Outdoor Cooking Magic » Beef Recipes

Dutch Oven Enchilada Recipes

Scott — Sat, 28 Jan 2012 20:21:38 +0000

Like I've said before, you can cook almost anything in a Dutch oven. Here are two variations on an enchilada casserole that are easy and will give you an opportunity to try out some Mexican fare in the Dutch oven. They will be popular at your next cookout.

Enchilada Casserole

1 large onion chopped

2 lbs ground beef

1 10 oz can tomato soup

2 10 oz cans enchilada sauce

12 oz grated cheese

8 flour tortillas

1 cup sour cream

Cook ground beef and onion in the Dutch oven, then remove and place in a large bowl. Stir soup and enchilada sauce into the ground beef mixture. Spoon a 1/4" layer of meat mixture in the Dutch oven. Cover with a layer of tortillas (tear to cover). Cover the tortillas with grated cheese. Repeat layers of meat mixture, tortillas and cheese until all of the mixture is used up. Top with cheese. Put the lid on the oven and place 15 briquets on the lid. Bake for 35-40 minutes or until mixture is bubbling and heated through. Serve with sour cream.

Dutch Oven Enchilada Casserole

2 lbs. ground beef

1 tsp salt

1 large onion, chopped

1 10 oz can tomato soup

2 10 oz cans mild enchilada sauce

1 10 oz can water

6 large corn tortillas, uncooked

2 cup shredded cheddar cheese

Add the ground beef, onion, and salt to the Dutch oven and cook until the beef is browned. Add tomato soup, enchilada sauce, and water and simmer together for 5 minutes. Remove ¾ of the mixture and place in bowl. Place 3 corn tortillas on top of the remaining mixture in the oven. Add another layer of the meat mixture on top of the corn tortillas. Sprinkle with ½ of the cheese. Add another layer of the meat mixture. Add 3 more corn tortillas on top of the meat mixture. Add another layer of meat mixture, and sprinkle the remaining cheese on top. Cover with the lid, add some briquettes to the lid and let simmer for 10-15 minutes.

I hope you enjoy these delicious dishes! Which one did you like better?

P.S., If you would like some more Dutch oven recipes, I recommend 101 Things to Do With a Dutch Oven.

Dutch Oven Enchilada Recipes is a post from: Outdoor Cooking Magic

Grilled Beef Tenderloin with Grilled Vegetables

Scott — Sun, 30 Jan 2011 02:58:48 +0000

Today I grilled some delicious beef tenderloins and added some grilled vegetables for good measure! Easy and delicious!

What I did was take two beef tenderloins and rubbed some black pepper over both sides (about 1 tsp total). Then I put the tenderloins into a zip-lock bag and added 1/4 cup of creamy Caesar Salad dressing and then put the bag into the refrigerator for about 30 minutes.

While the tenderloins were in the fridge, I got my vegetables ready. I took six leaves of Romaine lettuce, a couple of tomatoes and an onion. I cut the onion and tomatoes into thick slices. I should have cut the tomatoes even thicker, so I would do about 3/4" slices (I was probably at about 1/2"). Then I brushed both sides of the lettuce, tomatoes, and onions with olive oil (if I had to do again, I would wait until right before the tenderloins were done to brush with olive oil--would prevent the lettuce from getting just a little soggy with the oil). Finally I sprinkled both sides of each of the veggies with a little salt and pepper.

Now, out the grill! I seared both sides of the tenderloins and the moved them to the top rack to continue while I grilled the veggies. I put the tomatoes and onions on first, since the lettuce doesn't take very long. Cook the veggies on high heat, turning once they get some good grilling done on the bottom side (good char marks). Cook too long and the tomatoes get mushy, which you don't want!

When the tomatoes and onions are done, pull them off, and put the lettuce on. Thirty seconds on one side and thirty seconds ont he other is all you need and you are done!

This dish had some very interesting aspects to it. Not only was it delicious (tenderloins are, by default, delicious), but there was an interesting mixture of tastes and textures between the meat, lettuce, onion, and tomatoes. Definitely one to try!

