Tag Archives: dutch oven

Braised Beef Brisket: Savory Deliciousness

This recipe is a combination of recipes that my father formulated and I’ve taken my own spin on. As a result, and as usual, I will say: TASTE YOURS. Do yours to your liking, not my recipe.

Ingredients:

1 4lb beef brisket

kosher salt and ground black pepper

1/2 to 1 can crushed tomatoes

1/2 cup water or chicken or beef broth

2 carrots, sliced

2 celery sticks, sliced

1 onion, chopped

2 sprigs of fresh rosemary, finely chopped

3 bay leaves

3 garlic cloves

3 tablespoons paprika

1 tablespoon Worcestershire Sauce

1/2-1 cup red wine

First: take the meat and coat it in the salt and black pepper. Stick the raw brisket in the oven, at 375, allowing each side to sear slightly. While doing this, place all the other ingredients into your dutch oven, except the bay leaves. Make sure you have enough liquid to cover the meat, but not enough for it to be swimming in it. Then place the brisket in your dutch oven, which you’ll want on medium to medium high heat. Take the bay leaves, and using a spoon or spatula, pat them to the meat, ensuring they stay on the meat, not just floating around. Cover your dutch oven tightly, and allow it to cook, checking it frequently, for 3-4 hours. 

For this recipe, I use a wooden spatula to check the meat’s tenderness. You’ll know it’s ready because it will just fall apart to the touch. 

You can add many things to this. Some recipes I referenced called for sugar, leeks, potatoes, parsley, chili powder, Sriracha, olive oil, brandy, mustard, etc. Feel free to comment and let me know what you added! Tweaking recipes is half the fun!

 

 

Happy cooking!

 

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Korean BBQ Short Rib Tacos & Cilantro-Lime Crema

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I’m a huge fan of Dutch ovens, so naturally, I’m going to use one for this recipe. The wrought iron heats so fast, and really retains heat well. It’s perfect for slow cooking and, like I’m about to do here, the occasional quicker cooking.

First things first, let’s get the ingredients down for both the braised short ribs and the lime crema. Obviously, the fixings I’ll mention are optional and you can use whatever fixings you like (note: bok choy is tasty with this too).

Ingredients
Serves 2-4
Oven temp for warming tortillas: 200

Korean BBQ Short Ribs:
4 short ribs, with or without bone, cut into smaller chunks
(aim for a medallion; you want them thinner and wider, not thick)
4 garlic cloves, chopped
1 tbsp. sugar
1/3 cup at sauce
1/3 cup Worcestershire sauce
1/4 cup rice vinegar
1/4 cup water
2 tbsp. canola oil
1 tbsp. olive oil
2 tbsp. sesame seeds
Tsp. Sriracha chili sauce
1/2 tsp. ground black pepper

On a burner, start Dutch oven at med-hi heat, (I used 7, my stovetop has a total of 10) lowering once the meat has browned for a bit and the sauce is boiling. I feel like I should mention that when you cut the meat, you should take it off the bone if your ribs have them. The sauce should cover the meat, but the meat should not float. As the meat cooks, let it do so for about an hour. Watch the meat, stirring occasionally, just to make sure nothing sticks to the bottom. Eventually, the meat will turn a deeper brown, resembling a caramelized coating, (though it’s really not).

While the meat is cooking, chop your fixings. We used tomatoes (diced), yellow onion (raw), romaine lettuce (sliced into thin strips), and shredded mozzarella cheese. You’ll see them in the picture of the whole table spread below.

Though the crema is really a quick and easy sauce to make, I prefer to have all my prep work done as soon as possible. Anyway, onto this lime crema…

So, my crema didn’t turn out as I’d hoped: it was a bit runnier than I expected. That being said, it had a ton of flavor, and I did not use a jalapeño (which I saw recommended in a number of recipes). Here’s what I used.

Cilantro-Lime Crema:
2/3-1 whole bundle cilantro
8oz. Sour Cream
Juice of 1-2 limes, to taste
Kosher salt, to taste (I used about 1/2 tsp.)

Blend, in either a juicer or blender (I used a Cuisinart hand blender), together the cilantro and sour cream. Do this until the blend is smooth, and then add the lime juice. Don’t use fake lime juice, it’s way too apparent in something so simple. Once you’ve added the lime juice, taste the sauce and add salt and more juice to taste. Then, voila! You’re done.

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It was delicious…in fact, I think I’ll make it again tomorrow!

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