Donna Johnson's Drip Beef

This is a recipe contributed by nonblogger Darlene.  This takes 12 to 15 hours in a low heat oven, so you’ll need to plan ahead, but Darlene promises it will be worth it.

5 lbs. chuck (or arm) roast
 
Put 1/2 inch water in roaster pan.
Add these spices and stir:
     1 tsp salt
     2 tsps pepper
     2 tsps savory salt
     2 tsps garlic powder
     2 tsps rosemary
     2 tsps oregano
 
Add meat and cook 12 to 14 hours in a 250 degree oven.
 
When it comes time to serve, break the meat apart with a fork and serve over French buns or bread.

* If the meat is over 5 lbs - use 3 teaspoons instead of 2.

This is good everytime. (The leftovers are even better!) It is also good over a Belgian waffle.

Just a Reminder

Don’t forget Thursday’s recipe round up:

This month’s recipe collection will include supper recipes or supper menu ideas for families on the go—dishes and/or menus that are fast and easy. If they can be made up from items that might already be in the cupboard or freezer, so much the better.

 

 Need more info?  You’ll find it all here.

 

I’ve already received one entry, but I’m hoping for more soon so I can get some of Thursday’s collection prepared ahead of time.  Note that there are a few different ways you can participate.

• Post a recipe and send me the link. The post with the recipe does not need to be recent as long as the recipe fits the category.
  
• Send a link to a recipe posted on someone else’s blog.
  
• Email the recipe to me so I can post it for you. This option is for nonbloggers only.
  

Update on Wednesday, April 18, 2007 at 11:10AM by rebecca

I’m keeping this post on top as a constant reminder, so check for newer posts below.

Universal Pilaf

This recipe is more or less from The Tightwad Gazette III. (More or less because I do things a little differently than in the original recipe.)  It’s called Universal Pilaf because it’s just a recipe template, really, with many possible ways to put things together. You can use what you have and it always seems to turn out just fine.  This supposedly makes four servings, and there are four of us, but I always double the ingredients.  Draw your own conclusions.

• One cup of uncooked grain. Choose from brown or white rice, bulgar, couscous.  I usually use brown rice with a little Minnesota wild rice.
• Two tablespoons fat, either olive or other vegie oil or butter.
• Two or three cloves of garlic, minced.
• One small onion or three shallots or one small leek, diced.
• Two cups liquid: Chicken broth, beef broth, vegie broth, cooking water from boiled vegies, tomato juice or vegetable cocktail diluted with half water.  You can probably think of other possibilities.
  
• 1/2 to 2/3 cup cubed cooked meat or other protein: chicken, turkey, roast beef, steak, porkchop, pork roast, ground beef, leftover ground beef seasoned for tacos, white, red or black beans, etc. Half beans and half meat works well. The original recipe suggests white fish or canned tuna, too. 
  
• 1/2 cup vegetable: Frozen or fresh peas, frozen corn, thinly sliced or grated carrot,  green or red peppers, celery, etc.  Even finely chopped fresh spinach is okay.
• Seasonings according to your own taste and according to what goes well with your chosen meat and vegetable:  Salt and pepper, chervil, parsley, rosemary, chili powder, Worchestershire sauce, etc.

Heat fat in large skillet.  Add garlic and onion, shallots or leak; fry until tender.  Add the grain to the skillet and fry until it just begins to brown.  Pour in the liquid and bring to a boil.  Add the cubed meat or beans, along with your chosen vegetables and seasonings; stir and return to a boil.  Cover and cook until the grain is tender: about 15 minutes for white rice and up to 40 minutes for some of the whole grains.  Check periodically to make sure you don’t run out of liquid before the grain is tender.  Stir and serve.