November 27, 2016

Roast Leg of Lamb

Posted in Beef, Uncategorized at 9:37 pm by Sheila OConnell

An easy recipe for butterflied (boneless) leg of lamb. The marinade is an odd collection of flavors but somehow they work well together. Add a little mint jelly as a condiment and you’ll be in heaven.

4-5 lb butterflied leg of lamb
2 tsp dried thyme
2 tsp dried rosemary
3 garlic cloves smashed & diced
1 small onion chopped fine
1/4 cup olive oil
1/4 cup red wine vinegar
2 tbsp orange juice
3 tbsp Dijon mustard (Grey Poupon)
1 tsp salt
1/4 tsp black pepper

Rosebud Farm Mint Jelly (from No Yorkshire via Whole Foods)

Prepare marinade by combining thyme, rosemary, garlic, onion, oil, vinegar, oj & mustard
Trim some of fat and membrane from lamb.
Salt and pepper.
Place lamb in baking dish or freezer bag with marinade. Coat lamb well
Cover or zip up and place in fridge for a few hours or overnight (turn lamb now & then)
Take out of fridge 30-45 minutes before cooking to take chill off
Preheat oven to 350, then cook for 50-70 minutes (140-150 degrees)
Take out and let stand 15-30 minutes.

Serve with mashed or boiled potatoes and vegetable of choice.
Don’t forget to serve the mint jelly – just a little dab will do ya.
Add a nice red wine and you’ll be so happy.

(Posted by dad)


December 28, 2013

Beef Burgundy

Posted in Beef at 12:56 pm by Sheila OConnell

Tri-tip roast, trimmed and; cubed
1 medium onion, chopped
2-3 carrots, sliced
2-3 cloves garlic, diced
1 pkg baby bella mushrooms, halved
Jar of small onions, drained
1 cup good red wine (cab, merlot, or pinot noir)
1 cup beef broth
Flour, salt, pepper, bay leaf, oil

Peel, wash, and slice carrots 1/4 in thick or so
Wash and halve mushrooms (or slice thickly if big)
Trim and cube beef, dust in flour, and brown in oil over medium heat
Remove beef when brown (put aside on plate or bowl)
Add a tablespoon of butter to pot then add carrots, chopped onion, and garlic
Saute for a few minutes then add wine – deglase pan for a few minutes then add beef broth.
Add back the beef, then add bay leaf, salt & pepper.
Cook covered over medium low heat for 20-30 minutes
Add mushrooms, cook covered over low heat for 1 hour or so
Add jar of onions and cook another 15 minutes.

Serve over egg noodles (or with rice)

Serve a nice Bordeaux or California Cabernet

posted by dad

April 1, 2011

Irish Lamb Stew

Posted in Beef at 7:30 pm by Sheila OConnell

Here’s an easy stew recipe that is just incredibe. I use a vacuum packed butterflied leg of lamb (1-1.2 lbs) which is very tender and mild in flavor.
for 2 or 3 servings. Use 2 packs (2-2.5 lbs) for 4-6 servings. Adjust vegetable quantity to what seems right. With a nice cabernet – say a 2003 Don Melchor or Chateau Lagrange – and you will be in heaven. Life is good!


1.0 – 1.5 lbs     butterflied leg of lamb
26 oz  container of Beef broth (Swansons)
4-6 carrots
3-6 small potatoes (Yukon Gold)
3-5 cloves garlic diced
1 large onion (white or sweet) chopped large
Salt & Pepper
Olive oil (or regular oil)
1 tblsp butter
1/2 cup flour
1 bay leaf


Trim fat from lamb and cut into 2 in cubes or smaller
Mix flour, salt, and pepper in bowl
Coat lamb pieces in flour mixture
Heat oil in large pot
Brown lamb in oil
Remove lamb and add more oil and/or butter
Saute diced garlic and onions until soft 3-5 minutes
Return lamb to pot and add broth.
Add Bay leaf
Bring to boil then reduce heat and simmer for 1 hour
Chop carrot and potato and add to pot.
Low heat  for 30-45 min until vegetables are tender

Server with:

A nice cabernet or tempranillo
French bread or yorkshire pudding
Spinach and mushroom salad (see recipe)

Posted by Dad

March 26, 2011

Simply Steak

Posted in Beef at 9:50 am by Sheila OConnell

This is a nearly fool-proof way to cook steak. Fast, simple, delicious. There are three basic steps: Sear the steak in a pan (about 4 min), bake the steak in a hot oven (8-10 min), then let it rest (10 min).  This gives you plenty of time to saute some mushrooms, or drink some wine and chat with guests.

