Beef

Asian Flavored Short Ribs By Annie Copps

Monday, April 4, 2011
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asian short ribs

Cooking short ribs is very popular these days and for good reason. When braised, they become delicious, taking on the flavors of the braising liquids and melding with their own rich textures and flavors—a perfect cold day recipe.

For this recipe, I put together a mélange of Asian ingredients with no particular country in mind, but decidedly rich and exotic. If you have any leftover, this makes a stellar filler for ravioli—try using dumpling wrappers instead of making fresh pasta for a quick dinner. Start by searing about 6 pounds of bone-in short ribs and removing them to a plate.

To the pan, add the basic building blocks of any great sauce—onions, carrots, celery, and garlic. Then to make it exotic and crazy delicious, add cilantro, ginger, sugar, soy sauce, some clove and star anise AND some tamarind paste if you like. Put the ribs back in the pan, cover and place in a 350 degree oven for a good 3 hours. They’ll come out transformed and so will you after you eat them up.

Ingredients
6 bone-in short ribs (5 to 6 pounds)
kosher or sea salt
freshly ground black pepper
Extra-virgin olive oil
1 large Spanish onion, roughly chopped
2 ribs celery, cut into 1/2-inch pieces
2 carrots, peeled, cut in 1/2 lengthwise, then cut into 1/2-inch pieces
2 cloves garlic, smashed
½ cup packed cilantro leaves
2 inches ginger, peeled and roughly chopped
1 bottle dry white wine
1 cup balsamic vinegar
¾ cup brown sugar
½ cup low sodium soy sauce
1 cup water
1 tablespoon tamarind paste, optional (or ½ cup tamarind juice), optional
1 clove
3 star anise pods

Directions
Season each short rib generously with salt. Coat a large, heavy-bottomed, oven-proof pan with olive oil and bring to a high heat. Add the short ribs and brown well, about 2 to 3 minutes per side. Do not overcrowd pan—cook in batches, if necessary. Remove to a plate.

Heat oven to 350 degrees. In the bowl of a food processor, pulse together onion, celery, carrots, garlic, ginger, and cilantro until it forms a coarse paste. Discard all but 1 tablespoon of oil from the pan and the pureed vegetables. Season the vegetables generously with salt and cook until softened and very fragrant, 5 to 7 minutes. Add the wine, vinegar, soy sauce, and water, scraping up any browned bits on bottom of the pan. Cook until reduced by one-third. Stir in the tamarind paste.

Return the short ribs to the pan. Add the star anise and clove. Cover pan and place in oven for 3 hours. Turn the ribs over halfway through cooking time. Remove lid the last 20 minutes of cooking to let the sauce reduce. When done the meat should be very tender but not falling apart. Place short ribs on a platter and skim off any fat and pour sauce over the top.

(Courtesy: Yankee Magazine)
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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.

Corned Beef And Cabbage By Annie Copps

Monday, March 14, 2011
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corned beef and cabbage plated

Sure it's a Saint Patrick's Day tradition, but why wait for the beer to turn green to have corned beef and cabbage? And have I got a great recipe for you.

You can buy a piece of beef at the market which has been corned for you, but have looksee at the label—if you can pronounce all the ingredients without sounding like Colin Firth in The Kings Speech, I'll wash your car. Fear not, all "corning" is, is a week long salt and herb spice for beef.

Combine water, salt, sugar, coriander and mustard seeds, peppercorns, bay leaves, thyme, red pepper flakes, and garlic—then submerge a 6 pound beef brisket for refrigerate it for a week. Then simmer it with some onions and carrots for a few hours and you, my friends, have yourself a delicious homemade corned beef.

To accompany it, instead of boiled cabbage, how about a platter of roasted vegetables—such as cabbage, of course, carrots, turnips, potatoes, and beets. Oh and I am not very good at washing cars, you should see my own.

Yield: 10 servings

For the brine
1 gallon water
11/2 cups kosher salt
1/2 cup brown sugar
1 teaspoon coriander seeds, crushed
1 tablespoon mustard seeds
1 teaspoon whole black peppercorns
4 dried bay leaves, crushed
8 stems thyme
1 teaspoon red pepper flakes
8 cloves garlic, crushed
5 to 6 pound "flat cut" beef brisket

In a large pot, stir together salt and water until salt dissolves. Stir in sugar, coriander, mustard, peppercorns, bay leaves, thyme, pepper flakes, and garlic. Add beef and submerge. Place a small plate on top of the beef to keep it underwater.

Cover pot and refrigerate 7 days.

For the corned beef
1 medium onion, halved
1 medium celery stalk, halved
1 medium carrot, peeled, halved
1 medium head cabbage, cut into 8 wedges, core intact so leaves don't fall off
1 pound baby carrots
3 or 4 turnips, peeled and quartered
½ pound Brussels sprouts, trimmed and cut in half
1 pound small red potatoes, quartered
About ¼ cup olive oil
kosher or sea salt
freshly ground black pepper
Dijon mustard, for serving

Directions
Rinse brisket; discard brine. Place in a large pot. Add enough water to cover by 2 inches. Add onion, celery, and halved carrot, and bring to a boil. Reduce heat, cover, and simmer until very tender, 3 to 3 1/2 hours.

Transfer corned beef to a cutting board. Tent with foil, and let rest for 30 minutes.

Heat oven to 400 degrees.
v Discard remaining solids from broth and strain. Discard all but ½ cup of broth.

