Tag: Beef

dude food :: episode 1 :: beef jerky

dude food :: episode 1 :: beef jerky



Introducing “Dude Food” – a new video series from My Life as a Foodie and Zeroface Project designed to teach men (and women) how easy it is to cook the things men (and women) love to eat. The recipes are simple and approachable, and the pay off is enormous.

In our first episode, we’re making the king of snacks – beef jerky. Because nothing goes better with beer than beef jerky, it’s the most important snack food you need to learn to make. Ingredients are simple (lean beef, salt, pepper, liquid smoke), preparation is a breeze (slice the beef, season it, place it in a dehydrator), and the equipment necessary (sharp knife, cutting board, container, $30 dehydrator from Target) is very accessible.

For the complete recipe, visit mylifeasafoodie.com


Oven Braised Beef Bourguignon Recipe · i am a food blog i am a food blog

I love a good cozy braise in the wintertime and this one is simple and hearty. After a little bit of time on the stove, the whole thing essentially hangs out in the oven while you go about your day. A low oven makes a nice warm home for your giant short rib, turning it from a large cut of meat into an unbelievably tender, spoonable piece of of meat heaven. Your place will smell amazing.

I went with 1 short rib here for 2 people and increased the vegetables instead. You can certainly do 1 short rib per person, just make sure that the liquid in the pot just about covers the ribs – add more stock and wine if you need to. Serve this up with mashed potatoes, or rice, or, my favorite: noodles. Giant shells were perfect for catching the delicious sauce.

Happy braising!

beef bourguinon | i am a food blog

beef bourguinon | i am a food blog

beef bourguinon | i am a food blog

beef bourguinon | i am a food blog

Oven Braised Beef Bourguignon Recipe
serves 2


  • 1 tablespoon oil
  • 1 bone in short rib
  • salt and freshly ground pepper
  • 2 ounces finely diced pancetta
  • 1/2 onion, chopped
  • 2 cloves garlic, peeled and sliced
  • 2 tablespoons flour
  • 1.5 cups Burgundy red wine
  • 1.5 cups no sodium beef broth
  • 1 tablespoon tomato paste
  • 2-3 stems fresh thyme
  • 1 bay leaf
  • 1 carrot, cut into 1 inch pieces
  • 1 lb cremini mushrooms, quartered
  • freshly chopped parsley, to finish

Heat the oven to 300°F.

Season the short rib all sides with salt and freshly ground pepper. Heat the oil over medium-high heat in a medium oven proof pot. Sear all sides of the beef, until well browned. Remove and set aside.

Add the pancetta and cook, stirring, until crispy and brown. Add the chopped onions and garlic and cook, over medium until golden. Stir in the flour and cook, 1-2 minutes. Add the wine and bring to a boil, scraping and deglazing the pan. Add the beef broth, tomato paste, bay leaves, thyme, and short rib. Bring to a simmer, then cover.

Braise in the oven, covered for 2-3 hours, or until the meat is tender. Where there’s 45 minutes left on the cooking time, stir in the the vegetables, cover and continue to cook. When done, taste and season with salt and pepper. Finish with parsley and enjoy with pasta or bread.

beef bourguinon | i am a food blog

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How Beef Stroganoff Taught Me About Compromise in My Marriage

Whether it’s a first date or 47th anniversary, it’s hard to separate romance from food. In With Love & Red Sauce we’re exploring the ways these two interact—from newlyweds learning to compromise over dinner to celebrating your longest relationship (with noodles!).


A few months after my husband, Justin, and I started dating, I found out that he didn’t like anchovies. If this doesn’t mean anything to you, imagine a partner saying they don’t like fuzzy kittens or warm weather or Ina Garten. It was just the sort of side-comment that made me wonder.

But we had been friends for years and just moved in together and I loved him. So I tried to be rational: This isn’t a reason to break up with someone, I told myself. You can make this work, I told myself. And of course we did.

Nowadays, Justin loves anchovies. We add them to butter and spread it on toast, toss them with olive oil–fried breadcrumbs, stir them into tomato sauce, and mash them into salad dressing. All of which to say, after cooking hundreds (thousands?) of meals together, Justin’s eating habits have become more like mine.

