Meat – TasteFood

gluten-free, Main Course, Meat, Soups and Stews, Winter

Beef Stew with a Splash of Irish

A Simple Stew with Big Flavor

Here is something for your winter dinner rotation: Chunky vegetables and slow-cooked beef swimming in a stock of beef and beer. This hearty no-nonsense beef stew is a must-have for a dreary winter night, and with St. Patrick’s Day around the corner, you can dump a bottle of Guinness into the stock and call it Irish. And, while this stew is indeed simple and humble in ingredients, there are a couple of important steps you can take when making this recipe that will reward you with deep flavor.

The first step, as with many meat stews and braises, is to take the time to sear the meat well before braising. Searing the meat caramelizes its natural sugars and forms a crust, which adds rich meaty flavor to the stock. And note that searing does not mean a quick color and flip. It means taking the time to thoroughly brown the meat well on all sides, which can take up to 8 minutes. Also, do not overcrowd the pan with all of the meat at once when searing. Crowding will steam the meat and prevent the desired browning, so be patient and divide the meat into batches to sear.

Second, while you can certainly make and serve this stew in one day, it will taste even better if you make the stew a day in advance of eating. I know, I know, waiting is a big ask, but the flavors will continue to meld and develop when the stew is refrigerated overnight. Not only that, by refrigerating the stew ahead, the next day you will find that the fat has risen to the top and solidified, so it can be lifted off with ease and discarded, leaving you with a pristine stock.

So, go ahead and treat yourself to this warm and comforting stew, and while you’re at it, why not make a double batch? Any leftovers can be frozen for up to one month. It’s guaranteed to taste good.

Simple Beef Stew

Active Time: 30 minutes
Total Time: 3 1/2 hours
Serves 4 to 6

2 1/2 pounds beef chuck, excess fat trimmed, cut into 1-inch pieces
Salt
Freshly ground black pepper
3 tablespoons olive oil , divided
1 large shallot, finely chopped, about 1/4 cup
3 cloves garlic, chopped
1 1/2 cups dark beer, such as Porter or Stout, divided
1/4 cup tomato paste
3 cups beef or chicken stock
1 bay leaf
1 tablespoon brown sugar
1 teaspoon dried thyme
2 large carrots, sliced 1/4-inch thick
2 medium Yukon gold potatoes, cut into 1-inch chunks
1 large yellow onion, cut into 1-inch chunks

1. Preheat the oven to 325°F. Season the beef with salt and pepper.
2. Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Add the beef in batches in one layer, without overcrowding, and brown on all sides, 6 to 8 minutes. Transfer the meat to a plate and repeat with remaining beef.
3. Pour off all but 1 tablespoon fat from the Dutch oven. Add the shallot and sauté until soft, about 2 minutes. Add the garlic and sauté until fragrant, about 30 seconds more. Add 1/4 cup beer to the pot and bring to a boil, scraping up any brown bits with a spoon. When the beer is nearly evaporated, add the tomato paste and cook, stirring constantly, until slightly caramelized, about 1 minute. Return the beef to the pot and stir to coat.
4. Add the remaining 1 cup beer, the stock, bay leaf, sugar, thyme, 1/2 teaspoon salt, and 1 teaspoon black pepper. The meat should be just covered with liquid. If not, add additional stock to cover. Bring to a boil, then cover the pot and transfer to the oven. Cook until the meat is tender, 2 to 2 1/2 hours, stirring occasionally.
5. While the meat is cooking heat 1 tablespoon olive oil in a large skillet over medium heat. Add the carrots and onions and lightly season with salt. Sauté until the vegetables begin to soften without browning, 4 to 5 minutes.
6. Add the carrots, onions, and the potatoes to the stew and stir to combine. Return to the oven and cook, partially covered, until the vegetables are tender and the sauce slightly thickened, 30 to 40 minutes, stirring occasionally.
7. Serve warm ladled into bowls.

Barbeque, gluten-free, Grilling, Main Course, Meat, Pork

Pomegranate Glazed Baby Back Ribs

May 22, 2020May 23, 2020by Lynda Balslev

The secret is in the sauce with these sticky, finger-licking baby back ribs.

