Celery Beef

Celery Beef

Another childhood favorite.  It’s like a classic pot roast but the flavor comes from caramelized celery.  My great grandmother taught my mother how to make this simple dish.  It’s great served with smashed golden potatoes. Print Celery Beef Author: Kristin Recipe type: Main Cuisine: Moroccan Prep time:  15 mins Cook time:  2 hours Total time:  2 hours 15 mins Serves: 4-6   Ingredients 4 pound chuck steak or roast, 2 inches thick Salt 1 whole bunch of celery stalks, stalks cut into thirds Instructions Cover the bottom of a cast iron skillet in salt. Once the pan is very hot, sear the meat on both sides. Cover the meat with the celery stalks, cover the pan, and lower the heat to simmer. Cook until the meat is very tender and separates with a fork. Halfway through cooking, put the celery under the meat to caramelize. Slice and serve with the celery and juices on top. 3.4.3177...
Pot Roast

Pot Roast

This is a simple, but delicious, recipe for pot roast that my Grandma Isabel used to make. I love it served with succotash. Print Pot Roast Author: Kristin Recipe type: Main Cuisine: American Prep time:  30 mins Cook time:  2 hours Total time:  2 hours 30 mins Serves: 4-8   Ingredients 1 tablespoon extra-virgin olive oil 2-4 pounds boneless beef chuck roast, tied 2 cups finely chopped onions ½ pound baby carrots or 1 cup finely chopped carrots 1 pound whole fingerling potatoes 1 cup finely chopped celery 3 cloves garlic, minced 3 ½ cups beef or chicken broth Salt and freshly ground pepper or Montreal steak seasoning 1 ½ teaspoons dried thyme 1 bay leaf Instructions Preheat oven to 350 degrees. Sprinkle the beef all over with the Montreal steak seasoning or just salt and pepper. Heat the oil in a heavy three-quart casserole, add the beef and brown it on all sides. Remove the meat from the casserole and add the onions, carrots and celery and cook over medium-low heat until tender and lightly browned. Stir in the garlic, then add the broth. Bring to a simmer, scraping the bottom of the pan. Stir in salt and pepper to taste, the thyme and the bay leaf. Return the meat to the casserole along with the potatoes. Cover the casserole and place in the oven. Bake for about two hours, until the meat is tender. To serve at once, remove the meat from the casserole and let rest for a few minutes. Season to taste with salt and pepper. Slice the meat and arrange on a platter and serve with the vegetables...
Herb-Crusted Prime Rib

Herb-Crusted Prime Rib

This is my favorite prime rib for holiday dinners. It is delicious! Please note it should rest in the herbs mixture for 12 to 24 hours. Print Herb-Crusted Prime Rib Author: Kristin Prep time:  1 hour 30 mins Cook time:  2 hours Total time:  3 hours 30 mins Serves: 6-10   Ingredients 3 tablespoons kosher salt 3 tablespoons freshly ground four-pepper blend 1½ tablespoons onion powder 1½ tablespoons garlic powder 1 tablespoon Hungarian paprika 1 tablespoon dried thyme leaves 3-rib standing beef rib roast, about 5 pounds, tied with kitchen string 2 tablespoons olive oil Horseradish cream sauce: ¾ cup heavy cream 1 cup sour cream ½ cup prepared horseradish Juice of 1 lemon Kosher salt and freshly ground pepper, to taste Instructions In a small bowl, stir together the salt, pepper blend, onion powder, garlic powder, paprika and thyme. Set aside. Pat the rib roast dry with paper towels. Rub the roast all over with the olive oil and then with the seasoning mixture. Wrap in plastic wrap and refrigerate for 12 to 24 hours. To make the horseradish cream, in bowl, whisk together the heavy cream and sour cream until smooth. Add the horseradish, lemon juice, salt and pepper and whisk until blended. Cover and refrigerate until ready to serve. Remove the plastic wrap from the roast and let stand at room temperature for 1 hour. Position a rack in the lower third of an oven and preheat to 450°F (230°C). Place the roast, fat side up, on a rack in a large roasting pan. Transfer to the oven and roast for 20 minutes. Reduce the oven temperature to...
Beef Burgundy

