Category Archives: Beef

Beef Burgundy (Stew)

Ingredients: 

  • 2lbs stew meat
  • 1 large onion, diced
  • 6-8 carrots, chunks in size of meat
  • 2 teeth garlic, sliced
  • 1/2 cup of Cognac
  • 3 cups of Fusion Cabernet Sauvignon
  • 4 sprigs of Savory
  • 4 springs of Margaram
  • 1 Beef cube
  • 500 ML water
  • 1/4 cup of flour
  • Canola oil
  • Salt and pepper to taste.

Instructions:

1.  Brown meat in batches and set aside.

2.  Sauté onions in same pot until slightly brown. ( Add garlic after a few minutes of cooking the onions.)

3. Add flour and cook roux for 10 minutes, string constantly.

4. Add Congnac and cook off.

5. Add beef cube and water and cook for a few minutes.

6. Add wine and carrots cover and cook for two hours.

7. Season to taste.

 

image_pdfimage_print
Share

Braised Short Ribs

Braised short ribs

This is an amazing dish that is simple to produce!  Try it with over polenta, mash potatoes or a parsnip puree.

Notes: 
• Novice cook: 1 hour for prep and several actual cooking hours
• Experienced cook: 40 Minutes for prep and several actual cooking hours

Ingredients: 

• 4 lbs of short ribs (get them from a decent butcher please)
• 2 tablespoons of canola oil
• 2 tablespoons of unsalted butter
• 1 large onion, peeled and roughly chopped
• 1-1/2 large carrot, peeled and roughly chopped
• 2 stalks of celery, roughly chopped
• 4 large cloves of garlic, crushed
• 1 bottle of good fruity red wine – Zinfandel or Syrah
• 1 whole pomegranate
• 1 medium size orange
• 3 branches of thyme
• 4 stems of parsley
• 2 bay leaves
• Salt and pepper to taste

Instructions: 

1. On the stove, place your stock pot or Dutch oven on the burner and turn on to high. Add 1 tablespoon of butter and 1 tablespoon of oil. Brown the short ribs on all six sides. As you cook, sprinkle salt and pepper on all sides. You may have to do this in batches. It should take about 20 minutes. Remove the ribs from the pot and wash the pot.

2.  Preheat oven to 350 degrees.

3.  On the stove top, turn a burner to medium high heat. Using your just washed and dried pot, add another tablespoon of butter and a tablespoon of oil. Add the onions, carrots, celery and garlic. Season with salt and pepper. Cook about 10 minutes until tender. DO NOT BROWN.

4.  Add wine, thyme, parsley stems, bay leaves and bring to a boil. Add the short ribs, cover and put in the oven for 3 hours. Turn the meat once per hour.

5.  Transfer ribs to a platter and drain fat. Strain the liquid from the stock pot or Dutch oven into another pot. Make sure to get all of the juice out of the veggies.

6.  Crush your pomegranate in your hand over a strainer and into another stock pot. Juice your orange and add that to the same pot. Add the juice to the wine liquid. Bring to a simmer and reduce by half. Add a tablespoon of butter. Season to taste and serve over short ribs.

HELPFUL TIPS. It’s much better if you can do a two-day process. It’s just as easy. After the 3 hours are up, take the short ribs, put them on a platter and cover. Put the ribs and strained wine sauce in the refrigerator overnight. The next day strain the fat. Add the fruit juice and butter and reduce by half.

image_pdfimage_print
Share

Greek Meatballs Stuffed with Feta Cheese and a Spicy Tomato Sauce

porkmeatballs
Nice meatballs!

Notes: This will feed 4-5 people

Ingredients:

  • 1 LB of lean ground pork
  • 1 LB of lean ground beef
  • 2 eggs
  • Zest of two lemons
  • 3/4 Cup of crumbled feta cheese
  • 1/2 Onion, small dice
  • Cooking oil spray as needed
  • 3 Cloves of garlic minced
  • Salt and pepper to taste

For the sauce:

  • 4 Tomatoes on the vine, diced
  • 3 Cloves of crushed garlic
  • 1/2 onion, minced
  • Hand full of finely chopped flat leaf parsley
  • 1 TBSP of extra virgin olive oil
  • Slices of lemons
  • 1 tsp of red pepper flakes
  • salt and pepper to taste

Instructions: 

1. Pre-heat oven to 350 F.

2. Sauté 1/2 onion and 3 cloves of minced garlic until slightly brown. Use the cooking oil spray to sauté the veggies.

3. In a bowl combine meat, onions, garlic, eggs, feta cheese, lemon zest and pepper and mix very well. Cook a quarter-sized piece of the meat to see if it’s seasoned well. Make into lemon sized balls. In a large non-stick sauté pan spray it with cooking oil spray and slightly brown balls on all sides.  Slice the lemons and put in ovenproof pan. Add the meatballs to the pan, cover with foil and cook for 20-25 minutes.

4. For the sauce add the olive oil, onions, garlic and sauté until lucid. Add the tomatoes, red pepper, cover and reduce to low and cook for 25 minutes. Season to taste and add parsley.

image_pdfimage_print
Share

Carne Asado Tacos

Carne Asado Tacos

Great tacos !

Notes: This recipes made about 20 soft tacos. Save the leftovers. It’s worth it!

Ingredients:
  • 3  Pounds flank steak
  • 1/3 Cup white vinegar
  • 1/2 Cup soy sauce
  • 4 Cloves garlic, minced
  • 2 limes, juiced
  • 1/2 Cup olive oil
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon ground white pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
    Onion Relish
  • 1 White onion, chopped
  • 1/2 Cup chopped fresh cilantro
  • 1 Lime, juiced
  • Tortillas

Instructions: 

1. Add all of the ingredients and marinate the meat for 1 to 2 days.

2. Grill 3-4 minutes each side. Chop into pieces.

3, Place on top of a warm small flour or corn tortillas.

Top with onion relish andfresh guacamole and serve with a the perfect refreshing margarita.

image_pdfimage_print
Share

Braised BBQ Beef Ribs

ribs

Braising is a wet cooking method that adds tons of flavor and is easy to do!

Notes: This was fantastic. I used the remains of a bbq sauce I make for pork ribs. You may want to try Honey Sweet Baby Ray’s Honey or Honey and Brown Sugar if you don’t want the recipe for mine.

Ingredients:

  • 3 Beef ribs
  • 2 1/2 Cups of ginger peach green tea
  • 2 Cloves of garlic, minced
  • 1 Small onion, diced
  • 3 Stalks of celery, chopped
  • 1 Chipotle in adobe sauce
  • 2 TBSP Canola oil
  • BBQ sauce of choice

Instructions: 

1. Brown ribs in canola oil and set aside.

2. Sauté onions and celery in the same pot you used to brown the ribs for five minutes.

3. Add the ginger, peach green tea and the ribs and bring to a boil, cover and simmer for 1 hour. Then add the remains of a fresh made bbq sauce or a little of the Honey Sweet Baby Ray’s Sauce and braise for another hour or so.

image_pdfimage_print
Share