Burgoo is the celebrated stew which helped to make Kentucky famous. It is served on Derby Day, at political rallies, tobacco auctions and other outdoor events. It is a great dish to have whenever you expect 20 to 25 people. All through the South any available game would be added to this recipe. A squirrel, a rabbit and it was a good omen to have a minister (whose salary must have been paid) wave a rabbit’s foot over the steaming cauldron. This burgoo is very similar to Brunswick stew, another southern favorite.
Ingredients:
1 to 2 lbs. each of pork (shank or shoulder), beef and lamb
4 lbs. stewing chicken
6 quarts water
3 T. salt
1 bay leaf
1 lb. potatoes (3 to 4 medium)
1 lb. onions (3 to 4 medium)
3 or 4 carrots
1 cup sliced celery
1 large green pepper, cut in slivers
1 (16 oz.) can tomato puree
1 (28 oz.) can tomatoes
2 small dried hot chili peppers
1 (16 oz.) can whole kernel corn
2 cups sliced fresh okra or a 10 oz. pkg. frozen okra
2 cups fresh, frozen or canned lima beans
1-1/2 cups chopped cabbage
1 T. Worcestershire sauce
1 T. A-1 sauce
1/4 t. cayenne pepper
Additional salt to taste
1/2 cup chopped fresh parsley
Step 1. Combine meat, chicken and water in a very large stock pot or soup kettle. Season with salt and bay leaf. Season until the meat is tender and falls from the bones. Remove and discard skin and bones, cutting meat into bite-sized pieces. Skim off the fat, chill the stock and remove all hardened fat.
Step 2. Return meat and chicken to the stock. Peel potatoes and onions, scrape the carrots and dice the vegetables. Add to the stew along with the celery, green pepper, tomato puree, tomatoes, hot peppers, corn, okra, lima beans and cabbage. Simmer slowly until stew is thick and vegetables are done, 2 to 3 hours. Burgoo should be thick but still soupy.
Step 3. Season with Worcestershire and A-1 sauces, cayenne and additional salt if needed. Just before serving, sprinkle stew with parsley. Serve in soup bowls.
Showing posts with label beef. Show all posts
Showing posts with label beef. Show all posts
Monday, September 19, 2011
Breslauer Steaks with Mushroom Gravy Recipe
Veal and pork patties seasoned with onion and nutmeg are still a favorite dish for the Amanas. Serves six when accompanied by mushroom gravy.
Ingredients:
1 lb. ground veal
1 lb. ground pork
3 T. minced chives
1/3 cup finely minced onion
1 t. salt
1/8 t. pepper
2 T. butter
Gravy ingredients:
3 T. meat drippings
1/2 lb. mushrooms, sliced
3 T. flour
1-1/2 cup chicken broth
1/2 cup light cream
Pinch of salt
Pinch of pepper
Pinch of nutmeg
V.S.P. for steaks - Mix together the ground veal and pork, chives, onions, salt, pepper and nutmeg; shape into 6 large, flat patties. Brown on both sides in butter in a very large, heavy skillet; remove to a platter and keep warm.
V.S.P. for gravy - Pour all but 3 tablespoons meat drippings from the skillet; sauté mushrooms in drippings until they are nicely browned and begin to release their juices. Blend in flour, then add chicken broth and cream and cook, stirring, until thickened. Add salt, pepper and nutmeg. Return patties to skillet, pushing down under gravy, cover and simmer slowly 15 to 20 minutes until “well done” in the center. Serve.
Ingredients:
1 lb. ground veal
1 lb. ground pork
3 T. minced chives
1/3 cup finely minced onion
1 t. salt
1/8 t. pepper
2 T. butter
Gravy ingredients:
3 T. meat drippings
1/2 lb. mushrooms, sliced
3 T. flour
1-1/2 cup chicken broth
1/2 cup light cream
Pinch of salt
Pinch of pepper
Pinch of nutmeg
V.S.P. for steaks - Mix together the ground veal and pork, chives, onions, salt, pepper and nutmeg; shape into 6 large, flat patties. Brown on both sides in butter in a very large, heavy skillet; remove to a platter and keep warm.
V.S.P. for gravy - Pour all but 3 tablespoons meat drippings from the skillet; sauté mushrooms in drippings until they are nicely browned and begin to release their juices. Blend in flour, then add chicken broth and cream and cook, stirring, until thickened. Add salt, pepper and nutmeg. Return patties to skillet, pushing down under gravy, cover and simmer slowly 15 to 20 minutes until “well done” in the center. Serve.
Thursday, September 8, 2011
Grandma’s Pot Roast Recipe
This is a Russian-Jewish recipe which will be enjoyed by all your guests. Serves eight.
Ingredients:
4 to 5 lb. boneless beef round roast
3 T. rendered chicken fat
1 T. salt
1/4 t. black pepper
1 T. paprika
3 large yellow onions, sliced
Water or beef stock
Step 1. Pat meat dry with paper towels. In a heavy pot or Dutch oven, heat chicken fat over moderate to high heat until sizzling. Add beef and brown well on all sides, sprinkling each side as it is seared with salt, pepper and paprika.
Step 2. When meat done browning, turn heat to low, add sliced onions, cover and cook2 to 3 hours. Enough liquid will be produced by the meat and onions for most of the cooking period; eventually, however, you will need to add a little additional water or stock to complete the cooking.
Step 3. Cook until meat falls apart in an unlovely-looking but delicious mess. Serve with potatoes.
