Sichuan Beef Noodle Soup

Sichuan Beef Noodle Soup
Makes 8 to 10 servings

3 pounds boneless beef stew, cubed
vegetable oil
1 2 1/2-inch piece fresh ginger, peeled, cut into 1/3-inch-thick rounds, each smashed with flat side of knife
1 small head garlic cloves, coarsely chopped
1 large chopped onion
3 tablespoons chili bean paste (Sichuan hot bean paste; dou ban jiang)
8 green onions, whites and greens divided
1/2 cup (or more)
salt
6 whole star anise
2 1/2 tablespoons sugar
1/2 tablespoon Sichuan peppercorns
Pepper
1 pound eggless Chinese wheat noodles (Shandong la mian)
1 medium bok choy, prepped
Chopped fresh cilantro (for garnish)
Bean sprouts

Bring large pot of water to boil over high heat. Add beef; return water to boil. Reduce heat. Simmer until beef is brown on outside, turning occasionally, about 8 minutes; drain. Rinse beef under cold water until cool; cut into 1 1/2-inch cubes. Wipe out pot.
Heat 1/4 cup oil in same pot over medium-high heat. Add ginger and garlic. Sauté 1 minute. Add chopped onions; sauté until translucent, about 3 minutes. Add chili bean paste; stir 30 seconds. Add 16 cups water, whole green onions, 1/2 cup soy sauce, 2 tablespoons salt, star anise, and rock sugar. Mix in beef. Tie peppercorns in cheesecloth; add to pot. Bring soup to boil. Reduce heat to medium-low. Gently simmer uncovered 1 hour, adjusting heat to avoid boiling.
Add tomatoes to pot. Continue to simmer soup until beef is very tender, 45 to 60 minutes. Adjust seasoning, adding more soy sauce by tablespoonfuls and more salt, if desired. Season with pepper.
Meanwhile, cook noodles according to package directions. Drain well.
Divide noodles among large soup bowls. Add some bok choy to each, if desired. Ladle soup and meat over. Garnish with chopped green onions and cilantro.

Slow Cooker Pastrami'd Brisket

Slow Cooker Pastrami'd Brisket
Serves 6-8

3-4 lbs brisket, trimmed a bit.
4 Tbs coriander
2 Tbs salt
2 Tbs pepper
2 tsp paprika
Some cayenne
Vegetable oil
3/4c brown sugar
1/3c yellow mustard
1/2 red onion, rough chopped
1 can beef broth

Trim the brisket of any super-thick fat, and pat very dry with paper towels.
Season with the mix of seasonings on both sides, rubbing it in some.
Heat a large pan and sear the meat in minimal oil until well browned. Remove and let rest 20 minutes, loosly covered with foil.
Mix the mustard and brown sugar into a paste. Lay the brisket out onto two overlapping big sheets of foil and cover both sides of the meat with all of the paste. Wrap up tighly with foil and let sit overnight, if desired.

When ready to cook, either get out the slow cooker or pre-heat the oven to 300.
In the oven, cook in the foil, in a roasting pan, 10 hours or until very soft to the point of a knife.
In the slow cooker, spread the onions in the bottom of the vessel and pour in the stock. Put the meat on top and cook on low 10 hours or while you're at work.

Beef and Shishito Pepper Stir Fry

Beef and Shishito Pepper Stir Fry
Serves ~4

1 lbs beef, thin strips, mixed with some soy and cornstarch
2 cloves garlic, minced
1 Tbs ginger, minced
1 shallot, chopped
1 small chinese eggplant, in thin coins
~1 lbs shishito peppers, stemmed
1 larger zucchini, quarter-moons
4oz mushrooms, chopped
2 scallions, chopped
3 Tbs soy sauce
1.5 Tbs miso
2 tsp vinegar
1/2 tsp sesame oil
1 Tbs gochujang
2-3 Tbs water

Stir-fry eggplant until softened some. Add peppers and zucchini and cook until both are a little underdone. Remove and reserve.
Stir-fry beef and reserve.

Add garlic, ginger, onion and mushrooms to the pan and stir fry for a minute. Add the vegetables and the (pre-mixed) sauce.
Boil the sauce for a minute to thicken, mixing constantly. Finish with scallions.

