Spicy Kabobs

1/2 c. catsup
2 tsp. mustard
Dash hot sauce (Texas Pete)
1/2 c. honey
2 tbsp. vinegar

Mix the above and brush on beef (or chicken) and veggies after skewered. Brush remaining marinade on kabobs as they cook.

Cafe Rio beef

3 lbs chuck roast

1 can green chile sauce

1 cup beef broth

1 small can tomato sauce

1 Tbsp cumin

1/2 onion, cut in rings

3 cloves of garlic, minced

Place chuck roast in crock pot, pour green chile sauce, beef broth and tomato sauce over the top and add cumin and garlic. Place onion rings on top, they will be removed and discarded once the roast is cooked. Cook on low for 8 to 9 hours or until meat falls apart easily.

Shred beef into a different container, strain juices and pour over shredded roast.

French Beef Stew

• 1 1/2 pounds cubed beef stew meat
• 1/4 cup all-purpose flour
• 2 tablespoons vegetable oil
• 2 (14.5 ounce) cans Italian-style diced tomatoes
• 1 (14 ounce) can beef broth
• 4 carrots, chopped
• 2 potatoes, peeled and chopped
• 3/4 teaspoon dried thyme
• 2 tablespoons Dijon-style prepared mustard
• salt and pepper to taste

1. Combine meat and flour in a large plastic food storage bag and toss to coat evenly.
2. In a 6 quart saucepan brown meat in hot vegetable oil. Season with salt and pepper, if desired.
3. Add diced tomatoes, beef broth, carrots, potatoes and thyme. Bring to boil; reduce heat to medium-low, cover; and simmer for 1 hour or until beef is tender.
4. Blend in mustard and serve.

Slow Cooker Mussaman Curry

• 2 potatoes, cut into large chunks
• 1 small onion, coarsely chopped
• 2 tablespoons butter
• 1 1/4 pounds beef chuck, cut into 1-inch cubes
• 3 cloves garlic, minced
• 1 (14 ounce) can coconut milk
• 1/4 cup peanut butter
• 3 tablespoons curry powder
• 3 tablespoons Thai fish sauce
• 3 tablespoons brown sugar
• 2 cups beef broth
• 1/2 cup unsalted, dry-roasted peanuts
• 
  
• Place the potatoes and onion in a slow cooker.
• Melt the butter in a skillet over medium-high heat. Cook the beef and garlic together in the melted butter until the beef is browned on all sides. Transfer the beef and garlic to the slow cooker while keeping the beef drippings in the skillet.Return the skillet to the medium-high heat. Stir the coconut milk, peanut butter, and curry powder into the reserved beef drippings; cook and stir until the peanut butter melts. Pour the coconut milk mixture into the slow cooker. Turn the slow cooker on to Low; stir the fish sauce, brown sugar, and beef broth into the slow cooker.Cook on Low until the beef is fork-tender, 4 to 6 hours. Stir the peanuts into the curry about 30 minutes before serving.

Bloody Mary fllank steak

1 cup vegetable juice

1/2 cup vodka

1 tsp fine sea salt, plus more for seasoning

1 tsp freshly ground black pepper, plus more for seasoning

1 tsp hot sauce

1 Tbsp fresh lemon juice

1 Tbsp Worcestershire sauce

2 garlic cloves, crushed

1 tsp onion powder

1 tsp ground celery seed

1 Tbsp prepared horse radish

1/4 cup olive oil

1 pound flank steak

small celery stalks and grilled tomatoes for garnish

In a large bowl, thoroughly mix all the ingredients, except the flank steak and the garnish. Pour half of the marinade into a 1 gallon ziploc bag and add the flank steak. Marinate in the refrigerator for at least 8 and up to 24 hours.

Pour the remaining marinade into a saucepan over medium-high heat and simmer until it is reduced by half, 10 to 15 minutes. Season to taste.

Preheat the grill to high. Remove the flank steak from the marinade and wipe off the excess liquid with paper towels. Discard marinade. Sear both sides of the steak then lower the heat to medium and cook to medium rare, 8 to 10 minutes.

Let the steak rest, cover with foil, for 5 to 10 minutes. Cut the steak on the bias across the grain and serve with the reduced marinade. Garnish as desired.