Become a master at cooking Beefmaster

  • Posted: Tuesday, January 22, 2013 6:00 p.m.
    UPDATED: Friday, January 25, 2013 2:07 p.m.

This month I was lucky enough to be invited to attend the Live Oak Beefmaster Bull Sale in Three Rivers, Texas. My cousin, Tim Chapman of Rockport, Texas, is a board member for Live Oak Beefmaster Breeders Association. He also owns a cattle ranch in Whitsett, Texas, and is a Beefmaster cowman.

The Beefmasters breed was founded by Tom Lasater in the 1930s. He wanted a breed of cattle that could survive in the South Texas fields near San Antonio where fresh grass and water are scarce.

Lasater developed Beefmaster cattle with the sixessentials – disposition, weight, conformation, fertility, milking ability and hardiness. Having all of these satisfactory levels of production is what the Beefmaster breed is all about. (Baseball legend Nolan Ryan was among some of the cowman at the auction.)

The beef made for some great eating. We had the rib eye at the benefit auction and then we had Beef Brisket Texas style at the bull auction – all very tasty and tender.

There were 96 bulls auctioned and judged. The top three bulls fetched hefty offers – the bull that won first place sold for $38,000.

The recipes I have included are:

• A Texas Standing Rib Roast that cooks with heat going all around the meat for perfect browning.

• Madjon’s Beef Tips you sear and then cook in a liquid until they are tender.

• Italian Short Ribs which were cooked by searing for about 10 minutes on both sides with onions, garlic, and fresh oregano and basil, then cooked in the oven covered with beef broth and red wine for about three hours.

Braising is a combination cooking method using both moist and dry heat; typically the food is first seared at a high temperature and then finished in a covered pot with a variable amount of liquid, resulting in a particular flavor. Braising of meat is often referred to as pot roasting.

I hope you give these recipes a try and I hope you all know that beef is the meat to eat. It is full of protein and iron. The next time you are at the dinner table make sure to ask pass the Beefmaster please. I want to thank everyone who watches “Cooking with Madjon and Friends” on ASTV 95 and our sponsors for all your support for Aiken’s best TV station, ASTV 95.

MadJon, or Eileen Hutson, is a local professional cook who stars in the ASTV show “Cooking with Madjon and Friends.” Visit her blog at cookingwithmadjon.blogspot.com.

MadJon’s Beef Tips

2 pounds sirloin tips

3 tablespoons oil

3 tablespoons flour

Salt and pepper to taste

1 1/2 teaspoons dried thyme

1 1/2 teaspoons each onion and garlic powders

4 cloves fresh garlic, minced

1 diced onion

1 package sliced mushrooms

2 beef bouillon cubes

1 cup red wine

1 cup water

1 tablespoon Worcestershire Sauce

1 can cream of mushroom soup

Hat oil in a pan. Mix the beef with the flour, thyme, salt and pepper. Brown the onion and garlic and brown it in the oil. Brown your beef. Tip: Dry your meat before adding the mixture so it browns better.

Add mushrooms to the pan with the roast. Combine remaining ingredients and pour over roast and mushrooms. Simmer 90 minutes to 2 hours.

Serve over egg noodles.

Tip: You can add bourbon instead of wine if you wish.

Italian Short Ribs

I made this recipe up while I was in Texas and everyone loved them

12 Short Ribs

2 teaspoons salt

4 tablespoons brown sugar

2 tablespoons onion and garlic powder

1 tablespoon dried oregano

1 tablespoon dried basil

1 tablespoon cardamom

Mix all dry ingredients and rub on the ribs. Set aside.

1 onion, diced

6 cloves garlic, minced

3 tablespoons oil

1 package sliced mushrooms

2 cups beef broth

2 cubes beef bouillon

2 cans diced Italian tomato

1 cup red wine

Pre-heat oil in large skillet and add half of the diced onion and half of the garlic. Sear and then brown ribs for about 10 minutes on all sides and place in a greased baking dish. This may have to be done in batches. Add wine, beef broth and bouillon to the skillet, heat to boiling then pour it in the dish with the ribs. Add the mushrooms and canned tomatoes on top of the ribs. Bake in a pre-heated oven on 375 degrees covered for about 2 1/2 half hours, then bake uncovered for about another 30 minutes. Remove ribs from dish and pour a cup of red wine into a pot with the juices from your ribs and simmer for about 30 minutes and serve with your ribs.

Texas Standing Rib Roast

Roast

4-5 pound standing rib roast

6 to 8 cloves fresh garlic, sliced

Salt

Pepper

Onion powder

Garlic powder

Make several slits in the roast with the knife and place the garlic into the slits

Sprinkle salt, pepper, onion and garlic powders on roast and rub it into the meat.

1/2 cup Dijon mustard

6 fresh basil leaves, fresh

1 stick fresh oregano

1 stick fresh rosemary leaves

Finely chop the herbs and add them to the Dijon mustard. Rub the mixture over your roast.

3 tablespoons olive oil

3 cups red wine, divided

2 cups beef broth, divided

Heat the oil in a pan and sear meat on all sides.

Pre-heat oven to 450 degrees and place the seared roast into a roasting pan.

Add 2 cups red wine and 1 cup beef broth to the drippings from the roast, combine and pour it into the roasting pan. Bake for 20 minutes on 450 degrees and then turn down your oven to 350 degrees and bake for 18 minutes per pound or until it reaches an internal temperature of 145 to 150 degrees. Remove roast and allow it to rest 15 more minutes before carving. Add remaining 1 cup of red wine and 1 cup of beef broth to dripping and cook until reduced. Use as a sauce.

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