Beef & Lamb
Sirloin Steak with Apple Sauce
1 kilo of Sirloin Steak
1 bunch of parsley
1 glass of flour
1 glass of Apple Juice
2 table spoon butter
- Coat Sirloin steak with flour. Fry them into non-stick pan. Place them into servis plate.
- At the other hand boil the apple juice for 5 minutes and add the butter and salt. Boil them for a while and pour them onto steaks. Serve this dish with rice or pasta.
Apple Glazed Beef Brisket
5 pounds beef brisket
1 medium onion, quartered
2 cloves garlic, cut into halves
10 whole cloves
1 jar (10 ounce size) apple jelly
3 tablespoons brown mustard
3 tablespoons minced green onion
Salt, to taste
3/4 teaspoon pepper
3/4 teaspoon curry powder
- Place brisket, onion, garlic and cloves in a large heavy saucepan. Add water and cover. Simmer 2 1/2 to 3 hours or until beef is tender. Drain.
- Preheat oven to 325 degrees F.
- Combine apple jelly, mustard, green onions, salt, pepper and curry powder in small saucepan. Bring to a boil. Place drained beef in baking dish. Brush with glaze. Bake for 45 minutes, basting often.
Apple Glazed Lamb Rib Chops
8 (6-ounce each) lean lamb rib chops
1/2 cup unsweetened apple juice
1/3 cup firmly packed brown sugar
1/4 teaspoon dry mustard
1/8 teaspoon ground cloves
Vegetable cooking spray
- Trim fat from chops; set chops aside.
- Combine apple juice and next 3 ingredients in a large zip-top heavy-duty plastic bag. Add chops; seal bag, and marinate in refrigerator 2 hours, turning bag occasionally. Remove chops from bag, reserving marinade.
- Place chops on a broiler rack coated with cooking spray, and place rack on a broiler pan. Broil 5-1/2 inches from heat 9 minutes on each side or to desired degree of doneness, basting frequently with reserved marinade.
Apple and Brown Sugar Corned Beef
1 corned beef brisket
1 quart apple juice
1 cup brown sugar
1 tablespoon prepared mustard
8 small red potatoes
2 medium carrots, pared and cut into chunks
1 onion, peeled and cut into eighths
1/2 head cabbage, cut into chunks
- Place all ingredients in a large Crock Pot (cut meat in half if necessary): stir to mix. Cook on high for 4 to 5 hours or on low for 8 to 10 hours. Remove meat and vegetables and some of the cooking liquid. Slice meat thinly across the grain. Serve with vegetables and some of the liquid.
Apple Juice Beef Roast
4 pounds boneless beef chuck roast
2 medium onions, sliced
2 tablespoons butter or shortening
1 cup apple juice
1 tablespoon catsup
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon thyme leaves
1/4 teaspoon prepared mustard
1/8 teaspoon basil leaves
3 large sweet potatoes, pared and cut into pieces
- Cook onions in 1 Tbsp. butter or shortening in Dutch oven until tender-crisp; set aside. Brown roast in remaining butter or shortening in Dutch oven over medium heat 15 to 20 minutes or until browned on both sides. Pierce entire surface of meat with fork.
- Combine apple juice, catsup, salt, pepper, thyme, mustard and basil; add to meat. Top meat with reserved cooked onions; cover and cook slowly 2 1/2 hours or until almost tender. Brush sweet potatoes with lemon juice for bright color; add to meat. Continue cooking, covered, 30 to 40 minutes or until meat and potatoes are tender.
- Place meat and potatoes on warm platter. Sprinkle potatoes with chopped parsley or garnish with apple rings and parsley, if desired. Serve gravy over sliced meat. After apple juice mixture is added to browned meat, it may be marinated in the refrigerator until 3 to 4 hours before serving time; turn meat several times. If Dutch oven is cast iron, transfer to a glass dish.
- GRAVY: Skim excess fat from cooking liquid; add water if needed to make 1 1/2 cups. Mix 1/2 cup water and 2 Tbsp. unbleached flour; stir gradually into cooking liquid. Heat to boiling; cook, stirring 3 to 5 minutes. Season with salt and pepper, if desired. Gravy may be served in large apple that has been scooped out, if desired.
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