March 6, 2015
It’s early March and I’m feeling that I’ve allowed circumstances to permit the stew-making season to slip by. So I used this “snow day” to cook today’s recipe as I work from home. Throughout the day the wonderful aromas filled my house and made everybody’s mode much better. While Chris Kimball calls this recipe for Peposo a “Tuscan-style beef stew”, the end result was not so much like a stew. A better description would be wine-braised beef (with lots of peppercorn and garlic). The sauce was too thin to be a stew, and there were no vegetables. Overall, the meal was very good. My sons and I enjoyed the beef. While it was delicious, still I feel it falls significantly short when compared to other stews. 4-stars.
More like braised beef than stew
Chris Kimball’s main trick in this recipe is; instead of adding all the wine at the beginning; to add it at 3 points during the cooking process. This is supposed to boost the fresh wine flavor. I am not sure if this was one of the contributing factor to the overly runny-sauce. The recipe calls for boneless beef short ribs, which add about $5 to the cost of the recipe when compared to a chuck roast. However, my butcher prepares all his boneless ribs from the chuck, so there is no difference in flavor. The main advantage is that it makes for easier preparation and more consistent cube size. But as I was looking for the specific pieces of meat to buy, I saw that the butcher just cut the meat into cubes regardless of the large veins of hardened fat running through the middle of the cubes. I knew that fat would never break down. I ended up with a 5-pound chuck roast with took an extra 15 minutes to cut into cubes.
Comments / Issues:
- As I mentioned above, the recipe calls for boneless short ribs. Chris Kimball also mentions my substitute of a 5-lb chuck roast. I am not sure if I cut away a full pound of fat and sinew; maybe more like half pound.
- Cook’s illustrated tried a variety of wine at various price points. They conclude that a $5 to $12 Chianti works best, but you could also substitute and inexpensive Côtes du Rhône or Pinot Noir.
Rating: 4 stars.
How much work? Medium.
How big of a mess? Medium.
Start time: 1:45 PM. Finish time: 6:00 PM.
The Cook’s Illustrated link to the original recipe is here. The recipe as I prepared it today is given below:
4 pounds boneless beef short ribs
1 tablespoon vegetable oil
1 (750-ml) bottle Chianti
1 cup water
1 garlic head
4 sprigs fresh rosemary
2 bay leaves
1 tablespoon cracked black peppercorns
1 tablespoon unflavored gelatin
1 tablespoon tomato paste
1 teaspoon anchovy paste
2 teaspoons ground black pepper
2 teaspoons cornstarch
- Trimmed the short ribs, and cut into 2″-pieces. Add the beef to a bowl, and toss to combine with 1-1/2 teaspoons of salt. Allow to sit at room temperature for 30 minutes.
- set a rack to the lower-middle of your oven. Pre-heat oven to 300-degrees. Set a large Dutch oven over medium-high burner. Add 1 Tablespoon of vegetable oil and pre-heat until the oil just begins to smoke. Brown the beef on all sides in two batches; a total of 8 minutes per batch. Adjust the burner as necessary to prevent the fond from burning. Remove first batch to a clean plate and repeat browning with second batch.
- While the beef cooks peel your 4 shallots and cut in half length-wise. Peel your 2 carrots, again cutting in half length-wise. Separate the cloves of your head of garlic (do not peel) and crush the cloves. Add 1-1/2 tablespoons peppercorns to a plastic bag and crush using bottom of a skillet (only 1 tablespoon of which is added to the pot in step 4).
- Add together 2 cups of wine, 1 cup water, shallots, carrots, garlic, 4 sprigs rosemary, 2 bay leaves, 1 tablespoon cracked peppercorns, 1 tablespoon gelatin, 1 tablespoon tomato paste, 1 teaspoon anchovy paste. Add back the beef from the first batch.
- Bring the pot up to a simmer, cover tightly with heavy-duty aluminum foil, and the lid of Dutch oven. Move to 300-degree oven and cook for 2 to 2-1/4 hours, stirring after 1 hour. The beef will be ready when it is tender.
