It's baaaaaaaack. I decided to wait until game-day. This is the BEEF thread for the ClutchFans recipe book. Everyone gets 3 entries for this one. Post some good ones! Click here for more info: http://bbs.clutchfans.net/showthread.php?t=101670
Meatloaf with a Kick Hands down the best meatloaf EVER!!!!!! Easy too. 1 pound ground beef 1 1/2 cups medium salsa (the chunkier the better) 1/4 cup grated Parmesan cheese 1/4 cup shredded Monterey Jack cheese 1 egg 1 cup crushed saltine crackers Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan. In a large bowl, mix together ground beef, salsa, cheese, egg, and cracker crumbs. Form into a loaf, and place in prepared pan. Bake for approximately 1 hour, or until done. Internal temperature should measure at least 160 degrees F (70 degrees C), the meat should be browned through, and the juices clear
Green Papaya and Brisket Stew 1 Beef Brisket 1 Green Papaya 1 Small White Onion 1 head of Garlic 1 lb of peas (depending on how much you like peas) 2 or more large Carrots (depending on how much you like carrots) Soy Sauce Green papayas have enzymes in them that tenderize meat and also can be eaten like a vegatable. They go well with cuts like brisket that tend to have a lot of gristle. Cut the brisket into cubes. Cut the papaya in half, remove the seeds and cut the meat of the fruit into cubes. Chop up the onion and head of garlic. Chop up the carrots into disks or cubes. In a pot put in all of the ingredients and add soy sauce to taste. Add water to cover the ingredients by about an inch. Cook for about 15 minutes on medium heat and then for an hour on low heat to slow cook. Its ready to eat when the meat starts to fall apart. You can also add pepper or a few hot chillis to taste and substitute or add daikon radishes or potatoes. Keep in mind those take longer to cook than carrots.
Hey I'm sure meatloaf with salsa is pretty exoctic to someone in Indonesia while beef cooked with green papayas is ho hum..
Fatty's Brisket This is time consuming, but awesome. Fatty's Rub Ingredients: 3/4 cup paprika 1/4 cup pepper 1/4 cup salt 1/4 cup sugar 2 Tbs. chili powder 2 Tbs. garlic powder 2 Tbs. onion powder 2 tsp. cayenne pepper Directions: mix spices in a bowl. place in tupperware. It'll keep forever. Makes 2 cups. Fatty's Mop Ingredients: 1 12 oz. beer 1/2 cup cider vinegar 1/2 cup water 1/4 cup corn oil 1/2 onion, chopped 2 garlic cloves 1 Tbs. Worcestershire sauce 1 Tbs. Fatty's Rub Directions: Combine ingredients in a saucepan. Heat when ready, and use warm. Fatty's Brisket Ingredients: One bloody brisket Directions: The night before you plan to BBQ, apply Fatty's rub into the brisket, massaging it everywhere. Use all the rub except one tablespoon. Place brisket in a bag and refridgerate overnight. Before you smoke, take brisket out of fridge and let it sit at room temperature for 45 minutes. Prepare the smoker, keeping temp. between 200-220 degrees. Transfer brisket to top of smoker, Fatty side up! Cook it at 1 hour per pound. Every hour, baste the brisket with Fatty's mop. Take out Brisket, slice it up, and serve with Fatty's BBQ sauce Ingredients: 1 Tbs. corn oil 1 medium onion, chopped 2 garlic cloves 1 cup tomato puree 1/2 cup cider vinegar 3/4 cup water 6 Tbs. brown sugar 6 Tbs. chili powder 1/4 cup tomato paste 3 Tbs. worcestershire sauce 1 Tbs. yellow mustard 1 Tbs pepper 1 Tbs. corn syrup 1 Tbs. liquid black smoke Directions: In a saucepan, warm oil over medium heat. Saute the onion and garlic until soft, about 5 minutes. Shove in the rest of the ingredients, and mix well. Reduce heat to low, and cook for 30 minutes, stirring frequently. Damn. That took a while.
Carpetbag Steaks Ingredients: 4 tablespoons butter, softened 1/2 cup dry, white wine 2 dozen freshly shucked oysters with their liquor Freshly ground black pepper to taste 2 tablespoons Asian oyster sauce 4 sirloin steaks, each 1 1/2-inches-thick Using a sharp knife cut a long, wide pocket in the side of each steak. Brush the inside of the steaks with Asian oyster sauce and season with the black pepper. Drain the oysters, reserving their liquor. Stuff 6 oysters in each steak. Thread a skewer through the side of each steak to hold the oysters in place. Grill the steaks to desired degree of doneness. Meanwhile, in a small saucepan, combine the reserved oyster liquor and white wine, and reduce until thick and syrupy. Whisk the butter into sauce, a tablespoon at a time. Place the cooked steaks on serving plates and top with sauce. Serves 4. Awesome.
