Tag Archives: beef

Oxtail, leek and glass noodle stew

Serves 4

  1. 2lb oxtails
  2. 6 cloves garlic, halved
  3. 2 Fresno chilies, halved
  4. 1/2 cup sake
  5. 1 quart stock or water
  6. 1/2 cup soy sauce
  7. 1/2 cup rice vinegar
  8. 1 leek
  9. 4oz glass noodles
  10. 8oz Chinese mustard greens
  • Sear oxtails. Add 2-3 for 1 minute. Deglaze with sake. Add 5-7, bring to a boil, cover and transfer to a 375 degree oven for 2 hours.
  • Transfer to stove-top,  add leek and simmer for 3 minutes. Add noodles for 5 minutes. Add mustard greens for 2 minutes. Serve.
Advertisements

Chipotle and cilantro ground beef chili

Serves 4

  1. 2lb lean ground beef
  2. 2 medium onions
  3. 3tb cumin
  4. 3tb chili powder
  5. 1-1/2tb garlic powder
  6. 1tb chipotles in adobo
  7. 3 cups broth or water
  8. 1 cup cilantro
  • Cook 1-2 for 10 minutes. Add 3-6 for 3 minutes. Add 2-1/2 cups broth or water and 1/2 cup cilantro and simmer partially covered for 1-1/2 hours, adding additional liquid if needed. Add remaining cilantro and serve.

Horseradish-cheese sauce burgers

Serves 1

  1. 6oz ground chuck
  2. Bun, toasted
  3. 2-1/2tb sour cream
  4. 4tb sharp cheddar
  5. 1/2tb horseradish, drained
  6. 1/2tb chopped sweet pickle
  7. 1/2tsp pickled jalapeno
  • Cook burger to medium-rare, toasting bun in the meanwhile. Set aside to rest for 5 minutes.
  • Meanwhile, melt and combine 3-4 on low heat. Stir in 5-7. Assemble burger and serve.

Classic beef stew

Serves 6-8

  1. 4lb chuck roast, cut into 1-1/2in pieces
  2. 1 onion, cut into 1/8in slices
  3. 4 carrots, cut into 1in pieces
  4. 2 cloves garlic
  5. 4 anchovy fillets
  6. 1tb chipotle in adobo sauce
  7. 4tb flour
  8. 2 cups red wine
  9. 2 cups chicken broth
  10. 4oz salt pork
  11. 2 bay leaves
  12. 4 sprigs thyme
  13. 1lb yukon potatoes, cut into 1in pieces
  14. 1-1/2 cups pearl onions
  15. 2tsp gelatin
  16. 1/2 cup water
  17. 1 cup peas
  18. 1tb balsamic vinegar
  • Brown beef in 2 batches.
  • Return all beef to pot along with 2-3 and cook for 2 minutes. Add 4-6 for 1 minute. Add flour for 1 minute. Deglaze with wine and simmer for 2 minutes. Add 9-12 and transfer to the lower-middle of a 300 degree oven for 1-1/2 hours.
  • Discard 10-12, add potatoes and return to oven for 45 minutes.
  • Transfer to stove-top. Skim fat, add onions and simmer for 15 minutes. Meanwhile, mix 15-16 and rest for 5 minutes. Stir into pot and simmer for 3 minutes. Add vinegar and serve.

Stuffed pitas with yogurt sauce and cucumber salad with parsley, pomegranate, feta and walnuts

Serves 4

  1. 1 onion
  2. 1 cup cilantro
  3. 9tb olive oil
  4. 2-1/2tsp salt
  5. 5tb lemon juice
  6. 1tb lemon zest
  7. 1tb coriander
  8. 1tb cumin
  9. 1tb paprika
  10. 1/2tb pepper
  11. 1/2tsp cayenne
  12. 1/4tsp cinnamon
  13. 2lb ground lamb or 85% beef
  14. 4 8in pita, edges cut off with scissors and halves separated.
  15. 1 cup greek yogurt
  16. 1/2 cup mint
  17. 2tb tahini
  18. 1tb pomegranate molasses
  19. 1tb red wine vinegar
  20. 1 english cucumber, halved and thinly sliced
  21. 3 cups parsley
  22. 1 cup walnuts, toasted and chopped
  23. 1/2 cup pomegranate seeds
  24. 4oz feta
  • Add 1-2 to processor and pulse 10-12 times. Mix with  4tb olive oil, 2tsp salt, 3tb lemon juice and 6-13. Divide evenly onto thicker halves of pits and press evenly to 1/2in of edges. Top with remaining halves and press gently until mixture is 1/4in from edges.
  • Broil for 7-10 minutes. Flip and continue broiling for 7-10 minutes.
  • Meanwhile, mix 15-17 with 2tb olive oil and remaining salt and lemon juice and set aside.
  • Meanwhile, whisk 18-19 with remaining olive oil. Toss with 20-21. Toss with half of 22-24, top with remaining 22-24 and set aside.
  • Halve pitas and serve with sauce and salad.

Top sirloin roast with gravy

Serves 8

  1. 4lb boneless top sirloin roast, fat trimmed back to 1/4in
  2. 8oz mushrooms
  3. 2 onions
  4. 1 carrot
  5. 1 stalk celery
  6. 4tb flour
  7. 4 cloves garlic
  8. 1tsp fresh thyme
  9. 1tb tomato paste
  10. 4 cups beef broth
  11. 1 cup red wine
  12. 1tsp worchesershire
  • Sear roast in a cast iron or stainless steel pan and transfer to a rack in a 275 degree oven for 1.5-2 hours.
  • Meanwhile, add mushrooms to pan and cook for 5 minutes. Add 3-5 for 7 minutes. Add 6-9 for 2 minutes. Deglaze with 10-11 and simmer for 10 minutes. Strain, add worcestershire and keep warm.
  • Rest roast for 20 minutes, slice 1/2in thick and serve with gravy.

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.