Carnitas - Crock

In Spanish, the name of this dish means 'little meats'.

2 C chicken broth
2 bay bay leaves
1 tsp salt
1 tsp garlic powder
1 tsp cumin
1/2 tsp dried oregano
1/2 tsp ground coriander
1/4 tsp ground cinnamon
4 lb. beef roast with fat trimmed

1. Put chicken broth and bay leaves in bottom of Crock.

2. In a separate bowl mix the seasonings together.

3. Rub all over the roast. Set roast down in broth.

4. Cook on low for about 10 hours until roast shreds easily with a fork.

5. Serve in a taco, burrito, over rice, in tamales, over corn bread, on buns etc.

Lamb Gyro Sausage

This recipe is modified from a traditional recipe from Thessaly Greece.  We first served it at a group breakfast after a "Nightwatch" after our Pesach Meal as we watched into the night of Matzah.  Ben loved it and declared that it tasted just like Gyro Meat.  So we have renamed it that (for his sake).  :-)  It can be made in bulk patties or stuffed onto Lamb casing.

4 lb. lamb meat
1 lb lamb fat or coconut oil - equivalent to 2C
1T + 2 tsp sugar
4  tsp cumin
1 T black pepper
1 T dried oregano
1/2 T ground allspice
1 T paprika
1/4 C red wine vinegar
3/4 C dry red wine
sheep casings - if desired

1. Chill meat until almost frozen by putting the meat in the freezer for about an hour or so.

2. If using casings, set some aside in a bowl of warm water.

3. Chop meat and fat into 1" chuncks.

4. Combine, salt, pepper and dry spices and mix well in the meat; Then let rest for in the fridge for at least an hour.

5. Run the seasoned meat through the grinder (or food processor).

6. Add the wine and vinegar and mix very well.  Press together and put back in the fridge until needed - it will keep well for at least a week.

7. Stuff the sausages into the casings and twist/tie or make into patties.  Hang stuffed sausages in a cool place for up to 4 hours to dry them a bit.

8. If you are freezing the sausage, wait a day before doing so.  This will tighten the sausage and help them keep shape.

Yield: 5 lbs