Ingredients - Yields 2 Cups

• 3/4 cup paprika
• 1/2 cup fresh cracked black pepper
• 1/3 cup coarse kosher salt
• 1/4 cup brown sugar
• 3 tablespoons granulated garlic
• 3 tablespoons onion powder
• 2 teaspoons ancho chili pepper
• 2 teaspoons cayenne
• 1 teaspoon cumin

Preparation

1. Combine all ingredients and evenly rub on brisket or your selected Certified Angus Beef ^® brand cut.
2. Cover tightly in plastic wrap or zipper-locking plastic bag. Refrigerate overnight before cooking.

12 Steps to Smoke Beef Brisket

Ingredients - Serves 8

• 8 Cheese Blintzes
• 1 cup Sour Cream
• 2 oz. Sugar
• ½ cup Orange Juice
• 4 Eggs
• 2 tbsp Melted Butter
• 1 tbsp Vanilla
• 1/8 tsp Salt
• Cinnamon Sugar

Preparation

1. Start by melting 2 tbsp of butter in a pan over warm heat. In a mixing bowl combine melted butter, orange juice, sugar, vanilla and sour cream. Then add the eggs and mix the ingredients together. You can use a fork or immersion blender to incorporate air into the custard to create a fluffy finish.
2. Spray some non-stick pan spray onto your pan. We recommend an 11-by-7 rectangular pan. Place the individual blintz squares into the pan and carefully pour the custard over the top. Finish by sprinkling cinnamon and sugar on top. 
3. Place pan into a 350 degree oven and bake uncovered for 25 to 30 minutes. Cut and Enjoy!

Ingredients - Serves 2

• 6-8 oz Fresh calamari rings (or 4-5 tubes cut into rings)
• 6oz Bozza Pasta Squid Ink Spaghetti
• 3 Cloves garlic, smashed
• 1 Green onion, sliced
• 2oz Roasted red peppers, chopped
• 1 Lemon, for zest & juice
• 1 Tbsp Olive oil
• ½ teaspoon Turmeric

Preparation

1. Pat the calamari dry with a clean towel so they don’t splatter in the hot pan. In a separate pot, bring water to a boil and add 1 Tbsp. of sea salt. Add the pasta to the boiling water and cook for 3-4 minutes then drain.
2. In a separate hot fry pan, add the oil, garlic and scallions , sauté for 1 minute. Add the rings to the pan and stir briefly.
3. Next add turmeric, red peppers, lemon zest and lemon juice and stir for one more minute.
4. Combine calamari with the pasta and stir or toss.
5. Using tongs, twist the spaghetti mixture in the center of a pasta bowl and serve.

Ingredients - Serves 4

• 12 ounces Certified Angus Beef ^® corned beef, sliced
• 4 tablespoons mayonnaise
• 1 tablespoon chili sauce
• 1/4 teaspoon freshly ground pepper
• 4 eggs, beaten
• 2 tablespoons unsalted butter
• 4 buttermilk biscuits
• 4 pieces red leaf lettuce
• 4 slices sharp cheddar cheese
• 2 red onions, caramelized
• 1 tomato, sliced

Preparation

1. Blend together mayonnaise, chili sauce and pepper.
2. Panfry corned beef with 1 tablespoon butter. Remove from pan.
3. Panfry eggs over low heat with remaining butter.
4. Cut biscuits in half. Create sandwich by stacking eggs, corned beef, lettuce, cheese, onions, tomato and mayonnaise.

Certified Angus Beef ^® brand Test Kitchen

Ingredients - Serves 6

• 3/4 pound Certified Angus Beef ^® ground beef (80/20)
• 3/4 pound Certified Angus Beef ^® corned beef brisket, trimmed of excess fat
• 1/4 cup panko-style bread crumbs
• 1 teaspoon pepper, divided
• 2 teaspoons canola oil
• 1 small yellow onion, sliced
• 2 cloves garlic, minced
• 1 teaspoon caraway seeds
• 1/2 head cabbage, thinly sliced
• 1 cup beef stock
• 2 carrots, cut into 1/2-inch slices
• 1 teaspoon salt

Preparation

1. Cut brisket into 1-inch cubes and keep cold. In a food processor, pulse corned beef to consistency of coarse ground beef. Combine both grinds, breadcrumbs and 1/2-teaspoon pepper. Form 12 meatballs and refrigerate.
2. Preheat oven to 300°F. In a Dutch oven with lid, heat oil over medium high heat; sear meatballs. Rotate to brown all sides and transfer to a clean plate.
3. Reduce heat to medium low, add onion and garlic, sear for 3 minutes. Add caraway and cabbage and cook 2 more minutes.
4. Stir in beef stock, carrots, salt and remaining 1/2-teaspoon pepper. Top with meatballs and cover. Bake 1 hour.

Certified Angus Beef ^® brand Test Kitchen

Ingredients - Serves 2

• 1 pkg Chairman's Reserve Meats Prime Country Style Pork Ribs
• 1 bottle Burning Asphalt Sauces Peach Bourbon BBQ Sauce
• 1 pkg Con Yeager Spice Company
• Sweet Bourbon Marinade
• 1 Peach
• 1 cup Coleslaw
• Olive Oil
• Salt & Pepper

Preparation

1. Start by coating the pork ribs in the Con Yeager Sweet Bourbon Marinade Dry Rub. Add a touch of olive oil before adding the pork rib to the grill. (both sides)
2. Slice the peach into thin slices and toss them in some olive oil.
3. After six minutes turn the pork over and grill the other side. Now is the perfect time to add the peach slices to the grill. Baste the ribs on each side with the Burning Asphalt Peach Bourbon BBQ Sauce so it caramelizes.
4. Peaches are done after 3 minutes on each side.
5. When your pork ribs are done (internal temp reaches 195°F to 203°F) let them rest of three minutes then cut them down the lines. They will look like pork ribs but they won’t have the bone.
6. Season both the ribs and peaches with salt and pepper.
7. Plate the pork ribs and give them another coating of the Peach Bourbon BBQ sauce then add the peaches to the top.
8. Coleslaw is a perfect side for this dish.

