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Posts Tagged ‘beef’

by Caitlin Saniga

Holy comfort food! I’m sure I say this every time I make something in the slow cooker, but the smell of this stuff cooking all day was divine. Also, check out the awesome mini sourdough rolls I found at my grocery store’s bakery. They came partially baked, so I popped them in the oven for a few extra minutes to finish cooking. They tasted especially fresh. If you spot similar rolls at your grocery, I highly recommend them for these sandwiches!

  • 3-pound boneless beef roast
  • 1/3 cup low-sodium soy sauce
  • 1 bay leaf
  • 4 whole black peppercorns
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon dried thyme
  • 1 teaspoon garlic powder
  • 2 10-ounce cans beef broth
  • French rolls or hoagies
  • slices Provolone cheese
  • butter for rolls

Once the meat was finished cooking, I tried in vain to slice it into thin cuts, but it shredded on its own. The same will happen to you if you try to slice it warm. (Certainly not the end of the world!) I did find that when I used refrigerated leftovers the second time around, the cold meat sliced more easily.

Trim and discard all visible fat from the roast. Place the trimmed roast in a slow cooker.

In a medium bowl, combine the soy sauce, bay leaf, peppercorns, rosemary, thyme and garlic powder. Pour the mixture over the roast. Add the beef broth to the slow cooker. Cover, and cook on Low heat for about 5-6 hours, or until meat is very tender.

When the meat is ready to serve, slice and lightly slather the rolls with butter. Toast them in a 350-degree oven for 5 or so minutes. Remove the meat from the broth, reserving the broth. Thinly slice or shred the meat. Pile the meat on the rolls and top each roll with Provolone cheese. Place the rolls back in the oven for about 3 minutes or until cheese is melted.

Skim off any fat from the surface of the reserved broth in the slow cooker. Serve each sandwich with a small bowl of the reserved broth.

Makes about 8 servings.

Recipe adapted from: The Girl Who Ate Everything

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by Caitlin Saniga

Use whatever fresh herbs you have for the wonton filling. I used a combination of dill and basil. And I served the wontons with kalamatta olives. Hummus and a nice leafy salad would fill out the meal nicely.

For the wontons:

  • 2 tablespoon finely chopped white onion
  • 1 tablespoon white wine vinegar
  • 1/2 pound ground chuck
  • 2 tablespoons crumbled feta
  • 1 clove garlic, smashed and minced
  • 1 tablespoon fresh herbs (any combination of basil, chives, dill, mint or oregano)
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 30 round wonton wrappers

For the sauce:

  • 1/2 cup plain yogurt
  • juice from 1/2 lemon
  • 1 clove garlic, smashed and minced
  • 1 tablespoon fresh dill, minced
  • 1/4 teaspoon salt

For these wontons, I molded the meat mixture into an oblong shape and placed it at the center of the wrapper. I folded the wrapper in half, sealed it and used a bit of extra water to reinforce a series of small folds along the edges.

To make the wontons:

In a small dish, marinate the onions in the white vinegar for 10 minutes. Once they’re ready, transfer them to a medium bowl and use your hands to combine them with the beef, feta, garlic, herbs, salt and pepper.

Assemble the wontons by placing a rounded teaspoonful of the meat mixture in the center of each wonton wrapper. Use a wet fingertip to trace the edge of the wonton wrapper, fold the wonton as desired and press the wet edges to seal. Repeat this process with the remaining wrappers.

Pour canola oil into a large pan so that it’s about 1/2 inch thick. Place the pan over medium heat and let it sit until it’s hot, about 5 minutes. In the meantime, prepare a cooling rack by covering it with paper towels.

To check whether the oil is hot enough, you can carefully flick a few drops of water at the oil. If they sizzle and pop immediately, the oil’s ready.

Add 6 of the wontons to the pan, and allow them to cook until they bubble up and turn-golden brown on the bottoms, no more than 20 seconds. Flip the wontons and cook for no more than 20 seconds longer. Using a pair of metal tongs, transfer the wontons to the cooling racks. Repeat these steps to finish the wontons.

If you don’t have fresh dill, dried dill will fill in just fine. Instead of a tablespoon, use a teaspoon.

To make the sauce:

Combine all of the ingredients in a small bowl and whisk to combine.

Serve the wontons hot with the dill yogurt sauce on the side.

Makes 30.

* Want One? is our October guide that pays homage to the wonton, a traditionally steamed, fried, baked or boiled dumpling that can be filled with an array of goodies. We’ll feature meatless, meat-full and dessert renditions.

