Beef Stock Greats: Delicious Beef Stock Recipes, The Top 79 Beef Stock Recipes

Jo Franks

Description

You'll love this book, the recipes are easy, the ingredients are easy to get and they don't take long to make. Foodlovers turn to Beef Stock Greats for information and inspiration.

Everything is in here, from the proverbial soup to nuts: "Beef Bourgignon" Pot Pie with Baby Root Vegetables, Andouille Smoked Sausage in Red Gravy, Australian Meat Pie, Texas BBQ Mop, Tomato and Omelette Roll Soup, Tuscany Peasant Soup, Veal Marsala With Egg Fettuccini, Veneto-Style Pasta E Fagioli Alla Veneta, Wild Mushroom Fricassee Over Polenta, Zeughauskeller Potato Salad, Zuppa Osso Buco ...and much much more!

This is a very satisfying book, however I would recommend you eat something before you read this book, or you won't be able to make it through without reaching for a skillet or saucepan!

Beef Stock Greats is packed with more information than you could imagine. 79 delicious dishes covering everything, each employing ingredients that should be simple to find and include Beef Stock. This cookbook offers great value and would make a fabulous gift.

This book will also give you enough inspiration to experiment with different ingredients since you'll find the extensive index to be extremely helpful.

The recipes are superb. Wonderfully easy to put together and you don't have to make or purchase a ton of condiments before you have a chance to play with them.

Yummy!!

Sujets

• Cuisine
• La cuisine et son histoire
• Cooking

Informations

• Publié par: Emereo Publishing
• Date de parution: 12 janvier 2013
• Nombre de lectures: 0
• EAN13: 9781486459575
• Langue: English

Extrait

Beef Stock Greats

Copyright © 2013 Jo Franks

° ° ° ° ° Table of Contents

Table of Contents

Table of Contents .................................................................................................................... iii Preface .......................................................................................................................................... vi

Chapter 1 A-M ................................................................................................................................................. 1 "Beef Bourgignon" Pot Pie with Baby Root Vegetables ..................................... 1 Andouille Smoked Sausage in Red Gravy ........................................................ 4 Australian Meat Pie ........................................................................................ 5 Baked Curried Beef And Sweet Potatoes ......................................................... 6 Baked Lentils ................................................................................................. 7 Barcelona Beef Stew ....................................................................................... 8 Basic Brown Sauce ......................................................................................... 9 Bbq Meatloaf Aussie Style ............................................................................ 10 Bean, Barley & Sausage Soup........................................................................ 11 Beef "Ghoul"-Ash ......................................................................................... 12 Beef And Black Bean Chili With Green Onion Corn Cakes .............................. 13 Beef And Broccoli Stir-Fry ............................................................................ 15 Beef Barley Soup .......................................................................................... 16 Beef In Beer ................................................................................................. 17 Beef Paprika "Stew" ...................................................................................... 18 Beef Paprikas ............................................................................................... 19 Beef Pot Pie.................................................................................................. 20 Beef Stew with Cumin Seed .......................................................................... 21 Beef Stock.................................................................................................... 22 Beef Stroganoff ............................................................................................ 23 Big Bend Texas-Style Chili ........................................................................... 24 Braised Kosher-Cut Short Ribs ..................................................................... 25 Braised Lamb Shanks with Roasted Potatoes ................................................ 26 Braised Short Ribs........................................................................................ 28 Cajun Jambalaya .......................................................................................... 29 Carnero En Adobe - Tangy Braised Lamb Shanks ......................................... 31 Classic Minestrone....................................................................................... 32

iii

Cottage Pie .................................................................................................. 33 Curried Potato Chowder............................................................................... 36 Curry Barbeque Sauce .................................................................................. 37 Enchilada Sauce ........................................................................................... 38 Filet Of Beef In Phyllo Pastry With Madeira Sauce .......................................... 39 Filet Of Beef With Green Peppercorn Sauce ................................................... 40 Flank And Greens ........................................................................................ 41 French Onion Soup ...................................................................................... 42 French Onion Soup ...................................................................................... 44 Fried Polenta With Simmered Beef Sauce ...................................................... 45 Grilled Chicken Breasts W/Wild Mushrooms ................................................. 46 Hearty Reuben Soup .................................................................................... 48 Hungarian Goulash ...................................................................................... 49 Irish Beef Stew ............................................................................................. 50 Italian Braised Lamb And Potatoes ............................................................... 51 Italian Gravy ................................................................................................ 52 Jambalaya Cajun .......................................................................................... 53 Khalia - Georgian Spicy Beef Stew ................................................................ 55 Korean Cold Noodle Soup ............................................................................ 56 Lamb Tagine With Honey, Prunes, Onions And Toasted................................ 57 Leg of Lamb with Garlic & Herbs .................................................................. 59 Liver With Mustard Sauce ............................................................................. 61 Meatloaf Patties, Smashed Potatoes, And Pan Gravy ..................................... 61 Mexican Chowder ........................................................................................ 63 Mock Duck .................................................................................................. 64 Moroccan Spiced Meatballs W/ Eggs in Tomato Sauce .................................. 65 Moussaka (Lamb And Eggplant Casserole) ................................................... 66

