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We
have used this recipe to make corned beef from our brisket. It is
remarkably easy, but takes three weeks. So plan ahead for St. Patty's
day and give this recipe a try. http://homecooking.about.com/od/beefrecipes/r/blbeef29.htm
4 lb short ribs of beef
Coarse salt, black pepper, granulated
garlic
3 Tbl Olive oil or bacon fat
1 small Spanish onion, chopped
1 carrot coarsely chopped
4 anchovies, minced
4-6 cloves garlic, smashed
1 6oz can tomato paste
3 cups red win (or dark beer)
6-7 cups beef or chicken broth
(low sodium)
1 bay leaf
2 Tbl red wine vinegar
3 sprigs fresh thyme
1/3 cup dried wild mushrooms
The day before cooking, season
the ribs with salt, pepper and granulated garlic. Cover and refrigerate
overnight.
Preheat oven to 325F. Heat the olive
oil (or bacon fat) in a roasting pan
over medium high heat until hot but not smoking. Add ribs and brown them on all
sides, about 1 minute per side. Remove from pan and set aside. Discard all but
2 Tbls fat from the pan.
Add onions, celery, carrots and
cook until lightly browned (~8 minutes). Add the minced anchovies and garlic
and cook until the anchovies dissolve, about
30 seconds. Stir in tomato paste to cover vegetables and allow to cook
about 2 minutes. Add the wine/beer, vinegar, broth, thyme and bay leaf. Stir in
the mushrooms. Bring to a boil over high heat and let boil for 5 minutes to
blend flavors. Return the ribs to the pan, cover with foil and braise in the
oven for about 2.5-3 hours, turning ribs over every 30-45 minutes. Remove the
foil and cook another 1.5 – 2 hours or until the meat falls off the bone.
Remove ribs from pan and place on a serving platter. Place roasting pan on burner.
Using an immersion blender, puree braising liquid and vegetables. Season with
salt and pepper. Add ribs and reheat. Enjoy.
Yield: 6 servings
Preparation time: 30 MIN
Total time: 2.5 HRS
Source: CHARLES WELCH
2 TBS WORCESTERSHIRE SAUCE
1 tsp ONION POWDER
5 GARLIC CLOVES - SMASHED
2 C RED WINE (DIVIDED) - (WE USED BOORDY MERLOT)
16 OZ TOMATO PASTE
3/4 C WATER
1 TBS BEEF BULLION GRANULES
KOSHER SALT
GROUND BLACK PEPPER
OLIVE OIL
2 BAY LEAVES
1 CAN CREAM OF MUSHROOM SOUP
4 YUKON GOLD POTATOES - PEELED & QUARTERED
6 CARROTS LARGE - CUT IN TO 1" PIECES
GARLIC PEPPER
1 ARM ROAST
PRE HEAT OVEN TO 350
ON STOVETOP, HEAT DUTCH OVEN TO MEDIUM/MED HIGH WITH 2 TBS OLIVE OIL.
LIBERALLY SEASON ROAST BOTH SIDES WITH SALT AND GARLIC PEPPER. RUB
INTO MEAT.
IN A SEPARATE BOWL MIX WORCESTERSHIRE SAUCE, ONION POWDER, 1 CUP
WINE, BULLION & CREAM OF MUSH. WHISK TOGETHER AND SET ASIDE.
SEAR BOTH SIDES OF MEAT 60 SECONDS EACH. REMOVE MEAT TO PLATE AND SET
ASIDE. LOWER THE HEAT TO MED LOW ON THE STOVE TOP. ADD 1 TBS OLIVE
OIL, TOMATO PASTE, CAROTS, GARLIC & 1 CUP OF WINE. COOK FOR 8 MINUTES
WHILE SCRAPING UP BROWN BITS.
PUSH CARROTS AND GARLIC ASIDE TO MAKE ROOM FOR ROAST. ADD ROAST, ADD
POTATOES, ADD CREAM OF MUSH. SOUP MIXTURE, 3/4 CUPS OF WATER AND 2
BAY LEAVES. COVER AND PLACE IN OVEN FOR 1 HOUR. AFTER THE 1ST HOUR
REDUCE HEAT TO 250 AND COOK FOR 45 MIN TO 1.5 HRS. DEPENDING ON SIZE
OF ROAST START THEM. CHECKING WHEN ROAST HAS BEEN COOKING FOR 1.45 HRS.
