| Picadillo |
|---|
2 T oil
1 c choped onion
2 cloves garlic, minced
1-1½ lbs ground beef
½ t cumin
1 t oregano
¼ t cayenne |
1 or 2 tomatoes, peeled and chopped
1 c beef stock
¼ c dry wine
one-third c raisins, soaked
1 sweet pepper, seeded and choped
salt and pepper to taste |
Saute onion and garlic in oil a few minutes, stirring; add next four ingredients, stirring. When meat is browned, add
remaining ingredients; cook a few minutes more, stirring. Serve over rice.
RETURN |
| Christina's Pot Roast |
|---|
2 T butter
4 lb pot roast
1 t salt
½ t pepper
2 c beef stock or consommé
2 onions, sliced
4 anchovy fillets
2 bay leaves |
12 whole allspice
6 black peppercorns
2 T vinegar
2 T brandy
2 T molasses
1 T sugar
5 T flour
1 c cream |
Melt butter in Dutch oven; brown beef 15-20 minutes. Sprinkle with salt and pepper; add next ten ingredients. Simmer
covered three hours; remove meat, keep warm. Strain liquid; spoon off fat into skillet. Reserve two cups liquid. Stir
flour into fat; cook until blended. Add liquid and cream. Cook until thickened. Season again if necessary. Serves six
to eight.
RETURN |
| Pot Roast de Luxe |
|---|
3-4 lb pot roast
salt and pepper
one-eighth t ginger
2 cloves garlic
3 onions |
4 oz olive oil
2 c water
1½ c prunes
½ c dried mushrooms
1 c ripe olives |
Season beef with salt, pepper, and ginger. Slice onion and garlic; fry in oil. Add beef and sear. Add ½ c water,
cover tightly; simmer 1½ hours, turning often. Soak prunes in remaining water while meat cooks. Combine all ingredients
(fresh mushrooms may be substituted); cook one hour more. Serves six to eight.
RETURN |
| New Orleans Daube |
|---|
¼ lb salt pork, diced
1 medium onion, sliced
2 T chopped parsley
2 bay leaves
2 t salt
1 clove garlic, minced |
1 t pepper
¼ t thyme
¼ t ground cloves
4-5 lb roast
2 c water
2 T sherry |
Mix first nine ingredients in Dutch oven; add remaining ingredients. Cover with foil and lid; roast 300° three
hours. (Do not remove lid until near end of cooking time.) Serves six to eight.
RETURN |
|
