Easy Beef Recipes for Time-Crunched Families
**The following guest post is the second in a series of four by Chef Dave Zino, Executive Chef with the National Cattleman’s Beef Association**
During the holidays it seems we’re all a little busier, but there’s an easy way to get a home-cooked meal on the table for your family, while still having time to do the million other things on your list. Braising is one of my favorite cooking methods because it brings out the best in beef. And you know what? It’s easy, requires little prep, your family will love the results and it’s a low maintenance way to cook.
Braising is the cooking method of choice for large, less tender cuts of beef, such as a bottom round roast, an eye round roast, brisket or chuck roast. A stockpot or other large heavy pan with a tight-fitting lid provides the best results. With a chill in the air now, I made a Beef Post Roast with Cider Maple Gravy and Mashed Butternut Squash last weekend and used an old heavy pan that my grandmother gave me, and it worked great.
Here are three simple steps for slow cooking with beef:
Step One:
Lightly coat the roast with flour and slowly brown the beef on all sides in a small amount of oil over medium heat. Browning the beef is a key to success because it will lock in the juices and flavors of the beef as it cooks for hours. After it’s browned on all sides, I like to add a bit of seasoning before placing it in the liquid.
Step Two:
Add liquid, such as broth, water, apple juice or apple cider, to a heavy pan. Toss in herbs or seasonings as desired. I like to add a fresh sprig of thyme. Bring the liquid to a boil, then reduce the heat. For pot roasts and other braised dishes, use about 1-1/2 to 2 cups of liquid. You don’t want to submerge the beef.
Step Three:
Cover the pan tightly and simmer over low heat on top of the range or in a preheated 325ºF oven until fork tender. Serve with a healthy side dish of your choice.
My suggestions for three no-fuss, easy recipes this winter are:
- Autumn Beef and Cider Stew I like this recipe because if you’re in a hurry, you can pick up a package of pre-cut beef for this recipe. Feel free to omit the bacon if you don’t have any on-hand and toss in any other veggies you have in your fridge.
- Slow Cooked Beef Risotto Buy beef cut for stew and risotto mix at the store and this dish is already half-way done.
- Pot Roast with Maple Sweet Potatoes and Cider Gravy This recipe takes a bit more time than the first two, but I love this because of the kid friendly flavors (sweet apple cider!) and the chuck shoulder is one of the 29 lean cuts.
And, to channel my inner Dave Letterman, I thought I’d share…
Chef Dave’s Top Ten Reasons Why You Should Braise with Beef
10. You can sneak healthy veggies into your kids’ diets: toss baby carrots or another root vegetable into the slow cooker when the roast has about 20 more minutes left to cook.
9. Pot roast pairs perfectly with mashed sweet potatoes (full of vitamins!) or mashed acorn squash; reward the kids by sprinkling brown sugar on top.
8. Roasts are a great value. Remember to evaluate beef based on cost per serving rather than price per pound. This will allow you to realize the most savings and get the most from your dollar.
7. You can make your own signature dish by incorporating your favorite seasonal ingredients. Love garlic? Drop a couple of fresh cloves in the pot.
6. Braising allows you to experiment with great flavors. If you’re hosting a dinner party, consider cooking with a seasonal spiced American Ale or add a little red wine to the pan. The cooking liquid can be strained and reduced to use as a sauce.
5. You can cook once and dine twice! Slice up the tender beef slices and serve on a bed of lettuce for a protein-packed lunch the next day. Reference our guide to serving and leftovers
4. Roasts are great lean options (opt for the Bottom Round Roast or a Round Tip Roast) that meet government guidelines for lean (less than 10 grams of total fat, less than 4.5 grams of saturated fat, and less than 95 mg of cholesterol per serving).
3. Our Classic Beef Pot Roast utilizes the affordable chuck shoulder pot roast for a timeless family favorite. And next day shredded beef sandwiches are fast and delicious.
2. Minimal maintenance is required; it’s not necessary to turn or move the roast once it’s in the stovetop pot braising. Simply check on it from time to time.
And the number one reason why you should love to braise with beef is…
1. Serving a fork tender, succulent, slow cooked beef roast will bring smiles to faces and will leave family and friends satisfied and wanting more!
Until next time, have fun braising with beef!
Chef Dave
As Executive Chef for the leading food authority on beef and veal, Dave Zino is responsible for concept development, ideation and recipe development for the beef industry. Dave also works very closely with the checkoff-funded Beef Innovations Group in evaluating and developing new beef products.
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