BBQ Beef Biscotti for Dogs Recipe
Organic and natural meat and vegetable broths are now available in coated resealable cartons. The broth will keep for a week in the refrigerator, and unused broth can be frozen in ice-cube trays and kept in resealable plastic bags.
YIELDS ► 100 crouton-size biscuits
- 1 tablespoon virgin olive oil
- 3 cloves garlic, minced
- ¼ pound beef stew meat
- 2 tablespoons prepared barbecue sauce
- 2 cups pastry flour
- 2 teaspoons baking powder
- 4 tablespoons canola oil
- ¼ cup natural beef broth
Preheat the oven to 325ºF.
In a small skillet, heat the olive oil and sauté the garlic over low heat. Add the beef to the skillet and cook till the meat is well browned on all sides. Remove it from the pan and toss it with the barbecue sauce. Chop the stew meat into small bits and set aside.
Measure the beef, flour, and baking powder into a mixing bowl. Whisk till combined.
Make a well in the flour and add the canola oil. Combine with an electric mixer on medium speed using a paddle attachment. Mix till crumbly. Add the beef broth all at once and mix till just combined. The mixture should form a soft dough.
Turn the dough out onto a slightly floured surface and shape it into a flat disc. Place the disc on a parchment-lined cookie sheet and use a rolling pin to flatten the dough to a ½-inch thickness.
Bake 18–25 minutes until it is dry and firm to the touch. Remove it from the oven, cool slightly, and cut it into ½-inch strips using either a knife or pizza cutter. Rotate the pan and cut the strips into ½-inch cubes.
Separate the cubes and return the pan to the oven. Bake the biscuits another 15–20 minutes. Remove the biscotti from the oven, cool them on a baking rack, and store them in a cookie tin.