Ingredients: 2 lb beef round roast 2 cans beef gravy (or pkgs of instant) 1 clove of Garlic 1/4 tsp oregano 3 med onions, sliced 1/2 cup Burgundy wine 4 tbs butter 1/2 pint sour cream Meat tenderizer Cut beef into 1 inch cubes. Sprinkle with tenderizer. Saute garlic and onions in butter slowly until onions are clear or slightly browned. Remove onions and brown meat slowly in the drippings. Add beef gravy, salt, pepper, wine. sour cream and onions to pan. Simmer 15 min. Serve over rice. Ingredients: 3 lb Bone-less chuck or rolled rump roast 6 whole cloves 1 bay leaf 4 cups water 2 med. onions, quartered 2 med. stalks celery, cut into 1" pieces 1 tsp salt 5 peppercorns 1 lg clove, garlic 4 med. carrots cut into quarters 2 med. turnips cut into quarters Directions: Place beef roast, salt, thyme, clove, peppercorns, bay leaf and garlic in Dutch oven, add water. Heat to boiling, reduce heat and simmer covered for 2-1/2 hours. Add remaining ingredients. Cover and simmer until beef and vegetables are tender, about 30 min. Remove beef and vegetables. Cut beef into 1/4" slices. Strain broth and serve with beef and vegetables. Ingredients: 3 lb round steak 3 stalks celery, peeled, chopped fine 3 tbs butter 1/2 cup catsup 1 tsp salt 1 tbs chopped parsley 1 lg onion, diced Directions: Cover and brown steak in butter. Add celery, catsup, parsley, and onion. Simmer 2 to 2-1/2 hours. 1/2 c water may be needed if mixture thickens too much. Ingredients: (4 servings) 1 medium cabbage 4 slices bacon 1½ to 2 teaspoons crushed red pepper 1/8 teaspoon salt 2½ cups water 1 12-ounce can corned beef, sliced Preparation: Wash cabbage, and cut into 4 wedges (do not separate leaves). Cook bacon in a Dutch oven until crisp; remove and drain bacon. Leave 3 tablespoons of drippings in Dutch oven. Crumble bacon when cool. Combine cabbage, bacon, red pepper, salt, and water in Dutch oven. Cover and cook over medium heat for 30 minutes. Add corned beef, and cook an additional 10 minutes. Ingredients: 2½ to 3 pounds beef brisket 1 12-ounce package macaroni water (you can add tomato juice or beef stock to water if you like) Preparation: Place Dutch oven directly on coals and add a little oil or shorting. Add brisket and brown well on both sides. Add water to almost cover the brisket. Cover oven and place coals on the oven lid and cook until meat is tender, about two hours. Remove meat from cooking juices and wrap in foil to keep warm. Add macaroni to cooking juices and place oven directly on hot coals. Boil, uncovered until pasta is tender, about 20 minutes. Ingredients: 3-4 pounds pot roast 3 cups water 3 teaspoons salt 2 teaspoons pepper 3 teaspoons pickling spices 1 48-ounce can tomato juice 6 medium potatoes 6 large carrots 1 medium onion 3 cloves garlic 3 tablespoons cooking oil 1 cup flour Preparation: While the Dutch oven is preheating, peel the potatoes, carrots, and onions and cut them into 2 inch sections and mash the garlic. In a pan, mix the flour, salt and pepper. Cut excess fat from roast and place roast in the flour mixture. Coat the roast with flour using hands to press flour into meat. In the preheated oven add the cooking oil. When the oil is hot enough to smoke lightly, add the pot roast and brown until it is dark brown and crusty on all sides. Remove the roast to a holding plate. Pour out excess fat from the oven and add a rack to the bottom. Put the roast on the rack and add 3 cups of water. Replace the lid and place oven on a bed of 12-14 coals. None should be needed for top. Cook ½ hour for each pound of roast. One-half hour before the roast is done, open the lid and add the vegetables. If more water is needed, add some. Replace the lid and cook the remainder ½ hour. Coals may be added at this time if extra brown potatoes are desired. Gravy may be made by mixing the left over flour mixture with cold water until it is smooth. Add to the broth slowly until the desired thickness is achieved. The broth must be boiling to do this. Ingredients: 1 pound ground beef 1 package wide noodles 3 teaspoons salt 3 teaspoons pickling spices 1 48-ounce can tomato juice 1 large onion 3 cloves garlic 3 tablespoons cooking oil Preparation: While the Dutch oven is