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Combine the wine, sherry, chile oil, soy sauce,
and sugar in a medium shallow bowl or glass baking dish. Add the green onions,
cilantro, garlic and ginger. Mix well. Add the steak and marinate at least 2
hours, refrigerated. Turn once or twice. Texas T-Bone with Wild Mushrooms and Tomatoes
Prepare a direct-heat fire in a charcoal grill and oil the grill rack. When coals are ready, rub the steaks on both sides with salt and pepper to taste. Place on the grill and cook, turning once, 6 to 8 minutes on each side for medium-rare. Meanwhile, in a sauté pan over medium-high heat, melt the butter. Add the thyme and garlic. Sauté until softened, 2 to 4 minutes. Stir in the mushrooms and sauté until softened, 2 to 4 minutes. Pour in the wine and bring to a boil. Remove from the heat. Transfer the steaks to individual plates and spoon the mushrooms over the top. Garnish with the tomatoes, onions and herb sprigs and serve immediately. Serve with a hearty red such as an Argentine Malbec or French Cahors, an Aussie Shiraz, or a big Spanish red. Serves 4-6 Beef and Beer Stew
Heat butter in a Dutch oven or a large, heavy saucepan. Add meat and cook until well browned on all sides. Remove meat and set aside. Add onions to pan and cook until slightly browned. Stir in flour and cook until browned. Stir in consomme, bouillon, beer, brown sugar, and seasonings. Return meat to pan, cover tightly, and simmer for 3 hours or until meat is tender. Stir occasionally, and add water if it gets too thick. Remove bay leaf and add salt (only if necessary). Serve plain or over egg noodles or rice. Serve with a hearty red wine such as Concannon Petite Sirah, an Australian Shiraz, a big Zinfandel, or a significant Rhone. Serves 4-6 Braised Short Ribs in Wine
Rinse the meat and wipe it dry, then dredge it in flour seasoned with salt and pepper. Heat the oil in a heavy pot, and sear the meat on all surfaces. Stir in the vegetables and cook, stirring, about 8 minutes. Add the wine and the savory, and sprinkle lightly with salt and freshly ground pepper. Bring the liquid to a boil, reduce heat, and simmer the stew 1 hour or until the meat is tender. Skim off the excess fat. Serve with rice, mashed potatoes, or cornmeal mush. Serve with a good Malbec, a Cabernet, or a Bordeaux. Serves 4 Mushroom-Stuffed Eye of Round Roast
Have the butcher double butterfly the roast or do the following: make a lengthwise cut down the center, leaving 1/2 inch intact on bottom. Open roast and turn over. Repeat procedure making two lengthwise cuts through center of right and left sides. Do not cut through roast. Open and flatten roast using a meat mallet. Place in plastic bag with marinade. Marinate in refrigerator 4 to 6 hours, turning occasionally. In a skillet, saute garlic, onion, mushrooms, and butter. Remove from heat and add parsley and bread crumbs. Pat meat dry and discard the marinade. Spread the stuffing over the meat and roll jelly-roll fashion starting with long side. Tie the roll with string at intervals. Place seam side down on roasting rack, and roast at 325 uncovered for 40 to 50 minutes (20 minutes per pound). Let roast rest 15 minutes before serving. Serve with a hearty red such as an Italian Salento Rosso, a Rhone, an Aussie Shiraz, or a Cabernet. Serves 4 Rib-eye with Plum Sauce
Prepare a charcoal fire. For the steaks, puree the garlic, plums, steak sauce, olive oil, and vermouth in a blender or food processor. Pour over the steaks, cover, and refrigerate for 20 minutes. (The beef can marinate for up to 3 hours.) For the plum compote, cook the onion in the oil in a small saucepan over low heat until softened, 5-6 minutes. Combine the plums, lime juice, ginger, chutney, apple juice, cilantro, and onion mixture in a small mixing bowl; set aside. When the coals are white-hot, grill the marinated steaks for about 5 minutes on each side for medium-rare. Transfer the steaks to a platter, and spoon the fruit compote over each steak. Serve with a hearty Zinfandel or Cabernet. Serves 4 Beef Lexington
Cook red wine,
garlic, onion, and shallots until wine evaporates. Heat
butter/oil in same pan until melted. Blend in flour and cook for
5 minutes, stirring constantly. Dissolve bouillon cubes in hot
water and gradually add to flour mixture, stirring with a whisk
to blend. Simmer 10 minutes, stirring occasionally. Add red food
coloring and brown gravy coloring. Add Madeira wine and simmer 2
to 3 minutes. Strain through a fine strainer. Keep warm. Makes 1
1/3 cups. Bordeaux Beef Stew with Shiitake Mushrooms
Mix 2 cups of water with 2 cups of wine, add 1 bouillon cube, garlic, beef, onions, and carrot. Marinate, refrigerated for 3 hours. Reserve the marinade. Place 2 Tblsp butter and the vegetable oil in a wok or large saute pan over high heat. Brown the beef, then place it in a stew pot. Add onions, carrot, garlic, flour, and pepper to taste into the wok and stir fry. Add remaining marinade mixture with remaining bouillon cube. Bring mixture to a boil briefly. Pour contents into stew pot Simmer for 1 hour, adding additional water as necessary. Add potatoes to pot. Simmer 30 minutes. Clean mushrooms and remove stems. Slice and lightly stir fry with 1 Tblsp butter. Add mushrooms to stew. Taste for pepper. Add salt only if necessary. Serves 4. There are other possibilities, but clearly a good Cahors, Bordeaux, or Bergerac would be fabulous with this recipe. More Beef Recipes
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