The holiday season is here and it’s time to start planning your menu! Whether you’re hosting your family, a small group of friends, or both this year, Beef loving Texans has recipes that will make your holiday spread unforgettable.
Because the great taste and taste of beef makes a holiday menu a must, we’ve teamed up with 3 Texas social media to share our favorite holiday traditions and recipes.
Are you looking for more holiday inspiration? Check The best 50 holiday dinners and The best tips and recipes on how to spice up a roast holiday.
Beef sausage Jalapeño Rolls with cheddar Texas style
By Jess Pryles, Hardcore Carnivore
“You see, because I moved from Australia to Texas about 5 years ago, I had to start with many new traditions. And often the combination of a piece of Australia with a large old portion of Texas has made a great combination. And that’s what I did with this recipe – it’s the perfect hybrid mashup of Aus-Texas culinary inspiration. “- Jess Pryles, Hardcore Carnivore
Total preparation time: 1 hour
Produces 21 servings (1 roll per serving)
- 2 pounds ground beef
- 1 tablespoon olive oil
- 1 onion, finely chopped
- ⅓ cup breadcrumbs
- 4 jalapeño peppers, seeded and diced
- 6 ounces of sharp or medium cheddar, finely diced
- 1 ½ teaspoon. kosher salt
- 1 ½ teaspoon. coarsely ground black pepper
- 3 – 10 in. puff pastry sheets, thawed
- 1 egg, beaten
- Preheat the oven to 375 ℉.
- Place the olive oil in a small pan for MEDIUM heat. Add the onion and fry for 10-15 minutes, stirring frequently. Let the onion cool.
- In a large bowl, mix the beef, chilled onion, breadcrumbs, jalapenos, cheese, salt and pepper. Mix gently but thoroughly so as not to rework the meat.
- Place one square of dough on a plate or work surface. Use a third of the beef mixture to make a log in the middle. On one side, roll the dough over the beef mixture, then spread the egg mixture along the edge to form a “glue”. Continue to roll the roll so that it is completely wrapped in dough and the edges are aligned on the egg glue line, then press the dough lightly to ensure a good seal. Repeat the steps with each square of pastry.
- Turn each roll so that it is seamed down, and then cut into 6-8 pieces. Place the pieces on a baking sheet and bake for 30-35 minutes or until the dough is golden. You may need to turn the baking tray during baking to ensure even browning.
- Allow to cool slightly before serving.
Slow cooker of grated beef flautas
Vianney Rodriguez, Sweet Life Bake
“I love this time of year – organizing, cooking and having fun and you can’t beat the flute at the next fiesta! I’m excited to team up with Beef Loving Texans to share an amazing mini flute recipe. My pickled beef jalapeño flute is sure to delight your guests – prepared in a slow cooker, assembled and fried before guests arrive. This flute bar is excellent! ”
Total preparation time: 8 hours
Produces 18 (2 flutes per serving)
- 3 pound Chuck Roast
- 2 cloves of garlic
- 1 medium onion, cut in half
- 2 teaspoons ground cumin
- 2 teaspoons oregano
- 2 teaspoons salt
- 2 teaspoons Black pepper
- 1 cup pickled jalapeños with liquid
- 2 cups beef stock
- Vegetable oil for frying
- Sauerkraut (optional)
- Mexican cream (optional)
- Salsa (optional)
- Put the roast in a slow cooker. Add cloves of garlic, onion, cumin, oregano, salt, pepper, pickled jalapeños and beef broth. Cover and cook on low heat for 8 hours or until the beef is soft.
- Carefully remove the beef from the cutting board, cut it with two forks and set aside until you are ready to assemble the flute.
- Preheat the oven to 200 ℉.
- Line the sheet metal with paper towels. Heat the tortillas on a warm Comal until they are flexible, or place them in a microwave oven wrapped in a damp paper towel for 20 seconds. This makes scrolling easier.
- Fill each corn tortilla with sliced beef. Roll the tortilla tightly over the filling and secure with a toothpick. Repeat with the remaining tortillas.
- Heat 2 inches of vegetable oil in a large skillet or Dutch oven on MEDIUM HIGH heat until the temperature reaches 375 ℉.
- Using tongs, carefully fry the flutes until golden and turn them in half.
- Transfer the flutes to a baking sheet and place in a warm oven until all the flutes are fried. Serve warm, with grated cabbage, salsa and cream.
