Posted in Beef, Indian, Main Courses, Meat, Recipes, tagged Beef, delicous, gravy, green peppers, succulant on December 9, 2012 |
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We have an Indian restaurant just north of where we live in BWV called North of Bombay. It’s a lovely place, nicely decorated in a contemporary style, close enough to walk (about 20 minutes) and the food is very good and it’s never crowded and the service has been very good. But for some reason, we ALWAYS order takeout or delivery. Indian is like that for us. And they have a crappy wine list. But they have the most delicious Beef Bhuna that we’ve ever had so that is the recipe I was trying to replicate for our Indian themed dinner party. Their menu describes it as Eye of round cubes cooked with fresh onions,green pepper, ginger, coriander, tomatoes, herbs & spices. So when I was searching the net, those were the key ingredients I was looking for. The recipe below is loosely based on this recipe but I changed it to replicate the flavours of North of Bombay’s Beef Bhuna. I also changed up the technique because I wanted to cook it slow and low as per Bœuff Bourguignon.
Tender beef cubes drenched in a mildly spicy, fragrant, flavourful gravy
Serves 4-6 as part of a bigger menu
- 400 g eye of round beef, cut into 2.5 cm or 1 inch cubes
- 1 Green Pepper, cut into similar size squares as the beef
- 1 red onion, finely chopped
- 2 tsp of mild curry powder
- 1 tsp of Chilli Powder
- 1 tsp Garam Massala
- 1 tsp cayenne pepper (omit if you find this too hot)
- a pinch of ground cardamon
- 1/2 tsp coriander
- 4 cloves garlic, finely minced
- 2 tbsp fresh ginger, finely minced
- 1+ cup water
- 1/2 cup beef stock
- 1/4 cup cilantro leaves, roughly chopped
- 1/4 cup chopped green onions
- Pre-heat oven to 300° F.
- In an oven-proof pan (like Le Creuset’s dutch oven) sear the beef in about 1-2 tbsp high flash point oil (like peanut or canola). Remove from pan. De-glaze with a 1/2 cup of beef stock, pour over the meat.
- Add finely chopped onions and cook well (I saw Madhur Jaffrey on Martha Stewart once and she said that Indian cooking doesn’t sweat the onions, but they cook the onions dark, but not burned).
- Add the curry, chilli, cayenne, cardamon and coriander and cook JUST until you can smell it. Add the garlic, fresh ginger and garam masala give a quick stir. Now add the water and combine well. Return the beef to the pan and give it a good stir. Cover and bake in the 300° F oven for 2-3 hours or until beef is fork tender. Check frequently and add water as required; you don’t want it soupy, just a nice light gravy. About 30 minutes to serving, add the green pepper — you don’t want the green pepper soft and mushy.
- Serve hot garnished with cilantro leaves and green onions with Basmati rice and Naan.
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Happy Holidays Everyone! I do hope you are enjoying this lovely spring long weekend. I am very fortunate because we decided to close the studio on Friday AND Monday, so it’s extra lovely for me.
We’re just finishing off our Paul and T weekend and this is the last new recipe I’m posting of that series. I’d like to begin the way I’ve ALWAYS began my posts about the Paul and T weekends: We’ve survived another Paul and T weekend (see here or here or here or here to name a few). And I say it with a heart full of love and gratitude that they visit us…but there is only so much eating and drinking one can take. We’re dieting for the next three weeks !
I had never made beef tenderloin before I saw this recipe in Epicurious a few years ago; now it’s my ‘go to’ recipe for tenderloin. I was intrigued by the recipe because the first instruction was this: “Sprinkle entire surface of beef tenderloin with coarse kosher salt. Place beef on rack set over large rimmed baking sheet. Refrigerate uncovered at least 24 hours and up to 36 hours.” Really? Could that be true? It goes against everything I think the salt will do, like dry it out completely! If it wasn’t for the 173 comments, I probably would have passed right by, because I don’t know about your parts of the world, but beef tenderloin could cost as much as $60 to feed 6 people, and I’m not about to wreck a $60 piece of meat! But this recipe is A M A Z I N G! Really. And I think it would be even more amazing using some of the flavoured salts that Kristy (from Eat, Play, Love; our family food adventures) won in January during my first give away. Sadly I didn’t have any on hand but a quick trip to Longo’s this past weekend, I now have a lovely selection that I will definitely try the next time (the espresso salt or the Wild Porcini or the Black Truffle or the Aged Balsamic would be amazing for this recipe).
