For Pop’s b-day dinner tomorrow. Slow braised in beer with onions and chiles. We shred and stuff it in tortillas with the trimmings. My favorite chiles are ancho and Hatch. WOW. I’m drooling. Happy birthday Pops!
Skirt Steak Salad with Arugula, Blue Cheese, Cherry Tomatoes, and Mustard Vinaigrette
Gourmet Sloppy Joses.
Countdown to Mardi Gras. I love this dish and will make at least two times in the next two weeks. Not as hard as it looks. Use round steak if you like. Serve over polenta or even rice. Does well in a slow cooker or pressure cooker—meat melts in your mouth.
Creole Beef Grillades and Cheese Grits - Fine Cooking Recipes, Techniques and Tips
G’WAAAANNNN. Do it for the one ya love. BTW-This is my first, last and only Valentine post. Many more at other sites :-) Me? I just want my hubby home and a bee-yoo-tee-ful filet o’ beef with creamed spinach and a LUSCIOUS lil choco-martini and dem dere strawberries. Very easy….
Doesn’t get easier or tastier than this. Time for a new can of Hungarian sweet paprika anyway. Leave out the spiders.
This is my Dad’s chili recipe that I grew up on. Good by itself in bowl or big cup *no cheese allowed-only a splash of white vinegar* but even better as a chili gravy for cheese enchiladas (I feel faint). My few variations to the recipe is that I use powdered cumin rather than cumin seeds. That isn’t heresy is it? I also use ancho or New Mexican chili powder (little heat) and I use chicken stock rather than water—gives a bit more depth. At any rate, it uses no tomatoes and has few ingredients. I always make a day ahead…Thanks Paw-Paw. It gets better and better.
Don’t see any reason that this “quick” stew could not be “slow” cooked too. Getting a jump on Rodeo Food?
Quick Beef Stew with Mushrooms and White Beans Recipe | Simply Recipes
I love this stuff. Not hard to make *a little labor intensive* but it is a special occasion dish. Good use of flank steak.
Love those lettuce wraps…especially with cheapo iceberg lettuce.
Healthy Beef Lettuce Cups – Quick Dinners | The Three Cheeses Food Blog
On the menu this weekend…
Would be very hard for me to put that $12+ (love beef flank but sooo expensive) piece of meat in a slow cooker. But may try recipe with a cheap chuck roast *1.99 lb* and betcha I get the same results :-)
Slow cooker Cuban-style ropa vieja recipe - The Perfect Pantry
Braised Beef Shanks
This recipe works with veal, short ribs and pot roasts. Could possibly use lamb shanks too, but I got these beef shanks at Whole Paycheck. *Note to self* When you ask the butcher for 2 beef shanks, inspect each one. I see that one is a bit more AHEM bony than meaty. Oh well. Bone=Flavor.
Every village in Italy has their own OB recipe—this one comes from East Friendswood, Texas
I have 1.74 lbs of beef shanks. I ready my mirapois which is simply equal amounts finally chopped shallots (or onions), celery and carrots making about 1 cup. Season the beef with salt and pepper.
In a heavy skillet or dutch oven heat a tablespoon of olive oil and a tablespoon of unsalted butter. Add the seasoned shanks and brown well on both sides; remove to plate and keep warm.
Add the mirapois (fancy word for 3 chopped veggies) to the skillet. Also note, the lil’ pink shallots are much milder than onions so if ya wanna be BOLD use a regular onion. Cook a bit-4-5 minutes- and then add about a tablespoon of chopped garlic and cook a minute or so. At this point you can add 2/3 cup tomato puree and 2/3 cup chicken stock or red wine.
I like the red wine simply because if it’s good enough to drink….it’s good enough to cook with *thanks to Justin Wilson*. Bring to a simmer and add a sprig of (fresh) rosemary and a 1/2 teaspoon of dried thyme (OMG-my favorite) and a bay leaf. Add the browned beef. Simmer on low for about 15-20 minutes.
Now-*if you wish*-nuke 3/4 measuring cup water for 1 1/2 minutes in the microwave. Remove and add .30 oz. dried porcini mushrooms to the water. Set aside.
After cooking the meat on low about 45 minutes-1 hour on stove top, turn off. Preheat oven to 300*. Chop porcini mushrooms, which by now should be nice and plump. Reserve mushroom water. Add wine or stock to mushroom water to make at least 1 cup total. Add mushrooms and liquid to skillet, stir and cover. Bake at least 1 hour in oven. Remove to stove top.
NOW-you may serve the way it is—with polenta, mashed potatoes, rice, pasta, etc. I like to serve mine over a mashed/pureed cauliflower. Garnish with that fab organic chopped Italian parsley I love, or even some fresh chopped basil. Grated lemon rind sprinkled over is good too. Very rich, very good. Enjoy!
Dig in.
