Meat Based Dishes Meat Based Dishes Index ● Beef : INDEX ● Chicken : INDEX ● Lamb ● Liver : INDEX ● Pork : INDEX ● Veal : INDEX ● Ants Climb A Tree ● Meatballs (from the Old Spagetti Factory) ● Meatloaf : COLLECTION ● Roasted Duck Sandwich ● Roast Loin of Venison with Cranberries ● Spiedies ● Stephanie da Silva's Babootie Collection ● Turkey : COLLECTION ● Venison : COLLECTION amyl http://www.cs.cmu.edu/~mjw/recipes/meat/index.html [12/17/1999 11:18:11 AM] Beef Beef Recipes Index ● Amriswiler Buuretopf (Marinated beef knuckle) ● Beef Fillet in Filo for a Picnic ● East Coast Pepper Steak ● Hawaiian Meatballs ● Homemade Beef Stick ● Lebanese Sirloin Tips and Sauce ● 'SAMBAL BALADO' -- Indonesian Crispy Crunchy Beef ● Sauerbraten (Sour roasted beef) (1) ● Sauerbraten (2) ● German Sauerbraten (3) amyl http://www.cs.cmu.edu/~mjw/recipes/meat/beef/index.html [12/17/1999 11:18:16 AM] Amriswiler Buuretopf (Marinated beef knuckle) Amriswiler Buuretopf (Marinated beef knuckle) From: [email protected] (Rene Gagnaux) Date: Sun, 3 Oct 1993 12:00:00 +0100 Amriswil is a small town in the canton 'Thurgau': Servings: 4 MMMMM--------------------------BEEF MARINADE------------------------------- 3 dl Red wine (1 1/4 cup) 40 g Parsley root(1.5oz),chopped 3 dl Water 3 x Cloves 3 x Shallots, coarsely chopped 1 x Bay leaf 120 g Carrots (4.25 oz), diced 10 x Peppercorns 80 g Knob celery (2.75 oz),diced 1 ts Granulated sugar 1 x Clove garlic, chopped 1 ts Salt MMMMM-------------------------FRUITS MARINADE------------------------------ 160 g (5.25oz) dried fruits(pears, 1 x Stick cinnamon - raisins, apples, prunes) 1 x Orange, rind 4 dl Black tea (1 3/4 cups) 1 x Lemon, rind 5 x Cloves MMMMM-------------------------------BEEF------------------------------------ 1 kg Beef knuckle (2 lbs) 2 1/2 dl Marinade (1 cup) 2 tb Cooking oil 2 dl Whipping cream (7/8 cup) 5 dl Red wine (2 1/8 cups) Salt, freshly ground pepper MMMMM----------------------------VEGETABLES--------------------------------- 2 x Carrots 1 tb Parsley, finely chopped 1/2 x Knob celery 20 g Butter (0.75 oz) 1/2 x Cucumber 1 x Twig parsley (to garnish) Meat Place meat (boned and cut into cubes 40 g (1.75 oz) each) in a bowl and combine with all ingredients for the beef marinade. Mix well. Cover bowl. Marinate in the refrigerator for 3 (three !) days. One day ahead of time marinate fruits. Combine all ingredients for the fruits marinade in a bowl and cover. Preheat oven to 180 oC (356 oF). Remove meat from marinade, dry with a clean cloth. Strain marinade through a fine sieve. Set marinade and vegetables (from marinade) aside http://www.cs.cmu.edu/~mjw/recipes/meat/beef/marinated-knuckle.html (1 of 2) [12/17/1999 11:18:19 AM] Amriswiler Buuretopf (Marinated beef knuckle) separately. In a fireproof casserole heat oil. Brown meat well on all sides. Add vegetables (form marinade), brown. Moisten with wine and cover with marinade. Drain dried fruits, add to meat. Cover, set in oven and braise for 1 1/2 hours. Remove meat and fruits from casserole. Keep warm. Remove spices from sauce, stir in cream (2 dl), boil until sauce thickens. Return meat to sauce and correct seasoning. Vegetables Clean and trim vegetables. Cut into slices and cook 'al dente' in lightly salted water. Drain, heat butter and saute' vegetables briefly. Add parsley. Serving Arrange meat in center of plate. Decorate with vegetables, garnish with parsley. As a side dish serve fried potatoes. amyl http://www.cs.cmu.edu/~mjw/recipes/meat/beef/marinated-knuckle.html (2 of 2) [12/17/1999 11:18:19 AM] Beef Fillet in Filo for a Picnic Beef Fillet in Filo for a Picnic From: [email protected] (Mary Branscombe) Date: Tue, 10 Aug 1993 20:13:39 +0000 2lb fillet of beef - tied into shape if necessary clove or 3 of garlic filo pastry 3-4 large sheets melted butter/olive oil cut garlic into slivers and stab beef - push slivers into the stab wounds brown the fillet of beef in frying pan briefly roast 10 minutes in 180 oven chill 30 minutes wrap in filo, brushing between the layers with olive oil/melted butter roast at 180 for 20 minutes nice with potato salad with sour cream (boil potatoes, chop onion, drain potatoes, add to onion and sour cream) mara http://www.cs.cmu.edu/~mjw/recipes/meat/beef/bf-fillet-filo.html [12/17/1999 11:18:23 AM] East Coast Pepper Steak East Coast Pepper Steak From: [email protected] (LORETTA METCALF) Date: 26 Aug 1993 17:09:21 GMT round steak 1-2 lbs. 1 medium onion 2 