Beef Carbonnade

I’m going to piggyback off my last week’s post where I gave some free advice that I’ve picked up along the way of my own cooking journey. I’ve mentioned before on here that I have a not-so-minor addiction to buying/collecting cookware, bakeware and kitchen appliances. The majority of my Amazon wishlist is composed of the above. The shopping spree of my dreams would legit be at Williams Sonoma, where I could literally buy any and everything that I want. The more cooking/baking techniques and different dishes that I learn, the more gadgets and appliances I want in order to make them or take certain dishes to a certain level.

Just as there’s a lot of cooking advice to be taken in, there are just as many pieces of cookware, bakeware, gadgets or appliances out there. It’s perfectly fine to get a collection going once you’ve hit your stride and feel pretty confident in your abilities. However if you’re just starting out and and are just looking to *begin* stocking your cabinets with pots/pans, my advice to you would be similar to the advice I gave last week.

Less is more– at least in the beginning.

If you go to just about any Bed Bath & Beyond, Macy’s or even Target and Walmart you’re going to be able to find the huge sets of cookware that usually come with a few pots, skillets and spatualas. Those are fine–I’d even say that they’re a worthwhile investment provided it’s from a good company/brand.

The only thing is, the majority of cookware sets aren’t going to have what I personally consider a must-have in the kitchen collection of amateur and expert cooks alike. Any guesses on what it is?

Never mind, I’ll just tell you: it’s a Dutch oven.

One of the best decisions I ever made on my cooking journey was to invest in a good Dutch oven. It was a real game changer. Prior to that I had been using a stock pot. Trust me, there’s a big difference and in my opinion, no comparison between the two. There’s just no beating how many different uses you can get out of a Dutch oven.

You’re going to get more latitude from a Dutch oven which gives more surface area for a more even cook. I learned how to fry chicken while using a Dutch oven (they’re taller and also hold/distribute heat even better than cast iron).Most are pretty big–enough too make big pots of stew, soup and chili. They’re big and also wide enough to fit whole roasts and the vegetables. The Cephalon ones are my favorite; it’s a good non-stick surface that doesn’t wear out and the structure of the pot itself is strong and durable.

A good Dutch oven isn’t the cheapest thing you could buy for your kitchen, but I would still say it’s probably the best thing you could buy whether you’re starting out or not. It’s a *really* good investment. Anything you can make in those chintzy skillets or pots you got in a set, you can (and likely should) be making in a Dutch oven instead. When I was thinking about what I wanted to say for this post, all I could think about was how perfect it turned out BECAUSE of my Dutch oven.

So listen, guys. The advice for the week is: get a Dutch oven.

This recipe is pretty basic, as stick to your ribs food should be. Meat + onions + gravy = Boom. I think the mace and the smoked paprika in the spice rub give the meat a special ‘something’ that really works.  Beef & chicken broth, beer, and apple cider form the base of the gravy. There’s also juuuuust a tad bit of apple cider vinegar that gets added to it–I was nervous about the acidity but it’s actually just right.

Dutch ovens were *made* for meals like this. You want a Dutch oven so that you too can make rich, hearty braises with savory meat that simmers away in rich, hearty broth until it’s fork tender, filling your kitchen with the most glorious of smells. Now theoretically, could you make this in a stockpot if you didn’t have a Dutch oven yet? Eh…yeah. I guess. But the Dutch oven will give you the space and heat distribution that will give you the best results. SO GET ONE.

Sharing this post at Fiesta Friday #207, co-hosted this week by  Lily @ Little Sweet Baker and Judi @ cookingwithauntjuju.com.