Ingredients - Serves 2

• 2 cups Buttermilk
• 1 cup Pickle Brine
• 1 ¾ cup All-Purpose Flour
• 1 tsp Salt
• 1 tsp Pepper
• 4 tbsp Dinosaur BBQ Foreplay Spice Rub
• 1 ½ cups Cooking Oil
• 1 pkg Bindi Dessert USA Waffles
• 1 large Chicken Breast
• 1 bottle Mike's Hot Honey

Preparation

1. Starting at an angle evenly cut three times into the chicken breast to create four chicken cutlets of equal thickness.
2. In a mixing bowl combine the buttermilk and pickle brine. Whisk together then place the chicken cutlets into the bowl to soak for 30 minutes to an hour.
3. To dredge the chicken combine the seasoned flour with the Dinosaur spice rub into a mixing bowl. Stir the dry products until they are combined evenly. Take one cutlet out of the buttermilk mixture and place into the flour mixture. Evenly coat the cutlet then dunk it back into the milk mixture. After place the cutlet back into the flower mixture one more time. Place the breaded cutlet onto a plate and repeat the wet to dry dipping twice for each chicken cutlet. The extra dip into the wet and dry bowls give the chicken an extra coating to create a crispy outside.
4. In a 350 degree oven bake the waffles for 5 minutes. Pour the cooking oil into a frying pan. Slowly bring the temperature up to 320 degrees. Gently lay the chicken into the hot oil and let it cook for 3 to 4 minutes. If you start to see white smoke turn down the flame. Your waffles should be nice and toasted and ready to be taken out of the oven. Gently turn the cutlets over and let the other side cook for the same amount of time.
5. Once the chicken cutlets and waffles are done its time to plate. Place the fried chicken onto the waffles and top with Mike’s hot honey. This hot and sweat honey is the perfect addition to this dish. If desired add some dill pickles and enjoy!

Ingredients - Serves 8-10

• 4 pounds Certified Angus Beef ^® corned beef brisket flat
• 2 teaspoons ground coriander
• 1 teaspoon caraway seeds
• 1 teaspoon coarse ground black pepper
• 1 teaspoon dried thyme leaves
• 1/4 teaspoon ground clove
• 2 tablespoons canola oil
• 1 pound carrots, peeled and cut in 1-inch chunks
• 2 onions, cut in 1-inch chunks
• 6 peeled garlic cloves, cut in half lengthwise
• 1/2 head cabbage, cut in 8 wedges
• 4 bay leaves
• 1 cup beef stock
• 2 tablespoons coarsely chopped fresh parsley (optional)

Preparation

1. Preheat oven to 325°F.
2. Remove corned beef brisket from package, rinse and pat dry; cut into two equal pieces.
3. In a small mixing bowl, combine coriander, caraway, black pepper, thyme and clove; set aside.
4. Heat oil in a large skillet over medium-high heat. Sear brisket until browned, fat side down first, 3-4 minutes per side.
5. Transfer brisket to a large roasting pan or Dutch oven. Evenly coat all sides of brisket with spice blend. Spread carrots, onions, garlic, cabbage and bay leaves evenly around and on top, add stock and cover tightly with foil or lid. Place in oven and braise 3 1/2 hours until tender. Turn off heat and leave corned beef in oven for 30 minutes.
6. Slice thinly against the grain and serve with vegetables and broth, garnished with parsley.

Ingredients - Serves 4

· 1 lb. Jumbo Lump Red Crab Meat
· ¾ c panko breadcrumbs (or crushed Ritz crackers)
· Juice from ½ lemon
· 1 egg
· ¼ c mayonnaise
· 1 Tbsp. yellow mustard
· 1 Tbsp. Worcestershire
· 1 Tbsp. Coleman’s Dry Mustard Powder
· 1 Tbsp. Old Bay Seasoning
· Splash of hot sauce
· 1 Tbsp. cooking oil

Preparation

1. Start by combining the mayo, mustard, Worcestershire, egg, dry spices and lemon juice.
2. Next add the lump crab meat and a splash of hot sauce if desired. Gently mix to combine and add the panko. Stir until thoroughly combined. When the mix becomes tacky, portion 4 large or 8 small crab cakes. Use an ice cream scooper to get equal sized portions.
3. After portioning and lightly flattening into patties, place on a tray and bake at 400° F for about 8-10 minutes.
4. Remove the pre-cooked crab cakes from the oven sear. Heat a fry pan for 2-3 minutes and then add the cooking oil. Place the patties into the pan and sear at medium-high heat for 2-3 minutes on each side or until golden brown.
5. Serve with a squirt of wasabi aioli from Saratoga Garlic Co.

Maryland Grilled Cheese Sandwich:
1. Start by buttering two slices of your favorite thick sliced bread and a few pieces of cheddar cheese and one of the crabby patties. Sear until cheese is fully melted.
2. Enjoy your Maryland Grilled Cheese sandwich with a side of the wasabi aioli dipping sauce.

Ingredients - Serves 1

Preparation

1. Combine the mayonnaise and spice rub together then slather the salmon fillet(s) on all sides.
2. In a plastic bag, crush the potato chips with a mallet or rolling pin until they are crumbs.
3. Place the fillets, one at a time, into the bag of chip crumbs and shake well. Make sure the crumbs coat the fish all around.
4. Bake in a 375° F oven for 15 minutes, serve immediately with a dollop of the spicy mayo on top.

Ingredients - Serves 4

• 4 (8-ounce) Certified Angus Beef ^® filet mignon steaks
• 1 cup quick-cooking couscous
• 1 1/2 cups beef broth
• 8 ounces fresh asparagus, cut in 2-inch pieces
• 1/2 cup frozen English (petite) peas
• 1/4 cup finely chopped spring onion or leek, white portion only, cleaned well
• 1 teaspoon minced fresh garlic
• 1 tablespoon olive oil
• 1/2 teaspoon coarse kosher salt
• 1/2 teaspoon fresh ground pepper
• Zest of one lemon
• 2 tablespoons minced fresh flat leaf Italian parsley
• Additional salt & pepper to taste

Preparation

1. Place couscous in large mixing bowl. Bring beef broth to a boil in a medium saucepan. Add asparagus, peas, leeks, garlic, oil, salt and pepper; return to a boil then turn off heat. Pour broth mixture over couscous, stir to combine, cover bowl tightly with plastic wrap; set aside.
2. Preheat grill. Season filet mignon steaks with salt and pepper and grill to desired doneness. Allow steaks to rest 5 minutes.
3. Using a fork, fluff couscous lightly to separate grains. Stir in lemon zest and parsley. Serve with steaks.