Check out the video below to see exactly what I did! And be sure to leave me a comment to let me know how this grilled dish goes for you.

http://www.youtube.com/watch?v=1TMphRHDgkM

Thanks,

Grilled Beef Tenderloin with Grilled Vegetables is a post from: Outdoor Cooking Magic

Spinach-Mushroom Burgers

Scott — Sat, 22 Jan 2011 06:39:18 +0000

Even though it's still winter (late January), it's still grillin' time! The sun was out and the day was nice so decided to try a new recipe.

I love hamburgers, so I thought I would try a new burger recipe from a book I got for Christmas, Taste of Home Grill It! This burger has spinach, mushrooms, onion soup mix, shredded mozzarella cheese and hamburger. You take about 10 oz. of chopped frozen spinach (defrost and squeeze all liquid out), a cup of chopped mushrooms, and a cup of shredded mozzarella cheese and mix it all with 2 pounds of hamburger.

What I was surprised at was how plump and juicy the burgers where. The mushrooms added some body to the burger, but were hardly noticeable in the burger. The onion soup added a little flavor. When I cook these again, I think I'll add some more onion soup mix, probably two packages, as there wasn't a ton of flavor. Some salt and pepper would have probably helped also.

All in all, a pretty tasty, juicy, plump hamburger! Give it a try and tell me what you think.

If you want more outdoor cooking recipes and tips, make sure to sign up for my email list.

Spinach-Mushroom Burgers is a post from: Outdoor Cooking Magic

Kansas City Rib Rub

Scott — Wed, 26 Mar 2008 19:15:36 +0000

1/2 cup brown sugar
1/4 cup paprika
1 tablespoon black pepper
1 tablespoon salt
1 tablespoon chili powder
3/4 tablespoon garlic powder
3/4 tablespoon onion powder
1 teaspoon cayenne

Mix all ingredients together and store in an air tight container.

Kansas City Rib Rub is a post from: Outdoor Cooking Magic

French Style Roast Beef

Scott — Tue, 25 Mar 2008 15:13:26 +0000

3 lb boneless chuck or rump roast
4 whole cloves
1 bay leaf
4 c water
2 medium onions, quartered
2 medium stalks celery, cut into 1" pieces
1 tsp salt
4 peppercorns
1 large clove, garlic
4 carrots cut into quarters
2 turnips cut into quarters

Put the beef roast, salt, thyme, clove, peppercorns, bay leaf and garlic in Dutch oven. Add the water. Heat until it is boiling, then reduce heat and simmer covered for 2 1/2 hours. Now add remaining ingredients. Cover the Dutch oven and simmer until beef and vegetables are tender. This should take about 30 minutes. Remove beef and vegetables. Cut beef into 1/4" slices. Strain broth and serve with beef and vegetables.

If you would like more Dutch Oven recipes, please sign up to receive my Dutch Oven Recipe eBook and newsletter below:

French Style Roast Beef is a post from: Outdoor Cooking Magic

Sioux Berry Stew

Scott — Sun, 23 Mar 2008 19:02:09 +0000

1 1/2 lbs chuck beef or venison, trimmed

3 tbs oil

1 medium onion,sliced

2-3 cups beef broth

1 cup blackberries

1 tbs honey

salt to taste

Brown the meat in a dutch oven. Add the onions and saute them. Add the berries and stock enough to cover the meat. Stir in honey. Bring to boil and cover. Simmer 1 hour. Salt to taste and serve.

Sioux Berry Stew is a post from: Outdoor Cooking Magic

Sizzlin’ Beef Kabobs

Scott — Sun, 23 Mar 2008 14:04:57 +0000

3 tbsp vegetable oil
2 tbsp soy sauce
1 tbsp red wine vinegar
1 tsp California style blend garlic powder
3/4 t Hot Shot! Black & Red Pepper Blend
1 lb Sirloin steak,cut into 1" cubes
Assorted vegetables (onion, squash, cherry tomatoes, green peppers, pearl onions, etc.)

