Red Meat

What is it about red meat that makes me feel so primal?

Not Your Mother's Pot Roast

April 5, 2011 in Entree's, Red Meat by misterdelicious | No comments

I am sending you this recipe I found in a novel and made it tonight. I tweeked it a bit (as usual) and it was really delicious. -Moogie

Pre-prep

Find the beef marrow bone! We asked the butcher at Magruder’s and he said, “Sure – for a dog or to cook? I keep them in the freezer.” He brought out a marrow bone to show us and then took it back and cut it into 5 pieces for us.

Ingredients

4 lbs chuck roast
1 beef marrow bone (see above)
Coarse sea salt
Freshly ground pepper
1-2 Tbsp. olive oil
6 large shallots, whole
6 large cloves garlic, whole (I forgot to buy, so used a lot of the diced garlic I keep in the refrigerator instead)
1 carrot, chopped
Zest of ½ navel orange, peeled in two long strips
1 16 oz can whole tomatoes
1 cup full-bodied dred wine
1 cup chicken stock (yes, chicken stock)
1 bouquet garni (6 sprigs parsley, 1 bay leaf, 8 sprigs thyme, tied w/string
- I confess I didn’t have the makings for bouquet garni. I had fresh parsley and used that, put in 2 bayleave, and 2 or so teaspoons of dried thyme, so I had to look for the bay leaves when it was done. The parsley melted into the stew!
5 carrots, cut into 1 ½-2 inch pieces
12 cremini mushrooms (I had Baby Bellas and used those)
1-2 red bell peppers, cut into large chunks

Directions

In a large Dutch oven, brown the meat and marrow bone on all sides, sprinkling generously with sea salt and black pepper, 15 to 20 minutes (or less….). Remove the meat and bone, set aside.
Add the olive oil, shallots, garlic, chopped carrot, and orange zest. Cook until softened, about 10 minutes (or less).
Return the meat and bone to the pot and add the tomatoes (crush tomatoes between your fingers) with juice, wine and stock. The sauce should come about three quarters of the way up around the meat. Add the herbs. Bring to a simmer.
Cover and put in the oven for 1 ½ hours. Turn the meat and cook for another 1 ½ hours. (I used chuck steak so It was thin. I didn’t need to turn It over).
Add the carrots, mushrooms, and bell pepper. Cook for another 40 minutes, until the vegetables are cooked, but not mushy!, and the meat is fork-tender. Discard the bouquet garni.
Cook a bag of extra wide egg noodles and time it so they are done when the vegetables are ready.
I broke the beef up in the pot, took the bay leaves out, and emptied the marrow bone into the pot and removed the bones. I left the orange peel in and warned people not to eat them.
Pour the egg noodles over the top and stir in. We ate it as a one-dish meal.
Tastes even better the next day! Chill it in the refrigerator and reheat for dinner. If you need extra liquid, use equal parts chicken broth & red wind.

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Tags: Beef

mmmmmmmMeatloaf ala Ivy

January 3, 2011 in Entree's, Poultry, Red Meat by misterdelicious | No comments

Deer mista delishush

Here is a modified but yummy for your tummy mmmmeatloaf - Ivy

Ingredients you will need to make this tasty comfort food:

1 pound of 80 something % lean ground beef ( or you can substitute the burger with ground turkey or chicken, the 90 something % lean is to dry for this )
1 1/2 tsp of Italian seasoning ( the all in one taste enhancer)
1- 2 tsp of brown sugar
1/8 - 1/4 cup of ketchup
1 cup of oatmeal or add until all the ingredients are cohesive.
3 oz of plain yogurt (365 brand from you local whole foods works best )

The original recipe actually calls for one egg but I didn't have any eggs one time I was making it and used yogurt for my binding agent.

The above is basically a host for additive ingredients and you can add what ever your taste buds desire. I.e. below.

Half a red pepper cut into 5/16" squares.
Celery if desired again cut into 5/16" squares.

