Bistro Braised Beef With Shiitake And Pearl Onions Recipes

BISTRO BRAISED BEEF WITH SHIITAKE AND PEARL ONIONS

Steps:

• Clean shiitake and remove stems, if using other mushrooms simply clean.
• Leave whole or if mushrooms are large, thickly slice.
• In a large wide saucepan or Dutch oven, melt butter and 1 tbsp (15 mL) olive oil over medium-high.
• Add mushrooms and cook until tender, about 3 minutes.
• Remove from heat and turn into a bowl.
• In a large bowl, stir flour with salt.
• Add beef and lightly coat in flour.
• In the pan that mushrooms were cooked in, heat remaining oil over medium-high heat. Cook half the meat until browned all over, then remove to a bowl.
• Repeat with remaining meat adding a little more oil.
• Stir in coffee, water, garlic, vinegar, brown sugar,Worcestershire, herbs and meat in bowl to the saucepan.
• Bring to a boil, then cover and reduce heat to medium-low, mixture should be gently simmering.
• Stir occasionally for 1 1/2 hours, meat should nearly be tender.
• Stir in carrots and onions.
• Continue to cook, simmering gently and stirring occasionally until meat is very tender, about 30 minutes.
• If you would like sauce a little thicker, uncover and simmer 15 to 20 minutes.
• Stir in mushrooms.
• Add pepper to taste.
• Serve with mashed potatoes or egg noodles, sprinkled with parsley or fresh thyme.
• PEELING PEARL ONIONS:.
• Drop unpeeled onions in boiling water for a minute or so.
• Plunge into cold water.
• Cut base of onions and squeeze.
• Onions will pop out of skin.

BRAISED BEEF WITH RADISH OR TURNIPS

Steps:

• Cut the beef into cubes about 1 - 1 1/2 inch thick. Peel the radish or turnips and cut into cubes about the same size. (If using regular radishes, peel and thinly slice).
• Combine the dark soy sauce, rice wine or sherry and green onion in a small bowl. Set aside.
• Heat 1 tablespoon oil in large pot on medium heat. Add the ginger and garlic and then the beef. Cook for 4 - 5 minutes to brown the beef, turning it over at least once.
• Stir in the soy sauce mixture and allow to cook for a minute. Add the water and bring to a boil. (Add the pepper at this time if using). Turn down the heat, cover, and simmer for 1 hour (in simmering the temperature is just below the boiling point).
• Add the radish and stir in the sugar. Simmer, uncovered, for 20 more minutes. Taste and adjust seasoning, add more pepper and/or salt if desired.

SOUTHWESTERN BRAISED BEEF

Steps:

• In a small bowl, combine the chili powder, cumin, coriander, oregano, ancho chili powder, allspice and cinnamon; stir in 2 tablespoons of the oil to make a paste.
• Set aside.
• In a Dutch oven or large saucepan, heat the remaining oil over medium-high heat.
• Brown the beef in batches.
• Remove to a plate and drain the fat from the pan.
• Fry the onions and garlic over medium heat, stirring occasionally, until golden, about 5 minutes.
• Add the chili powder mixture and fry until fragrant, about 30 seconds.
• Add the beef and stir for about 1 minute.
• Add the beans, 2 cups of water, tomatoes, salt and sugar.
• Bring to a boil.
• Reduce the heat, cover and simmer for 1 hour.
• Uncover and simmer until slightly thickened and the meat is tender, about 30 minutes.

BRAISED BEEF IN STOUT

Steps:

• Cut the steaks into 5 x 7cm pieces.
• Heat the butter and oil in a large casserole dish or pot.
• Add the beef and fry until well browned. It is OK if the bottom of the pan gets brown and sticky, but dont let it burn.
• Add the onions and cook until beginning to soften. You will see the brown sticky stuff at the bottom of the pan start to dissolve and come away.
• Add the brandy.
• Add the Stout beer, Vegemite (dissolved in a little water) sprigs of thyme and rosemary, carrots, eggplant, and salt and pepper to taste.
• Bring to the boil and cook very gently for about 3 hours, until the meat is very tender. Add the whole mushrooms for the last 30 minutes.
• remove the sprigs of rosemary and thyme.
• Mix the chopped basil and lemon rind together and sprinkle over the top.
• Scatter over the olives and garnish with the basil sprig.
• Serve with crusty bread or mashed potato.

BRAISED BEEF AND ONIONS

Steps:

• Put oven rack in middle position and preheat oven to 400°F.
• Pat meat dry. Stir together allspice, 2 teaspoons salt, and 1 teaspoon pepper in a small bowl and rub all over meat.
• Spread half of onions and half of garlic in a 13- by 9-inch roasting pan and arrange meat on top. Spread remaining onions and garlic over meat. Tightly cover pan with foil and roast, turning meat over after 1 hour, until meat is very tender, about 2 1/2 hours total.
• Skim fat from pan juices. Slice meat across the grain and sprinkle with parsley. Serve with onions and pan juices.
• note:.
• Beef can be braised 2 days ahead. Cool meat in juices, uncovered, then slice and chill in juices, covered. Reheat, covered, in a 350°F oven 30 to 40 minutes.