Recipes

So if you’re on this part of the site, one of two things probably happened:

1. You just got a quarter or a side of beef, and as you were looking through it, you realized you have no idea how to cook some of the cuts, or

2. You’ve realized that you’ve only cooked a roast one way your entire life, and your family now refuses to eat any more of it.

There are seemingly endless ways to enjoy beef, so here are a few of our favorites.  Some are family recipes while others we’ve discovered in cookbooks, magazines, or from friends.  We hope you enjoy trying them!

Brisket

Brisket is a staple of the Texas diet, but it can be difficult to cook well, and not everyone has the time, patience, or equipment to smoke one at home. Here's some guidance for those that want to learn to smoke a brisket and a great family recipe for those that do not.

Recipes:

Smoked Brisket

Brisket (for those without a smoker)

Ground Meat

There are countless ways to cook ground meat, from staples like hamburgers, spaghetti, and tacos to tasty culinary treats. Here are a few ideas that may help you mix up your use of ground meat.

Recipes:

Hamburgers

Tacos

Other Cuts

When you order a quarter or half a calf, you may see some cuts that you just don't know what to do with. Here are a few options for the less common cuts of beef.

Recipes:

Fajitas

Roasts

Pot roasts can be good, but there are several other options for serving a good beef roast. Our family likes to make tamales every Christmas, for which a beef roast is perfect. (No… Faulkner is not a Hispanic surname, but homemade tamales are SO good.) Here are a few other ideas:

Recipes:

Beef Stew

Chile con Carne

Round Steak

Round steaks are less tender cuts of meat and are often most enjoyable if marinated and slow-cooked, sliced thinly, or (as any good Texan will tell you) chicken fried.

Recipes:

Beef and Brocolli

Cheesesteaks with Garlic Mayo

Swiss Steak

Fajitas

Smothered Round Steak with Onion and Mushrooms

Steaks

For rib eyes, sirloins, T-bones, and other steaks you might normally think of grilling, nothing beats a simple salt and pepper rub (I like to use some fresh garlic in the rub, too), grilling to taste, and enjoying with fresh vegetables, especially those you grow yourself.  (For us, a side of creamy horseradish sauce is usually in order, too).

A few tips for grilling a good steak:

  • Always make sure the steak is completely thawed.  If you try to grill meat that’s still frozen in the middle, it will be chewy and not very enjoyable.
  • Sear the outside of the steak on high heat, then reduce to cook to taste. Searing the meat will help keep it juicy.
  • Don’t over-do it!  The following guide is generally useful for beef when cooking at a medium-high grill temperature:
Minutes to cook per side when cooking with a closed grill:
*For maximum tenderness, marinate less tender steaks and do not cook past medium
**Always cook burgers well-done or until no longer pink on the inside
Steak Rare Medium Well-Done
Tender steaks (ribeye, sirloin, T-bone, etc.)
1/2 - 3/4 inch thick 3-5 5-7 7-9
1-inch thick 5-7 7-9 9-11
Less tender steaks (flank, round, etc.)* 4-5
Burgers (1/2 inch thick)** 5

Source: "All Fired Up!" by Margaret Howard

  • After you remove a steak (or any meat) from the grill, allow it to rest for a few minutes underneath a foil tent before cutting it.  This will allow the juices to absorb into the meat and will make for a much juicier steak.
  • When serving beef, slice across the grain.  This will make the meat more tender.
Recipes:

The Old Standby – Steak on the Grill

Spice-Crusted Steak with Cilantro Sauce