Showing posts with label beef. Show all posts
Showing posts with label beef. Show all posts

Sunday, April 27, 2014

Beef Short Rib Bourguignon

Beef slow braised in red wine is a classic dish needing just a little hands-on work and then a lot of hands-free oven time, resulting in meat that falls off the bones and gravy that you’ll want to slurp up with a spoon.

This week my Sunday Supper family, along with our host, the fabulous Alice from Hip Foodie Mom, is bringing you recipes that require five ingredients or less. The powers that be decided that water, oil, salt and pepper would be “freebies” and don’t need to be included in our count, thank goodness! I decided to adapt a recipe for beef Bourguignon that normally has way more ingredients because I thought it would still be possible to make something rich and flavorful if I chose my ingredients with care and thought.

Each item had to add to the flavor spectrum and bring multiple hues to the finished dish. The beef must contain bones and a goodly helping of fatty meat to add rich beefiness so I chose short ribs over a leaner cut. The red wine would contribute tang and depth as well as help to tenderize the meat as it cooks. The bacon would be honey- or brown sugar-smoked, adding sweetness and smokiness to counterbalance the acidity of the wine. The wild mushrooms would add an earthy undertone to the finished dish which often includes fresh mushrooms. And finally, the shallots would bring sweetness and body to the broth and the braising beef ribs. Using shallots instead of normal onions also allowed me to set aside the smallest ones to add in near the end of the cooking time to mimic the pearl onions that are often included in traditional Bourguignon recipes. I would have dearly loved to add a sprinkle of chopped parsley right at the end, but that would be breaking the rules, and I must admit, I didn’t really miss it for flavor. The color just would have been pretty.

3 1/4 lbs or about 1.475kg beef short ribs
1/2 oz by weight or 14g dried assorted wild mushrooms (I used half the bag pictured.)
1.1 lbs or 500g shallots
5 slices - thick cut or 175g brown sugar or honey smoked bacon (or some other sweet smoked version – maple would probably work too.)
2 cups or 475ml full-bodied red wine
Sea salt – I use Maldon’s flakey salt.
Freshly ground black pepper

Season the short ribs on all sides with a good sprinkling of sea salt and freshly ground black pepper. Cover with cling film and set aside.

Meanwhile, start prepping the rest of your items.

Put your dried mushrooms in a heatproof bowl and cover them with about a cup or 240ml boiling water. Set aside to soak.

Peel and slice your shallots very finely, setting aside all the little bitty ones and leaving them whole.

All the bottom ones were sliced, The little ones up top were saved for the last hour of cooking time.

Slice the bacon into small strips and panfry them until they are crispy, stirring often to make sure the pieces don’t burn.

Remove the bacon with a slotted spoon and put in on a saucer.

Use the bacon grease to fry the short ribs, a few at a time, until they are browned and golden on both sides. Don’t crowd the pan or they’ll just steam instead of browning.

When all the meat is browned, pile the sliced shallots into the pan and cover it with a tightly fitting lid.

Preheat your oven to 275°F or 130°C.

Cook the shallots over a medium heat, lifting the cover and stirring occasionally to loosen all the lovely sticky bits off the bottom and sides of the pan.

Meanwhile, scoop the mushrooms out of their soaking water with a slotted spoon and chopping them up a little if the pieces are bigger than bite-sized.

Pour the mushroom water through a very fine mesh sieve, being careful to stop just before you get to the sediment at the bottom.

When the shallots are soft, add in the red wine and cook down until about half the liquid has evaporated away.

Now add the mushrooms and the strained mushroom soaking water. Stir well.

Nestle the ribs in the shallot-y, mushroom-y broth and top with the crispy bacon, making sure to add any juice that accumulated in the bottom of the rib or bacon plates. We can’t let any of that goodness go to waste.

Cover the meat with a piece of heavy-duty foil and then put on the cover.

Slow roast in your preheated oven and set a timer for two hours.

After two hours, take the pan out of the oven and tuck the reserved small shallots in the juice around the ribs.

Put the foil back on and replace the lid.  Cook for a further hour.

When the ribs are done, use a spoon to skim off as much of the oil as you can.  The gravy is fabulous just like this, or you can add a bit more water or wine to thin it. I added just a little water and stirred it around.

