Tag: beef

Chicago Italian Beef “Stew Meat Edition” – The Deep Dish Pizza of Sandwiches

I’ve always wondered how stewed beef would work instead of the traditional sliced roast beef for Chicago’s famous Italian Beef Sandwich, which is kind of weird, since I’ve only had the classic version a few times, and never actually made it myself.

But, I figured if you’re going to roast a hunk of beef, then slice it and put it back in the juices, why not just cook the meat in a broth to begin with? How had the fine people of Chicago not thought of this obvious adaptation? Were the same people running the Cubs also in charge of civic recipe improvements? Was Kanye West somehow to blame? And another thing; why the hell would the Bears give Jay Cutler that new contract?

Anyway, once I finished my mad experiment, I realized that this wasn’t an improvement on an old sandwich at all; it was just a new sandwich. While the flavors are similar, the texture and overall mouthfeel of this sandwich is completely different. It’s much closer to pulled pork in that respect, but delicious nevertheless.

So, while this ended up not being the Chicago Italian beef breakthrough I had hoped for, it did make for a fine lunch, and if you’re looking for a manly hand-meal for your next shindig, I hope give this tasty, and very juicy sandwich a try. Enjoy!

Ingredients for 4 large sandwiches:

1 1/2 or 2 pounds beef chuck, cut in 2-inch chunks, seasoned with salt and pepper to taste

1 tbsp vegetable oil

6 cloves garlic, sliced

1/4 tsp red pepper flakes. to taste

1 tbsp dried oregano

1 tsp dried thyme

1 tsp dried rosemary

1 tsp freshly ground black pepper

1 1/2 tsp salt or to taste

1 bay leaf

2 tbsp white vinegar

3 cups chicken broth, or enough to cover meat by an inch

4 crusty sandwich rolls

1 cup drained Giardiniera (pickled vegetables), chopped into a relish

– Brown meat and simmer covered in the remaining of ingredients until tender

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Hungarian beef goulash

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Ingredients

2tbsp vegetable oil
700g braising steak, cut in large chunks
1 onion, roughly chopped
2 cloves garlic, finely chopped
2tbsp plain flour
2tbsp Paprika
2 red peppers, deseeded and chopped
2tbsp tomato puree
400g can chopped tomatoes
200ml beef stock
1 bay leaf
2tbsp chopped flat leaf parsley
Freshly ground black pepper

To serve:

Cooked long grain rice
Sour cream
Pickled cucumber

That’s goodtoknow

For a deeper, spicy flavour try Pimenton which is a Spanish smoked paprika. Either replace the whole amount or mix half and half with regular paprika.

Method

Preheat the oven to 140C/275F/Fan 120C/Gas Mark 1.
Heat the oil in a flame proof casserole and add the braising steak and cook until browned on all sides. Transfer to a plate using a draining spoon. Add the onion and cook for about 5 mins until golden brown. Add the garlic.
Stir in the flour and paprika and stir well. Add the red peppers, tomato puree, chopped tomatoes, beef stock, bay leaf, parsley and black pepper. Bring to simmering point. Cover the casserole with a tightly fitting lid and cook in the oven for 2–2 1/2 hours until the meat is tender. Add extra stock during cooking if necessary.
Serve on rice topped with sour cream and sticks of pickled cucumber.

By Val Barrett

What do you think of this recipe? Leave us your comments, twists and handy tips.

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Crock Pot Carne Guisada (Latin Beef Stew)

Slow cooked Latin beef stew with baby red potatoes and Latin seasonings. Serve this topped with fresh aji picante^[1] – it’s is a must and really brightens the flavors and rounds out the dish!

Last week I was on a cruise to the Bahamas from New York having fun in the sun. I was hoping to return to Spring weather but so far March is starting off really cold in New York. This Latin beef stew is the perfect way to warm up and it’s a favorite in my home. A bit different than traditional beef stew because the meat and potatoes simmer with light beer, scallions, garlic, tomatoes, cumin, achiote (also known as annato) and spices. If you can’t find achiote which is traditionally used in Latin cuisine and can be purchased at any Latin market or on Amazon^[2], no worries, you can use Badia Sazon^[3] or even sweet paprika instead. If you prefer to make this without beer, you can replace it with water, it will still taste great.

I usually make it on the stove, but with some minor adjustments I was able to make this in the slow cooker. If you don’t have a slow cooker you can see the stove top recipe here^[4]. Pictured here I served this over brown rice with some avocado on the side. Enjoy!

Crock Pot Carne Guisada (Latin Beef Stew)
gordon-ramsay-recipe.com
Servings: 5 • Size: 1 scant cup • Old Points: 5 • Weight Watcher Points+: 6 pt
Calories: 263 • Fat: 7 g • Carb: 17 g • Fiber: 2 g • Protein: 32 g • Sugar: 1 g
Sodium: 276 mg (without salt) • Cholest: 53 mg

Ingredients:

2 tsp olive oil
1 cup scallions, chopped
3 cloves garlic, minced
2 small tomatoes, chopped
2 tbsp cilantro, minced
1 1/2 lb choice round beef stew, cut into small chunks
2 tablespoons all purpose flour
1/3 cup light beer (I used Corona light)
1/3 cup water
1/2 tsp cumin
1/4 tsp dry adobo seasoning (or seasoned salt)
1/2 tsp ground achiote^[5] (or Badia Sazon^[6], or paprika)
1 dried bay leaf
kosher salt to taste
10 oz baby red potatoes, halved or quartered

For Topping:

Directions:

Heat a large nonstick skillet over medium heat. Add 1 teaspoon of oil,
scallions and garlic and sauté about 2 – 3 minutes; add tomatoes,
cilantro and a pinch of salt. Cook another 2 minutes, then place in the
slow cooker. Wipe the skillet, add remaining oil and increase the heat
to medium high. Add the beef and brown on all side, about 4 minutes.
Season with salt to taste and sprinkle flour over the meat, cook 1
minute turning often, then add to the slow cooker.

Add beer, water, cumin, adobo, achiote, bay leaf and 1/4 teaspoon kosher salt. Add potatoes and cover, cook on low heat 6 to 8 hours or until beef is tender and the potatoes are cooked through.

References

^{^} aji picante (www.gordon-ramsay-recipe.com)
^{^} Amazon (www.amazon.com)
^{^} Badia Sazon (www.amazon.com)
^{^} stove top recipe here (www.gordon-ramsay-recipe.com)
^{^} ground achiote (www.amazon.com)
^{^} Badia Sazon (www.amazon.com)