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13 Recipes To Keep You Warm This Cow Appreciation Day

Yes it's a real thing. Thank you cows for your deliciousness

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1. Sirloin Tip Roast

i1.wp.com

Prep time: 15 mins
Cook time: 2 hours 15 mins
Total time: 2 hours 30 mins
Serves: 4

Ingredients

2.5 lb (1.3kg) sirloin tip roast

2 tsp kosher salt or 1 tsp table salt

1½ tbsp vegetable or olive oil

1 tsp pepper

2 tsp dried oregano

2 tsp dried basil

1½ tsp crushed red pepper flakes (for extra spice use chili pepper flakes)

3 cloves of garlic (minced)


Instructions

Start off by salting the roast the day before you're going to be cooking it (this will give a more flavorful, evenly salted roast).

Evenly rub the salt over the roast, take plastic wrap and tightly wrap it around the roast, then place on a plate/bowl in your refrigerator.

The next day, remove the roast about an hour before cooking (allowing it to warm to room temperature).

Unwrap the meat from the plastic wrap, dry any moisture off with paper towel.

Place your oven rack in the middle and preheat to 250°F (120°C). While the oven is preheating, rub your roast with ½ a tablespoon of oil and minced garlic, then evenly rub with your spice mixture (pepper, oregano, basil, red pepper flakes).

In a large cast iron pan on medium-high heat with a tablespoon of oil, sear each side of your roast until browned (3-4 minutes per side).

Once oven is preheated, place the roast on a wire rack on a rimmed baking sheet.

Cook the roast for about an hour and twenty minutes, or until the meat reaches 115°F (46°C) on your meat thermometer.

Turn your oven off, leaving the roast in for about 30-40 minutes or until it reaches 130°F (54°C) for medium-rare or 140°F (60°C) for medium. Leave the door closed.

After the roast reaches your desired temperature, remove from the oven and allow to rest for 15 minutes. Once the time is up, slice, serve and enjoy!

recipe can be found here

2. Slow Cooker Beef Brisket French Dip Sandwiches

neighborfoodblog.com

Prep Time: 20 mins
Cook Time: 9 hours
Total Time: 9 hours 20 minutes

Ingredients

3 Tablespoons olive oil

2-3 lbs. (1.5-2kg) beef brisket

Sea salt and black pepper

1 yellow onion, quartered

4 medium potatoes, quartered (optional)

4 carrots, chopped into bite sized pieces (optional)

4 garlic cloves, minced

2 teaspoons dried rosemary

4 bay leaves

2 cups beef broth

2 cups dry red wine

Enough water to cover

For the sandwiches:

Buns

Butter

Swiss Cheese

Any other extras you like

Instructions

Add oil to a large skillet and heat over medium heat.

Cut any large hunks of fat off the brisket then season it generously with salt and pepper on all sides.

Add the brisket to the hot oil and cook until browned on all sides, 2-4 minutes per side.

Place the onion, carrots and potatoes in the bottom of the crockpot followed by the brisket.

Sprinkle with garlic cloves, rosemary, and bay leaves.

Add the broth and wine then fill with enough water to cover all of the beef and vegetables.

Cook on low for 8 hours, then high for an additional hour.** Remove the bay leaves before serving.

For the Sandwiches:

Remove the brisket from the crockpot and shred it.

Butter both sides of the buns then place them under the grill on low for 2 minutes or until browned and toasted. Pile the bottom half of the buns with the briskets and a few onions followed by 1-2 slices Swiss cheese.

Place that half of the sandwich back under the grill for another 2 minutes or until the cheese is melted. Top with the other half of the sandwich bun. Use the remaining broth from the crockpot as the "dip" for the sandwiches. Dunk and enjoy!

Recipe can be found here

3. Mini Shepherds Pies

tablespoon.com

Prep Time: 30 min
Cook Time: 25 mins
Total Time: 65mins
12 servings

This one also works if you get to the end of the week and have heaps of leftover saggy vegetables.

