Advertisements

Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Savory Beef Brisket

2015-01-15 16.18.13

2015-01-15 16.30.47

I love making beef #brisket for so many reasons. It’s really just one of those styles of meats that you can #tastethelove and do just about anything with. I like to take the cooked brisket and portion it out. Because there is only two of us, a 3-pound piece is more than enough to make different styles of meals from that one cooked Savory Beef Brisket.

My first and favorite way is to not add anything to the finished brisket. It’s just perfect in its savory beefy broth. Today’s dish is my Savory Beef Brisket tostadas. That’s what I’ve done here.

On the second night, I added some of my homemade barbecue sauce to the remaining brisket and we had Barbecue Beef Brisket sandwiches. 

2015-01-15 08.53.11

2015-01-15 09.01.13

2015-01-15 08.53.08

2015-01-15 09.01.18

2015-01-15 09.08.03

2015-01-15 09.08.46

2015-01-15 10.11.07

2015-01-15 15.18.37

2015-01-15 15.19.46

2015-01-15 15.24.40

2015-01-15 15.18.33

2015-01-15 15.25.27

2015-01-15 15.29.52

2015-01-15 16.18.13

2015-01-15 09.25.19

I happen to have some Pico de Gallo first because I always do. You can get my recipe for Pico de Gallo by clicking the link at the bottom of this post.

I place some of my Savory Beef Brisket on a Tostada, then I add some freshly grated Jack cheese, then top it with some of my delicious Pico de Gallo. This is definitely my favorite way to eat this scrumptious #savorybeefbrisket.

2015-01-15 16.28.16

2015-01-15 16.30.47

Prep Time: 5 minutes
Inactive Prep Time: 24 hours
Cook Time: 3 hours 45 minutes
Total Time: 3 hours 50 minutes
Equipment: 9 x 13 baking dish, 3-quart saucepot

Ingredients:
3-pound flat top beef brisket
1/4 cup of beef consomme
1/4 cup low sodium soy sauce
1/2 a lemon, juiced
4 dashes of liquid smoke
3 cloves of chopped garlic
2 large onions, quartered and broken up
1 15-ounce can of drained fire-roasted tomatoes (diced tomatoes are fine)
1 tablespoon of Kosher salt
1 teaspoon of black pepper

Options:
Tostadas, store-bought
Monterey Jack cheese, freshly grated
Homemade barbecue sauce, substitute your favorite store-bought brand

Directions:
Preheat oven to 300-degrees F.
Start with a flat-cut brisket. Have the fat-side of the meat facing up and score the fat. I just simply season the meat liberally with salt and pepper on the scored fat side. To the baking dish add 1 of the quartered onion pieces along with whole garlic cloves. Lay the brisket in the dish fat side up. In a large mixing bowl add beef consomme, low sodium soy sauce, liquid smoke, and the juice of 1/2 a lemon, whisk to combine. Pour that mixture over the brisket. To that, add the remaining onion pieces and place around the outside of the brisket. The last ingredient is a can of fire-roasted diced tomatoes that have been drained and spread the diced tomatoes over the top. Next, I wrap the whole thing with plastic wrap and set into the refrigerator for 24 hours or overnight.

The next day, remove the plastic wrap off and replace it with foil, bake for around 1 hour and 15 minutes a pound. So for this size piece of brisket, comes to 3 hours and 45 minutes. Because oven temperatures may vary slightly, check on the brisket after 3 hours to see how it’s doing, because sometimes it may not need the whole 45 minutes. If after 3 hours you can stick a fork into the brisket and you can tell it’s going to fall apart easily, then go ahead and take it out and let it rest covered on the counter for about 15 minutes.

On the other hand,  check for tenderness to see how much longer you may need to cook the brisket. You may need another 15 minutes and not the whole 45 minutes.

Once finished cooking, remove from oven, let rest covered for another 15 minutes. Take the tomatoes from the top and scrape them off the sides of the meat. Remove the brisket out from the dish carefully, transfer to a cutting board and cut the fat top off. Using two forks shred the beef.

Transfer cooking liquid (including the vegetables) to a large saucepot on medium-high heat, stirring occasionally. Once the cooking liquid has reduced by half, turn the heat down to low and simmer for another 10 minutes. Turn off the heat. Carefully pour the reduced cooking liquid (with vegetables) back into the baking dish. Return the shredded beef, toss through the sauce. You can see how the meat just absorbs most of that delicious broth. I like to keep it covered with foil so it stays nice and hot until you’re ready.

