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.

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. .

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.

Derby Week Recipes – Beef Tenderloin With Henry Bain Sauce

This is another beloved entree at Derby time. Leftovers are almost better than the main course!

Beef Tenderloin

· 2 to 2-1/2 pounds beef tenderloin
· 1 teaspoon chopped fresh thyme or 1/2 teaspoon dried
· 2 teaspoons minced fresh garlic
· 1 teaspoon salt
· 1/2 teaspoon freshly ground black pepper
· 1 or 2 tablespoons olive oil

Remove the meat from the refrigerator an hour before cooking.

Heat the oven to 500 degrees. Combine thyme, garlic, salt and pepper. Brush the meat with olive oil. Rub the seasoning mixture all over the meat. Place on a roasting pan, put the pan in the oven, shut the door and immediately reduce heat to 400 degrees.

Roast the beef 30 minutes and read its internal temperature. At 125 degrees, its center will be red and slightly warm. At 135, the center will be pink.

Remove from oven, drape loosely with a piece of foil and let the meat stand at least 10 minutes before trying to carve it. (Its internal temperature will rise a few degrees on standing.) Slice as desired for serving.

Serves at least 8.

Henry Bain Sauce.

Henry Bain sauce is a sweet-sour-spicy beef sauce invented by a maitre d’ at Louisville’s exclusive Pendennis Club in the early 20th century.

· 1 (17-ounce) jar Major Grey’s chutney
· 1/2 of 9-ounce jar imported pickled walnuts (optional)
· 1 (14-ounce) bottle ketchup
· 1 (11-ounce) bottle A-1 Steak Sauce
· 1 (10-ounce) bottle Worcestershire sauce
· 1 (12-ounce) bottle chili sauce
· Tabasco, to taste

Put the chutney and walnuts, if using, in a blender and chop fine or puree as you prefer (you’ll need to stop and stir). Combine with other ingredients and season to taste with Tabasco.

Makes 4 pints.

Serve with hot or cold roast beef. Spread on beef sandwiches, serve with pot roast, etc. Also good served with cream cheese as a cracker spread.