Recipes On Rails: New Recipes tagged beef

Swedish Meatballs

Wed Jan 07 17:58:44 UTC 2009

Ingredients:

2.0 each Egg large
120.0 gram Cream, Heavy
2.0 each Bread Slices, cubed
500.0 gram Veal, ground
2.0 each Shallots Large, peeled
0.0 teaspoon Nutmeg, ground fresh grated
0.25 teaspoon allspice ground
0.25 teaspoon Pepper, Black ground
2.0 teaspoon sugar, brown
1.0 tablespoon salt
2.0 teaspoon Baking Powder
500.0 gram Ground Chuck
2.0 cup oil, vegetable for frying

Instructions:

Use a good quality sliced bread. Remove the crusts and cube the bread.

Place the bread, cream and eggs into the TM.

Process on speed 4 with butterfly for 10 seconds. There should be no big clumps. Pour out of TM and reserve. No need to wash bowl.

***Note, this bread and milk type of mixture is called a panade.

Remove butterfly and add quartered shallots.

Process shallots for 7 seconds at speed 8. Stop midway and scrape down.

Add veal, nutmeg, allspice, pepper, brown sugar, salt and baking powder.

*** Do NOT use butterfly (disregard picture showing it in TM)

Process at speed 4 for 2 minutes, scraping bowl midway.

Add the panade (reserved bread and cream mixture) and process for another minute at speed 4.

Turn veal mixture into a bowl and add beef. Mix with a spatula, by hand, until uniform. You do not want the beef integrated with the TM as that would affect the texture.

Shape into 1 inch (2.5 cm) meatballs.

Heat oil in a large frying pan (I use a #12 cast iron pan). Adjust the amount of oil based on the width of the pan. Heat oil to 350F (175 C) and place balls in one at a time. Fry for about 7 minutes till brown all around, turning as needed.

Remove with a slotted spoon or spyder

For an appetizer, place balls in sauce and serve. In picture, I made pasta, tossed the pasta with the sauce, and served the meatballs on top. Nice variation from the Italian version.

Servings: 6
Prep Time: 1 hour and 15 minutes
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/634-swedish-meatballs

Swedish Meatball Sauce

Wed Jan 07 09:24:17 UTC 2009

Ingredients:

2.0 tablespoon butter
3.0 tablespoon Flour, all-purpose
750.0 gram Stock, Chicken
2.0 tablespoon sugar, brown
125.0 gram Cream, Heavy
1.0 tablespoon Lemon Juice

Instructions:

Add butter, flour, stock sugar and salt and pepper to taste to the TM bowl. Process at speed 5, temp 90C, for 12 minutes.

Stir in the cream and lemon juice.

Servings: 6
Prep Time: 1 hour and 15 minutes
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/633-swedish-meatball-sauce

Meat Sauce

Wed Jan 07 04:46:08 UTC 2009

Ingredients:

0.25 pound Mushrooms trimmed
1.0 each Bread slice fresh
2.0 tablespoon Milk
1.0 pound Ground Beef 85% lean
1.0 tablespoon Oil, Olive
1.0 each Onion Large, minced
6.0 clove Garlic minced
1.0 tablespoon Tomato Paste
1.0 can Tomatoes, Diced 14.5 oz can
1.0 tablespoon Oregano fresh minced
1.0 can Tomatoes, Crushed 28 oz. can
0.25 cup Cheese, Parmesan grated

Instructions:

Assemble ingredients

Coarsly chop the mushrooms.

Then process the mushrooms in a food processor, and reserve.

Without cleaning processor bowl, add the bread, milk, 1/2 teaspoon salt, and black pepper to taste.

Process until a paste is created.

Add the beef and process until all is well combined. About 6 pulses.

Finely dice the onion.

Heat the oil in a large saucepan over medium high heat. Add onion and mushrooms. Cook till veggies start to brown, and leave a fond on the bottom of the pan.

Add garlic and tomato paste. Cook till tomato paste starts to brown.

Add the liquid from the diced tomatoes and the oregano (reserve some of the oregano). Use the liquid to deglaze the pan, scraping up all brown bits.

Stir in the meat mixture, breaking up any chunks of meat. Cook until meat loses its color, but don't brown the meat.

Add the diced and crushed tomatoes.

Reduce heat to low, and simmer.

After about 30 minutes, when sauce thickens, stir in the cheese and reserved oregano. Adjust seasonings and serve.

