Subj : Aussie Pub Grub - 11
To   : All
From : Dave Drum
Date : Sat Mar 18 2023 04:59:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Loaded Sweet Potato Fries
 Categories: Potatoes, Cheese, Beef, Vegetables, Chilies
      Yield: 6 servings
 
      2 kg (4 1/2 lb) kumara (orange
           - sweet potato); in 3 cm/1"
           - thick chips
    1/4 c  (60 mL) olive oil
      1 c  (100 g) grated mozzarella

MMMMM-------------------PULLED BEEF SHORT RIBS------------------------
      2 tb Olive oil
  2 1/2 kg (5 lb) beef short ribs
      1    (200 g) brown onion; halved,
           - sliced thick
      8 cl Garlic; peeled
    330 ml (12 oz) dark ale
      1    Litre (4 c) beef stock
    1/2 c  (110 g) firmly packed brown
           - sugar

MMMMM---------------------CANDIED JALAPENOS--------------------------
    1/2 c  (110 g) caster (superfine)
           - sugar
    1/4 c  (60 mL) water
      1 tb Red wine vinegar
      4    Fresh fat jalapenos; sliced

MMMMM------------------------CHIMICHURRI-----------------------------
      1 c  Firm packed fresh flat-leaf
           - parsley leaves
    1/2 c  Firm packed fresh oregano
           - leaves
      2 tb Red wine vinegar
      2 tb Water
    1/2 c  (125 mL) olive oil
      1 cl Garlic; crushed
 
  MAKE PULLED BEEF SHORT RIBS. Set oven @ 150ºC/300ºF.
  Heat oil in a large, heavy-based casserole dish over
  high heat. Season ribs; cook, in batches, 2 minutes each
  side or until browned. Remove from dish. Cook onions and
  garlic in same pan for 2 minutes or until browned.
  Return ribs to pan with ale, stock and sugar. Bring to
  the boil. Cover; cook in the oven 3 hours. Remove lid,
  cook a further hour or until meat is very tender. Skim
  fat from cooking liquid; discard. Remove ribs from dish.
  Pull out the bones; discard. Using two forks, shred meat
  coarsely. Bring cooking liquid to the boil, boil 10
  minutes or until reduced. Remove from heat; gently stir
  in shredded meat.
  
  MAKE CANDIED JALAPENOS. Stir sugar, the water, vinegar
  and a pinch of salt in a small saucepan over medium heat
  until sugar dissolves. Bring to the boil. Reduce heat;
  add jalapeños, simmer 8 minutes or until candied
  (jalapeños should look sticky and translucent in the
  centres). Cool.
  
  MAKE CHIMICHURRI. Process ingredients until combined.
  
  Set oven @ 220ºC/425ºF.
  
  Combine kumara and oil on two large oven trays. Season.
  Roast 40 minutes, turning occasionally, until browned
  and cooked through. Top kumara with pulled beef; scatter
  with mozzarella. Roast a further 2 minutes or until
  cheese melts.
  
  Serve loaded fried topped with candied jalapenos and
  drizzled with chimichurri.
  
  RECIPE FROM: https://www.womensweeklyfood.com.au
  
  Uncle Dirty Dave's Archives
 
MMMMM

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