Ingredients

Pie crusts or pre-made pastry

1 1/2 cups of frozen mixed veggies (or dice some leftovers from the fridge)

1 tablespoon butter

1/2 medium yellow onion, chopped

1/2 lb (250g) lean (at least 80%) ground beef

1/3 cup beef broth

1/4 teaspoon salt

1/8 teaspoon pepper

3 cups of mashed potato (made from scratch, pre-made, doesn't really matter, though from scratch will add to your prep time)

Instructions

Heat oven to 400°F (200°C)

Unroll pie crusts. Roll each crust to 12 inches in diameter. Using 4-inch round cutter, cut 6 rounds from each crust. Firmly press each round in bottom and up side of each of 12 ungreased regular-size muffin cups. Bake 7 to 10 minutes or until lightly browned.

Remove from oven. Reduce heat to 350°F (180°C)

In small microwavable bowl, microwave frozen vegetables and 2 teaspoons water tightly covered with plastic wrap on High 3 minutes; set aside.

In 8-inch nonstick skillet, heat butter over medium heat until melted and hot.

Add onion to skillet; cook, stirring frequently, until onions are translucent, 3 to 5 minutes.

Add beef to skillet; cook 5 to 7 minutes longer, stirring to break up any large pieces; drain.

Add broth, salt and pepper. Cook 3 to 5 minutes longer or until mixture is hot and liquid is absorbed. Stir in vegetables.

Fill each muffin cup with 1/4 cup beef mixture. Top each pie with about 1/4 cup of the warm mashed potatoes.

Bake at 350°F (180°C) 25 to 30 minutes or until crusts are golden brown and mashed potatoes are lightly browned. Let stand 10 minutes in pan before serving. Run knife around outside of each pie to loosen before removing.

Recipe from here

4. Balsalmic Glazed Steak Rolls

tablespoon.com

Prep Time: 15 mins
Cooking Time: 30 mins
Serves: 8

Ingredients

8 thin slices sirloin or flank steak (length and width according to personal preference)

Extra virgin olive oil

Salt and freshly ground black pepper

Fresh rosemary, chopped

1 red bell pepper, sliced into thin strips

1 green bell pepper, sliced into thin strips

1 medium zucchini, sliced into thin strips

1 medium yellow onion, halved and then thinly sliced

A few white button or cremini mushrooms, cut into thin strips

For the Rosemary Balsamic Glaze:

1 teaspoon extra virgin olive oil

1 large clove garlic, minced

1/4 cup dark balsamic vinegar

2 tablespoons dry red wine

2 teaspoons brown sugar

2 sprigs fresh rosemary

1/4 cup beef flavored broth

Instructions

Rub each side of the steak slices with a little extra virgin olive oil. Sprinkle with salt, freshly ground black pepper and some chopped fresh rosemary.

Heat one tablespoon of extra virgin olive oil in a skillet over medium-high heat and cook the vegetables until crisp-tender, seasoning with salt and pepper.

Place a few of the vegetable strips vertically on one end of each steak cutlet so that once rolled up the end of the vegetables are sticking out of each end of the steak roll. Roll it up, and secure it with a toothpick. Repeat for each steak roll.

For the rosemary balsamic glaze: Heat the olive oil in a small saucepan over medium-high heat.

Add the garlic and cook for one minute, until fragrant. Add the balsamic vinegar, red wine, brown sugar and the rosemary sprigs and bring to a rapid boil. Reduce the heat and simmer uncovered for 5 minutes. Add the broth, return to a boil, reduce the heat to low and simmer for another 15 minutes. Discard the rosemary sprigs.

Prepare the grill and grill on each side for about 2 minutes or according to desired doneness. Do the same if cooking them in a skillet, frying over medium-high heat until done.

Serve immediately drizzled with the rosemary balsamic glaze. Baked potatoes make a great accompaniment.

