Later On

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

Archive for the ‘Beef’ Category

Cook beef tendon for the broth

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I blogged recently about cooking some beef tendon. As noted, I used this recipe (though it’s easy to find others). Ingredients:

  • 1 lb whole beef tendons rinsed well
  • 1/4 cup soy sauce
  • 1-inch ginger root coarsely chopped
  • 3 cloves garlic chopped
  • 1/4 teaspoon peppercorns
  • 1 star anise — just ONE! (they’re powerful)

Procedure is:

  1. Line the bottom of the slow cooker (or a pot, if you’re using the oven) with parchment paper.
  2. Arrange the beef tendons in the paper-lined pot. Pour in 1/4 cup soy sauce. Add the ginger, garlic, star anise and peppercorns. Pour in just enough water to cover.
  3. Cover and cook the beef tendons on HIGH for about eight hours, or on LOW for about 12 hours. I used a 200ºF oven and cooked the tendons in a covered pot for 12 hours.
  4. Scoop the beef tendons from the broth and cool (do not discard the broth; you can add it to soup).
  5. Cut the beef tendons into bite-size pieces and arrange on small plates.
  6. Mix together 1/4 cup soy sauce, rice wine vinegar, as much or as little chili oil as you like and just enough sugar to create a good balance of flavors.
  7. Drizzle the sauce over the beef tendons.
  8. Serve your Chinese-style beef tendons at room temperature or heat in the steamer for a few minutes. Sprinkle scallions and fried garlic before serving.

The sauce ingredients:

The point of this post is step 4, and specifically saving the broth from cooking the tendons. I used a fine mesh strainer to strain the broth into a saucepan. It was about 5 cups, and I put it in the fridge and sort of forgot about it. Yesterday I checked on it. It had just a very small amount of fat on top—not even enough to cover the broth—and the broth had jelled to a consistency that was quite firm—much firmer than, for example, Jell-O. I think the broth gel would bounce if you dropped a ball of it on the floor (but I didn’t test the idea).

I took off some of the fat and heated it until the gel dissolved and the broth was hot, added juice of a lemon and a good dash of Tabasco, and had a cup. Delicious. And I figure it was pure protein: no carbs from the ingredients and (as noted) very little fat.

So if you make this, definitely save the broth. I bet it would make a great soup.

Written by LeisureGuy

8 March 2018 at 11:08 am

Posted in Beef, Food, Recipes

Beef tendon: Protein with a luscious mouth feel

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Beef tendon requires long cooking at low heat. I cooked this latest batch for 12 hours at 200ºF in a covered pot. (I don’t have a slow cooker so I just use the oven.) The result is a very tender protein that you can use in a variety of ways. Beef tendon doesn’t have a lot of flavor, so the context (the cooking liquid, the sauce, or the dish in which it’s used) must carry the flavor.

I used this recipe, but you can find a good variety with a search. I think I’ll use the sauce from this recipe, but probably without the sugar.

Written by LeisureGuy

22 February 2018 at 9:05 am

Posted in Beef, Food, Low carb, Recipes

Dinner tonight: Beef Strognaoff from George and Helen Papashvily’s Time-Life Russian Cookbook

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George and Helen Papashvily wrote a wonderful comic memoir of being a Russian immigrant in the early 20th century U.S.: Anything Can Happen. Highly recommended. (Inexpensive secondhand copies at the link.)

In their cookbook, which is one of the best of the Time-Life cookbook series IMO, they have a terrifice recipe for Beef Strognaoff, which I lost—but lucking TYD had it on file:

1 tablespoon dry mustard
1/2 tablespoon sugar
2 teaspoons kosher salt
hot water to make a paste
2 tablespoons olive oil
4 cups onions, sliced thinly
1 lb mushrooms, sliced thinly
2 tablespoons olive oil
2 lbs beef, sliced into strips
1 pint sour cream
1/2 tablespoon sugar
1 teaspoon fresh ground pepper

Combine mustard, 1/2 tablespoon sugar, salt and hot water (just enough water to make a thick paste) and set aside for 15 minutes. (Make this first. The slicing of mushrooms, onions, and beef takes longer than 15 minutes, so no problem letting the paste rest.)

Heat 2 tablespoons olive oil and sauté the onions and mushrooms for 20-30 minutes, covered. Drain, set aside. (I just dump them into my colander.)

In 2 batches, cook the beef in the rest of the oil.

