Category: Beef
Beef Recipes
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Tony tore a page off his psychiatrist’s copy of Departures magazine before he got kicked out of her office. The page had a steak recipe on it. And after the bloodbath in The Sopranos last night, I could only think of eating a thick rib-eye steak for dinner. After an hour of push-ups, lunges and…
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I love endives in the spring. It may feel like summer in New York City, but the spring vegetables are still available in the market. When I’m in the mood for beef, I can’t help but serve a medium-rare steak with grilled vegetables. It’s too hot to be using the oven for longer than ten…
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I tip-toed on freshly-fallen snow at the farmers’ market to buy some grass-fed beef. I stopped by the New York Beef Company tent and met John to ask about what he was offering. My hands were already cold, but I looked through his frozen bags to buy the best-looking steak I can get for dinner.…
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I also used some of the shiso oil I made for a beef stir-fry dish. It’s the oil that keeps on giving! Ingredients: 1 pound beef flank steak, cut against the grain in strips enoki mushrooms baby bok choy shiso oil soy sauce 1 medium onion, roughly chopped 1. Marinate beef. In a bowl, combine…
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There have been some wonderful sugar snap peas in Chinatown for less than $2 a pound. I imagined making some sort of crunchy salad with them so I stopped by my butcher on Mott to buy a nicely-red beef flank steak to match. After searing the steak, the sauce caramelized and I ended up throwing…
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Tyler asked me where he could buy pomegranate molasses. I’ve had Pom juice before but I’ve never heard of pomegranate in molasses form. I Googled and found out that it’s typically used in Mediterranean dishes. He found it for $8 at Dean and Deluca and used it to make some sort of appetizing tapenade. A…
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The Betawi are the descendants of the people living in Jakarta and soto translates to soup. Soto Betawi is traditionally made with offal but Thalia’s recipe is a tamer version, just perfect for New York’s current dipping temperatures. The tamarind marinade made this soup a little sour with the tomatoes and the lime, which I…
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Hungry when I woke up one Sunday afternoon with a developing cold, I searched for leftovers in the fridge to nourish myself. There was a bowl of fried ground beef. The folks love making their own tacos at home so I’m bound to find ground meat at any time during the week. And when they’re…
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My father denies that he bought the Mario Batali extra large Dutch oven for me. He said he bought it for himself so he can make his Filipino specialties without crowding the smaller pots we already have. I’ll let him slide, but to christen his new and glistening red pot, I braised some oxtails and…
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Adapted from Mario Batali’s Coda alla Vaccinara Ingredients: 2 lbs calf oxtails, cut in 1/2-inch pieces 3 tbsps tomato paste 3 medium-sized carrots, finely chopped 1/2 cup flat-leaf parsley, finely chopped 4 ribs of celery, leaves reserved, stalks finely chopped 1 red bell pepper, julienned 1 large red onion, thinly chopped 2 cloves of garlic,…
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Adapted from Everyday Food Ingredients:1 1/5 pounds of boneless beef chuck roast, cut into chunks4 slices of bacon4 small carrots, peeled and cut into smaller piecesa handful of small red potatoes, peeled in the middle and boiled until half-cookedcrimini mushrooms and pearl onions, roasted1 large onion, sliced3 garlic cloves, crushed1 sprig of thyme2 tbsps rosemary1…
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Adapted from Fergus Henderson of St. John, London Ingredients: several pieces of marrow bone half a bunch of flat-leafed parsley, coarsely chopped 2 shallots, finely chopped lemon juice olive oil salt and pepper 1. Drizzle olive oil and sprinkle salt all over bones. Roast in oven, about fifteen minutes each side. 2. Mix the rest…