Swiss Butchery's Recipe Blog

“A wonderful and easy beef stew recipe”.

INGREDIENTS (Nutrition)

* 2 pounds beef stew meat, cut into 1 inch cubes
* 1 (14.5 ounce) can diced tomatoes with juice
* 1 cup water
* 3 tablespoons instant tapioca
* 1 tablespoon beef bouillon granules
* 2 teaspoons white sugar
* 1 1/2 teaspoons salt
* 1/4 teaspoon ground black pepper
* 4 carrots, cut into 1 inch pieces
* 2 strips celery, cut into 3/4 inch pieces
* 3 potato, peeled and cubed
* 1 onion, roughly chopped
* 1 slice bread, cubed

DIRECTIONS

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9×13 inch baking dish.
2. In a large skillet over medium heat, brown the stew meat; drain and set aside.
3. In a mixing bowl, combine the tomatoes, water, tapioca, beef bouillon granules, sugar, salt and pepper. Stir in the beef, carrots, celery, potatoes, onion, and bread cubes. Pour into the prepared baking dish.
4. Cover and bake for 2 hours, or until meat and vegetables are tender.

Lamb fillet Beef Salami Veal Osso Bucco

Courtesy: allrecipes.com

“This meatloaf is full of flavor, and a delicious twist on an old favorite. Bacon, onions, mushrooms, and Swiss cheese are added to ground beef and baked to perfection.”

INGREDIENTS (Nutrition)

* 12 ounces chopped raw bacon
* 1 small white onion, chopped
* 5 button mushrooms, chopped
* 1 1/2 pounds extra-lean ground beef
* 1 egg
* 1/4 cup evaporated milk
* 6 ounces shredded Swiss cheese, divided
* 1/2 cup corn flake crumbs

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. Place bacon in a skillet and cook over medium heat until the pieces are browned. Remove with a slotted spoon to paper towels. Discard all but 1 tablespoon of bacon grease. Stir in onions and mushrooms, and cook until soft. Remove from heat.
3. In a large bowl, stir together beef, egg, and milk. Stir in the onion and mushrooms. Mix in about 4 ounces of Swiss cheese, and all but 1 tablespoon of bacon. Stir in cornflake crumbs, and mix until well blended. Shape into a loaf, and place in a meatloaf pan.
4. Bake in a preheated oven for 1 hour. Drain fat, and sprinkle with remaining cheese and bacon. Return to oven, and bake until cheese is melted, about 5 minutes.

Courtesy: allrecipes.com

“This homemade salami is good for party trays. It can be served on platter with sliced cheese and crackers, or just eaten in a sandwich.”

INGREDIENTS (Nutrition)

* 2 pounds ground beef
* 1/4 teaspoon garlic powder
* 1/4 teaspoon onion powder
* 1/2 teaspoon mustard seed
* 2 tablespoons curing salt
* 1 tablespoon coarsely ground black pepper
* 1 teaspoon red pepper flakes (optional)
* 1 teaspoon liquid smoke flavoring
* add to recipe box Add to Recipe Box

DIRECTIONS

1. In a large bowl, mix together the ground beef, garlic powder, onion powder, mustard seed, curing salt, black pepper and liquid smoke. Mix in the red pepper flakes if desired. Roll the mixture into a 2 inch diameter log, and wrap tightly in aluminum foil. Refrigerate for 24 hours.
2. Preheat the oven to 325 degrees F (165 degrees C). Make a few slits in the bottom of the roll to allow the fat to drain when cooking. Place roll onto a broiler pan, and fill the bottom part of the pan with about 1 inch of water to keep the salami moist.
3. Bake for 90 minutes in the preheated oven. Remove from pan and cool completely before unwrapping the salami. Slice and eat as lunchmeat, or serve on a tray with crackers and cheese.

Courtesy: allrecipes.com

“This recipe is a traditional but simple way of cooking Osso Buco (veal shanks). The white wine is a must in this dish.”

