Short Ribs With Green Peppers

Short Ribs With Green Pepper

Ingredients:
olive oil
6 green peppers, seeded and chopped
4 – 5 lbs. / 2 – 2½ kilo short ribs,
or flank steak
1 large onion, chopped small
1-2 garlic cloves, minced
1 cup dry or semi-dry white wine
3 teaspoons water
2 teaspoons sugar
1 teaspoon potato starch
Method:
Saute green peppers, onion and garlic in oil until they are soft.
Remove them from the pot and refrigerate.
Add a little oil to the pot and brown the meat on both sides over a medium flame.
Reduce the flame, add the onion, and sauté.
Add the water and wine to the ribs.
Cover and simmer the meat for 8 – 9 hours, checking and basting it occasionally.
Remove the ribs from the pot, reserving the juices. In a small bowl, mix 1 teaspoon water, the sugar, and the potato starch until smooth.
Combine this with the reserved juices and heat, stirring, until thick.
Add the green peppers to the liquid and then return the meat to the pot. Simmer
TIP:
Do not cut meat pieces too small as they shrink in the cooking process, and will therefore dry out much faster.

Mediterranean Roast of Beef

Mediterranean Roast of Beef
Ingredients:
3-1/2 to 4 lb. beef chuck or pot roast, boneless
2 Tbsps. oil
2-3 onions, quartered or coarsely chopped
6 potatoes, cut into quarters
3 carrots, coarsely chopped
celery if desired, but it tends to go mushy
1-1/2 Tbsps. minced garlic
1 cup dry red wine
1/2 cup beef stock/broth
2 Tbsps. tomato paste
1 tsp. cumin
1/2 tsp. pepper or a dash of hot sauce
1/8 tsp. cinnamon
1 Bay leaf
a sprig of thyme
1/2 tsp. grated lemon or 1/2 the peel of a lemon
1/2 cup dried apricots
1/4 cup pitted prunes
Method:
1. Heat 2 tablespoons oil in a 4 to 5 quart ovenproof saucepan or large Dutch oven over medium heat.
2. Pat meat dry with paper towels.
3. Add roast to hot oil along with all of the vegetables and garlic.
4. Brown meat on all sides.
5. Stir in onion, garlic and Thyme occasionally.
6. Add liquids, seasonings, apricots and prunes.
7. Cover tightly and bake for 2-1/2 to 3 hours in a preheated 350° F oven, until meat is fork tender.
8. Lift meat onto a cutting board.
9. Cover loosely with foil and let stand 10 to 15 minutes.
10. Discard bay leaf, Thyme and citrus peel and skim any fat from sauce.
11. If you prefer, thicken the sauce by stirring 2-1/2 tablespoons flour mixed with 1/4 cup cold water.
12. Slice meat across the grain and serve with the sauce.

Beef Shortribs or Pork Spareribs

Beef Shortribs or Pork Spareribs

Ingredients:
5-6 lbs. beef shortribs OR pork spareribs, cut into 2 rib portions
Salt and pepper to taste
1 teaspoon dried thyme leaves, divided
2 tablespoons butter
1 large onion, chopped
2-3/4 cups apple juice, plus 1/4 cup
1/2 cup apple cider vinegar
1/4 cup Heinz 57 sauce
2 tablespoons brown sugar
1/2 teaspoon cumin
1/2 teaspoon cinnamon
2 tablespoons cornstarch
2 medium acorn squash
4 large baking apples
Directions:
1. Place ribs in one layer in a shallow roasting pan, meaty side up.
2. Sprinkle with salt, pepper and 1/2 teaspoon thyme. Bake for 45 minutes until well browned. (Can be prepared ahead and refrigerated for 1 day. Bring to room temperature before continuing.)
3. With a spoon, remove fat from pan and reduce temperature to 350°.
4. Meanwhile, in a medium saucepan over medium heat, melt butter; add onions and sauté until tender, about 5 minutes.
5. Add the remaining 1/2 teaspoon thyme. Stir in 2-3/4 cups apple juice, vinegar, Heinz 57 sauce, brown sugar, cumin, cinnamon, salt and pepper. Heat to boiling.
6. In a small bowl, combine cornstarch with 1/4-cup apple juice. Gradually add to hot liquid and stir until slightly thickened.
7. Pour juice mixture evenly over ribs. Cover with foil and bake for 1 hour.
8. Cut each squash into 8 wedges and each apple in half, discarding seeds and cores. Add squash to ribs; spoon some of pan liquids over them and bake, covered, for 40-45 minutes.
9. Add apples, baste again, cover and bake for an additional 30 minutes or until ribs and squash are tender.
10. Remove from pan and place on a serving platter.
11. Reduce liquids if desired.
12. Serve immediately, with juices in a gravy bowl.

Peameal Bacon Roast on the BBQ

BBQ Peameal Bacon Roast

3/4 cup barbecue sauce
1/4 cup + 2 Tbsp. marmalade or peach jam, melted
1 Tbsp. grainy mustard
2 Tbsp. maple syrup
1 Tbsp. cider vinegar or Sherry
2 lbs. whole peameal bacon roast
4 baking potatoes wrapped in foil can go on the grill about 15 minutes before the roast

Preheat the barbecue to medium-high heat and grease the grate with either Pam or olive oil.
Combine barbecue sauce, jam, mustard, maple syrup, cider vinegar/Sherry in
a saucepan or a microwave safe bowl and heat on high, stirring often for 2 minutes or until smooth and glossy.
Allow to cool slightly.
Brush 1/3 of the sauce over the peameal roast.
Grill turning and basting often for 10 minutes or until the roast is evenly marked.
Turn the burner directly under the meat off and set the remaining burners to medium-low.
Close the lid and roast over indirect heat, turning and basting occasionally for 30 minutes or until an instant-read thermometer inserted into the meat registers 160 degrees F(71 C).
Transfer to a carving board and let stand for 5 minutes.
Slice and serve with the baked potatoes and your favourite veggies or salad.