Pressure Cooked Beef Short Ribs

Beef Short Ribs with Potato-Carrot Mash
Everyday Food (September 2012)
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(This photo: Andrew Purcell/Everyday Food)

Prep Time: 30 minutes
Total Time: 1 1/2 hours
Serves 6

Notes from Zach and Clay of The Bitten Word:

• If you’d like to make these short ribs but don’t own a pressure cooker, here’s what we recommend: follow the recipe as written, omitting the steps for the potato-carrot mash. Brown the short ribs in a Dutch oven on all sides. Remove them to a plate. Saute the onions, garlic and herbs. Add the liquid, return the short ribs to the pan. Cover and simmer over low heat until short ribs are falling off the bone, 3 1/2 to 4 hours. Make the mash seperately by steaming the vegetables and the proceeding as instructed.

• We served these short ribs with a sweet potato and carrot mash, subbing 2 sweet potatoes for the 2 russets.

Ingredients

3 tablespoons unsalted butter, divided
1/2 cup all-purpose flour
6 beef short ribs (about 3 1/4 pounds)
Salt and pepper
1 small yellow onion, finely chopped
2 cloves garlic, minced
1 tablespoon fresh thyme leaves
3/4 cup dry red wine, such as Cabernet Sauvignon
2 russet potatoes, peeled and cut into 2-inch pieces
4 medium carrots, cut into 2-inch pieces

Directions

In 6-quart pressure cooker, melt 1 tablespoon butter over medium-high. Place flour in a shallow dish. Season beef with salt and pepper, then coat in flour, shaking off excess. Add beef to pressure cooker and cook until browned on all sides, about 8 minutes. (Brown beef in batches, if necessary.) Transfer to a plate. Add onion, garlic, and thyme to pressure cooker and saute until soft, 4 minutes. Add red wine and 1/4 cup water and cook, stirring and scraping up browned bits with a wooden spoon, 1 minute. Return beef to pressure cooker.

Fill steamer basket insert with potatoes and carrots and place over meat. Secure lid and bring to high pressure over medium-high heat; reduce heat and cook until meat is tender, about 50 minutes (adjust heat to maintain pressure). Remove from heat, vent pressure, and remove lid.

Transfer vegetables to a bowl with remaining 2 tablespoons butter, and mash; season with salt and pepper. Serve short ribs with potato-carrot mash and drizzle with cooking liquid.

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Hearty Beef Stew

What better way to enjoy "comfort food"!!

Hearty Beef Stew

Serves 6

INGREDIENTS:

• 2 lbs stew meat

• ¼ c cooking oil

• 1 ½ cups chopped onions (1 large or 1 ½ med onion)

• 1- 16oz can diced tomatoes with liquid

• 2- 10 ½ can of beef broth

• ¼ c dry sherry or dry red wine

• 1 TBS minced garlic

• ¼ c chopped parsley

• 2 TBS dill (dry is fine)

• S & P to taste

• 1 med size Yam, peeled and cut into bite size pieces

• 3 carrots peeled, and sliced

• 3 stalks of celery, chopped

• 1 parsnip peeled and cut into bite size pieces

DIRECTIONS:

Brown beef in oil in large dutch oven or soup pot. Add all ingredients. Bring Mixture to a boil, then cover with tight fitting lid over med heat for 2-2 ½ hours until meat and vegetables are tender, stirring occassionally to avoid burning.

Serve with warm Artesan bread, a nice robust red wine…or a Negra Modelo!! The choices are endless!!!

Beef Stroganoff

Beef Stroganoff

Serves 8

Total Time: just about an hour…GET ORGANIZED!!!!

INGREDIENTS:

• 2 lb beef tenderloin or flat iron steak or sirloin steak
• Marinade of ¼ c red wine, 3 TBS Worcestershire, 1 TBS minced garlic
• 6 TBS butter
• 1 ½ cup finely chopped onion (about 1 large onion)
• 2- 8oz pkgs of mushrooms. Button or Bella or Cremini or whatever you want, SLICED
• 2 cans of 14.5 oz beef broth
• 2 TBS of Cognac or Brandy or red wine or Worcestershire
• 2 TBS (or more if you like) Paprika
• 1 TBS Nutmeg
• ¼ to ½ cup of Fresh or Dry DILL. THIS IS THE BEST PART OF IT!!
• 1 pint (16 0z) sour cream *** at room temperature***
• 2-3 TBS Dijon mustard (depending on your taste)
• 2-3 tsp sugar
• ¼ cup fresh parsley or dry if you don’t have fresh
• Cornstarch on hand, to thicken when needed
• 1 – 1 ½ packages of 16 oz wide egg noodles

NOW go get ALL ingredients and put on counter. Then chop, slice, mix, measure, take sour cream and leave on counter and have everything ready to go….THEN READ THE RECIPE SLOWLY!!!! Then start!!

