Category: Beef

Slow Cooked Short Ribs

5/17/2021

6short ribs
1 bulb garlic, cut in half through bulbs
large spoonful tomato paste
red wine

beef stock
pancetta, chopped thickly
chestnut mushrooms, halved
Italian parsley

Season ribs
Brown in hot oil in roasting pan on all sides, bone on top first
Add garlic to pan cut side down
Stir in tomato paste to cook out
Pour in enough wine to completely cover bottom of the pan by a few cm
Simmer and cook down halfway
Add stock to inch below the ribs
Cover and bake at 330F for 2 and a half hours
About 10 minutes before ribs finish begin garnish
Cook pancetta until fat cooks down to bacon
Add mushrooms until start to crisp then turn off heat
Remove ribs to plate
Mash and push garlic and liquid through sieve
Top ribs with braising sauce
Top with mushrooms, bacon, and flat leaf parsley

Sticky Barbecued Beef Ribs

5/6/2021

Tim Love recipe

2 tbs olive oil
1 large celery rib, chopped
1 carrot, chopped
1 small onion, chopped
3 ancho chiles—seeded & diced
2 cups chicken stock
1/2 cup ketchup

1/4 cup distilled white vinegar
1/4 cup molasses
1/4 cup dark brown sugar
1/4 teaspoon dry mustard
hot sauce
chili powder
Salt Rack of 6 ribs, at room temperature

In a large saucepan, heat the olive oil until shimmering.
Add celery, carrot, onion and cook over moderate heat until lightly browned, about 10 minutes.
Add the anchos and cook until fragrant, about 2 minutes.
Add stock, ketchup, vinegar, molasses, sugar, mustard, and hot sauce or chili powder to taste
Simmer over moderate heat until reduced to about 3 cups, about 30 minutes.
Transfer the mixture to a blender and puree until smooth
Return to saucepan and simmer until thickened and reduced to 2 3/4 cups, about 5 minutes
Season
Light a grill. Cut in between the bones to separate the rack into individual ribs
Grill the ribs over moderate heat, turning until crusty and sizzling, about 10 minutes
Brush generously with the barbecue sauce and grill, turning until deeply glazed, about 5 minutes
Serve the ribs, passing the extra sauce on the side

Reverse Sear Steak

4/6/2021

Steak Rub:

1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp turmeric
1/4 tsp coriander

1/2 tsp smoked paprika
1/2 tsp chili powder
1 tsp black pepper
1 tsp salt

Set steaks out until room temperature
Pat dry and rub seasoning in
Bake 30 minutes at 200 degrees or Sous Vide 1 hour at 130 degrees
Pre-heat cast iron on high with high smoke point oil
Add butter and steaks to pan at the same time and sear for 30-45 seconds on each side

Bistec Encebollado

3/27/2021

Cooked dinner over video chat with Jony!

Puerto Rican

1 thin cut steak
1 medium white onion per steak, sliced
garlic salt (3 parts salt, 1 part garlic powder
1 lime

Rub garlic powder into steaks; ideally an hour to overnight before cooking
Saute onions in hot oil until they begin to brown
Place steak(s) on top of onions and flip when it begins to change color on the edges
Squeeze lime onto dish while cooking
Serve with rice

Bourguignon

2/16/2021

French

1 lb boneless beef chuck, 1-1/2-inch pieces
1 cup pancetta or bacon
1 medium yellow onions, chopped
3 cloves garlic, smashed
1 tbs balsamic vinegar
1 tbs tomato paste
1 tbs flour
2 cups dry red wine

1 cups beef broth
1 bay leaf
dash thyme
1/2 tsp sugar
2 carrots, sliced
1/2 lb potatoes, cut in half
2 tbs butter
mushrooms

Season and brown beef and bacon in batches; set aside
Saute onions and garlic in balsamic vinegar for 5 minutes
Cook in tomato paste and return beef to pan
Stir in flour until dissolved
Deglaze with liquids and add bay leaf, thyme, and sugar
Bring to a boil and add carrots and potatoes
Cover and braise for 2 hours at 325
Cook bacon in butter for 5-10 minutes and add to pot
Simmer 10 more minutes, adjust seasoning, and serve with parsley

Feijoada

2/1/2021

Brazilian

1 pound dry black beans
1 pound short ribs
8 oz hard sausage, sliced
1/2 pound smoked chorizo
3 slices bacon

1 onion, chopped
1 head garlic, chopped
3 tomatoes, diced
3 bay leaves
1/2 orange

Brown meats in batches
Saute onions and garlic until fragrant and season
Add all ingredients (drain beans) and enough water to cover
Simmer 2 to 2.5 hours
Serve with farofa and orange slice

Meat Pies

12/26/2020

Australian

2.5 lb beef chuck, 1" cubes
1/2 tsp each salt & pepper
3 tbs olive oil
1 onion, diced
4 garlic cloves, minced
5 tbs flour
1 1/4 cups (315 ml) beef stock, low sodium
3 cups (750 ml) red wine, dry full bodied
2 tbs tomato paste

1 tsp Worcestershire sauce
2 tsp black pepper, coarsely ground
10 sprigs of thyme
2 bay leaves
mushrooms
1 pack of 2 pie crusts
puff pastry sheet
egg, lightly whisked

Texas Red Chili

12/1/2020

A Chef Tim Love recipe

2 ancho chili, deseeded
2 guajillo chili, deseeded
2 arbol chili, deseeded
2 white onions, diced
2 red bell peppers, diced
1/4 cup garlic, minced
10 roma tomatoes, halved and grilled
1/4 lb ground beef

1/4 lb tenderloin scrap, seasoned & seared
1 tbs chili powder
1.25 oz cumin
1/2 cups chipotle puree
12 oz Shiner Bock or IPA
5 red corn tortillas, cooked & crushed
1/2 quart chicken stock
salt & pepper to taste

Heat oil and brown ground beef
Add in onions, bell peppers, garlic and dry spices
Once meat is browned, strain off grease and return meat to pot
Add chilies, tomatoes along with any juice & tenderloin
Cook for 2-3 minutes.
Deglaze with beer and simmer for 2 minutes
Add chicken stock, bring to boil and reduce heat and simmer for 20 to 30 minutes
Serve with crushed tortilla strips and cheese

Oven Seared Steak

10/15/2020

steaks, room temperature
salt & pepper
garlic powder

Preheat oven to 425 degrees
Heat cast iron with oil
Dry steaks with paper towels and pat seasoning into all sides
Lay steaks away from you into pan and sear for 2 min
If thicker steaks sear on sides for 30 sec
Turn onto uncooked side and cook in oven for 4 min
Plate steaks under aluminum foil and rest for 4 min

Meatballs

5/11/2020

1 lb ground italian sausage
1 lb ground beef
2 oz milk
2 oz red wine
2 eggs
1 cup Italian style bread crumbs
1 1/2 tsp garlic
1 tsp Parsley

Basil
1 tsp Black pepper
1 tbs salt
1 tsp Oregano
1 tsp tarragon
1 tsp paprika
1/4 yellow onion, minced
Parmesan cheese

Combine all ingredients and form into 2-3 oz balls
(optional) form balls around mozzarella
Sear in cast iron before baking alone or covered in marinara at 350, at least 30 min

REcipes