If you take care of the presents under the tree, Beef Loving Texans will take care of beefy recipes for the table.
Cooler weather means heartier, stick-to-your ribs meals, but if cooking fatigue set in sometime after your seventh loaf of sourdough, Beef Loving Texans has got you covered with some great winter recipes.
Former NFL star and award-winning Food Network chef Eddie Jackson is the new chief recipe officer for Beef Loving Texans, and he’ll be sharing beef-centric new videos and recipes on the Beef Loving Texans website just in time for the holidays.
Besides all that, he’s got even more cooking: Jackson recently released Game-Day Eats, a cookbook featuring 100 “homegating” recipes, including — you guessed it — a number of recipes that incorporate beef.
Here are two beefy recipes from Chef Jackson to get you back into the kitchen and cooking like a pro.
Chef Eddie Jackson’s Smoked Prime Rib
8 to 10 pounds beef rib roast, bone-in
½ cup butter, softened
¼ cup stone-ground mustard
1 tablespoon prepared horseradish
1 tablespoon fresh thyme, minced
1 tablespoon fresh rosemary, minced
5 garlic cloves, minced
1 tablespoon Worcestershire sauce
1 tablespoon smoked paprika
Coarse black pepper
Combine butter, mustard, horseradish, thyme, rosemary, garlic, Worcestershire sauce and smoked paprika, mixing until a paste is formed. Using your hands, spread paste onto all sides of roast.
Season roast liberally with salt and pepper on all sides. Place in the refrigerator for at least 4 hours.
Prepare smoker to 225 degrees according to manufacturer’s instructions.
Place roast in preheated smoker and cook until internal temp reaches 125 degrees for medium-rare and 13 degrees for medium. Once the roast’s internal temperature reaches desired doneness, remove from smoker, tent roast with foil and allow to rest for 20 minutes.
Before serving, place under 500-degree broiler on your oven’s lowest rack for 5 to 10 minutes or until the fat cap is crisp, but not burnt. Rest an additional 5 minutes.
Note: The internal temperature will continue to rise during this process. USDA recommends a final internal temperature of 145 degrees.
Slice prime rib between rib bones and serve.
Chef’s Tip: Account for 35 minutes’ cooking time on the smoker per pound of prime rib. Do not open the smoker while cooking, as it is more difficult to maintain consistent heat.
Chef Eddie Jackson’s Smoky Texas Chili
4 pounds smoked beef chuck roast, cut into 1-inch cubes (see method for smoking below)
1 tablespoon vegetable oil
1 large yellow onion, diced
1 red bell pepper, coarsely chopped
¼ cup dark chili powder
1 tablespoon smoked paprika
1 teaspoon paprika
1 tablespoon cumin
1 tablespoon ﬁne black pepper
1 teaspoon garlic powder
2 roasted poblanos, coarsely chopped
1 quart beef stock
1 can (28-ounce) crushed tomatoes
1 teaspoon Mexican oregano
1 teaspoon beef base
1 tablespoon Worcestershire sauce
Kosher salt to taste
Cheddar Jalapeño Dumplings
1 cup cornmeal
1 cup all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
¼ cup honey or ½ cup sugar
1 cup buttermilk
¼ -½ cup shredded sharp cheddar
1 small jalapeño, finely diced
Instructions for the Smoked Chuck Roast
Add wood chunks, chips, pellets or charcoal to smoker according to manufacturer’s instructions. Preheat to 250°F.
Season trimmed chuck roast generously with salt and pepper. Place chuck roast on rack in smoker according to manufacturer’s instructions. Set timer for 8 hours.
After 4 hours, or when the roast reaches an internal temperature of 180°F, wrap with unwaxed butcher paper and place back on smoker. After 4 more hours, or when the roast reaches 208 to 210°F internal temperature, remove roast from smoker.
Let rest in the butcher paper for at least 1 hour. Slice the roast into cubes right before adding to the chili.
Instructions for the Chili
In a Dutch oven, heat vegetable oil over medium-high heat. Add chopped onion and sprinkle with salt, if desired. Sauté until onions are translucent, about 5 minutes. Add the red peppers and sauté for 2 minutes. Add chili powder, paprika, cumin, black pepper, and garlic powder, stirring frequently for about a minute, allowing the spices to bloom, but not burn.
Add the cubed smoked chuck roast and poblano peppers. Once all ingredients are coated with spices, stir in beef stock and tomatoes to the pot, deglazing the bottom. Add oregano, beef base, and Worcestershire sauce to the pot. Season with salt and pepper to taste.
Bring chili to a boil; then turn stove to low heat and simmer covered for 40 minutes, stirring occasionally.
While chili is cooking, mix together cornmeal, ﬂour, baking powder, salt, and sugar for cheddar jalapeño dumplings.
Add eggs folding gently to combine. Then stir buttermilk into the mixture until combined. Fold in cheese and jalapeños, being sure not to overmix the batter.
Place 1 to 2 ounce dollops of dumpling batter into the chili. Continue to simmer chili covered for 20 minutes or until dumplings are ﬁrm, but fluffy.
Serve chili in bowls garnished with shredded cheese, sliced scallions, cilantro leaves, and a dollop of sour cream, as desired.
Holiday Mini Beef Meatball Skewers with Cranberry Barbecue Sauce
Makes 12 servings
Ingredients for Mini Beef Meatballs
1 pound Ground Beef (96% lean)
1 cup grated fresh zucchini
1/2 teaspoon salt
1/4 teaspoon pepper
1 small onion, cut into 1-inch pieces
2 red bell peppers, trimmed and cut into 1-inch pieces
2 green bell peppers, trimmed and cut into 1-inch pieces
Ingredients for Cranberry Barbecue Sauce
1 can (16 ounces) whole berry cranberry sauce
3 tablespoons barbecue sauce
Instructions for the Mini Beef Meatballs
Preheat oven to 400°F. Combine ground beef, zucchini, egg, salt and pepper in medium bowl, mixing lightly, but thoroughly. Shape into 24 1-inch meatballs. Alternately thread meatballs, red peppers, green peppers and onions onto each of twelve 6-inch skewers. Place skewers on shallow-rimmed baking sheet.
Bake in 400°F oven 18 to 20 minutes or until instant-read thermometer inserted into center of meatball registers 160°F.
Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.
Instructions for the Cranberry Barbecue Sauce
Meanwhile, combine cranberry sauce and barbecue sauce in medium saucepan; simmer 5 minutes or until flavors are blended. Drizzle sauce over skewers or serve as dipping sauce, if desired.
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