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Beef Stew #4, barbequed




Source of Recipe


link


Recipe Introduction


Note: This dish can be completely finished and refrigerated for up to 2 days
before reheated. Prepared through step 6 and stored in a tightly covered
container, the beefy part of this stew will freeze well for up to 3 months.
The corn pudding tends to separate if it is frozen, though the flavor
remains good.



Recipe Link: http://www.wchstv.com/gmarecipes/barbecuedbeefst.shtml

List of Ingredients




Beef Stew #4, barbequed w/Cheddar Corn Pudding

3 1/2 pounds trimmed beef chunk, cut into 1 1/2 - inch chunks
1 teaspoon salt
1/2 teaspoon freshly ground pepper
3 tablespoons vegetable oil
3 medium onions, chopped
12 ounces beer
1/2 cup plus 2 tablespoons cider vinegar
1/2 cup ketchup
3 tablespoons darkbrown sugar
1 1/2 tablespoons Worcestershire sauce
2 teaspoons ground cumin
1 teaspoon dry mustard
3/4 teaspoon dry marjoram
1 dried chipotle chile
Cheddared corn pudding (see below)

1. Preheat the oven to 325 degrees. Season the meat with the salt and
pepper.
2. In a large flameproof casserole, heat the oil over moderately high heat.
Add the meat in batches without crowding and saute, turning, until browned
all over, about 7 minutes per batch. As the meat is browned, remove it to a
plate.
3. Add the onions to the casserole and cook, stirring often, until golden
and beginning to brown, about 7 minutes. Return the meat to the pan along
with any juices that have collected on the plate. Add the beer, cider
vinegar, ketchup, brown sugar, Worcestershire sauce, cumin, mustard,
marjoram, and chipotle chile. Bring just to a boil, cover, and transfer to
the oven.
4. Bake the stew for 2 to 2 1/2 hours, or until the meat is fork tender and
beginning to fall apart. Remove from the oven, but increase the oven
temperature to 350.
5. With a slotted spoon, remove the meat to a bowl. Skim all excess fat from
the top of the stew. Fish out the chipotle chile. Tear off and discard the
stem end and puree the chile in a blender or food processor with about 1 cup
of the cooking liquid. Stir the chile puree back into the stew. If the sauce
is thin, boil uncovered, stirring often and skimming once or twice, until
thickened slightly, 5 to 7 minutes. Return the beef to the stew. (The recipe
improves if made a day or two in advance.)
6. Turn the barbecued beef and sauce into a 10 x 14 casserole about 3 inches
deep. Spoon the corn pudding, (recipe below), on top.
Spread to even out. Bake 45 to 55
minutes, or until the corn pudding is golden on top, lightly browned around
the edges, and just set in the center.
Makes 8 servings




Cheddar Corn Pudding

3 eggs
2 cans (16 ounces each) creamed - style corn
1/8 teaspoon cayenne
3 tablespoons butter, melted
1 1/2 cups buttermilk
2/3 cup saltine cracker crumbs (from 18 crackers)
1/2 cup cornmeal
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 cups shredded sharp cheddar cheese

1. Preheat the oven to 350
2. In a large bowl, beat the eggs with a fork until blended. Beat in the
creamed corn, cayenne, melted butter, buttermilk, cracker crumbs, cornmeal,
baking powder, and baking soda until well blended. Stir in the cheese.
3. Turn the pudding into a buttered 2 to 3 quart baking dish (11 x 13). Bake
45 minutes, or until the pudding is lightly browned around the edges and the
center is just set. Let stand 5 to 10 minutes before dishing out, allow the
pudding to set up.

Recipe