This was our first dinner together on Thursday night. We almost couldn’t stop eating it (that’s why the photo looks a little lame…I had to wait for the next day and this was all that was left!)
The port sauce is incredible and the meat was so tender you could cut it with a fork.
Roast Beef Tenderloin with Port Sauce
- 1 4- to 5-pound trimmed whole beef tenderloin, tail end tucked under, tied every 3 inches
- 2 teaspoons coarse kosher salt (or infused salt as above)
- 4 tablespoons (1/2 stick) chilled unsalted butter, divided
- 1/4 cup finely chopped shallots
- 3 tablespoons Cognac or brandy
- 1 fresh rosemary sprig
- 1 teaspoon coarsely cracked black pepper
- 1 cup ruby or tawny Port
- 1 cup Homemade Beef Stock or Low Sodium Beef Stock
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons black peppercorns, coarsely cracked in mortar with pestle or in resealable plastic bag with mallet
Directions for beef:
- Sprinkle entire surface of beef tenderloin with coarse kosher salt.
- Place beef on rack set over large rimmed baking sheet. and refrigerate uncovered at least 24 hours and up to 36 hours.
Directions for sauce:
- Melt 2 tablespoons butter in large saucepan over medium-low heat. Add shallots; sauté until soft, 3 minutes.
- Add Cognac, rosemary, and 1 teaspoon cracked pepper and cook until liquid evaporates, 1 minute.
- Add Port; bring to simmer. Add all of beef stock. Boil until reduced to 1 1/2 cups, about 20 minutes.
- Strain into medium saucepan, pressing on solids to extract as much liquid as possible. Discard solids in strainer.
Note: The sauce can be made 24 to 36 hours ahead. Cool slightly, then cover and chill.
Directions for roasting:
- Let beef stand at room temperature 1 hour before roasting.
- Position rack in center of oven and preheat to 425°F.
- Rub beef all over with oil; sprinkle with 2 tablespoons cracked peppercorns, pressing to adhere. Return beef to rack on baking sheet and roast until instant-read thermometer inserted into thickest part of meat registers 125°F for medium-rare (135°F to 140°F in thinnest part), about 30 minutes.
- Remove roast from oven and let rest 15 minutes.
Note: Several comments suggest that you sear the beef, but I did not do that and it was still incredibly succulent and tender.
- Bring sauce to boil; whisk in remaining 2 tablespoons butter. Season sauce to taste with salt and pepper.
- Cut off string from roast. Cut roast crosswise into 1/2-inch-thick slices; arrange on platter. Serve with sauce and the celeriac and cauliflower mash.
I served it with the celeriac and cauliflower mash instead of potatoes. It was incredibly satisfying.
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You may recall at Maison MK we made Lamb Tajine, our guests Kevin and Barb with whom we are traveling down memory lane don’t care for Lamb; fortunately, the recipe deck from Maison MK included the same Tajine except using beef! Perfect. We decided to cook the dish the same way that we did at Maison MK, in a pressure cooker and only present in the Tajine.
- 1 kg stewing beef in large cubes
- 50 g almonds with skins on.
- 50 g prunes
- 1 tbsp honey
- pinch of cinnamon
- 1 onion, chopped
- 4 cloves garlic, finely minced
- 1/2 cup cilantro, finely chopped
- 1/2 cup parsley, finely chopped
- 1 tsp 5 spices (a Moroccan blend our Chef gave us as a gift)
- 1 tsp ginger
- 1 large pinch saffron
- 1 tsp turmeric (for colour)
- 1 tsp cinnamon
- salt and pepper to taste
- 1-2 tbsp oil
- 2-4 cups of water
- Add the pitted prunes to a small saucepan and cover with water. Bring to a boil and cook for about 8-10 minutes (this is to soften the prunes and not disintegrate them!)