- Use a slotted spoon to remove the pieces of beef to a serving bowl, and lightly cover with aluminum foil, setting aside until Step 9.
- Strain what remains in the pot through a fine-mesh strainer into a fat separator. Allow the liquid to settle for 5 minutes. Use paper towels to wipe of the pot, and return the de-fatted juices back to the Dutch oven.
- Turn on burner to medium-high, add 1 additional cup of wine and 2 teaspoons of ground black pepper. Reduce burner to as to maintain a brisk simmer for 12 to 15 minutes, stirring occasionally, until the sauce thickens to the consistency of heavy cream.
- Reduce burner to medium-low. In a small bowl, combine the remaining wine and 2 teaspoons of cornstarch, add to pot. Return the beef to the pot, cover, and simmer for 5 to 8 minutes so as to heat the beef. Adjust seasoning to salt according to taste.
- Serve, passing the extra cracked peppercorns separately.
Ready to go into the oven
February 22, 2015
Simple, delicious meal of chicken and potatoes cooked together in just 1 skillet. The only other cleanup is a cutting board and a small bowl. But be sure to allocate two hours of mostly unattended cooking time. The flavor was very well balanced, and the chicken was moist. 4-stars.
Simple to make and clean up
The timing on the recipe is based upon a very small whole chicken; 1 to 1-1/4 hours and was perfect for a 4-lb chicken. If your chicken is bigger, you will have to reduce the over temperature (and increase cooking time) to prevent the skin from becoming overcooked. I’d suggest 375. Alternatively, you can bake it at 350 for an hour, then increase to 425 until the breast meat registers 1y0 and the dark meat registers 175.
- I also tried to make this recipe using 6 pre-cut thighs. It baked in only 35 minutes. The main drawback was that the things had too much skin; while delicious; there was too much fat that rendered. After removing this chicken to rest; discard the extra fat from the pan before finishing the potatoes on the stove top in Step 8.
Rating: 4 stars.
How much work? Low/Medium.
How big of a mess? Low.
Start time: 4:00 PM. Finish time: 6:00 PM.
The Cook’s Country link to the original recipe is here. The recipe as I prepared it today is given below:
3 tablespoons olive oil
2 teaspoons minced fresh thyme
1-1/2 teaspoons smoked paprika
1 1/2 teaspoons grated lemon zest, plus lemon wedges for serving
1 (4-lb) whole chicken, giblets discarded
2 pounds Yukon Gold potatoes
- Set a rack to the lower-middle of your oven, and pre-heat to 400-degrees.
- In a very small bowl, add 2 tablespoons oil, thyme, 1-1/2 teaspoons paprika, lemon zest, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir to combine.
- Use paper towels to pat the chicken dry, then use your fingers to separate the skin from the chicken breast. (While the original recipe just calls for loosening over the breasts, I loosened over the legs and thighs too). Rub the oil mixture from Step 2 underneath and ontop of the skin of the chicken. Use kitchen twine to tie the legs together, and tuck the wingtips behind the back. Set aside
- Peel your potatoes and square-off the ends. Slice into 1″-thick-rounds. Add potatoes to a 12″ oven-safe, non-stick skillet. Toss with 1 tablespoon oil, 1-1/2 teaspoons table salt, and 1/2 teaspoon pepper.
- Arrange potatoes so that they lay flat and in a single layer. Set over medium burner and cook for 7 to 9 minutes without moving or flipping the potatoes, until the bottoms become browned.
- Set chicken with the breast-side upward on top of the potatoes and put skillet into oven. Bake for 1 to 1-1/4 hours until the breast meat reaches 160-degrees and the thighs reach 175-degrees.
- Move chicken to cutting board and loosely tent with aluminum foil; allowing to rest for 20 minutes.
- While the chicken rests, cover the skillet with a lid and continue baking for 20 minutes.
- Carve the chicken and serve with potatoes. Pass lemon wedges along side.
