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Our Beef Recipes


Chili Verde

Culinary Tools:

  • 10 1/2-inch Skillet with Cover

Ingredients:

  • 1 pound ground beef
  • 1/4 teaspoon garlic powder
  • Canola oil
  • 2 to 2 1/2 tablespoons flour
  • 1 tablespoon beef flavor bouillon granules
  • 2 cups fresh green chiles, diced
  • 1/2 cup chicken broth
  • Salt and black pepper to taste

Procedure:

Preheat the 10 1/2-inch Skillet at medium-high heat for 3 minutes and then place the beef in the pan with no oil to brown and sear. You will want as much of the beef surface as possible touching the bottom of the pan. Stir so as to sufficiently cook through all of the meat (about 10 minutes). Season meat with 1?4 teaspoon garlic powder, salt and pepper to your taste preference. Reduce heat to medium. Once the meat has cooked, you will begin to make the “gravy” by adding the remaining ingredients. There will already be some grease left in the pan. All in all you need about 2 or 21?2 tablespoons of oil in the pan and add about the same amount of flour. After stirring the oil and flour together to make roux (about 3 minutes,) add 1 tablespoon of the bouillon granules. Next, add the green chiles and stir them into the mixture. Now, add the chicken broth. Stir the mixture well. Place the lid on the skillet with the Redi-Temp® valve open. Once the valve whistles (about 8 minutes,) close it and reduce the heat to low. Allow the mixture to cook on low heat, covered, for about 15 minutes. Stir well.


Beef and Chicken Saute

Culinary Tools:

  • Bamboo Cutting Board
  • Carving Knife
  • Chef’s Knife
  • 3-quart Mixing Bowl
  • Wok
  • Junior Colander

Ingredients:

  • 1 pound sirloin cut into small strips
  • 1 pound chicken breasts cut into small strips
  • 1 cup red bell pepper julienned
  • 1 cup green bell pepper julienned
  • 1 cup yellow bell pepper julienned
  • 1 cup white onions julienned
  • ¼ cup jalapeño seeded, julienned
  • 1 cup Mojo Criollo marinade
  • 2 tablespoons olive oil
  • 1 tablespoon garlic chopped
  • Salt and pepper to taste

Procedure:

Using the Carving Knife, cut sirloin and chicken. With the Chef’s Knife, cut the vegetables. In the bowl add sirloin and chicken strips and marinade; mix well, cover and refrigerate for 1 hour. Drain with the colander the marinated meat and reserve the marinade. Preheat Wok with olive oil at medium-high temperature for 3 minutes. Add strained meat and cook for 3 minutes while occasionally stirring. Reduce temperature to medium, add remaining ingredients and cook for 4 minutes. Add reserved marinade and cook for 2 more minutes. Serve with your favorite rice


Stuffed Flank Steak

Culinary Tools:

  • Bamboo Cutting Board
  • Chef’s Knife
  • 5-quart Mixing Bowl
  • 6-quart Dutch Oven
  • Kitchen Shears

Ingredients:

  • 2 medium carrots, sliced lengthwise into quarters
  • 4 eggs boiled, sliced
  • ½ cup white onion, julienned
  • 1 tablespoon parsley finely chopped
  • 2 pounds flank steak
  • ¼ cup red wine vinegar
  • ¾ cup red wine
  • 1 teaspoon garlic minced
  • Salt and pepper to taste
  • 2 cups baby spinach
  • Crushed red pepper to taste
  • 3 cups beef broth
  • 1 pinch of thyme
  • Kitchen twine

Procedure:

Stretch and tenderize the meat with a meat ponder. In the 5-quart Mixing Bowl, marinate meat with vinegar, ¼ cup wine, garlic, thyme and salt and pepper to taste; cover and refrigerate for at least 2 hours (for more flavor marinate the night before). Stretch the meat on the Bamboo Cutting Board and placed in the middle vegetables, egg, parsley and chili flakes to taste. Roll it carefully. Using the kitchen twine, tie the stuffed flank steak. Season with salt and pepper to taste. Preheat 6-quart Dutch Oven at medium-high temperature for 3 minutes. Add stuffed flank steak and cook two minutes; turn frequently. Add beef broth, the remaining red wine and leftover vegetables. Reduce temperature to medium, cover with the valve closed and cook for 35 minutes. Slice and serve.


