Beef

Fennel And Rosemary Beef Tenderloin

By Susie Middleton   |   Monday, December 19, 2011
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butternut squash stew
 

Nothing says Christmas like beef tenderloin, and this recipe could be the easiest beef tenderloin you will ever make! It requires minimal amount of time and toil to put together, and then the oven concentrates the flavors.

Serves: 6-8

Tip: The roast can be seasoned and refrigerated up to 4 hours before roasting

Ingredients

1 Tbs. extra-virgin olive oil
1 Tbs. finely chopped fresh rosemary
1-1/2 tsp. ground fennel seed
1 tsp. kosher salt; more to taste
1/2 tsp. freshly cracked black pepper
2-1/2- to 3-lb. beef tenderloin roast, excess fat trimmed
1/2 cup crème fraîche
2 Tbs. Dijon mustard
2 tsp. fresh lemon juice

Directions
Position a rack in the center of the oven and heat the oven to 375°F.

In a small bowl, combine the olive oil, rosemary, fennel seed, salt, and pepper. Stir to make a paste. Pat the beef dry with paper towels and rub the paste all over the surface of the meat. If necessary, tie the roast at 1-1/2-inch intervals.

Put the roast on a rack on a small, rimmed baking sheet or in a shallow roasting pan. Roast until an instant-read thermometer inserted in the center reads 120°F for rare, 125° to 130°F for medium rare, or 135°F for medium, 40 to 50 minutes.

Meanwhile, in a small bowl, whisk together the crème fraîche, mustard, and lemon juice. Season lightly with salt to taste.

Transfer the roast to a carving board (preferably with a well for collecting juices) and let it rest, uncovered, for 10 to 15 minutes before carving it into 1/3- to 1/2-inch-thick slices. Serve the beef, passing the mustard sauce at the table.

Nutrition information (per serving):
Size : based on eight servings; Calories (kcal): 310; Fat (g): 19; Fat Calories (kcal): 170; Saturated Fat (g): 8; Protein (g): 30; Monounsaturated Fat (g): 8; Carbohydrates (g): 2; Polyunsaturated Fat (g): 1; Sodium (mg): 300; Cholesterol (mg): 100; Fiber (g): 0;
 

susie middleton

Susie Middleton is editor at large for Fine Cooking magazine.


Texas Beef Chili With Poblanos And Beer

By Susie Middleton   |   Thursday, December 1, 2011
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butternut squash stew

Just say the name of this incredible recipe -- Texas Beef Chili with Poblanos and Beer – and you know that it’s going to be good. This is a classic Texas-style chili because contains meat and chiles, but no beans (although they do make a tasty garnish, if you like). It’s got a great spicy kick, and its flavor gets even better if you make it a day or two before, so plan ahead. We promise it'll be worth it!

Tip: Try it with chipotle and New Mexico chile powders, available from McCormick in your grocery store.

Serves: 8

Ingredients
3 Tbs. olive oil; more as needed
2 large sweet onions, diced (about 4 cups)
2 large fresh poblano peppers (or green bell peppers), stemmed, seeded, and diced (about 1-1/2 cups)
5 cloves garlic, minced
1 tsp. kosher salt; more to taste
4-1/2 lb. boneless beef chuck, cut into 1-inch cubes
2 bay leaves
2 cinnamon sticks, 3 to 4 inches long
3 Tbs. New Mexico chile powder (or 2 tablespoons ancho chile powder)
1 Tbs. chipotle chile powder
1 Tbs. ground cumin
1/8 tsp. ground cloves
12-oz. bottle amber ale, such as Shiner Bock (made in Shiner, Texas), Dos Equis Amber, or Anchor Steam Liberty Ale
1-1/2 qt. homemade or low-salt beef broth

For the Garnish
2 14-oz. cans kidney beans, rinsed and drained
1 medium red onion, chopped
3 medium tomatoes, cored, seeded, and chopped
1/3 cup coarsely chopped fresh cilantro
12 oz. sour cream or whole-milk plain yogurt

Directions

In a 12-inch skillet, heat 2 Tbs. of the oil over medium-high heat. Add the onions and sauté until softened, translucent, and starting to brown, 8 to 10 min. Add the poblanos, reduce the heat to medium, and cook, stirring occasionally, until the poblanos soften, another 8 to 10 min. If the pan seems dry, add a little more olive oil. Add the garlic and 1 tsp. salt and sauté for another 5 min. Set aside.

