This flavorful Dr. Pepper Slow Cooker Beef Pot Roast has a unique blend of sweet and savory, and always turns out tender. The secret to making a tender beef roast is to take a tougher cut of meat and braise it in liquid so that it becomes tender. In this recipe, the acid in the Dr. Pepper helps break down the tough tissues of the roast, which makes it a delicious pot roast.

Knowing how to cook a beef roast is important for any home cook. On our site, we’ve shared many roast recipes, from the classic, easy crock pot roast to garlic roast beef. If you’re looking for a new, unique roast recipe, this Dr. Pepper Pot Roast is for you.

The backstory on this recipe is that sometimes I find recipes online that sound so different that I just have to try them. Did you know there are entire cookbooks featuring Dr. Pepper in recipes? It was new to me too, and I was very skeptical about cooking beef in Dr. Pepper, but I was wrong to question it. This Dr. Pepper Roast is an incredibly tender roast.

Why this is a great beef roast:

• Quick and easy, one-pot meal
• Extra tender, juicy beef
• A crowd pleaser. Plus, everyone will be amazed you used Dr. Pepper in a recipe

Ingredients You Need and Why:

• Chuck roast – I typically use a three to four-pound chuck roast. I have made this with other roasts, like arm roast, but my favorite is chuck because of the marbling throughout the meat.
• Dr. Pepper –  The acidity in the soda helps break down muscle fibers and tenderize the meat as well as caramelize the exterior. If you don’t have Dr. Pepper, Coca-Cola is a good subsitute.
• Worcestershire sauce – Peppery, tangy, savory, and salty as well as sweet, spicy, and malty. This umami sauce has all the flavors needed to perk up any dish.
• Beef broth – I recommend low-sodium beef broth to get the full flavor of beef without the extra salt. Or, you can also use homemade beef broth.
• Dry onion soup mix – Adds flavor that stands out, but isn’t overpowering.

Beef Success Tips

Good beef roasts come from tougher cuts of beef. Period. The reason for this is because these areas have more marbling and connective tissue. Remember, marbling in beef equals tenderness AND flavor.

The tough cuts of beef come from the areas of the steer that move the most, like the chuck (shoulder area) and round (butt and legs area). These areas have lots of connective tissue that will only soften when cooked at a low temperature for a long period of time.

We’ve made this with a variety of cuts, ranging from arm roasts to chuck cut, but our favorite is chuck roast. Chuck roasts have wonderful marbling throughout the meat. When you give it enough time to cook, it becomes fork-tender and will literally melt-in-your-mouth. It’s typically a less expensive cut, and it’s from the shoulder.

If you’re planning to serve a large crowd with a Chuck Roast, keep in mind that Chuck roasts shrink more than any other roast during cooking.

Let’s Walk Through the Steps:

Step 1: Gather the ingredients

Step 2: Make the marinade. In a small bowl, mix Dr. Pepper, beef broth, dry onion soup mix, and Worchestershire sauce.

Step 3: Pat roast dry with paper towel, and season with salt and pepper. If time allows, prior to placing in the slow cooker, sear roast on both sides in a large skillet with oil over medium-heat. This step is optional, but it helps lock in the flavor of the beef.

Step 4: Pour braising liquid marinade over the roast. Cover with lid. Cook 6-8 hours on low, or 3-4 hours on high. The USDA recommends cooking roasts until temperature reaches at least 145°F for medium rare, as measured by an instant read meat thermometer, allowing to rest for three minutes.

Recipe FAQ’s:

Serving tips:

Because this roast is on the sweeter side, we prefer this roast to be cooked with only the beef. Then, we make baked potatoes and other vegetables to serve on the side. It is possible to make this a one-pot meal and add the root veggies — like carrots and potatoes — to the crockpot, but they will take on the flavor of the Dr. Pepper marinade.

Dr. Pepper Pot Roast is also great for meal prepping and leftovers. You can portion it with brown or cauliflower rice for healthy lunch bowls. For a summertime lunch, use leftovers to make shredded BBQ beef sandwiches.

How to store and freeze:

• Store: Cool Dr. Pepper Pot Roast and transfer to an airtight container. It can be refrigerated for up to 3 days. Dr. Pepper Pot Roast is great for meal prepping and leftovers. You can portion it with brown or cauliflower rice for healthy lunch bowls. For a summertime lunch, use leftovers to make shredded BBQ beef sandwiches.
• Freeze: Cool completely and place in a freezer safe container, and freeze for up to 3 months. Defrost overnight in the refrigerator before reheating. Reheat in a pre-heated 350°F oven for 10 to 15 minutes.

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• All-Purpose Dry Rub for Roast
• How to Cook Beef Roast
• Garlic Roast Beef
• Easy Slow Cooker Pot Roast
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Print

Dr. Pepper Slow Cooker Pot Roast

Prep Time 20 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 20 minutes minutes

Servings 6 -8

Author Clover Meadows Beef

Ingredients

• 1 Chuck or Arm Beef Roast 3-5 lbs
• 2 cups Dr. Pepper
• 1 cup Beef Broth
• 3 tbsp Worchestershire sauce
• 1 pkg Dry Onion Soup Mix

Instructions

• To prepare the roast, pat it dry with a paper towel. Then, season the meat with salt and pepper.
• Sear on both sides in a large skillet with oil over medium-heat. This step is really important and helps lock in the flavor of the beef.
• Place seared chuck into slow cooker.
• Add remaining ingredients to the slow cooker, stir and cover with lid.
• Cook on low for 6-8 hours or on high for 3-4 hours.
• Remove roast from slow cooker and let rest for 10 minutes before serving.

Notes

• • Store: Cool Dr. Pepper Pot Roast and transfer to an airtight container. It can be refrigerated for up to 3 days. Dr. Pepper Pot Roast is great for meal prepping and leftovers. You can portion it with brown or cauliflower rice for healthy lunch bowls. For a summertime lunch, use leftovers to make shredded BBQ beef sandwiches.

• • Freeze: Cool completely and place in a freezer safe container, and freeze for up to 3 months. Defrost overnight in the refrigerator before reheating. Reheat in a pre-heated 350°F oven for 10 to 15 minutes.

Recipe Variations:

• • Meat: Pork butt, pork roast or pork shoulder is a delicious alternative in this recipe.

• • Seasonings: This recipe calls for store-bought Dry Onion seasoning becasue it’s easy, but you could also use homemade.

I originally published this recipe in 2015, and have since added new photos and tips.

Favorite kitchen tools:

• Instant read thermometer (this one is our favorite)
• Slow Cooker

We participate in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. See our disclosure policy for more details.

The post Dr. Pepper Slow Cooker Pot Roast appeared first on Clover Meadows Beef.

Do you ever get confused by steak cuts? There are so many different cuts of steak, that it’s easy to do. We often get questions like “Is a T-bone better than a Porterhouse?” or “What’s the difference between a Filet Mignon vs. Sirloin Steak?” Another frequently asked question from steak enthusiasts is “What’s the difference between Beef Rib vs Ribeye vs Prime Rib?”

When it comes to premium cuts of beef, few are as revered as the ribeye. But if you’ve ever come across the term “beef rib” and wondered how it differs from a ribeye, you’re not alone. While these pieces of meat come from the same primal section of the cow and have similar names, they have distinct characteristics that make them unique in terms of flavor, taste, texture, and cooking methods.

In this article, we’ll break down the differences between beef rib vs ribeye vs prime rib, covering where they come from, their characteristics, and the best ways to cook each cut.

What Is Beef Rib?

Beef rib refers to a broad section of meat that includes multiple cuts from the rib primal cut of beef. The rib primal is located between the chuck (shoulder) and the loin, running from the sixth to the twelfth rib. This area is known for its excellent marbling, which results in rich, beefy flavor and tender texture. Essentially, beef rib is a broader term that encompasses both individual ribs and larger roasts that contain the ribeye muscle.

