meats

Meat Basics

October 12, 2010

Cooking beef correctly is most likely to be the combination of the right cooking technique with the right cut. At the farmers market last weekend, we picked up one of the leaner, tender cuts, a 3-plus pound boneless sirloin. In order to cook this flavorful, but sometimes chewy cut, it would be best quickly grilled, allowed to rest, and served rare or slow-roasted and cooked long enough at a low temperature to breakdown the tougher meat. We decided to try the latter – a slow roast technique we’d heard about from a friend. It was devoured by all of the boys in the house.

Recipe: Roast Sirloin of Beef

Tip to Store: Any boneless beef can be kept in the refrigerator for up to three days. And remember, if you decide to use a quick-cook technique (grilling, pan frying or broiling) always allow time for the meat to rest before serving.

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Roast Sirloin of Beef

October 11, 2010

3 1/4 lbs. beef sirloin tip roast
Salt and pepper to taste
1 tsp, garlic powder
1 tsp. onion powder
1 tsp. ground cumin
1 tsp. dried thyme leaves
1/2 tsp. sweet paprika
2 Tbls. olive or vegetable oil
1/2 c. dry red wine
1 c. water

Preheat oven to 200 degrees.

Season the roast on all sides with the salt, pepper, garlic powder, onion powder, cumin, thyme and paprika. Pat gently to help the herbs adhere.

Heat a small roasting pan or large oven-proof skillet with removable rack over medium-high heat. Add the oil. Place meat in pan and sear on all sides until brown, about 3 minutes per side. (Do not turn too soon or the herbs and spices will stick to the pan. However, if that happens, the water that is added before roasting will prevent the seasoning from burning in the bottom of the pan.) Remove the meat from the pan. Add just a little water to the pan. Place rack in pan and roast on top of rack. While the roast is in the oven, baste it occasionally with the pan juices, until an instant read thermometer inserted in the center registers 130° for rare, about 2 1/2-3 hours. Be careful not to overcook.

Remove roast from pan; cover lightly with foil and let rest about 15 minutes. Meanwhile, remove the rack from the pan and place over high heat. Add the wine and water and bring to a boil, stirring to scrape up any browned bits in the bottom. Cook until reduced by half, about 4 minutes. Thinly slice the beef across the grain. Serve drizzled with some of the pan juices.

This steak goes well with a Salad of Watercress and Seasoned Apple

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Chicken and Chorizo Supper-In-a-Pan

September 28, 2010

Inspired by Spanish cooking, this quick version of the classic pollo y chorizo is good for a satisfying weekday meal. Serve it hot over brown rice. Tip: There are different kinds of chorizo – some you have to cook and a few that you don’t cook at all. We prefer the kind you have to cook. Chorizo also comes in hot and sweet, use whatever you prefer.

Serves 6

1 1/2 lbs. boneless, skinless chicken breasts, cut into 1 1/2″ pieces
1 lb. chorizo sausage, cut into 1 1/2″ lengths
1/3 c. fresh orange juice
3 Tbls. finely chopped fresh oregano or 1 Tbls. dried
1 1/2 Tbls. smoked paprika, plain would be fine too
A large glug of olive oil
4-5 cloves garlic, crushed, minced or put through garlic press
Kosher salt and freshly ground black pepper
1 red bell pepper, cut into thin 1 1/2″ lengths
1 small onion, cut into thin wedges
chopped fresh flat-leaf parsley, to serve

Mix chicken, sausage, orange juice, oregano, paprika, olive oil. garlic, salt and pepper in a large bowl. Let sit for 20-30 minutes.

Preheat a large skillet over medium-high heat. Saute chorizo and chicken pieces until just about done (10 minutes or so), turning occasionally. Add peppers and onion to the heat and cook until tender (about 5-7 minutes). Serve with rice and chopped flat-leaf parsley.

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Chipotle Meatballs

February 23, 2010

(Adapted from Simply Mexican by Lourdes Castro)

For a weekday meal when you are craving something with a little spice and comfort.

Serves 6

For Meatballs:
1 lb. ground beef
1 lb. ground pork
2 eggs
2 Tbls. dried oregano
2 tsp. ground cumin
2 cloves garlic, crushed
Kosher salt and freshly ground pepper
Olive oil

For Sauce:
1 onion, finely chopped
1 28 oz. can whole tomatoes, drained
2 canned chipotles
2 Tbls. adobo from canned chipotles
1 tsp. honey
1 tsp. salt
1 c. chicken broth
Olive oil

Garnish:

Homemade Mexican Crema
Fresh cilantro

In a large bowl, combine meats, eggs, oregano, cumin, garlic, generous pinch of salt and a few grinds of freshly ground pepper. Using your hands, mix ingredients. Form meatballs into 2″ rounds and set aside.

Heat about 2 Tbls. olive oil in a large saute pan. When oil is hot, add meatballs, but do not crowd the pan. Brown meatballs on two sides and cook in batches, placing them on a plate covered with a paper towel to drain. Add more oil if needed, to cook each batch.

