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Beef Recipies

Beef Recipies

Braised Beef in McGuire's Barbeque Sauce and Onions

  • 2 Lbs. braising/stewing beef
  • 4 large onions, sliced
  • McGuire's Irish Barbeque Sauce
  • Oil as needed
  • 1 cup flour

Preheat oven to 275 degrees. Cut beef into chunks, cover in flour and cook with the oil in a flameproof pan. Brown meat and set aside. Fry onions until well browned on the edges. Place the beef on the onion and cover with McGuire's. Cover and cook for at least 2 1/2 hours.

Cheesy Bacon Montgomery Inn Meat Loaf

  • Montgomery Inn Barbeque Sauce
  • 1 egg, slightly beaten
  • 1 cup shredded cheddar cheese
  • 1/4 cup milk
  • 1/4 cup dry bread crumbs
  • 1/2 tsp. each garlic powder, seasoning salt, dried oregano leaves
  • 1/8 tsp. cracked black pepper (optional)
  • 9 slices of bacon

Mix meat, egg, cheese, milk, bread crumbs and seasonings and place in a loaf in 9x5-inch loaf pan. Top with bacon slices. Bake at 400?F for one hour or until center is no longer pink. Splash with Montgomery Inn immediately out of the oven. Let stand for a little while before removing from pan.

Pot Roast and Andy Done Perfect Barbeque Sauce

  • 1/4 cup flour
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 5 pound rump of beef
  • 2 or 3 tablespoons fat or oil
  • 2 onions, sliced, or 10-12 small white onions, peeled
  • 1 or 2 carrots, scraped and cubed
  • Andy's D-P Barbeque Sauce
  • 1 cup beef bouillon liquid

Season the flour with the salt and pepper and rub the mixture into the meat. Brown meat on all sides in the oil. Add the onions, cover and cook over low heat 10 minutes. Add the carrots, herbs, Andy?s, and boullion. Cover tightly and let simmer 3 1/2 - 5 hours, until meat is fork tender.

Maguire's Ultimate Burger

  • 1 1/2 lb. of ground hamburger
  • 1/2 lb. of ground Italian sausage
  • 1/2 cup of Maguire's pico de gallo or your favorite salsa
  • 2 eggs
  • 1/2 cup of Maguire's BBQ sauce 1 cup for basting

Combine and mix all ingredients in electric mixer until well blended, then refrigerate for 1/2 hour. Mold into large patties and place in greased fish basket. Top with BBQ sauce, close basket and cook 10-15 minutes per side, basting with BBQ sauce often. Place cheese on tops of buns and broil until cheese melts and buns are toasted, or place cheese on burgers the last two minutes of cooking and toast buns on the grill.

Top with lettuce, pickles, mayo, sour cream , bacon, onion , green pepper, ketchup, honey mustard, ham, more BBQ sauce, saut?ed mushrooms or whatever you can imagine. Serve with corn on the cob, French fries, baked beans, potato salad, pasta salad, back beans and wild rice or the side of your choice. From Maguire's

Salt Lick Steak with Peppers and Onions

  • 1 beef flank steak (1 to 1-1/2 lb.)
  • 2 medium green peppers, cut into strips
  • 1 large onion,sliced
  • Salt Lick Original Barbeque Sauce

Mark steak on both sides with a sharp knife. Pour Salt Lick Barbeque Sauce over the steak in shallow dish and cover. Refrigerate 2 hours or overnight. Place pan on rack 8 to 10 minutes on each side or until cooked through, turning every 5 minutes. Meanwhile, cook peppers and onion in skillet until tender. When done, discard juices and marinade and carve steak into thin slices and top with pepper and onion mixture.

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