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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.

Looking to spice up an American classic? Look no further! This Chili Lime burger with mango salsa is a creative recipe guaranteed to impress everyone at your cookout. Sweet, tangy lime and mango combines with spicy chile and jalapenos to create the perfect summer dish. 

Ingredients

• Braveheart Black Angus Burger

• 4 hamburger buns

• 1 tbsp butter, softened

• 1 tsp chili powder

• 1 tsp sea salt

• 1 tsp garlic powder

• 1.5  tablespoon fresh lime juice

• 1 large mango, peeled, coarsely chopped (about 1 cup)

• 1 tablespoon chopped fresh cilantro

• 1 tablespoon chopped green onion

• 1 tablespoon finely chopped seeded jalapeño pepper

Directions

1. Lightly season both sides of the burger patty with chili powder, sea salt, garlic powder, and lime juice.

2. Place burgers on grill at medium high heat. Cook for 10-15 minutes, flipping burgers halfway through.

3. While burgers are cooking add the remaining lime juice to a bowl with mango, cilantro, green onions, and jalapeno. Mix until combined and season with salt and pepper to taste.

4. Once burgers are cooked, remove from the grill. 

5. Butter both sides of buns and place on the grill. Cook until golden brown and toasted.

6. Place burgers on buns and top with mango salsa.

7. Let cool and enjoy!

Interested in more recipe inspiration? Next time, try out Braveheart’s stuffed beef tenderloin. This recipe is a simple yet delicious dish that has intense flavor packed in every bite!

Summer is just around the corner and there is no better way to celebrate than with this dish! A gooey cheese center and a crispy bacon outer layer makes this dish the perfect addition to any summer barbeque. This twist on a classic will make you fall in love at first bite!

Ingredients

• 4 Braveheart Ridgecrest Franks

• 4 slices bacon

• 3/4 cup shredded cheddar cheese

• 1 large jalapeno, sliced

• 1 tbsp of butter, softened

• 4 hot dog buns

• 4 toothpicks

Directions:

1. Make a slit down the center of the frank, making sure not to slice all the way through.

2. Stuff cheese in the pocket you just made. Wrap one piece of bacon around each frank, then secure with a toothpick.

3. Slice open buns and butter each side generously. Place buns on the grill and cook until toasted.

4. Heat grill to medium heat. Place wrapped and stuffed franks on the grill and cook for 10-12 minutes or until bacon is cooked through. Turn often making sure the franks do not burn.

5. Once cooked, remove toothpicks and place franks on the toasted buns. Top with sliced jalapeno and condiments of your choosing.

6. Let cool and enjoy!

Want to try more recipes like this? Check out our Braveheart Mexican Street Hot Dogs. This recipe is the perfect dish to wow your summer party guests.

In the mood for a creamy dish packed with protein? This is the recipe for you. Juicy Braveheart Top Sirloin and tender fettuccine mix to create a flavor that you can’t beat! This pasta is the perfect weekday meal because it can be whipped up in 30 minutes with less than 10 ingredients.

 Ingredients

• Braveheart top sirloin steak, seasoned with salt and pepper

• 6 ounces fettuccine

• 1 tablespoon unsalted butter

• 2 eggs

• 1 cup grated Parmesan cheese, plus 2 tablespoons for garnish

• 1 tablespoon chopped basil

• 1/2 teaspoon kosher salt

• Ground black pepper, for serving

Directions:

1. Using the package instructions, cook pasta until al dente
2. Melt the butter in a non-stick skillet over medium-high heat. Place the steak in the pan and cook it on one side for 3-4 minutes. Flip and cook for an additional 3-4 minutes. 
3. Remove the steak from the pan and let it rest on a cutting board for a couple of minutes. Thinly slice the steak against the grain.
4. In a large bowl, beat the eggs and add cheese, basil, and salt. Stir until combined. 
5. When the pasta is ready, drain it and place it in the bowl with the egg mixture. Toss the pasta with the egg mixture until pasta is evenly coated in the sauce (the heat from the pasta will cook the eggs). 
6. Add steak and toss.
7. Divide the pasta into even portions and top each serving with 1 tablespoon of grated Parmesan and a few pinches of ground black pepper.
8. Let cool and serve.

Enjoy this recipe? Consider trying Braveheart Ground Beef Stroganoff. This recipe is another twist on a classic pasta dish. Using Braveheart ground beef, flavorful mushrooms, and rich cream, this dish is sure to leave you wanting more!

