Sports Beef Grain Free Glutton Free

Korean-style Beef Kebabs (Gluten-Free)

Celiac.com 09/17/2013 - Koreans know a thing or two about barbecue. In fact, I would put Korean barbecue right in the top four or five of my favorite styles of barbecue.
These Korean-style barbecue skewers are easy to make and easy to cook, and they taste delicious.
Ingredients:
1 pound Korean-style short ribs (cut across the bone)
½ cup scallion, chopped
⅓ cup sugar
⅓ white wine
3 tablespoons sesame oil
½ cup soy sauce
2 crushed garlic cloves
1 grated Asian pear
1 dozen skewers, soaked in water
Directions:
Marinate thinly sliced short ribs and scallion pieces in 1/3 cup each sugar and white wine, 3 tablespoons sesame oil, 1/2 cup soy sauce, 2 crushed garlic cloves and 1 grated Asian pear.
Skewer so the meat lies flat, avoiding the bone. Grill over medium-high heat.
Serve with rice and kimchee.

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Gluten-free Corned Beef Hash Benedict

Celiac.com 03/12/2015 - What to do with leftover corned beef and cabbage? Why, prepare an amazing brunch feast that will have your guests smiling.
Making this corned beef hash Benedict is a simple matter of quickly combining a few ingredients.
Ingredients:
4 medium potatoes, boiled firm and cubed or roughly mashed 2 cups corned beef 2 tablespoons butter ¾ cup onions, cooked, reserved from corned beef ¾ cup cabbage, cooked, reserved from corned beef ½ cup red or yellow bell pepper, diced salt and pepper 8 eggs, poached Hollandaise sauce, see recipe below Directions:
First, make your Hollandaise sauce using the recipe below.
Next, start with fully cooked corned beef and cabbage.
In a skillet cook chopped onion, a diced yellow bell pepper in olive oil until they start to brown.
Add the boiled potatoes and cook, stirring until brown.
Add in 2 cups of chopped up corned beef, and some salt and pepper. Cook until hot.
In a separate skillet with a fitted lid, toss the cabbage with ½ cup of the reserved cooking liquid from the corned beef.
Cover and cook until softened.
Once done, reserve 1 tablespoon of the liquid, and drain the rest away.
Either add the cabbage and remaining liquid to the corned beef hash, or serve on the side.
Spoon onto a plate and top with poached, or over-easy egg and hollandaise sauce.
Gluen-Free Hollandaise Sauce Recipe
Ingredients:
4 egg yolks 1 tablespoon freshly squeezed lemon juice ½ cup unsalted butter, melted (1 stick) Pinch cayenne Pinch salt Directions:
Melt butter and put aside.
Whisk egg yolks and lemon juice together in a glass or steel bowl, until the mixture thickens and doubles in volume.
Place the bowl over a saucepan containing barely simmering water (or use a double boiler). If using using saucepan method, be sure to keep the bottom of the bowl out of the water. You just want the heat from the hot water.
Continue to whisk rapidly. Be careful not to let the mixture get too hot or the eggs will scramble. Slowly add the melted butter and keep whisking until the sauce is thickens more and doubles again in volume.
Remove from heat, whisk in cayenne and salt. Spoon over eggs, veggies, or whatever you like.
If you need to, you can cover the pot and keep it in a warm spot until ready to use. If the sauce gets too thick, whisk in a few drops of warm water and stir to desired consistency before serving.

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Delicious Gluten-Free Corned Beef Hash

Celiac.com 12/23/2017 - The holidays are often filled with drink and merriment. Sometimes a bit too much of each, so as to leave a reveler in a state that could be described as hungover.
When that happens, this tasty corned beef hash is just the trick. Make it up a day or so ahead of time, then heat it up the morning after your fiesta, and top it off with poached (or fried) eggs for a tasty brunch that will help put you back in the saddle. Sure, you could buy it canned, but it's so much better made fresh. Plus, it will give you some practice for St. Patrick's Day. Hip tip: Make it a day ahead of time and reheat it when you need it most.
Ingredients:
Corned beef 2 pounds uncooked corned beef brisket, rinsed, trimmed, spice packet discarded if included 4 sprigs flat-leaf parsley 3 bay leaves, torn 1 tablespoon black peppercorns 1 tablespoon coriander seeds 1 tablespoon yellow mustard seeds 1 medium onion, peeled, halved through root 1 large russet potato, peeled, halved crosswise Hash:
¼ cup chopped fresh flat-leaf parsley, plus more for serving
4 tablespoons unsalted butter
1 teaspoon distilled cider vinegar
4 large eggs
Kosher salt and freshly ground black pepper
Fresh chives or scallions (for serving)

