Epimeles

the Pence family cookbook

Recipes Tagged with “beef”

Bœuf Bourgignon

main course beef french stew

Ingredients

  • 150 gr lardons fumés [150 g. bacon, chopped]
  • 800 gr carbonnades de boeuf [800 g. beef stew meat]
  • 3 gousses d’ail [3 cloves garlic]
  • 1 oignon ciselé [1 onion, chopped]
  • 2 échalotes ciselées [2 shallots, chopped]
  • 2 carottes en rondelles [2 carrots, sliced in rounds]
  • 500 ml vin rouge [500 mL red wine]
  • Un bouquet de thym [a bouquet of thyme]
  • 250 gr champignons de Paris [250 g. white mushrooms]
  • 2 cuil. à soupe persil haché [2 tbsp. chopped parsley]
  • 2 cuil. à soupe concentré de tomates [2 tbsp. tomato paste]
  • 1 cuil. à soupe farine [1 tbsp. flour]
  • Pastis
  • Beurre
  • Sel
  • Poivre

Preparation

Faites dorer les lardons dans le beurre, puis retirez-les de la poêle. Faites dorer les carbonnades de tous côtés dans la graisse des lardons. Saupoudrez de farine et remuez. Ajoutez l’ail pressé, l’oignon, les échalotes, les carottes et le concentré de tomates. Faites cuire 2 minutes en remuant.

[Brown the bacon in some butter, then take it out of the pan. Brown the stew meat on all sides in the bacon fat. Sprinkle with flour, and mix. Add the garlic (pressed), the onion, the shallots, the carrots, and the tomato paste. Cook for two minutes, stirring.]

Déglacez la poêle avec le vin. Ajoutez les lardons, le bouquet de thym et une goutte de Pastis, puis remuez. Laissez mijoter à couvert (CP: partiellement vers la fin) et à feu doux pendant environ 3 heures. Versez éventuellement un peu de vin s’il n’y a pas assez de jus. Ajoutez les champignons pendant les 10 dernières minutes de cuisson. Salez et poivrez. Garnissez le bœuf bourguignon de persil avant de servir. Servez avec une purée de pommes de terre crémeuse et une salade verte.

[Deglaze the pan with the wine. Add the bacon, the thyme, and a splash of pastis, then mix. Let simmer, covered (CP: partially covered near the end to let it thicken), over low heat for around 3 hours. Add a bit more wine if there isn’t enough juice. Add the mushrooms during the last 10 minutes of cooking. Season with salt and pepper. Garnish with parsley, and serve with mashed potatoes and a green salad.]

Source


French Onion Beef Noodle Soup

main course soup beef pasta chinese untested

Ingredients

  • 2 tbsp. vegetable oil
  • 3 lb. bone-in beef short ribs, cut into 2" segments
  • salt
  • 6 scallions, white and dark green parts separated
  • 8 cloves garlic
  • 1 4" piece ginger, scrubbed, sliced
  • 6 star anise pods
  • 2 3" cinnamon sticks
  • 8 whole cloves
  • 2 tsp. black peppercorns
  • 2 tsp. coriander seeds.
  • 1 c. dry white wine
  • 1/2 c. (or more) soy sauce
  • 3 tbsp. butter
  • 5 lb. onions (about 10 medium), thinly sliced
  • 2 tbsp. rice vinegar
  • 30 oz. fresh or 18 oz. dried ramen noodles

Preparation

Heat oil in a large Dutch oven or other heavy pot over medium-high. Season short ribs with salt and, working in batches, cook, turning occasionally, until well browned on all sides, 12–14 minutes. Transfer to a platter as you go. Carefully pour off fat left behind in pot until there is just enough to cover bottom of pot; discard.

Return pot to medium heat. Cook whole white scallion parts, garlic, and ginger, stirring occasionally, until they are starting to brown, about 4 minutes. Add star anise, cinnamon, cloves, peppercorns, and coriander seeds and cook, stirring often, until fragrant and oil is sizzling, about 1 minute. Add wine, scraping up any browned bits from bottom of pot with a wooden spoon. Simmer until almost completely evaporated, about 3 minutes. Return beef to pot and add soy sauce and 12 cups water. Bring to a boil, then reduce heat and cover partially with a lid. Simmer until meat is not quite falling off the bone, about 1½ hours.

