Beef Brisket with Caramelized Onions

In our constant search for new recipes or variations from the traditional ones, we scour through books, magazines and the net. Here we present a brisket recipe from the Peppermill‘s The Culinary Connoisseur:

Ingredients

• 1/23 cup plus 1 tablespoon oil
• 2 1/2 pounds onions, thinly sliced, about 5
• 1 5 pound brisket
• 1 tablespoon paprika
• salt and pepper to taste
• 5 stalks celery, sliced
• 1 1/2 cups chicken stock
• 12 ounce bottle of beer
• 8 ounces barbecue sauce
• 2 tablespoons of tomato paste
• 1 teaspoon dried marjoram

Preheat oven to 325 degrees F. Heat 1/3 cup oil in a a large heavy pot over medium heat. Add onions and saute until caramelized, stirring occasionally, about 35 minutes. Slow cooking will bring out the flavor without browning too much. If they start too brown too fast, lower the heat.Transfer onions to a large roasting pan. Sprinkle brisket with paprika, salt and pepper. Place brisket on top of onions. Set aside.

In the same heavy pot heat the remaining tablespoon oil. Add celery and saute until brown, about 5 minutes. Add chicken stock to pot. Bring to a boil and scrape up any caramelized bits from bottom of the pan. Remove from heat. Add the beer, BBQ sauce, tomato paste and marjoram to pot, stirring to combine. Pour sauce over brisket. Cover tightly with foil and bake for 3 hours and 45 minutes until very tender. Uncover and let brisket stand 1 hour at room temperature.

The brisket can be prepared 3 days in advance. Cover and keep refrigerated. Preheat oven to 350 degrees F. Spoon off any fat from brisket and sauce. Slice meat thinly across the grain. Return to roasting pan. Transfer sauce to saucepan and bring to a boil. season with salt and pepper. Cover and rewarm until heated through. Serve brisket on a bed of onions and sauce generously spooned over it.

Enjoy, gentle reader, enjoy!

CS

The Prime Grill Cookbook

David Kolotkin, one of our favorite Chefs, has authored a new cookbook together with Prime Hospitality Co.’s CEO Joey Allaham. Some of Prime Grill‘s tastiest recipes are in this book, many of which SYR and I have tasted over the years, now everyone can make and enjoy them anytime they want!

The book starts out with a history of Prime Grill, photos of the original location and some of the kitchen crew. Then it has a section on Chef David, menus and a listing of potables. The recipe section is organized as follows:

• Hors d’Oeuvres
• Appetrizers
• Soups
• Salads
• Fish
• Meat
• Side Dishes
• Dessert
• Cooking Foundations
• Dressings and Sauces
• Rubs

It was hard to find just one favorite recipe to feature here, but after reviewing the book a few times I opted for this one:

Porcini Mushroom Soup

Serves 4 to 6

Ingredients

• 1/2 cup extra-light olive oil
• 2 cups onion, small dice
• 1/2 cup celery, small dice
• 2 garlic cloves, minced
• 2 1/2 cups defrosted frozen porcini mushrooms, rough chopped (reserve defrosted liquids)
• 1/4 cup all purpose flour
• 6 cups liquid (defrosted liquid + chicken stock to equal 6 cups)
• 2 cups pareve cream cheese
• 2 tbsp. salt
• 2 cups pareve cream cheese
• Caramelized onions (optional)

In a heavy gauge soup pot, heat extra-light olive oil and sweat the onions and celery until soft and translucent. Add the garlic and cook until aromatic. Add the porcini mushrooms and stir in the flour and cook for another three to four minutes. Add the liquid slowly, working out any lumps from the flour and add salt. Once the liquid is combined bring to  a boil and immediately lower to a simmer in on low heat for a half hour, stirring constantly to prevent burning. Add the pareve cream cheese and combine till smooth. Remove from the heat and let the mixture cool. Puree in a blender until smooth. Serve with croutons or a toasted piece of bread and garnish with caramelized onions.

Chef’s tip: Because you are working with roux, you want to add the water slowly, So that there are no lumps, use a whisk to ensure proper incorporation. In addition, because it is a thick soup, it should be stirred very frequently.

We’ve had this soup quite often as we ate both at Prime Grill and at Solo, we just can’t get enough of it!