It’s Memorial Day weekend, and if you haven’t had a chance to escape to the great outdoors to do some grilling, then now is the time to dust off the grill, breathe in the fresh air, and cook up a platter of crispy, sticky ribs. When it comes to these baby back ribs, the secret is in the sauce. Infused with pomegranate molasses, the basting and dipping sauce yields a sweet and puckery glaze, ensuring the ribs will crisp to finger-licking goodness over the fire. No grill? No worries! You can also make these ribs in your oven.

Pomegranate molasses is a staple in Middle Eastern cuisine. It’s a slick reduction of pomegranate juice, sugar, and lemon, and a great addition to marinades, sauces, dressings, even drinks. It’s available in the international section of your supermarket and specialty stores. You can also make your own by combining one quart (4 cups) of unsweetened pomegranate juice with 1/2 cup sugar, and 2 tablespoons fresh lemon juice in a medium saucepan. Simmer uncovered over medium-low heat, until the juice is reduced to about 1 1/4 cups and has a syrupy consistency, about 1 hour. Cool the syrup slightly (it will continue to thicken as it cools) and then store in a glass jar in the refrigerator for up to 3 months.

Sweet and Sour Pomegranate Lacquered Ribs

Active Time: 25 minutes
Total Time: about 3 1/2 hours, plus marinating time
Serves 4 to 6

Rub:
2 tablespoons salt
1 tablespoon granulated sugar
1 tablespoon brown sugar
2 teaspoons ground cumin
2 teaspoons freshly ground black pepper
1/2 teaspoon ground cayenne

2 racks baby back pork ribs

Sauce:
2 large cloves garlic, minced
1/2 cup pomegranate molasses
1/4 cup ketchup
2 tablespoons apple cider vinegar
2 tablespoons brown sugar
1 tablespoon Sriracha
1 teaspoon finely grated fresh peeled ginger
1/2 teaspoon ground cumin
1/2 teaspoon sweet paprika
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Combine the rub ingredients in a small bowl. Evenly coat the ribs with the rub. Let stand at room temperature for 30 minutes, or cover and refrigerate for up to 24 hours. Remove from the refrigerator 30 minutes before grilling.
Combine the sauce ingredients in a small saucepan. Bring to a boil and simmer over low heat to meld the flavors, 12 to 15 minutes.
Prepare the grill for indirect cooking over low heat, about 275° on a gas grill. (Or heat your oven to 275°F.)
Grill the ribs over indirect low heat until the meat is tender, 2 1/2 to 3 hours, turning and once or twice. During the last 30 minutes or so of cooking, lightly baste with some of the sauce. (If using an oven, arrange the ribs on a rimmed baking sheet and roast on the middle rack of your oven.)
Increase the grill heat to medium-high. Baste the ribs with the sauce and grill over direct heat until slightly charred and crisp, turning as needed, 8 to 10 minutes. (Or increase the oven heat to 450°F and cook until beginning to crisp, turning as needed.)
Serve with the remaining sauce for dipping.

Condiment, gluten-free, Grilling, Lamb, Main Course, Meat

Porcini and Rosemary Crusted Lamb Chops

April 14, 2019April 14, 2019by Lynda Balslev1 Comment

A little magic mushroom dust does wonders to your meat (not that kind of mushroom, silly):

You want these mushrooms – namely dried porcini mushrooms – in your kitchen. They keep indefinitely in your pantry, and can easily be reconstituted for use with pasta, risotto, soups, and sauces. Or you can simply blitz the heck out of them and turn them into dust.

Porcini mushroom dust is a magical elixir, fragrant with umami-rich aroma and flavor, and a gorgeous ingredient to add to rubs and marinades. Its earthy smoky flavor melds beautifully with garlic and herbs, such as rosemary and thyme, and is an excellent complement to meats, such as beef and lamb, when used as a rub.