Method:

Mix all the ingredients in a medium size mixing bowl. Roll into a ball and place into a round 7" pyrex bowl about 5 - 6" deep. Press into baking bowl creating a mound shape loaf. Then squirt some ketchup on top and smooth out to cover the entire top and sprinkle oatmeal and press into the ketchup so that it also covers the entire top.
Bake in a 350 degree oven uncovered for about 30-40 minutes. Remove from oven. Then remove from baking dish and place on serving plate.
Let set for about 10 minutes and slice into 1/2" thick slices and serve.
I know you're saying. Eee yogurt and ketchup. But trust me it's really good. Makes it nice and moist. Not dried out like an ala moogie meatloaf.
My neighbor who is a fabulous gourmet cook and wouldn't even think of making meatloaf let alone eat it made it. And now it is one if her most requested recipes from her grandchildren.

Enjoy. Mmmmmmmmmmmmmm

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Tags: Ground Beef, Ground Chicken, Ground Turkey

Asado Negro

December 20, 2010 in Entree's, Red Meat by misterdelicious | No comments

This recipe comes highly recommended from my uncle Jim. Asado Negro is a Venezuelan pot roast and what makes it so special is the bittersweet sauce. Very tantalizing. Sure to be a hit for the whole crowd!

Ingredients

1 cup white sugar
2 teaspoons brown sugar
2 cups white wine vinegar
1 cup dry red wine
2 tablespoons canola oil
2 tablespoons unsalted butter
4 lbs beef bottom/round roast
5 cloves garlic, peeled and smashed
1 large Spanish onion, peeled and thinly sliced
2 stalks celery, chopped
2 leeks, white and light-green parts only. Washed well and thinly sliced.
2 bay leaves
1/2 cup Worcestershire sauce
1 tablespoon soy sauce
1 green & 1 red bell pepper, stemmed, seeded and thinly sliced.
salt and pepper to taste

Preparation

Preheat the oven to 375^o.
Combine white sugar and 1 cup water in a saucepan and bring to a boil. Boil sugar syrup without stirring till you reached the caramel stage(see making candy).
At the caramel stage, add the brown sugar, vinegar and wine carefully. Cook until combined and set aside.
Heat the oil and butter in a Dutch-Oven large enough to hold the meat on medium-high. When the fat is shimmering, sear the roast on all sides and set aside on a plate.
Add the aromatics. Garlic, onions, celery, leeks and the bay leaves. Saute until softened and starting to take on a brown color. Deglaze with the worcestershire and soy sauce. Once incorporated, add the roast back to the pan and season with salt and pepper.
Cover the roast with the bell pepper slices and caramel sauce. Lid, and place in the oven to cook for around 2 1/2 hours, or until fork tender. Baste and rotate the meat every 45 minutes.
Remove the meat and place on a platter covered with tin foil. Rest for at LEAST 30 minutes.
If the sauce is not think enough, remove the vegetables and place around the roast(discard the bay leaves). Then boil the sauce over med-high heat till thickened.
When the sauce is ready, slice the roast against the grain. Return the meat and the vegetables to the sauce and re-heat to desired temperature.
Check for seasoning and garnish with cilantro right before serving!

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Tags: Beef, Sugar

Campfire Beef Stew

September 16, 2008 in Entree's, Red Meat by misterdelicious | 1 comment

This is a great dinner for camping. It's easy and tastes great! I like to cook this in a cast iron 7 qt dutch oven directly over your campfire, but you can also cook it on a stove.

Ingredients

2.5 lbs Sirloin(sirloin tips work best) cut into small bite-size cubes
2 large onions, roughly chopped
2 Bell peppers(red, yellow or orange)
1 small package of baby carrots
1 8oz container of mushrooms, chopped finely
4 stalks celery, chopped into 1/2 long pieces
2 garlic bulbs(yes it's a lot...but you'll see)
1 qt Beef Stock
1 small can tomato paste
1 8oz can vegetable broth
1 stick butter
1-2 cups flour

Spices

2 Bay leaves
1 Tbs of Cumin powder
1 Tbs of Chili Powder
1 Tbs of Rosemary
1 Tbs of Thyme
1 Tbs of Paprika
1 Tbs Garlic powder

Note: I add spices to dishes as I see fit. I probably added more garlic powder than 1Tbs and added a little more than 1 Tbs of the Chili Powder. So adjust as you see fit. If you like Cumin, add more and if not, add less.

