Texas Beef Council recipes and wine pairings - KCBD NewsChannel 11 Lubbock

Texas Beef Council recipes and wine pairings

(Source: Texas Beef Council) (Source: Texas Beef Council)

Nothing says "holidays" like a warm homemade pie. And the only thing better than pie for dessert is pie for dinner. This Southwestern Beef and Sweet Potato Pie recipe is fun to make and easy to transport. It’s perfect for serving at home or taking to the neighborhood holiday party.

The yummy Southwestern Beef and Sweet Potato Pie recipe is comforting, hearty and surprisingly nutritious. Pair it with the Tempranillo from Pedernales Cellars and you have your holiday pot luck covered.

Pedernales Cellars (Stonewall, TX) Tempranillo. A signature wine from this Hill Country winery, the Tempranillo has rich cherry and mineral notes with subtle tannins.

You’ll be thankful you made this Southwestern Beef and Sweet Potato Pie. Whether you’re cooking for your family holiday party or just a quiet night at home, this savory combination of spices, beef and sweet potato will not disappoint.

Visit BeefLovingTexans.com for more Texas recipes, cooking tips, stories and more.

Ingredients

1 pound lean ground beef

1 large sweet potato, chopped into 1/2 inch pieces

1 teaspoon salt

1 large onion, chopped

1 large jalapeño, seeded and finely chopped

2 cloves garlic, minced

1/4 cup water

1/2 teaspoon dry mustard

1/2 teaspoon ground cumin

1 teaspoon chili powder

1/2 teaspoon oregano

1/4 teaspoon paprika

1/2 teaspoon freshly ground pepper

1 cup shredded Mexican cheese

1 package refrigerated pie crusts (2 crusts)

Preparation

Preheat oven to 425ºF. Place chopped sweet potato in a small saucepan, cover with water and add salt. Bring to a boil, reduce heat, cover and cook until potatoes are tender, about 5 minutes. Drain water and set aside.

In a deep skillet begin browning meat, over medium heat, breaking it up to a crumbly mixture. Add onion and jalapeño and continue cooking until meat is just cooked and then add garlic.  Stir to combine and cook another minute. Drain the beef mixture in a colander and then return to the skillet.

Add in water and seasonings. Stir to combine and cook another 3-5 minutes.  Remove from heat, stir in sweet potatoes and cheese.

Unroll one pie crust. You may have to roll it out with a rolling pin, making it a little larger if you have a deeper pie pan. Center crust in pan and add meat mixture.

Top with second crust, use a fork to seal crusts together and crimp edge. Take a square piece of 18-inch heavy foil and with scissors round the corners to create a circle. Center the circle on a sheet pan and center the pie on top. Pull edges up and around pie, crimping edges so they lightly cover the edges of the pie to keep them from browning too early. Bake 45 minutes-1 hour.

Beef as Part of a Heart-Healthy Diet

The U.S. Dietary Guidelines encourages everyone to “go lean with protein,” which is great news when it comes to choosing from the many lean beef cuts found in the grocery store!  Your favorite cuts, like the ground beef we used in this recipe, are lean as are tenderloin, sirloin and flank steak just to name a few! 

As a general rule, look for the words “round” or “loin” in the name of the cut, such as sirloin or round tip

Pair your protein-packed lean beef with whole grains, fruits and vegetables to get all of the components necessary for a heart-healthy meal. 

Holiday Pairings: Thyme-Rubbed Beef Round Tip with Roasted Onion and Pear Wild Rice

The holidays will be here before we know it, and Beef Loving Texans can help with your holiday menu planning. The Thyme-Rubbed Beef Sirloin Tip with Roasted Onion and Pear Wild Rice is sure to be a family favorite – and it’s so easy.

The holidays are here and if you’re like me, you’re thinking about memorable meal ideas to serve your family this year. In my family, we have a tradition of serving a holiday beef roast! Today I’m making an easy, delicious Sirloin Tip beef roast.

Roasting can be intimidating, but I want to ease your already overloaded mind! You don’t need any more holiday stress. Roasting is so simple and I’m going to show you the three easy steps of roasting: how to pick out a roast, prepare it and serve it.

There are a few different types of roasts you can use for your holiday meal – Boneless Beef Sirloin Tip Roast, like I am using today, Rib Roast, Eye of Round Roast, Tri Tip and of course, you can always use Tenderloin.

The holidays are a time to celebrate and enjoy family and friends. We don’t want you to worry about what to serve. With only seven ingredients, the Thyme-Rubbed Beef Sirloin Tip with Roasted Onion Pear Wild Rice is sure to be your go-to holiday meal.

Not only is it delicious on its own, but we also have an amazing wine pairing to go with it. This roast tastes delicious paired with the Texas Tannat from Bending Branch Winery.

Bending Branch Winery (Comfort, TX) Texas Tannat. Bending Branch is known for its Tannat red wine that is great for beef dishes. It has aromas of cedar and cola over cranberry and rhubarb fruit, with notes of spicy peppercorn, tobacco and tart black currant.

Visit BeefLovingTexans.com for more Texas recipes, cooking tips, stories and more.

Ingredients

1 beef Sirloin Tip Roast (3 to 4 pounds)

1 tablespoon dried thyme leaves, crushed

1 teaspoon pepper

2 small firm pears, cut lengthwise in half, cored

1 medium red onion, cut into 1/2-inch wedges

1/2 teaspoon dried thyme leaves, crushed

1 package (6 to 7 ounces) long grain and wild rice mix

Preparation

Heat oven to 325°F. Combine 1 tablespoon thyme and pepper; press evenly onto all surfaces of beef roast.

Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Place pears and onion around roast; sprinkle with 1/2 teaspoon thyme. Do not add water or cover. Roast in 325°F oven 1-3/4 to 2 hours for medium rare; 2 to 2-1/4 hours for medium doneness.

Remove roast when meat thermometer registers 140°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 5°-10°F to reach 145°F for medium rare; 160°F for medium.) 

Meanwhile prepare rice mix according to package directions, omitting butter; keep warm. Coarsely chop pears and onion; stir into rice.

Carve roast into thin slices; season with salt, as desired. Serve with rice mixture.

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