Tag: beef
Beef Pho
Beef Pho
Pho is the national dish of Vietnam. It can be traced back to the early 1900’s; culturally influenced by the French’s introduction of beef, which is the main flavor component. Today, there seems to be a never ending plethora of Vietnamese restaurants with pho being the specialty.Pho stock is made by roasting beef bones and whole onions, then simmering in a large stock pot of water with star anise, ginger, cinnamon stick, sugar, and salt. Some recipes for the stock will include a small stewing hen as part of the boil. The stock is simmered for at least 4 hours, with some recipes taking 24 hours. Then the stock is strained and ready to serve.Beef is the main protein in pho. The beef is always raw, sliced paper thin, and is cooked when boiling stock is ladled over. Many cuts of beef can be used including flank, eye of round, brisket, and ribeye. Vietnamese love texture, so there are varieties of pho that include tripe and tendons. Other than beef, pho contains rice noodles, bean sprouts, Thai basil, cilantro, green onions, hoisin sauce, fish sauce, and is served with lime wedges; just to name a few ingredients.
Servings: 4
Ingredients
Pho Stock
- 5 lbs beef bones femur and neck
- 2 large onions cut in half
- 10 star anise
- 1 cinnamon stick
- 1 large ginger split in half
- 2 tbsp sugar
- 1 tbsp salt
- 6 quarts water
Beef Pho
- 14 oz rice stick noodles prepared according to package directions
- 1 lb beef ribeye sliced paper thin
- Asian style beef meatballs sliced
- 2 cups bean sprouts blanched for 30 seconds
- Thai basil
- cilantro
- green onions chopped
- lime wedges
- hoisin sauce
- fish sauce
- sriracha
Instructions
- Preheat the oven to 400 degrees. Place the beef bones and halved onions on a baking sheet.
- Roast for 45 minutes. Set aside.
- Dry toast the star anise in a small skillet over medium heat for 3 minutes.
- Place the star anise, cinnamon stick, and halved ginger in a large pot of water; about 6 quarts. Bring to a boil.
- Add in the roasted beef bones, onions, sugar, and salt.
- Simmer over medium heat for at least 4 hours.
- Strain the pho stock. Return to the pot and bring to a boil.
Pho Assembly
- Assemble the basil, cilantro, green onions, bean sprouts, lime wedges, and hoisin sauce on a plate.
- Place 1 portion of rice noodles in the bottom of a large soup bowl. Place the sliced ribeye and meatballs on top of the noodles.
- Ladle the boiling stock over the beef and noodles.
Lebanese-Style Strip Steak
Lebanese-Style Strip Steak
The Lebanese marinade for the steak is very similar to what is used for shawarma. The steak requires only an hour of marinating and less than 10 minutes to cook. Ribeye, top sirloin, filet mignon, and flank steak are all suitable choices to use if you don’t want a strip steak. If you prefer to grill the steaks, they will require the same cooking time of 4 minutes a side for medium rare. Let the steak rest for 10 minutes before serving.
Equipment
- food processor
Ingredients
- 12-16 oz strip loin steak 1 1/4” thick
- 1/4 small onion finely chopped
- 1 tsp ground coriander
- 1/2 tsp allspice
- 1/2 tsp black pepper
- 1/2 tbsp sumac
- 2 tbsp red wine vinegar
- salt to taste
- 2 tbsp olive oil
Instructions
- Place all of the marinade ingredients in a food processor. Pulse until smooth.
- Marinate the steak for 1 hour.
- Heat up cooking oil in a cast iron skillet over high heat. Place the strip steak in the skillet.
- Cook the steak for 4 minutes a side. Let the steak rest for 10 minutes before serving.
Macaroni Bechamel
Macaroni Bechamel
Egyptian-style macaroni bechamel is influenced by the the Greek version that we know as pastitsio. With Greece being across the Mediterranean Sea from Egypt, it makes complete sense. This ultimate comfort food consists of macaroni tossed with a bechamel sauce. It is layered in a baking dish, with the center being a tomatoey ground beef layer. The whole dish is topped with more bechamel and is then baked in the oven.
Ingredients
Pasta
- 1 lb macaroni prepared according to package directions
- 2 tbsp vegetable oil
- 1 medium onion diced
- 1 lb ground beef
- 3 tbsp tomato paste
- 1 tsp chili powder
- salt and pepper to taste
Bechamel
- 4 tbsp butter
- 4 tbsp flour
- 2 1/2 cup heavy cream
- 1/2 tsp thyme
- 1/4 tsp nutmeg
- 1 large egg beaten
- salt and pepper to taste
Instructions
- Heat up cooking oil in a large sauté pan over medium high heat. Sauté the onions for 5 minutes.
- Add in the ground beef and brown for 8 minutes.
- Mix in the tomato paste and chili powder. Cook for 4 more minutes. Season with salt and pepper. Set aside.
- Melt butter in a pot over medium heat. Whisk in the flour and cook for 2 minutes.
- Pour in the heavy cream. Whisk away any lumps of flour.
- Season with thyme, nutmeg, salt, and pepper. Cook for 5 minutes until the bechamel thickens. Take off the heat. Whisk in the beaten egg. Set aside.
- Mix half of the bechamel with the cooked macaroni.
- Preheat the oven to 350 degrees. Grease a 9”x13” baking dish. Pour in half of the macaroni.
- Spread the ground beef evenly over the top.
- Place the rest of the macaroni over the top.
- Pour the rest of the bechamel over the macaroni.
- Bake for 30 minutes. Let rest for 15 minutes before serving.