February 15, 2015
Last year, I made some amazing Valentine’s Day truffles. I pulled out all the stops and created something that I considered unique and amazing. This year, without an official Girl Friend, I almost didn’t make truffles. But I decided at the last-minute to make them, and I made them jointly together with my nearly-16-year-old son, who plans to give some to a friend of his. In a twist this year, I included a recipe that I have been experimenting with for the past 7 or 8 months; homemade Snickers. I know that I am not alone in my love of Snickers.
Delicious Valentine’s Day Truffles
Snickers are a combination of three different layers; each made separately and layered on-top of each other. First, I made the caramel. Then layered the nouget on top. I froze everything solid so that I could cut them into pieces without squishing the more delicate nougat. Finally topped with chocolate, which importantly makes the sticky middle layers much easier to eat.
- While I generally love dark chocolate, I didn’t like using exclusively dark chocolate with the taste of Snickers. I achieved a great, rich flavor using 50% dark chocolate and 50% milk chocolate. I used Belgian chocolate from Trader Joe’s ($4.50/lb).
- 500 grams of chocolate will cover about 30 truffles.
- While I tried a couple of times to make my own marshmallow, it was too delicate a process and I ultimately have changed the recipe to simply buy Marshmallow Fluff. I imagine that I could also use regular marshmallows, melted down, but Marshmallow Fluff works perfectly.
- I also considered using homemade dulce de leche instead of caramel; because it is so easy to make. While the texture is perfect, the flavor is slightly different. Ultimately I opted for caramel.
- If you are making snickers bars instead of truffle-sized treats, then melt 8 ounces of chocolate and pour over nouget (after the 20 minutes in the refrigerator). This will give a nice even base layer of chocolate. Cut into 2-3/4″-by-1″; yielding 24 bars.
- A few of the websites I used when working through this recipe include here and here.
Rating: 4-1/2 stars.
How much work? Medium.
How big of a mess? Medium/High.
Start time: 10:00 AM. Finish time: 6:00 PM.
For the caramel:
1 cup granulated sugar
3/4 cup heavy cream
1/2 cup light corn syrup
4 tablespoons unsalted butter
1/8 teaspoon kosher salt
1/2 cup evaporated milk
8 oz roasted salted peanuts
1/2 teaspoon vanilla extract
- Spray a 8″-by-8″ baking pan with cooking spray, then line with a 14″ long piece of parchment paper folded over to match the exact width of the bottom of the pan. Leave a few inches of overhang on each side. Then spray the parchment paper again (never use wax paper). Set aside.
- Fit a heavy-bottomed small-sized saucepan with a candy thermometer so that it is near, but not touching the bottom of the pan. Remove thermometer for the time being; only using it for the last few minutes (otherwise your thermometer will overheat).
- Add sugar, heavy cream, corn syrup, butter and kosher salt and set over medium-high burner. Stir mixture for 2 minutes until sugar completely dissolves. Use a wet pastry brush to wash down the inside of the pan to eliminate crystallization. Continue to boil , occasionally swirling the pan (but not stirring), and brushing to prevent crystallization, mixture for about 16 minutes until it reaches 260-degrees.
- Meanwhile roughly chop peanuts; roughly in half.
- Immediately remove the saucepan from heat, add peanuts, evaporated milk, and 1/2 teaspoon vanilla extract. Mix until the peanuts are evenly distributed. Pour caramel mixture into prepared pan using an oiled rubber spatula, spread evenly in the pan. Let cool for 30 minutes until caramel is no longer warm to the touch. Place in freezer until caramel is solid; about 3 hours.
- To fully clean the caramel from your pans it may be necessary to re-soften using boiling water.
Cook to 260-degrees
Pour caramel layer first
Create sling to ease removal
For the peanut nougat:
3 tablespoons unsalted butter
1/2 cup granulated sugar
3 tablespoons evaporated milk
1 cup marshmallow fluff
3 tablespoons cup peanut butter
1 tsp vanilla extract
- Melt butter in a saucepan over medium heat. Add in sugar and milk, stirring until dissolved and bring to a boil; about 1 minute.
