Cooking With Honey – Short Rib Tacos

short rib tacos

My family loves pulled pork, but every once in a while I like a change.  These tacos satisfy their hankering for barbecue and my yearning to try a new recipe. We enjoyed these last night!!

Ingredients

3 – 5  T. canola oil

2 lbs. short ribs

2 – 3 shallots, chopped

3 – 4 cloves garlic smashed

Salt, pepper for seasoning, (I also use a few t. of seasoning mix that contains sea salt, red pepper,fennel seed, dehydrated garlic, peppercorns)

Prepared horseradish

Couple of t. flour

1/2 cup of wine

1 qt. beef stock

2 – 3 bay leaves

1/2 t. cumin

1/3 t. all spice

1/4 t. cayenne

Couple of chipotle peppers (canned peppers with a little of the adobo sauce)

2 T. tomato paste

2 t. honey

4 carrots, peeled, halved and then quartered

Warm soft corn or flour torillas

Toppings: guacamole, chopped onion, chopped cilantro, monterey jack cheese, queso fresco, chopped avocado, salsa, sour cream, etc.

Directions

Heat canola oil in large, heavy dutch oven and either heat oven to 425F.

Rinse short ribs, pat dry. Sprinkle salt, pepper and seasoning mix on all sides.

Rub generously with prepared horseradish. Sprinkle with flour so that all sides are lightly coated.

Add beef to heated pan and sear well on all sides — you really want to get a good coating on the beef — if the coating sticks to the pan, don’t worry, it will deglaze.

Add chopped shallots and garlic to pan. Deglaze with wine, let it cook down a bit.

Add chipotle peppers and tomato paste.  Add beef stock. Add spices & honey.

Stir well, bring up to a simmer, cover and place in oven.

Reduce heat after 20 – 25 minutes and cook at 300 – 325 F for about four hours.

With one hour to go, add carrots to pot, stir in and cover; continue to cook for about 45 minutes to one hour.

After about four hours, beef will be easy to pull apart and liquid will have cooked down to rich, spicy sauce.

Pull beef apart and serve with sauce, warm tortillas, and toppings.

Julia’s Iconic Recipe For Boeuf Bourguignon – With A Touch Of Honey

Be sure and watch the video. It’s a classic!

This is my favorite of Julia’s recipes, with French Onion Soup a close second. Of course, a touch of honey only makes it better!!

Yield:  6 servings

Ingredients

One 6-ounce piece of chunk bacon

3 1/2 tablespoons olive oil

3 pounds lean stewing beef, cut into 2-inch cubes

1 carrot, sliced

1 onion, sliced

Salt and pepper

2 tablespoons flour

3 cups red wine, young and full-bodied (like Beaujolais, Cotes du Rhone or Burgundy)

2 1/2 to 3 1/2 cups brown beef stock

1 tablespoon tomato paste

2 cloves mashed garlic

1/2 teaspoon thyme

A crumbled bay leaf

2 tablespoons honey

18 to 24 white onions, small

3 1/2 tablespoons butter

Herb bouquet (4 parsley sprigs, one-half bay leaf, one-quarter teaspoon thyme, tied in cheesecloth)

1 pound mushrooms, fresh and quartered

Cooking Directions

Remove bacon rind and cut into lardons (sticks 1/4-inch thick and 1 1/2 inches long). Simmer rind and lardons for 10 minutes in 1 1/2 quarts water. Drain and dry.

Preheat oven to 450 degrees.

Sauté lardons in 1 tablespoon of the olive oil in a flameproof casserole over moderate heat for 2 to 3 minutes to brown lightly. Remove to a side dish with a slotted spoon.

Dry beef in paper towels; it will not brown if it is damp. Heat fat in casserole until almost smoking. Add beef, a few pieces at a time, and sauté until nicely browned on all sides. Add it to the lardons.

In the same fat, brown the sliced vegetables. Pour out the excess fat.

Return the beef and bacon to the casserole and toss with 1/2 teaspoon salt and 1/4 teaspoon pepper.

Then sprinkle on the flour and toss again to coat the beef lightly. Set casserole uncovered in middle position of preheated oven for 4 minutes.

Toss the meat again and return to oven for 4 minutes (this browns the flour and coves the meat with a light crust).

Remove casserole and turn oven down to 325 degrees.

Stir in wine and 2 to 3 cups stock, just enough so that the meat is barely covered.

Add the tomato paste, garlic, herbs, honey and bacon rind. Bring to a simmer on top of the stove.

Cover casserole and set in lower third of oven. Regulate heat so that liquid simmers very slowly for 3 to 4 hours. The meat is done when a fork pierces it easily.

While the beef is cooking, prepare the onions and mushrooms.

Heat 1 1/2 tablespoons butter with one and one-half tablespoons of the oil until bubbling in a skillet.

Add onions and sauté over moderate heat for about 10 minutes, rolling them so they will brown as evenly as possible. Be careful not to break their skins. You cannot expect them to brown uniformly.

Add 1/2 cup of the stock, salt and pepper to taste and the herb bouquet.