Chapter 2 N-Z ................................................................................................................................................69 Oh So Good French Onion Soup ................................................................... 69 Pan Roasted Quail With Port Sauce ............................................................... 70 Patatas Bravas.............................................................................................. 71 Pate De Foie (Chicken Liver Pate) ................................................................. 72 Picadillo - Beef ............................................................................................ 75 Pinto Beans & Squash Stew .......................................................................... 76 Rattlesnake Ribs .......................................................................................... 77 Robust Italian Stew: Wine-Braised Beef Over Polenta .................................... 79 Roulades of Beef .......................................................................................... 80 Seasoning and Sauce For Barbequed Ribs..................................................... 81 Simmered Beef Goulash With Mushrooms .................................................... 82 Smoked Shrimp Enchilada w/Red Pepper Cream, Barbecue Sauce ................. 83 Smoky Sirloin Stew With Watercress Dumplings............................................ 85

i

v

Table of Contents

Spanish Style Beef And Rice ......................................................................... 86 Spicy Duck Empanadas With Fire Sauce And Cilantro Cream ......................... 87 Stir-Fried Kangaroo Strips With Bok Choy and Chili Black Beans ................... 89 Tenderloin Steaks With Pepper Jelly Sauce.................................................... 90 Texas BBQ Mop............................................................................................ 91 Tomato and Omelette Roll Soup................................................................... 92 Tuscany Peasant Soup ................................................................................. 93 Veal Marsala With Egg Fettuccini .................................................................. 93 Veneto-Style Pasta E Fagioli Alla Veneta....................................................... 95 Wild Mushroom Fricassee Over Polenta ........................................................ 96 Zeughauskeller Potato Salad ........................................................................ 97 Zuppa Osso Buco ......................................................................................... 98 Index .......................................................................................................................................... 101

v

° ° ° ° ° Preface

Notice of Rights

All rights reserved. No part of this book may be reproduced or transmitted in any form by any means, electronic, mechanical, photocopying, recording, or otherwise, without the prior written permission of the publisher.

Notice of Liability

The information in this book is distributed on an "As Is" basis without warranty. While every precaution has been taken in the preparation of the book, neither the author nor the publisher shall have any liability to any person or entity with respect to any loss or damage caused or alleged to be caused directly or indirectly by the instructions contained in this book or by the products described in it.

Trademarks

Many of the designations used by manufacturers and sellers to distinguish their products are claimed as trademarks. Where those designations appear in this book, and the publisher was aware of a trademark claim, the designations appear as requested by the owner of the trademark. All other product names and services identified throughout this book are used in editorial fashion only and for the benefit of such companies with no intention of infringement of the trademark. No such use, or the use of any trade name, is intended to convey endorsement or other affiliation with this book.

Jo Franks

vi

Chapter 1 A-M

Chapter 1: A-M

"BEEF BOURGIGNON" POT PIE WITH BABY ROOT VEGETABLES

6 servings Source:Beef Stock Greats

¼lb.thick cut bacon, cut into 1/2-inch thick pieces 1tablespoonvegetable oil 4lbs.beef chuck roast, trimmed and cut into 2-inch cubes

1teaspoonsalt ½teaspoonfreshly ground black pepper 2 medium onions, coarsely chopped

2 large carrots, coarsely chopped 1cupwater, plus 1 cup 4tablespoonsunsalted butter 5tablespoonsflour 1 ½teaspoonstomato paste

2cupsbeef stock or rich chicken stock or low sodium canned chicken broth

1 bottle red wine, preferably burgundy ½ bunch fresh parsley stems 6 sprigs fresh thyme 1 head garlic, cut in half crosswise 3 bay leaves, torn ½teaspoonwhole black peppercorns ¼lb.pearl onions, peeled

2teaspoonssugar ½lb.white button mushrooms or cremini mushrooms, stem ends trimmed ¼lb.baby carrots, peeled and ends trimmed

¼lb.baby turnips, peeled and ends trimmed 3tablespoonscognac ¼cupminced parsley leaves 1 box frozen puff pastry,

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Beef Stock Greats

thawed in the refrigerator

2

1 egg, lightly beaten

In a heavy Dutch oven over medium heat, render bacon in the vegetable oil until lightly browned and beginning to crisp. Using a slotted spoon, transfer the bacon to a large bowl and set aside. Season the meat with the salt and pepper, and brown in the bacon fat, in batches if necessary and turning often to promote even cooking. When the meat is browned on all sides, transfer the pieces to the bowl with the bacon. (If the bits on the bottom of the pan begin to burn, deglaze with a bit of water or some of the wine, and scrape the bottom of the pan with a wooden spoon to remove all browned bits. Transfer this liquid to the bowl along with the beef. )