While dried porcini mushrooms are pricey by the pound, the good news is that you don’t need a lot to make this rub – all you need is a half-ounce. When the mushrooms are dried, their flavor intensifies, so a little goes a long way. Other dried mushrooms, such as shiitakes, may be substituted, but in terms of flavor, the porcini is best. I use a spice grinder to blitz the mushrooms before mixing them with the rub ingredients, for a pasty consistency. If you don’t have a spice grinder, you can use a mini-food processor, with slightly coarser, results.

Note: If the dried mushrooms are slightly spongy and not entirely crisp before grinding, then cut them into 1/2-inch pieces, spread on a small baking tray, and place in a 300°F oven for 10 to 12 minutes. Remove and cool to room temperature before grinding.

Porcini and Rosemary Crusted Lamb Loin Chops

Active Time: 20 minutes
Total Time: 30 minutes, plus 20 minutes drying time if needed
Serves 4

1/2 ounce dried porcini mushrooms
4 tablespoons olive oil, divided
1 large garlic clove, minced
1 tablespoon finely chopped fresh rosemary leaves
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
8 lamb loin chops, each about 1-inch thick

1. Finely grind the mushrooms in a spice grinder. Transfer to a small bowl and add 3 tablespoons oil, the rosemary, 1 teaspoon salt, and ½ teaspoon black pepper and stir to blend.
2. Coat the lamb on all sides with the rub and let stand at room temperature for 30 minutes.
3. Preheat the oven to 375°F.
4. Heat 1 tablespoon oil over medium-high heat in a large ovenproof skillet. Add the lamb to the pan without overcrowding. Cook until brown on both sides, 3 to 4 minutes per side. Transfer the skillet to the oven and cook to your desired doneness, about 8 to 10 minutes for medium-rare. Remove from the oven, tent with foil, and let rest 10 minutes before serving.

Autumn, Fall, Meat, Soups and Stews

Triple B Chili with Beef, Beer, and Black Beans

October 6, 2018October 6, 2018by Lynda Balslev

It’s Time to Get Your Chili On:

October brings Fall, football, and fresh crisp weather, which, in my book, invites a large pot of chili to slowly simmer on the stove, filling the kitchen with the heady scent of browned meat, tomato, and spice on a blustery afternoon.

Now, there are many versions of chili, and I am hardly a purist. Generally speaking a good chili includes meat, beans, chile peppers, onions, and tomatoes, and, in my opinion, it should be thick and packed with goodies. From there, the variations and tweaks are up to you. Not a meat eater? No problem – just double up on the beans. Want more substance? Add a hearty grain to thicken. Not too keen on heat? Tinker with the chiles, opting for more sweet than hot.

This is a chili template I use when I crave a spicy, hefty stew. The common denominator is the plum tomato stock amplified with a generous amount of southwestern spice and chile heat and fortified with stout or beer. I’ll change the meat and occasionally add a grain such as barley for extra oomph. The beef chuck can be switched to pork, turkey, or chicken – or entirely omitted for a vegetarian version with an extra helping of beans. In this recipe, I added barley for texture and extra nutrients. Other grains such as farro or wheat berries can be substituted as well.

Beef and Guinness Chili with Black Beans and Barley

Active Time: 1 hour
Total Time: 1 hour
Serves 4 to 6

2 tablespoons olive oil
1 1/2 pounds beef chuck, cut into 3/4-inch chunks
Salt and freshly ground black pepper
1 medium yellow onion, chopped
1 large poblano pepper, seeded and diced
1 large red bell pepper, seeded and diced
3 garlic cloves, minced
2 chiles in adobo, finely chopped with juices
2 teaspoons ancho chili powder
1 teaspoon ground cumin
1 teaspoon sweet paprika
1 (28-ounce) can Italian plum tomatoes with juice
8 ounces stout beer, such as Guinness
1/4 cup tomato paste
2 bay leaves
2 tablespoons brown sugar
1 cup pre-cooked black beans (or 1 [15-ounce] can black beans, drained and rinsed)
1/2 cup pre-cooked barley (optional)

Garnishes:
Sliced jalapeño pepper, cilantro leaves, crumbled cotija cheese, chopped red onion