Meanwhile, heat butter in another large pot or Dutch oven over medium-high until foaming subsides. Add onions, season with salt, and cook, stirring often, until they begin to take on some color, about 15 minutes. (If they don’t fit in your pot, add as much as you can, cover, and steam 5 minutes. Stir in remaining onions and continue cooking.) Reduce heat to medium-low and cook, stirring occasionally, until onions are deep golden and softened but not mushy, 30–45 minutes.

Using tongs, remove beef from broth and let cool until you can handle. Tear meat into bite-size pieces, discarding any bone and excess fat as you go. Strain broth through a fine-mesh sieve into a large bowl; discard solids.

Add meat and broth to pot with onions. Bring to a boil, reduce heat to low, and simmer until liquid is reduced a bit and flavors have melded, about 30 minutes. Add vinegar; taste and add more vinegar and/or soy sauce if needed.

Thinly slice remaining scallion greens. Cook noodles according to package directions. Divide among bowls. Ladle soup over noodles, making sure each bowl gets some meat and plenty of onions. Top with scallion greens and serve.

BA, March 2020


Stoofvlees met friet (Carbonnade avec frites)

main course beef belgian potato stew

Ingredients

  • 2 large onions, chopped
  • butter, cubed
  • 1 kg round steak, in equal 1–1.5" pieces
  • 250g of bacon (thick slices, not lardons; optional)
  • fresh-ground black pepper
  • salt
  • 2–3 bottles of Sint Bernardus Abt 12
  • 2 bay leaves
  • 2 sprigs thyme
  • 1 whole clove
  • 1 tbsp. Liège syrup [CP: this was 2 tbsp., 1 tbsp. needs testing] OR 1 tbsp. brown sugar
  • enough slices of brown sandwich bread or pain d’épices to cover the surface of your pot
  • 2 tbsp. (sharp) mustard
  • dash white vinegar
  • 1 kg potatoes
  • mayonnaise

Preparation

Heat a large stew-pot over medium heat and melt a knob of butter. Cook the onions for around 10 minutes, covered, and make sure not to let them brown. If using the bacon, add it now, raise the heat a bit, and stir regularly, still keeping it covered as much as possible. When the bacon is cooked (or if you’re not using it), take everything out of the pot (leaving the juices) and reserve.

Add another knob of butter. Sear the meat cubes on all sides until golden brown, seasoning with a bit of salt and pepper. Reserve the meat. If you are using cassonade instead of Liège syrup, add it to the pot now, mix with all of the meat and onion juices, and let it reduce by half to make a “syrup.”

Return the onions (and possibly bacon) and the meat to the pan. Deglaze with the beer, adding enough just to cover the meat all the way, and bring to a boil. Tie the thyme and bay leaves together and add the herbs, clove, and Liège syrup (if using) to the pot. Smear the bread with the mustard and add it to the pot, smeared side down.

Let the stew simmer for three and a half hours, uncovered. The cooking time will depend on the quality of the meat. Stir occasionally to check doneness. Cover only when the sauce has sufficiently thickened.

Finish the stew with a dash of white vinegar and salt and pepper to taste.

For the frites:

Peel the potatoes and cut them into strips (ideally, 1.3cm). Do not wash them, as this rinses off the starch. Heat the fryer to 140C. Fry the fries for the first time, but do not let them brown. Cool them in a baking dish with some paper towels. Heat the fryer to 180C, and fry the fries until golden brown and crispy. Drain the fries over some paper towel and sprinkle with salt.

Serve a portion of stew with fries and a spoonful of fresh mayonnaise.

Dagelijkse kost + Marmiton, translated and adapted and etc.


Tea-Braised Chuck Roast

main course beef instantpot untested

Ingredients

  • One 3-pound boneless beef chuck roast
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons unsalted butter
  • 2 medium yellow onions, halved and then thinly sliced into half-moons
  • 2 tablespoons white balsamic vinegar
  • 2 tablespoons finely diced orange zest
  • 2 tablespoons finely diced peeled fresh ginger root (from a 3-inch piece)
  • 1 teaspoon ground allspice
  • 1 1/2 cups strongly brewed lapsang souchong tea

Preparation

Season the meat on both sides with the salt and pepper.