Certified Angus Beef ^® brand Test Kitchen

Ingredients - Serves 8-10

• 3 pounds Certified Angus Beef ^® sirloin tip roast, cut into 1/2-inch cubes
• 1/4 cup olive oil
• 3 medium onions, chopped
• 4 cloves garlic, minced
• 3 jalapeño peppers, seeded and chopped
• 1 poblano chile, roasted, peeled, seeded and chopped
• 1 green bell pepper, seeded and chopped
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano
• 1/4 cup chili powder
• 1 tablespoon paprika
• 1 1/2 teaspoons dry thyme
• 1 (12-ounce) bottle dark beer
• 1 (28-ounce) can chopped tomatoes
• 3 tablespoons tomato paste
• 1 (14-ounce) can black beans, drained and rinsed
• 1 (4-ounce) can chopped green chilies
• Salt and pepper to taste
• Optional toppings: shredded cheese, diced green pepper, onion, sour cream or avocado slices

Preparation

1. Heat oil in large, heavy pot over medium-high heat. Season sirloin tip cubes with salt and pepper. Brown in two batches for 3 to 4 minutes per batch; set beef cubes aside once browned.
2. Add onions, garlic and peppers to pot. Cook 3 to 5 minutes over medium heat. Return beef cubes to pot and stir in cumin, oregano, chili powder, paprika and thyme. Cook 2 to 3 minutes. Add beer and scrape bottom of pot clean; bring to a boil and allow foam to subside, about 1 minute.
3. Add tomatoes and tomato paste; stir well and bring to a boil. Lower heat, cover and simmer for 2 hours stirring occasionally.
4. Add beans and green chilies; cook an additional hour. Season to taste with salt and pepper if desired.
5. Serve Beer Chili with your choice of toppings. Cornbread is also an excellent accompaniment.

Recipe adapted from The Book of Spanish Cooking by Hilaire Walden

Ingredients - Serves 8

• 2 pounds Certified Angus Beef ^® top round, cut into 2-inch cubes
• 1 teaspoon kosher salt, divided
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1/2 teaspoon sugar
• 1/2 teaspoon fresh ground black pepper
• 1 tablespoon vegetable oil
• 1 medium onion, diced
• 1/2 cup water
• 1 (6-ounce) can tomato paste
• 8 pack of buns
• Recipe provided by Mike Vrobel, DadCooksDinner.com
• 2 cups coleslaw (optional)

Preparation

1. In a small mixing bowl, combine 1/2-teaspoon salt, garlic powder, onion powder, paprika, sugar and pepper. Season top round cubes with spice rub; set aside. Heat the oil in the Instant Pot set to Sauté mode, medium heat. Add the diced onions to the pot and sprinkle with 1/2-teaspoon salt. Sauté until onions soften, about 5 minutes, stirring occasionally.
2. Stir water into pot with the onions, top with spiced top round cubes in an even layer. Spread tomato paste evenly on top.
3. Lock the lid, set on “Pressure Cook” at high pressure for 30 minutes. Let the pressure come down naturally, about 20 more minutes. Remove the lid, tilting it away from you to avoid the hot steam.
4. With a slotted spoon scoop the beef cubes to a casserole dish and shred with a pair of forks. Ladle sauce from the pot onto the shredded beef until it is just sloppy enough, about 1 cup. Serve with buns and slaw.

Recipe provided by Mike Vrobel, DadCooksDinner.com

Ingredients - Serves 12

• 3 pounds Certified Angus Beef ^® shoulder roast, cut into 2-inch cubes
• 1 1/2 teaspoons kosher salt
• 1 teaspoon black pepper
• 2 teaspoons canola oil
• 1 onion, diced
• 2 cloves garlic, minced
• 3 cups low-sodium beef broth
• 4 sprigs fresh thyme
• 2 packages pull apart rolls (look for Hawaiian rolls, 12 per pack)
• 12 slices provolone cheese
• 2 tablespoons butter, melted
• Coarse salt for topping

Preparation

1. Season shoulder roast cubes with salt and pepper while heating oil in Instant Pot set to Sauté.
2. Brown roast cubes on two sides (about 4-5 minutes). Add onion and garlic and sauté; stirring occasionally for 2-3 minutes. Add beef broth and thyme, secure lid and set to Meat/Stew setting (will take about 35 minutes to cook).
3. Prepare rolls by cutting each group of 12 horizontally to create a top and bottom layer. Place both bottom layers on a baking sheet and shingle 6 slices of cheese on each.
4. Release steam from Instant Pot and remove lid. Remove cooked roast cubes and place in a bowl to cool for 10 minutes. Set Instant Pot to Sauté for 10 minutes to reduce cooking liquid.
5. Preheat oven to 300°F. Strain reduced cooking liquid, reserving for jus. Skim fat from top and keep warm.
6. Shred roast cubes and spread evenly over top the cheese on each group of rolls. Place the top layer atop the shredded beef. Brush roll tops with melted butter and sprinkle the center of each bun with a pinch of coarse salt.
7. Bake15 minutes and serve with jus. Pull sliders apart or cut and serve separately.

• 8-10 pound spiral ham (Palmer's sells a tasty Leidy's Spiral Ham) 

• 1 cup light or dark brown sugar, packed
• ½ cup honey
• ½ cup orange juice
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cloves

Prep time:  10 mins    Cook time:  2 hours   Total time:  2 hours 10 mins

Instructions: 

1. Remove ham from refrigerator at least 2 hours before cooking to bring it to room temperature
2. In a medium saucepan, whisk together all of the ingredients for glaze
3. Bring to simmer and cook for 1-2 minutes or until sugar dissolves and glaze thickens slightly
4. Preheat oven to 325 degrees F
5. Unwrap ham and place in large roasting pan cut side down
6. Brush ½ of the glaze over the ham
7. Wrap tightly with foil
8. Bake for 12-15 minutes per pound or until ham reaches an internal temperature of 145 degrees F
9. Remove from oven and remove foil
10. Brush remaining glaze over ham, be sure to get in between slices. TIP: If glaze hardens, return to heat to loosen
11. Return to the oven and continue cooking for an additional 8-10 minutes
12. Remove from oven and loosely wrap with foil and let rest 15 minutes before carving and serving

Ingredients - Serves 8

• 2 pounds Palmer's Certified Angus Beef ^® ground Meatloaf Mix
• 2 eggs
• 2 cups panko breadcrumbs
• 1/2 cup grated onion
• 1 tablespoon minced garlic
• 1/2 cup whole milk
• 1 tablespoon kosher salt
• 1 teaspoon ground black pepper
• 2 tablespoons plus 1/3 cup ketchup, divided
• 2 tablespoons brown sugar, divided
• 1 tablespoon plus 2 teaspoons mustard powder, divided
• 2 teaspoons Worcestershire Sauce

Instructions  

1. Preheat oven to 350°F. In a large mixing bowl combine ground beef, eggs, breadcrumbs, onion, garlic, milk, salt, pepper, 2-tablespoons ketchup, 1-tablespoon brown sugar and 1-tablespoon mustard powder. Hand mix well to evenly combine all ingredients.
2. Line a 9 X 5 inch loaf pan with plastic wrap and push meatloaf mixture into pan, making sure to press out any air bubbles. Refrigerate 15 minutes.
3. Invert meatloaf onto a baking sheet fitted with a silicone mat or foil, removing plastic wrap and loaf pan. Bake 15 minutes.
4. In a small mixing bowl, combine remaining 1/3-cup ketchup, 1-tablespoon brown sugar, 2-teaspoons mustard powder and Worcestershire sauce. Whisk until glaze is smooth.
5. Remove meatloaf from oven, evenly coat the surface with the glaze and return to oven for an additional 45-55 minutes (or until the meatloaf reaches an internal temperature of 160°F). Allow to rest for 5-10 minutes.

