Meat | Simple By Cindy

Standing Rib Roast

Jan. 18
2016

Looking for an easy dinner that will impress your guests?

This standing rib-roast is a delicious main course that will surely make any dinner guest wishing for more.

Another “Shelley” recipe, this is one of my favorites. My family and holiday dinner guests have been enjoying it for many years.

The trick is in the timing, of course! You will have to carefully set your timer, so the meat is medium to medium rare. I will give you a guide for the cooking time, but you have to keep in mind that many ovens cook differently.

You do not want to overcook this! You will have to keep checking the meat and remember to take it out when it is still a bit rare. Remember, it will continue to cook when you take it out of the oven.

I hope you try this one! It is a crowd-pleaser for sure!

Ingredients for the Rib Roast

1 Standing Rib Roast ( 7 bones)
8 cloves garlic, peeled and cut into large slivers
2 tsp. salt
1 tsp. fresh pepper
3 tbsp. olive oil

Using your fingers, poke small holes into rib roast and insert the garlic slivers.

Make sure to place garlic on all sides of roast, including under the bones and in the sides.

Sprinkle liberally with salt and pepper.

Pre- heat oven to 350.

Place olive oil on grill pan on top of your stove top over medium heat. When hot place roast on grill pan. Leave it there for approximately 5-7 minutes. Turn over to brown other side. Make sure to get all sides of meat browned.

As the grill becomes very hot, it may take less time for some of the sides to brown, so you have to watch it very carefully!

NOTE: You can crunch aluminum foil into balls to hold the meat up so you can brown each side.

Brown each side (about 5-6 minutes).

Place the Rib Roast in the oven.

Roast for 16 minutes per pound for medium rare meat.

If you like your meat more on the medium side, adjust the temperature to 18 minutes more per pound.

Remember, the meat will continue to cook after you have taken it out of the oven, so be careful.

Set your timer and check the meat often!

Enjoy. Your guests will love it!

Promise!

It’s that simple!

Skirt Steak with Chimichurri

Nov. 9
2015

I always thought that Chimichurri was a marinade made with cilantro. Because I am not a fan of cilantro, it was something I never considered.

I came across this recipe as I was searching for something novel to prepare for dinner.

The ingredients were appealing to me, so I thought I would give it a try. I was skeptical at first, which was why I decided to use it as a sauce on the side and not as a marinade.

I was pleasantly surprised and thought it was definitely blog-worthy. I am happy to be sharing this with you and I really think you will love it too!

Chimichurri is very similar to a pesto sauce. There are many varieties (some do use cilantro) and this version is a combination of parsley, oregano, garlic, oil and vinegar. You can even add a little bit of chili pepper or red pepper flakes.

Although it is a marinade commonly used on steak, you can use it on poultry or fish. I am definitely going to try it that way as well!

Ingredients for the Chimichurri

1 bunch of flat leaf parsley
8 cloves of garlic, minced
3/4 cup of good extra virgin olive oil
1/4 cup of red wine vinegar
Juice of 1 lemon wedge
1 tbsp. diced red onion
1 tbsp. dried oregano or 4 sprigs fresh, chopped
1 tsp black pepper 1/2 tsp. kosher salt

Pulse parsley in food processor to chop.

Add remaining ingredients to the food processor and blend.

You can separate the sauce, half for cooking and half to place on steaks afterward. I choose to cook the steaks with my own ingredients, then place the sauce on the side when I served it.

Ingredients for the Steak

2 or 3 skirt steaks

Set oven to broil.

1/2 tbsp. onion powder
1/2 tbsp. garlic powder
1 tsp. paprika
1 tbsp. dried oregano
1 tbsp. salt
1/2 tsp. pepper

Mix ingredients together and rub onto both sides of steak.

Place steak in oven for 5 minutes each side.

Be careful. Try to judge how thick your steaks are. If they are thin, set your timer for 4 minutes each side.

If after 5 minutes each side is too rare for you, then set your timer for 1-minute increments, until they are cooked to your preference. Remember, they will continue to cook after you take them out of the oven!

Simply delicious!

It’s that simple!

Shelley’s Brisket

Oct. 2
2015

There are so many ways to make brisket. Everyone I ask has their own method.