1.5-2 lbs stew beef cut in 1 inch cubes
1/4 cup flour
salt and pepper to taste
1 1/2 cup beef broth
1 tsp Worcestershire sauce
1 clove garlic
1 bay leaf
1/2 tsp paprika
3 carrots, sliced
3 potatos diced
1 -2 onions, chopped
1 stalk celery, sliced
Place
meat in crockpot. Mix flour, salt and pepper and pour over meat; stir
to coat. Add remaining ingredients and stir to mix. Cover and cook on
low 8-10 hours (high 4-5 hours) stir stew thoroughly before serving.
- Moroccan Beef Stew (compliments of John Campbell)
--for stew meat, or cut into cubes any of the roasts--chuck, arm, etc.--that are tough and benefit from a braise.
1 large eggplant, cubed, oven-roasted at 350 for about 45 minutes
olive oil
1 package of beef stew cubes 1 large onion and 2 garlic cloves, minced
1 t each garam masala, 1/2 t paprika, cumin, turmeric
1 cup of red wine
2 cups of beef broth (I usually use bouillon)
1 28 oz can Italian tomatoes
1 can chickpeas
1 cup yellow raisins
fresh parsley
Brown
beef (dry well first) in olive oil and remove from pot. Saute onion
until starting to brown, add garlic and spices and saute until garlic
golden. Add liquids, tomatoes, chickpeas, raisins, eggplant, and beef
and cook about 1 hour. Serve sprinkled with chopped parsley.
- Osso Bucco (compliments of the Campbells)
--commonly
used for beef shanks, but you can use the larger "shin meat" pieces.
[Note: peel the 'fascia' from the shin meat and the meat will be very
tender]. Very easy if you have a food processor for the chopping. Use a
Dutch oven with a tight-fitting lid, large enough to hold shanks in
single layer.
Preheat oven to 350.
1 onion
1 clove garlic
5-6 baby carrots
3 stalks celery
olive oil
4 beef shanks or large pieces shin meat
1 28 or 35 oz can Italian tomatoes
1 can Progresso cannellini beans
1 c each beef broth and red wine
For the gremolata: process together grated zest of 1-2 lemon and handful fresh rosemary
Sprinkle
shanks with salt and pepper--you may flour them too--brown in olve oil,
and remove from pot. Reduce heat to low and saute the vegetables until
softened. Add meat, tomatoes, beans, and liquids, cover and place in
oven for about 2 hours. Be sure that the meat is covered by the liquid.
When done, remove solids from pot and reduce liquids to thicken
slightly. Serve with gremolata sprinkled on top.
- Brittany Beef Casserole (compliments of MaryGrace)
3 lbs beef round, cut in cubes
6-8 strips bacon
2-3 cloves garlic
1-1.5 can beef consomme (broth)
2 cups red wine
1 tsp salt
2 cups cut carrots
1 lg onion, diced
ground pepper to taste
6-8 whole cloves
3 bay leaves
dredge beef cubes in flour
cook bacon, remove from pan
add 2 tbsp oil to pan
brown beef cubes, remove from pan
cook onion, garlic till soft
add meat back to pan (stew pot)
add consomme, wine, salt and heat to boiling
turn into casserole/stew pot
add carrots, cloves, bay leaves and bacon in small pieces
cover pot and place in oven at 300 F for 2.5 hours.
Pork Recipes
- Dr. Mears' Slow-roasted Pork Shoulder
Rub
2 tsp ancho chile powder
1 tsp cumin
1/2 tsp garlic
1/2 tsp dry mustard
salt/pepper
Tie roast and mix rub. Apply rub to roast. Refrigerate over night.
