Italian-style Veal Chops with Olive Gremolata


4 large veal chops, about 2-1/4 lb in total
2 tablespoons olive oil
1 tablespoon butter
1 small onion, finely chopped
1 celery stalk, thinly sliced
2 garlic cloves, crushed
2/3 cup Italian dry white wine, such as Pinot Grigio
2/3 cup strained tomatoes
about 1-1/4 cups light vegetable or chicken broth
saffron risotto, plain boiled rice or green salad to serve

Green Olive Gremolata

finely grated zest of 1 unwaxed lemon
10 pitted green olives, finely chopped
3 heaped tablespoons finely chopped fresh parsley


  1. Trim any excess fat from the chops.
  2. Heat a large, shallow skillet, then add the oil and heat for 1 minute. Add the butter and, when the foaming has subsided, add the veal chops and saute them for about 3 minutes on each side until nicely browned. Remove the chops and set aside.
  3. Add the onion and celery to the skillet and cook over low heat for 5 to 6 minutes until softened.
  4. Stir in the garlic, then increase the heat to high and pour in the wine. Let it bubble up for a few minutes until the wine has reduced by half, then add the strained tomatoes and 1 cup of the broth. Stir well, then return the chops to the skillet, spooning the sauce over them.
  5. Bring the sauce back to a simmer, half cover the skillet, and reduce the heat. Cook very gently for about 40 minutes, turning the chops halfway through, until they are tender. If they seem to be getting dry, add a little more broth.
  6. To prepare the gremolata, put the lemon zest, olives, and parsley in a bowl and mix well.
  7. When the chops are ready, add half the gremolata to the skillet and stir to mix.
  8. Transfer the chops to 4 warm plates, spoon the sauce over the top, and sprinkle with the remaining gremolata.
  9. Serve with a saffron risotto, plain boiled rice, or a simple green salad

Makes 4 servings.

Source: Cooking with Wine


Spiced Beef Brisket with Cranberries


2 teaspoons olive oil
1 2-pound beef brisket, all visible fat discarded
1 teaspoon dried oregano (crumbled)
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper ((coarsely ground preferred))
1/2 cup fat-free, low-sodium beef broth
1 cup barbecue sauce (lowest sodium available)
1 cup whole cranberries
1/3 cup firmly packed dark brown sugar


  1. Heat the oil in the pressure cooker on sauté. Cook the brisket on both sides, or until browned. Turn off the pressure cooker.
  2. In a small bowl, stir together the oregano, garlic powder, salt, and pepper. Sprinkle the mixture over the beef. Pour the broth around the beef. Pour the barbecue sauce over the beef. Secure the lid. Cook on high pressure for 55 minutes. Allow the pressure to release naturally for 15 minutes, then quickly release any remaining pressure.
  3. Transfer the beef to a glass baking dish. Cover and refrigerate. Pour the accumulated juices into a glass bowl. Cover and refrigerate.
  4. Just before serving time, preheat the oven to 300°F.
  5. Remove the beef from the refrigerator. Very thinly slice the beef across the grain. Put it in the baking dish. Skim off the fat from the refrigerated juices. Pour 1 cup of the juices over the beef. Bake, tightly covered, for 45 minutes to 1 hour.
  6. Meanwhile, in a small saucepan, cook 1 cup of the juices over medium-high heat. Add the cranberries and brown sugar. Cook until the cranberries pop and are soft, stirring occasionally.
  7. Drizzle the sauce over the beef before serving.

Makes 8 servings.

Source: American Heart Association

Oven-cooked Beef Pot Roast


one 4-pound boneless beef chuck roast
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
2 yellow onions, chopped
12 garlic cloves, coarsely chopped
1 cup dry red wine
4 cups reduced-sodium beef broth, or as needed
4 large sprigs of fresh thyme
1 sprig of fresh rosemary
1-1/2 pounds fingerling potatoes, halved lengthwise
12 ounces cherry tomatoes (preferably assorted colors)
3/4 cup pitted green olives