- Strain the prunes and return to heat, add the honey and cook until the prunes are glazed and all of the water has evaporated. Set aside.
- Add the almonds to a small saucepan and cover with water. Boil for 3 minutes. Strain and cool immediately with cold water. Remove skins; the skins should come off very easily. Our Chef deep fried the almonds but we roasted them in a 375°F oven for 5-10 minutes.
- In a very hot pressure cooker with a bit of oil, brown the meat on all sides, set aside.
- Add a bit more of the oil and cook the onions until a little brown. Turn down the heat and add the garlic and stir until you can smell it. Return the beef to the pan.
- Add the ginger, saffron and turmeric and 1 cup of water. Stir well. Put the pressure cooker lid on and cook on a medium level flame for 10 minutes.
- Give the meat a stir and add 1-2 cups of water and cook with the pressure cooker lid on for another 40 minutes. Check to see how the meat is, after about 40 minutes it should be tender enough that you don’t need a knife to cut it. There should be enough ‘gravy’ to serve with the meat.
- Add salt and cinnamon and stir well. Stir in the cilantro and parsley. Serve in a tajine with couscous.
The beef turned out incredibly well, falling apart, no need for a knife! How do you like the tip of the hat to the 1970′s propping? What is that in the background? A bedspread? or is it curtains? Not sure either — I was just having a little fun!
Beef Tajine with Prunes and Almonds
This is the tajine that Hayat gave us as a gift!
Our new tajine
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Posted in Beef, Gluten Free, Meat, Soups, tagged comfort food, hoisin sauce, Pho, rare beef, Soup, Sriracha Sauce, Vietnamese on September 29, 2011 |
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Toronto has a diverse cultural population and we love it. For example, did you know that Toronto has the largest Italian population next to Rome? We have Little Italy, Little India, Greektown, Korea Town, Chinatown, well you get my drift. When you enter these small areas (sometimes only one street, or two or three blocks) you are transformed from being in big city Toronto to being in Italy or even India! We are indeed very fortunate to be able to live safely, peacefully and embrace our diverse cultures. We LOVE this, particularly the FOOD!
Very close to where I work, there are a couple of Vietnamese restaurants; we sometimes go to a place called Asia 21. It’s not pretty, but the food is fresh and good and family run; the only bad side is that they only take cash, and they are not licensed (somehow this type of food does not pair well with wine anyway, but I still love it!) I am addicted to Phô, a clear beef broth with very thinly sliced rare beef, rice noodles and herbs; it’s ‘Happy food’ or Vietnamese comfort food. I totally get it, I can eat this for every meal, every day! Sadly, there is so MUCH salt in the restaurant versions that I swell up like a dirigible on Superbowl Sunday — not a pretty site! We’ve started making our own so we can control the salt. I must say, I like it even better. The temperatures in Toronto couldn’t be less like soup weather…but I have to say, I have missed my Phô! It’s humid and unseasonably warm, NOT complaining! JT made an excellent Phô last night, and I had it for lunch today (did I mention that I can eat this EVERY DAY?). We’ve adapted Canadian Living’s Beef Phô (click for original recipe) A delicately fragrant beef broth, with ginger, cinnamon, cloves, star anise. It’s really a flavour explosion in your mouth. We season it with fresh mint, cilantro and thai basil. I also add hoisin sauce (sweet) and Sriracha Sauce (hot, they call it Asian Catsup). My mouth is watering as I type this on my iPad (sitting at the island in the kitchen while JT cooks up another specialty, Israeli Couscous and Grilled Shrimp). YUM! I am a very fortunate woman.
