Beef Genovese

2012-05-18 07:34:03 UTC

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
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/575

Swedish Meatballs

2012-05-21 19:15:37 UTC

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:

Place the bread, cream and eggs into the TM.

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

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
For more info visit:
http://www.recipesonrails.com/recipes/634

Recipes On Rails: New Recipes tagged with beef,pasta,main

Beef Genovese

Swedish Meatballs