And mine have become more like his, too. I struggled with body image issues ever since I was a teenager—but living with Justin, who is lucky to have a completely healthy relationship with food, helped me let go of those habits, and learn how to love cooking and baking while also loving my body.

Of course, it’s not all anchovies and rainbows. This is inevitable when you’re two different people, who are almost always eating the same thing. Justin used to eat meat most meals of the day; now we sometimes eat meat and rely on vegetables and other proteins, like eggs and tofu, instead. I used to never make pizza at home and, over the years, it’s become one of our favorite date night meals. He still loves meaty comfort foods, and I still feel fatigued by how rich they are.

But, it’s all about compromise. Which is why we’re constantly tweaking recipes, changing a little of this, or a lot of that. We don’t always pull it off (sometimes, we really do just make the dish worse, or one of us loves it and the other hates it). But when we get it right, we get it right, and the best part is sitting down to dinner and realizing I love it and Justin loves it and thinking, Wow! Everything really is better when we’re together.

That’s how we ended up here—beef Stroganoff. It’s usually heavy on the meat and sour cream, which Justin loves. This version goes heavy on the vegetables and swaps in Greek yogurt, which I love. It’s cozy and comforting, which we both love. Especially if we’re on the couch, under a blanket with a bottle of red nearby.

Beef

Beef Stroganoff is all about the beef, right? Wrong. My favorite way to have meat is as an accent ingredient, which is why this recipe, for a hungry two people, only calls for five ounces of it. If you’re like Justin, who finishes half-pound burgers at restaurants like it’s no big deal, you might be shocked by this. But, don’t be. It’ll all work out. Here, we’re using sirloin steak—cubing it, searing it until crusty, setting it aside, and stirring it in at the very end. Not only does this avoid the long braise time required for a tougher cut, but it keeps the meat tender and plump.

Mushrooms

I use ten ounces, which is, yes, twice the amount of beef. I go for creminis (aka baby portabellas) because they have a nice, meaty texture. And I like quartering and searing them, which yields a similar size and crust as the beef. Once they’re both tossed in the sauce, you can barely tell the difference.

Other Vegetables

Some beef Stroganoffs only include mushrooms and onions. This one also has carrots, parsnips, and scallions. The carrot and parsnip remind me of the wintry beef stews my mom made when I was growing up—and help underscore that it’s cold outside and I want to be cozy. The scallion adds some greenery and oniony flavor. (And there’s garlic, too, because of course.)

Stock

Beef Stroganoff should be made with beef stock, but as Serious Eats’ J. Kenji López-Alt informed me, “Most boxed or canned beef broth contains almost no beef at all.” Which means if you’re using boxed, opt for chicken instead. Or, buy Better than Bouillon (either chicken or beef) and make a quickie “stock” yourself. Or, if you’re using homemade, look at you!

Greek Yogurt

Most beef Stroganoffs stir in sour cream at the end—very tangy, very rich. I like the brighter flavor of Greek yogurt—plus, I always have it on hand. Just remember to pull the yogurt from the fridge an hourish before you start cooking; if it’s still cold when you stir it into the stew, it could curdle.

Egg noodles

This is one ingredient that Justin and I totally agree about: If you aren’t spooning beef Stroganoff onto buttered egg noodles, what’s the point? I use salted butter for its funkier, deeper flavor, and lots and lots of parsley tossed in.

How do you find the food middle ground in your relationship? Tell us in the comments!

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Low temp roasting is the lowest stress and best way to make roast beef · i am a food blog i am a food blog

For our big traditional holiday feast each year, Steph and I usually go HAM (literally), but this year we’re spending Christmas a little differently, so I decided to look around on the internet for a smaller and easier alternative. One thing in particular stood out to me: Heston Blumenthal’s slow roasted rib of beef with bone marrow sauce.

