Oktoberfest Recipe’s

Are you ready to celebrate Oktoberfest with your friends and family. We Are!! Get your German Beers ready and enjoy the finest Bratwurst from RB Steaks.

RB Steaks want to know what your favorite recipes are for Oktoberfest?

Recipe courtesy Bobby Flay

Beer-Simmered Bratwurst

Total Time: 50 min

Prep: 5 min

Inactive: 30 min

Cook: 15 min

Ingredients

• 6 cups German light ale
• 1 tablespoon caraway seeds
• 1 tablespoon coriander seeds
• 1 tablespoon mustard seeds
• 3 large onions, unpeeled, roughly chopped
• 2 whole cloves garlic, smashed
• One 3-inch piece fresh ginger, peeled and chopped
• 3 pounds RB Steaks Bratwurst precooked, pricked with a fork
• 2 tablespoons canola oil

Directions

Preheat the grill for direct grilling, high heat.

Combine the beer, caraway, coriander, mustard seeds, onions, garlic and ginger in a large stockpot. Then, add the bratwurst. Place the pot on the grates of the grill and bring to a simmer. Simmer the sausages until half-cooked, about 5 minutes. Remove the pan from the grill and let the bratwurst sit in the liquid for 30 minutes. Transfer the brats to a platter or cutting board and strain the liquid into a bowl, discard the solids.

Brush the sausages with canola oil and grill until the casings are crisp and golden brown and the sausages are cooked through, 4 to 6 minutes per side. Keep warm until serving

Pastrami Rub Cowboy Ribeye Steak

Pepper & Spice

Rubbed

Ribeye Steak

 

Contributed by Iron Chef Marc Forgione

ACTIVE:30 MIN

TOTAL TIME:1 HR 45 MIN

SERVINGS:4

To enhance the flavor of this rib eye, the spice-rubbed steak stands at room temperature for 1 hour before it’s cooked to medium-rare.

Ingredients:

1/4 cup coarsely ground pepper

2 tablespoons ground coriander

1 1/2 teaspoons light brown sugar

1 1/2 teaspoons sweet paprika

1 teaspoon dry mustard powder

1 teaspoon onion powder

1 teaspoon garlic powder

Two 22oz Cowboy bone-in rib eye steaks

Kosher salt

2 tablespoons canola oil

Directions:

1. In a bowl, whisk together everything except the steaks, salt and oil. Rub 1 tablespoon of the spice mix on each side of the Cowboy Ribeyes and let stand at room temperature for 1 hour.
2. Season the steaks with salt. In a large cast-iron skillet, heat the oil until shimmering. Add the steaks and cook over moderate heat, turning once, until medium-rare, 6 to 7 minutes per side. Transfer the steaks to a cutting board and let rest for 10 minutes. Cut the steak off the bone, slice across the grain and serve.

Make AheadThe spice rub can be stored in an airtight container for up to 1 month.

Turkey Wrapped in Caul Fat

The end to dry Turkey Forever!

This past thanksgiving we tried a wonderful recipe from Food Network Chef Anne Burrell. In her recipe she uses a secret ingredient to moisten the Turkey called Caul Fat.

On Thanksgiving day we wrapped our Turkey with Caul Fat and we were amazed. The Caul Fat made the skin really crispy and the Turkey was so moist and juicy it was unbelievable.

Next time you cook a Turkey take a look at Chef Anne Burrell’s recipe: Sausage and Mushroom Stuffed Turkey Breast Wrapped in Caul Fat on foodnetwork.com

BTW – Anne Burrell will be broadcasting this recipe tomorrow 11/28/12 on the Food Network at 2:00 p.m. eastern. Check it Out!

Turkey Time!

Turkey time is here! RB Steaks would like to thank all of our customers for purchasing Caul Fat. We surpassed last years numbers by a mile. Also thanks again to l Chef Anne Burrell for coming up with an unbelievable recipe for the holidays. Try this recipe for you next holiday dinner and you are guaranteed to be the hit of the party.  Turkey Wrapped in Caul Fat Recipe

Have a Safe and Happy Holidays!

Are you sick of dry Turkey on Thanksgiving?