Beef tamales with swarm salsa
By Jerry Yguerabide
“Growing up traditional beef tamales around the holidays has always been a big hit. Lots of memories of family reunions, place settings with everyone there filled the atmosphere with festive joy! Many cultures have their own way of making tamales. Depending on where you are from, tamales come in many variations. My mom and her mom taught me this recipe. We want to share our experience with others who pass on this recipe and keep it alive through others. I hope that from my family to yours, you will all enjoy and keep the tradition of tamales for future generations. ”
Total preparation time: 5 hours 30 minutes
Makes 4-6 dozen tamales
Beef Chuck Roast
- 2 Beef Chuck Roasts (total £ 8)
- 1 teaspoon kosher salt
- 2 tablespoons beef tallow or vegetable oil
- 12 ounces of Mexican beer
- 4 qts beef broth
- 4 qts of water
- 1 tablespoon olive oil
- 1 yellow onion, sliced
- 1 head of garlic
- 1 tablespoon whole black pepper
- 1 teaspoon whole cumin seeds
- Remove 10 dried guajillo peppers, seeds and stems
- 5 dried ancho peppers, seeds and stems removed
- 3 dried chipotle peppers, seeds and stems removed
- 2 bay leaves
- 2 teaspoons dried oregano
- 1 qt. reserved beef broth from Chuck Roast
Meat for tamales
- 8 cups harina meat
- 1 tablespoon baking powder
- 3 tablespoons kosher salt
- 2 ½ cups of salsa roja
- 2 ½ kv. reserved beef broth from Chuck Roast
- 2 cups beef tallow or vegetable fat
Roast Stewed Beef Chuck:
- Beef Chuck Roast season with kosher salt. Heat the beef tallow or vegetable oil in a large saucepan to MEDIUM heat. Add Chuck Roast to the pot and fry on all sides. Once browned, pour beer over it and add the beef broth and water. Cook for 1 hour on a MEDIUM LOW fire (roasts will need to be cooked for a total of 2-3 hours).
- After 1 hour, remove 3 liters of broth from the pot and set aside the swarm salsa and meat.
While Chuck Roast is cooking, prepare swarm salsa and corn husks:
- While roasting, heat the oil in a large pan to MEDIUM heat. Roast onions, garlic cloves, peppercorns and cumin until the vegetables are translucent and the spices are roasted. Add dried peppers, bay leaves, oregano and 1 qt. from reserved beef broth. Stew the mixture until the peppers soften. Allow the mixture to cool slightly before adding to the blender.
- Add the salsa mixture to the blender and mix until smooth, about 1 minute. No need to strain if everything is mixed well.
- Start by preparing corn husks. Separate the corn husks and discard the silk. Be careful because the skins are brittle when dry. Fill the sink with warm water and soak the corn husks for 30 minutes to hydrate.
- Drain, rinse and dry the corn husks. Place them on a baking sheet covered with a damp cloth to prevent them from drying out.
- Add 2 cups of swarm salsa to Chuck Roast. Book 2½ cups of salsa roja that you can add to the meat for your tamales. Cook the roast until it softens with a fork and tears without resistance for another 1-2 hours.
- Remove Chuck Roast from the pot and transfer to a cutting board. Slice the beef and season with salt to taste. After slicing, keep moist with reserved broth and cool until ready to use.
- Place the beef tallow in the bowl of the paddle mixer and whisk for 5 minutes at MEDIUM HIGH speed until light and smooth. Add 2 cups of reserved broth and 2 cups of salsa roja. Whisk until it comes together. Slowly add harin meat, baking powder and salt. Reduce speed to MEDIUM and whisk for 5 minutes until the dough comes together and is smooth, the dough should have a spongy texture.
Production of tamales:
- Start with the largest peels because they are easier to roll. Lay the peels flat on a plate or in your hand with the smooth side up and the narrow end facing you. Spread a thin, even layer of meat on the surface of the skin.
- Add about 1 tbsp. beef stuffing in the middle of meat. Fold the narrow end up towards the center and then fold both sides together to close the filling. Sticky meat creates a seal. Close the wide top.
- Any remaining beef mixture can be reserved for top tamales to serve.
- Place the tamales in a large steamer or colander with the closed end up. Place the steam cooker in a large soup pot filled with 2-inch water. The water should not touch the tamales. Place a damp cloth on the tamales and cover with a lid. Keep the water boiling low and check regularly that the water is not boiling too high.
- Steam the tamales for 2 hours. Tamales are finished when the inside is pulled away from the skin and are soft, firm and not mushy.
- To serve, spread out the peel and spoon about 1 tbsp. remaining beef fillings above.