My Big Beef Class
July 1st 2011 12:19
:
Big Beef
Big Beef Class coming up, including....
Coffee Cabernet Braised Ribs with Root Vegetable Puree (serves 6)
2 tablespoons olive oil
2.5kg 1-inch-thick short ribs
1 large onion, chopped
1 large red bell pepper, chopped
250ml chopped celery
1 large jalapeno, seeded, finely chopped
6 garlic cloves, chopped
2 tablespoons dark brown sugar
1 1/2 tablespoons ground dried chilies
2 teaspoons ground cumin
500ml strong freshly brewed coffee
500ml Cabernet Sauvignon
1 14 1/2-ounce can strained diced tomatoes
1 tablespoon tomato paste
Preheat oven to 300°F. Heat oil in heavy large pot over medium-high heat. Sprinkle short ribs with salt and pepper. Working in batches, add ribs to pot and cook until browned, about 4 minutes per side. Transfer to platter.
Add onion, red bell pepper, celery and jalapeno to the pot. Reduce heat to medium, cover, and cook until tender, stirring occasionally, about 6 minutes. Stir in garlic and saute uncovered for 1 minute. Add brown sugar, chile powder and cumin. Stir in coffee, wine, tomatoes and tomato paste. Bring to boil, scraping up browned bits. Return ribs and any juices to pot; bring to boil.
Cover and bake until meat is very tender, about 1 hour 45 minutes. Spoon fat from surface of sauce. Season sauce to taste with salt and pepper. (Can be prepared 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and refrigerate. Rewarm, covered, over medium heat before continuing.)
Transfer ribs to platter. Spoon sauce over and sprinkle with chopped cilantro.
Root Vegetable Puree (serves 8-10)
1 medium butternut squash
1 medium celery root
3 medium potatoes
3 large carrots
3 large parsnips
2 bay leaves
6 tablespoons butter
5 tablespoons whipping cream
Ground nutmeg
Salt and pepper
Bring a large pot of salted water to boil. Peel and seed squash and cut into 1-inch cubes. Peel remaining vegetables and cut into 1-inch cubes. Peel remaining vegetables and cut into 1-inch cubes. Add vegetables and bay leaves to boiling water; cook until tender, stirring occasionally, about 20 minutes. Drain vegetables. Discard bay leaves.
Puree half of vegetables in processor with half of butter and half of cream, scraping down sides of bowl occasionally. Transfer puree to bowl. Repeat with remaining vegetables, butter and cream. Transfer to same bowl. Season with nutmeg, salt and pepper.
Pulled Brisket on a Hot Biscuit (serves 12)
3 large garlic clove, minced
2.5kg beef brisket
1 tablespoon chili powder
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon dried sage, crumbled
1/2 teaspoon sugar
1/2 teaspoon ground oregano
1/4 teaspoon ground red pepper
1/4 teaspoon freshly ground pepper
Preheat oven to 325°F. Rub garlic into both sides of brisket. Combine all remaining ingredients except barbecue sauce in small bowl and mix well. Rub into brisket. Set brisket fat side up on large piece of foil and wrap tightly. Transfer to shallow roasting pan. Bake until tender, about 3 hours.
Remove brisket from the pan and allow to rest for at least 45mins. After the brisket has rested, slice across the grain into 1 cm thick slices. Shred the slices by hand or with two forks and mix with any juices that remain in the cooking pan. If needed, add some of your favourite BBQ sauce mixed with a little apple cider vinegar and set aside. Mix well before serving.
Hot Chipotle Cheddar Biscuit (makes 12-18)
625ml cups white whole wheat flour or regular whole wheat flour
125ml unbleached bread flour
125ml grated cheddar
2 tablespoons of minced chipotles peppers with adobo sauce(more if you prefer a really spicy biscuit)
2 1/2 teaspoons baking powder
3/4 teaspoon salt
3/4 teaspoon onion powder
1/2 teaspoon baking soda
1/2 teaspoon dried ground thyme
1/2 teaspoon dried rubbed sage
175ml chilled unsalted butter, cut into 1/2-inch cubes
250ml buttermilk plus additional for brushing biscuit tops
1 large egg
Position rack in center of oven and preheat to 400°F. Line large rimmed baking sheet with parchment paper. Whisk whole wheat flour, bread flour, baking powder, salt, onion powder, baking soda, thyme, and sage in large bowl to blend. Add butter and rub in with fingertips until mixture resembles coarse meal. Whisk buttermilk, cheese, chipotle and egg in small bowl to blend. Add to flour mixture and mix with fork until evenly moistened (dough will be slightly sticky).
Turn biscuit dough out onto floured work surface. Knead briefly just until dough comes together, about 4 turns. Gather dough into ball. Using hands, flatten dough to 3/4-inch-thick round. Using 2-inch-diameter biscuit cutter or cookie cutter dipped in flour, cut out rounds. Transfer rounds to prepared baking sheet, spacing 1 to 1 1/2 inches apart. Gather dough scraps; flatten to 3/4-inch thickness and cut out additional rounds. Brush tops of biscuits with additional buttermilk.
Bake biscuits until tops are light golden and tester inserted into centers comes out clean, about 22 minutes. Transfer biscuits to rack. Serve warm or at room temperature.
Slice biscuits in half horizontally and filled with pulled brisket and coleslaw if you like.
