STRAINING GROUND BEEF RECIPES
SLOW-COOKED BEEF SHORT RIBS RECIPE | GORDON RAMSAY RECIPES
Short ribs are going through a real renaissance, just like lamb shanks and pork cheeks have before them. They are a cheap cut full of fat and sinew but that disappears as you slowly cook them in red wine and stock.
Provided by Gordon Ramsay
Categories Beef
Total Time 3 hours 40 minutes
Prep Time 40 minutes
Cook Time 03 hours 00 minutes
Yield 2
Number Of Ingredients 9
CHICAGO-INSPIRED ITALIAN BEEF SANDWICH | ALLRECIPES
I tried to combine the traditional Italian beef sandwich with the French dip sandwich with a little nod to the pulled pork sandwich. Instead of using thinly sliced roast beef, I used stew beef, with apologies to my friends from Chicago.
Provided by Chef John
Categories World Cuisine European Italian
Total Time 1 hours 25 minutes
Prep Time 15 minutes
Cook Time 1 hours 10 minutes
Yield 4 sandwiches
Number Of Ingredients 16
Steps:
- Season beef with a pinch of salt and black pepper. Heat vegetable oil in a heavy pot over high heat. Cook and stir beef in hot oil until browned, 5 to 8 minutes.
- Stir garlic, vinegar, oregano, 1 1/2 teaspoons salt, thyme, rosemary, 1 teaspoon black pepper, bay leaf, and red pepper flakes into beef. Pour enough chicken broth into beef mixture to cover the meat by 1 inch and bring to a simmer.
- Cover pot with a lid, reduce heat to low, and simmer until meat is fork-tender, 1 to 1 1/2 hours.
- Transfer meat with a strainer or slotted spoon to a separate pot; pour about 1/4 cup of meat broth into pot. Use a wooden spoon to gently break meat into smaller chunks. Cover pot with a lid or aluminum foil and keep warm.
- Skim excess grease from top of broth remaining in the first pot; season with salt and pepper to taste. Cover pot with a lid or aluminum foil and keep broth warm.
- Lay halves of a roll out on a work surface and spoon 2 to 3 tablespoons meat broth over each half. Top bottom half of roll with a generous portion of meat and a spoonful of pickled vegetables. Place tops on sandwich. Repeat with remaining buns, broth, meat, and pickled vegetables to make 3 more sandwiches.
- Spoon hot meat broth into ramekins and top each ramekin with 1/2 teaspoon parsley. Serve sandwiches with hot broth for dipping.
Nutrition Facts : Calories 406 calories, CarbohydrateContent 35.7 g, CholesterolContent 78.7 mg, FatContent 15.7 g, FiberContent 3.5 g, ProteinContent 29.3 g, SaturatedFatContent 5 g, SodiumContent 1398.8 mg, SugarContent 2.1 g
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