- Cook for 5 minutes, stirring occasionally. Turn off heat and fold peanut butter until melted.
- Fold in fluff, and vanilla extract, stirring until smooth. Pour over bottom layer of caramel and allow to cool completely in refrigerator for 20 minutes. Freeze until solid for 3 hours.
- Use a paring knife to run along the sides without parchment. Use parchment sling to remove pan.
- Place on a cutting board with the caramel-side down, cut into appropriately sized pieces. Put back in freezer while you prepare the chocolate coating in the next section.
The two inner layers of snicker
For the chocolate coating:
1-lb milk chocolate
1-lb dark chocolate
- Bring a saucepan filled with 2 inches of water to a simmer over high heat; once simmering, turn off heat. Place ALL BUT 6-OZ of chocolate in a dry heat-proof bowl. Set the bowl over the saucepan and stir until chocolate is completely melted and reaches 118°F.; about 10 minutes.
- Meanwhile break the remaining chocolate into smallish pieces.
- When chocolate reaches 118°F, remove the bowl from the saucepan. Add remaining 6 ounces of chocolate and stir until all chocolate is melted and cools to 100°F. Do not remove the thermometer from the bowl.
- Keep the saucepan over low burner. As necessary, return the bowl to the saucepan to maintain the temperature between 95°F and 105°F.
- Fill each cup of a mini-cup-cake pan with mini-cup-cake-liners; which will help maintain the form while the chocolate cools.
- Spoon chocolate into each empty cup, add one square pushing down so that the chocolate squishes halfway up the sides. Top with another spoonful of chocolate to cover.
- Freeze for 5 minutes. Use the tines for a fork to help remove from mini-cup-cake pan. Repeat until your run out of chocolate.
A wonderful assortment
Melt chocolate over double boiler
February 3, 2015
When in college a person eats Ramen noodles because they are inexpensive. But there was a time in college that frozen taquitos comprised a significant part of my weekly menu, not because they were inexpensive, but because I thought they were delicious. At the time it never occurred to me that I could make them for myself; they were beyond my young culinary capabilities. Fast forward 20 years, when I tried them again, all that I could taste was their flaws; leathery tortillas, dry meat, lackluster spices (plus a bunch of chemicals and preservatives). I felt the same way when I went back to my hometown in my 30’s. It had been the focus of my life; I had known every nook and cranny of the sleepy little town. Or when I see my ex-wife; a woman who I loved just 3 years ago; but to whom I now feel nothing (opps, a little too revealing; but she never reads my blog). The bottom line is this: Life only moves forward; just as I outgrew my home town, nothing can make eating frozen taquitos appealing again. No amount of horses and men can make Humpty Dumpty whole again. If taquitos are to ever be part of my future, so that I can share them with my kids, it is up to me to figure out how.
Good Mexican food takes a lot of time to prepare
Chris Kimball does not have a recipe for taquitos. Of course I don’t generally trust his yankee-palate when it comes to “Mexican food”. I have been developing this recipe over the course of the past year, and am only just giving it 3-1/2 stars because there is room for improvement. The flavors are rich and delicious, but the flavors are not completely and properly balanced. Infinitely better than frozen taquitos, and represents a good starting point. I post another recipe when this recipe goes above 4-stars. (Please feel free to offer suggestions).
- To freeze taquitos, put on a waxed-paper-lined baking sheet and freeze until firm. Transfer to a resealable plastic freezer bag; they can be frozen for up to 3 months. To use frozen taquitos: put in a single layer on a greased baking sheet. Bake at 400-degrees for 12-15 minutes or until golden brown.
- I used flour tortillas tonight, but generally make them using corn tortillas. There is a common (mis)belief that taquitos are made only with corn tortillas, and that flautas are only made with flour tortillas.
Rating: 3-1/2 stars.
How much work? Medium.
How big of a mess? Medium/High.
Start time 1PM. Ready at 6PM.