Ingredients - Serves 6

• 2 pounds Certified Angus Beef ^® flank steak
• 2 tablespoons plus 2 teaspoons olive oil, divided
• 1 tablespoon chopped fresh rosemary
• 2 teaspoons Kosher salt
• 1 1/2 teaspoons fresh ground pepper, divided
• 2 tablespoons fresh squeezed lemon juice
• 1/2 cup rough chopped flat leaf Italian parsley
• 1 small shallot, thinly sliced
• 2 tablespoons coarse chopped capers
• 2 (15.5 oz.) cans cannellini beans, drained and rinsed
• 2 tomatoes, deseeded and diced

Instructions 

1. With a pastry brush or by hand, coat flank steak evenly with 2-teaspoons olive oil. Season evenly on both sides with rosemary, salt and 1-teaspoon pepper. Plastic wrap and refrigerate 1 hour.
2. Preheat grill or broiler.
3. In a large mixing bowl combine lemon juice with remaining 2-tablespoons olive oil, 1/2- teaspoon pepper, parsley, shallot and capers. Stir in cannellini beans and diced tomato; set aside.
4. Grill or broil steak 5 to 8 minutes per side over medium high heat or until steak reaches 130°F internal temperature for medium doneness. Allow to rest for 5 minutes, slice steak thinly across the grain. Serve over bean salad.

Ingredients

• 4 pounds Certified Angus Beef ^® brisket flat, cut in half
• 1 tablespoon coarse kosher salt
• 2 teaspoons freshly ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1 1/2 cups vegetable juice
• 1/2 cup cider vinegar
• 1/2 cup brown sugar
• 2 tablespoons Worcestershire sauce
• 2 teaspoons onion powder
• 1/2 teaspoon cayenne pepper
• 1 large onion, diced

Instructions

1. Combine salt, black pepper, garlic powder and smoked paprika. Rub evenly into brisket, wrap with plastic wrap and refrigerate overnight.
2. Preheat oven to 350ºF. Place brisket, fat side up, in Dutch oven and roast uncovered 30 minutes; flip and roast another 30 minutes.
3. While brisket cooks, whisk together vegetable juice, vinegar, brown sugar, Worcestershire, onion powder and cayenne; mix in onion.
4. If desired, transfer brisket to a slow cooker. If continuing with Dutch oven, lower oven to 300ºF. Pour liquid mixture over brisket, cover and braise for four hours until fork tender. (Or, cook on low in slow cooker for six hours.)
5. Transfer brisket to a cutting board. Skim excess fat from braising liquid as desired. Let rest 10 minutes before slicing thinly across the grain. Serve topped with warm braising liquid.

Braising Is Amazing!

Ingredients - Serves 4

• 1 1/2 pounds Certified Angus Beef ^® ground beef (80/20 blend ideal)
• 6 slices American cheese
• 3 cloves fresh garlic, finely chopped (or substitute 1 teaspoon garlic powder)
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon coarse kosher salt
• 1/2 teaspoon freshly ground black pepper
• Canola cooking spray
• 4 buns
• Grill pan or cast iron pan (optional)

Preparation

1. Cut each cheese slice evenly into 4 squares; arrange in 4 stacks with 6 slices each.
2. In a large mixing bowl combine ground beef, garlic, Worcestershire, salt and pepper; mix by hand.
3. Form beef mixture into 8 thin patties on a large sheet pan. With your thumb, press an indented well in the center of 4 patties and put the portioned cheese in the wells. Encase the cheese with the remaining 4 patties, hand forming your burger to a uniform shape with sealed edges. Refrigerate at least 30 minutes before grilling.
4. Spray burgers with a light coat of cooking spray. Grill or pan sear over high heat 3 minutes per side. Transfer to cool side of grill or 375°F oven to finish cooking to an internal doneness of 160°F (5 to 8 minutes). Remove from grill and rest at least 3 minutes for cheese to set.

Ingredients -Yields 2 cups, ideal for 4 pounds of beef.

• 1 pint blueberries
• 1/3 cup red wine vinegar
• 1/4 cup peanut oil
• 2 tablespoons honey
• 1 teaspoon cayenne pepper

Instructions 

1. Combine all ingredients in blender, mix well. Place selected Certified Angus Beef^® brand cut in zipper-locking plastic bag, pour in marinade and marinate overnight in refrigerator.

7 Easy Tips to Become a Steak Grill Master

Ingredients - Serves 4

• 4 Certified Angus Beef ^® T-bone steaks, 1-inch thick
• 5 teaspoons seasoned salt, divided
• 1/4 cup apple cider vinegar
• 1/4 cup brown sugar
• 1/4 cup ketchup
• 1 teaspoon paprika

Instructions 

1. Season T-bone steaks with 1-teaspoon seasoned salt per steak, making sure to coat evenly.
2. In a small mixing bowl, whisk together cider vinegar, brown sugar, ketchup, remaining 1 teaspoon seasoned salt and paprika until sugar has dissolved.
3. Preheat grill to medium high. Baste seasoned steaks with sauce and grill 2 minutes, flip and baste with more sauce. Repeat, flipping and basting every two minutes until steaks have reached 125 -130°F for medium rare (3-4 times). Allow to rest at least 5 minutes before serving.

