Recipes On Rails: New Recipes tagged with main,beef

Ancho-Fired Flank Steak

2012-05-19 21:50:45 UTC

Ingredients:

Default
5.0 clove Garlic
2.0 teaspoon salt
2.0 tablespoon Lime Juice
1.0 teaspoon Oregano
1.0 teaspoon Cumin
0.5 teaspoon Pepper, Black
0.08 teaspoon Pepper, Ancho
1.0 each Flank Steak

Instructions:

Mash the garlic in the mortar, with the salt. Make into a paste. Add the lime juice (fresh only) and then the oregano, cumin and pepper. Mix together into a paste and coat the flank steak. You can let the steak sit a bit (but remember that the salt may draw out the moisture.... I actually brined the steak first).

Head the egg to 800 or so, and grill, 2 minutes a side, by two flips. IOW, grill 2 minutes, flip, grill 2 minutes, flip, for a total of about 8 minutes. Wrap steak in foil and allow to rest about a half hour.

NOTE: For the ancho pepper, I used two knife tips, but this is old ancho pepper. I could notice just a hint of a bite to it. Jan, of course, didn't notice anything. I could have tolerated more, but I'd be careful in case the pepper is fresh.

I sliced the steak and served over a Caesar salad.

Servings: 4
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/48

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

Beef Goulash

2012-05-18 07:31:57 UTC

Ingredients:

4.0 pound Roast, Beef, Chuck Roast
2.0 each Onion sliced and quartered
4.0 clove Garlic sliced
2.0 tablespoon paprika SweetHungarian
1.5 teaspoon Caraway Seeds
5.0 sprig Oregano fresh
2.0 tablespoon Tomato Paste
2.0 cup Wine, White
2.0 cup Stock, Chicken
5.0 tablespoon Honey
1.0 each Pepper, Red, Bell coarse chop - optional
1.0 pound Potatoes new, small, quartered

Instructions:

Sear chuck roast on all sides in hot oil (preferably grape seed oil)

Remove beef and place in slow cooker

Place sliced onions and garlic in the same pan that contained chuck roast and saute over medium-high heat until softened. Stir in the paprika, caraway seeds, oregano, tomato paste, wine, chicken broth and honey, and bring to a boil

Pour broth over chuck roast in slow cooker

Cover and cook on low for approximately 4 hours. Turn on high and cook for 2 hours

Add potatoes and cook for approximately 1 hour longer - until potatoes are tender

Remove beef and potatoes and cover with foil to keep hot

Bring sauce to a boil on the stove and reduce some of the liquid. If you prefer the sauce thicker, combine cornstarch and water and add to the sauce to thicken

Place chuck roast and potatoes in serving dish and add sauce

Serve on plates with dollops of sour cream

Servings: 4
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/653

Carbonnade a la Flamande

2012-05-18 07:34:00 UTC

Ingredients:

4.0 pound Roast, Beef, Chuck top blade preferred
3.0 tablespoon Oil, Grapeseed
2.0 pound Onion yellow, sliced
1.0 tablespoon Tomato Paste
2.0 clove Garlic minced
3.0 tablespoon Flour, all-purpose
1.0 cup Stock, Veal
1.0 cup Stock, Beef
4.0 sprig Thyme
1.0 bottle Beer, Goudenband
2.0 each Bay Leaves
1.0 tablespoon Vinegar, Apple Cider
4.0 gallon Ginger Bread
2.0 tablespoon Mustard, Dijon

Instructions:

Prepare the beef. Trim the meat by separating the muscles. Remove all connective tissue and clumps of fat.

Cut the meat into 2 inch cubes. Season with salt and pepper.

Preheat a Dutch oven to medium high. Add some oil, and saute the meat on both sides till well browned.

When you're done with the meat, there will be a brown fond in the pan.

Slice the onions about 1/4 inch.

Add some more oil to the pan, and then the onions. Add the salt and tomato paste to the onions. Stir till the onions become limp. Reduce the heat and caramelize the onions.

Deglaze the pan with the liquids, and add the meat together with any juices, to the pot. Add the thyme (sprigs tied together with twine) and the bay leaves.

Spread the slices of ginger bread with the whole grain mustard. Lay slices of ginger bread on the sauce/meat. Cover and bake at 300 for about 2.5 hours or until meat is tender.

Stir the softened ginger bread into the sauce and serve over spaetzle

Do so in batches if the pan isn't big enough.

Servings: 8
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/524

Latin-Spiced Steak

2012-05-19 21:59:49 UTC

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:

Mix all the dry ingredients (not the steaks)

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.

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 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.

Prepare Mofongo, Mole, and Escabeche; recipes follow.

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
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/539

Rolled Cabbage

2012-05-18 07:30:19 UTC

Ingredients:

Default
15.0 pound Ground Chuck
12.0 pound Sauerkraut
4.0 jar Tomato Sauce Large -
5.0 cup Rice cooked
12.0 each Egg
5.0 pound Onion chopped/sauted
4.0 head Cabbage large/steamed

Instructions:

The kraut is in 2# bags. Drain the juice and reserve. Mix the juice with a jar of sauce and some brown sugar to taste. Spread the kraut on the bottom of the pan and coat that with the sauce... make layer.

This recipe for 15# made dinner for 5 plus 20 packages for the freezer...

This recipe filled our big roaster, plus the 14 sauteuse AND the La Crueset rectangular pan.