5-lb bone-in pork butt
1 Tablespoon vegetable oil
2 cups (16 ounces) beef broth
2 medium onion
2 teaspoon table salt
1 Tablespoon tomato paste
4 garlic cloves
2 Tablespoons chili powder
1 Tablespoon ground cumin
2 teaspoon dried oregano
2 teaspoons ground black pepper
1/4 teaspoon cayenne pepper
1-cup shredded Mexican cheese blend (4-ounces)
1 teaspoon coarsely ground pepper
1/4 cup minced fresh cilantro
1 tablespoon lime juice
12 corn tortillas (6 inches)
Serve with: Sour cream, guacamole, salsa and lime slices.
- Pre-heat your oven to 300-degrees. Trim away any excess fat from the pork, and remove any skin (especially if you ended up with a pernil).
- Pre-heat 1 tablespoon vegetable oil in Dutch oven set over medium-high burner until oil begins to shimmer. Sear pork for 5 minutes per side; about 20 minutes total.
- Add beef broth to Dutch Oven, bring it up to a simmer, cover and bake for 4 hours until the pork is extremely tender. Remove pork to a large bowl and allow to cool for 15 minutes.
- While the pork cools, strain the braising liquid into a fat separator and allow to stand for 5 minutes. Discard any solids.
- Pre-heat oven to 400-degrees.
- Pre-heat 1 tablespoon of pork fat (from fat separator) into now-empty dutch oven over medium-high burner. Add onions and jalapenos to pot, sprinkle with 2 teaspoon table salt. Saute until tender; about 5 minutes.
- Press garlic into the pot, and add tomato paste, cumin, oregano, chili powder, black pepper and cayenne; cook 1 minute longer.
- Pour 3/4 of liquid from the fat separator into the pot, using the liquid to deglaze the pan. Reduce for 5 minutes until most of the liquid has evaporated.
- Meanwhile, use two forks to shred pork, then pick through with your fingers to discard any clumps of fat or other unappetizing bits. Add pork to pot with sauteed vegetables.
- Add grate cheese, and lime juice. Cook and stir until cheese is melted.
- chopped cilantro,
- Line a baking sheet with parchment paper, and lightly spray with non-stick cooking spray.
- Soften tortillas by wrapping them a paper towel and microwaving them for about 30-45 seconds.
- Put 2 tablespoons of filling over lower third of a tortilla. Roll up tightly, using gravity to hold the taquito closed. (You can secure with toothpicks; or mix up your own paste by adding water to flour). Repeat rolling process with remaining tortillas.
- Bake at 400° for 8 minutes. Serve with: Sour cream, guacamole and salsa.
Shred using forks or by hand
Use fat separator
Cook for 4 hours
January 28, 2015
Today is my youngest son’s 14-th birthday, so I made this delicious birthday cake based upon his favorite food; Oreo cookies. For the first time ever, our neighbor Dante played happy birthday on the flute to accompany the singing. The cake required a bit of juggling to finish the cake on this workday evening, but the results were fantastic. The base cake was loosely follows Chris Kimball’s recipe, but the frosting was based upon this internet recipe. It used almost an entire package of Oreo cookies (which is now an absurd 14.3 ounces), which gave the cake authentic Oreo flavor. Overall 4-1/2 stars.
Finished Oreo cookie cake
- Do not refrigerate the frosting. The results become completely un-spreadable.
- If you are going to cut some Oreo cooking in half for topping; use a serrated bread knife so that they don’t crumble.
Rating: 4-1/2 stars.
How much work? Medium.
How big of a mess? Medium.
Start time 10 AM. Ready at 12 Noon .
The Cook’s Illustrated link to the original cake recipe is here. But my modified version is below:
2/3 cup non-alkalized, Hershey’s cocoa
1 tablespoon instant espresso or instant coffee
1-1/2 cup boiling water
1 tablespoon vanilla extract
2 cups all-purpose flour
1-7/8 cup sugar
18 tablespoons unsalted butter
3 large eggs
3/4 teaspoon baking soda
3/4 teaspoon salt
- I usually substitute two double espressos (4 ounces, 1/2 cup) and reduce boiling water to 1 cup. Whatever you use, be sure that the total liquid equal 1-1/2 cups.
