991003 Today's Preferences for "Quick 'n' Easy" MealsOctober 1, 1999Omaha, NE - Gloria Bradley of Naperville, Ill. took top honors at the 23rd National Beef Cook-Off on Sept. 25. A panel of leading food professionals, chose her recipe, "Fiesta Roast Beef With Tropical Fruit Relish" for its great taste and simplicity. Bradley won $40,000 and the title "Best of Beef." In her island-style recipe, orange juice and peel, spicy brown mustard, hot pepper sauce, green bell pepper and tropical fruit salad are combined into a fruit relish to serve with a heat-and-serve roasted beef tri-tip. "This recipe showcases how a fully-cooked, heat-and-serve beef product can be used to create a delicious beef meal that can easily prepared and on the dinner table in minutes," said Marilyn Weber, chairman of the American National CattleWomen, Inc.'s National Beef Cook-Off Committee. "Americans love beef, and this recipe is a perfect for quick family weeknight dinners." The quick and easy recipe impressed the judges, who said it offered a unique blend of flavors and had family appeal, as well. This year's judging panel included prestigious food professionals led by Head Judge Nancy Byal, Executive Food Editor for Better Homes and Gardens. "We liked the simplicity of the recipe and the fruit combination," said Byal. "The fruit relish with the roast beef has a fresh taste and wide family appeal." Sixteen finalists competed in two categories, eight each in "Ground Beef" and "Prepared Beef." The winning recipes, "Fiesta Roast Beef With Tropical Fruit Relish" and "Caesar Salad Beef Burgers With Garlic Crostini" were judged against each other before "Fiesta Roast Beef With Tropical Fruit Relish" was named "Best of Beef." Each category winner received $10,000 with an additional $30,000 grand-prize awarded to Bradley. That means Bradley took home $40,000. Jason Boulanger, a graduate student majoring in wildlife biology, was the winner of the "Ground Beef" category. He is from Williston, Vermont and attends school at South Dakota State University. The 16 finalist recipes are showcased in a new "National Beef Cook-Off 1999 Prize Winning Recipes" brochure. To receive a free copy of the brochure, please call 1-800-848-9088, or write: Prize Winning Recipes '99, ANCW, PO Box 3881, Englewood, CO 80155. This project was funded by beef producers through their $1-per-head checkoff and was produced for the Cattlemen's Beef Board and state beef councils by the American National CattleWomen, Inc., and National Cattlemen's Beef Association. The Nebraska and Iowa CattleWomen hosted this year's event. The next National Beef Cook-Off will take place in 2001 in Tucson, Ariz. For rules, visit www.beef.org or write to: National Beef Cook-Off Rules, Dept. 01, PO Box 3881, Englewood, CO 80155. 1999 "Best of Beef" Winner: Gloria Bradley -- ILLINOIS "Prepared Beef" Category Winner FIESTA ROAST BEEF WITH TROPICAL FRUIT RELISH Total preparation and cooking time: 30 minutes 1 package (1-1/2 to 2 pounds) fully-cooked beef tri-tip roast 2 cans (8 to 8-1/4 ounces each) tropical fruit salad in light syrup 1 large orange 2 to 3 teaspoons spicy brown mustard 1/4 to 1/2 teaspoon hot pepper sauce Salt and pepper 1/2 cup diced green bell pepper Orange slices (optional) 1. Remove beef tri-tip roast from package; place in microwave-safe dish. Transfer 3 to 4 tablespoons liquid from package to small saucepan; set aside. Discard any remaining liquid or reserve for other use. Cover roast and microwave on high 7 to 10 minutes or until heated through. Let stand, covered, 5 minutes. 2. Meanwhile drain fruit salad, reserving 3 tablespoons of the syrup. Cut up any large pieces of fruit; set aside. Grate 1 teaspoon peel from orange; set aside. Cut orange in half. Squeeze juice from 1/2 orange; peel and chop orange sections from remaining 1/2. 3. Combine reserved syrup, orange juice, mustard, orange peel, pepper sauce, salt and pepper, as desired in medium bowl; whisk until blended. Measure 1/4 cup of the orange juice mixture; add to beef liquid in saucepan. Set aside. Add reserved fruit, chopped orange and bell pepper to remaining orange juice mixture in bowl; mix well. Cover and refrigerate. 4. Carve roast across the grain into thin slices. Bring mixture in saucepan to a boil; remove from heat. 5. Arrange beef and fruit relish side-by- side on platter. Spoon hot sauce over beef, as desired. Garnish with orange slices, if desired Makes 6 to 8 servings. Cook's Tip: Beef tri-tip is a boneless roast from the bottom sirloin. Tri- tip roasts usually weigh about 1-1/2 to 2 pounds and have a distinctive triangular shape.
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