From the archives is a series that dives into the archives of the Agricultural Review, the free newspaper published by the N.C. Department of Agriculture & Consumer Services, and explores interesting recipes, agriculture news and features from the past century.
The recent stretch of record-breaking heat in North Carolina makes one wonder if we have skipped spring and launched right into summer here in the Tar Heel State. If you’re brave enough to leave the cool air conditioning and embrace the heat, you might be in the mood to dust off the grill for an early summer cookout.
Our Discovering NC Agriculture series is focused on North Carolina beef cattle this month, so we thought it was a perfect time to dig up some interesting recipes that would be perfect for a backyard cookout. If you’re breaking out the grill soon, consider these recipes.
The December 1, 1980, issue of the Agricultural Review featured two unique recipes where beef is the star of the show. Here are the recipes:
Loveable Chuck
- 3-3½ Ibs. boneless chuck, sliced through center
- 2/3 cup dry red wine
- 1/3 cup salad oil
- 2 tablespoons dried onion soup mix
- 1 teaspoon fine herbs
- ¼ teaspoon pepper
- ¾ cup fresh mushrooms, sliced
- ½ cup butter
- ½ cup green onions, finely chopped
- ¼ cup parsley, finely chopped
- 4 ears fresh corn, broken into 2½-inch sections
- 1 tablespoon dried onion soup mix
For marinade, mix wine, oil, dried soup mix, fines herbes, pepper in a large, shallow baking dish. Add meat and let marinate several hours or overnight, turning occasionally.
For stuffing, sauté mushrooms in butter. Add green onions and parsley, stirring to blend. Spoon mushroom mixture over a piece of chuck and arrange the other piece of chuck on top. Tie securely with string. Barbecue over medium coals about 45-60 minutes. The chuck roast will be dark brown on the outside and slightly medium rare on the inside. To serve, remove string and slice on the diagonal in ⅛-inch thickness. Serve mushroom stuffing and onion buttered corn-on-the-cob with the barbequed chuck.
Blend one tablespoon dried onion soup mix with one-half cup butter. Spread mixture on corn sections and wrap in foil. Roast on grill about 30 minutes turning occasionally.
Polynesian Ka-bobs
- 3 lbs. eye of round steaks, cut into two-inch squares
- 1 fresh pineapple, cut into medium chunks (canned pineapple may be substituted)
- 2 tablespoons distilled soy sauce
- 1 medium can pineapple juice
Combine soy sauce and pineapple juice in a shallow dish. Place beef pieces in this mixture and marinate for 4-6 hours or overnight in the refrigerator. Remove beef pieces from marinade, reserve marinade. Thread beef on skewers alternately with a pineapple chunk.
Place on grill 6-8 inches over grey-white coals and cook for 15-20 minutes, or until desired doneness. Turn frequently while cooking and brush at each turn with some of the reserved marinade. Serve on a bed of beef flavored or ranch rice and garnish wih parsley.
Savory beef is paired with a different sweet fruit in the North Carolina Beef Council’s recipe for Mango Tango Tacos Check out the recipe on their website: Mango Tango Tacos.