1. Heat 1 tablespoon oil in a large Dutch oven over medium-high heat. Season the meat with salt and pepper. Add to the pot in batches and brown on all sides, 6 to 8 minutes. Transfer to a plate.
2. Add 1 tablespoon oil to the same pot. Add the onion and sauté over medium heat until softened without coloring, about 3 minutes. Add the peppers and sauté until brightened in color, about 2 minutes. Add the garlic and sauté until fragrant, about 1 minute. Add the chiles in adobo, the chili powder, cumin, and paprika and cook, stirring, for 1 minute.
3. Return the beef to the pot and add the tomatoes, stout, tomato paste, bay leaves, brown sugar, and 1 teaspoon salt. Bring to a boil, then reduce the heat to medium-low. Partially cover the pot and simmer for 30 minutes, stirring occasionally. Taste for seasoning and add more sugar or salt if desired. Stir in the black beans and barley and continue to simmer for 10 more minutes.
4. Ladle the chili into serving bowls. Serve with the garnishes for sprinkling.

Barbeque, Condiment, gluten-free, Grilling, Main Course, Marinades, Meat, Middle Eastern, On a Stick, recipe

Grilled Beef Skewers with Green Chile Sauce

August 20, 2018August 20, 2018by Lynda Balslev1 Comment

Lean into the heat with these spicy grilled steak skewers:

When the weather is hot and shouty, then why not shout back with skewers of fiery meat? These steak skewers are not only cooked over a flame, they are bathed in a heady lime and garlic marinade that tenderizes and infuses the meat with bold flavor and kicking spice. And don’t stop there: Raise the flavor and heat bar further by serving the skewers with a feisty sauce inspired by Zhoug, a green herb condiment hailing from the Middle East. It’s a heat-spiked herbaceous blend that’s a cross between chimichurri and harissa – arguably a match made in heaven. You can keep the steaks in large pieces, or, better yet, cut into strips and thread on skewers for fun party food. Serve the sauce on the side, so the meat can be dabbed or generously swiped – leave it up to your heat threshold to dictate the amount.

Skirt steak, flank steak, or hanger steak are great cuts that love a marinade, which helps to tenderize their natural toughness. When cutting the meat into strips, be sure to slice across the grain (the way that the muscle fibers are aligned). By doing this, you will cut up the muscle fibers which would otherwise increase chewiness. Grill the meat quickly over direct high heat for best results.

Grilled Skirt Steak Skewers with Green Chile Sauce

Active Time: 25 minutes
Total Time: 25 minutes plus 4 to 6 hours marinating time
Serves 4 to 6 as a main course

Marinade:
3 tablespoons fresh lime juice
2 garlic cloves, minced
2 tablespoons soy sauce or tamari
2 tablespoons dark brown sugar
1 tablespoon Sriracha
1 tablespoon olive oil
1 teaspoon cumin
1/2 teaspoon freshly ground black pepper

2 pounds skirt steak, cut against the grain in 1 inch strips

Sauce:
1 large poblano pepper, stemmed, coarsely chopped
1 large jalapeño pepper, stemmed, coarsely chopped
2 garlic cloves
1 cup (packed) cilantro sprigs
1 cup (packed) Italian parsley sprigs
1/2 cup (packed) mint leaves
Juice of 1 lime
1/4 teaspoon ground cumin
1/4 teaspoon salt
3 to 4 tablespoons extra-virgin olive oil

Prepare:
1. Whisk all of the marinade ingredients together in a small bowl. Place the steak strips in a resealable plastic bag or glass container with a lid. Pour the marinade over and turn to coat. Cover and refrigerate for 4 to 6 hours.

2. Make the sauce: Place the peppers and garlic in a food processor. Pulse until finely chopped. Add the cilantro, parsley, mint, lime juice, cumin, and salt and process to blend. With the machine running, add the oil, 1 tablespoon at a time, until the sauce is thick but pourable. Taste for seasoning, and add more salt if desired.

3. Remove steak from the refrigerator 30 minutes before grilling. Thread the strips on pre-soaked bamboo skewers and discard the marinade.

