1 c ketchup
1/2 c water
1/4 c vinegar
1/4 c chopped green pepper
1/4 c chopped onion
1 1/2 c Worcestershire sauce
1 tbs prepared mustard
2 tbs brown sugar
1/2 tsp salt
1/8 tsp. pepper
4 lbs round steak cut 1/2 inch thick
Combine all ingredients except steak in sauce pan. Bring to a boil and simmer for about five minutes over low heat, keep hot. Pound round steak to break tissues. Cut into servings. Place in large roasting pan, pouring hot barbeque sauce over steak. Bake at 325 degrees for 1.5 to 2 hours.
Showing posts with label Meat Poultry or Fish. Show all posts
Showing posts with label Meat Poultry or Fish. Show all posts
Friday, November 27, 2009
Pot Roast with Cider
I love to make this because it's easy, but I add soy sauce instead of molasses because I don't like sweet flavor and meat.
6 lbs beef pot roast
4 large onions, quartered
4 large celery stalks, including leaves
2 cups apple cider
2 tbs light molasses or brown sugar
2 tsp. salt
6 whole allspice
4 whole black peppercorns
1/2 tsp ground ginger
1/4 c butter or margarine
3 tbs. flour
6 tbs. cold water
Combine cider, molasses and seasoning. Put beef in large glass bowl with onions and celery. Pour cider mixture over beef. Cover and let beef stand for 24 hours, turning at least once so all sides are marinated.
When ready to cook, remove beef and pat with paper towels. Melt butter in heavy dutch oven and brown roast well on both sides. Add marinade and vegetables out of meat juice. Stir in flour and cold water mixture until smooth. Cook stirring constantly until mixture thickens and boils.
6 lbs beef pot roast
4 large onions, quartered
4 large celery stalks, including leaves
2 cups apple cider
2 tbs light molasses or brown sugar
2 tsp. salt
6 whole allspice
4 whole black peppercorns
1/2 tsp ground ginger
1/4 c butter or margarine
3 tbs. flour
6 tbs. cold water
Combine cider, molasses and seasoning. Put beef in large glass bowl with onions and celery. Pour cider mixture over beef. Cover and let beef stand for 24 hours, turning at least once so all sides are marinated.
When ready to cook, remove beef and pat with paper towels. Melt butter in heavy dutch oven and brown roast well on both sides. Add marinade and vegetables out of meat juice. Stir in flour and cold water mixture until smooth. Cook stirring constantly until mixture thickens and boils.
Thursday, November 26, 2009
Irish Stew
From great-grandma's recipes. She says it's authentic in her notes; had an Irish friend named Kathy O'Ryan when she lived in Florida. There's nothing terribly Irish about the stew, but I copied the recipes that have a story, even if I can't use them.
3 tbs bacon drippings or cooking oil
1 1/2 lbs stewing lean beef*, cut into 12 pieces
2 qts water
2 tsp salt
1/4 tsp pepper
1 1/2 lb green beans, trimmed
6 carrots, cut into 2 inch pieces
6 stalks celery, broken into 2 inch pieces
6 small potatoes, quartered or halved
1/2 cup barley
Heat oil in dutch oven. Brown beef on all sides. Drain excess fat. Add water, spices, vegetables (not potatoes), green beans, etc. Boil. Cover, simmer 1 1/2 hours. Add water as necessary, keep meat covered at all times. Add potatoes, barley. Simmer another 30 minutes.
3 tbs bacon drippings or cooking oil
1 1/2 lbs stewing lean beef*, cut into 12 pieces
2 qts water
2 tsp salt
1/4 tsp pepper
1 1/2 lb green beans, trimmed
6 carrots, cut into 2 inch pieces
6 stalks celery, broken into 2 inch pieces
6 small potatoes, quartered or halved
1/2 cup barley
Heat oil in dutch oven. Brown beef on all sides. Drain excess fat. Add water, spices, vegetables (not potatoes), green beans, etc. Boil. Cover, simmer 1 1/2 hours. Add water as necessary, keep meat covered at all times. Add potatoes, barley. Simmer another 30 minutes.