Enjoy
Coffee Cabernet Braised Ribs with Root Vegetable Puree (serves 6)
2 tablespoons olive oil
2.5kg 1-inch-thick short ribs
1 large onion, chopped
1 large red bell pepper, chopped
250ml chopped celery
1 large jalapeno, seeded, finely chopped
6 garlic cloves, chopped
2 tablespoons dark brown sugar
1 1/2 tablespoons ground dried chilies
2 teaspoons ground cumin
500ml strong freshly brewed coffee
500ml Cabernet Sauvignon
1 14 1/2-ounce can strained diced tomatoes
1 tablespoon tomato paste
Preheat oven to 300°F. Heat oil in heavy large pot over medium-high heat. Sprinkle short ribs with salt and pepper. Working in batches, add ribs to pot and cook until browned, about 4 minutes per side. Transfer to platter.
Add onion, red bell pepper, celery and jalapeno to the pot. Reduce heat to medium, cover, and cook until tender, stirring occasionally, about 6 minutes. Stir in garlic and saute uncovered for 1 minute. Add brown sugar, chile powder and cumin. Stir in coffee, wine, tomatoes and tomato paste. Bring to boil, scraping up browned bits. Return ribs and any juices to pot; bring to boil.
Cover and bake until meat is very tender, about 1 hour 45 minutes. Spoon fat from surface of sauce. Season sauce to taste with salt and pepper. (Can be prepared 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and refrigerate. Rewarm, covered, over medium heat before continuing.)
Transfer ribs to platter. Spoon sauce over and sprinkle with chopped cilantro.
Root Vegetable Puree (serves 8-10)
1 medium butternut squash
1 medium celery root
3 medium potatoes
3 large carrots
3 large parsnips
2 bay leaves
5 tablespoons whipping cream
Ground nutmeg
Salt and pepper
Bring a large pot of salted water to boil. Peel and seed squash and cut into 1-inch cubes. Peel remaining vegetables and cut into 1-inch cubes. Peel remaining vegetables and cut into 1-inch cubes. Add vegetables and bay leaves to boiling water; cook until tender, stirring occasionally, about 20 minutes. Drain vegetables. Discard bay leaves.
Puree half of vegetables in processor with half of butter and half of cream, scraping down sides of bowl occasionally. Transfer puree to bowl. Repeat with remaining vegetables, butter and cream. Transfer to same bowl. Season with nutmeg, salt and pepper.
Pulled Brisket on a Hot Biscuit (serves 12)
3 large garlic clove, minced
2.5kg beef brisket
1 tablespoon chili powder
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon dried sage, crumbled
1/2 teaspoon sugar
1/2 teaspoon ground oregano
1/4 teaspoon ground red pepper
1/4 teaspoon freshly ground pepper
Preheat oven to 325°F. Rub garlic into both sides of brisket. Combine all remaining ingredients except barbecue sauce in small bowl and mix well. Rub into brisket. Set brisket fat side up on large piece of foil and wrap tightly. Transfer to shallow roasting pan. Bake until tender, about 3 hours.
Remove brisket from the pan and allow to rest for at least 45mins. After the brisket has rested, slice across the grain into 1 cm thick slices. Shred the slices by hand or with two forks and mix with any juices that remain in the cooking pan. If needed, add some of your favourite BBQ sauce mixed with a little apple cider vinegar and set aside. Mix well before serving.
Hot Chipotle Cheddar Biscuit (makes 12-18)
625ml cups white whole wheat flour or regular whole wheat flour
125ml unbleached bread flour
125ml grated cheddar
2 tablespoons of minced chipotles peppers with adobo sauce(more if you prefer a really spicy biscuit)
2 1/2 teaspoons baking powder
3/4 teaspoon salt
3/4 teaspoon onion powder
1/2 teaspoon baking soda
1/2 teaspoon dried ground thyme
1/2 teaspoon dried rubbed sage
175ml chilled unsalted butter, cut into 1/2-inch cubes
250ml buttermilk plus additional for brushing biscuit tops
1 large egg
Position rack in center of oven and preheat to 400°F. Line large rimmed baking sheet with parchment paper. Whisk whole wheat flour, bread flour, baking powder, salt, onion powder, baking soda, thyme, and sage in large bowl to blend. Add butter and rub in with fingertips until mixture resembles coarse meal. Whisk buttermilk, cheese, chipotle and egg in small bowl to blend. Add to flour mixture and mix with fork until evenly moistened (dough will be slightly sticky).
Turn biscuit dough out onto floured work surface. Knead briefly just until dough comes together, about 4 turns. Gather dough into ball. Using hands, flatten dough to 3/4-inch-thick round. Using 2-inch-diameter biscuit cutter or cookie cutter dipped in flour, cut out rounds. Transfer rounds to prepared baking sheet, spacing 1 to 1 1/2 inches apart. Gather dough scraps; flatten to 3/4-inch thickness and cut out additional rounds. Brush tops of biscuits with additional buttermilk.
Bake biscuits until tops are light golden and tester inserted into centers comes out clean, about 22 minutes. Transfer biscuits to rack. Serve warm or at room temperature.
Slice biscuits in half horizontally and filled with pulled brisket and coleslaw if you like.
Enjoy
| 44 |
| Vote |
Add To: 
subscribe to this blog
