Pacific Glazed Beef Recipe


  • 3 cups corn syrup
  • 1 cup pineapple juice
  • 1 cup dry white wine
  • 1 bunch scallions chopped
  • Tabasco sauce add to taste
  • 1 cup mushrooms sliced
  • 3 garlic cloves chopped
  • 1 can 6lb Hereford Cubed Beef with Broth Drain and reserve 1 cup of broth
  • 1 cup soy sauce black pepper to taste


  • Drain the broth from the Hereford Cubed Beef and reserve 1 cup of broth to add later.
  • Break the beef cubes into smaller pieces and place in a large bowl to marinade in the refrigerator for one hour with soy sauce, pineapple juice and dry white wine.
  • Drain the marinade from the beef and pour the marinade into a large saucepan.
  • Add the corn syrup and the cup of reserved broth.
  • Bring the mixture to a boil and then reduce heat to a simmer (uncovered) for 30 minutes or until the mixture comes to a glaze.
  • Season the glaze with Tabasco sauce and black pepper to taste.
  • In a large oiled skillet, sauté the beef pieces, mushrooms and garlic for 3 minutes.
  • Drain any excess liquid and pour the glaze mixture over the beef in the skillet.
  • Turn the beef to coat with the glaze and heat the mixture gently until beef is thoroughly coated and heated through.
  • Garnish with chopped scallions. Serve over rice or wrapped in warm tortillas with shredded Monterey Jack cheese.


(42 servings)