Tag: Beef

Classic Meatballs

~ Shawn

Image coming soon.

Caramelized Crust with a Light and Moist Center

Prep Time: 30 mins Cook Time: 30 mins Total Time: 1 hour

Ingredients

  • 2 Tbsp extra virgin olive oil, plus more for baking sheet
  • 2 large eggs
  • 3/4 cup panko breadcrumbs
  • 1/2 cup milk
  • 1 tsp salt
  • 1 tsp garlic powder
  • freshly ground black pepper
  • 1 cup Parmesan cheese, finely grated, plus more for serving
  • 1/2 kg ground beef (20% fat recommended)
  • homemade or store bought tomato sauce and basil

Directions

  1. Place rack on top third of oven and preheat to 425 °F.
  2. Cover a large rimmed baking sheet in foil, and brush with olive oil to prevent sticking.
  3. In a medium bowl, vigorously stir the 2 eggs, 3/4 cups Panko, the 1/2 cups of milk, 1 tsp salt, 1 tsp garlic powder, several cracks of black pepper, 1 cup of Parmesan cheese, and the 2 Tbsp of olive oil until nearly a smooth paste. Let it rest for 5 minutes to hydrate.
  4. Mix in one quarter of the beef to the medium bowl until combined. Then add in the remaining beef and mix until combined.
  5. Using oiled hands, form into 8+ large meatballs and place on the prepared baking sheet.
  6. Bake meatballs until well browned underneath, about 15 minutes. Using a stiff spatula, pry up and turn over meatballs (they may stick a little). Bake until browned on the second side and a thermometer inserted into the center of each registers 160 °F. This takes about another 5-7 minutes of baking.
  7. Serve meatballs with a tomato sauce and optional fresh basil.

Source

https://www.bonappetit.com/recipe/weeknight-meatballs

Bulgogi Meatloaf

~ Shawn

Image coming soon.

Rich and Tender Beef with a Sweet and Spicy Crust

Prep Time: 30 min Cook Time: 90 min Total Time: 2 hours

Ingredients

  • 3 Tbsp. vegetable oil
  • 2 large eggs
  • 1 medium apple, scrubbed, cored, and finely grated
  • 6 scallions, thinly sliced
  • 4 garlic cloves, finely chopped
  • 2 inch piece of ginger, peeled, finely chopped
  • 2 Tbsp Gochugaru (coarse Korean red pepper powder)
  • 1 Tbsp dark or light brown sugar
  • 1 Tbsp soy sauce
  • 2 tsp salt
  • 1 tsp toasted sesame oil
  • 2 cups panko
  • 2 lbs ground beef chuck (preferably 20% fat)
  • 4 Tbsp. Gochujang

Directions

  1. Preheat oven to 325 °C. Line a 9 x 5 inch loaf pan with a double layer of foil, leaving at least a 3 inch overhang on the long sides. Lightly coat with vegetable oil to prevent sticking. (One can use a flat baking dish and mound the meatloaf instead.)
  2. Whisk the 2 eggs, 1 grated apple, 6 sliced scallions, 4 garlic cloves, 2 inches of chopped ginger, 2 Tbsp of Gochugaru, 1 Tbsp of brown sugar, 1 Tbsp of soy sauce, 2 tsp of salt, and 1 tsp of sesame oil in a large bowl to combine. Add the 2 cups of panko and mix with a stiff spatula until well combined. Let mixture sit 5 minutes to hydrate.
  3. Stir one-quarter of the 2 lbs of beef into the panko mixture, smashing and folding to combine evenly. Stirring with the spatula or your hands, mix in remaining beef until evenly combined. Transfer to prepared pan and press evenly into the pan and working into the corners.
  4. Bake meatloaf for 1 hour. Mix the 4 Tbsp of Gochujang and 1 Tbsp of Vegetable Oil in a small bowl. If looking for a less spicy meatloaf, use 2 Tbsp of Ketchup and 2 Tbsp of Gochujang instead. After 1 hour, pull loaf out of the oven and top with gochujang mixture. Return to over for another 15-30 minutes, until an instant-read thermometer inserted into the center registers 160 °F.
  5. Remove from the oven and let it cool in the pan for 20 minutes before serving.

