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Beef Recipes - Steak, Brisket & Ground Beef, in the Oven, on the stove & Grilling 

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Grilled Steak Recipe

Ingredients:
Your favorite steak as many as needed. We prefer Ribeye steak first followed by T-Bone steak.
1 Heaven Made It's Incredible Seasoning Compound Butter Sauce made with Heaven Made It's Incredible Seasoning (See recipe under Compound Butters).

Directions:
Season Steaks 24 hours before cooking if possible if not seasoning right before cooking is fine. Grill to your liking. We prefer Medium Rare. When Steaks are cooked to your liking remove from heat and immediately rub a slice of Heaven Made Compound Steak Butter on one side, flip over coat the second side of the Steak then leave the remaining Butter in the middle of the Steak to finish melting. You should allow the Steak to rest for 5-Minuets before cutting into it. This will allow the Juices to flow back into the middle of the Steak making it a more juicy Steak when you do cut into if. If you don’t allow it to rest as soon as you cut into the Steak the Juices will all flow out onto the Plate.

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Heaven Made Beef Croquette Recipe

Ingredients:
4 Cups Shredded Beef (an inexpensive cut of beef simmered slowly in beef stock or broth until falling apart tender, then shredded using two forks)
3 Tablespoons Butter
4 Tablespoons Flour
2 Cups Beef Broth (reserved from cooking the beef)
1 Bay leaf
Nutmeg To Taste
Heaven Made Amazin Cajun Seasoning to taste
2 Teaspoons Worcestershire Sauce
6 Egg whites
Fine Bread Crumbs

Directions:
Melt the butter in a sauce pan, whisk in the flour and cook on medium to make a blond roux 5-7 minutes. Whisk in the stock or broth slowly until fully incorporated. Cook for about 7-10 minutes more to cook out the flour taste, remove from the heat. Remove the bay leaf. Season to taste with Heaven Made Amazin Cajun Seasoning and freshly grated nutmeg. Add the shredded Beef. Taste for seasoning and adjust if necessary. Place the mixture in the refrigerator until cold. Shape into oblongs about 3" long by 1 1/2" wide. Dip in the egg whites, then the bread Crumbs, then the egg whites then the bread crumbs. Fry in 350 degree F Oil in batches, for 3-5 minutes or until golden brown and cooked through.

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BBQ Beef Brisket in Oven
by Chef Nadine Cugal

Preparation Time: 10 minutes
Cooking time: 3 hours

Ingredients:
4-6 lb. brisket, trim off fat
3 – 4 Tbsp. Heaven Made Products Brisket Rub
1 Cup of Broth or 1 can of beer with 1 tsp. Liquid Smoke 
1 Bottle of your favorite BBQ Sauce

Instructions:
Pre heat oven at 350°. Place brisket in roasting pan or in baking dish. Take rub and sprinkle over brisket
and rub in with hands to cover the whole brisket. Place a baking rack or dish at bottom of pan and place
brisket top rack so not touch bottom. Mix together broth and liquid smoke and pour at bottom of pan and
cover with foil. Make sure to rap foil tightly. Place in oven on medium (center) shelf and cook 2 to 2 1/2 hours.
5 minutes before done cooking take foil off and spoon of brush on BBQ sauce top brisket and reduce heat
to 200°, place foil over top of brisket (no need to seal) and let BBQ sauce bake for 25–30 minutes longer.
Make sure to keep foil over the brisket until done cooking to keep the steam in resulting in a moist brisket.
Cool brisket for about 10 to 15 minutes then slice.

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Heaven Made Natchitoches Meat Pies Recipe

Ingredients for the Filling:
2 Tablespoons Butter
1/2 lb Ground Beef
1/2 lb Ground Pork
1/2 Cup Spanish Onion, finely diced
1/2 Cup Red Bell Pepper, finely diced
1/4 Cup Celery, finely diced
1/2 Cup Green Onions
3 Garlic Cloves, minced
2 Tablespoons Homemade Worcestershire Sauce
1 Tablespoon Crystal Hot Sauce
Heaven Made Amazin Cajun Seasoning
Black Pepper to taste
Cayenne Pepper to taste.
1/2 Cup Beef Stock
1/8 Cup Amazin Cajun Flour

Directions:
Melt the butter in a large cast iron skillet over medium high heat, when hot add the ground meats, cook until browned and cooked through. Add the onions, celery, bell pepper, and green onions, cook until the vegetables are wilted. Add the garlic, Worcestershire, hot sauce, and seasonings, cook for 2 minutes more. Make a slurry of the stock and flour, add to the pot and bring to a boil. Reduce the heat and cook for about 5 minutes stirring constantly. Remove from the heat and adjust the seasonings if necessary. Set aside to cool to room temperature.