Recipe can be found here

6. Jamie Oliver Grilled steak ratatouille & saffron rice

jamieoliver.com

Serves 4

Ingredients

For the ratatouille

1 courgette

1 small aubergine

2 mixed-colour peppers

1 red onion

1 heaped teaspoon harissa

2 anchovy fillets

2-4 cloves of garlic

700 g passata

1 tablespoon balsamic vinegar

½ bunch fresh basil

2 tablespoons fat-free natural yoghurt

For the rice

1 mug (300g) 10-minute wholegrain or basmati rice

1 good pinch saffron

½ lemon

For the steak

2 x 250 g quality sirloin steaks, fat removed

1 teaspoon sweet paprika olive oil

½ bunch fresh flat-leaf parsley

1 heaped teaspoon Dijon mustard

1 tablespoon extra virgin olive oil

½ lemon

Instructions

Halve the courgette lengthways, slice the aubergine 1cm thick and place both on the griddle pan, turning when charred • Put 1 mug of rice, 2 mugs of boiling water, the saffron, lemon half and a pinch of salt into the small pan, cover and cook until fluffy, stirring occasionally • Tear the seeds and stalks out of the peppers, then roughly chop with the peeled red onion and put into the casserole pan with the harissa, anchovies and 1 teaspoon of their oil • Squash in the unpeeled garlic through a garlic crusher and stir regularly

Remove the charred courgette and aubergine from the griddle pan, leaving it on the heat, and roughly chop them on a board • Add them to the casserole pan along with the passata and vinegar, and boil with the lid on • Rub the steaks with salt, the paprika and 1 teaspoon of olive oil and place on the hot griddle pan, turning every minute until cooked to your liking

On a board, finely slice the parsley stalks and roughly chop the leaves • Add the mustard and extra virgin olive oil, season with salt and pepper and squeeze over the lemon juice, then mix together and spread over the board • When the steaks are done, transfer them to the board, turn in the dressing, then slice • Tear the top leafy half of the basil into the ratatouille, season to taste, and serve with yoghurt and saffron rice

7. Braised Short Ribs

thepioneerwoman.com

Prep Time: 20 Mins
Cook Time: 20 hours
Serves: 4

Ingredients

8 whole Beef Short Ribs

Kosher Salt and Pepper To Taste

1/4 cup All-purpose Flour

6 pieces Pancetta, Diced

2 Tablespoons Olive Oil

1 whole Medium Onion, Diced

3 whole Carrots, Diced

2 whole Shallots, Peeled And Finely Minced

2 cups Red Or White Wine

2 cups Beef Or Chicken Broth (enough To Almost Cover Ribs)

2 sprigs Thyme

2 sprigs Rosemary

Instructions

Salt and pepper ribs, then dredge in flour. Set aside.

In a large dutch oven, cook pancetta over medium heat until complete crispy and all fat is rendered.

Remove pancetta and set aside. Do not discard grease.

Add olive oil to pan with the pancetta grease, and raise heat to high. Brown ribs on all sides, about 45

seconds per side. Remove ribs and set aside. Turn heat to medium.

Add onions, carrots, and shallots to pan and cook for 2 minutes. Pour in wine and scrape bottom of pan to release all the flavorful bits of glory. Bring to a boil and cook 2 minutes.

Add broth, 1 teaspoon kosher salt, and plenty of freshly ground black pepper. Taste and add more salt if needed. Add ribs to the liquid; they should be almost completely submerged. Add thyme and rosemary sprigs (whole) to the liquid.

Put on the lid and place into the oven. Cook at 350 for 2 hours, then reduce heat to 325 and cook for an additional 30 to 45 minutes. Ribs should be fork-tender and falling off the bone. Remove pan from oven and allow to sit for at least 20 minutes, lid on, before serving. At the last minute, skim fat off the top of the liquid. (Can also refrigerate mixture, then remove solid fat from the top.)

Serve 2 ribs on bed of creamy polenta, spooning a little juice over the top.

Recipe from here

8. BBQ Onion Meatball Bombs

Via hugsandcookiesxoxo.com

Ingredients

1 pound meatloaf mix (beef, pork, veal or use all beef if you prefer.)

1 egg

½ cup bread crumbs

½ cup shredded parmesan cheese

3 yellow onions (choose med to large)

salt to taste

1 package bacon

½ c. Favorite BBQ sauce

Instructions

Mix meat, egg, crumbs, cheese and salt.

Cut top and bottom off onion, cut in half and peel off skin. Then separate the onion into layers.

Use the larger outside layers.

Take a small handful of your meatloaf mix and put it inside one onion layer.

Gently press another layer on top of the mixture. You are making an onion seal around your large meatball.