preheating, peel the carrots and onions and cut them into 2 inch sections and mash the garlic. In the preheated oven add the cooking oil. When the oil is hot enough to smoke lightly, add the ground beef and brown. Pour off excess grease. Add the vegetables to the ground beef and mix. Add the dry noodles to the top of the ground beef. Pour in the tomato juice over noodles. Cover and place over 12 coals. Cook 45 minutes until noodles and onions are tender. Ingredients: 2 pounds ground beef 1 1/3 cups milk 2 teaspoons salt margarine or butter ¼ teaspoon pepper 2 cans cream of mushroom soup 2 cups cracker crumbs 1 cup water Preparation: Mix together meat, salt, pepper, crumbs, and milk. Pack into loaf pans. Let stand in refrigerator overnight or as least 6 hours. Cut into slices and brown in margarine. Mix soup with 1 cup of water and pour over meat placed in Dutch oven. Bake at 350 degrees F for 1½ hours. Ingredients: 2 pounds beef tips, cut into 2” cubes 2 teaspoons paprika 1 small onion 1½ teaspoons salt 3 teaspoons cooking oil ¼ teaspoon pepper 1 can whole tomatoes 1 cup sour cream 4 ounces whole mushrooms 2 tablespoons flour Preparation: Brown beef tips and onion in oil, add whole tomatoes, mushrooms and seasonings. Cover and simmer. Stir occasionally until meat is tender, about 1½ hours. Blend flour and sour cream. Gradually stir into meat mixture. Heat to serving temperature. Ingredients: ¼ cup cooking oil 1 can sliced water chestnuts, drained 1½ pounds round steak 1 jar home-style beef gravy 1 bell pepper, cut into stripes chow mien noodles 1 pound mushrooms, sliced ½ teaspoon salt Preparation: Cut steak into ¼” strips. Heat oil over medium-high heat. Add steak, onion, green pepper, mushrooms and salt. Cook until meat is brown, stirring constantly. Drain and add water chestnuts and gravy. Cover and simmer 1½ to 2 hours, stirring occasionally. Serve over rice and sprinkle with chow mien noodles. Ingredients: 1 round steak 1 pound mushrooms sliced ½ teaspoon salt 2 cups onions, diced ½ teaspoon pepper ¼ pound butter 1 8-ounce can tomato sauce flour 1 tablespoon Worcestershire sauce Preparation: Cut meat into strips and coat with flour. Saute in melted butter for 5 minutes. Add onion and mushrooms, cook another 5 minutes or until onion turn clear. Add remaining ingredients and stir well. Simmer 1 to 1½ hours. Serve over rice. Ingredients: 3-4 pound beef brisket seasoned tenderizer 2-3 tablespoons flour salt and pepper Preparation: Coat brisket well with tenderizer. Wrap with 2 layers of heavy duty foil. Refrigerate overnight. Place in Dutch oven, cover and cook 250 degrees F for 6 to 7 hours. You can cook it faster but it is juicier cooked slow. Remove from foil and place on warm serving plate. Using the juice, flour, salt and pepper, make a thin gravy. Pour gravy over brisket before serving. Ingredients: 3 pounds round steak, ¾” thick 2 packages onion soup mix 1½ teaspoons salt 2 10-ounce cans tomatoes ¼ teaspoon pepper Preparation: Cut steak into serving pieces, season with salt and pepper and place into Dutch oven. Sprinkle onion soup mix over top and pour tomatoes over all. Cover and cook over slow fire for 2 to 3 hours or until meet is done and tender. Ingredients: 3-4 pounds rump roast or pot roast 3 medium potatoes, pared and halved 3 medium carrots, cut into 2” pieces 2 medium onions, halved 1 teaspoon salt ¼ teaspoon pepper ½ cup water or beef broth Preparation: Brown roast in Dutch oven on all sides in small amount of oil. Remove meat, salt and pepper. Place half of vegetables in bottom of oven, return meat to oven and add remaining vegetables and liquid. Cover and cook at 300 degrees F for 3-5 hours depending upon size of roast and degree of doneness desired. Remove meat and vegetables carefully and place on serving platter. Ingredients: 6 flank steaks 6 pineapple slices 1 tablespoon salad oil ½ cup soy sauce ¼ cup sugar 2 tablespoons sherry (optional) 1 teaspoon ginger 1 clove garlic, crushed ½ teaspoon MSG (optional) Preparation: To form marinade, combine all except steaks and pineapple. Mix well and pour over steaks. Let marinate 1 to 1½ hours. Fry steaks in very hot Dutch oven brushing once with marinade. Add pineapple