INGREDIENTS (Nutrition)

* 2 pounds veal shanks, cut into short lengths
* 1/4 cup all-purpose flour
* 1/4 cup Butter
* 2 cloves garlic, crushed
* 1 large onion, chopped
* 1 large carrot, chopped
* 2/3 cup dry white wine
* 2/3 cup beef stock
* 1 (14.5 ounce) can diced tomatoes
* salt and pepper to taste
* 1/2 cup chopped fresh parsley
* 1 clove garlic, minced
* 2 teaspoons grated lemon zest
* add to recipe box Add to Recipe Box

DIRECTIONS

1. Dust the veal shanks lightly with flour. Melt the butter in a large skillet over medium to medium-high heat. Add the veal, and cook until browned on the outside. Remove to a bowl, and keep warm. Add two cloves of crushed garlic and onion to the skillet; cook and stir until onion is tender. Return the veal to the pan and mix in the carrot and wine. Simmer for 10 minutes.
2. Pour in the tomatoes and beef stock, and season with salt and pepper. Cover, and simmer over low heat for 1 1/2 hours, basting the veal every 15 minutes or so. The meat should be tender, but not falling off the bone.
3. In a small bowl, mix together the parsley, 1 clove of garlic and lemon zest. Mix into the veal just before serving.

Courtesy: allrecipes.com

“Tasty and juicy, perfect for a holiday feast.”

INGREDIENTS (Nutrition)

* 8 pounds whole leg of lamb
* salt to taste
* ground black pepper to taste
* 6 ounces prepared mustard
* 1 dash Worcestershire sauce
* 2 tablespoons all-purpose flour
* 4 cloves garlic, sliced (optional)

DIRECTIONS

1. Preheat oven to 325 degrees F (165 degrees C).
2. Generously salt and pepper lamb. Smear the mustard all over the lamb and sprinkle it with a fine coating of flour. Place lamb in a roasting pan and place slices of garlic over top. Sprinkle with Worcestershire sauce to taste.
3. Roast uncovered at 325 degrees F (165 degrees C) until desired doneness. About 20 minutes per pound for a pink roast. Remove from pan to a heated platter. Use the drippings to make a gravy by a little flour and water. Season with salt and pepper.

Courtesy: allrecipes.com

“Marinated pork chops are grilled to perfection and topped with a spicy salsa starring pineapple, mango, and applesauce.”

INGREDIENTS (Nutrition)

* 1 clove garlic, minced
* 1 teaspoon chili powder
* 1/4 teaspoon cayenne pepper
* 1 pod cardamom seeds
* 1/2 teaspoon water, or as needed
* 1 teaspoon vegetable oil
* 1/4 cup rice wine vinegar
* 1/2 cup sugar
* 1 mango - peeled, seeded and chopped
* 1/4 teaspoon salt
* 1/2 teaspoon cilantro
* 2 teaspoons lemon juice
* 1 fresh jalapeno pepper, minced
* 1 1/2 cups unsweetened applesauce
* 3 pineapple rings, chopped
* 1 pinch white pepper
* 1/3 cup soy sauce
* 1/3 cup rice wine vinegar
* 6 pork chops

DIRECTIONS

1. With a mortar and pestle, mash together the garlic, chili powder, cayenne, and cardamom seeds. Mix in enough water to form a paste.
2. Heat the oil in a saucepan over medium heat. Stir in spice paste, and cook until it begins to bubble, about 30 seconds. Stir in vinegar; cook without boiling for 2 minutes. Stir in sugar until it dissolves. Mix in mango, salt, cilantro, lemon juice, and jalapeno; simmer 20 minutes. Stir in applesauce and pineapple; simmer 10 minutes more. Season with white pepper. Place in a bowl, cover, and refrigerate until ready to use.
3. To prepare marinade, mix 2/3 cup of the salsa with soy sauce and 1/3 cup vinegar. Place pork chops in a large resealable plastic bag, and pour marinade over chops. Seal tightly, and place in the refrigerator for 1 hour.
4. Prepare grill for medium-high heat. Drain marinade from bag, and heat in a saucepan until boiling.
5. Lightly oil grill grate. Place pork chops on the hot grill. Cook 10 minutes, or to desired doneness, turning once and basting occasionally with the boiled marinade.
6. Warm remaining salsa over medium-low heat. Serve pork chops topped with the salsa.

