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.

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Beef Carbonnade

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

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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.

Roasted Garlic Pot Roast

As the autumn progresses and the weather begins to cool down, there are certain foods that I start getting crazy cravings for. I’ve already mentioned this with regards to baking which is why for the past few weeks I’ve been sharing a bunch of sweets that have appeased my fall sweet tooth. However my seasonal needs definitely apply to savory foods too. The colder it gets, the more you want ‘stick to your ribs’ kind of food that warms you up on the inside and just makes you want to curl up and take a nap after dinner.

Pot roast is one of those dishes for me and I think it’s pretty safe to say it is for most people. It’s red meat that’s roasted in gravy, usually served with some kind of starch like mashed potatoes and rice. What’s not to love about it? Not only is it delicious, it’s easy to throw together, then allow to cook in the oven or the slow cooker.

With comfort food, there’s usually not a lot of bells and whistles to the preparation, and that’s really how it ought to be. Simple, minimal ingredients. Not too much effort. Maximum taste and satisfaction.

And wouldn’t you know it? I happen to have just the dish for y’all to make for autumn that really does deliver on all three.

Before I’d made this dish, I had never even tried roasted garlic before. I’d certainly never roasted it myself. After having changed both of those circumstances, I’m now resolved to never eat it any other way *but* roasted. You just wouldn’t believe how easy it is to make, and how much of a difference it makes in flavor.

Because the garlic is the main ‘star’ of the dish, this recipe does call for quite a bit to be roasted at one time. Four to six heads, actually. Yes–whole heads. It sounds like overkill, but it isn’t. You’re using it in both the marinade AND in the dish itself, which will result in a gravy you want packed with flavor. Also keep in mind, if you absolutely insist on dialing back the garlic flavor you can always use a smaller amount and stash the leftover in your fridge for another use.

Roasting the garlic is fool-proof. You drizzle the garlic heads with olive oil and wrap them in a foil package. You place that foil package in a baking dish, then throw the baking dish into the oven for about an hour. After letting them cool off, you’ll be able to easily pluck the cloves off the head and give them a good squeeze; they’ll come out of the skins like a smooth pulp. That kids, is roasted garlic. Next to bacon fat it’s pretty much nectar of the Gods.

After letting the meat marinade overnight (something I really must insist that you do), you can get to the business of searing, then roasting. We have to have a discussion about the gravy because apart from the tenderness of the meat, the gravy of a pot roast is the most important thing. It’s just gotta be ‘right’. This one is more than right. It’s friggin fantastic.

Roasted Garlic. Beer. Crushed Ginger Snaps. Tomato Paste. All of that (and a bit more) is included in the gravy that’s made with this roast and it all works together. The taste is (of course) garlicky, but it’s also tangy, sweet and a bit spicy. I didn’t even have to thicken it over the stove after the roast was cooked through–the consistency is perfect straight out of the Dutch oven.

A few things are needless to say, but I’ll say them anyhow: first, we gobbled this up. Second, I’m probably not going to wait until autumn every year to cook this roast. It’s the year-round good eats variety. Third, I now look for excuses to put roasted garlic in *all* of my savory dishes. I’m currently searching for a way to incorporate it into my bread-making routine. Fourth, you all should be planning on trying this for yourselves. Sharing this post at the Fiesta Friday #194, co-hosted this week by  Petra @ Food Eat Love and Vanitha @ Curry and Vanilla.

Have a good weekend, all.

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Roasted Garlic Pot Roast

Recipe Adapted from Laura Frankel

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Ingredients

For Roasted Garlic

  • 4-6 heads of garlic
  • About 1 tablespoon of oil (olive, canola, vegetable are all fine)
  • Salt & pepper

For Marinade

  • 1 head of roasted garlic (see above)
  • 1/2 cup light or dark brown sugar
  • About 1-2 tablespoons Soy sauce
  • 1/3 cup balsamic vinegar
  • 2 tablespoons tomato paste
  • Seasoned salt, pepper, onion powder