Whether you want a recipe to impress the in-laws or your boss, whether you need something fast or you are looking for that special dish for a festive occasion, this is the cookbook for you!

Enjoy, gentle reader, enjoy!

CS

Hamburgers with Beets – Variation on a Theme

I always liked hamburgers, what carnivore doesn’t? I’m always on a quest to find new ways of making them, I was – therefore – pleasantly surprised with this delightful recipe (and photo) sent in by Ziva A. from Lakewood, NJ:

Hamburgers with Beets

Serves 4

Ingredients

• 3 teaspoons canola oil
• 1 onion, finely chopped
• 1 pound 7 ounces ground beef
• 1 medium egg, slightly beaten
• 2 tablespoons wine vinegar
• 1/2 teaspoon paprika
• 1 tablespoon finely chopped capers
• 1 tablespoon finely chopped cooked beets
• 2 tablespoons pareve sour cream (I use Tofutti brand)
• 4 tablespoons margarine
• 4 eggs
• salt and pepper

Directions

1. Heat 1 teaspoon of the oil in a skillet. Add the onion and cook over low hea, stirring occasionally, for 5 minutes, until softened
2. Transfer the onion to a large bowl and add the ground beef, egg, wine vinegar, paprika and capers. Mix well with your hands. Add the beet and parve sour cream, season to taste with salt and pepper, mix well again. Shape the mixture into 4 patties.
3. Melt 2 tablespoons margarine with the remaining oil in the skillet. Add the hamburgers and cook over medium heat for 6 minutes on each side, or until well browned. Remove with a spatula and drain on paper towels.
4. Melt the remaining margarine in a skillet. Break 2 eggs into separate cups and slide them into the skillet. Immediately collect the whites around the yolks with a spatula to keep them neat and separated. Cook until the whites have set but the yolks are still runny. Cook the remaining eggs the same way in the remaining margarine. Transfer the burgers to a warmed serving plate, top with the fried eggs and serve immediately.

Enjoy, gentle reader, enjoy!

CS

Beef and Pepper Stew

Being a hardcore carnivore (I grew up in Uruguay, what do you expect?!?!?), and busy while looking for interesting recipes I came across this one, which I promptly adapted from Mmmm… Casseroles, published by Parragon Books Ltd. in 2010:

Photo from Mmmm… Casseroles, page 31

Serves 4
Ingredients

• 1 pound beef
• 1 1/2 tablespoon all-purpose flour
• 2 tablespoons olive oil
• 1 red onion, chopped
• 4 garlic cloves, crushed
• 1 green chilli pepper, seeded and chopped
• 3 celery stalks, sliced
• 4 whole cloves
• 1 tablespoon ground allspice
• 2 tablespoons  hot pepper sauce
• 2 1/2 cups beef stock (*)
• 8 ounces squash, seeded, peeled and cut into small chunks
• 1 large red pepper, seeded and chopped
• 4 tomatoes coarsely chopped
• 1/2 cup okra, trimmed and halved

Directions

1. Trim any fat from the beef and cut into 1 inch chunks. Toss the beef in the flour until well coated and reserve any remaining flour.
2. Heat the oil in a large-bottom pan and cook the onion, garlic, chilli pepper, celery, cloves and allspice, stirring for 5 minutes until softened. Add the beef and cook over high heat, stirring frequently for 3 minutes or until browned on all sides. Sprinkle in the reserve flour and cook, stirring constantly for an additional 2 minutes before removing from the fire.
3. Add the hot pepper sauce and gradually stir in the stock, then return to the fire and bring to a boil while stirring. Reduce the heat, cover and let simmer, stirring occasionally for 1 1/2 hours.
4. Add the squash and bell pepper to the pan and simmer for an additional 15 minutes. Add the tomatoes and okra, simmer for an additional 15 minutes, or until the beef is tender. Serve immediately; cooked rice makes a perfect side for this dish.

Enjoy, gentle reader, enjoy!

