Posted on August 2, 2022 by cookwithkathy

Ingredients

2 (1-1/2-pound) flank steaks, trimmed of excess fat and cut crosswise into 3 pieces each
Kosher salt and freshly ground black pepper
7 Tbsp canola or vegetable oil
3 large Spanish onions, 1 quartered and 2 thinly sliced
1 green bell pepper, cored, seeded, and thinly sliced
1 yellow bell pepper, cored, seeded, and thinly sliced
4 cups low-sodium chicken broth
2 bay leaves
1 Tbsp whole black peppercorns
1 tsp ground cumin
1 red bell pepper cored, seeded, and thinly sliced
4 large garlic cloves, thinly sliced
1 Tbsp tomato paste
1 (14-1/2-ounce) can whole tomatoes in juice, crushed with fingers
1/2 cup sliced Spanish olives
Method
- Season flank steak with 1/2 tsp salt and 1/2 tsp pepper.
- In a heavy-bottomed 5- to 6-quart pot, heat 2 Tbsp oil over medium-high heat. Add half of sliced steak to pot in a single layer and cook until well browned, about 2 minutes per side. Transfer steak to a plate. Pour off any oil in pot and repeat with 2 Tbsp oil and remaining steak.
- In the same pot, heat 1 Tbsp oil over medium-high heat. Add quartered onion, half of green pepper, and half of yellow pepper. Cook, stirring frequently, until vegetables are lightly browned, about 5 minutes.
- Add chicken broth, bay leaves, peppercorns, cumin, and 1/2 tsp salt. Add cooked steak and any juices on the plate. The steak should be just covered with broth. Pour in additional broth, if necessary. Bring to a boil. Reduce heat to low and simmer, covered, until steak is fork-tender, 2-1/4 to 2-1/2 hours. Remove pot from heat and let steak cool in broth for 30 minutes.
- Transfer steak to a plate. Strain cooking liquid through a sieve set over a bowl. Discard solids. Let
liquid stand 5 minutes, then skim off and discard any fat. Set cooking liquid aside. Shred steak.
- In the same pot, heat 2 Tbsp oil over medium heat. Add thinly sliced onions, remaining green and yellow peppers, red pepper, garlic, 1/2 tsp salt, and 1/4 tsp pepper. Cook, stirring frequently, until onions and peppers soften, 15 to 20 minutes.
- Stir in tomato paste until vegetables are coated. Stir in crushed tomatoes with their juice, 2-1/2cups of the reserved cooking liquid, and 1/4 tsp salt. Bring to a boil. Reduce heat to low and simmer until slightly thickened, about 20 minutes.
- Return shredded steak to stew and cook until heated through, stirring occasionally, about 2 minutes. Stir in olives. Taste and adjust seasoning with additional salt and pepper if necessary. If not serving immediately, cool, cover, and refrigerate for up to 2 days. flavour will only improve upon standing. Serve with black beans and white rice, boiled potatoes, or fried plantains.
Makes 8 servings.
Source: Chef Andrew Friedman
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Posted on July 30, 2022 by cookwithkathy

Ingredients

2 pieces 7 oz Bavette (a cut from the flank) — or New York strip steak
2 cloves garlic
2 strings thyme
2 oz butter
Béarnaise Sauce
5 fresh egg yolks
1 tbsp minced shallots
1 tbsp sherry vinegar
1 tbsp fresh tarragon, chopped
1 cup clarified butter
1/2 cup water
3 drops, Tabasco hot sauce
1 tsp salt
Shallot Marmalade
1 tbsp vegetable oil
1 lb sliced shallots
1 tbsp sherry vinegar
1 cup beef stock — canned beef stock will work well
1/2 tbsp chopped parsley
Fries
4 Idaho Russet potatoes
Method
- Sear the steak in a skillet or on the grill.
- Finish the steak with garlic, thyme and butter and cook to your preferred temperature — rare, medium rare, medium, medium well or well done.
- Let sit for 2 minutes before slicing.
- Make the Béarnaise Sauce. Using a blender, add eggs yolk, vinegar, Tabasco, water, salt and blend on slow speed.
- Once everything is mixed well, slowly add the warm clarified butter, transfer to a mixing bowl to finish with minced shallots and tarragon.
- Make the Shallot Marmalade. In a small sauté pan, start off with the oil at medium heat. Add the shallots and let them caramelize for about 5 minutes. Then, add the vinegar. Finally, add the beef stock and simmer for about 4 minutes. Add the chopped parsley, and be sure to keep it warm for the meat.
- Make the Fries. Slice in half, then submerge in water for 12 hours. Blanch at 120°C (250°F) for 5 minutes.
- Let cool in a sheet pan with parchment paper. Fry at 175°C (350°F) until golden brown.
- Season with salt and pepper to taste.
- To assemble, place the steak in the middle of your plate. Arrange shallot marmalade on top of the meat. After that, add the fries beside the steak. Place the Béarnaise sauce in a small bowl or gravy boat and serve on the side.
Makes 2 servings.
Source: USA Today
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Posted on July 19, 2022 by cookwithkathy

