Tag Archives: beef

Hickory-smoked brisket with Southwestern barbecue sauce

Total time: 2 hours, plus 5 to 6 hours smoking time

Servings: 6 to 8

Note: This recipe calls for hickory chips and the use of a smoker, or a charcoal grill converted to a smoker. Hickory chips are available at many well-stocked markets as well as at barbecue supply stores. The barbecue sauce makes about 6 cups, more than is needed for this recipe. Any remaining sauce will keep up to 1 week, refrigerated.

Hickory-smoked brisket

1 tablespoon kosher salt

1 teaspoon freshly ground pepper

1/2 teaspoon onion powder

1/2 teaspoon cumin

1/2 teaspoon garlic powder

1 (3- to 4-pound) beef brisket with a layer of fat no thicker than 1/2-inch

4 cups beer

2 cups water

Hickory chips, soaked

1. In a small bowl, combine the salt, pepper, onion powder, cumin and garlic powder. Rub the mix into the brisket and let sit at room temperature, 45 minutes to 1 hour.

2. Meanwhile, prepare your smoker or grill to cook over low, indirect heat for several hours. Set up a drip pan underneath where the brisket will smoke, and fill with the beer and water. Shortly before cooking, adjust the heat as needed to maintain a temperature around 250 degrees and add hickory chips to start smoking.

3. Place the brisket (fat side up) in the prepared smoker and cook for 2 1/2 hours. Adjust the heat as needed (add several coals to either side of the grill as needed if using a kettle grill) to maintain the ambient temperature (around 250 degrees); replenish the chips as needed to keep smoking. Baste the brisket every 30 minutes or so to keep it moist.

4. After 2 1/2 hours, wrap the brisket (fat side up) tightly in foil and continue to cook over indirect low heat until the meat is fork-tender, 3 to 4 additional hours (time may vary depending on the heat of the smoker and size and thickness of the brisket).

5. Remove the brisket from heat and, still wrapped in foil, cover it with a layer of newspaper and kitchen towels to keep warm. Set aside, covered, for at least 1 hour before serving. While the brisket is resting, make the sauce.

Southwestern barbecue sauce and assembly

1 large onion, thinly sliced, top to bottom

3 cloves garlic, crushed

2 jalapeños, seeded and diced

2 poblano or pasilla chiles, seeded and diced

1/2 cup strong brewed coffee

1 beer, preferably ale

2 tablespoons tomato paste

3 cups ketchup

1/4 cup maple syrup, preferably Grade B

1/4 cup molasses

1 tablespoon cumin

2 teaspoons salt

1 teaspoon New Mexico chile powder

1/3 cup red wine vinegar

Prepared smoked brisket

1. In a heavy-bottom 4-quart pot, combine the onion, garlic, jalapeños and chiles with the coffee and beer. Bring to a simmer over medium-high heat, then reduce the heat and simmer until the onion is translucent, about 10 minutes.

2. Stir in the tomato paste, ketchup, maple syrup, molasses, cumin, salt, chile powder and red wine vinegar and simmer for 20 minutes, stirring occasionally. Remove from heat and blend the sauce using an immersion blender or in stages in a stand blender, until fairly smooth. Set aside.

3. Remove the brisket from the foil and slice across the grain into thin strips, reserving any pooled juices and leftover bits. Stir these drippings into the barbecue sauce. Serve the brisket warm with the barbecue sauce on the side.

Each of 8 servings: 667 calories; 37 grams protein; 19 grams carbohydrates; 1 gram fiber; 44 grams fat; 18 grams saturated fat; 161 mg. cholesterol; 1,077 mg. sodium.

Griddle cheeseburgers with onions

We made these on a small griddle we put on our gas grill outside. I think the griddle is key because it allows the fat rendered from the burger to fry the outside, and it is very hot but unlike cooking over flame won’t ignite and char the burger. Very key. Now I want a bigger griddle. Of course one could do this inside as well, but it would make the kitchen smell greasy.

  • Loosely shape ~1/4 lb of ground beef into balls without over-working the meat. The original recipe says 30% fat, but burgers made with 16 or 20% (?) were good. Season with salt and pepper.
  • Slice some onions into very thin slices.
  • Heat a cast iron griddle until very hot (on the stove or the grill outside).
  • Place balls of meat on the griddle for 30 seconds to 1 minute.
  • Use a stout spatula to smash the balls into patties ~1/3-1/2 inch thick and cook for about 2 minutes.
  • Gently press a handful of the thinly-sliced onions onto the burgers, then flip over so the onions are on the bottom. Cook for another 2 minutes.
  • Top with cheddar cheese, cover, and cook for another 2-3 minutes.
  • Serve on a tasty bun with your choice of condiments.