Continue with the rest. I made 4 but amounts can vary based on onion sizes.

Wrap each "bomb" with 3 slices bacon and secure with toothpicks.

Bake in a dish with sides (to catch grease) at 425 for approx 40 minutes or until internal temp 165.

Add BBQ sauce all over and bake an additional 5 minutes!

Recipes can be found here

9. Asian Beef with Mushrooms & Snow Peas

juliasalbum.com

Serves 4
Total Time: 40 minutes

Ingredients

Homemade Asian Sauce:

1/2 cup tamari (or low-sodium soy sauce)

5 tablespoons brown sugar

6 garlic cloves, minced

1/2 teaspoon ginger

2 teaspoons rice vinegar

Beef:

10 oz snow peas

4 tablespoons olive oil

10 oz mushrooms, sliced thinly

1 pound beef, thinly sliced (sirloin steak strips, flank steak, or any other steak)

2 cups cooked rice

Instructions

Combine all the sauce ingredients in a bowl - whisk to combine. Set aside.

Bring water in a medium pan to boil. Add snow peas, boil them for 5 minutes, drain. Set aside.

Heat a large skillet until hot, add 2 tablespoons olive oil - it should sizzle. Immediately add thinly sliced mushrooms - cook them on high heat, turning occasionally, until they brown nicely.

Salt them midway, a little bit (not too much salt, as you will be adding tamari sauce later). Remove mushrooms to a bowl.

To the same skillet, on high heat, add 2 tablespoons of olive oil, which will sizzle right away. Immediately add thinly sliced meat. You might want to do this in 2 batches, because you will want each slice of meat to touch the bottom of the skillet and for meat slices not to be crowded. This will ensure that meat will brown on high heat. Cook meat on one side until it browns nicely. Turn over all meat slices to the opposite side, and cook more, on high heat, until all slices brown nicely. Remove this batch to a bowl. Add a second batch of meat, and repeat.

Return all of the cooked meat back to the skillet. Add the snow peas and cooked mushrooms, then the sauce. On high heat - stir everything to combine, for about 1 minute. Turn off heat.

Cover the skillet with a lid.

Serve over rice.

10. Jamie Oliver's Mini beef Wellingtons

jamieoliver.com

Serves 4
Takes 1 hour (plus cooling time)

Ingredients

olive oil

1 red onion, peeled and finely chopped

1 carrot, peeled and finely chopped

2 cloves garlic, peeled and finely sliced

1 stick celery, trimmed and finely chopped

1 pinch cumin

1 pinch chilli powder

500 g quality lean beef mince

200 g tinned kidney beans, drained

1 tablespoon tomato puree

sea salt

freshly ground black pepper

2 large free-range eggs, beaten in separate bowls

2 teaspoons plain flour

500 g puff pastry

1 handful Cheddar cheese, grated

Instructions

Preheat the oven to 180ºC/350ºF/gas 4. Heat a frying pan and add a splash of olive oil. Add the onion, carrot, garlic and celery, and cook on a medium heat for 10 minutes, until it's all softened nicely. Add the spices, mix well, cook for another minute, then transfer to a bowl to cool.

Once the vegetables have cooled completely, add the beef mince, kidney beans and tomato puree with a good pinch of salt and pepper and one of the beaten eggs. With clean hands, get right in there and scrunch everything together.

Dust a work surface and rolling pin with flour and roll out the puff pastry. Try to keep it as rectangular in shape as possible. Once it's roughly the size of a tea towel, cut it into 4. Spoon the meat mixture over each piece, leaving clear about 2cm along the bottom, and a small edge up either side. Sprinkle the grated cheese over the meat, brush the bottom edge of the pastry with beaten egg and roll it up into a spiral. Seal both ends with your fingers. Repeat until you have 4 lovely mini Wellingtons.

Dust a baking tray with flour and carefully place the Wellingtons on it. Brush each with the remaining beaten egg, and bake in the oven for 25 minutes until golden. Serve with simple mashed swede and lovely buttered peas and you'll have happy guests.

