Cooking for Cinco de Mayo - Balearic Beef & Dough Puffs Recipe
The Beer Fox says, “Celebrate with a specialty dish for Cinco de Mayo - hearty and beefy, thickened with zesty corn and red peppers.”
Recommended Brew: Old Stock Ale, North Coast Brewing Company, Fort Bragg, California USA
Style: Old Ale – Deep Brown with Ruby accents – Rich and creamy, with fruity rum and raisin accents and slight hop bitterness. Sherry-like sipper that blends well with beef.
For Balearic Beef:
2 lbs. ground sirloin
1 tablespoons olive oil
1 medium red bell pepper, seeded and diced
1 small onion, diced
1 tablespoon chili powder
1 teaspoon salt
1-1/2 C. tomato sauce with peppers
8 oz. Old Stock Ale
1 - 16 oz. can undrained tomatoes
2 C. frozen corn
In large Dutch oven over medium-high heat, brown ground sirloin, bell pepper and onion in hot oil. Add chili powder, salt, tomato sauce, Old Stock Ale, tomatoes, and corn. Reduce heat. Cover and simmer for 25 minutes, stirring occasionally.
For Dough Puffs:
1 C. corn meal
¼ C. flour
1-1/2 teaspoons baking powder
½ teaspoon salt
¼ C. Old Stock Ale
¼ C. light cream
2 tablespoons butter
Mix together dry ingredients – corn meal, flour, baking powder, and salt. With wire whisk, beat together eggs, Old Stock Ale and light cream. Melt butter. Add to egg/ale mixture. Add wet mixture to dry ingredients and blend well.
Drop batter by spoonfuls over Balearic Beef mixture. Cover and simmer for 15 minutes, or until dough puffs are fully cooked. (Note: They will no longer be “doughy” on bottom side)
Remove dough puffs from meat mixture when done. Serve immediately.
* Health Benefit: Rich in high quality protein, iron, zinc, vitamin A, B-complex vitamins, vitamin C, fiber, vitamin D, calcium
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