Meatballs with Fava Beans and Lemon

Meatballs with Fava Beans and Lemon
Serves 4

Meatballs:
20oz ground beef, or beef/lamb mix
1 med onion, fine chop
1 cup bread crumbs
2 Tbs each chopped parsley, dill, cilantro, mint (dried/fresh)
2 cloves garlic, minced
1 Tbs baharat spice mix (or Chinese 5-spice)
1 Tbs cumin
2 tsp caper, chopped
1 beaten egg
salt/pepper

The rest:
Olive oil
16oz fava beans, thawed if frozen
2 tsp thyme
6 cloves garlic, sliced
1.5 cups green onions, cut in 3/4inch lengths
3 Tbs lemon juice
1 can chicken stock (1.5-2c)
salt/pepper
1 Tbs each chopped parsley, mint, dill, cilantro

Mix the meatball ingredients together and form into ping-pong size balls.
Sear all the meatballs in a very wide pan, in batches.

Blanch the fava beans. If you have hours, de-skin half and reserve for the end.

Heat oil and saute green onions, garlic, and thyme for a few minutes. Add half the lemon, the unpeeled favas, salt and pepper, and enough stock to almost cover. Cover the pan and simmer 10 minutes.
Add the meatballs an remaining stock, and cook another 10 minutes, or until everything is done.

Boil the sauce down, uncovered, if it's very loose. Finish by stirring through remaining favas, lemon juice, and herbs. Serve with rice.

Okra Stew with Beef & Eggplant

Okra Stew with Beef & Eggplant

2 1/2 pounds cubed beef

to puree
1 can beef stock
1 Tbs curry powder
1 onion, chopped
8oz chopped okra
2 lbs eggplant, chopped
3 med tomatoes, chopped
1 habanero, optional
1 lbs grean beans
cilantro, etc. Rice

Season the beef with salt and pepper. Heat a large wok or skillet over high heat. Drop in the red palm oil – if the pan is good and hot, it will smoke, so quickly add the meat and brown it.
Puree vegetables in batches, cutting them in chunks your blender can handle. I started with the onion and most of the eggplant with 2 cups broth. The second batch included the remaining eggplant and broth along with the trimmed okra and tomatoes.
Add the puree to the beef and simmer about 30 minutes, until the stew becomes thick and deep brown. You could toss a slit habenero into the stew as it simmers, if you’d like to add some heat.
As the mixture cooks, it will thicken and get slippery, as the okra does its work. Stir occasionally and watch the heat.

Enjoy by itself or over a mound of rice.

Beef Chili with Ancho, Mole, and Cumin

Beef Chili with Ancho, Mole, and Cumin
Makes 6-8 servings

Chili:
1 tablespoon cumin
4 bacon slices, chopped
4 lbs beef chuck stew, cubed
1 large onion, chopped
4 large garlic cloves, chopped
1 poblano + 2 serranos, blackened and peeled
1 habanero pepper
4 cups beef broth, divided
1/4 cup pure ancho chile powder
1/4 cup Texas-style chili powder blend
1 tablespoon mole paste
2 teaspoons (or more) salt
2 teaspoons apple cider vinegar
1 1/2 teaspoons dried oregano, crumbled
1 to 2 tablespoons masa
1/4 teaspoon cayenne pepper (optional)
1 can black beans, drained

Garnishes:
Chopped white, red, or green onions
Grated cheddar cheese, Monterey Jack cheese, or queso fresco
Sliced fresh or pickled jalapeño chiles
Tortilla chips or oyster crackers

Sauté bacon in large pot over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to large bowl. Sprinkle beef with salt and pepper. Working in 4 batches, sauté beef in drippings in pot until browned, about 5 minutes per batch. Transfer beef and most drippings to bowl with bacon. Add onion and garlic to pot. Sauté until onion begins to brown, about 5 minutes. Add 1/2 cup broth to pot. Bring to boil, scraping up browned bits.