Combine meat and onions and mushrooms in the pan, then stir in pepper and mustard paste.

Stir in sour cream, little by little. Start with 1 tablespoon at time.

Add remaining 1/2 tablespoon sugar.

Simmer over low heat 2 or 3 minutes.

Serve over egg noodles or rice, though of course we low-carb people skip the noodles/rice.

Written by LeisureGuy

21 December 2017 at 1:03 pm

Posted in Beef, Books, Food, Low carb, Recipes

New dish for me: Boneless Beef Shank Stew

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I never saw boneless beef shanks before. The 2-lb piece I bought was about 8″ long and the muscle bundles were obvious. I decided long, slow cooking was required, so I made up a stew recipe and the dish is in the oven in my 3.25 qt Staub cast-iron dutch oven.

1/2 cup generously seasoned flour
2 pounds boneless beef shank, cut into chunks
2 tablespoons olive oil
4 shallots, cut into quarters
3 carrots, cut into chunks
3/4 cup chopped celery
3 large King Oyster mushrooms, chopped
8 garlic cloves, minced
4 anchovy fillets
zest of large lemon
juice of the lemon
1/3 cup pearled or hulled barley
about 2.5-3 cups red wine
1 teaspoon thyme
1 teaspoon rosemary
4 allspice berries in boquet garni bag
10 peppercorns in the same bag
1/4 teaspoon ground cinnamon
1 tablespoon Worcestershire sauce
2 tablespoons horseradish (the jars sold in the refrigerated section, not on the shelf)
1/2 cup chopped Italian parsley

A comment on the ingredients: “generously seasoned” flour was easy because I got a new pepper mill for cooking. I’ve really liked the Oxo Lewis Pepper Mill because the crank handle is easy to operate even with wet hands, unlike pepper mills that require you to twist a smooth top. Moreover, the little snap-off cap on the bottom can collect pepper as you grind it if you need to measure it. Plus you can grind a lot of pepper quickly (as for the breakfast bites, which require a lot of pepper, a nutritional catalyst for the turmeric). However, the shaft of the first one I had abruptly separated one from the crank top one day. I don’t know how it’s mounted, but it’s not well mounted. Oxo sent me a new one, and last week that one too broke in the same way. Enough is enough.

It occurred to me that a coffee grinder would have the crank handle and would probably produce greater volumes of grindings more quickly. I got this one, and it is terrific. Grinds easily and quickly. It’s adjustable, and it will hold the grind setting (coarse, fine, or in between) securely. The lid is soft plastic and you can remove and replace it without removing the crank handle. It’s easy to fill. I like it.

Back to the recipe. Here’s what I did:

Put flour in plastic bag and shake beef chunks to coat.

Heat olive oil in 3.25-qt Staub cast-iron dutch oven, then in batches brown beef briefly. The idea is to make sure the flour and oil have cooked some together: a roux idea.

Return all beef to the pot and add the remaining ingredients. Tie allspice berries and peppercorns in cheesecloth bag. Could also include fresh thyme and fresh rosemary in the bag instead of dried.

Cover pan and put it in 200ºF oven and let it cook for 8-10 hours. Sprinkle with chopped parsley and serve. I got a late start and it will cook only 7 hours, so I’m cooking it at 210ºF.

I’ll be interested in how it turns out. You could use white wine instead, and in fact I used mostly red but also the remainder of a bottle of white.

Update: It is great. I updated recipe, since I did use pearled barley and think Worcestershire sauce is a good idea. The meat came out very tender and nice. And another update: I added horseradish.


Written by LeisureGuy

24 November 2017 at 12:05 pm

Dinner tonight: Blue cheese cabbage stir fry

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Blue Cheese Cabbage Stir-Fry

Makes 4 servings
Source – edited by me


  • 2 tablespoons (1 ounce) butter
  • 1 lb mushrooms, cut into quarters or chunks
  • 1/2 large onion or 3 shallots, chopped (tonight I used a whole onion)
  • 1 head green cabbage (about 1.5-2 lbs)
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 2 teaspoons dried thyme
  • 1 tablespoon white wine vinegar
  • 2 tablespoons (1 ounce) butter
  • about 1.5 lbs ground beef
  • 5 oz. blue cheese
  • 1 cup heavy whipping cream
  • ½ cup fresh parsley, chopped


Shred cabbage finely with a knife or in a food processor.

