German Pork Burger Recipe    

 

Braised Beef Short Ribs with Red Wine Sauce

INGREDIENTS

1. 2 pounds well-trimmed beef short ribs
2. 1 teaspoon vegetable oil
3. Salt and pepper
4. 1 can (10-1/2 ounces) double-strength beef broth or beef consommé
5. 1 cup dry red wine
6. 2 small onions, quartered
7. 4 cloves garlic, minced
8. 3 fresh thyme sprigs
9. 1-1/2 cups sliced mushrooms
10. 2 tablespoons butter
11. 1/4 cup chopped shallots
12. 1 teaspoon minced fresh thyme
13. 2 teaspoons cornstarch dissolved in 1/2 cup dry red wine

INSTRUCTIONS

Beef Heart In Wine Sauce

Ingredients:

*4+ pounds beef heart
* 1/4 cup all-purpose flour
* salt and pepper to taste
* 3 tablespoons butter
* 1 onion, chopped
* 2 carrots, chopped
* 2 potatoes, chopped
* 2 teaspoons dried thyme
* 1 cup beef broth
* 1/2 cup red wine


1. Wash the heart and remove any fat and arteries. Slice the heart in half, then slice it into 1/2 inch thick slices.

2. Dredge heart in flour and season with salt and pepper.

3. Heat the butter in large saute pan over medium-high heat. Add the heart slices and cook for 30 to 45 seconds per side.

4. Stir in the onion, carrots, potatoes, thyme, water and wine. Reduce heat to low, cover and simmer for 1 hour. Serve.

Makes 6 to 8 servings

Notes: Beef Heart is a very lean muscle, like a steak.  It is NOT considered an organ meat, like liver.  When cooked properly, it is one of the most succulent meats on a beef.

Suggested Sides:  Warm, fresh dinner rolls with baked apples for dessert.

 

*Recipe adapted from Taste of Home.

I had a special request tonight for this recipe from one of our friends and customers.  She is having a huge Super Bowl party and wanted to serve something unique and tasty...

Rocky Mtn. Oysters (a.k.a. Prairie Oysters)

Serves 4-6

 

2 pounds Bull Fries 
1 1/4 cup all purpose Flour 
Salt, Pepper, Paprika & Garlic Powder (to taste) 
Louisiana Hot Sauce 
Lard or Vegetable Oil (Lard has more flavor)

 

Using a sharp knife, split the tough muscle that surrounds each "oyster." You can remove this more easily if the "oysters" are frozen and then peeled while thawing. Set into a pan with enough salt water to cover them for one hour, then drain.

 

Transfer to large pot. Add enough water to float the "oysters" and a generous tablespoon of vinegar. Parboil, drain and rinse. Let cool and slice each "oyster" into bite sized chunks. Sprinkle salt and pepper on both sides of sliced "oyster" to taste.

 

Mix flour and some paprika and garlic powder to taste in a bowl. Roll each slice into this dry mixture. Dip into milk with a few dashes of Louisiana Hot Sauce in it. Dip into dry mixture. Place in hot melted lard. Cook until golden brown or tender, and remove with a strainer (the longer they cook, the tougher they get).  Serve warm and enjoy! 

 

Serving Options: Use Ranch or Blue Cheese Dressing as a dip or Sprinkle with more Hot Sauce.

Suggested Side Dishes: Fresh Grilled Corn on the Cob, Tomatoes and Biscuits with Honeybutter.

These are a delicious delicacy and only available in limited quantities.  Enjoy!

~Cherie 

In our house, my husband Kevin is the Chili King.  He was kind enough to share it with me to pass along to you. :)

 

 

Kevin's Best Chili Recipe

Ingredients

(2) lbs. 95% Lean Ground Beef--browned
(4) cans or 64 oz. of Diced Tomatoes
(2) cans Chili Beans
(2) cans Kidney Beans
(1) Yellow Onion (chopped fine)
(1) Large Jalapeno (chopped fine with seeds)
Chili Powder (to taste)
Salt & Black Pepper (to taste)

Combine ingredients in medium sized stock pot or crock pot.  Simmer for 1/2 hour.  Serve warm.  Makes 8-10 servings.

Wyatt & Josie love this recipe.  It is great with shredded cheddar cheese, hot cornbread and a slice of apple pie for dessert.  Enjoy!
~Cherie