Will's Maid-Rites

Will’s Maid-Rites

After futzing around with different types of concoctions, I think I've finally come up with a good Maid-Rite recipe.

For the uninitiated, a Maid-Rite is a loose beef sandwich that  can be to die for, if you get them in the right places.  The Maid-Rite in Newton, IA is one of the best Maid-Rites, if not the best, and I've tried to emulate the Maid-Rite's from there with this recipe.  This comes damn close to the taste of the ones in Newton.

 2 lbs. Ground Chuck

1 medium white onion chopped

1 can chicken broth (15 oz.)

1 tablespoon Montreal (or Quebec, or Canadian) Beef Seasoning (Available thru McCormick spices or from The Spice House in Milwaukee and the greater Chicago area.)

1-teaspoon salt

 

In a steam pot, pour the chicken broth into the pan, placing the meat in the steam bin above. Mix the beef, chopped onion, meat spices and salt together and let broth in lower pan simmer for 2-3 hours on medium-low to low heat, stirring mixture occasionally. The onions will eventually dissolve in with the beef.  Beef should be fully cooked with no large chunks of meat sticking together.

Serve either on buns or in bowl.  (Meat can be moistened with a tablespoon of chicken broth from the steam pot.)  Garnish with American cheese, ketchup, mustard, chopped onions and dill pickles. 

Meat can keep up to 7 to 10 days if stored in sealed bowl in refrigerator.  Be sure to add some chicken broth with the meat to keep from it drying out. 

Comments

[Kristin]

I made the Maid-Rites last night for our weekly Sunday Night Dinner with the roomies ... fantastic! They were pretty much the same as I remember from my last visit a couple years ago -- YUMMY!