Several well-known cuts come from the rib primal:

• Ribeye Steak: A Highly marbled, tender and flavorful steak, can be a bone-in cut or boneless ribeye steaks.
• Prime Rib (Standing Rib Roast): A large, bone-in roast cut from the cow’s rib section.
• Tomahawk Steak: A ribeye steak with an extended, frenched rib bone, which give it a distinctive appearance.
• Cowboy Ribeye Steak: Similar to a tomahawk steak, but with a shorter bone. Essentially, it’s a bone-in ribeye steak.
• Short ribs: Taken from the lower section of the rib cage, these have a good amount of meat but also plenty of connective tissue, making them ideal for slow cooking.
• Back ribs: The bones left over after ribeye steaks are cut away. They have less meat than short ribs but still offer excellent flavor.
• Ribeye Cap (Spinalis Dorsi): The most tender and flavorful part of the ribeye. It’s often considered the best bite of beef.

Now that we’ve done an overview of the Rib Primal Section, let’s dive into two of the cuts more fully to help answer the question of the difference between Beef Rib vs Ribeye vs Prime Rib?

What Is Ribeye Steak?

Rib eye is one of the most sought-after steak cuts, prized for its intense marbling, tenderness, and robust flavor. This cut is taken from the muscle that runs along the upper rib section part of the cow, between the sixth and twelfth ribs. Since this muscle does very little work, the meat is naturally tender with a buttery texture.

Ribeyes may be cut and sold on or off the rib. This piece of beef is typically sliced and sized for individual consumption. However, there are larger cuts, like the tomahawk steak, that could feed two for special occasions.

A ribeye cut has different names and can be sold as different cuts of steak:

• Bone-in ribeye (cowboy steak or tomahawk steak): Individual steaks that retain part or all of the rib bone, adding to its presentation and flavor.
• Boneless ribeye steak: Without the bone, this boneless cut is easy to cook and serves as a staple in steakhouses.
• Delmonico steak: A ribeye variation that may be cut particularly thick or prepared in a specific way depending on the butcher.

Because of its high fat content, ribeye is one of the juiciest and most flavorful cuts of beef, making it a beloved cut among steak lovers.

What is Prime Rib?

When it comes to beef, the term “prime rib” can often be confusing. Despite its name, “prime rib” refers to the specific cut of meat taken from the cow’s primal rib section. It does not refer to the USDA Prime beef grade. The USDA grading system—USDA Prime, USDA Choice, and USDA Select—evaluates beef based on its marbling (the fat interspersed within the meat) and the age of the animal, which directly influence tenderness, juiciness, and rich flavor.

Prime rib is prized for its tender, juicy texture and incredible deep, rich, and beefy flavor. Among the different grades of beef, USDA Prime graded Prime Rib Roast is the highest grade, known for its abundant fat marbling and exceptional quality. This makes it the top choice for those seeking a luxurious dining experience.

Similarities and Differences

The biggest similarity between the prime rib and rib eye steak is that they both come from the same area of the cow – the rib primal cut. Prime rib is a bigger section of the cow’s primal rib, and the ribeye is cut into an individual, smaller portion.

Although there are similarities, there are also some significant differences in the cooking method and texture.  

Generally, Prime Rib should be seasoned, and then cooked low and slow by roasting in the oven until it reaches the desired internal temperature. Remember, it’s a much larger cut than a rib eye steak. So, the slow cooking process breaks down the connective tissues, and lets it develop a buttery, melt-in-your moth texture. If you need a good Prime Rib Recipe, we recommend this Easy Prime Rib with Garlic Herb Butter Recipe.

Comparatively, rib eye is generally cooked like a steak cut. We recommend a little salt and pepper seasoning, and then you can grill, pan-fry or reverse sear it. Be sure ot sear it quickly over direct heat on a grill or in a cast-iron skillet. The hot skillet’s high heat caramelizes the surface of the steak. This locks in the juices and flavor, and gives the steak a firmer, juicier texture. Always check the steak’s internal temperature with a meat thermometer, and allow the steak time to rest.

Cost

Now that you know the difference between the prime rib vs ribeye let’s take a look at pricing. Basically, this comes down to the type of cut and where you get it. Butchers and specialty shops are going to have higher quality beef, than grocery stores, and you’ll pay more for that quality.

Ribeyes can be bone-in or boneless. The boneless cuts of meat are generally more expensive per pound. They take more time to cut the meat from the bone.

Wrapping up

We hope we’ve answered your questions about the difference between Beef Rib vs Ribeye vs Prime Rib. They can be a bit confusing to understand because they’re often spoken about as completely different cuts, but they come from the same part of the cow. 

Ribeye gives you the best part of the cut in a smaller portion; the prime roast gives you a larger cut that contains the ribeye area as well.

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More Recipes to Try:

• What everybody ought to know about beef cuts
• Buying a Cow. How Much Beef Is It?
• 7 Steps to Grilling a Steak to Perfection
• How We Raise Our Grass Fed Beef
• Bonfire Burger
• Prime Rib Roast with Garlic Herb Butter

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We participate in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. See our disclosure policy for more details.

The post Beef Rib vs. Ribeye Steak vs. Prime Rib: What’s the Difference appeared first on Clover Meadows Beef.

Beef rubs are the best way to take any cut of beef to the next level.  Here are 10 of our favorite dry rub recipes, and they all use basic pantry ingredients! From roast beef to beef ribs to filet mignon, a good dry rub recipe can be customized to your personal taste and helps add lots of flavor to any type of meat.

It’s no secret. We like beef.

We don’t have beef for every meal, but you will usually find it on our dinner table about twice a week. 

When we’re short on time or we want to keep it simple, we season beef with kosher salt and pepper so that the natural beef flavors shine through.  

However, we also use a lot of beef rubs depending on what we’re making. 

Beef rubs are an amazing way to add complex flavors to beef, but not fat. 

They create a beautiful, savory crust on beef, similar to what you’d find at your favorite steakhouse.

Over the years we have used different beef rubs and steak seasonings. Some are store-bought and others are homemade, but our favorite are always homemade rubs.  With a homemade rub, you can customize the ingredients, and eliminate the preservatives and additives.  

What’s a beef rub?

A rub is a mixture of spices and seasonings that add flavor without overpowering beef.

Rubs have two varieties — dry and wet.

Dry rubs use dry herbs and spices, and wet rubs use spices plus a wet ingredient like soy sauce or olive oil to form a paste.

Rubs are applied directly to the surface of the meat. A good rub will enhance the flavor of the meat, not overpower it.

Rubs can be added just before cooking or hours before.

How to apply a beef rub?

The application of a dry rub is very easy. 

Mix the ingredients in a small bowl, pat beef dry with paper towels, and then rub all over your favorite piece of beef. When applying, be sure to use a generous amount of rub. Don’t skimp! Typically, we use two tablespoons of rub for every pound of beef. Then, let the beef sit for a predetermined length of time to soak up the flavors.

You can either put the beef in a Ziploc bag, or wrap it in plastic and place it in the refrigerator.

The longer you let the beef soak, the more flavors you will notice when you eat it. 

We’re not very scientific on timing it, but usually, we try and put on rubs anywhere from 30 minutes to 3 hours before we cook the beef.

Pantry Ingredients for Beef Rubs

One of the many great things about making your own beef rubs is that they use very common pantry ingredients.