4. Prepare the grill for direct cooking over high heat. Grill the skewers over direct heat until charred and cooked to your desired doneness, 5 to 8 minutes depending on the thickness of the meat. Serve with the spicy green chile sauce.

Barbeque, gluten-free, Grilling, Meat

Father’s Day Grilled Baby Back Pork Ribs

June 15, 2018April 13, 2020by Lynda Balslev3 Comments

BBQ Ribs – The Secret is in the Rub:

Grilled ribs are the perfect way to kick off summer and, more importantly, celebrate Father’s Day. There are many ways to grill ribs, but my favorite method is to generously rub them with a dry spice rub, and then simply grill them low and slow until the meat is tender with a crispy crust. I may baste them with a sauce in the final moments of grilling to give them a shiny shellac, but I usually leave them as they are. The succulent meat provides enough moistness, without softening the crispy coating. For sauce aficionados, I’ll pass a bowl at the table for brushing and dipping.

When ribs are prepared this simply, the key to flavor perfection lies in the spice rub. A good rub should have a robust balance of sweet, salt, and heat that will coat and permeate the meat as it slowly cooks. While the amount of heat (cayenne) may be adjusted to your taste, there should be a generous amount of the salt, sugar, and flavorful spices, such as cumin, chili powder, and paprika.

This method is also ridiculously easy. All you need is the time to slow cook. Begin the ribs early in the afternoon; place them over indirect low heat on the grill or pop them into the oven and forget about them for 3 hours. Thirty minutes before serving, finish the ribs on the grill, cooking them over direct heat just long enough for the edges to caramelize and crisp.

Dry Spice Rubbed Baby Back Pork Ribs

Prep Time: 15 minutes
Total Time: 3 1/2 hours
Serves 6

For the rub:
1/4 cup granulated sugar
1/4 cup light brown sugar
3 tablespoons salt
2 tablespoons freshly ground black pepper
2 tablespoons sweet paprika
2 tablespoons chili powder
2 tablespoons ground cumin
1 tablespoon cayenne (or to taste)

3 racks baby back pork ribs

1. Prepare the grill for indirect cooking over low heat (or preheat the oven to 200° F).
2. Combine all of the rub ingredients together in a bowl and mix well.
3. Pat the ribs dry with a paper towel. Arrange in one layer on rimmed baking sheets. Rub the spices all over the ribs on both sides, coating well.
4. Transfer to the grill and grill over indirect low heat, with the lid closed, for 3 hours, turning once or twice. (If cooking in the oven, transfer the ribs to the oven and cook for 3 hours, turning once or twice.)
5. To finish the ribs, grill the ribs over direct medium heat, with the lid closed, until the meat darkens and crisps, about 10 minutes, turning as needed. If using a sauce, baste the ribs with your favorite sauce a few minutes before removing them from the grill. Serve with additional sauce on the side.

Main Course, Meat, meatballs, recipe

Meatball Therapy

April 5, 2018August 20, 2018by Lynda Balslev1 Comment

If there is any food group that evokes universal comfort, it’s meatballs. Not only do meatballs simply taste great, they are present in nearly every cuisine and enjoyed by children and adults alike. Your mother likely made meatballs and so did her mother, and chances are that you are also making your own. As with many homey and rustic meals, meatballs are an economical means to stretch inexpensive cuts of meat by jumbling the ingredients together with extra fillers, such as breadcrumbs and egg, and plenty of herbs and spices for great flavor. Then, depending on the mood or craving, the meatballs can be braised in robust sauces and stews, ladled over noodles, swiped in dipping sauces, and piled into double-fisted sandwiches. There is a meatball for everyone and every preference, and bets are that you’ve been nibbling on meatballs since you were old enough to wrap your fingers around them.

This is one of my favorite meatball recipes. The key ingredient is a generous amount of grated Pecorino Romano cheese, which melts into the meat and adds rich, umami flavor. A kick of crushed red pepper flakes doesn’t hurt either. (You can reduce the red pepper if you prefer a milder version.) These meatballs can easily be frozen, so if you make too much (never a problem) or double the batch, then wrap the extras well in plastic and freeze for up to 1 month. Allow them to defrost overnight in the refrigerator before cooking.