Directions:
Corned beef
Place corned beef in a large stock pot and add water to cover by 1-inch.
Add parsley sprigs, bay leaves, peppercorns, coriander seeds, and mustard seeds.
Bring to a boil; reduce heat, cover, and simmer, skimming surface often and adding more water to pot as needed to keep meat submerged, and cook about 3½–4 hours, until corned beef is tender.Add onion and potato to corned beef in pot and cook until vegetables are very tender, 20–25 minutes.
Remove onion and potato from pot.
Set aside to cool; wrap separately and chill.
Let corned beef cool in cooking liquid.
Transfer corned beef to an airtight container and top with the rest of the cooking liquid.
Cover and chill.
Discard any remaining aromatics and cooking liquid.
Best to refrigerate for a night or two before making the hash, but okay to use right away.
Hash
Remove corned beef from cooking liquid and shred enough to measure 2 cups.
Reserve left over corned beef for sandwiches. Heat oven to 200°
Thinly slice cooked onion and cut cooked potato into ½" pieces; toss in a large bowl with corned beef and ¼ cup parsley.
Add a bit of water to the cooking liquid if it is dry; season with salt and pepper. Heat 2 tablespoons butter in a medium skillet over medium heat.
Add ½ of corned beef mixture and press into a pancake.
Cook undisturbed until underside is brown and crisp, 6–8 minutes.
Flip the hash by inverting the pancake onto a plate, then slide it back into pan.
Cook until second side is brown and crisp, 6–8 minutes.
Transfer hash to a rimmed baking sheet, tent with foil, and keep warm in oven until ready to serve.
Repeat with remaining butter and corned beef mixture.Meanwhile, bring 2" water to a boil in a large saucepan; reduce heat to a gentle simmer and add vinegar.
Crack an egg into a small bowl and gently slide egg into water.
Repeat with remaining eggs, waiting until whites are opaque before adding the next egg--use 30 second intervals.
Poach until whites are set and yolks are still runny, about 3 minutes. Using a slotted spoon, transfer eggs as they are done to paper towels.
Serve eggs over hash, seasoned with salt and pepper and topped with chives/scallions, and more parsley, as desired.

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Classic Beef Tenderloin (Gluten-Free)

Celiac.com 05/18/2019 - Want to feel like a gourmet chef and dazzle your pickiest eaters with a simple juicy, delicious meat dish? This classic beef tenderloin is just the ticket. A little cooking twine, some salt, pepper, olive oil and butter give this beef tenderloin all the love they need. The result is a timeless classic that is also timelessly tasty, and naturally gluten-free.
Ingredients:
1 (4-lb.) trimmed beef tenderloin, tied with cooking twine  4 teaspoons kosher salt  1 tablespoon coarsely ground black pepper  2 tablespoons unsalted butter  1 tablespoon avocado or olive oil Directions:
Coat the beef with kosher salt, and pepper, and put it in the fridge uncovered overnight uncovered for 24 to 48 hours. This will give it a flavorful crust.
Remove beef from refrigerator, and let stand at room temperature 1 hour.
Heat oven to 250°F. Place beef on rack in a pan, and roast on center oven rack until a thermometer inserted in thickest portion registers 125°F for rare, 1 hour and 10 minutes to 1 hour and 30 minutes, turning midway through.
When beef reaches desired temperature inside, remove it from oven, and turn on the broiler.
Combine butter and avocado oil in a small saucepan, and heat over medium until butter melts.
Brush meat with butter mixture, and place under the broiler until browned, turning once, about 1-2 minutes each side.
Transfer to a carving board with board dressing, if desired, and let stand 15 minutes before slicing.
Serve with Creamy Horseradish Sauce
Gluten-Free Creamy Horseradish Sauce
Ingredients:
1 cup well-drained prepared horseradish ½ cup sour cream ½ cup mayonnaise 2 tablespoons fresh squeezed lemon juice 1 teaspoon kosher salt ¼ teaspoon freshly ground black pepper 2 teaspoons Worcestershire sauce Few drops Tabasco sauce Directions:
Add ingredients to a bowl, and mix well, until creamy. Serve.

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Source: https://www.celiac.com/articles.html/study-shows-grain-fed-beef-is-naturally-gluten-free-r5015/

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