CS

Iranian Stuffed Apples – Dolmeh Sib

Fortuna F. from LA has once again regaled us with another Middle Eastern recipe, this time from Iran. The mixture of ingredients may, at first, sound strange to the western trained palate, but the resulting dish is absolutely delicious! I had these last eve:

Photo sent in by Fortuna F, from Los Angeles

Serves 6

Ingredients

• 1 medium-sized onion, finely chopped
• 1 cup margarine
• 1 pound lean ground beef
• 1/4 cup water
• 2 tablespoons rice
• 1/2 teaspoon ground cinnamon
• salt
• ground black pepper
• 12 apples
• 2 teaspoons sugar
• 1 cup water
• 1/2 lemon juice
• 1/4 cup brown sugar

Directions

1. In a frying pan gently fry the onion in half the margarine until transparent, add meat and stir over high heat until juices evaporate and the meat begins to brown. Add salt and pepper to taste and remove from heat.
2. Wash apples well. Dry and cut off tops but reserve them. Scoop out core and most of the flesh with a melon baller or a knife, leaving a nice size cavity in each. Sprinkle cavities with sugar and fill with meat mixture. Replace tops.
3. Arrange the apples in a baking dish, add the water. Add haff the scooped out apple pulp to the water. Dot apples with margarine, cover dish with foil and bake at 350 F. for 30 minutes.
4. Remove foil. Add lemon juice and brown sugar to liquid, tilt pan to combine, then baste apples with sauce. Cook apples uncovered for about 20 minutes or until tender. Baste occasionally.
5. Remove apples to a serving dish and keep hot. Put the liquid and sauce through a sieve and return to pan. Reduce by half and adjust sweet and sour flavor with sugar and lemon juice. Pour the sauce over the apples and serve as an appetizer with a flat bread.

Enjoy, gentle reader, enjoy! By the way… after four of these delectable apples I didn’t need any more dinner; I used Granny Smith and delighted in their natural tartness in this dish.

CS

Beef Stuffed Baked Potatoes

Why not try a nice Sunday treat? Actually, you can try it anytime; whenever you do, everyone will love it!

Serves 4

Ingredients

• 4 large baking potatoes
• 2 tbsp sunflower oil
• 2 scallion, finely chopped, plus extra shredded scallions to garnish
• 1 garlic clove, finely chopped
• 12 oz ground beef
• 1 tbsp tomato paste
• 1 tbsp light soy sauce
• 1 cup beef stock *
• salt and pepper

Directions

1. Preheat oven to 425 F, prick the potatoes all over with a fork to let steam escape during baking. Put them directly on an oven shelf and bake in preheated oven 1 1/2 hours, until soft.
2. Meanwhile, heat oil in a pan. Add the scallions and the garlic and cook on low heat – stirring occasionally – for 5 minutes, until softened. Add the ground beef, increase the heat to medium and cook – stirring frequently – and breaking it up with a wooden for 8 to 10 minutes until evenly browned.
3. Stir in the tomato paste, soy sauce and 1/2 cup of of the beef stock. Season to taste with salt and pepper. Reduce the heat, cover and simmer, stirring occasionally for 25 to 30 minutes, adding more stock if the mixture starts drying out.
4. Remove the potatoes from the oven and put them on 4 individual plates. Cut into 4 and squeeze gently, then ladle the ground beef mixture over them. Garnish with shredded scallions and serve immediately.

* Beef Stock

Yield: 8 cups

Ingredients

• 6 lb beef soup bones
• 1 large onion
• 3 large carrots
• 1/2 cup water
• 2 stalks celery, including some leaves
• 1 large tomato
• 1/2 cup chopped parsnip
• 1 medium potato
• 8 whole black peppercorns
• 4 sprigs fresh parsley
• 1 bay leaf
• 1 tablespoon salt
• 2 teaspoons dried thyme
• 2 cloves garlic
• 12 cups water

Directions (from allrecipes.com)

1. Preheat oven to 450 degrees F.
2. Trim root end off onion. Slice or quarter the onion, peel and all. Scrub carrots and chop into 1″ chunks. In a large shallow roasting pan, place soup bones, onion, and carrots. Bake, uncovered, about 30 minutes or until the bones are well browned, turning occasionally.
3. Drain off fat. Place the browned bones, onion, and carrots in a large soup pot or Dutch oven. Pour 1/2 cup water into the roasting pan and rinse. Pour this liquid into soup pot.
4. Scrub the potato and chop it into chunks, peel and all. Chop the celery stalks into thirds. Add celery, tomato, parsnip, potato, peppercorns, parsley (including stems), bay leaf, salt, thyme, and garlic to the pot. Pour in the 12 cups of water.
5. Bring mixture to a boil. Reduce heat. Cover and simmer for 5 hours. Strain stock. Discard meat, vegetables, and seasonings.
6. To clarify stock for clear soup: In order to remove solid flecks that are too small to be strained out with cheesecloth, combine 1/4 cup cold water, 1 egg white, and 1 crushed eggshell. Add to strained stock. Bring to a boil. Remove from heat, and let stand 5 minutes. Strain again through a sieve lined with cheesecloth.

