Posts tagged ‘stew’

Beef Cheeks – A smaller batch

IMG_20180806_095846_145

Like all cuts of ‘stew’ meat, beef cheeks which come from the neck of a cow, need a long braise to get the best texture and tenderness. My friend Cy received some in a package of offal that was to be used for dog food. She thought we’d enjoy it more. It was delicious served with soft polenta. This recipe was made in pressure cooker, but would work really well in an Insta-Pot.

1 – 1 1/2 pounds beef cheeks, cut into managable pieces (no need to cube)
1 cup chicken stock
1 rib celery, chopped
1 onion, chopped
1 carrot, chopped
1 tomato, chopped
1 bay leaf
1 clove garlic, minced

Heat oil in the bottom of pot
season your meat with salt and pepper after drying well with a paper towel
brown meat on both sides, remove from pan
add veggies and garlic to dirty pan, saute until tender
deglaze with chicken stock

Cut meat into large pieces
add back to veggies and stock
cook for a minimum of 3 hours covered over low heat
or 90 minutes in a pressure cooker, if using an Insta-Pot, follow manufacturers instructions

Note: Next time, and there will be a next time, I’m going to coat the meat thinly with some flour; just to give the sauce a bit more body.

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August 6, 2018 at 8:58 pm Leave a comment

Lamb Ragù – A relatively small batch

1 large clove garlic, grated
2 carrots, finely chopped
1 onion, finely chopped
1 red bell pepper, finely chopped
3-4 slices bacon, diced
1 pound boneless lamb shoulder, cut into 1/2-inch cubes
1/2 cup dry red wine
1  28-ounce can tomatoes, peeled, coarsely chopped, juices reserved
1 cup chicken stock
1 bay leaf
a pinch of crushed red pepper
salt and pepper

Brown bacon well, remove from pan, and set aside
dry meat with paper towel, sprinkle with salt & pepper
brown the meat well in bacon fat, remove from pan, and set aside
add some more oil if needed
add onion, carrots, bell pepper, and garlic to unclean pan and brown
return meat and bacon to the pan
add stock, tomatoes, bay leaf, and wine
cover, bring to a boil, reduce heat and simmer for approximately 1 1/2 hours

Season to taste and serve over your favorite pasta.

February 27, 2012 at 4:52 pm Leave a comment

Beef Stew – A small batch

I'm sorry, but if there's a good way to photograph stew, I'm not aware of it.

1 pound beef shoulder or round, cut into 1 – 1 1/2 inch pieces
2-3 slices bacon, diced
1 onion, chopped
2 carrots, chopped
2 ribs celery, chopped
1 potatoes, chopped
1/2 cup red wine
1/2 cup stock
2 clove garlic
salt and pepper
1 bay leaf
1-2 tablespoons of flour
salt and pepper to taste

Brown bacon well, remove from pan and set aside
dry meat with paper towel, sprinkle with salt, pepper, & flour
brown the meat well in bacon fat, remove from pan and set aside
add onions, carrots, celery, and garlic to unclean pan, and brown
return meat and bacon to the pan
add stock, wine, and bay leaf
add potatoes and stir well
cover, bring to a boil, reduce heat, and simmer for approximately 2 hours
season to taste

Don’t forget to find and remove the bay leaf before serving.

January 25, 2012 at 7:38 pm Leave a comment

Chili Con Carne – A small batch

This chili runs hot as written, so be warned, and season to taste.

2-3 strips bacon, diced
1 pound beef shoulder or round, cut into 1/2 inch cubes
1 onion, chopped
2 cloves garlic, minced
1 jalapeño chili pepper with stems, seeded, and ribs removed, minced
1  14 ounce can whole or diced tomatoes
1 cup water or stock
1 tablespoon freshly squeezed lemon or lime juice
1 teaspoon sugar
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon ground oregano
1 teaspoon thyme
1/2 teaspoon ground coriander
1 teaspoon cornstarch (if necessary)
salt and pepper

Pat the beef dry with a paper towel
sprinkle with salt and pepper and set aside

Combine herbs and spices and set aside

Cook the bacon in a large pot over medium high heat until crisp
remove from pan and set aside, leaving the fat in the pan

