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Spicy Beef Shell Roast
| 1 Beef shell roast (New
York strip), about 1-1/2 pounds untrimmed |
1/4 tsp. cayenne pepper |
| 1 tsp. dried thyme |
1/4 tsp. salt |
| 1 tsp. dried oregano |
1 Tbl. extra virgin olive
oil |
| 1 tsp. dried rosemary |
1/4 Cup chicken stock |
| 1/2 tsp. freshly ground
black pepper |
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Remove all surface fat from the roast. The
trimmed roast should weigh 1-1/4 lbs. and be 1-1/4 inches thick.
Crush the dried herbs between your thumb and fingers and mix them
with the black and cayenne peppers. Pat the mixture on both sides
of the meat.
When ready to cook, preheat oven to 450 F. Sprinkle roast with
salt. Heat oil in a heavy oven- proof skillet or saucepan. When
hot, add meat and cook over medium to high heat for 3 min. on
each side. Transfer skillet to oven and cook for 8 to 10 minutes
for medium rare. Add the chicken stock and let rest 10 minutes
before carving. Serve with the cooking juices. Serves 3-4. Serve
with a medium-full red such as a Cabernet, Bordeaux, Merlot,
Rioja Riserva or a stylish Syrah.
Braised Beef in Madeira
| 3 lb. lean chuck steak, 1
1/2" thick |
1/2 C dry white wine |
| salt and freshly ground
black pepper |
1/4 C brandy |
| 1/2 tsp. allspice |
1/8 tsp. thyme |
| 2 onions, thickly sliced |
6 sprigs parsley |
| 4 carrots, thickly sliced |
2 bay leaves |
| 3 garlic cloves, peeled |
1/2 C beef broth |
| 1 1/2 C Madeira or Port |
18 pitted black olives |
Place the meat in a deep nonmetal
dish. Sprinkle and rub on both sides with salt, pepper and
allspice. scatter vegetables over and under the meat. Pour 1 C of
Madeira, the white wine and brandy over the meat. Sprinkle thyme
over. Tuck in the parsley sprigs and bay leaves. Cover and
marinate at room temperature at least 4 hours or overnight in the
refrigerator. Turn the meat once or twice.
Transfer contents to a large skillet or casserole. Add 1/4 C
Madeira and the beef broth. Place a double piece of aluminum foil
directly over the meat. Bring the liquid to a boil, cover with a
lid, reduce the heat to a slow simmer and cook for 3-4
hours or until tender. For the last 15 minutes of cooking time,
add the remaining 1/4 C Madeira. Rinse the olives well under
water and add for the final 5 minutes.
To serve, transfer the meat to a warm serving platter. Cut into
serving portions. Remove the parsley and bay leaves from the
stock. Lift out the vegetables and olives and scatter them over
the meat. Degrease the stock and spoon some over the meat. Pass
the rest in a sauceboat. Serves 6. Serve with a big red such as a
Rhone, Cabernet, Bordeaux, Shiraz or Barolo.
Greek Hamburgers
| 1 1/2 lb. very lean ground
beef |
2 Tbl. Dijon mustard |
| 2 Tbl. olive oil |
salt and black pepper to
taste |
| 1-2 garlic cloves, minced |
2 medium onions, sliced
and sautéed |
| 3 Tbl. dry red wine |
lettuce |
| 2 tsp oregano |
tomatoes, sliced |
Mix the meat with the following 6
ingredients. Shape into 6 patties and broil, grill or pan fry.
Place on a toasted bun and add the toppings. Makes 6 hamburgers.
Don't get too fancy with your red wine. A good Beaujolais or
Passe-tout-grains would be nice, as would a Dolcetto, a good
Barbera or a fruity style Cabernet or Merlot.
Steak
Diane - a variation
| 2 10-oz sirloin steaks |
3 Tbl. Sherry |
| 2 Tbl. butter or oil |
2 Tbl. sweet butter |
| 2 Tbl. cognac, heated |
2 tsp. chopped chives |
Trim the meat very well and
pound very thin with a mallet. Heat butter or oil in a large
skillet. Add the steaks and cook quickly, turning them once.
Cream together the sweet butter and chives. Remove the steaks to
a warm platter and boil down the accumulated juices until barely
thickened. Remove from heat. Add the warmed cognac and flame. Add
the Sherry, the creamed butter and any juice that accumulates
under the steaks. Mix and pour over the steaks. Serve
immediately. Serves 2. Go for a pretty big red, such as a good
Cabernet, Zinfandel, Bordeaux, Rhone, or Shiraz.
| 1 pkg. instant meat
marinade |
2 cloves garlic, finely
chopped |
| 1/2 C soy sauce |
1 Tbl. grated orange rind |
| 2 Tbl. finely chopped
fresh ginger |
1-2 tsp. chili powder |
| 1/3 C oil |
5-6 lb. chuck or eye of
round, cut as for steak |
Follow the directions for instant marinade on
the package. Add soy, ginger, oil, garlic, orange rind and chili
powder. Marinate the meat according to package directions. Broil
meat, turning it several times and brush with the marinade until
done to taste, Serves 6. Serve with a big red such as a good
Cabernet, Bordeaux, Rhone, Zinfandel or Shiraz.
More Beef Recipes
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