CattleWomen share what a cheap cut of beef can do
They are proud of their product, and they want to show us how to prepare delicious and nutritional dishes with it.
Who are they? The American National CattleWomen! First known as the Cowbelles and later as CattleWomen, they’re in many areas in Colorado, including here, where they are the Mesa County CattleWomen, formed in the ‘50s, and Plateau Valley CattleWomen, started in 1944.
Our local groups have made many contributions to the beef industry.
Have you heard of the “Beef for Father’s Day” promotion over the years?
I learned from Patty Miller, a member since the late ‘50s, that the promotion started here and then became national.
Knowing people on tighter budgets but still wanting to treat dads like a kings, the beef people developed some great recipes using budget-wise cuts of beef.
The marinade in the recipe below for top round steak makes a delicious, moist dinner fit for a father.
Make extra to create a delicious salad the next night.
Tangy Lime Grilled Top Round Steak
Marinade time: 6 hours or overnight. Makes 4 servings.
1 beef top round steak, cut ¾ inch thick (about 1 pound)
¼ cup fresh lime juice
2 tablespoons brown sugar
2 tablespoons vegetable oil
1 tablespoon Worcestershire sauce
3 large cloves garlic, crushed
Combine lime juice, sugar, oil, Worcestershire and garlic in small bowl. Place beef steak and lime mixture in food-safe plastic bag; turn steak to coat. Close bag securely, marinate in refrigerator six hours or overnight; turning occasionally.
Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, covered, 10–11 minutes (over medium heat on preheated gas grill, times remain the same) for medium rare (145 degrees) doneness, turning occasionally. Do not overcook. Carve steak into thin slices. Season with salt and pepper, as desired.
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My dad would have asked for a guy favorite ... pot roast with potatoes and gravy with onions and carrots, if you insist.
Classic Beef Pot Roast with Vegetables
1 boneless beef chuck shoulder, arm or blade pot roast (2 ½–3 pounds)
1 tablespoon vegetable oil
½ teaspoon salt
½ teaspoon pepper
1 can (14–14 ½ ounces) beef broth
1 pound small red-skinned potatoes cut in half
1 pound carrots, peeled, cut diagonally into 1 ½-inch pieces
1 large onion, cut into 8 wedges
½ cup frozen peas
2 tablespoons all-purpose flour dissolved in ¼ cup cold water
2 cloves garlic, minced
2 teaspoons dried thyme leaves, crushed
Combine seasoning ingredients; press evenly onto all surfaces of beef pot roast. Heat oil in stock pot over medium heat until hot. Place meat in stock pot; brown evenly. Pour off drippings. Season with salt and pepper.
Add broth to stock pot; bring to a boil. Reduce heat; cover tightly, simmer 2 ¼ hours. Add potatoes, carrots and onion to stock pot; bring to boil. Reduce heat; simmer, covered, 25 –30 minutes until roast and vegetables are fork-tender. Stir in peas; simmer 5 minutes.
Remove pot roast and vegetables; keep warm. Skim any fat from cooking liquid. Measure 1 ½ cups cooking liquid; return to stock pot; stir in flour mixture. Bring to boil, stirring constantly; cook and stir 2–3 minutes until thickened.
Carve pot roast into thin slices. Serve with vegetables and gravy.
To prepare this pot roast in 4 ½–5 ½-quart slow cooker. Increase garlic to 3 cloves and dried thyme leaves to 1 tablespoon. Prepare recipe through step 1, browning pot roast, if desired. Place potatoes, carrots and onions in slow cooker; top with pot roast. Add broth.
Cover and cook on low 8–9 hours or on high 5–6 hours until beef is fork tender. Add peas; cook 5 minutes. Remove pot roast and vegetables; proceed to make gravy in stock pot or small saucepan.