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Category Archives: Beef

Vietnamese Beef Pho 越南牛肉粉

The unique flavor and pungent aroma of a beef pho is something you would not forget after you tried it. The star of the show is the broth, which does take some time because bringing out the flavor from the beef bones takes time. However, active preparation time is actually not that much. Once the broth is on the stove and simmering, you just need to check up on it periodically!

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Ingredients

Ingredients: (Serves 3-4)

  • 2 large onion (1 split in half, 1 sliced thinly)
  • 1 large hand ginger (about 6 inches long), split in half lengthwise
  • 1.5 pounds beef shank, with meat attached
  • 2.5 pounds beef leg bone, cut into 1/2 to 1-inch thick slices
  • 1/4 pound flank steak, sliced
  • 3 whole star anise pods
  • 1 cinnamon stick
  • 1 teaspoon fennel seeds
  • 4 cloves
  • 1/4 cup fish sauce, plus more to taste
  • 1.5 tablespoons sugar (preferably yellow rock sugar)

Garnish:

  • 10 sprigs of basil
  • 1/4 lbs bean sprouts
  • 2 stalks of green onions, chopped
  • 1/3 cup of chopped cilantro
  • 1/2 lime or lemon, cut into thin wedges

 

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Pho garnish 2

bean sprouts, cilantro, basil, lemon, Sriracha and Hoisin Sauce

 

Directions:

  1. Place a wire cooling rack or grill grate directly over the flame of a gas burner set on high. Place onions and ginger on top and cook, turning occasionally, until deeply blackened on all sides, about 10 minutes total.  Peel and discard the blackened skins of the ginger and onions.
  2. Add beef shank and leg bone,in a large stockpot. Cover with cool water. Bring to a boil over high heat. Boil for 10 minutes, then dump water and meat into sink. When cool enough to handle, rinse parts under cool running tap water and return them to the pot. Cover with cool water.
  3. Add charred onions, ginger, star anise, cinnamon, fennel seeds, cloves, fish sauce, sugar, and 1 tablespoon salt. Bring to a boil over high heat, reduce to a bare simmer, and cook for at least 3 hours, up to 6 hours.
  4. Pick out the meat from the beef shin, which should have fallen off of the bone at this point. When cool enough to handle, roughly chop up the meat.
  5. Carefully skim fat off of surface of broth and discard. Season broth to taste with additional fish sauce, salt, and/or sugar. It should be highly seasoned.
  6. Cook pho noodle according to the package instructions.  Add cooked beef shank meat from the soup, slices of raw flank steak, basil, sliced onion, lemon/lime, cilantro, green onions and cooked bean sprouts as you like.  Pour hot boiling broth on the bowl to serve. Serve with sriracha and hoisin sauce.

 

Source: Traditional Beef Pho

 

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Beef Bourguignon/ French Pot Roast

A few days ago, I bought a cheap bottle of Cabernet Sauvignon from the local supermarket, with the initial intention of drinking it as a casual dinner wine. It turned out to be pretty bad for that purpose, and simply wasn’t going to be enjoyable, so i decided to use it to cook.

This is a simple version of boeuf bourguignon, which is a classic French dish of beef stewed with red wine and beef broth. A few things to keep in mind when preparing this dish:

  1. Leaner cuts of meat is typically used for this dish. In this case, we used chuck roast
  2. Because a lean cut is used, a bit of fat is needed when searing the beef. Bacon is used for this purpose and helps provide a nice caramelized crust to the beef before the braising process
  3. A long cooking time is needed in order to ensure that the meat is tender. If braising on the stove top, it is important to ensure that there is sufficient liquid to avoid food sticking to the bottom of the pot. If you find that the liquid is drying up and there hasn’t been sufficient cooking time, you may need to add in extra broth or water

That’s all there is to it! While the cooking time is long, you really only need to check up on it once in a while, so it’s not actually all that much effort and you can be doing something else while it cooks. Bon appetit!

