Tag Archives: beef

Basic Stock

Basic Stock

Basic Stock

Cook Time: 4 hours

Yield: 1 Gallon

Ingredients

  • 8 lb. Bones
  • 1/2 lb. Onion, quartered & peeled
  • 1/4 lb. Carrot, peeled, rough chop
  • 1/4 lb. Celery, rough chop
  • 1 Bay leaf
  • 3-4 Parsley stems
  • 1 tsp Peppercorns, cracked
  • 1-2 Sprigs of Thyme
  • 5 qt Water, cool

Instructions

  1. If you are making chicken or pork stock then the bones are firsh blanched to remove blood and impurities so that you end up with a clearer better tasting stock. To do that cover the bones with cool water and then bring the water up to a simmer and wait for the water to turn from pink to a light grey. As soon as the water turns grey drain the bones and rinse well. Now your bones are ready to start the stock.
  2. Place bones and measured water into a pot big enough to offer a couple inches of space for the additional ingredients and protects you from boiling over. Bring the water to a boil over high heat and immediately lower the temperature to low so that it a very low simmer that is just lightly bubbling occasionally. Start tracking time once you hit a boil.
  3. After 3 hours of simmering add your Onion, Carrot and Celery which is also known as a standard Mirepoix and the Bay, Parsley, Peppercorns, and Thyme which is also known as the Sachet E'pice. Cook for an additional hour then drain through a fine mesh strainer into either a metal container that can be placed in an ice bath to chill for future use or another pan for immediate use.

Notes

Stock is not salted because it is used for bases for other dishes and it is best to wait and salt those dishes as they are made so that the end product does not end up over salted.

http://www.culinarycafe.com/2016/11/23/basic-stock/

Amazing Chili

Chili

Amazing Chili

Prep Time: 20 minutes

Cook Time: 2 hours

Total Time: 2 hours, 20 minutes

Yield: 8

Calories per serving: 532

Fat per serving: 16g

This chili gets it uniquely rich flavor from dark beer and chocolate with a hint of coffee and brown sugar. Garnish with shredded sharp cheddar and a dollop of sour cream.

Ingredients

  • 2 tablespoons vegetable oil
  • 2 onions, chopped
  • 3 cloves garlic, minced
  • 1 pound ground beef
  • 3/4 pound beef sirloin, cubed
  • 1 (14.5 ounce) can peeled and diced tomatoes with juice
  • 1 (12 fluid ounce) can or bottle dark beer
  • 1 cup strong brewed coffee
  • 2 (6 ounce) cans tomato paste
  • 1 (14 ounce) can beef broth
  • 1/2 cup packed brown sugar
  • 3 1/2 tablespoons chili powder
  • 1 tablespoon cumin seeds
  • 1 tablespoon unsweetened cocoa powder
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cayenne pepper
  • 1 teaspoon ground coriander
  • 1 teaspoon salt
  • 4 (15 ounce) cans kidney beans
  • 4 fresh hot chile peppers, seeded and chopped

Instructions

  1. Heat oil in a large saucepan over medium heat. Cook onions, garlic, ground beef and cubed sirloin in oil for 10 minutes, or until the meat is well browned and the onions are tender.
  2. Mix in the diced tomatoes with juice, dark beer, coffee, tomato paste and beef broth. Season with brown sugar, chili powder, cumin, cocoa powder, oregano, cayenne pepper, coriander and salt. Stir in 2 cans of the beans and hot chile peppers. Reduce heat to low, and simmer for 1 1/2 hours.
  3. Stir in the 2 remaining cans of beans, and simmer for another 30 minutes.
http://www.culinarycafe.com/2015/12/01/2100/

Beef and Guinness Pie

Beef and Guinness Pie

Prep Time: 0

Yield: 6

This is a hearty Irish variation on steak and kidney pie. This recipe showcases one of my favorite beers that also accompanies the recipe quite well.

Ingredients

  • 3 tbsp. tomato paste
  • 3 1/2 cups beef stock
  • 4 lbs. beef chuck, cut into 1" cubes
  • 1 1/2 lbs. white mushrooms, cleaned and quartered
  • 1 large yellow onion, peeled and sliced
  • 6 cloves garlic, peeled and chopped
  • 2 tbsp. fresh thyme leaves, chopped
  • 2 cups Guinees stout or any other stout beer
  • 1 1/2 cups flour
  • Salt and freshly ground black pepper
  • 1

Instructions

  1. Preheat oven to 325ยบ. Put tomato paste into a large bowl, add stock, and stir until paste dissolves. Add beef, mushrooms, onions, garlic, thyme, and stout and stir well. Sprinkle flour over beef mixture, season to taste with salt and pepper, and stir well. Transfer to a deep 10 1/2" x 12 1/2" baking dish set on a large baking sheet. Cover dish with foil. Bake sirring occasionally, until meat is very tender, 3 1/2 - 4 hours.
  2. Beat egg and 1 tsp. water together in a small bowl and set aside. Roll puff pastry out on a lightly floured surface to a 1/4" thicknes, 2" wider than baking dish. Remove baking dish from oven and uncover. Drape pastry over dish and brush with egg wash. Return baking dish to oven and bake until pastry is puffed and deep golden brown, about 40 minutes. Garnish with spearming sprigs, if you like.
http://www.culinarycafe.com/2009/08/17/beef-and-guinness-pie/