French-style beef stew (a.k.a., Daube Provencal)

Serves 4 to 6.   Cooks Illustrated November 1, 2005.

Serve this French beef stew with egg noodles or boiled potatoes. If niçoise olives are not available, kalamata olives, though not authentic, can be substituted. Cabernet Sauvignon is our favorite wine for this recipe, but Côtes du Rhône and Zinfandel also work. Our favorite cut of beef for this recipe is chuck-eye roast, but any boneless roast from the chuck will work. Because the tomatoes are added just before serving, it is preferable to use canned whole tomatoes and dice them yourself–uncooked, they are more tender than canned diced tomatoes. Once the salt pork, thyme, and bay leaves are removed in step 4, the daube can be cooled and refrigerated in an airtight container for up to 4 days. Before reheating, skim the hardened fat from the surface, then continue with the recipe.


3/4 ounce dried porcini mushrooms , rinsed well
1 boneless beef chuck-eye roast (about 3 1/2 pounds), trimmed of excess fat and cut into 2-inch chunks
1 1/2 teaspoons table salt
1 teaspoon ground black pepper
4 tablespoons olive oil
5 ounces salt pork , rind removed
4 large carrots , peeled and cut into 1-inch rounds (about 2 cups)
2 medium onions , halved and cut into 1/8-inch-thick slices (about 4 cups)
4 medium cloves garlic , sliced thin
2 tablespoons tomato paste
1/3 cup all-purpose flour
1 bottle red wine (bold, such as a Cabernet)
1 cup low-sodium chicken broth
1 cup water
4 strips orange zest (from one orange), removed with vegetable peeler, each strip about 3 inches long, cleaned of white pith, and cut lengthwise into thin strips
1 cup niçoise olives , pitted and drained well
3 anchovy fillets , minced (about 1 teaspoon)
5 sprigs fresh thyme , tied together with kitchen twine
2 bay leaves
1 can (14 1/2 ounces) whole tomatoes , drained and cut into 1/2-inch dice
2 tablespoons minced fresh parsley leaves


  1. 1. Cover mushrooms with 1 cup hot tap water in small microwave-safe bowl; cover with plastic wrap, cut several steam vents in plastic with paring knife, and microwave on high power for 30 seconds. Let stand until mushrooms soften, about 5 minutes. Lift mushrooms from liquid with fork and chop into 1/2-inch pieces (you should have about 4 tablespoons). Strain liquid through fine-mesh strainer lined with 1 paper towel into medium bowl. Set mushrooms and liquid aside.
  2. 2. Adjust oven rack to lower-middle position; heat oven to 325 degrees. Dry beef thoroughly with paper towels, then season with salt and pepper. Heat 2 tablespoons oil in large heavy-bottomed Dutch oven over medium-high heat until shimmering but not smoking; add half of beef. Cook without moving pieces until well browned, about 2 minutes on each side, for total of 8 to 10 minutes, reducing heat if fat begins to smoke. Transfer meat to medium bowl. Repeat with remaining oil and remaining meat.
  3. 3. Reduce heat to medium and add salt pork, carrots, onions, garlic, and tomato paste to now-empty pot; cook, stirring occasionally, until light brown, about 2 minutes. Stir in flour and cook, stirring constantly, about 1 minute. Slowly add wine, gently scraping pan bottom to loosen browned bits. Add broth, water, beef, and any juices in bowl. Increase heat to medium-high and bring to full simmer. Add mushrooms and their liquid, orange zest, 1/2 cup olives, anchovies, thyme, and bay, distributing evenly and arranging beef so it is completely covered by liquid; cover partially and place in oven. Cook until fork inserted in beef meets little resistance (meat should not be falling apart), 2 1/2 to 3 hours.
  4. 4. Discard salt pork, thyme, and bay leaves. Add tomatoes and remaining 1/2 cup olives; warm over medium-high heat until heated through, about 1 minute. Cover pot and allow stew to settle, about 5 minutes. Using spoon, skim excess fat from surface of stew. Stir in parsley and serve.

Beef stew carbonnade

Top blade steaks (also called blade or flatiron steaks) are our first choice, but any boneless roast from the chuck will work. If you end up using a chuck roast, look for the chuck eye roast, an especially flavorful cut that can easily be trimmed and cut into 1-inch pieces. Buttered egg noodles or mashed potatoes make excellent accompaniments to carbonnade. The traditional copper-colored Belgian ale works best in this stew. If you can’t find one, choose another dark or amber-colored ale of your liking.