Melt the butter in the electric pressure cooker turned to its sauteing function.

Add the onions and cook for 4 to 6 minutes, stirring often, until they begin to brown just a bit at the edges.

Push the onions to line the inside perimeter of the pot; set the meat in the cleared space. Brown well on both sides, turning once and stirring the onions a couple of times, 8 to 10 minutes. The onions will brown deeply and may even blacken in parts.

Sprinkle the vinegar over the onions; use a wooden spoon to dislodge any browned bits.

Sprinkle the orange zest, ginger and allspice over the meat and onions. Pour 1 1/2 cups of the tea over everything.

Lock the lid onto the pot and set it for high pressure (9 to 11 psi). Cook at high pressure for 75 minutes. Unplug the machine or turn it off to bring the pressure back to normal naturally, about 20 minutes. Unlock and remove the lid.

Transfer the chuck roast to a cutting board. Skim as much surface fat as you can from the sauce in the pot. Carve the meat into chunks, transfer to serving bowls, and pour the sauce on top.

Washington Post


Shepherd’s Pie

main course beef casserole

Ingredients

  • 1 1/2 lb. lean ground beef
  • 2 tbsp. plus 2 teaspoons water
  • 1/2 tsp. baking soda
  • 2 1/2 lb russet potatoes, peeled and cut into 1" chunks
  • 4 tbsp. butter, melted
  • 1/2 cup milk
  • 1 egg yolk
  • 8 scallions, green parts only, sliced thin
  • 2 tsp. vegetable oil
  • 1 onion, chopped
  • 4 oz. white mushrooms, chopped
  • 1 tbsp. tomato paste
  • 2 garlic cloves, minced
  • 2 tbsp. Madeira or ruby port
  • 2 tbsp. all-purpose flour
  • 1 1/4 c. beef broth
  • 2 tsp. Worcestershire sauce
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 2 carrots, peeled and chopped
  • 2 tsp. cornstarch

Preparation

Toss beef with 2 tablespoons water, 1 teaspoon salt, 1/4 teaspoon pepper, and baking soda in bowl until thoroughly combined. Set aside for 20 minutes.

Meanwhile, place potatoes in medium saucepan; add water to just cover and 1 tablespoon salt. Bring to boil over high heat. Reduce heat to medium-low and simmer until potatoes are soft and tip of paring knife inserted into potato meets no resistance, 8 to 10 minutes. Drain potatoes and return to saucepan. Return saucepan to low heat and cook, shaking pot occasionally, until any surface moisture on potatoes has evaporated, about 1 minute. Remove pan from heat and mash potatoes well. Stir in melted butter. Whisk together milk and egg yolk in small bowl, then stir into potatoes. Stir in scallion greens and season with salt and pepper to taste. Cover and set aside.

Heat oil in broiler-safe 10-inch skillet over medium heat until shimmering. Add onion, mushrooms, 1/2 teaspoon salt, and 1/4 teaspoon pepper; cook, stirring occasionally, until vegetables are just starting to soften and dark bits form on bottom of skillet, 4 to 6 minutes. Stir in tomato paste and garlic; cook until bottom of skillet is dark brown, about 2 minutes. Add Madeira and cook, scraping up any browned bits, until evaporated, about 1 minute. Stir in flour and cook for 1 minute. Add broth, Worcestershire, thyme, bay leaf, and carrots; bring to boil, scraping up any browned bits. Reduce heat to medium-low, add beef in 2-inch chunks to broth, and bring to gentle simmer. Cover and cook until beef is cooked through, 10 to 12 minutes, stirring and breaking up meat chunks with 2 forks halfway through. Stir cornstarch and remaining 2 teaspoons water together in bowl. Stir cornstarch mixture into filling and continue to simmer for 30 seconds. Remove thyme and bay leaf. Season with salt and pepper to taste.

Adjust oven rack 5 inches from broiler element and heat broiler. Place mashed potatoes in large zipper-lock bag and snip off 1 corner to create 1-inch opening. Pipe potatoes in even layer over filling, making sure to cover entire surface. Smooth potatoes with back of spoon, then use tines of fork to make ridges over surface. Place skillet on rimmed baking sheet and broil until potatoes are golden brown and crusty and filling is bubbly, 10 to 15 minutes. Let cool for 10 minutes before serving.