Heston’s recipes can often be a little sketchy, usually involving refrigerating things overnight or multi-hour sous-vide infusions, but this one is a super easy and classic looking recipe. Anyone familiar with cooking will think it’s a little ridiculous to call it a recipe at all, but it’s actually pretty innovative and awesome.

how to make roast beef | www.iamafoodblog.com

Have you ever been stressed out making Christmas dinner? If so, this recipe is the answer. You can make it in the morning and ignore it all day long, and you’ll have your oven and stove for the other dishes nearer to dinnertime as well, comforted by the thought that the meat is perfect and waiting for you.

The basic premise is to slowly raise the temp of the meat to your final desired doneness and then rest it thoroughly. It’s taking the usual steps of browning, roasting, and resting, and going all out, allowing the meat to relax and retain maximum moisture. When you roast it this way and slice into it after resting there is almost zero liquid released – it’s all in the beef.

The best part of it is that you can make it completely in advance and relax before dinner. It doesn’t take up any oven space or burner space, freeing you up to make the all important sides of your meal (we went with mashed potatoes and yorkshire puddings for those).

All that was needed was to brown the meat in the morning, which took about 10 minutes, and then transfer it to an oven set to 140°F. After it hits temp, you take it out and rest it for at least an hour, and personally I just left it all the way until dinnertime.

how to make roast beef | www.iamafoodblog.com

It took about 3 hours for our 2.5lb prime rib roast to come to 131°F/med-rare, although next time I would probably cook it to 140°F sharp. The meat was so juicy it didn’t need to be that rare, and more doneness would have boosted the flavor of the fat (that’s always the tradeoff when you are going rare – with A5 wagyu they always recommend at least medium). A larger roast will take up to 5 hours to get to temp, so you should plan accordingly. Go with half a pound per person, including the weight of the bone, and adjust the time accordingly. I used a wireless meat thermometer, which is the best <$20 you’ll ever spend on cooking as it takes all the guesswork out and guarantee perfect meat every time. You can make this recipe for any doneness as well, by just heating your oven to 10° higher than the doneness you’d like.

Overall it was an amazing way to cook meat – easy, low stress, and didn’t use up any space. You’ll notice I didn’t mention the bone-marrow sauce, and that’s because it’s a diminishing return for the effort it takes to reduce all the components and find bone marrow. The meat was wonderful with just salt and pepper.

Happy Holidays!
m

how to make roast beef | www.iamafoodblog.com

Heston Blumenthal’s Slow Roast Rib of Beef
Serves 4 (or more)


  • 2.5lb bone-in cut of beef
  • salt
  • oil

Preheat your oven to 140°F.

Heat up a heavy stockpot until it is almost smoking. Add a generous amount of oil, about 2 tablespoons, and allow the oil to get hot and almost smoking. Season the beef generously with salt on top and bottom and then deeply brown the beef on all sides (including the edges).

Transfer to a roasting pan and roast until the deepest part of the meat reaches 130°F (or your desired doneness) – about 3 hours. Remove and let rest for at least an hour or until ready to serve.

Slice off the bone and cut into triangular pyramids. Serve with salt and pepper and sides.

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Easy Chef Recipes

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Red Wine Braised Short Rib French-ish Beef Stew · i am a food blog i am a food blog

red wine braised short ribs | i am a food blog

Tomorrow is Mike’s birthday and with any luck, he’ll be having a great day, planned our for him by his wonderful wife, me! Really though, I’m kidding because I absolutely suck at planning out birthdays. I get mildly anxious (okay, a lot anxious) when I need to make decisions about things that I think are important. And birthdays are important! I mean, they’re a day to celebrate someone’s existence. And in this case, not just any someone, but my someone.

Usually I have it pretty easy because for the past couple of years we’ve been lucky enough to have coincidentally been in Tokyo for Mike’s birthdays. Planning a birthday in Japan is easy. All the food is amazing and even just walking around is fascinating. If you’re into whiskey, like Mike is, there are a plethora of whiskey places or little cocktail bars that are fun and celebratory. Plus, you should always eat noodles on your birthday and as we all know, Tokyo is full of ramen, so that’s easily sorted. Side note, do you guys eat noodles on your birthday? It’s a thing Mike and do – we always always eat noodles on our birthdays.

