BEEF RECIPES

STEAKS – (any cut), ½” thick: marinate about ½ hour; 1” thick: marinate about 1 hour. Turn occasionally, basting marinade over meat. Use excess marinade for basting during cooking.

HAMBURGERS – brush lightly with marinade during cooking only. As an alternative, you can mix a small amount of the marinade into the hamburger before forming the patties and then cook as desired.

CUBE STEAKS – brush lightly with marinade during cooking only.

TENDERLOIN ROAST – 2 to 4 lbs.: marinate about 1 hour per lb. Baste while cooking. Serve au jus from slicing over meat, if desired.

RIB ROAST – puncture fat with a fork, and marinate about 1 hour per lb. Baste occasionally.

FLANK STEAK AND LONDON BROIL – score meat, and marinate for about ½ hour. Baste while cooking. Slice thin on the cutting board in a shallow pan. Place meat on a platter and pour juice from the cutting board over the meat.

BLADE/ARM/RUMP ROASTS – marinate about 1 hour per lb. Serve au jus from slicing over meat, if desired.

BEEF RIBS – marinate for about 1 hour. Baste while cooking, and then brush with BBQ sauce, cooking until the sauce is hot.

Dad's Own

SLOW COOKER ROAST BEEF

Great for sandwhiches too!

TRY ME!

Dad's own

STEAK CROSTINIS

Great as party hors d’oeuvres or appetizers before a meal. 

TRY ME!

DAD'S OWN

BEEF STROGANOFF

Feed your family for days!

TRY ME!