Put beef, bacon, and any accumulated juices into a slow cooker. Mix in ancho chile powder, Texas-style chili powder, mole paste, 2 teaspoons salt, vinegar, oregano, and cumin seeds. Add 3 cups broth, along with 1 cup stock blended with chilies. Cook on low 10-12 hours, stirring occasionally and adding more broth by 1/2 cupfuls if chili is dry. Mix in beans and masa by teaspoonfuls to thicken chili or add more broth by 1/4 cupfuls to thin. Season chili with salt, pepper, and cayenne, if desired.
If possible, make 1 day ahead, and rewarm over low heat.

Korean Kimchi Chili

Korean Kimchi Chili
Serves: 6

2 lb beef stew beef, cubed
½ lb thick cut bacon, in lardons
1 small onion, chopped
2 cloves garlic, minced
1 cup kimchi, chopped
2-4 Korean chilis, minced
2 tablespoon sesame oil
2 cans kidney beans, drained
2 tablespoon gochu garu (Korean chili paste)
2 tablespoon gochu jang (Korean chili flakes)
4 cups chicken stock
2 cup shredded cheese

Place large pot on stove at medium high heat, add the bacon and beef cubes and brown, transfer meat and bacon to another bowl and set aside.
Use the same pot and add sesame oil, garlic, onion, and chilis. Cook 5 minutes. Add kimchee and sautee for anothing minute.
Add beef and bacon back into the pot with chicken stock, kidney beans and cook for at least one hours.
Garnish with cheese and enjoy!

Cabbage Roll Soup

Sauerkraut Cabbage Roll Soup
 4-6 servings

1.25 pound ground beef
1 tablespoon oil
1 onion, diced
2 cloves minced garlic
1/2 cup rice
4 cups beef broth
1 (28 ounce) can diced tomatoes, undrained
2 lbs sauerkraut (with liquid)
1.5 Tbs paprika
2 bay leaves
salt and pepper
1/4 cup parsley
sour cream

Brown the ground beef and set aside draining the grease from the pan.
Heat the oil in the pan.
Add the onions and saute until tender, about 5-7 minutes.
Add the garlic and saute until fragrant, about a minute.
Add the rice and toast for a few minutes.
Add the broth and deglaze the pan.
Add the beef, tomatoes, sauerkraut, paprika, bay leaves, salt and pepper and bring to a boil.
Reduce the heat and simmer until the rice is cooked, about 20 minutes (50 minutes for brown rice).
Remove from heat and stir in the parsley.
Serve garnished with sour cream.

Bibimbap Soba Stir Fry

Bibimbap Soba Stir Fry
Serves 4-6

1.5 korean bbq beef, marinated, raw
8oz firm tofu, cubed
12-16oz soba noodles, cooked

Sauce:
1 clove garlic, minced
1 Tbs chili sauce
3 Tbs soy sauce
1/4c gochujang
1 Tbs korean red chile flake
1 tsp sesame oil
1 Tbs sugar

1 large carrot, matchsticks
1 red pepper, matchsticks
1 cup kimchi, drained and chopped
1-1.5 lbs bok choy or similar cut up
3 scallions, chopped

If you don't have pre-marinated beef, make 1.5 recipe of sauce, and marinate in the extra half recipe for at least 8 hours
Stir-fry the beef until just done. Remove to a big bowl.
Stir-fry the carrots with a spoonful of sauce until just cooked a little. Add red pepper, and remove to the big bowl once red pepper is a little cooked.
Stir-fry the tofu for a few minutes with a spoonful of sauce, and reserve again.
Stir-fry the kimchi until hot and some juice has evaporated. Add choy and a spoonful of sauce and mix around.
Add everything to the pot, including the rest of the sauce and a little water if needed, and mix it all up.

Goan Beef Curry

Goan Beef Curry
Serves 4-6

8 cardamon pods
1 teaspoon fennel
8 cloves
1 tsp cinnamon
1/2 teaspoon fenugreek
1/2 teaspoon black pepper
3 teaspoon coriander seeds
3 teaspoon cumin seeds
2 red onions, finely chopped
6 cloves of garlic finely chopped
1 Tbs ginger - grated
2 lbs stew beef - cut into cubes
1/2 teaspoon tumeric powder
2 teaspoon cayenne
1 can coconut milk
2 large potatoes cut into wedges (optional)