Anyway, tomorrow there’s definitely going to be some noodle eating, but I also wanted to make Mike a special pre-birthday meal, just because. I thought about it long and hard because it’s actually kind of hard cooking for Mike. He kind of likes everything but doesn’t really love anything. Okay, no, that’s a lie. He loves Chinese bbq pork, fried chicken, steak frites, sushi, and ramen. I made him steak frites a couple of years ago, but this year I wanted to kind of be nostalgic so I made him something that I tried to make him very early on in our relationship.

red wine braised short ribs | i am a food blog

red wine braised short ribs | i am a food blog

Our very first trip abroad together was to Europe. It was my first time and it was pretty magical. It was extra fun because Mike had been before and we managed to go to a couple of his favorite places, one of them being Nice, France. We went to this little bistro that served amazing daube (beef stew, if you, like me, have no idea what daube is). It was one of our favorite meals on our trip, partially because Mike talked it up before we got there and partially because it lived up to the hype. It was rich and deep, full of beefiness. They served it with your choice of ravioli, gnocchi, or spaghetti. I chose ravioli, but Mike got gnocchi.

So, being in an super nostalgic mood (birthdays always make me nostalgic) I thought I’d make daube with gnocchi. The thing is, this isn’t the first time I’ve tried – the key word here is tried – to make daube. It was a very long time ago, basically before I even knew how to cook, let alone hold a knife properly. Nonetheless, I went all out and bought some super expensive organic groceries and attempted to make a French stew that I essentially knew nothing about. I had high hopes, but surprise, surprise, it didn’t turn out at all. Mike kindly told me he loved it, but I knew. I mean, I didn’t know how to make daube, but I knew how it was supposed to taste, and it wasn’t anything like what I made.

Sad thing is, years later and I still don’t know how to make daube. Really, I tried, but…well, let’s just say that this time around the stew tasted good, but again, it didn’t taste like daube. After a lot of post-cooking research and debriefing I know exactly what I did wrong. There’s a key step in making daube and if you skip out on it, you’ve made beef. Beef cooked in wine, but still, beef in wine. Anyway, this key step I missed out on is literally beef.in.wine. You need to marinate the beef, along with a bunch of aromatics, in wine for 24 hours. I don’t know what it does but it does something awesome and makes beef stew not just beef stew, but magical French beef stew.

red wine braised short ribs | i am a food blog

red wine braised short ribs | i am a food blog

So this time around, Mike, again, years later told me that my daube tasted good. Inside I was cringing because how did I manage to repeat a failed cooking experiment years apart, but I guess some things never change. Things like how much I love Mike and how I will never stop trying to impress him with my non-existent cooking skills.

Happiest of birthdays to you, boo. You are my most favorite person in the world and I love how we sometimes say the same thing at the exact same time, which either means: we spend too much time together and are disgustingly lovey, or we spend too much time together are and delightfully lovey. Either way, thank you for being you because I couldn’t imagine anyone else I’d rather adventure around the world with. I love you 🙂

PS – Next year, bbq pork, kay? I know how to make that one 😉

Birthday posts of years past, if you’re interested: here, here, and here.

Red Wine Braised Short Rib Stew Recipe
serves 2 generously


  • salt and freshly ground pepper
  • 1 lb boneless beef short ribs, cut into cubes
  • 1-2 tablespoons neutral oil, for the pan
  • 1 onion, diced
  • 1 leek, white parts only, sliced
  • 6 cloves garlic, crushed
  • 2 small shallots, diced
  • 1/4 cup Nicoise olives, pitted
  • 1 bottle red wine
  • 1 sprig thyme
  • 2 bay leaves
  • 2 stalks flat leaf parsley
  • orange zest of half an orange
  • 3 carrots, cut into 1-2 inch pieces
  • 1 cup beef stock

Season the short ribs generously on all sides. Heat up the oil in a dutch oven or deep pan and sear the beef, in batches, if needed, over medium-high heat until browned on all sides. Remove and set aside.