Courtesy: allrecipes.com

“Savory pork butt with a smokey flavor. Any coarse salt can be used in place of the Hawaiian sea salt.”

INGREDIENTS (Nutrition)
3 pounds pork butt roast
2 cups water
1 teaspoon liquid smoke flavoring
1/4 cup Hawaiian sea salt

DIRECTIONS

1. Preheat oven to 400 degrees F (200 degrees C).
2. Place pork fat-side up in a roasting pan or deep casserole dish.
3. Combine water and liquid smoke; pour over meat.
4. Sprinkle with salt. Cover and roast in a preheated oven for three hours.
5. Remove from pan and shred.

Courtesy: allrecipes.com

“This was given to me by my grandma over 20 years ago. It’s quick, easy and delicious! It’s my most requested item to bring to any gathering! You WILL be asked for the recipe!!”

INGREDIENTS (Nutrition)
1 (12 ounce) can canned corned beef
1 (1 ounce) envelope dry onion soup mix
1 (16 ounce) container sour cream

DIRECTIONS

1. Mix all ingredients in a bowl, cover, and chill for 1 hour.

Chicken Singapore Kurobuta Pork Bacon Sausage

Courtesy: allrecipes.com

“The combination of unique ingredients make this chicken dish delicious. It roasts beautifully and is surprisingly fast once it’s in the oven. I serve this with the Chimichurri Sauce I found on Allrecipes, and I can’t get enough! Plus the leftovers are fantastic for sandwiches, salads, and Mexican dishes.”

INGREDIENTS (Nutrition)

DIRECTIONS

1. In a bowl, mix the salt, sugar, cloves, allspice, nutmeg, and cinnamon. Rub the chicken with the mixture. Cover chicken, and place in the refrigerator for 24 hours.
2. Preheat oven to 500 degrees F (260 degrees C).
3. Stuff the chicken cavity with the garlic. Place the chicken, breast side down, on a rack in a roasting pan.
4. Roast 15 minutes in the preheated oven. Reduce heat to 450 degrees F (230 degrees C), and continue roasting 15 minutes. Baste chicken with pan drippings, reduce heat to 425 degrees F (220 degrees C), and continue roasting 30 minutes, to an internal temperature of 180 degrees F (85 degrees C). Let stand 20 minutes before serving.

Bulk Beef Jerky Steak Singapore Veal Piccata

Courtesy: allrecipes.com

Steak on a Stick

INGREDIENTS (Nutrition)

• 1/2 cup soy sauce
• 1/4 cup olive oil
• 1/4 cup water
• 2 tablespoons molasses
• 2 teaspoons mustard powder
• 1 teaspoon ground ginger
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 2 pounds flank steak, cut into thin strips
• 32 wooden skewers (8 inch long) soaked in water

DIRECTIONS

1. In a large resealable bag, combine the soy sauce, olive oil, water, molasses, mustard powder, ginger, garlic powder and onion powder. Seal and shake the bag to mix together. Add steak strips to the bag and seal. Refrigerate for at least 8 hours to marinate.
2. Preheat the oven’s broiler. Thread meat onto skewers and place on a broiling rack.
3. Broil the steak for 3 to 4 minutes on each side. Arrange on a platter to serve.

FOOTNOTE

This recipe can also be made on the grill with the same amount of cooking time.

Beef Singapore, Wagyu Beef Singapore, Black Angus Singapore,

Courtesy: allrecipes.com