Beef – Page 8 – Oswald Rivera

Category: Beef (page 8 of 9)

(plus a couple of rabbits)

Danish Stuffed Cabbage

Stuffed Cabbage, as we know it, has been around for a while. It was popular in Ancient Rome and Ancient Greece. It is part of the diet of Poles and Russians; and almost every country in Europe has some version of the dish. In Jewish cuisine its been around for 2,000 years and is traditionally served on the holiday Simchat Torah, or the annual celebration that concludes the public readings of the Torah (the first five books of the Jewish bible). Yet of all the stuffed cabbage dishes I have come across, my favorite is Danish stuffed cabbage. Whether it’s Danish or not is open to interpretation. Some Swedes claim they were the first to concoct the idea of stuffing a whole cabbage and not just the cabbage leaves. I love the dish because not only is it delicious but it makes a great presentation. And I discovered a long time ago that in good cooking the eye may be just as important as the taste.

Danish stuffed cabbage is also simple to make. It doesn’t normally include cooked rice as in most stuffed cabbage recipes. It doesn’t include tomatoes either; though in my version I add tomato paste to it—or you can skip it altogether. Like all such dishes, it can include ground veal, ground pork, ground beef or a combination thereof. I keep it simple and economical and use ground chuck, This is not a fancy dish, but if you want to use veal or a more expensive cut of meat, go right ahead. Note that traditionally this dish contains a lot of butter. If you’re worried about the butter content you can use olive oil to brown the meat and the follow the rest of the recipe as is.

DANISH STUFFED CABBAGE

1 medium firm green cabbage
1 1/2 cups soft bread crumbs (without crusts)
3/4 cup milk
2 eggs
Salt and ground black pepper to taste
1/4 teaspoon ground sage
1/2 stick plus 3 tablespoons butter
1 pound ground chuck
2 tablespoons tomato paste

1. Remove loose outer leaves from the cabbage. Cut a deep slice from the stem end of the cabbage (this slice will be used as a lid during cooking). Then, using a knife and spoon, hollow out the cabbage, leaving a wall about the thickness of six-seven leaves. You can save the hollowed out cabbage parts for another use such as cabbage soup or stir-fry, or other.
2. In a bowl combine 1 cup bread crumbs and the milk and soak until soft. Add the eggs, salt, pepper and sage to the soaked crumbs. set aside.
3. In a medium frying pan or skillet, heat 1/2 stick of butter, add the ground meat and cook over medium heat until meat loses its red color. Stir in the tomato paste and cook 2-3 minutes more. Add the soaked crumbs and mix well. Stuff the cabbage shell with the mixture. Depending on the size of the cabbage you may have some meat leftover which you can use for another occasion.
4. Place the sliced lid over the cabbage and meat. Next, place the cabbage, standing up, in a saucepan and surround with boiling water about halfway up from the head. Cover, reduce heat to low, and simmer for about two hours. Check periodically to make sure you have enough water in the pan. You do not want the water to boil off and the pan to burn. Add more water if needed.
5. Remove the cabbage lid. In the frying pan brown the remaining 1/2 cup bread crumbs in the remaining 3 tablespoons butter, and pour this mix over the top of the cabbage. To serve, cut the cabbage with its stuffing into wedges, and enjoy!
Yield: 4-5 servings.

Texas Hash with Rice

January 23, 2014 / Oswald Rivera / 0 Comments

Another cold snap here in the Northeast. For this kind of weather you need stick to the ribs food. And one of the best recipes I’ve had for years is Texas Hash with Rice. I acquired this gem back in the 1970s when it appeared in the Scripps Howard News Service, which is no longer in business. It’s a filling, tasty, and inexpensive no-frills antidote to the cold weather blues. I’ve modified the recipe according to the Rivera family palate.

You can make this recipe as hot and as spicy as you want depending upon how much chili powder you add to it. The original recipe called for 1 to 2 tablespoons chili powder. That is a lot. But, if you like 3-alarm chili hash, go right ahead. Also, it called for 1 tablespoon of salt, which is quite a bit of salt. Use as much as you like, but be judicious. It also had as an ingredient, garlic powder. I prefer fresh whole garlic for a more distinctive taste. Another note: kids love this hash—and you don’t have to be a Texan to appreciate it.