Some people make it on top of the stove, while others bake it at a low temperature for hours in the oven.

So many choices! I have tried many of these recipes, and only one has stood the test of time. And that award goes to my sister-in-law, Shelley’s recipe!

I know a lot of people say they hate the ketchup-onion soup mixture. This method is one both my family and I enjoy the most.

No question about it, this recipe is our favorite! It makes it’s own delicious gravy and comes out soft and delicious every time.

You can use the leftovers to make pulled brisket sandwiches! I have even made it on Super-bowl Sunday as the main dish – pulled brisket on Italian rolls!

It is simple and crazy easy! A great crowd pleaser every time!

Try this brisket; you won’t be sorry! It is fantastic I promise!

Ingredients for the Brisket

5 pound first cut Brisket
1 tbsp. garlic powder
1 tbsp. onion powder
1 tsp. kosher salt
1 tsp. pepper
2 packages Knorrs French onion soup mix
1 cup ketchup
1/2 cup dark brown sugar

Preheat oven to 325.

Mix garlic powder, onion powder salt and pepper. Rub on both sides of brisket.

Mix onion soup mix, ketchup, and dark brown sugar together. Place brisket into baking pan and cover with onion soup mixture. Make sure both sides of brisket are well coated.

Cover pan tightly with aluminum foil.

Bake for 1 1/2 hours. Take out brisket and turn it over. You may need to add a little water if the pan is browning too much. Place back in the oven for another 2 hours.

It will make its own gravy.

When done, cut brisket against the grain of the meat. It should be very soft and easy to cut.

It’s that simple! Enjoy! This one is a” keeper”!

Veal Chops and Kale

Sep. 2
2015

If you have the time, marinating meat is an important step to ensure a delicious and juicy outcome. I have given you my choice for a marinade, but you can always change it up and add some of your favorite ingredients. When you read a recipe, remember use it as a guide. You can always omit the ingredients you do not like and add something that you would prefer. When I create a recipe, I read through many different ones, take all the ingredients that appeal to me and try them out. It takes me three or four times before I come up with a “keeper”.

This kale recipe has anchovies. The anchovies melt when you heat them creating a delicious base for the sauce! Just be careful, you do not want to overcook the kale! So be aware of the timing and watch it. You will know when to take it off the heat, I promise!

Ingredients for Veal Chops

4 veal chops

Ingredients for Marinade
1 cup chicken stock
3 tbsp. worcestershire sauce
¼ cup organic soy sauce
6 cloves garlic peeled, whole and smashed (you can leave the garlic in the peel, just smash them and throw them in!)
1 onion cut into quarters (you can leave the skin on the onion, just make sure you wash them)
1 tablespoon brown sugar (optional)
Juice of 1/2 lemon
3 sprigs thyme (or 2 tbsp. dried)
3 sprigs oregano or (2 tbsp. dried)
3 sprigs rosemary (or 2 tbsp. dried)
Kosher salt and pepper

Todays Hint: Place all the ingredients into a ziploc bag but do not use the ziploc to close the bag. Instead, twist the bag until the liquid rises above the meat and tie with rubber band. Now you do not have to worry about turning the meat! Both sides will marinate at the same time. Place in bowl for a couple of hours (2+) or overnight.

Take out 1 hour before cooking.

Set oven to Broil.

Take veal chops out of marinade and place on broiler pan.

Ingredients for Mix
2 tbsp. garlic powder
2 tbsp. onion powder
1 tsp. paprika
2 tsp. oregano
2 tsp. thyme
1 tsp. kosher salt
1/2 tsp. black pepper
Pat dry mix onto the veal chops (both sides)

Set timer for 5 minutes. Turn veal chop over and reset timer for 5 more minutes. If veal chop is double cut, you may have to turn it over one more time for desired temperature. Start checking at 2 minute increments. Veal chops should be medium rare to medium well done.

Ingredients for Kale

2 bunches kale, stem and ribs removed, chopped coarsely
2 tbsp. olive oil
1/2 small onion, chopped
1 tsp. red pepper flakes
7 cloves of garlic, chopped
8 anchovies, chopped
Juice of 1 lemon
1 tbsp. Kosher salt
1 tsp. pepper

Remove stems and ribs of kale. Coarsely chop.