  1. Preheat the oven to 350ºF.
  2. Pat the beef dry with paper towels. Season with salt and pepper.
  3. Heat a large Dutch oven (at least 6 quarts) over medium-high heat. Add the olive oil, then add the beef and cook, turning occasionally, for about 12 minutes, or until browned on all sides. Transfer the beef to a bowl.
  4. Reduce the heat to medium, add the onions to the pot, and cook, stirring occasionally and scraping up the brown bits on the bottom of the pot with a wooden spoon,for about 5 minutes, or until the onions are tender.
  5. Stir in the garlic and cook for about 1 minute, or until fragrant.
  6. Stir in the wine, bring to a boil, and boil for 1 minute.
  7. Stir in the broth, thyme, and rosemary.
  8. Return the beef to the pot and scatter the potatoes, tomatoes, and olives around it. You should have enough liquid to cover all but about the top 1 inch of the beef. Add broth or water if needed. Bring to a simmer over high heat, cover tightly. T
  9. Move the pot to the oven. Bake for about 2 hours and 30 minutes, turning the beef over after the first 1-1/2 hours, or until it is just tender. Uncover and continue baking for about 30 minutes, or until the beef is fork-tender.
  10. Remove from oven and set aside to rest for 30 minutes.
  11. Using a slotted spoon, transfer the beef, vegetables, and olives to a platter. Gently pull the beef into large chunks along its natural separations. Cover the beef, vegetables, and olives with aluminum foil to keep warm.
  12. Skim off the fat that has risen to the surface of the cooking liquid and remove and discard the herb stems. Bring the liquid to a boil and boil for about 20 minutes, or until slightly reduced.
  13. Return the beef, vegetables, and olives to the pot and simmer for about 5 minutes, or just until reheated.
  14. Divide the beef, vegetables, and olives among six dinner plates. Spoon a few tablespoons of the cooking liquid over each serving. Pour the remaining cooking liquid into a sauceboat. Serve hot, with the cooking liquid on the side.

Makes 6 servings.

Source: Curtis Stone What’s for Dinner?

Pasta with Long-simmered Meat Sauce from Bologna


6 tablespoons extra-virgin olive oil
1 thick slice rindless pancetta, finely chopped
1 onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
8 oz ground sirloin
8 oz ground veal
3/4 cup dry white wine
3/4 cup low-fat milk
2 cups canned Italian tomatoes and juice, strained
1 tablespoon tomato puree
a bundle of herbs (sprigs of parsley tied with 1 bay leaf and 1 sprig rosemary)
1-2/3 lb fusilli
4 tablespoons freshly grated Parmesan cheese, plus extra to serve
sea salt and freshly ground black pepper


  1. Heat 4 tablespoons of the oil in a skillet, add the pancetta, and saute until the fat starts to run.
  2. Add the onion, carrot, and celery and cook over medium heat, stirring, until the onion is soft and golden, about 25-30 minutes.
  3. Add the ground meats and cook only until they lose their color.
  4. Add the wine and cook until it evaporates.
  5. Add the milk and cook until it evaporates.
  6. Add the tomatoes, tomato puree, and bundle of herbs and bring to the boil. Reduce the heat and simmer very, very slowly, partly covered with a lid, for 4-5 hours (the longer the better), stirring occasionally.
  7. Add a little extra water toward the end of the cooking time to prevent the sauce from sticking, then season with salt and freshly ground black pepper.
  8. Cook the pasta until al dente. Drain and toss with the remaining olive oil and 1 tablespoon freshly grated Parmesan cheese.
  9. Add 1 ladle of sauce per person and toss well. Serve with freshly grated Parmesan.

Makes 8 servings.

Source: Noodles and Pasta

Korean-inspired Pizza with Bulgogi Beef and Kimchi


Bulgogi Beef

1/4 lb beef, thinly slice
1/2 tsp salt
2 tsp sugar
1/2 tsp black pepper
2 Tbsp sesame oil
1 tsp garlic powder
2 Tbsp fresh ginger, chopped
1/2 cup pear puree
2 tsp chilli powder
3 Tbsp soy sauce
3 Tbsp olive oil

Spicy Mayonnaise

1/2 cup sriracha
1 cup mayonnaise


13-inch pizza dough
1/2 cup spicy mayonnaise
1/2 cup mozzarella cheese
1/4 cup bulgogi beef
1/2 cup red onions, chopped
1/2 cup green peppers, sliced
2 Tbsp spicy mayonnaise
1/4 cup kimchi
1/8 cup green onions
1 Tbsp white sesame seeds, toasted


  1. To make the bulgogi beef, combine all ingredients in a bowl until marinade is well mixed. Add beef slices to marinade, cover and refrigerate, 2 hours to 1 day.
  2. In a large skillet, heat 1 Tbsp sesame oil over medium high heat.
  3. Cook the marinated meat in a single layer until cooked through, about 5 minutes. Set aside.
  4. to make the spicy mayonnaise, combine the mayonnaise and sriracha sauce, and mix until evenly blended. Set aside.
  5. Sheet out pizza dough onto 13-inch pan.
  6. Spread spicy mayonnaise evenly onto dough, then sprinkle on mozzarella cheese, and top with bulgogi beef, green peppers and red onions.
  7. Bake at 425°F oven for 15 minutes. Remove from oven, and let rest for 5 minutes. Add kimchi, green onions and finish with white sesame seeds before serving.

Makes 1 (13-inch) pizza.

Source: ciao!