Below we list 10 of our favorite beef rubs. They use 15 common ingredients, but each rub is very different. If you decide to make your own perfect blend of spices, here are some of the common pantry ingredients used for rubs: 

• Salt
• Sugar
• Cayenne Pepper
• Chili Powder
• Cocoa
• Crushed Red Pepper Flakes
• Cumin
• Dill Seed
• Garlic Powder
• Ground Black Pepper
• Onion Powder
• Oregano
• Paprika
• Thyme

​

Why is salt a common ingredient in beef rubs?

Salt is a must when seasoning beef. Many dry rubs have salt included in the recipe, but you can also use salt as a stand-alone ingredient to enhance the beef.

So, what does salt do? Salt penetrates the meat and draws the moisture to the surface of the meat. The salt then dissolves into a brine that is reabsorbed by the meat when it rests. Ultimately, salt makes the meat juicier, more tender, and brings out the natural beef flavor.

When salting beef, we prefer Kosher salt because it has larger grains that distribute more evenly, and it doesn’t dissolve as quickly as table salt. To salt meat, place the beef on a rimmed baking sheet and pat dry with paper towels.  Create a rain shower with the Kosher salt by sprinkling it onto the beef from about 2 feet about the meat. We like to use about ¾ teaspoon to 1 teaspoon per 8 ounce steak. Once beef is salted, let it rest at room temperature for approximately 30 minutes prior to cooking. 

Why is sugar a common ingredient in beef rubs?

Seasoning your beef with a little sugar is another chef’s secret will make your beef shine. Like salt, if you sprinkle sugar over beef it helps keep the meat tender. Plus, when you add heat, sugar will caramelize, and create a savory brown crust that many people want on their steak.  If you cook a steak without sugar and wait for the crust to form, it’s likely you’ll overcook the steak. If you add a little sugar, you get the desired crust quickly and easily. 

How to store beef rubs

Another plus on all of these recipes is you can make them ahead and store them for quick-use in the future.

Rubs can be stored in an airtight container for up to 4 months in a cool, dry location.  We love these small mason jars, but any airtight container will do.

Beef rubs can also make a great edible gift to share with friends and family.

An obvious secret about beef rubs

It probably goes without saying that you’ll get better results from your rubs if you use the freshest ingredients possible.

We recommend buying from local specialty spice shops whenever possible. Spices from the grocery store can also work, but sometimes grocery store spices aren’t as fresh and therefore don’t have the same flavor profile

10 of our favorite beef rubs:

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• Easy Blue Cheese Butter Compound for Steak
• Broiled Lemon Pepper Flank Steak
• Easy Garlic Butter Steak Bites
• What Everybody Ought to Know About Beef Cuts
• Prime Rib Roast with Garlic Herb Butter
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The post 10 Best Homemade Dry Beef Rub Recipes from Pantry Staples appeared first on Clover Meadows Beef.

Thinking of making beef baby food? Here’s the best beef baby food recipe. Add this basic beef puree recipe to your list for your baby’s first foods because beef is an excellent source of protein and essential nutrients.

Beef for baby?? Yes! When our daughter was around 6 months of age, we introduced her to beef through a homemade, basic beef puree.  It was one of our baby’s first foods. Why? Because beef is an excellent source of essential nutrients like iron, zinc, and protein, which are crucial for a baby’s rapid growth and development.

In this blog post, we’ll explore why beef is a great first food that aids in a baby’s proper nutrition, how to make the best homemade beef baby food, and possible recipe variations. 

When we introduced beef puree to our daughter for the first time, we were a little nervous. Why? I think we had some concerns that she may not like it, which would have been an ironic thing considering we raise grass-fed beef. However, we quickly realized we had no reason to be concerned because she loved this basic beef baby food.  

Why Beef is Great for Babies

Beef is one of the most nutrient-dense foods on the planet. It is an excellent source of protein and supplies 10 essential nutrients including B-vitamins, zinc, and iron that supports our bodies throughout all stages of life. The following is from published in the Journal of Food Science and Beef Checkoff about the benefits of beef for baby. 

1. Rich in iron

Iron is essential for growth and development, but the source and type of iron impact the amount of iron that the body can use and absorb. 

• Beef is one of the best sources of heme iron, the kind of iron the body absorbs more easily than the non-heme iron found in plant foods. Fortified infant cereal has more total iron, but the heme iron in beef is absorbed nearly 6 times better. 
• Beef stands out among other animal-sourced foods! In the early years of life, the most eaten alternatives to beef are egg, chicken, and ham. Yet, beef has up to twice the iron these other foods, and is a richer source of iron. 

2. Beef is packed with 10 essential nutrients

Yes, beef is known for being an iron-rich foods, but it’s also packed with other essential nutrients for an all-around balanced diet

• Protein: essential for physical growth and development
• Heme iron: critical for neurologic development and proper immune function
• Zinc: active in cognitive growth and development, strengthening communications between neurons in the brain, and immune function^​
• Choline: essential in every part of the body and supports healthy brain development, memory, regulating heartbeat, among other functions
• Vitamin B12: naturally found only in animal foods, B12 supports brain and nervous system development and healthy blood cells formation
• Vitamin B6: supports normal brain development and function

3. A balanced diet featuring beef supports healthy digestion 

A baby’s balanced digestive tract has a diversity of healthful (“good”) bacteria, supplied by a variety of healthful foods. Plants, grain, and iron play a role in this. Feeding a baby foods that contain iron can help boost the diversity and amount of healthy gut bacteria. Studies show that babies fed meat with its natural heme iron had greater abundance and diversity of healthful gut bacteria.

Ingredients: 

Make sure to read the recipe card below for full ingredients and instructions!

• Beef: Since beef is the star of the show in this puree, start with a good piece of meat.  We use filet steak, strip steak, or chuck roast.
• Broth: A great way to ensure the beef maintains its rich flavor and is tender is to cook it in beef bone broth. If possible, we recommend homemade bone broth. Alternatively, you could use low sodium broth, vegetable broth, or water. 

How to Make Beef Baby Food Recipe:

Step 1: Cook

In a medium saucepan, bring broth to a boil over medium heat. Add beef. Turn to low and simmer for 15-20 minutes or until beef is cooked all the way through. Let cool slightly.

Step 2: Puree

Using a slotted spoon, transfer the beef to a blender or food processor, reserve broth. Puree the beef until you reach your desired consistency. Add a few tablespoons of the broth to help with blending. Blend until smooth. If the mixture is too thick, add more beef broth or breast milk gradually until you achieve the right consistency for your baby’s developmental stage.

Step 3: Serve or Store

Serve to baby plain or added into another baby food purees for different flavors, such as broccoli puree, carrot puree, or sweet potatoes puree.

To Store: Portion into small portions, and store in an airtight container in the refrigerator for up to 3 days. 

To freeze: Spoon the puree into ice cube trays or small silicone molds for easy portioning. Once frozen, transfer to a freezer-safe bag and label with the date. Use within 3 months for best quality.

Print

Beef Baby Food

Author Clover Meadows Beef

Ingredients

• 1 cup beef broth homemade if possible, or low-sodium if store bought
• 1/2 lb strip steak, filet or chuck roast

Instructions

• In a medium saucepan, bring broth to a boil over medium heat. Add beef. Turn to low and simmer for 15-20 minutes or until beef is cooked all the way through. Let cool slightly.
• Using a slotted spoon, transfer the beef to a blender or food processor, reserve broth. 
• Puree the beef until you reach your desired consistency. Add a few tablespoons of the broth to help with blending. Blend until smooth. If the mixture is too thick, add more beef broth or breast milk gradually until you achieve the right consistency for your baby’s developmental stage.
• Serve to baby plain or added into another baby food purees for different flavors, such as broccoli puree, carrot puree, or sweet potatoes puree.
• To Store: Portion into small portions, and store in an airtight container in the refrigerator for up to 3 days. 

