Share Recipe | in Beef, Columbus Restaurants, Main Course, Spring, Winter | tagged Brussels Sprouts, Lexi's On Third, Potatoes, short ribs | Email Article | Print Article Hills Own Recipes
Entries in Beef (7)
Port Wine Short Ribs with Au Gratin Potatoes
6 bone-in beef short ribs
3 ribs celery, chopped
2 carrots, chopped
2 or 3 onions, chopped
1 tablespoon fresh garlic
1 tablespoon black pepper
1/3 cup brown sugar
4 oz. port wine
1 quart water
1/2 cup flour
3 tablespoons butter
2 oz. Stilton Bleu Cheese
Preheat oven to 325 degrees.
Season short ribs with salt, then sear for 2 minutes per side. Place celery, carrots, onions and garlic in bottom of roasting pan with short ribs on top. Mix together pepper, brown sugar, water and port wine and add to pan. Cover with foil and cook in oven for three hours.
Remove short ribs from pan and keep warm. Strain off liquid. Combine butter and flour in sauce pan and whisk together over medium heat to form a roux. Cook for three minutes. Pour in strained liquid, bring to a boil, reduce heat and let liquor reduce by half. Slowly add bleu cheese while whisking over low to medium heat. Whisk continuously until cheese is melted.
Au Gratin Potatoes
3/4 lbs. Russet potatoes, peeled and thinly sliced
1/3 yellow onion, thinly sliced
4 oz. shredded Gruyere cheese
2 teaspoons minced garlic
salt and pepper, to taste
1 teaspoon ground nutmeg
4 tablespoons butter
8 oz. heavy cream
Preheat oven to 350.
Sauté onions over medium heat until translucent. Add heavy cream and garlic. Bring to a simmer, then whisk in nutmeg and butter. Simmer until butter is melted.
Layer sliced potatoes in a casserole dish. Pour cream mixture over and gently shake dish to incorporate. Cover with foil and bake for 15 minutes. Remove foil and bake for an additional 15 minutes to brown top.
Allow to stand for 10 or 15 minutes before cutting.
Brussels Sprouts
1 lb. brussels sprouts, quartered
1/3 cup dried cranberries
1/3 cups walnuts, chopped
1/3 red onion, sliced
1/4 tomato, diced
1 oz. balsamic vinegar
1/2 oz. extra virgin olive oil
1/3 cup Parmesan cheese, to garnish
Heat sauté pan and add oil. Put sprouts in and let cook for about 5 minutes, stirring often. Add onion and sauté 3 more minutes. Add cranberries, walnuts, red onion, tomato, balsamic vinegar and olive oil. Simmer until all ingredients are thoroughly heated.
Place on serving dish and garnish with Parmesan.
Share Recipe | in Beef, Columbus Restaurants, Main Course, Spring, Winter | tagged Brussels Sprouts, Lexi's On Third, Potatoes, short ribs | Email Article | Print Article Luce Bolognese: Luce Enoteca
Order all the ingredients for this recipe at our online store here.
Pasta:
¼ lb. All-Purpose flour
¼ lb. Semolina
2 whole eggs
2 egg yolks
2 tablespoons Extra Virgin Olive Oil
1 tablespoon Kosher salt
Sauce:
1 lb. of Pork Shoulder
1 lb. of Boneless Beef Chuck Short Rib
1 medium onion, small dice
1 stalk of celery, small dice
1 medium carrot, small dice
8 cloves of garlic, minced
4 or 5 bay leaves, depending on size
2 sprigs of rosemary
2 sprigs of thyme
1 cup of red wine
4 ½ cups of canned San Marzano tomatoes
1 cup veal stock
Vegetable oil for sautéing
Salt and pepper to taste
Making the pasta (will require a pasta dough roller):
Mix the all-purpose flour and semolina together. Mound the flour on a flat, non-porous work surface and make a well in the center. In this well add the whole eggs, egg yolks, olive oil and salt. Use a fork to mix them together. As you whisk the liquids, slowly add flour from the outside of the well into the center until you have incorporated it all.
At this point the dough will be formed, and it will require kneading with your hands for 5 to 10 minutes. Once finished allow dough to rest by covering with a towel or plastic wrap and set aside for 30 minutes.
