BEEF CROSTINI WITH CARAMELIZED ONION MARMALADE
Provided by Rachael Ray : Food Network
Categories appetizer
Time 1h20m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F. Preheat a grill to medium-high heat.
- Brush the slices of focaccia with the olive oil. Place on a sheet pan and grill until crispy, about 5 minutes. Set aside.
- In a medium saucepan, combine the onions, wine, vinegar, brown sugar, and honey. Stir constantly over medium heat until the sugar is dissolved, about 5 minutes. Reduce heat to low and simmer for 30 minutes, until the sauce is the consistency of marmalade.
- Grill the beef tenderloin, turning to mark all sides, until medium rare, about 10 to 15 minutes total. Let rest for 10 minutes, then thinly slice the meat. Place a slice of beef on each rosemary focaccia crostini and top each with a teaspoon of onion marmalade.
BEEF MARMALADE
Steps:
- Part 1. Put meat in a big heavy-bottomed pot . Add wine, 3 cups of port, the stock, peppercorns, fresh thyme and garlic. Stir. Bring to rapid boil over medium-high heat. Reduce heat and simmer uncovered, about 3 hours, stirring occasionally. After 3 hours, your pot should look kind of gross and sludge-y. The meat will be purple. Pull the meat out of the pot and set aside to cool. The broth should be thin and a deep mahogany color. Set it aside. When the meat is cool enough to handle, pull it off the bones. Discard the fat, bone, and gristle. Chop the meat into small pieces. Place in a bowl. Cover it and refrigerate. Part 2. Strain the braising liquid and discard the solids. Put the liquid in a large saucepan on the stove over high heat. Bring it to a boil, reduce the heat and simmer for 1 1/2 to 2 hours, or until it's reduced to about 3 cups. Put 3 tablespoons of butter and 3 tablespoons of flour in a small bowl. Mash them together into a paste. Whisk the butter/flour mixture into the reduced braising liquid over medium-high heat until it melts completely. Cook like this for 2-3 minutes, until the sauce has thickened. Remove the pan from the heat and set it aside. Part 3. Dice the carrots and shallots. Melt the remaining 5 tablespoons of butter in a large saucepan over medium heart. Toss in the carrots and shallots. Stir to coat in butter. Saute over medium heat for about 15 minutes, until the veggies are starting to get soft and translucent. Toss in the kosher salt, 1 1/2 teaspoons black pepper, and the white and brown sugars. Pour in the remaining 3 cups of port and all the red wine vinegar. Stir to combine. Cook over medium-high heat, stirring frequently, until the liquid has completely evaporated. This will take about 45 minutes. Part 4. Toss the meat into the pan with the veggies. Add the thickened braising liquid to the pan. Mix everything together.
HERB CRUSTED BEEF TENDERLOIN
Steps:
- Preheat the oven to 400 degrees F.
- Tie the beef with butcher's string and rub with the olive oil. Combine the rosemary, parsley, thyme, and garlic and pat the mixture on the beef. Season the beef with salt and pepper.
- Over high heat sear the beef in an ovenproof skillet, turning to brown on all sides, about 5 minutes. Place the skillet directly into the oven and roast the beef for 20 to 25 minutes. Let the beef rest for 10 minutes before removing the string and slicing.
- Preheat the oven to 375 degrees F.
- Line the bottom and sides of an 8 by 8 by 2-inch baking pan with parchment paper. Rub the parchment paper with butter and a little bit of the garlic. Lay the potatoes in overlapping rows to cover the bottom of the parchment paper. Sprinkle with some of the cheese and garlic. Repeat the layering process until all the potatoes, cheese and garlic have been used.
- Whisk together the eggs, cream, salt, pepper, and nutmeg. Pour the egg mixture over the potatoes. Press down on the potatoes to distribute the egg mixture. Cover the dish with parchment paper and bake for 1 1/2 hours. (Remove the parchment paper from the top for the last 20 minutes to brown the top).