Directions

Once you have a nice campfire going you will want to prepare the garlic bulbs for roasting in the fire. Also after washing the bell peppers you want to roast them on the campfire as well till slightly roasted. You don't need to get them completely black, but you can if you want. I like it with just a couple spots of charred skin.
While someone in your camp group watches the peppers you want to prep all the other vegetable ingredients and set aside on a plate or bowl. That would be the Onions, Carrots, Mushrooms and Celery.
At this point the peppers should be done. If you really charred the skin you want to wait till they are cool enough and remove the skin. If you didn't char the skin too much, you can just cut them into small strips and add them to your pile of veggies.
Take your cast iron dutch oven and rub the inside with a little butter and place over the fire. If you fire pit does not have a grate you can place it on a rock in the fire and place coals around the dutch oven. You want to have easy access to your pot so don't place the pot in a part of the fire that will make it hard to get to.
Once your pot has gotten hot add the beef cubes to it and brown the beef for a couple of minutes. De-glaze the pot with the beef stock and make sure that you get all the crunchy tid-bits on the bottom of the pot disolved.
Add the rest of the veggies.
Add the vegetable broth, tomato paste and about two full glasses of wine.
Add ALL the spices and the roasted garlic cloves.
Stir and let simmer for about 2-3 hours. Make sure you keep an eye on it because if the fire gets to hot the stew will boil too much.
Once the stew is close to being done, around hour 2 you will want to make the Roux with the stick of butter(yes yes) and flour. I would use a small saute pan and use a stove instead of the campfire because you can better control the heat.
When you are just about ready to serve the stew add the roux and stir well. Let the stew simmer for another 10-15 minutes.
Take the pot of stew off the fire and let sit for 10 -15 minutes and serve. Be careful, it's HOT!

NOTE: When using beef in stew you either want to barely cook the beef or over cook it. Barely cooking the beef keeps it tender. But after it's been cooking for a while the meat will become very chewy , but as you continue to cook the meat the collagen in the meat(it keeps the musle strands together) will break down and make the meat very tender.

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Tags: Beef, Beef Stock, Bell Peppers, Carrots, Celery, Mushrooms, Onions, Tomato Paste

Rick's Hamburger Gravy in Minutes

September 9, 2008 in Entree's, Red Meat by siweld | No comments

I make this all the time at home and I have it down to a 20 minute meal! I keep turkey burger patties in my freezer and they thaw in 2 minutes in the microwave.

Ingredients

2 Lrg Russet Potato

2 4 oz Burger Patties (thawed & broken up)

1 Sm. Onion Diced

1 Ea Carrot Diced

2 Rib Celery Diced

1 Cup Baby Peas

1/4 Lb Mushrooms sliced

1/2 ts Thyme

1 Tbs Worcestershire or A-1 Sauce (or both)

1 Cup Stock

1 ts Corn Starch (In a slurry)

1 Tbs Oil

Method:

Place the potatoes in the Microwave over and cook till tender about 10 minutes. Keep turning the potatoes so they cook evenly.

In a hot saute pan add oil, onion, celery, and carrots, sweat the vegetables and add the burger. Saute this mixture till the meat is cooked and add the mushrooms, cook this mixture for a couple minutes and add the thyme. Pour the stock and Worcestershire into the pan and bring it to a rapid boil. When the vegetables are tender , add the peas, turn down the heat and add the corn starch slurry. Stir the mixture together and cook until the sauce is hot and thick. Check the flavor and add Salt & Pepper to taste.

Cut the baked potatoes into cubes on two plates and divide the sauce over both potatoes.

Try adding more vegetables, Tomato or Wine!

Makes 2 portions

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Tags: Carrots, Ground Beef, Mushrooms, Onions, Potatoes

Rick's Carnitas

September 9, 2008 in Entree's, Red Meat by siweld | No comments

Ingredients

3 Lb Lean Pork Shoulder or Butt (Cut into large pieces.)

1 Can Orange Juice Concentrate

3 Tbs Ground Cumin

3 Tbs Oregano

1 Doz Cloves Garlic Chopped

4 Ea Bay Leaf

2 Tbs Chef Spice = Equal Parts of Granulated Garlic, Granulated Onion, Pepper & Salt

3 Cups Water to use as needed to keep the roasting pan from drying out!

Method:

Set aside Pork and Chef Spice.

Place the Concentrate & Herbs in a large bowl or zip-lock bag and mix well. Add to this marinade the pork pieces and toss together well. Let the marinated pork sit for several hours or over night.

