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Stocks: Beef |
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| 5.5 to 6 pounds boneless chuck roast (or two 3-pound roasts) |
| 1 head garlic, cloves peeled and sliced in half if very large |
| 2 1/2 teaspoons salt |
| 2 1/2 teaspoons freshly ground black pepper |
| 4 tablespoons vegetable oil |
| 2 teaspoons EMERIL'S ORIGINAL ESSENCE |
| 1/3 cup cup all-purpose flour |
| 2 cups chopped onions |
| 1 cup chopped carrots |
| 1 1/2 quarts EMERIL'S BEEF STOCK |
| 1/4 cup red wine |
| 1/4 cup tomato paste |
| 2 bay leaves |
| 2 pounds red potatoes, peeled and quartered |
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Preheat the oven to 300°F.
With a small, sharp knife, make 1 1/2-inch-deep slits around the outside of the roast(s). Insert the cloves of garlic into the slits. Rub the roast(s) with the salt and black pepper on all sides.
Heat a large Dutch oven or other heavy, wide pot over high heat. Add 2 tablespoons oil and heat. Add the roast(s) and sear on all sides, about 4 minutes per side. Remove the meat from the pan and sprinkle with Essence on all sides. Reduce the heat to medium-high. Add the remaining 2 tablespoons oil and the flour and cook, stirring constantly, until chocolate brown in color, about 5 minutes. Add the onions, celery, and carrots and cook until the vegetables begin to soften, about 5 minutes. Add the beef broth, red wine and tomato paste, and bay leaves and stir to blend. Return the roast(s) to the pan and top with the potatoes.
Cover and cook in the oven for 3 to 4 hours, depending on how tender you prefer your meat. Remove the pot from the oven and remove the meat and potatoes; set aside. Place the pot on the stove over medium-high heat and cook until the gravy is reduced slightly and begins to thicken, about 10 minutes. Remove the bay leaves. Puree the gravy with an immersion blender or in batches in a bar blender. Slice the meat and cut the potatoes into bite-size pieces; return to the pot with the gravy. Serve warm. Makes about 10 servings |
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| 1 tablespoon vegetable oil |
| 1 1/2 pounds lean ground beef |
| 2 cups chopped yellow onions |
| 1 tablespoon minced garlic |
| 2 tablespoons chili powder |
| 2 teaspoons EMERIL’S ORIGINAL ESSENCE |
| 1 teaspoon salt |
| 2 teaspoons ground cumin |
| 1/4 teaspoon ground black pepper |
| 1 15oz can whole peeled tomatoes |
| 3 tablespoons tomato paste |
| 1 teaspoon sugar |
| 2 cups EMERIL’S BEEF STOCK |
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Heat oil in a large heavy pot over medium-high heat.
Add meat and stir with a spoon to break up the pieces. Cook, stirring, until meat is browned & cooked through about 5 minutes. Add onion, garlic, chili powder, Emeril’s Essence, salt, cumin and pepper. Cook, stirring until soft, about 4 minutes.
Put the whole tomatoes in a large mixing bowl and squeeze them with your hands to break them into pieces. Add the squeezed tomatoes, tomato paste, sugar and stock to the pot. Stir well and bring to boil. Lower heat to medium-low and simmer, uncovered, for30 minutes, stirring occasionally to prevent chili from stocking to the bottom of the pot.
Remove the pot from the heat, ladle chili into bowls, and serve. |
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| 1 boneless beef chuck roast (about 3 pounds) |
| 10 cloves garlic, peeled and cut in half lengthwise |
| 2 teaspoons salt |
| 1/2 teaspoon ground black pepper |
| 2 tablespoons vegetable oil |
| 2/3 cup EMERIL’S BEEF STOCKF |
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Using the tip of a sharp paring knife, make 20 evenly spaced small slits about 1 ½ inches deep all over the pot roast. Using your fingers insert the garlic cloves as deep into the meat as possible.
Season the roast on all sides with the salt and pepper. Wash hands well before continuing.