Beef Patties in Red Wine

I always liked to cook with wine or liqueur, therefore I constantly experiment. When I come up with a dish where the wine actually helps the taste and transforms it into something better, the new variation becomes a favorite.

Serves 4

Ingredients

• 6 tbsp margarine
• 2 red onions, finely chopped
• 1 garlic clove, finely chopped
• 1 lb 7 oz ground beef
• 1/4 tsp dried oregano
• 1 tbsp chopped fresh parsley, plus extra to garnish
• 1 egg, lightly beaten
• 1/2 cup all’purpose flour
• 1 tbsp olive oil
• salt and pepper

Directions

1. Melt 2 tbsp of the margarine in a skillet. Add the onions, add the garlic, and cook over a low heat, stirring occasionally, for 5 minutes until softened.
2. Transfer the mixture to a bowl, add the ground beef, oregano, parsley and egg. Season to taste with salt and pepper. Mix well with your hands until fully combined.
3. Shape the mixture into 4 patties, about 1/4″ thick each. Dust with flour, and gently shake off the excess.
4. Melt another 2 tbsp margarine with the oil in the skillet. Add the patties and cook for 4 minutes on each side. Remove the patties to a serving dish, using a spatula. Keep them warm.
5. Pour off the fat from the skillet, then add the wine and bring to a boil over medium to high heat. Boil until reduced to about half. Dice the last 2 tsbsp margarine. Remove the skillet from the heat and whisk in the margarine, 1 piece at a time. Wait for each piece to be fully incorporated before adding the next. Pour the sauce over the patties, garnish with parsley and serve immediately.

Enjoy, gentle reader, enjoy!

CS

 

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Pot Roast

[Reader Leah B. – from Miami – sent in this recipe recently. Being a hard-core carnivore, I tried it and found it worthy to be shared. CS]

Photo submitted by Leah B. – Nice shot,makes me want to reach into the image and grab a piece!

Serves 3

Ingredients

• 5 lb chuck roast
• Salt and freshly ground black pepper to taste
• 2 tbsp vegetable oil
• 1 tbsp margarine
• 1 onion, diced
• 2 ribs celery, chopped
• 2 tbsp flour
• 3 cloves garlic, minced
• 1/2 cup red wine
• 2 tsp tomato paste
• 2 cups chicken broth
• 1 bay leaf
• 1 tsp dried thyme
• 1/2 tsp salt
• 1 1/2 lb (10 to 12) white potatoes
• 4 carrots, peeled, cut in large chunks
• 1 lb parsnips, peeled, cut in large chunks
• 1 tbsp melted margarine
• 2 tbsp fresh chopped parsley

Directions

1. Preheat oven to 425 F. season the beef with salt and pepper. Place a Dutch oven on high heat on the stove, add the vegetable oil. When the oil is hot, brown the beef, about 5 minutes per side. Remove the meat to a platter and turn the heat to medium.
2. Add the margarine, onion, celery, and a pinch of salt. Saute for 4 to 5 minutes, then add the flour. Cook, stirring, 2 minutes, add the garlic, cook for 1 minute. Whisk in the wine scraping to deglaze the browned bits from the bottom of the pot. Add the tomato paste, bring to a boil, and pour in the chicken broth.
3. Add the bay leaf, thyme, and salt. Bring the liquid to a simmer and put the beef back in the pot. Turn the heat to low and simmer gently for about 45 minutes per pound, or until fork tender. After 2 hours carefully turn the beef over.
4. Preparing the vegetables: Add the potatoes, carrots, and parsnips to a shallow roasting pan. Drizzle fat from the beef’s braising liquid over the vegetables, along with the melted margarine. Toss the vegetables to coat, and season with salt and pepper. Roast in the oven for 20 minutes. Remove and reserve.
5. About 30 minutes before the beef is done, add the vegetables to the pot. Continue cooking until the beef  and vegetables are tender. Taste and adjust for salt and pepper. Remove the beef to a platter. Cut into thick slices or simply tear into large chunks, serve with the vegetables and gravy. Top with fresh parsley.

