Tag: beef

Fruit Flavored Beef Jerky

written 07/29/2023, updated 07/29/2023

What

Beef Jerky, Fruit Flavored, Oven Baked

Ingredients

*Measurements are all to your taste

Main: Beef

Marinade: Soy Sauce, salt, sugar, fruit jam, fruit juice (your choice in flavors, I used strawberry and raspberry jam, and mango/strawberry juice), lemon/citrus juice, red wine, Shaoxing wine

Optional: fresh-squished strawberries, pepper, garlic, etc

Supplies: Plastic zipper bag, racked baking sheet or air fryer basket, liner to catch drippings, toothpicks

Time

30 minutes Prep + Overnight set + 45 minutes Bake = 1 hour, 15 minutes + overnight (for 350F Bake)

Steps

Prep

  • Prepare the beef: Slice to your desired thickness and size
  • If thicker, then poke holes in it
  • Put beef in plastic zipper bag
  • Prepare the marinade: combine soy sauce, red & Shaoxing wines, salt, sugar, lemon/citrus juice, fruit jams, your optional ingredients and fruit (to your desired taste), and then pour into zipper bag
  • Really combine them with the meat
  • Add the fruit juice
  • Close and place in refrigerator overnight

Cooking

  • Take meat out of refrigerator to room temperature
  • Lay the beef slices on the rack OR, using toothpicks, suspend them between the rack slats
  • Make sure to have a drip catcher underneath

Route A: 300F for 45 minutes

  • Preheat oven to 300 degrees F (150C)
  • Bake for 45ish minutes (depending on thickness) until desired consistency/hardness

Route B: Lowest Temp for 2-6 hours

  • Set oven to 300F (150C)
  • Lower to 270F (133C)
  • Add beef
  • Cook for 10 minutes (to make it safe to eat)
  • Lower temperature to lowest possible temperature of oven (traditionally, it’s 145F/63C), prop open oven door with wooden spoon for ventilation
  • Cook to desired dryness

Route C: Use dehydrator/air fryer

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Notes

  • Cut with the grain for MORE chewiness, cut against the grain for LESS chewiness
  • Thicker slices will take more time, thinner slices with take less time
  • If you thread the toothpicks into the ends of the beef strips and then hang those in between the rack slats, it will dry evenly
  • Don’t marinate for too long or the meat consistency will change

Easy Beef Vegetable Soup

Written: 12/30/2022

Notes for making easy beef vegetable soup from leftovers

What

Beef vegetable soup made from leftover roast beef and frozen vegetables

Ingredients

Beef, frozen soup vegetables, red potatoes, tomatoes, tomato paste, garlic, chicken broth, barley, salt, pepper, herb de Provence, salt, pepper, sugar, mustard, red wine, Worcestershire sauce

Time

~35-50 minutes in a Dutch oven, depending on how much you’re making and if you’re using fresh ingredients or not

Steps

  • Prepare the beef by cutting into chunks. Whether fresh or cooked, the steps remain the same
  • Heat some vegetable oil
  • Add diced/cut onions and garlic (I use squeezable garlic for even easier cooking) and cook until onions are translucent
  • Add the beef (I happened to have a rib roast rib bone and put that in there, too)
  • Add seasonings to taste
  • Add any fresh vegetables after prepping them
  • Add 1/2 to 3/4 of frozen vegetables
  • Add barley
  • Pour in carton of chicken broth (or beef broth)
  • Taste to make sure you like it
  • Cover with lid, lower temperature
  • When things are boiling, taste test again
  • Add remaining soup vegetables (this allows some of the vegetables to look more appealing)
  • Let simmer
  • Taste again
  • Let sit for about 10 minutes or so. This will allow the flavor to get stronger.
  • In the meantime, prepare the rest of the foods. Rice, bread…whatever you want.

Done!