Cover and simmer slowly for 40 to 50 minutes until the onions are perfectly tender but hold their shape, and the liquid has evaporated. Remove herb bouquet and set onions aside.

Wipe out skillet and heat remaining oil and butter over high heat. As soon as you see butter has begun to subside, indicating it is hot enough, add mushrooms.

Toss and shake pan for 4 to 5 minutes. As soon as they have begun to brown lightly, remove from heat.

When the meat is tender, pour the contents of the casserole into a sieve set over a saucepan.

Wash out the casserole and return the beef and lardons to it. Distribute the cooked onions and mushrooms on top.

Skim fat off sauce in saucepan. Simmer sauce for a minute or 2, skimming off additional fat as it rises. You should have about 2 1/2 cups of sauce thick enough to coat a spoon lightly.

If too thin, boil it down rapidly. If too thick, mix in a few tablespoons stock. Taste carefully for seasoning.

Pour sauce over meat and vegetables. Cover and simmer 2 to 3 minutes, basting the meat and vegetables with the sauce several times.

Serve in casserole, or arrange stew on a platter surrounded with potatoes, noodles or rice, and decorated with parsley.

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The Romancing The Bee Diet – Day 12 – Chili Con Carne

chili

This dish is affectionately known at my house as “Meat Chili.” It’s been an integral part of every successful diet I’ve ever been on.

In my opinion, it’s close to the perfect diet meal.  It’s satisfying, it’s healthy, it’s tasty, it’s even better the next day, and, best of all, when I eat it I don’t feel like I’m dieting!

The most important thing to remember is DON’T ADD BEANS!  It won’t be a diet meal anymore.

Yield:  6-8 servings

Ingredients:

2 tablespoons canola oil

1 large yellow onion, small diced

2 cloves garlic, minced

1 red pepper, diced

1 green pepper, diced

1/2 teaspoon kosher salt

2 tablespoons chili powder

2 tablespoons cumin

1 teaspoon Mexican oregano

1/4 teaspoon cayenne pepper or crushed red pepper

1 tablespoon honey

1 pound lean ground beef

1 28 ounce can of whole peeled tomatoes

Shredded cheddar cheese for garnish only

Directions:

Preheat a 8-quart sauce pan or Dutch Oven over medium-high heat. Saute ground beef, onion, garlic, and peppers in canola oil with salt until beef is browned and vegetables are tender (about 10 minutes). Add spices and cook for 1 more minute. Add honey and canned tomatoes, including juice, and reduce the heat to low.  Simmer uncovered for 30 minutes, stirring frequently to prevent sticking and to break up the tomatoes. Adjust seasonings. It may need additional salt.

Serve in soup bowls and top with no more than 2 tablespoons of cheddar cheese for garnish.

Beef Wellington With Honey

wellington

Beef Wellington is one of the best holiday meals. It looks fancy, but is actually easy to prepare. It also pairs well with yesterday’s Honey Roasted Root Vegetable and Arugula Salad.

No one is sure where the dish’s name came from. Some sources insist it isn’t named after the Duke of Wellington himself, but rather because the finished filet resembled one of the brown shiny military boots which were named after him.

I like my beef like I like my boots – Welly.  🙂

Yield : Serves 6-8

Ingredients

½ oz dried porcini

2-3-lb center-cut tenderloin roast, trimmed

Salt and pepper

3 Tbs butter

2 shallots, chopped

2 garlic cloves, chopped

8 oz cremini mushrooms, finely chopped

2 tsp chopped fresh thyme

6 oz chicken liver pate

6 oz prosciutto, sliced

2 tablespoons honey

All-purpose flour for dusting

1 package puff pastry, about 1 lb

1 egg, beaten

Directions

Put the dried porcini in a heatproof bowl and cover with ½ cup boiling water. Let soak for 30 minutes, then drain, reserving the liquid. Chop the porcini, and set them and the liquid aside.

Season the beef all over with salt and pepper. Melt half the butter in a heavy skillet over medium heat. When foaming, put the beef in the pan and brown all over for 4-5 minutes, taking care not to burn the butter. Put the beef on a plate and set aside to cool.

Melt the remaining butter in a separate frying pan. Add the shallots and cook for 1 minute. Add the porcini and garlic, then the reserved porcini liquid and the cremini mushrooms. Increase the heat and cook until the mushroom mixture is dry. Season with salt and pepper and add the thyme, then set aside to cool.

Put the pate in a bowl and beat until smooth. Add the mushroom mixture and stir well. Adjust the seasoning as necessary.

Use a metal spatula to spread half the mushroom mixture evenly over one side of the beef. Lay a sheet of plastic wrap on the work surface and arrange half of the prosciutto on it so that the slices overlap. Place the beef mushroom-side down on the prosciutto. Spread the remaining mushroom mixture over the beef. Wrap the rest of the prosciutto slices, overlapped, over the top. Drizzle with 2 tablespoons of honey. Wrap the whole thing in the plastic wrap and refrigerate.

Heat the oven to 425°F. Take about one-third of the puff pastry from the package and roll it out to a rectangle 1/8 inch thick and 1 inch larger than the base of the roast. Transfer to a baking sheet. Prick well with a fork and bake until brown and crisp, 12-15 minutes. Let the pastry cool, then trim it to the size of the roast.

