Category: Beef

Warm Up Colder Months with These Budget-Friendly, Aromatic Braises

At the beginning of a new year, we tend to dial back on extravagance and entertaining to focus on the return to busy, everyday family life. And in doing so, we look for ways to economize—not only our budget, but our most precious commodity as well: time.

To that end, we’ve put together our most valuable resources to help you create crowd-pleasing, braised comfort food in your own kitchen.

Braised Brisket

(more…)

New Recipe! Mark’s Savory Meatloaf

Picture yourself sitting down to a warm and cozy meal with your family. You have all the components ready to go: the table is set, the drinks are poured, and family is just sitting down. On the table you’ve got creamy mashed potatoes and a crisp garden salad. What comes out of the oven? Mark Lobel would say, “My meatloaf recipe!”

Mark loves using Lobel’s All-Purpose Savory Seasoning so much that he created this recipe just to showcase it!

  (more…)

Recipe: Chateaubriand Roast with Bordelaise Sauce

No roast is more elegant than a Chateaubriand Roast. Even with a simple preparation, this roast is exquisite.

Chateaubriand is cut from the center of the whole tenderloin. One of the most versatile and highly prized of all beef roasts, tenderloin is leaner than most and tender beyond belief.

This roast, paired with a rich and flavorful Bordelaise sauce, will be the perfect centerpiece for an intimate dinner party or Sunday supper.

(more…)

Everything You Need to Know About Making a Holiday Roast

At this time of year, it seems that everyone is planning for that big holiday dinner. Some of the most frequent questions we get are about holiday roasts: Which type? How big? How many servings? How long to roast? What temperature?

So we’ve assembled just about everything we could think of to tell you about planning and preparing one of our rib roasts for your holiday extravaganza.

(more…)

Recipe: Stanley Lobel’s Braised Brisket

A braised brisket is the epitome of family-centered feasts. Imagine sitting down with your family and friends amidst the heady aroma of a meal that is the very essence of comfort food, community, and connections.

A big platter of tender meat surrounded by aromatic vegetables is no single-serve enterprise, braised dishes are meant to be consumed around a communal table with banter and lively conversation.

Stanley Lobel claims, “Nothing says ‘family supper’ like a brisket braised with carrots, potatoes, onions, and garlic.”

(more…)

Cut of the Month: Whole Tenderloin

The Lobel family of Lobel’s Prime Meats in Manhattan and Lobel’s of New York online butcher shop are fourth- and fifth-generation butchers. With our Cut of the Month series, we will bring you their wealth of knowledge and expertise on specific cuts of meat, including their unique characteristics, preparation methods, and how to select the best cut.

The tenderloin is one of the most versatile and highly prized of all beef roasts—leaner than most and tender beyond belief.

Tenderloin

(more…)

Savory Soulmates: Beef and Mushrooms

To quote classic Sinatra: “You can’t have one. No, you can’t have one without the other.”

As with peanut butter and jam, mashed potatoes and gravy, lo mein and oyster sauce, strawberries and whipped cream, certain foods have certain affinities for certain other foods that create indelible and unique taste memories.

From a hearty, grilled, perfectly medium-rare rib steak topped with a garlicky mushroom sauté, or Beef Wellington coated with mushroom duxelles and wrapped snugly in a blanket of puff pastry, to the earthy, slow-cooked classic of Boeuf Bourguignon—beef and mushrooms share that type of affinity.

Beef Bourguignon with Mushrooms, Onions and Fresh Herbs

(more…)

Recipe: West Indian Chili Con Carne

At the time of the publication of the Lobels’ cookbook MEAT by the Lobels in 1971, Jawn A. Sandifer was a Justice of the Supreme Court of the State of New York and was an excellent judge of fine cooking. Mrs. Sandifer was a talented cook, and this was one of the couple’s favorite recipes.

Since October is National Chili Month, we wanted to share this tasty, time-tested recipe.

(more…)

Recipe: Tuscan-Style Meat Loaf with White Wine-Vegetable Sauce

Anyone who has traveled and eaten in Tuscany knows that meat loaves in all their glory are a big deal. Tuscan cooks usually made loaves with finely ground leftover braised or roasted meats.

While many of Tuscany’s offerings still are made from cooked meats, others, such as this time-honored loaf, are made from ground raw meat.

Meatloaf

(more…)

Cut of the Month: Minute Steak

The Lobel family of Lobel’s Prime Meats in Manhattan and Lobel’s of New York online butcher shop are fourth- and fifth-generation butchers. With our Cut of the Month series, we will bring you their wealth of knowledge and expertise on specific cuts of meat, including their unique characteristics, preparation methods, and how to select the best cut.

Boneless strip steaks are among our most popular steaks, and most people are familiar with this popular steak-lover’s favorite.

What you might not be familiar with is a hidden gem in our butcher shop that we call a “minute steak.” The Minute Steak is our version of a petite boneless strip steak. It’s 4 ounces, USDA Prime grade, and dry aged to perfection.

Minute Steak

(more…)

Page 1 of 1212345...10...Last »

Search

Navigation