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Slow-Cooked Pepper Steak
Kim Toney
1
2
½ - 2 pounds round steak
tablespoons oil
¼ teaspoon pepper
¼ teaspoon ground ginger
¼
1
1
cup soy sauce
1 can (16 oz.) tomatoes with liquid, cut up
2 large green peppers, cut into strips
½ cup cold water
cup chopped onion
garlic clove, minced
teaspoon sugar
1
1 tablespoon cornstarch
½
teaspoon salt
cooked noodles or rice
Cut beef into 3" x 1" strips; brown in oil in skillet. Transfer to slow cooker. Combine next 7
ingredients and pour over beef. Cover and cook on low for 5-6 hours, until meat is tender.
Add tomatoes and green pepper; cook on low 1 hour longer. Combine the cold water and
cornstarch to make a paste, stir into liquid in slow cooker and cook on high until thickened.
Barbecued Brisket
Gary Nelson
1
6
1
(6 pound) beef brisket
cups water or enough to cover meat
can (12 oz.) beer
1 onion, sliced
Barbecue Sauce (see following recipe)
Combine all ingredients in Dutch oven just large enough to hold the brisket. Bring to a boil;
reduce heat. Cover and simmer about 4 hours or until brisket is fork-tender. Allow to cool to
lukewarm in cooking liquid. Transfer brisket to plastic container; add 1 cup barbecue sauce.
Cover and refrigerate up to 48 hours. Cook over medium hot coals about 15 minutes on each
side, basting frequently with additional sauce. Makes 12-16 servings, about 270 calories per
4-ounce serving.
Barbecue Sauce
Gary Nelson
4
½
2
¼
3
cups ketchup (about two 24-oz. bottles)
cup cider vinegar
tablespoons chili powder
cup brown sugar
bay leaves
cups finely chopped onions
½ cup Worcestershire sauce
1 cup butter or margarine
6 garlic cloves, crushed
½ teaspoon red pepper flakes
½ teaspoon liquid smoke
4 ½ cups beer
2
Combine all ingredients in large stainless steel or enamel saucepot. Bring to a boil. Reduce
heat; simmer 1 hour. Remove bay leaves. Store in covered containers in refrigerator overnight
to allow flavors to mellow. Can be made ahead up to 1 month in advance. Makes about 10
cups, 20 calories per tablespoon.
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