Tag Archives: beef

Meatloaf

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Preheat oven to 375.

  • 1 1/2 pounds ground sirloin (beef, bison or buffalo)
  • 1 small yellow onion, finely chopped
  • 1 small red bell pepper, finely chopped
  • A splash of milk
  • 1 large egg, beaten
  • 1 cup plain bread crumbs
  • 2 tablespoons grill seasoning (steak spice)
  • 1 tsp. ground cumin (optional)
  • 3/4 cup smoky barbecue sauce
  • 1/2 cup ketchup (or salsa)
  • 1 tablespoon Worcestershire sauce
  • jalapenos (optional)

Mix together the onion, pepper and jalapenos.  Beat the egg with the milk, and add to bowl. Add the bread crumbs, the grill seasoning, cumin and the meat; mix all together with your hands.

Mix the BBQ sauce, ketchup and Worcestershire sauce together; pour 3/4 of the mixture into the meat and blend in with your hands.

Oil a bread pan, put in the meat.  Brush the remaining BBQ mixture on top of the meat.

Bake until the meat reaches an internal temperature of 160, about 1 hour and 20 minutes.

Boeboetjie (MOM)

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1-1.5 lb. mince
1 medium onion
1 apple (or apricots)
1 banana
handful of raisins and peanuts
2 slices of bread left to soak in milk for 1/2 hour
2 tsp. curry powder
salt
2 eggs

Saute onion and apple; add curry powder.  Add meat and brown; add fruits and nuts.  Squeeze milk out of bread; add bread, stirring into meat.  Put in casserole dish.  Cook for about 3/4 hour, stirring occasionally so it doesn’t burn (at 325).  Beat eggs and milk, pour over meat.  Cook for another 1/2 hour.

Japanese Beef Kebabs

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4 tsp. minced garlic
2 tbsp. red miso paste
1 cup soy sauce
2/3 cup rice wine vinegar
6 tbsp. honey
2 tbsp. chopped pickled ginger
1.5 lbs. beef filet, cut into 1″ cubes
6 green onions, cut into 1.5″ lengths

Combine garlic, miso paste, soy sauce, vinegar, honey and pickled ginger in a medium bowl.  Transfer mixture to a small saucepan and simmer over medium-high heat for about 6-8 minutes or until reduced to a syrupy glaze.

Preheat the BBQ on high heat.  Alternating, skewer meat cubes and green onion pieces on 6 skewers.  Brush kebabs with the glaze and grill 3-4 minutes per side or until medium-rare.  Continue brushing kebabs with the glaze as they are grilling.  Remove from heat, brush with remaining glaze and serve immediately.

Korean Ribs

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1 cup soy sauce
1/2 cup mirin (sweet Japanese rice wine) or sweet sherry
1/2 cup (packed) dark brown sugar
1/4 cup unseasoned rice vinegar
1/4 cup oriental sesame oil
1/4 cup minced garlic (about 15 cloves)
2 large green onions, chopped
5 pounds Korean-style short ribs (beef chuck flank, cut 1/3 to 1/2 inch thick across bones, about 20 pieces)

Combine the first 7 ingredients in medium bowl; whisk to blend well.  Pour into heavy jumbo resealable plastic bag.  Add ribs; seal bag.  Turn bag over several times to coat ribsribs evenly.  Refrigerate overnight, turning bag occasionally.

Prepare BBQ (medium-high heat).  Drain ribs, discard marinade.  Working in batches, grill ribs until browned and cooked to medium-rare, about 3 minutes per side.  Mound ribs on platter; surround with chopped spinach and serve.