during last few minutes, brush with marinade and cover. Cook 3-5 minutes. Serve over rice. Ingredients: 3 pounds corned beef brisket 4 cups water ¼ cup vinegar ¼ cup Worcestershire Sauce 2 bay leaves 8 whole cloves 3 cloves garlic, crushed ½ cup Dijon mustard ½ cup orange marmalade 2 tablespoons horseradish 2 tablespoons Worcestershire sauce Preparation: Place brisket in Dutch oven. Add water and next 5 ingredients, bring to a boil. Cover, reduce heat and simmer 2½ to 3 hours or until tender. In a small saucepan, combine Dijon mustard, marmalade, horse radish, and Worcestershire sauce. Cook over medium heat, stirring constantly, until bubbly. Remove brisket and drain. Return to oven and spread with ½ cup glaze. Bake at 350 degrees F for 20 minutes. Serve with remaining glaze. Ingredients: 1½ pounds ground beef 1 16-ounce can French style green beans 1 can tomato soup 1 small onion, chopped 1 can mushrooms Preparation: In Dutch oven, brown ground beef and onion until onion is clear. Drain and add other ingredients. Heat about 30 minutes and season to taste. Serve plain or on top of noodles or spaghetti. 18 Ingredients: (6 servings) 2 pounds ground beef 3 onions, chopped 3 potatoes, with skin, ½” cube 2 carrots, grated (with saw?) 1 cup potato chips 2 large marshmallows 2/3 cup catsup 2 ounces Tabasco Preparation: Mash ingredients together. Place in Dutch oven. Put the lid on, and place over small pile of hot coals (4-5) and cover lid with additional coals (4-5). Cook for approximately 30 minutes. Actual recipe from a Current River Canoe Trip. Ingredients: (8 servings to 10) 2 ounces lean ground round 3 tablespoons cooking oil 8 ounces elbow macaroni 1 large onion, chopped ¼ cup finely chopped bell pepper ¼ cup finely chopped celery ¼ cup finely chopped green onion 1 16-ounce can stewed tomatoes 1 16-ounce can tomato sauce with tomato bits 2 cups water 2 tablespoons Worcestershire sauce 8 dashes Tabasco sauce 1 teaspoon seasoned salt ½ teaspoon seasoned pepper ½ teaspoon celery salt 2 16-ounce can kidney beans Preparation: In large Dutch oven brown meat in cooking oil. Drain and retain liquid. Return 3 tablespoons of liquid to pot and saute , onion, bell pepper, celery, and green onion for about 5 minutes, stirring constantly. Return meat to pot, add tomato sauce, macaroni, stewed tomatoes, and water. Mix together. Add the remainder of the ingredients, except for the kidney beans, and mix thoroughly. Cover and simmer for 25 minutes, stirring frequently to prevent sticking. If ingredients appear a bit dry during the cooking, more water may be added. Add kidney beans and simmer for an additional 10 minutes. Ingredients: 3 cups apple cider ¼ cups honey 2 tablespoons Dijon mustard ¼ cup soy sauce 2 tablespoons brown sugar, packed 1 tablespoon minced garlic 1 tablespoon minced fresh ginger root 1 tablespoon whole coriander 2 sprigs fresh thyme 1 brisket of beef (2½ pounds) 1 cup white wine (optional) Preparation: Combine, white wine, cider, honey, mustard, soy sauce, brown sugar, garlic, ginger root, coriander and thyme in Dutch oven. Add brisket. Cover tightly and place in oven. Heat oven to 350 degrees F and cook 1 hour. Remove brisket from cooking liquid, cover and set aside. Transfer liquid to medium pan and cook over medium heat until reduced to a glaze and thick enough to coat back of spoon. Using covered grill, light about 12 charcoal briquettes and add small piece of mesquite or other wood. Be sure to place charcoal and wood to one side of grill. Arrange brisket on grill so that it is not directly over burning wood. Paint it with some glaze. Place cover on grill and smoke brisket 1 hour, turning meat and coating with glaze every 15 minutes. Add charcoal or wood, small piece at a time, if fire seems to get too cold. Remove from grill, thinly slice meat against grain and serve. Offer any remaining glaze on side. Ingredients: 1½ pounds lean ground beef 1½ cups elbow macaroni; uncooked ½ cup onion; chopped 1 teaspoon Italian seasoning 1 small eggplant, cut into ½ inch cubes ¼ cup Pimento; Chopped 1½ teaspoons salt ¼ teaspoon pepper 1 cup dairy sour cream 2 cups cheddar cheese; shredded Preparation: Heat Dutch oven to 350 degrees