Ingredients:

  • 2 strips bacon, cut into 1/2” pieces
  • 2 tablespoons flour
  • Salt and pepper to taste
  • 1 lb chuck roast, cut into 1” pieces
  • 1/3 bottle dry red wine
  • 1 1/3 cups beef broth
  • 2 tablespoons tomato paste
  • 2 bay leaves
  • 1 carrot, sliced
  • 1.5 cups frozen pearl onions and peas
  • 6 oz button mushrooms, stems removed
Directions:
  1. Preheat a large skillet or nonstick saute pan over medium-high heat.  Cook the bacon until the fat is rendered and the bacon is crisp.  Remove the bacon with a slotted spoon.  Set aside and leave pan on the heat.
  2. Combine the flour, salt, pepper and beef in a small bowl, until the pieces are lightly covered with flour.  Add the beef to the hot pan and cook until all sides are golden brown.
  3. Remove the beef and add to a slow cooker.  When all the beef has been browned, add 1 cup wine to the hot pan and scrape up any brown bits from the bottom with a wooden spoon.  Pour over the beef, along with the rest of the wine, the broth, the tomato paste, bay leaves, and bacon pieces.
  4. Set the slow cooker to high and cook for 3 hours, until the beef is tender and falls apart with pressure from a fork.  In the last 30 minutes of cooking, add, carrots, pearl onions and mushrooms.  Right before serving, add the peas and simmer for a few minutes to cook through.  Discard the bay leaves.
  5. Serve the stew by itself or over mashed potatoes, egg noodles, rice or with french bread.
Source:  Cook This, Not That! with modifications.
 

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窩蛋牛肉煲仔飯 Claypot Rice with Beef and Egg

A steaming hot minced beef with a runny egg on top over rice.  This may be the easiest dish to make ever, with (almost) no chopping and no frying. Just marinate the beef and crack an egg on top after cooking.  If you do not have a clay pot, you can use an electric rice cooker.  Add the beef when the rice is 70-80% done, cover and let the beef cook.  The rice, after being combined with the juices from the beef, egg and sweet soy sauce, is just as good as the nice and soft minced beef itself.

Ingredients:

  • 1/2 lb of ground beef
  • 2 scallions, finely chopped
  • 1 egg
  • 1.5 cup Rice
  • 1.5 cup Water (for cooking rice)
  • 2 tablespoons soy sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon sesame oil
  • 2 teaspoons sugar
  • 2 tablespoons minced ginger
  • 4 tablespoons water (for marinade)

Sweet Soy Sauce for Claypot Rice:
In a saucepan, add 3 tablespoons water, 1 tablespoon sugar, 3 tablespoons dark soy sauce, and 1 tablespoon soy sauce.  Cook over low heat until the sugar dissolves.
Directions:
  1. Combine beef with soy sauce, oyster sauce, ginger, sugar, sesame oil and water, marinate for 30 minutes.
  2. Wash the rice with water until the water comes out nearly clear; drain completely.
  3. Thinly oil the inside of the claypot.   (Apply oil to the pot before adding rice and water to avoid sticking and to make a crispy rice effect) Heat over medium-high heat.  Add the rice and water and cover.  Bring it to boil, then lower the heat and simmer for 5-7 minutes.
  4. Turn the heat to high and add beef and then cook over low heat for 13-15 minutes.  Turn off the heat and cover for another 10 minutes or until beef is cooked.  Add scallions and drizzle sweet soy sauce mixture over the rice.  Then crack an egg on top and cover for 1 min. Mix in the egg and allow the heat of from the rice and clay pot to slightly cook it. If you like your egg to be more cooked, add it in right after you turn off the heat.
 

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Washugyu Yakiniku

Washugyu (和州牛) refers to a breed of cattle that is cross-bred between the Japanese Black Wagyu (known for Kobe beef) and the American Black Angus. It has more marbling than regular beef, and has a unique flavor. It has gained popularity over the years and is now more commonly found. For those living in the New York/New Jersey areas, you can find it for sale at Japan Premium Beef in the East Village area and Mitsuwa Marketplace at Edgewater, NJ.

