Tag Archives: vegan

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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Pan con tomatillo

Serves 8

  1. 16 medium tomatillos, about 1-1/2lb, quartered
  2. 2tsp salt
  3. 1tb sugar
  4. 1 ciabatta loaf, quartered and cut diagonally into 4in pieces
  5. 3tb olive oil, plus extra for drizzling
  6. 2 cloves garlic, grated
  • Gently toss 1-3 until soft and juicy. Rest at room temperature, tossing occasionally, for 4-12 hours.
  • Meanwhile, rub bread with olive oil and bake at 300 degrees for 60-75 minutes.
  • Drain tomatillos, reserving juices, and transfer to a processor. Pulse until chopped, but not homogeneous. Toss with garlic and top bread, drizzling reserved juices, olive oil and salt. Serve.

Basil salad vinaigrette

Makes 1-1/2 cups and dresses 2 quarts salad greens

  1. 3/4 cup olive oil
  2. 2 cups chopped basil
  3. 4tb red wine vinegar
  4. 4tb water
  5. 1 shallot
  6. 1 clove garlic
  7. 2tsp mustard
  • Heat 4tb oil with 1 cup basil on medium heat until bright green, about 3 minutes. Set aside for 5 minutes.
  • Process 3-7. Add and process remaining oil and basil-oil mixture. Add and process remaining basil.

 

Bread and butter pickles

Makes 1 quart

  1. 1-1/4 cups seasoned rice vinegar
  2. 4tb water
  3. 2 cloves garlic, halved
  4. 1/2tsp turmeric
  5. 1/4tsp peppercorns
  6. 1/4tsp mustard seeds
  7. 1lb cucumbers, sliced 1/4in thick
  8. 5 sprigs dill
  • Bring 1-6 to a boil. Pour over 7-8. Let cool and refrigerate for 3 hours. Lasts 1 week.

 

Onion Jam

Makes 1 cup

  1. 3tb olive oil
  2. 1-1/4lb onions, sliced
  3. 1 bay leaf
  4. 1tsp fresh rosemary
  5. 1/2tsp salt
  6. 1/4tsp pepper
  7. 2 cloves garlic, smashed
  8. 4tb balsamic vinegar
  9. 4tb water
  10. 2tb sugar
  • Cook 1-6 for 10 minutes on med-high heat covered, stirring occasionally. Lower heat to med-low, add garlic and continue cooking uncovered for 15 minutes or until golden brown.
  • Add 8-10, increase heat to med-high and simmer for 2 minutes. Discard bay leaf, add to processor and pulse 5-6 times. Lasts 4 days.

Braised zucchini

Serves 4

  1. 4 8oz zucchini, quartered and cut into 2in pieces
  2. 4tb olive oil
  3. 4tb water
  4. 2 sprigs basil
  5. 2 cloves garlic, sliced
  6. 1tsp salt
  7. 1/4tsp pepper
  8. 1/4tsp red pepper flakes
  9. Juice and zest of 1 lemon
  • Bring everything except lemon juice to boil in a 12in skillet, cover and simmer for 8 minutes, stirring every 2 minutes.
  • Uncover and continue cooking for 2 minutes. Add lemon juice, discard basil and serve.