CHAPTER 1 BEEF The Low-Down on Cooking Restaurant-Quality Beef Dishes Perfectly Every Time Beef is not just what's for dinner. It's a riddle, wrapped in a mystery, inside an enigma. But we are gonna figure it out together! As with most four-legged animals that we consume, each area of the cow needs its own special heat and technique. In this chapter, we'll walk you through the basic cuts and incredible recipes you can make to draw out the most flavor from each part of the cow. The mid-back, or rib area, is where all the steaks we love to eat come from. Those muscles don't move much, so they stay relatively tender. The rule of thumb is dry heat and quick cooking are best for tender cuts. Learn to create the perfect steak with a delicious golden crust in a cast-iron skillet with my recipe here. I'll also show you how to make perfect prime rib. Moist, long cooks like braising and stewing are best for tougher cuts, such as short ribs, shank and brisket. These parts of the animal move a lot, so the muscle is much firmer. Tougher cuts have more flavor but need to be tortured into tenderness to be delicious. You'll learn all the details when you master my French-Style Oven-Braised Brisket with Red Wine Onions. We'll also make a rich Irish stew. Another way to make beefy tough cuts instantly tender and be able to cook with quick dry heat is to grind them into burgers, meatballs or kabobs. Great burgers are ground blends of different muscle groups that create beefy deliciousness. Beef Doneness Temperatures Rare (before resting): 115°F (46°C) Medium-rare (before resting): 120 to 130°F (49 to 54°C) Medium (before resting): 140°F (60°C) Medium-well (before resting): 150°F (66°C) Well-done (before resting): 155 to 160°F (68 to 71°C) Ground beef: Only apply the above temperatures to whole muscle from trusted sources. If buying store-made ground beef blends, cook to 160 to 165°F (71 to 74°C) always! Perfect Pan-Roasted Rib-Eye Steak Some keys to cooking the perfect pan steak are getting a deep brown crust and finishing in the oven. A cast-iron skillet is essential for this because of its ability to hold heat and go from stove to oven. My secret is dusting steak with sugar because it caramelizes and helps get that deep brown bark. The sweetness also pairs beautifully with the savory steak. I love rib eye because of its balance between fat and lean with nice gristle bits. Ali prefers a leaner, more tender cut like filet. In the pan, the same rules apply as long as the thickness and weights are similar. Serves 2–4Read an Excerpt
2 tsp (12 g) kosher salt
½ tsp ground black pepper
2 tsp (8 g) sugar
2 (12–16-oz [340–454-g]) rib-eye steaks, 1" (2.5 cm) thick
2 tsp (10 ml) grapeseed or vegetable oil
4 tbsp (56 g) butter
2 cloves garlic, smashed but left whole
4–6 sprigs thyme
2 sprigs rosemary
In a small bowl, combine the kosher salt, pepper and sugar. Season both steaks evenly and generously. Knock off any excess seasoning. Store the steaks in the fridge, uncovered, overnight.
Allow the steaks to come to room temperature for an hour and pat dry with paper towels prior to cooking.
Preheat the oven to 400°F (200°C). Preheat a 10- to 12-inch (25- to 30-cm) cast-iron skillet over high heat, about 450°F (230°C).
Add the oil to the pan. Sear the steaks in the pan for about 2 minutes, undisturbed, until a deep golden brown crust forms. Turn over to sear the second side until golden brown, for an additional minute. Add the butter, garlic and herbs. Swirl until the butter melts. Baste the melted butter and herbs over the steaks 6 to 8 times, until the steaks are coated well. Place the pan into the oven to finish.
For medium-rare, cook for 4 minutes, or until the internal temperature reaches 125°F (52°C). Remove from the oven, cover loosely with foil and rest for 5 minutes. Serve whole or slice thin and fan onto a plate. Drizzle the pan butter and herbs on before serving.
Chef Tip: The secret to getting a deep brown crust on a steak is to make sure the surface is as dry as possible. Don't believe the old wives' tale that preseasoning will dry out your steaks. In fact, we encourage you to season and store in the fridge for 24 to 48 hours before cooking. That will dry out just the exterior, which will make a gorgeous crust.
