MADISON, Wisconsin (WMTV) – One of the many New Year’s resolutions we could make is to try new things, and what better way than to come up with new recipes for that holiday gift you’d like to use? Angie Horkan of the Wisconsin Beef Council shares some recipes to help take the guesswork out of cooking beef with some of the holiday season’s favorite kitchen items.
- 1 Beef Tri-Tip Roast (1-1/2 to 2 pounds)
- 1 tablespoon olive oil
- 12 small red-skinned potatoes, halved
- 2 medium red, yellow, or green bell peppers, cut into eighths
- 2 medium sweet onions, sliced into 1 inch wedges
- 2 teaspoons minced garlic
- 1 teaspoon dried rosemary leaves
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Heat oven to 425°F. combine seasoning ingredients; Press 1/2 down on the tri-tip roast beef. Combine the remaining seasoning with oil and vegetables in a large bowl; throw.
- Place the roast on the grid in a shallow roasting dish. Lay the vegetables around the roast. Do not add water or cover. Roast in oven at 425°F 30 to 40 minutes for Medium Rare; 40 to 50 minutes for medium doneness.
- Remove the roast when the instant-read thermometer reads 135°F for medium rare; 150°F for medium. transfer on board; Tent with foil. Leave for 20-25 minutes. (The temperature will continue to rise by about 10°F to reach 145°F for Medium Rare and 160°F for Medium.)
- Meanwhile, increase the oven temperature to 475°F. Remove peppers. Sauté the potatoes and onions for an additional 10 minutes or until tender and lightly browned. Carve the roast across the grain. Serve with vegetables.
ALTERNATIVE COOKING METHOD
- The recipe can be made in an 8 liter air fryer. Heat air fryer to 350°F. Place the roast in the Air Fryer basket. Roast at 350°F for 30 minutes. Once the timer is up, turn the roast over, add your potatoes and continue cooking for 30 to 40 minutes. for medium rare; 30 to 40 minutes for medium doneness. Remove the roast when the instant-read thermometer reads 135°F for medium rare; 150°F for medium. transfer on board; Tent with foil. Leave for 20-25 minutes. (The temperature will continue to rise by about 10°F, reaching 145°F for Medium Rare; 160°F for Medium.). Add the remaining vegetables to the Air Fryer along with the potatoes and cook for a further 10 minutes or until the potatoes are tender. Carve the roast across the grain. Serve with vegetables.
- 3 to 3-1/2 pounds beef stew meat, cut into 1 to 1-1/2 inch pieces
- 2 medium sweet onions, sliced into 1/2 inch wedges
- 2 red bell peppers, cut lengthways into 1cm strips
- 1 cup reduced-sodium beef broth
- 1/3 cup low-sodium soy sauce
- 1/2 cup tomato paste with no added salt
- 2 tablespoons minced garlic
- 8 to 10 french buns, divided, reheated
- Low-fat grated cheddar cheese, peperoncini, pepper rings, assorted olives (optional)
- Place onions in 5-1/2 quart slow cooker; Top with beef, then slices of pepper. Combine beef broth, tomato paste, soy sauce and garlic; put in the slow cooker. Cover and cook on HIGH 6 to 7 hours or LOW 8 to 9 hours or until beef is tender. (Stirring is not required during cooking.) Skim any fat from the cooking liquid.
- Serve the beef and vegetables in rolls with toppings of your choice. Serve au jus for dipping if desired.
ALTERNATIVE COOKING METHOD:
- This recipe can be made in a 6 liter electric pressure cooker. In a small bowl, add 1/2 cup broth, soy sauce, and tomato paste; mix well. Add onions to the pressure cooker; Top with beef goulash, onions, peppers, broth and garlic. Close and latch pressure cooker lid. Use the beef, stew, or high-pressure setting on the pressure cooker; Program 25 minutes on the pressure cooker timer. Use the quick release feature to release the pressure; Carefully remove the cover. Proceed as described in step 2. (This recipe variation was tested in an electric pressure cooker at high altitude. Cooking at an altitude of less than 3000 feet may require slightly less cooking time. Refer to the manufacturer’s instructions.)
Click here to download the NBC15 News app or our NBC15 First Alert weather app.
Copyright 2023 WMTV. All rights reserved.