Serve this short rib Bourguignon with something capable of soaking up some of that lovely gravy. I highly recommend a mash of mixed root vegetables, yams, potatoes and parsnips. Or perhaps just a green vegetable and a crusty loaf of bread.


Do you need more “five ingredients or less” recipes to simplify your time in the kitchen? Look no farther than this list of wonderful links!

Appetizers, Salads and Starters

Chicken and Spring Greens Salad with Raspberry Vinaigrette from Crazy Foodie Stunts
Fennel Citrus Salad from An Appealing Plan
Guacamole Deviled Eggs from Ruffles and Truffles
Kale-Had-a-Hard-Day Salad from Culinary Adventures with Camilla
Latkes with Smoked Salmon and Caviar from Confessions of a Culinary Diva
Salmon and Cucumber “Noodle” Salad from girlichef
Tomato Soup from Run DMT
Tomato, Avocado, and Cucumber Summer Salad from My Healthy Eating Habits
Tuna, Burrata and Black Olive Salad from The Girl In The Little Red Kitchen
Wasabi Cream Cheese Ham Salad from Neighborfood
Yogurt Dill Vegetable Dip from Melanie Makes

Side and Accompaniments

3-Ingredient Beer Bread from Take A Bite Out of Boca
Candied Apple Jelly from What Smells So Good?
Homemade Ricotta from Seduction in the Kitchen
Indian-style Roasted Cauliflower from kimchi MOM

Main Dishes
Baked Asparagus and Eggs from Bobbi’s Kozy Kitchen
BBQ Foiled Chicken from Meal Diva
Beans and Egg Sandwich from Basic N Delicious
Beef Short Rib Bourguignon from Food Lust People Love
Chicken and Potato Bake with Meyer Lemons from Cravings of a Lunatic
Chicken Asparagus Roll-ups from The Dinner-Mom
Chicken with Olives from Noshing With The Nolands
Crock Pot Beer Chicken from Our Table for Seven
Easy Crock Pot Pulled Chicken from Flour On My Face
Garlic Butter Shrimp from Savvy Eats
Greek Chicken Burgers from Country Girl In The Village
Grilled Caprese Salad Sandwich from Rants From My Crazy Kitchen
Grilled Steak with Garlic Cumin Rub from Cooking Chat
Honey Almond Salmon from Family Foodie
Lemon Basil Carbonara from A Kitchen Hoor’s Adventures
Potato Pancakes (Reibekuchen) from The Not So Cheesy Kitchen
Salmon with Tiger Dill Sauce from Cindy’s Recipes and Writings
Salsa Verde Chicken Enchiladas from Supper for a Steal
Slow Cooker Turkey Breast from Nosh My Way
Smothered Pork Chop Cups from Having Fun Saving
Spaghetti Squash with Simple Red Sauce from Momma’s Meals
Strawberry Red Wine Glazed Salmon from Cupcakes & Kale Chips

Dessert and Beverages

3-Ingredient Nutella Truffles from URBAN BAKES
4 Ingredient Peanut Butter Cherry Chip Cookies from Ninja Baking
4-Ingredient Butterscotch Peanut Butter Marshmallow Sweets from Shockingly Delicious
5-Minute Strawberry Sherbet from The Wimpy Vegetarian
Baked Custard Cups from Soni’s Food
Best Ever Coconut Macaroons from Hip Foodie Mom
Chocolate & Peanut Butter Squares from Killer Bunnies, Inc
Chocolate Orange Ice Cream from Gluten Free Crumbley
Coconut Cream Mango Mousse from Sue’s Nutrition Buzz
Coconut Crusted Chocolate Ganache Pie from That Skinny Chick Can Bake
Flourless Chocolate Cake from Jane’s Adventures in Dinner
Golden Oreo Rice Krispies Treats from Pies and Plots
Orchid Panna Cotta from Manu’s Menu
Oreo Cookies and Cream Fudge from Alida’s Kitchen
Peanut Butter Buckeyes from Peanut Butter and Peppers
Raspberry Pina Colada Ice Cream from Try Anything Once Culinary
Sopapilla Cheesecake Bites from The Weekend Gourmet
The Ginger Sass Cocktail from Nik Snacks
Vanilla Bean Honey Ice Cream from The Foodie Army Wife
Vanilla Pudding from Magnolia Days

Sunday, April 13, 2014

Stuffed Whole Baby Savoy Cabbages

Savoy cabbage is milder tasting than its green or red counterparts and baby ones are milder still, compared to their grownups. If you are serving folks who aren’t crazy about cabbage, but do like greens, give Savoy cabbage a try. The baby ones are also adorable. 

