Archive for the ‘Beef’ Category
And right after that previous post. I made this recipe tonight. My notes:
I tried to substitute dried salami for dried chorizo to save a trip to Whole Foods. It did not work. Use dried chorizo, although I use 5 oz, not 2 oz.
I use 8 cloves garlic: you must let minced or crushed garlic sit 15 minutes before cooking (to preserve nutrients that would otherwise be destroyed by heat), so peeling garlic and mincing it is the first step in the recipe.
I use ground beef that was 80% lean. I think next time I will go with 85% lean if they have it, or 90% lean if they don’t.
I used canned whole San Marzano tomatoes, 28 oz can. Don’t forget to DRAIN the tomatoes. I did.
I used plain raisins, not Sultanas.
Olive should be salad olives, which are small.
Very tasty dish. No rice: low-carb.
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.
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.
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:
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.
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.
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.
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.))