Meat Street · Recipes

Thanksgiving Braised Oxtails

photo-49No offense. Turkey is boring. So. Make this rich late autumn feast instead. Adapted from Michael Romano’s Union Square Café Cookbook. Not tails of an ox. 6 + lbs. short ribs cut 1/2″ thick and of like sizes. This recipe takes a whole bottle of red wine, so a French Beaujolais works well. It’s not too expensive, but good enough to be the main ingredient. The meat has to marinade overnight in most of the extended mirepoix. Best to divide the short ribs into two glass baking dishes to fit all of the vegetables. photo-50

I deviate from Romano’s original recipe by using leek, parsnips and more veggies and peppercorns in the marinade, add the cipollini onions later during the cooking.

For the marinade: 2 cups sliced celery; 2 cups sliced carrots; 1 cup sliced parsnips on a slant; 2 cups sliced leek; 2 cups parsley sprigs; 1 tsp. juniper berries or 1/4 cup gin. 1 bottle red wine; 1/2 cup red wine vinegar. 2+ tsp. red, green, black whole peppercorn mix. Any leftover celery, carrot, parsnip chunks.

Place short ribs evenly into 2 glass baking dishes. Divide all veggies evenly over the meat in each dish, as well as even amounts red wine vinegar, red wine, peppercorns, parsley sprigs on top. Cover and refrigerate overnight.

Preheat oven to 375 degrees. Remove the short ribs from the marinade and dry with paper towels. Strain the vegetables from the liquid in a bowl. Reserve both. Dust short ribs with a little flour on all sides. In a large stock pot, brown meat on all sides, in a little olive oil in stages. Remove meat from pot with tongs to a large bowl after each browning stage. Add the strained vegetables to the pot and brown. Add 1/3 cup tomato paste to middle of the pot and brown.

Return the meat, wine liquid from marinade to the stock pot. Turn to medium high heat. Stir all veggies, meat, wine marinade lightly to blend. Cover and place pot on middle rack in oven at 375 degrees for 1 1/2 hours.

Peel 3 cups cipollini onions, add to the pot and stir in. Cover again and bake for another 1 hour until meat is tender. Add chicken broth if needed to keep meat moist. Uncover for 20 minutes to brown. Remove pot from oven and let stand for 15 minutes. Discard bones. Serve meat with veggies, onions, ladled sauce accompanied with horseradish mashed potatoes. Beats turkey!

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Recipes · Vegetarian Recipes · Via Veggie

StuffingtonPost 2014- Cornbread Celery Apple

My favorite. Make 2 bags Pepperidge Farm Cornbread stuffing as directed. Separately, in a large skillet, in a little olive oil, brown one sweet onion, coarsely chopped. Add 2 cups peeled, cored, chopped tart green apples, 2 cups thickly sliced celery stalks until lightly browned. Add ground black pepper, garlic powder to taste. Blend into cornbread stuffing. Put in a baking dish in 375 degree oven covered until heated through, uncover ’til crispy on top.

Meat Street · Recipes

StuffingtonPost 2014- Sausage Mushroom

In a large skillet, heat olive oil over medium high heat. Add one large sweet onion, coarsely chopped, and a bunch of scallions, thickly sliced. Sauté until translucent. Add crumbled Italian sausage meat, taken out of casings; from 3 large sweet, 3 large spicy. Homemade from Frigo’s. Brown. Add 4 cups Crimini mushroom caps, quartered. Brown. Deglaze with 1/2 cup dry red wine. Stir. Season with oregano, basil, garlic powder to taste. Stir and remove from heat. Let stand to room temp.

Make your favorite bread stuffing as directed. I use Pepperidge Farm, 2-4 bags. When cooled, add the sausage, mushroom mixture and gently blend together. Pour into baking dish. Divide into 2 dishes if necessary for quicker heating. Pop in the oven, covered to heat through, then uncover until crispy on top.

Meat Street · Recipes · Vegetarian Recipes

Stuffed Pepper Halves

Stuffed bell peppers are comfort food. This method of cutting the peppers lengthwise in half is easy and cooks more evenly. For the stuffing, it’s from whatever leftovers in the fridge. All veggie or with meat. Tonight I did it this way:

Preheat oven to 350 degrees. Cut bell peppers of whatever color in half. Lengthwise, not across. Core and de-seed. Drizzle olive oil over bottom of roasting pan. Place pepper halves in pan, open side up.

For the stuffing: Mix together leftover cooked hamburgers crumbled, veal chop cut into small pieces, crumbled croutons, small onion chopped, large zucchini peeled and chopped, chunky salsa, barbecue sauce and egg to bind. Blend well and scoop into pepper halves so loose and in a mound. Top with a little barbecue or tomato sauce, garlic powder, drizzled olive oil. Bake at 350 degrees for an hour.

Stuffing browned, peppers soft and sweet.

Recipes · Restaurants

Lidia’s Table

Lidia Bastianich is one of my favorite chefs. I have several of her cookbooks and use them often. We recently visited her Del Posto in New York. She is co-owner with a group including her son Joe and Mario BataliIt features products from Lidia’s homeland, the northeastern region of Italy bordering Slovenia. Here is what we selected from a tasting menu with wine pairings.

Tutti a tavola a mangiare:

Vitello Tonnato~ Veal with creamy tuna sauce, olive crostone, capers, lime cells and lemon basil w/ Marcarini Roero Arneis 2013 Piemonte

Lobster alla Cesare~ Grilled romaine, pane grattato, sweet & sour onions w/ Franz Gojer Kerner 2013 Alto Adige

Spaghetti Dungeness Crab~ Sliced jalapeño, minced scallion w/ Bastianich Refosco 2012 Friuli

Orecchiette Lamb Neck Ragù~ Orange carrots, toasted rye w/ Girolamo Russo Etna Rosso “a Rina” 2012 Sicilia

Broiled Veal Chop alla Rossini~ Foraged mushrooms, braised red endive w/ Marchesi di Gresy Barbaresco “Martinenga” 2008 Piemonte

Baked Striped Bass Scorzonera~ Chicories, fumetto al tartufo w/ Edi Simcic Chardonnay 2010 Slovenia

Livorno Style Cacciucco~ Seafood stew, garlic bread crostini, kelp cured cod w/ San Giusto a Rentennano Chianti Classico 2012 Toscana

Desserts:

Pecorino Romano Cake~ Honey gelato, roasted pears
Browned Butter Panna Cotta~ Greenmarket apples, pasta frolla
Sfera di Caprino~ Celery sorbetto, fig agrodolce