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Our Favorite Recipes ______________________________________________________________ Cooking Tips
Beef Curry:
2 cups onion, chopped 1 tbsp cinnamon 3 tbsp fresh garlic, minced 1 tbsp fresh ginger, minced 2 cups stewed tomatoes 1 tbsp salt 1/2 tsp black pepper 1 tsp tumeric 1 tbsp ground cumin 1 tbsp ground corriander 1/2 tsp ground cayenne pepper (optional) 1 tbsp garam masala 3 lbs beef - I like to use top round which I cube into 1 inch cubes 1 cup sour cream or plain yogurt 2 cups water 1/2 cup fresh cilantro In large skillet melt beef tallow then saute chopped onion until soft. Add all spices and then your beef cubes. Brown beef and then add water and canned tomatoes. Let simmer for 20 minutes on low. Remove from heat and add your sour cream and cilantro. Serve over rice. Classic Homestyle Meatloaf:
2 stalks celery, finely chopped 1 carrot, grated 1 egg, lightly beaten 2 lbs lean ground beef 1 cup dry bread crumbs 1/2 cup ketchup 1 clove garlic 3/4 tsp thyme leaves 3/4 tsp salt 3/4 tsp black pepper In a large bowl, combine onion, celery carrot, egg, beef, bread crumbs, garlic, thyme, salt and pepper. Using your hands, blend meat mixture well and press into bread loaf pan so that the mixture is even on top then spread ketchup on top. Bake @ 350 degrees F for 2 hours or @ 200 degrees F for 6 to 8 hours. Serve with mashed potatoes. Lamb Curry:
2 bay leaves 1 black cardamon pod 1 tbsp cinnamon 10 peppercorns 4 whole cloves (or 1 tsp ground cloves) 1 large onion, finely chopped 1 tbsp fresh ginger, minced 2 tsp garlic, minced 1 tsp salt 1/2 tsp tumeric 2 tsp ground corriander 1 tsp cayenne powder (optional) 1 & 1/2 tsp garam masala 1 tin of stewed tomatoes 1/3 cup plain yogurt 2 tbsp chopped fresh cilantro Place frozen lamb leg roast in a roasting pan. Sprinkle all spices on top of the roast. Add onions, ginger, garlic and tomatoes. Cover and roast in the over until the meat is easily pulled away from the bone. Remove lamb leg from pan and shred meat placing meat back into the mixture in roasting pan. If there is too much fat then drain fat before adding the meat. Place roasting pan on low heat and gently reheat the mixture. Remove from heat then add yogurt and cilantro. Serve. This dish can be served as lamb wraps with lettuce and tomatoes or over rice. If you choose wraps, then drain excess liquid and don't add the yogurt to mixture. Spread the yogurt on your wrap before placing meat, shredded lettuce and diced tomato. I have also used beef brisket with this recipe and it is just as delicious!! ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Roast & gravy:
Spices of your choice - I love Maison Cote spices 1/4 cup of boiling water Take roast of your choice, sirloin tip, round or cross rib, out of the freezer paper. Place in roaster, pour water over the top and sprinkle spice over the top and some in the pan. Place the lid or cover with foil. Put in the oven on very low temperature (200 degrees F) for 4 to 6 hours. Remove roast from pan and thicken roast drippings with Knorr beef gravy. Serve with cooked potatoes or any sort or rice of your choice. Teriyaki Steak:
1/4 cup brown sugar 1/4 cup soya sauce Salt & pepper Place steak in a tightly covered plastic container, salt and pepper each steak, divide sugar and soya sauce between number of steaks. Cover and let stand for 24 hours turning the container once or twice. Take steaks out and BBQ them to your liking or slice them for a stir fry. Tandori Lamb Wraps:
1/2 onion, chopped 2 tsp garam masala 2 tsp ground cumin 2 tsp ground corriander 1 garlic clove, minced 1 inch fresh ginger, minced 1/8 tsp black pepper 1/4 tsp salt 1 lb ground lamb Melt beef tallow in skillet. Saute onion with all the spices until tender. Brown the ground lamb. Drain excess liquid. Serve with greek vanilla yogurt Diced tomatoes Shredded lettuce. BBQ Prime Rib Bones: Prime Rib Bones,frozen 1/4 cup boiling water Maison Cote Steak Seasonings
seasoning over the ribs. Cover the ribs with baking foil so that zero moisture can escape. Bake slowly at 275 degrees F until meat is cooked and tender. Mix together the BBQ sauce ingredients (see below) and baste the ribs. Bake uncovered for 30 minutes and keep brushing BBQ sauce on the ribs. For a variety - use Teriyaki Sauce or Honey Garlic instead. BBQ Beef Brisket 3 lb beef brisket, thawed 1 cup BBQ sauce (see next recipe) 1/2 cup apple cider vinegar 1/2 chicken broth 1/4 cup brown sugar 1 tbsp mustard of your choice 1 tbsp worcestershire sauce 1 tbsp chili powder 1 large onion, chopped 2 cloves garlic, minced 1 & 1/2 tsp thyme Cut strings off of the brisket roast - roll it out flat. Place brisket into a roasting dish large enough to let it lay flat. Mix all ingredients together and pour over the brisket. Cover and bake at 275 degrees F for 3 hours then flip the brisket over and cook another 2 hours or until meat is extremely tender. Remove from roasting dish and slice or shred. Serve. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ BBQ Sauce:
1/4 cup ketchup 1/4 cup honey or brown sugar 1 tsp Maison Cote Steak Seasoning (optional) Mix all together thoroughly. If you don't use all of the sauce - refrigerate in a jar with tight lid until next time. |
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