The recipe works equally well for filet mignon/tenderloin,  rib-eye/delmonicos, or NY Strip. Figure on a 2 in thick steak needing about 10 min in the 400 F oven for medium rare. For a thinner cut (like a rib eye) reduce time to 7-8 minutes. For medium well increase the time by 1-2 minutes.



Steaks.    1-4. Works great with filet mignon/tenderloin, but also with rib eye/delmonicos or strip steak.
Olive oil (1-2 tblsp)
Salt & Pepper


Let the steak warm up for 30 minutes or so.
Preheat oven to 400 F; rack in middle or so.
Just before searing steak, put glass or metal pan in oven to warm.
Put 1 tblsp oil in pan and heat to medium-hot to hot.
Season top side of steak with salt and freshly ground pepper.
Put steak, seasoned side down in fry pan and sear for 2 min
Season other side and turn steak to sear for 2 min.
For a thick steak I usualy then sear sides for 15 sec or so
Transfer steaks to warm pan in 400 F oven
Bake for 8-10 minutes or so for medium rare.
Remove from oven an cover with foil. (Can tranfer to plate to slow further cooking)
Let rest for 10 minutes.
Transfer to cutting board and cut steak(s) into 1/2 in slices.
Serve immediately.

Accompany with:

Baked or mashed potatoes
Brussel Sprouts (see recipe for “Best Brussel Sprouts”)
Sauteed mushrooms.
Red wine: Cabernet/Bordeaux or Pinot Noir.

Posted by Dad

June 29, 2010

Thai Beef Salad

Posted in Beef, Salads at 4:26 pm by Sheila OConnell

Jeff and I made this when he came to visit in Providence. The cool salad and sweet sauce complements the spicy chili and makes for a refreshing summer dinner in a hot, hot apartment.


  • 1-1/3 green onions, chopped
  • 2/3 lemon grass, cut into 1 inch pieces
  • 2/3 cup chopped fresh cilantro
  • 2/3 cup chopped fresh mint leaves
  • 2/3 cup lime juice
  • 3 tablespoons and 1-3/4 teaspoons fish sauce
  • 2 teaspoons sweet chili sauce
  • 1/3 cup white sugar
  • 1 pound (1 inch thick) steak fillet
  • 2/3 head leaf lettuce – rinsed, dried and torn into bite-size pieces
  • 1/3 English cucumber, diced
  • 1-1/3 cups cherry tomatoes

In a large bowl, stir together the green onions, lemon grass, cilantro, mint leaves, lime juice, fish sauce, chili sauce and sugar until well combined and the sugar is dissolved. Adjust the flavor, if desired, by adding more sugar and/or fish sauce. Set aside.

Cook the steak any way you like, until it is cooked medium. Do not overcook the meat! Remove from heat and slice into thin strips. Add the meat and its juices to the sauce. The original recipe says to refrigerate, tightly covered, for at least 3 hours, but I’ve eaten it right away and had very tasty results.

Tear the lettuce into bite size pieces and place in a salad bowl. Arrange the cucumber on top of the lettuce, and then pour the meat and sauce over. Top with the cherry tomatoes and garnish with fresh cilantro leaves.

Posted by Sophie

March 14, 2010

Southwestern Steak and Peppers

Posted in Beef at 8:52 pm by Sheila OConnell

Here is an easy skillet recipe for steak and peppers that is sure to please.
The chilli powder is key.
(I use higher proportions below for 4-5 servings)

2-4 cups Egg noodles (1 cup per serving)
1/2 to 1.25 lbs flank steak or sirloin strips
6-10 mushrooms (baby bella or white)
1 green pepper
1 red pepper
1 large onion (sweet)
1 jalapeno pepper
1/2 tsp chilli powder
salt & pepper
Olive oil & butter
1/4 cup (or so) beef broth
1 tblsp corn starch

