Category Archives: Beef


Oil for frying, as needed
8 hot dogs, or other precooked sausages
1 1/2 cups bread flour
3 1/3 tablespoons cornmeal, fine ground
1 tablespoon salt
1/2 cup sugar, granulated
1/2 tablespoon baking powder
About 3 large eggs
1 1/4 cups whole milk


Preheat frying oil to 375°F. Pour oil into a large pot and place on the stove. Begin heating, monitoring the oil temperature with a thermometer.

Sift flour, then whisk all ingredients (except for eggs and milk) together in a large bowl.

Crack eggs into a bowl. Blend, using an immersion blender, until whites and yolks are fully incorporated into a thin liquid with uniform color and texture.

Pour milk into the bowl with the eggs.

Add the wet mixture to the dry one and whisk together until incorporated.

Transfer batter to a tall container.

Pat sausages dry. Insert a skewer into each of your meat tubes, working carefully — they should go in straight and right down the middle.

Place the container of batter near your fryer and set up a plate or tray lined with paper towels. Holding the skewer, dip a sausage into the batter slowly, then slowly lift it up and out, making a twirling motion to help form an even coating.

Carefully submerge sausage in the fryer oil, still holding the skewer. Once the batter has begun to harden, drop it in the oil and allow to fry for about four minutes, or until golden brown. Add up to four dogs at a time. Remove corn dogs from the fryer one at a time and transfer to a towel-lined plate or tray.

Source: Here’s How To Easily Make Homemade Corn Dogs

Homemade Beef Tapa

1 1/2 lb beef sirloin, thinly sliced
5 tablespoons soy sauce
3 tbsp minced garlic or 1 tablespoon garlic powder
2 tbsp sugar
1/4 teaspoon salt
1/4 teaspoon ground black pepper

In a container, combine soy sauce, garlic, salt, pepper, and sugar and mix well. Place the beef in the clear plastic bag. Pour-in the the mixed seasonings in the clear plastic bag with meat and mix well. Place inside the refrigerator and marinate for a minimum of 12 hours. In a pan, place 1 cup water and bring to a boil. Add 3 tbsp of cooking oil. Put-in the marinated beef tapa and cook until the water evaporates.

The beef is boiled until the water evaporates – this makes it more tender. The remaining oil fries the beef. You can skip this process by directly frying the beef in oil.

Slow Cooker Irish Beef Stew

1 pound beef stew meat
1/4 teaspoon salt
3 cloves garlic, minced
1 medium onion, chopped
2 medium carrots, chopped
2 medium Russet potatoes, peeled and chopped
2 tablespoons tomato paste
1 tablespoon lower-sodium soy sauce
2 1/2 cups low sodium beef broth
1/4 cup beer
1/4 cup red wine
2 bay leaves
1/4 teaspoon black pepper
1 cup peas
2 tablespoons flour
1 tablespoon cooking oil

Sprinkle stew meat with salt and toss till well combined. Using a fork, prick the meat in multiple places to tenderize. Cover and refrigerate for at least an hour, but ideally refrigerate overnight.

Toss the meat with flour. Heat a skillet over medium-high heat. Add oil and then sear meat until browned on the outside.

While meat is browning, mix together tomato paste, soy sauce, beef stock (use more if you like it more soupy than stewy) and Guinness & red wine (if using) in slow cooker.

Transfer meat (browned or not) to slow cooker. Add garlic, onions, carrots, potatoes, bay leaves, and black pepper.

Cook on low for 6 to 7 hours or high for 3 to 4 until meat is falling apart and tender.

If using peas, microwave for ~1 minute and then fold them into stew.

Remove bay leaves. Season to taste with salt and pepper and enjoy!

Cheeseburger Mini Muffins

1/2 pound ground beef
1 small onion, finely chopped
2-1/2 cups all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1 teaspoon salt
3/4 cup ketchup
3/4 cup milk
1/2 cup butter, melted
2 eggs
1 teaspoon prepared mustard
2 cups (8 ounces) shredded cheddar cheese

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.

In a small bowl, combine the flour, sugar, baking powder and salt. In another bowl, combine the ketchup, milk, butter, eggs and mustard; stir into the dry ingredients just until moistened. Fold in the beef mixture and cheese.

Fill greased miniature muffin cups three-fourths full. Bake at 425° for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Refrigerate leftovers. Yield: 5 dozen. Yields about 30 muffins.

Grilled Steak Sandwiches

14 ounces Sirloin Steak, trimmed of fat
1/2 teaspoon Garlic Powder
1/4 teaspoon Kosher Salt
Freshly cracked Black Pepper
Cooking Spray or Oil Mister

8 ounces Whole Wheat Baguette, cut into 4 pieces
2 tablespoons Yellow Mustard
1/4 cup Light Mayonnaise
2 cups shredded Romaine Lettuce
1 large Beefsteak Tomato, sliced

For the steak:

Season the sirloin with the garlic powder, salt, and black pepper to taste.

Preheat a grill to high (or preheat a grill pan over high heat). Lightly rub the grates with oil or spray a grill pan with oil and add the steaks.

Grill for about 3 minutes, turn the steaks over, and grill another 3 minutes for medium (cook longer or less according to your preference).

Transfer the steak to a cutting board to rest for 5 minutes.

For the sandwiches:

Split open each piece of bread, then spread each with 1/2 tablespoon mustard and 1 tablespoon mayonnaise. Divide the lettuce and tomatoes among the sandwiches.

Thinly slice the steak and divide it among the sandwiches and serve.