HAMBURGERS (TAVERN STYLE)
Here is the hamburger you get in better taverns and bars, plump and juicy, with a thick char that gives way to tender, medium-rare meat. It is best cooked in a heavy, cast-iron skillet slicked with oil or fat. Ask a butcher for coarse-ground chuck steak, with at least a 20 percent fat content, or grind your own. Keep it in the refrigerator until you are ready to cook, and then when you do, form your patties gently. Season after the meat is in the pan.
Provided by Sam Sifton
Categories burgers, main course
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Add oil or butter to a large cast-iron or stainless-steel skillet and place over medium heat. Gently divide ground beef into 4 small piles of around 8 ounces each, and then lightly form these into thick patties of around 3 1/2 inches in diameter, like flattened meatballs. Season aggressively with salt and pepper.
- Increase heat under skillet to high. Put hamburgers into the skillet with plenty of distance between them and allow them to cook, without moving, for approximately 3 minutes. Use a spatula to turn hamburgers over. If using cheese, lay slices on meat.
- Continue to cook until meat is cooked through, approximately another 3 to 4 minutes for medium-rare. Remove hamburgers from skillet and allow to rest for approximately 5 minutes; meanwhile, toast the buns. Place hamburgers on buns and top as desired.
TAVERNS
Taverns are similar to sloppy joes, just not as "tomato-y;" I have made these for many church and work pot-lucks by increasing the quantities. For Zaar I cut the recipe down to 4 servings. I have had this recipe for many years and really don't have a clue where I first came across it. Works great in the Crock Pot.
Provided by kittycatmom
Categories < 60 Mins
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a medium skillet, brown ground beef until no longer pink, drain fat.
- Over medium heat add additional ingredients to ground beef.
- Simmer a minimum of 30 minutes, stirring occasionally.
- Serve on buns.
TAVERN BURGERS
Steps:
- Heat a cast-iron griddle over medium heat until hot.
- Spread 2 tablespoons of the mayonnaise equally on the split sides of the buns and griddle mayo-side down until golden brown, 1 to 2 minutes. Set aside.
- Combine the ketchup and mustard with the remaining 1 tablespoon mayonnaise in a small bowl and stir until just combined. Spoon the sauce onto the top buns.
- Heat a large cast-iron skillet over medium-high heat. Season the beef with salt and pepper. Divide into 4 equal patties and transfer to the skillet. Cook for 4 to 5 minutes. Add the butter, flip the patties, then remove from the heat (or bake in a 500 degree F oven until the patties are cooked to your desired temperature). Top each patty with a slice of cheese and let it melt.
- Transfer the patties to the bottom buns. Top with the pickles and chopped onion, as desired. Close the burgers and serve hot.
TAVERN BEEF AND PORK PIE
Steps:
- In a large skillet, saute the precooked beef and pork cubes, onions and garlic in the butter over high heat for 5 minutes, until the onions are golden brown.
- Add the red wine to deglaze the pan, loosening any browned bits on the bottom of the pan with a wooden spoon. Add the mushrooms, basil, parsley, thyme, salt, pepper, and cook until the liquid has evaporated.
- Stir in the demi-glace and cook about 5 minutes more, until all liquid has evaporated again. Remove from the heat. Spread the mixture out onto a baking sheet and let it cool for about 10 minutes. Refrigerate the mixture about 1 hour to cool completely. Preheat oven to 450 degrees F.
- On a lightly floured surface, roll out the puff pastry to 1/8-inch thickness. Cut out 6 (6 to 8-inch) squares and brush the edges with the egg mixture. Place 1 cup of the meat mixture in the center of each square. Fold each square over diagonally to form a triangle and press the edges firmly to seal. Using a fork, gently prick the center of each triangle to allow steam to escape. Lightly brush the edges again with the egg mixture. Arrange the triangles 2-inches apart on a greased baking sheet.
- Bake for 8 to 10 minutes, until golden brown.
TAVERN BEEF AND PORK PIE
Overnight preparation required (for roasting meat)
Provided by Food Network
Categories main-dish
Time 2h
Yield 8 large or 24 small triangles
Number Of Ingredients 19
Steps:
- In a large skillet, saute the precooked beef and pork cubes, onions, and garlic in the butter over high heat for 5 minutes, until the onions are golden brown. Add the red wine to deglaze the pan, loosening any browned bits on the bottom of the pan with a wooden spoon. Add the mushrooms, basil, parsley, thyme, salt, and pepper and cook until the liquid has evaporate. Stir in the demi-glace and cook about 5 minutes more, until all liquid has evaporated again. Remove from the heat. Spread the mixture out onto a baking sheet and let it cool for 10 minutes. Refrigerate the mixture about 1 hour to cool completely.
- Preheat oven to 450 degrees. On a lightly floured surface, roll out the puff pastry to 1/8-inch thickness. Cut out 6 (6 to 8-inch) squares and brush the edges with the egg mixture. Place 1 cup of the meat mixture in the center of each square. Fold each square over diagonally to form a triangle and press the edges firmly to seal. Using a fork, gently prick the center of each triangle to allow steam to escape. Lightly brush the edges again with the egg mixture.
- Arrange the triangles 2 inches apart on a greased baking sheet. Bake for 8 to 10 minutes, until golden brown.
- Preheat oven to 350 degrees. In a small bowl, mix together the oil, salt, and pepper. Rub the oil mixture over the meats. Roast the pork shoulder about 1 hour. Roast the beef chuck about 1 1/2 hours, until a meat thermometer registers 170 degrees for each meat. Remove the meats from the oven and let cool for 20 minutes. Cover and refrigerate up to one day or until ready to use.
STEAK TIPS
Provided by Food Network
Categories main-dish
Time P1DT12h50m
Yield 10 to 12 servings
Number Of Ingredients 16
Steps:
- Using a sharp knife, peel all of the silver skin and 90 percent of the surface fat from the meat. Cut the meat into 3-by-3-inch cubes and place them in a non-reactive container.
- Mix the oil, Tuckaway Steak Seasoning and vinegar in a bowl; pour over the meat. Mix with your hands to be sure all surfaces are covered with marinade. Marinate the meat in the refrigerator for 3 to 5 days. (More time equals more flavor!)
- Grill to your liking and serve with some homemade potato salad, coleslaw, or any delicious side you can think of.
- In a bowl, mix together the orange juice, minced garlic, minced onion, ground mustard, mustard seed, granulated garlic, granulated onion, salt and pepper.
LIBERTY TREE TAVERN POT ROAST
Make and share this Liberty Tree Tavern Pot Roast recipe from Food.com.
Provided by Lelandra
Categories Meat
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Sear meat in stockpot in butter.
- Add flour and wine, beef base and tomatoes.
- Dice carrots, celery, onion and add fresh thyme.
- Simmer for 40 minutes to an hour, or until desired doneness.
- Once cooked, remove meat and let cool before slicing.
- Pour gravy through sieve to remove all the vegetables, saving gravy to use with meat.
- Once meat has cooled, slice and place in a pan.
- Add gravy, wrap pan and reheat in oven to 165 degrees.
Nutrition Facts : Calories 1840.8, Fat 176.9, SaturatedFat 76.7, Cholesterol 265.4, Sodium 360.5, Carbohydrate 31.8, Fiber 4.9, Sugar 8, Protein 23.7
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