When you are finished browning the meatballs, wipe the pan with a paper towel (do not clean). Heat pan again. Add about 1 Tbls. olive oil. Add onions. Let cook until they soften, about 5 minutes. Remove from heat.

Combine tomatoes, chipotles, adobo sauce, honey, and salt in a blender. Puree until smooth. Add to the onions and cook for about 2 minutes. Add chicken broth. Reduce heat and simmer for about 5 minutes. Taste, add salt if needed. Add meatballs to the sauce, cover and cook for about 30 minutes on low heat. The meatballs can sit in the sauce until you are ready to eat. Garnish with chopped cilantro and cream. Serve with brown or white rice.

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Winter Beef Pho

February 1, 2010

Inspired by what was at the farmers’ market and on-hand at home, this soup was eaten for breakfast on a cold winter Sunday. It is a “meal-in-a-bowl” style recipe that can work as a simple main course too.

Serves 4-6

about 1 lb. boneless lean beef (we used grass-fed, top round steak)
2 star anise
1 2″ cinnamon stick
2-3″ piece fresh ginger
3 Tbls. soy sauce
4 sm/med.-sized golden turnips or 2 lg.
About 2 qts. organic beef broth
3 c. tender greens (baby kale, spinach)
1 lb. rice noodles
1 bunch scallions, chopped
1/2 c. fresh basil or cilantro leaves, chopped
Juice of fresh limes, about 2
Red pepper flakes

Very thinly slice beef using a bread knife across the grain. Wash, trim roots, and peel turnips, if skin is tough (taste to decide). Cut in half, then slice turnips into thin, half-moon pieces. Wash and prepare leaves from the greens. Place beef, sliced turnip, star anise, cinnamon, ginger, 3 Tbls. soy sauce, a couple of grinds of fresh black pepper and beef broth in a large stock pot. Bring to a gentle boil, then lower heat to medium-low and cover. Let soup simmer gently for about 45 minutes. Skim off any foam that forms.

In a second large pot, boil water to cook noodles as suggested on package. While noodles are cooking, remove star anise and cinnamon stick and add greens to soup, stir and cover. Chop scallions and basil or cilantro leaves. Drain noodles, rinse with cold water and set aside.

To eat, place noodles in a large bowl with a generous pinch of sliced scallions. Ladle hot broth over noodles and top with a sprinkle of chopped basil or coriander, red pepper flakes and a squeeze of fresh lime juice.

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A Family Favorite: Pulled Pork Shoulder

January 4, 2010

Slow-cooked meat — delightfully luscious, spice-infused and fall-off-the-bone tender. Serve with reserved juices, rice (or good crusty bread) and Best Braised Green Cabbage.

Serves 6

1 c. apple cider vinegar
3 Tbls. shallots, minced
2 Tbls. yellow mustard seeds
2 Tbls. freshly ground black pepper
2 Tbls. cayenne
2 Tbls. fresh sage, minced
1 Tbls. garlic, minced
1 bone-in pork shoulder, 4-5 lbs.

Preheat oven to 300 degrees.

Using a mortar and pestle, crush mustard seeds.

In a medium bowl, whisk together everything but the pork shoulder. Rub the mixture into the pork, coating it evenly.

Place pork in a roasting pan and cover with a tight-fitting lid or aluminum foil. Cook until meat is very tender, about 6 hours.

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Roast Beef Tenderloin with Creamy Mustard Sauce

December 7, 2009

A large piece of tenderloin makes a beautiful presentation, but it is pricey. This preparation takes about 1 1/2 hours total, largely unattended.

Serves at least 10

5 lb. beef tenderloin, trimmed of fat
1/2 c. Dijon mustard
3 Tbls. extra-virgin olive oil
2 Tbls. finely chopped fresh rosemary
1 Tbls. ground fennel seed
1 tsp. Kosher salt
1/2 tsp. freshly ground black pepper

Mustard Sauce
1 c. creme fraiche
4 Tbls. Dijon mustard
1 1/2 tsp. fresh lemon juice

Remove the tenderloin from the refrigerator and place in a roasting pan about 45-60 minutes before you’re ready to cook. Preheat the oven to 450 degrees.

In a small bowl, combine mustard, oil, rosemary, fennel seed and salt and pepper. Slather the mustard mixture on top of the tenderloin. Roast for about 20 minutes, then check with a meat thermometer; when the meat reaches about 125 degrees in at least two places, it will be medium-rare.

Meanwhile, in a small bowl, whisk together mustard sauce ingredients. Season lightly with salt, to taste.

Transfer the roast to a carving board and let meat rest for 10-15 minutes before carving into 1/2-inch slices to serve. Pass the mustard sauce at the table.

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Pork Chops, Apples and Potatoes with Thyme Mustard Butter

October 13, 2009

This is one to add to your weekday repertoire.

Serves 6

1 stick butter, softened
1 1/2 Tbls. course, grainy mustard
leaves from about 4 sprigs of fresh thyme
1 tart apple
1 small bag waxy, yellow potatoes
1 Vidalia onion
6 pork chops, bone-in
1 1/2 c. dry white wine

Make thyme mustard butter by mashing together (in a bowl) butter, mustard and thyme leaves.

