13 Jun Carne Codia En Limon

From Diana Kennedy’s The Cuisines of Mexico

Serves 4

Ingredients:

  • A glass or china bowl
  • 1/2 cup lime juice
  • 1/2 pound ground sirloin, absolutely free of fat
  • 1 small tomato, finely chopped
  • 2 tablespoons finely chopped onion
  • 3-4 chiles (serranos) with seeds, finely chopped
  • 1/4 teaspoon salt, or to taste

Directions:

  1. Mix the lime juice well into the ground meat in glass or china bowl and set aside to “cook” in the refrigerator for at least 4 hours.
  2. Mix in the rest of the ingredients and set aside to season for at least 2 more hours.
  3. Serve with crisp tortillas, either toasted or fried.
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13 Jun Beef Tenderloin

Ingredients:

  • 1 beef tenderloin
  • Olive oil
  • Lemon pepper marinade (e.g. Lawry’s)

Directions:

  1. Preheat oven to 175 degrees
  2. Using your hands, rub the beef tenderloin all over including the ends with olive oil. Sprinkle all over with lemon pepper marinade until the tenderloin is well coated.
  3. Place beef tenderloin in a shallow baking pan, uncovered, and place a meat thermometer in the fattest part. Cook for about 6 hours until thermometer shows medium rare. The cooking time can vary according to the size of the tenderloin.
  4. At the end of 6 hours, if you are ready to eat, remove, slice, and serve. If you are not quite ready, let tenderloin sit at room temperature (loosely covered with foil). If the meat is too rare, you can turn the temperature up to 350 degrees and cook longer. Be careful: it will cook really fast.
  5. The au jus from this meat is delicious and can be served on the side or spooned over the individual slices when serving. Enjoy!
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19 Aug Spicy Beef Brisket

Make sandwiches by adding your favorite BBQ sauce, thinly sliced onions or pickles, and a freshly baked bun.

Ingredients:

  • 2 T salt
  • 1 T garlic powder
  • 1 T onion powder
  • 1 T ground black pepper
  • 1 T sugar
  • 2 tsp dry mustard
  • 1 bay leaf, crushed
  • 4 lbs beef brisket, trimmed
  • 1 1/2 cups beef stock

Directions:

1.  Preheat the oven to 350.

2.  Make a dry rub by combining salt, garlic and onion powders, black pepper, sugar, dry mustard, and bay leaf.

3.  Season the raw brisket on both sides with the rub. Place in a roasting pan and roast, uncovered, for 1 hour.

4.  Add beef stock and enough water to yield about 1/2 inch of liquid in the roasting pan. Lower oven to 300, cover pan tightly and continue cooking for 3 hours, or until fork-tender.

5.  Trim the fat and chop. Top with juice from the pan or make sandwiches with your favorite sauce and toppings.

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13 May Stir Fried Beef, Broccoli and Sweet Potato

Can also be made with kale. Serve with rice.

Ingredients:

  • ¼ cup water
  • 1 T brown sugar
  • 3 T oyster sauce or fish sauce
  • ¼ tsp dried crushed red pepper
  • 1 lb flank steak, cut in half lengthwise then crosswise into ¼ inch thick slices
  • 1 ½ T flour
  • 2 ½ T sesame oil
  • 4 cups broccoli florets
  • 1 peeled sweet potato, cut in half lengthwise then in 1/3 inch thick slices
  • 2 tsp chopped fresh ginger

Directions:

1.  Stir first four ingredients in small bowl until sugar dissolves.

2.  Place beef in large bowl and sprinkle salt and pepper, then add flour and toss to coat.

3.  Heat 1 ½ T oil in large wok over high heat. Add beef and stir fry until no longer pink outside, about 3 minutes. Transfer to medium bowl.

4.  Heat 1T oil in same skillet. Add broccoli, sweet potato and ginger. Sprinkle with salt and pepper, then add sauce. Cover, reduce heat and cook until vegetables are tender, about five minutes. Add beef, tossing until sauce coats beef, about one minute.

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01 Oct Beef Bolognese

Ingredients:

  • 2 Tablespoons extra-virgin olive oil
  • 2 medium onions, finely chopped
  • 3 celery stalks, finely chopped
  • 3 medium carrots, finely chopped
  • 1 1/2 pounds ground, grass-fed beef
  • 2 ounces fettuccine per serving
  • 3/4 cup dry red wine
  • Handful fresh thyme sprigs
  • 3 cups low sodium vegetable stock
  • 1/4 cup tomato paste
  • Kosher salt and freshly ground black pepper
  • 1 cup milk
  • Grated parmesan for garnish

Directions:

1.  Heat the olive in a big saucepan and sauté the onions, celery, and carrot until soft.  Add the ground beef.  Break up with a large spoon and cook until browned, about fifteen minutes.  Add the wine, bring to a boil and cook for about a minute scraping up the brown bits.  Add about 2 1/2 cups of the broth, thyme, and tomato paste then stir to combine.  Let simmer for about 1 1/2 hours. Season with salt and freshly ground pepper.

2.  Bring milk to a simmer in a small sauce pan.  Add to the Bolognese, mostly cover, and let simmer for about 45 minutes until the milk is incorporated.  Add a little more stock as needed so it doesn’t get too dry.

3.  Cook the pasta in salted water, drain, and mix with the appropriate amount of sauce. This is great to freeze in quart size freezer bags for quick dinners in the future.  Top with freshly grated parmesan.

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