Ingredients:
4 to 5 lb. boneless beef round roast
3 T. rendered chicken fat
1 T. salt
1/4 t. black pepper
1 T. paprika
3 large yellow onions, sliced
Water or beef stock
Step 1. Pat meat dry with paper towels. In a heavy pot or Dutch oven, heat chicken fat over moderate to high heat until sizzling. Add beef and brown well on all sides, sprinkling each side as it is seared with salt, pepper and paprika.
Step 2. When meat done browning, turn heat to low, add sliced onions, cover and cook2 to 3 hours. Enough liquid will be produced by the meat and onions for most of the cooking period; eventually, however, you will need to add a little additional water or stock to complete the cooking.
Step 3. Cook until meat falls apart in an unlovely-looking but delicious mess. Serve with potatoes.
Thursday, September 1, 2011
Hawaiian Short Ribs Oona Loa Recipe
This is an ideal recipe for your next barbecue. This will easily satisfy six or seven people.
Ingredients:
6 to 8 lbs. lean beef short ribs
1 can (16 oz.) pineapple slices
1/2 cup soy sauce
1/2 cup honey
1 cup water
2 T. brown sugar
1 large clove garlic, minced
2 t. ground ginger
Step 1. About 4 or 5 hours before serving place ribs in a large bowl. Drain pineapple slices; reserve syrup and set slices aside. Combine syrup with remaining ingredients to make Luau Sauce. Pour sauce over ribs and refrigerate, loosely covered, until barbecue.
Step 2. Half an hour before serving time remove ribs from sauce; place on barbecue grill 4 inches from coals. Cook until well browned, 20 to 25 minutes, turning frequently and basting with Luau Sauce during grilling. About 10 minutes before ribs are done, dip pineapple slices in Luau Sauce; place on grill with ribs and brown quickly on both sides. Serve with rice and a vegetable.
Ingredients:
6 to 8 lbs. lean beef short ribs
1 can (16 oz.) pineapple slices
1/2 cup soy sauce
1/2 cup honey
1 cup water
2 T. brown sugar
1 large clove garlic, minced
2 t. ground ginger
Step 1. About 4 or 5 hours before serving place ribs in a large bowl. Drain pineapple slices; reserve syrup and set slices aside. Combine syrup with remaining ingredients to make Luau Sauce. Pour sauce over ribs and refrigerate, loosely covered, until barbecue.
Step 2. Half an hour before serving time remove ribs from sauce; place on barbecue grill 4 inches from coals. Cook until well browned, 20 to 25 minutes, turning frequently and basting with Luau Sauce during grilling. About 10 minutes before ribs are done, dip pineapple slices in Luau Sauce; place on grill with ribs and brown quickly on both sides. Serve with rice and a vegetable.
Wednesday, August 31, 2011
Albondigon Festivo - Festive Meatloaf Recipe
This festive meatloaf may be served hot or cold. Serves eight.
Ingredients:
1 lb. ground beef
1/2 lb. ground veal
1/4 lb. ground pork
1 egg
2 slices of bread, soaked in milk, then squeezed
2 T. finely minced onion
1 clove garlic, minced
1 slice green pepper, chopped
1 t. salt
1/2 t. paprika
2 T . oil
2 T. flour
Step 1. In the oil, sauté onion, garlic and green pepper until tender and remove from heat. Mix well with meat. Add the squeezed bread, egg salt and pepper and knead it well with your hands. Prepare filling (see next recipe).
Step 2. Dust the table with flour. Pat down the meat to make a rectangle. Arrange the filling in the center. Fold the bottom third of the meat rectangle over the middle third, then fold the top third over all.
Step 3. Heat 1/4 cup oil in a large frying pan. Carefully lift the meatloaf from the table and sauté the bottom part slowly until you have a golden crust. With the aid of a spatula, turn the loaf over. Brown the other side. Tilting the pan, remove excess fat and add the tomato sauce (see sauce recipe below).
Step 4. Simmer, covered, very slowly one hour, basting over with tomato sauce and lifting the loaf once in a while with the spatula so it does not stick to the bottom of the pan. Serve hot, sliced, with mashed potatoes, noodles or rice, and the sauce in a sauceboat.
The Filling:
Ingredients:
2 hard-boiled eggs, sliced
3 anchovy filets
1/2 cup pitted sliced olives
2 pimentos cut in halves
1 T. minced parsley or bacon bits
V.S.P. Mix all ingredients thoroughly and use as filling in above meatloaf recipe.
The Sauce:
Ingredients:
2 cups plain canned tomato sauce
1/2 onion, minced
1/2 green pepper, minced
Salt to taste
V.S.P. Mix all ingredients thoroughly, heat lightly to blend and use as sauce for meatloaf.
Ingredients:
1 lb. ground beef
1/2 lb. ground veal
1/4 lb. ground pork
1 egg
2 slices of bread, soaked in milk, then squeezed
2 T. finely minced onion
1 clove garlic, minced
1 slice green pepper, chopped
1 t. salt
1/2 t. paprika
2 T . oil
2 T. flour
Step 1. In the oil, sauté onion, garlic and green pepper until tender and remove from heat. Mix well with meat. Add the squeezed bread, egg salt and pepper and knead it well with your hands. Prepare filling (see next recipe).
Step 2. Dust the table with flour. Pat down the meat to make a rectangle. Arrange the filling in the center. Fold the bottom third of the meat rectangle over the middle third, then fold the top third over all.
Step 3. Heat 1/4 cup oil in a large frying pan. Carefully lift the meatloaf from the table and sauté the bottom part slowly until you have a golden crust. With the aid of a spatula, turn the loaf over. Brown the other side. Tilting the pan, remove excess fat and add the tomato sauce (see sauce recipe below).
Step 4. Simmer, covered, very slowly one hour, basting over with tomato sauce and lifting the loaf once in a while with the spatula so it does not stick to the bottom of the pan. Serve hot, sliced, with mashed potatoes, noodles or rice, and the sauce in a sauceboat.
