Healthy beef recipes? Seriously, is there really such a thing? The answer is yes. Beef can be enjoyed in moderation and is a perfect addition to a healthy lifestyle. Actually, labeling a food as “bad” only leads to you craving the forbidden fruit. Our healthy beef recipes have been cooked from scratch and this is the best thing you can do if you are not already doing it. Cook and this avoids processed foods.
After making a variety of different recipes for Bolognese Sauce, this is our favorite. It takes some time to prepare, mostly just simmering to reduce, it is easy and worth it.
This smoked brisket recipe uses a dry rub that is non-traditional and very tasty. Prep was pretty easy. A couple of variations that I implemented was using foil instead of butcher’s paper when it came time to wrap the brisket. After 11 hours in the smoker and still not to proper temperature, I took the wrapped brisket out of the smoker and finished it off in a 300 degree oven until I reached a meat temp of 205 degrees. After that I wrapped the brisket (still wrapped in foil) in a couple of bath towels and let it rest inside of a large cooler for 3 hours. When I pulled it out for carving, it was still piping hot and super juicy.
Pasta with Classic Bolognese Sauce
Cook Time: 4 hours Servings: Serves 4 to 6
10 tablespoons unsalted butter
4 tablespoons finely chopped onion
4 tablespoons minced carrot
4 tablespoons minced celery
1 1/2 pounds meatloaf mix
Salt and pepper
2 cups whole milk
2 cups dry white wine
2 (28‑ounce) can whole peeled tomatoes, drained with juice reserved, tomatoes chopped fine
2 pounds fettuccine or linguine
Grated parmesan cheese
1. Melt 3 tablespoons butter in Dutch oven over medium heat. Add onion, carrot, and celery and cook until softened, 5 to 7 minutes. Stir in meatloaf mix and 1/2 teaspoon salt and cook, breaking up meat with wooden spoon, until no longer pink, about 3 minutes.
2. Stir in milk, bring to simmer, and cook until milk evaporates and only rendered fat remains, 10 to 15 minutes. Stir in wine, bring to simmer, and cook until wine evaporates, 10 to 15 minutes.
3. Stir in tomatoes and reserved tomato juice and bring to simmer. Reduce heat to low so that sauce continues to simmer just barely, with occasional bubble or two at surface, until liquid has evaporated, about 3 hours. Season with salt to taste. (Sauce can be refrigerated for up to 2 days or frozen for up to 1 month.)
4. Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 1/2 cup cooking water, then drain pasta and return it to pot. Add sauce and remaining 2 tablespoons butter and toss to combine. Season with salt and pepper to taste and add reserved cooking water as needed to adjust consistency. Serve with Parmesan.
Have you used an Instant Pot? They are versatile and convenient. Here is an easy, quick and flavorful recipe that came from a book spotlighting Indian cuisine. I followed the directions and used ground beef, but if you wanted to make it healthier, or even vegetarian, simply replace this with chicken or tofu. Eating healthy does not mean food has to be bland. This is Indian curry and spinach recipe is loaded with flavor!