Servings: 8
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/603-meat-sauce

Beef Barley Soup

Thu Jan 08 04:39:01 UTC 2009

Ingredients:

4.0 pound Roast, Beef, Chuck
1.0 cup Wine, Red
2.0 quart Stock, Beef
1.0 quart water
2.0 clove Garlic
2.0 each Onion large, cut up
3.0 stalk Celery chopped
1.0 can Tomatoes, Plumb 28 oz can
0.25 pound Barley, Pearl
2.0 pound Mushrooms mixed, sliced
1.0 each Carrot sliced very thin

Instructions:

Heat a large soup pan on medium high heat. Add a little oil. Season the beef with salt and pepper. When the oil is starting to smoke, add the beef. Allow to brown well, about 5 minutes, on each side.

If possible, do the sides too... The fond on the bottom of the pan and the caramelized beef are both very important to flavor.

This should leave a nice fond on the bottom of the pan. Set meat aside.

Deglaze the pan with some red wine. This will create a lot of steam. Be careful.

Scrape up all the brown bits, and reduce the wine.

Return beef to pot and add stock and water. Liquid should just cover the beef. Obviously, homemade stock is best.

Bring stock to a simmer, just before a boil, and allow to simmer about a half hour. Skim scum from top of liquid.

Add one coarsely chopped onion, two coarsely chopped stalks of celery, and the garlic. Return to a slow simmer and cook for 2 - 3 hours or until beef is tender.

While soup simmers, slice the mushrooms. I like to use a mixture. Here, I used shitake, crimini, and white. Trim the stems and throw them in with the beef while it simmers.

Finely dice the remaining onion (here, I used some shallots sliced thin) and slice the celery. Finely slice the carrots (I used a small mandolin here). Set veggies aside.

When meat is tender, remove meat to a plate, and strain stock using the finest strainer you have. Here, I'm using a reusable fine meshed filter designed for oil filtration I purchased at a restaurant supply house.

Defat the stock if you can. Return stock to heat. Bring to a simmer and squeeze the tomatoes into the soup. I take the whole tomatoes out of the can, and squeeze them till the fall apart into the soup.

Add remaining ingredients except the carrots and the beef. Cut the beef up into cubes of desired size. Return cubed beef to the soup and simmer for about an hour, or until the barley is very tender.

If you're going to serve immediately, add the carrots and serve after about 5 minutes. This should benefits from sitting over night. If letting it sit, take off the head, allow to cool, and then add the carrots. The carrots will cook quickly, while you reheat the soup. Enjoy.

Servings: 12
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/594-beef-barley-soup

Chili as Art

Mon Jan 05 10:26:38 UTC 2009

Ingredients:
Instructions:

Note: This recipe is time consuming but is not difficult. It is fun and I have been making it for years. I change it all the time and these are loose guidelines. I have cooked it in my ceramic grills, on top of the stove, and in the oven. Cut the veggies differently and it will alter the taste. Different meats effect taste and texture. You document as you make different batches if you like (I don't). Part of the fun here is that it helps you develop your taste and learn about layering flavors. It will improve your cooking. Change it, enjoy it, eat it, serve it.

Chili
1.5 pounds of leftover hamburgers and 2 pounds Ground Chuck, or a 5 pound chuck roast (if you go here trim it real well and cut it into 3/8 to 1/2 inch cubes) or use all ground chuck. (You can use what ever kind of beef you have, left over brisket, chop it up and toss it in)
Bacon Fat, Lard, Peanut Oil, Canola Oil pick one laid out in order of flavor impact
1 Large Onion (You pick the flavor, I like yellow sweet)
1 Large Jalapeno
1 Yellow Bell Pepper
1 Red Bell Pepper
¼ Green Bell Pepper
Chili Powder 3 TBL plus more to taste
Extra Oregano, Granulated Garlic, Paprika, Ground Cumin, salt, black pepper
1 Can of Mild Rotel
1 8 oz Can Tomato Paste (this makes sweet chili and you don’t need it all) or 16 oz of Tomato Sauce
12 Oz of real good IPA or PA I like Harpoon, SN, Redhook, etc.
And what ever you have in your pantry you think will add to the end product, I suggest you make it fairly plain at first then begin adding stuff.

Water

Pre Heat the BGE to 375 degrees, I cook it direct with some smoke.

