BEEF AND LAMB DISHES

Ed's Barbecue
Southwestern Brisket
Leg of Lamb with Herbs
Steak Kebabs
Beef Stroganoff
Herbed Lamb in Wine Sauce
Sauerbraten
Chateaubriand

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2½ pounds pulled venison (other meat can be substituted), pre-cooked

20 ounces ketchup

2 teaspoons Worcestershire sauce

2 tablespoons chili powder

1 tablespoon prepared mustard

2 tablespoons brown sugar

1½ cups chicken or beef stock

Dice onion finely.

In a medium-sized bowl, mix together ketchup, Worcestershire sauce, chili powder, mustard and brown sugar until smooth.

In a large saucepan, brown the onion in a little canola oil. Put the meat and stock together and then stir in the ketchup mixture until well-mixed.

Cook over medium-low heat for 1½ hours. Goes good alone or on freshly toasted buns.

SOUTHWESTERN BRISKET

3- to 4-pound beef brisket

5-6 onions, sliced

1/2 cup cold water

1/2 cup chili sauce

2 tablespoons brown sugar

1½ tablespoons vinegar

Dash Worcestershire sauce

Preheat oven to 325° F.

Sear beef, Browning on both sides. Place in 3-quart covered roasting pan and cover with sliced onions.

Mix water with chili sauce, brown sugar, vinegar and Worcestershire sauce. Pour over onions and beef. Bake, covered, in oven for 2 to 2½ hours, or until meat is easily pierced with a fork. Cool and slice against the grain.

Best served with gravy.

LEG OF LAMB WITH HERBS

1 leg of lamb, boned and rolled (4-5 pounds)

1 cup dry white wine

2 cloves garlic, crushed

1 teaspoon salt

1 teaspoon pepper

1 teaspoon paprika

2 teaspoons fresh basl leaves, chopped (or 1/2 teaspoon dried)

1 teaspoon fresh rosemary, chopped (or 1/4 teaspoon dried)

In a small bowl, mix together wine, garlic, salt, pepper, paprika, basil and rosemary.

Place lamb in a shallow glass baking dish. Pour marinade over lamb. Cover and refigerate at least four hours or overnight, turning once.

Pour off marinade and reserve. Place lamb on rack or in shallow roasting pan. Rooast in 325° F oven for approximately 20-25 minutes per pound, or until meat thermometer registers 140°-145° F. Baste occasionally with marinade up until about the last 30 minutes of cooking time. Discard any remaining marinade. Remove lamb from oven, cover loosely and allow to sit 15-20 minutes before slicing.

2 tablespoons soy sauce

2 tablespoons honey

1 tablespoon fresh grated ginger (or 1 teaspoon ground ginger)

1 clove garlic, crushed

1 teaspoon grated lemon peel

1/4 teaspoon crushed hot red pepper flakes

12 ounces boneless sirloin steak, trimmed and cut into 1-inch cubes

8 cherry tomatoes

4 large mushroom, cut in half

1 green bell pepper, cored, seeded andcut into 8 squares

Also green onions, fennel, red onion, eggplant and summer squash would be appropriate.

In a shallow flass dish, combine soy sauce, honey, ginger, garlic, lemon peel and red pepper flakes. Mix well. Add beef; stir to coat. Cover with plastic wrap and refrigerate for 1-2 hours, stirring occasionally.
Preheat broiler. Remove beef from the marinade. Discard marinade. Using four 10-inch metal skewers, alternately thread beef, tomatoes, mushrroms and bell pepper. Place on broiler pan.
Broil 2 inches from heat, turning 2-3 times until meat is medium-rare and vegetables are lightly browned, about 10 minutes. Place on serving plates and serve immediately.

BEEF STROGANOFF

1 pound beef sirloin fillet (lean)

2 tablespoons unsalted butter

1 large yellow onion, chopped

1/2 pound snow-white mushrooms, sliced

1/2 teaspoon glace-de-viande

1 cup beef stock

2 teaspoons cornstarch

1 teaspoon salt

1 teaspoon black pepper

1 cup low-fat yogurt

Cut beef across the grain into 2 x ½-inch strips. Heat butter in skillet until bubbles appear; brown the meat. Remove beef strips with a slotted spoon and place in a well-greased casserole dish.

In same skillet, sauté the onions and mushrooms until tender. Remove the vegetables with a slotted spoon and place on the beef strips in the casserole.

Stir the glace-de-viande into the skillet and remove from heat. Blend beef stock and cornstarch until smooth; stir into the mixture in the skillet.

Return to the heat and stir until sauce begins to boil. Add salt and pepper. Stir in yogurt, a little at a time, until well blended. Pour over beef and vegetables in the casserole. Cover and bake at 375° F for 30 minutes or until throughly heated.

Best served over noodles.

HERBED LAMB IN WINE SAUCE

2 pounds boneless lamb loin

1 tablespoon olive oil

1 cup onion, chopped

2 tablespoon carrots

2 garlic cloves, minced

6 fresh thyme leaves, torn

4 fresh sage leaves, torn

1 cup Rhine wine

Salt and pepper to taste

Cut lamb into 1-inch cubes. Heat oil in nonstick skillet; brown lamb cubes.

Add onion, carrot, garlic, bay leaf, thyme and sage to the skillet. Cook and stir for one minute.

Add wine and heat to the boiling point; reduce heat, cover skillet and simmer for about 1½ hours or until lamb is tender.

2¼ pound lean beef shoulder roast

1 onion, cut into rings
4 peppercorns
2 whole cloves
1 bay leaf
1¼ cup vinegar
1½ cup water

2 tablespoons vegetable oil
1 teaspoon salt
1¼ cup hot water
2 teaspoons cornstarch
1 tablespoon cold water

Wash and drain beef. Place in container or large bowl.
To marinate, add onion rings and spices; cover with vinegar and water; refrigerate 4-6 days, turning meat once a day. Remove beef from marinade and pat dry with paper towels.
Heat oil in skillet. Quickly brown beef on both sides; reduce heat. Salt meat and carefully add hot water to the pan. Cover and simmer 1½ hours; add extra water if needed. Remove beef to warm platter.
To thicken gravy, blend cornstarch and cold water; stir into liquid in skillet and cook until smooth. Pour over beef or serve separately.

1 pound beef tenderloin

1 recipe Chateaubriand Sauce

Cut bacon slices in half.
Lay 3 pieces of bacon on each side of beef. Pin to tenderloin with toothpicks. Broil to desired doneness. Remove and discard bacon.
Place tenderloin on heated serving platter. Slice tenderloin diagonally across grain into thin slices. Cover with hot Chateaubriand Sauce.

Serves 5.