Meat Recipies | Imamother

Pineapple

Tue, Sep 23 2008, 12:47 pm

Can everyone please post you meat recipies.

I know a lot was posted under the rh menues but to go through all those pages .....

BeershevaBubby

Tue, Sep 23 2008, 12:51 pm

Here's my beef recipe I'll be making...

Beef Roast with Crisps

4 TB Or more margarine or oil for searing meat
5 lb. Beef roast tied with butcher's cord
1/2 c Flour
1 tsp. Cinnamon
1 tsp. Salt
1 tsp. Dried sweet basil; crushed
1/2 tsp. Dried rosemary; crushed
1/4 tsp. Thyme
1 c Dates; pits removed, cut in halves
1 c Dried apricots, cut in strips
1/2 c Dried apple rings; cut in halves
2 TB Brown sugar or honey
1 1/2 c Beef stock

BATTER
1 c Flour
1 ea. Egg
2/3 c Milk (will use soy milk of course)
1/4 tsp. Salt
1/2 tsp. (scant) baking powder
1/4 c Chopped fresh parsley; crushed

Preheat oven to 350 degrees F. In Dutch oven or cast-iron pot (either having tight covers) melt the margarine. Dredge the roast with the mixture of flour, cinnamon, and salt, and thoroughly sear in the heated butter, browning all sides. Mix basil, rosemary, and thyme. Mix spices with combined dates, figs, and apples. Arrange spiced fruits around the meat. Sprinkle sugar or drizzle honey on fruits. Carefully pour on beef stock around the edges of the pot so as to avoid 'flooding' any food surfaces. Cover tightly. Bake at 350 degrees F for 3 hours, or until tender. Remove from oven to cool for 30 minutes. Increase oven heat to 450 degrees F. Prepare a very thick batter by vigorously stirring all batter ingredients except parsley. Add extra flour if necessary. Add chopped parsley to the batter. Pour batter over the roast allowing the excess to trickle down into the gravy. Return meat to hot oven (450 degrees F) for 5 to 10 minutes so that coating browns nicely. Cut the
roast in its dough jacket. Serve the 'crisps' which formed in the juices,
along with the gravy and fruit.

Aidelmom

Tue, Sep 23 2008, 12:53 pm

This is great for spare ribs/flanken

bbq sauce
ketchup
lots of garlic powder

mix. spread on meat bake covered.

daamom

Tue, Sep 23 2008, 1:02 pm

pour sourkraut, canned whole tomatoes, and brown sugar over a brisket, cover tightly and bake for 3 hours. (this is the KBD sweet and sour brisket.)

Or, you can do a pot roast. brown meat, add sauteed onions (which you can do in the meat oil/drippings - yum!), onion soup mix. After a couple of hours, throw in some cut up carrots and potatoes, flip the meat over, cook another 1 and 1/2. Delicious.

HAPPYMOMMY

Tue, Sep 23 2008, 1:40 pm

Aidelmom wrote:

This is great for spare ribs/flanken

bbq sauce
ketchup
lots of garlic powder

mix. spread on meat bake covered.

how long do you bake it?

Aidelmom

Tue, Sep 23 2008, 2:24 pm

depends on the toughness of the meat and how big the peices are. Until tender. Maybe add a bit of water to the pan if you're nervous about burning. Can check it after an hour and a half.

Beauty and the Beast

Tue, Sep 23 2008, 5:40 pm

I love the onion soup mix and cranberry sauce recipe.. so easy and delicious!
not sure of the amounts, I just wing it...

buzzinmom

Tue, Sep 23 2008, 6:02 pm

this recipe is really fast and simple and I always get compliments on it:
Put brisket in a pan.
Combine 1 T lemon j., 2 T sugar, 2 T soy sauce, 3 T ketchup and pour over meat.
Saute 1 onion and a 16oz can of mushrooms and put on top of meat.

Cover and bake 350 for 2-2 and a half hours depends how big it is.

cookielady

Tue, Sep 23 2008, 6:04 pm

Delicious and easy!
this roast, Its easy. In a food processor, I put in several large sweet onions and some dried apricots and pulsed until chopped. I put the roast in a pan and patted the onion mixture over roast. I sprinkled salt and pepper on it and poured about 1 cup of red wine over that. Cover tightly and bake at 325. I made a 6 lb roast and baked it about 1/2 hour a lb. Add mushrooms to this if you like.

3Qts

Tue, Sep 23 2008, 8:18 pm

Glazed Corned Beef

corned beef
1 cup water
1 cup apricot preserves
4 tablespoons brown sugar
2 tablespoons soy sauce

DIRECTIONS
Preheat oven to 350 degrees
Coat a large pan with non-stick cooking spray. Place corned beef in dish and add water. Cover tightly with aluminum foil and bake for 2 hours; drain liquid.
In a small bowl combine apricot preserves, brown sugar, and soy sauce. Spread the apricot mixture evenly over the corned beef.
Bake uncovered at 350 degrees 25 to 30 more minutes, or until the meat is tender; basting occasionally with pan drippings.
Slice corned beef across grain and serve.

ShakleeMom

Tue, Sep 23 2008, 8:28 pm

Yummy bake for chicken: bake with some water in a pan for an hour then spill out the water. Add duck sauce and onion soup mix and continue baking.

Pineapple

Thu, Sep 25 2008, 10:46 pm

Any one have a good recipie that I can make it on the stovetop?

I would like to make it on yontif and I do not leave my oven on

rachel19977

Sat, Sep 27 2008, 3:17 pm

I have a Yeminite Dish you cook on stovetop, but it's not sweet, but it's YUMMY - you need the spice "Chawayitch". The yemenites call it "Shwiya". It's for pieces of meat, chunks like in cholent, and mmmm! Let me know if you want it.

Raisin

Sat, Sep 27 2008, 4:22 pm

Pineapple wrote:

Any one have a good recipie that I can make it on the stovetop?

I would like to make it on yontif and I do not leave my oven on

You can try any oven recipe on the stove, especially if it is in liquid. pot roast goes on the stove.

pinkbubbles

Sun, Sep 28 2008, 3:25 am

Pineapple wrote:

Any one have a good recipie that I can make it on the stovetop?

I would like to make it on yontif and I do not leave my oven on

Stovetop recipe

goodheart

Sun, Sep 28 2008, 3:47 am

u can make skirt steak saute alot of onions add the meat with alot of garlic power cook on low flame for a while

HooRYou

Sun, Sep 28 2008, 3:48 am

On the stove sautee lots of onions and garlic and sear the meat. Add red wine, water, vegetable to taste (mushrooms, carrots, celery, etc) salt and pepper. Let simmer until the meat is tender. In Israel I was advised to let the meat cool outside of the sauce.

buzzinmom

Sun, Sep 28 2008, 3:51 am

what is the advantage of cooling your roast outside of the sauce here in israel??

HooRYou

Sun, Sep 28 2008, 4:00 am

I don't know but I was told to do it by the butcher where I bought the meat (the original Hacker's in Sanhedria) and I try to do it when I make roast or the like. DH hasn't complained.

soulful music

Sun, Sep 28 2008, 12:11 pm

rachel19977 wrote:

Please post.
We actually don't like sweet.