- Bring a pan with water to a boil. In a small bowl, mix together the powdered cocoa and instant coffee; pour in boiling water (and espresso) and mix until smooth. Allow to cool for 15 minutes before stirring in the vanilla.
- Pre-heat your oven to 350° and set an oven rack to the middle position.
- Cut two wax paper inserts to fit inside your two 8”x1-1/2” round cake pans. Rub some butter on pan sides and wax paper; lightly flour and tap out an excess.
- If your 2-1/2 sticks of butter are not fully softened, microwave them for 30 seconds.
- Beat butter in standing mixer equipped with paddle attachment at medium-high speed for 30 seconds; until it becomes smooth and shiny. With the mixer running, gradually sprinkle in sugar and mix for 3 minutes until it becomes fluffy and almost white in color. On at a time, add eggs and mix for 1 full minute after each addition.
- In a medium bowl, whisk together flour, baking soda, and salt. With mixer on lowest speed, add about 1/3 of dry ingredients to batter, and immediately add 1/3 of the liquid cocoa mixture. Mix just until the ingredients become nearly incorporated. Repeat flour/cocoa additions twice more. Turn off mixer and scrape down the sides of the bowl using a rubber spatula. Mix on low-speed for 15 seconds more; the batter will become smooth like satin.
- Evenly pour the batter between the two pans. Use a rubber spatula to work the batter to the sides and to smooth the top. Bake cakes at 350° for 25 minutes; until a toothpick comes out with only one or two crumbs. Transfer pans to wire racks, cool for 10 minutes.
- Run plastic knife around perimeter of each pan to loosen. Invert cakes onto wire rack, and allow to cool completely before frosting. Remove the wax paper AFTER the cakes have cooled.
- Re-invert cake before frosting.
Oreo Frosting Ingredients:
1/3 cup all-purpose flour
1-1/2 cup milk
2 teaspoons vanilla extract
1-1/2 cup butter, softened
1-1/2 cup granulated sugar
1-1/2 cup crushed Oreos (12 Oreo cookies)
- Add 1/2 cup flour and 1-1/2 cup cold milk to a small saucepan. Stir and whisk constantly over medium low burner for about 3 minutes until it becomes thick. Remove from heat and put in freeze for 10 minutes until completely cool.
- Meanwhile add Oreo cookies to food processor and pulse until evenly crushed, about 10 pulses.
- If your butter is not fully softened, microwave them for 30 seconds.
- Beat butter in standing mixer equipped with paddle attachment at medium-high speed for 30 seconds; until it becomes smooth and shiny. With the mixer running, gradually sprinkle in sugar and mix for 3 minutes until it becomes fluffy and almost white in color.
- Add in vanilla and mix for 30 seconds longer.
- Add the thickened milk/flour mixture and mix on low for about 30 seconds. Then turn the standing mixer to high and mix for about 3 minutes, or until the frosting is light and fluffy, much like whipped cream.
- Add crushed Oreos and mix for about 30 seconds.
Base cakes ready to frost
Happy 14th Birthday
January 16, 2015
I made this recipe for a very special prime rib dinner with my two sons. This is only the second time I’ve every made Prime Rib; the first time was two years ago and only 3-stars, based upon flaws in the recipe. Today’s recipe made a delicious jus, which added great flavor to every bite of this incredible tender roast. Next time I might incorporate a bit of the herb crust from the first recipe; but the jus is an absolute necessity. The results were excellent; 4-1/2 stars. An incredibly special meal.
