Not Just An Udder Dinner. - Penny Lane Blog at Allrecipes.com - 309234

Penny Lane

Not just an udder dinner. 
 
Aug. 22, 2013 3:50 pm 
Updated: Aug. 28, 2013 5:11 pm

This is "Beef, It is what is for dinner!" month for the ambassadors. 

Yep this is another 'commercial' for beef!   

I have to tell you, I don't have a beef with Beef!  

I am not the biggest fan of any ground beef, but that does not apply to all ground beef.  My problem with ground beef involves the processing of ground beef and not all ground beef is poorly processed.    


No Baking Papa loves hamburgers, they are a treat for him.   Hence, he was glad to hear about this month's assignment!  


First off we made his absolute favorite! 



Burgers with Grilled Onions 

These are simple and how we think burgers should be made. 

Not a bunch of added fillers, just pure beef. 

I used Costco's Organic ground beef, which I highly recommend. 



Next up was Brian's Slow Roast Beef for Sandwiches. 

If you have not tried this recipe / method then plan to do so soon! 

It is absolutely perfect!  



Lean and delicious.  


Slow Roast Beef for Sandwiches


Long before this month's beef campaign my youngest daughter was diagnosed as anemic and she has not tolerated supplements well.   Her doctor recommended eating lean beef 3 -4 times a week, this was in keeping with her weight loss goals in addition to improving her overall energy level.  More energy = more energy to exercise.   It seems to be working as her last blood test showed a marked improvement.


Beef, It is what's for dinner!    


 
Comments
Aug. 22, 2013 4:43 pm
OrangeZest is loving these Beef (commericals, as he calls it) Blogs! He's a BEEFY fella. We do eat meat, but it's on the side. He still wants it though and he grinds our own hamburger meat. He wants it lean an meaty. I can't wait to try Brian's method of Slow Roast Beef. I think it will be a hit in my family.
 
Aug. 22, 2013 5:23 pm
Candice - Brian's method works great for all cuts of meat (including pork, shhhhh!!! Don't tell!) Perry and Orange should get together to share a burger or two. :)
 
Aug. 22, 2013 5:52 pm
Hey, we can make that happen..... Next Spring!
 
Aug. 22, 2013 6:04 pm
It's a date!
 
Aug. 22, 2013 6:46 pm
when I first got married my mother in-law always cooked her roast till it was still cold inside, yes raw. thru time I have learned to eat my beef that way. the roast beef above it way too well done now days for me. the other day I bought a London broil and as I was slicing it up for the dogs (it was there meal for the day) I happen to sneak some slices of it for my self. I don't buy hamburger anymore due to issues with the processing of ground beef. I use whole meats (like a steak) to make my own hamburger that way I can cook my burgers to rare and not need to worry about if it is safe (or safe-er (I know not a real word)) or not.
 
Paula 
Aug. 22, 2013 7:02 pm
That eye of round looks beautiful! I bought the remote thermometer you suggested just so I could fix Brian's recipe but have yet to make it! I don't know what I'm waiting on! Good blog, Nana.
 
Aug. 22, 2013 8:41 pm
Beef is the chosen livestock for this area. There are a few hog farms, but beef is far more plentiful so, I have a rather focused predisposition that favors beef. There are three small processors within five miles and each of them offers retail sales. Each of them have their own specialty cuts so when grilling season is in bloom, we have a great selection to choose from. The big plus is, we know the processors and are happy to note they each have very clean facilities with special attention to the cutting room and the equipment within it. We could go to Wal Mart and pay less but we have no idea what the meat has gone through. ... I like to pile anything I can onto a burger, and only heat to a steak. A roast is best enjoyed when cooked with veggies. Beef sausage is another thing. To me, it needs some pork fat to make it taste right.
 
Aug. 22, 2013 8:42 pm
King Sparta - My steaks I like really rare, sandwich meat I would prefer medium rare. It slices easier and is a happy medium for all family members. I prefer my burger medium rare and my steaks rare. Bottom line, I don't want 'shoe leather' well done.
 
Aug. 22, 2013 8:59 pm
You gotta love a good beef dinner! I know NBP and his love of beef! It's a good thing we have some good recipes to use! Thanks, Baking Nana!
 
Aug. 23, 2013 4:34 am
We don't eat a lot of beef, but I we do enjoy a BBQ burger, and roast beef. I have Brian's on my list. I usually use lean ground chicken or turkey more often these days.
 
Aug. 23, 2013 4:35 am
Good morning BN - Now that I have my new choppers screwed in, Beef is what's for dinner again and that burger looks great. Have a great day.
 
Aug. 23, 2013 5:49 am
I just had my first Kobe burger! Oh My Word - spoiled for life! hahahah Can you all share about the issues of processing beef? (we dont eat alor of it - and when we do I buy organic...I think its better? Am I right? ;-) Thanks All)
 
Lela 
Aug. 23, 2013 6:06 am
Hello Baking Nana. Beef is big in Colorado. However, I buy my beef from a Cattle Rancher. My family does not eat beef every day. Since I and some members of my family have food allergies, I usually rotate foods and meats.I have meals that include chicken day, beef day, pork day, fish day and non meat day. Turkey gets in the rotation, too. However, my family got tired of ground turkey recently. So, I don't cook ground turkey on a weekly basis. BTW, please share the remote thermometer you suggested to Paula. I would love to buy one.
 
Aug. 23, 2013 8:03 am
Hi Paula. You are going to love that thermometer and Brians roast too. What a great method!
 