Dice the hamburgers into 3/8 to ½ inch cubes
Remove the seeds and membranes from all the peppers
Dice ¼ inch or less all the veggies keep the Onion separate
Place oil in a cast iron (enameled is easiest) Dutch Oven and brown the ground chuck. You want it hot and you want it brown. You may need to do the meat in batches. Once the ground chuck is brown re heat the chopped up burgers with the ground chuck. Remove to drain. Place the onion in the Dutch oven. You want to cook the onion until it is clear and reduced. Add the remainder of the fresh vegetables to the oven. Add some salt and some ground cumin about a teaspoon. Cook until the vegetables are limp and most of the water has cooked off. The fragrant odor should have subsided considerably and should you choose to not cook the water off of these vegetables the flavors of the green bell pepper will dominate the taste. Add the beer, 3 TBS of the chili powder, Rotel, Tomato paste, and some water. Here is where the art part kicks in add some oregano, garlic, paprika, black pepper, and ground cumin 1/2 tsp of black pepper and 1 tsp of the rest. Add water to get a slightly watery consistency. Smell and taste the chili, does it smell and taste like chili if so let it cook stirring every 10 minutes. If not, add chili powder and the other seasonings until it smells and taste like chili. After the first 30 minutes adjust the heat with your choice, cayenne, ground chipotles, etc. Cook for 2 hours minimum, adding water when required. Taste, adjust and re-cook if required, it is art after all.
Serve with any or none of the following:
Warmed Black Beans, Chili Beans, Pinto Beans, Cheese, Sour Cream, Crackers and Tortilla Chips.

One last note, if you use raw cast iron that has been seasoned the tomatoes will remove the finish. I happen to like a bit of this flavor, but it can and will ruin the chili so make sure the pan is seasoned well and taste often. Should this bitterness begin to overpower the flavor remove the chili at once and transfer to another pot. Don't put the top on the dutch oven as acid in the tomatoes will go after the finish on the inside of the top as well. When finished wash the oven in hot water only NO SOAP EVER. dry and re-season with oil, lard, or bacon grease (go to Lodge for detailed instructions)

Servings: 8
Prep Time: 4 hours
By: Hank Perkins
For more info visit:
http://www.recipesonrails.com/recipes/show/589-chili-as-art

Beef Genovese

Mon Jan 05 15:21:02 UTC 2009

Ingredients:

2.0 pound Short Ribs boneless
2.0 tablespoon Oil, Olive
3.0 each Onion large cut into chunks
1.0 clove Garlic minced
0.5 pound Mushrooms sliced
2.0 cup Tomatoes, grape halved
0.25 cup Wine, White Vermouth
2.0 cup Stock, Beef homemade
2.0 tablespoon Basil, Fresh chiffonade
1.0 pound Pasta cooked

Instructions:

Season the beef with salt, pepper, a little garlic powder and put in a vacuum bag. Process in the water bath at 56C (133 F) for 48 hours (36 is probably fine).

Saute the onions and garlic in the olive oil till the onions are tender. Add the mushrooms and continue till the mushrooms give up thier liquid and are tender.

Deglaze the pan with the wine. Add the tomatoes and cook for a few minutes. Add the stock and bring to a boil.

Reduce until desired thickness. Adjust seasonings with salt and pepper. Add the liquids that collected in the short rib bags.

Add pasta to pan and toss. Allow to sit briefly for the pasta to soak in some of the sauce. Add some parmasean and the basil. Toss and serve with the sliced short ribs over top.

Servings: 4
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/575-beef-genovese

Beef Pot Pie

Wed Jan 07 04:50:39 UTC 2009

Ingredients:

4.0 each potatoes medium
1.0 each Turnip large dice
2.0 tablespoon butter
1.0 each Onion diced fine
2.0 stalk Celery sliced
2.0 clove Garlic minced
2.0 each scallions (green onions) sliced and separated
1.0 each Carrot sliced
1.0 bag peas small bag baby peas
0.5 pound Mushrooms, Shiitake sliced
1.5 pound Short Ribs boneless cooked sous-vide

Instructions:

Assemble all your vegetables.

Peel turnip and put on to boil with un-peeled potatoes. Cook till done. Prep remaining vegetables.

Melt 1 Tbls butter in saute pan with some oil added. Saute the onions till translucent. Add minced garlic and celery and cook till celery turns bright green. Add carrots. When carrots just start to soften, remove and reserve vegetables. Add peas to vegetables.

Using same pan, add remaining butter and saute the mushrooms. De-glaze with some wine. Add mushrooms to reserved vegetables.

