INGREDIENTS:
Whiskey Pepper Sauce
1 tablespoon butter
2 tablespoons chopped white onion
2 cups beef stock or canned beef broth
1/4 teaspoon cracked black pepper
1 clove garlic, pressed
2 tablespoons whiskey
1 green onion, chopped
1 teaspoon cornstarch
1 tablespoon water
Pepper Steak
1 (16-ounce) sirloin steak, cut into two portions
2 teaspoons cracked black pepper
2 tablespoons butter
Salt

PREPARATION:

Fire up the barbecue.

In a saucepan or deep skillet, make the whiskey pepper sauce by sautéing the white onions in the butter over high heat. In about 3 minutes the onions will begin to turn brown.

Add 1 cup of the beef stock to the onions.

Posted by InfoMedia at 03:38 PM | Permalink

Note: Make this a day ahead so you can skim off the
fat. Preheat oven to 375?F.
Cover both sides of brisket with lots of pepper. Over
a medium flame, heat the oil in a heavy casserole or
roasting dish and brown the brisket on all sides. Take
the brisket out of the pan and set aside. Add the
onions to the casserole and cook them over medium-high
heat. As you stir them, scrape up the brown bits from
the bottom of the casserole. cook the onions for about
15 minutes, or until they are thoroughly browned. Add
the carrots, garlic, and bay leaves; stir for another
1-2 minutes. Take the casserole off the burner and
carefully put the brisket back into its nest of
vegetables. Coat the brisket on both sides with tomato
paste. Sprinkle more pepper, and a little salt, over
the tomato paste. Pour the tomatoes and red wine into
the bottom of the casserole. Cover the casserole
tightly, first with a layer of foil and then with the
lid. Let the pot roast cook on the middle rack of the
oven for 3? hours. check the liquid level in the
casserole frequently; if it gets too low, add a little
water or beef broth. When the meat is tender, take it
out of the oven. Keep the meat covered while you cool
it to room temperature. Then put it in the
refrigerator overnight. The next day, spoon off all
the solidified fat you can. Discard the bay leaves.
Bring the meat back to room temperature and reheat it
?? along with its juices and the vegetables ?? either
on top of the stove or in the oven. When it's hot,
slice it on the diagonal and serve with the pan juices
and vegetables spooned over. Add salt at the table, if
needed.

Continue reading "A Better Pot Roast" »

Posted by Scott at 03:25 PM | Permalink

Trim excess fat from ribs. Place ribs and salt in 4-qt. saucepan or Dutch
oven. Cover with water, bring to a boil. Cover; simmer 1-1/2 to 2 hours
or until tender. Meanwhile, saute onion in oil until tender. Add
remaining ingredients; simmer 15 minutes. Drain ribs. Place on rack in
broiler pan or over ash-colored coals on outdoor grill so meat is 6 to 7
inches from heat. Broil 10 minutes, turning occasionally. Baste ribs
with sauce; continue broiling about 10 minutes, turning and basting
frequently with sauce. Serve with remaining sauce, if desired.

Continue reading "BBQ Short Ribs" »

Posted by Scott at 03:25 PM | Permalink

Mix well & form into balls the size of walnuts. Cook
over low heat until done but not brown. Danish meat
ball sauce: Simmer approximately 20 minutes.Pour over
meat balls.

Continue reading "Danish Meat Balls" »

Posted by Scott at 03:25 PM | Permalink

Cook and stir the meat and onion in a Dutch oven until
the meat is brown. Drain off the excess fat. Stir in
the UNDRAINED tomatoes and the remaining ingredients
except the peanuts, breaking up the tomatoes when you
add them. TO COOK THE DUTCH OVEN:
Heat the mixture to boiling then reduce the heat and
simmer, covered, stirring occasionally, until the rice
is tender, about 30 to 45 minutes. (A small amount of
water can be added if necessary.) Garnish with the
chopped peanuts just before serving. TO COOK IN THE
OVEN: Turn the mixture into an ungreased 3-quart
casserole. Cover and bake at 350 degrees F., stirring
occasionally, until the rice is tender, about 45 to 55
minutes. Garnish with the chopped peanuts just before
serving.

Continue reading "Curry Delight" »

Posted by Scott at 03:25 PM | Permalink

Trim fat from beef. Cut beef lengthwise into 2-inch strips. Cut strips
crosswise into 1/8-inch slices. Toss beef with salt and white pepper.
Place broccoli in 1 inch boiling water; heat to boiling. Cover and cook 2
minutes. Immediately rinse with cold water; drain. Mix cornstarch and soy
sauce; stir in sesame oil and broth.

