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www.goodeatsfanpage.com • View topic - Cookoff 2.0 #11 - Ground Beef!

Cookoff 2.0 #11 - Ground Beef!

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Cookoff 2.0 #11 - Ground Beef!

Postby Parrothead » Thu Feb 19, 2009 12:15 pm

Cookoff 2.0 #1 - Heat Infusion - Parrothead
Cookoff 2.0 #2 - Tomatoes - Unknown Foodie
Cookoff 2.0 #3 - Butternut Squash - Jackiecat
Cookoff 2.0 #4 - Fennel - Nolafoodie
Cookoff 2.0 #5 - Grains of Paradise - PattyE
Cookoff 2.0 #6 - Eggplant - Geimerst
Cookoff 2.0 #7 - Soup - Pixie
Cookoff 2.0 #8 - Ribs - Dan
Cookoff 2.0 #9 - Citrus fruit - Moonablaze
Cookoff 2.0 #10 - Clams - Thierry

Lets go back to basics here with a humble but very useful ingredient.

I give you...GROUND BEEF!

NO PORK! NO CHICKEN! NO TURKEY! NO LAMB! NO TOFU!

BEEF!

Clara Peller wants to see it!

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Postby eye4got » Sun Feb 22, 2009 4:10 pm

Bolognese Style Meat Sauce

2 Tbsp yellow onion, chopped
2 Tbsp olive oil
3 Tbsp butter
2 Tbsp chopped celery
2 Tbsp chopped carrot
3/4 lb lean ground beef
1 cup dry white wine
1/2 cup milk (whole milk works best; you can use 2% if you must)
dash of nutmeg
1 tsp salt, plus more to taste
2 cups canned Italian tomatoes, roughly chopped, with their juice

Place an earthenware or enameled cast-iron pot over medium heat.
Add the butter, oil and onion.
Sautee until just translucent.
Add the celery and carrot and cook gently for 2 minutes.

Add the ground beef, crumbling it in the pot with a fork.
Stir in 1 tsp salt.
Cook just until the meat has lost its raw, red color.
Add the wine.
Turn the heat up to medium high.
Cook, stirring occasionally, until all the wine has evaporated.

Reduce the heat back to medium.
Add the milk and nutmeg.
Cook, stirring frequently, until the milk has evaporated.

Add the tomatoes and their juice and stir thoroughly.
When the tomatoes start to bubble, reduce the heat until the sauce cooks at just the laziest simmer, just an occasional bubble.
Cook, uncovered, stirring occasionally, for a minimum of 3 1/2 to 4 hours; 5 hours would be better.
Adjust salt to taste.

This sauce can be kept in the refrigerator for up to 5 days, or it can be frozen.
Reheat and simmer for 15 minutes before serving.

Makes 2 1/4 - 2 1/2 cups.
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Postby Grovite » Sun Feb 22, 2009 9:27 pm

Tex-Mex Beef Picadillo
For 1lb of Beef

Oil
1lb Ground Chuck
½ White onion, chopped small
2 Cloves of Garlic, minced
2 Jalapenos, stemed, seeded and chopped fine
½t Salt
1t Chili Powder (with an "i")
1t Ground Black Pepper
½t Ground Cumin
2T beer

Heat the oil in a skillet over medium-high heat and cook the onion till translucent. Add the beef and break apart with wooden spat. Cook beef until no trace of pink. Add the garlic and the Jalapenos and cook until the garlic and chiles are soft. Stir in the dry ingredients until fragrant then add 2T of beer, mix well and cook for 3 to 4 minutes.

Use this to make crispy beef tacos, nachos, burritos, etc. Eat it with a spoon, use it as a "dip" and eat it all while the family waits for dinner the make them go get Dairy Queen or something.
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Postby nolafoodie » Mon Feb 23, 2009 2:21 am

Excellent secret ingredient! :) Ground beef figures very prominently in Middle Eastern cuisine, and I can't just choose one recipe... so I'll just post them all. :mrgreen:

First off, many of these recipes are based on a meat filling, so first, here's the recipe for that:

Basic Meat Filling

* 1 lb. ground beef
* 1 large onion, finely diced
* Salt and pepper to taste
* 1/4-1/2 c. toasted pine nuts
* 2 T. olive oil
* Optional: cumin, allspice, cinnamon, and cardamom, to taste
* Optional: finely minced chile, or a dash of cayenne pepper
* Optional: 1 T. pomegranate molasses (available at Middle Eastern/international grocers)
* Optional: 1 T. sumac (also available at ME/international grocers)


(Note: pomegranate molasses provides a slightly sweet and slightly sour flavor, while sumac gives a predominantly sour, but savory flavor. If using both, you might want to use only half the amount of each.)


