All posts filed under: Beef

Shank’d – Faux Pho

I’m a horror when it comes to shopping at the international markets. I buy things that: I have no idea what they are or What you’re supposed to do with them or Buy just way too freakin‘ much of it. or Sometimes, all three…. shush…   My last outing, I bought 2 – 2.5 pound packages of white miso paste. In all fairness to me, one was miso + dashi, so that makes it all better… Anyway, I bought them, I own them, and they live in the freezer waiting for that special day when they would earn their keep in my kitchen. That would be today. Photo Courtesy of National Cattlemen’s Beef Association So, I was poking around the meat counter the other day can came across a package of Beef Shank Steaks. Two beautifully plump, thick marrowed, perfectly packaged 3″ hunks of bovine nirvana… and I had to have them. The thing was… I had absolutely no idea what I was going to do with them… like the miso – I just wanted them. Last night I …

The Corned Beef Conundrum

You feel obligated because it’s St. Patrick’s, but does it really belong on the plate? Sadly… no. Although technically corned beef is an Irish thing, you’re not going to find it anywhere close to something that was eaten or served in any true Irish establishment. If they are going to eat beef, it’s going to be fresh. Corned beef was an export item. But, to get your head around that, you have to look at the background of the beef. In addition to the rolling hills chucked full of lamb and sheep, Ireland produces a lot of quality beef. (Currently, they control 16% of the export EU beef market.) The fertile grasslands and the constant temperatures allowing the cattle to graze on fresh grass throughout the year, produced some of the highest quality beef in the world. That, made it in demand, and demand meant money. So, beef was exported to other parts of Europe. England and France being the largest customers, consumed somewhere around 90% of the Irish beef market. So, reasonably speaking, that …

Just in Time for St. Paddy’s – Corned Beef Chowder

Yes, yes, yes… this is a redo – and I really didn’t change the original recipe. I had a couple of people ask for the recipe, and although they could just go and look it up – this kills 2 boids with one blarney stone. …think of it as a retro look back at something you probably didn’t want to cook the first time around. And besides, I monkeyed around with the original post and created a fatal error there…. it’s gone. What’s This Blarney and why are we kissing it? I think I’m one quarter Irish… I’m not terribly sure. Family says we’re English / Irish… But, I’ve got one great grandmother that looks all the world like a Full Cherokee, and another that looked like she stepped out of a Hummel Display Case. You could mistake my mom’s dad for a leprechaun, and my own father looked Jewish. And his dad..   Well, let’s just say he was hearty stock. (I get my meaty hands from him). Go figure… I’ve never been all …

Red Chili

Back when I was just beginning in the food game, I worked with an exceptional chef that made an incredible chili for one of the hotel’s restaurants. It was delicious and green. It was made with chunks of meat. It would set your hair on fire. It was hot with a capital OH MY GOD!  …I think there was a gallon of roasted jalapenos in the pot., no lie. Chef guarded that recipe with his life, I believe it had won some awards over the years and he just never trusted anyone else to make it. Suffice it to say, I never got the recipe. Over the years I’ve tried to duplicate the bowl of jet fuel, but time passed, deadened taste-buds, and memory slippage have gotten the best of me and the best I can recall are the three descriptives already stated. Want to start a good fight in a room full of strangers? State loudly that real chili has beans in it. In all actuality, it doesn’t. Chili is: Meat / Heat / Spice But, depending on where …

A Little Tail…

Oh, I could expound on the glory, the finger licking and bone sucking – near orgasmic  feat in devouring ox tail… But that would just be cruel. Ox tail is, and always will be, the completely misunderstood cut of meat. Tough, stringy meat?    … sure Fattiness cubed? … but, of course Bizarre weaponized bone structure?   ….  absolutely! But, throw all that together in a long, s l o w cook – and you have something that not even your favorite Jewish grandmother’s brisket can beat… except for that “back half of the cow thing.” Ox Tail – it is the only muscle in a cow that is constantly on the move. All that perpetual swishing creates some serious dense musculature, fat and connective tissue. The only way to make it palatable is to stew or braise it. I’ve chosen to braise. And, I’ve chosen to do it with little to no added liquid. I’m telling you – get the extra wet naps ready… it’s going to be epic-ly messy. Braised Ox Tail Given the rather large knuckle of tail bone holding everything together …