Remove the pork pieces from the marinade to a roasting pan and set the remaining liquid aside for later. Place the pork uncovered into a 375 oven with 1 cup of water and cook it for one hour. When the meat is brown, turn it over, pour the marinade over it and sprinkle the meat with half the Chef Spice. Put the meat back into the oven and cook it for another half hour. Turn the meat again, making sure to baste it with the pan drippings( add water if needed) and add the remaining Chef Spice. Cover the meat tightly, with foil and place it back in the oven for one hour. Don't let the pan cook dry; check it from time to time and add water if needed the bottom of the pan the keep it from burning.

Remove the meat from the oven and check it for tenderness, it should be fork tender. If the meat is not tender return to the oven for more cooking. When it is tender, place the meat in a warm place to rest about 10 to 15 minutes. Remove the meat to a bowl and shred it by using a masher, a fork or your hands and keep it warm. Place the roasting pan over the burner, discard the bayleaf and make a quick pan sauce by reducing the juices. Make sure to scraping the pan and add water if pan it is too dry dried out. Pour the reduced pan drippings over the meat and toss the mixture together.

Serve the Carnitas with fresh salsa and hot tortilas or as a taco filling!

Makes 2 Lbs cooked meat or 8 portions.

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Tags: Pork Shoulder

Osso Bucco & Potato

September 7, 2008 in Entree's, Red Meat by siweld | No comments

Osso Bucco is basicly a pot roast made with a cut from the leg bone. It can be made with Veal, Beef or Lamb and it should cook for hours. This is the richest most flavorfull meat dish there is.

Ingredients

4 Large Veal Leg Cuts ( substiuite Lamb or Beef but it must have the bone with marrow exposed)

1 Med Onion Large Dice

3 Carrots Large Dice

3 Celery Ribs Large Dice

2 Cup Port Wine

1 Cup Demi Glase substituite Ox Tail Soup Mix

2 Bay Leaves

8 Red Potato or Yukan Gold cut into wedges

1/4 Bunch of Fresh Thyme or 1/2 Tsp Dry

1/2 Cup Tomato Paste

Salt & Pepper

Olive oil

Large Braising pan with a lid!

Method:

Sprinkle salt & pepper on the meat and set it aside. Place a large, heavy braising pan on high heat and when pan is hot add about 2 Tbs Olive Oil. Place the meat in the pan and brown it on both sides then remove the meat to a plate and set aside. Add the vegetables to the hot pan and more oil if needed. Reduce the heat and cook the vegetables till they begin to sweat. Remove the vegetables to the meat plate and add wine to the pan. Add wine to the pan and reduce it by half, add Demi Glace and Tomato Paste, bring to a quick low boil and pour the sauce into a container and set aside.

Place the meat in the pan, add Bay Leaf & Thyme to the bottom of the pan. Place the potato's in the pan and cover with the vegetables. Pour the sauce over the whole thing and cover with a lid. Place the pan in a 350 oven and bake for 2 hours. Check the meat with a fork, it should be very tender, if not cook it longer.

Serve one leg cut along with vegetables and potatoes. I suggest a side dish of baby peas.

You can add mushrooms if you like and baby vegetables for a more upscale dish.

Garnish your plate with the left over Thyme!

Makes 4 portions!

This can be cooked up to a week before and reheated in the same pot in only half an hour!

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Tags: Carrots, Celery, Onions, Port Wine, Potatoes, Veal

Hamburger Gravy a.k.a. Depression Gravy

September 2, 2008 in Entree's, Red Meat by Moogie | No comments

(This dish of Grandma’s was one of the three favorite dishes when we were growing up!)

(This was taught to my mother by her mother-in-law, Grandma Dot)

Ingredients

1 lb. **

Some – 2 Tbsp?

some

Opt: some

Potatoes

Ground Beef

Onion, yellow, diced

Flour

milk

Salt

Pepper

Opt: Onions, red

Instructions

Start by peeling the potatoes, cutting them in cubes, and boiling them until tender. You can do this while preparing the meat mixture. THE LEWIS rule is that you do NOT mash the potatoes.
Meanwhile, in a large frying pan, brown the ground beef & onion.
When browned, add the flour and stir around to brown it a bit.
Slowly add enough milk to make a gravy consistency.
Add salt & pepper to taste & simmer for a bit.
Serve the gravy over the potatoes.

NOTE

**Grandma Dot’s theory was, if you had money, you used more ground beef. If you were short on money, you used milk & flour.