DIRECTIONS:

1. Put large pot of water on to cook the egg noodles & follow directions to cook noodles
2. Slice the BEEF in 2” strips (I prefer thin slices)
3. Mix the marinade and put sliced beef into marinade and refrigerate for 15 mins to an hour

• Melt 3 TBS of butter in large skillet over med heat. Make sure not to burn the butter. Add marinated slices of BEEF into the pan, single layer. Do not crowd. You will do this in batches. Cook until browned (lightly) on both sides and then put in bowl and repeat process until done.
• In the same pan add the ONIONS and cook for a few minutes until soft and add to the bowl with the meat.
• In the same pan, add another 3 TBS of butter , increase the heat, and add the SLICED MUSHROOMS. Stirring occasionally, cook for 6-8 mins then add the NUTMEG & PAPRIKA, then the MUSTARD & SUGAR and continue stirring.
• Now add the BEEF BROTH, COGNAC or BRANDY whatever alcohol substitute you have on hand, stir and bring to a boil. ADD the DILL!! (to your taste!)
• Now add the room temperature SOUR CREAM and stir to mix

Take the cooked noodles, put on a plate and then top with the Stroganoff Mixture…top with chopped parsley…and then serve!!!

Beef Barley Soup

A hearty “comfort food” soup

Nothing says “comfort food” like a hearty soup such as Beef Barley Soup. It is made with beef chuck roast but it is also a great way to use up left over Prime Rib from those “special occasion” dinners!! I hope you enjoy!!!

Beef Barley Soup
Serves 6-8 people

INGREDIENTS:
• 3 lbs beef chuck roast , trimmed and cut into ½ inch cubes put in bowl & seasoned with Salt & Pepper (or left over beef cut into bite size pieces)
• 2 TBS vegetable oil
• 2 medium onions, minced
• 2 medium carrots, peeled and chopped fine
• 2 celery stalks with ribs, chopped fine
• ½ c dry red wine…the GOOD stuff!!
• 2 (14.5 oz) cans diced tomatoes
• 1 tsp dry thyme
• 4 cups/32 oz beef broth
• 4 cups/32 oz chicken broth
• ¾ c pearl barley
• ¼ cup minced fresh parsley
• 1/3 cup dry dill (optional)
DIRECTIONS:
1. Take the bite size pieces of beef and season generously with salt & pepper. Heat 2 tsp of vegetable oil in a 12 inch skillet over med-high heat until just smoking. Add “HALF” the meat to the skillet and cook..”without stirring”, until well browned on one side..about 4 minutes. Stir the meat and continue to cook, stirring occasionally, until completely browned, 5-7 minutes. Then transfer to soup pot and repeat process. OR, take left over cooked beef that has been cut into bite sized pieces and sauté in oil then put in soup,pot.
2. Now as the meat is simmering in the soup pot, add the onions & celery & ¼ tsp of salt. Cook, stirring occasionally, until softened about 4-6 mins. Next stir in the wine, scraping the bottom of the soup pot, and add carrots & stir. Then add tomatoes and thyme, bring to a boil.
3. Once boiling, add the chicken & beef broth and the pearl barley. Cover, and put on low and cook for about 1 to 1 ½ hours…check it!! The MOST IMPORTANT thing is that the meat is tender….don’t ever rush it!!!! And don’t ever boil soup thinking that it will cook faster!!!

*******After 1 1/2 hours the meat was still NOT tender so I continued cooking on a low heat, like you would with a slow cooker, for another 3 hours and then it was PERFECT!! Infact, it was even better the second day!!! ****

Black Truffle Vinaigrette

A wonderful "sauce" good on all types of beef!!!

Black Truffle Vinaigrette
Bon Appetit January 2005

Vinaigrette:
* 2 ounces fresh or jarred black truffles
* 1/2 cup Tuscan-style extra-virgin olive oil, divided
* 1/4 cup minced shallots
* 1 cup Cabernet Sauvignon or other dry red wine
* 2 tablespoons Banyuls vinegar**( I used balsamic)
* 1 tablespoon fresh thyme leaves
* Coarse kosher salt

For vinaigrette:

Thinly slice truffles, then dice finely. Heat 1 tablespoon oil in small skillet over medium heat. Add shallots; sauté 2 minutes. Add truffles and sauté until aromatic, about 1 minute. Place shallot mixture in small bowl.
Boil wine in heavy small saucepan until reduced to 2 tablespoons, about 10 minutes. Add to shallot mixture. Whisk in vinegar and thyme. Gradually whisk in remaining 7 tablespoons oil. Season vinaigrette to taste with coarse salt. (Can be made 2 hours ahead. Let stand at room temperature.)