With two very different names they share many similarities. The Porterhouse steak and T-bone steak both share a similar T-shape in the center of the meat and while they are cut from the same section of the cattle, they are very different steaks.

Porterhouse Steak

A porterhouse is the larger tenderloin muscle containing the thickest layer of the tenderloin which differentiates it from a T-bone steak. Since the cut is much thicker, it contains a significantly larger amount of the tenderloin filet in relation to the loin portion. The porterhouse combines two different types of beef cuts making for a more significant portion size, one side of the t-bone shape is the top loin or better known as a new york strip and the other side is a tenderloin filet. The porterhouse steak offers nutritional factors of protein as well as B vitamins, zinc, and iron oftentimes weighing over 2 pounds. 

T-bone Steak

A T-bone steak is relatively smaller compared to the porterhouse steak, typically weighing in at 12 ounces. A T-bone steak also separates two cuts of meat combining a meaty flavor filled strip portion and the signature tender-filled cut of filet mignon. This steak offers around 23 grams of protein, plus almost one-third of daily vitamin B12 intake in addition to a good source of vitamin B6, riboflavin, and niacin, as well as beneficial trace minerals of iron, zinc, and selenium. It is often recommended to be consumed in moderation due to it being high in cholesterol and fat. 

What’s the difference?

There are 3 major differences when looking at these two types of steaks.

• Appearance:

Porterhouse steaks and T-bone steaks are often differentiated by size. While both steaks include a t-bone shaped bone, the porterhouse steak contains larger amounts of tenderloin making it thicker providing one side having a large strip steak and the other side more of a tenderloin. The T-bone steak is made up of smaller amounts of tenderloin and are often cut closer to the front.

• Preparation:

When looking at preparing these steaks they are both prepared in different fashions. The T-bone steak is really made for grilling for the tenderloin to remain tender and flavorful and for the generous bits of fat to keep the steak moist. The T-shaped bone provides for a great handle to flip the steak to cook on both sides. Porterhouse steaks can also be grilled but for best results they require more time and preparation. Porterhouse steaks often work best with a hot smoking cast iron skillet on the stovetop or a broiler, beginning hot and fast it gives the surface of the steak a nice sear.

• Size and source:

As previously mentioned, size is a large differentiating factor when it comes to looking at the differences between a porterhouse steak and t-bone steaks. The size of a porterhouse steak should be 1.25 inches thick because they generally have more filet compared to T-bone. A T-bone steak contains less filet, which has small amounts of tenderloin.

If you’re looking for the perfect dish that can function as either a meal or a snack, then look no further than Braveheart’s Crispy Beef and Cheese Empanadas. These are a surefire way to give you and your potential guests a delicious and filling meal that can be eaten with utensils, or even by hand!

Ingredients

• 1 lb Braveheart Braveheart Angus Beef Burger Meat

• 1 medium onion, chopped

• 4 cloves garlic, minced

• 1 1/2 tsp ground cumin

• 1 1/2 tsp garlic salt

• 1 tsp pepper

• 1 tsp oregano

• 1/2 tsp crushed red peppers

• 1/4 tsp chili powder

• 8 oz can tomato sauce

• 1 Tbsp diced jalapeños

• 1/2 cup sharp cheddar cheese, grated

• 1/2 cup monterey jack cheese, grated

• 2 boxes refrigerated pie crust

• 1 egg

Directions

1. Preheat oven to 425°F.

2. Add ground beef, chopped onions, and minced garlic to a large cast iron pan and cook over medium heat until ground beef is no longer pink. Drain grease and return to the pan.

3. Add seasonings and stir

4. Add tomato sauce and jalapeños, stir and let simmer for 15 minutes.

5. On a lightly floured surface, unroll pie crust.. Using a 4 inch bowl, turn the bowl upside down and press down to cut the dough. Should be able to get 4 pieces per pie crust.

6. Line edges of dough with a little bit of water before filling to help seal.

7. Add a small amount of shredded cheese and about a 1/4 cup of meat mixture.

8. Fold dough over and using a fork, close up the edges by pressing to seal and place on a baking sheet.

9. In a small bowl, whisk egg and one tablespoon of water together. Using a basting brush, brush egg wash over the top of each empanada. 

10. Bake for 15 minutes or until the empanada crust is golden brown.

11. Remove from oven, let cool, and enjoy.

If you enjoyed this recipel, be sure to try out these Roast Beef Roll-Ups!