For Roast/Sauce

  • About 5-6 lb chuck roast, trimmed of excess fat and preferably tied
  • 2 large yellow sweet onions, thickly sliced
  • 3 heads of the roasted garlic (you can use less if you want less garlic flavor)
  • 2 14.5 oz cans of low-sodium beef broth
  • 1-2 cups of Guinness beer (or another stout; just as long as it’s something you’d be fine with drinking)
  • 1 1/2 cups finely crushed ginger snaps (I used Trader Joe’s gingersnaps)
  • 1/3 cup tomato paste
  • A few dashes of fish sauce (soy sauce works fine too)
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground coriander
  • Salt & pepper to taste

 

Directions

Preheat oven to 350° F.  Peel the loose skin away from the garlic and cut the tops off of the heads, but make sure the cloves stay attached to each other. Place them on a long strip of aluminum foil. Drizzle them with the oil and sprinkle evenly with salt & pepper.

Draw up the ends of the foil and tightly seal it into a package. Place the foil package in a shallow dish. Roast in the oven for about 50 minutes. Allow to cool completely, then remove the roasted garlic to a small bowl by pressing the cloves out of the remaining skins and into a small bowl with your fingers (they should come out easily).

Place the beef in a sealable plastic container or a Ziploc bag. Rub the soy sauce over the surface of the meat, then sprinkle evenly with salt/pepper/onion powder. In a small bowl, combine the 1 head of roasted garlic, brown sugar, vinegar and tomato paste. Mash and stir together into a paste with a fork. Pour this over the meat. Seal and refrigerate overnight.

Preheat oven to 350°. Heat about 1 tablespoon of oil in the bottom of a Dutch oven or pot over high heat.  Sear the meat on both sides until a crust forms, about 2-3 minutes per side. Remove to a platter and cover with foil (don’t wipe out the bottom of the pot). Add the onions and stir together. Add the beer and deglaze the pot, scraping up the bottom bits. Place the onions with the meat. Add the crushed ginger snaps, tomato paste, fish sauce, Worcestershire sauce, beef broth, cinnamon, coriander to the pot and stir together. Add salt & pepper to taste. (If the sauce is too thick you can add additional broth, beer or water to thin it out).

Place the beef and onions back into the pot. Cover with lid or tightly with aluminum foil and roast in the oven, about 1 1/2-2 hours, until a fork can pierce through the thickest part of the meat easily. Allow to stand for about 10 minutes before slicing and serving with the sauce given off in the pot.

Jamaican Beef Patty

One of the very earliest recipes I did on the blog was one for meat pies that I make for my sister. (Don’t go back in the archives to look for it, I beg of you. My photography was abysmal in those days.) I started out with meat pies because for quite some time, I’ve had somewhat of a minor obsession with them, in just about any form. I don’t know why. Carbs and meat are perfectly fine all on their own. But for me, when you out them together they can get elevated to something even better.

The pretty cool thing about the meat pie is that practically EVERY cuisine, culture & region has their own rendition of it. In Latin American cuisine, they have empanadas. In Canada they have Tourtiere. In Lebanese cooking they’re called sfeeha. Back where I come from in Michigan they’re called pasties. In Louisiana they’re Natchitoches.

For so many different people in so many different places to all find a way to work the meat pie in their cuisines means that there’s really gotta be ‘something’ to it worth trying out at least once. And frankly, once you’ve had a delicious meat pie, you’re not just going to want to make it a one time deal. You’ll keep coming back for more whether you’re buying or making them–that’s my experience anyway.

I left one very important type of meat pie off the list above on purpose. Jamaican Beef Patty are the subject of today’s post and (if you can believe it) making these was the first time I’d ever even tasted them before. I know, right? And I call myself a foodie. But better late than ever. And I’d be lying if I said I wasn’t a tad bit more pleased with my results than those I’ve seen in take out joints. I’ve had Caribbean food before, though not as often as now when we’re in the Bay area. But even at the occasions when I had it, beef patty was something that somehow always ended up getting left off the order. I’ll admit that may have been because when it comes to how I like MY meat pies, I can be tough to please.