Add beef to the bacon fat, brown well on all sides
remove beef from pan and set aside

Sauté onions in dirty pot until soft
add the garlic and jalapeño, cook until fragrant
add seasonings and sugar, heat through
add browned beef and bacon, stir to coat with seasonings and onions
add tomatoes
and water
scrape fond off the bottom of the pot

Bring to a simmer and cook covered for 1 1/2 hours
then cook an additional 1/2 hour uncovered

Stir in lemon juice
add water to the cornstarch to make a slurry and stir into chili to reach desired thickness if necessary

Season to taste

Add beans if you like

June 6, 2011 at 8:32 pm Leave a comment

Beef Bourguignon – A small batch

1 pound beef shoulder or round, cut into 1 – 1 1/2 inch pieces
2-3 slices bacon, diced
1 onion, thinly sliced
2 carrots, cut into 1 inch pieces
8 ounces mushrooms, quartered or sliced
1 cup pearl onions (frozen works perfectly)
1/2 cup red wine
1/2 cup stock
2 clove garlic
salt and pepper
1 bouquet garni (usually thyme, bay, and/or parsley)
1 teaspoon corn starch

Brown bacon well, remove from pan and set aside
dry meat with paper towel, sprinkle with salt & pepper
brown the meat well in bacon fat, remove from pan and set aside
add onions, carrots, and garlic to unclean pan, and brown
return meat and bacon to the pan
add stock, wine, and bouquet garni
add mushrooms
cover, bring to a boil, reduce heat and simmer for approximately 2 hours

Mix corn starch and 2 teaspoons water, make a slurry, and mix into stew while hot to thicken sauce if necessary

May 31, 2011 at 4:25 pm Leave a comment

Tom kha gai – A small batch

aka Tom yum gai or Thai-style Hot and Sour Chicken Soup

My use of coconut milk in the recipe is the reason for the specific title. This is definitely not an authentic recipe, since I’ve omitted or exchanged a few traditional, but hard to find ingredients. The lemon grass was hard enough to track down; I didn’t even attempt to find kaffir lime leaves or galanga at my local supermarket. But, I think this comes pretty close, and is very satisfying.

2 cups chicken broth
1/2 cup water
1 stalk lemon grass, cut into 2 inch pieces
1 inch fresh ginger, sliced
2-3 pieces lime zest, julienned
1 garlic clove, bruised
1 1/2 teaspoon nahm plah (fish sauce)
1 1/2 teaspoon sugar
1  5 ounce can unsweetened coconut milk
1 can straw mushrooms, drained
1 can baby corn, drained
1/4 cup lime juice (in a pinch I’ve used lemon juice with success)
1 cup cooked chicken, cubed or shredded
1/4 teaspoon chili flakes (or a good squirt of Rooster Sauce to taste)
cilantro, chopped handful for garnish (optional)

Add to a pot broth, water, lemon grass, ginger, zest, garlic, fish sauce, chili flakes, and sugar
bring to a boil and simmer for 10 minutes
remove lemon grass, ginger, zest, and garlic from broth

Add coconut milk, mushrooms, corn, chicken, and lime juice
stir, heat through, and serve

February 6, 2011 at 3:57 pm Leave a comment

Seafood Stew – A small batch

seafood-stew

aka cioppino

Not only is this a small batch, but it’s the perfect pantry-version of this recipe. All the ingredients are canned, bottled, or frozen. But, that said, I’ve added fresh fish and seafood before, with great success.

Oil, for sautéing
1 small onion, chopped
1 clove garlic, minced
1  14 ounce can crushed tomato
1 bottle clam juice
2 small cans chopped clams, reserve liquid
1 small can crab meat, drained
12 shrimp, cleaned and deveined (honestly you can add as many shrimp as you’d like)
1 teaspoons oregano
1 teaspoon fennel seed
1 cup fresh basil, chopped (a sprinkling of dried basil can be added when oregano is added, if fresh is not on hand)
salt and pepper

sauté onion and garlic in oil until tender
add fennel seed and oregano
add tomato and clam juice, bring to a simmer
add canned crab and clams, heat through
add shrimp, heat through
salt and pepper to taste
sprinkle with chopped basil and serve

February 1, 2011 at 2:34 pm 1 comment

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