CI


Pastitsio

main course beef casserole greek lamb pasta pork

Ingredients

  • 1 lb. thick macaroni
  • 7 tbsp olive oil
  • 2 vegetable stock cubes (optional)
  • 1 lg. onion, finely chopped
  • 1 lg. clove garlic
  • 2 lb. minced meat (half pork and half beef, or lamb, etc.)
  • 2 tsps dried mint, rubbed
  • 1 tsp oregano
  • Freshly ground pepper
  • 1 cup pureed tomatoes
  • 1 tsp tomato paste
  • 1 cup hot water
  • 1 tsp sugar
  • ½ tsp cinnamon
  • 1 cup fresh flat leaf parsley, chopped
  • 1 heaped tbsp butter
  • 1 egg
  • 1 cup grated Halloumi (or other dry, hard) cheese

For the white sauce:

  • 8 cups milk scant
  • ½ c. corn flour
  • 1 tsp salt
  • 1 egg, lightly beaten
  • 1 tbsp finely chopped parsley
  • 1 tbsp butter
  • 3 tbsp breadcrumbs
  • 3 tbsp grated cheese
  • zest of 1 lemon

Preparation

Macaroni:

Grease a shallow baking dish (15x13"). Break the macaroni in half (this will enable you to arrange the cooked pasta better in the baking dish later). Add macaroni to a large pan of boiling water, together with 1 tbsp olive oil, 1 tsp salt and 1 vegetable stock cube (optional). Boil, uncovered, until al dente. Drain and rinse under cold water. Drain well and put aside in a bowl. Add 1 tbsp butter to the pasta, 3/4 cup of your grated cheese, the beaten egg and 1tsp dry mint. Mix well and set aside.

Meat Sauce:

Heat the rest of your oil in a large frying pan; add your chopped onion and garlic and cook until soft. Add the mince and cook until well browned. Add the pasata and the tomato paste, the sugar, oregano, dried mint, cinnamon, the stock cube dissolved in 1 cup of hot water, the salt and the freshly ground black pepper. Towards the end, add the parsley and remove from the heat.

White sauce:

Dissolve your corn flour in 1 cup of milk, then and1 tsp salt. Add the egg (lightly beaten), and the finely chopped parsley and lemon zest. In a big non-stick pan add the remaining 7 cups of milk and bring almost to the boil. Gradually whisk the dissolved corn flour and egg mixture into the hot milk, stir well over the heat until the mixture boils and thickens; mix until smooth and remove from heat.

Next steps:

Add half of the macaroni into your greased dish. Top the macaroni with the meat sauce and spread evenly. Add rest of the pasta over meat sauce. Pour over ¾ of the white sauce and use a fork to make sure that some of the white sauce goes through the pasta to the base of the dish. Now add the rest of the white sauce and smooth the surface, then sprinkle the breadcrumbs and cheese on top. Spread several nobs of butter equally along the surface of the dish.

Bake uncovered at 350 degrees for 1 hour, or until golden brown. Leave to stand for 15 minutes before serving.


Moroccan Kefta-Stuffed Rolls

main course beef moroccan untested

Ingredients

For filling

  • 1 lb. ground beef
  • 1 to 2 tbsp. vegetable oil or olive oil
  • 1 onion, finely chopped
  • 1 bell pepper (any color), finely chopped
  • 1 1/2 teaspoons paprika
  • 1 1/2 teaspoons cumin
  • 1/2 teaspoon salt, or to taste
  • 1/2 teaspoon cinnamon
  • cayenne or black pepper, to taste
  • 1 generous tablespoon tomato paste
  • 1 to 2 handfuls pitted green olives, chopped or sliced

For the dough

  • 1 tablespoon yeast
  • 1 1/2 cups (236 ml) warm milk
  • 4 1/2 cups (or 600g) flour
  • 4 tablespoons sugar
  • 1 teaspoon salt
  • 4 tablespoons butter, very soft or melted
  • vegetable oil, for brushing the tops of the baked rolls

Preparation

Make the Filling

  1. In a large frying pan or skillet, saute the onion and pepper in the oil over medium heat for several minutes.

  2. Add the ground beef and cook until no longer pink, stirring frequently and breaking up any large pieces of meat with your spoon.