Remove the seeds from the cardamon pods, grind in the spice grinder with fennel. cloves, cinnamon, fenugreek, black pepper, coriander and cumin into fine powder.
In a heavy base pan, heat up the oil and saute finely chopped onion, garlic and ginger until fragrant.
Add cubed beef, cook until brown all over to seal the juice.
Add in the grounded spices.
Give a quick stir for a minute, add coconut milk.
Bring to boil then reduce heat, cover the pan and simmer for about an hour.
Add potatoes in the last 30 minutes.
Season with salt.
Simmer until the sauce thicken, potatoes and beef are tender.
Serve with Naan click here for recipe or basmati rice

Beef and Sweet Potato Stir-Fry

Beef and Sweet Potato Stir-Fry
Serves 4

1.5 lb beef, thin strips
pinch of ground cinnamon
2 Tbsp soy sauce
1 Tbs oyster sauce
1 tsp crushed red pepper flakes
3 cloves garlic, minced
1 Tbsp fresh ginger, minced
2 sweet potato, diced into 1 inch chunks (about 2.5 cups)
1 lbs asparagus, cut
1 smaller onion, thin sliced
1 can water chestnuts
Chicken stock, slurry

Directions

1. In a medium mixing bowl, add beef, applesauce, cinnamon, cloves, soy sauce, red pepper flakes, garlic and ginger. Toss to combine and set aside to marinate.
2. In a medium pot, add sweet potato chunks with 2 1/2 cups of water and bring to a boil over high heat. Once boiling, cook for 5-7 minutes until soft but still firm. Remove sweet potato with strainer or slotted spoon; do not drain water.
3. Return water to a boil. Add green beans and boil for 4 minutes, until soft but still firm. Drain and set aside with cooked potato.
4. In a large wok or skillet, add coconut/olive oil or butter over high heat. Once hot, add beef mixture and onion, tossing quickly until done, about 3 minutes. Then toss in spinach, sweet potatoes and beans. Cook for 1- 2 more minutes and serve!

Pacri Nenas - Indonesian Pineapple Curry With Kofta

Pacri Nenas
Indonesian Pineapple Curry With Kofta
serve 6- 8

For Beef Kofta:
1 pound ground beef
2 tsp minced garlic
1 tbs minced ginger
salt and pepper

For the curry:
1/4 cup minced shallots
1 tbs minced garlic
2 - 3 jalapeno pepper, roughly chopped
1 tomato, roughly chopped
1/4 tsp roasted shrimp paste
1 tbs palm sugar, optional
1 medium size pineapple, peeled and cubed
1 whole star anise
1 stick cinnamon
2 whole cloves
1 lemongrass stalk
1 inch fresh galangal or ginger
1/2 tsp turmeric powder
1 tbs fish sauce
1 can coconut milk
1 can chicken stock
salt and pepper, to taste
2 tbs vegetable oil

Preheat oven to 350 degrees F.

Mix to combine ground beef, garlic, ginger, season with salt and pepper. Shape into bite-size meatballs. Arrange and bake for 15 minutes, turning them halfway, so they are brown evenly.

Into a bowl of food processor, add shallots, garlic, jalapeno pepper, tomatoes, roasted shrimp paste, and palm sugar if using. Process to make smooth paste, add water if necessary to keep the blade running.

Heat vegetable oil in a large soup pot set over medium heat. Fry whole star anise, cinnamon, cloves, lemongrass, and fresh galangal for a few seconds, just enough to make the oil smell good. Add spice paste, turmeric powder. Stirring for few more seconds until fragrant. Pour in half of the coconut milk and stock, add pineapple chunks, and fish sauce. Stir to mix, then turn the heat to medium low, simmer for about 5 minutes. Now, add kofta, continue to simmer for another 5 minutes. Lastly add the remaining coconut milk and stock, bring back to a low simmer so that the milk won't break a part, about 2 to 3 more minutes. Taste and adjust seasoning as needed. Serve with rice.

