Best Multipurpose Meat Paste Recipes
ITALIAN MEAT SAUCE
The most delicious Italian Meat Sauce that's so incredible, it can be eaten right out of the pan. Use it on top of your favorite pasta, in lasagna, or spaghetti squash or zoodles. It's thick, rich, flavorful and it's made from scratch. You're gonna love this meat sauce.
Provided by Natalie Gregory
Categories Sauce
Number Of Ingredients 12
Steps:
- In a large heavy bottomed pot, heat the olive oil and sauté the onion until translucent. This should take 5 - 8 minutes. The longer you cook the onions, the sweeter they become.
- Add garlic and cook just until fragrant.
- Add the beef and veal (if using) and cook until it's browned. I use lean meat which means there's little fat left in the pan. I don't bother draining it. If you find a lot of fat you can remove it using a turkey baster or skim it off the top later. Don't mistake water for fat. I've found lesser grades of meat release more liquid than say Angus. If that's the case, cook and stir a few minutes and it will evaporate.
- Sprinkle in the granulated garlic, salt and pepper and stir.
- Stir in the tomato paste and cook until it loses its bright red color.
- Add the ground peeled tomatoes and the tomato puree, sugar and basil.
- Bring to a boil then lower to a simmer, stirring occasionally, until thickened about 1 hour. Taste and adjust for more salt and pepper.
GRANNY WISTRAND'S MEAT PASTE
An old meat paste recipe that was given to my mother in the 1950's. It is very easy to make and goes well on crackers as pate or on sandwiches. I recently made it as my grandson who is 14 months won't swallow lumpy food and I found this to be an excellent way to get him to eat a little meat.
Provided by Kiwi Kathy
Categories Lunch/Snacks
Time 3h5m
Yield 4 jars, 20 serving(s)
Number Of Ingredients 9
Steps:
- Chop the steak and bacon.
- Place all ingredients in a bowl
- Place bowl in large pot with water that comes approximately half way up the sides of the bowl.
- Cover with lid and steam for 3 hours.
- Mince or blend all ingredients until smooth.
- Pour into jars and seal with melted butter or sealing wax.
- Store in fridge .
Nutrition Facts : Calories 69.2, Fat 7.2, SaturatedFat 3.8, Cholesterol 16.1, Sodium 220.8, Carbohydrate 0.5, Fiber 0.1, Sugar 0.2, Protein 0.7
MAGIC POTION MEAT SAUCE FOR SPAGHETTI
Tomatoes provide a simple addition to this tasty spaghetti and meat sauce - a slow cooked dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 8h45m
Yield 10
Number Of Ingredients 14
Steps:
- In 12-inch skillet, cook beef and sausage over medium-high heat 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked and sausage is no longer pink; drain.
- In 3- to 4-quart slow cooker, mix beef mixture and all remaining ingredients except spaghetti and Parmesan cheese.
- Cover; cook on Low heat setting 8 to 10 hours.
- About 20 minutes before serving, cook and drain spaghetti as directed on package. Serve sauce over cooked spaghetti. Sprinkle with Parmesan cheese.
Nutrition Facts : Calories 350, Carbohydrate 51 g, Cholesterol 35 mg, Fat 1, Fiber 5 g, Protein 20 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 480 mg, Sugar 8 g, TransFat 0 g
STEAK PASTE
Another recipe from my Mother-in-law. This is a lovely old fashioned meat paste to spread on sandwiches. My husband and his oldest 2 sons absolutely loved this in days gone by. The recipe does not state what type of steak to use. I have made this several times with a cheaper cut and it just lovely. (Not sure of quantity this makes as I haven't made it for a long time. Also depends on the size jars you use. I will amend this when I make it again and can state how much it makes) Also note: Recipezaar wants to change the ingredient of "Anchovy sauce" to anchovies, sauce. This is actually a sauce that you can buy here in Australia.
Provided by busyozmum
Categories Lunch/Snacks
Time 4h
Yield 2 cups
Number Of Ingredients 6
Steps:
- Remove any fat from the steak.
- Place meat into a double-boiler and cook for 4 hours.
- Place meat (and juices) into blender with butter and blend to a paste. Add other ingredients and blend to mix.
- Place into sterilized jars. Store in refrigerator.
OLD FASHION MEAT PASTE
This is delicious served on hot buttered toast or just as a sandwich spread. An old family recipe made easier with technology......... the food processor!
Provided by Tisme
Categories Meat
Time 3h20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Remove any fat or sinew from the meat and roughly chop. Combine with the other ingredients in a saucepan.
- Cover and simmer for 2-3 hours or until the meat is tender. Allow to cool and then transfer mix to a food processor and puree.
- Transfer pureed mix to a serving bowl and refrigerate before serving.
