Category: Beef
Beef Recipes
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Adapted from The New York Times Ingredients: 1 1/2 pounds skirt steak 1 tbsp nam pla (Thai fish sauce) 1 tsp sugar 1 small Thai chili, stemmed and seeded 2 tbsps fresh lime juice 2 tsps chopped garlic, or to taste 2 medium shallots, chopped 1/2 cup mint leaves, finely chopped 1/2 cup cilantro, finely…
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I’ve watched the boy make this stuffed flank steak for me before. When I wanted to try it at home, I called him for the recipe. All I got was, “Stuff it, roll it, fry it.” Simple instructions for a meal that looks like a hundred bucks. I used everything I found in my fridge…
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Adapted from Marcus Samuelsson, Aquavit Restaurant Ingredients: For the meatballs: 3/4 pound ground beef 3/4 pound ground pork 1/2 cup dry bread crumbs 1/4 cup heavy cream 1 medium red onion, finely chopped 2 tbsps honey 1 egg 3 tbsps unsalted butter salt, pepper, olive oil For the sauce: 1 cup chicken stock 1/2 cup…
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This is my basic recipe for making meatballs at home using either ground pork, beef or lamb. Depending on the dish I am using the meatballs for, I add breadcrumbs and an egg to make sure they remain intact when added. For more tagine and stew dishes, I skip both, substitute the nutmeg for cumin…
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Bulgogi in Korean literally means “fire beef.” Thinly sliced sirloin steak is marinated in a soy sauce mixture before frying. It is usually served with Boston lettuce leaves, which the Koreans also call ssam, so that you can fill a lettuce leaf with some meat, some rice, a little bit of kimchi, or Korean pickles,…
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This is a great recipe from epicurious.com. It’s time-consuming but the end product is so satisfying. If you can’t find dried herbes de Provence, you can make your own with some dried basil, dried thyme and fennel seeds. A full-bodied Cabernet will also do if you don’t have a red Zinfandel. The original recipe called…
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I’m not a big fan of cabbage unless it’s for Korean pickles, or kimchi, so when this recipe from The New York Times called for Savoy cabbage, I used Napa instead because it gets tender faster especially when braised. Ingredients: 2 pounds of beef spareribs, cut into individual ribs, excess fat removed 1 Napa cabbage,…
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I adapted this recipe from an issue of Saveur Magazine. The flank is the underside of a cow’s belly. It’s a bit more chewy than the sirloin right above it, but it has a great beefy flavor for a cheap cut of beef. Marinating it for a couple of hours or even overnight makes it…
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I watched the boy make his own kalbi marinade for a barbeque party once. It’s so involved, that’s why people usually just buy it in a jar. Kalbi, or galbi, as some Koreans spell it, is really just short beef ribs cut across the bone. You can even leave them uncut but they’re easier to…