Archive for the 'Beef' Category

Beer-Braised Shortribs with White Beans and Arbol Chiles

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I love braised beef (both cooking and eating) of just about every variety.  I think of most of these preparations as cold-weather dishes, but the flavors of this Rick Bayless recipe seem perfect for summer.  You should have no problem finding dried Arbol chiles (either at the grocery store or a Mexican market); I definitely recommend doing so (though I DO NOT recommend eating them).

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Steak Brava with Wood-Fired Salsa

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Yesterday my father-in-law celebrated his 62nd latest birthday by having dinner with us.  This is the first of three posts from that dinner.  This slightly-spicy steak recipe is from Rick Bayless’ new cookbook.  The salsa (which will last in the fridge for a week or more) adds some nice heat and roast-vegetable flavor to the steak.

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Pappardelle with Mozzarella-Stuffed Meatballs and Oven-Roasted Tomato Sauce

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There are a couple of ways you can make this (or any) pasta: by hand on your counter or in a food processor.  My mom has told me stories about her grandmother (Grandpa Julio’s mother) making it on the dining room table, starting with a mountain of flour and a little salt and gradually incorporating the eggs by hand.  I used a food processor which saves a significant amount of time, but means this post lacks the requisite iconic photo of a mountain of flour on my dining room table.  This is a great meal to make in advance, as all elements can be done well before mealtime.  The sauce will keep in the refrigerator for up to a week, and the meatballs can be assembled and then frozen for much longer than that without sacrificing any quality.

Continue reading ‘Pappardelle with Mozzarella-Stuffed Meatballs and Oven-Roasted Tomato Sauce’

Santa Maria-Style Tri Tip

When we first moved to California, I saw tri tip everywhere.  It wasn’t a cut I was accustomed to seeing in the other places I’d lived, and for some reason I didn’t pay much attention to it.  Eventually I had it cooked Santa Maria-style and loved it.  This has become the stand-by cut of beef I serve if I want to cook something on the grill.  Traditionally, Santa Maria-style barbecue is cooked over an oak wood fire, so adding a couple of chunks of oak to the coals makes all kinds of sense.

Broiled Ribeye with Red Chile Adobo

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The only problem with the place we’re staying here in Cozumel – no grill and no cast iron skillet.  How are we supposed to cook steaks!? The answer – use the broiler.  I’ll admit, this is the first time I’ve ever done so, but it will likely not be the last.  The results were great – not as much smoky character as grill-cooked meat, but the marinade provided plenty of flavor.  This is great with some chipotle mashed potatoes, sauteed sweet onions and mushrooms, and a salad.  A nice bottle of red wine also doesn’t suck.

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Corned beef and cabbage

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I saw this on Michael Ruhlman’s blog on St. Patrick’s Day, and it made me wish I had time to make it that same day.  Instead, I decided to wait until my (Irish) in-laws came to town for a visit.  I actually made two briskets – wrapped separately – and left the second one in about an hour longer than the first.  It was much more tender, so I’ve updated the attached recipe to reflect the extra hour of cooking time. Continue reading ‘Corned beef and cabbage’

Chipotle steak tacos

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This is similar to – but much spicier than – the adobo marinated skirt steak I posted last week.  The chipotles give this a great, smoky heat.  As a result, a Mexican beer or three go much better than red wine with this.

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Adobo Marinated Skirt Steak

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Throw this on the grill along with some sweet onions brushed with olive oil and seasoned with salt, warm up (or make) some tortillas, make some guacamole and some fried black beans, and you’re in business.  Add a salad if you want to increase the healthy factor, several Mexican beers if you want to decrease it, or, ideally, both. Continue reading ‘Adobo Marinated Skirt Steak’

Beef Bourguignon

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Serves 6 – 8

Adapted from Anthony Bourdain’s Les Halles Cookbook

· 4 – 5 lbs beef chuck or neck cut into 1.5 inch pieces

· Salt and Pepper

· Olive Oil

· 6 onions

· 2 lbs white button mushrooms

· 4 – 6 Tb all-purpose flour

· 1 bottle red wine

· 12 carrots

· Bouquet garni

· Demi glace

Prep – thinly slice onions. Peel carrots and cut into 1-inch pieces. Thaw demi-glace (if using frozen) or prepare (if you have concentrated demi-glace on-hand). Tie bouquet garni. Chop some flat parsley if you want to use it for garnish. Cut the meat into 1.5 inch pieces. Continue reading ‘Beef Bourguignon’


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