Our elder daughter is dating a delightful young man that is not only a talented type designer but, bonus, he cooks and bakes beautifully. Every weekday he creates lunch for his office mates as part of his contribution to the team. It’s a brilliant arrangement, by which, as I understand it, he gets a discount on his share of the office rent and everyone gets a healthy, freshly prepared, delicious meal every day. So smart, these young people! I’ve been wanting to try one of his specialties (from an original recipe by Jacques P├ępin) a whole stuffed cabbage that is cooked then cut into wedges for serving. But when I came across baby Savoy cabbages in my local grocery store and I couldn’t resist them. Some day I'll make the big guy.

The week’s Sunday Supper theme is Stuffed, Rolled and Wrapped so the individual stuffed cabbages are perfect! They may seem a little fiddly to make but I assure you that the baby Savoys are fairly hearty little cabbages and you can stuff your filling in with confidence. The stuffing and the simple tomato sauce they cook in is what my mother made whenever she made cabbage rolls as I was growing up.

4 small Savoy cabbages – about 2+ oz or 55-60g each

For the filling:
12 oz or 340g ground beef
4 oz or 115g ground pork
1 medium onion (about 2 1/2 oz or 70g
1 egg
1/4 cup milk
1/4 cup or 45g raw rice
1 teaspoon fine sea salt
1/2 teaspoon freshly ground black pepper

For the sauce:
1 teaspoon sugar
1/2 teaspoon fine sea salt
1 can ( oz or 400g) whole tomatoes – buy the best quality you can afford. I like the Italian ones for best flavor.
2 cloves garlic
2-3 sprigs fresh thyme plus extra for garnish, if desired

Mince your onion very finely and then mix it together thoroughly with the rest of the filling ingredients.

Divide your filling into reasonably equal portions.

Gently open your little cabbages and start filling from the middle, closing up the leaves over the filling until you have used all the filling allotted to that baby cabbage. Repeat until all four are filled.

Separate all the leaves and start stuffing in the middle.

When the area is full, close the leaves around the filling.

Keep adding stuffing and closing the leaves.

When you get to the outer leaves, put some stuffing on them and squeeze them up against the inside.

Finally, put the last of the stuffing right in the top and close up.

So cute, right?! 

Cut four pieces of foil and wrap them around the cabbages so that they hold their shape, leaving a hole at the top of the foil.

Puree your canned tomatoes with a hand or regular blender, along with the garlic, salt and sugar. Use the tomato can as a measuring device and add a full can of water to the mixture and stir to combine.

Put the four stuffed cabbages in a pan that has a tight fitting lid, hole side down and pour the tomato garlic sauce in the pan with the foil-wrapped cabbages.

Bring the sauce to a boil and then put your lid on the pan and simmer for about an hour or until the internal temperature of the stuffed cabbages reaches 160°F or 71°C.  (While the “safely cooked” temperatures have been reduced for cuts of pork, they haven’t changed for ground meats.)

Meanwhile, pull the leaves off of your fresh thyme sprigs and mince them.

When the cabbages are cooked, remove them from the pan, unwrap your little foil bundles and arrange them on your serving dish.

Add the minced thyme to the sauce and check seasoning, adding more salt and pepper, if necessary. Cook the sauce down until it thickens slightly.

Pour the sauce on and around your stuffed baby cabbages. Garnish with some extra thyme, if desired.


How they look on the inside.

Do you like your food stuffed, wrapped and rolled? Check out the 54 links below to everything from appetizers to desserts!

Starters and Snacks
Entrees and Mains
All Things Sweet

Wednesday, October 9, 2013

Beef Steak Salad with Orange Vinaigrette

Topside steaks, grilled medium rare and sliced thinly, add delicious color and protein to a green dinner salad dressed with orange vinaigrette. Oranges add a fresh touch to any vinaigrette. They go especially well with thinly sliced purple onions to dress your favorite salad greens.