Sauce
2 cups tomato sauce
1/3 cup cider vinegar
3 Tbls brown sugar
1 Tbls chili powder
2 tsp garlic
2 tsp Worcestershire sauce
1 tsp dry mustard
1/2 tsp chipolte chile sauce
salt/pepper
Cook roast at 300 degrees for about 4 hours (meat 190 F)
Remove and let cool for 20 minutes
Mix sauce ingredients and cook for 15 minutes on high heat
Pull pork and apply sauce
- Slow-Cooker Guisado Verde
Ingredients:
2 tablespoons vegetable oil
2 pounds pork shoulder roast
*1 large onion, coarsely chopped
*3 cloves garlic, chopped
*2 (12 ounce) cans tomatillos, drained and chopped
*1 (7 0z) can diced green chile peppers
*2 fresh jalapeno peppers, sliced
*1/2 cup fresh chopped cilantro
*1 teaspoon dried oregano
(The above starred items can be replaced with a 24 ounce jar of Salsa Verde from Safeway)
salt and pepper to taste
1 cup shredded Monterey Jack cheese
1/4 cup sour cream
4 sprigs fresh cilantro, for garnish
1 can chicken broth
Directions:
- Heat
the oil in a large skillet over medium heat and brown the pork on all
sides. Reserving the juices in the skillet, transfer the pork to a slow
cooker (crock pot).
- In the skillet with the pork juices over
medium heat, saute the onion and garlic about 1 minute. Transfer to the
slow cooker along with the skillet juices.
- Mix the tomatillos,
green chile peppers, jalapeno peppers and cilantro into the slow cooker.
Season with oregano, salt and pepper. Pour in 1 can of chicken broth.
Cover and cook on low for 8- 10 hrs.
- Shread the cooked pork with
a fork. Spoon the slow cooker mixture into bowls and top with Monterey
Jack cheese, sour cream and fresh cilantro sprigs to serve.
- Brined Pork chops with Chutney Sauce
8 cups water
1/2 cup coarse salt
1/2 cup (packed) golden brown sugar
1/4 cup chili powder
8 1.5 inch thick pork chops
Olive Oil
Combine
2 cups water, salt, sugar and chili powder in large pot (not aluminum).
Bring to boil, stirring to dissolve salt and sugar. remove from heat.
Add 6 cups cold water. Cool brine completely. Add pork chops, pressing
to submerge. Cover pot and chill for 6 hrs. If chops are thinner, reduce
marinading time to prevent chops from becoming salty. We marinade
1/2-3/4 inch chops for no more than 4 hours.
Prepare
bareque (medium- high heat); we use the broiler. Drain pork, pat dry
with paper towels. Brush pork on both sides wth oil, sprinkle with
pepper. Grill (broil) pork about 10 minutes per side or until
thermometer reads 150 F (for medium). Serve pork with Chutney Sauce.
Mango Chutney Sauce
2 Tbls butter
1 med onion, finely chopped
2 cloves garlic, minced
12 oz bottle chili sauce
9-10 oz jar of mango chutney
1/3 cup apple cider vinegar
2 Tbls Worcestershire sauce
2 Tbls dijon mustard
1.5 tsp hot pepper sauce (preferably habanero pepper)
melt
butter in heavy medium saucepan over medium heat. Add onion, saute
until golden, about 5 min. Add garlic and stir 1 minute. Stir in chili
sauce, chutney, vinegar, Worcestershire sauce and mustard. Bring to
boil. Reduce heat to medium-low and simmer until mixture is reduced to 2
-3/4 cups, stirring frequently, about 10 minutes. Stir in hot pepper
sauce. Transfer sauce to bowl: cool to room temperature (about 1 hr).
- Kentucky Pork Chops (compliments Lancaster Farming)
4 pork loin chops, ~3/4 inch thick
1/2 cup soy sauce
1/2 cup apple cider
1 Tbls honey
1.5 tspn garlic powder
Place
chops in zip-lock bag. Combine soy sauce, apple cider, honey and garlic
powder in small bowl. Pour over chops, then seal bag. Refrigerate for 1
hour. Heat broiler or grill. Drain chops, discard marinade. Place chops
on unheated rack of broiler pan or grill. Broil 4 inches from heat or
grill over medium fire until internal temperature is 160 F for 8-10
minutes, turning once. Serves 4.
Lamb Recipes
This
recipe is unbelievable. Lisa saw the recipe on one of Jamie Oliver's
programs and tried it. The whole family fell in love with the recipe. If
you have ever wondered what in the world to do with a lamb shoulder,
this is it! Just click on the link above.
