Tag: beef
Braciole
Braciole
Braciole is an Italian-American dish; a type of involtini, which are one of many varieties of Italian stuffed meats. In this recipe, I took hammered-thin flank steak and stuffed it with prosciutto, basil, and an Italian breadcrumb stuffing. The braciole gets seared, then braised for 3 hours in a tomato sauce. Italian-Americans typically eat braciole in their Sunday sauce; also containing beef and pork ribs, meatballs, and sausage.
Equipment
- food mallet
- Butchers Twine
Ingredients
- 2 lb flank steak
- salt and pepper
- basil leaves
- 6 oz prosciutto
- 1/4 cup parmesan shredded
- 3/4 cup Italian breadcrumbs
- 2 tbsp Italian parsley finely chopped
- 1 tbsp garlic powder
- 1/2 tsp salt
- 1/4 cup olive oil
Tomato Sauce
- 2 tbsp olive oil
- 6 garlic cloves minced
- 1 28oz canned crushed tomatoes
- 1/2 cup red wine
- 1/4 cup basil chopped
- 1 tsp salt
Instructions
- Mix together the breadcrumbs, parmesan, garlic powder, parsley, salt, and olive oil. Set aside.
- Cut your flank steak in half. Using a meat mallet, hammer down each piece to a 1/4” thick; about double the size. Season both sides with salt and pepper.
- First, place a layer of prosciutto over each piece of flank. Then place a layer of basil leaves.
- Equally distribute the stuffing mixture on top of the basil leaves.
- Carefully roll up each piece of flank.
- Using butchers twine, tie up each braciole.
- Heat up olive oil in a large pot over medium heat. Add in the braciole.
- Sear the braciole on all sides for 10 minutes. Remove from the pot.
- Add in more olive oil. Toss in the garlic and sauté for 1 minute.
- Pour in the red wine. Scrape up the brown bits and cook for a minute.
- Add in the tomatoes, basil, and salt. Bring to a simmer on low.
- Place the braciole in the sauce and cover.
- Simmer for 3 hours.
- Remove from the sauce. Cut off the twine. Cut the braciole into 1” slices.
- Serve the braciole with pasta and the remaining sauce.
Menudo
Menudo
Menudo is a Mexican soup made from beef tripe, and sometimes cow feet, in a red chili pepper broth with hominy; topped with cilantro, onions, and oregano. Said to be the ultimate hangover cure, the heat of the soup will wake your drunk ass up. Traditionally, there is no beef shanks in the soup. I added a couple to give the soup additional meat and to enhance the broth’s flavor.
Equipment
- blender
Ingredients
- 2 lbs honeycomb tripe washed; cut into 1 1/2” cubes
- 2 beef shanks
- 1/2 medium white onion
- 5 garlic cloves
- 2 bay leaves
- water
- 3 cup white hominy drained and rinsed
Sauce
- 3 guajillo chilies
- 2 arbol chilies
- 1/2 medium white onion
- 3 garlic cloves
- 2 tsp ground cumin
- 3/4 cup water
- salt to taste
For Serving
- white onion finely chopped
- cilantro finely chopped
- Mexican oregano
- lime wedges
Instructions
- Add in tripe, beef shanks, onion, garlic, and bay leaves to a large pot. Add in enough water to cover 6” above the ingredients. Bring to a boil, reduce the heat to low and simmer for 4 hours.
- While the tripe is simmering, allow the dried chilies to soak in hot water for 5 minutes.
- Add the chilies along with the rest of the sauce ingredients to a blender and purée.
- Add the sauce and the hominy to the pot. Season with salt to taste.
- Simmer for 30 more minutes.
- Ladle the menudo into a bowl. Top with onion and cilantro. Serve with lime wedges.
Beef Brisket Grilled Cheese
Beef Brisket Grilled Cheese
Wanna amp up your grilled cheese?! How about adding brisket to it! And pickled red onions…and horseradish bbq sauce…all on sourdough. The truth is, you can use any type of bread and cheese of your choosing. Sharp cheddar is what I went with, but pepper jack, provolone, muenster, and even a good quality american cheese would all be great on this sandwich.
Ingredients
- 4 slices smoked beef brisket
- 2 slices sour dough
- 3 slices sharp cheddar cheese or cheese of your choice
- pickled red onion
- 2 tbsp bbq sauce
- 2 tsp prepared horseradish
- 1 tbsp butter
Instructions
- Pan fry the brisket in a nonstick skillet over medium heat for 3 minutes a side. Remove from the pan.
Sandwich Assembly
- Place a slice and a half of cheese on both slices of bread. Top one side with pickled red onion; the other with the brisket. Mix together the bbq sauce and horseradish. Spread over the brisket. Combine.
- Melt a half tbsp of butter in the nonstick skillet over medium low heat. Place the sandwich in the center of the pan. Cook for 5 minutes.
- Melt the rest of the butter and flip the sandwich. Cook for 5 more minutes.
