Beef Scrapple
2 pounds ground beef
1 cup chopped onion
1/2 cup chopped shallots
1 tablespoon salt
2 teaspoons freshly grated black pepper
1 cup cooked beans
2 cups cooked sweet corn or shoepeg corn
3 cups yellow cornmeal
Bring 2 1/2 quarts of water to a boil in a heavy 4 quart stewing pot.
Add the meat, onion and shallots boil gently over medium heat 40 minutes, skimming off any scum that rises to the surface.
Strain out the meat and onion mixture and return the stock to the pot
Chop or grind the meat and onions to an even consistency and return to stock.
Add the salt and pepper, grind the beans to puree and add to stock.
Shred or chop corn to break up the kernels so they resemble shredded corn, then add to stock.
Gradually sift in the cornmeal alternating between sifting and stirring to avoid lumps then stir vigorously so that the mixture thickens and becomes ropy (15 to 20 minutes).
Once the scrapple thickens, pour into a lightly greased bread pan, filling to the top set on rack to cool, then refrigerate over night.
Technorati Tags: Beef, Scrapple, Recipe