Add the onion, leek, garlic, shallots, and olives to the pan and cook, stirring very occasionally, until deeply browned. Deglaze the pan with the red wine and bring to a gentle simmer. Reduce by about half.

While the wine is reducing, wrap up the thyme, bay leaves, parsley, and orange zest in the green part of the leek and tie together. Add to the wine, along with the beef and any juices. Add the carrots and just enough beef stock to cover. Simmer for 2-3 hours or until the beef is very tender. Let rest overnight, then the next day, taste and season with salt and pepper.

Optional: before resting in the fridge overnight, carefully pick out the beef cubes and carrots. Strain the aromatics out of the sauce and pour the strained sauce over the beef and carrots.

red wine braised short ribs | i am a food blog

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Supervalu Good Food Karma | Beef Stir Fry

Supervalu Good Food Karma | Beef Stir Fry



Supervalu are running a good food karma campaign to get Ireland cooking and help build a healthier nation. Get inspired by recipes from Irelands top chefs and foodies!

In total we produced over 100 recipes, each of which was specifically cut for distribution through Facebook, Youtube, and Instagram. The current campaign will last a year, with 2 videos being shared each week.

Production Team:
Producer: Alex Musgrave
Camera Operator & Editor: Billy Cummings
Editor: Chris Buckley
Chef & Food Stylist: Susie O’Leary
Lighting: Stephen Bean
Camera Rigging: Irial Kennedy
Location: Crunch Food Company

Equipment:
Sony FS7
Canon C100 Mark ii
Canon 24-105mm F4
Canon 16-35mm F2.8
Litepanel LED Board
Arri Tungsten
Edelkrone Slider

Software:
Adobe Premiere Pro CC
Adobe After Effects CC
Adobe Illustrator

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Cozy Beef Autumnal Stew with Creamy Cauliflower Mash – A Cozy Kitchen

I’m shocked to say that I think this might be one of the only stews on this entire blog. When I realized this, I was shook! I grew up eating stews of all kinds because my mother believed in the power of warm food on a cold day. It can turn your mood completely around and feel like you just ate a huge hug.

In film school I was known—and yes, I say this braggingly–to always have the best food on my sets. I would approach local restaurants and ask for a donation, i.e., meals. And they would happily cater our shoots because we were poor college students of the arts and they loved what we created. Panera was one of those places that donated.  And on one of the coldest days in October, we had their broccoli and cheddar soup with sandwiches and bread and salads; it transformed everyone’s mood. It was magical to see what the power of a good meal could do for people working hard.

I’m super happy to be teaming up with Panera for this post to speak about their new six-episode video series called Food Interrupted. Each episode follows leaders in the food world as they meet everyday heroes who have dedicated their lives to changing America’s food system. The fifth episode, Meat Interrupted, follows two chefs learning and showing ways to humanely raise animals. They speak about the differences between grass-fed and grain-fed, And the ways cows should live out their lives in fields of grass. It’s a fun watch, here’s a link!

I admittedly don’t eat an enormous amount of eat. I love vegetables (and cake) but when I do eat meat, I try and eat responsibly-raised meat. It’s not always easy for everyone due to access and budget, I totally understand this. However, Panera is committed to using responsibly-sourced, antibiotic free meat in their establishments and I think that’s really awesome.

Inspired by this episode, I went to my meat counter, and purchased some antibiotic free, organic beef stew meat. This cut is famously economical, but boy is it tough if you just sear it and eat it. Braising is definitely the move. I brought out my new love (The Instant Pot) but have included some directions for a Dutch oven, too.

I borrowed some flavors from my favorite dish growing up, lomo saltado. This has potatoes, a bit of ginger and soy sauce. All of these add a nice savoriness to the stew. And the cubes of delicata squash add such a nice sweetness to the dish. I served it over the creamiest cauliflower puree that kept the dish feeling light and delicious.