Stacked Enchiladas

Culinary Tools:

  • 3 Quart Sauce Pan
  • Steamer Insert
  • 8" Skillet

Ingredients:

  • 2 T. Cumin – 2 T. Chipotle Chili Powder and 1/2 tsp Lowry’s
  • 1 – 10 oz. Can Old El Paso Medium Enchilada Sauce
  • 1 – 10 oz. Can Old El Paso Mild Enchilada Sauce
  • 4 oz. Pepper Jack Cheese (Grated on #2 Blade)
  • 1 – Lb. 90-10 Ground Beef
  • 7 – Small Corn Tortillas

Procedure:

First steam the hamburger in the steamer. Sprinkle a thin layer of the seasoning mix over the meat after the steamer has cooled and mix thoroughly. Next, put 1/2 of the meat in the bottom of the cold 8? skillet and add 1 can of sauce. Then shake half of the seasoning over the meat mixture. Next place 4 tortillas over the meat and then add the remaining ground beef on top of the tortillas. Sprinkle another layer of seasoning over the meat and then place the remaining tortillas on top. Finally, shred the cheese on #2 blade and place on the tortillas with the final can of sauce. Turn the skillet on medium heat until the Redi-Temp Valve whistles and then reduce the heat to low for 15 minutes.


Tortellini Bolognese

Ingredients:

  • 16 ounce package of fresh tortellini
  • 1 medium carrot; grated
  • 1 small celery rib; finely chopped
  • ½ yellow onion; chopped
  • 2 cloves garlic; crushed
  • 4 ounces ground pork
  • 4 ounces ground veal
  • 1 (4oz) can of tomato paste
  • 1 (8oz) can of whole peeled san marzano tomatoes
  • 1 teaspoon fresh thyme; chopped
  • ½ cup white wine
  • 1/3 cup extra virgin olive oil
  • ½ cup whole milk
  • Salt and pepper to taste

Procedure:

Preheat 4 quart Dutch Oven to medium heat. Add olive oil and cook vegetables thoroughly; until soft. Once vegetables are soft, add ground pork and veal; stirring constantly until cooked through. Add tomato paste; be careful not to burn the paste (approx. 3 minutes). Add remaining ingredients except milk. Reduce heat to low, cook for 1 hour occasionally stirring. Mix in the milk, and cook for an additional 20 minutes. Cook pasta according to package directions. Serve in a heated bowl, ladle sauce over pasta and serve.


Beef Kabobs

Culinary Tools:

  • Round Grill
  • Carving Knife
  • Chef’s Knife
  • 4 Kebab Skewers
Cooking time: 25 minutes Yield: 2 servings

Ingredients:

  • ½ pound sirloin steak, cut 1” thick
  • 1 cup tomato, cut into 1” pieces
  • 1 cup green pepper, deveined and cut into 1” pieces
  • ½ cup onion, cut into 1” pieces
  • Salt and white pepper to taste

Procedure:

Cut beef into 1-inch pieces with the Carving Knife. Repeat the procedure with tomato, green pepper, and onion, using the Chef’s Knife. Grease the grill and pre-heat for 3 minutes at medium-high heat. Insert sequences of beef, onion, green pepper, and tomatoes in the skewers. Season the kebabs with salt and pepper. Place them on the grill and cook both sides to desired doneness. Serve immediately.