Fill a large bowl with water. Place kale in bowl. Let it sit for a while. This will let all the dirt fall to the bottom of the bowl. Carefully take kale out of bowl and place into a strainer. Rinse one more time and set aside.

Heat pan with olive oil on medium heat. when hot, add anchovies. Cook until anchovies melt, about 3-4 minutes.

Add onions and red pepper flakes. Cook until onions turn translucent.

Place garlic into pan and cook one minute.

Add lemon juice.

Slowly add kale in bunches. Wait for first bunch to cook down a little bit before you add the next bunch. This should take 3-4 minutes.

Add the salt and pepper.

Take off heat immediately.

It’s that simple!

Skirt Steak and Shelley’s Barley

Aug. 3
2015

I must have at least one hundred cookbooks. Not kidding.

Many years ago my friend Beth bought me a cookbook, Jewish Holiday Baking by Marcy Goldman. I made some of the recipes and so many of them were so wonderful that I became addicted to cookbooks.

I am not a good baker at all. I would rather cook a meal than bake, but when you have a great cookbook or recipe it doesn’t matter…it just works.

I highlight the recipes that I might want to make in the future with colored tabs. In upcoming posts, I hope to share many of the recipes I love and know to be successful and delicious.

Many of my go-to recipes belong to my mother and good friends, but most of them come from my sister-in-law, Shelley.

Shelley and I share a passion for cooking and making holidays that bring the family together. We cook with love and our passion for entertaining is evident in the dishes we prepare. She has been an inspiration for me in so many ways and I look forward to sharing more of her dishes with you! This barley recipe comes from Shelley and is an easy to prepare, family favorite.

Ingredients for the Skirt Steak
I like to cook with kosher meat, but I will confess that in a pinch I will go to the butcher in my grocery store and buy my meat there.

For this recipe, I like to use what my butcher calls a “California cut”. It is thick and well-marbled and always comes out juicy and delicious. You can use a skirt steak from your grocery butcher too, as it works just as well. Just be careful about how long you cook them, because cooking time depends on the meat’s thickness.

Buy one skirt steak for each person you are serving.

You can make the marinade the night before or that morning.

Ingredients for the Marinade
½ cup beef broth
1/4 cup white wine vinegar or balsamic vinegar
1/4 cup worcheschire sauce
Juice of 1/2 lemon
4 sprigs oregano or 2 tsp. dried
2 sprigs thyme or 1 tsp. dried
7 cloves garlic, smashed (you do not have to peel them)
2 tbsp Kosher salt
1 tsp pepper

Ingredients for the meat (My Essence)
2 tbsp. garlic powder
2 tsp onion powder
1 tsp paprika
1 tbsp oregano
1 tsp Kosher salt
1/2 tsp pepper

Mix all these ingredients together.

Take the meat out of the marinade. Place on broiler pan or in aluminum pan.

Turn oven to Broil.

Sprinkle both sides liberally with onion, garlic, paprika, oregano, salt and pepper mixture.

Place in oven.

Set timer for 5 minutes.

Turn meat over and set timer for 5 more minutes or until medium rare (the thickness of the meat will determine how much longer you need to cook). Set your timer for 2 minute increments until it has reached your desired preference.

You will set timer for 7 or 8 minutes each side for medium well meat.

Ingredients for the Barley
1 package toasted barley
2 packages Knorr’s French Onion Soup Mix

1 package fresh mushrooms or 1 can mushrooms (You can leave the mushrooms out if your family does not like them– the barley will still be terrific!)
1 stick margarine

Heat oven to 375.

Make the barley according to the directions on the bag minus 2 minutes. Do not salt the water.

Melt butter in microwave for 20 seconds.

Mix the french onion soup mix, mushrooms and melted butter in pot or baking dish that can go in the oven. You can add the mushrooms to this mixture if you are using them.

When barley is ready, drain and mix it in with the other ingredients.

Place in oven for 15 minutes uncovered.

Set your timer!

After 15 minutes, turn oven down to to 350 and cover the barley.

Cook for 20 more minutes. (remember to reset your timer!)

It’s that simple! Hope you enjoy! Thank you Simone!