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Archive for the ‘Cider Vinegar’ Category

Makes 4 servings

  • 4-5 lbs beef short ribs, cut into pieces
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 12 oz bottle chili sauce
  • 1/2 cup beer or orange juice
  • 2 tbsp minced onion
  • 2 tbsp cider vinegar
  • 2 tbsp Worcestershire sauce
  • 1 tbsp chili powder
  • 2 tsp sugar
  1. Sprinkle ribs with salt and pepper. 
  2. Combine remaining ingredients in a medium saucepan.  Bring to a boil over high heat; reduce heat and simmer 5 minutes.  Set aside. 
  3. Preheat grill to medium-high heat. 
  4. Grill ribs for 20 minutes, turning frequently.  Baste ribs liberally with sauce and continue to cook another 20 minutes.
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Makes 6 servings

  • 1 medium onion, chopped
  • 1/2 cup ketchup
  • 1/4 cup cider vinegar
  • 1/4 cup packed brown sugar
  • 1/4 cup tomato paste
  • 2 tbsp paprika or smoked paprika
  • 2 tbsp Worcestershire sauce
  • 1 tbsp yellow mustard
  • salt and ground black pepper
  • 4 lbs pork spareribs
  1. In 4 1/2 to 6 qt slow cooker bowl, stir onion, ketchup, vinegar, sugar, tomato paste, paprika, Worcestershire, mustard, 1 tbsp salt and 1 tsp pepper until combined.  Add ribs, cutting into several large pieces to fit in slow cooker bowl.  Spoon sauce over and around ribs to coat.  Cover slow cooker with lid and cook as manufacturer directs on low setting8-10 hours on on high setting 4-5 hours. 
  2. Transfer ribs to platter.  Skim and discard fat from cooking liquid.  Spoon remaining liquid over ribs. 

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Serves 4

  • 1 tbsp unsalted butter or neutral oil, such as grape seed
  • 1/4 cup minced shallot
  • 2 tbsp white wine vinegar or cider vinegar
  • 6 oz Roquefort cheese, crumbled
  • 1/4 tsp freshly ground black pepper
  • pinch of cayenne pepper
  • 4 (8 oz) boneless beef sirloin steaks (New York Strip Steaks), filet mignon, or rib eye steaks (1 inch thick)
  • 1/2 tsp salt
  • minced fresh parsley leaves or chives, for garnish
  1. Prepare an outdoor charcoal fire; or preheat a gas grill, stovetop grill pan or broiler (the fire should be moderately hot, and the grill or broiler rack 4 inches away from the heat source). 
  2. Melt butter in a small saucepan over medium heat.  When foam from butter subsides, add shallot.  Cook 5 minutes, or until soft, stirring occasionally.  Add vinegar; stir and cook until it is just about evaporated, 1-2 minutes.  Turn heat to low; stir in cheese, a few grindings of black pepper and the cayenne pepper.  Stir occasionally until the cheese melts (taste and adjust seasonings, if necessary).  Keep warm while grilling steaks. 
  3. Season steaks with salt and pepper.  Grill or broil 3-4 minutes per side for medium-rare, longer or shorter according to your taste.  Serve steaks with a spoonful or two of sauce over each.  Garnish with parsley or chives. 

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Serves 6-8

Glaze:

  • 1 cup ketchup
  • 1/4 cup beef broth
  • 2 tbsp brown sugar
  • 1 tbsp cider vinegar

Meat Loaf

  • 2 tsp vegetable oil
  • 2 onions, chopped
  • 2 garlic cloves, minced
  • 2 lbs meat loaf mix (ground pork, veal and beef) or ground round
  • 1 1/3 cups fresh or dried bread crumbs
  • 2 large eggs, lightly beaten
  • 1/3 cup plain yogurt
  • 1/4 cup finely chopped fresh parsley
  • 1 tbsp Dijon mustard
  • 1 tbsp Worcestershire sauce
  • 1 tsp salt
  • 1 tsp black pepper
  • 1/2 tsp dried thyme
  1. Preheat the oven to 350°F.  In a small bowl, whisk together the glaze ingredients until smooth.  Set aside. 
  2. Heat the oil in a medium skillet over medium heat.  Add the onions and stir occasionally for 7 minutes.  Add the garlic and cook for 2 minutes more.  Scrape onion mixture into a large bowl and let cool. 
  3. Add the remaining ingredients and mix thoroughly.  Grease a 9×5″ loaf pan.  Press the meat mixture into pan evenly.  Brush with 1/2 cup of the glaze and bake for 50 minutes.  Brush with another 1/2 cup glaze and bake 10 more minutes.  Bring remaining glaze to a boil.  Slice loaf and serve with warm glaze. 

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