In a large skillet over medium-high heat, saute onion in olive oil until softened and starting to brown. Add ground beef and all remaining ingredients and stir well until beef is fully cooked and no excess liquid remains. Stir in toasted pine nuts.

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Hummus topped with meat

Top your favorite hummus with as much meat filling (best when slightly warm, but not piping hot) as desired. Drizzle with good olive oil and sprinkle with sumac. I like to squeeze a lemon or lime on top and add a couple dashes of Tabasco, or harissa/shatta (Arabic chile paste). Serve with lots of warm pita bread.

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Kibbeh

Shell:
• 1 lb. ground beef
* 1 c. fine bulghur, soaked in lukewarm water for 30 min, then thoroughly drained
• 1 large onion, chopped roughly
• Salt and pepper to taste

Filling:
* 1 recipe Basic Meat Filling, cooled to room temperature

In food processor, puree onions. Add remaining shell ingredients (everything but the meat filling) and pulse until mixture is uniform.

Keep a bowl of cold water nearby while you work, to keep meat mixture from sticking to your hands.

Form golf-ball sized meatballs using shell/bulghur mixture.

Grasp a meatball in your water-lubricated, non-dominant hand (left hand for righties, right hand for lefties) and, using the index finger, dig a hole into the meatball. Carefully expand the hole, gently pressing against the "walls" of the meatball while turning it, until you end up with a 1/4" thick cup.

Spoon a well-heaped teaspoon of meat filling into the cup, and gently close the opening.

Form kibbeh into a football shape. The easiest way to do this is to roll it, very gently and briefly, into an elongated ball, and then gently form the ends into points. Remember, dip your hands in water while you work to keep things from becoming too sticky!

Repeat for each piece of kibbeh

Deep fry kibbeh until deep brown. (Kibbeh can be baked too, but won't taste quite as good as fried.)

Super-easy Variation: Kibbeh Pie/Loaf ("Kibbeh bi Seniyyeh")

Divide shell mixture in half. Spread out half of the shell mixture to cover the bottom of an oiled medium baking dish. Evenly distribute meat filling over bottom shell layer. Spread remaining shell mixture over top (the best way to do this is to form large patties and arrange them in the pan, then fill in gaps with additional bits of the shell mixture). Smooth top with a spatula dipped in water. Score top into diamond-shaped portions, drizzle with plenty of olive oil, and bake at 350 for up to an hour, or until top is well browned and a safe internal temperature is reached.

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Sheikh al Mahshi (Meat-stuffed eggplant)

* 8 Japanese eggplants or 16 Hindu eggplants (the kind that are about 3-4" long and 1-2" wide)
* 1 can crushed tomatoes (28 oz.)
* 4-5 cloves garlic, minced or pressed
* 1 recipe Basic Meat Filling
* Salt and pepper, to taste
* Oil, for frying

Wash eggplants, paying attention to scrubbing each calyx. Trim off calyx leaves (or are they petals?) and trim stems to 1/2". Peel four evenly-spaced lengthwise strips of skin off of each eggplant. Deep fry eggplants until softened and golden-brown in peeled areas. Drain and salt.

Add garlic to crushed tomatoes and season to taste. Spread half of tomato mixture on bottom of a baking dish large enough to accommodate all the eggplants.

Cut a lengthwise slit into each eggplant to form a pocket. Spoon meat filling into each eggplant until full, and arrange eggplants in baking dish over tomato mixture. Top with remaining tomato mixture. If any of the meat filling has remained from stuffing the eggplants, sprinkle it on top of the tomato mixture.

Bake at 350, uncovered, for 30 minutes. Serve over rice.

Alternate version, using regular "American" eggplants: Slice eggplants lengthwise into 1/4" thick slices and deep-fry (unbreaded) until golden brown. Drain and salt. To assemble, form "sandwiches" consisting of a slice of eggplant, then meat filling, then another slice of eggplant. The finished product doesn't look nearly as fancy as it would if you used whole small eggplants, but the flavor is nearly identical.

