Recipes On Rails: New Recipes tagged with meat,main

Braised Lamb/Veal shanks with white beans

2012-05-18 07:30:48 UTC

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
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/38

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

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