- Allow the flan to rest for at least 15 minutes before turning out of the pan and cutting into serving sizes. This dish is best made a day ahead, then portioned and reheated in 400 degree F oven for 10 to 15 minutes.
- In a medium pot heat the olive oil over medium-high heat, add the onions, and cook for 7 minutes until soft, stirring frequently. Stir in the sugar and salt, and cook for a further 7 minutes. Add the port and vinegar, and bring to a boil. Reduce the heat to medium-low and simmer for 30 minutes or until thickened. Stir in the thyme. Keeps for 1 week stored in the refrigerator in an airtight container
ORANGE-BRAISED BRISKET
Orange wedges and triple sec brighten up the braising liquid for this rich beef dish. Serve over Creamy Stone-Ground Grits with Slow Scrambled Eggs and Roasted Tomatoes and Mushrooms for the perfect Make-Ahead Southern Brunch.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 3h45m
Yield Serves 8 to 10
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees. Season brisket generously with salt and pepper. Heat a large, heavy-bottomed pot over medium-high; swirl in 1 tablespoon oil. Add beef and cook, flipping once, until browned on both sides, 8 to 10 minutes. Transfer to a plate; discard fat in pot. Reduce heat to medium; swirl in remaining 1 tablespoon oil. Add onion and garlic; cook, stirring occasionally, until softened, about 5 minutes. Stir in coriander and oregano; cook 1 minute. Add triple sec; boil until mostly evaporated, about 30 seconds. Return beef and any juices to pot with jalapeno and cinnamon. Squeeze orange wedges over meat and drop into pot. Add broth; bring to a boil.
- Cover pot, transfer to oven, and cook, turning beef every hour, until tender, 3 to 3 1/2 hours. Remove lid and continue braising until liquid is reduced slightly, about 30 minutes.
- Remove beef; shred into bite-size pieces. Strain braising liquid; discard solids. With a spoon or a fat separator, remove and discard excess fat. Stir 1 cup braising liquid into shredded meat to moisten. Serve with more braising liquid, tomatillo salsa, and cilantro.
ORANGE BEEF LETTUCE WRAPS
This is a lighter version of a restaurant favorite. I also recommend trying these wraps with ground chicken or turkey.-Robin Haas, Cranston, Rhode Island
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 8 servings.
Number Of Ingredients 23
Steps:
- In a small bowl, combine sauce ingredients., In a large skillet, cook beef, garlic and ginger over medium heat 8-10 minutes or until meat is no longer pink, breaking into crumbles; drain. Stir in soy sauce, orange juice, sugar, marmalade and pepper flakes. In a small bowl, mix cornstarch and water; stir into pan. Cook and stir 1-2 minutes or until sauce is thickened., Serve in lettuce leaves with rice. Top with carrots and green onions; drizzle with sauce.
Nutrition Facts : Calories 250 calories, Fat 8g fat (3g saturated fat), Cholesterol 53mg cholesterol, Sodium 462mg sodium, Carbohydrate 26g carbohydrate (11g sugars, Fiber 2g fiber), Protein 19g protein. Diabetic Exchanges
CORNED BEEF AND CARROTS WITH MARMALADE-WHISKEY GLAZE
St. Patrick's Day in a flash: A zesty glaze makes corned beef from the supermarket deli your own. The perfect go-with? Wedges of cooked, buttered cabbage, of course.
Provided by Bon Appétit Test Kitchen
Categories Beef Citrus Mustard Vegetable Roast Low Fat St. Patrick's Day Whiskey Family Reunion Party Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F. Coat large rimmed baking sheet with nonstick spray. Boil next 3 ingredients in saucepan until reduced to generous 3/4 cup, stirring often, about 7 minutes. Mix in 1 tablespoon mustard.
- Generously brush corned beef all over with glaze; place in center of prepared sheet. Toss carrots and 1/4 cup glaze in large bowl to coat; place around beef. Sprinkle carrots with salt and pepper. Roast until carrots are tender and beef is golden, brushing occasionally with more glaze, about 35 minutes. Transfer to platter, garnish with parsley, and serve with Dijon mustard.
