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Archive for the ‘Worcestershire’ Category

Makes 8-10 servings

  • 5 lbs boneless pork loin
  • 1 tbsp black pepper
  • 1 tbsp garlic salt
  • 8-10 rolls or hamburger buns

Sauce:

  • 1/4 cup butter
  • 2 cups chopped onion
  • 2 cups ketchup
  • 2 cups BBQ sauce
  • 1 12 oz can beer or 1 1/2 cups water
  • 1/4 cup light brown sugar
  • 2 tbsp chili powder
  • 2 tbsp ground cinnamon
  • 2 tbsp Worcestershire sauce
  • 1 tbsp prepared mustard
  • 1 tbsp vinegar
  1. Preheat grill for indirect cooking over medium heat. 
  2. Sprinkle pork loin with pepper and garlic salt.  Place on grill and cook about 1 1/2 – 2 hours or until internal temperature reaches 155°F to 160°F. 
  3. Allow meat to cool while preparing sauce.  Shred pork into small pieces, discarding any remaining fat.  Place pork in a large pot; stir sauce into pork and simmer 40 minutes.  Serve on warmed rolls.
  4. Sauce: Heat butter in a large saucepan.  Add onion and stir frequently until softened, about 5 minutes.  Add remaining ingredients; simmer over low heat for 30 minutes.
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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 4 servings

  • 1/2 cup beef broth
  • 1/4 cup ketchup
  • 1 tsp Worcestershire sauce
  • 1 tsp Dijon mustard
  • 1/8 tsp pepper
  • 4 shell steaks (8 oz each)
  • 2 tbsp butter or margarine
  • 2 medium onions, thinly sliced
  1. In a small bowl, whisk together broth, ketchup, Worcestershire sauce, mustard and pepper.  Set aside. 
  2. Heat a large nonstick skillet over medium-high heat.  Add steaks; cook for about 4 minutes on each side for medium.  Remove steaks from skillet; cover and keep warm.  Pour off fat from skillet.
  3. Add butter to skillet and melt over medium heat.  Add onions and cook, stirring occasionally, 3 minutes.  Cover; reduce heat to medium low.  Cook until onions are softened and beginning to brown, about 5 minutes longer. 
  4. Stir broth mixture into skillet; cook until heated through and slightly thickened, about 2 minutes.  Return steaks to skillet and briefly reheat.  Serve immediately.

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Serves 6

  • 1 small onion
  • 1/2 green bell pepper
  • 1/2 cup milk
  • 1 egg
  • 3/4 cup seasoned bread crumbs
  • 1 tsp dried basil
  • 1 tbsp dried parsley
  • 1/8 tsp pepper
  • 1 1/2 lbs ground beef

Topping:

  • 3 tbsp ketchup
  • 1 tbsp honey
  • 1/2 tsp Worcestershire sauce
  1. Preheat oven to 350°F.  Line a 9×5″ loaf pan with foil.  Spray with cooking spray.  Chop onion and bell pepper together in food processor. 
  2. Combine milk and egg in a large bowl; add bread crumbs, basil, parsley and pepper.  Stir until blended.  Add onion and pepper; mix well.  Add beef; mix just to combine ingredients. 
  3. Shape beef mixture in prepared loaf pan.  Do not pack.  For topping, combine ketchup, honey and Worcestershire sauce in a small bowl.  Mix well.  Spread evenly over top of meat loaf. 
  4. Bake meat loaf until cooked through, about 1 hour.  Place pan on wire rack; let stand for 5 minutes.  Lift meat loaf out of pan and place on a serving platter.  Remove foil.  Serve immediately. 

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Serves 5

  • 1/2 cup Caesar dressing
  • 1/3 cup Worcestershire sauce
  • 2 tbsp butter or stick margarine
  • 1 tbsp dried oregano
  • 1 tbsp paprika
  • 1 tbsp dried rosemary
  • 1 tbsp dried thyme
  • 1 1/2 tsp black pepper
  • 1 tsp hot-pepper sauce
  • 5 bay leaves
  • 3 garlic cloves, minced
  • 2 lb large shrimp
  • 1/3 cup dry white wine
  • 10 (1 oz) slices French bread baguette
  • 10 lemon wedges
  1. Combine the first 11 ingredients in a large nonstick skillet; bring to a boil.
  2. Add shrimp, and cook 7 minutes, stirring occasionally. Add wine, and cook 1 minute or until shrimp are done.
  3. Serve with bread and lemon wedges.

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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 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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