Smothered Italian Meatballs in Marinara Sauce

Active Time: 45 minutes
Total Time: 2 hours and 15 minutes
Makes about 24 (1 1/2-inch) meatballs

1 pound ground beef
1 pound ground pork
2 large eggs, lightly beaten
3 garlic cloves, minced
3/4 cup breadcrumbs or Panko
1 cup (packed) finely grated Pecorino Romano cheese, plus extra for garnish
1/4 cup finely chopped Italian parsley, plus extra for garnish
1/4 cup finely chopped yellow onion
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon marjoram
Olive oil for pan frying

Marinara Sauce:
1 tablespoon olive oil
1 small yellow onion, finely chopped
2 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
1 (28-ounce) can crushed Italian plum tomatoes
1 bay leaf
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper

Prepare the meatballs:
Combine the meatball ingredients in a large bowl. Using your hands, gently mix until the ingredients are evenly distributed. Shape the meat into 1 1/2-inch balls, without over working the meat. (Wet your hands with cold water from time to time to prevent sticking.) Place the meatballs on a platter and cover with plastic wrap. Refrigerate for at least 1 hour.

Prepare the sauce:
Heat the oil in a large saucepan over medium heat. Add the onion and sauté until softened, about 3 minutes. Add the garlic and red pepper flakes and sauté until fragrant, about 1 minute. Add the remaining ingredients and bring to a boil. Reduce the heat and simmer, uncovered, until slightly thickened, about 20 minutes.

Cook the meatballs:
1. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the meatballs in batches, without over crowding, and brown on all sides, about 5 minutes, turning as needed. (The meatballs will not be cooked through at this point. They will continue to cook in the sauce.) Transfer to a plate and repeat with the remaining meatballs.

2. Add the sauce to the skillet and cook briefly over medium heat, stirring up any brown bits in the pan. Add the meatballs to the sauce and turn to coat. Cover and simmer over medium-low heat until the meatballs are thoroughly cooked through, about 30 minutes. Serve garnished with chopped parsley and grated cheese.

Autumn, Fall, gluten-free, Main Course, Meat, Soups and Stews, Winter

Comfort Food Necessities: Braised Short Ribs with Red Wine

December 12, 2016July 22, 2018by Lynda Balslev4 Comments

It’s the time of year when we need a recipe like this: A pot of slow cooked, melt-in-your mouth, braised short ribs, blanketed in a rich, fortified, and deeply spiced sauce, evoking warmth, heat, and comfort. You can say it’s due to the climate, the holiday season, or even current events, but this braise will satisfy your craving and smooth your mood, focusing your attention solely on the task of digging into this heart (and belly) warming stew, one spoonful at a time.

I make variations of this recipe under the guise of other comfort-food terms, such as Beef Bourguignon and Irish Stew. The ingredients shift slightly, but the principle is the same: Braising chunks of meat by first thoroughly browning them in a pan, then submerging the pieces into an aromatic stock of broth and wine, before banishing the whole lot to the oven for a couple of hours to simmer, marinate, and acquiesce into fork tender morsels swimming in a heady concoction of heat and spirits. The key is time and patience, which, frankly, is a rewarding exercise in itself. Ideally, you will exert even more time and patience in this process, and begin making this dish one day in advance of serving. This way, the stew can chill overnight, further intensifying the flavor, while allowing the persnickety fat to rise to the top of the stew so that it can be deftly removed the following day before rewarming.

This short rib recipe is a favorite, with a rich and smoky sauce spiked with the heat of chipotle, and balanced by nuggets of sweet carrot, onion, and baby turnips. I made it recently and captured the photo with my iPhone – we were too famished and greedy to wait for me to fiddle with a camera before tucking in.

Red Wine and Chipotle Braised Short Ribs

Serves 4 to 6.