To serve, I like to place some of my Savory Beef Brisket on a Tostada, I add a little freshly grated Monterey Jack cheese, then top it with some of my delicious Pico de Gallo. This is definitely my favorite way to eat this scrumptious #savorybeefbrisket.

 

Pico De Gallo Two Ways

Advertisements
Leave a comment »

Blackberry Bourbon Barbecue Chicken

 

2015-01-08-15-57-49.jpg

When I started playing around with this recipe, I knew it was going to be delicious. Then the name Blackberry Bourbon Barbecue Chicken, say that three times fast! The sweet and savory components, accompanied by the complexity of the flavors, really shine through in this dish.  If you’re not a fan of blackberries, don’t worry, there are other fruit options, like, apricots, peaches, even raspberries.

The other thing I wanted to talk about is how I’m preparing the chicken, for this dish. I know, whenever you make a one-pot meal, the browning of the protein, first, is very important. This part of the cooking process ensures extra flavor and seals in the juices.

The browning of the meat in oil, and having to do that process in batches, can be a real pain. The oil splatters and it can get really messy. I’ve decided to oven roast the chicken and eliminate that step. The chicken still comes out caramelized and, NO MESS!

2015-01-08 12.06.59 2015-01-08 12.29.54

2015-01-08 11.54.42 2015-01-08 12.11.52 2015-01-08 12.14.45 2015-01-08 12.16.21 2015-01-08 12.19.36

2015-01-08 12.20.53 2015-01-08 12.23.08 2015-01-08 12.22.312015-01-08 12.16.56

2015-01-08 12.34.38

2015-01-08 12.36.25

2015-01-08 13.21.442015-01-08 13.29.26

2015-01-08 14.35.43 2015-01-08 14.37.20 2015-01-08 15.53.27

Red Quinoa

2015-01-08-15-57-49-2795438715-1552683287804.jpg

2015-01-08-15-57-41.jpg

Prep Time: 10 minutes
Cooking Time: 1 hour to 1 hour 10 minutes (remember the chicken roasts at the same time the sauce is being prepared)
Total Time: 1 hour 20 minutes
Yields: 4 servings (2 pieces of chicken per plate)
Equipment: 2 rimmed baking sheet pans, 1 6-quart Dutch Oven

Ingredients For Roasting Chicken:
4 large chicken breast, bone-in skin-on (cut breast in half yielding 8 pieces)
2 tablespoons of olive oil
2 tablespoons Kosher salt
1 tablespoon freshly cracked black pepper

Ingredients For Blackberry Bourbon Barbecue Sauce:
1 large onion diced
3 cloves of minced garlic
1 tablespoon of Kosher salt
1 teaspoon of black pepper
1 teaspoon cayenne pepper(optional)
1 pint of good bourbon
4-5 dashes of Worcestershire sauce
1 small jar of sugar-free blackberry jam
1 standard bottle of your favorite barbecue sauce
2 1/2 cups of unsalted or low sodium chicken broth
2-pints of fresh blackberries, reserve 1-pint for garnish
2 tablespoons of chopped fresh Italian flat-leaf parsley for garnish

Ingredients For Quinoa:
1 cup red quinoa, rinsed and drained
2 cups low sodium or unsalted chicken broth, or water

Directions For Roasting Chicken:
Preheat oven to 425 degrees F.
After you’ve cut the 2 chicken breasts in half, pat them dry really well. Place the 8 breasts on two baking sheets. Brush each of chicken pieces with olive oil sprinkle with 2 tablespoons of  Kosher salt and 1 tablespoon of freshly cracked black pepper. Roast the chicken for 15 minutes.

While the chicken is in the oven, start the sauce on the top of the stove. Once you have all the ingredients working on top of the stove. Next, turn the oven to broil position. Keep a close eye on the chicken, and continue cooking for around another 5-7 minutes, or until the skin is golden brown.  Remove the chicken from the oven and set it aside.

Adjust the oven temperature to 350-degrees F.  The chicken will finish cooking during the braising process.

Directions For Blackberry Bourbon Barbecue Sauce:
Oven set to 350 degrees F.
In a 6-quart Dutch oven on medium-high heat, start sweating the onions and garlic. Add the cayenne pepper, Kosher salt, and freshly cracked black pepper, sautè for 2-3 minutes. Add the bourbon and let reduce by half.