  To freeze: spoon the puree into ice cube trays or small silicone molds for easy portioning. Once frozen, transfer to a freezer-safe bag and label with the date. Use within 3 months for best quality.

Join us!

Do you want more easy beef recipes? Sign-up for beef recipes to your inbox.

More Beef Recipes to Try:

• Dr. Pepper Slow Cooker Beef Roast
• 10 Best Beef Rubs from Pantry Ingredients
• What everybody ought to know about beef cuts
• Buying a Cow. How Much Beef Is It?
• Easy 3 Ingredient Steak Marinade Recipe
• How We Raise Our Grass Fed Beef
• Beef Liver for Dogs: Homemade Birthday Cake or Treats
• Grass-Fed vs. Organic Beef vs. Grain-Fed: What’s Better

isclosure: This post contains affiliate links. This means if you click on the link and purchase the item, we will receive an affiliate commission at no extra cost to you. All opinions are our own and we only recommend products that we truly believe in.

We participate in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. See our disclosure policy for more details.

The post Best Beef Baby Food Recipe: Making Basic Beef Puree appeared first on Clover Meadows Beef.

Looking for a special treat for your canine companions? Look no further! Whether you want to make a special birthday cake for your pup or create everyday treats, this beef liver for dogs recipe has only 3 ingredients and is a nutritious treat. 

There are some things I never thought I would write about when I started this blog. Topics like beef tongue, beef baby food puree….and now dog treats. LOL!

Our dog, Bella, turned one this week. This milestone was a huge event to our daughter, and she decided we had to have a birthday party for our dog — so we did! It turned out to be a lot of fun, and in the process, I learned a great recipe for beef liver dog treats.

This healthy recipe is very versatile. It can be used to make either everyday treats or a DIY dog birthday cake. The ingredients remain the same for both scenarios. The two variations are the type of pan you use when cooking beef liver, and how you choose to cut it, as either smaller pieces or into a larger “cake.” 

Before we dive into this, please know that we are not veterinarians, so you should adjust all this information to your specific dog. We have a small dog, but you may have a large dog that has different nutrient needs. Also, this homemade dog food recipe is not meant to replace your pet’s normal pet food diet. This is only a tasty treat.  We firmly believe that a dog’s diet needs to be balanced with protein, minerals, essential fatty acids, and other nutrients.

What is Beef Liver?

Beef liver is an organ meat from a cow or steer that is loaded with vitamins and minerals. It is also known as offal meat, variety meats, or internal organs. Liver comes from the largest internal organ, and it’s found in the bellies of all animals with backbones.

A cow’s liver is an essential organ for the animal. It plays an important role in filtering the blood to remove toxins, and the storage of vitamins and minerals. A single beef liver weighs about 10 pounds, so it’s usually sold in lobes or sliced.

Why Beef Liver is a Superfood for Dogs

Liver isn’t just another organ meat. It’s one of the most nutrient-dense foods on the planet and has numerous health benefits. 

1. High in Essential Vitamins and Minerals

Beef liver is loaded with vitamins and minerals that are crucial for your dog’s overall health. Some of the key nutrients found in beef liver include:

Vitamin A – Liver is a good source of Vitamin A, which supports vision, immune health, and skin health.

B Vitamins (B12, B2, B3, B5, B6, B9) – Liver provides B Vitamins, which are essential for energy production, brain function, and overall metabolism.

Iron – Liver is a great source of iron, which helps with oxygen transportation in the blood, preventing anemia.

Copper and Zinc – Support immune function, skin health, and enzymatic reactions.

2. Supports Muscle Growth and Energy

Beef liver is an excellent source of protein, which supports muscle development and repair. This is especially important for active dogs, growing puppies, and senior dogs that need to maintain muscle mass.

3. Great for Skin and Coat Health

The fatty acids and vitamin A in beef liver help promote a shiny coat and healthy skin. If your dog suffers from dry skin, itchiness, or a dull coat, adding liver to their diet can help improve these conditions.

4. Boosts the Immune System

The rich antioxidants and minerals in beef liver help strengthen your dog’s immune system, making them less prone to illnesses and infection

Recipe Ingredients

Our dog has a very sensitive stomach, which can be a headache for everyone in the family! Whenever she gets something other than her regular dog food or dog treats, we try and minimize the number of ingredients so that she doesn’t get an upset stomach. This beef liver for dogs recipe only has 3 ingredients, which is one of the many reasons it’s a favorite.

• 1 pound beef liver, either raw liver or frozen liver (Variation: chicken liver) 
• 1 cup rolled oats blended into flour
• 1 egg

Dog Treats vs. DIY Dog Birthday Cake

As mentioned at the beginning of this post, this recipe is very versatile. You can control the thickness of the dog treat by the pan that is used. When we made a birthday cake, we wanted it to be thicker, like a traditional cake. For this scenario, we poured the liver mixture into a parchment lined, 8×8 cake pan. Once baked and cooled, we cut the liver into our desired shape with a dog-bone cookie cutter, but you could also use a sharp knife. 

When making everyday treats, we prefer them to be small pieces that are thin, wafer-like, bite-sized pieces. For this, we pour the pureed liver mixture onto a parchment-lined, rimmed cookie sheet. The liver mixture is thick like a milkshake, so it spreads out some, but not much. Once baked and cooled, the best way to cut it is with a pizza cutter.   

How to Make Beef Liver Dog Treats

This easy recipe comes together quickly with just a few ingredients. The full recipe card is below, but here’s a summary. 

Step 1: Preheat and prepare

 Preheat Oven to 350°F degrees. If making a Liver Birthday Cake, line an 8×8 baking pan with parchment paper. If making individual treats, line a rimmed cookie sheet with parchment paper. 

Step 2: Blend the ingredients

In a food processor, add oats and pulse to grind the oats into flour. Add liver and egg on top of the blended oats, and blend until well combined. It will form a thick liquid that looks somewhat like a milkshake. 

Step 3: Bake

For a birthday cake: Pour the batter into a parchment-lined 8×8 pan and spread evenly. Bake for 25-30 minutes or until golden brown. 

For dog treats: Spread the batter onto a parchment-lined baking sheet and smooth it out to about ¼-inch thickness. Bake for 20-25 minutes, then cut into small squares.

Step 4: Cool and Serve

Allow to cool completely. If making treats, cut into 1-inch squares with a pizza cutter.

If making a birthday cake, use a desired cookie cutter and cut the liver into the desired shape. We used a dog-bone shaped cookie cutter. If making a multi-layer cake, you can use natural peanut butter, mashed sweet potatoes, or plain Greek yogurt to either frost the cake or hold layers together.

Step 5: Store

Store leftover cake or treats in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze individual portions in freezer bags and thaw as needed.

How Often Can Dogs Eat Beef Liver?

While beef liver is highly nutritious, it should be given in moderation. Too much liver can lead to vitamin A toxicity, which can cause joint pain and bone problems. We err on the side of caution with our pup, and only give 1-2 small treats per day.  

Print

Beef Liver for Dogs Recipe: Homemade Birthday Cake or Treats

Ingredients

• 1 lb beef liver, either raw or frozen
• 1 cup oats blended into flour
• 1 egg

Instructions

• Preheat Oven to 350°F degrees. If making a Liver Birthday Cake, line an 8×8 baking pan with parchment paper. If making individual treats, line a rimmed cookie sheet with parchment paper. 
• In a food processor, add oats and pulse to grind the oats into flour. Add liver and egg on top of the blended oats, and blend until well combined. It will form a thick liquid that looks somewhat like a milkshake.
• For a birthday cake: Pour the batter into a parchment-lined 8×8 pan and spread evenly. Bake for 25-30 minutes or until golden brown. 