For me, there are three components that you have to nail in order to make a good meat pie: first, the pie crust has to be buttery and flaky. No one wants to be chewing something that tastes like bland, dried up cardboard. Also, don’t be afraid to season the crust itself. Second, make sure there is enough moisture in the filling. I understand that we’re not making pot pie here, but it shouldn’t be dry as a bone on the inside either. Third, SEASONSEASONSEASOOOOOON that filling. I can’t tell you how disappointed I’ve been to try someone else’s meat pie (of several different kinds of cuisines) only to be disappointed because literally the only thing I can taste is browned, bland ground beef. Do better. Season with authority and make that filling pack an Ali-worthy punch.

Having said all of that, I can safely say that this recipe checks off all those boxes. The pie crust is not only flaky and buttery by using a combination of butter and shortening, there’s curry powder in the dough that not only gives it wonderful flavor, but a pleasant golden brown color when it’s finished baking. The filling is cooked with more than enough spices to be anything but bland. It’s obviously got a kick from the Scotch bonnet pepper, but it’s also got an aromatic, earthy beef flavor that only gets better the longer it sits–so, I do recommend you follow the instructions to refrigerate it overnight to allow the flavors in the filling to develop. You won’t regret it. Andand! The addition of Worcestershire sauce, steak sauce and beef broth also ensures that it won’t be too dry.

Try these guys. It’s a nice little project to do that will get you a lot of rave reviews. Linking it up to this week’s Fiesta Friday #183, co-hosted this week by Sarah @ Sarah’s Little Kitchen and Shinta @ Caramel Tinted Life.

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Jamaican Beef Patty

Recipe Adapted from Serious Eats

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Ingredients

For Dough

  • 3 cups white whole wheat flour
  • 1/2 teaspoon salt
  • 2 tablespoons yellow curry powder
  • 1/2 cup (1 stick) unsalted butter, frozen
  • 1/2 cup butter flavored vegetable shortening, frozen
  • 3/4 cup, plus 1 tablespoon cold water, plus more if needed
  • 1 tablespoon distilled white vinegar
  • 1 large egg, lightly beaten

For Filling

  • 1 pound ground beef
  • 1-2 tablespoons canola or vegetable oil
  • 1 small onion, finely diced
  • 1 Scotch bonnet pepper, finely diced
  • 2 cloves of garlic, smashed and finely minced
  • 1 1/4 cups low sodium beef broth
  • 1 1/2 tablespoons steak sauce
  • 1 1/2 tablespoons Worcestershire sauce
  • 1 teaspoon onion powder
  • 1/2 teaspoon cayenne pepper
  • 1 tablespoon yellow curry powder
  • 1 tablespoon ras el hanout spice mix (or cumin)
  • 1/2 teaspoon all spice
  • 1 teaspoon salt
  • 2 bay leaves
  • 1/2 cup breadcrumbs
  • 1/2 teaspoon dried thyme leaves
  • 1 egg, beaten

 

Directions

For Dough: In a large bowl, mix together the flour, salt and curry powder with a fork. Use the large holes on a box grater to grate butter directly into dry ingredients. Slice the shortening into small chunks and sprinkle into the flour. Mix together with a fork or a rubber spatula. (Mixture should resemble coarse bread crumbs, with chunks of butter/shortening throughout) Make a well in the center of the bowl and pour in the water, beaten egg and vinegar. Mix together until just combined, then turn out onto a cutting board or pastry mat dusted with flour. Working quickly, pat and press with your hands until you have a mass of dough that holds together. Shape into a disc, wrap in plastic wrap and refrigerate for at LEAST one hour, but preferably overnight.

For Filling: In a large skillet or Dutch oven, pour and heat the oil over medium heat. Brown the beef until no longer pink. Remove and drain the fat.  Don’t wipe out the skillet. Saute the onions until translucent, about 7 minutes, then add the pepper and garlic and cook until just fragrant, 1-2 minutes more. Add the beef back into the skillet, then Pour in the beef broth , sauces, spices, bay leaves and thyme leaves. Stir to combine, then allow to cook until most of the liquid has cooked off and evaporated, about 20 minutes. Taste & adjust for seasoning. Remove from heat and stir in the breadcrumbs. Refrigerate filling overnight to allow flavor to improve.