Mensaf
Jordanian dish. THE Jordanian dish. Traditionally made with lamb, especially for special occasions, like Eid al Adha. "Yogurt sauce" is a really gross-sounding translation. Also, in case you were wondering, it's an example of what chemists call an emulsion; two immiscible solvent suspended with each other. Eggs are natural emulsifiers. It eventually separates into its components once it cools, assuming you made it right and it didn't separate sooner.
2 lb lamb chopped
1 large onion, chopped
3 tbs butter
Cinnamon, tumeric, allspice, salt, pepper to taste
1 tbs cornstarch
1/2 glass cold water
1 egg
1 quart yogurt/leban/jameed*
Lightly brown meat in butter (semna). Add onion and spices. Sauté. Add water to 1 inch above meat. Bring to boil. Cover and simmer slowly until tender. Drain broth and set aside for the sauce.
Sauce: In a large pot, dissolve cornstarch in the cold water. Add the egg and stir well. Add yogurt a bit at a time, stirring constantly. Place on medium fire and continue stirring with wooden spoon, in the same direction, until yogurt boils. Dilute 1 tbs tahini with lemon and water until creamy and stir into meat broth and into the yogurt. Simmer sauce for about 1/2 hour. Serve with rice.
Serving: cooked rice needs to rest about ten minutes. Spread toasted bread over large plate. Rice on top of that, then lamb. Spoon sauce on top and garnish with pine nuts browned in butter. Almonds work too and are considerably cheaper these days. Serve remaining sauce like gravy.
*jameed, dried yogurt, needs to be soaked and rubbed down in water.
2 lb lamb chopped
1 large onion, chopped
3 tbs butter
Cinnamon, tumeric, allspice, salt, pepper to taste
1 tbs cornstarch
1/2 glass cold water
1 egg
1 quart yogurt/leban/jameed*
Lightly brown meat in butter (semna). Add onion and spices. Sauté. Add water to 1 inch above meat. Bring to boil. Cover and simmer slowly until tender. Drain broth and set aside for the sauce.
Sauce: In a large pot, dissolve cornstarch in the cold water. Add the egg and stir well. Add yogurt a bit at a time, stirring constantly. Place on medium fire and continue stirring with wooden spoon, in the same direction, until yogurt boils. Dilute 1 tbs tahini with lemon and water until creamy and stir into meat broth and into the yogurt. Simmer sauce for about 1/2 hour. Serve with rice.
Serving: cooked rice needs to rest about ten minutes. Spread toasted bread over large plate. Rice on top of that, then lamb. Spoon sauce on top and garnish with pine nuts browned in butter. Almonds work too and are considerably cheaper these days. Serve remaining sauce like gravy.
*jameed, dried yogurt, needs to be soaked and rubbed down in water.
Kafta Mashwiya
Also known as kebabs.
2 lbs lamb or beef, finely ground
2 grated onions
1/2 cup finely chopped parsley
Salt and pepper
1 tsp allspice, 1/2 tsp cumin, 1/2 tsp couriander
Mix ingredients and blend until smooth and a pasty texture appears. Form mixture onto skewers, about 3/4 inch diameter and 4 inches long. Grill. Serve inside bread.
2 lbs lamb or beef, finely ground
2 grated onions
1/2 cup finely chopped parsley
Salt and pepper
1 tsp allspice, 1/2 tsp cumin, 1/2 tsp couriander
Mix ingredients and blend until smooth and a pasty texture appears. Form mixture onto skewers, about 3/4 inch diameter and 4 inches long. Grill. Serve inside bread.