Grill Master Notes:

  • 6 minutes: Rare
  • 8 minutes: Medium-Rare
  • 10 minutes: Medium
  • 15 minutes: Well Done

Argentinean Asado

Cooking time: 50 minutes Yield: 12 servings

Culinary Tools:

  • Chef’s Knife
  • 2-quart Mixing Bowl
  • 5-quart Mixing Bowl
  • 3-quart Mixing Bowl
  • Round Grill

Chimichurri Sauce:

  • 2 cups parsley, minced
  • 3 cloves garlic, minced
  • ½ teaspoon dried oregano
  • ¼ teaspoon red pepper flakes
  • 1½ teaspoons cumin seeds
  • ½ teaspoon paprika
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 bay leaf
  • ¼ cup olive oil
  • ½ cup canola oil
  • ¼ cup balsamic vinegar
  • ½ cup lemon juice

Meat:

  • 2 pounds skirt steak, sliced into 4-inch steaks
  • 2 pounds Argentinean chorizo, pierced with a fork
  • 2 chicken breasts (14 ounces)
  • 2 chicken wings (6 ounces)
  • 2 chicken thighs (10 ounces)
  • 2 chicken legs (8 ounces)
  • ½ cup lemon juice
  • 2 tablespoons salt

Preparation:

Chimichurri Sauce: Using the Chef’s Knife, mince parsley and garlic cloves. In the 2-quart Mixing Bowl, add all the ingredients for the sauce; mix well. Reserve half of this sauce to serve with the meat. Meat: Season the meat with lemon juice and salt. In the 5-quart Mixing Bowl, keep raw chicken pieces. In the 3-quart Mixing Bowl, place the skirt steak and chorizo. Preheat the Double Griddle at medium heat for 5 minutes or until water drops bounce when you sprinkle them to the griddle. Place the seasoned skirt steak and sausage and cook each side for 7 minutes; coat frequently with the Chimichurri sauce. Preheat the Round Grill at medium heat for 4 minutes. Place the seasoned chicken and cook each side for 10 minutes or until fully cooked; coat frequently with the sauce


Baby Back Ribs

Culinary Tools:

  • Carving Knife
  • 1 Qt mixing bowl
  • Chef’s Knife
  • 5 Qt mixing bowl
  • Round Slotted Masher
  • Roasting Pan

Ingredients:

  • 1 ½ lb Baby Back Ribs

Spice Rub Ingredients:

  • 1 tablespoon brown sugar
  • 1/3 tablespoon Smoked Paprika
  • 1/3 tablespoon Chili Powder
  • 1/3 tablespoon Ground Coriander
  • 1/3 tablespoon salt
  • 1/3 teaspoon Ground Cumin

Fruit Sauce Ingredients:

  • 1 cup orange, peeled and small dice
  • 1 cup blue berries
  • ¼ cup lime, peeled and small dice
  • 1 cup apple, peeled and small dice
  • ½ cup onion, small dice
  • 2 tablespoons garlic minced
  • ½ cup tomato paste
  • 1/6 cup orange juice
  • 1 ½ tablespoons Worcestershire Sauce

Procedure:

Using the carving knife cut the ribs in to 6 inch pieces. Combine the rub mixture into the 1-quart Mixing Bowl; heavily season and rub the meat. Save the extra spice rub for the sauce. Refrigerate the seasoned meat for at least 1 hour or up to 12 hours. Using the Chef’s knife cut the ingredients for the sauce as directed. In the 5 Qt mixing bowl combined the ingredients from fruit sauce list and the remaining spice rub; using the masher, mash and mix well the ingredients. Place the seasoned ribs into the roasting pan; evenly cover with the sauce mixture. Cover and place in a pre-heated 300°F oven. And cook for 4 hours or until tender.


Grilled Flank Steak

Culinary Tools:

  • Round Grill
  • Paring Knife
  • Chef’s Knife
  • 2-quart Mixing Bowl
  • Carving Knife

Ingredients:

  • 1 flank steak 0 fat (about ¾ pounds)
  • Salt and pepper to taste

Pepper Sauce:

  • 1 medium red bell pepper (approx. 1 cup)
  • 3 green onions (approx. 1/3 cup)
  • 1 jalapeño pepper
  • 3 cloves garlic
  • 1 tablespoon anchovy fillets
  • 1 tablespoon capers
  • ½ cup parsley, chopped
  • ½ cup cilantro, chopped
  • 6 tablespoons olive oil
  • 3 tablespoon s lime juice
  • Salt and pepper to taste