Take the beef from the refrigerator and unwrap it. Brush the beef all over with some of the beaten egg, then place it on the pastry base.

Roll out the remaining pastry to a rectangle about 12 by 14 inches. Use this to cover the beef, tucking the sides under the base and sealing the edges. Brush with the rest of the beaten egg. Place the Wellington on a baking sheet. Bake for 40 minutes for rare to medium rare beef, and 45 minutes for medium.

Remove the Wellington from the oven and let it stand for about 10 minutes before slicing. .

Spaghetti Bolognese

With the weather turning cooler, hot spaghetti sounds appetizing again!  This is one of my favorite recipes, improved with the addition of a little honey…

Makes 2 heaping cups sauce; 4 to 6 servings

– 1 tablespoon vegetable oil

– 4 tablespoons butter, divided

– ½ cup chopped onion

– 2/3 cup chopped celery

– 2/3 cup chopped carrot

– ¾ pound ground beef chuck

– Salt

– Fresh ground black pepper

– 1 cup whole milk

– Whole nutmeg

– 1 cup dry white wine

– 1-½ cups canned imported Italian plum tomatoes, torn into pieces, with juice

– 1 tablespoon honey

– 1-¼ to 1-½ pounds spaghetti, cooked al dente and drained

– Freshly grated Parmigiano-Reggiano cheese at the table

1. Put oil, 3 tablespoons butter and chopped onion in a heavy 3-½-quart pot and turn heat to medium. Cook and stir onion until it has become translucent, then add chopped celery and carrot. Cook for about 2 minutes, stirring vegetables to coat well.

2. Add ground beef, a large pinch of salt and a few grindings of pepper. Crumble meat with a fork, stir well and cook until beef has lost its raw, red color.

3. Add milk and let simmer gently, stirring frequently, until it has bubbled away completely. Add a tiny grating, about 1/8 teaspoon, fresh nutmeg and stir.

4. Add wine and let it simmer until it has evaporated. Add honey and tomatoes and stir thoroughly to coat all ingredients well. When tomatoes begin to bubble, turn heat down so that sauce cooks at the laziest of simmers, with just an intermittent bubble breaking through the surface.

5. Cook, uncovered, for 3 hours or more, stirring from time to time. While sauce is cooking, you are likely to find that it will begin to dry out and the fat will separate from the meat. To keep it from sticking, add ½ cup water as necessary. At the end of cooking, however, the water should be completely evaporated and the fat should separate from the sauce. Taste and correct for salt.

6. Add remaining tablespoon butter to the hot pasta and toss with the sauce. Serve with freshly grated Parmesan on the side.

Honey Mustard Glazed Corned Beef Brisket

Perfect for picnic sandwiches!

  • 1 onion, peeled and cut into bite-sized pieces
  • 4 cups water
  • 4 pounds raw corned beef brisket with spice packet
  • 6-ounces beer
  • 1 cup honey
  • 1 cup whole grain mustard

Directions

  • Rinse your brisket and pat dry. Place the onion, brisket and seasoning packet in a slow cooker or dutch oven, add your beer and cover with water.
  • Cook the brisket for 8 hours on low. Just before you’re ready to eat, heat the broiler to high heat. Trim off any fat on the exterior of brisket. Carefully remove the brisket from the pot and place it in a baking dish.
  • Mix together the honey and mustard and pour directly over the top of the brisket, coating evenly. Broil for 5-7 minutes or until the glaze begins to brown and caramelize. Slice and serve.

Fourth Of July – Beef Tenderloin Sandwiches With Honey Herb Mayonnaise

This is a traditional recipe at my house for the Fourth! The tenderloin can also be prepared on the grill, if you want a more authentic American barbecue experience!!

1 tablespoon vegetable oil
1 center-cut beef tenderloin (2 pounds), trimmed of excess fat, tied
Coarse salt and freshly ground pepper
8 to 10 cloves Roasted Garlic
3/4 cup mayonnaise
1 tablespoon honey
1 tablespoon fresh lemon juice
2 tablespoons finely chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh thyme
1 tablespoon finely chopped fresh marjoram
1 baguette, halved horizontally and cut crosswise into 3 pieces
2 cups watercress, preferably baby

Preheat oven to 425 degrees. Heat oil in a large ovenproof skillet over medium-high heat. Generously season beef with salt and pepper. Add to skillet, and brown on all sides, about 10 minutes total. Transfer skillet to oven.

Roast until beef registers 130 for medium-rare, 20 to 25 minutes. Let beef stand for 20 minutes. Cut into 1/4-inch-thick slices.
Meanwhile, mash garlic with a fork in a small bowl. Stir in mayonnaise, honey, lemon juice, and herbs. Season with salt and pepper. (Garlic-herb mayonnaise can be stored in the refrigerator for up to 1 day.)

Spread 1 tablespoon of the mayonnaise onto each bread slice. Top with beef. Just before serving, add watercress. Season with salt and pepper.