by Mike Wiesman | Jul 15, 2018 | Beef, On the Grill |
Great barbecue flavor sprinkled on the griller’s ultimate Miesfeld’s steak. For maximum effect, make the chutney-sort of a kicked-up ketchup: a couple days ahead and let it mellow in the refrigerator. INGREDIENTS: 4 Miesfeld’s Rib-Eye Steaks, about ¾ lb each and 1...
by Mike Wiesman | Jul 15, 2018 | Bacon, Beef, On the Grill |
The secret to making the mushrooms that top this Miesfeld’s burger so succulent is bacon fat. Yes, we shamelessly baste them with it, along with a little olive oil to keep them moist. INGREDIENTS: 4 slices thick-cut bacon ¼ cup extra-virgin olive oil, 4 medium...
by Mike Wiesman | May 11, 2018 | Beef |
1/4 cup all-purpose flour 1/4 teaspoon pepper 1-1/2 pounds round steak, trimmed 1 tablespoon cooking oil 1 cup chopped celery 1 cup chopped onion 1/2 pound fresh mushrooms, sliced 1 cup water 1 garlic clove, minced 1 tablespoon steak sauce Combine flour and pepper....
by Mike Wiesman | May 11, 2018 | Beef, Roast |
4 cups diced cooked lean roast beef 6 cups diced peeled potatoes 3/4 cup chopped onion 1-1/2 cups low-sodium beef broth 1/4 teaspoon pepper In an electric skillet, combine beef, potatoes, onion, broth, and pepper. Cover and simmer, stirring occasionally until potatoes...
by Mike Wiesman | May 11, 2018 | Beef, Brisket |
1 beef brisket (3 pounds)* 1-1/4 cups water, divided 1/2 cup chopped onion 3 garlic cloves, minced 1 cup ketchup 3 tablespoons red wine vinegar 2 tablespoons lemon juice 2 tablespoons brown sugar 1 tablespoon Worcestershire sauce 2 teaspoons cornstarch 1 teaspoon...
by Mike Wiesman | May 11, 2018 | Beef, Roast |
1 boneless rump roast (5 pounds), trimmed 1/2 cup cider vinegar Pepper to taste 1 cup water GRAVY: 1/2 cup all-purpose flour 1 cup cold water 1 teaspoon browning sauce Pepper to taste Place roast in a deep roasting pan. Puncture meat with tenderizing tool or meat...