Aug. 23, 2013 8:07 am
Thanks for stopping in Mike. You are fortunate to have local producers. Like you, I prefer to pay a bit more and know what I am getting has been handled well. We are fortunate to be able to grill all year so everyday is 'grilling season' but the summer months are perfect for burgers on the grill.
 
Aug. 23, 2013 8:12 am
Hi Marianne. Burgers are NB Papa's favorite meal. Birthday dinner for him is always burgers and potato salad, I don't even ask him any more. He is easy to please.
 
Aug. 23, 2013 8:14 am
manella, Chicken and turkey have there place in the rotation but there are somethings that just must be made with beef. Try Brian's roast beef, you won't be disappointed.
 
Aug. 23, 2013 8:14 am
What's the secret to getting a round roast that perfect? I've never had good luck with that particular cut. It looks wonderful, and inspires me to try again. Glad to hear your daughter is doing better. I have a vegetarian friend that has been told by her doctor to eat beef for the same reason. She was reluctant at first, but is starting to feel better with just a few servings a week. Great info, and thanks for the photos!
 
Aug. 23, 2013 8:20 am
So glad to hear your new chompers are ready for a steak, Doug. If I were you I would toss a couple of ears of corn on the BBQ to really test them out.
 
Aug. 23, 2013 8:25 am
Hi Heather. I have done several blogs on the dangers of poorly processed ground meat. Not just beef, by the way, ground chicken and turkey can be problematic as well. I will get you the links to those blogs in a minute. Like Mike said, it is good to know and trust your supplier.
 
Aug. 23, 2013 8:30 am
Hi Lela. I will get you a link to that thermometer that we use to make Brian's roast. I have to say that it is great for use on the BBQ or the oven and for many cuts of meat. You can find them from $10 on up.
 
Aug. 23, 2013 8:33 am
Great commercial - or should I say blog. You and No Baking Papa have to meet us in Rancho for a Slater's 50/50 burger. Just had my first one with Marianne and Russ last Sunday. Those are delicious.
 
Aug. 23, 2013 8:36 am
Cookin'Cyn - I know what you mean about eye of round, until I started using this slow roast method I wasn't a fan either. The secret is searing the roast stove top and then cooking low and slow. Depending on how done you want your final roast to be, you need to set your thermometer to signal about 10 degrees before the desired temp has been reached and then turn OFF the oven and let the roast finish in the oven. There will be practically no juices in the pan, all the juice is reabsorbed into the meat. I use a meat slicer for the sandwich meat but you certainly could use a carving knife and cut thin slices. The link to Brian's recipe is in the body of the blog. Seasoning the roast and wrapping it tightly in plastic wrap and letting it sit in the refrigerator really helps too.
 
Aug. 23, 2013 8:39 am
This is an example of the type of probe thermometer we are talking about. http://www.bedbathandbeyond.com/store/product/oneida-digital-thermometer-and-timer/120845?Keyword=probe+thermometer
 
Aug. 23, 2013 8:46 am
Heather - here is a link to a blog I did on ground meat. http://allrecipes.com/cook/13432715/blogentry.aspx?postid=246212
 
Aug. 23, 2013 8:48 am
Hi Brian! I checked out Slater's menu, it looks interesting. Do the burgers taste like bacon or beef? We will have to give them a try. Thanks for stopping in.
 
Lela 
Aug. 23, 2013 8:59 am
Thanks, for the link for the thermometer, Baking Nana!
 
Aug. 23, 2013 9:03 am
They taste like both. A nice smokey flavor from the bacon too. The place gets slammed I would suggest going in when they open. No Baking Papa would be in heaven.
 
Aug. 23, 2013 12:07 pm
Thanks BN! Going to read now!
 
Aug. 23, 2013 1:02 pm
I love eye of round roasts. That was Sunday dinner when I was a kid. I like my beef "black and blue" so I have to be very choosey about its source. Nice blog!
 
Aug. 27, 2013 8:55 am
I LOVE bd weld's beef method! I sometimes wonder how I ever did without it :)
 
Bibi 
Aug. 28, 2013 5:11 pm
Beautiful, just beautiful pictures, worthy of a menu. I can't wait to try out my new slicer on Brian's beef!
 
 
 
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Baking Nana

Living In
Corona, California, USA

Member Since
Aug. 2009

Cooking Level
Expert

Cooking Interests
Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Healthy, Quick & Easy

Hobbies
Gardening, Hiking/Camping, Camping, Boating, Walking, Fishing, Photography, Music, Charity Work

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About Me
Every morning my granddaughter calls and says, "Good morning Nana. Whatcha doing? Are you baking Nana?" Hence my name, Baking Nana. I love to bake bread and never get tired of it. Yeast is additive! Visit me at BakingNana.com If you would like to contact me directly please use the 'Contact Me' on my site. http://bakingnana.com/contact-me/
My favorite things to cook
I go through phases, Asian for a while then Italian then on to something else. I love experimenting with new flavors and different spices. Some times my husband will ask if we will ever have "ordinary" food again. Once in a while I have to toss him a burger just to keep quite! Actually, he is a good sport and my favorite taste tester.
My favorite family cooking traditions
In our family if it is your birthday you get to choose the menu. We have had some really interesting meals. In March we have 5 birthdays so we do one big party - what a crazy menu that is! Christmas dinner is very traditional. Sausage rolls, Prime Rib, Yorkshire Pudding, gravy, Green beans with bacon, Mashed Potatoes (the really fattening kind) and trifle for dessert. If I were to dare to omit any of those items I would be lynched.
My cooking triumphs
Mastering really great bread is probably my biggest triumph. I am always so pleased when I create a perfect Asian dish.
My cooking tragedies
There have been a few but none so horrible that I can't laugh about them now.
 
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