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Jugged Beef Recipe

September 8th, 2014 by alice  Tags: , | Print This Post Print This Post

INGREDIENTS

  1. 3lbschuck roast, trimmed of fat, cut into 1 inch cubes
  2. 1/2teaspoonsalt
  3. 1/2teaspoonfresh ground black pepper
  4. 1/3cupflour
  5. 1/4lbsalt pork, finely diced
  6. 2tablespoonsolive oil
  7. 4mediumyellow onions, cut into eighth’s
  8. 1lbmushrooms(DON’T USE BUTTON MUSHROOMS ALL OF THE TIME TRY OTHERS, PLAY WITH IT A BIT.)
  9. 1lbbaby carrots, cut in half crosswise
  10. 1/2teaspoonrosemary
  11. 1/2teaspoonmarjoram
  12. 1/4teaspoonthyme, run these three herbs through the spice mill
  13. 1/8teaspoonground nutmeg
  14. 1cinnamon stick
  15. 1cupred wine
  16. 1/2cupdry sherry
  17. 1/2 (15 ounce)cancranberry sauce
  18. 3tablespoonsfresh parsley, finely chopped

DIRECTIONS

  1. Preheat oven to 300°F.
  2. Mix Salt, Black Pepper, and flour in a Plastic bag.
  3. Place 1/4 of the Beef at a time into the bag , shake well to coat.
  4. Heat a large skillet over medium high heat.
  5. Add Salt Pork, render well.
  6. Add Beef, one quarter at a time, saute ’til brown. Set aside. Repeat ’til all meat is browned.
  7. Drain pan and wipe clean.
  8. Reheat pan over medium high heat, add oil.
  9. Add Onions and Mushrooms, saute ’til onions start to brown, 10-12 minutes.
  10. Add Carrots and the herbs, cook 3 minutes longer.
  11. Spoon Vegetables into the jug.
  12. Reheat pan, add the beef, wine, sherry, and Cranberry Sauce. Bring to a boil.
  13. Spoon into the jug.
  14. Bake, covered, 2 – 2 1/2 hours.
  15. Add Parsley, mix well.
  16. Serve with boiled Baby Red potatoes or over cooked Basmati Rice or noodles.
  17. Add a fresh baked peasent loaf and a nice Merlot.

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Beef and Olive Empanadas Recipe

September 2nd, 2014 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 6ounceslean ground beef
  2. 1/3cup finely choppedonions
  3. 1 mincedgarlic clove
  4. 1/2teaspoonground cumin
  5. 1/8teaspoonground red pepper
  6. 1/2cup choppedpimento stuffed olives
  7. 1/4cuptomato sauce
  8. 3cupsall-purpose flour
  9. 1/4teaspoonsalt
  10. 3/4cupshortening
  11. 1 beatenegg
  12. 1/2cupwater
  13. 1egg
  14. 1tablespoonwater

DIRECTIONS

  1. For filling: Cook beef, onion & garlic; drain fat;Stir in cumin & red pepper;Cook & stir 1 minute; Stir in olives & tomato sauce;Set aside.
  2. For pastry, stir together flour & salt;Cut in shortening until mixture resembles cornmeal.Add beaten egg & 1/2 cup water; stir until well combined.Turn dough onto lightly floured surface and knead 10-12 strokes.Divide dough in half;Roll 1 portion dough 1/8″ thick;Cut into 3″ rounds;Re-roll scraps & cut enough to total 18 rounds; Repeat with remaining dough portion.Place 1 rounded teaspoon of filling in center of each round;Moisten edges with water; fold in half, sealing edges with fork.Prick dough and place on ungreased baking sheet.Stir together egg & water; brush over empanadas.
  3. Bake at 425 °F for 15-18 minutes Can also be deep-fried, if desired.

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Home-cured Brisket (corned Beef) Recipe

August 31st, 2014 by alice  Tags: , , , , | Print This Post Print This Post

INGREDIENTS

  1. 5-7lbsbeef brisket(either point or flat cut, Trim fat as needed)
  2. 1/2cupkosher salt(Do not subsitute regular or sea salt)
  3. 1tablespooncracked black pepper
  4. 1tablespoonpeppercorns
  5. 1tablespoonground allspice
  6. 1 1/2tablespoonsdried thyme
  7. 1tablespoonpaprika
  8. 3 crumbledbay leaves
  9. 1tablespoon mincedgarlic

DIRECTIONS

  1. Take the brisket and pierce it with a knife or tenderizer.Do each side at least 15x.Place brisket in 1 gallon plastic baggie.
  2. Mix all other ingredients together in a bowl or 2 cup measuring cup.
  3. Reaching inside baggie, sprinkle 1/2 the mixture over the brisket.Turn baggie over and repeat, sprinkling the other side.Seal the baggie after expressing as much air as possible.
  4. Place the bagged brisket in a dish large enough to hold it.It must then be weighted.You can use some cans from the pantry.I used 2 fairly heavy casserole dishes that nested, and placed the second on top of the brisket.
  5. Put the dish with the brisket in the refrigerator.I used bottom shelf in the back as it is the coldest spot.The brisket should be turned over 1x each day for at least 5 days, and no longer than 7 days.
  6. Rinse before using.I gave my brisket a cold-water bath while preparing the other ingredients for a traditional New England boiled dinner.
  7. This recipe is only for curing the beef.When I cooked this cured beef, I simmered it for at least 3 hours, then moved it to a casserole with a cup of broth ladled over it and let it rest for 20-30 minutes before slicing across the grain.