F. Cook the macaroni as directed on the package and drain. While the macaroni is cooking, cook and stir the meat and onion in a Dutch oven until the meat is brown. Drain off the excess fat. Stir in the salt, Italian seasoning, pepper, macaroni, eggplant, sour cream, pimento and 1 cup of the cheese. Turn into an ungreased 3-quart casserole. Sprinkle with the remaining cheese. Bake uncovered until the eggplant is tender, about 45 to 50 minutes. Serve hot. Ingredients: (8 servings) 6 pounds beef brisket 2 teaspoons garlic powder 1 teaspoons pepper 1 tablespoon celery seed 1 10¾-ounce can cream of mushroom soup 1 large onion paprika to taste Preparation: Place brisket on a large piece of heavy duty aluminum foil. Season to taste using pepper, garlic powder and celery seed. Spread soup over brisket and top with onion slices. Wrap brisket tightly in foil and refrigerate overnight. To bake, let stand at room temperature for 1 hour. Place wrapped brisket into Dutch over on a raised wire rack. Bake at 325 degrees F for 2½ hours. Uncover brisket and sprinkle with paprika. Return uncovered brisket to oven and bake another ½ hour. Slice thinly across the grain to serve. Ingredients: (8 servings) 1 large onion 1 bag of carrots 1 rib of celery 1 tablespoon vegetable oil 3½ pounds chuck roast ½ teaspoon thyme, dried 1 bay leaf 2 tablespoons flour salt and pepper to taste Preparation: Cut onion, carrot and celery in 2" chunks. Heat oil in a Dutch oven . Brown roast on all sides, about 15 minutes. Remove meat from oven. Add vegetables to oven and cook until golden, about 10 minutes. Return meat to pot and add 1 cup of water, 2 teaspoons salt, ½ teaspoon pepper, thyme and bay leaf. Bring to a boil and then reduce heat and simmer, covered, for about 2½ hours. Turn meat occasionally. Remove meat to a platter. Cover loosely with foil to keep warm. Discard all the vegetables and the bay leaf. Skim fat from pan juices. Gradually add 1/2 cup water into the flour. Add the flour mixture to the pan and cook, stirring, until the gravy comes to a boil and thickens. Ingredients: (serves 12) 1 5-pound chuck roast 1½ tablespoons salt 1½ cup water 1½ tablespoons dried oregano 6 cloves garlic, crushed 1½ teaspoon crushed dried red pepper (opt.) 2 bay leaves ½ teaspoon garlic powder 2 tablespoons dried basil Preparation: Place roast in Dutch oven. Combine water and remaining ingredients; stir well. Pour over roast; bring to boil. Cover, reduce heat and simmer for 3 hours or until tender. Let cool. Cover and chill. Remove roast from broth. Cut into very thin slices. Return meat to broth; cook over medium heat until thoroughly heated. Remove bay leaves. Ingredients: (6 servings) 1 pound ground beef 1 can mixed vegetables 2 cans cream of mushroom soup 1 small onion , chopped fine 1¼ cups milk 1 cup water salt and pepper to taste 1 cup rice, uncooked 16 ounces Chow Mein Noodles Preparation: Brown hamburger and onion in a frying pan, season with salt and pepper. Drain the grease and add undrained, canned vegetables, rice, and 1 cup water. Bring to a boil, cover and simmer for 10 minutes. Add 1 can of Cream of Mushroom soup and 1¼ cup of milk. If hot dish seems dry add the other can of soup. Cook until slightly thickened. Serve over chow mein noodles. Ingredients: (8 servings) 1 pound pinto beans, dry 6 pounds beef rump roast 1 tablespoon lard or shortening 1 cup green or banana pepper, strips 1 sliced medium onion 2 cups tomato juice 8 ounces tomato sauce, can ½ cup water 2 teaspoons cider vinegar 2 tablespoons brown sugar 2 teaspoons salt 1 teaspoon dry mustard 1 teaspoon thyme Preparation: Wash beans, cover with cold water and let soak overnight. Bring beans to a boil and cook 1 hour. Drain water and discard. Brown roast in hot fat in a Dutch oven or roaster. Add peppers and onions and cook until tender. Add beans and remaining ingredients. Cover and bake at 350 degrees F for 2½ - 3 hours or until beans are tender and meat is done. Ingredients: (8 servings) 3 pounds ground beef ½ pound bacon, diced 4 medium onions, chopped 10 medium potatoes, diced 2 8-ounce cans tomato puree 1 pound cheddar cheese, cubed 1 tablespoon salt Preparation: Bring the potatoes and salt to boiling in 3 cups water. Cook until done, about 20 minutes. Dice the bacon into ½" squares and fry to a crisp in another pot. When the bacon is done drain off the grease and add chopped onions. Add crumbled ground meat a little at a time, stirring constantly until it browns. Next add the tomato puree and the cheese, cut into ½ inch cubes. Keep over low fire and stir frequently until cheese is melted. Drain water off potatoes and add to the meat mix. Season to taste. 