Nutrition Facts : Calories 115.4, Fat 3.1, SaturatedFat 1.5, Cholesterol 3.8, Sodium 815, Carbohydrate 11.9, Fiber 1.4, Sugar 2.8, Protein 5.7
MULTIPURPOSE MEAT PASTE
A cornerstone of Vietnamese cooking, this smooth meat paste is the most important recipe in the charcuterie repertoire and forms the base of three sausages in this chapter. It is also used to make meatballs (page 86), acts as the binder for Stuffed Snails Steamed with Lemongrass (page 42), and may be shaped into dumplings similar to French quenelles and poached in a quick canh-style soup (page 61). This recipe, which calls for chicken rather than the traditional pork, is my mother's modern American approach to gio. Chicken, a luxury meat in Vietnam that is affordable here, is easier to work with and yields a particularly delicately flavored and textured paste. Additionally, chicken breasts and thighs are readily available at supermarkets, while pork leg, the cut typically used, isn't. A recipe for the pork paste appears in the Note that follows.
Yield makes about 2 1/2 pounds
Number Of Ingredients 7
Steps:
- Slice each breast and thigh across the grain into 1/4-inch-thick strips. When cutting the breast tenders, remove and discard the silvery strip of tendon. Keep any visible fat for richness, but trim away any cartilage or sinewy bits, as they won't grind well.
- To make the marinade, in a bowl large enough to fit the chicken, whisk together the baking powder, tapioca starch, sugar, fish sauce, and oil. Add the chicken and use a rubber spatula to mix well. Cover tightly with plastic wrap and refrigerate for at least 8 hours or up to overnight. The chicken will stiffen as it sits.
- Remove the chicken from the refrigerator and use a spoon to break it apart. Working in batches, grind the chicken in a food processor until a smooth, stiff, light pink paste forms. (This step takes several minutes and the machine will get a good workout.) Stop the machine occasionally to scrape down the sides. When you are finished, there should be no visible bits of chicken and the paste should have a slight sheen. Using the rubber spatula, transfer each batch to another bowl, taking care to clean well under the blade.
- The paste is ready to use, or it can be covered and refrigerated for up to 3 days. For long-term keeping, divide it into 1/2- and 1-pound portions (a scant 1 cup paste weighs 1/2 pound), wrap in a double layer of plastic wrap, and freeze for up to 2 months.
- To make giò the old-fashioned way, you must first hand pound the meat and then add the marinade ingredients. Use a large Thai stone mortar and pestle, which can be found reasonably priced at Asian restaurant-supply and housewares shops. My 9-inch-wide mortar has a 5-cup capacity bowl that is 6 1/2 inches wide and 4 inches deep. The 8-inch-long pestle is about 2 inches wide at the base. Select a pestle that fits your hand comfortably. (Stone pestles, heavier than the wooden one mentioned in the chapter introduction, make pounding easier.)
- To minimize physical strain, I sit on a low kitchen stool and put the mortar on a solid table or box, with the rim of the mortar slightly below my knee. You may also sit on the floor with the mortar between your legs. Place a thick towel under the mortar to protect the work surface. Regardless of your setup, you want to sit astride the mortar and efficiently use your upper body strength to work the pestle. It takes about 35 minutes to produce a full batch of paste, so you may want to halve the recipe. To yield giò that is close to the traditional version, pound pork (see Note, above), which works better than chicken. The beef mixture used for making Beef, Dill, and Peppercorn Sausage (page 161) is also a good candidate for hand pounding.
- Cut the meat into 1/4-inch-thick strips as instructed in the recipe. Blot the meat dry with paper towels to prevent it from sliding around the mortar.
- In a small bowl, whisk together the marinade ingredients. Set aside near the pounding station. (Hand-pounded giò doesn't traditionally call for leavener and starch, but I find that they guarantee a silkier result that is neither too dense nor too firm.)
- Put about 1/2 pound of the meat (or a quantity you find manageable) in the mortar and start pounding with a steady rhythm, pausing only to remove any gristly bits that come loose. After about 4 minutes, the meat should have gathered into a mass and, perhaps, even stuck to the pestle, allowing you to use the pestle to lift the meat from the mortar and pound it down again. Keep pounding for another 2 minutes to make the meat cohere into a smooth mass that resembles a ball of dough. Use a rubber spatula or plastic dough scraper to transfer the meat to a bowl. Repeat with the remaining meat.
- Add all the marinade ingredients to the meat, stirring with a fork until the marinade is no longer visible. In batches, pound the meat for about 3 minutes longer to combine all the ingredients well. You should hear a suction noise as air is mixed in. The finished paste will feel firm and look ragged, and small nuggets of meat will be suspended in the paste. Transfer the paste to a clean bowl and repeat with the remaining meat.
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