**We ate it without any extra toppings, but Grandma always gave Grandpa diced raw red onions to sprinkle over the top.

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Tags: Ground Beef, Onions, Potatoes

Chile Verde

August 31, 2008 in Entree's, Red Meat by Moogie | No comments

(Sharon like to call this recipe Braised Beef)

Ingredients

2 lbs.

¼ cup

1 large

1 cup

Some

1 large can

1-2 tsp

1 tsp (to taste)

½ tsp

1 tsp

Beef, chuck or sirloin, cubed

oil

Onion, diced

Tomatoes, chopped

Wine, red

Bell pepper, chopped

Parsley

Green chili, diced

Cumin powder

Salt

**cloves, ground

**sugar

Instructions

In large pot, brown beef in oil.
Add onions and stir around awhile.
Add all other ingredients. Bring to a boil. Lower to simmer and let cook for at least 2-3 hours.
Serve over rice with tortillas on the side.

** Sharon liked to add cloves & sugar to this recipe.

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Tags: Beef, Green Chili, Red Wine

Mexican Quickie

August 31, 2008 in Entree's, Red Meat, Vegetarian by Moogie | No comments

(This dish of Grandma’s was one of the three favorite dishes when we were growing up!)

(This is the original recipe given to me by Grandma YEARS ago – before Mexican food was eaten across the country, before they sold tortillas on the East Coast, AND before they sold tortilla chips at the grocery store.)

Ingredients

2 lbs.

1 large

1 12oz can

2 cans

3 Tbsp

Some

1 10oz. bag

1 sm can

½ lb.

Ground beef -

See Uncle Rick’s vegetarian mix below to substitute for beef!

Onion, diced

Corn, creamed

Tomato sauce

Chili powder

Pepper

Corn chips (not tortilla chips)

Olives, sliced, w/liquid

Cheese, cheddar, grated

Instructions

Preheat oven to 350^o.
Prepare (pam) a 10 X 12” pyrex cooking dish.
In large frying pan: Fry ground beef & onion together until meat is browned.
Add tomato sauce, chili powder & pepper to the ground beef mixture in frying pan and cook for 5 minutes.
In large bowl: mix corn chips, creamed corn, olives & MOST of the cheese – save some cheese to sprinkle over the top.
Add meat mixture to the corn chip mixture and stir to mix ingredients.
Spoon into the pyrex dish.
Sprinkle with the remaining cheese
Bake about 30 – 40 minutes uncovered.

Vegetarian Beef Substitute ala Rick –

To substitute for ground beef, use equal parts of carrots, celery & onion and grind them to the texture of ground beef. Add some beans –either grinding them up or use refried.

Cook all this in soup stock until cooked down a bit, then follow the directions for putting the casserole together without the ground beef.

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Tags: Cheddar Cheese, Corn Chips, Ground Beef

Mud in the River

August 31, 2008 in Entree's, Red Meat by Moogie | 1 comment

(This dish of Grandma’s was one of our family’s favorite dishes when we were growing up!)

Ingredients

6 (more or less)

1 lb.

2 Tbsp

1 med

2 cloves

1 10-12oz. can

1 sm can

2 Tbsp (or more!)

½ tsp (to taste)

dash

Opt:

½ med

1 can

Potatoes (for mashed potatoes)

**Ground beef

Olive oil

Onion, yellow, chopped

Garlic, minced

Corn, whole kernel

Tomato sauce

Chili powder

Salt

Pepper

Opt:

Bell pepper, chopped

Tomatoes, diced

Instructions

You need to make mashed potatoes while you are cooking the hamburger mixture.
In a large frying pan, sauté the onion, garlic & (opt: bell pepper).
Add the ground meat and cook until browned.
When browned, add the chili powder, tomato sauce & corn. And the canned tomatoes if you are going to use them. (Grandma adds some water if the consistency is too thick, but be careful because you don’t want the mixture too soupy.)
Add salt & pepper to taste & simmer on low for a bit or until ready to serve.
To serve – and this is important: leave the hamburger mixture in the frying pan, spoon mounds of mashed potatoes around the edge of the frying pan so the potatoes just rim the pan and you can see the hamburger mixture in the middle. Serve directly from the frying pan.
The never ending family debate --- which is the mud and which is the river??

NOTE

You can substitute ground chicken or turkey, but you need to add some cooking oil

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Tags: Ground Beef, Potatoes

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