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Posted in Beef, Moroccan recipes on September 20, 2011 |
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I am so excited to introduce my best friend and husband as guest blogger today, please meet JT! I have asked JT to blog about the Moroccan Braised Beef because I had also asked him to prepare it. When I read the recipe on Epicurious, it dawned on me that it was indeed very similar to Julia Child’s Boeuff Bourguignon, and since JT is the master of THAT meal, it really was a no brainer (plus it got me out of the kitchen a bit sooner ). And I hand it over to you, JT…
I don’t pretend to have the same knowledge nor quite the same passion for cooking as does my wife Eva, but I do have some specialty items I do enjoy creating ……glass of wine in hand. As Eva eluded to above, one of my favourites meals to make (and eat) is bœuff bourguignon (bb), however during the summer months it is just too hot to prepare and too heavy to eat. So, when Eva asked if I could make the Moroccan braised beef (mbb) I was happy to oblige (considering the temperature had gone from 28° C last week to lows around 5° C this past weekend). In reviewing the mbb recipe I saw two steps that I found interesting compared to the bb. First, in the bb recipe, the beef is seared in a hot pan then coated with flour and baked at a high temperature for a few minutes. This gives a really nice thick sauce after bb has fully cooked. While the mbb beef is seared, it does not add any flour or thickeners, but it does have a lot of liquid. Eva suggested to use the bb method of baking the flour onto the meat, but I resisted and made it according to the recipe. Since the mbb is simmered on the stove top uncovered instead of in the oven as with the bb, much of the liquid is evaporated off (also giving the house a really great aroma). The final product had a beautiful thick sauce similar to my usual bb. The second step in the mbb that I was curious about was the creation of a glaze. Again following the recipe to a T, the ingredients did boil down to a very shiny, flavourful, glaze. I mixed the beef into the glaze first for a couple of minutes prior to adding the rest of the liquids to incorporate even more flavour into the meat. Here are a couple of tips to hopefully improve the appearance, flavour and texture. 1) Cut the beef into about 1″ (25 cm) to 2″ (50 cm)…..any larger than 2″ is just too large in my opinion. 2) Simmer at a very low heat setting and increase cooking time to longer than 1 1/4 hours. I cooked ours for 2+ hours and the meat just fell apart. 3) Add some of your raisins about half way through the simmering process as the long cooking time tends to almost dissolve them into the sauce and it is nice to see some of them in the final product 4) Never add a wine or sherry you wouldn’t drink.
You may now wonder which I like better bb or mbb? I am leaning toward the mbb, but that may be just because it is a new taste to me……I’ll have a better idea after dinner tonight as we having leftover mbb…..yum!!!
Thanks JT for a great synopsis of the recipe and the tips. I sure would
make eat it again, and again!
Moroccan Braised Beef
- 3 tablespoons olive oil, divided
- 2 1/2 pounds boneless chuck roast, cut into 2-4-inch cubes
- 2 cups chopped onions
- 3 garlic cloves, chopped
- 1 tablespoon garam masala* (Krishna Jamal’s HeartSmart™ Flavours of India, Publisher: Douglas & McIntyre, 1998)
- 1 tablespoon paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1/2 teaspoon cayenne pepper
- 1 cup dry red wine
- 1/2 cup dry Sherry
- 2 cups beef broth
- 1 14 1/2-ounce can diced tomatoes in juice
- 1/2 cup golden raisins
- Heat 2 tablespoons oil in large pot over medium-high heat. Sprinkle meat with salt and pepper. Add meat to pot; sauté until no longer pink, about 5 minutes. Transfer meat to bowl.
- Heat 1 tablespoon oil in same pot. Add onions; sauté until brown, about 8 minutes. Add garlic and next 5 ingredients; stir 1 minute. Add wine and Sherry; boil until reduced to glaze, stirring occasionally, about 8 minutes.
- Add broth, tomatoes with juice, and 1/4 cup raisins (reserve about 1/4 cup of the raisins to add later as suggested in tip 3 above); stir to blend. Add beef and accumulated juices; bring to simmer. Reduce heat to medium-low. Simmer uncovered until sauce is thick and beef is tender, stirring occasionally, about 2 hours 15 minutes.
- Season stew with salt and pepper. (Can be made 2 days ahead. Cool slightly, chill until cold, then cover and keep chilled. Rewarm before serving.)
