Learn to cook the best meat food


Beef recipies

Albondigas  Soup  Recipeexpensive to make. Costco to the rescue. I
picked up a 3 lb tray of oxtails at Costco
Preparation  time:  1  hour.recently, for only $3.30 a lb, and made this
wonderful oxtail bouillon soup (and
This Spanish meatball soup was a familyaccompanying paté). If
favorite growing up. Not an appetizer, alwaysyou've never cooked oxtails before, they do
a main course, either for lunch or dinner.indeed come from the tail of a steer, and
"Albondigas" means "meatballs" in Spanish,they make the most divinely flavorful stew.
and the trick to perfect albondigas soup isTheir bones are also filled with marrow,
to put chopped mint leaves into theperfect for making bouillon. Some people (I'm
meatballs. The mint is what gives antalking regular meat-eaters here) cringe at
albondigas  soup  meatball its unique flavor.the thought of eating an oxtail. My
recommendation? Get over it. You eat chicken
2  tablespoons  olive  oildrumsticks,  don't  you?
1  large  onion,  choppedThis recipe comes from an old issue (1993) of
Gourmet magazine. It makes a delicious soup
1  large  garlic  clove,  mincedon its own. You can also use it as a base for
French  onion soup or other beef-based soups.
1/2  cup  of  tomato  sauce
3-4  lbs  oxtails,  patted  dry
3 quarts of chicken stock or beef stock OR
water OR a mixture of both (we usually useSalt  and  pepper
half stock half water as the meatballs will
create  their  own  stock)2  onions,  peeled  and  quartered
2  large  carrots,  sliced2  carrots,  cut  into  1-inch  sections
1/2 lb of string beans, cut into 1 inchthe zest of one orange, removed in strips
pieceswith  a  vegetable  peeler
1  pound  ground  beef1  cup  dry  white  wine
1/3  cup  of  raw  white  rice4  quarts  water
1  raw  egg1/3  cup  fresh  cranberries
1/2 cup of chopped fresh mint leaves and/or10  oz  mushrooms,  chopped  coarse
parsley
3  ribs  celery,  cut  into  1-inch  sections
1  1/2  teaspoon  salt
4 sprigs of thyme or 1/2 teaspoon dried thyme
1/4  teaspoon  black  pepper
1  bay  leaf
1/1/2  cup  of  frozen  or  fresh  peas
4  cloves
Dried  oregano,  crumbled
1 teaspoon peppercorns1 Preheat the oven to
Salt  and  pepper450°F. In a large roasting
pan combine the oxtails, patted dry and
1/2  cup  chopped  fresh  cilantroseasoned with salt and pepper, the onions,
the carrots, and the zest. Roast mixture in
Heat oil in heavy medium saucepan over mediumthe middle of the oven, turning the oxtails
heat. Add onion and minced garlic andare browned, and transfer it to a large
sauté until tender, about 5stockpot.
minutes. Add tomato sauce and broth mixture.
Bring to boil and simmer. Add carrots and2 Deglaze the roasting pan with the wine over
string  beans.high heat, scraping up the brown bits, and
add the deglazing liquid to the stockpot with
Prepare meatballs. Mix rice into meat, addingthe water, cranberries, mushrooms, celery,
mint land parsley leaves, salt and pepper.thyme, bay leaf, cloves, and peppercorns.
Add raw egg. Form beef into 1-inch meatballs.Bring the liquid to a boil, skimming the
Return soup to gentle simmer. Add meatballsfroth, and simmer gently, uncovered, for 3
to soup. Cover and let simmer for 1/2 hour.hours.
Add peas towards the end of the 1/2 hour. Add
a few pinches of oregano and sprinkle with3 Ladle the mixture through a sieve lined
salt and pepper to taste. Garnish soup withwith a rinsed and squeezed kitchen towel into
chopped  fresh  cilantro.a large bowl. Reserve the oxtails for another
use, such as oxtail pate. Discard the
Serves  6-8.remaining solids. The bouillon can be made 3
days in advance and kept chilled. Discard
Beef  Bouillon  Soup  from  Oxtails  Recipeexcess fat (leave enough to cover soup when
chilled). Bring the bouillon just to a boil
Many recipes call for beef stock (e.g. Frenchand ladle it into warmed bowls. Makes 8 cups.
onion soup), but good beef stock is hard toServes 6 to 8.
come by, with beef prices these days,



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