Peppered Beef Tenderloin with Horseradish Sauce

Brandied Beef Roast

Brandied Beef Roast

Prep Time: 0

Yield: 10

Brandied Beef Roast

Ingredients

  • 3 lb Whole trimmed tenderloin
  • 3/4 cup Brandy
  • Salt and pepper to taste

Instructions

  1. Place roast in shallow roasting pan. Pour approximately one third of the brandy on the roast. Roast at 325 degrees F. without lid for approximately 15 to 20 minutes per pound for rare. Gradually pour remaining brandy roast throughout cooking time. Baste frequently. If the surface of the roast appears to be drying out during cooking, cover with suet or bacon strips. When roasted to desired doneness, remove from oven and allow meat to stand for ten minutes before carving. Season with salt and pepper.
http://www.culinarycafe.com/2009/08/17/brandied-beef-roast/

Tenderloin of Beef with Walnut-Port Stuffing

Tenderloin of Beef with Walnut-Port Stuffing

Prep Time: 0

Yield: 6

Tenderloin of Beef with Walnut-Port Stuffing

Ingredients

  • 2 Tbsp butter
  • 1/2 cup Onion; minced
  • 1/4 cup Port Wine
  • 1 cup Fresh Parsley; chopped
  • 1/2 cup Fine Fresh White Breadcrumbs
  • 1/2 cup Walnuts; toasted and finely -chopped
  • 2 tsp Fresh Thyme; minced or 1 tsp Dried Thyme

Instructions

  1. For filling, melt butter in a heavy medium skillet over medium heat. Add onion and saute until soft, about 6 minutes. Mix in Port and cook until liquid evaporates, stirring occasionally, about 5 minutes. Transfer onion mixture to a medium bowl. Add parsley, breadcrumbs, walnuts, thyme and orange peel to the mixture. (Filling can be prepared to this point 1 day ahead. Cover and refrigerate. Bring to room temperature before using.) Mix in egg.

    For tenderloin, place meat on work surface. To butterfly, cut 2/3 through tenderloin down length of meat. Open meat as for book. Make another lengthwise cut down the center of each cut side, cutting 1/3 through. Press to flatten. Rub mustard over both sides of meat. Season with salt and pepper. Arrange meat cut side up. Spread filling over meat leaving 1" border on all sides. Fold in half lengthwise, enclosing filling. Tie string around tenderloin at 1" intervals to hold shape. (Tenderloin can be prepared up to 6 hours ahead. Cover and refrigerate.)

    Preheat oven to 400 F. Place tenderloin in roasting pan and brush with butter. Roast until thermometer inserted in thickest part of meat registers 120 F for rare, basting occasionally with butter, about 35 minutes. Let stand 10 minutes. Remove string and cut into 3/4" thick slices.

    Accompany the tenderloin with some oven-roasted and crusty French Bread. Pour a rich red wine, such as a Bordeaux or a Cabernet Sauvignon.
http://www.culinarycafe.com/2009/08/17/tenderloin-of-beef-with-walnut-port-stuffing/

Grilled Tea Spiced NY Strip Steak

Grilled Tea Spiced NY Strip Steak

Prep Time: 0

Yield: 4

Ingredients

  • Canola oil, to coat steak and cook
  • 4 New York strip steaks, 8 to 10 ounces each
  • 1/4 cup oolong tea leaves, fine grind
  • 1 tablespoon ground white pepper
  • Kosher salt

Instructions

  1. Very lightly coat the steaks in oil and sprinkle with tea, white pepper and salt.
  2. On a hot grill, well oiled, place the steaks on cook for about 4 to 5 minutes a side, criss-crossing them for grill marks. Be careful to move steaks around if/when there are flare ups.
  3. Let the meat rest for 5 minutes before slicing on the bias.
http://www.culinarycafe.com/2009/08/17/grilled-tea-spiced-ny-strip-steak/

Tea Braised Hanger Steak with Root Vegetables

Tea Braised Hanger Steak with Root Vegetables

Prep Time: 0

Yield: 4

Tea Braised Hanger Steak with Root Vegetables

Ingredients

  • 2 pounds hanger steak, cleaned and cut 1-inch dice
  • Salt and freshly ground black pepper, to taste
  • Canola oil, to cook
  • 2 large onions, 1-inch dice
  • 1/4 cup minced garlic
  • 1/4 cup minced ginger
  • 1 large carrot, peeled and 1-inch roll cut
  • 2 ribs celery, 1-inch pieces
  • 1 celeriac, peeled, 1-inch dice
  • 1 large sweet potato, peeled, 1-inch dice
  • 2 pars

Instructions

  1. Season the meat lightly with salt and pepper.
  2. In a hot, medium size stock pot coated lightly with oil, brown the meat on all sides then set aside.
  3. In the same pot, add a little bit more oil and caramelize the onions, garlic and ginger, about 3 to 4 minutes. Add the carrots, celery, celeriac, potatoes and parsnips.
  4. Saute for 4 to 5 minutes. Deglaze with wine and reduce by 50 percent.
  5. Add the soy, sugar, seared meat teabags and water to cover.
  6. Check for seasoning. (The flavor of the braising liquid will be the flavor of the final product. Make sure it is right on!)
  7. Bring pot to a boil and lower heat to a simmer.
  8. Simmer for about 2 to 2 1/2 hours or until is extremely tender but not falling apart.
  9. Plating
  10. In a large pasta bowl, ladle in stew and enjoy.
http://www.culinarycafe.com/2009/08/17/tea-braised-hanger-steak-with-root-vegetables/