Preheat oven to 375°. Remove the  dough from the fridge and sprinkle a clean surface with flour. Roll dough out with  floured rolling pin to about 1/8 inch thick. Cut into 4-5 inch circles and place two heaping tablespoons of filling on each. Brush the bottom edge with water or egg wash, then pull the top edge over the filling and press down to fuse the two edges together. You may crimp the outer edges afterwards with a fork if you like. Repeat until you’ve used all of the dough, keeping unused rounds AND filled patties in the fridge as you work to keep the dough cold as possible.

Once finished, line a sheet pan with parchment paper or foil, and lightly spray with cooking spray. Place pies on pan. Brush the tops with the beaten egg, then bake on the middle rack until dough is cooked through & golden brown, about 25-30 minutes. Let stand about 5 minutes before serving.

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.

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Chinese Braised Beef

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

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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.

Oven Roasted Tri-Tip Steak

Back when I was still in the Mitten, I didn’t eat too much red meat.

In that area, ground beef was pretty cheap before and when I first started cooking but almost directly after that, it suddenly became…not so cheap. And other cuts like chuck, eye of round, steak and whatnot were hardly ever within the price range of what was do-able for a girl who regularly peruses the sale ads and basically gets what most inexpensive. So, I didn’t eat it too much because I didn’t get to buy & cook it myself too much.

Figures.

It didn’t bother me ‘too’ much. If you guys have been following me for a while, you’ll know that my favorite protein, by far, is chicken. It’s not only delicious and better for you, it’s also usually more inexpensive than red meat. The last of which, really matters to yours truly.

However, I do like red meat. And in spite of not having quite as much of a chance to cook with it than with white meat, I do think I walk away with pretty tasty results. When I get the odd craving for it, I REALLY get a craving. It’s a stronger one than the one I get for chicken, to be honest. It can be satiated by one of three things:

An epic humongous, juicy burger, an epic humongous steak salad, or an epic humongous steak sandwich. Either will do: just so long as I get it.

While I was living in the Mitten, (since red meat wasn’t the most inexpensive choice in the grocery store when cooking for a family) I would usually just treat myself to one of the dishes at a take-out place or sit-down restaurant every once in a while and my craving would be satisfied and that was the end of it.

As it turns out, things are somewhat different on the west side. There are of course going to be certain things that are going to be pricey anywhere, at any time of year, guaranteed. However, since coming here I’ve discovered that for some reason, certain cuts of red meat are just cheaper than they are in the Midwest. I mean, REALLY good deals when and if you know how to find them. As a result, I’ve been able to flex my beef-recipe muscles out and giving them more experience than they’ve ever had before in the Mitten.

One of the meats that we’ve been able to get at a really good deal is Tri-Tip beef. The tri-tip is a cut of muscle; in diagram terms of the cow, it’s in front of the Round portion, beneath the tenderloin and above the flank. It’s kinda shaped like a boomerang, and is a really beautiful piece of meat. It’s got the lean cut of tenderloin, with just enough marbling of fat to give it the moisture and tenderness that’s on the fattier cuts, like round. I’d never heard of it at all since coming out here, but let me tell you: since we’ve been here I’ve prepared it three times.

Two out of three of those times was using this recipe.

Whenever I’m not largely familiar with a dish or an ingredient, I do prefer to keep things simple so as to not mess it up. That’s what I did here and even though it’s a simple enough recipe, the flavors more than make up for it. I looked up the standard way to cook a tri-tip in the oven (since me and the grill don’t get along), then I assembled together some of my favorite spices, blended the two together and came out on the other end with what you guys are seeing here.

There is one tool that I HIGHLY recommend you use when cooking this (and frankly, I think it’s something every home cook should have in their kitchen anyway): an instant read thermometer. Why?

