Great Beef Recipes For The Frugal Family | How To Cook Cheap Cuts Of Steak

Sometimes finding great beef recipes for frugal family living can be difficult when trying to cook for the whole bunch. Some beef recipes tend to be not very kid friendly while others may sound delicious but can put a dent in the monthly budget for food costs. Learning how to cook with cheaper cuts of meat and finding great deals in the supermarket can help a frugal family eat a well balanced flavorful dinner.

What Are Cheap Cuts Of Beef?

By knowing which cuts of beef are cheaper to buy as well as knowing how the protein breaks down anyone can achieve an honorable culinary status. So why are certain cuts less expensive than others? Meat is a muscle and there are muscles from the cow that tend to be more worked than others, which can make the protein a tough piece of meat. If you have ever cooked a tough piece of meat then you know that it can take hours for the protein to break down.The expensive cuts are cut from muscles that are hardly used in movement like the tenderloin area. Beef tenderloin can cost up to $25 per pound but the meat does seriously melt in your mouth, but learning how to prepare cheap cuts of beef the end result can also melt in your mouth.

• Chuck Eye Steak: This is a great alternative for expensive steaks if you are in the mood to grill. They are best eaten at medium rare, over cooking chuck eye steaks can end in a tough and chewy texture.
• Flat Steaks: Flank, skirt, and hanger steaks fall under this type of cut. These cuts are great to marinate, grill, and sliced thin for meals like fajitas.
• Top Sirloin Roast: Also labeled as top butt or center cut roast. This inexpensive roast has a great beefy flavor and maintains its moisture and tenderness.
• Top Blade Roast: Also can be labeled as center-cut pot roast or top chuck roast. Incredible flavor and perfect for that slow and low crock pot innovation.
• Short Ribs Or Ox Tail: Both these cuts of beef are intended to be slowly braised for about 3 hours but the flavor is amazing as well as the price.

What makes a recipe great? Simple recipes that promote the flavor of the main ingredient as well as easy to follow directions lend to a great recipe. The method of preparing the ingredient also is important to amplify the flavors. Understanding how the protein breaks down along with an ideal flavor profile can simplify the process of preparing cheap cuts of beef for the frugal family. Here is a basic profile for the preparation and options to create a great beef recipe.

• Marinades: This works great for grilling steaks. The acidity of either citrus juice or vinegar will help break down the protein and tenderize the meat. Do not exceed 12 hours of marination, the acid will "cook" the meat.
• Spices: A healthy addition to enhance flavor profiles while braising meat. Spices are a great low fat addition to cooking any meal.
• Salt And Pepper: Simple, yet when allowed to "stimulate" beef for at least 24 hours, it can make a world of difference.
• Red Wine: Soaking red meat in red wine for about 12 hours creates another level of flavor. Oak, cherries, vanilla, cinnamon, and other complexities involved when implementing wine lend a tenderizing hand to any tough cut of meat.

A general rule for simple preparation of inexpensive roasts is to cook slow and low, do not exceed 300 degrees F, when grilling cheap steaks a high heat source works best. Always allow at least 15 minutes of resting time after the meat is cooked.

Basic Fajita Recipe

If you can grill the steak all the better. This dish is light yet full of flavor, the recipe below is for the meat and veggies, accompany the steak with your favorite sides, like authentic Mexican rice and easy pinto beans.

2-3 lbs. Flat Steak, (ideal for feeding five people)
2 tsp. ground cumin
3 tsp. ground coriander
2 tsp. ground garlic
2 tsp. ground onion
1 tsp. ancho chili powder
Extra virgin olive oil
Kosher salt and pepper
2 limes
2 each onions, sliced thin
4 each mixture of bell peppers, green and red

• Mix the coriander, cumin, garlic, onion, and ancho chili powder.

• Season flat steak generously with salt and pepper, then sprinkle 2/3rds of spice mixture on steak, rubbing in the meat. Squeeze the juice of one lime over meat and allow the meat to sit out at room temperature for an hour.
• Drizzle extra virgin olive oil sparingly over meat.
• Cook the steak over medium high heat either on the grill, or pan sear. Allow the meat to rest 15 minutes before thinly slicing, squeeze fresh lime juice over pieces.
• Use the remaining spice mixture to season the fajita veggies, I like to cook the veggies in a little olive oil over searing high heat. Be advised to not walk away when cooking them in this manner.

Braised Short Ribs

This is a recipe that I use in my professional arena. Ox tail can be used as well, this method requires a slow and low approach about six hours. What is great about preparing short ribs is that the fat will extend the longevity of "shelf" life. So if you have time on Sunday to make these in advanced you can have them during the busy week, just reheat them in the oven at 250 degrees F, covered, until the internal temperature reaches 160 degrees.

• I like to serve 3 short ribs per person, or two ox tail. Packaging for each will be different so look for equal sized pieces when purchasing.
• Kosher salt and pepper
• 3 cups red wine
• 1 cup tomato paste
• 1 large onion
• 4 ribs celery
• 5 each carrots
• 5 each large garlic cloves
• 4 cups good quality beef broth
• 4 each bay leaves
• 2 Tbs. ground cinnamon
• 4 oz unsweetened chocolate

Season ribs with salt and pepper and coat in all purpose flour, this will create a deep golden brown crust. If time is allowed allow the ribs to sit at room temperature for one hour.
Using a large heavy bottom pan or dutch oven, add a little canola oil and sear ribs in all sides, do not over crowd the pan, so do this in batches. Place ribs on baking sheet to rest. Lower heat and discard any black bits.
Roughly chop the onion, celery, carrot, and garlic and cook veggies over medium heat till soft about 10 minutes. De-glaze pan with red wine, making sure to burn the alcohol off. Reduce wine by half then add the tomato paste and stir till combined.
Add cinnamon, chocolate, bay leaves stir until the chocolate is melted.

****At this point you can place the ribs, wine mixture, and beef broth in a slow cooker and cook for 6 hours on low***

If cooking in the oven then you will need to place the ribs, wine mixture, and beef broth in an oven proof dish, cover with a lid or tin foil and roast for about 5 hours with the oven set at 300 degrees F.

Allow the ribs to rest for 15 minutes after cooking or reheating. Reduce the the cooking juices by half and pour over the meat, mashed potatoes are an optimal side for this dish.

When grocery shopping always be on the look out for meat sales, from time to time you can discover some incredible deals that will allow your food budget some breathing room. Choosing vegetables that are in season will cut costs when looking for cheap sides for beef dishes. Potatoes, carrots, and yams work well with roasts, while tortillas, legumes, and rice compliment grilled steak.

Cooking on a budget for the family it is important to enjoy simple living and create easy to make kid friendly recipes. By understanding the basics of various cooking methods then you open the door a little more with creativity. The best cooks are the ones that learn by trial and error and are not afraid of trying new flavors.