The Filling:
Ingredients:
2 hard-boiled eggs, sliced
3 anchovy filets
1/2 cup pitted sliced olives
2 pimentos cut in halves
1 T. minced parsley or bacon bits
V.S.P. Mix all ingredients thoroughly and use as filling in above meatloaf recipe.
The Sauce:
Ingredients:
2 cups plain canned tomato sauce
1/2 onion, minced
1/2 green pepper, minced
Salt to taste
V.S.P. Mix all ingredients thoroughly, heat lightly to blend and use as sauce for meatloaf.
Tuesday, August 23, 2011
Irish Stew Recipe
This will serve 10 to 12 people and you may wish to use only half the amount shown.
Ingredients:4 T. shortening
5 lbs. stewing beef, cut into 1-1/2” cubes
1T. salt
1/4 t. pepper
8 small white turnips, about 1 lb.
10 large carrots, about 2 lbs.
4 large onions, at least 1 lb.
12 medium-sized potatoes, about 4 lbs.
1/2 cup all purposed flour
4 T. chopped parsley
Step 1. Heat shortening in Dutch oven over medium-high heat. Add about 1/3 of beef cubes and brown on all sides, about 10 minutes. Remove to a bowl and brown remaining beef in batches.
Step 2. Return all of the meat to the Dutch oven. Sprinkle with salt and pepper; stir in 6 cups of water. Bring to a boil, reduce heat and simmer, covered, one hour.
Step 3. Meanwhile, pare turnips and slice crosswise into 1/2” thick slices. Pare carrots and slice diagonally 1/2” thick. Peel onions and cut into quarters. Set all vegetables aside until meat has cooked one hour.
Step 4. Add all vegetables to Dutch oven, return to a boil. Reduce heat and simmer, covered, 40 minutes or until meat and vegetables are tender.
Step 5. In a small bowl, gradually stir 1/2 cup water into flour until smooth. Slowly add to stew, stirring constantly; boil gently a minute or two. Add parsley.
Monday, August 22, 2011
Tukhum Dolma - Meat & Egg Balls Recipe
This novel dish is almost identical to what is know as “Scotch Eggs” in Great Britain. Serve it with a salad for a complete luncheon. Serves 4 to 5.
Ingredients:
1 lb. lean lamb, beef or pork
1 medium onion, grated
3 T. fine, dry bread crumbs
1/3 t. salt
A pinch of black pepper
6 hard boiled eggs
1 beaten egg
4 cups oil for deep frying
V.S.P. Grind meat fine. Mix meat with onions, bread crumbs, salt and pepper. Peel each hard boiled egg and roll it in the meat mixture until the egg is completely covered and looks like a round meatball. Just before frying, dip meatball in beaten egg. Drop in heated cooking oil and fry until brown. Avoid making the meat layer so thick or the frying oil so hot that the meat becomes dark brown before the meat is cooked through. Drain on paper towels and serve hot.
Ingredients:
1 lb. lean lamb, beef or pork
1 medium onion, grated
3 T. fine, dry bread crumbs
1/3 t. salt
A pinch of black pepper
6 hard boiled eggs
1 beaten egg
4 cups oil for deep frying
V.S.P. Grind meat fine. Mix meat with onions, bread crumbs, salt and pepper. Peel each hard boiled egg and roll it in the meat mixture until the egg is completely covered and looks like a round meatball. Just before frying, dip meatball in beaten egg. Drop in heated cooking oil and fry until brown. Avoid making the meat layer so thick or the frying oil so hot that the meat becomes dark brown before the meat is cooked through. Drain on paper towels and serve hot.
Beef Stroganoff Recipe
This dish is well worth the effort and will be sure to give you real Russian flavor. Serves five or six.
Ingredients:
1/4 cup all-purpose flour
1/2 t. salt
1 lb. filet mignon, cut in 1/4-inch wide strips
1/4 cup butter
1 cup thinly sliced mushrooms
1/2 cup chopped onion
1 clove garlic, minced
1 T. tomato paste
1 can (10.5 oz.) condensed beef broth
1 cup sour cream
2 T. dry sherry
Step 1. Combine 1 tablespoon of the flour with the salt and dredge the meat in the mixture.
Step 2. Heat the skillet, then add half the butter. When melted, add the meat strips and brown quickly, flipping the meat to brown on all sides. Add the mushrooms, onion and garlic. Cook three to four minutes, or until the onion is barely tender.
Step 3. Remove the meat and mushrooms from the skillet and keep warm. Add the remaining butter to the pan drippings. When melted, blend in the remaining flour with a whisk. Add the tomato paste. Slowly pour in the beef broth. Cook, stirring constantly with the whisk, until the mixture thickens.
Step 4. Return the meat and mushrooms to the skillet. Stir in the sour cream and sherry and heat briefly. Serve with rice.
Ingredients:
1/4 cup all-purpose flour
1/2 t. salt
1 lb. filet mignon, cut in 1/4-inch wide strips
1/4 cup butter
1 cup thinly sliced mushrooms
1/2 cup chopped onion
1 clove garlic, minced
1 T. tomato paste
1 can (10.5 oz.) condensed beef broth
1 cup sour cream
2 T. dry sherry
Step 1. Combine 1 tablespoon of the flour with the salt and dredge the meat in the mixture.
Step 2. Heat the skillet, then add half the butter. When melted, add the meat strips and brown quickly, flipping the meat to brown on all sides. Add the mushrooms, onion and garlic. Cook three to four minutes, or until the onion is barely tender.
