Devilledbeef Recipes

THE BEST DEVILED EGGS

Steps:

• Place the eggs in a single layer in a wide saucepan, cover with 1 inch of water and bring to a boil. Lower the heat to medium-low and simmer for 10 minutes. Transfer the eggs to a bowl of ice water to cool completely, then carefully peel them.
• Dip a clean kitchen towel in a small bowl of warm water. Wipe the blade of your knife with the towel to warm it up and to wet the blade. Slice the eggs in half lengthwise, one at a time, wiping the blade clean between each egg. (The warm, wet blade will give you clean cuts.) Remove the yolks to a medium bowl. Mash the yolks with a whisk. Add the mayonnaise, mustard, hot sauce if using and salt and pepper to taste. Whisk until very smooth. Transfer to a large resealable plastic bag or disposable pastry bag and snip off one corner with scissors.
• Place the egg whites on a platter. Pipe the filling evenly into the egg whites. Top with chives and a sprinkle of paprika. Refrigerate for 20 to 25 minutes prior to serving.

DEVILED SAUSAGES

Steps:

• Heat olive oil in a large skillet over medium heat. Cook sausages, about 15 minutes, until well browned and cooked through.
• Drain fat, and return skillet and sausages to medium heat. Stir in water, soy sauce, Worcestershire sauce, mustard, cayenne, tomato paste, and brown sugar. Bring contents to a boil; reduce heat, and simmer, stirring occasionally, about 10 minutes.

DEVILLED BEEF

Steps:

• Cut chuck steak into 1 inches cubes.
• In a saucepan melt shortening, add the onions and meat and brown for 5 minutes, stirring frequently.
• Add the flour and mix well. Add the rest of the ingredients and bring to the boil, stirring constantly.
• Reduce the heat cover with a lid. Simmer very gently, stirring occasionally, for 2 - 2 1/2 hours or until the meat is tender.
• Season to taste. Turn into a warm casserole and serve immediately.
• It suggests to serve this with either plain boiled or creamed potatoes and buttered cabbage or spring greens.

DEVILLED BEEF

Steps:

• Put the beef in the slow cooker (no need to brown).
• Mix together the tomato sauce, vinegar, worcestershire sauce, brown sugar, mustard, lemon juice, sherry (if using) and salt and pour the mixture over the beef and stir to combine.
• Cook on high for 4-5 hours or on low for 8-9 hours.
• Stir through the gravy powder and cook on high four a few minutes more.

DEVILED BEEF SHORT RIBS

Steps:

• Place short ribs in noncorrodible vessel. Combine ingredients for marinade and pour over ribs; marinate, covered, for 24 hours in the refrigerator, turning them once. Remove from marinade; pat dry and reserve marinade for later.
• Heat oil in an 8 quart casserole, wide enough to accommodate the ribs in a single layer. While the oil is heating up, dredge short ribs in flour and shake off excess. Sear them for 5 minutes a side or until they are golden brown all over. Remove them to a plate. In the remaining oil saute the onions, celery, carrots, and turnips for 10 minutes, stirring frequently with a wooden spoon. Add the chili powder, tomato paste, broth and reserved marinade and boil, over medium heat for 5 minutes or until slightly reduced. Season to taste with salt and pepper. Return the short ribs to the casserole and cover. Braise over low heat for 1 hour and 45 minutes or until fork tender. Remove the short ribs from the sauce and place them on a large baking pan. Strain the sauce, through a sieve into a medium saucepan. Skim off the fat, season to taste with salt and pepper and keep warm, over low heat. Reheat ribs in sauce.
• Second time around: Preheat the broiler. Combine all the coating ingredients and spread them
• over the short ribs. Broil short ribs, 4 inches away from heat source, for 3 to 4 minutes or until lightly browned. Serve immediately with sauce.