ROAST BEEF RECIPES -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Apple Juice Roast (05-11-93) (6:17) Servings: 6 4 lb Boneless Beef Chuck Roast 2 ea Med. Onions, Sliced 2 T Butter or Shortening 1 c Apple Juice 1 T Catsup 1 t Salt 1/4 t Pepper 1/4 t Thyme Leaves 1/4 t Prepared Mustard 1/8 t Basil Leaves 3 ea Large Sweet Potatoes * 1 x Lemon Juice ---------------------------------GARNISHES--------------------------------- 1 x Chopped Parsley OR 1 x Apple Rings And Parsley 1 x Gravy * Sweet potatoes should be pared and cut into pieces. Cook onions in 1 T butter or shortening in Dutch oven until tender-crisp; set aside. Brown roast in remaining butter or shortening in Dutch oven over medium heat 15 to 20 minutes or until browned on both sides. Pierce entire surface of meat with fork. Combine apple juice, catsup, salt, pepper, thyme, mustard and basil; add to meat. Top meat with reserved cooked onions; cover and cook slowly 2 1/2 hours or until almost tender. Brush sweet potatoes with lemon juice for bright color; add to meat. Continue cooking, covered, 30 to 40 minutes or until meat and potatoes are tender. Place meat and potatoes on warm platter. Sprinkle potatoes with chopped parsley or garnish with apple rings and parsley, if desired. Serve gravy over sliced meat. NOTE: After apple juice mixture is added to browned meat, it may be marinated in the refrigerator until 3 to 4 hours before serving time; turn meat several times. If Dutch oven is cast iron, transfer to a glass dish. GRAVY: Skim excess fat from cooking liquid; add water if needed to make 1 1/2 cups. Mix 1/2 cup water and 2 T Unbleached Flour; stir gradually into cooking liquid. Heat to boiling; cook, stirring 3 to 5 minutes. Season with salt and pepper, if desired. Gravy may be served in Large Apple that has been scooped out, if desired. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Barbecued Beef In Crusty Rolls (05-02-93) (21:26) Servings: 4 1/3 C Catsup 2 T Vinegar 2 T Finely Chopped Onion 1 Ea Finely Chopped Garlic Clove 1 1/2 T Worcestershire Sauce 1 T Packed Brown Sugar 1/8 T Dry Mustard 1 Ea Dash Pepper 2 C Cut-Up Cooked Beef 4 Ea French Rolls, Split 4 Ea Slices American Cheese Mix All Ingredients Except Beef, Rolls And Cheese In 1-Qt Casserole. Cover And Microwave On High (100%) Until Hot And Bubbly, 2 To 3 Minutes; Stir. Mix Beef Into Sauce. Cover And Microwave Until Beef Is Hot, 3 To 5 Minutes Fill Rolls With Beef Mixture And Cheese Slices And Serve. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Barbecued Beef On Buns Servings: 4 1 C Catsup 2 T Brown Sugar 1 T Lemon Juice 1 T Worcestershire Sauce 1 T Prepared Mustard 1/2 T Onion Salt 1/8 T Pepper 8 Oz Cooked Roast Beef * 4 Ea Hamburger Buns, Split * Roast Beef Should Be Thinly Sliced And There Should Be 8 To 10 Slices. Mix Catsup, Brown Sugar, Lemon Juice, Worcestershire Sauce, Mustard, Onion Salt, And Pepper In 2-Cup Glass Measure. Microwave Uncovered On High (100%) 1 1/2 Minutes; Stir. Microwave To Boiling, 1 To 2 Minutes. Layer Half The Beef Slices And Half The Sauce In 1-Qt Casserole; Repeat. Cover And Microwave On High (100%) Until Hot And Bubbly, 1 1/2 To 2 1/2 Minutes. Place Bottom Halves Of Buns On Serving Plate. Top With Beef And Remaining Bun Halves. Microwave Uncovered On High (100%) Until Buns Are Hot, 30 Seconds To 1 Minute. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Beef Jerky (12-04-93) (2:17) 2 to 3 Pounds Round, Chuck Steak Or Chuck Roast 1 Tsp Onion Salt 1/2 Tsp Salt 1/2 Tsp Garlic Salt 1/2 Tsp Lemon Pepper 1/2 Tsp Sausage Seasoning 1/2 Tsp Thyme 1/2 Tsp Oregano 1/2 Tsp Marjoram 1/2 Tsp Basil Combine the spices in a dish. Cut the meat into strips less than 1/4 of an inch thick. Remove ALL fat. Sprinkle one side with the combined seasonings and beat with a meat hammer. Turn and repeat the seasoning and beating. Place the strips on a cookie sheet or other flat pan. Place in a 120 degree F. oven for 4 hours. Turn and put back for another 4 hours. Keep the oven door propped open for the entire time to allow the moisture to escape. With a gas oven, the pilot light may be enough to provide the heat. Store in a plastic bag. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Beef 'n' Beer (08-18-93) (0:13) Servings: 12 4 lb Boneless chuck 12 ea Mushrooms, cut into chunks 1 x Salt & pepper 1 1/2 cn Beer 2 ea Onions, lg, thinly sliced 1 1/2 T Catsup 2 ea Green peppers, lg, sliced 1 T Prepared mustard Salt & pepper meat and brown lightly in heavy skillet. Add onions, pepper and mushrooms and brown lightly. Pour beer over all, stir in catsup and mustard. Cover tightly and simmer slowly for 2 to 2 1/2 hours or until meat is tender. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Beef Roast With Mushroom Stuffing (08-17-93) (21:14) Servings: 6 1 x -----------roast------------ 1/2 t Salt 1/4 t White pepper 2 lb Flank steak 1 t Mustard; dijon style 1 x -----mushroom stuffing------ 2 T Vegetable oil 1 ea Onion; small, chopped 4 oz Mushroom pieces; * 1/2 c Parsley; chopped 2 T Chives; chopped 1 T Tomato paste 1/2 c Bread crumbs; dried 1/4 t Salt 1/4 t Pepper 1 t Paprika 1 x -----------gravy------------ 3 ea Bacon; strips, cubed 2 ea Onions; small, fine chopped 1 c Beef broth; hot 1 t Mustard; dijon style 2 T Tomato catsup * Mushrooms should be 1 4 oz can of mushroom pieces drained and chopped. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Lightly salt and pepper flank steak. Spread one side with mustard. To prepare stuffing, heat vegetable oil in a frypan, add onion and cook for 3 minutes, until lightly browned. Add mushroom pieces; cook for 5 minutes. Stir in parsley, chives, tomato paste, and bread crumbs. Season with salt and pepper and paprika. Spread stuffing on mustard side of the flank steak, roll up jelly-roll fashion and tie with thread or string. To prepare gravy, cook bacon in a Dutch oven until partially done. Add the meat roll and brown on all sides, approximately 10 minutes. Ad onions and saute for 5 minutes. Pour in the beef broth, cover Dutch oven, and simmer for 1 hour. Remove meat to a preheated platter. Season pan juices with mustard. Salt and pepper to taste; stir in catsup. Serve the gravy separately. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Beef Roasted in Salt Crust (11-26-93) (1:23) INGREDIENTS 3 cup coarse kosher salt 6 lb standing rib roast, trimmed DIRECTIONS In a bowl, stir together the salt and 3/4 cup water until the mixture forms a slightly stiff paste, resembling wet snow. Arrange the roast, fat side up, in a roasting pan, and coat completely with the salt mixture, patting it on about 1/4-inch thick. Roast the beef in the middle of a preheated 325f oven for 2 hours (about 22 minutes per pound) or until it registers 130f on a meat thermometer. Transfer to a cutting board and let it stand for 15 minutes. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Beef With Caper Sauce (05-11-93) (6:00) Servings: 12 4 lb Beef Eye Of Round Roast 1/2 c Cooking Oil 1/2 c Tomato Paste 1/4 c Imported Soy Sauce 1/4 c Red Wine Vinegar 2 T Crushed Rosemary 2 t Salt 1 x Pepper To Taste ---------------------------------GARNISHES--------------------------------- 1 x Caper sauce 1 x Paprika 1 x Tomato roses 1 x Green Onions 1 x Parsley 1 x Rye Bread Place roast in utility dish. Combine oil, tomato paste, soy sauce, vinegar, rosemary, salt and pepper; pour over roast, cover and marinate in the refrigerator for 2 hours or overnight. Remove roast from marinade; wipe with absorbent paper. Place roast, fat side up, on rack in open roasting pan. Roast in moderate oven (350 degrees F.) 18 to 20 minutes per pound or to an internal temperature of 150 degrees F. for medium-rare. Chill roast and slice. Arrange slices of cold roast beef in an overlapping pattern on a serving platter; spoon caper sauce down center. Sprinkle with paprika and garnish with tomato roses, green onions and parsley. Serve with rye bread. NOTE: To serve as appetizer, cut cooked roast beef into cubes and serve on small wooden picks inserted in cabbage head or fruit. Dip beef cubes in Caper Sauce. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Beef With Hot Sauce (05-11-93) (6:16) Servings: 8 3 lb Beef Chuck Roast 1/2 c Chopped onion 1/2 c Chopped Celery 1/2 c Chopped Green Pepper 1 x Water 1 1/2 c Catsup 3 T Hot Taco Sauce 2 T Brown Sugar 2 T Vinegar 2 ea Cloves Garlic, Minced 1 ea Bay Leaf 1 t Salt 1 t Dry Mustard 1 t Chili Powder 8 ea Hamburger Buns Place meat, onion, celery and green pepper in Dutch oven; cover with water. Cover tightly and cook slowly 2 1/2 to 3 hours or until tender. Remove meat; cool, shred and return to cooking liquid. Add catsup, taco sauce, brown sugar, vinegar, garlic, bay leaf, salt, mustard and chili powder. Cook slowly 1 hour. Remove bay leaf; serve on buns. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Beef With Wine and Mushroom Sauce (08-18-93) (0:16) Servings: 10 3 1/2 lb Beef chuck cut in pieces 1 cn Golden mushroom soup 1 c Red wine 1 x Salt & pepper to taste Salt and pepper meat. Pour soup and wine over beef. Cover and bake 3 hours at 325 degrees. Serve with noodles or rice. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Braised Beef (08-18-93) (0:14) Servings: 4 1 ea Scallion 1/4 c Medium dry sherry 1 t Sugar 1 ea Clove garlic, minced 1/2 t Salt 1 x Dash pepper 2 x Slice minced fresh gingeroot 2 1/2 T Peanut oil 2 lb Beef chuck 1/2 c Imported soy sauce 3 c Chicken stock Cut green part of scallion into 2" pieces. Combine all ingredients except meat, oil, & chicken stock in bowl and set aside. Heat oil in heavy skillet and brown meat quickly on all sides. Add mixture from bowl and cook, stirring to heat and blend, about 3 minutes. Heat stock in saucepan and add to beef. Simmer covered 90 mins to 2 hours or until meat is tender. Slice meat and serve hot or cold. Reserve gravy for master sauce. Strain through cheesecloth when cool and refrigerate in a covered dish. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Brandied Beef Roast (08-17-93) (21:19) Servings: 10 3 lb Whole trimmed tenderloin 3/4 c Brandy 1 x Salt and pepper Place roast in shallow roasting pan. Pour approximately one third of the brandy on the roast. Roast at 325 degrees F. without lid for approximately 15 to 20 minutes per pound for rare. Gradually pour remaining brandy roast throughout cooking time. Baste frequently. If the surface of the roast appears to be drying out during cooking, cover with suet or bacon strips. When roasted to desired doneness, remove from oven and allow meat to stand for ten minutes before carving. Season with salt and pepper. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Cajun Pot Roast (12/10/93) (18:33) Servings: 12 3 lb Beef bottom round roast 1 x Seasoning Mix (below) 1 T Salad oil 2 ea Medium onions 2 ea Large celery stalks 1 ea Medium green bell pepper 14 1/2 oz Can tomatoes 1 ea Bay leaf 1 ea Clove garlic,minced 2 ea 10 oz. pkg. frozen baby okra Trim fat from beef roast.Prepare Seasoning Mix.Rub 2 1/2 tsp. Seasoning Mix,evenly,over roast;reserve remaining Seasoning Mix.In a 5 quart Dutch oven,over medium high heat,in hot salad oil,cook roast until well browned on all sides;remove to plate. Cut onions into wedges;slice celery,diagonally,into 1/2" pieces.Cut green bell pepper into 1" pieces.In drippings in Dutch oven over medium heat,cook vegetables until tender,covered,stirring occasionally.Stir in tomatoes with their liquid,bay leaf,garlic and remaining Seasoning Mix.Return roast to Dutch oven;over high heat,heat to boiling.Reduce heat to low;cover and simmer 2 to 2 1/2 hours until roast is fork tender,stirring mixture occasionally.About 10 minutes before roast is done,add frozen okra to mixture in Dutch oven;heat through.To serve,arrange meat and vegetables in a warm deep platter;discard bay leaf. Skim fat from liquid in Dutch oven.Serve liquid with meat and vegetables. Seasoning Mix: In a cup,mix 1 1/2 tsp. salt,1 tsp. paprika,1 tsp. dry mustard,1/2 tsp. dried thyme leaves,1/2 tsp. ground red pepper and 1/2 tsp. black pepper. