Showing posts with label Meat. Show all posts
Showing posts with label Meat. Show all posts

Saturday, October 31, 2009

Short Rib Chili

George and I went to Chili Cook off recently and sampled great chili creations but there was a clear winner among them for us. Short Rib Chili. I've never heard of short rib chili before but knew I had to try to make it. I did not have a recipe for this but I've adapted several different recipes to make it come together. If you'd like beans in your chili you can certainly add it, but this chili does not need it in my opinion.



* 2 heads of garlic
* 4 1/2 pounds beef short ribs
* 3 quarts water
* 1 white onion, quartered


* 3 tomatoes (about 12 ounces), halved
* 1/2 large white onion, cut into 1/2-inch-thick slices
* 3 tablespoons vegetable oil


* 16 dried guajillo chilies* (about 2 ounces), stemmed, halved, seeded
* 3 large dried ancho chilies* (about 2 ounces), stemmed, halved, seeded


* 2 teaspoons ground cumin
* 1 teaspoon dried oregano leaves
* Pinch of ground cloves
* 1/2 cup distilled white vinegar



Cut 1 head of garlic crosswise in half. Place in large pot with ribs, 3 quarts water, and quartered onion. Bring to boil over high heat. Reduce heat to medium and simmer uncovered until meat is cooked through, about 50 minutes. Strain, reserving 6 cups meat broth (discard onions and garlic). Reserve ribs. You can pull the meat of the bone into small pieces or cut it into small dice.

Preheat oven to 400°F. Wrap remaining head of garlic tightly in foil and place directly on oven rack. Place tomatoes and sliced onion on rimmed baking sheet. Drizzle with 1 tablespoon oil. Sprinkle with salt and pepper. Roast garlic, tomatoes, and onion until tender, about 1 hour. Transfer tomatoes and onion to processor. Using fingers, squeeze garlic from papery skin into processor. Blend until smooth. Set tomato sauce aside.

Place guajillo and ancho chilies in medium bowl. Add 4 cups reserved meat broth. Let stand 30 minutes. Transfer mixture to processor and blend until smooth. Strain chili sauce into medium bowl, pressing on solids in strainer with rubber spatula to extract as much liquid as possible.

Heat remaining 2 tablespoons oil in heavy large pot over medium-high heat. Add chili sauce; simmer 5 minutes. Add tomato sauce, cumin, oregano, and cloves. Simmer 5 minutes. Add ribs, vinegar, and remaining 2 cups meat broth. Add meat. Bring to simmer. Reduce heat to low and simmer uncovered until sauce is thick, about 50 minutes. Season with salt and pepper. (Can be made 1 day ahead. Chill uncovered until cold, then cover and refrigerate. Rewarm over medium-high heat until hot.)

Monday, September 7, 2009

Corned Beef Hash

Corn beef hash is a one of my husband's favorites, yet I rarely make it at home. I came across the recipe in Food Network Magazine from Crooked Creek Saloon & Eatery, Fraser, CO as I was searching for some breakfast inspiration yesterday. The dish was very easy to make and used ingredients that most of us have on hand. Anytime I don't have to make an emergency supermarket run to make something, works for me :) I served it with fried egg on top.



* 2 tablespoons vegetable oil
* 8 ounces cooked corned beef, diced ( you can use canned corned beef)
* 1 white onion, finely chopped
* 1 bell pepper, finely chopped
* 2 medium baking potatoes, peeled and shredded (about 2 cups)
* 4 tablespoons unsalted butter
* 4 large eggs
* Kosher salt and freshly ground pepper
* 4 slices cheddar cheese (about 2 ounces)

Directions

Heat the oil in a medium skillet over high heat. Add the corned beef and cook, stirring with a wooden spoon, until it releases some fat and browns slightly, about 3 minutes. Stir in the onion, bell pepper and potatoes and cook, undisturbed, until brown and crisp on the bottom, about 6 minutes. Continue cooking, turning the hash as it browns evenly, about 15 more minutes.

Meanwhile, heat the butter in a nonstick skillet over medium-high heat. Fry the eggs sunny-side up or over easy; season with salt and pepper.

Place the cheese slices on top of the hash, reduce the heat and let sit until the cheese melts, about 1 minute. To serve, top each portion of hash with a fried egg.

Wednesday, September 2, 2009

Jack Daniels Beef Brisket

I've had beef brisket a while ago at the BBQ and was inspired to make my own version. I've made this dish on Sunday and refrigerated it. When it was cold I used an electric knife to slice it. I ended up with much neater looking dish...You have an option here to serve it with pan drippings, or use your favorite BBQ sauce. If you are a BBQ fan, you will like this dish a lot!