1 Beef tenderloin Preheat oven to 400F. Trim the beef tenderloin of fat and skin. Cut the end and wrap the meat with 4 thin slices of pork fat lengthwise. In a large saute pan, heat the oil until very hot and saute the meat on all sides. Season with salt and black pepper. Let the meat brown slightly. Place in the hot oven for 15 to 20 minutes for rare to medium. (20 minutes if beef is hot 25 minutes if beef is room temperature. See note Remove from oven and let rest at room temperature or in a lukewarm place for 15 minutes before carving. This is important to allow the juices concentrated in the center to permeate all around the meat. SPECIAL NOTE; you can sear this 2 to 3 hours ahead of the roasting time. 1 c Ketchup 1 c Water 2 tb Minced onion 2 tb Cider vinegar 1 tb Prepared horse radish 1 tb Mustard Coarse cracked black pepper 3 1/2 lb Beef brisket 2 lg Onions, sliced 5 Carrots, peeled, cut in -1-inch chunks 5 md Red potatoes, unpeeled, -quartered Salt Combine ketchup, water, onion, vinegar, horseradish, mustard and pepper. Place brisket in a shallow glass baking dish. Pour marinade over; cover and refrigerate overnight. 2. Heat oven to 350 degrees. Scatter onions on top of meat. Cover and bake 2 1/2 hours. Add carrots and potatoes; cover and continue baking until meat and vegetables are tender, about 1 hour. Add salt and pepper to taste. Cut meat into thin slices. Use the pan juices as sauce. 5 lb Beef short ribs 3 c Black Jack BBQ Sauce Place ribs in a flat pan or dish. Pour sauce over ribs, turning so as to coat both sides; pierce meat with a large fork. Marinate 8 hrs. turning once. Remove ribs from marinade and brush off excess sauce to avoid burning Broil or cook over coals for 10 mins. Brush with marinade and cook 4-5 mins. more. Heat remaining sauce and serve with ribs.(Ribs may be cooked in a covered pan in a 350 deg. oven for 1 1/2 hours, if desired.) Ingredients: (4 servings) ½ pound lean beef 2 cups salad oil ½ cup water 1 teaspoon chili pepper powder 2 tablespoons soy sauce 1 tablespoon minced garlic 2 tablespoons can cornstarch 1 tablespoon vinegar 1½ teaspoons sugar few drops sesame oil dash of pepper ¼ cup slivered green onions 1 pound Chinese cabbage Preparation: Thinly slice beef. Combine water, 1 tablespoon of the soy sauce, cornstarch, ½ teaspoon of the sugar, and the pepper; add beef and marinate for at least 20 minutes or in refrigerator overnight. Cut cabbage in 1-inch pieces; blanch. Drain and place on serving platter. In a Dutch oven, heat the salad oil. Add 1 tablespoon of the hot oil to the chili pepper powder; return to Dutch oven. Deep-fry beef for 1 minute; drain oil. Add garlic, the remaining 1 tablespoon soy sauce, the remaining 1 teaspoon sugar, the vinegar, and sesame oil to beef. Add green onions and stir-fry a few more seconds; place on cabbage. 6 lb Beef brisket 1 ts Salt 1/2 ts Pepper 1 ts Minced garlic 4 Medium onions, thinly sliced 2 c Water, divided 16 oz Tomato sauce 1/2 c Chopped onion 1/4 c Worcestershire sauce 1/4 c Butter, melted 2 tb Lemon juice 2 tb White vinegar 2 ts Chili powder 1 ts Minced garlic 1/8 ts Hot sauce 3 tb Cornstarch Trim excess fat from brisket and place fat side up in a roasting pan. Sprinkle with salt, pepper, and garlic. Place onion slices over meat. Bake, uncovered, at 350 for 1 1/2 hours. Combine 1 1/2 cups water, tomato sauce, and next 8 ingredients; pour over brisket. Cover with aluminum foil and bake 2 hours or until tender, spooning sauce over brisket occasionally. Transfer brisket to serving platter and pan juices to a saucepan. Combine cornstarch and remaining 1/2 cup water. Gradually add to pan juices, stirring constantly. Bring to a boil; boil 1 minute, stirring constantly. Serve with brisket. |