Cozy Beef Autumnal Stew with Creamy Cauliflower Mash

Cozy Beef Autumnal Stew with Creamy Cauliflower Mash

Ingredients

Directions

  1. Sprinkle the cubed up stew meat with salt on both sides. Next, add a bit of flour to a shallow plate and dip each piece of meat into the flour, dusting off any excess.
  2. Add a few tablespoons of oil to the bottom of the pan. Turn to the sauté function. When hot, add the pieces of meat, in batches, until browned on each side, about 2 minutes per side. Remove and repeat until you’ve worked through the meat. This took me about 15 minutes. 
  3. Add an additional teaspoon or two of oil, if needed. Next, add the onion, tomato paste, cumin, paprika, coriander, dried oregano and a few pinches of salt. Mix together until onions are slightly softened, about 3 minutes. Mix in the garlic and then pour in the soy sauce and using a spoon, scrape the bottom of the pan, getting up any bits. 
  4. Pour in the beef broth and add the reserved cubes of stew meat. Cover the Instant Pot with its lid. Use the manual setting and put to 15 minutes. Allow to come to pressure and cook for 15 minutes. When it’s done, use the quick release for pressure and carefully remove the lid. Give the broth a taste (be careful it’ll be hot!) and add any salt if needed. I added about 1/2 teaspoon. Add the delicata squash and potatoes. Place the lid on top and set Instant Pot to 10 minutes. When done, use quick release and serve over cauliflower mash. 
  5. For Pot Instructions: 

  6. Sprinkle the cubed up stew meat with salt on both sides. Next, add a bit of flour to a shallow plate and dip each piece of meat into the flour, dusting off any excess. 
  7. Place a large Dutch oven over medium heat. Add a few tablespoons of oil to the bottom of the pan. When hot, add the pieces of meat, in batches, until browned on each side, about 2 minutes per side. Remove and repeat until you’ve worked through the meat. This took me about 15 minutes. 
  8. Add an additional teaspoon or two of oil, if needed. Next, add the onion, tomato paste, cumin, paprika, coriander, dried oregano and a few pinches of salt. Mix together until onions are slightly softened, about 5 to 7 minutes. Mix in the garlic and then pour in the soy sauce and using a spoon, scrape the bottom of the pan, getting up any bits. 
  9. Pour in the beef broth and add the meat back to the pot. Bring the pot to a gentle boil and then immediately bring the heat down to medium-low. Cover the pot and simmer for about 2 to 3 hours, adding a bit more broth if needed. At the 2 hour mark, add the  Use the manual setting and put to 15 minutes. Allow to come to pressure and cook for 15 minutes. When it’s done, use the quick release for pressure and carefully remove the lid. Add the delicata squash and potatoes. Place the lid on top and set Instant Pot to 10 minutes. When done, use quick release and serve over cauliflower mash.
  10. Add an additional teaspoon or two if needed. Add onion, tomato paste, cumin, paprika, coriander and a pinch of salt. Cook for 3 to 3 minutes. Add garlic and toss. 
  11. put on high for 15 minutes. then release steam, add acorns quash and potatoes and cook for an additional 15 minutes. release steam. add over cauliflower puree. 
  12. To Make the Creamy Cauliflower Mash:

  13. Bring a large pot of water to a boil. Drop in the cauliflower florets and cook until very tender, about 5 to 6 minutes. Drain and run the cauliflower under cold water. To a high-powered blender (such as a Vitamix), add the ghee and then top with the cauliflower. Pulse until mostly smooth, about 1 minute, stopping and scraping down the sides as needed. Pulse on high for about 2 minutes, until silky smooth, adding a teaspoon or two of ghee, if needed. Add salt and pepper to taste and blend once more until combined.
  14. When the pot roast is ready, pour the cauliflower in a pot and warm over low heat. Divide between bowls and top with a piece of pot roast, a sprinkling of cilantro, green onion and a squeeze of lime.

3.1

https://www.acozykitchen.com/cozy-beef-autumnal-stew/

(This post is sponsored by Panera. Thanks for supporting the sponsors that keep A Cozy Kitchen cozy.)

Adrianna Adarme
Adrianna Adarme

A Cozy Kitchen is a blog written by Adrianna Adarme. Adrianna likes corgis, pancakes and cute things.

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