Main Course Meat

Beef Short Ribs

Makes 6 servings.

This recipe was inspired by a popular Belgian dish. Short ribs freeze very well.

INGREDIENTS:

  • 6 short ribs, 4 inches long and 2 inches wide

  • 8 garlic cloves

  • 2 onions, quartered

  • Small bunch thyme, leave some for garnish

  • One 12-ounce bottle Belgian beer

  • 1/3 cup honey mustard

  • Kosher salt

  • Freshly ground black pepper

PREPARATION:

  1. Preheat the oven to 400F. 

  2. Place the ribs bone side down in a roasting pan large enough to hold them in a single layer. Season lightly with salt and pepper on both sides.

  3. Scatter the garlic, onions and thyme over the meat.  

  4. In a measuring cup combine the beer and mustard. Pour over the meat. Cover the pan with heavy foil and roast for about 2½. The ribs should be soft.  

  5. Uncover the ribs and discard the bones. Turn the meat over and roast, uncovered, for another 20 minutes. The meat should be very tender.  

  6. Remove the ribs from the pan and trim any remaining fat, if necessary.   

  7. Strain the pan juices through a medium mesh sieve set over a small saucepan pushing on the solids with the back of a ladle.  

  8. Cool a bit, then place in the freezer for about ½ an hour so that the fat can quickly rise to the  top. This step makes it easier to remove all the fat.

  9. Season the sauce with salt and pepper.

  10. Serve with or without the sauce.

NOTE:

The meat is easy to reheat. Place it in the pan with the sauce. Cover with foil and heat in a preheated 350F oven for about ½ an hour or until hot. 

 

 

Sautéed Split Fillet

Sauteed+Split+Filet+2.jpg

Makes 4-6 servings.

In the past I avoided pan searing meat or poultry because I was concerned about calories and keeping the cooktop splatter free.  Instead, I would broil it. Then I purchased a splatter cover for my skillet, which partially solved the problem.  

INGREDIENTS:

  • 1½ pounds split fillet (London broil)

MARINADE INGREDIENTS:

  • 3 garlic cloves, finely chopped

  • 2 tablespoons Dijon mustard

  • 2 tablespoons extra-virgin olive oil

  • 1 teaspoon kosher salt

  • Freshly ground black pepper

  • 4 tablespoons lemon juice

PREPARATION:

  1. In a small bowl combine the MARINADE ingredients.

  2. Place the meat in a non-reactive dish such as Pyrex and coat the meat with the marinade. Cover with plastic wrap and leave in the refrigerator for as long as convenient.

  3. Bring the meat to room temperature.

  4. Heat a large cast-iron skillet over medium-high heat. Add the meat with the marinade, cover the skillet with the splatter cover and sauté for 5 minutes, turn over and cook for another 3 minutes.

  5. Turn off the burner, cover the pan with foil and let the meat rest for 2 minutes.  

  6. This timing is for medium-rare meat.

  7. Slice on a diagonal into ½ inch slices.

 
 

 

Veal Stew

Veal Stew.jpg

Makes 4 servings. 

This family style dish with a robust tomato flavor is so convenient to make and to serve. It is delicious made a day ahead or frozen.

INGREDIENTS:

  • 1 3/4 pound boned shoulder of veal, cut into 2 inch cubes, all gristle and fat removed

  • 4 tablespoons extra-virgin olive oil

  • 2 tablespoons unbleached all-purpose flour

  • 1 onion, finely chopped

  • 2 cloves garlic, finely chopped

  • One, 14 ounce can chopped tomatoes (See Note)

  • 2 tablespoons tomato paste

  • 8 thyme sprigs, plus extra leaves for garnish

  • Kosher salt

  • Freshly ground black pepper

  • 12 small onions, peeled

  • 12 baby potatoes, rinsed

  • 12 white mushrooms

PREPARATION:

  1. Preheat the oven to 350F. 

  2. Pat meat dry with paper towels. Spread flour on a sheet of wax paper and dip a few pieces of meat into the flour, shaking off excess flour. Repeat until all the meat has been dipped. 

  3. In a skillet heat 2 tablespoons of the oil and sauté the meat, over medium-high heat, turning with tongs, until just seared. 

  4. Transfer the finished pieces to a heavy enameled lined saucepan with a cover. Season meat lightly with salt and pepper.  

  5. Heat the remaining 2 tablespoons of oil in the skillet and sauté the chopped onions and garlic for a few minutes, then add to the meat.   

  6. Wipe the mushrooms with a damp paper towel and trim the stems.     

  7. Add mushrooms to the meat along with the tomatoes, tomato paste, thyme, onions, and potatoes. Season with salt and pepper and bring to a boil over high heat. 

  8. Cover and cook for about 2 hours, the meat should be tender. After 1 hour you may need to turn over the vegetables.  

  9. Discard the thyme sprigs and season to taste with salt and pepper.

NOTE:

I use Pomi brand chopped tomatoes, which now come in 14 ounce cans. If you are cooking the meat in a Creuset-like pot, you can refrigerate the stew in the pot. Be sure to place a sheet of wax paper under the lid.

 

Stir Fried Chopped Meat and Rice

Stir Fried Meat.jpg

Makes 4 servings. 

This is a quick, wholesome, convenient family dish for all seasons. The lettuce scattered over the meat gives it a nice crunchy taste.

INGREDIENTS:

THE RICE

  • I cup brown rice

  • 1 ¼ cups water

  • 1 teaspoon kosher salt

THE MEAT 

  • 1 ¼ pounds ground meat, blend of half beef and half veal

  • 4 tablespoons extra- virgin olive oil

  • 4 cloves garlic, finely chopped   

  • 1-inch piece ginger, finely chopped 

  • 4 scallions, including the green parts, sliced into thin rounds

  • 2 tablespoons dry white wine

  • 2 tablespoons low sodium soy sauce

  • 1 cup tightly packed flat leaf parsley, coarsely chopped

  • Kosher salt

  • Freshly ground black pepper.

THE TOPPING

  • 2 tablespoon extra-virgin olive oil

  • 1 small iceberg lettuce cut into wide strips

PREPARATION:

  1. Place the rice in a small saucepan, add water and salt. Bring to a boil over high heat, lower the heat, cover, and cook for 40 minutes. The rice should be soft and all the water absorbed. Fluff with a fork and set aside.

  2. Place the meat in a dish and mash with a fork.  

  3. Heat a wok, add 2 tablespoons oil and heat the oil.  Add the garlic, ginger and scallions. Sauté for a minute and transfer to a small dish.  

  4. Add the remaining 2 tablespoons oil to the wok.  Heat the oil, add the meat and stir fry over high heat until meat begins to change color. Add the wine, ginger, garlic, scallions, soy sauce. and parsley. Stir in the rice and season to taste with soy sauce, salt and pepper. 

  5. Place in a serving dish with a cover to keep warm.

  6. Heat the oil in a wok and stir fry the lettuce over high heat until they are JUST BEGINNING TO WILT. Scatter over the meat.