TEXAS HASH WITH RICE

3 tablespoons olive oil

1 medium onion, peeled and thinly sliced
1 small-to-medium green bell pepper, cut into small slices, then cut the slices in half
1 pound lean ground beef
1/2 teaspoon chili powder (or more to taste)

Salt and ground black pepper to taste
1 clove garlic, peeled and finely minced
1 14.5-ounce can tomatoes
2 cups cooked rice

1. Preheat oven to 350 degrees F.
2. Heat olive oil in a cast-iron skillet. Add onion and green bell pepper, and saute 2-3 minutes.
3. Add beef, chili powder, salt, pepper and garlic. Cook until meat is no longer pink.
4. Add canned tomatoes (with their liquid), and rice.
6. Place skillet in oven and bake for 25 minutes or until heated through. Note: If you don’t have a cast-iron skillet, you can use whatever skillet you have on hand then transfer the hash-rice mixture to a baking dish and bake as required.
Yield: 4 servings or more

Steak Flambé

January 16, 2014 / Oswald Rivera / 0 Comments

Steak Flambé or, in our jargon, Biftec Flambé was a special dish that my Uncle Phillip, the black sheep in our family, would conjure up. And it could explain some of his success with woman. Uncle Phillip was a ladies’ man extraordinaire; and as such he was a devotee of spectacle. Part of this explains the flambeing, or flaming of food at the table. That and a good bottle of wine would win over any woman’s heart, or so he claimed.So, the next time you want to impress friends, family or your partner, give this recipe a try. Uncle Phillip would approve. It should be noted that a chafing dish or electric skillet can be used when preparing this dish; and it gives pizazz to any occasion.

If you’re flaming at the table, it’s prefer that you have the sauteed onions and seasoned steaks already to go beforehand. Then finish it off at the table. Also, let me add a plug here: this recipe is from my first cookbook, Puerto Rican Cuisine in America (Perseus Books – Running Press). If you want to get more of Uncle Phillip’s recipes or any of the other family gems, check it out.

BIFTEC FLAMBÉ

(Steak Flambé)

4 club steaks (8 ounces per steak), about 1/2-inch thick
1 cup beef broth
1 medium onion, thinly sliced
1 clove garlic, peeled
1 teaspoon dried oregano
1/2 teaspoon salt
3 tablespoons brandy or dark Puerto Rican rum

1. Wash meat and pat dry with paper towels.
2. In a small dish, heat 2 tablespoons of broth. Sauté onions on medium heat, until tender (about 3-4 minutes).
3. Add the rest of the broth, but reserve 3 tablespoons. Lower heat, cover and simmer 10 minutes.
4. Meanwhile, in a mortar, crush peppercorns, garlic, oregano and salt.
5. Using heel of hand, press seasoning onto both sides of club steaks.
6. Heat remaining 3 tablespoons broth in a large skillet. Sauté steaks, over medium-high heat, for about 3 minutes on each side (for rare steaks).
7. Lower heat, pour brandy or rum over the meat. Stand back and touch a lighted match to the liquor.
8. Serve when flame goes out, with sauteed onions spooned over.
Yield: 4 servings.

Note: Some experts contend it’s a good idea to heat the liquor before lighting in the dish. Uncle Phillip, for his part, just poured in the spirits and set it aflame. Use whatever way suits you.

Photo: Courtesy of The Literate Chef

Red Flannel Hash

January 9, 2014 / Oswald Rivera / 0 Comments

My wife and I normally spend the holidays with friends in Vermont, where it gets COLD. And I mean COLD, like 30 degrees below zero F. at night. You figure that in a climate like this they like good, filling food. And one of the most popular dishes in Vermont, or so the locals tell me, is Red Flannel Hash. Now, I never heard of such fare until I came here. I know about corned beef hash, the great staple for Saint Patrick’s day; and Yankee hash. But, red flannel hash? According to the locals, red flannel hash is a hearty dish that was popular with Vermont farmers in the old days. All it is is corned beef that is fried along with beets (yes, beets), and then you top the thing with eggs poached in the dish. Why is it called “Red Flannel Hash?” Well, the beets would add the red color. Also, according to legend, farmers would wear red flannel underwear back then to ward off the cold. This, along with beets, gave it its name. I cannot vouch for the authenticity of this, but locals here swear by it.

