Miscellaneous Recipes
Roasted Beef Bone Marrow
By: Craft Beering
Ingredients:
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4 canoe cut beef marrow bones
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Pinch salt and pepper (season before cooking)
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1 tsp sea salt flakes (season at time of cooking)
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Add any additional herbs or spices you like
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Directions:
Preheat oven to 450° F. Place the bones with the flat side up on a parchment or foil lined baking sheet or roasting pan. Lightly season with salt and pepper.
Roast about 15 minutes (or up to 25 minutes) depending on the size of the bone and how much marrow they contain.
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As a rule of thumb, once the marrow begins to gently bubble on the surface, they are done. Remove from the oven immediately.
Serve with toast, baguette slices or pita/tortilla chips. Sprinkle with thinly sliced onion, micro greens, fresh herbs etc.
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Barbacoa Beef
By: Cooking Classy
Ingredients:
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3 lbs chuck roast, rump roast, shoulder roast, short ribs, or brisket
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Salt and freshly ground black pepper
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2 Tbsp vegetable oil
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1 1/4 cups beef broth, divided
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3-4 chipotle chilies in adobo*
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6 garlic cloves
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1 1/2 Tbsp ground cumin
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1 Tbsp dried oregano
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1/4 tsp ground cloves
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3 bay leaves
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1/4 cup fresh lime juice
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Directions:
Cut roast into 6 portions while removing any large pieces of fat. Heat 1 Tbsp vegetable oil in a skillet.
Dab roast dry with paper towels, season with salt and pepper (about 1 tsp salt 3/4 tsp pepper). Add 3 pieces to skillet and sear until browned on all sides. Transfer to a slow cooker.
Add remaining 1 Tbsp vegetable oil to skillet and repeat process with remaining 3 roast pieces. Nestle beef portions side by side in an even layer in slow cooker.
In a food processor, pulse together chipotle chilies, garlic and 1/4 cup beef broth until well pureed, occasionally stopping and scraping down sides of processor.
In a 2 cup liquid measuring cup or in a bowl, whisk together remaining beef broth with chipotle mixture, cumin, oregano and cloves. Pour mixture over beef in slow cooker, then nestle bay leaves between beef portions.
Cover and cook on low heat 8-9 hours**.
Remove beef from slow cooker (leave broth) and shred. Stir lime juice into broth in slow cooker then return beef to slow cooker and cook on low or warm 20-30 minutes longer.
Strain liquid from beef and serve in tortillas with desired toppings.
Notes:
* If you don't like spicy food replace chipotle chiles with 4 tsp mild chili powder instead.
** I don't recommend cooking on high heat for this recipe, low cooking will achieve the most tender results.
Photo courtesy of www.cookingclasy.com
Chipotle Barbacoa
By: Dani_Dizzle (All Recipes)
This chipotle barbacoa is as close to a certain big chain's version. It is full of intense flavors such as garlic, cayenne, and sweet, smoky chipotle. Make sure you scale down the cayenne and serrano if you can't handle the heat because this recipe is packin' lots of it! Serve on corn or flour tortillas garnished with cilantro and topped with lime cilantro rice, black beans, pico de gallo, guacamole, cheese, lettuce, and sour cream.
Ingredients:
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2 Tbsp vegetable oil
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1 (2 lbs) beef chuck roast, trimmed and cut into 4 to 6 pieces
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4 chipotle peppers in adobo sauce
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â…“ cup apple cider
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3 Tbsp lime juice
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4 cloves garlic, peeled, or more to taste
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4 tsp cumin
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1 serrano chile pepper, chopped (optional)
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1 Tbsp ground cayenne pepper, or more to taste (optional)
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2 ½ tsp dried oregano
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1 tsp ground black pepper
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1 tsp garlic powder
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½ tsp salt
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½ tsp ground cloves
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1 cup chicken broth
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1 small onion, finely chopped
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3 bay leaves​​​
Directions:
Heat oil in a large skillet over low heat, gradually increasing heat to medium-high. Cook beef in hot oil until browned, about 10 seconds per side. Transfer beef to a slow cooker.
Combine chipotle peppers, apple cider, lime juice, garlic, cumin, serrano pepper, cayenne pepper, oregano, black pepper, garlic powder, salt, and cloves in a blender or food processor; blend until smooth. Pour over beef in the slow cooker.
Stir broth, onion, and bay leaves into the slow cooker.
Cook on Low until beef is fork-tender, 6-8 hours. Shred beef using 2 forks to serve.
Cook’s Note:
Everything is extremely spicy, so adding cayenne and serrano peppers may be too spicy for you. If I was an average person, this measurement might be different. But written as is, this recipe is very hot.
Photo courtesy of www.allrecipes.com
Barbacoa Recipe: Chipotle Copycat
By: Maya Krampf (Wholesome Yum)
Photo courtesy of www.wholesomeyum.com
Directions:
Combine the broth, chipotle chiles in adobo sauce, garlic, apple cider vinegar, lime juice, dried oregano, cumin, sea salt, black pepper, and ground cloves in a blender (everything except the beef and bay leaves). Puree until smooth.
Place the beef chunks in the slow cooker. Pour the pureed mixture from the blender on top. Add the (whole) bay leaves.
Cook for 4-6 hours on high or 8-10 hours on low, until the beef is fall-apart tender.
Remove the bay leaves. Shred the meat using two forks and stir into the juices. Cover and rest for 5-10 minutes to allow the beef to absorb even more flavor. Use a slotted spoon to serve.