  For dog treats: Spread the batter onto a parchment-lined baking sheet and smooth it out to about ¼-inch thickness. Bake for 20-25 minutes, then cut into small squares.
• Allow to cool completely, and then cut into desired pieces.

  For a birthday cake: Cut into desired shape using a cookie cutter. If making a multi-layer cake, you can use natural peanut butter, mashed sweet potatoes, or plain Greek yogurt to either frost the cake or hold layers together.

  For dog treats: Cut into 1-inch squares with a pizza cutter.
• Store leftover cake or treats in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze individual portions in freezer bags and thaw as needed.

Final Thoughts: A Healthy and Delicious Treat for Your Dog

Choosing homemade treats over options at local grocery stores, is one of the best ways to make sure your pup gets high-quality nutrition without unnecessary fillers or additives.  Whether celebrating a special occasion with a liver birthday cake or rewarding your dog with everyday treats, this recipe is a fantastic choice.

So, next time you’re looking for a wholesome treat for your furry friend, try making these beef liver treats—they’ll love you for it!

FAVORITE KITCHEN TOOLS:

• Meat Thermometer
• 9×13″ baking dish
• 8×8″ baking dish
• Mason Jars

Join us!

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More Beef Recipes to Try:

• One Pan BBQ Beef Short Ribs
• Liver and Onions Recipe
• Beef Liver Cubes: Get Liver’s Nutrition Without the Taste
• Easy Carne Asada Street Tacos
• Meat Inspection: The Edible Stamp of Approval
• 7 Steps to Grilling a Steak to Perfection
• How We Raise Our Grass Fed Beef
• Easy Beef Brisket Recipe (oven-roasted)
• The Best Farm Books for Kids

Disclosure: This post contains affiliate links. This means if you click on the link and purchase the item, we will receive an affiliate commission at no extra cost to you. All opinions are our own and we only recommend products that we truly believe in.

We participate in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. See our disclosure policy for more details.

The post Beef Liver for Dogs Recipe: Homemade Birthday Cake or Treats appeared first on Clover Meadows Beef.

Having a quick, and simple marinade for steak is essential during grilling season. This 3 ingredient steak marinade recipe is made with simple ingredients — olive oil, soy sauce, and balsamic vinegar — and it adds delicious flavor to any cut of steak. 

Do you like a flavorful marinade? Typically, we think a juicy steak is amazing with just a little salt and black pepper. However, when we want to add a little more flavor in an entree, our favorite way to do that is with an easy steak marinade. This flavorful steak marinade recipe is one of our favorites because it uses basic ingredients that we have on hand any time of year. ​

What is a marinade?

A marinade is a way to enhance the flavor of beef. At its basic core, a marinade is a strongly-flavored liquid with fresh herbs and spices that beef is steeped in until it takes on some of the flavors. Marinating steak can take as little as 15 minutes or several hours

What is a steak marinade recipe made of?

A good marinade recipe is usually made of some basic components:

• Salt – Kosher salt, sea salt, or something salty like soy sauce or Worcestershire sauce.
• Oil – Because beef is naturally saturated with water, beef won’t absorb the oil in the marinade.  However, since herbs and spices are oil-soluble, they require the oil to release their full flavor.
• Flavoring – Spices and fresh herbs are your friends and they’ll add a punch of flavor to any marinade.
• Acid – Depending on the desired flavor, many marinades have an acidic ingredient like lemon juice or vinegar. The acid helps flavor the beef, but it does not tenderize it.

What steak cut is best for marinating?

What cuts of beef to use a marinade on is a matter of personal preference and the recipe you’re making.

Generally, marinades should be used on tougher cuts of beef from hard-working muscle groups, like flank steak, hanger steak, and skirt steak.  

If you’re cooking a high-quality, flavorful cut of beef like a ribeye steak, new york strip, or filet mignon, we recommend not marinating it so that the beef’s natural flavor can shine. However, if you want to use a marinade on a ribeye or filet, you can. It’s entirely up to you.

How to Make

• Whisk all the steak marinade ingredients (soy sauce, extra virgin olive oil and balsamic vinegar) together in a small bowl.  
• Add the marinade and steaks of your choice in a sealable bag or a covered shallow glass dish, making sure the marinade covers the raw meat. Don’t use a metal container for the marinade since the acidic ingredients can react with metal.
• For best results, refrigerate for 2-4 hours until it’s time to cook. Do not marinate beef at room temperature for health safety reasons.  Also, remember that the longer you marinade the beef, the stronger the flavor will be. 

How Much Marinade Per Pound of Beef?

Usually, you need ¼ to ½ cup of marinade for each one to two pounds of beef.

Can You Over-Marinate Steak?

Yes! Many marinades have an acidic base, which can toughen beef if it soaks for too long. Never go over 24-hours with a steak marinade.

If using a recipe with tropical fruit like mango, pineapple or kiwi, only marinate for an hour or less or the meat will turn mushy.

In addition, there are food-safety reasons to avoid letting meat over-marinate. Raw beef should only be stored in the refrigerator for  3-5 days according to the Federal Food Safety guidelines. After this, dangerous bacteria can grow and you risk getting sick.

To prevent steak from becoming either tough or mushy from over-marinating, be sure to be mindful of the clock.

Do steak marinade recipes tenderize beef?

The jury is out on if steaks actually tenderize beef. Some famous chefs say marinades make a more tender steak, but others say they do very little, if anything.  Based on our personal experience, we think marinades give a tough cut extra flavor, but they won’t turn a tough cut tender.

What to do with leftover steak marinade?

You’ll want to throw any excess marinade. It’s not safe to save it for future use or serve it as a sauce since raw beef sat in the steak marinade for several hours

Steak Marinade Recipe Tips: 

• Always marinate steaks in the refrigerator, never at room temperature.
• Marinate in a resealable plastic bag or glass container. 
• If you want a deeper flavor, prick the surface of the meat with a fork before marinating.
• Usually, you need ¼ to ½ cup of marinade for each one to two pounds of beef.

How Long to Grill Steaks?

The amount of time you grill steak will depend on the thickness of the steak and desired doneness.  If you’re cooking a steak that’s thinner, the cook time will be less than thicker steaks. If you like a medium-well steak, the cook time will be more than a medium-rare steak.

Although you can try and grill steak by time (see chart below), there’s only one way to get a perfectly cooked steak every time — you have to use an instant-read thermometer. 

When cooking steak, an instant read thermometer is the best way to tell a steak’s doneness, not the color or the “feel” of the steak. If you don’t own an instant read thermometer, please get one right now! You will quickly make back any money you spent by never overcooking another piece of expensive meat again. Here’s our favorite. 

Once you have an instant read thermometer, be sure you’re using it correctly. Insert the thermometer most of the way through the thickest part of the steak, and draw it out slowly. As you do, you’ll see the temperature change as you move the probe through the steak’s temperature gradients. The lowest number you see is the best indication of the internal doneness of that steak. Be sure to pull the steak off the grill about 5°F BEFORE it reaches the target temperature. This allows for carryover cooking.

Can You Tell if Steak is Done by Touch? With Finger Test?

Because steaks muscles widen and relax in the cooking process, the meat gets firmer the more done it is.  This makes it possible to touch the steak and guesstimate its doneness. Touch tests are very subjective, but they’re popular with some cooks. These tests are great when you’re in a pinch, but remember, the only real way to tell a steak’s doneness is by temperature, which requires a thermometer.  Learn 3 types of steak touch tests here. 

Carryover Cooking

Another tip to achieve the perfect steak at home is to be mindful of carryover cooking, which is the rise in the steak’s temperature once it leaves the heat source.

When you take a temperature reading of steak, you’re not looking for the specific number in the chart above. Rather, you want to pull your steaks off at a high enough temperature so that carryover cooking will do the rest of the work and raise the temperature of the steak to your desired doneness. 

