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Show ! March i 11, 2004 THE MAGNA T1MESAVEST VALLEY NEWS ,r St.Pats Beef Pot Pie Total preparation and cooking time: 35 minutes pounds boneless beef chuck top blade steak or I i pounds boneless beef 1 top sirloin steak, cut 1 inch thick package (8 ounces) cremini mushrooms, sliced cups frozen crinkle cut carrots cups frozen peas 2 teaspoons chopped fresh thyme, divided teaspoon minced garlic, divided Salt and pepper 3 tablespoons cornstarch 1 can (13-3- 4 to 4 ounces) ready-to-serbeef broth 1 refrigerated pie crust (12 of a package) 1. Heat oven to 425F. Cut beef steak lengthwise in half, then crosswise into strips. Spray large nonstick skillet with nonstick cooking heat spray. Heat over medium-hig- h until hot. Add mushrooms; cook and stir 3 minutes. Add carrots, peas, 1 teaspoon thyme and 12 teaspoon garlic; cook and stir an additional 3 to 4 minutes or until carrots and peas are defrosted. Remove from skillet; set aside. 2. In same skillet, add 12 of beef; cook 1 to 2 minutes or until outside surface of beef is no longer pink. Season with salt and pepper, as desired. Remove from skillet with slotted spoon; set aside. Repeat with remaining beef. 3. Dissolve cornstarch into beef broth; add to skillet. Bring to a boil; cook and stir about 1 minute or until sauce is slightly thickened and any browned bits on bottom of skillet are dissolved. Return vegetables and beef to skillet; stir to combine. 4. Place beef mixture in pie plate or similar sized round baking dish. Unfold pie crust on flat surface, pressing out fold lines with fingers. Place crust over beef mixture allowing edges to drape over pie plate. Sprinkle remaining 1 teaspoon thyme and 12 teaspoon garlic evenly onto top of pie crust. Place pie plate on 1 14-1- . 15-1- x 2 10-1- 2 x - , ,0 $ 'H W , i. 1 : a, - V4 ,, ' Hi b- .f j7'- z ' . f ' ' - ,, - ft. , M 'hy. Wm 3 ... ,fy t-- vs K:. V. V' tr 0 jelly-ro- ll pan. Bake in 425F oven 16 to 18 minutes or until crust is golden. Remove from oven to wire rack; let cool 5 to 10 minutes before serving. Makes 6 servings. d Cook's Tip: For a sauce, remove skillet from stovetop and add 14 cup Irish whiskey to skillet. Return skillet to heat; add the beef broth mixture. Cook and stir about 1 to 2 minutes or until any browned bits on bottom of skilleldfe dissolved. iwiii Liii( .e.iii4iviu i uu rJli Jilai fUVzv on jttoorr - to itjI jiu in .nut :ioi richer-flavore- A I,- r Corned Beef Brisket Basics f A few simple tips can ensure that your comed beef brisket will be cooked to tender, moist and perfection J St.PatY' Reef Pot Pie . flavorful. o blarney! Everybody wants to be Use the correct size roasting par (without the rack). Place the brisket flat in the pan. With so celebrate with some Irish food favorites. and simple Pat's Beef Pot Pie is a tasty St. Add seasoning and a small amount of liquid as suggested in the recipe. so beloved in Irish cookery. Starting with tender, Cover the pan tightly with aluminum quick-cookin- " f table in. under an hour. Cook in a preheated 350UF oven, without opening the oven or lifting the foil, for the minimum cooking time suggested in the recipe. At that time, check the beef. When the beef ), a fork can be is done easily inserted in to the meat without resistance. If corned beef is your choice, try this lively rendition accented with pickling spice and simmered in dark beer. (fork-tender- option for the Spicy Apple-Onio- Saute makes a colorful, contemporary n side-dis- 4 to 4 hours 3-- h Comed Beef Brisket. (And don't forget to make those fork-tende- r. 3-- Reubens from the leftovers!) 5i3il Apple-Onio- n t Saute Total preparation amt conking time: 25 minutes 3 1: -- 4 y, ': k . V v" v'v" K , y: Classic Reuben Sandwich Se- -.. 4' i$ , y , f f Srp-V- - .. . rt Pf--ry- ' ? ... f A VI . 'W ft, Layer , fZM ; 4 vv; butter, diuded thin slices Smith apple, cored and sliced large Granny 14 inch thick 1 large Jonathan apple, cored and sliced 14 inch thick . 1 tablespoon packed brown sugar Melt 2 tablespoons butler in large nonstick skillet over medium heal. Add onions, cook and stir 15 minutes or until lightly browned Add apples, remaining I tablespoon butler and brown sugar to onions; etxik and stir an additional 5 to 8 minutes or until apples are 1 1. crisp-tende- Makes 4 cups. For additional beef recipes and cookery information, check out the ; Classic Reuben Sandwich f; thinly carved corned beef brisket slice of marbled rye bread. Top with drained sauerkraut, a drizzle of Thousand Island dressing and sliced Swiss cheese. Top with second bread slice and grill in heated nonstick skillet over medium heal until golden brown on both sides and cheese is melted. table-spoon- s 2 medium onions, cut into ' I Saute to pound boneless corned beef brisket 2 cups chopped onions 5 closes garlic, peeled teaspoons pickling spice ; 1 bottle (12 ounces) dark beer Saute (recipe follows) Apple-Onio- n 1. Heat oven to 350"F. Place corned beef brisket in large roasting pan. Add onions and garlic to pan. Sprinkle brisket with pickling spice. Pour in beer. Cover pan tightly with aluminum foil. Cook in 350"F oven 2 hours or until beef is to 2. Remove brisket from pan; trim fat. Carve diagonally Saute. across the grain. Serve with Apple-Onio- n Makes 6 to 8 servings. 2-- beef chuck top blade g Apple-Onio- n Total preparation and cooking time: version of the savory meat pies steak , frozen vegetables and refrigerated pie crust, this delicious pie can be on the foil. If Spicy Corned Beef Brisket a little bit Irish on St. Patrick's Day. www.IleeflisWhatsForDinner.coni Web site. r. |