RED FLANNEL HASH

1/3 cup butter
1 large onion, chopped
2 cups ground or chopped corned beef
3-4 potatoes (like like red potatoes), diced small (I like them with the skins on)
3 beets, peeled and diced small
Salt and ground black pepper to taste
1 teaspoon Worcestershire sauce
4-6 large eggs

1. Heat the butter in a a large skillet over medium heat (I prefer cast-iron for this task). Add onion and cook until onion is soft and translucent.
2. Add the corned beef, and cook for about 2-3 minutes. Add the potatoes, beets, salt, pepper, and Worcestershire sauce. Stir to mix, cover the pan and lower heat to medium-low. Cook for 10-12 minutes, stirring every few minutes until the beets become tender. As you stir, try to scrape the bottom of the pan so that the browned bits are included. Don’t worry if the potatoes begin to fall apart, that’s okay.
3. When the beets are tender, crack the eggs atop the pan. cover and let the eggs poach until done. Usually it takes about 5 minutes if you like runny eggs, or 7 minutes if you desire a firmer yolk. Remove from heat and serve, scooping onto plates.
Yield: 4-6

Photo: courtesy of CHOW

Western Chili Casserole

December 25, 2013 / Oswald Rivera / 0 Comments

If you live in a northern climate, this time of year is perfect for chili. Now, here in the Americas (and I would add, world wide) we all know about chili. Some claim it originated with the early Texas trail drives where some enterprising trail cook served up buffalo meat, or cattle meat, or whatever meat was available and mixed it with chili peppers and onions, fed it to the cowpokes, and the rest is history. But history is more defining than that. Chili peppers were known to the Incas, Aztecs and Mayans long before Europeans settled on the American continent. Chili peppers even show up in the ancient cuisines of China, India and the Arab penninsula. So, chili peppers were here long before the Texas cowpokes got to it. That being said, the dish has been popularized throughout the Southwest and entered the American pantheon.

What we know as “chili” is simply chili con carne, or chili with meat. There are many variations of chili, depending upon the geographic region. Some include beans, and some do not. Some include tomatoes and some do not. Some eat it as is with tortilla chips, and some eat it over rice. President Lyndon Johnson’s favorite chili recipe contained venison rather than beef; and he added tomatoes and onions to it. It was known as “Pedernales River Chili” popular in the Texas Hill country. My favorite chili recipe is a “chili casserole”—which to my southern friends would be akin to blasphemy. But I love the dish. I discovered it long ago in one of my old cookbooks: Quick and Easy Dishes published by the Favorite Recipes Press in 1968. The dish is credited to Charlyene Deck, of Exeter Union High School in Exeter, California. I don’t know is Ms. Deck is still around or not but, as a kid from Spanish Harlem on the other side of the continent, I salute her.

WESTERN CHILI CASSEROLE

1 pound ground beef
1 large onion, chopped
1/2 cup chopped celery
1 15-ounce can Mexican-style chili beans
1/2 teaspoon seasoned salt
1/2 teaspoon chili powder
2 cups corn chips, crushed
1 1/4 cup grated cheddar cheese
Pitted ripe olives

1. Brown meat in skillet; add onion and celery. Cook until tender.
2. Remove excess fat from skillet; add beans, salt and chili powder
3. Place layers of chips on bottom of 2-quart casserole. Alternate layers of chips, cheese and chili mixture, reserving 1/2 cup chips and 1/4 cup cheese for garnish. Sprinkle center with reserved cheese; place reserved chips around edge. Top with ripe pitted olives. Bake for 20 minutes at 350 degrees or until heated through.
Yield: 6-8 servings.

Picture: courtesy of Bearcooks Food

Pimientos Rellenos (Stuffed Peppers)

September 18, 2013 / Oswald Rivera / 0 Comments

In the Jewish Calendar, this week commemorates the beginning of the holiday known as Sukkot. This is the harvest festival that follows the solemn holiday of Yom Kippur, or the Day of Atonement. Among the traditional foods served on this occasion are stuffed vegetables. It is noted that stuffed foods represent a bountiful harvest. Think of a cornucopia of veggies and fruit. Thus, in celebration, I’m putting out my pimientos rellenos recipe from my first cookbook, Puerto Rican Cuisine in America (Perseus Books Group—Running Press). So, my Jewish friends and colleagues, liven up the occasion with stuffed peppers Puerto Rican style. And for those of you who are not Jewish, it’s still a great dish to enjoy anytime.

