GWJamaica Cook Book

Archive for the ‘Beef’ Category

Ingredients

2 lb kale or cabbage
2 lb beef, cubed
1/2 lb chipped beef
1 cup grated coconut
12 okra, stems removed
2 onions, chopped
1 quart water
1/2 tsp salt
1/8 tsp cayenne pepper
1/2 tsp thyme
2 scallions, sliced

Preparation
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Ingredients

1 lb veal knuckle
1 lb beef knuckle
1 lb marrowbone
6 large carrots, chopped
2 large onions, chopped
Butter
4 ribs celery, sliced
1 to 2 cloves garlic
Bouquet Garni:
-2 tbsp chopped
-parsley stems, 1/4 to 1/2 tsp
-thyme, 1 bay leaf, 10 to 12
-peppercorns tied in cheesecloth
Salt
1/4 lb lean fresh pork
2 lb lean beef
4 to 5 quarts water

Preparation
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Ingredients

1 1/2 lbs lean ground beef
2 cup cooked rice (day old – leftover is better)
1 cup minced onions
1/2 tsp garlic powder
2 tbsp Worcestershire sauce
1 1/2 tsp salt
1/4 tsp pepper
8 slices bacon
1 can cream of mushroom soup
1/4 cup milk
1 tbsp hot sauce
(Toothpicks)

Preparation
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Ingredients

4 small filet mignon steaks (about 1/4 pound each)
1/2 tsp salt
2 garlic cloves, pressed
1/2 tsp cracked pepper or freshly ground pepper

Cabernet Cherry Sauce:
1 1/2 cups Cabernet Sauvignon or Burgundy
3 tbsp balsamic vinegar
4 whole cloves
8 whole pepper corns
1 bay leaf, torn into small pieces
1/2 lb fresh Bing cherries, rinsed
Salt and pepper for seasoning
Optional: 1−2 tsp sugar

Preparation
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Ingredients

1 (10 oz) filet mignon, butterflied
Salt & pepper
1/2 tbsp Dijon mustard
Few drops of Worcestershire sauce
1 clove garlic, minced finely
2 to 3 tbsp oil
1 tbsp butter
1 tsp onion, chopped
2 to 4 artichoke bottoms, quartered, frozen or canned
1/2 cup fresh mushrooms, sliced
1/2 tomato, fresh & quartered
1/2 tsp chives
1 oz cognac

Preparation

Salt and pepper both sides of filet. Mix mustard with Worcestershire sauce and a pinch of garlic, reserving rest. Spread on both sides of steak. Saute in oil in a hot pan to desired doneness. When steak is almost done, scoop oil and juices out of pan. Remove steak to platter. Melt butter in pan and add vegetables along with garlic. Saute lightly (3 minutes). Put steak back into pan, arrange vegetables on top. Heat cognac, pour over steak and flame. Serves 1.

Ingredients

2 oxtails, whole, cut at joint
1 quart burgundy wine
2 quarts stock or consomme
1 quart water
2 bay leaves, small
1 pinch thyme
1 pinch rosemary
2 tsp cracked pepper
Whole parsley
2 carrots, sliced
1 onion, cut in large pieces
1 to 2 stalks of celery

Preparation
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Ingredients

1 lb stew beef
1/2 lb chicken
1/2 lb pork
1/2 tsp thyme
1/2 tsp salt
1/4 tsp cayenne pepper
1/4 tsp black pepper
2 large onions
1 green pepper
2 (6 oz.) cans tomato paste
1/2 cup vegetable oil
1/2 lb rice

Preparation
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Ingredients

1 medium onion, sliced
1 medium green pepper, sliced
8 oz mushrooms, sliced
8 oz roast beef, shaved
3 tbsp Worchestershire sauce
1/4 tsp black pepper
1 batch sicilian thick crust dough
3 tbsp olive oil
1 tsp crushed garlic
4 cups provolone cheese
1/4 cups Parmesan cheese, grated

Preparation
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Ingredients

1 lb beef stew meat
3 medium sized potatoes
4 to 6 carrots
1 small onion
1 cup cubed celery
1 (8 oz.) can tomato sauce mixed with 1 can water
1 tsp sugar
2 tsp tapioca

Preparation

Arrange meat in single layer in a baking pan. Salt and pepper to taste. Cut potatoes, carrots, onion, celery in good sized chunks and layer on top of meat. Mix tomato sauce, water, sugar and pour over meat. Season to taste. Sprinkle with 2 teaspoons tapioca. Do not stir. Seal tightly in foil and bake at 325 degrees at least 2 hours. Serves 4 people.

NOTE: Even another hour doesn’t seem to hurt much if you are delayed. You can turn heat way low and hold it for hours. Don’t peek during cooking time of 2 hours. When you remove the foil you find the meat nicely browned with perfect gravy. The tapioca acts as gravy thickener but don’t use too much or you may wind up with gravy you can slice.

Ingredients

3 lb racks baby back ribs
2 tsp salt
2 tsp coarse ground black pepper
Apple juice for basting
1 cup red wine vinegar
2 cup onion, chopped
2 garlic, cloves, minced
1/4 cup mustard, yellow prepared
1/2 cup brown sugar, packed
2 cup Ketchup
2 lemons, thinly sliced
1 tsp Louisiana hot sauce

Preparation

Trim as much fat as possible from ribs. On bone side, work knife tip beneath membrane that covers bone until finger tips can be worked beneath rack membrane, loosening enough to get firm grip. Then peel membrane off rack. With paring knife, scrape any fat away from bone.
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