Kentucky Beef Council

Kylie Trail Retail & Foodservice, Kentucky Beef Council

BEEF UP YOUR HOLIDAY MENU

I don’t know about you but the holiday season is my favorite time of year! This is largely due to the family time and food enjoyed around the holidays. Some of my fondest memories growing up were created in the kitchen with my grandmother! This holiday season we are inspiring families to enjoy the moments that matter the most with beef – by choosing Beef and Beef Roasts for holidaytime meals. Check out theses featured recipes to beef up your holiday menu!

Kentucky Cattlemen’s Convention Ladies Program is all about photography and branding plus creating door hangers to take home! Please sign up when registering to spend the afternoon learning how to take beautiful pictures and painting your own door hanger.

Want to be featured during our 12 Days of Christmas: Beef Edition on social media? Send your farm and family holiday pictures to Kylie (ktrail@ kycattle.org) or send them via Facebook on the Kentucky Beef Council page.

BEEF SAUSAGE & CHEDDAR MONKEY BREAD

BRUNCH

INGREDIENTS

1 recipe Mexican-Style Beef Sausage (https://bit.ly/3F8gfTG) • 2 cans (7-1/2 ounces each) refrigerated buttermilk flavored biscuits • 1-1/2 cups reduced-fat shredded Cheddar cheese • 1/2 cup chopped green onion • 1/4 cup olive oil • 1/2 cup Mexican crema or dairy sour cream

COOKING

Prepare Mexican-Style Beef Sausage (https://bit.ly/3F8gfTG). Set aside. Mexican-Style Beef Sausage: Combine 1 pound Ground Beef, 2 tablespoons red wine vinegar, 1-1/2 teaspoons dried oregano leaves, 1-1/2 teaspoons smoked paprika, 1-1/2 teaspoons chile powder, 1 teaspoon garlic powder, 1/2 teaspoon salt and 1/2 teaspoon chipotle chile powder in large bowl, mixing lightly but thoroughly. Heat large nonstick skillet over medium heat until hot. Add sausage mixture; cook 8 to 10 minutes, breaking into 1/2-inch crumbles and stirring occasionally. Cook's Tip: Cooking times are for fresh or thoroughly thawed Ground Beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness. Preheat oven to 350°F. Open biscuit cans; cut each biscuit into quarters. Place biscuits into large bowl. Add sausage mixture, cheese, onion and oil; gently toss until well combined. Generously coat Bundt pan with cooking spray. Place sausage and biscuit mixture in prepared pan. Bake in 350°F oven 30 to 35 minutes until top is golden brown and biscuits are set. Remove from oven; immediately invert onto serving plate. Let rest for 10 minutes. Drizzle with crema, as desired.

CHRISTMAS DINNER

PEPPER HERB-CRUSTED BEEF TENDERLOIN

INGREDIENTS

1 beef Tenderloin Roast (4 to 5 pounds) Seasoning: 2 teaspoons cracked mixed peppercorns • 2 teaspoons minced garlic • 1 teaspoon dried basil leaves • 1 teaspoon dried oregano leaves

COOKING

Heat oven to 425°F. Combine seasoning ingredients; press evenly onto all surfaces of beef roast. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 425°F oven 45 to 55 minutes for medium rare; 55 to 65 minutes for medium doneness. Remove roast when meat thermometer registers 135°F for medium rare; 145°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°to 15°F to reach 145°F for medium rare; 160°F for medium.) Carve roast into thick slices; season with salt, as desired.

MINI MERRRY MEATBALLS

INGREDIENTS

1/2 pound ground beef Brisket • 1/4 pound ground beef Ribeye Steak Boneless 1/4 pound Ground Beef (80% lean) • 1 cup seasoned stuffing mix • 1 egg, slighlty beaten • 3 tablespoons water • 1 teaspoon minced garlic • 1/4 teaspoon salt • 1/8 teaspoon pepper Cranberry Barbecue Sauce: 2 teaspoons vegetable oil • 1/2 cup chopped white onion • 1 tablespoon minced garlic • 2-1/2 cups fresh cranberries • 1/2 cup orange juice • 1/2 cup water • 1/3 cup ketchup • 1/4 cup light brown sugar • 2 tablespoons cider vinegar • 2 tablespoons molasses • 1/2 teaspoon ground red pepper

COOKING

Preheat oven to 400°F. Combine Brisket, Ribeye, Ground Beef, stuffing mix, egg, water, garlic, salt and pepper in large bowl, mixing lightly but thoroughly. Shape into 24 1-inch meatballs. Place on rack in broiler pan that has been sprayed with cooking spray. Bake in 400°F oven 18 to 20 minutes until 160°F. Cook's Tip: Brisket and Ribeye can be ground using food processor fitted with steel blade or grinder attachment of a stand mixer. Cut 8 ounces well-trimmed Brisket into 1-1/2 inch pieces (4 ounces well-trimmed Ribeye) and process until ground. Alternatively, ask your butcher to grind the beef. You may use all ground in place of ground brisket and ribeye. Meanwhile, prepare Cranberry Barbecue Sauce. Heat oil in medium saucepan over medium heat. Add onion and garlic; cook and stir 2 to 3 minutes or until tender, but not brown. Add remaining ingredients, stirring to combine. Bring to boil; reduce heat and simmer 20 minutes or until cranberries burst and mixture has reduced to thick consistency, stirring occasionally. Remove from heat; cool slightly. Transfer mixture to blender container. Cover, allowing steam to escape. Process until smooth. Season with salt, as desired. Serve meatballs with barbecue sauce.

SIDE DISH

BEEF STUFFING WITH APPLES & CRANBERRIES

INGREDIENTS

1 pound Ground Beef (93% or leaner) • 2 teaspoon garlic powder, divided • 2 teaspoons onion powder, divided • 2 teaspoons rubbed sage, divided • 1-1/2 teaspoon salt, divided • 1/4 to 1/2 teaspoon crushed red pepper 2 tablespoons butter • 2 cups sliced leeks, white and light green parts only • 1 bag (12 ounces) unseasoned dried bread cubes • 2-1/2 cups reduced-sodium beef broth • 2 cups peeled, diced Granny Smith apples • 1 cup dried cranberries

COOKING

Combine Ground Beef, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon rubbed sage, 1/2 teaspoon salt and crushed red pepper in large bowl, mixing lightly but thoroughly. Heat large nonstick skillet over medium heat until hot. Add beef mixture; cook 8 to 10 minutes, breaking into 1/2-inch crumbles and stirring occasionally. Remove beef mixture from skillet with slotted spoon into large bowl; set aside. Preheat oven to 350°F. In same skillet, heat butter on medium heat until hot. Add leeks, cook and stir 5 minutes. Add leeks to beef mixture. Stir in bread cubes, broth, apples, cranberries, remaining 1 teaspoon garlic powder, remaining 1 teaspoon onion powder, remaining 1-1/2 teaspoons rubbed sage and remaining 1 teaspoon salt to beef mixture. Cook's Tip: You may substitute a fresh baguette, cubed and toasted, for unseasoned dried bread cubes. Spray 9 x 13-inch baking dish with cooking spray. Place beef mixture into prepared dish; cover with aluminum foil. Bake in 350°F oven 30 to 40 minutes until heated through. Cook's Tip: For a drier stuffing, bake covered 30 to 40 minutes, then bake uncovered 10 to 15 minutes until top of stuffing is crisp.