Turn the heat down to medium, add the sugar-free blackberry jam, stir to combine. Next, add the liquids, the barbecue sauce, and chicken broth. Again, stir to combine. Season with Kosher salt and black pepper to taste.  Continue cooking for another minute.

Add the chicken to the pot. Bring the pot back up to a bubble, reduce to a simmer, and place the lid on. Transfer the pot to the oven and cook for 40-45 minutes, or until chicken is completely cooked,  or until the internal temperature 165-degrees, and chicken is tender.

Once the pot comes out of the oven, carefully transfer the chicken to a plate. With the stove on medium heat, bring the sauce up to temperature, continually stirring so the sauce doesn’t burn and thickens about 5 minutes.

Place the chicken back into the pot. Add the fresh blackberries. Turn the heat down to medium-low and continue to cook with lid off, occasionally stirring for another 15- 20 minutes.

Note: While the chicken is simmer in the sauce, start the quinoa.

Directions For Quinoa:
Cooks Note:  Be sure to rinse the quinoa thoroughly before cooking as there is a bitter coating on the grains.
In a large saucepan over high heat, bring the quinoa and chicken broth (or water) to a boil. Reduce to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed about 15-20 minutes. Fluff with a fork.

To Serve:
Spoon the quinoa onto the plate. Place the chicken on top and ladle some of that delicious sauce over the chicken. Garnish with fresh blackberries and Italian flat-leaf parsley. Serve hot.

1 Comment »

Pappardelle With A Beef Short Rib Ragu

Braised Beef Short Ribs With Parpadelle

Short Rib Ragu With Pappardelle

This dish is one you’ll want to serve to family and friends. I just loved the response I received. I know that once you make my Beef Short Rib Ragu With Pappardelle, it will be something you’ll make again and again. Let’s get started.

The star of this dish is the beef short ribs. I want to let you know that this cut of meat can be expensive. My butcher happens to carry both styles of beef short ribs, bone-in and boneless. The boneless type of beef short ribs is cut from either chuck or plate and consists of rib meat. I’m going to use both bone-in and boneless beef short ribs in my Beef Short Rib Ragu With Pappardelle.

Whenever making this type of dish, it’s important to prep all the vegetables.

2014-08-11-14-01-34.jpg

Rosemary

Thyme

2014-08-11-14-09-55.jpg

2014-08-11-14-38-07.jpg

2014-08-11-14-38-09.jpg

I have 2 pounds of boneless beef short ribs and 2 pounds of bone-in beef short ribs. Above you will see that I’ve set the meat out on a couple of paper towels to pat them completely dry on all sides. The reason for this is to get a good sear on the outside of the meat.

2014-08-11-14-47-17.jpg

I toss all the meat in some olive oil, Kosher salt, and pepper, and then spread them out onto 2 baking sheets. They will go into the oven at 450-degrees F. for 15 to 20 minutes.

2014-08-11-17-36-41.jpg

This is what they will look like when they come out. While the short ribs are roasting in the oven, on top of the stove the base for the sauce starts. You want to use a large braising pot or any type of heavy bottom pot like a Dutch oven.

2014-08-11-14-56-37.jpg

2014-08-11-15-02-33.jpg

Now at this point, I have my liquids for this dish ready and on standby.

2014-08-11-14-59-23.jpg

2014-08-11 15.05.00

2014-08-11 15.10.37

You do not want to cover the veggies completely with liquid, just about 1/2 of the way up, because the veggies will release their own liquid.

2014-08-11 15.23.55

Cover, carefully transfer the pot the oven. Cook for 2 1/2 to 2 3/4 hours.

2014-08-11 17.35.05

WOW! Does this look amazing? So now I going to remove the meat to take the bones out and shred the meat.

2014-08-11-17-50-20.jpg

I have to say, by adding the sweet potato to this dish gives a nice sweetness. To thicken the sauce I process the veggies in a food processor. Be careful when processing hot liquids not to fill the processor more than a third of the way full.

2014-08-11-17-36-44.jpg

Start ladling the veggies into the processor.

2014-08-11-17-54-16.jpg

This is what the thickened sauce will look like when you’re done.

2014-08-11-18-05-13.jpg

Add all the shredded beef short rib meat to the sauce, stir to combine. Cover to keep hot.