Step 3. Remove the meat and mushrooms from the skillet and keep warm. Add the remaining butter to the pan drippings. When melted, blend in the remaining flour with a whisk. Add the tomato paste. Slowly pour in the beef broth. Cook, stirring constantly with the whisk, until the mixture thickens.
Step 4. Return the meat and mushrooms to the skillet. Stir in the sour cream and sherry and heat briefly. Serve with rice.
Sunday, August 21, 2011
Borshchok - Russian Beef Soup Recipe
This soup is served hot and is made with meat, but beets are the only vegetable. It is very popular in the western Ukraine, where beets dominate the vegetable crop. Serves eight.
Ingredients:
2 bunches of young beets
2 sliced onions
2 lbs. beef brisket
8 cups water
Juice of 2 lemons
2 T. of sugar, more or less, to taste
2 t. salt
Pepper to taste
Croutons for garnish
V.S.P. Peel and dice beets. Place beets, onions and meat in deep pot. Add water and bring to a boil. Reduce heat and simmer, covered, until meat is tender. Cube meat and return it to pot. Add lemon juice, sugar, salt and pepper. Simmer 10 minutes longer. Serve hot with croutons.
Ingredients:
2 bunches of young beets
2 sliced onions
2 lbs. beef brisket
8 cups water
Juice of 2 lemons
2 T. of sugar, more or less, to taste
2 t. salt
Pepper to taste
Croutons for garnish
V.S.P. Peel and dice beets. Place beets, onions and meat in deep pot. Add water and bring to a boil. Reduce heat and simmer, covered, until meat is tender. Cube meat and return it to pot. Add lemon juice, sugar, salt and pepper. Simmer 10 minutes longer. Serve hot with croutons.
Hot Barley Luncheon Dish Recipe
Inexpensive, easy to prepare and most satisfying.
Ingredients:
1-1/2 lbs. ground beef
1 cup chopped onion
1/2 cup chopped celery
3 T. cooking oil
1/4 t. pepper
Salt to taste
1 t. marjoram leaves
1/2 bay leaf
2 1-lb. cans tomatoes
1 10.5-oz. can condensed cream of mushroom soup
2-1/2 cups water
3/4 cup barley
1/2 cup shopped green pepper
1 1-lb. can peas
Procedure: Sauté ground beef, onion and celery in oil in Dutch oven until well browned. Stir in salt, pepper, marjoram, bay leaf, tomatoes, soup, water, green pepper, barley and undrained peas; mix well. Bring to a boil.
Turn into a 15”x10”x2” (4 quart) shallow roasting pan. Cover with lid or aluminum foil. Bake in a preheated 375 degree oven one hour, 15 minutes or until barley is tender. Serve with a tossed salad.
Ingredients:
1-1/2 lbs. ground beef
1 cup chopped onion
1/2 cup chopped celery
3 T. cooking oil
1/4 t. pepper
Salt to taste
1 t. marjoram leaves
1/2 bay leaf
2 1-lb. cans tomatoes
1 10.5-oz. can condensed cream of mushroom soup
2-1/2 cups water
3/4 cup barley
1/2 cup shopped green pepper
1 1-lb. can peas
Procedure: Sauté ground beef, onion and celery in oil in Dutch oven until well browned. Stir in salt, pepper, marjoram, bay leaf, tomatoes, soup, water, green pepper, barley and undrained peas; mix well. Bring to a boil.
Turn into a 15”x10”x2” (4 quart) shallow roasting pan. Cover with lid or aluminum foil. Bake in a preheated 375 degree oven one hour, 15 minutes or until barley is tender. Serve with a tossed salad.
Friday, August 19, 2011
Spaghetti alla Bolognese - Italian Meat Sauce Recipe
This very rich meat sauce is a typical Italian sauce. Serve 4 or 5.
Ingredients:
1 lb. spaghetti
2 T. butter or margarine
4 T. olive oil
1/4 lb. salt pork, finely chopped
1 onion, finely chopped
2 carrots, finely chopped
1 stalk celery, finely chopped
1/2 lb. lean ground beef
1 strip lemon peel
1 bay leaf
4 T. tomato puree
10 oz. rich beef stock
1/4 cup dry white wine
Salt and pepper to taste
Grated nutmeg to taste
4 T. heavy cream
Grated Parmesan cheese
Butter
Step 1. Heat butter and oil in a large, heavy-bottomed frying pan; add salt pork, onion, carrots and celery. Sauté over medium heat, stirring occasionally until salt pork browns. Stir in ground beef and brown evenly, stirring continuously. Add lemon peel, bay leaf, tomato puree, beef stock and wine and season to taste with salt, pepper and nutmeg.
Step 2. Cover pan and simmer the sauce very gently for 30 minutes, stirring occasionally. Remove lemon peel and bay leaf and simmer, uncovered, for 30 minutes, or until sauce has thickened slightly. Add cream and simmer for 2 to 3 minutes more.
Step 3. Cook spaghetti in plenty of boiling salted water until al dente (firm to the bite, but not soft or mushy). Serve with Bolognese sauce and freshly grated Parmesan. Dot with butter.
Ingredients:
1 lb. spaghetti
2 T. butter or margarine
4 T. olive oil
1/4 lb. salt pork, finely chopped
1 onion, finely chopped
2 carrots, finely chopped
1 stalk celery, finely chopped
1/2 lb. lean ground beef
1 strip lemon peel
1 bay leaf
4 T. tomato puree
10 oz. rich beef stock
1/4 cup dry white wine
Salt and pepper to taste
Grated nutmeg to taste
4 T. heavy cream
Grated Parmesan cheese
Butter
Step 1. Heat butter and oil in a large, heavy-bottomed frying pan; add salt pork, onion, carrots and celery. Sauté over medium heat, stirring occasionally until salt pork browns. Stir in ground beef and brown evenly, stirring continuously. Add lemon peel, bay leaf, tomato puree, beef stock and wine and season to taste with salt, pepper and nutmeg.
