Alameda County CattleWomen

Promoting beef for over 50 years

Beef Recipes

Blue Cheese Sliders - Will make 36-48 sliders depending on size

Prepared by Linda Fields Stiehr


3 pounds ground beef

¼ teaspoon Worcestershire sauce

1 cup diced sun-dried tomatoes

1 teaspoon coarsely ground pepper

5 ounces bleu cheese

1½ teaspoon salt

½  tablespoon A-1 Sauce

1 teaspoon dry mustard

¼ tsp. hot pepper sauce

Hamburger mini rolls


Mix all of the ingredients, except the rolls and chill meat mixture for two hours. Make small patties out of the meat. The patties should be small enough to fit into the mini hamburger rolls. Oil the bottom of a 12-inch Dutch oven with cooking oil. When the Dutch oven is heated, place the patties on a single layer to cook. Brown one side and flip, don’t keep flipping—they will dry out.  Serve immediately.

These sliders don't need to be made outside in a Dutch oven, but can also be made inside on the stove or on a grill.

Cowboy Rib Eye

This was the 1st Place recipe in the 2009 Beef is King Contest and was entered and prepared by Don Sturtz

Rib Eye Rub
4 tablespoons brown sugar
3 tablespoons smoked paprika
2 tablespoons ground cumin
2 tablespoons garlic powder
1 tablespoon kosher salt
1 teaspoon celery salt

Roasted Pepper Relish
2 red bell peppers roasted
2 green bell peppers roasted
2 poblano peppers roasted
4 cloves garlic roasted
3 tablespoons olive oil
2 tablespoons Italian parsley
2 tablespoons cilantro
Kosher salt and pepper

Smoked Red Pepper Sauce
4 red bell peppers, roasted
1 small red onion
5 cloves garlic, roasted
1/4 cup red wine vinegar
1 1/2 tablespoon honey
1 tablespoon Dijon mustard
1/2 cup Canola oil
2 tablespoons Chipotle pepper in Adobo sauce

Mix all Rib Eye Rub ingredients in a small bow. Rub the steaks with the Rib Eye Rub just before grilling.

Combine red peppers, onion, garlic, honey, mustard, and chipotles in a blender or food processor. Season with salt and pepper. Slowly add oil while the blender is on. Blend until emulsified.  

Combine roasted peppers, garlic, oil, parsley, and cilantro in a medium bowl. Season with salt and pepper and let stand at room temperature.


Margarita Beef with Orange Salsa

This first place winning recipe from the National Beef Cook-Off was prepared by John Hund from California in 1992, the first year grilling beef was an acceptable cooking method in the contest.

1 ½ pounds well trimmed top round or tri-tip steak cut 1 inch thick
2/3 cup frozen orange juice concentrate, thawed
½ cup tequila
1/3 cup fresh lime juice
2 tablespoons olive oil
2 tablespoons fresh ginger
2 medium cloves garlic, crushed
1 teaspoon each salt and dried oregano
¼ teaspoon ground red pepper
Cilantro Sprigs
Lime Wedges

Combine orange juice concentrate, tequila, lime juice, oil, ginger, garlic, salt, oregano, red pepper.  Place steak in a plastic bag; add marinade, turning to coat.  Close bag securely and marinate in refrigerator 4 hours or overnight, as desired.  Prepare orange salsa.  Remove steak from marinade and discard marinade. Place steak on grill over medium coals.  Grill 22 to 26 minutes for medium rare 150 degrees to medium 160 degrees, turning once.  Remove steak to carving board, let stand 10 minutes. Carve steak crosswise into thin slices. Garnish with cilantro and lime. Serve with the orange salsa. Makes 5 to 6 servings.

Orange Salsa

2 oranges, cut into 1/2 inch pieces
1 small red or white onion, chopped
1 jalapeno pepper, seeded and finely chopped
1/4 cup chopped fresh cilantro
2 to 3 tablespoons fresh lime juice
2 tablespoons olive oil
1/2 teaspoon each salt and dried oregano
Combine in non-metallic bowl, and refrigerate at least one hour.


Coalinga Beef Stew    Serves 6-8 people

6 cubed russet potatoes
8 carrots, cut in thirds and then sliced lengthwise
1/2 - 1 sliced onion (amount depends on your taste)
3 chopped celery stalks
1 cubed slice bread
4 tablespoons uncooked tapioca
4 tablespoons sugar
2 pounds beef stew meat, cut into pieces
2 14.5-ounce cans stewed tomatoes

Preheat oven to 250° F. Combine the cubed potatoes, sliced carrots, sliced onion, and chopped celery into a large Dutch oven.  Top with tapioca, sugar, and bread cubes. Add on the stew meat and cover with the stewed tomatoes (this will help preserve everything if you are not going to cook it immediately).  Put in 250º F oven for 6 hours.  Stir after three hours and then occasionally until done.

If you add the ingredients in the order listed above, then stirring during cooking is less necessary (you can put it in the oven with the start timer and don't have to worry about going home to stir it if you are working). However, if you forget to add the tapioca and put it in on top, you will need to stir it while cooking or else you end up with the stew the wrong consistency and all the tapioca stuck to the lid.