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Recipe Tips:
Don’t have a powerful blender? A small food processor will also work. If you have neither, you can finely mince the chili peppers and garlic, then whisk with the other sauce ingredients.
For even more flavor, brown the meat first. This is not required, and I skipped it in my barbacoa recipe for convenience. But if you have time, sear the beef chunks in a skillet over medium-high heat with a little oil, before placing them in the slow cooker. (Do this in batches if the beef won’t fit in your pan in a single layer.) The dish tastes even better when I do this!
Adjust the heat to your preference. I used 2 medium chipotle chiles in adobo sauce, but you can use just one if you want it more mild. I don’t recommend skipping them altogether, as they contribute to the overall flavor.
If it’s too spicy at the end, you can calm it down. I usually just serve with extra sour cream, avocado, and shredded cheese if one of my peppers turned out to be too hot. A bland side dish, like rice or cauliflower rice, can also balance barbacoa beef that turned out too spicy. If you want to add something to the meat itself, an extra splash of apple cider vinegar or squeeze of lime juice can help a bit.
If the meat doesn’t shred easily, cook for longer. It should fall apart easily when you pull it with forks. If it doesn’t, that’s a sign to turn your slow cooker back on and check again later.​​​
Ingredients:
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3 lbs beef brisket or chuck roast (trimmed and cut into 2 inch chunks)
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1/2 cup beef broth (or chicken broth)
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2 medium chipotle chiles in adobo (including the sauce, about 4 tsp)
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5 cloves garlic (minced or coarsely chopped)
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2 Tbsp apple cider vinegar
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2 Tbsp lime juice
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1 Tbsp dried oregano
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2 tsp cumin
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2 tsp sea salt
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1 tsp black pepper
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1/2 tsp ground cloves (optional)
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2 whole bay leaf
How to Make Beef Tallow
Tools needed to make rendering easier: 16-quart stock pot, fine mesh strainer, funnel, 100% cotton cheesecloth, wide mouth mason jars.
Ingredients:
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2-5 lbs beef fat
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Small amount of water to cover bottom of pot about ½ inch
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Cut fat into small pieces. Put water and fat into pot. Turn heat on simmer/low. Cook gently for 2-6 or more hours stirring often. You will be left with crisp looking pieces. Be cautious because the fat is very hot! Strain two times. Pour into your jars and let seal while hot.
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To make Tallow:
Gather fat, cut away any meat, chop fat into walnut size pieces or you may grind fat, put into stock pot. Heat on a low simmer. Stir often. Small bubbles will form during the process. You don’t want a rolling boil. If it starts boiling, turn heat lower. Stir. The goal is to get rid of all the moisture, the key to preservation. (A lack of small bubbles coming up from the bottom of the pot is a signal the moisture is eliminated.)
Some people use a thermometer. If water is still in the fat, the temperature won’t get far from 212° F. Once the water is gone, the fat starts heating up and the temperature climbs. Remove from the burner when the temperature reaches 225° F.
Straining is important. Impurities don’t taste good and they will cause the tallow to spoil faster. Two strainings is required. First use the fine strainer to remove any large pieces and second, use the cheesecloth to remove all the small pieces. What is left is called “cracklings”. People eat them, or give as treats to pets.
You can use immediately or let it cool and turn into a solid. Refrigerate for up to three months or best to freeze up to a year. Cut solids in amounts you will be using and freeze individually.
Tallow has a high smoke temperature point. It has about 242 calories/oz. It is a good substitute for butter and cooking oil. It is high in antioxidants, Omega-3, and vitamins A, D, E, K, and conjugated linoleic acid (CLA). It is full of stearic acid and nourishes the skin’s cell membranes. It is a natural chemical-free skin moisturizer. You can also make candles and soap from it.
Traditional Simple Osso Buco with Beef Shanks
Ingredients:
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2 lbs beef shanks
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¼ cup flour
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¼ cup butter or olive oil (I combine both to equal ¼ cup)
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2 cloves garlic, crushed
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1 chopped rib celery
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1 large chopped onion
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1 large chopped carrot
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1 bay leaf
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2/3 cup dry white wine (I used Pinot Grigio) (A must to use wine)
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2/3 cup beef stock
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1 can (14.5 oz) diced tomatoes
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Salt and pepper to taste
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Directions:
Dredge shanks lightly with flour.
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On medium to medium-high heat melt butter and brown shanks (I cut membrane around sides so that shank will not curl). Remove to plate and keep warm.
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Add garlic, onions, to pan and cook till onions are tender.
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Return shanks to pan, add carrot and wine and simmer for 10 minutes.
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Add tomatoes, beef stock and seasonings.
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Cover and simmer over low heat for 1 ½ - 2 hours (I cook longer, until fork inserted in meat is very tender, 3-4 hours).
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Serve over mashed potatoes, risotto, or noodles.
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Tips:
Shanks are a very tough cut of meat with lots of connective tissue. Braising them slowly breaks down those chewy bits of tissue.
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Searing the shank (browning to create a crust) helps produce the flavor.
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Tastes better reheated the next day.
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Alternate Steps:
The liquid should cover the shanks ¾ way up. Bring to a boil and put the covered Dutch oven into a 325° F for 3 hours (If not tender enough, just keep cooking).
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May use red wine (burgundy/pinot noir or zinfandel).
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May use thyme, other spices of your choice to thicken sauce, mix equal parts cornstarch & water whisk into sauce, cook until thick.