Anthony Quinn's Viva Stuffed Potatoes

Anthony Quinn's Viva Stuffed Potatoes

4 baked potatoes
1/2 lb. lean ground chuck
1/3 cup chopped onion
1 tsp. salt
Dash of freshly ground black pepper
1/2 tsp. oregano
1/2 tsp. chill powder
Shredded cheddar cheese

Wrap scrubbed, dried, pricked potatoes in aluminum foil. Bake in preheated 400 degrees F. oven 1 hour (or until well done). While potatoes are baking, brown beef and onions lightly. When potatoes are done, cut in halves lengthwise right through foil. Scoop out insides, mash well; add seasonings. Drain off excess fat from meat and discard. Combine meat and potato mixtures; return to the shells. Top with shredded cheese. Bake at 400 degrees F. for 20 minutes (or until cheese is nicely browned). Serves 4.

To prepare the beef:

1 cup red wine
1/3 cup vinegar
1/3 cup water
1/3 cup olive oil
1/4 tsp. garlic salt (or 1 clove of pressed garlic)
Dash of freshly ground black pepper
1/4 tsp. ground thyme
1/4 tsp. chili powder
4-5 lbs. boneless, rolled beef (chuck or rump), tied
Salt and freshly ground pepper
Dry mustard
4 large carrots, peeled, cut up
3 stalks celery, cut up
2 medium onions, sliced
Cheesecloth
Heavy-duty aluminum foil

Combine wine, vinegar, water, olive oil, garlic salt (or pressed garlic), pepper, thyme and chili powder to make marinade; mix well. Pour over beef in shallow dish; cover and refrigerate 24 hours, turning occasionally. When ready to cook, remove meat from marinade. Sprinkle outside well with salt, pepper and dry mustard. Place marinade-soaked cheesecloth on triple thickness of heavy-duty foil; place meat in center. Add vegetables on and around beef. Pull cheesecloth over meat to completely enclose it. Fold aluminum foil securely over meat. Cook in closed pit or smoker-type grill.

To cook in pit:

Dig a pit about 3 feet deep, 4 x 5 feet long, and 3 feet wide. Line pit with rocks. When ready to cook, build a wood fire adding additional wood as it burns down. (It takes about 5 hours to get the rocks thoroughly heated.) Before cooking, shovel out ashes and place in tub or large can. Place a layer of ferns, leaves or corn husks on the bottom of the pit. Place foil-covered meat on top. Cover meat with more leaves, then add the hot ashes. On top of this put a canvas sheet; then a cover of earth. Leave in pit about 5 1/2 hours.

Thoughts: To cook in covered grill, insert meat thermometer through the aluminum foil and cheesecloth. It is not necessary to turn meat during cooking time. Cook approximately 2 1/2 hours.