When all of the beef is browned, add the chopped onions and carrots to the Dutch oven and cook, stirring frequently, until browned around the edges, about 8 to 10 minutes. Transfer the browned vegetables to another bowl and set aside. Deglaze the pan with 1 cup of water and transfer this liquid along with the released browned bits to the bowl with the browned meat. Add 3 tablespoons of the butter to the Dutch oven and stir in the flour and cook until the flour is reddish-brown, about 6 to 8 minutes. Add the tomato paste, stir to combine, then slowly whisk in the stock and 3 cups of the wine. Bring to a simmer and cook until slightly thickened, about 5 minutes. Using a large piece of cheesecloth, make a bundle containing the reserved caramelized veggies, parsley stems, thyme sprigs, bay leaves, garlic and peppercorns and secure with a piece of kitchen twine. Add this to the pot, along with the reserved bacon and browned meat. Cover the pot and simmer very slowly for 2 1/2 to 3 hours, or until the beef is very tender.

Remove the cheesecloth bundle from the sauce and set in a strainer over a medium bowl. Press down on the bundle with the back of a spoon and transfer any accumulated liquids to the Dutch oven. Discard the cheesecloth bundle.

Using a slotted spoon or tongs, transfer the meat to a medium bowl and set aside. Using a large spoon, skim any fat from the surface of

Chapter 1: A-M

the sauce. Increase the heat to medium-high, and cook the sauce until it reduces to heavy cream consistency, about 20 minutes, stirring occasionally so that sauce does not burn on the bottom of the pot.

While the sauce is reducing combine the pearl onions, remaining tablespoon of butter, sugar and 1 cup of water in a large skillet and bring to a boil over high heat. Cover, reduce heat to medium and simmer for about 3 minutes. Stir in the mushrooms, cover the pan, and cook for another minute or two, until the mushrooms have given up their liquid. Add the baby carrots and turnips, cover, and continue to cook until the vegetables are crisp-tender, about 8 to 10 minutes. Remove the cover and cook, shaking the pan frequently, until the vegetables are tender and golden brown. Transfer to the sauce and add the remaining cup of red wine and cognac and continue to cook until the sauce is thickened and coats the back of a spoon. Add the parsley and reserved beef, stir to combine well, then set aside to cool.

When the filling has cooled completely, divide the filling evenly among 6 (2-cup) ramekins.

Preheat the oven to 400℉ On a lightly floured work surface, roll out 1 sheet of puff pastry to measure 12 by 12-inches. Using a small plate or cup saucer just slightly wider than the rim of the ramekins as a guide, cut out 4 circles of pastry by running the tip of a sharp knife around the edge of the guide. Repeat with the second sheet of puff pastry, but only cut 2 circles out of this sheet and save the remaining puff pastry for another project.

In a small bowl using a fork, beat the egg lightly. Using a pastry brush, lightly coat the edges of each circle of pastry with some of the beaten egg. Top each ramekin with 1 of the pastry circles, egg side down, and fit the edges around the rim of the ramekin with your fingers. Press to seal well. Using the tip of a sharp knife, cut a few decorative vent holes in the top of the pastry circle. Repeat with the remaining ramekins and pastry circles. Using a pastry brush, brush some of the remaining egg over the tops of each pastry circle.

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Beef Stock Greats

Place the ramekins in the middle of the oven and bake until the puff pastry is puffed and golden and the filling is bubbly and hot throughout, about 20 to 25 minutes. Serve immediately.

ANDOUILLE SMOKED SAUSAGE IN RED GRAVY

4 servings Source:Beef Stock Greats

6tablespoonsUnsalted butter ½cupChopped green peppers 1 ½lbs.Andouille smoked sausage (2-inch pieces) 1teaspoonMinced garlic 8teaspoonsTomato sauce 3cupsOnions

4

¼cupChopped parsley 6 ½cupsPork or beef stock 1cupChopped green onion tops 1 ½teaspoonsCayenne pepper 3teaspoonsCooked rice

¾teaspoonsSalt ½cupChopped celery

Melt butter in Dutch oven. Add sausage, cover, and cook without stirring about 7 minutes. Turn over and sprinkle 2 c. of onions on top. Cover and cook another 7 minutes. Should be dark brown sediment on pan bottom. Add 3/4 c. of stock and scrape bottom.

Add pepper and salt, stirring, scraping, and turning. Cover and cook 2 minutes, scraping once. Add celery, green peppers and garlic. Cover and cook 3 minutes, scraping once. Add tomato sauce and cook uncovered 5 minutes, scrapping occasionally.

Add 1/2 c. onions. Cook 8 minutes until large puddles of oil have broken out and tomato mixture is thick. Stir only if sticking. Add parsley and 1/2 c. of the green onions. Add 3-1/4 c. more stock and scrape. Cook 20 minutes until liquid is thick dark red gravy. Stir occasionally.