1 (4 to 6 pound) beef brisket
1 medium onion, finely chopped
¼ cup Jack Daniel's Whiskey
¼ cup soy sauce
¼ cup ketchup
¼ cup brown sugar
¼ cup cider vinegar
2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
2 clove garlic, minced
½ teaspoon liquid smoke, optional
Black pepper, to taste

Heat the oven to 300°F. Put brisket fat-side up in a roasting pan and sprinkle with the onion. Combine all the remaining ingredients in a large measuring cup. Pour over the brisket. Cover tightly with heavy duty aluminum foil. Bake about 4 hours or until the internal temperature reaches 190°F and meat is tender. Let the meat rest at least 10 minutes before carving across the grain into thin slices with a sharp knife. Serve with pan drippings.
Even better, cook the brisket a day before serving. Remove the cooked brisket from the drippings. Cover tightly with foil and refrigerate overnight. Refrigerate the drippings and skim off the hardened fat the next day. Before serving, slice the brisket while it's cold for a much neater cut. Combine the meat with the pan drippings in a baking dish. Cover and reheat at 325°F for about 30 minutes or until thoroughly warm. Makes 10 servings.

Wednesday, August 12, 2009

Southwest-Style Salisbury Steaks

Continuing with the spirit of making something new everyday while my in laws are visiting...On today's menu, we have Southwest-Style Salisbury Steaks which I served with mushroom gravy, mashed potatoes and cucumber-dill salad. The cucumber salad is a twist on popular Polish dish called mizeria.




Salisbury Steaks


* 1 1/2 pounds ground chuck beef
* 1/2 cup shredded Monterey Jack cheese
* 1/4 cup chopped fresh cilantro
* 1 4-ounce can chopped mild green chilies
* 2 tablespoons minced green onions
* 1 tablespoon tequila
* 2 teaspoons chili powder
* 1 teaspoon salt


Using hands, gently mix first 8 ingredients in large bowl just until blended. Form into four 3/4-inch-thick oval patties.

Prepare barbecue (medium-high heat). Grill patties until cooked to desired doneness.

Mushroom Gravy

1 lb of baby portabello mushrooms, sliced
3 tablespoons butter
3 tablespoons all-purpose flour
1 cups milk
2 cup of beef broth

Melt the butter in the same skillet, and add the mushrooms. Cook and stir for about 2 minutes. Sprinkle the flour over, and mix in until blended. Stir in the milk and beef broth. Cook and stir over medium heat until smooth and starting to thicken. Return the patties to the gravy and cook over low heat, uncovered, for 10 minutes, stirring occasionally.

Cucumber Salad-Mizeria

2 English Cucumbers
1 cup of greek yougurt
1/4 cup of chopped fresh dill
Salt and Pepper to taste

In a medium bowl mix greek yogurt, dill and season with salt and pepper, add cucumber slices and mix well.

Thursday, July 30, 2009

Honey-Gingered Pork Tenderloin with caramelized mushrooms and mashed potatoes

Here is a quick dinner idea...I like pork tenderloin because it is tender & lean and there are a lot of different ways I can prepare it. Today I grilled it and served it with caramelized mushrooms and mashed potatoes. This recipe comes from Gourmet magazine, August 1998 issue.



* two 3/4-pound pork tenderloins
* 1/4 cup honey
* 1/4 cup soy sauce
* 1/4 cup oyster sauce
* 2 tablespoons packed brown sugar
* 1 tablespoon plus 1 teaspoon minced peeled fresh ginger root
* 1 tablespoon minced garlic
* 1 tablespoon ketchup
* 1/4 teaspoon onion powder
* 1/4 teaspoon cayenne
* 1/4 teaspoon cinnamon

Pat pork dry and arrange in a shallow dish. In a bowl whisk together all remaining ingredients and pour marinade over pork. Turn pork to coat well. Chill pork, covered, turning it once or twice, at least 8 hours and up to 1 day.
Remove pork from marinade, reserving marinade, and arrange on a lightly oiled rack set 5 to 6 inches over glowing coals. Grill pork, basting with reserved marinade and turning it every 3 minutes, 10 minutes total. Discard marinade. Continue to cook pork, turning it every 3 minutes, until a thermometer diagonally inserted 2 inches into center of tenderloin registers 155°F., about 10 minutes more. Let pork stand 5 minutes before thinly slicing.