After 30 minutes, cut into 4 equal size pieces and follow the procedure for making pasta sheets with your pasta roller. Once sheets are formed, place on cutting board and cut into random triangles. Lightly flour the pieces after they are cut so they do not stick to one another.
Making the sauce:
Preheat the oven to 375°. Cut your pork shoulder and beef short rib into large chunks and season with salt and pepper as desired. Lightly oil a large sauté pan and heat to high. Place the meat into the pan, but do not crowd the pan. Sear the meat on all sides until golden. Remove from the pan and set aside. Reduce your heat to low. Place the onion, celery, carrot, garlic, bay leaves, rosemary and thyme into the same pan. When these items begin to be translucent (4 or 5 minutes) add the wine and reduce by 1/3 cup. Place the seared meat, the contents of the sauté pan, the canned tomatoes, and veal stock into a deep 8 x 8 baking dish. Lightly season and cover with saran wrap and then aluminum foil. Place the dish into your preheated oven and cook for 3 hours. When finished the meat should be very tender. After it has cooled shred the meat into edible pieces and gently smash any large tomato chunks.
Just before eating:
Bring a large pot of salted water to a boil. While water is coming to a boil, reheat your sauce in a large sauté pan, allowing space to add in cooked pasta. Cook your pasta for 3-4 minutes, as fresh pasta will cook much faster than dried pasta. Drain pasta in a colander and place it directly in the sauce. Allow for pasta to cook in the sauce to absorb more of the flavor. Top with Parmesan cheese and drizzle with extra virgin olive oil.
Share Recipe | in Beef, Columbus Restaurants, Main Course, Pork | tagged Columbus Restaurants, Tomatoes, pork, short ribs | Email Article | Print Article Duxelle Stuffed Beef Shoulder Tender with Sherry Reduction - Inn at Cedar Falls
Serves 6
1 tbsp. olive oil
1 shallot, chopped
1 teas. garlic, minced
1/2 lb. mixed wild mushrooms, finely chopped
1 sprig fresh thyme
1 teas. lemon juice
1. Place all ingredients in a sauté pan over medium heat and cover for 3-4
Shoulder Tenders
6 - 6 oz. beef shoulder tenders
kosher salt and pepper
extra virgin olive oil
steel knife
butcher knife
Preheat the oven to 400
1. Take the butcher knife and insert it into the end of the tender. Do the same on the other end of the tender trying to make a single hole, making a tube.
2. Using the steel (which has been cleaned of debris), insert into the slit made by the knife and rotate making the hole larger, being careful not to tear the meat.
3. Stuff the tenders with the mushroom duxelles. Season with salt and pepper.
4. In a heated sauté pan over medium-high heat, place the tenders in and brown on all sides. (Do in batches of 2 or 3 if you have a smaller pan) Use the pan for you Sherry reduction.
5. Place the tender on a baking pan and place in the oven for 7-8 minutes for a medium rare to medium doneness. Remove from the pan and let rest on a cutting board for a couple of minutes before slicing to plate. Place the mashed potatoes in the center of the plate and the sliced tender around them. Spoon the sauce over.
Sherry Reduction
1 shallot
2 garlic cloves
¼ cup red wine vinegar
2 cups sherry
1 cup veal demi
extra virgin olive oil
kosher salt and pepper
1. Saute the shallots and garlic in olive oil until golden being careful not to burn the garlic.
2. Add the vinegar and reduce by half. Add the sherry and reduce in half. Add the veal demi and bring to a boil. Let simmer for 5 minutes. Season to taste
3. Remove from heat until ready to plate
Share Recipe | in Beef, Condiment, Main Course, Sauce | tagged Inn at Cedar Falls, Mushrooms | Email Article | Print Article Josephine's Quick Italian Meatloaf
1 package (about 1.5 lbs.) of Hills Own Meatloaf Mix (in the meat case)
1/2 cup Zapico Pasta Sauce for cooking, plus 1 cup to cover
2 eggs
2 tablespoons Italian Seasoning
1/2 cup breadcrumbs
Preheat oven to 375 degrees. Mix ingredients together in a large bowl, either by hand or with the paddle attachment on your mixer. Shape into a loaf (whatever your preference of size or shape) and place on a cookie sheet.
