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!