When the potatoes are cool, peel by hand, dice and add to vegetables. Add diced turnips. Cube cooked beef to desired size, trimming excess fat. Add to vegetables. NOTE: I used sous-vide cooked short ribs done medium rare. If the cubes are big enough, you should be able to preserve some red in the finished product. If you're not using sous-vide cooked beef, make sure the beef is pre-cooked and tender. These pot pies don't cook long enough to finish the meat.
Portion the vegetable-beef mixture in 6 baking dishes and cover with a ladle of gravy (see attached recipe). Cover with a pie crust and bake at 425F for 15 to 20 minutes.

Servings: 6
Prep Time: 1 hour and 30 minutes
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/549-beef-pot-pie

Fajita Skirt Steak Sous Vide

Thu Jan 08 05:21:19 UTC 2009

Ingredients:

4.0 each Beef, Skirt Steak
1.0 pound Mushrooms Optional, sliced

Instructions:

I like to salt the steaks and let them sit on a plate in the fridge, uncovered, for at least 24 hours before cooking. This isn't mandatory, but adds a little something to the taste.

Make a recipe of the Fajita marinade, recipe below.

Put steak in a vacuum pouch and add marinade. Chill for an hour before sealing. This marinates the steak AND makes sealing easier as marinade is cold and won't bubble up. Seal and put in water bath at 54.4C (130F) for at least 24 hours.

If adding mushrooms, slice thick and saute them shortly before service in some olive oil or grape seed oil.

If using Big Green Egg, preheat egg to around 500 with cast iron grill. Otherwise heat cast iron pan to med high. When pre-heated, remove steaks from sous-vide pouch reserving marinade liquid. Dry steaks on both sides, and then grill for about 2 minutes per side, or until steaks have some color. You're not trying to cook them as the water bath has taken care of that already. Remove steaks to a plate and allow to rest for 5 minutes.

While steak rests put the reserved marinade into a pan (can use the mushroom pan if you sauted mushrooms) and reduce the marinate to sauce consistency. If there is any liqud forming around the steaks, add that liquid to the sauce.

I like to make the Spanish rice recipe with this.... but whatever starch you're using, if any, put on the plate and then top with the steak sliced against the grain.

Adjust seasonings to the sauce. If you sauted mushrooms, place them on top of the steak, and then top with the reduced sauce.

Servings: 6
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/544-fajita-skirt-steak-sous-vide

Fajita Marinade

Thu Jan 08 11:24:12 UTC 2009

Ingredients:

0.5 cup Oil, Grapeseed
0.33 cup Soy Sauce
4.0 each scallions (green onions)
3.0 clove Garlic
1.0 each Lime Juice only
1.0 pinch Pepper, Red
0.5 teaspoon Cumin ground + to taste
3.0 tablespoon sugar, brown packed

Instructions:

Assemble ingredients.

Mix everything in a blender till smooth.

By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/543-fajita-marinade

Latin-Spiced Steak

Thu Jan 08 11:49:05 UTC 2009

Ingredients:

4.0 each New York Strip Steaks
1.0 tablespoon Chili powder
1.0 teaspoon Garlic Powder
1.0 teaspoon paprika
1.0 teaspoon Cumin
1.0 teaspoon chocolate, cocoa powder unsweetened
0.25 teaspoon Cinnamon
0.5 cup Cilantro chopped

Instructions:

Prepare Mofongo, Mole, and Escabeche; recipes follow.

Mix all the dry ingredients (not the steaks)

Pre-heat a pan to saute the steaks over medium high heat. If using raw steaks (not sous-vide cooked) pre-heat the oven to 400F.

If using previously sous vide cooked steaks, remove from the pouch, and dry very well. Season each steak liberally with the dry rub. You should use it all. Saute the steaks over medium high heat till well seared, about 2 minutes per side. Allow steaks to rest 5 minutes.

If using raw steaks, saute the steaks for about 3 minutes on each side. Place pan in the oven and bake to desired degree. I'd suggest about 8 minutes, maybe less. Depends on thickness of the steak. Remove from the oven and allow to rest for 5 minutes.

Thinly slice the steak across the grain. Place in a bowl and toss with the juice of a lime, some cilantro, and salt to taste. Sauce plate with the Mole, place some Mofongo on the Mole, top the Mofongo with the beef, and top the beef with some Escabeche.

Servings: 4
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/539-latin-spiced-steak