Beef Burgundy

This is my version of boeuf bourguignon.  It is much easier than Julia Child’s version. When my son was 2 years old, he actually asked for this for breakfast once. Print Beef Burgundy Author: Kristin Recipe type: Main Cuisine: French Prep time:  30 mins Cook time:  2 hours 30 mins Total time:  3 hours Serves: 6-8   Ingredients 3 tablespoons vegetable oil 3 pounds boneless chuck roast, cut into 1-inch cubes Kosher salt and freshly ground pepper, to taste 1 pound button mushrooms, quartered or sliced 2 slices bacon, diced 1 large yellow onion, diced 2 teaspoons minced garlic 1 teaspoon Worcestershire sauce 1 teaspoon Dijon mustard ½ cup all-purpose flour ¾ bottle Burgundy or Pinot Noir 3 cups beef broth 10 ounces pearl onions, peeled 1 pound fingerling potatoes, halved ½ pound baby carrots 1 bouquet garni (2 bay leaves, 4 thyme sprigs, 1 rosemary branch, and 6 parsley sprigs, tied with kitchen twine) 3 tablespoons chopped fresh flat-leaf parsley Instructions In a large Dutch oven over medium-high heat, warm 2 tablespoons of the oil until just smoking. Season the beef with salt and pepper. Working in batches, brown the beef on all sides, 10 to 12 minutes per batch. Transfer to a large bowl. Add the remaining tablespoon of the oil and the mushrooms to the pot and cook, stirring occasionally, until well browned, 6 to 8 minutes, adding 1 to 2 tablespoons water if the bottom of the pot becomes too dark. Transfer the mushrooms to the bowl with the beef. Reduce the heat to medium and add the bacon to the pot. Cook, stirring occasionally, until the bacon is...
Meatloaf

Meatloaf

Elsie’s simple meatloaf. Enjoy with a Zinfandel. Print Meatloaf Author: Kristin Recipe type: Main Cuisine: American Comfort Prep time:  10 mins Cook time:  1 hour 15 mins Total time:  1 hour 25 mins Serves: 4-6   Ingredients 1.5 pounds of ground beef 1 celery stalk, diced ½ medium onion, diced 1 green bell pepper, diced ¼ cup oatmeal 1 egg 1 tablespoon worcestershire sauce ¾ teaspoon salt ¾ teaspoon pepper ketchup Instructions Preheat oven to 350 degrees. Mix together egg, worcestershire sauce, and salt and pepper. Add the ground beef, celery, onion, green pepper, and oatmeal and mix together with your hands. Place contents in a bread loaf pan and drizzle ketchup over top. Bake for 1 hour and 15 minutes. 3.4.3177...
Osso Bucco

Osso Bucco

A traditional dish from the Lombardy region in Italy. This is my grandmother’s recipe. Enjoy with a Barolo, Amarone, or Barbaresco. Print Osso Bucco Author: Kristin Recipe type: Main Cuisine: Italian Prep time:  25 mins Cook time:  1 hour 30 mins Total time:  1 hour 55 mins Serves: 4-6   Ingredients 4 veal shanks (2 pounds) salt, pepper flour for coating 4 tablespoon butter 1 large onion, chopped bouquet garni (thyme, bay leaf, and parsley tied together) 1 large carrot, chopped ½ cup dry white wine ½ cup chicken broth 4 large tomatoes, peeled, seeded and chopped 1 garlic clove, crushed gremolata for serving: squeeze of lemon juice, finely chopped parsley, 1 chopped garlic clove, finely chopped peel of ½ lemon Instructions Coat the pieces of veal with flour seasoned with salt and pepper. In a large heavy pan melt the butter and brown the veal. Remove the veal and in the same pan sauté the carrot and onion until light brown. Add the rest of the ingredients, cover with a lid and cook, preferably in the oven for 1½ hour. Arrange the veal on a serving platter and cover it with the sauce. Squeeze ½ lemon over it. Sprinkle with the gremolata. Serve with risotto Milanese on a separate dish. 3.4.3177...