Ingredients:

  • Pack of Washugyu yakiniku style beef

Yakiniku sauce:

  • 1-2 cloves garlic, minced
  • 1/2 stalk of scallion, finely chopped
  • 2 teaspoons sugar
  • 1 tablespoon Japanese soy sauce
  • 1 tablespoon sake
  • 1 teaspoon minced ginger
  • 1 tablespoon mirin
  • 1 tablespoon vegetable oil
  • Juice of half a lime
  • 1/2 teaspoon red pepper flakes
  • Dash of sesame oil

Directions:

  1. In a hot, heavy skillet, sear the beef under high heat. Season beef with salt and pepper while cooking. Do not overcook!
  2. Mix all Yakiniku sauce ingredients together, and cook under medium heat in a saucepan for a few minutes, making sure the garlic and scallions are cooked through
  3. Pour sauce over beef, or simply dip beef into sauce, and enjoy.

 

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Grilled London Broil

One of the most flavorful roasts that Tommy’s created.  The kitchen just smelled wonderful from when he started mixing the marinate.  Perfect medium rare + best steak sauce!  This recipe is going on my ”favorite” tab. 🙂

Ingredients (serves one):

  • 1/2 lb Top Round London Broil

Vegetables:

  • 4-5 caps of mushrooms
  • 1 small onion
Marinade ingredients:

  • 3 tablespoons olive oil
  • 1/2 teaspoon dried rosemary
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper
  • Juice of 1/3 lemon
  • 1 tablespoon white vinegar
  • 1.5 tablespoons sugar
  • 2 tablespoons Japanese soy sauce
  • 2 cloves garlic, minced
  • Dash of Worcestershire sauce
  • 1/2 teaspoon black pepper

Directions:

  1. Using a small fork, pierce the meat liberally on all sides
  2. Mix marinade ingredients together, and combine with meat in a resealable plastic bag, squeezing out all the air inside the bag before sealing. Set this in refrigerator for at least 2 hours so flavors can be absorbed. Turn the bag occasionally so that the marinade gets absorbed on both sides.
  3. About 1/2 to 1 hour before you are ready to start cooking, remove the meat from the refrigerator and let it come to room temperature
  4. Preheat a heavy skillet, preferably cast-iron on high heat for about 10-15 minutes. Make sure that it is as hot as it can get before cooking. Meanwhile, remove meat from marinate, making sure to get it as dry as possible (reserve the marinate for cooking veggies with). Sear the meat under the burning hot skillet for about 1.5 minutes on each side. Then, continue cooking under low heat. The amount of time is dependent on how you want your steak and how thick it is. My steak was about 1.5 inches thick. I cooked mine for about 8 minutes (about 11 minutes total including the cooking time during the searing process) and it came out perfectly medium rare. London Broil is a meat that will be very tough if overcooked, so make sure not to overdo it!
  5. Let meat rest on a plate, loosely covered by aluminum foil for about 10 minutes. We will use this time to cook our veggies
  6. Using the same skillet, add a bit of oil and cook mushrooms and onions, scraping up the brown bits in the skillet. When mushrooms and onions are almost cooked through, add in excess marinate. Cook until the sauce has reduced somewhat and is the appropriate consistency.
  7. Slice the steak thinly across the grain. Pour the mushroom and onion sauce over it and serve.
 
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Posted by on April 27, 2011 in Beef, Meat & Poultry Recipes

 

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Marinated Skirt Steak

Traditionally not very common, the skirt steak seems to have grown in popularity over the past few years. It is a very interesting cut of meat, that is unlike the typical cuts served in steakhouses. You are more likely to see them served at Brazilian/Argentinian Churrascarias or Mexican places. It is not a particularly tender cut, but is very unique and flavorful. Because of the lack of tenderness compared to other cuts, marinating becomes very important as it helps keep the meat moisturized. Also, because skirt steaks are typically not as thick, it is easier for the marinate to impart flavor even to the inside of the steak.

Tommy adapted this recipe from Alton Brown’s skirt steak recipe on the Food Network website. Some modifications were made due to lack of suggested ingredients/equipment.

