Meat On The Cheap
Affordable cuts of meat fit the bill for many of us who have blown the budget on holiday spending. And long winter days can be a great time to cook up a roast or simmer a pot of stew meat for cozy suppers.
GROUND TURKEY BURGERS
1 lb. fresh ground turkey
1/2 cup fresh breadcrumbs
1/2 cup onion, finely chopped
2 cloves garlic, chopped fine
1/4 cup ketchup
Juice of 1/2 lemon
1 teaspoon Worcestershire sauce
1 teaspoon soy sauce
Combine turkey, breadcrumbs, and onion in bowl. Mix remaining ingredients in separate bowl. Using hands, work sauce into turkey mixture. Form into 4 to 6 patties and fry or grill. Serves 4-6.
SLOW COOKER COUNTRY RIBS WITH SAUERKRAUT
1 lb. bag fresh sauerkraut, rinsed
3 cloves garlic, minced
1 onion, sliced thin
1 can (14.5 oz.) Italian-style stewed tomatoes
3/4 cup brown sugar, packed
3 lbs. country-style pork ribs, cut in individual sections
1/2 teaspoon celery seed
Salt and pepper to taste
In a slow cooker, layer all ingredients, beginning with sauerkraut and ending with pork ribs, bone side up. Cover and cook on low for 8-10 hours. Salt and pepper to taste. Serves 6-8.
SHEPHERD’S PIE
1 lb. ground beef
1/3 cup chopped onion
1/4 cup chopped celery
3 cloves garlic, chopped
1 (10 oz.) jar beef gravy
1/2 cup tomato soup (do not add water)
2 teaspoons Worcestershire sauce
1-1/2 cups frozen green peas
1-1/2 cups carrots (frozen or canned)
3 cups mashed potatoes
1 Tablespoon fresh chives
1 Tablespoon butter
1/2 cup sour cream
1/2 cup shredded cheddar cheese
2 Tablespoons grated Parmesan cheese
Heat oven to 350°. Cook ground beef, onion, and celery in medium skillet over medium-high heat until meat is browned and onions and celery are tender. Drain and return to skillet. Add garlic, gravy, tomato soup, Worcestershire sauce, peas, and carrots to skillet and simmer 5 to 7 minutes.
Meanwhile, combine prepared mashed potatoes and chives with butter and sour cream. Pour meat mixture into a round, 2-inch-deep pie dish. Spread mashed potatoes over the meat mixture and top with cheddar cheese. Sprinkle with Parmesan cheese. Bake for 30 minutes, or until heated through. Serves 6.
HONEY MUSTARD CHICKEN AND RICE
1 cup long-grain rice
1 Tablespoon butter
2 cups water
1/2 teaspoon salt
1/4 teaspoon pepper
2 Tablespoons butter
1 lb. boneless, skinless chicken thighs
4 carrots, sliced
1 onion, chopped
2 cloves garlic, minced
3 Tablespoons honey
1 Tablespoon Dijon-style mustard
1/2 teaspoon dried thyme leaves
Cook rice with 1 Tablespoon butter and two cups water or according to package directions. Season with salt and pepper to taste and set aside.
Melt 2 Tablespoons butter in heavy skillet over medium heat. Add chicken and carrots and cook for 8-10 minutes until chicken is browned on bottom. Turn chicken and add remaining ingredients. Cover pan and cook over medium heat, stirring occasionally, for 10-13 minutes until chicken is thoroughly cooked. Serve over hot cooked rice. Serves 4.
BEEF BRISKET
2 Tablespoons olive oil
1 (5-6 lb.) beef brisket, rinsed and patted dry
Kosher salt
Freshly ground pepper
4 heads garlic, divided and peeled
1 large sweet yellow onion, sliced
1/2 cup balsamic vinegar
3-4 cups beef or chicken broth
2 teaspoons dried oregano, crushed
1 teaspoon dried basil
Note: This may seem like you’re using too much garlic, but it becomes very sweet and makes a delicious gravy.
Preheat oven to 325°. Season brisket with salt and pepper and sear in Dutch oven with olive oil until brown on both sides. Add remaining ingredients and cover. Place in preheated oven and bake for 3 hours, turning once or twice during baking time. Remove and let rest, covered, for 15 minutes. Transfer to platter, spoon juices over brisket, and carve in strips against the grain. Serves 8.
Coming Next Month: Pot Pies