Ingredients for the dough:
4 Cups Amazin Cajun Flour
2 Teaspoons Heaven Made Amazin Cajun Seasoning
1 Teaspoon Baking Powder
1/2 Cup Lard
1 Egg
1 Cup Milk

Directions:
Combine the dry ingredients in the mixer fitted with a paddle attachment, with the speed on low add the lard to the dry ingredients and let the mixer cut it in until the fat is broken up into pea sized pieces. Beat the egg and combine with the milk. Add the wet to the dry with the mixer on low, in a slow steady stream. Mix until the dough just comes together. The key is to not overwork the dough. Cut the dough in half then roll it out to 1/8 inch thickness on a floured counter. Cut into either the more traditional 5 inch circles or as I did about 3 circles, I used an empty Coffee can.

To assemble and cook:
Place 1 heaping Tablespoon (doubled for the larger size) of the cooled mixture to each circle. With your finger wet the edge with a little water, fold over and crimp with a fork. Set aside on a floured surface until ready to fry. Heat 4 inches of oil in a Dutch Oven to 360°. Fry the meat pies in small batches until golden brown on each side.

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Osso Bucco Recipe with Toasted Orzo “Risotto” and Gremolata

Ingredients:
4 Meaty Veal Shanks
Heaven Made Amazin Cajun Seasoning
Black Pepper
4 Tablespoon Extra Virgin Olive Oil
1 Cup Onion, chopped
1/2 Cup Celery, chopped
1/2 Cup Carrot, chopped
1 1/2 Cups Fresh Tomato's, chopped
2 Cups Chicken Stock
3/4 Cup Dry White Wine
1 Bay leaf
2 Teaspoons Fresh Rosemary, chopped
1 Tablespoon Fresh Thyme, chopped

Directions:
Preheat an oven to 250° F. Liberally season the shanks on all sides with the Heaven Made Amazin Cajun Seasoningg and Black Pepper. Get a Dutch Oven very, very hot, add the extra virgin olive oil and immediately add the Shanks. Brown very well on all sides, remove to a plate. Add the Mire Poix, and cook until tender, scraping any Brownings from the bottom of the pan. Add the Tomatoes and a little Heaven Made Amazin Cajun Seasoning, cook for 2 minutes, or until the Tomatoes start to break down a bit. Add the Wine and cook until the Alcohol burns off. Add the Herbs and return the Shanks to the pot, as well as any accumulated juice on the Plate and some of the Chicken Stock, the goal is to have the liquid 3/4 of the way up the sides of the Shanks. Cover with a tight fitting lid and place in the oven. Braise for 2-1/2 to 3hours, I like my Osso Bucco to be falling apart tender while still having some texture to the meat. Remove the meat to rest and reduce the Braising liquid slightly on the Stovetop, then adjust the Seasonings. Sprinkle each Shank with a little Gremolata (recipe below) just before serving. Serve with the traditional Risotto Milanese or my Toasted Orzo cooked Risotto style.

Ingredients for the Gremolata:
2 Teaspoons Lemon Zest, minced
2 Teaspoons Garlic, minced
2 Teaspoons Italian Parsley, Chiffonade
1 Teaspoon Heaven Made Amazin Cajun Seasoning
Mix ingredients together.