Ingredients - Serves 6

• 2 pounds Certified Angus Beef ^® ground chuck
• 1/3 cup hot sauce, like Frank's Red Hot
• 1 large celery root (celeriac), stalks/leaves removed
• 1 tablespoon fresh lemon juice
• 1/3 cup sour cream
• 1 tablespoon Dijon mustard
• 1/4 teaspoon celery salt
• 1/4 teaspoon ground black pepper
• 1 stalk celery, sliced very thin
• 1 small carrot, peeled and grated
• 1 large shallot or 1/4 sweet onion, finely diced
• 1 tablespoon chopped fresh parsley
• 1/3 cup crumbled blue cheese
• 6 burger buns
• Optional: iceberg lettuce

Instructions: 

1. In medium bowl, combine ground chuck and hot sauce; shape into 6 patties.
2. Peel celery root and grate in large bowl. Immediately toss with lemon juice to preserve color. In small bowl, combine sour cream, mustard, celery salt and pepper. Stir dressing, celery, carrot, shallot and parsley into celery root; cover and refrigerate.
3. Preheat grill or cast iron pan. Grill patties over medium-high heat to desired doneness (160°F internal temperature recommended). While still on grill, top burgers with blue cheese.
4. Assemble burgers with bottom bun, lettuce, cheese, additional sauce, if desired and bun top. Serve celery root slaw on the burger or as a side.

Ingredients - Serves 6

• 1 1/2 pounds Certified Angus Beef ^® shoulder center steak
• 2 teaspoons olive oil
• 1 cup low-fat lemon yogurt
• 1/4 cup lemon juice
• 1/4 cup thinly sliced green onion
• 1/2 teaspoon poppy seeds
• 5 peaches, washed and sliced
• Mixed salad greens
• Salt and pepper to taste

Preparation

1. Rub steak with oil, salt and pepper. Grill over medium heat for 12 to 16 minutes to desired doneness, leaving grill lid open. Transfer steak to cutting board, tent with foil and let rest for 10 minutes.
2. Combine yogurt, lemon juice, onion, and poppy seeds in a bowl. Cut steak across the grain into thin slices. Arrange steak and peach slices on salad greens, drizzle dressing over top.

7 Easy Tips to Become a Steak Grill Master:

Ingredients - Serves 6-8

• 1 pound Certified Angus Beef ^® ground beef
• 1 (1-ounce) packet taco seasoning
• 1 (4-ounce) can diced green chilies
• 1 (15-ounce) jar Cheez Whiz® or similar processed cheese sauce
• 1 (10-13 ounce) bag tortilla chips
• 1/2 cup sliced black olives (optional)
• 1 cup salsa
• 3 green onions, sliced
• 1/4 cup chopped cilantro

Preparation

1. Heat a large skillet over medium heat. Add ground beef and taco seasoning; brown beef, breaking into small bits as it cooks. Drain excess fat and keep warm.
2. Gently warm cheese wiz and diced green chilies in a small sauce pan over medium heat.
3. Spread tortilla chips on a platter, spoon cheese sauce over chips and top with crumbled ground beef, black olives, salsa, green onions and cilantro.

Pan Searing

Ingredients - Serves 4

• 4 (18-ounce) Certified Angus Beef ^® porterhouse steaks
• 2 pounds baby new red potatoes, cut in 1-inch chunks
• 1 fennel bulb, cored and thinly sliced
• 1 shallot, peeled and minced
• 5 tablespoons unsalted butter
• 1/3 cup red wine
• 1/2 pound asparagus, thick bottoms snapped off, stalks cut in half
• 9x13-inch aluminum foil pan
• Salt and pepper to taste

Preparation

1. Place potatoes, fennel, shallot, butter, red wine, salt and pepper in foil pan. Seal tightly with aluminum foil and place on medium-high grill to steam, approximately 20 minutes.
2. Add asparagus to vegetable tray; stir and continue to cook on medium heat 5 to 10 more minutes. Season porterhouse steaks with salt and pepper. Grill to medium rare or desired doneness. Remove steaks and let rest for 5 minutes.
3. Serve steak with vegetables and sauce from pan.

Become a Grill Master with the 7 Easy Tips Video

Ingredients - Serves 4

• 4 (8-ounce) Certified Angus Beef ^® filet mignon steaks
• 1 cup quick-cooking couscous
• 1 1/2 cups beef broth
• 8 ounces fresh asparagus, cut in 2-inch pieces
• 1/2 cup frozen English (petite) peas
• 1/4 cup finely chopped spring onion or leek, white portion only, cleaned well
• 1 teaspoon minced fresh garlic
• 1 tablespoon olive oil
• 1/2 teaspoon coarse kosher salt
• 1/2 teaspoon fresh ground pepper
• Zest of one lemon
• 2 tablespoons minced fresh flat leaf Italian parsley
• Additional salt & pepper to taste

Instructions:

1. Place couscous in large mixing bowl. Bring beef broth to a boil in a medium saucepan. Add asparagus, peas, leeks, garlic, oil, salt and pepper; return to a boil then turn off heat. Pour broth mixture over couscous, stir to combine, cover bowl tightly with plastic wrap; set aside.
2. Preheat grill. Season filet mignon steaks with salt and pepper and grill to desired doneness. Allow steaks to rest 5 minutes.
3. Using a fork, fluff couscous lightly to separate grains. Stir in lemon zest and parsley. Serve with steaks.

Ingredients 

• 1 (4 lb) corned beef brisket with spice packet
• 3 quarts water
• 1 onion, quartered
• 3 carrots, cut into large chunks
• 3 stalks celery, cut into 2-inch pieces
• 1 tsp salt
• 2 lb red potatoes, halved
• 1 small head cabbage, cut into eighths

Preparation

1. Combine all but the potatoes and cabbage together in a large pot or Dutch oven; bring to a simmer, skimming off any foam that rises to the surface.
2. Cover the pot, reduce heat to low, and simmer until meat is almost fork-tender, about 3 hours. Add potatoes and simmer, uncovered, until potatoes are almost tender, about 30 minutes more.
3. Place cabbage pieces around meat, cover the pot, and simmer until cabbage is tender, 20 to 30 minutes more.
4. Remove meat to a cutting board and let rest 10 - 15 minutes. Cut across the grain and serve in a bowl.

Ingredients

• 2 pounds Certified Angus Beef® brisket
• 2 cloves garlic, minced
• ¼ tsp fresh black pepper
• ¼ lb. pearl onions, peeled
• ¼ lb. mushrooms, quartered
• 6 ounces chili sauce
• ¼ cup ketchup
• ¼ cup grape jelly
• 1 tbsp Worcestershire Sauce
• 1 tbsp packed dark brown sugar

Preparation

1. Preheat oven to 350º F.
2. Combine garlic and pepper; spread evenly over brisket. Arrange onions and mushrooms over brisket.
3. Combine chili sauce, ketchup, jelly, Worcestershire sauce and brown sugar in a bowl; pour over brisket and vegetables.
4. Cover and cook 2 hours. Turn brisket over; stir onions into sauce and spoon over brisket. Cover; cook 2 hours more or until fork tender.