French-Style Oven-Braised Brisket with Red Wine Onions
Brisket comes from the lower chest of the cow and is a very strong muscle, which means it has a lot of beefy flavor and takes time to cook down. The essential technique here is braising, which will make any tough cut yield into a tender, luscious experience. Be sure to brown well and use a heavy enameled Dutch oven. Make this instead of pot roast and you'll have your guests wanting the recipe! As with all braises, serving a day or two later is actually better.
Serves 4
Brisket
4–5-lb (1.8–2.3-kg) first or flat cut brisket Salt and ground pepper, to taste
2 tbsp (30 ml) olive oil
1½ cups (240 g) chopped yellow onion
½ cup (60 g) diced carrot
2 cloves garlic, finely chopped
1 (28-oz [784-g]) can plum (Roma) tomatoes, with juices
1 cup (235 ml) Merlot or other full-bodied red wine
2 bay leaves Red Wine Onions
2 tbsp (30 ml) olive oil
3 cups (480 g) thinly sliced sweet onion, such as Vidalia Salt and ground pepper, to taste
1 cup (235 ml) Merlot or other full-bodied red wine
½ cup (80 g) pitted dried cherries, divided Preheat the oven to 325°F (170°C).
To make the brisket, season the meat on all sides with salt and pepper. In a Dutch oven or a large, wide ovenproof pan with a tight-fitting lid, warm the olive oil over medium-high heat. Add the brisket and brown well on both sides, about 6 minutes total. Transfer to a plate. Add the onion and carrot to the pan and sauté until golden, about 5 minutes. Add the garlic and sauté until softened, about 1 minute. Add the tomatoes and juices, wine and bay leaves. Mix well and bring to a boil. Return the brisket to the pan, cover and place in the oven.
Cook, basting occasionally with the pan juices, until fork tender, about 3 hours. Remove from the oven and let cool in the juices. Carefully lift the brisket from the juices and transfer to a deep platter. Cover with aluminum foil and refrigerate until cold, at least 2 hours or up to overnight. Let the pan juices cool, then pass through a food mill or press through a sieve into a bowl and set aside. Discard the solids.
Meanwhile, to make the onions, in a large frying pan, warm the olive oil over medium-low heat. Add the onions and sauté, stirring often, until golden brown, about 20 minutes. Season with salt and pepper. While the onions are cooking, pour the wine into a saucepan. Add ¼ cup (40 g) of the dried cherries and bring to a boil over high heat. Boil until reduced by half, about 5 minutes. Stir in the puréed brisket juices and return to a boil. Season to taste with salt and pepper.
Just before serving, preheat the oven to 350°F (180°C). Cut the brisket across the grain into thin slices. Arrange the slices, slightly overlapping, on an ovenproof serving platter. Cover with aluminum foil and place in the oven for 15 minutes to heat through.
To serve, remove the brisket from the oven. Pour the sauce evenly over the top. Top with the caramelized onions and the remaining ¼ cup (40 g) of dried cherries. Serve immediately.
Chef Tip: The secret to caramelizing onions is low and slow. Slice your onions evenly and don't touch them once they are in the pan! It'll take time, but the onions will get brown and super sweet on their own.
Thick and Creamy Irish Beer Beef Stew
The classic definition of "stewing" is meat cooked in liquid long and slow until tender. The result usually ends in a thickened liquid. Some secrets to making great stew are using a beefy tough cut, like chuck, sirloin or brisket. We love using a combination at times. Dusting the beef cubes with flour helps remove moisture and aids in browning. Later the flour binds to the cooking liquid and creates a rich, creamy mouthfeel. Lastly, tomato purée is rich in glutamates (aka umami). We always add some to braises.
Serves 4
2 lb (910 g) sirloin tips or boneless beef chuck, trimmed and cut into 2" (5-cm) cubes
3 tbsp (45 ml) vegetable oil, divided
2 tbsp (16 g) all-purpose flour
1 tsp salt, or to taste Freshly ground pepper, to taste Pinch of cayenne
2 large onions, coarsely chopped
1 large clove garlic, crushed (optional)
2 tbsp (30 g) tomato purée
12 oz (355 ml) Guinness stout beer
1½ cups (355 ml) beef stock
12 oz (340 g) carrots, cut into large dice
12 oz (340 g) baby or red-skinned potatoes, cut into large dice
2 tsp (10 ml) soy sauce, or more to taste
2 sprigs thyme
½ tsp beef base (optional)
Chopped fresh parsley, for garnish Preheat the oven to 300°F (150°C).