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by Caitlin Saniga

I found this recipe while I was home in Ohio. Apparently I had interviewed my Baboo (grandma) and written up this recipe as part of a high school assignment on family history. Boy am I glad I did! This recipe comes from my great, great grandma Kucyk, and when I wrote this report, that was the first time this recipe was even written down.

I found this recipe while I was home in Ohio. Apparently I had interviewed my Baboo (grandma) and written up this recipe as part of a high school assignment on family history. Boy am I glad I did! This recipe comes from my great, great grandma, and when I wrote the report, that was the first time the recipe was ever written down.

  • 1 pound stew beef (cut into chunks)
  • 1 teaspoon onion powder
  • 12 cups warm water
  • 4 tablespoons beef bullion (Baboo would add more like 6 tablespoons, which made for a salty broth that we loved.)
  • 1 cup frozen corn
  • 1 can green beans, cut into sections
  • 1 medium yellow onion, diced
  • 3 stalks of celery, cut into 1/2-inch pieces
  • 3 carrots, cut into 1/2-inch pieces
  • 3 medium Idaho potatoes, cut into 3/4-inch cubes
  • 1 medium tomato, cut into 1/2-inch cubes
  • salt, to taste

    Baboo would make vats of this soup and can it. Any time I stayed home sick from middle school or high school, we'd open a jar and heat up some soup. The saltiness is very soothing for a sore throat, the vegetables provide a number of nutrients and the beef adds protein. It's a power soup!

    Baboo would make vats of this soup and can it. Any time I stayed home sick from middle school or high school, we would open a jar and heat up some soup. The saltiness is very soothing for a sore throat, the vegetables provide a number of nutrients and the beef adds protein. It's a power soup!

In a large soup pot, season the beef with onion powder, and cook it until it browns. Add the water and bullion, and bring to a boil.

Add the vegetables, and turn the heat down to medium-low. Give the soup a good stir, set the lid on top of the pot, and let cook 30-35 minutes, or until the potatoes and carrots are tender. Season to taste with salt (if any!).

Makes 12 servings.

Recipe: Katherine Saniga (Baboo), passed down from her grandma.

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by Sarah Steimer

I clearly haven't yet mastered the art of photographing meatloaf. Check out the NYTimes' photo if you'd like a more attractive idea of what you'll be making.

  • 1 cup fine-grain bulgur (in your grocer’s foreign foods aisle)
  • 1 pound lamb shoulder, ground fine (I used ground beef, sorry tradition)
  • 1/4 cup chopped onion
  • 1 teaspoon ground cumin
  • pinch cayenne pepper
  • salt and pepper
  • 3 tablespoons olive oil
  • 2 cups sliced onions, 1/4-inch thick
  • 1/2 cup pine nuts, lightly toasted

Rinse the bulgur well, then cover with cold water and soak for 20 minutes. Drain well.

Put the drained bulgur, lamb (beef!), grated onion, cumin and cayenne in a large mixing bowl. Season with salt and pepper. Mix well with your hands. With a wooden spoon, beat in about 1/2 cup ice water until the mixture is smooth and soft.

Heat the olive oil in a skillet over medium heat. Add the onions and fry gently, stirring occasionally, until they soften. Season with salt and pepper. Raise the heat and add 1/4 cup of the lamb (beef!) mixture. Continue frying, allowing the meat to get crumbly and the onions to brown nicely. Stir in the pine nuts. Let cool to room temperature.

Lightly oil a shallow 9-by-13-inch baking dish, then press half the remaining lamb mixture evenly over the bottom of the pan. Spread half the onion-pine nut mixture over the meat. Add the rest of the meat to the pan, patting and pressing it with wet hands to make a smooth top. I didn’t go all the way to the edges with mine, but I’m sure it doesn’t make a difference.

Bake uncovered at 350 degrees for 35 to 45 minutes, until the top is golden. Do not overcook! Split the loaf in the middle to check to make sure the meat is cooked, but do not leave in the oven too long – I could see this getting dry easily. Spread with the remaining onion-pine nut mixture. Serve warm, at room temperature or cool, with a dollop of Greek or plain yogurt. FYI: This is fantastic when you heat it up the next day.

Serves 4 to 6 (I bet it could serve a lot more, actually).

Recipe adapted from: The New York Times

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by Sarah Steimer

Ahoy, brah. I only made two boats, but cooked the full amount of meat - which I just froze with the tomatoes for later use.