Servings: 30
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/78

Short Ribs Sous Vide

2012-05-18 07:31:34 UTC

Ingredients:

3.0 pound Short Ribs
1.0 cup Stock, Beef
0.5 bottle Beer, Goudenband
2.0 tablespoon Butter

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).

Pan fry the meat, briefly, on relatively high heat to brown the meat. Remove to a plate, and deglaze the pan with the half bottle of Goudenband. Reduce to a couple tablespoons, and add the beef stock. Reduce till slightly thickened. Stir in butter, a tablespoon at a time. Keep moving the butter around the pan to emulsify. Serve sauce over beef.

Servings: 4
Prep Time: 1 hour
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/528

Steak Diane

2012-05-19 22:12:29 UTC

Ingredients:

Default
4.0 each New York Strip Steaks
2.0 tablespoon Oil, vegetable
1.0 ounce Shallots
0.25 cup Cognac
1.25 cup Stock, Veal
0.25 cup Wine, Red
2.0 teaspoon Mustard, Dijon
2.0 tablespoon Butter
1.0 teaspoon Worcestershire Sauce
2.0 tablespoon Chives

Instructions:

Heat the pan and add oil..... Heat till oil shimmers. As pan heats, salt and pepper the steaks. Put on the steaks, and brown for about 90 seconds. Turn the steaks and cook for another 90 seconds. Remove steaks and set asside. Remove pan from heat and add shallots and some of the oil. Cook till shallot is tender, add cognac. Swirl cognac off the heat, to warm the cognac. You want the alcohol to start evaporating, so it doesn't flame up too high. Put pan back on high heat and flame. BE CAREFUL!!!! Reduce to about 1 tablespoon and add the veal stock, red wine. and mustard. Reduce till it starts to thicken.... about 3/4 cup. Remove from heat and stir in butter. Add Worcestershire and adjust salt and pepper. Add juices that have collected around the steaks.....

I like serving this with white rice.

Was a big winner with Josh :)

Servings: 4
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/62

Swedish Meatball Sauce

2012-05-21 02:28:27 UTC

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
For more info visit:
http://www.recipesonrails.com/recipes/633

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

Teriyaki Shortribs - Sous Vide

2012-05-19 21:56:12 UTC

Ingredients:

3.0 pound Short Ribs trimmed
0.5 cup Teriyaki Marinade see recipe
0.5 pound Mushrooms cleaned
1.0 tablespoon Corn Starch

Instructions:

Put the short ribs and the teriyaki sauce in the bag and let sit for 2 hours. Put in the sous vide tank and process at 80C (175 F) for 12 - 14 hours. We're using higher temperatures here, so the normally tough short ribs will be done and tender in this time. Note the liquids that have collected in the bag.

Pour off the liquid and reserve. I poured it into a tall narrow glass so I could de-fat the liquid.
Preheat the egg to 700 F +/-.

Clean the mushrooms and saute in some butter. Here I have some wild puff mushrooms.

Strain the reserved liquid into a pan. Bring to a slow simmer. Mix the corn starch with a little water, and add sufficent of the corn starch slurry to the liquid to reach the desired thickness. Adjust seasonings. I like to add some demura sugar to the sauce. Add the sauted mushrooms.

Remove the bones from the short ribs, so they lay flat on the grill.

Grill on the egg for about 1 minute per side, or enough to achieve the nice grill marks.

Plate the meat, add some sauce, and enjoy :)

Servings: 3
Prep Time: 14 hours
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/519

Whiskey Cola BBQ Flank Steak

2012-05-20 20:36:53 UTC

Ingredients:

Default
1.0 can Coca Cola
6.0 ounce Pineapple Juice
0.5 cup Vinegar, Apple Cider
0.5 cup Burbon
3.0 tablespoon Sugar, brown
2.0 clove Garlic
2.0 tablespoon Ginger
2.0 tablespoon Worcestershire Sauce
0.5 cup Ketchup
2.0 each Onion
3.0 tablespoon paprika
1.0 tablespoon Thyme
1.0 teaspoon salt
1.0 teaspoon Garlic Powder
0.25 teaspoon Pepper, Black

Instructions:

Score the flank steak.

Mix the cola, juice,vinegar,whiskey,brown sugar, chopped garlic,minced ginger and Worcestershire Sauce till the sugar is disoloved. I added some extra turinado sugar to my taste... Marinate the steak in this mixture for at least two hours.

Remove steak and pat dry. Put marinade in a pot and bring to a boil. Add the ketchup and the onions (chopped). Boil to reduce till thick and syrupy. strain.

Combine the paprika, thyme, salt, granulated garlic, and black pepper. Coat both sides of the steak with the rub.

Bring egg to nuke, and grill steak 2x2x2x2. During last minute on each side, baste with some of the reduced sauce. Wrap in foil and let set about 1/2 hour in a cooler.

Slice on a bias and serve with the sauce.

Servings: 3
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/65

Yum-Yum seasoning

2012-05-21 01:55:50 UTC

Ingredients:

Default
4.0 tablespoon salt
4.0 tablespoon paprika
1.0 tablespoon Pepper, Black
1.5 teaspoon Onion Powder
1.5 teaspoon Garlic
0.5 teaspoon Coriander
0.5 teaspoon Tumeric

Instructions:

mix well

Servings: 1
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/42