Cooperative Living May 2021 - 36

CooperativeKitchen
Where's the Beef?
It's right here, in these recipes
Ingredients:
2-3 lb. brisket
2 tablespoons olive oil
½ cup chopped onion
½ cup water
3 cups sliced carrots
(¼-inch slices)
91% of beef
farms and ranches
are family-owned
or individually
operated.
Beef Brisket with Carrots and Prunes
Recipe courtesy Rider's Backfield Farm Beef LLC
¼ cup brown sugar
1 tablespoon lemon juice
2 teaspoons salt
1 teaspoon black pepper
½ teaspoon cinnamon
8 oz. pitted prunes
Directions:
Heat oil at medium heat in a cast iron skillet or Dutch oven. r own brisk
on all sides. emove. Add onions and stir until tender. Add 1/2 cup water.
Return the brisket and bring to boil. educe heat, cover and simmer for
2 1/2 hours. Add carrots, sugar, lemon juice, salt, pepper and cinnamon.
Continue to cook covered for another 45 minutes or until brisket is fork
tender. emove brisket and carrots and keep warm. Add prunes to the
pan and cook uncovered over medium heat for 5 minutes or until juice
is reduced to about 1 cup and prunes are plump. arve brisket acros
the grain in slices and serve with carrots, prunes and sauce.
Citrus-Rubbed Beef Top Sirloin
and Fruit Kabobs
Recipe courtesy Beefitswhatsfordinner.com
Ingredients:
1 beef top sirloin steak center cut,
boneless (about 1 pound)
1 medium orange
¼ cup fresh cilantro, chopped
1 tablespoon smoked paprika
¼ teaspoon ground red pepper
(optional)
4 cups mango, watermelon,
peaches and/or plums, cubed
Directions:
Grate peel and squeeze 2 tablespoons juice from orange; reserve juice.
Combine orange peel, cilantro, paprika and ground red pepper, f desired,
in small bowl. Cut beef steak into 1 1/4 inch pieces. Place beef
2 1/2 tablespoons cilantro mixture in food-safe plastic bag; turn to coat.
Place remaining cilantro mixture and fruit in separate food safe plastic bag;
turn to coat. Close bags securely. Marinate beef and fruit in refrigerator
15 minutes to 2 hours. Soak eight 9-inch bamboo skewers in water
10 minutes; drain. Thread beef evenly onto four skewers leaving small
space between pieces. Thread fruit onto remaining four separate skewers.
Place kabobs on grid over medium, ash-covered coals. Grill beef kabobs,
covered, 5 to 7 minutes (over medium heat on preheated gas grill 7 to 9
minutes) for medium-rare to medium (about 135°F to 145°F) turning
occasionally. Grill fruit kabobs 5 to 7 minutes or until softened and
beginning to brown, turning once. Drizzle reserved orange juice over
fruit kabobs. Garnish with cilantro, f desired.
fresh cilantro leaves, chopped
for garnish
34 | Cooperative Living | May 2021
Harvest Steak and Quinoa Salad
Recipe courtesy Beefitswhatsfordinner.com
Ingredients:
1 beef skirt steak, (about 1 pound),
cut into 4 pieces
½ cup lite raspberry & walnut salad
dressing
4 teaspoons stone ground mustard
½ cup quinoa, uncooked
2 ½ cups cubed butternut squash
(½-inch cubes)
5 cups spring salad greens
1 large red apple, unpeeled,
coarsely chopped
1 cup fat-free crumbled feta
cheese
¼ cup sliced almonds, toasted
Directions:
Combine salad dressing and mustard in small bowl. Place beef skirt ste
and half f r essing mixture in food-safe plastic bag; turn to coat steak.
Close bag securely; marinate in refrigerator 6 to 24 hours, turning
occasionally. over remaining dressing; refrigerate. ook quinoa according
to package directions; set aside. e anwhile, place squash in 2-quart
microwave-safe bowl; cover. Microwave on high 5 minutes. emove
from microwave. ool; set aside. emove steak from marinade; discar
marinade. Place steak on rack of r oiler pan so surface of beef
inches from heat. r oil 8 to 12 minutes for medium rare (135°F) to
medium (145°F) doneness, turning once. arve steak diagonally acros
the grain into thin slices. e anwhile, combine greens, squash, apple,
feta cheese and remaining dressing mixture; toss to coat. Place salad
on plates. Spoon scant 1/2 cup quinoa in center of salad; top with beef
slices. Sprinkle with toasted almonds.
Cook's Tip: To grill, pat steak dry with paper towel. Place steak over
medium, ash-covered coals. Grill, covered, 7 to 12 minutes (over medium
heat on preheated gas grill, 8 to 12 minutes) for medium-rare to medium
Got a taste treat to share?
If you spend your time trying to outdo what
you see on The Food Network, let our readers
be the judges of your efforts. Share your recipe
at cooperativekitchen@co-opliving.com.
themtoCooperative Kitchen, c/oCooperative Living,P.O.Box 2340,GlenAllen,VA
23058-2340 and include your email address.You also can submit themonline
at co-opliving.com/cooperativekitchen. Selected recipes will be published in future
issues of Cooperative Living; because of volume,we cannot guarantee publication
of all recipes.Reader recipes are submitted ingood faith.Cooperative Living cannot
co-opliving.com
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BEEFITSWHATSFORDINNER.COM
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Cooperative Living May 2021

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