Beef Recipes

Beef Recipes

Outstanding Tri-Tip
Tasty Burgers & Steaks
Delicious Fish
Best Beef Stew
Good Ribs - Beef or Pork
Terrific Casserole
Quick Beef Stew
Red, White & Blueb Bar-B-Que
Beef Jerky


(en Espanol)

 



"OUTSTANDING" TRI-TIP BAR-B-QUE, GRILL OR OVEN ROAST

- Tri-tip roast - approx. 2 lb. (trimmed of fat)
- Spade L Ranch Beef Marinade & Seasooning

Use 1-1/2 loose tablespoons of seasoning per lb. of meat. Place seasoning in bowl.
Wet meat with water and roll meat in bowl until covered with seasoning.
Cook immediately or marinade in refrigerator 1 to 24 hours.

BAR-B-QUE or GRILL turning once or twice, making sure that both sides are well
seared and brown. Cook 30 to 40 min. or until 145 degrees (medium rare).

OVEN: Preheat to 450-500 degrees. Place on a wire rack over a drip pan.
Cook for 30 to 40 min. or until 145 degrees. Cut meat across the grain.
Serves 4-6 depending on appetites.



"TASTY BURGERS & STEAKS

Lightly sprinkle hamburger patties and steaks with Spade L Ranch Beef
Marinade & Seasoning. Bar-B-Que or grill as usual. Best when quickly
seared over high heat to seal in juices. Reduce heat to prevent burning
and cook until done.

Top




"DELICIOUS" FISH

- Whole salmon, salmon steaks, cod, halibut or other strong flavored ocean fish
- Spade L Ranch Beef Marinade & Seasooning

If using whole fish, remove skin. Use 1 loose tablespoon of seasoning
per lb. of fish. Place seasoning in bowl. Wet fish with water and roll
fish in bowl until covered with seasoning. With a whole fish, rub seasoning
on fish with hands. Bar-B-Que or grill as usual.

Top



"BEST" BEEF STEW

- 2 lb. Chuck or bottom round (cut into 1" pieces)
- flour
- 1 tablespoon cooking oil
- 1 quart water
- 4 medium or 3 large potatoes (cut into chunks)
- 5 large carrots (cut " thick) - 1 large green pepper (cut into chunks)
- 1 large onion (cut into wedges)
- 4 loose tablespoons Spade L Ranch Beef Marinade & Seasoning
- 2 beef bouillon cubes

Roll meat in flour. Brown thoroughly in hot oil. Cover with the water, add
bullion cubes. Simmer 2 hours, adding water if necessary. Add remaining
ingredients. Cook until vegetables are tender, about 30 minutes. If desired,
thicken liquid for gravy, (1/4-cup flour mixed thoroughly with cup water -
add to stew and cook for 5 minutes). The flavor of this stew gets better
each time it is reheated. 8 servings.

Top


 

"GOOD" RIBS - Beef or Pork

Use 2 loose tablespoons of Spade L Ranch Beef Marinade & Seasoning per lb. Of
ribs. Place seasoning in bowl. Wet meat with water and roll meat in bowl
until covered with seasoning. Cook immediately or marinade if desired.
Bar-B-Que or grill as usual.

Top



"TERRIFIC" CASSEROLE

- 2 lb. Chuck or bottom round (cut into 1" pieces)
- 1 tablespoon cooking oil
- 1 quart water
- 2 loose tablespoons Spade L Ranch Beef Marinade & Seasoning
- flour
- 2 beef bullion cubes
- 16 oz. wide egg noodles
- 1/2 cup Parmesan cheese
- 1/4 cup bread crumbs

Roll meat in flour. Brown thoroughly in hot oil. Cover with the water;
add bouillon cubes and Seasoning. Simmer 2 hours, adding water if necessary.
Cook egg noodles according to package directions, drain. Place in large
buttered casserole dish; add meat mixture and combine. Sprinkle with
breadcrumbs and Parmesan cheese. Bake in 350-degree oven approximately
30 min. or until hot and bubbly. 8 servings.

Top



"QUICK" BEEF STEW

- 2 lb. Tri-Tip or Top Sirloin (cut into 1" pieces)
- 1 tablespoon cooking oil
- Water
- 4 medium or 3 large potatoes (cut into chunks)
- 5 large carrots (cut " thick) - 1 large green pepper (cut into chunks)
- 1 large onion (cut into wedges)
- 4 loose tablespoons Spade L Ranch Beef Marinade & Seasoning
(1 jar lid is 2 tablespoons)
Additional seasoning can be added if desired.