Combine first 5 ingredients in large self closing plastic bag or shallow glass dish. Add steak and toss to coat it with the marinade. Refrigerate 3 or more hours. Spear with veggies on metal skewers. Grill or broil 12-15 minutes, turning frequently.

Sizzlin’ Beef Kabobs is a post from: Outdoor Cooking Magic

Corned Beef with Cabbage

Scott — Thu, 12 Apr 2007 14:34:42 +0000

2 lb corned beef

1 small onion, cut into quarters

Boneless brisket or round

1 clove garlic, crushed

1 small head cabbage

6 medium carrots

Pour cold water over corned beef in Dutch oven to just cover. Add the onion and garlic to the Dutch oven and the heat to boiling. Then reduce heat, cover and simmer until beef is tender. This would take a couple of hours. Remove beef to a platter and keep it warm. Now skim the fat from the top of the broth. Cut the cabbage into six wedges and the carrots into 4-5 pieces. Add cabbage and carrots to your Dutch oven and heat to boiling. Reduce heat and simmer uncovered 15 min.

Enjoy!

P.S., For more Dutch Oven Recipes, I recommend 101 Things To Do With a Dutch Oven.

Corned Beef with Cabbage is a post from: Outdoor Cooking Magic

Hungarian Goulash

Scott — Mon, 09 Apr 2007 15:55:55 +0000

2 lb beef tips, 2" cubes

2 tsp paprika

1 small onion

1-1/2 tsp salt

3 tbs Wesson oil

1/4 tsp pepper

1 can whole tomatoes

1 c sour cream

4 oz whole mushrooms

2 tbs flour

Brown beef tips and onion in oil, add whole tomatoes, mushrooms and seasonings. Cover and simmer.

Stir occasionally until meat is tender, about 1-1/2 hours. Blend flour and sour cream. Gradually stir into meat mixture. Heat to serving temperature.

Hungarian Goulash is a post from: Outdoor Cooking Magic

Corned Beef with Dijon Glaze

Scott — Sun, 08 Apr 2007 15:57:41 +0000

3 lbs corned brisket

4 cups water

1/4 cup vinegar

1/4 cup Worcestershire sauce

8 cloves, whole

2 bay leaves

3 cloves garlic, crushed

1/2 cup Dijon mustard

2 tbs horseradish sauce

2 tbs Worcestershire sauce

1/2 c orange marmalade

Place the brisket in a Dutch oven and add water, vinegar, 1/4 c Worcestershire sauce, bay leaves, cloves, and garlic. Bring it to a boil. Cover the Dutch oven, reduce heat and simmer for about 2-3 hours, or until the brisket is tender. In a small saucepan, combine the mustard, horseradish, marmalade, and Worcestershire sauce. Cook this mixture over medium heat. Make sure to stir constantly, until it is bubbly. Remove the brisket and drain. Return the brisket to oven and spread with about 1/2 cup of the glaze. Bake at 350 for 20 min. Serve the brisket with remaining glaze.

Enjoy!

P.S., For more Dutch Oven Recipes, I recommend 101 Things To Do With a Dutch Oven.

Corned Beef with Dijon Glaze is a post from: Outdoor Cooking Magic

Dutch Oven Swiss Steak

Scott — Fri, 06 Apr 2007 15:59:30 +0000

3 lb round steak

3 stalks celery, chopped fine

3 tbs butter

1 tsp salt

1/2 c catsup

1 tbs chopped parsley

1 large onion, diced

Brown the steak in butter in the Dutch oven. Add the celery, parsley, catsup, and onion. Cover and simmer 2 to 2-1/2 hours. You may need to add a half cup of water if the mixture thickens too much.

Dutch Oven Swiss Steak is a post from: Outdoor Cooking Magic

Ann’s Best Beef Brisket

Scott — Thu, 05 Apr 2007 21:48:51 +0000

3-4 lb brisket

Seasoned meat tenderizer

3 tbs flour

Salt

Pepper

Coat the beef brisket well with the meat tenderizer. Wrap the brisket with 2 layers of heavy duty foil. Refrigerate the brisket overnight. When ready to cook, place it in the Dutch oven, cover and cook with low to medium heat for about 6 to 7 hours. If you want, you can cook it somewhat faster but the brisket will be much juicier if you cook it slow. When done, remove the brisket from the foil and put it on awarmed serving platter. Make a thin gravy with the flour, juice, and salt and pepper. Pour the gravy over brisket before you serve it.

