Lous African Beef Recipes

Steps:

• Preheat a deep-fryer to 375 degrees F.
• Fry the waffle fries until crispy; transfer to a serving plate.
• Fry the bacon and transfer to a saute pan. Add the Braised Beef Rib and barbecue sauce; heat until hot and well combined. Place the beef-bacon mixture on the fries. Drizzle a little barbecue sauce over the meat. Top with a generous portion of Coleslaw.
• Preheat the oven to 500 degrees F.
• Place the beef in large roasting pan; rub with the oil and sprinkle with 1 tablespoon salt. Roast for 12 minutes.
• Meanwhile, place 1/2 cup of the stock and the onions, carrots, celery and garlic in a blender; blend until almost smooth.
• Remove the beef from the oven and reduce the heat to 325 degrees F. Deglaze the pan with the vegetable mixture. Add the remaining stock until it comes halfway up the sides of the meat. Double wrap the roasting pan with plastic wrap, and then foil. Return to the oven and braise for 5 hours.
• Let cool before shredding into bite-size pieces.
• Whisk together the mayonnaise, vinegar, Dijon, honey, celery seed and a pinch of salt in a bowl.
• In a second bowl, mix together the green cabbage, red cabbage and carrots. Pour the dressing over the cabbage mixture; mix well. Let sit in the refrigerator for 1 hour.

Steps:

• In a large saucepan, combine the first seven ingredients. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until meat is tender. , Serve with rice. Garnish with raisins, peanuts and coconut if desired.

Steps:

• Preheat oven 325*.
• Heat oil on skillet and brown beef cubes.
• Spoon into a heavy casserole.Add the rest of the ingredients to the casserole and bake at least 2 hours until well done.
• Serve with rice or noodles.
• The olives are superb in this recipe.

Steps:

• In a medium bowl, whisk together the Creamy Peanut Butter and the beef broth until well blended. Set aside.
• Cut stewing beef in 1 1/2 inch cubes.
• Season the meat with salt and pepper.
• In a large saucepan or stew pot, heat the Canola oil over medium heat.
• Add the onion, garlic, bell pepper, and carrots.
• Saute until the onions are translucent.
• Add the meat and continue to cook, stirring often, until it is browned on all sides.
• Add the peanut butter and broth mixture, tomatoes and liquid, thyme, and bay leaf.
• Stir well and bring to a boil. Reduce heat to low and simmer, stirring often for about 1 1/2 hour or until the meat is tender.
• Taste and add salt and pepper if desired. Remove the bay leaf and discard.
• Serve hot over rice.
• Cook on Low for 7 hours if using your slow cooker.