Beef

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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

 

  1. 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.
  2. Add the olive oil, shallots, garlic, chopped carrot, and orange zest. Cook until softened, about 10 minutes (or less).
  3. 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.
  4. 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).
  5. 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.
  6. Cook a bag of extra wide egg noodles and time it so they are done when the vegetables are ready.
  7. 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.
  8. Pour the egg noodles over the top and stir in. We ate it as a one-dish meal.
  9. 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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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

 

  1. Preheat the oven to 375o.
  2. 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).
  3. At the caramel stage, add the brown sugar, vinegar and wine carefully.  Cook until combined and set aside.
  4. 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.
  5. 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.
  6. 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.
  7. Remove the meat and place on a platter covered with tin foil.  Rest for at LEAST 30 minutes.
  8. 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. 
  9. 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.  
  10. Check for seasoning and garnish with cilantro right before serving!

 

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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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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 large

1 cup

1

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

 

  1. In large pot, brown beef in oil.

  2. Add onions and stir around awhile.

  3. Add all other ingredients. Bring to a boil. Lower to simmer and let cook for at least 2-3 hours.

  4. Serve over rice with tortillas on the side.

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

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