3 1/2 pounds  blade steaks , 1 inch thick, trimmed of gristle and fat and cut into 1-inch pieces (see illustrations below)
  Table salt and ground black pepper 
3 tablespoons  vegetable oil 
2 pounds  yellow onions (about 3 medium), halved and sliced about 1/4 inch thick (about 8 cups)
1 tablespoon  tomato paste 
2 medium cloves  garlic , minced or pressed through garlic press (about 2 teaspoons)
3 tablespoons  all-purpose flour 
3/4 cup  low-sodium chicken broth 
3/4 cup  low-sodium beef broth 
1 1/2 cups  beer (12-ounce bottle or can)
4 sprigs  fresh thyme  , tied with kitchen twine
2 bay leaves 
1 tablespoon  cider vinegar 

1. Adjust oven rack to lower-middle position; heat oven to 300 degrees. Dry beef thoroughly with paper towels, then season generously with salt and pepper. Heat 2 teaspoons oil in large heavy-bottomed Dutch oven over medium-high heat until beginning to smoke; add about one-third of beef to pot. Cook without moving pieces until well browned, 2 to 3 minutes; using tongs, turn each piece and continue cooking until second side is well browned, about 5 minutes longer. Transfer browned beef to medium bowl. Repeat with additional 2 teaspoons oil and half of remaining beef. (If drippings in bottom of pot are very dark, add about 1/2 cup of above-listed chicken or beef broth and scrape pan bottom with wooden spoon to loosen browned bits; pour liquid into bowl with browned beef, then proceed.) Repeat once more with 2 teaspoons oil and remaining beef. 2. Add remaining 1 tablespoon oil to now-empty Dutch oven; reduce heat to medium-low. Add onions, 1/2 teaspoon salt, and tomato paste; cook, scraping bottom of pot with wooden spoon to loosen browned bits, until onions have released some moisture, about 5 minutes. Increase heat to medium and continue to cook, stirring occasionally, until onions are lightly browned, 12 to 14 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add flour and stir until onions are evenly coated and flour is lightly browned, about 2 minutes. Stir in broths, scraping pan bottom to loosen browned bits; stir in beer, thyme, bay, vinegar, browned beef with any accumulated juices, and salt and pepper to taste. Increase heat to medium-high and bring to full simmer, stirring occasionally; cover partially, then place pot in oven. Cook until fork inserted into beef meets little resistance, about 2 to 2 1/2 hours. 3. Discard thyme and bay. Adjust seasonings with salt and pepper to taste and serve. (Can be cooled and refrigerated in airtight container for up to 4 days; reheat over medium-low heat.)

Kalbi Korean short ribs

If pressed for time, a 1-hour marinade will provide sufficient flavor, but it will not tenderize the meat as well as a longer marinade. Make sure to buy English-style ribs that have at least 1 inch of meat on top of the bone, avoiding ones that have little meat and large bones. Two pounds of boneless short ribs at least 4 inches long and 1 inch thick can be used instead of bone-in ribs. Alternatively, 2 1/2 pounds of thinly sliced Korean-style ribs can be used (no butchering is required; see modified instructions in step 5). For a spicier marinade, add 1/2 teaspoon or more hot red pepper flakes. Serve with steamed rice, kimchi (spicy pickled vegetables), and, if available, a spicy bean paste called gochujang. Traditionally, all these ingredients are wrapped in a lettuce leaf and eaten like a taco.


1 medium pear (ripe), peeled, halved, cored, and roughly chopped
6 medium cloves  garlic , peeled
4 teaspoons  minced fresh ginger 
1/2 cup  soy sauce 
2 tablespoons  toasted sesame oil 
6 tablespoons  sugar 
1 tablespoon  rice vinegar 
3 scallions , green and white parts sliced thin
5 pounds  bone-in English-style short ribs , meat removed from bone, trimmed of excess fat, sliced widthwise at angle into 1/2- to 3/4-inch-thick pieces and pounded 1/4 inch thick (see illustrations below)
  Vegetable oil for grill rack 