Pepper Sauce Procedure:

Preheat the Round Grill on high heat for 3 minutes. Place the red bell pepper, green onions and jalapeño; grill for 5 minutes or until the peppers are slightly black on all sides, and the green onions on both sides; turn them frequently. Let them cool. Using the Paring Knife, de-seed the grilled pepper and jalapeño. With the Chef’s Knife, finely chop the red pepper, jalapeño, green onions, garlic, anchovies and cappers, until form a paste. Using the same knife, chop the parsley and cilantro. In the 2- quart Mixing Bowl, add all ingredients and mix well. Season with salt and pepper to taste; refrigerate for an hour.
Steak Procedure: Preheat the Round Grill at medium-high temperature for 3 minutes. Grill the steak (previously seasoned with salt and pepper), for 4 to 5 minutes per side for medium-rare, turning it once. Transfer to a cutting board and let them rest for 5 minutes. Using the Carving Knife, thinly slice the steak against the grain. Serve with the pepper sauce.


Cheesy Meatloaf

Culinary Tools:

  • Oil Core Electric Skillet
  • Food Cutter (Cones 1 and 2)
  • 5-quart Mixing Bowl

Ingredients:

  • 1½ pounds ground beef
  • 1 (8-ounce) can tomato sauce
  • 30 saltine crackers, shredded (Cone #1)
  • 2 eggs
  • ½ medium carrot, shredded (Cone #1)
  • 1 small potato, julienned (Cone #2)
  • ½ cup cabbage, julienned (Cone #2)
  • ½ cup celery, shredded (Cone #1)
  • ½ cup ketchup
  • 2 cups Cheddar cheese, shredded (Cone #1)

Procedure:

Cut vegetables and cheese with the Food Cutter. Put ground beef in the 5-quart Mixing Bowl and pour tomato sauce. Add saltine crackers, eggs, and all vegetables; mix well. Arrange mixture in the Oil Core to form the meatloaf. Spread ketchup on top and cover with Cheddar cheese. Cover and start cooking at 300 °F for about 8 to 10 minutes. Reduce heat to 225 °F and cook for approximately 25 minutes.


Poblano Steaks

Culinary Tools:

  • Chef’s knife
  • 1-quart Mixing Bowl
  • 8-inch Gourmet Skillet
  • Square Griddle

Ingredients:

  • ½ pound beef flank steak

Marinade:

  • ½ teaspoon minced garlic
  • ¼ cup fresh lime juice
  • ¼ cup orange juice
  • ½ teaspoon ground cumin
  • ¼ teaspoon salt
  • ¼ teaspoon chili powder

Poblano Chile Sauce:

  • 1/6 cup chopped onion
  • ¼ teaspoon minced garlic
  • ½ tablespoon fresh cilantro, finely chopped
  • 1 small poblano chile (about 3 ounces)
  • 1/8 cup plain nonfat yogurt
  • 1/8 cup reduced-fat dairy sour cream
  • 1/8 teaspoon salt

Marinade Procedure:

With the Chef’s Knife minced garlic, then combine marinade ingredients in the 1-quart Mixing Bowl. Place beef steak and marinade in a food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally. Poblano Chile Sauce Procedure: Using the Chef’s Knife chopped onion, garlic and cilantro, Place the chile in center of a Square Griddle at medium heat. Cook 10 to 11 minutes or until skin is charred and blistered on all sides, turning frequently. Place in food-safe plastic bag. Close bag; let stand 10 to 12 minutes or until cool enough to handle. Remove and discard skin, stem, and seeds. Chop chile. Set aside. Heat 12-inch Gourmet Skillet over medium-high heat for 3 minutes. Add onion and garlic; cook and stir 3 to 4 minutes or until tender. Place onion mixture, chile, yogurt, sour cream, and salt in food processor or blender container. Cover; process until smooth. Pour into serving bowl; stir in cilantro. Set aside. Steak Procedure: Remove steak from bag; discard marinade. Place steak on Square Griddle at medium heat. Cook, uncovered 17 to 21 minutes for medium-rare to medium doneness, turning occasionally. Carve steak across the grain into thin slices. Serve with sauce.