Ingredients:

  • 1/4 cup olive oil
  • 2 1/2 tablespoons Japanese soy sauce
  • 1 bunch of cilantro
  • 3 large cloves garlic
  • 2 tablespoons white vinegar
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon red pepper flakes
  • 1/4 teaspoon ground cumin
  • 1.5 tablespoons sugar
  • 1 pound skirt steak, cut into 3 equal pieces
  • 6 large caps of mushrooms
  • 1 small onion

Directions:

  1. In a blender, put in olive oil, soy sauce, cilantro, garlic, vinegar, red pepper flakes, cumin, and sugar and puree.  If a blender is not available, you can use a mortar and pestle to crush the ingredients, or even just finely chop everything. Pour the marinade over the steak.  Allow steak to marinate for at least 1 hour in refrigerator, preferably 4-6 hours.
  2. Preheat a greased grill pan or heavy skillet under high heat until it is very hot.  If you’re using cast iron cookware, this will take about 10-15 minutes. Before cooking steaks, make sure to remove the marinate thoroughly. If any excess marinate is left on the steak, it will burn very quickly because of the sugar content in it. Set the marinate aside – we will be cooking it and using it as a sauce. Grill the steak until desired doneness, turning it over once during the process. How long this takes will depend on the thickness of the steaks, how well done you like them to be, and how long they have been out of the fridge. My steaks were pretty thin and were straight out of the fridge before cooking. I aimed for medium rare and cooking them 3 minutes on each side was almost right on. After cooking steaks, place on a plate and loosely cover with aluminum foil.
  3. Slice mushrooms and onions, and stir-fry both with a bit of oil under medium heat until almost cooked through. Add marinate and continue cooking for about 2 minutes, or until all contents are cooked through. Stir in the corn starch solution, by combining 2 tablespoons of water and 2 teaspoons, into the sauce. Cook under low heat until sauce thickens to your liking. Lastly, pour sauce over steaks and serve.

 
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Posted by on April 17, 2011 in Beef, Meat & Poultry Recipes

 

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乾炒牛河 Beef Chow Fun, Cantonese Style

Here’s another popular dish to order at a Chinese restaurant.  This recipe uses much less oil than the usual beef chow fun, and has no MSG added.
Ingredients:

  • 1/2 lb beef flank steak
  • 1 onion, peeled and sliced
  • 1/2 lb fresh flat, thick rice noodles (hor fun)*
  • 1 1/4 lb bean sprouts
  • 3 stalks of scallions/green onion, sectioned
  • 2 tablespoons dark soy sauce
  • a few drops sesame oil
  • 2 teaspoons cornstarch
  • 2 garlic cloves
  • 1 1/2 to 2 tablespoons oyster sauce

*If you are using dried noodles, cook noodles in a pot of water until just tender, 3-5 minutes or according to package directions. Drain before frying.

Directions:

  1. Rinse beef and dry with paper towel.  Slice into thin strips, about 1/4-inch thick.  Marinate with 1 tablespoon soy sauce, 1 tablespoon oyster sauce, 1 teaspoon sugar and 2 teaspoons corn starch for 15 minutes.
  2. Cut noodles into 1/2 to 3/4 inch strips, set aside.
  3. Heat oil in wok over medium-high heat. Add onion, cook for few minutes, until cooked through. Set aside.
  4. Bring a pot of water to boil.  Add bean sprouts.  Cook for 1 minute, drain and set aside.
  5. Heat oil in wok over medium-high heat.  Add ginger and garlic, and cook until fragrant.  Add green onions and beef, cook for 3-4 minutes, or until cooked through.
  6. Bring a pot of water to boil.  Stir in rice noodles.  Cook and stir constantly for 1 minute. Drain and remove.
  7. Transfer rice noodles to the wok with beef. Use spatula to constantly toss, for 1 min.  Add 2 tablespoons dark soy sauce, 2 tablespoon oyster sauce.  Add bean sprouts and onions slowly while tossing noodles.  Mix well.

 

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