Put large pot of water (salted) to boil for noodles
(once steak and mushrooms are cooking below)
add egg noodles to boiling water and cook 8-9 minutes
drain noodles, put back in pot with a little butter to prevent sticking

Cut peppers into 1/2 in wide strips (smaller strips for jalapenos)
Cut onion into 1 in wide strips
wash and slice mushrooms (not too thin)
Slice steak into thin slices – flank steak slice across grain
heat skillet with 1-2 tblsp olive oil, when hot and aromatic …
fry peppers for 4-5 minutes on med-high heat
add onions for a few more mintes – stir frequently
when tender, remove peppers & onions to plate
add a little more oil and 1 tbls butter
add steak strips – salt & pepper to taste – saute for 1-2 min per side
push steak to side of skillet and add mushrooms
saute mushrooms for 5-6 minutes, turning mushrooms & steak
add chilli powder, stir, then add peppers and onions.
turn heat down to medium, let heat 2-3 minutes
add beef broth – cook 2 minutes
mix 1 tblsp cornstarch and 2 tblsp water, add to broth, stir well

dish out noodles and top with steak and peppers

serve with salad and Washington State Cabernet. mm mm good!

Posted by Dad

March 13, 2010

Easy Meatloaf and Mashed Potatoes

Posted in Beef at 3:37 pm by Sheila OConnell

Meatloaf and mashed potatoes are the ultimate comfort food. This recipe makes it easy and almost foolproof. I prefer using meatloaf mix (a mix of grounf beef, pork and veal) but you can substitute ground beef. In either case make sure it’s fresh – do NOT buy the ‘manager’s special’. You can use a brown gravy but I prefer tomato sauce – it’s easier and better. I don’t measure the spices so I’m guessing below – Still its not rocket science – you just have to develop a feel for it. If the women folk are home you probably want to include a vegetable or two – corn is always a nice choice. Good luck and good eating!

1.5 lbs of meatloaf mix (or ground beef)
1 medium onion
4-6 slices of bread (I, of course, prefer Pepridge Farms white)
1 egg
salt and pepper (maybe 1/2 tsp salt, 1/4 tsp pepper)
garlic powder (maybe 1/2 tsp or more)
oregano (dried)
parsley flakes
1 small can of tomato sauce (Hunt’s or equivalent)

Preheat oven to 350
Dice the onion and add to meatloaf mix in large bowl
Add egg, salt, pepper, garlic powder, oregano, and parsley
Work ingredients together with hands.
Put bread slices into blender or food processor (or chop fine with knife) one at a time and add to mix
After 2-3 slices then work into mix. Add a few sprinkles of water to moisten.
Add more slices until you have enough, the key is getting enough bread into mix to lighten it up.
Feel free to add more garlic and oregano at any time.

When mix is ready, form into a rounded, oblong, loaf shape and drop into glass loaf pan
(Do NOT pat down to fill pan)
Bake for 45 minutes or so. When just about done …
Remove from oven, drain any grease and pour can of tomato sauce over loaf.
Return to oven for 10 mintes or so.

Mashed Potatoes

3-4 medium white or Yukon gold potatoes
Peel, wash, and cut into pieces
Boil in salted water – just enough to cover potatoes
When boiling, reduce heat and let go 20-30 mintues or so
When done, drain water.
Add salt, pepper, 1-2 tblspoons of butter and 1/4 cup of milk
Mash with hand masher or with portable beater. Do not over beat.

Posted by Dad

March 11, 2010

Hamburger Stroganoff

Posted in Beef at 3:57 pm by Sheila OConnell


   1 lb ground beef

   1/2 to 1 cup sliced mushrooms

   1 can Campbell’s cream of chicken soup

   Approximately 1/2 cup sour cream (more or less, as desired)

   Egg noodles


In large skillet, brown ground beef, stirring to break up.  Add mushrooms and cook slightly.  Or leave out mushrooms if you do not care for them.  Add cream of chicken soup and simmer for about 20 minutes, stirring occasionally.  Stir in sour cream and bring back to a boil.

Serve over cooked egg noodles.

Note: Everything about this recipe is subject to your personal taste.  You will find it easy to change, such as adding onions if you like.  I like to serve it with the sweet and sour green bean recipe.  They seem to go well together.

Posted by Gram