Wednesday, January 2, 2008

Deep freeze (of a different kind) comes in handy

In case you haven't noticed, there are some phenomenal meat/fish sales on in the local groceries today. I don't know if they're going on a 2007 clearance rampage or what, but almost every cut that comes in handy is sharply discounted or buy one-get one free. If you have a deep freezer, or a good friend with a deep freezer, then today would be a good day to stock up.

I think I bought six months' worth of meat this morning and tossed it in the freezer before coming to work.

Here's what to do with some of the stuff when you're ready to cook it:

to use about 1-2 pounds of top sirloin steak, thin cut

4 tablespoons bacon drippings
2 chopped onions
1/2 green pepper, chopped
2 cloves garlic, minced
1 14-ounce can whole tomatoes, chopped and drained (save liquid)
1/2 teaspoon dried thyme
4 tablespoons flour
2 1/4 cups water
2 tablespoons chopped parsley
2 teaspoons salt
1/4 teaspoon black pepper
1/4 teaspoon Tabasco
Cut meat into serving-size pieces. Heat 2 tablespoons drippings in large skillet. Cook meat until browned, about 2 minutes each side.
Remove meat to a plate. Cook onions, green pepper, garlic, tomato and thyme about 8 minutes. Put on plate with meat.
To skillet, add remaining bacon grease. Stir in flour, cook until browned, stirring constantly. Lower heat, gradually add 1 cup water and 1/4 cup of the juice saved froom the tomatoes. Stir to blend.
Add parsley, 1 teaspoon salt, Tabasco, pepper meat and vegetables. Cover; simmer on low 30 minutes until meat is fork-tender. Add a little more liquid if it looks as though the sauce is getting too dry.
Stir occasionally, but don't break up the meat. Serve with cooked, hot grits. Serves 4.


2 teaspoons olive oil
1 garlic clove
2 teaspoons dried thyme
1 teaspoon salt
Mix above ingredients together. Take a sharp knife and score (a cut of about 1/8 of an inch) both sides of the meat in criss-cross stripes. Rub on ingredients. Then wrap in foil or plastic wrap and let meat chill for at least 2 hours. Then broil in oven or cook on grill until done to your taste.

2 onions, peeled and chopped
4 pound chuck roast
seasoned salt
1 bay leaf
6 or so carrots, peeled and roughly chopped
2 ribs celery, trimmed and chopped
4 to 6 potatoes (peeled & cut up)
1 (8 ounce) can tomato sauce
1 tablespoon flour
Preheat oven to 375.
Place the onion on the bottom of your Dutch oven or roasting pan. Sprinkle the roast with the seasoned salt and the pepper. Put it in the roasting pan.
Add 6 carrots, potatoes, celery, bay leaf and tomato sauce. Cover and bake for 2 to 2 1/2 hours or until meat is very tender.
Baste with sauce. Sprinkle 1 tablespoons flour evenly over vegetables. Bake for 1/2 hour more. The juices will thicken on their own.