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ORANGE BEEF - THE WOKS OF LIFE
From thewoksoflife.com
4.8/5 (9)Calories 306 per servingCategory Beef
- Slice the beef into 2 to 3-inch pieces, each about a 1/2 inch thick. Place the beef between layers of plastic wrap and whack them with a rolling pin until about ¼ inch thick. Combine 2 teaspoons oil, five spice powder, orange marmalade, salt, baking soda and cornstarch and marinate the beef in the mixture. Next, dredge the beef in the flour.
- Blanch the broccoli for about 20 seconds and rinse in cold water. Drain and set aside. Mix a tablespoon of cornstarch with a tablespoon of water and set that aside as well. In another bowl, stir together beef stock, wine, light and dark soy, salt, sugar, and white pepper.
- Next, heat the wok over high heat until smoking slightly. Add a tablespoon of oil to coat the wok and sear the slices of beef for a minute on each side. Remove the beef from the wok. Reheat the wok over medium heat and add another tablespoon of oil, dried hot chili peppers, orange peels and the star anise. Allow the aromatics to infuse the oil for a minute and add your minced garlic and bell peppers. Quickly, pour in the stock mixture and allow it to come to a boil. Slowly add your cornstarch slurry until the sauce is thick enough to coat a spoon.
- Add the orange zest, beef and the blanched broccoli florets and toss well until everything is coated. Add more stock if the mixture is too thick and add more cornstarch slurry of the sauce is too thin. Plate and serve over rice!
OXTAIL MARMALADE - THE HUNGRY MOUSE
From thehungrymouse.com
Servings 4-5Calories 613 per servingEstimated Reading Time 6 mins
- Part 1, The Meat: Simmer the seared oxtails in red wine, port, garlic, peppercorns, and fresh thyme for about 3 hours, until the meat is so tender you can mistake it for barbecued, shredded beef. Remove all the meat from the bones, dice it up, set it aside.
- Part 2, The Sauce: Strain the braising liquid, reduce it, then thicken it with a big hunk of beurre manie, a paste of equal parts butter and flour. Set that aside.
- Part 3, The Jammy Bits & Pieces: Saute carrots and shallots in butter, then add red wine vinegar, more port, and both brown and white sugars and cook until the liquid evaporates. (The vinegar and sugar makes a sort of gastrique, which is a piquant reduction usually served with meats.)
- Part 4, The Miracle of the Marmalade: Combine the oxtail meat, braising liquid, and sauteed veggies together. This is where the magic happens. (Where you exclaim, with your mouth full, "Oh, this was totally worth it.") Mix well.
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- In a large saucepan, melt the duck fat. Add the short ribs and cook over moderate heat until browned all over, about 10 minutes; discard the fat. Add the garlic and the 4 shallots and cook, stirring, until lightly browned, about 5 minutes. Add 1 quart of stock and simmer over low heat until reduced by half, about 1 hour. Add the remaining 1 quart of stock and simmer until reduced to 1 1/2 cups, about 2 hours. Strain, skim the fat and season with salt.
- In another large saucepan, melt 2 tablespoons of the butter. Add the 1 pound of sliced shallots and cook over low heat, stirring occasionally, until softened, about 8 minutes. Season with salt, add the wine and cook until the shallots are meltingly tender and the liquid is absorbed, about 1 hour. Season the marmalade with pepper.
- Preheat the oven to 350°. In a large ovenproof skillet, melt 1 tablespoon of the butter. Add the mushrooms, season with salt and pepper, cover and cook over low heat until nicely browned, about 4 minutes. Transfer the mushrooms to a plate; wipe out the skillet.
- Using a paring knife, make 4 dozen incisions all over the tenderloin about 1/2 inch apart. Push an olive, pistachio or mushroom strip into each incision, alternating the flavorings. Using cotton string, tie the tenderloin at 2-inch intervals.
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