Read More http://www.epicurious.com/recipes/food/views/Black-Pepper-Crusted-Wagyu-New-York-Steaks-with-Black-Truffle-Vinaigrette-231430#ixzz1Vv5pfXpc

Spicy Steak Soft Tacos

Take the spicy Mexican spices and “cool” it down with raisins & allspice!  I see you shaking your head, but trust me…you will love the flavor!!!!

INGREDIENTS:

• 2- 6oz flat iron or 12 oz flank steak seasoned with S & P
• 1/2 C bottled red peppers, sliced thinly
• 1 cup of canned diced tomatoes w/green chilies
• 1/2 c raisins
• 2 TBS tomato paste
• 1 tsp chipolte in adobo
• 1 TBS ground cumin
• 1 tsp allspice
• 4 flour tortillas
• Chopped fresh cilantro
• Sour Cream

DIRECTIONS:

1.     Preheat grill, season steak

2.     Mix  diced tomatoes, raisins, tomato paste, cumin, allspice, chipotle in bowl, put aside

3.     Saute red peppers in skillet

4.     Add tomato mixture to skillet, mix and put on low

5.     Grill steak 2-3 minutes on each side for medium rare…

6.     Bring in steak, slice thinly across the grain and add to tomato mixture

7.     Grill or microwave the tortillas and then load them up with mixture

8.     Add feta or cheddar or whatever cheese you have lying around

9.     Put a dollop of sour cream and some fresh cilantro

And then “GO AT IT”!!!! Don’t forget the napkins!!!!!!!!

*****Thank you Bon Appetit for your recipe and the ability to “doctor” it!!!

Beef Wellington Made EASY!!!!

Beef Wellington

Serves 4

It only "looks" difficult!

PREHEAT OVEN AT 425 DEGREES

INGREDIENTS:

• 1 LB beef tenderloin trimmed of fat and silver skin
• 2 TBS olive oil
• 2 TBS butter (softened)
• 1 OZ brandy
• Salt & Pepper
• 1 PKG baby Bella mushrooms cleaned and cut into quarters, put in bowl
• 1 shallot clove chopped (about 2 TBS)
• ¼ c white wine (not cheap stuff)
• ¼ c  cream
• 1 pkg Pepperidge Farm Puff Pastry, thawed and put on floured board
• 1 egg, beaten, put aside with pastry brush

Now gather all the above ingredients, at once, then open, measure, chop, thaw and put all items in different bowls so that EVERYTHING will be on hand and you will NOT have to go back and forth!!

DIRECTIONS:

1.      Take the quartered mushrooms, put them in a food processor and pulse 10-12 times and then put into a sauce pan with NOTHING else.  Do this in batches.

2.      Once in the pain, cook on med-high heat stirring occasionally until all the water has evaporated. About 6-7 mins.

3.      Add the chopped shallots and cook for another 2-3 mins.

4.      Now add the ¼ c white wine, stirring occasionally until all liquid is evaporated. About 6-7 mins.

5.      Next, ¼ c cream and stir until that has evaporated…put the “pasty” mushroom aside

Beef:

1.      2 TBS oil to sauce pan and heat until oil is shimmering

2.      Take Beef and rub brandy all over

3.      Take butter and rub all over beef then season with kosher salt & pepper

4.      Put seasoned beef into hot sauce pan and sear on all sides including the tips, then put aside

Pastry:

1.      Take first pastry and roll out on floured board so that it large enough to wrap around the tenderloin completely.

2.      Spread some of the mushrooms in the middle of the pastry and then sit the tenderloin on top. Use the rest of the mushrooms and put all over the beef. Take the egg wash and apply to all of the pastry so that it will stick when folded on to the beef.

3.      Now wrap the tenderloin completely and then fold in edges and bring to the top of the tenderloin. Using a sharp knife cut some diagonal slashes along the top of the roll.

4.      Now put into preheated oven and cook for about 30-35 mins, and check with a meat thermometer once the crust has turned golden brown. The meat is done when it registers at 120 degrees.  Take out and let it “rest” for 15 mins and then cut into 1” thick slices using a serrated edge knife. This is not a meal for thin slices!!!!

5.      Now you are ready to serve this proudly!!!

Make sure you read the whole recipe once through…then again, as you gather your ingredients and measure, chop etc.  Then as you do each section!  This is NOT hard, just be organized, that’s all!!! I hope you enjoy it!!!  We certainly did!!