Dry rub:
2 teaspoons salt
1 teaspoon ground cumin
1 teaspoon sweet paprika
1 teaspoon ground coriander
1 teaspoon sugar
1/2 teaspoon freshly ground black pepper

4 pounds short ribs, cut into 3-inch pieces

4 tablespoons olive oil, divided
1 medium onion, finely chopped
4 garlic cloves, chopped
1 teaspoon ground cumin
1 teaspoon ground paprika
1 teaspoon ground coriander
1 (6-ounce) can tomato paste
1 (750 ml) bottle heavy-bodied red wine
1/4 cup chipotles in adobo, chopped with juices
1 bay leaf
2 cups beef stock (or chicken stock)

2 large carrots, peeled, cut into 1/4-inch slices
8 ounces pearl or small cippoline onions, peeled
1 bunch baby (Tokyo) turnips, trimmed and scrubbed (optional)
2 tablespoons balsamic vinegar
1 to 2 tablespoon light brown sugar
Salt and freshly ground black pepper

Braise:
1. Combine the dry rub spices in a small bowl. Arrange the ribs on a rimmed baking tray. Rub the spices all over the ribs. Let stand at room temperature for 1 hour (or cover and refrigerate for up to 24 hours. Remove from the refrigerator 30 minutes before browning).
2. Preheat the oven to 300°F.
3. Heat 2 tablespoons oil in a large Dutch oven over medium-high heat. In batches without crowding the pan, brown the ribs on all sides, about 8 minutes. (This step is very important, so take the time to do it well). Transfer to a plate or bowl and repeat with the remaining ribs.
4. Drain off the fat from the pot. Add 1 tablespoon oil, the onion, and garlic and sauté over medium heat until softened without coloring, about 3 minutes, stirring up the brown bits in the pan with a wooden spoon.
5. Add the cumin, paprika, and coriander and cook, stirring, just until fragrant, about 30 seconds, then add the tomato paste and stir to create a nice slurry.
6. Add the wine, chipotles, and bay leaf and return the ribs and any collected juices to the pot. Pour in the stock. If the ribs are not completely covered with the liquid, add more stock or wine to top off the ribs. Bring to a boil, then turn off the heat. Cover the pot and transfer to the oven and braise until the ribs are very tender, 2 1/2 to 3 hours, stirring every hour or so.
7. Remove the pot from the oven. Uncover and let the braise cool slightly. At this point you can remove the bones and cut away any gristle from the ribs or proceed with the bones intact – it’s up to you and how you like to serve the ribs. Return the meat to the pot, then cover and refrigerate overnight. (This step is helpful because it will allow the fat to congeal on the top of the stew, which can be easily removed the next day, while allowing the flavors to develop overnight. Alternatively, proceed with Step 2 of the finishing process and skim fat with a spoon while the sauce reduces.)

Finish:
1. At least 1 hour before serving, remove the pot from the refrigerator and lift off the layer of fat on the surface of the stew.
2. Sauté the carrots, onions, and turnips (if using) in 1 tablespoon oil over medium heat until they are crisp tender, 4 to 5 minutes. Lightly season with salt.
3. Gently reheat the braise over medium-low heat until the stock is liquid enough to remove the ribs. Carefully remove the ribs from the sauce and arrange in a baking dish.
4. Bring the sauce to a boil and simmer over medium heat until reduced by about half and thickened to a rich sauce consistency, 10 to 15 minutes. Return the beef to the pot and add the vegetables, vinegar, and sugar. Simmer until thoroughly heated, 5 to 7 minutes and season with salt and pepper. Serve immediately or keep warm until serving.

Main Course, Meat, meatballs

Smothered Meatballs Marinara

January 23, 2016July 22, 2018by Lynda Balslev4 Comments

When it’s cold and rainy (or snowy!), I crave hearty warming dinners like meaty stews and slow-cooked braises. The other day I purchased a few kilos of ground beef and pork from a local ranch to throw in the freezer for a rainy day, but not before setting aside a few pounds to cook for dinner. It was only 8:00 in the morning and I already knew what I would be making that afternoon – comforting meatballs smothered in marinara sauce.

