Tag Archives: beef

Shredded beef tacos with vinegar slaw

Serves 6-8

  1. 1-1/2 cups cider vinegar
  2. 1 bottle lager
  3. 4 ancho chiles, stemmed and seeded and torn into 1/2in pieces
  4. 2tb chipotle in adobo sauce
  5. 6 cloves garlic, crushed
  6. 3 bay leaves
  7. 2tsp cumin
  8. 2tsp dried oregano
  9. 1/2tsp cloves
  10. 1/2tsp cinnamon
  11. 1 onion, cut into 1/2in slices
  12. 3lb boneless short ribs, cut into 2in pieces
  13. 1/2 cup water
  14. 1tb sugar
  15. Half a head or 6 cups shredded green cabbage
  16. 1 red onion, thinly sliced
  17. 1 carrot, shredded
  18. 1 jalapeno, minced
  19. 1 cup cilantro
  20. 18 6in tortillas
  21. 4oz queso fresco
  22. 4 limes, cut into wedges
  • Add 1/2 cup cider vinegar and 2-10 to dutch oven. Add onions in a single layer, top with beef, cover and add to the lower-middle of a 325 degree oven for 2.5-3 hours.
  • Meanwhile, whisk remaining 1 cup vinegar with 13-14. Toss with 15-18 and chill for at least an hour. Drain and add cilantro.
  • Set beef aside and strain liquid, discarding onions and bay leaves and reserving any remaining solids. Shred beef and set aside. De-fat liquid, process with reserved solids and add back to pot. Bring to a simmer, add back beef and serve with slaw and 20-22.
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Onion-braised brisket

Serves 6-8

  1. 405lb flat-cut brisket, fat trimmed to 1/4in and poked several times with fork
  2. 3 onions, sliced 1/2in thick
  3. 1tb brown sugar
  4. 1tb tomato paste
  5. 1tb paprika
  6. 3 cloves garlic
  7. 1/8tsp cayenne
  8. 2tb flour
  9. 1 cup broth
  10. 1 cup red wine
  11. 3 sprigs thyme
  12. 3 bay leaves
  13. 1tb cider vinegar
  • Sear brisket weighted down fat-side up for 7 minutes. Flip, remove weight and sear 7 minutes. Set aside fat-side up in foil-lined 13in x 9in pan.
  • Discard all but 1tb fat and cook 2-3 for 10 minutes. Add tomato paste and cook for 2 minutes. Add 5-7 for 1 minute. Add flour for 1-2 minutes. Add 9-13 and simmer for 5 minutes.
  • Add mixture to brisket, cover with foil and transfer to a 300 degree oven for 3.5-4 hours. Remove from oven and rest for 1 hour.
  • Remove brisket and strain remaining mixture; discard herbs. Defat liquid and reduce for 5-10 minutes or until it measures 2 cups. Add back onions and vinegar. Slice brisket, pour sauce over and serve.

Meatloaf with mushroom gravy

Serves 6-8

  1. 1/4oz dried porcini mushrooms
  2. 10oz white mushrooms, 5oz processed and 5oz sliced
  3. 1 onion
  4. 4 cloves garlic
  5. 16 square saltines, processed to crumbs
  6. 1lb ground pork
  7. 2 eggs
  8. 4tsp worcestershire sauce
  9. 1lb 85% hamburger
  10. 3/4tsp fresh thyme
  11. 4tb flour
  12. 2-1/2 cups broth
  • Microwave porcini in 1 cup water covered for 1 minute. Let rest for 5 minutes and mince mushrooms, reserving liquid. Set aside.
  • Cook onion for 6-8 minutes. Add processed mushrooms for 5 minutes. Add garlic for 1 minute. Add to saltine crumbs and cool for 15 minutes. Clean skillet in the meantime.
  • Add 6-7, 1tb worcestershire and 4tb porcini liquid to mixture. Add hamburger and shape into a 10in x 6in loaf in skillet. Bake at 375 degrees for 45-55 minutes or until internal temperature reaches 160 degrees. Remove meatloaf and tent with foil.
  • Remove all but 2tb fat from skillet and add porcini and sliced white mushrooms for 6-8 minutes. Add thyme for 1 minute. Add flour for 2 minutes. Whisk in broth, 1/2 cup porcini liquid and remaining 1tsp worcestershire sauce and simmer for 10-15 minutes. Serve.

