Posted on April 9, 2017 by cookwithkathy
4 lb beef short ribs
1 tbsp Kosher salt
1 tbsp freshly ground black pepper
2 tbsp olive oil
3 cups dark tequila
2 cups diced carrots
2 cups diced yellow onion
1 cup diced celery ribs
3 diced jalapeho peppers, halved
10 fresh cilantro sprigs
3 fresh thyme sprigs
3 bay leaves
1 tbsp black peppercorns
6 cups beef broth
- Preheat oven to 400°F.
- Sprinkle ribs with salt and pepper. Cook ribs, in batches, in hot oil in a large Dutch oven over medium-high heat 2 to 3 minutes on each side or until browned. Remove from heat. Remove ribs from Dutch oven and drain.
- Add tequila to Dutch oven, stirring to loosen particles from bottom of pan. Add carrots and next 7 ingredients. Add ribs and broth.
- Cover and bake at 400°F for 2 to 3 hours or until meat is tender enough to fall off the bone.
Makes 4 servings.
Source: The ABCs of Great Flavor at Home
Filed under: Beef, Braise, Herb, Recipe Clipping, Vegetable, Wine | Comments Off on Beef Short Ribs Braised with Tequila
Posted on April 2, 2017 by cookwithkathy
1 lb beef tenderloin, trimmed of visible fat and cut into 1-inch cubes
3 Japanese eggplants (aubergines), cut crosswise into 1/2-inch pieces
1-1/4 lb white mushrooms
2 zucchini (courgettes), cut crosswise into 1/2-inch pieces
2 yellow squash, cut crosswise into 1/2-inch pieces
2 red bell peppers (capsicums), stemmed, seeded, and cut into 3/4-inch squares
2 red (Spanish) onions, cut into 1/2-inch-thick wedges
1/2 cup reduced-sodium soy sauce
4 garlic cloves, crushed with a garlic press
2 teaspoons grated fresh ginger
2 teaspoons lime juice
2 teaspoons honey
1/4 teaspoon red pepper flakes
1/4 teaspoon sesame oil
- Whisk together the marinade ingredients in a large bowl. Transfer 3 tablespoons of the marinade to a medium bowl. Add the beef to the medium bowl, tossing to coat.
- Add the eggplants, mushrooms, zucchini, squash, peppers, and onions to the large bowl of marinade, tossing to coat.
- Cover and marinate both the meat and vegetables at room temperature for 30 minutes, tossing once or twice.
- Meanwhile, preheat a broiler (grill). Line the broiler pan with aluminum foil and coat with nonstick cooking spray.
- Soak 18 long wooden skewers in water to cover.
- Using a slotted spoon, remove the meat and vegetables from the bowls and pat dry with paper towels. Discard the meat marinade.
- For the 6 beef kabobs, divide the meat cubes equally among 6 skewers, threading it alternately with one third of the mushrooms, zucchini, squash, peppers, and onions.
- For the 12 vegetable kabobs, thread the eggplant pieces onto 12 skewers, alternating with the remaining mushrooms, zucchini, squash, peppers, and onions.
- Working in batches if necessary, place the kabobs 2 inches apart on the broiler pan. Position the pan 4 inches from the heat source. Broil, turning once or twice and brushing the kabobs with any remaining vegetable marinade, until the vegetables are tender and the beef is nicely browned, 8-10 minutes.
- To serve, divide among individual plates.
Makes 6 servings.
Source: Mayo Clinic
Filed under: Beef, Fruit, Grill, Recipe Clipping, Sauce, Vegetable | Comments Off on Japanese-inspired Beef and Vegetable Kabobs
Posted on March 5, 2017 by cookwithkathy
3 tablespoons coarsely ground black peppercorns
4 (10-ounce) New York–cut sirloin steaks
fine sea salt
2 tablespoons olive oil
1/4 cup finely chopped shallots
1/3 cup Kentucky bourbon
1 cup low-sodium store-bought beef broth
1/2 cup heavy cream
2 tablespoons unsalted butter
- Put the black peppercorns in a wide, flat dish. Press the steaks into the peppers to coat them on all sides, then season with salt. Set aside.
