Beef Stew with Okra - 2 large onions, finely chopped - 2 lb stewing beef, cut into 2 inch cubes - olive oil - 1 lb okra - 5 large tomatoes, peeled, seeded, and chopped - 4 cloves garlic - 1 1/2 tsp ground coriander - Red wine, water, or stock - Juice of 2 lemons - Salt and pepper Sauté the onions in olive oil until transparent. Add the meat and sauté gently until browned. Transfer to a large stewing pot. Add 1 tablespoon olive oil to the frying pan, add the prepared oka, and sauté, stirring, for 5 minutes Add the tomatoes, garlic, and coriander,and cook until it is reduced to a fairly thick saute, about 15 minutes. Pour this over the meat. Add enough red wine, water, or stock to cover the meat Salt and pepper well and simmer over low heat for 1 hour, or until the meat is very tender. Add the lemon juice about 10 minutes before it is done. Recipe Source: COOKBOOK OF THE JEWS OF GREECE	Stifado - 5 large tomatoes, peeled, seeded, and chopped - 1 tsp honey - 2 lb stewing beef, cut into 2-inch cubes - 5 tsp olive oil - 4-5 cloves garlic - 10 whole allspice - 3-4 small hot red peppers - 8 whole cloves - 1 small stick cinnamon - 3 bay leaves - 2 tsp sweet paprika - 1-2 lb very small onions, peeled - 1/2 bottle dry red wine - 1 large sprig rosemary Make a basic tomato puree: simmer the tomatoes with 1 tablespoon each olive oil and honey until they are reduced to a thick puree. Heat 2 tablespoons olive oil in a large frying pan and saute the meat until brown. Stir in the garlic and all the spices, except the rosemary. Simmer for 5 minutes. Add the red wine, reduce to a low simmer, and cook for 10 minutes more. In a separate frying pan heat 2 tablespoons olive oil and brown the onions. Add the tomato puree. Transfer the contents of both pans to a large stewing pot and add wine to cover. Simmer slowly, tightly covered, for 2 hours. Add the rosemary about 30 minutes before it is done. Comments: The taste is improved if the stifado is made well in advance and reheated before serving. In Greece stifado is eaten with crusty bread to soak up the sauce. Recipe Source: COOKBOOK OF THE JEWS OF GREECE
Roast Beef Vinaigrette - 3 cups cooked beef - 1/2 onion 3 tbsp red wine vinegar - 1 tsp salt - 1/2 tsp pepper - 1 tsp mustard - 1/2 cup oil - 1/2 tsp chopped garlic - 2 tbsp chopped parsley Cut meat into cubes. Slice onion. Combine remaining ingredients and pour over the cubed meat and onions. Cover and allow to marinate a minimum of 12 hours.	Hot & Spicy Chili - 2 lb ground beef - 2 large onions, chopped - 3 cloves garlic - 4 cans tomato sauce, 8 oz - 4 tbsp chili powder - 1/2 cup picante sauce - 1/2 tsp crushed red peppers - 1/2 tsp pepper - 2 can pinto beans Combine ground beef, onions, and garlic in a large saucepan and cook until meat is browned. Stir in remaining ingredients. Bring to boil, then lower temperature and simmer for 15-20 minutes, serve.
Corned Beef - 4 lb beef brisket - 4 qt hot water - 1.5 lb salt - 2 bay leaves - 12 peppercorns - 2 garlic cloves - 4 tsp pickling spices Wash and dry beef. Rub with 4 tbsp salt. Dissolve remainder of salt in hot water. Place beef in enamel\glass or stone pot. Pour salted water over beef and cool. Stir in bay leave, 6 peppercorns, 1 mashed glove of garlic and 2 tsp pickling spice. Place weight on meat so that it is completely covered. Cover pot and let sit at room temperature for 48 hours. The meat will not be pink as no sodium nitrate is added. To Cook: Wash meat to remove brine. Cover with boiling water and add 6 peppercorns, 1 mashed clove garlic and 2 tsp pickling spice. Cover and simmer for 3 hours or until soft.

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