This means it’s best to pull your steaks off the heat source when the thermometer reads about 5-10°F lower than the desired doneness.

Let It Rest

It’s very important to let your steak rest for about 5 minutes before slicing. Why? Meat is a muscle and it has two main parts – protein and water.

When meat is raw, it’s about 70-75% water. If you’ve ever cut into raw meat before, you know that you barely lose any liquid.

When steak is cooked, the muscle fibers and connective tissue contract because of the increased temperature. Then, the water is squeezed out of the fibers and the liquid moves towards the center of the steak.

If you cut meat before it rests, the juice goes directly on your plate because the juices haven’t had a chance to be reabsorbed by the meat yet.Here’s what happened when we cut into the steak immediately.  See the juice on the plate.

There are lots of guidelines and studies about how long should steak rest. The three most common guidelines we’re aware of are to let the meat rest for…

1. 5-minutes for every inch of thickness
2. 10-minutes for each pound of meat
3. let meat rest for as long as you cooked the meat

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More Beef Recipes to Try:

• Dry Rub with Brown Sugar Steak Seasoning
• Easy Blue Cheese Compound Butter for Steak
• Garlic Butter Steak Bites
• Cheesecake Factory Hibachi Steak (copycat) Recipe
• Tomatoes and Fresh Herb Steak Topper
• How to Grill the Perfect Steak
• What everybody ought to know about beef cuts
• Homemade dry rub (the secret 8:3:1:1 ratio)
• Defrosting Meat: 4 Safe & Easy Ways
• Slow Cooker Pepper Steak
• Prime Rib Roast with Garlic Herb Butter

We participate in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. See our disclosure policy for more details.

The post Easy 3 Ingredient Steak Marinade Recipe appeared first on Clover Meadows Beef.

Soup doesn’t get any easier this! Made with ground beef and 5 cans of veggies, this 5-can ground beef vegetable soup recipe is an easy hamburger soup that is full of flavor. It’s great on busy weeknights or on a chilly day when you want to cuddle up on the couch, and not be stuck in the kitchen.

Some recipes are so easy they don’t feel like cooking. This is one of those recipes. When the hustle and bustle of daily life leaves you with little time to cook, having an easy vegetable beef soup recipe in your repertoire is invaluable. 

For whatever reason, there is always a specific time of the year that I make this soup — it’s always on a wet spring, chilly day. It’s a great recipe on days when I’m longing for spring and it’s just not quite here yet. This is a lighter soup with a tomato-based beef broth, and is a great way to use canned vegetables that are in your pantry.

If you’re looking for other favorite soup recipes that are more thick and hearty soup recipes, I recommend beef stew, lasagna soup, oxtail stew, and stuffed pepper soup.

Why you’ll love this recipe

• Quick and easy: With minimal preparation, this easy hamburger vegetable soup is ready in under 30 minutes
• Pantry staples: This recipe uses a pound of ground beef and pantry staples you already have
• Versatile: Easy to customize based on your family’s preferences or whatever you have on hand

Ingredients

This hamburger soup recipe uses simple ingredients (hello canned veggies!)

• Ground Beef. Lean ground beef is ideal, but you can use any variety. 
• Onion (chopped)
• 1 can Italian style petite diced tomatoes
• 1 can Zucchini with tomato sauce
• 1 can Corn
• 1 can Carrots
• 1 can Green Beans

How to Make 5-Can Ground Beef Vegetable Soup

Step 1: In a large skillet over medium heat, brown ground beef and break into small crumbles. Cook until it’s no longer pink. Drain grease. 

Step 2: Add onions to skillet and cook for 2-3 minutes until soft.

Step 3: Open all cans and pour into a large pot or Dutch oven. Do not drain the cans! Add ground beef and onions to the pot.

Step 4: Bring to a boil. Reduce heat, cover, and simmer for 30-45 minutes, allowing the flavors to meld together. Season to taste with salt and pepper.

Can I substitute frozen vegetables?

Yes, you can replace the canned vegetable with 2 cups of the frozen vegetable. For example, 1 can of corn for 2 cups of frozen corn.

Recipe variations

Protein: Substitute ground beef with other ground meat like ground turkey or ground chicken

Vegetables: This recipe has endless variations since it all comes down to canned vegetables.  If you want to eliminate a can, the recipe will still taste good. If you want to add another type of canned vegetables, that’s great too.

Starch: Incorporate russet potatoes, kidney beans, cooked rice, quinoa, or small elbow macaroni pasta to make the soup more filling. If you choose to do this, you will likely need to add additional cooking liquid, such as beef stock.

Herbs: Herbs like fresh parsley and basil can be added just before serving, if desired. 

How to store and reheat

Store leftover ground beef vegetable soup in an airtight container in your refrigerator for 3-4 days. Reheat the soup on the stove top or microwave.

What to serve with Ground Beef Vegetable Soup

To make this a complete meal, serve this easy soup with corn bread, garlic bread, grilled cheese sandwich, or crusty bread. Or, you can keep it simple with saltine crackers.

Print

Ground Beef Vegetable Soup

Soup doesn't get any easier this! Made with ground beef and 5 cans of veggiess, this 5-can ground beef vegetable soup recipe is full of flavor and easy to make.

Cuisine Soup

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 8

Author Clover Meadows Beef

Ingredients

• 1 pound Ground Beef
• 1/2 onion chopped
• 1 can Italian style petite diced tomatoes 14.5 ounces
• 1 can zucchini with tomato sauce
• 1 can carrots
• 1 can whole kernel corn
• 1 can green beans
• salt and pepper to taste

Instructions

• In a skillet, brown ground beef over medium heat until no longer pink. Drain grease. Add chopped onion and cook until onion is soft.
• In a large stockpot, add all canned ingredients (do not drain) and bring to a boil. Reduce heat; cover and simmer for 30-45 minutes.

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More Beef Recipes to Try:

• Ground Beef Nachos
• Easy Breakfast Egg Muffin Cups with Ground Beef
• Easy Low Carb Breakfast Casserole with Ground Beef
• How to Cook Ground Beef
• Ground Beef and Asparagus Pasta Toss
• What everybody ought to know about beef cuts
• Homemade dry rub (the secret 8:3:1:1 ratio)
• Defrosting Meat: 4 Safe & Easy Ways
• Slow Cooker Pepper Steak
• Prime Rib Roast with Garlic Herb Butter

We participate in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. See our disclosure policy for more details.

The post Easy 5-Can Ground Beef Vegetable Soup appeared first on Clover Meadows Beef.

This easy low carb breakfast casserole comes together quickly and is made with eggs, ground beef, veggies, and cheddar cheese. It’s a healthy breakfast casserole that is the perfect recipe for busy mornings or weekend brunch. 

If you’re looking for a hearty, satisfying, and easy-to-make breakfast, this low-carb breakfast casserole with ground beef and cheese is a perfect choice! Packed with protein and fresh veggies, this egg casserole is a great way to start your whole family on the right foot. Whether you’re meal prepping for the week, feeding a crowd, or just want something delicious and nutritious, this easy breakfast casserole has got you covered.

We love all breakfast foods, but our favorites are egg bakes. This low-carb breakfat casserole recipe is ideal when you need a healthy, make-ahead, easy breakfast recipe that the whole family will enjoy.  

Why this is one of our favorite breakfast casserole recipes: 

• Low in carbs – Perfect for those on a keto diet or low-carb diets.
• Protein-packed – Ground beef and eggs keep you full and satisfied.
• Easy to customize – Swap out ingredients based on your preferences. The possible variations are endless, and we list some of the options below. 
• Great for meal prep – Make it ahead for a hassle-free breakfast.