Meanwhile, heat the remaining 1 Tbs. olive oil in an 8-quart or larger Dutch oven (preferably enameled cast iron) over medium-high heat. Sear the beef cubes until browned and crusty on two sides, working in batches to avoid crowding the pan. With tongs or a slotted spoon, transfer the browned beef to a bowl. During searing, it’s fine if the pan bottom gets quite dark, but if it smells like it’s burning, reduce the heat a bit. If the pan ever gets dry, add a little more oil.

Once all the beef is seared and set aside, add the onions and peppers to the pan, along with the bay leaves, cinnamon sticks, chile powders, cumin, and cloves and cook, stirring, until the spices coat the vegetables and are fragrant, 15 to 30 seconds. Slowly add the beer while scraping the pan bottom with a wooden spoon to dissolve the coating of spices. Simmer until the beer is reduced by about half and the mixture has thickened slightly, 5 to 7 min. Add the beef, along with any accumulated juices, and the beef broth. Bring to a simmer and then reduce the heat to medium low. Simmer, partially covered, for 3 hours, stirring occasionally. Test a cube of meat—you should be able to cut it with a spoon. Discard the cinnamon sticks and bay leaves.

If not serving immediately, chill overnight. The next day, skim any fat from the top, if necessary, before reheating.

To serve, heat the chili gently. Using a slotted spoon, transfer about 2 cups of the beef cubes to a plate. Shred the meat with a fork and return it to pot. (The shredded meat will help create a thicker texture.) Taste and add more salt if needed. Heat the beans in a medium bowl covered with plastic in the microwave (or heat them gently in a saucepan). Arrange the beans, chopped red onion, tomatoes, cilantro, and sour cream in small bowls to serve as garnishes with the chili.

Nutrition information (per serving):
Calories (kcal): 590; Fat (g): 29; Fat Calories (kcal): 260; Saturated Fat (g): 11; Protein (g): 58; Monounsaturated Fat (g): 13; Carbohydrates (g): 20; Polyunsaturated Fat (g): 2; Sodium (mg): 900; Cholesterol (mg): 175; Fiber (g): 6.
 

susie middleton

Susie Middleton is editor at large for Fine Cooking magazine.


Beef, Barley, And Butternut Squash Stew With Blue Cheese Croutons

By Susie Middleton   |   Wednesday, November 23, 2011
1 Comments   1 comments.

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butternut squash stew

Cool nights call for a warming, satisfying stew. Top this one with the salty blue cheese and walnut croutons, breaking them up into the stew as you eat.

Everyone loves beef stew, and the classic version is, of course, soul-warming and delicious. But this recipe for Beef, Barley, and Butternut Squash Stew with Blue Cheese Croutons is really something special, and we know you’re going to love it.

Serves: 6

Ingredients
1-3/4 lb. boneless beef chuck, trimmed and cut into 1-inch cubes
Kosher salt and freshly ground black pepper
5 Tbs. all-purpose flour
4-1/2 Tbs. unsalted butter (1-1/2 Tbs. softened)
1 Tbs. extra-virgin olive oil
2 large leeks (white and light-green parts only), halved and thinly sliced
2 medium carrots, cut into 1-inch pieces
2 medium ribs celery, chopped
1 cup dry white wine, such as Sauvignon Blanc
6 cups lower-salt chicken broth
2/3 cup pearl barley
3 dried bay leaves
1 Tbs. finely chopped fresh sage
1 tsp. freshly grated nutmeg
1 small butternut squash (about 1-1/2 lb.), peeled, seeded, and cut into 1/2-inch cubes (about 3-1/3 cups)
1/4 cup chopped fresh flat-leaf parsley
1/4 cup half-and-half
3 oz. blue cheese, crumbled (about 3/4 cup)
3 Tbs. finely chopped walnuts
18 (1/2-inch-thick) baguette slices

Directions
Position a rack in the center of the oven and heat the oven to 350°F.