Roasted dry-rubbed beef back ribs with jalapeno-pecorino corn and mop sauce

Serves 4

  1. 1tb salt
  2. 1/2tb cumin
  3. 1/2tb paprika
  4. 1/2tb onion powder
  5. 1/2tb garlic powder
  6. 1/2tb chili powder
  7. 1/2tsp pepper
  8. 5tb brown sugar
  9. 2 racks beef back ribs
  10. 4 ears corn
  11. 1-1/2tb butter, melted
  12. 4tb pecorino
  13. 2tsp finely diced or grated jalapeno
  14. 1 cup yellow mustard
  15. 4tb honey
  16. 4tb cider vinegar
  17. 1tsp hot sauce
  • Combine 1-7 with 4tb sugar, rub ribs and rest for 1 hour. Roast at 300 degrees on upper-middle rack for 2 hours.
  • Rub corn with butter, wrap in foil and roast on lower-middle rack for 25 minutes. Remove ribs and corn and rest for 10 minutes.
  • Meanwhile, combine 12-13 on a small plate. Roll corn in mixture. Combine 15-17 with remaining brown sugar. Slice ribs and serve.

Coffee-chipotle rubbed steak salad

Serves 4

  1. 2tsp ground coffee
  2. 1tsp chipotle powder
  3. 2tsp salt
  4. 1/2tb brown sugar
  5. 1tsp coriander
  6. 2 8-10oz strip steaks, 1-1.5in thick OR 1-1.5lb flank steak
  7. 1 cup wine or cider vinegar
  8. 1/3 cup sugar
  9. 2 jalapenos, sliced
  10. 1 small red onion, sliced
  11. Kernels from 2 ears corn
  12. 2 cups cherry tomatoes
  13. 4tb oil
  14. 3tb lime juice
  15. 2 romaine hearts
  16. 1/2 cup or 2-1/2oz cotija or feta
  17. 1 small bunch cilantro
  • Combine 1-2 with 1tsp salt, 1tsp brown sugar and 1/2tsp coriander, rub steaks and rest at least 1 hour or overnight.
  • Meanwhile, bring 7-9 and 1/2tsp salt to a boil and pour over red onion. Rest for 30 minutes and drain.
  • If using strip: Sear both sides for 2 minutes each, turn heat to medium-low and flip every 2 minutes until medium-rare. Set aside. If using flank: Sear both sides for 3 minutes each and use tongs to sear edges. Set aside.
  • Toss 11-12 with 1tb oil and broil for 10 minutes and set aside in large bowl. Mix remaining oil and 3-5 and toss with broiled veggies. Toss with 15-16, 1/2 cup cilantro and pickled onions. Slice steak and top salad along with remaining cilantro. Serve.

Bacon burgers with caramelized onions and blue cheese

Serves 4

  1. 7oz bacon
  2. 1 onion, halved and sliced
  3. 1-1/2lb 85% ground chuck
  4. 4oz blue cheese
  5. 4 potato buns
  • Process bacon to smooth paste. Cook in a 12in skillet on medium heat for about 5 minutes; bacon will be mostly pink and not crispy. Drain bacon, reserve 2tb fat and set bacon aside on a paper towel-lined plate until cool.
  • Cook bacon fat and onion on medium heat for 20 minutes. Set aside.
  • Mix bacon and beef and form four 1/2in thick patties. Cook on medium heat for 3 minutes. Flip, top with blue cheese, cover and continue cooking for 3 minutes.
  • Meanwhile, toast buns. Top with burgers and onions and serve.

Sundubu jjigae

Omit shrimp/beef/pork and eggs to make vegetarian/vegan

Serves 4

  1. 10oz silken tofu
  2. 1-1/2 cups stock
  3. 4oz shrimp, beef or pork
  4. 1tb gochugaru
  5. 2 cloves garlic, crushed
  6. 1tb soy sauce
  7. 1tb sesame oil
  8. 1 red chili, sliced
  9. 2 scallions
  10. 2 eggs
  • Bring 1-2 to a boil, reduce to a simmer and add 3-8, stirring slightly to break up tofu. Simmer 3-5 minutes and remove from heat. Stir in 9-10 and serve.