Step 2. Cover pan and simmer the sauce very gently for 30 minutes, stirring occasionally. Remove lemon peel and bay leaf and simmer, uncovered, for 30 minutes, or until sauce has thickened slightly. Add cream and simmer for 2 to 3 minutes more.
Step 3. Cook spaghetti in plenty of boiling salted water until al dente (firm to the bite, but not soft or mushy). Serve with Bolognese sauce and freshly grated Parmesan. Dot with butter.
Thursday, August 18, 2011
Oxtails Aren’t Just For Soup
Originally published May 29, 1984
Oxtails, belying their name, are not the tails of oxen at all, but of beef cattle. Often not even on display, at most butchers, they are one of the most neglected cuts of America’s most popular meat. now is a perfect time for those unaware of the merits of oxtails to become acquainted with the hearty flavor of oxtail soups or stews.
According to tradition, the culinary discovery of oxtails came through economic necessity when an impoverished Frenchman brought home a number of tails from the local tannery. And though the verity of that tail is open to dispute, the meal unquestionably remains truly economical and flavorful.
Oxtails are usually cut into joints and one can count on about one pound per person. They require long, slow, moist cooking - braising or stewing are usually favored - to achieve tenderness, and their gelatinous quality produces an unusually rich and flavorful broth. The dishes that follow will help to demonstrate just how adaptable oxtails are in combination with other ingredients and provide a welcome change of fare.
Oxtails, belying their name, are not the tails of oxen at all, but of beef cattle. Often not even on display, at most butchers, they are one of the most neglected cuts of America’s most popular meat. now is a perfect time for those unaware of the merits of oxtails to become acquainted with the hearty flavor of oxtail soups or stews.
According to tradition, the culinary discovery of oxtails came through economic necessity when an impoverished Frenchman brought home a number of tails from the local tannery. And though the verity of that tail is open to dispute, the meal unquestionably remains truly economical and flavorful.
Oxtails are usually cut into joints and one can count on about one pound per person. They require long, slow, moist cooking - braising or stewing are usually favored - to achieve tenderness, and their gelatinous quality produces an unusually rich and flavorful broth. The dishes that follow will help to demonstrate just how adaptable oxtails are in combination with other ingredients and provide a welcome change of fare.
Braised Oxtails Recipe
Serve with mashed potatoes, rice or noodles. Serves 4.
Ingredients:
2 oxtails (about 4 lbs.) cut in 4-inch lengths
3 T. flour
Salt and pepper
1 t. marjoram
1 t. basil
3 T. butter or margarine
1 large onion, chopped
1/3 cup chopped celery
1 cup dry red wine
1 cup beef broth
10 small white onions
V.S.P. Wash the oxtails, pat dry and shake them in a bag with the flour, salt, pepper and herbs. Sauté them with the onions in a heavy pot in the butter until nicely browned. Add the celery, wine and broth. Cover tightly and cook two hours very slowly, over a low flame or in a 300 degree oven.
Boil the white onions for 4 or 5 minutes, drain, add to the oxtails and cook another 30 minutes, or until the onions are done. Lift out the oxtails and white onions. Strain the sauce through a sieve or put it through a blender. If it seems thin, add a little flour and cook it in a saucepan for a few minutes. You may add 2 or 3 tablespoons more wine. Reheat the oxtails and onions in the sauce and serve in a deep platter.
Ingredients:
2 oxtails (about 4 lbs.) cut in 4-inch lengths
3 T. flour
Salt and pepper
1 t. marjoram
1 t. basil
3 T. butter or margarine
1 large onion, chopped
1/3 cup chopped celery
1 cup dry red wine
1 cup beef broth
10 small white onions
V.S.P. Wash the oxtails, pat dry and shake them in a bag with the flour, salt, pepper and herbs. Sauté them with the onions in a heavy pot in the butter until nicely browned. Add the celery, wine and broth. Cover tightly and cook two hours very slowly, over a low flame or in a 300 degree oven.
Boil the white onions for 4 or 5 minutes, drain, add to the oxtails and cook another 30 minutes, or until the onions are done. Lift out the oxtails and white onions. Strain the sauce through a sieve or put it through a blender. If it seems thin, add a little flour and cook it in a saucepan for a few minutes. You may add 2 or 3 tablespoons more wine. Reheat the oxtails and onions in the sauce and serve in a deep platter.
Oxtail Ragout Recipe
Put this on the stove as soon as have finished the dishes from lunch, and serve it for supper to 5 or 6 hearty appetites.
Ingredients:
5 lbs. oxtails
3 T. flour
1/4 cup vegetable oil
2 cups onion, chopped
2 cups carrots, diced
1/2 cup turnips, sliced
1/2 cup parsnips, diced
1/2 cup mushrooms, chopped
2 cups water
1 t. salt
2 beef bouillon cubes
1/8 t. thyme
4 parsley sprigs
V.S.P. Have the butcher cut the oxtails in pieces. Wash in cold water and dry thoroughly. Roll in flour. In a wide-bottomed heavy pan, add the oil and when sizzling, add the oxtail pieces and brown on all sides. Remove oxtails and set aside. To the pan, add the onions, carrots, turnips, parsnips and celery. Cook over medium heat, stirring frequently. Vegetables should be wilted and browned. This should take about an hour.
