Showing posts with label meat. Show all posts
Showing posts with label meat. Show all posts

Sunday, December 14, 2014

Roast Beef with a Garlic Crust

 Roast Beef with a Garlic Crust

I just love a tasty hunk of flavorful beef sometimes...especially when it's so easy to make!

Tuesday, June 11, 2013

Sunday, January 20, 2013

Homemade Beef Jerky

More 'man food' in honor of the Super Bowl...but lots of ladies love this too!

I started making my own beef jerky about 10 years ago. A friend of mine turned me on to this and my family and friends are so happy she did! This is requested quite often! I usually make about 4 lbs of Top Round London broil at a time. Yes, I use the good stuff! When the meat is dehydrated it shrinks down to about 1 pound of beef jerky.
homemade beef jerky
This is my dehydrator.
It's nothing fancy. Just a  
Nesco brand. I bought 4 extra trays. The fan is on the top. It dehydrates 4 lbs of meat in about 7 hours. I rotate the trays every hour for even drying.
Homemade Beef Jerky
This is what the sliced London Broil looks like after being marinated for 24 hours and just before placing it into the dehydrator. The marinade is so dark and smokey flavored! It smells so good, even before it's dried!


Homemade Beef Jerky


This is 'tub o' marinated beef'...it soaks in there for 16-24 hours. 


Homemade Beef Jerky
And here is a nice plate full of the finished product!
This is about 1 serving in my house! So out of the 4 lbs of London Broil, I'll have 4 happy family members! They love this more than store bought beef jerky!  

Here is my recipe so you can try it for yourself!

INGREDIENTS;
4 lbs. top round london broil 
1 cup soy sauce - do not use light
1/3 c 'gravy master' browning seasoning - 2oz. bottle
1 large onion - chopped
3 large cloves of garlic - chopped
1 celery stalk - chopped
1/2 tsp.natural liquid smoke flavoring

DIRECTIONS;
                    Freeze the London Broil til hard. Then thaw slightly and slice across the middle (width wise) into very thin slices about 1/8 inch thickness for quicker drying.

 Put all the marinade ingredients in a blender(but not the meat of course) 
and blend til smooth.           
 
Dredge each slice of meat into the marinade and place in a wide, deep plastic container or large glass Pyrex casserole dish. Pour remaining marinade over top of the slices. Cover tightly and refrigerate for 16 - 24 hours.           
 
When ready to dehydrate, slightly skim the marinade off of each slice of meat and place each slice on your dehydrator tray. When all trays are full turn on the dehydrator and follow your instruction manual on how to dry meat. My dehydrator is a 700 watt unit with a fan to circulate the air. In my unit the meat will dry in about 6 - 7 hours.
 
When meat is completely dried and completely cooled, store in plastic storage bags or in an air tight container. This can be stored at room temperature for about 2 weeks. But it won't last that long because the jerky will probably be eaten up before then!
 
If you have a vacuum sealer, this jerky will have a much longer shelf life.

 

Thursday, June 14, 2012

Amazing Beef Sandwiches!

Amazing Beef SandwichesThis is the easiest most delicious beef sandwich ever! I got this recipe from a food friend named Sday5. I make this recipe about twice a month! My family LOVES this one! Its smokey and garlicky and seasoned just right! And its only 3 ingredients!

Friday, January 27, 2012

My Journey For The Best Beef Stew!

Today a food friend gave me a great review of my recipe! So that reminded me to post that recipe here for you! Thank you Laura O'Brien!

I've tried soooo many beef stew recipes! And they were all very good but were always missing something. So I decided to take the best parts of all the recipes I've tried and I came up with the 'Ultimate Beef Stew' ...

Ultimate Beef Stew
Ultimate Beef Stew

INGREDIENTS;
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