All Meat Food
ALL MEAT CASSEROLE
I make a large pot and freeze what we don't use into 2 cup size containers. Great with creamy mashed potatoe and steam vegetable and hubby likes to splash some worstershire sauce on too. In the last 30 minutes you could make some herbed dumplings to go with it. Use a cast iron casserole dish or stoneware or oven proof china don't use clear corningware. Instead of beef stock you can use 2 cups water and 2 teaspoons of beef granules (just check the salt count though) or 2 stock cubes. Do not include overnight marinade time. Left overs also make into a great meat pie, toasted sandwiches or shepherds pie. Can also be made in a crockpot or slow cooker but use 1/2 cup less stock and will take about 12 hours on slow. Please also note beef gravy is called gravy beef or shin beef here in Australia, it is the osso bucco cut without the bone and sliced thick (you just cut it up) and our skirt steak I think is the equivalent of flank steak in USA this cut helps to thicken the gravy which when it gets to the stage of thickening it will turn a glossy colour and loose that watery look. I have scaled this recipe up and down with very good success but need to adjust the cooking times accordingly eg my large cast iron pot will hold 6 kilos of meat but it then takes another 1 1/2 to 2 hours to cook. Olease also note our tablespoon is 20ml against the USA being 15ml, so add 1 teaspoon extra for each tablespoon is using USA measurements.
Provided by ImPat
Categories Stew
Time 2h30m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Put diced meat into casserole dish.
- Mix plain flour, sugar, tomatoe sauce, malt vinegar, pepper, salt, ground ginger, dry mustard, curry powder and mixed spice in a bowl and mix well to combine, slowly add stock and whisk till smooth.
- Pour over meat and leave overnight in the refrigerator if possible or at least 4 hours (I marinade in the pot I am cooking in and take it out of the fridge about 30 to 60 minutes before I put it in the oven as you cook the meat in the marinade).
- Put in a 160 degree celsius fan forced oven and cook for 2 hours, stirring occasionally.
Nutrition Facts : Calories 2046.6, Fat 101.4, SaturatedFat 39.1, Cholesterol 772.8, Sodium 1948.6, Carbohydrate 12, Fiber 0.8, Sugar 2.7, Protein 256
ANDY'S ALL MEAT CHILI
This is the best chili I've ever had. No beans, lots of flavor, and lots of heat, the way chili should be.
Provided by - Andy
Categories Pork
Time 2h30m
Yield 8-10 serving(s)
Number Of Ingredients 18
Steps:
- Remove any casings from sausages, crumble meat into a large, deep, pot. Cook over medium-high heat, stirring often until lightly browned. To pot add ground turkey, beef, and pork. Mix together and crumble meat until it begins to brown.
- To browned meat add onion, bell pepper, and pablano pepper. Continue to cook over medium-high heat until onion is soft.
- Add all other ingredients. Bring to a boil, cover, reduce heat and simmer for about an hour.
- Don't forget to occasionally stir, so it doesn't burn!
- Uncover and cook over medium-low heat until liquid starts to evaporate (about 30 minutes), continue to stir so it doesn't burn.
- Remove pot from heat and let cool about 15-20 minutes.
- Return to burner and heat throughly.
- Repeat the last 2 steps as needed until chili is thick.
- Serve with crackers.
- Leftovers can be easily frozen in a ziplock freezer bag or Tupperware.
Nutrition Facts : Calories 607.2, Fat 36.9, SaturatedFat 12.6, Cholesterol 157.4, Sodium 2097.5, Carbohydrate 25.2, Fiber 6.2, Sugar 9.8, Protein 45
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