Ingredients 

• 1/2 lb of Corned Beef, thinly sliced
• 2 tbsp of butter
• 8 Slices of Rye Bread
• 8 Slices of Swiss Cheese
• 1 cup of Sauerkraut, drained & squeezed dry
• 1/4 cup of Thousand Island dressing

Preparation

1. Preheat a large skillet or griddle on medium heat.
2. Cover the pot, reduce heat to low, and simmer until meat is almost fork-tender, Spread butter on one side of each bread slice. On unbuttered side of 1 bread slice, spread 1 tablespoon of the dressing. Top with 1/4 cup of the sauerkraut, 2 oz corned beef, 2 slices cheese and remaining bread slice, buttered side up. Repeat for remaining sandwiches.
3. Grill sandwiches until both sides are golden brown, about 5 minutes per side. Serve hot.

Ingredients 

• 8 oz cooked corned beef, diced
• 1 white onion, finely chopped
• 1 bell pepper, finely chopped
• 2 medium potatoes, peeled & shredded (about 2 cups)
• 4 tbsp unsalted butter
• 4 large eggs
• Salt and pepper
• 4 slices cheddar cheese (about 2 oz)

Preparation

1. Heat the oil in a medium skillet over high heat. Add the corned beef and cook, stirring with a wooden spoon, until it browns slightly, about 3 minutes.
2. Stir in the onion, bell pepper and potatoes and cook, undisturbed, until brown and crisp on the bottom, about 6 minutes. Continue cooking, turning the hash as it browns evenly, about 15 more minutes.
3.  Place the cheese slices on top, reduce the heat and let sit until the cheese melts, about 1 minute.
4. To serve, top each portion of hash with a fried egg

We have you covered this Valentine’s Day. Heart shaped Delmonico steak deliciously topped with shrimp & butter sauce. 

Ingredients - Serves 2

Certified Angus Beef ® Delmonico steak 2 inches thick cut into heart shape

Fine Sea Salt - 5 tsp, divided

Black Pepper - 2.5 tsp, divided

Olive Oil Blend (10% EVOO) - 1 tsp

4 - U/15 Wild Caught Shrimp

Salted Butter - 6 tbsp, divided

Fresh Lemon - 1 juiced, zested

Peeled Garlic Cloves (3)

Preparation

Pat shrimp dry with a paper towel. In a mixing bowl, toss shrimp with olive oil blend,    1-teaspoon salt and 1/2-teaspoon pepper.

Season strip steaks with remaining salt and pepper. Grill over high heat 4-5 minutes per side or until they reach an internal temperature of 125°F for medium rare. Allow to rest, while preparing shrimp.

Grill shrimp over high heat, 2 minutes on one side. While the shrimp grill, add 4-tablespoons butter and garlic to a pan, over medium heat. Flip shrimp and grill 2 more minutes. Transfer to pan and stir in parsley and lemon zest; searing 2 more minutes.

Remove from heat, stir in remaining 2-tablespoons butter and lemon juice until melted. Serve steak topped with shrimp and drizzled with butter sauce.

Ingredients - Serves 12

• 1 (5-7 pound) Certified Angus Beef ^® peeled tenderloin
• 1 tablespoon dried oregano leaves
• 1 tablespoon dried thyme
• 1 tablespoon crushed dried rosemary
• 2 teaspoons coarse kosher salt
• 1 teaspoon coarsely ground black pepper
• 2 teaspoons dry mustard

Preparation

1. Preheat oven to 450°F.
2. Combine herbs, salt, pepper and dry mustard in a small bowl. Place tenderloin on rack in shallow roasting pan; rub seasonings evenly onto beef.
3. Roast for 15 minutes; reduce heat to 325°F and roast approximately 1 hour for medium doneness (135-140°F on thermometer).
4. Remove from oven, tent loosely with foil and rest 15 minutes before carving.

Ingredients 

• 1 Certified Angus Beef ^® bone-in rib roast
• 3 tablespoons kosher salt
• 2 tablespoons fresh cracked pepper

Preparation

1. Preheat oven to 450ºF. Season roast evenly with salt and pepper. Place roast bone-side down in pan.
2. Place beef in oven and roast 15 minutes. Reduce heat to 325ºF and continue roasting about 2 3/4 hours for medium (when thermometer registers 135 -140ºF).
3. Transfer roast to cutting board; loosely tent with foil and let rest 15 minutes. Slice roast across the grain.

Ingredients 

• 1 Certified Angus Beef ^®boneless ribeye roast
• 3 tablespoons kosher salt
• 2 tablespoons freshly ground pepper

Preparation

1. Preheat oven to 450ºF. Season boneless rib roast on all sides with salt and pepper.
2. Place on a roasting rack, fat side up; roast for 15 minutes. Reduce heat to 325ºF and continue roasting approximately 2 1/4 hours for medium (when thermometer registers 130-135°F before resting) or until desired doneness.
3. Transfer roast to cutting board; loosely tent with foil and let stand 15 minutes. Slice roast across the grain.

Ingredients - Serves 6

• 1 Certified Angus Beef ^® New York strip roast
• 1 tablespoon extra virgin olive oil
• 1 tablespoon kosher salt
• 2 teaspoons freshly ground pepper

Preparation

1. Preheat oven to 450ºF. Place New York strip roast, fat side up, in roasting pan fitted with rack. Rub roast with olive oil and season all sides with salt and pepper.
2. Place in oven for about 15 minutes. Reduce oven temperature to 325ºF and continue cooking approximately 1 1/4 hours for medium doneness (135-140°F on thermometer).
3. Loosely tent roast with foil and let stand 10 minutes. Slice roast across the grain.

Ingredients - Serves 4

• 4 (14 - 16-ounce) Certified Angus Beef ^® T-bone steaks
• 1 cup bourbon
• 1 orange, zested and juiced
• 1/4 teaspoon bitters
• 1/2 teaspoon Worcestershire sauce
• 1/4 cup light brown sugar
• 1/4 cup water
• 2 teaspoons whole black peppercorns
• 3 teaspoons kosher salt, divided

Preparation

1. Combine bourbon, orange zest and juice, bitters, Worcestershire, brown sugar, water, peppercorns and 2 teaspoons salt in a saucepan; bring to a simmer stirring occasionally. Reduce marinade by half over medium-low heat.
2. Cool marinade completely (below 40°F). Pour into a 1-gallon zipper-locking plastic bag along with t-bone steaks. Marinate 2 - 4 hours, flipping once.
3. Preheat grill to medium high. Grill steaks about 5 minutes per side for medium rare (125-130°F internal temperature) or until desired doneness is reached. Allow steaks to rest 5 minutes, sprinkle with additional salt and serve.