Now return the oxtails to the pan, and add the mushrooms, water, salt, bouillon cubes, thyme and parsley. Cover the pan, reduce heat and simmer for about 3-1/2 to 4 hours. Add more water as necessary, if the sauce has diminished. Before serving, remove parsley sprigs and skim off all the grease. Serve with a crisp salad, French bread and a dry red wine.
Ingredients:
5 lbs. oxtails
3 T. flour
1/4 cup vegetable oil
2 cups onion, chopped
2 cups carrots, diced
1/2 cup turnips, sliced
1/2 cup parsnips, diced
1/2 cup mushrooms, chopped
2 cups water
1 t. salt
2 beef bouillon cubes
1/8 t. thyme
4 parsley sprigs
V.S.P. Have the butcher cut the oxtails in pieces. Wash in cold water and dry thoroughly. Roll in flour. In a wide-bottomed heavy pan, add the oil and when sizzling, add the oxtail pieces and brown on all sides. Remove oxtails and set aside. To the pan, add the onions, carrots, turnips, parsnips and celery. Cook over medium heat, stirring frequently. Vegetables should be wilted and browned. This should take about an hour.
Now return the oxtails to the pan, and add the mushrooms, water, salt, bouillon cubes, thyme and parsley. Cover the pan, reduce heat and simmer for about 3-1/2 to 4 hours. Add more water as necessary, if the sauce has diminished. Before serving, remove parsley sprigs and skim off all the grease. Serve with a crisp salad, French bread and a dry red wine.
Daube of Oxtail Recipe
A daube is a French culinary term which describes a method of cooking meat very slowly. Serves 4.
Ingredients:
4 lbs. oxtails
3 onions, quartered
3 carrots, sliced
2 cups dry red wine
1/4 cup brandy (optional but nice)
4 oz. lean salt pork
2 T. cooking oil
1 bay leaf
5 whole cloves
5 whole allspice
1 cup beef broth or stock
2 cloves garlic, minced
1 t. thyme
Grated rind of 1/2 orange
Salt to taste
Ground black pepper
Step 1. Put oxtails into a deep stainless steel, pottery or glass bowl. Add the onions, carrots and garlic, and cover with the stock or broth, wine and brandy. Cover and let marinate for 4 or 5 hours in the refrigerator.
Step 2. Cut the salt pork into small dice and put into a deep, heavy pan with oil. Sauté until the pork bits are browned, stirring occasionally.
Step 3. Drain the oxtail from the marinade, reserving marinade. Put meat in hot fat and cook, browning on all sides, a few pieces at a time. Don’t crowd the pan. Set brown pieces aside. Add drained vegetables to pan and brown those until wilted. Return the meat to the pan and pour in the marinade. If the marinade doesn’t cover the oxtail, add enough water to barely cover. Add the bay leaf, cloves, allspice, thyme, orange rind, salt and pepper and stir.
Step 4. Stretch a double thickness of paper toweling over the pan, cover tightly with the lid, and simmer over very low heat until the meat is very tender. This will take 3 to 4 hours.
Step 5. This dish must be cooked very slowly. Be sure to taste and adjust the salt and pepper before serving. And no, the sauce is not thickened. Serve on noodles.
Ingredients:
4 lbs. oxtails
3 onions, quartered
3 carrots, sliced
2 cups dry red wine
1/4 cup brandy (optional but nice)
4 oz. lean salt pork
2 T. cooking oil
1 bay leaf
5 whole cloves
5 whole allspice
1 cup beef broth or stock
2 cloves garlic, minced
1 t. thyme
Grated rind of 1/2 orange
Salt to taste
Ground black pepper
Step 1. Put oxtails into a deep stainless steel, pottery or glass bowl. Add the onions, carrots and garlic, and cover with the stock or broth, wine and brandy. Cover and let marinate for 4 or 5 hours in the refrigerator.
Step 2. Cut the salt pork into small dice and put into a deep, heavy pan with oil. Sauté until the pork bits are browned, stirring occasionally.
Step 3. Drain the oxtail from the marinade, reserving marinade. Put meat in hot fat and cook, browning on all sides, a few pieces at a time. Don’t crowd the pan. Set brown pieces aside. Add drained vegetables to pan and brown those until wilted. Return the meat to the pan and pour in the marinade. If the marinade doesn’t cover the oxtail, add enough water to barely cover. Add the bay leaf, cloves, allspice, thyme, orange rind, salt and pepper and stir.
Step 4. Stretch a double thickness of paper toweling over the pan, cover tightly with the lid, and simmer over very low heat until the meat is very tender. This will take 3 to 4 hours.
Step 5. This dish must be cooked very slowly. Be sure to taste and adjust the salt and pepper before serving. And no, the sauce is not thickened. Serve on noodles.
Kori Kuk - Korean Oxtail Soup Recipe
This is oxtail soup as it is enjoyed in Korea. It is inexpensive and easy to make. Serves 6.
Ingredients:
1 oxtail
10 cups water
1 T. sesame seeds
1/4 cup soy sauce
1 T. sesame oil
1/4 t. black pepper
2 T. onion, minced
1 T. garlic, minced (about 2 cloves)
Step 1. Have the butcher cut the oxtail into about 8 pieces. Wash and place in a soup kettle with water. Bring to a boil and simmer, removing the scum from the surface, about three hours or until the oxtail can be pierced easily with a fork or chopstick. Remove the oxtail from the broth and cut away the excess fat.
Step 2. Place the sesame seeds in a pan and brown slowly over low heat, then grind in a mortar.
Step 3. Combine the ground sesame seeds and remaining ingredients in a mixing bowl. Add the oxtails and stir until well coated. Return the oxtail and sesame mixture to the broth and bring to a boil before serving.