See Illustrations Below: Getting English-Style Ribs Ready to Grill

1. Process pear, garlic, ginger, soy sauce, oil, sugar, and vinegar in food processor until smooth, 20 to 30 seconds, scraping down sides of bowl as needed. Transfer to medium bowl and stir in scallions. 2. Spread one-third of marinade in 13 by 9-inch pan or other suitable container that will hold ribs in 2 layers. Place half of meat in single layer over marinade. Pour half of remaining marinade over meat, followed by remaining meat and marinade. Cover tightly with plastic wrap and place in refrigerator. Marinate ribs for at least 4 hours and up to 12 hours, turning meat once or twice to ensure that it marinates evenly.3. Light large chimney starter filled two-thirds with charcoal (4 quarts, or about 65 briquettes) and allow to burn until coals are fully ignited and partially covered with thin layer of ash, 15 to 20 minutes. Build modified two-level fire by arranging coals to cover half of grill. Position grill grate over coals, cover grill, and heat grate until hot, about 5 minutes; scrape grate clean with grill brush. Lightly dip wad of paper towels in oil; holding wad with tongs, wipe grill grate.4. Grill half of meat directly over coals, turning 3 or 4 times, until well browned on both sides, 7 to 12 minutes. If flare-ups occur, move meat to cooler side of grill until flames die down. Move first batch of meat to cooler side of grill and repeat browning with second batch. Transfer second batch of meat to platter. Return first batch of meat to hot side of grill and warm for 30 seconds; transfer to platter and serve immediately. 5. For Korean-Style Ribs:
Korean-style ribs are fattier than English-style ribs, so watch for flare-ups at the grill. Follow recipe above, substituting 2 1/2 pounds Korean-style beef short ribs that are trimmed of excess fat and cut no more than 1/4 inch thick. Reduce amount of charcoal to 3 quarts.

STEP BY STEP: Getting English-Style Ribs Ready to Grill

If using boneless ribs, skip to step 2.

1. Remove meat from bone, positioning chef’s knife as close as possible to bone.

2. Trim excess hard fat and silver skin from both sides of meat.

3. Slice meat at angle into 4 to 5 pieces ranging from 1/2 to 3/4 inch thick.

4. Place plastic wrap over meat and pound into even 1/4-inch-thick pieces.

STEP BY STEP: Types of Short Ribs

Depending on butchering technique, short ribs can vary markedly in appearance. Our recipe uses widely available English-style ribs; Korean-style and boneless ribs can also be used.

English-Style: This common choice contains a single bone, about 4 to 5 inches long. Look for ribs that have at least 1 inch of meat above the bone.

Flanken and Korean-Style: The authentic choice is the thinly-sliced flanken rib (sold only in Asian markets) which requires no butchering. The same as flanken-style ribs but cut much thinner, usually about 1/4-inch thick.

Boneless: A good option that is available at some markets. Make sure they are at least 4 inches long and 1 inch thick.

Pan-seared filet mignon

Determining when the meat is cooked to your liking is key to a good steak, so
pay close attention to the visual cues in step 3. If you choose to serve the
steaks with one of the sauces that follow, have all the sauce ingredients ready
before searing the steaks. Begin the sauce while the steaks are in the oven. To
cook six steaks instead of four, switch to a 12-inch pan and use 6 teaspoons of
olive oil.

4 center-cut filets mignon, 1 ½ inches thick,
7 to 8 ounces each, dried thoroughly with paper towels
4 teaspoons olive oil
Salt and ground black pepper

1. Adjust oven rack to lower-middle position, place rimmed baking sheet on oven
rack, and heat oven to 450 degrees. When oven reaches 450 degrees, heat 10-inch
heavy-bottomed skillet (not nonstick) over high heat on stovetop until very hot.

2. Meanwhile, rub each side of steaks with ½ teaspoon oil and sprinkle
generously with salt and pepper. Place steaks in skillet and cook, without
moving steaks, until well-browned and a nice crust has formed, about 3 minutes.
Turn steaks with tongs and cook until well-browned and a nice crust has formed
on second side, about 3 minutes longer. Remove pan from heat, and use tongs to
transfer steaks to hot baking sheet in oven.

3. Roast 2 to 4 minutes for very rare (center of steaks will appear cherry red
and feel very soft and loose when cut with tip of paring knife), 4 to 6 minutes
for rare (centers will appear red and soft), 6 to 8 minutes for medium-rare
(centers will appear pink and feel firm but juicy), or 8 to 10 minutes for
medium (centers will appear light pink and feel firm and compact). (After
transferring steaks to oven, proceed with pan sauce.) Transfer steaks to large
plate; loosely tent with foil or cover with bowl, and let rest about 5 minutes
before serving. Serve with Madeira Pan sauce.
serves 4