Ingredients - Serves 4

• 1 (40-ounce) Certified Angus Beef ^® porterhouse
• 1 lemon
• 1 tablespoon chopped garlic (2-3 cloves)
• 1/2 teaspoon freshly cracked black pepper
• 1 teaspoon coarse kosher salt
• 2 large sprigs rosemary
• 1 tablespoon olive oil
• 1/2 teaspoon high-quality sea salt (like Maldon)

Preparation

1. Zest and juice lemon, reserving zest for later. Combine the lemon juice, garlic, kosher salt and pepper. Coat porterhouse steak evenly, place in a large zipper-locking plastic bag with rosemary, pressing out all air or wrap tightly in plastic wrap; refrigerate overnight.
2. Preheat grill to warm (250°F).
3. Wrap porterhouse in foil, place in grill away from direct heat and cook slowly for 60-90 minutes, flipping once (internal temperature target should be 100F). Remove steak from grill and increase grill heat to high (450°F-500°F). Allow steak to rest 15 minutes in foil while grill is heating to higher temperature.
4. Remove steak from foil, pat dry, brush with olive oil and sear 2-3 minutes per side for medium rare (125°F-130°F). Transfer to a clean cutting board. Combine reserved lemon zest and sea salt.
5. Carve steak by running knife along the bone to remove both the strip and tenderloin. Slice each steak in 1/4 to 1/2-inch thick slices and serve on platter, garnished with lemon sea salt.

Ingredients 

• 1/2 bunch thyme, leaves only
• 1/2 bunch fresh sage, leaves only
• 2 cloves garlic, gently smashed and paper removed
• Kosher salt and freshly ground black pepper
• Extra-virgin olive oil
• Pork crown roast (about 12 to 14 ribs)
  
  

Preparation

1. Preheat oven to 375 degrees F.
2. In a small mixing bowl combine thyme, sage, garlic, and salt and pepper, to taste, and mash to break up herbs and garlic. Add oil, about 1 cup, and combine.
3. Rub the pork all over with the herb mixture.
4. Place in a roasting pan. Set aside to bring the pork to room temperature prior to cooking.
5. Optional - Fill the cavity with stuffing
6. Cover the stuffing (optional)and the tips of the rib bones with foil then place the whole roast in the oven and bake for 2 hours and 20 minutes, thermometer inserted near the bone should register 150 degrees F when done. About 30 to 45 minutes prior to doneness, remove the foil to brown the stuffing and create a crust. Remove from the oven, loosely cover with foil and allow to rest for 30 minutes before cutting.

Bird Size - Match the size of your Thanksgiving turkey to the size of your crowd. Smaller birds fit in the refrigerator better and are easier to handle. If you’re hosting a big crowd and have two ovens, consider roasting two smaller birds instead of a large one (this also gives you a good excuse to try two kinds of stuffing). Some cooks look forward to turkey leftovers as weekend fare; others prefer to serve just enough to feed the guests at the feast.

Turkey Math - For birds under 16 pounds, figure at least 1 pound of turkey per person. For birds 16 pounds and heavier, figure a bit less since there’s more meat in proportion to bone. If you want substantial seconds and leftovers, allow another 1/2 pound per person.

Prepare - For birds under 16 pounds, figure at least 1 pound of turkey per person. For About an hour before roasting, take the turkey out of the fridge. Remove any packaging and the bag of giblets (check in the body cavity and in the neck cavity). Set the turkey breast-side up on the roasting rack and let it sit. This takes the chill off the meat, which helps the meat cook faster and more evenly, and it dries out the skin, which promotes browning and crisping. Optional Extras - Rub minced herbs or ground spices into (or beneath) the skin for more flavor, place a few halved lemons or garlic cloves inside the cavity of the turkey.

Roast - For birds under 16 pounds, figure at least 1 pound of turkey per person. For Set the oven temperature to 400 degrees. The turkey will spend the first 20 minutes at 400 degrees uncovered. After the first 20 minutes, tent the turkey with foil, drop the temperature to 350 degrees and cook for 20 minutes per pound. Start checking the temperature of your turkey about half-way through the scheduled cooking time to gauge how fast it’s cooking. Check the Temperature - To make sure that turkey is fully cooked through and through, check its temperature in three places: the breast, the
outer thigh, and the inside thigh. The turkey will continue to cook once it’s removed from the oven and given time to rest. We recommend you pull the turkey once it’s reached 160 degrees so that it rises to a safe 165. Rest your bird for at least 20 minutes.

Rest - Lift the whole turkey (still on the rack) and transfer it to a cutting board. Tent the turkey with aluminum foil and let it rest for 20 minutes or so. This gives time for the meat to firm up and the juices to be re-absorbed into the muscle tissue, making the turkey easier to slice and taste juicier.

Ingredients - Serves 6

• 6 sweet potatoes, peeled and cubed
• 3/4 cup milk
• 1/2 cup butter
• 3/4 cup maple syrup

Preparation

1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender, 20 to 30 minutes.
2.  With an electric mixer on low, blend potatoes, slowly adding milk, about 1/2 a cup at a time. Use more or less to achieve desired texture. Add butter and maple syrup to taste. Blend until smooth. Serve warm.

Ingredients - Serves 10

• 18 small new red potatoes (about 3 lb.), unpeeled, halved
• 1 teaspoon salt
• 2 tablespoons olive oil
• Dash pepper
• 1 cup warm milk

Preparation

1. Place potatoes in large saucepan; add enough water to cover. Add 1/2 teaspoon of the salt. Bring to a boil. Reduce heat to medium-low; cover loosely and boil gently for 15 to 20 minutes or until potatoes break apart easily when pierced with fork. Drain well.
2. Mash potatoes with potato masher. Add butter, pepper and remaining 1/2 teaspoon salt; continue mashing, gradually adding enough milk for desired consistency.

Ingredients - Serves 6

• 1 pound breakfast sausage
• 3/4 cup chopped onion
• 1 1/2 cup finely diced celery
• 3/4 cup margarine, melted
• 1/2 cup shredded carrots
• 2 boxes of stuffing mix

Preparation

1. Cook sausage and drain
2. Saute onions, carrots and celery in margarine until onion is tender. Do Not Brown.
3. Put in a big bowl and add stuffing and seasoning packet from Stuffing Mix. Mix well and serve.

Ingredients - Serves 6

• 1(10.5 ounce) cans Campbell’s Condensed Cream of Mushroom Soup
• 1/2 cup milk
• 1 teaspoons soy sauce
• dash black pepper
• 4 cups cooked cut green beans
• 1 1/3 cups French’s French Fried Onions
• (double recipe for larger group)

Preparation

1. Stir soup, milk, soy sauce, pepper, beans and 2/3 cups onions in 1 1/2 qt. casserole.
2. Bake at 350 degrees F. for 25 minutes or until hot. Stir.
3. Top with remaining onions. Bake for 5 minutes more.

