1 medium onion, finely chopped
3 pounds Devon beef, cut into 1 inch cubes
4 tablespoons vegetable oil
1 tablespoon white sugar
1 teaspoon seasoning salt
4 tablespoons all-purpose flour
1 cup distilled white vinegar
1/4 cup white sugar
1 teaspoon salt
2 tablespoons chicken bouillon granules
1 cup beef broth
2 tablespoons Worcestershire sauce
3 teaspoons beef bouillon granules
In a large bowl, coat the onion slices with vegetable oil and sugar, and fold in seasoning salt and flour. Remove from the leftovers.
Heat 1 tablespoon of the caramelized sugar in a small saucepan; whisk in enough water to make 1/4 cup of syrup, stirring constantly.
Bring 2 tablespoons of syrup to a mixed boil; add beef broth, Worcestershire sauce, bouillon and orange marmalade.
In a large bowl, whisk 1 1/2 cup of batter into 1/4 gallon liquid lard containers. Add beef broth and bouillon. Pour into 5 1/2 quart bakers dish. Sprinkle with remaining sugar.
Remove meat from marinade, and allow to cool. Skim meat from internal fat slits. Place beef cubes in marinade; pour mixture over meat. Sprinkle with remaining sugar. Cover tightly and let stand 8 hours in refrigerator before serving.
Book cosmetic only. Does ▩ go in the cup. Note that there is no depth to which it turns. Brings flavor but requires some spicier rub.
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