2014-08-11-18-12-18.jpg

This Artisanal pasta cooks for only 8 minutes. You want to cook the pasta to the al-dente stage.

Braised Beef Short Ribs With Parpadelle

 

Prep Time: 30 minutes
Cook Time: 3 hours
Total Time: 3 hours 30 minutes
Yields: 4 servings
Equipment: 6-quart Dutch oven, 2 rimmed baking sheet pans, food processor, large stockpot for cooking pasta

Ingredients:
2 pounds of boneless beef short ribs
2 pounds of bone-in beef short ribs
1/3 cup of good olive oil
2 1/2 tablespoons Kosher salt
1 1/2 tablespoon fresh ground black pepper

3 tablespoon of good olive oil
5 large cloves whole garlic, peeled
2 ribs of celery, 2 1/2 inch dice
1 sweet potato, peeled 2 1/2 inch dice
2 medium-size carrots, 2 1/2ich dice
1 red and yellow bell pepper, 2 1/2 inch dice
1 large sweet onion, 2 1/2 inch dice
1 1/2 tablespoon Kosher salt
1 tablespoon fresh ground black pepper
3 sprigs fresh rosemary
2 fresh bay leaves, substitute dry
6 sprigs of fresh thyme
1 28-ounce can San Marzano tomatoes, without their liquid
2 1/2 cups of Cabernet Sauvignon
3 cups of unsalted beef stock
Garnish with fresh Italian flat-leaf parsley
Garnish with shavings of Parmigiano-Reggiano cheese

2 packages of Pappardelle (2 pounds)

 

Directions:
Preheat oven to 450-degrees F.

Lay all the short ribs in a single layer onto paper towels. Take another paper towel and pat the tops dry too. Once dry, transfer the short ribs to a large mixing bowl. Add olive oil, Kosher salt, and fresh ground black pepper. Toss together until all the ribs are coated.

Lay the seasoned short ribs in a single layer onto 2 rimmed baking sheets. Roast for 15 to 20 minutes until caramelized.

While the short ribs are roasting dice the vegetables, tie the herbs up together with kitchen twine (herb bouquet), and have all the liquids premeasured for the dish.

In a Dutch oven on medium heat, add the olive oil. To that add the diced onions, diced sweet potato, diced carrots, diced celery, and diced bell peppers. Season with Kosher salt and fresh ground black pepper. Cook, stirring occasionally, for 10 minutes or until softened and golden brown.

Add tomato paste to the pot, stir to combine. Add 1 cup of the Cabernet, stirring and scraping the brown bits off the bottom of the pot until clean. Add the remaining red wine and simmer until the liquid is reduced by half. Add the whole garlic cloves, unsalted beef stock, and the *bouquet garni of fresh herbs.

Adjust the oven temperature to 350-degrees F.

Remove the short ribs from the oven and transfer them to the pot. Bring the liquid to a simmer on medium-high heat. Cover the Dutch oven and place it into the oven. Cook until the short ribs are very tender, 2 1/2 to 2 3/4 hours.

Carefully remove the cooked short ribs from the pot. Let cool down enough before handling. As soon as the ribs are cool enough, remove the meat from those that have bones. Using two forks shred all the meat into small pieces.

Thicken the sauce in small batches.  First, remove the herb bouquet. Ladle 1/3 of the liquid into a food processor. Note: Be very careful when processing hot liquids. Place the lid on and hold, with one hand, a dishtowel over the top opening. Transfer the thickened sauce, from the food processor to a large bowl until all the sauce has been processed.

Return the thickened sauce back into the pot along with the shredded beef short ribs, stir to combine. Cover to stay hot while making the pasta. If you have a burner with a “warm” setting, that’s perfect.

Fill a large stockpot with water. Set over high heat and bring to a boil. Salt well and stir in pasta. Cook until pasta is al dente. Drain pasta. Add the drained pasta to a large serving platter. Ladle the Beef Short Rib Ragu over the pasta and gently toss.

Garnish the Beef Short Rib Ragu With Pappardelle with fresh Italian flat-leaf parsley and shavings of Parmigiano-Reggiano cheese. Serve immediately.

*bouquet garni is a bunch of herbs typically encased in a cheesecloth bag, used for flavoring soups or stews.

2 Comments »

%d bloggers like this: