This article is sponsored by the California Beef Council. To learn more about California ranchers, different beef choices, the value of rangeland, the beef production cycle and more visit Calbeef.org.
With diets like gluten free and paleo gaining popularity, more and more Americans are recognizing the benefits of protein-packed meals.
Lean Ground Beef and Top Sirloin give you a versatile, high-value protein powerhouse that pairs perfectly with fruits, vegetables and whole grains, making them ideal for any meal. Even better? These flavorful cuts average just 150 calories and offer 10 essential nutrients, which will keep you and your family satisfied and fueled for the active day ahead.
Beef offers a seemingly endless array of meal options, from breakfast through dinner, but to get you started we're including two of our mouthwatering favorites.
BRAISED BRISKET STREET-STYLE TACOS
Total Recipe Time: 3 to 3-1/2 hours
Makes 8 to 10 servings
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- 1 beef Brisket Flat Half (3 to 3-1/2 pounds)
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 large onion, sliced
- 4 cloves garlic, minced
- 1 bottle (12 ounces) beer
- 1-1/4 cup tomatillo salsa, divided
- 16 to 20 small corn tortillas (about 6-inch diameter), warmed
- Chopped fresh tomatoes, chopped onion, chopped fresh cilantro or prepared pico de gallo (optional)
- Heat oil in stockpot over medium heat until hot. Place beef Brisket in stockpot; brown evenly. Remove Brisket; season with salt and black pepper.
- Add onion and garlic to stockpot; cook and stir 4 to 5 minutes or until onion is crisp-tender. Return Brisket, fat-side up, to stockpot. Add beer and 1 cup salsa; bring to a boil. Reduce heat; cover tightly and simmer 2-1/2 to 3 hours or until Brisket is fork-tender.
- Remove Brisket; keep warm. Skim fat from cooking liquid; bring to a boil. Cook 18 to 20 minutes or until reduced by half. Stir in remaining 1/4 cup salsa. Meanwhile, trim fat from brisket. Carve diagonally across the grain into thin slices. Return beef to cooking liquid and heat through. Serve beef in tortillas. Garnish with Toppings, as desired.
BEEF FILETS WITH ANCIENT GRAIN & KALE SALAD
Total Recipe Time: 35 to 40 minutes
Makes 2 servings
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- 2 beef Tenderloin Steaks, cut 1 inch thick (about 6 ounces each)
- 1/4 plus 1/8 teaspoon cracked black pepper, divided
- 3 cloves garlic, minced, divided
- 1 cup reduced-sodium beef broth
- 1/2 cup pearlized farro
- 1 cup thinly sliced kale
- 1/4 cup dried sweetened cranberries or cherries
- 2 tablespoons sliced almonds
- 2 teaspoons fresh lemon juice
- Combine 1 clove garlic and 1/4 teaspoon pepper; press evenly onto beef steaks.
- Combine beef broth, farro, remaining 2 cloves garlic and remaining 1/8 teaspoon pepper in small saucepan. Bring to a boil; reduce heat to low. Cover and simmer 15 to 20 minutes or until most broth has been absorbed. Remove from heat. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
- Meanwhile, place steaks on rack in broiler pan so surface of steaks is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
- Season steaks with salt. Serve with farro mixture.
For more delicious and healthy beef recipes, visit BeefitsWhatsForDinner.com.
The California Beef Council (CBC) was established in 1954 to serve as the promotion, research, and education arm of the California beef industry, and is mandated by the California Food and Agricultural Code. The council is comprised of 42 members who are appointed by the California Secretary of Agriculture. The council members set priorities for CBC and represent all segments of beef production within California including range cattle, dairy cattle, feedlots, packers/processors and the general public. For more information, visit www.calbeef.org.
The Beef Checkoff Program was established as part of the 1985 Farm Bill. The checkoff assesses $1 per head on the sale of live domestic and imported cattle, in addition to a comparable assessment on imported beef and beef products. States retain up to 50 cents on the dollar and forward the other 50 cents per head to the Cattlemen’s Beef Promotion and Research Board, which administers the national checkoff program, subject to USDA approval.