*****************************************************

Beef Carbonnade

Recipe Adapted from The Complete America’s Test Kitchen TV Show Cookbook

Print

Ingredients

  • 3 1/2 pounds top blade steaks, chuck roast, or tri tip steak, trimmed of gristle and fat cut into 1 inch pieces
  • 2 medium sweet yellow onions, halved and cut 1/4 inch thick
  • 1 tablespoon tomato paste
  • 3 medium garlic cloves, minced
  • 3 tablespoons flour
  • 3/4 cup low sodium chicken broth
  • 3/4 cup low sodium beef broth
  • 1 1/2 cups (12 oz bottle) dark beer or stout
  • 1/4 cup apple cider
  • A few dashes of soy sauce
  • 2 bay leaves
  • Seasoned salt & pepper
  • 1 tablespoon onion powder
  • 1 teaspoon ground mace
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme
  • 1/2 tablespoon brown sugar
  • 1 tablespoon apple cider vinegar

 

 

Directions

Preheat oven to 300°F.

In a small bowl, combine the seasoned salt and pepper, onion powder, mace, smoked paprika, dried thyme, and brown sugar with a fork.

Place the meat into a large bowl and sprinkle about half of the spice mix over it. Stir, then sprinkle the rest on top and stir until evenly coated.

Heat a few tablespoons of vegetable oil (or butter, or solidified bacon fat) in the bottom of a Dutch oven over high heat. Sear the meat on all sides until browned. (You may have to do this in 2 batches in order to not crowd the pot) Remove the meat to a medium bowl and keep covered with aluminum foil.

Deglaze the pan with the apple cider, allow to simmer until the liquid is mostly dissolved, then add the onions to the pot,  and lower the heat down to medium. Allow the onions to cook until translucent and limpened, around 5-7 minutes. Add the tomato paste and garlic, stir  and allow to cook for about 5-7 more minutes. Add the flour and stir to coat the onions, allow to cook until flour is slightly browned, about 2 more minutes.

Add the broths, beer, cider vinegar, bay leaves, soy sauce. Stir to scrape up the bits from the bottom of the pot.  Bring to a boil, then reduce heat back to medium. Taste and adjust for seasoning. Place the beef back into the pot.

Cover the pot with a lid, or tightly with aluminum foil and place on the bottom rack of the oven. Cook until a fork inserted in the beef meets little resistance; it should be close to pull apart tender, 2 to 2 1/2 hours.

To make gravy: In a small bowl, combine a few tablespoons of flour with about 1/2 cup cool water. Use a whisk to stir until the flour dissolves. Strain several cups of the cooked beef broth into a saucepan, then pour in the flour water. Bring to a boil, then reduce heat to medium-low, stirring a few times. Allow to simmer until thickened into a gravy, about 15-20 minutes.

Chinese Braised Beef

chinese-braised-beef5

Hi. How are all of you doing?

So….climate change is not a hoax. It is not something you can ignore or put away to the back burner and pretend as though it’s inconsequential. It is real.

The man who lives in the White House (at least PART of the time, when he’s not golfing at one of his tacky resorts) is a corrupt, shameless, puny buffoon. A disgrace. He’s unfit for office and a menace to this country.

I didn’t vote for him. I despise him, completely.

There. Just wanted to make it clear to all of you where I stand on that. We can get back to the food now.

I like Chinese takeout. There’s just something about the food that, in spite of the msg-laden/syrupy sauces/mystery ‘meat’, I just can’t quit. It’s not fancy, God knows it’s not healthy and sometimes it’s not even that cheap, but if the president of your country is determined to give the middle finger to valid, proven scientific research that could be the difference in preserving this planet for future generations, what’s the point in turning your nose up at a little msg, eh?

However, there are times when I’m a ‘good girl’ and instead of picking up the phone to order takeout, I go into the kitchen instead to cook what I want instead.

My number one entree go-to at a Chinese takeout joint is Sesame Chicken. I haven’t gotten around to trying to make that on my own yet, but it’s definitely still on the radar. A meal of Sesame Chicken, Lo mein and egg rolls for me is pure comfort food. I’m pleased to say that this recipe is getting added to that list.

But here’s the thing: it isn’t quiiiiiite what I would classify as a ‘takeout style’ dish. Most wok-style takeout dishes use lean beef like flank or hangar steak that cook quickly at a very high heat. This recipe doesn’t come together quickly, because it’s a braise of a fattier cut of meat like bottom round, chuck or short ribs that require a low-and-slow cooking to make them fall-apart, fork tender.