Source

https://www.bonappetit.com/recipe/bulgogi-meatloaf-sandwich

Pad Gaprao (Pad Kra Pao)

~ Shawn

Image coming soon.

Spicy Beef and Green Beans in a Rich, Spicy Sauce

Prep Time: 20 min Cook Time: 10 min Total Time: 30 min

Ingredients

  • 3-4 Thai chilies, finely chopped
  • 5 cloves garlic, finely chopped
  • 1 Tbsp oyster sauce
  • 2 tsp soy sauce
  • 2 tsp fish sauce
  • 1.5 tsp dark soy sauce
  • 2 Tbsp water
  • 1.5 tsp sugar
  • 1 Tbsp vegetable oil
  • 400 g (1 lbs) ground chicken or beef
  • 1 cup green beans, cut into small bite size pieces
  • 1 small onion, diced
  • 1.5 cups Thai basil leaves
  • jasmine rice for serving

Directions

  1. Add the 3-4 chopped Thai chilies to a mortar and pestle and pound until smashed.
  2. Add the 5 cloves of chopped garlic to the mortar and pound again until a very rough paste begins to form.
  3. In a small bowl, combine the 1 Tbsp oyster sauce, 2 tsp soy sauce, 2 tsp fish sauce, 1.5 tsp dark soy sauce, 2 Tbsp water, and 1.5 tsp of sugar.
  4. In a large nonstick skillet or wok, saute the garlic-chili paste in a little vegetable oil over medium high heat until the garlic starts to turn golden.
  5. Add the 400 g of ground chicken and cook, stirring constantly, until it separates and has turned opaque on all sides.
  6. Add the mixed sauce to the skillet and continue to cook until the chicken is almost cooked through, about 5 minutes.
  7. Add the one diced onion and 1 cup of green beans and continue to stir to combine. Cook until green beans are tender and chicken is cooked through, about 4 minutes.
  8. When cooked, remove skillet from the heat and stir in the Thai basil. Taste and adjust for seasoning as needed. Serve with white rice.

Source

https://hot-thai-kitchen.com/holy-basil-stir-fry/

Texas Style Chili

~ Shawn

Image coming soon.

Slow Roasted Beef with Chilies and Sun Dried Tomatoes

Prep Time: 15 mins Cook Time: 45 mins Total Time: 1 hour

Ingredients

  • 2 Tbsp olive oil
  • 3 cloves garlic, chopped
  • 1 onion, diced
  • 2 Tbsp sun dried tomato paste
  • 2 lbs (1 kg) ground beef
  • 5 Tbsp chili powder
  • 4 Tbsp ground cumin
  • 2 Tbsp granulated sugar
  • 2 Tbsp garlic powder
  • 1 Tbsp salt
  • 1 tsp black pepper
  • 1 tsp cayenne pepper
  • 3 cups beef broth
  • 1 (16 oz) can diced tomatoes
  • 1 (16 oz) can tomato sauce

Directions

  1. Add the 2 tablespoons of olive oil to a large dutch oven over medium-high heat.
  2. Add the 3 cloves of chopped garlic and the 1 diced onion and cook, stirring occasionally, until starting to brown, about 5 minutes.
  3. Once the onions and garlic are beginning to brown, add the 2 Tbsp of sun dried tomato paste. Cook, stirring constantly, until it reaches a deep red color.
  4. Add the 2 lbs of ground beef to the dutch oven. Break up with a spoon and cook until browned, about 10 minutes.
  5. At this point add the spices: the 5 tablespoons chili powder, the 4 tablespoons ground cumin, the 2 tablespoons sugar, the 2 tablespoons garlic powder, 1 tablespoon of salt, the 1 teaspoon of black pepper, and the 1 tsp of cayenne pepper. Stir well to mix and toast the spices.
  6. After a few minutes, add the 3 cups of beef broth, the 1 can of diced tomatoes, and the 1 can of tomato sauce. Mix to combine and cook until it reaches a boil. Then reduce heat to simmer at medium-low and cover.
  7. Cook gently for 30 minutes, stirring occasionally.
  8. Remove from heat and serve with optional toppings: sour cream, shredded cheddar cheese, green onion, and jalapenos.

Source

https://www.thewholesomedish.com/the-best-classic-chili/