Recipes On Rails: New Recipes tagged meat

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 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

Carbonnade a la Flamande

Mon Jan 05 12:26:53 UTC 2009

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.

Slice the onions about 1/4 inch.

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

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

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

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

Servings: 8
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/524-carbonnade-a-la-flamande

Skirt Steak, sous vide

Wed Jan 07 01:09:42 UTC 2009

Ingredients:

1.0 Beef, Skirt Steak

Instructions:

Season the skirt steak with salt and pepper.

Place the skirt steak in a vacuum pouch with about 2 TBLS Teriyaki Marinade,(See reicpe below) and a slice of galic, and about a tablespoon of oil (I use grapeseed... do not use olive oil). Seal.

Place in water bath at about 54.4C (130F). This is a little low to break down the colagen, but still works. Leave in bath for about 24 hours.

Preheat the BGE to high temp (800F +) with cast iron grate. Remove the steak from the pouch, and pat dry. Cook briefly on each side, just to give it a sear. Hotter the egg, the better, as you can keep the cook shorter, to maintain the rare interior. Remove from the heat, let rest briefly, and serve. Works well with Spanish Rice (recipe below)

Servings: 4
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/517-skirt-steak-sous-vide

Braised Lamb/Veal shanks with white beans

Tue Jan 06 14:27:23 UTC 2009

Ingredients:

Default
1.0 pound Beans, Cannellini
2.0 tablespoon Oil, Olive
4.0 pound Veal Shanks
2.0 each Onion
2.0 stalk Celery
2.0 each Carrot
6.0 clove Garlic
1.5 cup Wine, Red
1.5 cup Stock, Chicken
1.5 cup Tomatoes
3.0 tablespoon Tomato Paste
1.0 teaspoon Thyme
1.0 each Bay Leaves

Instructions:

Soak beans overnight

Heat pan over medium high, add oil, brown shanks on all sides (do in
batches, don't crowd)
Remove shanks, add onion, celery, and carrots. Cook for 5 - 10 minutes
till cooked
Add garlic - cook 2 more minutes
Deglaze with the wine
Add drained beans and remaining ingredients. Return shanks to pot.
Bring to simmer, reduce heat to low (put in oven at 200)
simmer till meat tender and beans done (3 - 4 hours)

Season with salt and pepper.

Servings: 1
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/38-braised-lamb-veal-shanks-with-white-beans

Yum-Yum seasoning

Wed Jan 07 08:51:45 UTC 2009

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
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/42-yum-yum-seasoning