The following recipes were part of the Beef Showcase held
Saturday by the San Benito County Cattlewomen in a continuing
effort to promote one of this area’s major industries, cattle
production. After the three lucky and competent judges Norma
Martinetti, Millard Strohn and Merridy Howell finished their
tasting and categorizing, each participant shared the reason they
selected the particular recipe for this contest:
The following recipes were part of the Beef Showcase held Saturday by the San Benito County Cattlewomen in a continuing effort to promote one of this area’s major industries, cattle production. After the three lucky and competent judges Norma Martinetti, Millard Strohn and Merridy Howell finished their tasting and categorizing, each participant shared the reason they selected the particular recipe for this contest:
– “This recipe, which we call Mrs. Fack’s Stew, was one of the many food gifts brought to our home when a family member was sick and dying and now it always brings back fond memories and that is why I made it for the Showcase today.”
– “I love to entertain and this recipe for the Baked Beef Brisket is always successful, my guests love it.”
– “I have named these Cuban empanadias after my mother-in-law Layla as she taught me how to make them over a course of 24 years to make sure that her son would always be fed properly.”
These were just a few of the many responses and once again I wish to remind all of us how important family and friends are in our lives, especially around the kitchen and dining room tables. Enjoy this selection of beef recipes.
BAKED BEEF BRISKET
by Gary Kampf
of Hollister
1 cup cola soft drink
2 cups ketchup
1 cup chili sauce
1 (1 oz) package onion dry soup mix
1/2 cup brown sugar
3-4 pound beef brisket, trimmed
Seasonings and sea salt to your taste
1 large aluminum foil bag
Blend first 5 ingredients. Salt brisket. Place beef in bag fat side up. Pour sauce mixture over brisket. Seal bag and place in baking dish. Bake at 350 degrees for 2 1/2 hours. Let brisket rest 20 minutes. Slice and pour sauces over slices. Serve.
MRS. FACK’S STEW
by Lisa Tobias
of Hollister
2 pounds stew meat trimmed of fat, cut into 1 1/2 inch cubes
2 medium onions, chopped coarse
3 stalks celery, chopped
1 cup red wine
4 cups water
2 bouillon cubes
1 bay leaf
1/2 teaspoon garlic powder
1/2 teaspoon thyme
1 1/2 teaspoons salt
1 small can chopped tomatoes
1 can garbanzo beans
2 small zucchini, sliced
2 packages frozen artichoke hearts
amount of oil, and then saute onions and celery with meat. Add wine, water, bouillon, bay leaf, spices. Simmer 1 1/2 hours. Add tomatoes, beans, zucchini and artichoke hearts. Simmer 20-25 minutes more.
LAYLA’S EMPANADIAS by Barbara Guillen of Hollister
4 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup vegetable shortening or butter
2 eggs
Ice water (about 3/4 cup)
1 1/2 to 2 pounds lean ground beef
1 green bell pepper, chopped
1 small brown onion, chopped
1 cup green Spanish olives with pimentos, sliced thin
1/4 cup Worcestershire sauce
1/4 cup green olive juice
season to taste
Mix together flour, baking powder and salt. Set aside. Beat eggs with whisk. Cut shortening into flour mixture and then add eggs. Add about 1 tablespoon ice water at a time while kneading the dough into a ball. Divide into two even balls. Roll dough in palms of hands till it is about 8 inches in length. Place back in bowl and let set in refrigerator for at last one hour. Brown meat and drain fat. Return to low heat, add pepper, onions and olives. Add remaining ingredients and cook unti vegetables become slightly tender. Cool. Use a floured surface and rolling pin. Break off a piece of dough about the size of a small egg. Roll the dough out to form a circle that measures 4 to 6 inches. Spoon meat mixture into the center of the dough, fold dough over and press edges together. Trim off excess dough. Pour about 1 to 2 inches of canola oil into frying pan. Heat oil to medium temperature. Place empanadias in skillet and brown on both sides. Makes about 16-18.
CHUCK ROAST by Kirk Togmazzini of Hollister
1 chuck roast
1 cup oil
1 cup wine
pinch of salt, pepper and thyme
Marinate the roast 1 hour. Cook 2 1/2 hours.
STEAK SANDWICH ala FLAPJACK’S RESTAURANT by Phil Barrett of Tres Pinos
9 oz New York steak
onions, sliced
mushrooms sliced
bell peppers julienned
chopped garlic
parsley, oregano and basil
sprinkles of chili flakes
crusty sourdough roll
cooking spray
2 oz of your favorite red wine
1 oz butter
black pepper
no salt
dollop of horseradish
Spray skillet with oil and bring all veggies together. Saute. While this is happening, use second skillet to sear steak on both sides about 2 minutes per side. Take your sauteed veggies and put them on top of your steak and put the butter on top. Add the wine. Put the skillet in a 350-degree oven for 3-5 minutes. Serve open faced on a platter.
SPAGHETTI SAUCE ALA EARL McINNIS by Frank McInnis of Carmel Valley
1/4 cup olive oil
1 cup onion, chopped
1 large clove galric, minced
1 pound bround beef
1 stalk celery, chopped
1 tablespoon parsley, chopped
2 (15 oz) cans tomato sauce
1 (6 oz) can tomato paste
3/4 cup water
3 tablespoons white or red wine
1 tablespoon oregano
1/4 cup mushrooms, chopped
salt to taste
1 tablespoon sweet basil
Brown onions and garlic in oil until clear and not browned. Remove from pan. Brown meat. Combine all ingredients and summer for at least two hours. Serve over cooked spaghetti with Parmesan cheese.
