St Michaels Alley Drip Beef Recipes

MICHELE'S GROUND BEEF CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 13x9-inch baking dish.
• Cook and stir ground beef, sausage, onion, and bell pepper together in a large skillet over medium heat until the beef and sausage are completely browned and crumbled, 7 to 10 minutes. Drain grease from skillet and return to heat.
• Stir flour, salt, oregano, and black pepper into the beef mixture. Pour spaghetti sauce over the mixture. Add mixed vegetables; bring mixture to a simmer and cook for 5 minutes. Transfer mixture to prepared baking dish.
• Roll crescent dough into a flat layer atop the beef mixture; sprinkle with Cheddar cheese.
• Bake in preheated oven until the dough is golden and the cheese is melted, about 30 minutes.

ST. MICHAEL'S ALLEY DRIP BEEF

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.

THE ALLEY BEEF STEW

Steps:

• Preheat the oven to 350 degrees F.
• Heat the oil in a large pot over medium heat. Brown the beef in batches. Add the garlic and bacon, and saute until brown. Deglaze with the wine, and then add 8 cups water, the stock, tomatoes, tomato sauce, Worcestershire, bouillon, bay leaves and tomato paste. Bring to a simmer, then carefully transfer the stew to the oven. Braise the beef for 1 hour.
• Add the potatoes, carrots, celery, onions, sugar and sherry and return the pot to the oven. Cook until the vegetables are cooked through, 30 minutes. Add salt and pepper to taste.

ST. MICHAEL'S BANNOCK 1

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.