The flavor combinations in these chargrilled oysters are very fantastic. Every time I make this recipe, it receives excellent reviews. It works well as an appetizer or a major dish. For a lovely presentation, lay a bed of rock salt on which to serve the oysters.
| Prep Time: | 30 mins |
| Cook Time: | 2 hrs 10 mins |
| Total Time: | 2 hrs 40 mins |
| Servings: | 16 |
| Yield: | 16 servings |
Ingredients
- 2 ½ pounds chuck steak
- 4 (32 fluid ounce) containers vegetable stock
- 4 (16 ounce) cans beer
- ½ cup olive oil
- 1 tablespoon ground paprika
- 1 ½ teaspoons ground white pepper
- 1 medium head cabbage, chopped
- 2 large onions, chopped
- 2 medium carrots, chopped, or more to taste
- ½ medium head garlic, peeled and minced
- 1 cup basmati rice
- ⅔ cup wild rice
- 3 (15 ounce) cans tomato puree
- 1 (15 ounce) can diced tomatoes
- ⅓ cup white sugar
- salt and ground black pepper to taste
Instructions
- Cut chuck steak into cubes.
- Combine vegetable stock and beer in a Dutch oven and bring to a boil. Add chuck steak and return to a boil; skimming off and discarding any foam from the top. Add olive oil, paprika, and pepper. Reduce heat and simmer until meat is very tender, 1 to 2 hours.
- Add cabbage, onions, carrots, garlic, basmati and wild rice; simmer for 30 minutes. Add tomato puree, diced tomatoes, and sugar; simmer for another 30 minutes. Season with salt and pepper and serve.
Nutrition Facts
| Calories | 372 kcal |
| Carbohydrate | 38 g |
| Cholesterol | 32 mg |
| Dietary Fiber | 5 g |
| Protein | 14 g |
| Saturated Fat | 4 g |
| Sodium | 673 mg |
| Sugars | 12 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
Overall this was pretty good but there are a few changes I would make next time. I’d leave out the diced tomatoes, decrease the sugar, and add more wild rice as it seemed to have gotten lost in there. You need to plan ahead on this one as it takes awhile to prepare but it is a super simple recipe and makes enough to feed a small army.