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Cantonese Beef Jerky Recipe


1 pound ground beef

1 1/2 teaspoons Worcestershire sauce

1 teaspoon salt

1/4 teaspoon dried oregano, crushed

1/4 teaspoon garlic powder, crushed

1 teaspoon dried basil

1 teaspoon dried sage

1 teaspoon dried basil flower and salt mixture

1 cup water

1 teaspoon wine vinegar

1 (4 ounce) can beef broth

1 1/2 cups water

1 1/2 cups shredded French sausage

1/4 cup minced onion


Preheat oven to 350 degrees F (175 degrees C).

In a large, heavy skillet, heat the Worcestershire sauce and salt over medium heat. Shred the oregano, garlic powder, basil, sage, sage, basil flower and salt mixture and spread mixture into a single layer in the bottom of a separate small baking dish.

Bake beef in preheated oven for 1 1 1 hour. Remove from oven and cool.

Remove meat from refrigerator and place in a large pot. Add water, beef broth, vinegar, and beef broth. Bring to a boil and cook for 4 minutes. Reduce heat to low and simmer for 5 minutes, stirring occasionally. Cover and simmer for 1 hour (use meat thermometer to be sure). Remove meat from pot and set aside.

In a medium medium bowl, mix the beef broth, water, French sausage, onion and parsley flakes. Stir all together and pour mixture over beef. Place over medium heat.

Bake uncovered for 2 hours (no broiling allowed), stirring occasionally. After 2 hours, remove sealed lid from pot. Let stand for 5 minutes, then pour broth mixture over meat. Let simmer for 20 minutes, stirring occasionally. Turn heat to low and simmer for 8 to 10 minutes, stirring occasionally. Remove meat from pot and let stand for 4 minutes. If desired, garnish with pineapple slices.