Bake for 35 minutes and carefully remove from oven. Ladle the add the additional cup of Zapico Pasta Sauce over the meatloaf and return to oven for 20 more minutes, or until the internal temperature reaches 165 degrees.
Share Recipe | in Beef, Main Course | tagged Italian, Ohio, Zapico, meatloaf | Email Article | Print Article Black & Blue Barbeque Bacon Burger
1 lb. Hills Own Ground Beef
8 to 10 Strips of Thick Sliced Bacon
1/4 to 1/2 Cup Mild or Spicy Black Swamp Gourmet™ Barbeque Sauce
Crumbled Blue Cheese
4 Toasted Buns
Form the ground beef into 4 burgers and fry, broil, or grill to desired degree of doneness. While burgers are cooking, cut bacon crosswise into 3/8” strips cook and drain well. Heat barbeque sauce in a frying pan and add bacon. Stir or toss until well covered. Cook until the barbeque sauce thickens and the bacon sticks together. Arrange bacon into 4 burger-sized patties, and top with blue cheese. Remove from heat. Place top of bun on bacon and cheese patty and lift from pan with a spatula. Top your burger with desired condiments.
Recipe by Black Swamp Gourmet Barbecue Sauce
Share Recipe | in Beef, Main Course | tagged Bacon, Black Swamp Gourmet, Blue Cheese, burger | Email Article | Print Article Spaghetti and Meatball Soup
from Comfort Foods. 200 Easy Recipes from Hearty Stews Fiery Curries by Kay Scarlett
Serves 4
5 1/2 oz. spaghetti, broken into 3 inch pieces
6 cups beef stock
3 teaspoons tomato paste
14 oz. cans diced tomatoes (We like whole canned tomatoes; the flavor is more intense.)
3 tablespoons basil leaves, torn
shaved Parmesan cheese, to garnish
Meatballs
1 tablespoon oil
1 onion, finely chopped
3 garlic cloves, crushed
1 tb. lean ground beef
3 tablespoons finely chopped Italian parsley
3 tablespoons fresh bread crumbs
2 tablespoons finely grated Parmesan cheese
1 egg, lightly beaten
Cook the spaghetti in a large saucepan of boiling water according to package instructions until al dente. Drain. Put the stock and 2 cups water in a large saucepan and slowly bring to a simmer.
Meanwhile, to make the meatballs, heat the oil in a small frying pan over medium heat and cook the onion for 2-3 minutes or until soft. Add the garlic and cook for 30 seconds. Allow to cool.
Combine the ground beef, parsley, bread crumbs, Parmesan, egg, onion mixture, and salt and pepper. Roll a heaping teaspoon of mixture into a ball, making forty balls.
Stir the tomato paste and tomatoes into the beef stock and simmer for 203 minutes. Drop in the meatballs, return to a simmer, and cook for 10 minutes or until cooked through. Stir in the spaghetti and basil to warm through. Season, garnish with shaved Parmesan, and serve.
Serves 4.
Buckeye Spicy Pot Roast
1 beef pot roast (3-4 pounds)
1/4 cup dry red wine
salt & pepper
2 teas. of Buckeye Mustard
1 small onion, chopped
1 teas. Worcestershire sauce
1 envelope (.75 ounces) brown gravy mix
1/8 teas. garlic powder
2 TB. cornstarch
1 cup plus 2 TB. water
1 package (16 ounces) noodles
1/4 cup of ketchup
Sprinkle meat with salt & pepper. Place in crock of a slow cooker. Combine onion, gravy mix, 1 cup of water, ketchup, wine, Buckeye Mustard, Worcestershire sauce and garlic powder. Pour over meat. Cover cooker & cook on low 8 to 10 hours. Remove meat. Cut into slices. Combine remaining 2 tablespoons water with cornstarch. Add to cooking liquid. Cook until thickened. Meanwhile, cook noodles in a large pot of boiling salted water until tender but still firm to bite. Drain. Mix noodles and beef into thickened cooking liquid and serve. Enjoy and savor this delicious pot roast!