Smothered Italian Meatballs in Marinara Sauce

The key ingredient in this recipe is a generous amount of grated Pecorino Romano cheese, which melts into the meat and adds rich, salty flavor. A kick of crushed red chile pepper doesn’t hurt either. (You can reduce the red pepper if you prefer a milder version.)

Makes about 24 (1 1/2-inch) meatballs

1 pound ground beef
1 pound ground pork
2 large eggs, lightly beaten
3 garlic cloves, minced
3/4 cup breadcrumbs or Panko
1 cup finely grated Pecorino Romano cheese
1/4 cup finely chopped yellow onion
1/4 cup finely chopped Italian parsley
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon marjoram

Olive oil for pan frying
Finely chopped Italian parsley
Grated Pecorino or Parmesan cheese

Prepare the sauce:
Heat the oil in a large saucepan over medium heat. Add the onion and sauté until softened, about 3 minutes. Add the garlic and red pepper flakes and sauté until fragrant, about 1 minute. Add the remaining ingredients and bring to a boil. Reduce the heat and simmer uncovered until slightly thickened, about 20 minutes.

Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the meatballs in batches, without over crowding, and brown, turning as needed, about 5 minutes. (The meatballs will not be cooked through at this point. They will continue to cook in the sauce.) Transfer to a plate and repeat with the remaining meatballs.

Add the sauce to the skillet and cook briefly over medium heat, stirring up any brown bits in the pan. Add the meatballs to the sauce and turn to coat. Cover and simmer over medium-low heat until the meatballs are thoroughly cooked through, about 30 minutes. Serve with garnished with chopped parsley and grated cheese.

Meat, Soups and Stews, Uncategorized

Hearty Chili with Bison, Black Beans, and Barley

January 10, 2016July 22, 2018by Lynda Balslev5 Comments

This is a chili template. You can follow it and substitute your favorite meat or even make a vegetarian version by skipping the meat step. In this chili I went all in, combining bison, black beans, and barley. If you haven’t tried bison I encourage you to try it. Bison is leaner, lower in cholesterol, and more rich in protein and Omega 3’s than beef. Other proteins such as beef chuck, pork, chicken or turkey can be substituted. If you prefer a vegetarian option, you can double up on the beans instead. Then there is the barley – I had a bag of gorgeous purple heritage barley from the farmers market I couldn’t resist adding to the stew. It adds heft and extra nutrients to this already hearty stew. You can omit the grains and add more beans. You get the idea!

Bison, Black Bean and Barley Chili
Serves 4 to 6

2 tablespoons olive oil
2 pounds bison meat, cut into 3/4-inch chunks
Salt and freshly ground black pepper
1 large yellow onion, chopped
1 large poblano pepper, diced
1 large red bell pepper, diced
3 garlic cloves, minced
2 to 3 chiles in adobo, chopped
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon sweet paprika
1 (28-ounce) can Italian plum tomatoes with juice
8 ounces stout beer, such as Guinness
1/4 cup tomato paste
2 bay leaves
2 tablespoons brown sugar
1 cup pre-cooked black beans (or 1 [15-ounce] can black beans, drained and rinsed)
1 cup pre-cooked barley (I used purple heritage)

Garnishes:
Sliced jalapeño pepper, cilantro leaves, crumbled cotija cheese, chopped red onion

1. Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Season the meat with salt and pepper. Add to the pot in batches and brown on all sides. Transfer to a plate.
2. Add 1 tablespoon oil to the same pot. Add the onion and saute over medium heat until softened without coloring, about 3 minutes. Add the peppers and saute until brightened in color, about 2 minutes. Add the garlic and saute until fragrant, about 1 minute. Add the chiles in adobo, the chili powder, cumin, and paprika and cook, stirring, for 1 minute.
3. Return the beef to the pot and add the tomatoes, stout, tomato paste, bay leaves, brown sugar, and 1 teaspoon salt. Bring to a boil, then reduce the heat to medium-low. Partially cover the pot and simmer for 30 minutes, stirring occasionally. Taste for seasoning and add more sugar or salt if desired. Stir in the black beans and barley and continue to simmer for 10 more minutes.
4. Ladle the chili into serving bowls. Serve with the garnishes for sprinkling.