"Bootleggers Beef" is a classic dish that has been enjoyed by many for generations. Its origins can be traced back to the Prohibition era in the United States, when bootleggers would often use the meat from stolen cattle to make a hearty and flavorful stew. Over time, the dish evolved and became a popular staple in many homes. With its rich, savory flavors and tender beef, "Bootleggers Beef" is a dish that is sure to please even the most discerning palate.
Here are our top 4 tried and tested recipes!
BOOT DUMPLINGS
Steps:
- Add the Smoked Pork Belly, shrimp, cumin, garlic powder, onion powder, cilantro and some salt and pepper to a food processor; pulse to combine.
- Place 1 ounce of the mixture in the center of a wonton wrapper. Brush the edges of the wrapper with egg wash. Fold the wrapper from the bottom left corner to top right corner. Press the edges firmly to seal. Repeat for the remaining wonton wrappers.
- Freeze until ready to cook.
- Steam the dumplings in a frying pan with a small amount of water, covered, for 1 to 2 minutes. Transfer to a hot pan with cooking oil and brown on all sides.
- Preheat a smoker to 215 degrees F.
- Mix together the paprika, pepper, dry mustard, salt, chili powder, cumin, onion powder and garlic salt in a bowl. Set aside.
- Pat down the pork belly with paper towels to remove any excess blood. Score the top (fat-side) very lightly with a sharp knife. Sprinkle on both sides with the spice rub.
- Smoke the pork belly until the internal temperature reaches 190 degrees F, 8 to 10 hours. Be careful not to overcook.
- Place the pork belly on a baking sheet lined with parchment paper. Place another piece of parchment on top, followed by another baking sheet. Top with something heavy to press the pork belly so that it becomes flat and even. Refrigerate until it holds its flat shape, 8 hours.
BOOTLEGGER'S BEEF
Steps:
- Preheat oven to 400°F. Pat beef tenderloin dry with paper towels. Sprinkle with salt and pepper. Heat vegetable oil in heavy large ovenproof skillet over medium heat. Add beef to skillet and cook until brown on all sides, about 8 minutes. Add chopped onions, carrots and thyme to skillet.
- Transfer skillet to oven and roast beef until meat thermometer inserted into thickest part registers 120°F for rare, stirring vegetables occasionally, about 30 minutes. Transfer beef to platter. Tent with foil to keep warm.
- Place skillet with vegetables over medium-high heat. Add canned beef broth and whisky and bring to boil, scraping up any browned bits. Boil until liquid is reduced to 2/3 cup, stirring occasionally, about 7 minutes. Strain sauce and return to skillet.
- Mix flour and butter in small bowl until smooth paste forms. Add to sauce in skillet and whisk until well blended. Add whipping cream, crushed black peppercorns and any accumulated juices from beef. Simmer over medium heat until sauce thickens, whisking constantly, about 3 minutes. Season sauce to taste with salt.
- Cut beef into thick slices and arrange on platter. Spoon sauce over.
BOOTLEGGER'S BEEF
Make and share this Bootlegger's Beef recipe from Food.com.
Provided by lazyme
Categories Roast Beef
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400ºF. Pat beef tenderloin dry with paper towels. Sprinkle with salt and pepper. Heat vegetable oil in heavy large ovenproof skillet over medium heat. Add beef to skillet and cook until brown on all sides, about 8 minutes. Add chopped onions, carrots, and thyme to skillet.
- Transfer skillet to oven and roast beef until meat thermometer inserted into thickest part registers 120ºF for rare, stirring vegetables occasionally, about 30 minutes. Transfer beef to platter. Tent with foil to keep warm.
- Place skillet with vegetables over medium-high heat. Add canned beef broth and whisky and bring to boil, scraping up any browned bits. Boil until liquid is reduced to 2/3 cups, stirring occasionally, about 7 minutes. Strain sauce and return to same skillet.
- Mix flour and butter in small bowl until smooth paste forms. Add to sauce in skillet and whisk until well blended. Add whipping cream, crushed black peppercorns and any accumulated juices from beef. Simmer over medium heat until sauce thickens, whisking constantly, about 3 minutes. Season sauce to taste with salt.
- Cut beef into thick slices and arrange on platter. Spoon sauce over.
Nutrition Facts : Calories 898.3, Fat 63.2, SaturatedFat 25.3, Cholesterol 229.9, Sodium 325.2, Carbohydrate 8.7, Fiber 1.4, Sugar 3, Protein 59
BOOTLEGGER'S BEANS
This spicy favorite for backyard parties and picnics can be doubled easily. Great for alongside hamburgers, hot dogs or anything from the grill. Cut from the newspaper in 1962.
Provided by Stella Mae
Categories Beans
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Fry the bacon until halfway done.
- Add the onion.
- When the onion is slightly browned, pour off almost all of the grease (or all of it if you're watching fat content), Add pork and beans, sugar, vinegar and catsup.
- Stir well, season with a pinch of chili powder.
- Pour mixture into ceramic bean pot or covered dish.
- Bake at 350 degrees one hour or until mixture is cooked down so that it's not too runny. You can also cook this mixture slowly on the stove, careful to stir occasionally so the beans won't burn. They'll cook down.
Nutrition Facts : Calories 128.9, Fat 2.9, SaturatedFat 0.9, Cholesterol 9.3, Sodium 520.3, Carbohydrate 22.8, Fiber 4.4, Sugar 9.3, Protein 5.7
Tips:
- Choose the right cut of beef. The best cuts for braising are those that are tough and have a lot of connective tissue, such as chuck roast, brisket, and short ribs. These cuts will become tender and flavorful when cooked slowly in liquid.
- Brown the beef before braising. Browning the beef adds flavor and helps to develop a rich, dark sauce.
- Use a variety of vegetables in your braising liquid. Vegetables such as carrots, celery, onions, and garlic add flavor and depth to the sauce. You can also add herbs and spices to your liking.
- Cook the beef low and slow. The key to tender, fall-apart beef is to cook it low and slow. Braising is typically done at a temperature between 275 and 300 degrees Fahrenheit for 2 to 3 hours, or until the beef is fork-tender.
- Let the beef rest before serving. After the beef is cooked, let it rest for 10-15 minutes before serving. This allows the juices to redistribute throughout the meat, resulting in a more flavorful and tender dish.
Conclusion:
Braising is a versatile cooking method that can be used to create a variety of delicious and flavorful dishes. By following these tips, you can ensure that your braised beef turns out tender, juicy, and full of flavor. So next time you're looking for a hearty and comforting meal, give braised beef a try. You won't be disappointed!
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