P.S., For more Dutch Oven Recipes, I recommend 101 Things To Do With a Dutch Oven.

Ann’s Best Beef Brisket is a post from: Outdoor Cooking Magic

Beef Pot Roast

Scott — Wed, 04 Apr 2007 14:41:27 +0000

3-4 lb rump roast or pot roast

3 medium potatoes, pared and halved

3 medium carrots, cut into 2" pieces

2 medium onions, halved

1 tsp salt

1/4 tsp pepper

1/2 c water or beef broth

Brown all sides of the roast in oven in small amount of oil. Remove meat, salt and pepper. Place half of vegetables in bottom of oven, return meat to oven and add remaining vegetables and liquid. Cover and cook at 300 for 3-5 hours depending upon size of roast and degree of doneness desired.

Enjoy!

P.S., For more Dutch Oven Recipes, I recommend 101 Things To Do With a Dutch Oven.

Beef Pot Roast is a post from: Outdoor Cooking Magic

French Style Roast Beef

Scott — Tue, 03 Apr 2007 14:47:23 +0000

3 lb Boneless chuck or rolled rump roast

6 whole cloves

1 bay leaf

4 c water

2 med. onions, quartered

2 med. stalks celery, cut into 1" pieces

1 tsp salt

5 peppercorns

1 large clove, garlic

4 med. carrots cut into quarters

2 med. turnips cut into quarters

Place beef roast, salt, thyme, clove, peppercorns, bay leaf and garlic in Dutch oven, add water. Heat to
boiling. Reduce heat and simmer covered for 2-1/2 hours. Add all the remaining ingredients. Cover and simmer
until beef and vegetables are tender, about 30 min. Remove beef and vegetables. Cut beef into 1/4"
slices. Strain broth and serve with beef and vegetables.

French Style Roast Beef is a post from: Outdoor Cooking Magic

Dutch Oven Ribs

Scott — Fri, 30 Mar 2007 14:37:51 +0000

1 can of cola

1 medium onion chopped

2 tbsp of dry rib rub (lawrys

2 tbsp of worchestsire sauce

1 cup of baby rays bbq sauce

Take 1 slab of ribs and the remove skin. Rub the ribs with the rib rub, place in dutch oven, onions and worcestshire sauce go on top, pour 1/2 of can of cola, over top... cook for about 2 hours on about 15-17 hot briquetts, and about 10 hot briquetts on top. Take the ribs out smother with bbq sauce, and barbeque for 15 min.

Michelle Kinyon

Dutch Oven Ribs is a post from: Outdoor Cooking Magic

Herb-Rubbed Steak

Scott — Sun, 21 Jan 2007 16:46:38 +0000

1 2-3 lb. sirloin steak

4 cloves garlic, minced

1/2 cup finely chopped onion

1 tsp. dried herbs (such as oregano, thyme, basil, rosemary, etc., or you can use dried Italian seasoning)

1 tsp. salt

1/4 tsp. pepper

Combine garlic, onion, herbs, salt, and pepper in small bowl. Rub onto both sides of the meat. Grill on an uncovered grill over medium hot coals until desired doneness. If desired, brush with barbecue sauce near end of cooking.

Herb-Rubbed Steak is a post from: Outdoor Cooking Magic

Dutch Oven Beef Stroganoff

Scott — Tue, 16 Jan 2007 16:01:53 +0000

1 onion, chopped

2 lbs extra lean ground beef

1/4 tsp. celery salt

1/4 tsp. garlic salt

salt and pepper

1 cup water

3 (8 oz) cans tomato sauce

1 tsp. Worcestershire sauce

1/2 cup sour cream

1 (12 oz) bag egg noodles

Brown meat onion and spices in Dutch oven. While meat is browning, mix together water, tomato sauce, Worcestershire sacue, and sour cream. When meat is browned, spread uncooked noodles evenly over meat and onion mixture. Pour liquid mixture over noodles to moisten all noodles well. Cover with lid, place 15 briquets on top. Cook 30-45 minutes.