Recipe Ingredients and Possible Variations:

One of the great things about this easy breakfast recipe is that the variations are endless. 

• Ground Beef: Provides protein and flavor. (Variations: ground turkey, breakfast sausage, italian sausage, or shredded chicken.)
• Eggs: The base of the casserole. (Variations: egg whites or a mix of eggs and liquid egg whites.)
• Sour cream: Adds creaminess and a slight tang. (Variations: Greek yogurt or heavy cream.)
• Milk: Helps create a fluffy texture. (Variations: unsweetened almond milk, heavy cream, or coconut milk.)
• Yellow and Red bell peppers: Adds a mild sweetness, color and flavor. (Variations: any color bell pepper, diced tomatoes, mushrooms, fresh spinach, broccoli, kale, and/or zucchini.)
• Green onions: Adds mild onion flavor without being overpowering. (Variations: chives or diced white onion.)
• Cheddar cheese: Melty, cheesy goodness. (Variations: Monterey Jack, mozzarella, or pepper jack.)
• Salt: Enhances all the flavors. (Variations: seasoned salt or garlic salt.)
• Black pepper: Adds a hint of spice 

How to Make Low Carb Breakfast Casserole

This easy recipe comes together quickly with just a few simple ingredients. The full recipe card is below, but here’s a brief summary. 

1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch casserole dish with cooking spray. Prepare your vegetables and set aside. 
2. Heat a large skillet over medium-high heat and cook ground beef, breaking into small pieces until browned. Drain grease and set aside. You could also use another protein, such as sausage, turkey sausage, ham, or ground chicken.
3. In a large mixing bowl, whisk together large eggs, sour cream, milk, cheese, and salt and pepper until combined. 
4. Sautee veggies in the same skillet. We like to use red bell pepper, yellow bell pepper, and onion, but you could use other vegetables too.  Set aside
5. Add ground beef and vegetables to bowl with egg mixture, stir to combine. Pour into greased 9×13″ pan
6. Bake until the eggs are cooked through. That’s it!

Recipe Tips for the Best Breakfast Casserole

• Let the casserole rest before slicing—it helps it hold together.
• Drain the beef well to avoid excess grease in the casserole.
• Add more veggies if you like a heartier dish—spinach, mushrooms, or zucchini work great!
• Adjust the cheese to your preference—more cheese makes it extra indulgent.

Can I make this egg breakfast casserole ahead of time?

Yes! This egg breakfast casserole recipe is ideal for meal-prepping. Here’s what you need to know: 

• Make One Day Ahead: Prepare as directed, but store the egg, veggie and ground beef mixture in a mixing bowl or a prepared baking dish overnight. Cover and store unbaked in the refrigerator or overnight for up to one day. Bake in the morning according to recipe instructions.
• Freeze before baking: Prepare as directed. Once assembled, cover in plastic wrap, and then cover again in aluminum foil (over the plastic wrap). Freeze for up to 2 months. Allow it to thaw overnight in the refrigerator before baking the next morning according to recipe instructions. 

Storage and Reheat

• Leftovers: will stay fresh in an airtight container in the refrigerator for up to 4 days. You can microwave individual slices to warm them.

• How to reheat: If the casserole is frozen and uncooked, let it thaw first and then bake the low carb breakfast casserole according to the recipe directions. If it’s already cooked and you’re reheating individual servings, you can reheat in the microwave or in the oven. Typically, the oven is much better at reheating than the microwave, which can be drying or leave it watery. 

Print

Easy Breakfast Casserole

An easy egg breakfast casserole that is the perfect, healthy make-ahead breakfast

Course Breakfast

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 12 servings

Ingredients

• 1 lb Ground Beef
• 12 eggs
• 1 cup sour cream
• 1/4 cup milk
• 1/2 red bell pepper, diced
• 1/2 yellow bell pepper, diced
• 4 green onions, diced
• 2 cups cheddar cheese, shredded
• salt and pepper

Instructions

• Preheat oven to 350 degrees. Spray a 9×13" pan with cooking spray
• Combine the eggs, sour cream, milk, cheese and salt and pepper in a large bowl. Mix until just combined.
• In a large skillet, cook ground beef over medium heat, breaking into small pieces. Cook until no longer pink. Drain the grease. Remove beef from skillet and add to the bowl with egg mixture.
• In the same skillet, add bell peppers and onion and saute for 2-3 minutes. Add other vegetables if desired.
• Pour mixture into greased 9×13" pan and bake for 40-50 minutes or until the edges are crisp nad a toothpick comes out clean. Slice and serve.

Notes

PREPARE IN ADVANCE: To make one day ahead of time, prepare as directed, but store the egg, veggie and ground beef mixture in a mixing bowl or a prepared baking dish overnight. Cover and store unbaked in the refrigerator or overnight for up to one day. Bake in the morning according to recipe instructions.  To freeze, prepare as directed and add to pan. Cover well with plastic wrap and aluminum foil, and freeze for 2 months. Allow it to thaw overnight in the refrigerator before baking according to recipe instructions

 

FAVORITE KITCHEN TOOLS:

• Meat Thermometer
• 9×13″ baking dish

Join us!

Do you want more easy beef recipes? Sign-up for beef recipes to your inbox.

More Beef Recipes to Try:

• One Pan BBQ Beef Short Ribs
• Easy Carne Asada Street Tacos
• Meat Inspection: The Edible Stamp of Approval
• 7 Steps to Grilling a Steak to Perfection
• How We Raise Our Grass Fed Beef
• Easy Beef Brisket Recipe (oven-roasted)
• The Best Farm Books for Kids

(Recipe orginally published in June 2019. Updated in February 2025)

Disclosure: This post contains affiliate links. This means if you click on the link and purchase the item, we will receive an affiliate commission at no extra cost to you. All opinions are our own and we only recommend products that we truly believe in.

We participate in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. See our disclosure policy for more details.

The post Easy Low Carb Breakfast Casserole with Ground Beef appeared first on Clover Meadows Beef.

Add a new flavor to your steak with this delicious homemade dry rub recipe. This dry rub with brown sugar steak seasoning recipe uses eight simple pantry staples: kosher salt, smoked paprika, onion powder, garlic powder, oregano, dark brown sugar, and cumin. Add it to any cut of steak for an extra punch of flavor

Did the title of the post catch your attention? Brown sugar on a steak? Yes, we know, sugar is bad for you. However, when you mix sugar and salt (and other herbs and spices) and apply it to a steak, you get an amazing result. Here’s why…

Typically, at our home on steak night, we like a very basic rub of salt and pepper — some people call it a Dalmation Rub, but we think of it as a classic. When we want a slightly different flavor on our steaks, we use a homemade dry rub like this dry rub with brown sugar recipe. This is a simple dry rub that works on any cut of steak. 

What is a Dry Rub?

Meat rubs come in two basic varieties: wet and dry. Both dry rubs and wet rubs use herbs and spices. Wet rubs differ because they also use a wet ingredient like soy sauce or oil to form a paste. A dry rub is a mixture of spices that you rub into a piece of meat.

Most good rub beef recipes use very common ingredients found in any spice cabinet so they’re easy to throw together any time. You can make a delicious dry rub and use it the day-of, or make a large batch and store for a later date.

Beef dry rubs are a great way to add flavor to beef, but not any fat. One of the many reasons we like rubs is because they can create a savory crust on beef.

What Does a Dry Rub do?

A well-balanced dry rub does three things to a roast:

• Enhances the beef’s natural flavor and beefiness without masking it
• Forms a beautiful, flavorful crust through caramelization
• Infuses every bite with a spice that can be savory, smoky or subtle sweetness.