Ingredients:
1 oxtail
10 cups water
1 T. sesame seeds
1/4 cup soy sauce
1 T. sesame oil
1/4 t. black pepper
2 T. onion, minced
1 T. garlic, minced (about 2 cloves)
Step 1. Have the butcher cut the oxtail into about 8 pieces. Wash and place in a soup kettle with water. Bring to a boil and simmer, removing the scum from the surface, about three hours or until the oxtail can be pierced easily with a fork or chopstick. Remove the oxtail from the broth and cut away the excess fat.
Step 2. Place the sesame seeds in a pan and brown slowly over low heat, then grind in a mortar.
Step 3. Combine the ground sesame seeds and remaining ingredients in a mixing bowl. Add the oxtails and stir until well coated. Return the oxtail and sesame mixture to the broth and bring to a boil before serving.
The Kitchen Mouse’s Grilling Menu
Originally published May 24, 1984
With the Memorial Day weekend now at hand, the summer season begins in earnest. For most Americans that means thick steaks and juicy hamburgers edged with crisp char, or deeply burnished chicken flavored faintly with smoke and perhaps a rack of ribs sizzling in flavorful sauce.
The summertime habit of cooking and eating foods outdoors may be most thoroughly American culinary tradition of all, even though the exact origin of the word “barbecue” is open to dispute. Some cite a West Indian custom of grilling meats on a frame which, according to the conquering Spaniards, was called a barbacoa. Others explain the term in French, “barbe a queue”, meaning the whole animal spitted and cooked over an open fire “from head to tail,” as observed by eighteenth century French visitors to the Mississippi region.
The New England clambake, the Hawaiian luau and the chuck wagon cookout are all regional variations. In pre-air conditioned society it was certainly more comfortable to cook and eat out of doors. Once the fire was built, a great many mouths could be fed and so the community barbecue became a summer entertainment.
Have all the necessary tools on hand, including a bottle of water with a spray top to douse any flare-ups. Long-handled tongs, spatulas, forks and basting brushes are some other useful pieces. Heavy-duty foil is very handy for wrapping foods, or to place in the bottom of a grill under the coals to reflect more heat.
When grilling delicate foods such as fish or chicken, foil punctured here and there can be used to line the grate and protect the food from burning.
As with most cooking, high-quality ingredients will yield the best results on the outdoor grill. Beef or lamb grilled medium-rare are the easiest to cook properly on the barbecue. Just be sure that the steak is not so thick that the outside becomes over-cooked and heavily blackened before the inside is done enough.
With the Memorial Day weekend now at hand, the summer season begins in earnest. For most Americans that means thick steaks and juicy hamburgers edged with crisp char, or deeply burnished chicken flavored faintly with smoke and perhaps a rack of ribs sizzling in flavorful sauce.
The summertime habit of cooking and eating foods outdoors may be most thoroughly American culinary tradition of all, even though the exact origin of the word “barbecue” is open to dispute. Some cite a West Indian custom of grilling meats on a frame which, according to the conquering Spaniards, was called a barbacoa. Others explain the term in French, “barbe a queue”, meaning the whole animal spitted and cooked over an open fire “from head to tail,” as observed by eighteenth century French visitors to the Mississippi region.
The New England clambake, the Hawaiian luau and the chuck wagon cookout are all regional variations. In pre-air conditioned society it was certainly more comfortable to cook and eat out of doors. Once the fire was built, a great many mouths could be fed and so the community barbecue became a summer entertainment.
Have all the necessary tools on hand, including a bottle of water with a spray top to douse any flare-ups. Long-handled tongs, spatulas, forks and basting brushes are some other useful pieces. Heavy-duty foil is very handy for wrapping foods, or to place in the bottom of a grill under the coals to reflect more heat.
When grilling delicate foods such as fish or chicken, foil punctured here and there can be used to line the grate and protect the food from burning.
As with most cooking, high-quality ingredients will yield the best results on the outdoor grill. Beef or lamb grilled medium-rare are the easiest to cook properly on the barbecue. Just be sure that the steak is not so thick that the outside becomes over-cooked and heavily blackened before the inside is done enough.
Wednesday, August 17, 2011
Here’s the Beef!
Originally published May 21, 1984
When Erasmus described, more than 400 years ago, the things upon which various nations in the world prided themselves - the Scots their nobility and logical sense, the French their refined manners - he said of the English that “they particularly challenge to themselves Beauty, Music and Feasting.” The excellence of English food had been a by-word for centuries before Erasmus wrote, perhaps because the penalties for slapdash cooking were so severe, for Edward I once ordered all the cooks of the inns on the road between London and York to be executed because their dishes were not to his taste.
But even as early as the seventeenth century the English were looking back nostalgically to the good old days when “poor boys did turn spitts and lick’t the dripping pan, and grew to be huge, lusty knaves.” The meat they were roasting, the meat of meat for the English, was beef. The roast was brought to the table on a spit, a servant holding it while the guest cut off a piece, which was eaten with the fingers and often without a plate. Indeed, medieval directions for setting a table often referred to ‘trencher pieces’ a piece of bread on which guests could lay down their portion of meat.
Nothing can compare with roast beef, charred on the outside, mostly tender within, served with King Edward potatoes (baked in their skins) and a melting Yorkshire pudding, happy recipient of the noble juices of the roast.
When Erasmus described, more than 400 years ago, the things upon which various nations in the world prided themselves - the Scots their nobility and logical sense, the French their refined manners - he said of the English that “they particularly challenge to themselves Beauty, Music and Feasting.” The excellence of English food had been a by-word for centuries before Erasmus wrote, perhaps because the penalties for slapdash cooking were so severe, for Edward I once ordered all the cooks of the inns on the road between London and York to be executed because their dishes were not to his taste.