- Heat the oil in a large, heavy-bottomed saute pan over high heat for 1 minute.
- Add the steaks, two at a time if necessary to avoid overcrowding, and cook for 3 minutes per side for medium-rare. Transfer each steak to a dinner plate and set aside.
- Add the shallots to the pan and cook for 2 minutes over medium heat. Remove the pan from the heat and add the bourbon, then carefully return the pan to the stove over low heat and cook until the bourbon is almost entirely evaporated, about 2 minutes.
- Pour in the broth, raise the heat to high, bring it to a boil, and continue to boil until reduced and thickened, 3 to 5 minutes.
- Swirl in the cream and the butter and warm gently.
- Pour some sauce over each steak and serve.
Makes 4 servings.
Source: Nightly Specials
Filed under: Beef, Dairy, Recipe Clipping, Wine | Comments Off on Sautéed Sirloin Steak with Black Pepper and Bourbon Sauce
Posted on February 22, 2017 by cookwithkathy
1/2 lb rice vermicelli
4 oz ground beef
5 oz pickled cabbage (雪菜)
3 sprigs cilantro, chopped
1 red chili, chopped
1 tsp light soy sauce
1/4 tsp sugar
dash of sesame oil
dash of ground white pepper
1/2 tbsp cornstarch
2 tbsp oil
1 tbsp water
4-1/2 cups or suitable amount of chicken stock
pinch of salt
1/2 tsp cornstarch
5 tbsp water
- Wash and soak pickled mustard in water with a pinch of salt for an hour to remove salty flavour. Rinse, drain and chop.
- Soak rice vermicelli in cold water for an hour until softened. Loosen well and parboil in boiling water for 1 minute. Drain well. Transfer to big serving bowl, covered to keep warm.
- Add soup ingredients to a pot. Bring to a boil. Turn down heat to simmer.
- Marinate beef for 10 minutes with marinade ingredients.
- Saute beef with 2 tbsp oil. Add pickled cabbage when beef is nearly cooked. Add red chili and toss well. Mix in thickening solution. Cook until beef is done and the sauce is thickened.
- Add hot soup to the vermicelli in the serving bowl.
- Add beef and sauce on top of the vermicelli. Sprinkle cilantro before serving.
Source: Hong Kong Rice and Noodle
Filed under: Beef, Chinese, Pasta, Recipe Clipping, Soup, Vegetable | Comments Off on Chinese-style Rice Vermicelli Soup with Ground Beef and Cilantro
Posted on February 5, 2017 by cookwithkathy
2-3/4 1b potatoes, peeled and chopped
1/2 cup (single or pouring) cream
sea salt and cracked black pepper
14 oz can cannellini (white) beans, drained and rinsed
4 x 5 oz beef eye fillet steaks
olive oil, for brushing
1/4 cup olive oil
1 clove garlic, finely sliced
1 tsp rosemary leaves
- To make the rosemary oil, cook all the ingredients in a small saucepan over low heat for 3 minutes or until fragrant.
- Cook the potatoes in a large saucepan of boiling water until soft. Drain, return to the pan and mash with the cream, salt and pepper.
- Return the saucepan to a low heat, fold in the cannellini beans and mash roughly with a fork. Set aside and keep warm.
- Heat a medium non-stick frying pan over medium—high heat. Brush the steaks with olive oil and sprinkle with salt and pepper. Cook for 3 minutes each side or until cooked to your liking.
- To serve, divide the mash among plates, top with the steak and drizzle with the rosemary oil.
Makes 4 servings.
Source: Donna Hay
Filed under: Bean, Beef, Dairy, Recipe Clipping, Vegetable | Comments Off on Seared Beef Steak Served with Mashed Potato and Cannelline Bean