Preheat oven to 350.

Cut apple into 1-inch wedges. Slice potatoes into thin rounds. Thinly slice onion. Toss potatoes with half the apple, half the onion, salt and freshly ground pepper. Butter the bottom of an oven-proof dish that is large enough to hold the pork chops in one layer. Add the potato, apple and onion mix and dollop with the thyme mustard butter, using about half or even less if you like.

Melt about 2-3 Tbls. mustard butter in a frying pan. Season pork chops with salt and pepper and quickly brown on both sides. Place chops on top of potatoes and apples in baking dish and then put the rest of the cut apples and onion on top. Deglaze the frying pan by adding wine, letting it bubble and scraping the juices that have stuck to the bottom. Pour this over the chops and bake, uncovered for about 45 minutes, turning occasionally. Serve with a bit of the remaining thyme mustard butter on top of each helping.

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Pan-Roasted Rib-Eye Steak with Spinach and Root Veggies

September 14, 2009

Juicy pan-fried steak is classic bistro fare. Served alongside greens and earthy vegetables, it’s a feast.

6 rib-eye steaks, about 1 1/2-inch thick
Kosher or sea salt and freshly ground black pepper
1-2 Tbls. freshly-ground black pepper
Good olive oil
Unsalted butter
1 lb. fresh baby spinach, washed and trimmed
1 lemon, for juicing
1/4 c. shallots, finely diced
1 c. red wine
Italian flat-leaf parsley
Roasted Root Vegetables

Remove steaks from fridge about 30 minutes before cooking so that they get rid of the frosty chill and warm to near room temperature. Season on both sides with salt and pepper.

Heat two large cast-iron pans over high heat until they are very hot. Drizzle a little oil over the steaks and then place them in the hot pans. Sear for a couple minutes, then add a tablespoon of butter to each pan. Cook a couple more minutes, then turn the steaks over, and cook for 3-4 minutes longer for medium-rare. Remove from pans and let the steaks rest on a platter or wooden cutting board.

Toss spinach with olive oil, salt and pepper and a generous squeeze of lemon. Taste.

Toss grease from one pan and add a little butter and diced shallots, over a medium-high heat. Saute for a couple of minutes, until the shallots begin to caramelize. Add wine to pan. Turn the heat up to high, and cook the shallots in wine for about 4 more minutes, to reduce by two-thirds. Add more butter (to your liking) and cook one more minute. Turn off heat, taste for seasoning and add some chopped parsley.

Place spinach on a platter and then lay the steaks onto the platter. Spoon the hot sauce over them and serve with Roasted Root Vegetables.

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Za’atar Beef Kebobs

September 3, 2009

Middle Eastern za’atar (a blend of toasted sesame seeds, dried thyme, dried marjoram and sumac) adds spice and the yogurt sauce cools it down. If having friends over anytime soon, this makes a great casual meal. It has three parts but, once you get going, it is very simple to make.

Serves 6

For Za’atar Beef Kebobs:
about 2 lbs. cubed kebob beef, well-marbled boneless steak
2 med. sweet Vidalia onions, cut into wedges
2 Tbls. Za’atar spice blend
1/4 c. olive oil
Kosher salt
Pita bread
2 c. arugula

For Yogurt Sauce:
2 c. plain yogurt
1/2 c. peeled, and finely diced cucumber
1 clove garlic, chopped
2 Tbls. fresh lemon juice
1 tsp. cumin
Kosher salt and freshly ground pepper
2 Tbls. finely chopped cilantro

For Tomato Garlic Relish:
4 lg. ripe tomatoes, diced
1 clove garlic, finely chopped
1/2 c. red onion, sliced thinly
1 jalapeno, deseeded and finely diced
1 tsp. paprika or cayenne (if you like it spicy)
2 Tbls. olive oil
2 Tbls. fresh lemon juice

If using wooden skewers, soak in water for about half an hour. Cut onion into wedges. Place in a large bowl or plastic bag with cubed meat. Mix together za’atar, olive oil and a pinch of salt. Pour over meat and onion. Coat well and refrigerate overnight or let stand out of the fridge in marinade if grilling right away.

Combine tomatoes, garlic, red onion, jalapeno, paprika, olive oil and lemon in a medium bowl. Season with salt and pepper. Let stand at room temperature.

Combine yogurt, cucumbers, garlic, lemon juice, and cumin, in a small bowl. Season with salt and pepper. Refrigerate and add cilantro just before serving.

Preheat grill. Alternating, skewer meat and onion. Be careful not to crowd too much onto each skewer or it will not cook properly. Place on grill and cook for about 4-5 minutes then turn and cook other side. Remove from the grill and let sit for about 10 minutes.

Brush pita bread with olive oil and grill for about 10 seconds each side.

To eat: Place a couple of pieces of beef on top of the pita and top with arugula, fresh tomato relish, yogurt sauce and fold in halt to enclose the filling.

Variations: You can also use chicken or lamb, if you prefer.