Add butter to a large sauté pan over medium high heat. Once butter is heated, sauté onion for a few minutes, then add mushroom pieces sauté until they brown and start to release their liquid. Then add cabbage and sauté for about 10 minutes more, until they soften. Do not brown.

Add spices and vinegar and sauté for a few more minutes, stirring frequently. Remove to a bowl and set aside.

Add the rest of the butter to the pan. After it heats, add the meat sauté until meat is cooked and most of the juices have evaporated.

Lower heat a little and add cheese. Stir until cheese has melted.

Add heavy cream and let simmer for a 4-5 more minutes. Add cabbage, and stir until everything is evenly hot.

Salt and pepper to taste. Chop parsley and place on top before serving.

Written by LeisureGuy

13 October 2017 at 5:35 pm

Posted in Beef, Food, Low carb, Recipes

Big batch of chili simmering

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I used the 6-qt pot, with the following recipe as template. Changes were to omit the canned green chilies and the green bell pepper, substituting about 6-7 Hatch chilies, which are now in season.:

Optional: smoked ham shank, cooked overnight
1/4 cup olive oil or bacon grease
3 large onions, chopped – ellow, white, and red
1 Tbsp kosher salt & 1 Tbsp black pepper
1 large green bell pepper, chopped (Hatch chilies instead)
1 large red/yellow bell pepper, chopped
1 Poblano pepper, seeded and chopped (Hatch chilies instead)
3 ancho chile peppers, cut into small pieces
[Optional: 3 chipotle chile peppers or 1 small can chipotles in adobo—if the latter add after meat]
1/4 cup minced garlic cloves
2-3 Tbsp Mexican oregano
2 Tbsp ground cumin
2 tsp dried thyme
2 Tbsp smoked paprika
1 Tbsp Ancho chili powder
3-4 lbs boneless chuck roast or pork shoulder
2 Tbsp espresso grind dark roast coffee (the actual grounds – I use Illy)
2-4 Tbsp blackstrap molasses
2 Tbsp Worcestershire sauce (or fish sauce)
2 oz 99% cacao chocolate (I used Scharffen Berger)
1-2 Tbsp liquid smoke
6 or so good-sized tomatillos, chopped
1 28-oz can San Marzano whole tomatoes
1 can original Rotel tomatoes and chilies
1 small jar or can of tomato paste
1 28-oz can whole green chilies (Hatch chilies instead)
juice of 2 lemons or 4 limes

Optionally, put a smoked ham shank in the cast-iron dutch oven, add 1/4 c water, cover, and leave in a 200º oven overnight. The next day, let it cool and pick all the meat off the bones. Could use fat for sautéing onions, but I just added the liquid to the chili.

Put olive oil or bacon grease in 6-qt pot or 4-qt sauté pan. Sauté until the onions are transparent and starting to caramelize, stirring often (about 20 minutes). It’s best to do this in a large-diameter pan.

Add the vegetables and spices, and sauté another 10 minutes or so. The 6-qt pot was full but I did not require moving to 7-qt pot.

Add the meat without browning it—my younger daughter says that the meat is more tender in stews and such if it is cooked without browning, and that sounds good to me. Moreover, this dish does not need the flavoring of the Maillard reaction: there’s plenty of flavor from other sources.

Beef chuck roast works better than pork shoulder: the beef gets very tender, the pork not so much.

Add the remaining ingredients. I use scissors to cut up the whole San Marzano tomatoes after adding them. I recommend getting a large (28-oz) can of whole green chilies or four 7-oz cans of whole green chilies. Canned diced chilies seem to have a short shelf life and turn to liquid when added. The whole chilies are easy to chop because their cutting resistance is low: you can just press the knife through them. In this case, though, I used Hatch chilies.

Bring to boil, reduce heat, cover (or not), and simmer for 1 hour, stirring occasionally.

Serve plain or topped with grated cheese or sour cream. Chopped avocado and/or cilantro would also be good, and a squeeze of lime juice would not be amiss.

In the knife skills video, it was recommended to use a serrated knife on foods with a slick tough skin. The tomatillos exactly fit that description, so I tried the serrated knife: perfect! Easy cutting, no slipping.