A couple of months back I received an email from a company in Australia that exports organic beef to Dubai. The nice woman on the other end expressed the hope that I would like their beef and tell my readers about it. Now, I have to say, organic isn’t that crucial to me, but after further research, I discovered that OBE Organic Australia’s beef is also grassfed and free range.

I mean genuinely free range with more than a square kilometer a head. And that is something I could support.

I was delighted to read that it is sold not at some specialty store but in one of my favorite places to shop, the hypermarket Carrefour. After further correspondence, I was offered a Carrefour gift card to make the purchase. Well, that was a kind offer but if I am going to give you, my readers, my honest impression of the beef, I decided that I needed to buy it myself. After all, we’ve got to eat dinner too, right? When I declined the gift card personally, I asked if I could have it to give away to my Dubai readers and my request was granted. So off I went to buy some beef!

The Carrefour nearest my house (Mirdiff City Centre) had a small selection. Just some topside steak and a few ribeyes, both quite thinly cut. I spoke to the butcher who was very helpful and he pulled a whole enormous piece of meat out of the refrigerator in the back and accommodatingly cut me two thicker steaks of the topside. Together the steaks weighed about 500g or a little over one pound in weight and cost Dhs. 36 or about US$10. That’s five dollars a steak.  For those of you not in Dubai, that’s extremely reasonable for here, especially for organic free-range beef. So the price was good, but would it be tasty?

Now, almost any meat is good in a stew where you can cook it until it’s tender. For me the best test is to season it lightly and grill it, either over some hot coals or on a cast iron grill pan. So I sprinkled the steaks with a little white vinegar, which is my way with beef, and some sea salt flakes and black pepper. And I cooked them till medium rare and sliced them thinly. The verdict: Tasty and tender.

I now have in my hot little hands a Carrefour gift card worth Dhs. 100 that I would like to share with my Dubai readers, courtesy of OBE Organic Australia.   Please leave me a comment on this post saying what area of Dubai you live in and what you would make with OBE beef if you won the gift card, and I will use a randomizer to choose a winner two weeks from now on Thursday, 17 October.  Be sure to sign in using a valid email (will not be published) so I can contact you when you win.

If you’d like to go give us both a Like on Facebook, it would be much appreciated.  Click on these links.

                  OBE Organic Australia                   Food Lust People Love  

To learn more about OBE Organic Australia, head on over to their website.

Just FYI, there is a bigger selection of OBE beef at the Carrefour at Mall of the Emirates and perhaps I just caught Mirdiff on an off day.  But if you don’t see what you want, be sure to ask the helpful butchers. All of their beef is also halal.

For the rest of you worldwide, my apologies about the gift card but I do have a simple but delicious recipe to share and I hope you will forgive me.

Beef Steak Salad with Orange Vinaigrette - Click here to print

Ingredients to serve two
2 topside steaks – approximately 500g or 17 oz
2 Mandarin oranges
1/2 small purple onion
1/8 cup or 30ml red wine or balsamic vinegar
1/8 cup or 30ml olive oil
4 oz or 100g packet arugula or rocket  (This doesn’t sound like much by weight but it’s a good size package of leaves!)

Season your meat by sprinkling it lightly with white vinegar, sea salt flakes and black pepper.

(I have a specific vinegar bottle for these occasions, with a couple of slits poked in the plastic lid.
The lid with holes
Use a knife or ice pick to make a sprinkler of yours, but do be careful.)  Cover with cling film and set aside for at least half an hour.  This allows the meat to lose the worse of the chill, if not to come to room temperature.

Meanwhile slice your onion very thinly.  Peel the oranges and cut the hard center off of each peg.  Remove the seeds.  Cut the orange pegs into two pieces.

Pile the onions and cut oranges into a small bowl and add about a 1/4 teaspoon of sea salt flakes and a few good grinds of fresh black pepper.  Add the vinegar and olive oil.  Mix and set aside.  The juice of the oranges will make this into a beautifully fresh dressing.

Rinse your greens thoroughly and dry in a salad spinner.  If you don’t own a salad spinner, put them in a clean dish towel and pull all the ends together.  Go outside and swing your arm around and around until the water stops flying out.  Sure, the neighbors might look at you funny, but you are going to have steak for dinner. Forget them!