Regardless of how you like your steak/burger cooked, the tri-tip is a cut that IS supposed to be cooked on the red/pinkish side. I don’t want to say it should still be bleeding by the time it’s done (after all I do take my steak/burgers  medium to medium well). But, this should still be somewhat…leaky. You cook it past medium and you’re in the danger zone of nuking it into leather. Now, if you’re a professional chef you MIGHT be able to guess-timate the exact moment when to take this out of the oven, let it rest (during which the temperature of the meat rises and continues to cook while the juices redistribute and settle), and slice it. But, most of us aren’t pros, and therefore, should rely on the trusty instant read thermometer that will tell us EXACTLY when the beef is at the right temp to take out of the oven. (Plus they’re very inexpensive and can be found at Target/Walmart/Marshall’s/Amazon so there’s really no excuse for you not to have one.)

I don’t know which I love more about this recipe: that it was an inexpensive way to hit the spot of my rare but strong craving for red meat, that it was so easy to put together with minimal ‘labor’ involved, or that it tasted so good. Why don’t we just call it all three?

Coffee and beef are a great combination and the coffee in this rub really does stand out nicely. The paprika and cumin give it an earthy, smoky flavor, while the other ingredients balance it out with sweetness and spice.  What this yields is a slab of meat that will more than deliver either an epic steak salad, steak sandwich or just a killer hunk of beef.

Believe me, I’ve had them all.

Linking this up to Fiesta Friday #168, co-hosted by Petra @ Food Eat Love and Lina @ Lin’s Recipes this week.

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Oven Roasted Tri-Tip Steak

Recipe Adapted from NYT Cooking

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Ingredients

  • 1 whole Tri-tip steak, about 2-3 pounds
  • 2 tablespoons ground coffee; a dark blend preferably (I used French roast)
  • 1 tablespoon smoked paprika
  • 1 tablespoon cumin
  • 1 tablespoon dark brown sugar
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1 heaping teaspoon black pepper
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon ground coriander
  • About 2 tablespoons soy sauce
  • About 2 tablespoons beer (I used Guinness)
  • About 1 tablespoon Canola or vegetable oil

Directions

Combine all of the dry spices in a small bowl and set aside

Remove the silver skin and trim the excess fat from the steak; it’s fine if there is still some marbling on the surface.

 Rub the soy sauce and beer into the meat so that it seeps inside. Rub the spice mixture evenly into both sides of the meat. Refrigerate for at least one hour, preferably overnight.

Preheat oven to 350 degrees.

Heat the oil in a heavy Dutch Oven or pot over high heat. Sear the Tri-Tip on both sides until a dark crust has formed, about 3 to 5 minutes per side. Spray a  broiler rack or oven rack with cooking spray and place it over a sheet pan that you line with aluminum foil.

Place the meat on the rack and roast in the oven until the thickest, most center part reads about 140-145 degrees Fahrenheit. Don’t allow it to cook for too long: this cut of meat is supposed to be reddish/pink.

Allow the meat to rest for about 10-20 minutes before slicing against the grain.

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Texas BBQ Pot Roast

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It’s January. It’s cold outside. In most parts of the country, the weather is pretty crappy. It still gets dark pretty early in the evening. It’s Friday afternoon.

And you-know-who is now the president.

All of the above means that we deserve some MAJOR comfort food.

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I almost didn’t post this recipe. Almost. The lighting on the day I cooked it was REALLY bad, to the point where there was barely any sunlight outside at all and very little natural light to shine on the food.

All my fellow food bloggers out there know that shooting pictures of monochrome ‘brown’ foods like beef are difficult enough as it is, but without sunlight? Eh. It’s not picnic, I’ll tell you.

But ultimately I decided, what the heck? It’s a few hunks of beef. I think it looks like a few hunks of beef. Maybe not as pretty as they could be, but what makes a dish at the end of the day is the taste.

And I promise you, it does not fail to deliver on that.

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There’s not many bells and whistles to this dish. It takes the sweet and tangy flavors that remind me of barbecue and infuses them into a hunk of beef that is cooked low and slow in the oven until fork tender. It’s no grilled so we obviously don’t have that charred, charcoal flavor, but…it’s still pretty great stuff.

In fact, upon tasting, my older sister remarked that the sauce that it produces is VERRRRRRY close to the homemade barbecue sauce that our grandmother always made for holidays when we would grill out.

Which suffice to say, is very high praise indeed.

