Posts Tagged GRAVY

Good Karma’s Absurdly Delicious Slow-Cooked Beef Brisket

For this recipe, you need about a 4 lb. beef brisket (and you cannot substitute corned beef brisket either). Visit your local butcher or call your supermarket (which is what I do) to order yours in advance if brisket is not readily available. The key to this dish is slow cooking.

It also calls for two cups of dark, brewed coffee. Forget Dunkin’ Donuts and forget supermarket brand coffees. For this recipe, you need Starbucks Gold Coast, Italian Roast or Sumatra. Nothing else will do.

Ingredients

1 4-lb. beef brisket

1 large Vidalia onion (coarsely cut)

8 cloves of garlic (cut into fourths)

2 tablespoons of chili powder

2 tablespoons of cumin

2 tablespoons of coriander

2 tablespoons of freshly ground black pepper

2 teaspoons of sea salt

3 tbsp. olive oil

2 tbsp. sambal oelek

2 bottles of Magic Hat No. 8 Beer

2 cups of malt or apple cider vinegar

2 cups of dark coffee

1 can of tomato puree

1 can of chopped tomatoes

Directions

A pasta pan is the right attitude for this dish. Place the olive oil, a handful of the onions and several hunks of garlic in the pan to get the process going. While things are heating up, make a rub with 1 tbsp. each of the cumin, coriander, chili powder, black pepper, and 1 tsp. of the salt. Rub each side of the brisket with a bit of olive oil and spread the rub over both sides.

Once the oil is fairly hot and you can smell the onions and garlic, place the brisket in the pan and brown nicely on both sides. Everything gets easier from here. Remove the brisket and add the beer, vinegar, brewed coffee, tomato puree and chopped tomatoes. Then add the balance of the spices (coriander, cumin, chili powder, salt and pepper). Add the 2 tbsp. of sambal oelek, as well as the rest of the garlic and onions. Stir.

Place the brisket back in the liquid and allow it to come to a boil, then turn to low and allow it to cook for a minimum of six hours. It is important that you taste what you are cooking the brisket in and adjust the spices to your liking. There is no right and wrong here. Personally, I love garlic. Prior to browning my brisket, I actually poke holes in it and place additional cloves of garlic in the holes. It all depends upon what you like.

When done, it’s quite possible that the meat will be hard to cut. It may just fall apart. This is a good thing.

Drain the fat and oil off the remaining liquid and cook down to make a sauce. You can also add a tablespoon of cornstarch mixed with water to hasten the process. It’s great to serve this dish with yellow rice, placing the beef on top and covering the entire thing with the sauce.

Even people who claim to “hate” beef will devour this dish.

 

 

 

 

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Pasta From Scratch!

I recently added a recipe for ‘gravy and meatballs’ and promised some recipes for homemade pasta. There’s nothing like it. So, here they are. Now, a word about the addition of the water: Do not just pour it in the well all at once. Add it a little at a time. You may find you don’t need all 1/4 cup. You may find that you need a bit more. This isn’t an exact science. The idea is to make the dough smooth and elastic. Not crumbly. Not soggy. As Baby Bear said, it needs to be “just right.”

When it comes to mixing dough, you can either do it manually or use a machine. I have a Kitchen Aid with a dough attachment. It comes out fine either way. It’s just that using a machine saves some labor.

Basic Pasta Dough

 Ingredients

4 cups all-purpose flour

4 eggs, beaten

¼ cup water

½ tsp salt

2 tsp extra virgin olive oil

Directions

Place flour in a mound on a large work surface. Form a well in the mound and add the eggs, water (in increments, please), salt and oil.

Begin mixing with the fingers of one hand while pushing the flour from the edges of the well into the egg mixture with the other hand. Continue mixing until the dough forms a ball. The idea for all pastas is to have the dough smooth and elastic, not wet and sticky. Knead the dough for 5 minutes or more until it has reached the desired consistency.

Cut the dough into three pieces, wrap in plastic wrap and refrigerate for 30 minutes to 1 hour. After chilling, allow the dough to rest for 15 minutes before rolling.

To finish by hand, roll using a rolling pin until 1/16 of an inch thick. Cut to your desired shape.

To finish with a pasta machine, cut dough into quarters and form them into a rectangular shape that will fit in the pasta machine. Lightly dust the dough with flour and roll it through the machine, starting at the thickest setting. Then fold the dough once and roll it through the machine using the next thinner setting. Repeat this process until the pasta is the right thickness. Cut to the appropriate shape using the machine cutters. I have a classic hand crank Imperia (shown in the picture). It works great. Fancy is not always better.

Basic Semolina Egg Pasta

Ingredients

3-2/3 cups all-purpose flour

1-3/4 cups semolina flour

5 large eggs, lightly beaten

¼ cup water

½ tsp. Salt

2 tsp. extra virgin olive oil

Directions

Follow the procedure for basic pasta above.

Lemon Scented Pasta

Ingredients

2-4 drops lemon oil

3-2/3 cups all-purpose flour

1-3/4 cups semolina flour

2 tbsp. dried dill

5 eggs, lightly beaten

¼ cup water

½ tsp. Salt

2 tsp. extra virgin olive oil

Directions

Follow the procedure for basic pasta, adding the two additional ingredients to the well.

This pasta is amazing when used with white clam sauce.

Spinach Pasta

Ingredients

¾ lb fresh spinach

3-2/3 cup all purpose flour

1-3/4 cup semolina flour

4 large eggs lightly beaten

¼ cup water

½ tsp salt

2 tsp extra virgin olive oil

Directions

Clean, wash, and blanch spinach in boiling water for about 15 seconds or just until wilted. Remove spinach from boiling water and plunge it into an ice water bath to stop the cooking. Drain thoroughly; squeeze dry in a kitchen towel and then puree in a food processor.

Follow the instructions for basic egg pasta above adding the spinach to the mixture in the well.

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