But even as early as the seventeenth century the English were looking back nostalgically to the good old days when “poor boys did turn spitts and lick’t the dripping pan, and grew to be huge, lusty knaves.” The meat they were roasting, the meat of meat for the English, was beef. The roast was brought to the table on a spit, a servant holding it while the guest cut off a piece, which was eaten with the fingers and often without a plate. Indeed, medieval directions for setting a table often referred to ‘trencher pieces’ a piece of bread on which guests could lay down their portion of meat.
Nothing can compare with roast beef, charred on the outside, mostly tender within, served with King Edward potatoes (baked in their skins) and a melting Yorkshire pudding, happy recipient of the noble juices of the roast.
Roast Beef Recipe
Simple and classic, this will fill the house with warmth and Sunday-dinner aroma. Serves eight to ten.
Ingredients:
Beef rib roast, 5 to 8 lbs.
4 to 6 T . vegetable oil
1 T. dry mustard
Fresh ground pepper
2 T. lightly browned flour
1 flattened piece of beef suet
4 to 6 T. water or dry red wine
Salt
Step 1. Spread the beef with the vegetable oil and sprinkle with a mixture of dry mustard, pepper and flour which you have browned in a frying pan or the oven. Tie a flattened layer of beef suet over the top.
Step 2. When ready to roast, place meat on a rack over a roasting pan and brown in a preheated 425 degree oven for 15 minutes. Reduce oven to 325 degrees, add warmed red wine or water to the pan and continue to roast, basting frequently. Allow 15 to 18 minutes per pound for rare, 204 to 24 minutes per pound for medium, and 25 to 30 minutes per pound for well done. Remember, the ends will be more well done than the center, in case you have varying palates at your table.
Step 3. When meat is cooked to your liking, season to taste with salt and pepper; remove to a warm platter and allow roast to rest for 15 to 20 minutes at the edge of the open oven before carving. During this time the beef sets, the cooking subsides and the roast is ready for carving. In the meantime, pour off the fat in the roasting pan and use the pink juices that pour from the roast as it sets: stir all the crusty bits into it to make a clear sauce. The Kitchen Mouse sometimes adds a little wine, a tablespoon of butter and a dash of Worcestershire sauce. Bring to a boil, reduce heat and simmer for 1 or 2 minutes. Strain and serve in a sauceboat with roast.
Ingredients:
Beef rib roast, 5 to 8 lbs.
4 to 6 T . vegetable oil
1 T. dry mustard
Fresh ground pepper
2 T. lightly browned flour
1 flattened piece of beef suet
4 to 6 T. water or dry red wine
Salt
Step 1. Spread the beef with the vegetable oil and sprinkle with a mixture of dry mustard, pepper and flour which you have browned in a frying pan or the oven. Tie a flattened layer of beef suet over the top.
Step 2. When ready to roast, place meat on a rack over a roasting pan and brown in a preheated 425 degree oven for 15 minutes. Reduce oven to 325 degrees, add warmed red wine or water to the pan and continue to roast, basting frequently. Allow 15 to 18 minutes per pound for rare, 204 to 24 minutes per pound for medium, and 25 to 30 minutes per pound for well done. Remember, the ends will be more well done than the center, in case you have varying palates at your table.
Step 3. When meat is cooked to your liking, season to taste with salt and pepper; remove to a warm platter and allow roast to rest for 15 to 20 minutes at the edge of the open oven before carving. During this time the beef sets, the cooking subsides and the roast is ready for carving. In the meantime, pour off the fat in the roasting pan and use the pink juices that pour from the roast as it sets: stir all the crusty bits into it to make a clear sauce. The Kitchen Mouse sometimes adds a little wine, a tablespoon of butter and a dash of Worcestershire sauce. Bring to a boil, reduce heat and simmer for 1 or 2 minutes. Strain and serve in a sauceboat with roast.
Viennese Boiled Beef Recipe
This is boiled beef that you will want to make for that very special company. Serves 8.
Ingredients:
3 carrots, sliced
2 onions, halved
6 stalks celery, sliced
1-1/2 t. salt
4 sprigs parsley
1 bay leaf
6 whole peppercorns
4 whole allspice
2 lbs. chicken parts (feet, necks, backs or wings)
Water to cover
1 large unpeeled onion
4 lbs. beef brisket
Step 1. Place the vegetables, seasonings and chicken parts in a large covered saucepan, cover with water and simmer 2 hours.
Step 2. Meanwhile, bake the unpeeled onion in a preheated 350 degree oven 30 minutes.
Step 3. Place the beef in a Dutch oven or heavy kettle and strain the vegetable-chicken stock over it. Add more water if necessary to cover meat. Peel and add the baked onion, cover and simmer about three hours or until tender. (The baked onion will almost disintegrate in the broth.) Slice and serve.
Ingredients:
3 carrots, sliced
2 onions, halved
6 stalks celery, sliced
1-1/2 t. salt
4 sprigs parsley
1 bay leaf
6 whole peppercorns
4 whole allspice
2 lbs. chicken parts (feet, necks, backs or wings)
Water to cover
1 large unpeeled onion
4 lbs. beef brisket
Step 1. Place the vegetables, seasonings and chicken parts in a large covered saucepan, cover with water and simmer 2 hours.
Step 2. Meanwhile, bake the unpeeled onion in a preheated 350 degree oven 30 minutes.
Step 3. Place the beef in a Dutch oven or heavy kettle and strain the vegetable-chicken stock over it. Add more water if necessary to cover meat. Peel and add the baked onion, cover and simmer about three hours or until tender. (The baked onion will almost disintegrate in the broth.) Slice and serve.
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