Written by LeisureGuy

7 September 2017 at 3:16 pm

Posted in Beef, Food, Low carb, Recipes

Don’t Worry About New Alabama Mad Cow, Says CDC, but Facts Suggest Otherwise

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The USDA is supposed to inspect meat, but in order to reduce taxes (and government) they are underfunded and understaffed (thanks to the GOP), so instead of inspecting meat they have meat producers go on the honor system. Of course, producers are rewarded for the amount they ship, and rejecting animals and the meat from them costs them money, which presents an obvious conflict of interest. So we all just agree not to look at that.

Martha Rosenberg reports in AlterNet:

Don’t worry, eat your hamburger. That’s what the CDC is saying as another “mad cow” was found in Alabama in July. The cow suffered from an “atypical” version of Mad Cow (BSE), says the CDC, which occurs spontaneously and cannot harm humans. Sounds good until you read that the atypical assertion is merely a CDC “theory” and the agency admits “transmission through feed or the environment cannot be ruled out.”

There is a reason government officials are quick to defend the safety of the U.S. beef supply. Within hours of the first mad cow discovered in the U.S. in 2003, China, Mexico, Russia, Brazil, South Africa, Hong Kong, Japan, Singapore, Taiwan, Malaysia, South Korea and 90 other countries banned U.S. beef. Ninety-eight percent of the $3 billion overseas beef market vanished. It has taken 14 years for the U.S. to re-establish its beef exports and other beef-exporting countries have had similar woes. If an atypical version of BSE that threatened no one didn’t exist, governments might want to invent one. In fact, the research behind the atypical theory is primarily floated by government ag departments.

In addition to losing exports, before atypical BSE was described, beef producers were forced to quarantine their ranches, search for tainted food sources and detain herdmates and offspring in a BSE outbreak. They lost huge amounts of money. The debut of atypical BSE means they can just say “these things happen,” and keep doing business.

Mainstream media sources are cooperatively repeating the government statement that, “the Alabama cow was not slaughtered, never entered the food supply and presents no risk to human health in the United States or anywhere else.” But food reporters who have covered BSE since 2003 remember that the same thing was said about the first U.S. BSE cow until both the San Francisco Chronicle and the LA Times reported otherwise.

“In an interview, Alameda County health officer Dr. Anthony Iton recalled that in early January 2004 almost a month after the initial discovery [of a BSE cow], state health officials informed him that five restaurants in the Oakland area had received soup bones from the lot of tainted beef,” reported the Times. “It immediately dispatched inspectors to the restaurants. But it was too late; soup made from the bones had been eaten. He was particularly disturbed to learn that none of the restaurant owners had received written notice of the recall and that federal inspectors did not visit them until 10 days after the recall.”

And there was more government BSE bumbling. A cow, born and bred in Texas, found less than a year after the first one (born in Canada) was suspected of having BSE, but ruled “negative” by government testers for seven months. Phyllis Fong, the inspector general at the time, ordered the more precise “Western blot” over the head of then Ag Secretary Mike Johanns and the cow was diagnosed with BSE.

After the Texas BSE cow, a BSE cow born and bred in Alabama was found. Extensive government investigations were conducted on both to find the source of the deadly disease and there was no mention of the current atypical BSE. Disturbingly, the government protected the identifies of the ranches that produced the BSE cows from food consumers, placing the interests of meat producers above the endangered public.

Government Prion Research Not to Be Trusted

BSE is transmitted by prions, invisible infectious particles that are not viruses or bacteria, but proteins. Though prions are not technically “alive” because they lack a nucleus, they are almost impossible to “kill” because they are not inactivated by cooking, heat, ammonia, bleach, hydrogen peroxide, benzene, alcohol, phenol, lye, formaldehyde or radiation. Yet government research into prion diseases—which include chronic wasting disease found in deer and elk—is extremely inept.

In 2006, BSE research had to be delayed at the National Animal Disease Laboratory in Ames, Iowa because lab workers there accused the facility of failing to properly treat infectious wastes before they were sent to the city’s treatment plant which empties into the Skunk River. The lab, in charge of confirming BSE cases, was also charged with keeping rather than incinerating dead animals for months in containers.

Nor do government protocols for human victims inspire confidence.  . .

Continue reading.

Cutting taxes is all well and good provided everything always goes right, but in general we pay taxes so the government can do its job of protecting the public, among other things. Businesses do not like it when the public is protected (thus the strong drive to kill the Consumer Financial Protection Bureau: Wall Street and banks do not want consumers to have financial protection because it would cut into profits).

Written by LeisureGuy

27 July 2017 at 1:11 pm

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