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(Part 1 of 2)

If you’ve read my post about meatless meat sauce, and if you’ve actually made this or something like it, chances are you are in need of redemption. In preparation for our vacation to Maine, I was been busy baking and freezing quick breads and cookies. Searching for something savory that would hold up during the drive up, I turned to jerky. Beef jerky. Beef. It’s what my S.S. deserves after eating meatless meat with a smile without murdering me.

I purchased 4 pounds of top round, and my S.S. requested that I make two versions to keep things interesting. Since this was made with him in mind, I did just that. Here we have version number one, my take on Teriyaki:

2 pounds (908 g) top round (bottom round, flank, or anything used to make London Broil will work just fine)
1/4 cup (75 g) soy sauce
2 T (25 g) fish sauce
1/4 cup (70 g) Worcestershire sauce
1/4 cup (60 g) water
1/2 cup (125 g) brown sugar, packed
5 cloves (25 g) garlic, crushed
15 turns (1 g) freshly ground black pepper

1. Slice top round against the grain into 1/4-inch slices.
2. In a large dish, whisk together the rest of the ingredients. Add meat to the marinade and refrigerate for 24 hours, turning halfway.
3. Lay the strips of beef in a dehydrator, being sure not to overlap the meat.
4. Adjust the dehydrator to the highest setting (mine was about 160 degrees F) and let it dehydrate for about 4-6 hours.

Man-O-Meter: 9

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Notes: absolutely fabulous flavor, which could use a little more garlic, if preferred (which I do). Otherwise, salt was spot-on, and the balance between sweet and savory was just what you’d expect from a teriyaki sauce. A definite keeper.

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1 Tbsp plus 1 tsp canola oil
1 onion, medium dice
3 cloves garlic, minced
2 zucchini, grated
1 pound ground bison
11 corn tortillas
1 bottle enchilada sauce
1 15-oz can black beans, drained and rinsed
1/4 pound extra-sharp cheddar cheese, grated
1/4 pound monterey jack cheese, grated

1. Preheat oven to 350 F.
2. Heat 1 Tbsp oil in a large pan over medium-high heat. Sweat the onion in the oil until soft and translucent, about 5-7 minutes.
3. Add the garlic and zucchini and season with salt and pepper. Cook vegetables, stirring often, for another 10 minutes, or are soft and there is no moisture left in the pan.
4. In another pan, heat 1 tsp oil over medium-high heat. Add bison, season with salt and pepper, and cook just until there is no more pink, about 5 minutes. Break apart the meat with the back of a spoon into small pieces.
5. Place enough corn tortillas in a casserole dish to cover the bottom.
6. Drizzle with 1/3 of the enchilada sauce, and top with 1/3 of the cheese, 1/2 of the zucchini mixture, 1/2 of the bison, and 1/2 of the black beans.
7. Top with another layer of corn tortillas, and then repeat step 6.
8. Top with a final layer of corn tortillas, drizzle with the remaining enchilada sauce, and sprinkle with the remaining cheese.
9. Bake for 30 minutes, or until hot and bubbling. Rest for 10 minutes before portioning and serving.

photo 1 (7)

I topped it with a super simple salad of parsley, cilantro, lime juice, and kosher salt.

photo 2 (2)