Posted in Beef & Lamb on Apr 5th, 2010
ROPA VIEJA
“Old Clothes”
Yields 8 servings
2 lb. flank steak meat
1/3 C. olive oil
1 onion, sliced
4 cloves garlic
1 large green pepper, sliced thin
1 can tomato sauce
1 t. salt.
1 bay leaf
1/2 C cooking wine
1 sm. jar red pimentos
splash vinegar
pinch sugar
1/4 c. frozen peas
In a pan, cook meat in water until meat is soft.
Strip the meat into threads. Chop garlic and [...]
Posted in Beef & Lamb, Rubs & Marinades on Mar 7th, 2010
Ingredients
2 pounds flank or skirt steak
Olive oil
Kosher salt and freshly ground black pepper
Marinade:
4 garlic cloves, minced
1 jalapeño chile pepper, seeded and minced
1 teaspoon freshly ground cumin seed (best to lightly toast the seeds first, then grind them)
1 large handful fresh cilantro, leaves and stems, finely chopped (great flavor in the stems)
Kosher salt and freshly ground [...]
Posted in Beef & Lamb, Poultry, Rice, Vegetables on Feb 24th, 2010
This is a traditional Korean food. It’s very simple to make & very flavorful.
Ingredients:
- 1 lb of thinly sliced beef, or flank steak ***
- 1/2 cup of Brown Sugar
- 2 Pieces of Green Onions, julienned
- 1/2 of an Onion, chopped into thin sliced
- 1 Carrot, julienned
- 1/2 cup of Soy Sauce
- 1 Tbsp of Garlic, [...]
Posted in Beef & Lamb, Pasta, Pork on Jan 28th, 2010
Ingredients
Meatballs:
6 ounces uncured applewood-smoked bacon (about 6 slices), diced
2 large garlic cloves, peeled
2 pounds ground beef (15% fat)
2/3 cup chopped drained roasted red peppers from jar
2/3 cup panko (Japanese breadcrumbs)*
2 large eggs
1/2 cup coarsely grated [...]
Posted in Beef & Lamb on Oct 18th, 2009
Pre-heat oven to 500 degrees
Have Prime Rib at room temperature
Rub with flour, salt and pepper
Cook uncovered:
4-5 lb roast: cook 25-30 minutes
5-9 lb roast: cook 35 minutes
After the above time, turn the oven off.
Leave roast at least 2 hours, but no more than 4 hours. Don’t open oven!!!!!
Should always be medium rare.
Posted in Beef & Lamb on Oct 15th, 2009
6 veal cutlets pounded 1/4 inch thick
6 slices prosciutto
6 fresh sage leaves
1/3 cup shredded fontina cheese (can substitute Swiss)
salt and pepper
2 T flour (I used whole wheat)
1 T olive oil
1/2 cup white wine
1 cup chicken broth
1 T chopped fresh sage
Place 1 slice prosciutto, 1 sage leaf and some of the cheese on one piece of [...]
Posted in Beef & Lamb on Oct 13th, 2009
Beef filling:
2 tsp. corn or vegetable oil
1 small onion, chopped (2/3 cup)
2 medium garlic cloves, minced
2 T. chili powder
1 tsp. cumin
1 tsp. coriander
½ tsp. oregano
¼ tsp. cayenne pepper
Salt
1 pound ground beef, lean preferably
½ cup canned tomato sauce
½ cup canned chicken broth
1 tsp. brown sugar
2 tsp. cider vinegar
Heat oil over medium heat about 2 minutes. Add [...]
Posted in Beef & Lamb on Oct 13th, 2009
1 large onion or 2 medium onions chopped
2 T. oil
6-7 garlic cloves, minced
¼ cup chopped parsley
1/3 cup soy sauce
1 ½ tsp. ginger, allspice, rosemary
6 T. red wine vinegar
4 T. packed brown sugar
1 ¼ cup beef broth (1 can Campbell)
Adolf meat tenderizer (unseasoned)
Stab meat and rub with hand.
3 ½ – 4 lb. chuck roast — 2 [...]
Posted in Beef & Lamb, Breakfast, Pork on Oct 13th, 2009
1 pkg Jimmy Dean Roll sausage, cooked, drained and crumbled
8 oz. grated Swiss cheese
Juice of 1 lemon
1 tsp finely minced garlic
1/2 tsp. dried thyme
1/2 c. mayo
1 baguette of bread, sliced
Paprika
Combine first six ingredients, stir well.
Lightly toast sliced bread.
Place 1 tsp. of mixture on each toast.
Sprinkle wih paprika.
Broil 3-5 minutes or until cheese bubbles slightly.
Posted in Beef & Lamb on Oct 13th, 2009
2 cups red wine
1/2 cup pomegranate molasses
2 tablespoons oyster sauce
2 carrots, chopped
2 ribs celery, chopped
1 leek, whites and light green parts, chopped, washed and drained
1 onion, chopped
1 sachet of fresh thyme, bay leaf and black peppercorns
5 cups veal stock or low-sodium beef or chicken stock
8 beef short ribs, 4 to 6 pounds, trimmed of excess [...]