Beef Baked In a Barrel1
By Just A Pinch KitchenCrew
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- 2 lb
- ground chuck
- 2 large
- onions, chopped
- garlic cloves, minced
- 2 Tbsp
- cooking fat
- 1 tsp
- 1 tsp
- ground ginger
- 1/2 tsp
- seasoned salt
- 1/4 tsp
- 1/2 c
- coffee brandy
- 1 c
- fresh pineapple, diced
- 1 c
- mandarin oranges
- 1/4 c
- mandarin liqueur
- fresh mushrooms
- 3 Tbsp
- pimiento strips
- 3 c
- cooked rice
How to Make Beef Baked In a Barrel
- 1Cut tops from pineapples.
- 2With a sharp knife, hollow out fruit, leaving about 3/4 inch pineapple on sides and bottom. (Be careful not to cut through outside shells.)
- 3Dice 1 cup pineapple. (Use remainder for salad or dessert.)
- 4Cook onions and garlic in cooking fat in large frying-pan 5 minutes, stirring occasionally.
- 5Add ground beef, salt, ginger, seasoned salt and pepper.
- 6Cook over medium heat, stirring occasionally, until ground beef begins to brown.
- 7Warm brandy in small pan over low heat, ignite and pour over beef mixture, lifting pan from heat and shaking until flame dies.
- 8Continue cooking for 8 to 10 minutes.
- 9Remove from heat; add 1 cup diced pineapple, orange segments and mandarin liqueur, stirring
carefully to mix.
- 10Fill pineapple shells (barrels) with beef and fruit mixture.
- 11Place filled fruit upright in foil lined pan.
- 12Bake in a 350 oven for 35 minutes.
- 13Meanwhile remove stems from mushrooms, slightly hollowing out caps.
- 14Cook caps in butter in small frying-pan about 3 minutes.
- 15Curl up each pimiento strip and place in mushroom cap.
- 16To serve, set both "barrels" on warm platter, spoon beef mixture over rice on individual dinner plates and garnish each serving with 3 stuffed mushroom caps.