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The low roasting temp makes the beef come out so juicy, moist and tender. The sauce that it makes is the perfect blend of sweet and tangy flavors. It made for an absolutely delicious sandwich, guys. I mean, wow. I ate mine with caramelized onions and peppers and pickled gherkins, as pictured. But however you’d like to eat it, I guarantee you’ll be satisfied.

Linking this post up to Fiesta Friday #155. Y’all be easy.

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Texas BBQ Pot Roast

Recipe Adapted from Family Circle Magazine

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Ingredients

  • 1 pot roast (about 4-5 pounds), such as bottom round or chuck (I used a London Broil cut)
  • 2 teaspoons vegetable oil
  • 1 tablespoon onion powder
  • 1 tablespoon smoked paprika
  • 1/2 tablespoon black pepper
  • 1 teaspoon seasoning salt
  • 1 cup bottled barbecue sauce (I used Sweet Baby Ray’s Hickory Brown Sugar)
  • 1/2 cup cider vinegar
  • 1/2 cup chicken or beef broth
  • 1/8 cup packed light-brown sugar
  • 1 tablespoon Dijon or Honey Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon chili powder
  • 1 large onion (1/2 pound), chopped
  • 1 large green bell pepper, sliced
  • 4 large cloves garlic, crushed and minced

 

Directions

Preheat the oven to 300 degrees Fahrenheit.

Prick the meat all over with a fork or knife on both sides.

In a small bowl, combine the onion powder, smoked paprika, pepper and seasoning salt. Rub the mixture evenly over both sides of the meat.

Heat the oil in a large Dutch Oven or pot over the stove over medium high heat. Just before it starts to smoke, sear the meat in the pot until a crust forms on surface, about 3-5 minutes per side. Remove the meat to a plate and cover with aluminum foil. Set aside.

Place the onions and green pepper together in the Dutch oven and sauté them in the residual oil and drippings until just tender/translucent. Add the garlic and cook for about one minute more until the garlic is fragrant.

In a medium bowl, combine the barbecue sauce, vinegar, broth, mustard, Worcestershire sauce, and chili powder. Pour into the Dutch oven and bring to a boil. Remove from the heat.

Add the meat back into the pot, cover and place in the oven. Roast for about 3 to 4 hours, until the meat is fork tender, turning the meat every hour or so.

Let the meat stand in the pot for about 30 minutes. In the meanwhile, drain off about 2 cups of the liquid from the pot and place in a small saucepan. Bring the liquid in saucepan to a boil, then reduce heat to medium low and allow to simmer until thickened into a sauce. Skim off the fat on the surface, then serve with the meat.

Guinness Shredded Beef Sandwiches

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Well. Hi.

We don’t have to talk too much about what happened this week. It happened. To say I’m upset would be the understatement of the century. This is a terrible, embarrassing, and frankly shameful turn of events for my country. I won’t personally apologize for it (I voted for the right person for the job), but it still shouldn’t have happened. It should not be. I am both dismayed and terrified for the future of America and the many groups of people who had so much at stake in this election. The future as far as I can see, looks very bleak. Yet here we are.

(Don’t debate me in the comments section. Don’t tell me not to panic and that everything is somehow going to be ok. I’m an African American woman and what happened this week drastically & negatively affects my livelihood and the livelihood of millions of other Americans in my country. I’m not going to be PC about that. If you’re offended or take issue with any of the above, then you can feel free to unfollow this blog with all quickness. I legitimately could not care less.)

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However, seeing as we’re all just here for the food anyway let’s focus on that far more pleasant subject instead.  After this week I’m in desperate need of a pick-up. A HUGE pick up.

Cooking is not just my sport, it’s one of my chief ways of practicing self-care; a way I can inject some peace & calm into my life when I’m stressed out. When I know that I’m cooking good food, it puts me in a good mood. Eating that good food then puts me in a great one.

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Today’s recipe is one of those dishes that instantly put me into a better mood, just by existing. The best part about it is, it’s actually a pretty low maintenance & low effort meal, especially if you use a slow cooker.