Beef Bourguignon

Beef Bourguignon
Serves 6

2.5 pounds stew beef, well dried
olive oil/butter
4 minced shallots
3 cloves chopped garlic
5-ounce piece of pancetta, chopped
1 tablespoon flour
1 bottle of red wine
1 can beef broth
2 bay leaves
1 sprig fresh thyme
1 lbs cipollini or pearl onions
1 lbs cremini mushrooms, quartered if big
1 lbs whole baby carrots
1.5 lbs giant turnip, cubed
1 bunch watercress, rough chopped (optional)
2T butter, 2T flour
Chopped fresh parsley


Preheat the oven to 250°. Heat oil in a pot, and brown the beef in batches.
The pancetta and shallots and garlic. Cook over moderate heat for few minutes, until
onion is browning a bit. Add 1 tablespoon of flour. Mix in well so that the flour doesn't form lumps. Stir in 1 bottle of red wine. Add 2 bay leaves, a sprig of fresh thyme, salt and pepper, meat and juices.Place the pot in the oven and continue to cook for about 1 1/2 hours; the meat should be soft and tender and the liquid properly reduced. The recipe can be prepared to this point up to a day ahead.

Cut the bottom off the onions and boil for 2 minutes. Drain, cook and peel.

Add the carrots, onions, stock, and turnip to the pot and cook another 15 minutes, until done. (If it looks like it won't fit, boil the turnup separately and mix in later).

Once carrots are almost cooked, add a 2T butter/2T flour buerre manie, cook through, and add watercress.

Mix it all up and serve.

SE Asian Beef and Broccoli

SE Asian Beef and Broccoli
Serves 2

1 lbs beef, sliced for stir-fry
1 tbs cornstarch, some soy sauce, etc
1 lbs broccoli, in florets
1 small onion, thick sliced
2 gloves garlic, minced
1 tsp chili-garlic sauce
1 can sliced water chestnuts
1 Tbs soy sauce
2 tsp fish sauce
pinch sugar
1 tsp wine or hsao-sing
cilantro, lime, scallion

Mix the beef with cornstarch and enough liquids to make it get a little pasty. Brown the beef in the wok on high heat, and reserve.
Cook the broccoli until half done and reserve.
Add the onion and garlic and chili-garlic sauce and cook for a minute. Add the broccoli back and cook another minute or two.
Add the various liquids and sugar and water chestnuts and toss until heated through.
Mix in some lime, cilantro, and scallion, and serve with rice.

Seco de Carne con Tamarindo (Beef Stew with Tamarind)

Seco de Carne con Tamarindo (Beef Stew with Tamarind)
Serves 6

7 oz (~1 cup) tamarind pulp
1 cup water
4 strips bacon, optional
2.5 lb stew beef, in chunks
1 tbs cumin
1 tsp allspice
1 tsp coriander
1/2 tbs annato
4 shallots, chopped
2 red bell peppers, minced
2 habanero peppers, minced
3 large tomatoes, chopped
8 garlic cloves, minced
1/2 bunch cilantro
1 bottle beer
1 Tbsp chili powder
2 Tbsp brown sugar

Boil a cup of water in a pan, and add the broken-up tamarind. Drop heat to low and let sit 20 minutes. Strain and reserve liquid.
Add the liquid to a blender along with the tomatoes and beer and puree. Pre-heat oven to 350.

If using bacon, brown in a dutch oven and reserve. Season the beef with salt, pepper, and the spices, and brown in batches. Reserve.

Now saute the shallots and peppers until cooked. Add the garlic and cook another minute. Deglaze with the tamarind puree, and bring to a boil.

Add half the cilantro, along with chili powder and sugar. Puree now if desired. Add the meat(s) to the pan, and let the stew cook in the oven for 2.5 hours.

Once done, skim the stew, add the rest of the cilantro, and serve with rice, avocado, etc.

Beef Braised in Coconut Milk

Beef Braised in Coconut Milk
Serves 6

1 Tbsp. coconut oil
2.5 lbs. beef chuck roast, cubed
coarse salt
1 small onion, sliced into 1-inch pieces
4 cloves garlic, minced
1 Tbsp. freshly grated ginger
3 chilies, minced
zest of 1 lime
2 Tbsp. green or red Thai curry paste
1 can coconut milk
1 Tbsp. brown sugar
2 Tbsp. fish sauce
1 red bell pepper, cut into 1-inch pieces
Vegetables...1-1,5lbs broccoli, spinach, etc.
juice of 1 lime
2 scallions, chopped
1/4 c. thinly sliced fresh basil
rice

Preheat oven to 275 degrees F. Heat a Dutch oven
over medium-high heat. Sprinkle beef pieces with
salt. Add oil to the pan and when it is hot, brown
the beef pieces thoroughly.