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Sfiha (often called "Arabic Pizza" -- open-faced meat pies)

* 1 recipe meat filling, sauteed with the following:
- 1 bell pepper, finely diced (I prefer red)
- 2 small tomatoes (or one large), seeds removed, finely diced
* 1/4 cup yogurt (Greek-style/Labneh is preferable)
* 1 recipe pizza dough (Whatever you'd use to make two large pies. As with pizza, preferences for sfiha range from thin/crispy to thick/bready. Any dough will do. My mother even used to make sfiha on weeknights using canned biscuit dough.)

Preheat oven to highest possible temperature.

Once meat mixture has cooled a bit (still warm, but not piping hot), stir in yogurt/Labneh.

Roll dough into fairly thin, 4-5" circles. Place on parchment-lined baking sheet and top with meat/yogurt mixture (about a heaping tablespoon for each pie), spreading out filling almost to edges of dough. Bake (in batches) to desired doneness/crispness.

Variation: closed meat pies (AKA Sambousek, Lahm bi Ajeen, Fatayer Lahme, or Ikras bi Lahme)

Use plain Basic Meat Filling, or filling for Sfiha.

Baked: Mound about 1 T. (heaping) filling onto center of each dough circle. Fold in three ends to form a triangle. Pinch seams closed, and bake seam-side-down.

Fried: Mound about 1 T. (heaping) filling onto center of each piece of dough, and fold into semi-circle. Seal and crimp ends with a fork, and poke centers with fork to let steam escape. Deep fry until golden brown and delicious.

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Now, many other dishes use a raw ground beef mixture. Here's the recipe for that.

Basic Kafta (Ground beef mixture for patties, kabobs, or loaves)

• 1 lb. ground beef
• 1 onion, minced
• 1/2 bunch parsley, finely chopped
• Few sprigs mint, finely chopped (about 2 T.)
* Few sprigs cilantro, finely chopped (about 2 T., optional)
• Cumin, coriander, allspice, and cardamom, to taste
• Salt and pepper to taste

Combine all ingredients and mix well.

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Kafta Kabobs

* 1 recipe Basic Kafta
* Assorted vegetables: cherry tomatoes, bell peppers, zucchini, and onions cut into 1” cubes
* Salt and pepper to taste
* Olive oil for drizzling

Season vegetables to taste and drizzle with olive oil. Form kafta into 2-3” sausage shapes and place on skewer, alternating with vegetable pieces (it helps to start and end with meat – vegetables are likely to slip off during cooking). Drizzle skewers with more olive oil. Grill until meat is browned and cooked through, turning 2-3 times during cooking for even browning.

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Kafta bi Laban (Kafta in Yogurt sauce)

* 1 recipe Basic Kafta
* 2 large potatoes, cut into 1" cubes
* 1 pint yogurt (Greek-style or Labneh is best, or use sour cream and add lemon juice. Regular yogurt won't be as rich, but you can augment with 4 oz. cream cheese to compensate.)
* 1 quart beef or chicken broth or stock
* 1 pinch ground nutmeg
* 3-4 cloves garlic, minced/pressed
* Salt and pepper to taste
* 1-2 T. corn starch, as needed
* Optional: 2 T. tahini (sesame seed paste)
* Oil for frying

Form kafta into 1.5" balls and flatten slightly into lentil shaped patties. Deep fry or bake until well browned. Deep fry potatoes, drain and salt to taste.

In medium Dutch oven, bring yogurt/labneh, broth/stock (reserve a little to dissolve corn starch), nutmeg, and garlic to a simmer. Season to taste. Add kafta and potatoes and simmer for 15 minutes. Thicken with corn starch as needed, to reach a gravy-like consistency. Serve over yellow rice.

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Kafta Pan Bake (Kafta bi Seniyya)

* 1 recipe basic Kafta
* 2 large potatoes, thinly sliced
* 2 large tomatoes, thinly sliced
* 2 onions, thinly slicedf
* Optional: zucchini, yellow squash, and/or bell peppers, thinly sliced
* Salt and pepper, to taste
* 2-3 cloves garlic, minced/pressed
* 4 T. olive oil

Spread out kafta into bottom of a medium baking dish or pan. Toss vegetables, garlic, and seasoning with 2 T. olive oil, and top kafta with vegetable mixture. Drizzle remaining olive oil over top of casserole. Bake uncovered in 350-degree oven for 45 minutes to 1 hour, until vegetables on top are golden brown. Slice into square or diamond portions and serve with pita bread or rice.