In a large bowl, add cabbage and drizzle with olive oil to lightly coat.

Arrange in a single layer on a foil-lined baking sheet and place in oven. Add carrots and potatoes to the bowl, drizzle with oil and season with salt and pepper.

Arrange in a single layer on a foil-lined baking sheet and place in oven. Add Brussels sprouts to the bowl, drizzle with oil and season with salt and pepper.

Arrange in a single layer on a foil-lined baking sheet and place in oven. Add potatoes to the bowl, drizzle with oil and season with salt and pepper.

Arrange in a single layer on a foil-lined baking sheet and place in oven.

Turn vegetables every 15 minutes or so until well-browned.

Remove to a platter once they are cooked and tent with foil.

Trim excess fat from beef. Slice thinly against grain, and transfer to platter. Serve with broth and mustard.

(Courtesy: Yankee Magazine)

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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.

Classic Beef Brisket By Annie Copps

Thursday, March 3, 2011
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beef brisket sliced on plate

In Texas, a brisket would go on the grill. In Ireland it would get corned (that means a weeklong bath in herbs and salt), then boiled. And in a Jewish family, a brisket is the center of the holiday table.

Nobody will makes this better than Bubbe, but us mortals can make something pretty delicious, if we start with about 6 pounds of "point-cut" or "deckle" beef brisket—it will have more fat in it and that will make for a more delicious and moist brisket. Heat your oven to 350 and pat dry the beef—this is crucial to good sear.

Season it well on all sides with salt and pepper then brown the daylights out of it on all sides—deep brown, people. Remove it to a plate and let's really build some flavors.

To the pan, add onions, carrots, celery, garlic, wine, thyme, bay leaves, tomato, worstershire sauce, and chicken stock.

Put them brisket and any juices back in the pan. Cover and put it in the oven for 3 hours or until very tender. It's good to go for dinner or reheat the next day. Or slice and make the most delicious sandwich with grainy mustard and caramelized onions.

Yield: Serves 8

Ingredients
1 5 to 6 pound point-cut beef brisket
Kosher or sea salt
freshly ground black pepper
3 tablespoons olive oil
1 cup chopped onion
2 cups roughly chopped carrot
1 cup roughly chopped celery
2 tablespoons chopped garlic
1 bottle dry red wine
8 large fresh thyme sprigs
2 bay leaves
3 tablespoons tomato paste
1 tablespoon Worstershire sauce
4 cups chicken stock
4 cups pearl onions, frozen are fine

Directions
Heat oven to 350°F.

Season brisket with salt and pepper.

In a Dutch oven over medium-high heat, heat olive oil and brown brisket, on both sides; about 5 minutes per side. Remove to a plate.

Add onion, carrot, celery to the pan and sauté about 5 minutes.

Add garlic and sauté about 5 minutes more.

Add wine, thyme, and bay leaves; bring to a boil and cook until liquid is reduced to by half, about 10 minutes.

Stir in tomato paste, Worstershire sauce, and stock and bring to a boil.

Add brisket (and any juices that have accumulated) back to the pan. And nestle into the vegetables and liquid.

Cover about place in oven for about 3 hours or until very tender, turning and the brisket over every 45 minutes or so.

Transfer meat to platter and let rest 20 minutes. Strain pan juices and discard solids. Let the pan juices sit until the fat separates. Skim off and discard the fat, add pearl onions, then bring the sauce to a boil and reduce by half.

Thinly slice meat across grain and place on a serving platter. Spoon sauce over the top and serve remaining sauce in a gravy boat.

(Can be made 1 day ahead. Cover meat and sauce separately; chill. Arrange meat in baking dish. Cover with foil; re-warm in 350°F oven about 40 minutes. Or terrific as a sandwich with mustard and pickles.)

(Courtesy: Yankee Magazine)

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annie copps
Annie 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.

Dijon Meatloaf By Ming Tsai

Tuesday, December 21, 2010
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dijon meatloaf

Meatloaf. Not as easy as you think. When I first tried to make it as a kid, it came out of the oven like a brick. Here's a recipe to ensure that never happens to yours.

Ingredients
1/4 cup plus 1 tablespoon sambal
4 tablespoons Dijon mustard, divided
1 1/2 pounds ground turkey
1 pound ground pork
2 large onions, cut into 1/4-inch dice
2 tablespoons minced garlic
2 tablespoons Wanjashan organic soy sauce
2 eggs, lightly beaten
1/4 cup Wanjashan organic Worcestershire sauce
1 cup panko
Kosher salt and freshly ground black pepper to taste
Canola oil/cooking spray

Directions
Preheat the oven to 350°F. Oil a 1 1/2-quart loaf pan and line the bottom with parchment paper or use a meatloaf pan.

In a small bowl, combine 2 tablespoons Dijon and 1 tablespoon of sambal and set aside.

In a large nonreactive bowl, combine the ground turkey and pork. Add the onions, garlic, the remaining 1/4 cup of sambal, soy sauce, eggs, Worcestershire sauce and panko. Season with salt and pepper and, using your hand, mix well.

Fill the pan with the mixture, and bake until cooked through, about 1hour and 15 minutes.

Unmold, slice, and serve with the sambal mixture on the side as a condiment.

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ming tsai thumbnail holding limeChef Ming Tsai is a local restaurateur and host of Simply Ming.

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