Beef Casserole

Culinary Tools:

  • 10½- inch RoyalCore Electric Skillet
  • Food Cutter (Cones #1 and #3)
  • Mixing Bowls
  • Chef’s Knife
  • Paring Knife

Ingredients:

  • 3 cups potato, cut into small strips (Cone #3)
  • 2 cups carrot, cut into small strips (Cone #3)
  • 2 cups cabbage, cut into small strips (Cone #3)
  • 2 cups yellow squash, cut into small strips (Cone #3)
  • 2 cups Pepper Jack or Monterrey cheese, fat free and shredded (Cone #1)
  • ½ cup onions, finely chopped
  • 1 cup basil, chopped
  • 2 garlic cloves, minced
  • 1 pound lean ground beef
  • ½ cup raisins
  • 1 (12-ounce) can cream of mushrooms light
  • 1 cup sliced and roasted almonds
  • Salt and black pepper to taste

Procedure:

With the Food Cutter, process potato, carrot, cabbage, yellow squash and cheese, using the cones specified above. Place each vegetable and cheese in separate Mixing Bowls. With the Chef’s Knife, cut onions and basil according to the instructions. Mince garlic with the Paring Knife. Preheat the RoyalCore at 350 ?F. When it beeps (4 minutes), add onion and garlic; mix well for 1 minute. Add ground beef (previously seasoned with salt and pepper to taste) and raisins; stir well for 4 minutes. Spread evenly to make the first layer on bottom of RoyalCore. Turn temperature down to 250 ?F. Make second layer with potato, third layer with carrot, fourth layer with yellow squash, fifth layer with cabbage, sixth layer with the cream of mushroom and seventh layer with almonds; sprinkle the cheese and basil in between each layer and on top. Cover with Redi-Temp valve open. When it whistles (3 minutes), reduce temperature to 225 ?F and cook for 25 minutes. Chef’s Note: The RoyalCore Temperature Probe allows you to choose the optimal setting for your recipes. The built in timer will allow you to customize your cooking time. Once the set time is over, the appliance will shut off automatically. You can adjust your temperature and cooking time at any point during cooking (make sure to turn the probe back on after it reaches desired time, unless you are done). The RoyalCore will also remain hot after it has been unplugged.


Beef Stir-Fry with White Rice

Culinary Tools:

  • 14” Paella Pan with Cover
  • Carving Knife
  • 2 quart Mixing Bowl
  • Chef’s Knife
  • 10 ½” Skillet
  • Slotted Spoon

Ingredients:

  • 1 pound sirloin steak
  • 1/8 tablespoon ground cumin
  • ½ teaspoon garlic, minced
  • 1 teaspoons limo chili pepper, finely chopped
  • ½ pounds red onions, sliced
  • ¼ cup red wine vinegar
  • ½ pound plum tomatoes, quartered
  • 1 pound large yellow potatoes, peeled and cut into sliced
  • 1 cup vegetable oil
  • 1 (1 ounce) yellow chili pepper, finely sliced
  • ¼ cup soy sauce
  • Salt and pepper to taste

Procedure:

Preheat Paella Pan for 4 minutes at medium-high heat. Add steak (previously seasoned with cumin, salt and pepper to taste); let it brown on one side for 4 minutes, flip steak over and cook for 3 more minutes. Add garlic and limo chili pepper. Cover with Redi-Temp valve open. When it whistles (3 minutes), remove meat with the juices so as to keep it moist. With the Carving Knife, cut it into ½- inch wide stripes. In the same Paella Pan, add onions and sauté for 1 minute; stir frequently. Add ¼ cup of vinegar and continue sautéing for 1 extra minute or until vinegar evaporates. Remove onions and place them in the 2-quart Mixing Bowl. Repeat procedure with tomatoes. With the Chef’s Knife, slice potatoes into French fries. Preheat the 10 ½ -inch Skillet with the oil for 7 minutes at medium heat. Add half of the potatoes and deep fry for 10 approximately or until slightly golden. Using the Slotted Spoon, remove the French fries; drain on paper towel and season with salt to taste. Repeat the procedure with the other half of potatoes. Return meat, onion and tomatoes to the Paella Pan, add yellow chili pepper, soy sauce and French fries; mix carefully for 2 minutes. Serve immediately. Garnish with freshly chopped cilantro. Serve with white rice.