Spray nonstick wok or 12-inch skillet with nonstick cooking spray; heat
over medium-high heat until cooking spray starts to bubble. Add beef;
stir-fry about 2 minutes or until brown. Remove beef from wok. Cool wok
slightly. Wipe clean and respray. Add oil and rotate wok to coat sides.
Heat over medium-high heat. Add garlic, gingerroot and bean paste;
stir-fry 30 seconds. Add bamboo shoots; stir-fry 20 seconds. Stir in beef
and broccoli. Stir in cornstarch mixture; cook and stir about 30 seconds
or until thickened. Serve over rice.

Continue reading "Beef and Broccoli with Garlic Sauce" »

Posted by Scott at 03:25 PM | Permalink

Stir cornstarch into water; set aside. Trim fat from beef steak. Cut beef
into thin strips, about 1 1/2 ? 1/2 inch.

Spray 10-inch skillet with nonstick cooking spray; heat over medium-high
heat. Cook onion, garlic, salt and pepper in skillet about 3 minutes,
stirring frequently, until onion is tender. Stir in beef and bell pepper.
Cook about 4 minutes, stirring frequently until beef is no longer pink.
Stir in mushrooms.

Add brandy to skillet; sprinkle bouillon granules over beef mixture. Heat
to boiling; reduce heat. Cover and simmer 1 minute. Stir in sour cream.
Stir in cornstarch mixture. Cook over medium-high heat about 2 minutes,
stirring frequently, until thickened. Stir in chives. Serve over
mostaccioli.

Continue reading "Beef in Creamy Mushroom Sauce" »

Posted by Scott at 03:25 PM | Permalink

Heat oven to 350?. Spray 10-inch nonstick skillet with nonstick cooking
spray. Cook ground beef and onion in skillet over medium heat, stirring
occasionally, until beef is brown; drain. Mix beef mixture and remaining
ingredients except frozen mixed vegetables in 3-quart casserole; break up
tomatoes. Cover and bake 30 minutes. Stir in mixed vegetables. Cover and
bake 30 to 40 minutes longer or until barley is done.

Continue reading "Beef-Barley Stew" »

Posted by Scott at 03:25 PM | Permalink

Heat oil in 1-quart saucepan over medium-high heat. Cook onion and garlic
in oil, stirring frequently, until onion is tender; remove from heat. Stir
in chili sauce, salt, pepper and beer. Place beef in shallow nonmetal dish
or heavy-duty resealable plastic bag. Pour beer mixture over beef; turn
beef to coat with marinade. Cover dish or seal bag and refrigerate,
turning beef occasionally, at least 8 hours but no longer than 24 hours.

Cover wood chips with water; soak 30 minutes. Brush grill rack with
vegetable oil. Heat coals or gas grill for indirect heat. Remove beef from
marinade; reserve marinade. Insert spit rod lengthwise through center of
beef; hold firmly in place with adjustable holding forks. Insert barbecue
meat thermometer so tip is near center of beef but not touching spit rod.
Drain wood chips. Allow about
1/2 cup wood chips to medium-low coals or rock.

Cover and grill beef on rotisserie over drip pan and 4 inches from
medium-low heat about 2 hours for medium doneness (160? on meat
thermometer), brushing occasionally with marinade and adding 1/2 cup wood
chips to coals or rock every 30 minutes. Remove spit rod, holding forks
and thermometer. Discard any remaining marinade.

Cover beef with aluminum foil and let stand 15 minutes before slicing.

Continue reading "Beer-Marinated Rump Roast" »

Posted by Scott at 03:25 PM | Permalink

Heat 12-inch nonstick skillet over medium-high heat. Cook beef, celery,
onion and Cajun seasoning in skillet about 4 minutes, stirring frequently,
until beef is brown and vegetables are tender. Stir in remaining
ingredients. Reduce heat to medium-low. Cover and cook about 5 minutes or
until rice is tender.

Continue reading "Cajun Beef and Rice" »

Posted by Scott at 03:25 PM | Permalink

Place meat in large glass dish; sprinkle evenly with pepper. Pour Italian dressing over meat; cover and marinate in refrigerator at least 1 hr.

Preheat oven to 325 degrees. Remove meat from marinade; discard marinade. Place meat, fat side up, in shallow roasting pan. bake 2 to 2 1/2 hr or until meat thermometer inserted into thickest part of meat registers 130 to 135 degrees for medium-rare doneness. Remove from oven. Cover and let stand 20 min before carving.

Meanwhile, mix 1 cup of the mayo and horseradish in small serving bowl. In another small serving bowl, mix remaining 1/2 cup mayo, honey mustard dressing and thyme. Serve sauces with meat. Makes 15 servings, 4 oz meat and 2 tablespoons sauce each.

Continue reading "Holiday Beef Roast" »

Posted by Scott at 03:25 PM | Permalink