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Cajun Prime Rib (05-11-93) (6:37) Servings: 6 4 lb Prime rib roast (10-1/2 lbs) 1/4 c Black pepper 1/4 c Garlic powder 1/4 c Salt 2 ea Onions, thinly sliced --------------------------SEASONING MIX (OPTIONAL-------------------------- 1 T Plus 1 tsp, salt 1 T Plus 2 tsp, white pepper 1 T Plus 2 tsp, fennel seeds 1 T Plus 3/4 tsp, black pepper 2 1/2 t Dry mustard 2 1/2 t Ground cayenne pepper Remove fat cap off top of meat (butcher can do this for you) and save. Place the roast, standing on the rib bones, in a very large roasting pan. Then with a knife make several dozen punctures through the silver skin so seasoning can permeate meat. Pour a very generous, even layer of black pepper over the top of the meat (the pepper should completely cover it); repeat with the garlic powder, then the salt, totally covering the preceding layer. Carefully arrange the onions in an even layer on top so as not to knock off the seasoning. Place the fat cap back on top. Refrigerate 24 hours. Bake ribs in a 550F oven until the fat is dark brown and crispy on top, about 35 minutes. Remove from oven and cool slightly. Refrigerate until well chilled, about 3 hours. (this is done so the juices will solidify and the steaks can be cooked rare.) Remove fat cap and discard. With the blade of a large knife, scrape off the onions and as much of the seasonings as possible and discard. Then with a long knife, slice between ribs into 6 steaks (4 will have bones); trim the cooked surface of meat from the 2 pieces that were on the outside of the roast. Season and cook in your favorite way for steaks. TO BLACKEN THE STEAKS: Combine the ingredients of the seasoning mix thoroughly in a small bowl; you will have about 8 tablespoons. Sprinkle the steaks generously and evenly on both sides with the mix. using about 4 teaspoons on each steak and pressing it in with your hands. Heat a cast iron skillet over very high heat until it is beyond the smoking stage and you see white ash on the skillet bottom--at least 10 minutes. (The skillet cannot be too hot for this method.) Place one steak in the hot skillet (cook only one side at a time) and cook over a very high heat until the underside starts to develop a heavy, black crust, about 2 to 3 minutes. Turn the steak over and cook until the underside is crusted like the first, about 2 to 3 minutes more. Repeat with the remaining steaks. Serve each steak while piping hot. (*NOTE*: If you don't have a commercial hood vent over your stove, this dish may smoke you out of the kitchen. It's worth it! But you can also cook it outdoors on a gas grill; a charcoal fire doesn't get hot enough to "blacken" the steak properly. If you have a smoke detector in your house, you will be able to determine if it is working correctly. This is NOT a dish to prepare in an apartment building with a central fire alarm system wired into your smoke detector. It causes great excitement! Also, you can be guaranteed you will meet your landlord.) -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Chinese Pot Roast (08-18-93) (0:38) Servings: 6 3 lb Chuck roast, 1 1/2 in thick 1 T Vegetable oil 1/2 c Bottled stir-fry sauce 1/2 c Burgundy wine 1/2 lb Fresh mushrooms, sliced 1 T Cornstarch eat Oil in dutch oven. Add meat and brown on both sides. Combine stir-fry Sauce with Wine and pour over meat. Cover, reduce heat and simmer for 1 hour 40 minutes. Add mushrooms and simmer, covered, nother 15 minutes or until Beef is tender. Combine cornstarch and /4 cup Water. Remove meat to platter and keep warm. Add cornstarch mixture to pan juices; cook and stir until mixture bOils and thickens lightly. To serve, cut meat across grain into thin slices and serve with the mushroom gravy. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Chunky Beef Fritters (05-11-93) (5:59) Servings: 5 2 lb Cooked Unseasoned Roast beef* 6 T Milk 1 T Unbleached All-purpose Flour 3 ea Large Eggs, Beaten 1 1/2 c Self-Rising Flour 4 t Salt 1/4 t Pepper * Cooked Roast Beef should be cut into 1/2 to 1-inch pieces. -------------------------------------------------------------------------- Combine milk and flour; stir into eggs. Combine self-rising flour, salt and pepper. Dip roast beef chunks in egg mixture and dredge in flour mixture. Fry in hot deep fat until browned and heated through. Drain on absorbent paper towels and serve hot. NOTE: Serve in divided serving dish surrounded by pickles, cherry tomatoes, green pepper rings, carrot curls, celery sticks and parsley, as desired. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CREOLE DAUBE GLACE (08-18-93) (0:40) Servings: 8 20 ea Small green stuffed olives 5 ea Green onions, minced 1/2 T Tabasco 2 T Minced parsley 1 c Finely shredded roast-beef 3 ea Cloves garlic, minced 2 c Beef broth (13 1/2 oz ) 1 T Worcestershire sauce 2 pk Unflavored gelatin 1. Slice olives and arrange in bottom of a 6-cup mold. 2. Carefully sprinkle Beef over olives. 3. In large bowl, mix gelatin and 1/2 cup of the Beef broth. 4. Heat remaining broth to bOiling; add to gelatin mixture and stir until gelatin is completely dissolved. 5. Add remaining ingredients; mix well. 6. Chill just until mixture is consistency of unbeaten Egg whites, then pour over olives and meat in mold. 7. Chill until firm; unmold to serve. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Crock Pot Roast (03/20/94) (13:59) Yield: 6 servings 1 Fairly lean pot roast 1 pk Dehydrated onion soup mix 1 Onion, thinly sliced Place half the onion in bottom of roast. Rub the roast with the soup mix. Place roast in pot, and top with remaining onion. Cover and cook on low heat for at least 12 hours. Do not panic and add water--it will make its own juices. You can add carrots or potatoes to the roast. Just be sure to place veggies in the bottom, so they will absorb the juices. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Dutch Oven Pot Roast (05-02-93) (21:08) Servings: 6 5 Lb Round Beef Pot Roast 2 T Salt 2 T Shortening 1/2 C Barbecue Sauce (Your Choice) 1/2 C Apple Cider 8 Ea Carrots, Pared * 6 Ea Large Potatoes ** 2 Ea Onions, Sliced 8 Oz Fresh Okra *** * Carrots Should Be Peeled And Cut Into 2-Inch Chunks. ** Potatoes Should Be Peeled And Quartered. *** One 10 Oz Pkg Of Frozen Okra Can Be Substituted. Rub Meat With Salt. Melt Shortening In Dutch Oven; Add Meat And Cook Over Medium Heat, Turning Once. Reduce Heat; Pour Barbecue Sauce And Cider Over Meat. Cover And Simmer On Top Of Range Or In 325 Degree F. Oven For 3 To 4 Hours. Add Carrots, Potatoes And Onions 1 1/2 Hours Before End Of Cooking Time. Add Okra 15 Minutes Before End Of Cooking Time. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Grilled Beef 'n Brie Sandwiches (04-19-92) 8 Slices Rye Bread 8 Thin Slices Rare Roast Beef (8 Ounces) 1/2 Steak Sauce 6 Ounces Brie Cheese, Sliced 1 Large Tomato, Thinly Sliced 3 Tablespoons Margarine, Softened On Each Of 4 Bread Slices, Place 2 Slices Roast Beef; Spread Each With 2 Tablespoons Steak Sauce. Top With Cheese, Tomato Slices And Remaining Bread Slices. Spread Margarine On Both Sides Of Sandwiches. In Skillet Over Medium Heat, Lightly Brown Sandwiches On Both Sides. Serve Immediately. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Kettle Roast (12/15/93) (22:08) 5 lb rump roast 1/4 cup bacon drippings OR: 1/4 cup shortening ginger salt & pepper 2 bay leaf 5 whole cloves 1 small onion 1 cup water Have roast tied so as to hold shape. Melt shortening in heavy iron skillet. Season the meat with the ginger, salt and pepper, and sear well on all sides. Add the bay leaves, cloves, onion and water, cover tightly, and let simmer about 4-1/2 hours. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Louisiana Roast Beef (05-11-93) (6:36) Servings: 6 1/4 c Onions, chopped very fine 1/4 c Celery, chopped very fine 1/4 c Bell peppers, chopped fine 2 T Unsalted butter 1 t Salt 1 t White pepper 3/4 t Black pepper 3/4 t Minced garlic 1/2 t Dry mustard 1/2 t Ground cayenne 4 lb Boneless sirloin roast In a small bowl combine the onions, celery, bell peppers, butter and seasonings, mix well. Place roast in a large roasting pan, fat side up. With a large knife make 6 to 12 deep slits in the meat (to form pockets) down to a depth of about 1/2 inch from the bottom; do not cut all the way through. Fill the pockets to their depths with the vegetable mixture, reserving about 1 tablespoon of the vegetables to rub over the top of the roast. Bake uncovered at 300F until a meat thermometer reads about 160F for medium doneness, about 3 hours. For rarer roast, cook until thermometer reads 140F. Serve immediately topped with some of the pan drippings if you like. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Mark's Famous Po-Boy (08-17-93) (21:32) Servings: 4 1 1/2 lb Beef; roast 1/2 ea Onion; diced 1/2 ea Bell pepper; diced 5 oz Hickory smoked worcestershire 2 T Peanut oil 1 t Seasoning salt 3 T Mayonnaise 8 ea Swiss cheese; sliced 2 ea Soft french bread Calories per serving: 350 Fat grams per serving: 25 Approx. Cook Time: :30 Cholesterol per serving: 20 The roast should be slightly frozen for best results in cutting, as this allows you to slice the roast very thin. Place sliced roast in bowl with worcestershire sauce for 15 to 20 minutes. While meat is marinating Saute onions, bell peppers and 1/2 tsp of seasoning salt in peanut oil. Remove vegetables from skillet and cook meat in skillet until just browned adding remaining seasoning salt. Add the onions and bell peppers to meat and allow to cook for another 10 minutes. Place french bread open face under heat under broiler until crisp. Place meat mixture on top of the bread, cover with swiss cheese, and broil until cheese has melted. Add mayonnaise and serve with leftover juices. Mum-Mum-Mummmm. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Pillow Case Jerky (12-04-93) (2:15) 1 Large Boneless Butt Roast Salt And Pepper Get as large a Boneless Butt as you can. Cut the individual muscles out of the meat and cut off and discard all the fat and connecting tissue. Cut the meat across the grain as thin as possible. 1/16 to 1/8th of an inch. The thinner the slices, the easier it will be to dry. Salt and pepper the meat generously on both sides, using more pepper than salt. Lay out the meat strips on a cake or oven rack without overlapping them. Set the rack in an insert fireplace and cook on low heat for 8 to 10 hours, turning every 3 to 4 hours, until dried. You can do the same with a dehydrator or oven, but it wont turn out as good. After it's done, store in a pillowcase. Don't STORE it in plastic, as the meat has to be able to breath, and a paper sack will leave a paper taste. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Pot 'n Cot Roast (05-11-93) (6:14) Servings: 8 5 lb Chuck Arm Pot Roast 30 oz (1 Cn) Apricots * 2 t Instant Minced Onion 1 t Marjoram 1 t Basil 1/4 t Pepper 1/3 c Cream or Cooking Sherry 1 t Salt * Apricots may either be halves or whole canned apricots. Trim fat from pot-roast and heat in Dutch oven or electric frying-pan to obtain 2 T drippings. Discard remaining fat. Brown meat in drippings, on both sides. Pour off drippings. Drain Apricots reserving liquid to pour over beef. Sprinkle onion, marjoram, basil and pepper on both sides of beef. Cover tightly and cook slowly 2 to 3 hours, until tender. Add sherry and salt; cook uncovered 30 minutes or until liquid has cooked down to a syrup, basting meat frequently. Place pot-roast on platter; spoon syrup over it. (Any remaining syrup may be served as an accompaniment.) Arrange apricots around pot-roast and garnish with parsley. To serve, slice across the grain of meat. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Pot Roast (12-12-92) (0:00) Ibm 2 Tablespoons Flour 12 Ounces Beer 1 Tablespoon Brown Sugar 1 Tablespoon Vinegar 1 Bay Leaf 1 Teaspoon Thyme 1/2 Teaspoon Garlic Powder 1/2 Teaspoon Salt 4 Medium Onions 6 Medium Potatoes 8 Medium Carrots, Cut Into 2 Inch Pieces 4 Pound Rolled Rump Roast Or Chuck Roast 1 Tablespoon Cornstarch 1 Tablespoon Water 2 Tablespoons Browning Sauce In 5 Quart Casserole, Combine Flour, Beer, Brown Sugar, Vinegar, Bay Leaf, Thyme, Garlic Powder And Salt. Stir Until Well Blended. Place Roast In Dish And Arrange Vegetables Or Equal Size Around Meat. Cover The Dish And Cook On Microwave/Convection For 1 1/2 Hours. Baste Meat With Browning Sauce, Baste Vegetables With Cooking Juice And Cook For Additional Half Hour On Microwave/Convection, Uncovered. Form A Paste Combining Cornstarch And Water. Remove Dish From Oven And Stir In The Paste. Return Dish, Uncovered, To Oven, And Cook On Microwave/Convection For A Further 20 Minutes. Makes 4 To 6 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Pot Roast 1 (12/15/93) (22:15) 4 lb beef 1 pt vinegar water 4 bay leaf 12 whole peppercorns, black 4 whole cloves 1 bunch carrot 6 onion 1 Tbsp sugar 12 gingersnaps salt & pepper Use beef chuck, rump, or round. Wipe meat with damp cloth and then sprinkle thoroughly with salt and pepper. Place meat in an earthen dish and add vinegar and enough water to cover. Add the bay leaves, peppercorns and cloves, and let stand tightly covered for 5 days in a cool place. Cut carrots in strips; slice onions. Put meat in a dutch oven and brown well on all sides. Add the carrots and onions and 1 cup of the spiced vinegar. Cover tightly and cook over low flame about 3 hours or until meat is tender. When meat is cooked, add the sugar and crumbled ginger snaps and cook for 10 minutes. This makes delicious gravy. If necessary, more of the spiced vinegar may be added. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Roast Beef a la Stroganoff (11-14-93) (16:53) 1/2 c chopped celery 1 onion, chopped fine 1/4 lb mushrooms, sliced 1/4 c butter 1/2 c flour 1 tsp soy sauce 1 1/2 c beef bouillon 1 c sour cream 2 c thinly sliced roast beef, cooked Cook celery, onion and mushrooms in butter until tender. Stir in flour and soy sauce. Add bouillon; cook, stirring until thickened. Stir in sour cream. Add beef and heat through. Serve with hot cooked rice or noodles. Serves 4 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Rump Roast (12-12-92) (0:02) Ibm 1 Teaspoon Salt 1/4 Teaspoon Pepper 1 Teaspoon Garlic Powder 1 Teaspoon Oregano 4 Pounds Boneless Rump Roast Rub The Spices On The Roast. Place In A Covered Casserole Dish And Cook On Microwave/Convection With The Probe Set At 100 Degrees. When The Temperature Reaches 100 Degrees, Uncover And Reset The Probe To 120 Degrees. Remove From Oven. Let Roast Stand For 10 Minutes Before Slicing. Makes 8 To 10 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Sauerbraten (05-09-93) (18:58) Servings: 6 4 lb Beef Roast; Boneless 1 c Water 1 c Wine Vinegar 2 ea Onions; Medium, Sliced 1 t Salt 6 ea Peppercorns 2 ea Bay Leaves 2 ea Cloves 2 T Vegetable Oil 1 ea Tomato; Medium * 2 T Unbleached Flour 2 t Sugar 1/4 c Water * Tomato should be peeled and chopped. Place meat in a large container (NOT Metal). In a saucepan bring water, vinegar, onions, salt, peppercorns, bay leaves, and cloves to a boil. Simmer for 10 minutes. Cool marinade to room temperature. Pour marinade over meat. Refrigerate for 2 to 3 days, turning several times each day. Remove meat from marinade, and dry. Brown meat in hot vegetable oil in a Dutch oven. Add the tomato and marinade liquid. Cover and simmer gently 1 to 2 hours, until meat is tender. Remove meat from juices. Also remove peppercorns, cloves, and bay leaves. Mix flour and sugar with water until lumps disappear. Add to pan juices and cook until thickened. Serve with boiled potatoes and red cabbage. Variations: Meat can also be placed in a 325 degree oven and baked or it could be cooked on low in a slow cooker for 3 to 4 hours. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Saurebraten & Gingersnaps (05-11-93) (0:52) Servings: 10 4 lb Rump Roast; Beef, Boneless 2 ea Onions; Thinly Sliced 8 ea Peppercorns 4 ea Cloves; Whole 1 ea Bay Leaf 1 c White Vinegar; Mild 1 c Water 1/2 c Cider Vinegar 1/4 c Vegetable Oil 1/2 t Salt 2 c Water; boiling 10 ea Gingersnaps 1/2 c Sour Cream 1 T Unbleached Flour Place the beef roast in a deep ceramic or glass bowl. Add onions, peppercorns, cloves, and bay leaf. Pour white vinegar and cider vinegar over the meat; chill, covered, for 4 days. Turn meat twice each day. Remove the meat from the marinade, dry it well with paper towels, and strain the marinade into a bowl. Reserve onions and 1 cup marinade. In a Dutch oven brown the meat on all sides in hot vegetable oil. Sprinkle meat with salt. Pour boiling water around the meat. sprinkle in crushed gingersnaps, and simmer covered for 1 1/2 hours. Turn often. Add 1 cup of reserved marinade and cook meat 2 hours or more, until tender. Remove the meat and keep it warm. Strain the cooking juices into a large saucepan. In a small bowl mix sour cream with flour. Stir it into the cooking juices and cook, stirring, until sauce is thickened and smooth. Slice meat in 1/4 inch slices; add to hot gravy. Arrange meat on a heated plater and pour extra sauce over it. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Smoked Prime Rib (08-17-93) (23:11) Servings: 8 8 lb Prime Rib Roast 1 x Dry rub seasonings Place dry rub seasonings over entire roast surface. Grill roast in smoker (indirect heat) for 3 to 4 hours at 200 to 250 deg. or until a meat thermometer indicates 140 deg (for M-Rare). Sprinkle crushed rosemary leaves 3/4 of the way thought the cooking time. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Succulent Sour Cream Pot-Roast (05-11-93) (6:18) Servings: 6 5 lb Boneless Rolled Chuck Roast 2 T Unbleached Flour 1 T Cooking Oil 1/2 t Salt 1/4 t Pepper 3/4 c Water 1 ea Clove Garlic, Pressed 2 ea Small Onions, Chopped 1/2 c Tomato Sauce 1 ea Bay Leaf 1/8 t Thyme Leaves 1/2 lb Fresh Mushrooms, Sliced 2 T Butter 1 c Dairy Sour Cream 1 x Hot Buttered Noodles 1 x Paprika Dredge pot-roast in flour; brown all sides in cooking oil in Dutch oven. Slip rack under meat; sprinkle with salt and pepper. Add water, garlic, onion, tomato sauce, bay leaf and thyme. Cover and cook in slow oven (325 degrees F.) 3 1/2 hours or until tender. Cook sliced mushrooms in butter in small frying-pan until tender and golden. When meat is tender, remove to cutting board. Remove bay leaf. Thicken cooking liquid with 2 T flour combined with 1/4 c water, if desired. Add mushrooms and sour cream to cooking liquid; cook over moderate heat but do not allow to boil. Slice beef; serve with hot buttered noodles sprinkled with paprika. Pass our cream sauce separately. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Super Beef Wedges 1 (8 Ounce) Package Cheese, Softened 1/2 Cup Chopped Green Pepper 2 Tablespoons Steak Sauce 2 Tablespoons Diced Pimentos 1 (6 To 8 Inch) Round Bread Loaf Lettuce Leaves 1/2 Pound Sliced Roast Beef In Small Bowl, With Electric Mixer At Medium Speed, Beat Cream Cheese Until Smooth. Mix In Green Pepper, Steak Sauce And Pimentos. Slice A 1 Inch Thick Horizontal Slice From Bottom Of Loaf. Remove Soft Insides From Top Of Loaf Leaving 1 Inch Thick Shell. (Make Bread Crumbs From Insides; Freeze For Another Use. ) Spread About 1/3 Cup Cream Cheese Mixture On Inside Of Top Of Loaf; Line With Lettuce. Layer Roast Beef Slices Alternately With 2 Tablespoons Cheese Mixture, Filling Loaf; Top With Lettuce. Spread Remaining Cream Cheese Mixture On Bottom Slice; Reassemble Loaf. Wrap And Chill For 2 Hours. Cut Into Wedges To Serve. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Tin Plate Special (12-05-93) (14:16) Servings: 8 1 lb Dry pinto beans 6 lb Beef rump roast 1 T Lard or shortening 1 c Green or banana pepper strip 2 x Sliced med. onions 2 c Tomato juice 8 oz Can tomato sauce 1/2 c Water 2 t Cider vinegar 2 T Brown sugar 2 t Salt 1 t Dry mustard 1 t Thyme Wash beans;cover with cold water and let soak overnight. Bring beans to a boil and cook 1 hour; drain, discarding water. Brown roast in hot fat in a Dutch oven or roaster. Add peppers and onions and cook until tender. Add beans and remaining ingredients. Cover and bake in a 350 deg. oven for 2 1/2-3 hours or until beans are tender and meat is done. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Yankee Pot Roast (04/05/94) (2:01) Yield: 6 servings 3 lb Chuck roast (lean) 3 Bay leaves 5 Carrots 2 md Onions 4 md Potatoes 2 c Of water -Salt and Pepper to taste Brown beef in hot Skillet on both sides. Turn burner down and add water and bay leaves. Salt and pepper to taste. Cover and simmer slowly for 3 - 4 hours or until beef is fork tender. Peel vegetables and cut potato in half. Add to pan, cover and simmer another 30 minutes or until carrots are tender. Thicken pan juices for gravy. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= York Pot Roast (12/15/93) (22:22) 5 lb beef 1 onion, sliced 3 bay leaf 1 tsp peppercorns, black vinegar water salt & pepper Rub the meat thoroughly with the salt and pepper and put in an earthen dish. Add the onion, bay leaves and peppercorns. Take equal parts of vinegar and water and pour over the meat. Let stand in this liquid for 24 hours. Put meat in a roasting pan and sear well in oven at 400-F. When well browned, add a little of the spiced vinegar. Cover pan tightly and cook slowly for 3-1/2 hours or until meat is tender. Add more of the vinegar if necessary. When cooked, remove meat to a platter and thicken liquid with 1 Tbsp flour. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=