Back to the Beach – Menu Set #1

I’ve tried to come up with a way to dole out the recipes for the Party with a Pretty Dress without it being just one long, never-ending disgorging of information. Since it was a buffet, to do everything justice, I’ve decided to break the dinner apart into three separate menus that can be reproduced as individual meals, or mixed and matched to suit your particular dietary needs. As some of you know, this party was unique in the sense that the majority of the party guests had some sort of dietary restriction. Whether it was lactose intolerance, casein allergies, Celiac (gluten allergies), pescatarian, vegetarian, or vegan. Developing a menu that would ensure that everyone would be able to enjoy a delicious celebratory dinner was paramount, and it took a great deal of trial and error to create a menu where no one felt they were being slighted. I think we did our job. I also want to thank Tracy and Ken for entrusting this event to me, and  having the faith (even with the hitches) that we would deliver. Dry Cured …

Peach Butter Bingo 4 – Peach Butter Pot Roast

Granted, I probably could have come up with a better… more creative… less vision-o-breakfast conjuring name for the pot roast… but it is what it is. This is the last of the Peach Butter Bingo recipes you..you in the back… stop rolling your eyes…. This pot roast is deceptively simple, with a huge bang for your flavor buck. The thing is – pot roast is pot roast, and unless you do something exceptionally bizarre with your preparation, they pretty much all taste the same…. meat…potatoes…veg. I had a little of the Peach Butter BBQ sauce left over in the fridge, and things being what they are, it wasn’t going to hang around in there forever and wait for me to grill up something else. So I looked at the sauce… a 1/2 cup of peppers, garlic, sweet, tang, hot and wondered what it would be like to use it as the only seasoning in the pot roast. This one is a winner. The peach butter isn’t overpowering, but adds just enough sweet balance to the …

Cookbook Sunday, and a little tail

I have no illusions that this post will resonate with a vast majority of readers. Just as well as I know that 80% of you probably wouldn’t  make this dish even as a last resort. These revelations come to me due in a very large part to the fact that I picked up 6 (that’s six) 2 pound packages of Ox Tail ( at an amazing $2.95 a package) from the market this week because they were in the burn-out bin – meaning… no one wanted to buy them. In a way, I get it. It isn’t a particularly attractive cut of meat. It can be an extremely tough cut to do something with, it’s mostly bone, and you can’t throw it on a grill. It takes time, effort and more that a squoosh of love to coax the delectable flavors out of the oxen’s swishing business end. But invest the time and effort and you have something truly worth eating. This week’s cookbook of choice is (drum-roll, please) Beef and Veal from the The Good Cook Series Time / Life Books, …

The long and short of it…

All things considered, I’m not a a slow-cooker kind of guy. I like having my hands on and in whatever I’m doing too much. It’s always seemed a bit of a cheat to throw a bunch of stuff in a crock pot, crank that baby to a sweltering 160 degrees, and come back in 8 hours to something.. well.. stew-ish. Which is fine if you’re making carnitas which need to cook to the point of deconstruction. Don’t get me wrong, I have one. I bought it 5 years ago – and from what I’ve read it’s a good one ( rated by however it is that they rate those things). I may have used it 3 times since I’ve had it. Right now it’s making a very nice cradle for my immersion blender. All of this is odd because I really do like slow cooking things. I just don’t want anyone or anything else having all the fun. My Pot Roast – Brilliant! My Sis’s Overnight Oatmeal – Doubly Brilliant! My killer all-day-long-simmer-in-the-dutch-oven Bolognese Sauce …

Guest Post – From Morocco with Love ( A Moroccan Dinner)

Today is a treat. I am truly honored that I have a guest post from Jenn with Pint-Sized Pioneering. It isn’t often that I have guest posts (although, I’m wondering as I write…why the heck not?)There is something  you need to know about Jenn, actually, a couple of things.1.Jenn Raises Chickens – not the “I have a pet chicken and we call her Broody” kind of chickens (although she has named them all) She raises the “I have a city chicken coop, deal with the molting, deal with prolapse and a host of other poultry unpleasantness, and I produce more eggs than I can eat” – kind of chickens. She’s my hero.and  2.Jenn was my real first follower. It was mainly because of Jenn that I continued to post recipes – ad nauseum.  In the beginning, I was including 3 and 4 recipes to each post. The themed posts were fun, but I found I was using up a HEAP of collected recipes in record time. I slowed down the sharing a bit, but Jenn …