Let me add that the recipe calls for shredded cheddar cheese on top. You can either omit or add it to the mix.

PIMIENTOS RELLENOS
(Stuffed Peppers)

4 medium green or red bell peppers
6 whole black peppercorns
2 cloves garlic, peeled
1/4 teaspoon dried oregano
1/4 teaspoon salt
1 tablespoon olive oil
1/2 teaspoon white vinegar
1 pound lean ground beef
1 medium onion, peeled and chopped
1 cup dry bread crumbs
2 medium tomatoes, cored and diced
1 8-ounce can tomato sauce
1/2 cup shredded cheddar cheese (optional)

1. Preheat oven to 350 degrees F.
2. Slice the top off the peppers. Remove and discard the seeds and white veins.
3. Drop peppers into boiling water to cover and boil for 3 minutes. Remove, drain and set aside.
4. In a mortar, crush peppercorns, garlic, oregano and salt. Blend in olive oil and vinegar.
5. In a bowl, combine meat with seasoning.
6. Brown meat in a very hot skillet (no extra oil is necessary).
7. Add onion, bread crumbs, tomatoes and tomato sauce. Cook, stirring constantly, for 5 minutes.
8. Stuff the peppers with beef-tomato filling and place in a shallow baking dish. Top with shredded cheese, if desired, and bake 20-25 minutes.
Yield: 4 servings.

photo: courtesy of Andicakes

Carne Mechada – Puerto Rican Pot Roast

February 27, 2013 / Oswald Rivera / 3 Comments

When I was growing up, carne mechada, our version of pot roast, was a Sunday dinner ritual. What’s good about pot roast, my mother’s or any other version, is that you can use the best cut of meat or the least expensive. It can be eye round, beef shoulder or boneless chuck. In our family, we used a bottom round cut. That’s the way it has been for generations.

I’m told that the origin of pot roast in the USA is New England. In the old days they called it “Yankee Pot Roast.” And, as with our Caribbean version, the benefit of the dish was that it uses tougher cuts of meat, which become tender and flavorful after slow braising since slow cooking tenderizes the meat. Our version is more seasoned that the standard Yankee Pot Roast. Also, in most standard pot roast recipes, they add carrots. In my mother’s recipe, she added green bell pepper (pimento) and potatoes; and we served it with steamed rice. The dish is delicious and simple to prepare. Added note: the recipe is from my cookbook, Puerto Rican Cuisine in America.

CARNE MECHADA (POT ROAST)

3 pounds bottom round beef, trimmed
2 cloves garlic, peeled
1 teaspoon dried oregano
6 whole black peppercorns
1 teaspoon salt
2 sprigs cilantro
1/2 cup olive oil
1/4 pound lean cured ham, washed and diced
2 tablespoons vegetable oil
1 medium green bell pepper, seeded and sliced into rounds about 1/4-inch thick
1 medium onion, peeled and sliced into rings
1/2 cup water
1 8-ounce can tomato sauce
6 small russet potatoes, peeled, washed and quartered

1. Rinse meat under cold running water and pat dry with paper towels.
2. Put garlic cloves, oregano, peppercorns, salt and cilantro in a mortar, and pound until crushed. Add olive oil and mix.
3. With a knife, make small slits in various parts of the meat. Rub seasoning into the meat and stud the slits with pieces of diced ham. Set aside and let stand 10 minutes.
4. In a Dutch oven or heavy kettle, heat the vegetable oil over moderate-high heat, add pot roast and brown lightly on all sides (about 5 minutes).
5. Add bell pepper, onion rings, water and tomato sauce. bring to a rapid boil. reduce heat to low, cover and simmer for 1 hour or until fork-tender.
6. Add potatoes. Check liquid, adding 1/4 cup water, if necessary. Cover and continue cooking for 20 minutes.
7. Remove roast from kettle. Slice meat and arrange on heated serving platter surrounded by potatoes. Spoon on some pan juices; pass remainder in a small bowl or gravy boat.
Yield: 4-5 servings.

