St Michaels Alley Drip Beef Recipes

Steps:

• Place meat in roaster or large pot. Sprinkle with seasonings and add enough water to almost cover the meat. Cover the pan and bring to a boil, then simmer 8-12 hours. Remove meat, strain au jus to remove onion, garlic and rosemary. Let meat and au jus cool. When the meat has cooled, slice roast into thin strips, removing fat. Return the meat to the meat juices and heat the desired amount.
• Serve on heated French rolls. They dipped the rolls in the au jus before piling the meat on the roll. Extra au jus should be served on the side for dipping.
• A fun creation with your drip beef:.
• whole grain bread topped with cheddar cheese and toasted under broiler.
• lettuce leaves, Drip beef, crisp bacon slices, tomato slices, avocado slices, mayo.
• Arrange ingredients in order to make an open faced sandwich. Put half ingredients on one side and the remainder on the other so it will be as pretty as it is delicious.

Steps:

• Set roast in large Crockpot. Add seasonings and pour liquid over. Cover and cook on low 8-10 hours. Remove meat to platter. Allow to cool a bit then shred using 2 forks. Return shreds to liquid in Crockpot. Serve using slotted spoon.

Steps:

• Mix the barley flour, oat meal, and rye meal. Add flour, salt, baking powder, baking soda, cinnamon, cloves and nutmeg, .Mix together evenly.
• Add the raisins and mix again.
• Stir in the buttermilk and honey until mixture forms a ball.
• Turn out onto a floured board and knead about 50 - 60 times, adding more flour or milk as needed. The dough will not be as smooth as some breads, but not too sticky. Do not overdo.
• Divide dough and roll into circles about 8" in diameter and almost 1" thick (or smaller if needed for better handling). Score a Cross in each one.
• While heating a lightly greased skillet, mix the eggs, cream, and melted butter.
• Spread onto one of the bannocks and place the bannock, egg-side down, in the skillet and cook til the egg-side is browned.
• Put the egg mixture on the top side, flip the bannock and cook 'til the second side is golden.
• Repeat this application of the egg wash and flipping and cooking until each side has been cooked three times.
• Do the same with the second bannock.
• Serve warm with butter and honey.

Steps:

• ***NOTE: This recipe can easily be halved!
• Preheat oven to 300 degrees.
• Heat the olive oil in a heavy, large dutch oven over high heat. Salt and pepper the chuck roast on both sides, then sear each roast until deep golden brown on both sides, about 1 1/2 minutes per side. Remove roasts from pot and set aside on a plate.
• Reduce heat to medium. Pour in beef stock, whisking to scrape the bottom of the pan. Pour in crushed tomatoes, pepperoncinis (with the juice), and the drained hot cherry peppers. (NOTE: You can use whatever jarred peppers you like!) Stir to combine, then add the roasts back to the pot.
• Place the lid on the pot and place the pot in the oven. Cook for 4 hours, or until meat is fork tender. If it's not, return the pot to the oven for another 30 to 45 minutes, or until it's falling apart. If you have time, allow the pot to cool slightly, then place it in the fridge for several hours to allow fat to harden at the surface. Use a spoon to scoop out the hardened fat (some fat is okay!) then heat it up again on the stovetop.
• When the meat is heated again, remove the roasts to a cutting board. Use two forks to shred it into big chunks, then return the meat to the cooking liquid. Serve on toasted deli rolls with cheese melted on top (with extra peppers over the cheese!) You can also serve it with mashed potatoes or noodles.
• ***The liquid is quite spicy, but if you use a slotted spoon it will keep it pretty mild.

Steps:

• Mix barley meal, oatmeal, rye meal, flour, bicarbonate of soda and salt together well in a large bowl.
• Stir in the milk, honey or sugar, and the fruit.
• Turn the mixture out onto a well-floured board and knead just long enough to make a soft dough. Add more flour or milk, if required to get the consistency right.
• Roll the dough into a circle about 20-23cm (8-9″) in diameter and 1-2cm (½-¾″) thick. ( They can be made smaller to be handled better) Wrap lightly in waxed paper and leave to rise for about 20 minutes in a warm place.
• Mix together the eggs, cream, and melted butter. Heat a griddle or a large frying pan and grease it lightly.
• Unwrap the dough. Paint one surface of the bannock with the egg mixture, and place the bannock with the painted side on the griddle.
• Cook over a moderate heat until brown.
• Paint the upper surface of the bannock with the egg mixture. Flip over and cook the other side.
• Keep turning it over and painting the bannock until each side has been painted and cooked three times, when it is ready to serve.
• St Michael's Bannock is good either served plain or spread with butter and honey.

Steps:

• Cut the visible fat from the rump roast. Place the roast in a large crock pot.
• Combine the rest of the ingredients in a 2-cup measure and bring to boil a microwave.
• Pour over the roast in the crock pot. Add garlic salt and pepper to taste.
• Cook on low for 8 hours.
• Cool before slicing.
• Chill au jus to remove the fat.
• Combine the sliced meat and au jus and reheat before serving.
• May also be cooked in oven: combine as above in Dutch oven. Cook 4-5 hours at 275-300 degrees.