Ingredients for the toasted Orzo cooked Risotto style:
2 Tablespoons Extra Virgin Olive Oil
2 Tablespoons Unsalted Butter
1/4 Cup Onion, finely chopped
2 Tablespoons Garlic, minced
1 Cup Orzo
3/4 Cup of the braising liquid from the shanks (before reduction)
Hot chicken Stock 3-4 Cups, seasoned
1/4 Cup Parmesan

Directions:
Heat the Oil and Butter in a large Sauté Pan. Add the Onion and Garlic and sweat until tender. Add half of the Orzo to the Pan and cook, stirring often until golden brown, add the second half and cook for 2 minutes more. Add the Braising Liquid to the Pan, Cook until the liquid is completely absorbed into the Pasta. Add Stock a half Cup at a time, waiting until the previous addition is absorbed before each new addition. Add just enough Stock until the Pasta is just Al Dente. Stir in the Parmesan, adjust the seasonings and serve.

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French Quarter Steak

Ingredients:
1/4 cup flour 
2 Teaspoons Heaven Made Amazin Cajun Seasoning
2 Teaspoons paprika 
1/2 Teaspoon Black Pepper
1 cup chopped onion
1/3 cup chopped green pepper
1/2 cup rice
2-1/2 cups canned tomatoes
1 pound round steak 
2 Tablespoons oil
2 cups hot water

Directions:
Pound and tenderize the steak. Combine the flour, Heaven Made Amazin Cajun Seasoning, paprika, and pepper. Dust and coat the steak well reserving the remaining flour mixture. Sauté the onions and bell pepper in a small amount of oil in a skillet. Remove and set aside. Add a little oil and brown the steak on both sides in the skillet. Return onion and bell pepper to the skillet. Sprinkle rice over the steak mixture. Top with canned tomatoes. Pour 2 cups hot water over the tomatoes. Sprinkle with the reserved flour mixture. Cover tightly and simmer for one hour.

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Heaven Made Filet Mignon

Ingredients:
1.5 pounds ground chuck
1 egg
1/2 cup bread crumbs
1/2 cup finely chopped onion
1/2 Teaspoon mustard
1 package thick cut bacon
oil for frying
Heaven Made Amazin Cajun Seasoning
Black Pepper
Heaven Made It's Incredible Seasoning for Garlic Flavor
Red Pepper
Toothpicks

Directions:
Mix egg and mustard. Add ground chuck, breadcrumbs and onion. Add seasonings (Generally, a light layer of Heaven Made Amazin Cajun Seasoning, Heaven Made It's Incredible Seasoning and Black Pepper is added to each side then a pinch or two of Red Pepper). Weigh out 5 oz of the mixture and make into a meatball then flatten slightly. Wrap a slice of bacon or two around the meat and fasten with toothpick.
Fry up in pan a few minutes on each side.

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Gumbo Burgers
Here is a novel idea for leftover gumbo. Use it to wake up your ground meat dish.

Ingredients:
1 small onion sliced thinly
2 Tablespoon oil (Canola or Vegetable) or bacon fat
1 pound ground beef
1 cups leftover gumbo broth or one can gumbo
1/2 cup water
1 Teaspoon Heaven Made Amazin Cajun Seasoning
1 teaspoon Heaven Made It's Incredible Seasoning for Garlic Flavor
1/2 Teaspoon black pepper
1 dollop each of Mustard and Catsup
2 Teaspoon Worcestershire sauce
dashes of your favorite hot sauce

Directions:
In a heavy medium pot add the oil and sauté the onions until brown. Add the meat and brown. Add the remaining ingredients, mix well and heat through. Cover, reduce heat and simmer for 20 minutes; stirring occasionally. Serve hot like a Manwich sandwich; spoon on a hot toasted hamburger bun.

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Beef Stew
A great Cajun classic stew for the days when sugar cane hauling farmers needed extra energy. 