When you are about ready to eat, turn on your vent hood extraction fan, because cooking the steak can get smoky.   Heat your griddle pan till very hot and cook the steaks on high for about three minutes and then turn them over.

Cook for another three minutes then turn them back to the first side for another minute, but change the angle to create the grid pattern.

Now turn them again for the last minute.  If you are keeping track, this adds up to about four minutes a side and is going to give you medium rare to rare steak.  Add a minute or two to each side total for medium. You really don’t want to cook this any more than that or it will probably get tough. Nothing to do with the OBE beef but everything to do with topside. This is not the most tender cut but that’s why I chose it. More valid test!

Remove from the heat and allow to rest for about five minutes.

To serve, slice the beef very thinly and pile on top of your salad greens.  Or arrange them very nicely.  Your choice.  Drizzle your vinaigrette all around on the greens and then add the oranges and onions.  Put salt and pepper on the table in case anyone wants to add just a little more.

Top photo is more casual and this one is arranged fancy.  Either one is delicious! 


Thursday, December 27, 2012

My Favorite Meatloaf by Heather

My favorite meatloaf is comfort food, especially with a side of mashed potatoes and gravy. My mother-in-law's recipe is one of the best I've ever tasted! 

Food Lust People Love: My favorite meatloaf is comfort food, especially with a side of mashed potatoes and gravy. My mother-in-law's recipe is one of the best I've ever tasted!

Meatloaf gets a bad rap.  Always has and I don’t know why!  It’s like a big hamburger patty in a pan and everyone loves a juicy hamburger, right?  Personally, I prefer the meatloaf because I am not a huge fan of hamburger buns.  And I can take a bite of mashed potatoes with every bite of meatloaf.  Try that with a burger.  

My best meatloaf recipe comes from my mother-in-law and, like her, it will never do you wrong. I don’t know where she got the recipe, but my copy is splattered from years of use, in my recipe binder, in her handwriting. A true treasure.

This year has been a difficult one for my mother-in-law as she cares at home for my father-in-law who has become almost completely bedridden. For a while hospice was coming in three days a week, such was his state of ill health, but hospice will only continue coming if the patient continues to decline. So the very good news is that he has stabilized. And the bad news is that he is no longer entitled to the care they give. 

So lately, she has had to hire nurses to help her a couple of times a week. She’ll turn 79 in a little more than a month, so all of this is hard on her alone and she does much that would exhaust even a younger person.

I am so proud of her and the good grace she demonstrates.  My mother-in-law has always called me daughter, not daughter-in-law, and that makes a world of difference. Another thing I can say about her is that she is an adventurous cook and eater.  She regularly cuts recipes out of her local newspaper or magazines and gives them a try, just for something new.  She claims not to be a good cook, but she produces some amazing meals.  Like this meatloaf.  She is also beautiful and funny and loving.  I want to be her when I grow up.

My Favorite Meatloaf

I made and photographed this when we had just moved and I didn’t have a loaf pan, so you will see how I improvised. By all means, use a normal loaf pan if you have one.

 2 slices white bread (I use brown sandwich bread when we have no white, which is most of time.)
1/4 cup or 60ml milk
1 small onion
2 eggs
1 1/2 lbs or 680g ground beef
1/2 lb or 230g ground pork
2 tablespoons horseradish (Or omit if you can’t find any and increase the mustard powder to 2 teaspoons – story of my life)
1/2 teaspoon salt
1/4 cup or 60ml ketchup
1 teaspoon dry mustard powder (like Coleman’s)

Preheat your oven to 400°F or 200°C.

Rip the bread into rough pieces and, in a small bowl, pour the milk over it, pushing the pieces down into the milk.  Soak until all the milk is absorbed.

Chop your onion finely.

Mash the soggy bread with a fork and then add to a large bowl with all of the other ingredients.  Mix well.

Tip the lot into a loaf pan or into a piece of foil that you will form into the shape of a loaf pan, inside a larger pan.

Bake for about an hour or until the meatloaf is browned nicely.

Serve along with some rich mashed potatoes, gravy and the vegetable of your choice.   I am telling you what, this meatloaf is GOOD!

Food Lust People Love: My favorite meatloaf is comfort food, especially with a side of mashed potatoes and gravy. My mother-in-law's recipe is one of the best I've ever tasted!