Enjoy, gentle reader, enjoy!

CS

Stuffed Lamb Shoulder

[A few Shabbatot ago, I had lunch at some Sephardic friends’ home; I asked for the recipe of the delicious Lamb Shoulder we had and Mrs. Alma Ohayon emailed me this one. CS]

Serves 6

Photo by: Alma Ohayon

Ingredients

• 1 shoulder of lamb, weighing about 5 lb 8 o, boned and trimmed
• 2 tbsp olive oil
• 1 tbsp honey
• 1 tbsp flour, blended with 1 tbsp water
• 1 cup beef or chicken stock

Stuffing

• 1 tbsp oil
• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 1 cup lean ground lamb
• 1/2 cup long grain rice
• 1/2 cup water
• salt and pepper
• 1 tsp ground cumin
• 1 tbsp chopped cilantro
• 1/2 cup chopped almonds
• 1/4 cup raisins
• 12 no-soak dried apricots, chopped
• 1 egg, slightly beaten

Directions

1. Preheat the oven to 350 F.  Prepare the stuffing. Heat the oil in a large skillet over medium-heat. Add the onion and cook for 3 to 5 minutes or until it begins to soften. Add the garlic and ground lamb and cook for 4 to 5 minutes, stirring to break up the meat. Stir in the rice and cook for 4 to 5 minutes, or until translucent, stirring frequently.
2. Stir in the water, salt and pepper, and cumin. Cook covered over medium-low heat for 12 to 15 minutes, or until the liquid is absorbed and the rice is just tender. Remove the from the heat. Add the remaining stuffing ingredients.
3. Open the meat out flat, skin side down. Spread over the stuffing roll. Roll up tightly and secure with string. Brush with oil. Place on a rack in a roasting pan. Roast for 50 minutes for medium. Brush with honey 15 minutes before the end. Transfer to a serving plate to rest, tented with foil for 15 minutes.
4. Pour of all except 2 tablespoons of the fat. Set the pan over medium-high heat. Whisk in the flour mixture, stock and vinegar. Bring to a boil while stirring; simmer for 8 minutes, or until thickened. Serve with the lamb.

Enjoy, gentle reader, enjoy!

CS

Caldo Verde

In this era when not only do we crave flavor, but value the health benefits of the various ingredients that make up that wonderful dish; in this wintertime when we look for foods that will warm us there is nothing better than a good hot soup.

We’ve adapted the following recipe from various sources to come up with our own kosher, nutritious, delicious version:

Photo from: http://www.slowtrav.com/blog/deborah/2009/01/sss_week_8_portuguese_caldo_ve_1.html

Caldo Verde is a traditional Portuguese soup, made mainly from kale and potatoes.

Serves 4

Ingredients

• 4 medium russet potatoes or other floury baking potatoes, peeled and cut into chunks.
• salt and freshly ground black pepper
• 1 pound kale, leaves trimmed from the thick stems, rinsed and finely sliced
• 2 tablespoons olive oil

Directions

1. Put the potatoes in a saucepan with 8 cups water and add a little salt. Bring to a boil and simmer gently for about 15 minutes, or until tender. Mash the potatoes lightly with a fork, leaving them in the water.
2. Cook the kale in a pan of boiling water for 3 – 4 minutes. Drain and stir into the potato broth with the olive oil. Simmer for 1 – 2 minutes. Season to taste and serve hot.

–XoX–

Variation

Photo from: http://flavorsofbrazil.blogspot.com/2011/07/recipe-caldo-verde-take-one-caldo-verde.html

Ingredients

• 2 Jack’s Gourmet Mexican Style Chorizos, sliced

Directions

1. Heat up a small amount of olive oil over medium heat. Add chorizo slices and brown. Once browned remove and set aside.
2. Follow step 1 in the vegetarian version above.
3. Add the Jack’s Gourmet chorizo slices and simmer for 10 minutes. Stir in the kale and let cook until desired level of doneness.
4. Serve immediately.

Enjoy, gentle reader, enjoy!

CS