Enjoy!

P.S., For more Dutch Oven Recipes, I recommend 101 Things To Do With a Dutch Oven.

Dutch Oven Beef Stroganoff is a post from: Outdoor Cooking Magic

Dutch Oven Tamale Pie

Scott — Sat, 30 Dec 2006 17:47:11 +0000

3 Lb. Ground Beef

4 Cloves garlic, minced

2 Large onion, coarsely chopped

16 Ounces Red or Green Pepper, diced (canned or fresh)

1 can tomatoes, 28 oz

1 Cup stuffed green olives (or black olives), coarsely chopped

1 1/2 Tablespoons chili powder

2 Teaspoons salt

Freshly ground pepper to taste

2 Packages corn muffin mix (7-8 ounces each package)

1 can cream corn (15 oz)

1/3 cup milk

8 Ounces shredded cheddar cheese

Brown ground beef in 12" Dutch Oven, drain excess fat off. Add garlic, onion and green pepper and saute' 5 minutes or until tender. Add tomatoes, olives, chili powder, salt and pepper and simmer 10 minutes. In a bowl stir together muffin mix, corn, cheese and milk until evenly moistened. Spoon over ground beef mixture. Bake at 400 degrees for approximately 25 minutes.

Mark

Dutch Oven Tamale Pie is a post from: Outdoor Cooking Magic

Dutch Oven Pot Roast

Scott — Thu, 28 Dec 2006 17:44:23 +0000

4 lb Beef chuck are pot roast boneless

2 tb Cooking fat

Salt

Pepper

1/2 c Onion; chopped

10 3/4 oz Tomato soup; condensed

1 soup can water

1/4 c Vinegar

1 c Applesauce; canned

In a Dutch oven, or large pan with a tight-fitting cover, brown meat in fat. Season with salt and pepper and remove from pan. Pour off fat drippings. Cook onion in drippings remaining in pan until soft but not browned; stir often. Add tomato soup, water, and vinegar; mix well.

Return meat to pan. Cover and simmer for 2 1/2 to 3 hours, or until done. (Or cook in a 325F oven for same amount of time.) Turn meat once to cook it evenly throughout. When done, remove meat and keep warm. Skim off excess fat. Add applesauce and cook to desired consistency. Taste sauce and correct seasoning, if necessary, with salt and pepper. Slice meat and serve with sauce.

Tad

Dutch Oven Pot Roast is a post from: Outdoor Cooking Magic

Chinese Smoked Ribs

Scott — Thu, 14 Sep 2006 17:35:33 +0000

1/4 cup catsup

1/4 cup soy sauce

2 Tbsp brown sugar

2 Tbsp water

1 Tbsp grated ginger or 1 tsp ground ginger

2 Tbsp sugar

1/2 tsp salt

1/4 tsp paprika

1/4 tsp ground turmeric

1/4 tsp celery seed

1/4 tsp dry mustard

4 lbs pork loin back ribs or meaty spareribs

4 cups hickory or fruit wood chips

Combine catsup, soy sauce, brown sugar, water, ginger in a bowl. Cover and chill for 6 to 24 hours. In another bowl, combine sugar, salt, paprika, turmeric, celery seed, and dry mustard. Rub mixture onto ribs. Wrap ribs in plastic wrap and chill for 6 to 24 hours.

At least 1 hour before cooking, soak the wood chips in enough water to cover. Drain the chips.

In covered grill, arrange medium hot coals around a drip pan. There should be medium heat over the drip pan. Place ribs, fat side up, on the grill rack over the drip pan, but not over the coals. Cover grill and grill for about 1 1/2 hours or until well done. Add wood chips and coals as needed. Brush generously with sauce the last 15 minutes of cooking.

Chinese Smoked Ribs is a post from: Outdoor Cooking Magic