This pot roast recipe stands out from the average roast. The secret to a flavorful pot roast is browning the meat and onions before roasting, which adds a rich meaty flavor and caramelized sweetness. This step is what separates our recipe from many others that use a slow cooker. Using Braveheart’s Bottom Round Flat Roast you'll end up with is a roast that's fall-apart tender with a velvety sauce and delicious vegetables.

Ingredients:

• One 4-pound Braveheart bottom round flat roast, trimmed and tied
• 4 tablespoons kosher salt 
• 6 tablespoons vegetable oil 
• 2 large onions, cut into 2-inch wedges 
• 4 cloves garlic, finely grated 
• 1 tablespoon tomato paste 
• 1 cup dry red wine 
• 2 bay leaves 
• 3 tablespoons all-purpose flour 
• 1 cup low-sodium chicken broth 
• 1 1/2 teaspoons freshly ground black pepper 
• 7 carrots, peeled, cut into 3-inch pieces 
• 4 stalks celery, cut into 3-inch pieces 
• 2 pounds medium red potatoes, quartered (halved if small) 
• Chopped flat-leaf parsley, for garnish 
• Chopped chives, for garnish

Directions: 

1. Sprinkle the roast with 3 tablespoons of the salt, rubbing into the grain and covering all sides.

2. Wrap tightly in plastic wrap and refrigerate at least 3 hours and up to 3 days.

3. Arrange a rack in the lower third of the oven and preheat to 275 degrees F. 

4. Heat 2 tablespoons of the oil in a large heavy pot or Dutch oven over high heat.

5. Cook the meat, turning occasionally, until browned on all sides, 10 to 12 minutes. Transfer to a plate. 

6. Reduce the heat to medium-high and heat the remaining 4 tablespoons of oil in the pot.

7. Cook the onions and the remaining 1 tablespoon salt, stirring occasionally, until browned but not completely cooked through, 6 to 8 minutes (it's ok if the onion wedges break apart).

8. Add the garlic and tomato paste and cook, stirring occasionally, until the paste is brick red and the garlic is fragrant, about 1 minute.

9. Add the wine and bay leaves and cook, stirring occasionally and scraping the bottom of the pot, until slightly reduced and you can no longer smell the alcohol, about 4 minutes.

10. Add the flour, stir to coat the onions and cook for 1 minute.

11. Stir in the broth and pepper and bring to a boil.  

12. Nestle the meat and any accumulated juices into the onions.

13. Arrange the carrots, celery and potatoes around the roast, pushing them into the onions and surrounding the beef.

14. Cover and transfer to the oven.

15. Cook until the meat is very tender but still holds its shape and is not falling apart, 3 to 3 1/2 hours.

16. Let rest, covered, at least 45 minutes before serving.  

17. Transfer the roast to a cutting board and remove the twine with scissors, if necessary. Slice against the grain. 

18. Divide the vegetables among plates and arrange the sliced beef over top.

19. Spoon sauce over the top garnish with parsley and chives. 

If you found this recipe useful, try Braveheart’s roast beef roll ups recipe! This recipe is keto friendly, easy to make, and perfect for meal prepping.

This stuffed beef tenderloin recipe is great for holidays or just a family dinner. With its elegant appearance and delicious flavor you will wow guests with your chef expertise. Braveheart’s center-cut beef tenderloin makes for a great fit with this recipe as they are a class-act crowd pleaser.

Ingredients:

• 6 tablespoons butter
• 1 shallot, diced 
• 2/3 cup dry sherry wine 
• 1/4 cup dried dates, pitted and chopped 
• 1/4 cup dried cranberries 
• 1 teaspoon minced fresh thyme 
• 1 teaspoon minced fresh sage 
• Kosher salt and freshly cracked black pepper 
• One Braveheart center-cut beef tenderloin, trimmed and butterflied
• 1/3 cup Marcona almonds, crushed 
• 2 tablespoons minced chives 
• Store-bought horseradish sauce, for serving

Directions: 

1. Preheat the oven to 225 degrees F.

2. Heat a medium skillet over medium heat. Melt 2 tablespoons of the butter, add the shallot and cook until translucent, about 5 minutes.

