Tag: beef
Rueben Pizza
Rueben Pizza
Ruebens are one of my favorite sandwiches; so it’s natural for me to turn it into a pizza. While the concept of a rueben pizza is nothing new, my pizza uses homemade corned beef that is made out of tri-tip instead of brisket to cut down on the fat content. If you are pressed for time, using a good quality corned beef lunch meat is completely acceptable.
Equipment
- pizza pan or pizza stone
Ingredients
- 1 pizza dough recipe or half for thin crust
- 2 cups Swiss cheese shredded
- 8 oz corned beef chopped
- 1 cup sauerkraut drained
- 1 tsp caraway seed
Thousand Island Sauce
- 1/2 cup mayonnaise
- 1 tbsp ketchup
- 1 tbsp sweet pickle relish
- 1/2 tsp lemon juice
- 1/2 tsp paprika
- 1/2 tsp salt
Instructions
- Whisk together the sauce ingredients in a bowl.
- Roll out the pizza dough to your desired thickness. Spread out the sauce, leaving a 1/4” edge of crust.
- Layer the Swiss cheese on the pizza.
- Top the pizza with corned beef and sauerkraut. Sprinkle the caraway seed over the pizza.
- Bake in a preheated 475° oven for 12-15 minutes.
Pizza Dough
For the last 8 months, I’ve been trying to perfect the perfect standard pizza dough. Through lots of trial and error, I think I may have done it. This recipe is basic and straightforward, yielding what I consider a really good medium thickness crust for a 14” pizza. If you divide the dough into two, you will have 2 – 12” thin crust pizzas. Once assembled, these pizzas bake at 475° for 12-15 minutes depending on the crust thickness and the type of pan or pizza stone you use. This dough can keep in the refrigerator for 3 days and can also be frozen.
Equipment
- upright standing mixer with dough hook attachment
- plastic wrap
- rolling pin optional
Ingredients
- 2 1/4 tsp dry active yeast
- 2 tsp sugar
- 3/4 cup warm water
- 2 cups flour plus extra
- 1 tsp salt
- 3 tbsp olive oil
Instructions
- Mix together the yeast and sugar. Dissolve in the warm water and let activate until bubbly; about 5 minutes.
- Mix the flour and salt in an upright standing mixer for 30 seconds on low. Pour in the yeast mixture and olive oil.
- Increase the speed to medium and continue to knead for 5 minutes. At this point, the dough will pull away completely from the side of the bowl. Cover with plastic wrap and allow the dough to rise in a warm area for about 30 minutes.
- Gently flour a clean surface. Place the dough in the center of the floured surface and lightly flour the top.
- Using either your hands or a rolling pin, stretch out the dough to your desired thickness.
Authentic Bolognese Sauce
Authentic Bolognese Sauce
Originating from Bologna, Italy, authentic bolognese sauce has these required components: a mirepoix, ground beef and pork, tomato and paste, white wine(not red), beef stock, and milk. Unlike what you’d think of when you hear of Italian food, there is no garlic, basil, or oregano. Traditionally, bolognese sauce is served with tagliatelle, but spaghetti, bucatini, or any heavier pasta will work. The main difference between a bolognese and a ragout is the type of meat used and the time it takes to simmer the sauce. A bolognese uses ground meat; taking anywhere between 2-4 hours to simmer. A ragout uses beef and pork ribs and other braising meat; taking at least 6 hours to simmer.
Ingredients
- 2 olive oil
- 1 medium carrot small dice
- 1 rib celery small dice
- 1 small yellow onion small dice
- 8 oz ground beef
- 8 oz ground pork
- 1/4 cup tomato paste
- 1/2 cup white wine
- 1 cup beef stock
- 3 cup canned tomatoes
- 1 cup whole milk
- 1 lb tagliatelle, spaghetti, bucatini cooked al dente
- parmesan cheese grated
Instructions
- Heat up olive oil in a large saucepan over medium heat. Add in the carrot, celery, and onion. Sauté for 10 minutes.
- Add in the ground beef and pork. Cook until browned; about 8 minutes. Season with salt and pepper.
- Stir in the tomato paste. Cook for 2 minutes.
- Pour in the white wine. Cook for 2 minutes, scraping up the brown bits. Add in the canned tomatoes and beef stock. Cover. Reduce the heat to low and simmer for 3 hours.
- Uncover and stir in the whole milk.
- Stir in the cooked pasta. Cook for 2 minutes. Turn off the heat.
- Serve with grated parmesan cheese.
Cornish Pasties
Cornish Pasties
To be a true Cornish pasty, they must meet the following requirements: The pasty has to be made in Cornwall. They can only contain beef, potato, rutabaga, onion, salt and pepper. No other meat, no other vegetables, no other seasonings. The ingredients must be raw when the pasties are assembled and then slowly baked to produce the traditional Cornish pasty flavor and texture. The edges of the pasties must be sealed by crimping them in traditional Cornish fashion.While I have failed with not living in Cornwall, England, the crimping, and the addition of beef gravy; the taste is 100% there. I’ve been making pasties for over 30 years since I was a child, and do consider myself an expert in this field. They do take a bit of work to make, but are well worth the effort. Any leftover pasties can be frozen and reheated in the oven.
Equipment
- food processor
- rolling pin
- pasty press
Ingredients
Filling
- 1 lb sirloin tip, top round, or top sirloin trimmed; cut into 1/4” cubes
- 1 lb potatoes peeled; cut into 1/4” cubes
- 8 oz rutabaga cut into 1/4” cubes
- 1 cup yellow onion finely chopped
- 1/4 cup flour
- salt and pepper to taste
- unsalted butter diced into cubes
- 1 large egg beaten
- beef gravy for serving
Pasty Dough
- 3 1/2 cups flour
- 1 tsp salt
- 6 oz butter chilled; diced
- 4 oz lard chilled
- 2/3 cup ice water
Instructions
- Mix together the beef, potatoes, rutabaga, onion, flour, salt, and pepper in a bowl.
- Add the flour, salt, cold butter, and cold lard to a food processor. Pulse a few times until the mix looks like breadcrumbs. Slowly add in the ice water. Pulse until incorporated.
- Knead the dough on a floured surface. Cut into 4 equal pieces.
- Roll a dough portion to an 1/8” thick.
- Lay the rolled dough over the patty press. Scoop a cup’s worth of filling into the center. Add a tbsp of diced butter over the filling.
- Fold over and crimp. Alternatively, if you don’t have a pasty press, take a plate and place over the rolled out dough. Using a knife, cut around the plate to get a circular piece of dough. Scoop the filling and butter in the center. Carefully fold one side of the dough to the other and crimp with a fork.
- Lay the pasties on a baking sheet lined with parchment paper. Brush each pasty with the beaten egg wash.
- Bake in a preheated 350° oven for 40-50 minutes until golden brown.
- Ladle over a scoop of beef gravy for serving.