You guys know that I’m usually a poultry girl. Chicken breast is my mainstay and the protein nine times out of ten, I’m gonna want. However, sometimes I get a craving and suddenly nothing but red meat will do it for me.

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When I get a hankering for red meat, I don’t want a fancy steak. I’ve gotta have a sandwich. Either a big juicy burger, or…one of these. A ginormous shredded/pulled beef sandwich.

Guys, I just….looking at pictures of this is making me miss eating this thing already. It’s so good. What’s more, I’m going to go ahead and say that this another one of those recipes that is EXTREMELY difficult to mess up, even if cooking isn’t really your ‘thing’.

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I’m really not fond of beer as a beverage. I think it tastes like piss would if I actually knew what piss tastes like-which I don’t, but y’know…moving on. However, taste-wise I’ve found that beer can it can do some pretty amazing things to a piece of meat and for those purposes, I use it often in my cooking. When combined with the other simple ingredients in the marinade, this makes for a savory, garlicky and juuuuust slightly tangy flavor that gets infused in the meat overnight, then is cooked in the slow cooker (or the oven if you don’t have or want to use one of those).

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Pricking the meat all over before searing/cooking will make it more tender, so don’t skip that step. Going the low and slow route will make sure it isn’t tough and dry, so try not to rush this process by going “High” mode on the slow cooker or a higher temperature in the oven. Be patient. You’ll be rewarded for it in the end.

I made this recipe alongside the Fool-Proof Slow Cooker Caramelized Onions that I posted last week and built myself the sandwich of my dreams. When I tell you that it put a smile on my face…whew. I was a happy camper for dinner that night and you can bet your behind that every scrap of this delectable meat that you see here is long gone.

Do yourself a solid and make some of this. You’ll feel better. Promise.

I’m linking this post to Fiesta Friday #145.

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Guinness Shredded Beef Sandwiches

Recipe by Jess@CookingIsMySport

Ingredients

  • 2 cups Guinness or other dark stout beer
  • 2/3 cup low sodium soy sauce
  • 1/4 cup light molasses
  • 2 tablespoons minced garlic
  • 1/4 cup Worcestershire sauce
  • 1 Beefy or regular onion soup envelope (Like Lipton’s)
  • About 4-5 lbs of either chuck roast, bottom round, rump roast, or London broil. You want a good braising cut; nothing too lean.
  • 1 medium sweet onion, roughly cut into thick slices or chunks
  • 1 green bell pepper, cut into large chunks or slices
  • Salt and Black pepper
  • About 1 tablespoon onion powder

 

Directions

Using a fork, prick the meat all over on both sides evenly.

In a medium bowl , whisk together the stout beer, soy sauce, , molasses, Worcestershire sauce, minced garlic, and onion soup. Set aside about 1 1/2 cups of the marinade for later use (refrigerate it).

Place the beef in a spill-proof gallon size plastic bag. Pour the remaining marinade over the beef and seal the bag. Refrigerate for a minimum of 4 hours, preferably overnight.

Set a Dutch oven over high heat with a thin coating of vegetable oil in the bottom.  Spray the bottom of a slow cooker with cooking spray or place a slow cooker liner on the inside of it.

Remove the beef from the marinade then rub the salt, black pepper and onion powder over it. Then, place in the Dutch oven. Sear on both sides until it has a good browning , about 3-5 minutes per side.*

Place the roast in the slow cooker with the onion and green pepper sprinkled on both the top and bottom. Pour in enough of the reserved 1 1/2 cups marinade to come up halfway on the beef. Discard the rest.

Cover and cook on LOW for 10-12 hours.

Using a fork gently pull at the meat. It should fall apart and shred easily. Assemble onto sandwiches with Dijon mustard and pickles and other preferred toppings/condiments.

*If you do not have a slow cooker, or want to cut down on the cooking time, this recipe can also be done by roasting in the oven. Preheat your oven to 275 degrees Fahrenheit. After the beef has finished searing, add the onion and bell pepper to the Dutch oven, as well as the reserved marinade. You can also use regular beef broth; (enough to make sure it won’t dry out or burn). Cover and roast for about 5-6 hours.