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Beef Donair

Thanks to Melissa for sharing her delicious donair recipe - using naturally lean, Roadapple Ranch Belted Galloway ground beef!

Cousin Mel's Donair (serves 10-12)

  • 2 lbs naturally lean RAR ground beef
  • 3/4 cup Italian style bread crumbs
  • 2 tsp pepper
  • 2 tsp salt
  • 1 tsp cayenne pepper
  • 2 tsp paprika
  • 2 tsp oregano
  • 2 tbsp onion powder
  • 2 tbsp garlic powder

 

Mix meat and spices and run through food processor or blender at "stir" speed using the triangle blade until well-mixed.  Make the meat up with spices the night before, shape into a large round loaf (like a bologna loaf) and wrap very well with plastic wrap - leave in refrigerator overnight.  The next day, bake the meat loaf for 2 hours at 300F (turn it after the first hour and stick in a meat thermometer until reaches medium to well done).  Use a broiler pan or rack inside a baking pan to cook the meat so that the juices drip down.  Let the meat cool completely.  Using the meat thermometer as a spit, stand the loaf on its end and shave pieces off.  Put the shaved loaf pieces into a frying pan with a bit of cooking oil.  Place heated meat on a pita (to prepare the pita, dip in a tray of water and fry in a separate pan - each side about one minute - careful not to burn them!).  Serve with donair sauce, diced onions and diced tomatoes.

 

Donair Sauce:

  • 1 can evapourated milk
  • 1/3 cup sugar
  • 1-2 tsp garlic powder
  • 1/3 cup vinegar

 

Dissolve sugar in milk, then add vinegar while stirring.  Refrigerate for 30-60 minutes before using.  Don't use the hand blender - will make the sauce too runny.