Beef Gyros
I have had this recipe bookmarked for quite a while, and decided today was the day to give it a try! Other than using all beef in place half lamb, I followed this recipe quite closely. I didn't have enough rosemary, so I used savory instead. I also saw a trick that Alton Brown does of weighing down the loaf after baking and during the rest period.
The flavor was absolutely incredible! The texture wasn't quite "there"; I think I needed to do a second grind of the beef.
I made two small loaves so that one could be frozen.
1/2 onion, chopped
2 lbs ground beef
1 1/2 T minced garlic
1 t dried oregano
1 t ground cumin
1 t dried marjoram leaves
1 t dried rosemary leaves
1 t dried thyme leaves
1 t ground black pepper
1/4 t sea salt (or to your taste)
Mince the onion in a blender or food processor.
Drain onions in a double layer of paper towel for a couple hours. Squeeze out any liquid and discard paper towel.
Using a hand grinder, blender or food processor, mince beef.
In a large bowl mix onion, minced beef, garlic and spices, til well combined. Cover and refrigerate for at least 2 hours and up to overnight.
Preheat oven to 325°.
Pack the meat mixture tightly into a small loaf pan, pressing out any air pockets.
Place loaf pan on a baking pan with sides, and place into the preheated oven. Fill the baking pan with boiling water halfway up the sides of the loaf pan.
Bake til meat is no longer pink 1-1 1/4 hours. Pour off any fat. Let rest at least 15 minutes before slicing very thinly.
I served the slices with sliced beets, homemade pita bread, feta cheese and plain yogurt.
I used my recipe here for the bread, however I used ghee in place of the oil called for, and baked them til golden brown: http://www.gather.com/viewArticle.jsp?memberId=65560&articleId=281474977002001
The original gyro meat recipe can be found here: http://allrecipes.com/Recipe/Traditional-Gyro-Meat/Detail.aspx?ARBMID=1658&ARFMTID=1
The flavor was absolutely incredible! The texture wasn't quite "there"; I think I needed to do a second grind of the beef.
I made two small loaves so that one could be frozen.
1/2 onion, chopped
2 lbs ground beef
1 1/2 T minced garlic
1 t dried oregano
1 t ground cumin
1 t dried marjoram leaves
1 t dried rosemary leaves
1 t dried thyme leaves
1 t ground black pepper
1/4 t sea salt (or to your taste)
Mince the onion in a blender or food processor.
Drain onions in a double layer of paper towel for a couple hours. Squeeze out any liquid and discard paper towel.
Using a hand grinder, blender or food processor, mince beef.
In a large bowl mix onion, minced beef, garlic and spices, til well combined. Cover and refrigerate for at least 2 hours and up to overnight.
Preheat oven to 325°.
Pack the meat mixture tightly into a small loaf pan, pressing out any air pockets.
Place loaf pan on a baking pan with sides, and place into the preheated oven. Fill the baking pan with boiling water halfway up the sides of the loaf pan.
Bake til meat is no longer pink 1-1 1/4 hours. Pour off any fat. Let rest at least 15 minutes before slicing very thinly.
I served the slices with sliced beets, homemade pita bread, feta cheese and plain yogurt.
I used my recipe here for the bread, however I used ghee in place of the oil called for, and baked them til golden brown: http://www.gather.com/viewArticle.jsp?memberId=65560&articleId=281474977002001
The original gyro meat recipe can be found here: http://allrecipes.com/Recipe/Traditional-Gyro-Meat/Detail.aspx?ARBMID=1658&ARFMTID=1
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