Ingredients:
2 1/2 pound beef chuck, round steak, or stew meat cut in small cubes
1/3 cup flour
1 medium to large onion chopped fine
1 1/2 Teaspoon Heaven Made Amazin Cajun Seasoning
1 1/2 Teaspoon Black and/or Red Pepper
2 Tablespoon Oil (Canola preferred)
7 Cups Beef Broth or Bouillon Cube equivalent
4 Cups Carrots scraped and cut in pieces
8 Red Potatoes peeled and cubed
3/4 Cup Flour
1/2 Cup Water
1 Tablespoon browning and Seasoning Sauce (Kitchen Bouquet) or Caramelized Sugar
1/2 Cup each Bell Pepper and Celery chopped fine 

Directions:
In a large Bowl, sprinkle Meat with Heaven Made Amazin Cajun Seasoning, Black (and/or Red Pepper) then sprinkle with 1/3 Cup Flour and toss to coat evenly. Add the Onions, Celery, Bell Pepper, and toss again to coat evenly. Heat Oil in large Saucepan or Dutch Oven over medium low heat. Add Meat and Veggies and cook stirring a few times for about 15 minutes or until Meat is brown. Add the Beef Broth and bring to a boil. Reduce heat, cover and simmer 20 minutes. Add the Carrots, simmer 5 minutes. Add the Potatoes and simmer 10 minutes. In a small bowl, whisk together the 3/4 Cup Flour and 1/2 Cup water until Flour is dissolved and the mixture is smooth. Add slowly to the Stew stirring constantly. Continue cooking uncovered 5 minutes or until Meat and Potatoes are tender. Stir in the Browning Sauce or Kitchen Bouquet. Heat thoroughly and serve over Rice. 

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Ground Beef/Jalapeno Cornbread Casserole

Ingredients:
1 pound Ground Meat
1 Onion chopped fine
1/2 Pound Cheddar Cheese
3 Jalapeno chopped
1 Cup Corn Meal
2 Eggs beaten
1 Cup Milk
1/2 Teaspoon Baking Soda
3/4 Teaspoon Heaven Made Amazin Cajun Seasoning
1 can corn
1/4 cup oil

Directions:
Brown Ground Meat and set aside. Chop the Onion and set aside. Grate the Cheddar and set aside. In a large Mixing Bowl, combine the Cornmeal, Soda, and Heaven Made Amazin Cajun Seasoning. Add Eggs and Milk and stir until blended. Add the Oil and stir well. Then add the drained Corn and Peppers. Grease a 9x9 Casserole Dish. Pour four layers in the following order. Use 1/2 of the Cornmeal mixture on the bottom, then the browned Ground Meat, followed by the uncooked Onion and finish with the remaining Cornmeal mixture. Bake at 425° until brown or until Toothpick comes out clean. Remove from Oven and immediately top with Cheddar Cheese. You can also add cheese as an additional layer.

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Pepper Steak

Ingredients:
1-1/2 pound Round Steak about 3/4 in thick
2 Teaspoons Heaven Made Amazin Cajun Seasoning
2 Tablespoon Shortening
1 Can Condensed Tomato Soup (10 3/4 oz size)
1/2 Cup Water
1 Teaspoon Lemon Juice 
1 medium Green Pepper cut in strips
2-1/2 Cups cooked Rice

Directions:
When I buy my round steak, to save time I like to have the butcher pass it thru his cutlet machine. Otherwise pound the meat with a tenderizer hammer or if none is available do the following. Take your steak and put it in between two pieces of saran wrap. Using the head of a thick saucer, hit the steak in vertical and horizontal directions. Really works nice to "break down" the meat. Once Meat is tenderized sprinkle lightly each side of the Steak with the Heaven Made Amazin Cajun Seasoning. In a heavy duty Skillet add the Oil and brown the Meat. Discard any Fat. Stir in the Soup, Water and Lemon Juice. Cover and cook over low heat for 30 minutes. Add the Pepper and cook 30 minutes more or until the Meat is tender. Do stir every now and then while cooking. Serve over cooked rice.

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Stuffed Rolled Round Steaks

Ingredients:
2 large Round Steak
Heaven Made It's Incredible Seasoning
1/4 Cup Onion
1/4 Cup Bell Pepper
1/4 Cup Celery
1/4 Cup Green Onion

Directions:
Season steak Heaven Made It's Incredible Seasoning and Red Pepper. Divide into four sections. Spread in mixture of Onion, Bell Pepper, Celery and Green Onion. Roll and place Toothpicks to hold roll. Brown in heavy Pot in about 2 Tablespoons of Oil. Add Water and cook for about 1-1/2 hours or till tender. Serve with rice.

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