VERNIE’S STIKE
- About 4 Ibs of beef stew
- 1 Heaping T. or more salt
- Chunk of beef suet (about the size of a grapefruit)
Cover well with water and boil for 2 hours or until done. (Skim when starting to boil.)
Remove all meat and suet from broth but put almost all the suet back in broth by rubbing though a strainer with a big spoon. Add hot water if necessary to the juice.
- Add 1 1/2 cups washed rice
- 1 heaping teaspoon anise seed
- 1/4 t. cinnamon
- 1/4 t. ginger
- 1/4 t. pepper
Cook rice covered for 20 minutes.
Cook in broth till done. Add hot water if it thickens too much. Must be real soupy when done. At least a cup of liquid on the rice. The trick is to use all the rich broth up. Add hot water if necessary. Remove big pieces of fat from meat and grind the rest.
Add ground meat to cooked rice. Probably needs more salt now to taste. Stir together well. Pour in a big crock or glassware. (Not in tin or aluminum) Cover almost at once to keep crust off but be sure to leave a little side open for steam to escape. Refrigerate as soon as it cools.
Note: This recipe came from my dad’s side but my mother, Vernie Reisetter, changed it from pork suet to beef. Can be warmed up by adding enough milk to make it soft.
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