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Recipes . . . By Tory Tedder to live by Te Oklahoma CattleWomen recently held


their famous Beef Cook-Off at the Oklahoma City Home and Garden Show where lucky attendees got to sample the entries. What? You didn't attend? No worries, we'll be sharing some of the winning recipes right here, beginning with Debra Clifton's third place dish in the Budget Busting Meal category. Clifton, of Minco, was also the grand prize


winner with her Papa's Lasagna (look for that recipe in a future issue) earning her $2,000 cash. Do you have a special recipe you think just


might knock the hooves off anyone tasting it? Te Oklahoma Beef Cook-off is over for now, but the 2013 National Beef Cook-Off® (NBCO) is accepting entries to their contest through April 15, 2013. You could win $1,500 as a regional winner or the $25,000 grand prize. This year's contest theme is "Making the


Most of MyPlate." Te NBCO is playing on the food pyramid replacement, the MyPlate icon from the U.S. Department of Agriculture (www. ChooseMyPlate.gov), and wants to see healthy recipes incorporating a variety of food groups. You can find more information at www.beefcookoff.org. As always, you can share your favorite recipes


here by mailing them to:


Recipes to Live By PO Box 1208 Norman OK 73069


or e-mail them to OECNews@okcoop.org and type Recipes to Live By in the subject line.


6 March 2013


Spicy Drip Beef, Debra Clifton of Minco 3rd place Budget Busting Meal Ingredients:


2 Tbsp. olive oil 2 whole chuck roasts (2 1/2-3 lbs. each) Salt and pepper 32 oz. fluid beef stock 1 can (28 oz.) crushed tomatoes 1 jar (16 oz.) pepperoncinis, with juice (you can also use sweet red peppers) 1 jar (16 oz.) hot cherry peppers, drained 3-4 cloves garlic, minced 1 sm. pkg. button mushrooms chopped (or pre- sliced)


Directions:


1) Salt and pepper chuck roast on both sides. Heat olive oil in heavy, large skillet (or Dutch oven) over high heat. Sear roasts until deep golden brown, about 1 1/2 minutes per side. Remove roasts from pot and set aside. 2) Reduce heat to medium. Add garlic, cook until fragrant, about 30 seconds. Pour in beef stock, whisking to scrape the bottom of the pan. Pour in crushed tomatoes, pepperoncinis (with juice), and drained hot cherry peppers. (You can use whatever jarred peppers you like.) Stir to combine, then put everything into the crock-pot including the roasts. 3) With lid in place, cook 4-6 hours on high, or until meat is falling apart. Add the mushrooms in the last 30 min. to an hour (enough so they release their flavor and are softened but not cooked away).


Options: If you have time, allow the pot to cool


slightly, then place it in the fridge for several hours to allow fat to harden at the surface. Use a spoon to scoop out the hardened fat (some fat is okay!) then heat it up again on the stovetop. When the meat is heated again, remove the roasts to a cutting board. Use two forks to shred it into big chunks, then return the meat to the cooking liquid. Serve on toasted deli rolls or with rice, noodles, or mashed potatoes. Can also be cooked in a Dutch oven at 300 degrees for 4-6 hours. Serves 16.


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