Tuesday, February 22, 2011

Slow Beef

Cooking skills focus: Braising, balancing flavors

2 T cooking oil
5 # boneless beef chuck, cut into approx. 1# chunks

7-8 dashes Tabasco sauce
½ bu parsley, minced
Salt and pepper TT

1. Preheat the oven to 325 degrees.
2. Heat a large sauté pan over high heat. Add a few pieces of beef to the pan (don’t crowd it or it won’t brown, which is what you want here) and brown well. Set aside. Repeat until all the beef is well-browned, then remove to a deep braising pan. Cover the pan and braise for 3-3½ hours.
3. When the beef is falling apart from the braising process, cool it so it can be handled. Then, pull it apart and remove any large portions of fat, and put the meat in a large bowl. Season it with salt, pepper, and Tabasco sauce, then add the parsley. Serve as a sandwich filling, a meat dish, an omelet filling, a salad topping, etc etc etc.

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