Later On

A blog written for those whose interests more or less match mine.

Archive for the ‘Beef’ Category

Winter recipe recommendation

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This pot roast recipe by Brett Anderson. Changes I made/will make:

Rutabaga: I omitted it this time, but think I’ll try it the next.

Carrots/parsnips: I followed the recipe ratio: 4/2 (carrots/parsnips). Next time I will go with 3/3.

I used avocado oil rather than canola oil, and the boneless pot roast was 4 lbs, not 3 lbs.

Otherwise I followed recipe faithfully, including the cooking times for the various steps—they were a bit longer than I would have naturally done, but a bit better as well, so I highly recommend you use your kitchen timer and give full measure to the various steps. If the recipe said “4 to 7 minutes,” for example, I went with 7 minutes.

I did use 7 oz tomato paste instead of 6 oz because the paste I buy comes in a 7 oz jar.

Really quite exceptional. Think of it as a stew in which you cut up the beef afterwards rather than before. After I removed the meat, I cut it into small bite-size pieces and returned it to the liquid, which becomes a (rich) stew.


Written by LeisureGuy

15 December 2016 at 6:46 pm

Very tasty—and very easy—wintertime dinner recipe

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This one, with these changes:

Two ounces of butter, total, split 1 ounce (2 Tbsp) for cabbage, 1 ounce for ground meat.

With shredded cabbage include 1 large chopped onion (and forget the onion powder) or 4 shallots, along with 2 chopped green bell peppers. You’ll thank me.

I use 1 teaspoon (or a little more) freshly ground black pepper.

I have no idea what “Tex-Mex” seasoning is, so I just taco seasoning, and it was fine.

I baked at 400ºF for 15 minutes, and I roasted it in the same sauté pan in which I had cookd the cabbage, onions, and peppers, and then the ground meat. No reason to dirty another dish. (My sauté pan has metal handles, so no worries about oven temperature.)

It was really delicious, but we agree that the blue-cheese version is better, so I’ll be making that again soon. With mushrooms.

Written by LeisureGuy

10 December 2016 at 7:29 pm

A series of cabbage and meat low-carb recipes from

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Blue Cheese Cabbage Stir-Fry. A few observations: Just use 1 head of cabbage. It will be 1.5-2 lbs, and it doesn’t make much difference how much there is. I used shallots.

The ground beef was available onl in 1-lb packages (and 1.3 lbs is odd measure), so I bought a packaage of sweet Italian sausage links: 1 lb, 5 links. I used one of those links in addition. I think 1.5 lbs is a more logical target.

The blue cheese melted slowly, and I poured in the cup of heavy cream before it was done, but no problem: cooked well. I tried this time a good blue cheese (Pt. Reyes), but I think the house crumbled blue cheese would work as well, and it’s what I’ll use next time—and there definitely will be a next ti: extremely tasty.

I used 1-1.5 tsp ground black pepper. Tastes better than 1/4 tsp.

Two ounces of butter was more than I wanted to use, so I went with about 1.5 oz. Again, the amount is not critical, and you could just use the amount that seems right to you, on the generous side.

I think next time I’ll use chopped or quartered domestic white mushrooms. They seemed as if they would fit. I would also stir in 2 Tbsp amontillado or cream sherry right at the end.

In all the recipes in this series, I skip onion powser and instead use chopped shallots or scallions or leeks or onions. Others in this series:

Asian Cabbage Stir Fy.

Indian Cabbage Stir Fry.

Italian Cabbage Stir Fry.

Stuffed Cabbage Casserole.

All these recipes are low-carb, so don’t eat with rice, potatoes, bread, breadsticks, or any other carb. This is the meal. You’ll get your energy calories—the calories you burn doing the day’s activities—primarily from fat rather than from carbohydrate. Protein remains unchanged. You simply replace the calories you formerly got from carbs (which you now don’t eat) with calories from fat, which makes your meals a bit richer in fat than when you were also eating caarbs. Total calories remain about the same or even drop somewhat: high-fat meals tend to digest slowly and thus increase satiation over time, so you tend not to feel so hungry.

Written by LeisureGuy

8 December 2016 at 5:55 pm

Chili discovery: Beef, not pork

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I like to make chili, a primitive sort of dish for which the butchering/carving instructions are “cut the meat into small pieces.” I use my own mix of spices, with emphasis on ground ancho peppers, ground cumin, smoked paprika, Mexican oregano (lots), and thyme. Unsweetened 100% cacao chocolate and finely-ground coffee are among the ingreidents.

At any rate, I made one recently using both pork and beef, and it revealed that, really, beef is the only good choice. I buy boneless chuck roasts, ideally with a good strip of fat, and cut it by hand into little chunks. Besides the tomatoes I also add 2 Tbsp vinegar (red-wine vinegar or sherry vinegar, usually) to up the acidity.

It makes quite a tasty chili. I also use tomatillos and green peppers. And onion, lots of onion: most recently a mix of scallions, shallots, and red onion, along with garlic. And I add 1.5 Tbsp liquid smoke, and about the same for soy sauce and Worcestershire sauce.