Photo: courtesy of El Cata Vinos

Piñon

January 21, 2013 / Oswald Rivera / 0 Comments

Among the many favorite Puerto Rican dishes in the Caribbean, there are the usual suspects: arroz con pollo (rice and chicken), pasteles (meat pies), mondongo (a hearty stew), pernil (roast pork shoulder), etc. We also have piñon, which is not that well known. Piñon is a beef/plantain casserole. The word itself, “piñon”, is Taino in origin. The Tainos were native to the Caribbean. An they were more peaceful than their other tribal brethren, the Caribs, who were cannibalistic. Our culture is replete with Taino words, such as mofongo (plantains and pork crackling), guanimes (cornmeal sticks), bianda (root plants), gandinga ( a mixed dish of hog’s liver, kidney and heart), and my favorite, sambumbia (pronounced sam-boom-biah—basically, any leftovers cooked together in one pot). You’ll notice that most of these words have to do with food, that being a significant part of our cultural heritage and makeup.

What makes pinon unique is that the dish calls for ripe plantains, also known as yellow plantains since that’s the color they acquire during the ripening process. Luckily for most of us, plantains can be found almost anywhere in urban settings. If you can’t get ripe ones, simple, buy green plantains, put them in a cool, dark area and let them ripen (usually 2-3 days). This dish also calls for beans as part of the casserole. My mother always used canned beans. Now, I know the purists out there will balk at this. But let me say, the reason my mom used canned beans is because they were easier, and she always used kidney beans. If you still want to use dry beans, remember you have to soak them overnight before cooking, cover with water and simmer until tender (about 40-45 minutes).

Let me add, this recipe is from my first cookbook Puerto Rican Cuisine in America (Avalon Press – Thunders Mouth Books)

PIÑON (BEEF/PLANTAIN CASSEROLE)

1 pound lean ground beef
2 cloves garlic, peeled
1/2 teaspoon dried oregano
6 whole black peppercorns
1 teaspoon salt
1 tablespoon olive oil
1/2 teaspoon white vinegar
3 ripe yellow plantains
3 tablespoons vegetable oil, or more as needed
1 (16-ounce) can kidney beans, drained
2 eggs, lightly beaten

1. Preheat oven to 350 degrees F.
2. Put garlic cloves, oregano, peppercorns and salt in a mortar. Pound until crushed. Add olive oil and vinegar, and mix thoroughly. (note: if you don’t have a mortar and pestle, just combine garlic, oregano, 1/2 teaspoon ground pepper, and salt in a cup. Then add olive oil and vinegar).
3. Place meat in a bowl and combine with seasoning.
4. Stir-fry the beef in a very hot skillet (no oil is necessary) until meat loses its red color. Set aside.
5. Peel the plantains and cut at an angle into 1/2-inch slices. In a frying pan, heat vegetable oil and fry plantains over moderate heat until golden.
6. Grease a 2-quart casserole and arrange half of the plantains on the bottom. Then top with beef. Layer the beans over the meat. Top with the remaining plantains. Pour the beaten eggs over the layers.
7. Bake, uncovered, for 1 hour.
Yield: 6 servings.

Photo: Courtesy of hispanickitchen.com

Legends of Chimichanga

January 9, 2013 / Oswald Rivera / 0 Comments

What the hell is a “chimichanga?” That’s a question I asked myself years ago when I cam upon the veritable dish on the West Coast. To me, it sounded Mexican. And I thought I was right since it’s basically a deep-fried burrito. As with most things, I was wrong. Chimichanga is an American dish. It’s of the rubric of what is known in the Southwest as New Mexican Cuisine. It’s akin to what in hailed in Texas as Tex-Mex cooking. But it’s different in that New Mexican Cuisine is a blend of Spanish, Mediterranean, Mexican, Native American (mainly the Pueblo Indian influence) and Cowboy Chuckwagon traits. As noted, in the Southwest, they love this kind of cooking.

There are numerous claims as to who invented the chimichanga. The earliest claim goes back to 1922 when Ms. Monica Flin, owner of the El Charro restaurant in Tucson, accidentally dropped a burrito into a deep-fat fryer and uttered the Spanish curse word chingada but, being in mixed company, stopped herself and said instead “chimichanga,” equivalent to “what’s-it” or “thingamajig.” Other sources claim that it was John Woody, owner of EL Nido restaurant in Phoenix, who dropped the burrito into a deep fryer in 1946. Others say that its roots are in Pima County, Arizona, and from there the dish spread outward throughout the Southwest. Whatever its genesis, chimichangas have caught on all over the place.