  • 2 medium zucchinis, stems cut off
  • 1 pound ground meat – I used ground chuck, but turkey or another beef would work just fine
  • 1 can crushed tomatoes
  • 1/2 cup chopped onion
  • 1/2 cup chopped red or green pepper
  • 1 clove garlic
  • 3-4 leaves fresh basil
  • teaspoon turmeric (optional)
  • shredded Parmesan (optional)
  • salt and pepper
  • olive oil

Place the zucchini, whole, in a glass baking sheet and brush with olive oil. Bake at 400 degrees for about 30-40 minutes, or until you can easily insert a fork into the squash.

In a saute pan, brown the ground meat – being sure to drain the excess juice. Add the onion, pepper, garlic and tomatoes and let simmer until the vegetables are soft. Add the basil and turmeric, if using. Season with salt and pepper.

Once cooked, remove the zucchini from the oven and let cool just enough to work with. Cut in half and scoop out the center of each half. Fill with the ground meat mixture and return to the oven if it cooled off too much. Sprinkle with cheese.

Serves four.

Recipe: Sarah Steimer

Photo: Sarah Steimer

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by Caitlin Saniga

My burger fixins were Bibb lettuce, Roma tomatoes and red onion. No mustard or ketchup necessary — these burgers were juicy and flavorful enough. A dill pickle on the side never killed anyone, either.

  • 1 pound ground beef
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon dried thyme
  • 1/4 cup beer (I used Yeungling.)
  • 4 burger buns
  • 1 cup shredded mozzarella cheese
  • burger fixins (lettuce, tomatoes, onions, spinach, apple slices … whatever ya want)

I found this beautiful Bibb lettuce — roots and all — at Fresh Market (my favorite specialty foods store) in Roanoke.

Preheat an outdoor grill for medium-high heat and lightly oil the grate. Or plug in an electric kitchen grill.

A. My friend Eddie puts mustard on errrrythang. B. He grew weary from watching me cook and take a million pictures of his burger. So he quickly annihilated it when I handed it over.

Mix the ground beef, onion, garlic, Worcestershire sauce, salt, pepper, and thyme in a bowl. Mix in the beer until absorbed by the meat mixture (It will seem like the beer won’t absorb at first. Keep mashing). Form into patties.

Cook on the preheated grill until the burgers are cooked to your desired degree of doneness, about 5 minutes per side for well done, or about 5 minutes total in an electric kitchen grill. An instant-read thermometer inserted into the center should read 160 degrees.

Sprinkle about 1/4 cup of cheese on the insides of each burger bun. Place buns on grill (with the lid covering) or under a broiler for about 1 minute, or until cheese melts.

Assemble burgers with your desired fixins.

Makes 4.

Recipe adapted from: AllRecipes.com

Photo: Caitlin Saniga

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by Caitlin Saniga

You can't tell from this photo, but an important factor in Cincinnati chili is its soupiness. When you finish slurping up the spaghetti, there should be a pool of chili liquid at the bottom of the bowl. Some people use oyster crackers to soak it up. I used Cheez-its, which trump oyster crackers in my book. I also added some chopped raw onion as a topping.

  • 1-1/2 teaspoons vegetable oil
  • 1/4 cup chopped onion
  • 1 pound ground beef
  • 2 tablespoons chili powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon ground allspice
  • 1/8 teaspoon ground cloves
  • 1 bay leaf
  • 1/4 (1 ounce) square unsweetened chocolate
  • 1 (10.5 ounce) can beef broth
  • 1/2 (15 ounce) can tomato sauce
  • 1 tablespoon cider vinegar
  • 1/8 teaspoon ground cayenne pepper
  • 2 tablespoons shredded cheddar cheese

Heat oil in a large saucepan over medium heat. Add onion and cook, stirring frequently, until tender, about 6 minutes.

Add beef, in batches if necessary, and cook, breaking up with a wooden spoon, until browned.

Add chili powder, cinnamon, cumin, allspice, cloves, bay leaf, chocolate, beef broth, tomato sauce, cider vinegar and red pepper. Stir to mix well. Bring to a boil. Reduce heat to low; cover and simmer 1 hours, stirring occasionally.

The chili is best if you refrigerate it overnight.

Remove the bay leaf. Reheat gently over medium heat. Serve over hot, drained spaghetti. Top with shredded cheddar cheese.

Makes 4 large servings.

Recipe adapted from: AllRecipes.com

*Throughout March, “Crock of…” will appear every Friday with our favorite chili recipes — all of which can be found here.

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