Brown meat in lightly oiled large pot. Add vegetables and seasoning. Add
just enough water to cover the vegetables and meat. Bring to a boil.
Turn down and simmer covered until vegetables are tender (approx. 30 minutes).
Serve in soup bowls along with french bread or buttered toast.

Note: For less tender meat such as chuck roast-brown meat and simmer in
water for about one hour before adding vegetables and seasoning. Then
simmer until vegetables are tender.

Top



RED, WHITE & BLUE BAR-B-QUE

"Firecracker" Tri-tip
"Sky Rocket"
Burgers & Steaks
"Sparkler" Chicken Legs & Thighs
"Patriotic" Potato Salad
"Uncle Sam" Corn on the Cob

"FIRECRACKER" TRI-TIP

- Tri-tip roast - approx. 2 lb. (trimmed of fat)
- Spade L Ranch Beef Marinade & Seasooning

Use 1 loose tablespoons of seasoning per lb. of meat. Place seasoning in
bowl. Wet meat with water and roll meat in bowl until covered with
seasoning. Cook immediately or marinade in refrigerator 1 to 24 hr.
BAR-B-QUE or GRILL turning once or twice, making sure that both sides are
well seared and brown. Cook 30 to 40 min. or until 145 degrees (medium rare).

  1.  

"SKY ROCKET" BURGERS & STEAKS

Lightly sprinkle hamburger patties and steaks with Spade L Ranch Beef
Marinade & Seasoning. Bar-B-Que or grill as usual. Best when quickly
seared over high heat to seal in juices. Reduce heat to prevent burning
and cook until done.

"SPARKLER" CHICKEN LEGS & THIGHS

Using chicken thighs or legs, remove skin and wash in water. Place in bowl.
Add 1 1/2 Tbsp. of Spade L Ranch Chicken Seasoning per lb. of meat.
Roll chicken in bowl until seasonings distributed. Cook on bar-b-que
or elect. grill over medium heat (do not burn) until done (approx. 30-40 min.
or until juices run clear). For best flavor the chicken should be a golden
brown. For an added treat, when done, drizzle lightly with honey. GOOD!!!

"PATRIOTIC" POTATO SALAD

- 4 cups boiled and diced potatoes
- 1 cup chopped celery
- 1 cup chopped onion
- 2 hard boiled eggs (sliced)
- "Zesty" Salad Dressing (from this recipe sheet)

Boil potatoes until just tender. Cool, peel and dice. Mix ingredients
with enough "Zesty" salad dressing to moisten. Refrigerate until ready to
serve. Note: 1 - 16 oz. Package of cooked and drained salad macaroni may
be substituted for the potatoes. Additional vegetables such as black
olives, bell pepper and mushrooms may be added with the macaroni as desired.

"UNCLE SAM" CORN ON THE COB

Cook corn as usual. Butter and use Spade L Ranch Chicken Seasoning
sprinkled on instead of salt. Delicious!!!

"ZESTY" SALAD DRESSING

- 1 cup mayonnaise
- 3 Tbsp. vinegar
- 1 1/2 Tbsp. Spade L Ranch Chicken Seasooning

Mix together and serve over your favorite garden salad or use as dressing
for potato salad. Store unused dressing in the refrigerator.

Top



JERKY! FRESH HOMEMADE

- 2 Pounds Beef tri-tip roast
- 8 LooseTablespoons Spade L Ranch Beef SSeasoning

Remove fat from meat and cut into 1/4" thick slices. It is easier to slice
partially frozen meat or have your butcher slice it for you. If meats are
cut on the crosswise grain, jerky is less chewy than meat cut with the grain.

Rinse meat and place in a large bowl. Add seasoning using 4 Tablespoons per
pound of meat. Toss meat with hands until seasoning is well distributed.

Place meat strips on wire racks over drip pans or aluminum foil.

Place in a 175 degree oven. An oven thermometer is helpful. Leave the oven
door ajar to allow moisture to escape and to ensure the best drying process.

The jerky should be ready in 4 to 5 hours, depending on the thickness and
leanness of the meat and the humidity in the air.

Make sure that the jerky is dry or bacteria will grow. It should be
slightly flexible, bending before it breaks. Tough but not brittle
and should not be spongy when pinched.

Remove from wire racks, place on paper towels and let cool. Place in zip
lock bags. For extended freshness keep in the refrigerator or freeze for
longer storage.

Top


 

Home Page

Free Samples

Recipes

Rave Reviews

Where to Buy

Order Form