  3. Stir in the spices, then thoroughly blend in the tomato paste. Stir in the olives, remove the filling from the heat and set aside to cool.

Make the Dough

  1. Dissolve the yeast in the warm milk and set aside.

  2. In a large bowl, combine the flour, sugar and salt. Add the butter and milk with yeast, and stir the mixture to form a sticky dough barely firm enough for kneading. (Use small additions of flour or milk if necessary to achieve this consistency.)

  3. Knead the dough by hand for 10 minutes, or in a mixer with a dough hook for 5 minutes, until very smooth but still a bit sticky. (The dough will lose its tacky quality after rising.)

  4. Transfer the kneaded dough to an oiled bowl, turning the dough over once to coat it with oil. Cover the bowl with a towel and leave the dough to rise in a warm, draft free area for an hour or longer, until doubled in bulk.

Shape and Stuff the Rolls

  1. After the dough has risen, turn it out onto your work surface. Divide the dough into smooth 1 1/2" balls.

    [CAP: The recipe says that it makes 20–24 appetizer-sized buns. You can make twelve instead, and they come out hamburger-bun size.]

  2. Take a ball of dough and pat it out into a flat circle (approx. 3" in diameter) which is thinner around the edges and a little thicker to the touch in the middle.

  3. Add a generous tablespoon of filling to the middle of the dough, then gather the edges up around the filling, pinching to seal and fully enclose the dough. Turn the stuffed ball of dough over and gently roll it under your palm against your work surface to smooth its appearance.

  4. Transfer the stuffed dough to an oiled baking sheet (or pan lined with oiled parchment paper) and repeat with the remaining dough and filling.

  5. When all of the rolls have been shaped, cover the tray with a towel and leave the stuffed dough to rest for 30 to 60 minutes, until light and puffy.

Bake the Stuffed Rolls

  1. Preheat your oven to 425° F (220° C).

  2. Bake the rolls in the middle of the oven for about 20 minutes, or until medium golden brown.

  3. Remove the pan from the oven and, if desired, lightly brush the tops of the hot rolls with vegetable oil or butter. (This is an optional step if a soft crust is desired.) Transfer the rolls to a rack, cover loosely with a towel and allow to cool at least 10 minutes before serving.

About Food, Christine Benlafquih


Corned Beef and Cabbage

main course beef cabbage irish

Ingredients

  • One 3-pound corned beef brisket (uncooked), in brine
  • 16 cups cold water
  • 2 bay leaves
  • 2 teaspoons black peppercorns
  • 4 whole allspice berries
  • 2 whole cloves
  • 1/2 large head green cabbage (about 2 pounds), cut into 8 thick wedges
  • 8 small new potatoes (about 1 1/4 pounds), halved
  • Freshly ground black pepper to taste
  • Horseradish sauce

Preparation

Preheat the oven to 300 degrees F. Place the corned beef in a colander in the sink and rinse well under cold running water. Place the corned beef in a large Dutch oven with a tight-fitting lid, add the water, bay leaves, peppercorns, allspice and cloves. Bring to a boil, uncovered, and skim off any scum that rises to the surface. Cover and transfer pan to the oven, and braise until very tender, about 3 hours and 45 minutes. Transfer the corned beef to a cutting board and cover tightly with foil to keep warm. Add the cabbage and potatoes to the cooking liquid and bring to a boil. Lower the heat and simmer until the vegetables are tender, about 20 minutes. Using a slotted spoon, transfer the cabbage to a large platter. Slice the corned beef across the grain of the meat into thin slices. Lay the slices over the cabbage and surround it with the potatoes. Ladle some of the hot cooking liquid over the corned beef and season with pepper. Serve immediately with the mustard or horseradish sauce.

