I am planning a birthday dinner for DH. Twice baked pots are his very favorite, so i will make that......what would be a good beef recipe to do with this? I would rather not grill since he will feel the need to do it, so i want to be able to make it in the oven or on the stove.
HELP!!!!!

Idon't know what kind of beef you're thinking about using (ground beef, steak, roast... etc) but here are some of my dh's favorites.

Barbecued Brisket:

1 bottle (10 oz) soy sauce
1 Tablespoon Liguid Smoke, optional
2 teaspoons pepper
2 teaspoons Worcestershire sauce
1 teaspoon garlic salt
1 teaspoon onion salt
1 teaspoon celery salt
1 fresh beef brisket (about 5 lbs)
*make sure it's not corned beef.

Barbecue Sauce:

1 bottle (14 oz) Ketchup
1 to 2 Tablespoons sugar
1 Tablespoon cider vinegar
1-1/2 teapoons prepared mustard
1 teaspoon Worcestershire sauce
1 teaspoon soy sauce


In a large resealable plastic bag, combine the first 7 ingredients. Add the brisket. Seal bag and turn to coat; refrigerate for 8 hours or overnight.
Drain and discard marinade. Place brisket on a large sheet of heavy-duty foil; seal tightly. Place in a 15"x10" baking pan coated with nonstick cooking spray. Bake at 325* for 4 hours or until meat is tender.
Remove brisket; let stand for 20 minutes. Thinly slice meat across the grain.
Place in an ungreased 13"x9" baking dish. Combine sauce ingredients; pour over meat. Cover and bake for 1 hour or until heated through. Brisket may be frozen for up to 3 months.

Yield:12 servings.

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Marinated Flank Steak

1/4 cup soy sauce
2 Tablespoons vegetable oil
2 Tablespoons tomato paste
1 garlic clove, minced
3/4 teaspoon dried oregano
3/4 teaspoon pepper
1 pound beef flank steak

In a large resealable plastic bag, combine the first 6 ingredients. Cut a 1/8" deep diamond pattern into both sides of steak. Place in the bag; seal and turn to coat. Refrigerate overnight.
Drain and discard marinade. Plave steak on a broiler pan. Broil 4" from the heat for 7-8 minutes on each side or until meat reaches desired donenes. (for rare, a meat thermometer should read 140*; medium, 160*: well-done, 170*)

Yield: 4 servings

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Mmmmmmmmm............those both sound awesome. Now i just have to decide which one to make!! =)

I like the bbq'd brisket the best

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I would do flank steak under the broiler or tenderloin in the oven. They're both super easy and quick. We have flank steak all the time. I marinate it sometimes (tons of recipes online) or just rub it with salt and lots of black pepper (my Dh is a big fan of black pepper). If you get that magazine "Everyday Food", they have a lot of good flank steak recipes.

I usually have good luck looking for recipes online...my usual haunts are:

Food Network : Cooking, Recipe Collections, Party Ideas, Quick & Easy Recipes, Cooking Videos
Epicurious.com: the World's Greatest Recipe Collection
Recipes, Cooking Tips, Home Decorating Ideas, Crafts, Gardening, Food and Dessert Recipes, and Entertaining from Martha Stewart

At food network and epicurious, you can read people's reviews of recipes that have tried them and I find the comments invaluable.

We had this one not that long ago, it's in the June Issue of Everyday Food. You can just use the parts of the recipe for the flank steak...this tells you how to cook the steak on the stovetop but I always broil mine, it's just less messy I think, for me at least.

Flank Steak and Arugula Salad

Ingredients
Serves 4
2 teaspoons chili powder
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
Coarse salt and ground pepper
1 pound flank steak
2 teaspoons olive oil
1 cup prepared salsa
2 teaspoons balsamic vinegar
3 large bunches arugula, (about 1 1/4 pounds), thick stems discarded
2 ounces soft goat cheese

Directions
In a small bowl, combine chili powder, oregano, cumin, and 1/2 teaspoon salt. Rub spice mixture evenly over flank steak to coat.

In a large skillet, heat oil over medium heat.Add steak; cook until browned on one side, 5 to 8 minutes. Turn; cook until browned on other side, 5 to 8 minutes for medium-rare (reduce heat if browning too quickly). Remove steak from skillet; let rest at least 5 minutes before thinly slicing (opposite).

In a medium bowl, whisk together salsa and vinegar; season with salt and pepper. Add arugula; toss to coat with dressing. Divide among four plates; serve with steak, and crumble goat cheese over the top.

Here's another good one from Everyday Food...again, they're grilling the meat but you can broil it...

Marinated Flank Steak

Serves 8
6 cloves garlic, minced
Coarse salt and ground pepper
1 quart apple juice
1/4 cup whiskey, (optional)
2 tablespoons whole-grain mustard
2 tablespoons olive oil, plus more for grates
1 tablespoon Worcestershire sauce
2 teaspoons hot sauce, such as Tabasco
2 flank steaks, (about 1 1/2 pounds each), pricked all over with a fork

Directions

In a 9-by-13-inch baking dish, whisk together garlic, 1/2 teaspoon each salt and pepper, apple juice, whiskey (if using), mustard, oil, Worcestershire, and hot sauce. Add steaks, and turn to coat; marinate at room temperature, turning occasionally, 1 hour, or cover with plastic wrap and refrigerate up to 1 day.
Lift steaks from marinade onto a platter; set aside. Make sauce: Place reserved marinade in a large saucepan. Bring to a boil over high heat; cook until thickened and reduced to about 1 cup, 20 to 25 minutes. Season with salt and pepper.

Meanwhile, heat grill to high; lightly oil grates. Place steaks on grill. Cook, turning once, until well browned and cooked to desired doneness, 6 to 8 minutes per side for medium-rare (130 to 135 degrees on an instant-read thermometer).Transfer steaks to a cutting board, and tent with aluminum foil. Let rest 10 minutes before thinly slicing against the grain. Serve with sauce.
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Opps!

does dh have a favorite in the beef department as well??????

like does he prefer steaks or ribs or something else???

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Avoid Fruits~N~Nuts....you are what you eat!!!