Tag: beef
Red Wine Braised Beef Short Ribs over Goat Cheese Polenta
Red Wine Braised Beef Short Ribs over Goat Cheese Polenta
Of the current 1363 recipes on my site, I’d say that this is in the top 5 of tastiest. This preparation is a fusion of French and Italian techniques. The french aspect is using shallots and a french red wine; Italian would substitute onions for shallots and using an Italian wine. Either way you go, these ribs fall off the bone. When serving, place a short rib in the center of a mound of polenta; spooning over the red wine sauce.
Ingredients
- 3 lbs English cut beef short ribs 2 1/2” thick
- 1/4 cup flour
- salt and pepper
- 1/4 cup olive oil
- 2 ribs celery finely chopped
- 2 carrots finely chopped
- 1 large shallot finely chopped; or 1 medium yellow onion
- 2 cups red wine French or Italian
- 1 cup beef stock
- 2 sprigs rosemary
- 2 sprigs thyme
Goat Cheese Polenta
- 2 cups whole milk
- 2 cups water
- 4 tbsp butter
- 1 tsp sea salt
- 1/2 tsp cracked black pepper
- 1 tsp garlic powder
- 1 cup polenta
- 4 oz goat cheese
Instructions
- Pat the short ribs dry with paper towel. Season with salt and pepper. Dredge the short ribs in flour.
- Heat up olive oil in a Dutch oven over medium heat. Add in the short ribs.
- Brown on all sides for 3 minutes a side. Remove from the pan.
- Add in the carrots, celery, and shallots. Sauté for 8 minutes.
- Pour in the red wine; scraping up the bits from the bottom of the pan. Cook for 5 minutes.
- Pour in the beef stock. Add in the short ribs, rosemary, and thyme. Place on the cover and put in a preheated 300° oven for 3 hours.
- The last 20 minutes of cooking the short ribs, bring the milk, water, and seasonings to a simmer in a large pot.
- Add in the polenta and continuously whisk over low heat for 3 minutes. Place on a cover and cook for 10 minutes.
- Whisk in the goat cheese and turn off the heat.
Maxwell Street Polish Sausage
Maxwell Street Polish Sausage
The Maxwell street polish sausage is a Chicago staple; developed by a Macedonian immigrant that took over his aunt and uncles hot dog stand in 1939; now known as Jim’s Original. This marvel of a sandwich consists of a grilled polish sausage on a bun with grilled onions, yellow mustard, and pickled sport peppers.
Equipment
- charcoal grill
- charcoal
- chimney starter
Ingredients
- Polish sausage
- hoagie buns
- diced yellow onion sautéed
- yellow mustard
- sport peppers
Instructions
- Start your charcoal in a chimney starter until they are gray. Pour in the grill and place on the grate. Place the Polish sausage directly over the charcoal.
- Grill them for 7 to 8 minutes a side, occasionally turning.
- Let them rest for 5 minutes before assembling.
Philly Cheesesteak
Philly Cheesesteak
This legendary sandwich was created in Philadelphia in the 1930s by a hotdog cart vendor named Pat Olivieri. As the story goes, a cab driver smelled Pat cooking up thinly sliced beef on a hotdog bun and asked to try it. Hence, the cheesesteak was born. There are a few components to making an authentic cheesesteak. The first is to use thinly sliced ribeye. If this is something you don’t want to do on your own, ask your butcher. Sautéed onions and green peppers are definitely a must in making this sandwich. Once they’re sautéed, the beef gets added and cooked with them. Probably the most important part of the sandwich is the cheese that’s used. American, provolone, or cheese whiz are the only acceptable cheese. Nothing else. All of this gets put on a hoagie roll.Let’s be very clear. There’s no lettuce, no tomato, no mayo, no mustard, no steak sauce; nothing else that goes on a cheesesteak. If you’re in Philly and ask for such a thing, you’ll here about it and be asked to leave.
Ingredients
- 1 tbsp butter
- 1/2 medium white onion diced
- 1/2 large green bell pepper diced
- 1 lb ribeye thinly sliced
- salt and pepper
- 4 slices american or provolone cheese or cheese whiz
- 2 hoagie rolls
Instructions
- Melt the butter in a large sauté pan over medium high heat. Sauté the onions and green peppers for 5 minutes.
- Add in the thinly sliced ribeye. Season with salt and pepper. Sauté for 3 minutes.
- Separate the meat, peppers, and onions into 2 piles. Place the cheese on top of each pile and allow to melt for about 2 minutes.
- Using a wide spatula, scoop each mound and place on the hoagie rolls.