Food Network


Tuscan-Style Beef Stew

main course beef italian untested

Ingredients

  • 4 lb. boneless beef short ribs, trimmed and cut into 2-inch pieces (or a 5 lb. chuck roast)
  • Salt
  • 1 tbsp. vegetable oil
  • 1 bottle Chianti
  • 1 c. water
  • 4 shallots, peeled and halved lengthwise
  • 2 carrots, peeled and halved lengthwise
  • 1 garlic head, cloves separated, unpeeled, and crushed
  • 4 sprigs fresh rosemary
  • 2 bay leaves
  • 1 tbsp. cracked black peppercorns, plus extra for serving
  • 1 tbsp. gelatin
  • 1 tbsp. tomato paste
  • 1 tsp. anchovy paste
  • 2 tsp. ground black pepper
  • 2 tsp. cornstarch

Preparation

1. Toss beef and 1 1/2 teaspoons salt together in bowl and let stand at room temperature for 30 minutes. Adjust oven rack to lower-middle position and heat oven to 300 degrees.

2. Heat oil in large Dutch oven over medium-high heat until just smoking. Add half of beef in single layer and cook until well browned on all sides, about 8 minutes total, reducing heat if fond begins to burn. Stir in 2 cups wine, water, shallots, carrots, garlic, rosemary, bay leaves, cracked peppercorns, gelatin, tomato paste, anchovy paste, and remaining beef. Bring to simmer and cover tightly with sheet of heavy-duty aluminum foil, then lid. Transfer to oven and cook until beef is tender, 2 to 2 1/4 hours, stirring halfway through cooking time.

3. Using slotted spoon, transfer beef to bowl; cover tightly with foil and set aside. Strain sauce through fine-mesh strainer into fat separator. Wipe out pot with paper towels. Let liquid settle for 5 minutes, then return defatted liquid to pot.

4. Add 1 cup wine and ground black pepper and bring mixture to boil over medium-high heat. Simmer briskly, stirring occasionally, until sauce is thickened to consistency of heavy cream, 12 to 15 minutes.

5. Combine remaining wine and cornstarch in small bowl. Reduce heat to medium-low, return beef to pot, and stir in cornstarch-wine mixture. Cover and simmer until just heated through, 5 to 8 minutes. Season with salt to taste. Serve, passing extra cracked peppercorns separately. (Stew can be made up to 3 days in advance.)

CI


Orange Beef

main course beef chinese orange

Ingredients

  • 1 1/2 pounds beef flap meat, trimmed
  • 3 tablespoons soy sauce
  • 6 tablespoons cornstarch
  • 10 (3-inch) strips orange peel, sliced thin lengthwise (1/4 cup), plus 1/4 cup juice (2 oranges)
  • 3 tablespoons molasses
  • 2 tablespoons dry sherry
  • 1 tablespoon rice vinegar
  • 1 1/2 teaspoons toasted sesame oil
  • 3 cups vegetable oil
  • 1 jalapeño chile, stemmed, seeded, and sliced thin lengthwise
  • 3 garlic cloves, minced
  • 2 tablespoons grated fresh ginger
  • 1/2 teaspoon red pepper flakes
  • 2 scallions, thinly sliced

Preparation

Cut beef along grain into 2½- to 3-inch-wide lengths. Slice each piece against grain into ½-inch-thick slices. Cut each slice lengthwise into ½-inch-wide strips. Toss beef with 1 tablespoon soy sauce in bowl. Add cornstarch and toss until evenly coated. Spread beef in single layer on wire rack set in rimmed baking sheet. Transfer sheet to freezer until meat is very firm but not completely frozen, about 45 minutes.

Whisk remaining 2 tablespoons soy sauce, orange juice, molasses, sherry, vinegar, and sesame oil together in bowl.

Line second rimmed baking sheet with triple layer of paper towels. Heat vegetable oil in large Dutch oven over medium heat until oil registers 375 degrees. Carefully add one-third of beef and fry, stirring occasionally to keep beef from sticking together, until golden brown, about 1½ minutes. Using spider, transfer meat to paper towel–lined sheet. Return oil to 375 degrees and repeat twice more with remaining beef. After frying, reserve 2 tablespoons frying oil.

Heat reserved oil in 12-inch skillet over medium-high heat until shimmering. Add orange peel and jalapeño and cook, stirring occasionally, until about half of orange peel is golden brown, 1½ to 2 minutes. Add garlic, ginger, and ­pepper flakes; cook, stirring frequently, until garlic is beginning to brown, about 45 seconds. Add soy sauce mixture and cook, scraping up any browned bits, until slightly thickened, about 45 seconds. Add beef and scallions and toss. Transfer to platter and serve immediately.

CI