In a large bowl, toss the beef cubes with 1 tablespoon (15 ml) of the oil to coat. Add the flour, salt, freshly ground pepper and a pinch or two of cayenne. Toss the meat in the mixture until coated.
Heat the remaining 2 tablespoons (30 ml) of oil in a deep Dutch oven over high heat. Brown the meat for 1 minute on each side in three separate batches so you don't lose heat by crowding the pan. Add the onions, crushed garlic and tomato purée to the pan, cover and cook gently for about 5 minutes.
Deglaze the pan by pouring the Guinness into the Dutch oven and scraping up the caramelized brown bits with a spoon. Add the beef stock, bring to a boil and stir well. Add the carrots, potatoes, soy sauce, thyme and beef base (if using). Stir, taste and add a little more salt if necessary. Bring to a boil once again, then reduce to a simmer and cover with the lid of the casserole. Transfer to the oven and bake for about 3½ hours. Alternatively, simmer very gently on the stove until the meat is tender, 2½ to 3 hours.
Taste and correct the seasoning. Scatter with lots of chopped parsley.
Chef Tips: The stout beer is perfect because it cooks down to add its dark chocolate and coffee notes, making a hearty classic stew.
As with most soups and stews, it's even better the day after it's made.
Other root veggies would also work well in this recipe, such as parsnips, turnips and rutabagas.
Keftas: My Fave Ground-Beef Kabobs with Lebneh Sauce
This is a Tila house favorite and one of the dishes Ali and I had on our first date. We also competed on Guy's Grocery Games making this dish and won best dish of that round, so don't pass this one by! A kabob is simply any meat or seafood cooked on a skewer or spit. It's a technique you need to know because of its limitless applications using a wide range of proteins. Another key technique is to grate your onions either with a food processor or box grater and use them as a paste. This really helps distribute the onion flavor throughout.
Serves 6
18 (6" [15-cm]) wood skewers Lebneh Sauce
1 cup (240 g) thick Greek yogurt
1 tbsp (15 ml) lemon juice
1 small clove garlic, minced
10 fresh mint leaves, finely chopped
1–2 tsp (6–12 g) kosher salt
1 tsp finely chopped fresh dill Kabobs
1 medium yellow onion
5 cloves garlic
4 tbsp (15 g) finely chopped parsley
1 tsp ground sumac
2 tbsp (15 g) ground cumin
1 tsp ground coriander
1 tbsp (7 g) paprika
½ tsp ground cinnamon
1 tsp kosher salt
¼ tsp ground black pepper
2 tbsp (30 ml) extra virgin olive oil
2 lb (910 g) ground beef
Soak the skewers in warm water for at least 1 hour. This will keep them from burning.
Meanwhile, to make the lebneh sauce, in a small bowl, combine all of the lebneh ingredients. Taste and adjust the seasonings as needed. Chill in the fridge until ready to serve.
To make the kabobs, if you are preparing them by hand, grate the onion on the large holes of a box grater. Press out the excess liquid in a sieve. Smash the garlic, then mince finely, along with the parsley. In a large bowl, combine the onion, garlic, parsley, spices, oil and ground beef.
If you're using a food processor, rough chop the onion, then process to a rough paste. Scrape down the bowl and process again as needed. Transfer to a strainer and press to remove excess liquid. Return to the processor and add the garlic, parsley, spices and oil. Process until well combined. Transfer to a large bowl and add the ground beef.
With your hands, knead the beef with the seasonings until thoroughly combined. It may start out crumbly, but it should come together. Knead for 2 to 3 minutes, until the mixture is uniform and holds its shape. Divide into 18 golf ball–size portions, approximately 3 ounces (84 g) each. Lightly roll into a football shape, then flatten to approximately ½ inch (1.3 cm). Pierce with the skewer, place in a container, cover and hold in the refrigerator for at least 2 hours, which allows the flavors to develop, like marinating.