Written by LeisureGuy

12 September 2016 at 8:57 pm

Ad hoc—or, perhaps, ad lib—horseradish sauce for pot roast

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I got an excellent boneless chuck roast of the type that’s tied in a tight cylinder (4.5 lbs) and salted, peppered, and browned both ends in my Staub 3.25 qt cast-iron round cocotte, then chopped small 1/2 white onion, 3 large white domestic mushrooms, 1 carrot, and some celery and mixed that and put it as a bed in the bottom of the cocotte and placed the (browned) roast on top. I added a good pinch of dried thyme to veg and roast, then put the lid on it and have let it sit in a 200ºF for eight hours.

To serve with, I took about 1/2 c sour cream (crème fraîche might be even better, but I failed to buy it) and mixed in 3/4 tsp kosher salt, 3/4 tsp ground white pepper, a good Tbsp of locally made horseradish that, though it has full horseradish flavor, is unusually mild, and about 3/4 tsp Worcestershire sauce and 3/4 tsp sugar. It’s a particularly tasty batch of sauce, and I have to say I’m looking forward to dinner. The Worcestershire sauce I’m using is the real deal: malt vinegar and no high-fructose corn syrup.

And I have a nice Petite Syrah to go with. Life can be good, intermittently.

Written by LeisureGuy

4 September 2016 at 5:34 pm

Posted in Beef, Food, Recipes

Minor household news

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I just made a big pot of chili, cooling now for dinner. I more or less followed the recipe in this earlier post, the way I more or less follow all recipes. (Differences: I skipped the Ro-Tel tomatoes, but used a 28-oz can of San Marzano tomatoes, along with 8-10 mild green Hatch chilis chopped.; 2 green bell peppers, 2 onions; red-wine vinegar; chocolate instead of cocoa powder.) But I did include (for example) the liquid smoke, blackstrap molasses, Illy coffee (2 Tbsp of the grounds), and a square of 100% cacao baking chocolate, along with a good glug of authentic Lea & Perrins Worcestershire sauce (none of that US crap—important differences: malt vinegar and no high-fructose corn syrup). I buy the meat from Safeway’s “Manager’s bin”, where items land on the very last day they can be sold: great bargains (50% off the Safeway Club price).

I’m continuing to read The Martian, and I may reread Robinson Crusoe when I’m done. RC is such a satisfactory novel, and is based upon an actual person: Alexander Selkirk. And who knows? That may get back once more to start again on the seafaring friendship of Jack Aubrey and Stephen Maturin with Master and Commander, a charming novel.

I am bemused at Hollywood’s weird decisions, the current example being the choice of Tom Cruise (5’8″) to play Jack Reacher (6’5″). Why not choose Vince Vaughn (6’5″), given that Tim Robbins (6’5″) is now somewhat long in the tooth? The illusion can be stretched only so far, after all. (Granted: they did not choose Peter Dinklage (4’5″)—a shame: he seems to me to be a better actor than Tom Cruise and has the added benefit of not being a Scientologist. (I can remember when L. Ron Hubbard started that dodge, telling someone—Damon Knight?—that the Big Bucks were in religion, not science fiction.))


Written by LeisureGuy

11 August 2016 at 5:30 pm

My version of the Atkins low-carb meatloaf

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This makes eight small (8-oz) meat loaves, each of which serves two people or is enough for two meals. I’ve blogged the recipe before, but my recipes tend to change over time. This is the latest iteration.

4 jumbo or extra-large eggs
1 small can/jar tomato paste
6-8 cloves garlic, minced
1.5 Tbsp fish sauce or Worcestershire sauce
1 Tbsp dried thyme
2 Tbsp Mexican oregano
1 Tbsp ground ancho chiles
1 Tbsp dry mustard or 2-3 Tbsp Dijon mustard
2 Tbsp horseradish (get the kind that’s refrigerated)
2 tsp liquid smoke
2 tsp salt, or to taste
2 tsp freshly ground black pepper, or to taste
6-8 ounces grated Swiss or cheddar cheese or crumbled blue cheese

Whisk the eggs well in a large bowl (somewhat larger than you think you’ll need: I use my very largest Rösle bowl), then add the rest of the ingredients listed above and whisk well to mix.

Add the following, mixing as you go. I do this in stages, using a wire whisk to mix the meat with the liquid ingredients as I go. Because ground meat tends to stick together, I tear apart the packaged lump of meat to add it in walnut-sized clumps.

1 pound ground beef
1 pound pork sausage
1 pound ground veal (hard to find & expensive; substitute ground pork and/or beef)
1 pound ground lamb

The idea is to have a total of 4 lbs of ground meat, including veal if you can get it. You can use ground bison/buffalo meat for some; you might even try ground turkey.

Line a rimmed baking sheet with Reynolds nonstick foil.

Recipe makes 8 mini-loaves, which I mold using a 1-cup ramekin: I oil the ramekin, pack it full to the rim, invert it to place molded mini-loaf on the foil. The ramekin I use holds just a little over one cup if filled to the very brim, so each mini-loaf is just a little over 8 oz, Thus 1/2 a mini-loaf is a meal.

If you have some of the meat mix left over (not enough to fill the ramekin), just add small amounts to the loaves already made to use up the excess.

Bake at 375ºF for about 33 minutes for the mini-loaves or 45 to 60 minutes for a single large loaf, to an internal temperature of 145ºF or more (because of the pork).

Makes 16 servings of roughly 4 oz each: 1/2 of a mini-loaf. Can be frozen

Written by LeisureGuy

7 August 2016 at 1:06 pm

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