cloves garlic 1 large green bell pepper 1 small can tomato sauce mushrooms salt pepper cornstarch olive oil 2 cups of water 2 tablespoons of good (not cooking) Sherry or dry red wine such as Cabernet Savionagne (misspelled) trim all fat from steak, cut into small chunks and put aside. Use cusinart or chop onion and garlic into tiny pieces. Brown the onion and garlic in two tablespoons of the olive oil in a heavy skillet. Remove from pan and put steak in and turn heat up high and brown steak well. Remove steak from pan and add the wine or Sherry and boil down to evaporate, add water and scrape the pan to get the brown etc. mixed well with the water. Add the steak and browned onion/garlic. Add 1/2 to full can of the tomato sauce depending on your taste, it steak isn't covered with the liquid, add more water. Let simmer for several hours, (adding water if too much evaporates) keep a cover on the skillet, but leave it slightly cracked to allow steam to escape. One hour into the cooking, remove one cup of liquid and reserve for later use. Taste steak occasionaly till very tender, then add mushrooms and pepper strips to mixture and let it cook till they are tender/crisp. At the time you add the last two ingredients mix 2-4 tablespoons of corn- starch with the reserved liquid (which should have cooled by this time) and slowly add this mixture to the pepper steak to thicken the dish and cook at least (bubbling) 10 min. serve over rice, with a green salad dressed with oil and vinegar, you've got a great meal1 mara http://www.cs.cmu.edu/~mjw/recipes/meat/beef/pepper-steak.html [12/17/1999 11:18:24 AM] Hawaiian Meatballs Hawaiian Meatballs From: [email protected] (Stephanie da Silva) Date: Sat, 31 Jul 93 16:59:56 CDT Combine: 1 lb 4oz can crushed pineapple 1 lb ground beef 1 egg 2 bread slices, crumbled 1 tablespoon onion 1 teaspoon salt 1/8 teaspoon cloves 1/8 teaspoon allspice 2 tablespoons pineapple syrup/juice Sauce Combine in saucepan: 1/3 cup syrup/juice 1/2 cup ketchup 1/3 cup brown sugar Hm, I don't have cooking instructions with this. Make them like you usually make meatballs. Form the meatball mixture in little balls and fry them in a skillet until browned. Cook the sauce a few minutes over medium heat, then pour over meatballs and cook until done. Or something like that. Keep warm in a chafing dish. mara http://www.cs.cmu.edu/~mjw/recipes/meat/beef/hawaiian-meatballs.html [12/17/1999 11:18:29 AM] Homemade Beef Stick Homemade Beef Stick From: Jody Lynn Delong [email protected] Date: Tue, 20 Jul 1993 22:37:01 GMT 5 lbs cheap lamb or beef (ground) 2 1/2 tsp liquid smoke (Wright's) 2 1/2 tsp garlic salt 2 1/2 tsp mustard seed 5 heaping tsp Morton's tender quick Mix all ingredients together well and refrigerate. Remove and kneed for 5 minutes each of the next three days. On day 4, divide into 6 segments and form into logs (~1 1/2-2 inch diameter). Place on broiler pan and bake in oven at 160 F for 9 hrs. When done, pat with paper towel to remove excess grease. Keeps in refrigerator for 3 wks, and can be frozen. mara http://www.cs.cmu.edu/~mjw/recipes/meat/beef/hmd-beef-stick.html [12/17/1999 11:18:32 AM] Lebanese Sirloin Tips and Sauce Lebanese Sirloin Tips and Sauce From: [email protected] (ROCHELLE NEWMAN) Date: Sun, 18 Jul 1993 01:42:00 GMT This is from my fiance's Lebanese grandmother, and measurements are not exact.... 1 1/2 lbs. sirloin tips, cubed 1 can tomato sauce (16 oz. can) 1/4 lb butter 1 onion salt pepper cinnamon Vermicelli 1 cup rice Brown onion in 1/2 stick butter; Add meat, then simmer until brown. Add can of tomato sauce, and let simmer for 1 hour. Then add spices (about a shake each of salt, pepper, and cinnamon). Meanwhile, make rice dish. Get 1 serving of Vermicelli, and brown in 1/4 stick butter. Wash 1 cup rice, and add to vermicelli, mix well. Add 1 1/2 cups hot water, and cook until rice is done. Serve and enjoy! mara http://www.cs.cmu.edu/~mjw/recipes/meat/beef/lebanese-sirloin-tips.html [12/17/1999 11:18:37 AM] Sauerbraten (Sour roasted beef) Sauerbraten (Sour roasted beef) From: [email protected] (Christine Detig) Date: Thu, 12 Aug 1993 21:08:52 GMT Use for 4-6 servings: 1kg piece of beef (e.g. from the upper back hip, no usual roast beef!) 1/4 l vinegar from red whine or a mixture 50:50 red whine and vinegar 2 bay leafs 2 tblsp whole black pepper 2 big onions 1 big carrot 200g potatoes 1/4 l bouillon 2 tblsp creme fraiche (or sour cream) salt, pepper, oil 1.