Fasoulia
1 lb dried Great Northern beans
1 lb beef or lamb, cubed
2 beef bouillon cubes
3 tbs butter
2 tbs tomato paste
1 large onion chopped
4 cloves garlic, crushed
1 tbs dried mint
Salt, pepper, allspice and cumin to taste
Soak beans overnight. Brown meat and onion and seasoning in butter. Combine drained beans and meat in a pot. Cover with water and add tomato paste and bouillon. Bring to boil, cover and simmer gently for 2 hours, adding water as necessary, until beans are cooked and sauce is thickened. Lightly brown garlic and mint in butter and add.
1 lb beef or lamb, cubed
2 beef bouillon cubes
3 tbs butter
2 tbs tomato paste
1 large onion chopped
4 cloves garlic, crushed
1 tbs dried mint
Salt, pepper, allspice and cumin to taste
Soak beans overnight. Brown meat and onion and seasoning in butter. Combine drained beans and meat in a pot. Cover with water and add tomato paste and bouillon. Bring to boil, cover and simmer gently for 2 hours, adding water as necessary, until beans are cooked and sauce is thickened. Lightly brown garlic and mint in butter and add.
Beef Porcupines
Great-Grandma again.
1 lb ground beef
1/2 cup raw rice
1/2 cup chopped onions
1 tsp salt
1/4 tsp pepper
2 tbs wesson oil ?
2 (8 oz) cans tomato sauce
1 cup water
Mix beef, rice, onion and seasoning. Form balls. Fry in oil, turning often, until light brown, but not crusty, on all sides. Add tomato sauce and water. Mix well. Cover and simmer about 45 minutes.
1 lb ground beef
1/2 cup raw rice
1/2 cup chopped onions
1 tsp salt
1/4 tsp pepper
2 tbs wesson oil ?
2 (8 oz) cans tomato sauce
1 cup water
Mix beef, rice, onion and seasoning. Form balls. Fry in oil, turning often, until light brown, but not crusty, on all sides. Add tomato sauce and water. Mix well. Cover and simmer about 45 minutes.
Sfeha
That's the closest way I can think to spell it. Arab meat pies, modified by my mom. Real mid-east meets mid-west kind of food.
4 onions
1 lb ground meat
Fry onions, then add meat (beef or lamb). Add "meat spices"; aka, 'baharat'. Also possibly allspice. And cinnamon. Put aside to cool.
In a mixing bowl, combine 3/4 cups yoghurt (leban), 2 full tbs tahini, 2 tbs vinegar, and 5 chopped tomatoes. Mix and add meat.
Break open a can of biscuit dough, punch down the rolls until about 1/4 inch in thickness. Add meat filling. Bake at 350F until done.
4 onions
1 lb ground meat
Fry onions, then add meat (beef or lamb). Add "meat spices"; aka, 'baharat'. Also possibly allspice. And cinnamon. Put aside to cool.
In a mixing bowl, combine 3/4 cups yoghurt (leban), 2 full tbs tahini, 2 tbs vinegar, and 5 chopped tomatoes. Mix and add meat.
Break open a can of biscuit dough, punch down the rolls until about 1/4 inch in thickness. Add meat filling. Bake at 350F until done.
Beef Barley Soup
It came from a Cincinnati newspaper, I made modifications to the recipe based on the way Mom made it.
14 cups water
1 1/2 - 2 lbs beef shank or chuck
Parsley
2-3 bay leaves
Celery chopped, to taste
1 large onion chopped
2 large potatoes
2 large carrots
1 cube beef stock
1/4 tsp dried thyme
1 cup quick barley
salt and pepper to taste
Saute onion, add beef, brown. Add water, vegetables, spices. Simmer for about one hour.
14 cups water
1 1/2 - 2 lbs beef shank or chuck
Parsley
2-3 bay leaves
Celery chopped, to taste
1 large onion chopped
2 large potatoes
2 large carrots
1 cube beef stock
1/4 tsp dried thyme
1 cup quick barley
salt and pepper to taste
Saute onion, add beef, brown. Add water, vegetables, spices. Simmer for about one hour.
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