3. Add the sherry, dates, cranberries, thyme and sage and simmer until just dry, about 5 minutes.

4. Season with salt and pepper and set aside.

5. Season the inside of the tenderloin with salt and pepper.

6. Spread an even layer of the fruit and herb mixture over it, leaving about 1/2 inch of tenderloin around the edges.

7. Top with a layer of the almonds.

8. Roll tightly and tie with at least 4 pieces of butcher's twine (easier to cut and portion!).

9. Place the loin on a wire-racked baking sheet and season the outside with salt and pepper.

10. Cook until the center of the tenderloin registers 120 to 125 degrees F, about 2 hours.

11. In a large skillet, heat the remaining 4 tablespoons butter over medium heat until just foaming.

12. Place the loin in the skillet and sear on all sides until evenly crusty and brown, about 3 minutes a side.

13. Transfer to a cutting board and slice.

14. Garnish with minced chives and serve with horseradish sauce.

If you enjoyed this recipe try Bravehearts Lobster Stuffed Filet Recipe! This recipe is served over a parmesan reggiano latke, this lobster filet is stuffed inside a Braveheart Black Angus Beef and topped with brandy beurre blanc.

This Porterhouse steak recipe is one that will become a go to for your family dinners. Braveheart’s “king of the T-bones” porterhouse steak offers the rich flavor of a strip steak on one side, and the delicate bite of filet on the other. The creamy leek sauce in this recipe adds exceptional flavor to the porterhouse steak.

Ingredients:

• 2 Braveheart porterhouse steaks 
• Kosher salt and freshly ground black pepper
• 2 tablespoons butter 
• 2 tablespoons olive oil 
• 2 leeks, dark green parts discarded, white and light green parts halved lengthwise and soaked in cold water to remove grit, diced
• 2 cloves garlic, minced 
• 1/2 cup chicken broth 
• 1/4 cup heavy cream 
• 6 tablespoons canola oil

Directions: 

1. Generously sprinkle the steaks with salt and fresh ground black pepper 1 hour before cooking and hold in the refrigerator.

2. Heat the butter and olive oil in a large saute pan over medium heat.

3. Add the leeks and saute until soft, 3 minutes.

4. Add the garlic and saute for another 2 minutes.

5. Reduce the heat, add the chicken broth and season with salt and pepper.

6. Continue to cook until the leeks are tender and the liquid is mostly absorbed, 6 to 8 minutes.

7. Stir in the heavy cream and continue to cook for 3 to 4 minutes.

8. Preheat the oven to 325 degrees F.

9. Heat 2 heavy-bottomed or cast-iron skillets over high heat. Add 3 tablespoons of the canola oil to each skillet.

10. Place a steak in each pan and sear 2 to 3 minutes per side.

11. Transfer the skillets to the oven and cook until an internal thermometer inserted into the steaks reads 130 degrees F, 6 to 8 minutes.

12. Rest the meat for 10 minutes. Slice the steaks and serve with the leek sauce.

If you enjoyed this recipe try Braveheart’s Braveheart Tournedos! This recipe provides a combination of rich flavors from the parmesan cheese, hollandaise sauce, and mouthwatering crabmeat all on top of our mouthwatering Braveheart steaks.

Braveheart’s bone-in ribeye steak is made for at home chefs who appreciate that perfect steak every time. So why not put a twist on traditional seasoning with this coffee-rubbed grilled ribeye recipe. The mix of the espresso powder and the chile powder makes for a jam packed flavorful punch you will dream about.

Ingredients:

• 2 teaspoons light brown sugar
• 1 teaspoon instant espresso powder
• 1 teaspoon ancho chile powder
• 1/2 teaspoon sweet or hot paprika
• Kosher salt and freshly ground black pepper
• Two 16-ounce Braveheart bone-in ribeye steaks 

Directions: 

1. Prepare an outdoor grill for cooking over medium-high heat.

2. Combine the brown sugar, espresso powder, ancho powder, paprika, 2 teaspoons salt and 1/2 teaspoon black pepper in a small bowl. 

3. Pat the spice rub on both sides of each steak (but not on the outside fat cap). Let the steaks sit at room temperature for 20 minutes. 

4. Grill until the steaks are nicely browned with deep grill marks, 5 to 6 minutes per side for medium rare.

5. Transfer the steaks to a serving platter to rest for 5 minutes before slicing.

If you enjoyed this recipe try out this Braveheart Ribeye With Hunter's Sauce! This recipe pairs well with whatever side you please and the homemade Hunter sauce is a delectable addition of flavor to your Braveheart ribeye!