Season the beef with 1 tsp. salt and 1/4 tsp. pepper and then toss in a large bowl with 2 Tbs. of the flour. Heat 1 Tbs. of the butter and the oil in a 5-1/2- to 6-quart Dutch oven over medium-high heat. Cook half of the beef until browned on several sides, about 5 minutes. Using a slotted spoon, transfer the beef to a plate. Repeat with the remaining beef.

Melt 2 Tbs. of the butter in the pot. Add the leeks, carrots, celery, and a pinch of salt, reduce the heat to medium and cook, stirring occasionally, until softened, about 10 minutes. Add the wine and cook, scraping up any browned bits with a wooden spoon, until evaporated, 7 to 8 minutes. Stir in the remaining 3 Tbs. flour and cook for 1 minute.

Whisk in 5 cups of the broth. Stir in the barley, bay leaves, sage, nutmeg, 1/2 tsp. salt, and the beef along with any accumulated juices. Bring to a boil. Cover the pot snugly with foil and then a tight-fitting lid and braise in the oven until the beef is almost tender, about 1 hour. Stir in the squash and the remaining 1 cup broth. Cover with the foil and lid and continue braising until the beef and squash are very tender, about 30 minutes more. Remove and discard the bay leaves from the stew, and then stir in the parsley and half-and-half. Season to taste with salt and pepper. Keep hot.

In a small bowl, combine the softened 1-1/2 Tbs. butter with the blue cheese, walnuts, and 1/2 tsp. pepper. Spread the mixture evenly onto the baguette slices. Transfer to a baking sheet.

Position a rack about 8 inches from the broiler element and heat the broiler on high. Broil the croutons until deep golden-brown and crisp, 2 to 3 minutes. Serve the stew with the croutons.

Nutrition information (per serving):
Calories (kcal): 690; Fat (g): 36; Fat Calories (kcal): 320; Saturated Fat (g): 16; Protein (g): 34; Monounsaturated Fat (g): 13; Carbohydrates (g): 54; Polyunsaturated Fat (g): 3.5; Sodium (mg): 750; Cholesterol (mg): 95; Fiber (g): 9;



Susie Middleton is editor at large for Fine Cooking magazine.

Grilled Marinated Flank Steak By Annie Copps

Monday, December 13, 2010
1 Comments   1 comments.

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shrimp dumplings

If you are a coupon clipper or circular reader, flank steak goes on sale quite often. It's a little tougher than some cuts, but we love the flavor and its forgiving nature when it comes to rare or well-done.

We keep our grill going all year, but you can use your broiler indoors to whip up this fast and flavorful steak dish.

Into a large zip-top bag, place a 2-pound flank steak, some red wine, a chopped onion, a few cloves of garlic, a few sprigs of thyme and a bit of sugar. Mix well to coat the steak and pop in the fridge for a few hours—you can do this before you head out to work in the morning or up to 3 days. Sometimes I buy this on sale, mix it in the bag, label and freeze for a few weeks. But if you are ready to cook it now, fire up the grill or broiler and cook the steak 3 to 4 minutes per side. Let it rest, then you are ready to slice into a flavorful steak.

Yield: 6 servings

Ingredients
1 2-pound flank or skirt steak, trimmed
1/2 cup dry white or red wine
1/2 red or yellow onion, sliced
4 to 5 sprigs fresh thyme
3 tablespoons olive oil
2 to 3 cloves garlic, roughly chopped
1 tablespoon sugar
Kosher or sea salt and freshly ground black pepper

Directions
Place all ingredients through sugar in a large zip-top plastic bag. Toss to coat well. Refrigerate two hours or up to 3 days if you prefer.

Prepare grill or broiler to medium-high. Remove steak from marinade and shake off excess. Place on grill or under broiler about 4 minutes per side (for medium rare). Remove from heat and season with salt and pepper. Let rest 5 minutes before slicing.

My Mom's Meatloaf
By Annie Copps

Monday, January 24, 2011
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meatloaf

For some people, meatloaf is the food they ate when there was nothing left in the house. For me, the meatloaf was so good, I had to beg my mother to make it. My Mom, also a terrific cook, had a "thing" about meatloaf, I think she thinks of it as a little de classe. Occasionally she would succumb, but she couldn’t understand why we liked it so much. Now she confesses to making and enjoying it—no wonder, wait until you try this recipe, it is more dense than most meatloaves and it tastes great the next day in a sandwich with sautéed onions and ketchup.