CHIMICHANGA

8 flour tortillas (6 inches)

3 tablespoons olive oil

1 pound ground hamburger beef

1 medium onion, peeled and chopped

2 cloves garlic, peeled and minced

1 teaspoon chili powder

½ teaspoon cayenne pepper

¼ teaspoon cumin

½ teaspoon dried oregano

½ teaspoon salt

½ cup tomato sauce

Vegetable oil for frying

2 cups shredded iceberg lettuce

1 cup sour cream or 1 cup shredded Cheddar cheese

½ cup diced tomatoes

1 cup chopped scallions

1. Preheat oven to 350 degrees. Stack the tortillas in aluminum foil, wrap close, and heat in oven for 15 minutes. Or you can warm in microwave: stack in paper towels, wrap tightly, and warm on high setting 6-7 minutes per tortilla.

2. Heat oil over medium high heat in a large frying pan or skillet. Add meat and cook, stirring, until brown.

3. Add onion, garlic, chili, cayenne, cumin, oregano, salt, and tomato sauce. Cook for 5 minutes or until most of the sauce has evaporated.

4. Spoon ¼ cup meat mixture into the center of each warm tortilla. Fold, tucking in the ends to make a secure fat tube. Fasten ends with wooden toothpicks to completely secure the filling.

5. Add at least 4 inches of vegetable oil to a large pot or deep fryer; and heat oil over medium heat until very hot (375 to 400 degrees F.). Slowly and carefully lower chimichangas into oil, two at a time, and fry until golden brown, about 3-4minutes. Using tongs or spatula, remove from oil and drain on paper towels.

6. Serve on a bed of shredded lettuce, top with a dollop of sour cream or top with cheddar cheese, and sprinkle with tomatoes and scallions.

Yield: 8 servings.

Grilled Steak with Peppercorns

July 23, 2010 / Oswald Rivera / 0 Comments

One of the most popular and easiest dishes to make is steak au poivre vert. That is, steak cooked with green peppercorns. It’s a classic, and a favorite with firemen in firehouses because it is so easy to prepare, and still considered classically French. Well, the same deal can be done in the hot summer months on the old grill. And you don’t need green peppercorns. If you don’t have them, you can use regular black peppercorns which can be found in any grocery store. No need to be fancy with the meat, unless you want to. Almost any steak variety can be used, and not just the top quality stuff like rump, porterhouse or rib-eye. Usually, for this type of grilling the best is strip steak, boneless beef steak, beef tenderloin, top round or, if you want to spend a little more cash, sirloin. The steak should be anywhere between 1-inch to 1 1/2-inch thick.

With almost any food item, there are two ways to grill: direct heat and indirect heat. With direct grilling the meat is placed directly over the heat source. This is the basic and most preferred method. For indirect grilling, the heat source is off to the side of where the meat is cooked. For a gas grill this means turning on the burner on one side but cooking the meat on the other side of the grill. The same with a charcoal grill. Just have the heated coals on one side and cooked the meat on the other side. I am not partial to indirect grilling. I like the meat cooked and seared. Choose whatever way works best.

Grilled Peppercorn Steaks

4 steaks

3/4 cup whole black peppercorns

2 cloves garlic, peeled

1/2 teaspoon dried oregano

1/4 cup olive oil

1/4 cup butter

1/2 cup scallions, chopped (can use both green and white parts)

2 cups red wine

1/3 cup capers, drained

1. Put peppercorns, garlic, and oregano in a mortar. Pound until crushed. Add olive oil and mix thoroughly.

2. Coat both sides of steaks with peppercorn-olive oil mixture.

3. Grill steaks, covered with grill lid, about 5-6 minutes per side or until desired doneness.

4. Melt butter is a small skillet. Add scallions and saute 1-2 minutes. Add wine and capers, and cook until liquid is reduced by half (about 10-15 minutes). Pour over steaks and serve. Note that this part can be done in the kitchen ahead of time so you can have it ready by the grill.

Yield: 4 servings.

Oswald Rivera

Author, Warrior, and Teacher