2018
National
Junior
Limousin
Limousin Beef Cook-Off
Show & Congress
On Sunday, July 15, 2018, the Annual Limousin Beef Cook-Off took place for states to show off their impressive cooking
abilities. Teams are judged on their theme, educational aspect of their skit and the taste and appeal of their recipe.
Oklahoma took home the first place award, Colorado came in second, and the people’s choice award went to Texas.
Using Sauté feature, melt 1 tbsp
of butter in the bottom of the
InstantPot. Add the onion and
cook until translucent. Turn off the
heat. Remove onion to plate to cool
and wipe pot with a paper towel.
Oklahoma was the winner of the 2018
Limousin Beef Cook-Off.
Madea’s Limi Balls in an Instant Pot
In a large mixing bowl, combine
ground beef, egg yolks, heavy
cream, onion, salt, pepper, and
allspice. Squeeze excess milk from
bread and add it to the bowl. Mix
by hand or wooden spoon.
Christmas Dinner Italian Meatballs
Presented by Colorado Junior Limousin Association
Red Sauce:
1 medium sweet onion
2 T. olive oil
2 tsp. Italian seasoning
¼ tsp. red pepper flakes
4 minced garlic cloves
1 15 oz. can crushed tomatoes
Presented by Oklahoma Junior Limousin Association Form beefballs 1/5” in diameter. 1 15 oz. can diced tomatoes
Limousin Beefballs:
4 tbsp butter
1 small onion, minced
2 pounds LIMOUSIN ground
beef (no substitutes)
2 egg yolks
½ cup heavy cream
1 tbsp salt
Black pepper
2 tsp ground all spice
3 pieces white bread, crust
removed, torn and soaked
in whole milk Resume Sauté feature. Melt remaining
butter and once the foam has
subsided, add a layer of beefballs,
being careful not to overcrowd.
Brown in batches, turning gently,
so that the beefballs are cooked on
all sides but remain round. When
certain all the beefballs in a batch
are just slightly underdone, set
aside on a baking sheet to rest. 1 15 oz. can tomato sauce
Sauce:
2 tbsp butter
2 tbsp all-purpose flour
3 cups beef broth
½ cup heavy cream
2 tbsp red currant jam
¼ cup chopped parsley
Lingonberry jam, for serving
With the beefballs browned and
resting, remove all but a small amount
of the drippings (leaving the bits).
Add 2 tbsp of butter to coat the pot.
Sprinkle in the flour and stir or whisk
to dissolve. Pour in the beef broth
and keep stirring to loosen the bits.
Simmer, stirring, until the liquid is
reduced, and the mixture starts to
thicken to a sauce. Reduce heat to
low and stir in the cream and red
currant jam. Return all the beefballs
to the pot and simmer 15 minutes
or so until the beefballs are cooked
through and sauce is to your liking.
Sprinkle with parsley and serve.
56 | SEPTEMBER 2018
2 tsp. sugar
1 small bunch chopped fresh
basil (add before serving)
Meatballs:
½ cup panko bread crumbs
½ cup Parmesan cheese
1 cup chopped fresh flat-leaf
parsley leaves
1 cup milk
1 large egg
3 minced garlic cloves
2 lbs. ground beef
½ lb. Italian sausage
Canola oil
Bow tie pasta, prepared as directed
Combine onion, olive oil, Italian
seasoning, red pepper, and 4 garlic
cloves in a microwave-safe bowl.
Microwave, stirring once, until onion
is tender, 3-4 minutes. Combine
onion mixture, crushed tomatoes,
diced tomatoes, tomato sauce, and