La Table de Ju

Quantité: 1 portion Préparation: 5 min Cuisson: 15 min Difficulté: Facile

Ingrédients

- 2 frozen onion rings
- 1/4 pound ground beef
- breadcrums
- 1 pack of oinion soup base
- 1 sesame-seed hamburger bun
- 2 slices pre-cooked bacon
- Salt and pepper (to taste)
- 1 slice cheese
- 2 tb spoon Bull’s Eye original Flavor barbecue sauce (see Note)

Préparation

1- Bake or deep-fry the onion rings according to the package directions.

2- Mix the meat, the breadcrums and the onion soup mix. On waxed paper, form hamburger into 5-inch round patty. Freeze for at least an hour. Keep any spares frozen until needed. Obviously you’ll do this in advance.

3- Preheat either an outdoor gas barbecue, or an indoor electric one. After it is pre-heated, place the still-frozen beef patty on the grill, pressing down firmly for 4 to 5 seconds (this will get you the grill marks). Salt liberally. Cook for 3 minutes (gas) or 5 to 6 minutes (electric). Eyeball it — if it looks ready to turn, turn it.

4- Toast the faces of the bun (top and bottom) on a 375 degree electric griddle. They should be an even tan color.

5- Microwave the pre-cooked bacon slices 35 to 45 seconds to crispen or re-heat on the BBQ.

6- Spread 1 tablespoon of the barbecue sauce on the faces of each toasted bun, top and bottom. Place the cooked onion rings after the sauce on the bottom bun. Next stack the cooked beef patty, then the cheese and the 2 bacon slices, crossed over each other like an X.

7- Top off the sandwich with the top bun.

Notes
You must use this brand and variety to make it taste just like Carl’s. Other brands will produce different, but still tasty results.

Quantité: 12 portions Préparation: 15 min Cuisson: 3 heures Difficulté: Médium

Ingrédients

- 2 lbs. flat-cut beef brisket, trimmed
- 2 cloves garlic, smashed
- 2 bay leaves
- 1 large onion, sliced
- Kosher salt, to taste
- 1⁄4 lb. jack cheese, cubed
- 1⁄4 cup fresh lime juice
- 1⁄4 cup finely chopped cilantro
- 1 tbsp. chopped canned chipotle chiles en adobo
- 4 scallions, chopped
- 3 medium tomatoes, cored, seeded and finely chopped
- Freshly ground black pepper, to taste
- Warmed corn tortillas
- Sweet paprika, to taste
- 1 avocado, pitted and sliced

Préparation

1- Bring the beef, garlic, bay leaves, onions, salt, and 6 cups water to a boil in a 6-qt. dutch oven. Reduce heat to low, cover, and simmer until the brisket is tender, about 3 hours.

2- Remove pot from heat and let brisket cool, uncovered. Transfer brisket to a cutting board; shred with your fingers. Roughly chop meat; transfer to a bowl. Mix in the cheese, lime juice, cilantro, chipotles, scallions, and tomatoes. Season with salt and pepper. Serve the salpicón wrapped in tortillas and topped with paprika and avocado slices.

Notes
You can freeze the excess meat and reserve for another day.

Recette provenant du site de Jamie Oliver.

Quantité: 4 à 6 portions Préparation: 5 min Cuisson: 3 heures Difficulté: Facile

Ingrédients

- 3 feuilles de laurier
- 500g de boeuf à mijoter en cubes (2 cm)
- 500ml de bière, Guinness ou stout
- 1 bulbe de fenouil
- 2 oignons moyens
- 2 carottes
- 2 cuil à soupe d’huile d’olive
- 1 grosse cuil à soupe de farine
- 400g de tomates en dés en conserve
- sel et poivre moulu

Préparation

1- Si vous utilisez le four, préchauffer-le à 400ºF.

2- Couper grossièrement le fenouil, les oignons et les carottes.

3- Faire revenir pendant 10 minutes, avec l’huile d’olive, les légumes et les feuilles de laurier dans une grande casserole à médium.

4- Ajouter la viande et la farine.

5- Verser la bière et les tomates.

6- Mélanger bien et ensuite ajouter du sel et poivre.

7- Porter à ébullition, placer le couvercle et laisser mijoter lentement sur le rond ou dans le four pendant 3 heures.

8- Retirer le couvercle pour les 30 dernières minutes de cuisson.

Notes
À servir avec des patates ou des dumplings.

Garnir votre hamburger d’une mayonnaise au wasabi, de graines de sésames grillées, de tranches d’avocado et de salade de wakame.