If you are like the rest of the country for some reason the Thanksgiving Turkey always turns out to be dry. Finally Food Network Chef Anne Burrell has come up with a great solution with this unbelievable recipe for Sausage and Mushroom Stuffed Boneless Turkey Breast. The Secret ingredient is the Caul Fat only sold online at Reliable Brothers Steaks.  Check out the Recipe

Beef Market Report

Beef Market Report October 24, 2011

The Market held fairly steady this week. The market is expected to be precarious as we move into the next few weeks. Production cutbacks look likely over the next few weeks and this is expected to put pressure on the market. Packer margins remain very negative and reports show that some processors have operated on a slightly reduced schedule last week and again this week. Live weights for last week, while on par with the previous week, continue to trail same time last year. Several reports over the past few weeks talk to the shrinking herd sizes in the Midwest and the ongoing problems of feed and water. With pastures in bad shape, the need for feed continues to put additional burden on an already bad situation. All indicators are pointing to beef supplies shrinking as we move into 2012.

Grinds- Market is steady. Inventories remain fairly tight and is listed as well sold thru the end of this month.

Rounds- Market is steady.

Loins- Market is steady. Current pricing levels have helped to spur demand and overall demand is improved over previous weeks.

Chucks- Market is steady. Export demand is very good and continues to put pressure on the market. This market is expected to firm as we move closer to the holidays.

Ribs- Market is steady. Choice ribs are slightly firmer this week while the remainder of the market has held steady. This market is expected to gain strength over the next few weeks.

Dessert or No Dessert?

Would you rather have a smaller entree to make room for dessert and coffee or not have dessert at all? Some of the restaurants I have been to stuff your stomach full of food and there is no way I can have dessert. Which situation do you like?

Can you have Cheesecake for Breakfast?

Rare, Medium Rare, Medium, Medium Well?

Why is it so hard for a expensive restaurant to understand how to cook a Steak. It seems every time I go to a nice restaurant they over cook or under cook a steak. It’s not rocket science. I suggest our chef’s of America should spend less time on the fancy garnish and more time perfecting the cooking process. What do you think?

Holiday Shopping

Planning for your holiday dinner always takes a back seat to holiday shopping. RB Steaks now has some great options to make your holiday dinner a timesaver. Forget the ham and turkey and start a new tradition with our 5lb Prime Rib Roast or 2lb Tenderloin Roast! Check out our website to view our all our products to make your holiday dinner one to remember.

Recipe of the Month

Greek Sausage Patties Wrapped in Caul Fat

Recipe Submitted from Chef Martina Hilldorfer

@ Kauai Community College

10lb Fatty Lamb Shoulder – Cubed

3 1/2oz Salt

4oz minced orange peel (no white, just orange)

1 Tbsp ground Black Pepper

1 tsp Ground Bay Leaves

1 tsp ground allspice

1 tsp crushed red pepper flake

1 tsp Cayenne

3 Tbsp Chopped Flat Leaf (Italian) Parsley

1 Tbsp Chopped Oregano (Fresh)

1 1/2 tsp Chopped Thyme (Fresh)

1 Pound, 4oz  minced onion, sautéed and cooled

1 1/2 tsp minced garlic, sautéed and cooled

10oz Ice Cold Water

2 1/2 pounds Reliable Brothers Steaks Caul Fat

48 (plucked leaves) flat-leaf (Italian) Parsley

Toss the lamb with the seasonings, chill well in freezer until nearly frozen. Progressively grind from a coarse grind to a medium grind (Make sure all equipment has been chilled and that you grind over ice)

Mix on low-speed in a chilled mixing bowl for 1 minute. Gradually adding the water. Mix on medium speed for 15-20 seconds, just until the meat gets that “sticky” sausage feel.

Test for seasoning by cooking small bit.

Portion the mix into 2oz patties, cut squares of Caul Fat to be a bit larger than the patty. wrap each with Caul Fat – place the parsley in the middle of the caul fat square , place the patty on top and wrap the edges up (envelope of butcher wrap style is fine)

Pan Fry or grill the sausages to an internal temperature of 150, or wrap and chill for up to 3 Days.

(You can freeze – I wouldn’t recommend for more than 1 month)

Serve Parsley side up!!

Recipe adapted from The Culinary Institute of America, Garde Manger, Art of the Cold Kitchen.