When all the beef is browned, lower heat to medium,
and add onion, garlic, ginger, lime zest, and curry
paste and saute for 2-3 minutes. Stir in coconut
milk, brown sugar, and fish sauce. Settle beef
pieces into the pan (and any accumulated juices
from the plate) and cover tightly. Bring to a
simmer, then transfer pot to the oven.

Bake for 2-3 hours, or until beef is falling apart
tender. Set pan over medium heat and when it simmers, stir
in bell pepper and simmer uncovered for a few
minutes until pepper is tender. Stir in lime juice
and taste sauce for seasoning - add more fish sauce
for saltiness, more sugar for sweetness, more lime
for sourness. Stir in scallions and basil. Pull
beef into bite-sized pieces and add back to the
pan.

Serve with hot rice, if desired.

A Beef Curry with Spinach

A Beef Curry with Spinach
Serves 4

1.5 lbs stew beef, cubed
2 large onions, large quarter-moons
4 cloves garlic, minced
1 tbs ginger, minced
1 habanero pepper, minced
1 Tbs cumin
1 tsp tumeric
1 Tbs coriander
1 Tbs cayenne
1 Tbs curry power
2 tsp mustard powder
1 tsp cinnamon
1 tsp sugar
1 small can tomato paste
1 can coconut milk
1 bag spinach, chopped
1 small tub plain yogurt
1 cup frozen peas
cilantro

Saute onion, garlic, ginger, pepper until softened. Add beef and brown.
Add spices and cook 1 minute, and then add tomato paste and cook 3-5
minutes.
Add coconut milk and simmer 1 or more hours, until beef is tender.
Add spinach and peas and yogurt and cook until everything is hot.
Add cilantro and serve.

Soba Noodles with Sichuan Stuff

Soba Noodles with Sichuan Stuff
Serves 6

12oz soba, cooked
1.5 lbs stew beef, cubed
1 small onion, minced
3 cloves garlic, minced
ginger, minced
1 Tbs sichuan peppercorns
1 Tbs chile bean paste
4 cups beef stock
1/4 soy sauce
2 Tbs oyster sauce
1 bok choy, cut up

Cook down the garlic, ginger, and onions with some chile bean paste and peppercorns. Once softened, add beef and brown.
Add stock, soy sauce, and oyster sauce and simmer 1 hour, or until beef is good.
Add bok choy and cook until the whole thing is done. Add soba and serve.

Braised Beef with Leeks and Winter Veg

Braised Beef with Leeks and Winter Veg
Serves 6

2lbs chuck steak, trimmer and cubed.
2 tbs chile bean sauce or similar
2 cloves garlic, minced
1 inch ginger, minced
3 jalapeno, chopped
2 leeks, sliced
2 star anise
1 can diced tomatoes
2 cans broth
3 cups sliced carrots
1 gigantic rutabaga, cubed (another 2.5-3 cups)
1 small cabbage, rough chopped
2 tbs balsamic vinegar
scallions, sichuan peppercorns

Heavily season the steak, and brown in a big pot. Reserve.
Saute the chile sauce and aromatics for a few minutes. Add back the beef, along with anise, tomatoes, and broth. Simmer 2 hours.

Add the hard veg and simmer another 20 minutes. Add the cabbage and simmer, stirring, another 15-20 minutes. Garnish and serve.

Pasta Salad with Steak and Blue-Avocado Dressing

Pasta Salad with Steak and Blue-Avocado Dressing
Makes 4 – 6 main servings.

For the salad:
1 lb. rigatoni
1 pint cherry tomatoes, halved
1/2 red onion, finely diced
1 box baby arugula
2 lb. grilling steak
salt and pepper
basil

For the dressing:
6 oz. blue cheese
1 large avocado
1/3 cup olive oil
3 tbsp. sherry vinegar
1 tbs salt
1/2 cup water
2t Cumin
1 Jalapeno

Blend the dressing until smooth.

Grill, rest, and cut up the steak. Cook the pasta, drain and cool.

In a very large bowl, combine everything toss. Serve room temp/lukewarm.