Blog posts tagged with 'parmesan'

Can you think of anything more classic than steak and potatoes? This dish is the perfect twist on a classic and includes ingredients you probably already have in your pantry. Whether it be a summer grill out or classy dinner party, this recipe is sure to be a crowd pleaser!

• Braveheart Top Sirloin, cut into 1 inch cubes

• 1/2 cup balsamic vinegar

• 2 tablespoons honey

• 1 tablespoon whole grain mustard

• 3 cloves garlic, minced

• salt

• pepper

• 2 cups whole grape tomatoes

• 1/3 cup olive oil

• 2 tablespoons fresh rosemary (stems removed), chopped

• 1 1/2 pounds baby potatoes

• 6 metal or wooden skewers

Directions

1. Place wooden skewers in bowl of water and let soak.

2. Preheat grill to medium high heat.

3. In a large bowl, whisk together balsamic vinegar, honey, mustard, and garlic. Season to taste with salt and pepper.

4. Add the cubed steak and toss to coat. Cover and refrigerate for 20 minutes (or overnight) so the steak can marinate.

5. In another bowl, add the tomatoes, olive oil, and rosemary. Set aside.

6. Place the potatoes in a large pan and add enough water to cover all of the potatoes by 1 inch. Bring the water to a boil and cook potatoes until they barely fork-tender, about 8-10 minutes. (They will be grilled later, so do not need to be cooked through.) Drain and set aside.

7. Grab a skewer and start with potato, then add steak, then a tomato. Repeat two more times and end with a potato.

8. Lightly oil the grill and set the kebabs over the heat. Grill for about 5 minutes on each side, or 10 minutes total. (You don't want to overcook the steak.)

Enjoy this recipe and want more inspiration? Try making Braveheart Bacon Mac ‘N’ Cheese Hot Dog. This recipe combines all the elements of a favorite summer meal into one dish.

This dish is the perfect choice for a night in. The flavors of rich, juicy roast mixed with creamy polenta make for the perfect comfort food. One bite of this dish and you will feel a whole new level of satisfaction and comfort.

Ingredients

• 1 Braveheart Bottom Round Flat Roast

• 2 tablespoon olive Oil

• 2 teaspoons salt

• 1 teaspoon pepper

• 5 garlic cloves

• 1 diced onion 

• 1 diced carrot

• 28oz can san marzano tomatoes, pureed

• ¼ cup tomato paste

• ½ cup beef broth

• 8 fresh basil leaves, chopped

• 1 teaspoon red chili flakes

Polenta:

• 8 tablespoons butter

• 1 small onion, minced

• 1 teaspoon salt

• 2 cups milk of choice

• 4 cups water (or broth of choice)

• 1 ½ cups polenta

• 1 cup parmesan cheese

Directions

1. In a large skillet over medium-high heat, add oil and gently place roast. Oil is likely to splatter sobe cautious. Sear roast on both sides for  2-3 minutes.  

2. Place the beef roast into the slow cooker. Season with salt and pepper.

3. Add garlic, onion, carrots, tomatoes, tomato paste, beef broth, basil, and red chili flakes. 

4. Cook on low for 8 hours.

5. Shred meat with two forks. Taste for seasoning and add more salt as needed. 

6. While meat is cooking, cook polenta 30 minutes before ready to serve. Toss with shredded beef Ragu. Serve and top with freshly grated parmesan cheese and fresh basil.

Parmesan Polenta:

1. In a saucepan over medium heat, melt 4 tablespoons of butter. Add the onion and cook until softened, about 5 minutes.

2. Increase heat to medium-high and add the milk, water, and salt. Bring to a boil.

3. Slowly pour the polenta into the pot, whisking constantly. Cook, whisking constantly, for about 2 minutes. Reduce heat to LOW and cover the pan.

4. Simmer, stirring every 5-10 minutes, for about 30 minutes. Watch carefully so the polenta doesn't burn. Taste to check if it is creamy.

5. Remove from heat and stir in the remaining 4 Tablespoons of butter.

6. Add a small amount of cheese at a time and keep stirring. If polenta becomes too thick, add more milk. Add more salt, if needed.

7. Serve roast over polenta and enjoy.

Enjoyed this recipe? Next time, try out Braveheart Porterhouse Steak with Creamy Leek Sauce. This recipe perfectly mixes tangy leek with juicy beef.