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Beef Stroganoff (In a Crock Pot) Recipe

August 31st, 2014 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. 2ouncesbutter
  2. 2onions, finely chopped
  3. 1 1/2lbs braisingsteak
  4. 2tablespoonsseasoned flour
  5. 1/2pintbeef stock
  6. 4ouncessliced mushrooms
  7. 1teaspoonmixed herbs
  8. 1tablespoontomato puree
  9. 2teaspoonsFrench mustard
  10. 1/4pintsingle cream
  11. 1tablespoon choppedparsley

DIRECTIONS

  1. Preheat the crock pot on High for 20 minutes.
  2. Heat the butter in a large pan and gently saute the onions until they begin to turn transparent.
  3. Toss the braising steak in the seasoned flour and add to the onions.
  4. Stir the mixture over the heat until the meat is lightly browned.
  5. Stir in the remaining ingredients and bring to the boil.
  6. Transfer to the crock pot and cook on high for 30 minutes.
  7. Then switch to low for 6 – 10 hours.
  8. Just before serving, stir well.
  9. Swirl the cream on top of the Stroganoff.
  10. Garnish with chopped parsley.

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Lennie’s Corned Beef Dinner Recipe

August 28th, 2014 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. 1 (3 lb)corned beef brisket
  2. 1headcabbage
  3. 2largeonions
  4. 1 1/2lbssmall red potatoes(the smallest you can find)
  5. 4carrots
  6. 2parsnips
  7. 1 (2 lb)rutabagas
  8. 3cupsunsweetened apple juice
  9. 1/2cuplight brown sugar
  10. 1tablespoonmustard seeds
  11. 1tablespoonkosher salt
  12. 1teaspoonfresh ground black pepper

DIRECTIONS

  1. Please note that I’ve never written this down before, so measurements like the “1 tbsp kosher salt” are just approximations on my part; go with whatever seems right to you.
  2. When you’re ready to start cooking, get out your biggest pot, then put that one back and get a bigger one; really.
  3. Into the pot goes the corned beef, taken out of its plastic casing.
  4. Note about corned beef: I have never bought one that had spices separate, but I’ve read that here at Zaar, that some have the spices in a separate little package; if your spices are separate, open up the package and put them in with the beef too.
  5. Pour about 3 cups of apple juice over beef, then add enough cold water to completely cover the meat.
  6. Turn the heat under the pot to high and bring to a boil.
  7. Add 1/2 cup (not tightly packed) brown sugar to the liquid, along with mustard seeds.
  8. When the liquid comes to a boil, skim off any scum (you won’t get it all; that’s not a big deal), turn the heat way down, put the lid on the pot, and simmer for 2 hours.
  9. While meat is simmering, prepare the veggies.
  10. Cut some wedges off your cabbage (I never use the whole thing unless it was a very small cabbage).
  11. Peel some carrots and cut into chunks (I recommend 4 carrots but you can use less, or more, depending on how much you like them); peel some parsnips and do likewise.
  12. Peel a couple of onions but leave the root end on; cut in half, through the root end, then in half again, through the root end (in an ideal world, this prevents the wedges from coming apart; don’t be surprised if some of them do not stay in perfect segments however).
  13. Get someone strong to cut the rutabaga in half, then in half again; peel; cut into chunks, not too big (just under an inch or so is fine).I use about three-quarters of the rutabaga, but if you want to use the whole thing, go for it; or, use less if you want.
  14. Don’t do anything to the potatoes but rinse them to get off any dirt.
  15. Wait for the 2 hours to be up.
  16. When your timer dings, add all the veggies except the cabbage into the pot, turn the heat back up to high, and let it come back to a boil (I add the kosher salt and black pepper at this point, but you don’t have to).
  17. If you have to add more liquid (you likely won’t), add half apple juice and half water.
  18. When the liquid comes back to a boil, turn it down to a simmer, put the lid back on, and cook for 15 minutes.
  19. When the 15 mins are up, remove lid and set it aside; you won’t need it any more.
  20. Add cabbage to pot, curse if liquid in pot overflows, then turn heat back up to high, and when liquid comes to a boil turn heat back down to a simmer and let cook until all the veggies are done to your liking (I don’t know how soft you like your turnip, cabbage, etc, but mine usually takes approximately 20 to 25 minutes after I add the cabbage).
  21. When done, fish out corned beef and put on a chopping board.
  22. Then, using a slotted spoon, get the veggies and arrange attractively on platter so your MIL will be impressed; carve up meat and place on another platter.
  23. Make sure salt, pepper and butter are on the table, along with an assortment of mustards.
  24. Realize you forgot to make the soda bread; and serve.

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