Tag Archives: beef

Sweet and Sour Meatloaf

25 Apr

Who doesn’t like a good meatloaf? It’s one of the world’s great comfort foods. Kids will like this one too, because of the tomato-y sweet and sour flavor.

Ingredients:

2 Tbs. brown sugar
2 Tbs. cider vinegar
1½ tsp. prepared mustard
8 oz. can tomato sauce
1 lb. ground chuck
1 small onion, finely minced
½ tsp. garlic powder or 1 clove garlic, finely minced
1 egg
½ cup bread crumbs or corn flake crumbs
Salt & pepper to taste

Directions:

Preheat oven to 375 degrees.

Make a sauce with the brown sugar, vinegar, mustard and half the can of tomato sauce.

Mix the ground beef with the onion, garlic, egg and bread or corn flake crumbs, salt and pepper. Form into a loaf shape and place in a greased baking pan. Pour the sauce over the top.

Bake about one hour.

Serves 4 to 6

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Slow-Cooked Short Ribs

25 Feb

slow-cooked short ribsI had some boneless short ribs and wasn’t sure what to do with them. I had a couple of recipes that sounded good, but they all called for short ribs with bones, and I wasn’t sure how the quantities would translate. So I looked online and found this excellent recipe on www.grouprecipes.com; it’s been modified only slightly. There’s quite a bit of measuring of ingredients involved, but otherwise this recipe is very easy. It cooks all day in the slow cooker; start it in the morning, and it is deliciously tender and flavorful by dinnertime. It has a sweet and tangy taste.

This dish is good served over rice or with garlic mashed potatoes. You can easily make half as much by reducing all the ingredients appropriately.

Ingredients:

⅓ cup flour
1 tsp. salt (optional – since we use kosher meat, we don’t usually see a need for additional salt)
¼ tsp. ground black pepper
2½ lbs. boneless beef short ribs (flanken)
¼ cup olive oil
1 cup beef broth
¾ cup red wine vinegar
¾ cup brown sugar
¼ cup chili sauce
2 Tbs. catsup
2 Tbs. Worcestershire sauce
1 tsp. chili powder
1 cup chopped onion
2 Tbs. minced garlic

Directions:

Put the flour, salt (if you use it) and pepper into a plastic bag. Add the ribs and shake until they are evenly coated. Shake off the excess flour.

Heat all but 1 Tbs. olive oil in a large skillet, and brown the meat on both sides. Move the meat to a slow cooker.

Combine the beef broth, vinegar, brown sugar, chili sauce, catsup, Worcestershire sauce and chili powder. Heat the remaining oil in the skillet and sauté the onion and garlic for a few minutes, then add the other ingredients that you have mixed together. Bring to the boil while stirring, and pour over the ribs.

Cover and cook on the low setting for 9 hours.

Beef and Eggplant Ragout

17 Jan

ImageI got this recipe from my friend Ruth Marcus and altered it a bit. She called it moussaka, but it’s not like traditional Greek moussaka that is topped with a custard or béchamel sauce and baked. No matter, it’s delicious. I’m calling it Beef and Eggplant Ragout so moussaka lovers won’t be disappointed. The eggplant disappears in the cooking, so it’s a good recipe to serve to kids who like meat and hate veggies. This recipe freezes very well.

Ingredients:

1 medium eggplant, peeled and cubed
2 onions, diced
1 green pepper, diced
1 additional bell pepper, any color, diced
2 Tbs. olive oil
1½  lb. ground meat (beef, chicken, or turkey)
14 oz. can diced tomatoes
8 oz. can tomato sauce
Fresh or dried oregano
Fresh or dried parsley
Fresh or dried mint
Salt and pepper

(Ruth didn’t give quantities for spices. I use about 1 Tbs. dried oregano, 2 Tbs. dried parsley and 1 tsp. dried mint. If you use kosher meat, you probably won’t need additional salt, but a few grinds of black pepper – maybe about ½ tsp. – is very nice.)

Directions:

Preheat oven to 350 degrees. Line a cookie sheet with parchment paper and bake the eggplant until it starts to soften, about 15-20 minutes.

Heat the olive oil in a large Dutch oven and sauté the onions and peppers a few minutes, then add the eggplant and cook until the vegetables are soft. Add the meat, stirring to break up clumps, until browned. Add the tomatoes, tomato sauce and spices. Simmer one hour on low heat.

Serve with rice or couscous. It’s also nice served over spaghetti.

Serves 6