Ingredients

2 hard-boiled large eggs, quartered
1/2 cup minced radishes (about 4)
2 tablespoons drained capers (in brine), rinsed and chopped
2 tablespoons minced cornichons or pickles (not sweet)
2 tablespoons chopped fresh chives
1-1/2 tablespoons fresh lemon juice
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste
3 tablespoons extra-virgin olive oil
10 ounces thinly sliced air-dried beef, such as bresaola or Bundnerfleisch, or prosciutto
5 ounces baby arugula (7-1/2 cups)
2 tablespoons grated Parmigiano-Reggiano
Method
- Force eggs through a medium-mesh sieve into a small bowl using back of a spoon.
- Add radishes, capers, cornichons, and chives to eggs, then gently toss to combine.
- Whisk together lemon juice, salt, and pepper in a large bowl, then add oil in a slow stream, whisking until combined.
- Arrange slices of bresoolo, overlapping slightly, to cover a large platter. Drizzle all but 1/2 tablespoon vinaigrette over meat, then sprinkle generously with egg mixture.
- Add arugula and cheese to remaining vinaigrette in bowl and toss to coat lightly. Mound salad in center of platter
Makes 6 to 8 servings.
Source: Gourmet Italian
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Posted on July 6, 2022 by cookwithkathy

Ingredients

2 slices American prime grade tenderloin
1 small piece dried tangerine peel
dried red chili to taste
ground Sichuan peppercorn
sesame oil
Seasoning
2 tbsp dark soy sauce
1-1/2 tbsp oyster sauce
1 tbsp water
1/2 tbsp Shaoxing wine
1 tbsp sesame oil
3/4 tsp sugar
1/2 tsp cornstarch
Method
- Wipe dry beef. Sprinkle ground Sichuan peppercorn on both sides of beef (the amount of which depends on your taste for spiciness). Brush on sesame oil and marinate for 3 to 4 hours.
- Wash dried tangerine peel. Wipe it dry and shred.
- Remove seeds of dried red chili. Wash and wipe dry.
- Mix seasoning ingredients in a bowl. Set aside.
- Heat wok and add oil. Fry beef on both sides until 30% done. Dice and trim the tendon.
- Heat 2 tbsp of oil. Stir fry dried red chili and dried tangerine peel until slightly browned and fragrant. Add beef and stir-fry briefly to your preferred doneness of the beef.
- Add seasoning and stir-fry until sauce thickens. Remove to serving platter and serve.
Source: Xi Yan Cuisine
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Posted on June 28, 2022 by cookwithkathy

Ingredients

1 cup red wine
1/4 cup veal demi-glace, home-made or store-bought
3 sprigs fresh rosemary plus 2 tablespoons roughly chopped, plus more sprigs for garnish
3 sprigs fresh thyme plus 2 tablespoons roughly chopped, plus more sprigs for garnish
1/4 cup olive oil
6 veal chops, each 1 inch thick
salt and ground pepper
1 to 2 tablespoons cold unsalted butter, cubed
Method
- To make a rosemary demi-glace, in a small saucepan over high heat, combine the wine and 1 cup water and bring to a boil. Remove from the heat and whisk in the demi-glace until smooth. Place the saucepan over low heat, add the 3 sprigs each rosemary and thyme, and simmer until reduced slightly, 10-15 minutes. Strain through a sieve into another small saucepan; discard the herbs. Keep the demi-glace warm on the stove top.
- In a small bowl, stir together the oil and the chopped rosemary and thyme. Place the veal chops in a shallow dish and generously season with salt and pepper. Pour the herbed oil over the meat and turn to coat well. Cover and let stand for 10-15 minutes.
- Prepare a CHARCOAL or GAS grill for DIRECT grilling over MEDIUM-HIGH heat.
- Brush and oil the grill grate. Grill the veal chops directly over medium-high heat, turning once, until well marked and charred, 4-6 minutes per side. Move the chops to indirect heat, cover, and grill until firm to the touch and cooked to your liking.
- Transfer the chops to a large serving platter, tent with aluminum foil, and let rest for 5 minutes.
- Rewarm the demi-glace if needed. Add the butter cubes to the demi-glace, one at a time, whisking after each addition. Strain any accumulated meat juices into the demi-glace.
- Garnish the chops with rosemary and thyme sprigs and spoon sauce over the chops, or pass the chops at the table with the sauce on the side.
Makes 6 servings.
Source: Adventure in Grilling
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