Tag: beef
New Orleans-Style Yakamein
New Orleans-Style Yakamein
Yakamein is a staple of New Orleans. Introduced by immigrants, this beef noodle soup is a fusion of Chinese and Cajun cuisine. While you can find Yakamein at high end restaurants, it is typically eaten as a street food at festivals and parades in a styrofoam cup. To the locals, this soup is known as “Ol Sober”, being the perfect hangover food.
Ingredients
- 2 lbs chuck roast cut into 1/2” cubes
- 3 tbsp creole seasoning
- 2 tbsp olive oil
- 1 medium yellow onion diced
- 1 stalk celery diced
- 1 medium green bell pepper diced
- 2 quarts beef stock
- 2/3 cup soy sauce
- 2 tbsp ketchup
- 1 tbsp Worcestershire sauce
- hot sauce to taste
- 1 lb spaghetti noodles cooked al dente
- hard boiled eggs cut in half
- green onions chopped
Instructions
- Heat up 1 tbsp of olive oil in a pot over medium heat. Season the chuck with 1 tbsp of creole seasoning and sauté for 10 minutes. Remove from the pot.
- Add the other tbsp of olive oil and sauté the onions, celery, and bell pepper for 10 minutes.
- Return the beef to the pot.
- Pour in the beef stock, soy sauce, hot sauce, ketchup, Worcestershire sauce, and the remaining creole seasoning. Bring to a boil. Reduce the heat to low and simmer for 1 hour.
- Strain the broth of the meat and vegetables.
Assembly
- Place a quarter of the cooked spaghetti noodles in the bottom of a large soup bowl. Scoop a quarter of the beef and place on top of the noodles.
- Ladle the broth over the noodles and beef.
- Top with 2 hard boiled egg halves and chopped green onions. Serve with extra hot sauce if desired.
BBQ Brisket Sandwich (Instant Pot)
BBQ Brisket Sandwich (Instant Pot)
Who doesn’t love a good bbq brisket sandwich? The only problem is that if you don’t have hours on end to smoke a brisket, then no sandwich. Using an Instant Pot will drastically cut down on that time; only 15 minutes per pound. To speed up the process even further, I recommend cubing the brisket. It’s going to be shredded anyway, so why not. I like to sear the brisket with the onions, garlic and seasoning before the pressure cooking process. Once done, I cook out all the liquid so none of the flavor goes to waste. I add in the bbq sauce the last couple of minutes. Before you know it, you’ll have the most tender and flavorful bbq brisket that would normally take 4-5 hours minimum. Plus everything is made in one pot; cutting back on the dishes.
Servings: 8
Equipment
- instant pot
Ingredients
- 4 lbs beef brisket flat trimmed of most the fat
- 1 medium white onion diced
- 6 garlic cloves minced
- 2 cups beef stock
- 2 tbsp liquid smoke
- 1 tbsp smoked paprika
- 2 tsp salt
- 2 tsp black pepper
- 1/2 cup bbq sauce
- 1 tbsp butter
- telera rolls or any type of hamburger buns
- sweet pickles
- French fried onions
Instructions
- Cut the brisket into cubes.
- Turn the Instant Pot setting to sauté on high for 20 minutes. Add in the brisket, onion, garlic, smoked paprika, salt, and pepper. Sauté for 20 minutes.
- Pour in the beef stock and liquid smoke. Turn on the pressure cooker setting on high for 60 minutes. Place the cover on and push start.
- Release the pressure. Take off the cover. Turn on the sauté setting on high for 20 minutes. Cook down for 15 minutes until most of the liquid has evaporated.
- Pour in the bbq sauce and cook for the last 5 minutes. The brisket will be shredded.
- On a griddle, melt the butter over medium heat. Place the cut side of the roll down.
- Toast for a few minutes on each side until browned. Remove from the griddle.
- Top the bottom of the roll with a scoop of the bbq brisket. Top with french fried onions and sweet pickles.
Liver and Onions
You can make liver and onions using chicken liver as well; replacing the beef stock with chicken stock.
Beef Bone Broth
Beef Bone Broth
So what’s up with the hype around bone broth for the last several years? What’s the difference between bone broth, stock, and regular broth? And why was this recipe made for my spoiled dog, Tater? Let me do some explaining.Bone broth specifically is gelatinous when cooled due to simmering bones with a high collagen content for up to 12 hours. Regular stock uses bones, but is not as gelatinous nor takes as long to make. Regular broth is made from simmering mostly meat and not a lot of bones. All of these variations can be flavored with carrots, celery, onion, garlic, and herbs of your choosing.Bone broth is the most nutrient dense, such as calcium, magnesium, phosphorus, vitamin A, potassium, zinc, and iron. Because of the high collagen content, the bone broth aids in joint pain; containing glucosamine and chondroitin. Also, the bone broth is high in amino acids, aiding in digestion and helping fight inflammation.To answer why my dog Tater gets bone broth: she is spoiled and likes the beef flavor added to her dry food, mixed in with wet foods and homemade puréed roasted pumpkin. If you plan to give bone broth to your pets, make sure to not simmer it with onions, garlic, or any other herbs and flavorings since they are toxic to dogs. Carrots and celery are completely safe for them to consume. I freeze the bone broth down in ice cube trays, nuke 3 in the microwave, and mix it in her food.
Equipment
- baking pan
- 2 stock pots
- cheese cloth
- colander
Ingredients
- 5 lbs beef bones shank, neck, and femur bones
- 1 large yellow onion quartered
- 3 large carrots sliced
- 3 ribs celery chopped
- 1 head garlic
- 1 1/2 gallons water
Instructions
- Bring a pot of water to a boil. Add in the bones and simmer for 30 minutes. Remove from the pot.
- Preheat the oven to 425 degrees. Place the bones and all of the vegetables on a large baking sheet and roast for 40 minutes.
- Add the roasted bones and vegetables to a large stock pot with a gallon and a half of water. Bring to a boil.
- Once the bone scum starts floating to the top of the pot, skim it off. Simmer covered on low for 6 hours.
- Place a colander lined with cheesecloth over another stock pot. Pour the bone broth into the other pot.
- Let the pot cool. Cover and place in the refrigerator overnight.
- Scoop off the layer of fat from the bone broth.
Steak Frites with Maitre D Butter
Put a tbsp of the maitre d butter on the steak and serve with your favorite fries.