Preheat your grill to high (450°F [230°C]) for 3 to 5 minutes. You want the grill to be hot to sear the meat and not stick. Reduce the heat to medium and apply oil spray to the grate. Grill the kabobs on one side until well marked, about 2 minutes, flip and cook for another 2 minutes for medium (135°F [57°C] internal temperature) or your desired doneness. Remove from the skewers and place 3 keftas on each of 6 plates.
Spoon the sauce into a small serving bowl. Serve the keftas with the sauce or your favorite Mediterranean dip, such as hummus.
Chef Tips: You can switch up the protein here. Chicken and lamb are great for this recipe. Also, you can cook them in a flat pan or even a griddle. So, don't let the lack of a grill deter you from making these delicious skewers.
Ready-When-You-Are Braised Beef Short Ribs
Every great cook needs a braised short rib recipe in their repertoire. The dish is famous and the technique of braising is essential. The key to success is patience. Take your time browning the short ribs. Then, when deglazing the pan, allow all the wine to evaporate until almost a syrup. Finally, cook the ribs in the oven. It will all be worth it in the end. We love this dish with Super Fluffy and Buttery Mashed Potatoes.
Serves 4
Bouquet Garni
2 sprigs fresh parsley
2 sprigs fresh sage
2 sprigs fresh rosemary
2 sprigs fresh thyme
2 lb (910 g) beef short ribs, cut
2" (5 cm) thick
1 tbsp (18 g) kosher salt
2 tsp (6 g) black pepper
½ cup (60 g) all-purpose flour Vegetable oil, such as canola, for frying
2 carrots, diced
1 large onion, diced
2 celery stalks, diced
2 cloves garlic, smashed
2 bay leaves, fresh preferred
2 cups (470 ml) red wine
2 cups (470 ml) beef stock
To make the bouquet garni, tie all the herbs together with kitchen twine. Set aside.
Season the beef thoroughly with the salt and pepper. Spread the flour in a shallow bowl, then dredge the beef well in the flour, shaking off the excess.
In a Dutch oven or other heavy-bottomed pot, heat 2 tablespoons (30 ml) of oil over medium-high to about 450°F (230°C). When white smoke first appears, place the short ribs in the Dutch oven and brown on all sides (in batches if necessary), turning occasionally. Remove after about 6 to 10 minutes, when the short ribs are a deep golden brown in color.
Add the carrots, onion, celery, garlic and bay leaves to the pot. Stir occasionally to brown, 4 to 6 minutes, but do not burn the aromatics.
Deglaze the pot with the red wine. Scrape lightly with a wooden spoon so that the brown bits on the bottom of the pan are released and become part of the sauce. Add the beef stock and bouquet garni and return the short ribs to the pot. Bring to a boil, then reduce to a simmer.
Simmer for about 2 hours, then check for tenderness. Remove the bouquet garni and bay leaves from the pot before serving the ribs with the sauce.
Chef Tip: Braised short ribs taste better with time. Store the cooked short ribs in the braising liquid. As they cool, they absorb the liquid and get even juicer. When ready to serve, warm them slowly in the braising liquid.
Shortcut Korean BBQ Short Ribs Worth Showing Off
The classic Korean cut of a three-bone piece of short rib is called a "flanken" cut. If you are not at an Asian market, tell any butcher you want ½-inch (1.3-cm) thick flanken-cut short ribs. Korean BBQ pros like myself love a slightly chewy texture, but it's not for everyone. If that makes you cringe a little, use any steak cut of beef, such as flank, New York strip or even rib eye. The secret to tender grilled short ribs is using apple or pear and Coca-Cola. The fruit and the soda help break down the beef. This recipe was in my first cookbook, 101 Asian Dishes You Need to Cook Before You Die, and it's such a perfect, classic Korean dish that it deserves a spot here. It's great by itself or served with rice or rice/grain blends. Add some gochujang or chile sauce and the recipe gets spicy.
(Continues…)
Excerpted from "101 Epic Dishes"
by .
Copyright © 2019 Jet and Ali Tila.
Excerpted by permission of Page Street Publsihing Co..
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.
<