Perfect medium (My family won’t eat medium-rare)
DRY-AGING BEEF AT HOME:
While a was able to buy my smallish, first-cut rib roast on sale for just $40, a roast that size typically sells for double that price. And to make matters even more expensive, I love dry-aged beef for its concentrated flavor and extra tenderness. But dry-aged beef is only available from the butcher (and would have cost over $100). So for a few years, I’ve been “dry-aging” my beef at home; only on expensive cuts of beef, and only when the recipe’s tenderness requires leaving the beef pink. I explain the steps below in the instructions, but more or less you wrap it in cheese cloth and leave it to dry on the bottom shelf of your refrigerator for a week. I’m not sure why, but Chris Kimball has taken down this dry-aging technique from his website.
- Chris Kimball says that dry-aging adds $3/lb, but the reality is that dry-aged beef is only available from butcher (who generally sells meat more expensively than my supermarket). For thicker roasts, there is a difference between the 21-day dry-aging that a butcher does, and the 7-day aging that we are capable of with our residential refrigerators. But still, it is worth the minimal amount of effort.
- As I mentioned above, the roast was delicious, but I think if I applied a bit of the herb mixture the roast would have been 5-stars. But, there is no need to apply herb-mixture to the fat cap.
- Plan on removing the roast from the refrigerator about 5-1/2 hours before dinner.
- Typically a first-cut beef rib roast (ribs 9 through 12) will weigh about 8-pounds. I was able to buy a smaller roast of 5-pounds, because we were only three people eating dinner. While I generally love eating leftovers, reheating prime rib loses a lot for the perfect tenderness.
Rating: 4-1/2 stars.
How much work? Medium.
How big of a mess? Medium.
Start 5-1/2 hours before dinner.
Chris Kimball’s original recipe is here. My descriptions of how I prepare it are given below:
1 first-cut beef rib roast
1-1/2 pounds oxtails
1 Tablespoon tomato paste
3 medium onions, cut into eighths
3 Tablespoons vegetable oil
Kosher salt (preferably) or table salt
2 Tablespoons ground black pepper
1 cup red wine, medium-bodied, such as Côtes du Rhône
1-3/4 cups low-sodium beef broth
1-3/4 cups low-sodium chicken broth
2 sprigs fresh thyme
Dry-Age Beef a week before dinner:
- About a week before dinner, remove the roast from packaging, rinse well, and pat completely dry with paper towels. Wrap the meat with three layers of cheesecloth, Place on wire rack with the fat side up; set over a sheet pan and place in the back of refrigerator (the coldest part). After 24 hours, remove, unwrap, discard cheesecloth and wrap with a fresh piece. Place back in refrigerator for up to 6 days undisturbed.
Day of Dinner:
- Plan on removing the roast from the refrigerator about 5-1/2 hours before serving. Remove cheesecloth, cut away the fat and trim the ends and any discolored parts of roast. Allow roast to sit a room temperature for 2 hours for more even cooking.
- After 1 hour, set a rack to the lowest position in your oven and pre-heat to 400-degrees. Rub the oxtails with tomato paste and add to roasting pan. Cut your onions into eighths and toss in 1 tablespoon vegetable oil to cover your onions. Roast ox tails/onions for 45 minutes until the are browned; flipping oxtails half-way through cooking. Remove pan and set aside.
- Reduce over temperature to just 250-degrees.
- After roast has stood for 2 hours, pre-heat a 12″-skillet for 4 minutes over medium burner. While the skillet pre-heats, rub the ends and fat-side of the roast with 2 tablespoons vegetable oil. Sprinkle with 1-1/2 teaspoons of kosher salt and 2 tablespoons of ground pepper.
- Put roast in skillet with the fat-cap down for 12 to 15 minutes; until the roast is well browned. Use tongs to stand the roast on each cut-side; browning each side for 4 minutes. (Do not brown the rib-side). Remove to a cutting board and allow to cool for 10 minutes.
- Use 3 or 4 lengths of kitchen twine to tie the roast back to the ribs.
- Push the oxtails and onions to the sides of the roasting pan, and set roast with the bone-side down. Roast for 1 hour; check the internal temperature to ensure that it is 70-degrees (adjust the oven temperature up or down depending upon the internal temperate of the roast).