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Kafta Pan Bake with Tahini Sauce (Kafta bi Tahini)

* 1 recipe Basic Kafta
* 2 large potatoes, thinly sliced
* 2 onions, thinly sliced
* 1 cup tahini (sesame paste)
* Juice of 2-3 lemons (about 2/3 cup)
* 3-4 cloves garlic, minced/pressed
* Salt and pepper to taste
* About 1/2 cup water
* 2 T. olive oil

Toss potatoes and onions with salt and pepper to taste, and spread out over bottom of medium baking dish or pan. Spread out kafta mixture atop vegetable mixture (best done by forming patties, arranging them atop vegetables, and filling in gaps with additional bits of kafta mixture). Smooth top of kafta mixture to form an even layer.

In a mixing pitcher or bowl, combine tahini, garlic, lemon juice, and salt and pepper to taste. Whisk in water to reach a creamy but pourable consistency. Spread tahini mixture over kafta layer.

Bake uncovered in a preheated 350-degree oven for 45 minutes to 1 hour, or until top is golden-brown.

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Enjoy! :)
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Postby Pixietoes » Mon Feb 23, 2009 9:44 pm

Momma’s Mighty Meatloaf
Set oven to 350 F

1 lb. ground pork
1 lb. ground beef
1 pckg Lipton Vegetable Soup Mix
1/2 c. ketchup
2 eggs
1/4 c. buttermilk
2 slices whole grain bread, processed to crumbs
1/3 c. fresh grated parmesan cheese
1/2 t garlic powder
1/2 t. onion powder
1/2 t. seasoned salt

Combine soup mix, ketchup, eggs, buttermilk, crumbs, cheese, garlic and onion powders, and season salt. Mix until well combined, add pork and beef, mix with hands until just combined (don’t overhandle).
Place in loaf pan (or form into an oval and bake on cookie sheet) and bake for 70 minutes or until it reaches an internal temperature of 165 F.

It’s best to let this sit for 15 minutes or so before trying to slice it.
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Postby sadiedog » Mon Feb 23, 2009 10:08 pm

Ok, I know this recipe is going to seem cheap and Semi-Ho, but it's really good and can stretch a little bit of ground beef a long way. You could do it up "right" if you just use the noodles, not the flavor packages, fresh veggies, make your own sauce....

Asian Beef & Noodles


1 pound ground beef
2 packages (3 ounces each) Beef or Oriental-flavored ramen noodles, lightly crushed
Flavor packages from ramen noodles
2 cups (small bag) frozen vegetable mixture - use Oriental or your favorite mix.
2 cups water or beef broth
1/2 teaspoon freshly ground ginger
3 tablespoons green onion, cut in 1" pieces
1 medium onion, chopped
1 tablespoon garlic, minced
1 teaspoon soy sauce - (optional depending on how salty you like your food :P)

In a large skillet, brown ground beef over medium heat. Remove from pan & drain. Add garlic and onions to pan and cook until just soft. Return browned ground beef to pan; season with seasoning packets from noodles.

Add noodles, vegetable mixture, 2 cups water or beef broth, & ginger. Bring to a boil, reduce heat, cover and simmer several minutes or until noodles are done.

BTW, sub out the beef ramen for the chicken then serve on the side with grilled or sauted chicken breasts. Or, chop/brown the chicken and add to the pasta/veggies. Again, stretches a little bit of meat a long way.
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Postby mhalbrook » Tue Feb 24, 2009 3:08 am

Potluck Meatloaf (BIg ole honkin loaf, or a few smaller ones)

5# Ground Beef
1# Chorizo(too lazy to look up spelling)
1 medium onion diced
3 cloves of garlic, minced
8 oz Bread crumbs
4 eggs

Mix it all together and bake it until done.
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Postby Parrothead » Wed Mar 11, 2009 1:41 pm

Grovite wins!
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Postby Grovite » Wed Mar 11, 2009 3:26 pm

Cool :D
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