If you have a cut of beef that you want to up the flavor on, try this dry rub with brown sugar steak seasoning recipe.  It’s a great way to add flavor to your beef and take it to the next level. 

Why Add Sugar and Salt in a Rub?

As we’ve talked about before, salt is essential when grilling a steak. Salt adds flavor to a steak and it makes it more juicy. When salt is added to beef, it breaks down the beef’s muscle protein, draws moisture to the surface of the meat, and has a hydrating effect. It ultimately creates a juicier, more tender steak.

Now, let’s talk about sugar. When grilled, the sugar caramelizes and produces the ultimate charred crust. This crust is due to the Maillard reaction, which gives the meat a more complex taste. The sugar stays on the surface of the meat, so there’s a hint of sweetness in the initial bite but it gives way to the meatiness of the steak.

Customize the Rub

Like all spice blends, you can customize this one to your own taste:

• If you like your steak less sweet, reduce the brown sugar or swap it for the same amount of coconut sugar to make it paleo-friendly.
• Add dried parsley if you want a more herbal note.
• Consider more pepper or reduce the salt to your own taste.
• Omit the cumin if you don’t like the flavor

Spices and Herbs

Did you know dried spices and herbs have a shelf life of about two years when stored properly, depending on the spice. Be sure to use fresh spices and herbs when making a rub. You will notice a difference! If the spice or herb doesn’t have an aroma when you open the jar, or it’s dusty smelling, it’s time for new spices. 

How Do You Make a Dry Rub?

It’s true that you could purchase a dry rub at a grocery store, but homemade always tastes better. 

When making this rub, you can add the ingredients to a small bowl and stir with a fork to combine. Alternatively, place all ingredients in an airtight glass jar and shake to combine. This will save on cleanup time!

How to Apply Steak Rub?

You really can’t apply a rub incorrectly, but here are a few helpful hints when you season steaks:

1. Pat steaks dry with a paper towel.
2. Sprinkle rub on beef. Be sure to sprinkle both side of the steak. Rub the seasoning into the meat so the steaks absorb the rub.
3. Use approximately 1 tablespoon of a dry rub for each pound of meat.
4. Apply the homemade rub directly to the surface of the meat using your hands.
5. After applying, place steak in a shallow dish and cover. Then, place in the refrigerator for 15-30 minutes or up to 3 hours before cooking. This will give time for the flavors to be absorbed in the meat. The longer you let the beef sit with the rub, the more you’ll notice the rub’s flavors in the cooked beef.

Before grilling, season your steaks with a generous amount of steak seasoning on both sides. Rub the seasoning into the meat so the steaks absorb the rub.

Allow the steaks to rest for 15 to 20 minutes before grilling to allow the flavors to come together.

How to Store Dry Rub

This recipe will make a big batch and is enough for several steaks. The best way to store a spice rub is in an airtight container on a shelf in a cool, dry place. It should remain fresh for four months. Our preference is to store in an airtight glass jar, like these small mason jars, but any air-tight container will do.

Print

Steak Rub Recipe Brown Sugar

Ingredients

• 3 tbsp Kosher Salt
• 3 tbsp Smoked Paprika
• 2 Tbsp Onion Powder
• 2 Tbsp Garlic Powder
• 2 Tbsp Dried Oregano
• 2 Tbsp Ground Black Pepper
• 1 Tbsp Dark Brown Sugar
• 1 Tbsp Ground Cumin

Instructions

• Place all the spices in a small glass jar and shake gently to combine. Store in airtight container in a cool, dry place for 4-6 months.

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More Beef Recipes to Try:

• Bacon Wrapped Filet Mignon
• 7 Steps to Grilling Steak to Perfection
• Easy Carne Asada Street Tacos
• Prime Rib Roast with Garlic Herb Butter
• How to choose the best cut of steak (Top 4 cuts)
• What everybody ought to know about beef cuts
• Homemade dry rub (the secret 8:3:1:1 ratio)

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The post Dry Rub with Brown Sugar Steak Seasoning Recipe appeared first on Clover Meadows Beef.

This easy-to-make steak butter is a combination of butter, blue cheese and fresh herbs. This compound butter recipe is an easy way to enhance the flavor of beef or make steak night extra special. 

Have you ever had melted blue cheese compound butter on a steak? If not, you need to try it.  This is an easy blue cheese butter recipe that will take your new york strip steak (or any other steak) to the next level. 

Usually, I’m not a fan of blue cheese, but this easy blue cheese butter is the exception. It has a big, bold flavor that is amazing with steak. And if you happen to have any butter left over, you can add it to your vegetables or baked potato.

If you like steak butter on your steak dinner, but aren’t a fan of bleu cheese butter, try this easy recipe for Ruth Chris Steak Butter Recipe (copycat).

Ingredients

• Unsalted butter: When making this compound butter, I like to use unsalted butter so that I can control the amount of salt. However, you could also use a salted butter and omit the salt at the end of this recipe. 
• Blue cheese: you can use any blue cheese. Gorgonzola will work too
• Fresh thyme (or parsley or basil work great too): Fresh is best. If you’re in a pinch, you could substitute 1 teaspoon dried herb for 1 tablespoon of fresh herbs.

How to make

• Bring the butter to room temperature naturally. This is the biggest secret of this recipe. It’s tempting to put a stick of butter in the microwave to speed up the process, but don’t do it! If you do, the herbs won’t mix in as smoothly. Put the stick of butter on the counter for an hour or so, walk away, and then come back to make the homemade butter. 
• Add the blue cheese crumbles, softened butter, and fresh herbs to a small bowl.
• Mix everything together with a whisk. Add Kosher salt and black pepper to taste
• Cover the bowl with plastic wrap and refrigerate for 30 minutes. 
• Once steaks are cooked, top them with some of the butter and let them rest for 5 minutes before serving.

Tips for making bleu cheese compound butter

• This recipe is not difficult to make. But, the only thing that’s hard is to bring the butter to room temperature naturally. It’s so tempting to put a stick of butter in the microwave to speed up the process, but don’t do it! If you do, the herbs won’t mix in as smoothly. Put the stick of butter on the counter for an hour or so, walk away, and then come back to make the homemade butter. 
• This butter is best served at room temperature, so it is easy to spread on food. If it’s too cold it will break apart and not be overly pleasant to eat.

Make Ahead and Storage:

Make-Ahead: You can make this up to 5 days ahead of time. Keep it in the refrigerator or freezer until you are ready to use it.

How to Store: Place it in a container with a lid or rolled in parchment paper and keep it in the refrigerator for up to 7 days. Cover and freeze it for up to 6 months.

Print

Blue Cheese Butter for Steak

Author Clover Meadows Beef

Ingredients

• 1 stick butter softened
• 1/3 cup crumbled blue cheese
• 2 tsp fresh thyme

Instructions

• Combine butter, cheese and thume in a bowl and season with salt and pepper, to taste
• Cover the bowl and refrigerate for 30 minutes. Once steaks are cooked, top them with some of the butter and let them rest for 5 minutes before serving.

KITCHEN PRODUCTS WE LOVE

• Cast Iron Skillet
• Roasting Pan
• Meat Thermometer

Join us!

Do you want more easy beef recipes? Sign-up for beef recipes to your inbox.

More Beef Recipes to Try:

• Bacon Wrapped Filet Mignon
• Pizza Casserole
• Prime Rib Roast with Garlic Herb Butter
• How to choose the best cut of steak (Top 4 cuts)
• What everybody ought to know about beef cuts
• Homemade dry rub (the secret 8:3:1:1 ratio)

This post contains affiliate links. Please see our disclosure policy for more information

We participate in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. See our disclosure policy for more details

The post Easy Blue Cheese Compound Butter Recipe for Steak appeared first on Clover Meadows Beef.