11. Beef Stroganoff

gimmesomeoven.com

Prep Time: 5 mins
Cook Time: 25 mins
4-6 Servings

Ingredients

1 lb. wide egg noodles

4 Tbsp. (1/4 cup) butter, divided

1.5 lbs. thinly-sliced steak

salt and pepper

1 white or yellow onion, thinly sliced

4 cloves garlic, minced

1 lb. sliced mushrooms (I used a mix of button and baby bella mushrooms)

1/2 cup dry white wine (or you can substitute in more beef broth)

1.5 cups beef broth

1 Tbsp. Worcestershire sauce

3 Tbsp. flour

1/2 cup plain Greek yogurt or light sour cream

(optional garnish) chopped fresh parsley

Instructions

Cook egg noodles al dente in boiling salted water according to package instructions. (For optimal timing, I recommend actually adding the egg noodles to the boiling water at the same time that the beef broth is added to the stroganoff.)

Meanwhile, as your pasta water is coming to a boil, melt the butter in a large saute pan** over medium-high heat. Add the steak in a single layer, seasoned with a few generous pinches of salt and pepper, and let it cook undisturbed for about 3 minutes to get a good sear. Flip the steak, and cook on the other side until browned, about another 3 minutes. Then remove steak from pan with a slotted spoon, and transfer to a separate plate. Set aside.

(**If your pan is not big enough to fit all of the steak in a single layer, then add just 1 Tbsp. of butter to the pan and cook half of the steak. Then repeat with a second batch.**)

Return pan to heat and add the remaining 2 Tbsp. butter. Once it has melted, add the onions and saute for about 3 minutes. Add garlic and mushrooms, and stir to combine. Continue sauteing for an additional 5-7 minutes, or until the mushrooms are cooked and the onions are soft. Add the white wine, and deglaze the pan by using your cooking spoon to scrape the brown bits off the bottom of the pan. Let the mixture cook down for an additional 3 minutes.

Meanwhile, in a separate bowl, whisk together the beef broth, worcestershire sauce and flour until smooth. Pour the beef broth mixture into the pan, and stir to combine. Let the mixture simmer for 5 minutes, stirring occasionally. Then stir in the Greek yogurt (or sour cream) until combined, and then stir the cooked steak back in. Season with additional salt and pepper if needed.

Serve over the egg noodles, garnished with parsley if desired.

Recipe from here

12. Aussie Beef & Beer Pie

taste.com.au

Prep Time: 20 Mins
Cook Time: 90 mins
Serves 4

Ingredients

4 (about 650g) beef scotch fillet steaks, cut into 2cm pieces

2 tablespoons plain flour

2 tablespoons olive oil

1 brown onion, coarsely chopped

2 garlic cloves, crushed

2 teaspoons chopped fresh thyme

1 x 400g can chopped tomatoes

250ml (1 cup) beer

1 sheet (29 x 29cm) frozen ready-rolled shortcrust quiche pastry, just thawed

1 egg, lightly whisked

2 sheets (25 x 25cm) frozen ready-rolled puff pastry, just thawed

Tomato sauce, to serve

Instructions

Place the beef in a large bowl and sprinkle with flour. Season with salt and pepper. Gently toss to evenly coat.

Heat the oil in a large saucepan over medium heat. Add the onion, garlic and thyme and cook, stirring, for 5 minutes or until onion is soft. Season with salt and pepper. Add the beef and cook, stirring occasionally, for 5 minutes or until browned.

Stir in the tomato and beer. Bring to a simmer. Reduce heat to low and cook, covered, for 55 minutes or until beef is tender. Set aside for 30 minutes to cool.

Preheat oven to 220°C. Place a baking tray on the middle shelf. Cut the shortcrust pastry sheet into quarters. Line 4 round 3cm-deep, 12cm (base measurement) pie tins with shortcrust pastry, allowing the sides to overhang. Brush the edges with egg. Divide the beef mixture evenly among the pastry cases.

Cut each puff pastry sheet in half diagonally. Top the pies with puff pastry and trim excess. Press the edges to seal.

Brush the pies with egg. Cut a small cross in the centre of each pie. Place the pies on the baking tray and bake in oven for 25 minutes or until golden and puffed. Serve with tomato sauce.

Recipe can be found here

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