You will notice that the Epicurious link to spiced almonds and couscous also included raisins, but since the beef had raisins, we omitted them, the almonds added an excellent of flavour AND texture.
- 2 cups hot water
- 3/4 cup raisins
- 4 tablespoons ( 1/2 stick) butter, divided
- 3 tablespoons dry white wine
- 1/2 teaspoon saffron threads
- 1 cup couscous
- 1 medium onion, chopped (about 1 1/2 cups)
- 3/4 cup sliced almonds, toasted
- 2 teaspoons ground cinnamon
- Add 2 tablespoons melted butter, wine, and saffron to a measuring cup and let sit for about 20 minutes.
- Meanwhile, melt 2 tablespoons butter in medium skillet over medium-low heat. Add onion; cover and cook until translucent and tender, stirring occasionally, about 8 minutes. Reserve.
- Bring the saffron water to a boil, add couscous and remove from heat. Allow to sit covered for about 15 minutes or until couscous has absorbed all of the water. Fluff with a fork.
- Mix onions, almonds and cinnamon into couscous. Season to taste with salt and pepper and serve.
All in all, an exceptional Moroccan dinner we are both eager to try in Morocco. PS, our guests also seemed to really enjoy it. Thank you Gordon and Angela for allowing us to use you as test victims…again!
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This is a piquant sauce, made from carrots, parsnips and celery root. Original recipe from this link. All of the recipes on-line indicate that if you are cooking with beef, to begin this recipe a couple of days in advance so that the beef has time to tenderize in the marinade. I did this batch with turkey scallopini, so I marinated for a few hours. Also, for poultry, I would strongly suggest that you allow the marinade to cool to at least room temperature before you immerse the poultry in it. Also, the original recipe called for a roux to thicken the sauce, I omitted this as I felt the sauce was thick enough with the cooked vegetables.
- 1 trimmed whole beef tenderloin, 5-6 lbs (my mom used to make this with eye of round — tenderloin is way too expensive, plus, it has 2-3 days to marinate, and soften up).
- 1/4 cup pancetta, cut in to little strips
- 1 cup grated celery root
- 1 cup grated parsnips
- 1 cup grated carrots
- 2 cups water
- 1/2 cup white wine vinegar
- 1/2 cup red wine vinegar
- grated rind of 1/2 lemon
- 2 bay leaves
- 1/2 cup minced sweet onion
- 1 tablespoon sugar (I did add this but strongly recommend not to, it was too sweet; the carrots make this sauce sweet enough)
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1/2 cup sour cream or yogurt
- Start this recipe 2 or 3 days before you plan to serve it.
- Combine 1 1/2 cups water and the vinegars in a dutch oven (not aluminum), add the vegetables and bring to a boil. This step is simply to blend the flavours, not cook the vegetables. If making this dish with poultry, allow this mix to cool completely before the next step. I also transferred this mix into a glass container with a lid, large enough to hold the liquid and the meat.
- Add the beef, grated lemon rind and bay leaves so that the mixture covers the meat. Marinate for 2 to 3 days in the refrigerator.
- When you are ready to cook, pre-heat the oven at 350°F.
- In a large dutch oven (large enough to hold the vegetables and the meat) over heat wilt the onion in 1 teaspoon EVOO; do not allow the onions brown.
- Remove beef from marinade and place it on top of onions. Cook meat for 2 or 3 minutes on each side.
- Pour marinade over meat and place into pre-heated oven, covered until meat is almost cooked, for 2 hours.
- Remove the meat and cut into 1/2 inch thick slices, set aside.
- Remove bay leaves and discard. Using an immersion blender, blend vegetables until very smooth (you may wish to press this through a fine sieve to get the creamiest texture, as I did).
- I omitted this step: Brown the sugar in a small frying pan until caramelized. Add 3 tablespoons cold water and cook for a few minutes till sugar melts. Whip in the mustard. Pour the caramel and mustard into the puréed sauce.
- Instead, I whipped the mustard into the smooth sauce. Return the sauce to the dutch oven.
- Add sliced meat; keeping the slices whole. Cook at a slow simmer for another 10 to 15 minutes to allow sauce to permeate the meat (this can be done on the stove).