Ingredients - Serves 6

• 1 Butternut Squash
• 1 cup chopped red onion
• 2 tablespoons olive oil
• 3 ounces fresh spinach, stems removed and leaves torn in bite-size pieces
• 1/3 cup sweetened dried cranberries (such as Craisins®)
• 1/3 cup chopped pecans (optional)

Preparation

1. Preheat oven to 450 degrees F. Lightly grease a baking sheet.
2. Slice butternut squash cross-wise into 1-inch slices; peel and clean each slice, removing and discarding seeds and stringy pulp from the center. Cut cleaned slices into 1-inch cubes.
3. Toss squash cubes, onion, and olive oil together in a bowl until coated; transfer to the prepared baking sheet.
4. Roast in the preheated oven until squash is tender and starting to brown, 25 to 30 minutes.
5. Toss squash mixture, spinach, dried cranberries, and pecans together in a serving bowl and serve warm.

Ingredients - Serves 4

• 1 2 lb  Certified Angus Beef ^® top round London Broil
• 1/2 cup brown sugar
• 1/4 cup honey
• 1/2 cup soy sauce
• 1/4 cup sriracha sauce
• 2 tablespoons bourbon
• 1 1/2 teaspoons minced fresh garlic
• 1 1/2 teaspoons minced fresh ginger

Preparation

1. In a medium mixing bowl, whisk together brown sugar, honey, soy sauce, sriracha, bourbon, garlic and ginger until sugar has dissolved. Pour mixture into a zipper-locking plastic bag with London broil; refrigerate overnight.
2. Position oven rack under broiler and preheat to broil. Remove roast from marinade; reserve remaining marinade. Pat dry and place in broiler pan, broil for 4-5 minutes. Flip and broil an additional 4-5 minutes (125-130°F internal temperature for medium rare).
3. In a small saucepan, over medium-high heat bring reserved marinade to a boil. Reduce heat to low; simmer 10 minutes while roast rests on a carving board. Slice thinly against the grain and serve covered with warm sauce.

Ingredients - Serves 8

• 1 (2 1/2 lb) Certified Angus Beef ^® Center Cut Chuck Roast
• 1 1/2 teaspoons chipotle chili powder
• 1 tablespoon vegetable oil
• 1 (14 1/2-ounce) can diced tomatoes with green chiles, undrained
• Prepared cornbread or corn muffins

Preparation

1. Press chili powder evenly onto all surfaces of chuck roast. Heat oil in stockpot over medium heat until hot. Place roast in stockpot; brown evenly. Pour off drippings.
2. Add tomatoes; bring to a boil. Reduce heat; cover tightly and simmer 2 to 3 hours or until roast is    fork-tender.
3. Remove roast; keep warm. Skim fat from cooking liquid. Return liquid to stockpot; bring to a boil. Cook 8 to 10 minutes or until sauce is reduced to 2 cups.
4. Carve roast into thin slices; top with sauce. Serve with cornbread.

Ingredients - Serves 4

• 1 pound Certified Angus Beef Sirloin Steak 
• 1 cup long grain rice
• 2 tablespoons soy sauce
• 1 tablespoon honey
• 2 teaspoons corn starch
• 1 teaspoon fish sauce
• 1 teaspoon toasted sesame oil
• Juice and zest of 1 lime
• 2 tablespoons peanut or canola oil, divided
• 8 ounces snow peas
• 1 yellow or red bell pepper, seeded and thinly sliced
• 1 tablespoon chopped fresh ginger
• 1 tablespoon chopped fresh garlic
• 1/2 teaspoon crushed red pepper flakes

Preparation

1.  Prepare rice according to package directions; keep warm.
2. In a small mixing bowl, whisk together soy sauce, honey, corn starch, fish sauce, sesame oil, lime zest and juice; set aside.
3.  Heat 1-tablespoon peanut oil in wok or large skillet. When oil is hot, add half of steak strips and stir-fry 2 to 3 minutes. Remove strips from skillet and repeat with remaining strips.
4. Add snow peas and bell peppers to skillet, stirring often 1-2 minutes until they begin to soften. Stir in ginger, garlic and red pepper flakes followed by stir fry sauce. Stir in steak strips; serve with rice.

Ingredients - Serves 6

• 2 1/2 pounds Certified Angus Beef ^® stew meat, cut into 1/2-inch pieces
• 2 teaspoons kosher salt
• 1 teaspoon freshly cracked black pepper
• 2 teaspoons vegetable oil
• 1 medium onion, chopped
• 24 ounces (3-cups) beef broth
• 1 (20-ounce) jar marinara sauce
• 2 cups fresh green beans, cleaned and cut into 1-inch pieces
• 1 medium zucchini, cut into 1/2-inch cubes
• 1 (9-ounce) container fresh cheese tortellini

Preparation

1. Season beef stew meat with salt and pepper. Add oil to 4-8qt heavy pan or Dutch oven, brown beef and onions in oil, about 5-10 minutes, or until onions are lightly browned.
2. Stir in broth and marinara. Bring to a boil, reduce heat and simmer for 1 hour.
3. Stir in beans and zucchini; simmer five minutes. Stir in tortellini; simmer an additional 8-10 minutes or until pasta is tender. Add additional salt and pepper to taste.

Ingredients - Serves 6

• 1 (3-pound) Certified Angus Beef ® tri-tip roast
• 1/2 cup coarse kosher salt
• 1/2 cup cracked black pepper
• 1/4 cup granulated honey (or granulated raw sugar)
• 2 tablespoons granulated garlic
• 2 tablespoons onion powder

Preparation

1. Combine salt, pepper, granulated honey, garlic and onion powder.
2. Evenly rub tri-tip roast with 3 to 4 tablespoons of spice rub. Store excess Santa Maria spice rub in an airtight container in a cool, dry cupboard.
3. Cover tightly in plastic wrap or zipper-locking plastic bag. Refrigerate at least 2 hours, or overnight for more intense flavor.
4. Preheat oven to 450°F. Place roast in a shallow roasting pan fitted with a rack. Roast 15 minutes, then reduce oven to 325°F and continue cooling approximately 1 hour for medium doneness (135-140°F).
5. Move to a clean cutting board, tent with foil and let rest 10 minutes. Slice thinly against the grain to serve.
6. Santa Maria spice rub recipe yields approximately 2 cups, enough for at least 5 3-pound tri-tip roasts.