White Rice

Culinary Tools:

  • 4 quart Dutch Oven

Ingredients:

  • ½ cups rice, long grain
  • Salt to taste

Procedure:

In the 4 quart Dutch Oven, add 2 ¼ cups of water, cover and bring to a boil at medium-high heat. Cover with Redi-Temp valve open. When it whistles (approximately 6 minutes), add rice and salt to taste. Cover with valve closed and reduce heat to low; cook for 15 minutes. Serve immediately.


Steak and Potato Stew

Culinary Tools:

  • 2-quart Saucepan with Cover
  • 10½-inch Skillet with Cover
  • 1-quart Mixing Bowl
  • Chef’s Knife

Ingredients:

  • 2 cups red potatoes with peels, cubed
  • 2 cups carrots, cubed
  • ¾ pound boneless beef sirloin steak, cut into thin strips
  • 2 cups onion, chopped
  • 2 cups sliced mushrooms
  • ¼ cup low-fat balsamic vinaigrette dressing
  • Salt and pepper as desired

Procedure:

Using the Chef’s Knife, cut the potatoes and the carrots on a cutting board; set aside in the 1-quart Mixing Bowl. With the same knife, cut the onion and the mushrooms. On another cutting board, cut the steak into thin strips with the Carving Knife. Add the potatoes, carrots and 3 ounces of water in the 2-quart Saucepan. Cover and cook at medium heat with the Redi-Temp valve open. When the valve whistles, close it and turn off the stove. Preheat the 10½-inch Skillet at medium-high temperature for 3 minutes. Add steak and cook for 3 minutes. Add the onion; stir for 1 minute. Add the potatoes and carrots —previously cooked —, the mushrooms and the dressing; season with salt and pepper as desired. Cover with the Redi-Temp valve open. When the valve whistles, close it and turn off the heat.


Steak Wraps

Culinary Tools:

  • Chef’s Knife
  • 3-quart Mixing Bowl
  • 12” Gourmet Skillet with cover
  • Carving Knife
  • Square Griddle

Ingredients:

  • ½ pound sirloin steak
  • ½ cup green bell pepper strips
  • ½ cup red bell pepper strips
  • ½ cup onion strips
  • ½ cup Shiitake mushrooms, sliced
  • ½ tablespoon jalapeno pepper, seeded and thinly sliced
  • ½ cup low-fat Pepper Jack cheese, shredded
  • 1 ½ tablespoons lime juice, freshly squeezed
  • Salt and black pepper to taste
  • 2 (10”) whole wheat tortillas

Procedure:

Using the Chef’s knife, cut vegetables according to the instructions. In the 3-quart mixing bowl, season steak with lemon juice, salt and pepper to taste. Preheat 12” gourmet skillet at medium-high heat for 3 minutes. Add steak and place the cover ajar. Cook for 6 minutes, turn steak, and cover skillet in the same way. Cook for 5 more minutes and move steak to a cutting board. In the same skillet, add all the vegetables and stir frequently for 5 minutes. In the meantime, cut steak into ½” wide strips using the Carving knife. Return these strips to the skillet and cook for an additional 2 minutes in order for the flavors to blend. Turn off stove. Preheat Square Griddle at low heat for 3 minutes. Warm each tortilla for 1 minute (30 seconds per side). Remove and fill the tortillas with an equal portion of meat and a quarter cup of shredded Pepper Jack cheese. Roll them while folding the sides in order to prevent the filling from falling out. Please them back on the griddle for about 30 seconds.


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