- Continue roasting for another 1-1/4 to 1-3/4 hours. The roast will be rare when the center of meat registers about 122 degrees; 130 degrees for medium-rare. I cooked my roast to a kid-friendly 135-degrees. Remove the roast and set on a cutting board; tent loosely with aluminum foil.
- While the roast rests, spoon off fat from roasting pan. Set roasting pan over 2 burners on your stovetop. Add wine to pan and use the liquid to de-glaze the pan; reduce by half for 3 minutes. Add beef broth, chicken broth, and thyme. Cut twine on the beef; remove ribs, and re-tend roast. Add the ribs with the meaty-side down to the roasting pan. Continue to cook for 16 to 20 minutes, until the liquid has reduced to 2 cups.
- Add any accumulated juices from the cutting board back into the pan; heat for 1 more minute. Use tongs to discard the oxtails and ribs; then strain the jus into a gravy-boat; pressing down on the onions to yield as much jus as possible.
- With the browned-side up, cut into 3/8″-thick slices. Sprinkle lightly with salt, and serve immediately, passing the jus separately.
Before dry aging
Cook with bones tied back on
January 13, 2015
I made these blanched green beans as a “make ahead” time saver, but found that making them ahead didn’t actually save any time. In the time it took to re-heat them just before dinner, I could have just as easily made them from scratch. The good news is that the green beans were good, perfectly cooked. The aioli was quite potent; a little goes a long way. Even though I made 2 pounds of green beans, I still used less than half of the aioli. Overall, the combination was 3-1/2 star. Slightly better than my daily green beans.
Delicious, but not sure I need a recipe
- Chris Kimball goes against his own cooking recommendations. He says that older, tougher green beans (such as those sold in supermarkets most of the year) are best when roasted. The roasting promotes the conversion of starches to sugars, which improves the flavor.
Rating: 3-1/2 stars.
How much work? Low.
How big of a mess? Low/Medium.
Start time 5:00 PM. Finish time 5:30 PM.
Chris Kimball’s original recipe is here. The Aioli recipe is here. The descriptions of how I prepared this today are given below:
Green Beans Ingredients:
2 1/2 quarts water
1 teaspoon table salt
1 pound green beans, stem ends snapped off
- Prepare the green beans by washing and then cutting off both ends (see photos below). The easiest way is to take a push a bunch of green beans against the blade of the knife so that they are perfectly in line, then slice of the tips all in one cut.
- Add 2-1/2 quarts water to large saucepan and bring to a boil over high burner.
- Add 1 teaspoon salt and green beans, return to boil which will take about 2 minutes. Boil for another 3 to 4 minutes until the beans become bright green and crisp-tender. Meanwhile, fill large bowl with ice water.
- Drain beans into colander and the immediately into the ice water.
- After 2 minutes the beans no longer feel warm to touch. Again drain in colander then completely dry using paper towels. Put beans in a gallon-sized zip-lock bag. Seal and refrigerate until ready to use. They will keep up to 3 days.
First push the beans against the knife blade.
Then cut of the tips
Rosemary-Thyme Aioli Ingredients:
1 medium clove garlic
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme leaves
2 large egg yolks
1 tablespoon lemon juice, plus 1 teaspoon
1/8 teaspoon sugar
1/4 teaspoon table salt
1/8 teaspoon ground white pepper, or black if white is unavailable
3/4 cup olive oil (or 50% extra-virgin olive oil and 50% vegetable oil).
- Peel and press garlic through garlic press (alternatively you can grate very finely on rasp-grater). Measure out 1 teaspoon garlic, discarding any remaining garlic. Add to the bowl of food processor.
- Chop rosemary and thyme and add to food processor. Add egg yolks, lemon juice, sugar, salt, and pepper. Process for 10 seconds until combined.
- With food processor running, gradually add oil in slow steady stream (which will take about 30 seconds). Scrape down the sides of bowl with rubber spatula and process for another 5 seconds.
- Adjust seasoning with additional salt and pepper, and serve.