Preparation Time: 30 minutes
Start to Finish Time: 90 minutes
Yield: about 9 pieces

Ingredients
3 slices white bread, crust removed
1 cup milk
1 pound ground beef
1/2 pound ground pork
1/2 pound raw chorizo sausage, casing removed
1 cup finely chopped onion
3 large eggs, lightly beaten
1 teaspoon kosher or sea salt (approximately)
1/4 cup chopped fresh parsley
1 tablespoon dried sage
2 teaspoons dried thyme
2 teaspoons dried rosemary
1 teaspoon freshly grated nutmeg
1/2 cup ketchup
3 bacon strips, uncooked

Directions
Heat oven to 350 degrees. Place bread in a small bowl. Pour milk over it and let the bread soak up as much liquid as it will hold.

In a large bowl, knead together beef, pork, and chorizo. Add bread, any milk left in the bowl, onion, eggs, salt, herbs, nutmeg, and ketchup. With super-clean hands, knead until ingredients are uniformly distributed.

Line a rimmed baking sheet with aluminum foil. On the lined sheet, mold the meat into a loaf shape, about 9 inches long. Lay bacon strips lengthwise on top. Bake 1 hour. Remove and let rest 20 minutes on a cooling rack. Transfer to a cutting board; slice and serve.

(Courtesy: Yankee Magazine)

___________________________________________________________
annie coppsAnnie B. Copps is a senior editor at Yankee Magazine. Annie oversees the magazine's food coverage, both as an editor and as a contributor of feature stories and columns.

Soy-Braised Short Ribs
By Ming Tsai

Monday, August 9, 2010
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Who doesn't loooove ribs? Today east meets west — and goes south — with my Soy-Braised Short Ribs, a hearty main dish that is a great one-pot meal you can make either in your slow cooker or on your stovetop. I guarantee these ribs will be fall-off-the-bone delicious and will wow your barbecue guests with the flavor of kechap manis.

Serves 4

Ingredients
6 2×3 short ribs (about 4x3x2)
2 tablespoons coarse ground black pepper
Coarse ground sea salt
1 cup all-purpose flour
3 large carrots, peeled, roll cut
4 stalks celery, roll cut
2 yellow onions, 1 inch dice
5 slices of ginger
2 cups red wine
1 cup kechap manis
Water to cover
Rehydrated rice stick noodles, to serve
Canola oil to cook
Kosher salt and freshly ground black pepper to taste

Directions
Place a stovetop-safe slow cooker insert over medium-high heat, coated lightly with oil. In a pie plate, combine pepper and flour. Season ribs well and coat with flour. Place short ribs in oil and sear until browned on both sides, about 12-15 minutes. Remove short ribs to a plate and wipe out pan. Add just enough oil to lightly coat and add carrots, celery, onions, and ginger. Season with salt and pepper and sweat until just softened. Deglaze with wine and allow to reduce by 25%. Add kechap manis and short ribs and pour in just enough water to almost cover. Check for flavor and season if necessary. Cook on high setting in slow cooker for 4-5 hours. Serve hot with rice stick noodles.

Ming’s wine suggestion
2004 Kangarilla Road McLaren Vale Shiraz, McLaren Vale, Australia

Flavor: Spicy, dark berry with nuances of dark plum
Aroma: Deeply aromatic, with notes of mulberry followed by black and red berry fruits
Finish: Soft tannins

—Aged in French and American oak
—Made up of grapes from 3 separate locations, each yielding slightly different aromas and flavor profiles, resulting in a complex, multifaceted wine. This is a great match with the Soy-Braised Short Ribs.


________________________________________________________________
ming tsai thumbnail holding lime
Chef Ming Tsai is the host and executive producer of public television series Simply Ming. Each week, Simply Ming brings mouthwatering recipes inspired by the combination of East and West into homes across the nation.

About the Author
Susie Middleton Susie Middleton
Susie Middleton is editor at large for Fine Cooking magazine and the author of veggie cookbooks Fast, Fresh & Green and The Fresh & Green Table.

Follow her on Twitter at @sixburnersue

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