- Just before serving, combine the lemon juice and sour cream and whisk into the sauce. Serve with bread dumplings.
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This afternoon we are having our good friends Rae and Mon over and they are bringing Remy and her Beau Liam. Remy is going to borrow my (mom’s) vintage brocade dress for her prom. She bought a pair of shoes in NYC and this is fitting #2! The kids will then be off to Bloor Street to walk around and then have dinner plans!
We will make a killer charcuterie/antipasto plate:
• chicken liver pate
• pickles (gherkins, mini onions)
• pickled asparagus
• Black Forest ham
• crispy Chorizo sausage
• marinated black olives
• Blue Cheese
• St. Andre cheese
And a variety of flat breads and crackers!
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The diet went extremely well last week – 4lbs in total, and am hoping for an additional 4 this week. I broke down and had cocktails and wine, but the weeknights will remain dry.
I remembered I bought a tortilla press a few years ago and thought I would dust it off and make some mini hors d’oeuvres sized ones. They turned out OK, not sure if I will make them again. The braised beef filling was extremely tasty!
Whole Wheat Tortillas and Braised Beef
Homemade Whole Wheat Flour Tortilla Recipe
- 2 cups less 2 tbsp of whole wheat flour
- 2 tbsp ground flax seeds and wheat germ
- 1 1/2 tsp. baking powder
- 1 tsp. salt
- 2 tsp. vegetable oil
- 3/4 cup warm water
- Combine the flour, baking powder and salt in a food processor. In another bowl combine the warm water and oil.
- Add the water/oil mixture to the flour mixture, drizzling until it combines to form a dough. Once the water is mixed in, add another tablespoon of water and repeat the process until all the water is mixed into the dough. The dough will be sticky.
Cooking The Tortillas
- Once you have rolled out the tortilla very very thinly, place it on a preheated cast iron skillet. You don’t need to add any oil or butter. Cook the tortilla for about 30 seconds to one minute. You will notice brown spots all over your tortilla. Flip it over and cook an additional 30 seconds to one minute.
- Don’t over cook it as you want the tortilla to be nice and soft.
- Keep your tortillas warm by covering them in a towel on a plate or in a tortilla warmer.
Braised Beef Filling
- 1/2 cup of braised beef (I saved this from an oxtail gravy I made quite some time ago)
- 1 green onion
- 3 tbsp cilantro, finely chopped
- 1 clove garlic fine minced
- 3 tbsp finely diced red pepper
- 1/2 tsp cumin
- 1/2 tsp smoked paprika
- Cayanne pepper to taste
- Onion sprouts to garnish
- Mix all ingredients together, serve with warm tortillas as an hors d’oeuvres.
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Adapted from Epicurious.
My friend and colleague Andy (proprietor of the new Irish Pub, The Roy – check it out) brings this in for lunch every once in a while, and the smell is incredible. Each time I think, man, I have to make that…and finally, we did. It’s basically the same as on Epicurious, except that we added cumin, which is really fragrant and one of my favourite spices!
- 1/4 cup olive oil
- 1 large white onion, chopped
- 8 garlic cloves, minced
- 6 Turkish bay leaves
- 2 pounds Yves Ground Round (or ground beef (15 to 20 percent fat))
- 1 14 1/2-ounce can diced tomatoes in juice
- 3/4 cup raisins
- 3/4 cup sliced drained pimiento-stuffed green olives (from 5-ounce jar)
- 1/4 cup tomato paste
- 1 1/2 teaspoons red wine vinegar
- 1 teaspoon chili powder
- 1/4 teaspoon cayenne pepper
- 1 tsp cumin
- Heat oil in large pot over medium-high heat.
- Add onion, garlic, and bay leaves; sauté until onion is soft, about 5 minutes.
- Add beef; sauté until cooked, breaking up with back of fork, about 7 minutes.
- Add all remaining ingredients. Simmer until picadillo thickens, stirring occasionally, about 8 minutes. Season to taste with salt and pepper.
- Discard bay leaves. Serve picadillo warm with rice.
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