- Pan-sauteed Lamb Chops topped with Feta
(this was my Valentine's day dinner 2009!)
2 Tablespoons fresh lemon juice
4 medium garlic cloves, smashed and peeled
1 teaspoon kosher salt, plus extra for seasoning the chops
1/2 teaspoon freshly ground black pepper
1/4 cup olive oil, plus extra for sauteing the chops
8 rib lamb chops, cut about 1/2 inch thick and about 3 ounces each
1 cup (18-20) grape tomatoes
Whipped Feta for garnish (see recipe below)
fresh dill sprigs for garnish
Combine
lemon juice, garlic, salt, pepper, and 1/4 cup olive oil in a shallow
nonreactive pan. Add lamb chops, turning to coat well. Marinate at room
temperature, turning chops occasionally, for 45 minutes. You can
marinate lamb longer: cover and refrigerate for up to 3 hours. Bring t0
room temperature 30 minutes before cooking.
Add
enough olive oil to partly coat the bottom of a large, heavy skillet
and place it over medium-high heat. When hot, remove chops from
marinade, salt lightly on both sides, then saute until browned all over
and pink in the center, about 2 1/2 to 3 minutes per side. Remove chops
to a platter and cover loosley with foil to keep warm.
Pour
all but 2 tablespoons drippings from the skillet and return to
medium-high heat. When hot, add grape tomatoes and cook, stirring just
until seared and warmed through, about 2 minutes. Serve 2 chops per
person, each topped with a generous dollop of whipped feta. Garnish each
serving with some tomatoes, and if desired, with a dill sprig.
Whipped Feta
1/2 cup crumbled feta cheese (ours is homemade, sorry, I feel for ya. Talk to your elected officials!)
1/4 cup olive oil
1 tesaspoon lemon juice
1 1/2 tablespoons chopped dill
In
a small bowl and using a hand-held mixer (or in a mini-food processor),
blend together feta, oil and lemon juice until smoooth, then mix in the
chopped dill.
-Whipped Feta can be prepared 3 hours ahead; cover and refrigerate. Bring to room temperature 30 minutes before using-
4 tbls Butter
2 lbs bonelss lamb, cubed
3 (we use 1-2) yellow onions, peeled and chopped
2 cloves garlic, crushed
1/2 cup parsley, chopped
salt and pepper to taste
6-oz can tomato paste
1 cup dry white wine
2 14-oz cans artichokes in brine, drained
1/2 teaspoon dried dill weed
3 tbls lemon juice
In
a large frying pan melt the butter. Add the lamb and saute until
lightly browned. Remove the meat. Saute the onioins with garlic and
parsley. Place the meat, onions, garlic and parsley in a heavy kettle
and add salt, pepper, tomato paste, and white wine. Simmer covered for
about 1.5 hours or until lamb is tender. Add the artichokes, dill weed
and lemon juice. simmer until all is tender, about 1.5 hours.
Serve over rice.
Bread
We stumbled across this easy bread recipe that makes great bread for soups and stews.
1/4 tsp active dry yeast
1.5 cups warm water
3 cups flour (we use bread flour)
1.5 tsp salt
In
a large bow, dissolve yeast in water. Add flour and salt. Stir until
blended (the dough will look shaggy). Cover bowl with plastic wrap and
let sit 12-18 hrs at room temperature.
Lightly
dust a sheet of wax paper with flour and pour (scrape) dough onto wax
paper. Dust dough with flour. Fold dough onto itself a couple of times,
cover with plastic wrap and let rest for 15 minutes.
Dust with flour and shape dough gentily into a ball. Cover with plastic wrap and let sit for 1-2 hours.
Put
6-8 quart dutch oven in oven and preheat to 475 F . Once the oven is to
temperature, turn the wax paper over and let dough ball drop into dutch
oven. Put cover on dutch oven, place back in oven and bake for 30
minutes. Remove lid and bake another 15 to 20 minutes until brown.
Remove from dutch oven and let cool on a rack about 1 hour (if you can
wait that long).
You
will be stunned at how easy and tasty this bread is to make. We have
modified the recipe by putting garlic cloves into the dough for garlic
bread. We have added some whole wheat flour for a heartier bread. We
have also talked about adding rosemary.
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