Heat a Dutch oven (heavy tall sided pot with lid) over high heat. Add the oil and, when hot, use a meat fork to add the roast. Sear the meat on all sides until very well browned, about 4 to 6 minutes per side. When the roast is evenly browned on all sides, carefully add the stock and cover the pot.
Reduce the heat to low/medium-low and cook the roast until it is very tender, about 3 to 3 ½ hours, turning 2 or 3 times during the entire cooking time. Check occasionally to make sure that there is always a little liquid on the bottom of the pan. Add more stock if necessary.
When the roast is very tender carefully transfer to a serving platter with a meat fork. Slice or pull meat apart into serving pieces and serve with the pan juices drizzled over the top. Makes 6 to 8 servings |
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| 1 2 to 3 pound portion of beef brisket |
| 10 garlic cloves, cut into slivers if large |
| 1 teaspoon salt |
| 3 tablespoons vegetable oil |
| 1 ½ medium yellow onions, sliced |
| 1 red red Holland pepper, sliced |
| 3 tablespoons EMERIL'S RIB RUB |
| 2 cups EMERIL'S ALL NATURAL BEEF STOCK |
| 1 cup lager beer |
| ½ teaspoon onion powder |
| ½ teaspoon garlic powder |
| ½ cup ketchup |
| ½ cup chili sauce |
| ¼ cup light brown sugar |
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Preheat the oven to 325 degrees. Using a paring knife and your finger, make small slits all over the brisket and stuff each slit with a piece of the garlic. Season the brisket with the salt. Heat a small Dutch oven or a saucepan just slightly larger than the brisket over medium high heat and add the vegetable oil. When the oil is hot, add the brisket to the pan, and brown well on both sides. Remove the meat from the pan and set aside. Add the peppers and onions and cook, stirring often, until tender, about 4 minutes. Season the brisket on both sides with 2 tablespoons of the Rib Rub and return the brisket to the pan, positioning the sautéed vegetables over the top of the meat. Add the stock, beer and the remaining tablespoon of Rib Rub. Bring to a simmer, cover and place in the oven. In a small bowl combine the onion powder, garlic powder, ketchup, chili sauce and brown sugar. Remove brisket from oven after one and half hours and add the ketchup mixture. Return the brisket to the oven, and continue to cook, covered, for another hour and a half or until the meat is fork tender. Allow the brisket to cool in the cooking liquid and refrigerate overnight. To serve the brisket, remove any congealed fat from the top of the liquid and discard. Remove the brisket from the pan and set aside. Return the pan to the stovetop, bring liquid to a boil, and continue to cook until liquid is reduced to sauce consistency. While the sauce is reducing, slice the brisket crosswise against the grain. Return the brisket back to the pan briefly until warmed through, then serve immediately. Makes 4 to 6 servings |
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| 1 boneless beef chuck roast (about 3 pounds) |
| 10 cloves garlic, peeled and cut in half lengthwise |
| 5 teaspoons EMERIL'S STEAK RUB |
| 2 tablespoons vegetable oil |
| 1 cup EMERIL'S ALL NATURAL BEEF STOCK |
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Using the tip of a sharp paring knife, make 20 evenly spaced small slits about 1 1/2 inches deep all over the pot roast. Using your fingers, insert the garlic cloves as deep into the meat as possible. Using a ¼ teaspoon measuring spoon, spoon ¼ teaspoon of the Steak Rub into each slit along with the garlic. Heat a Dutch oven over high heat. Add the oil and, when hot, add the roast and sear until well browned on all sides, 4 to 6 minutes per side. Add the stock, cover the pot, reduce the heat to low/medium-low and cook the roast until it is very tender, about 3 to 3 1/2 hours, turning 2 or 3 times during the entire cooking time. Check occasionally to make sure that there is always a little liquid on the bottom of the pan. If necessary, add more water or stock. When the roast is very tender, carefully transfer to a serving platter. Slice or pull meat apart into serving pieces and serve with the pan juices drizzled over the top. Makes6 to 8 servings |
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