with this helpful how-to video. It's easier than you think to make a delicious roast even grandma would be proud of. Click on image to view video.

For more braising tips and recipes, visit BeefItsWhatsForDinner.com.

Pot Roast with Cider-Maple Gravy and Mashed Butternut Squash

Ingredients
  • 1 beef bottom round roast (3 to 4 pounds)
  • 3/4 teaspoon pepper
  • 4 teaspoons olive oil, divided
  • 1 teaspoon salt
  • 1 cup beef broth
  • 3/4 cup apple cider
  • 2 medium butternut squash, cut lengthwise in half, seeded
  • 3 tablespoons cornstarch dissolved in 3 tablespoons water
  • 2 tablespoons maple syrup
Preparation
  1. Press pepper evenly onto all surfaces of beef roast. Heat 2 teaspoons oil in stockpot over medium heat until hot. Place roast in stockpot; brown evenly. Pour off drippings.
  2. Season roast with salt. Add broth and cider; bring to a boil. Reduce heat; cover tightly and simmer 2-1/2 to 3-1/4 hours or until roast is fork-tender.
  3. Heat oven to 375°F. Brush cut sides of squash halves with remaining 2 teaspoons oil. Place squash, cut sides down, on metal baking sheet. Bake 45 to 55 minutes or until fork-tender. Cool slightly. Scoop squash flesh into large bowl; discard shells or use for serving, if desired. Mash squash with back of spoon or fork until almost smooth. Season with salt and pepper, as desired; keep warm.
  4. Remove roast; keep warm. Skim fat from cooking liquid. Stir in cornstarch mixture and maple syrup; bring to a boil, stirring constantly. Cook and stir 2 to 3 minutes or until slightly thickened.
  5. Carve roast into thin slices. Serve with gravy and squash.
Total Time

3 to 3-3/4 hours

Serves

10 servings

SOURCE: The Beef Checkoff

Beef 11 August 2015

Pan-Broiling Steak: Beef 101

(Family Features) - Pan-broiling on the stovetop is especially handy for quick and delicious steak dinners. Simply place the meat directly into a preheated nonstick skillet - that's it, nothing more! Keep the heat setting at medium to guarantee even browning.


The Featured Cut

"The flat iron steak originates from the chuck and is well-marbled and tender - holding its own against premier steaks from the rib and loin - and only surpassed in tenderness by the tenderloin at about half the cost," says Chef Dave Zino, executive director of the Culinary Center for the National Cattlemen's Beef Association. "Pan-broiling showcases this steak's extraordinary flavor. And it should be noted that the flat iron is an excellent source of protein, providing 21 grams per 3-ounce cooked serving."
Three Easy Steps

Step 1: Heat heavy, nonstick skillet 5 minutes over medium heat.

Step 2: Remove beef from refrigerator and sprinkle with preferred seasonings. Place in preheated skillet without overcrowding. Do not add oil or water and do not cover.

Step 3: Cook flat iron steak (about 8 ounces each) 13 to 15 minutes, turning once. To determine doneness, insert an instant-read thermometer horizontally from the side, penetrating the thickest part or center of the steak. Allow 10 to 15 seconds for the thermometer to register the internal temperature. Steaks should be cooked to 145°F (medium rare) or 160°F (medium). After cooking, season with salt, as desired.

For more pan-broiling tips and recipes, visit BeefItsWhatsForDinner.com.

Flat Iron Steak with Balsamic Pepper Sauce

Ingredients
  • 2 beef shoulder top blade (flat iron) steaks (about 8 ounces each)
  • 1 cup balsamic vinegar
  • 3/4 teaspoon cracked black pepper, divided
  • 1/4 cup butter, softened
  • 4 teaspoons all-purpose flour
  • 1 cup beef broth
Preparation
  1. Bring vinegar to a boil in small saucepan; reduce heat to medium. Cook 20 minutes or until vinegar is reduced to 1/4 cup.
  2. Press 1/2 teaspoon pepper evenly onto beef steaks. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook steaks 13 to 15 minutes for medium rare (145°F) to medium (160°F) doneness, turning once. Remove to platter; keep warm.
  3. Mix butter and flour in small bowl until smooth. Add reduced vinegar, broth and remaining 1/4 teaspoon pepper to same skillet. Gradually whisk in butter mixture until smooth; bring to a boil. Reduce heat; simmer 1 minute, stirring constantly. Serve steaks with sauce.

SOURCE: The Beef Checkoff

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