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Cattle Corner: 2013 National Beef Cook-off is accepting entries
The 2013 National Beef Cook-Off is accepting entries through April 15, for a chance to win $25,000. The recipes can be a healthy twist on grandma's favorite recipe or a dish with international flavor. Entrants are asked to develop original and tasty beef-focused recipes that include appealing ingredients from the fruit and vegetable, grain and dairy groups.
Recipes can be submitted in the following categories:
Belt-Tightening Beef, with healthy and affordable beef recipes that are great values to prepare. Semi-Homemade Beef, that combine beef and fresh ingredients with prepackaged food products. Real Worldly, Real Simple Beef & Potato that feature international flavors. Craveable Fresh Beef & Fresh California Avocado that highlight California cuisine and cooking trends.
Enter the contest at www.beefcookoff.org.
English Sweet and Sour Ribs is from "244 Prize Winning National Beef Cook-Off recipes, Volume II." Instructions are below:
3-pound lean, meaty beef chuck short ribs
3⁄4 cups flour
2 teaspoons seasoned salt
1 teaspoon pepper
1⁄2 cup oil
2 cups sliced onion
11⁄2 cups hot water
8 heaping tablespoons raw brown or old-fashioned dark brown sugar
1⁄3 cup catsup
1⁄4 cup red wine vinegar
2 cloves garlic, minced
2 large bay leaves
Trim excess fat from short ribs. Combine flour, seasoned salt and pepper, dredge short ribs. Brown ribs in oil on all sides in Dutch oven. Remove meat from pan. Add onions and cook until golden brown. Place ribs on top of onions. Combine water, brown sugar, catsup, vinegar, garlic and bay leaves, pour over ribs. Cover and bake in moderate oven (350 degrees F). Bakes 21⁄2 hours. Remove bay leaves before serving.
Makes 5 servings.