There’s still lots of good news to go round: first, once you get the meat seared off and the sauce blended together, the oven does most of the rest of the work. Second, all of the ingredients you use for this dish are popular staples that should be easily found in most grocery stores (which isn’t always the case).

The only ‘downside’ is that you have to wait for the beef to braise for a couple of hours and once the smells start to waft up from your oven, into the kitchen and the rest of the house, waiting to dig in may get increasingly difficult as the hunger pangs start to settle in.

This dish is alternatively known as Chinese Red-Beef, and if I had to compare it to another cuisine I would say it’s in the same vein as Hungarian Red Goulash,  American Beef Stew, or a French Carbonnade. All are essentially braised hearty beef stews with incredible sauces with flavors that develop over the long cook-time in the oven.  The sauce in this dish is very reminiscent of Chinese takeout flavors to me; it’s sweet, acidic, salty and slightly spicy.   The fresh ginger really comes through and that bit of gelatin and cornstarch also helps to give it that sticky ‘takeout’ consistency. Like all beef stews/braises, this would also go wonderful with a starch on the side. My personal preference for a side dish to Asian food is brown rice and steamed brocoli, but I think white rice, or even noodles would be great mixed in with this sauce.

Linking this up to Fiesta Friday #174 this week.

***********************************************

Chinese Braised Beef

Recipe Adapted from The Complete America’s Test Kitchen TV Show Cookbook

Print

Ingredients

  • 3 pounds of chuck roast, bottom round, or boneless beef short ribs, trimmed and cut into 4-inch lengths
  • Salt, pepper and onion powder
  • 1 1/2 tablespoons unflavored gelatin
  • 2 1/2 cups, plus 2 tablespoons water
  • 1/4 cup rice wine vinegar
  • 1/2 cup soy sauce
  • 2 tablespoons hoisin sauce
  • 2 tablespoons molasses
  • 3 scallions, sliced thin on bias
  • About 2 tablespoons minced fresh ginger
  • 4 garlic cloves, peeled, smashed and minced
  • 1 large yellow onion, thinly sliced
  • 1 teaspoon red pepper flakes
  • 2-3 dashes of fish sauce
  • 1 teaspoon cornstarch
  • Sesame seeds, optional for garnish

 

Directions

In a  large pot or Dutch oven, pour about 1 tablespoon of canola or vegetable oil and bring to high heat.

Season the beef with the salt, pepper and onion powder evenly. Sear in the Dutch oven over high heat until browned, about 3 minutes per side. Remove to a plate or bowl and cover with aluminum foil. Leave the drippings in the pan.

Add the onion to the pot and saute until softened and limp. Add the garlic and continue to cook until fragrant, about 1 minute more. Remove to a small bowl and set aside.

Preheat the oven to 300°.

Sprinkle the gelatin over the water in the Dutch oven and allow to sit until gelatin softens, about 5 minutes.  Allow for gelatin to melt, then stir in the rice wine vinegar, soy sauce, hoisin sauce, molasses, ginger, onion and garlic mixture, red pepper flakes and fish sauce. Bring to a simmer and stir together with a wooden spoon. Taste and adjust for seasoning. Stir in the beef chunks.

Remove pot from the heat, then cover tightly with aluminum foil, then Dutch oven lid. Transfer to oven and cook until the beef is tender when pierced with a fork, 2 to 2 1/2 hours, stirring halfway.

When finished remove the beef to a bowl. Strain the sauce through a fine mesh strainer and discard the bits. Separate/skim off as much fat as you can from the top, then place back into pot. Cook over medium high heat, until reduced to about 1 cup, about 20-25 minutes.

In a separate bowl combine the cornstarch with about 2 tablespoons of water, mixing together with a fork. Add this to the reduced sauce and allow to cook for about 5 more minutes, until thickened and syrupy. Return the beef to the pot and stir to combine with the sauce. Sprinkle with the scallions and sesame seeds and serve with rice and/or broccoli.