Beef and Veal
Individual Beef Wellingtons
Edward J. Branley
6 (5oz) fillets of beef Vegetable oil 1 cup chopped fresh mushrooms 1 cup beef consomme' 1/4 cup red wine 1 (2 3/4 oz) tin pate de foie gras 2 (10oz) packages frozen puff patty shells, thawed 1 egg, well beaten salt and pepper to taste
Salt and pepper fillets and brush both sides with a thin coating of vegetable oil; sear in a medium hot skillet for a few minutes on each side. Remove from skillet , cool and chill in refreigerator about 15 minutes. Meanwhile, cook the mushrooms in consomme' and wine until tender. When done, mix drained mushrooms in pate' and add enough of the consomme and wine to make of spreading consistency. Spread mushroom/pate mixture over top of fillets and chill for 30 minutes. Preheat oven to 400F. Separate the patty shells so that there are 2 for each fillet. Press the pastry with fingers until flat. Place each fillet on a round and bring up sides. Top with the matching pastry round, pinching the dough until each fillet is completely covered with pastry. Bake fillets 12 minutes for rare, 16 minutes for medium, or 20 minutes for well done. After baking them for 5 minutes, bursh them with egg to make them shiny and pretty. Serve hot with Marchand de Vin sauce (see below). Serves 6.
Marchand de Vin Sauce
3 tbsp. butter 2 tbsp. chopped green onion 3 tbsp. flour 1 cup beef consomme' 1 tsp. tomato paste 1/3 cup red wine salt and pepper 2 tbsp. butter 2 tbsp. chopped parsley
Melt butter and add green onions. Cook until clear; then add flour. Cook over medium heat, stirring constantly. When the roux is brown, add the boiling consomme', stirring until the sauce thickens. Turn down heat to simmer; add tomato paste and wine. Cook over low heat for 20 minutes or until thick, stirring occaisionally. Season with salt and pepper to taste. Take off heat and swirl in butter and parsley. Serve in sauceboat. Makes 1 1/2 cups sauce.
From _Southern Sideboards
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Chipotle Steak
Chipotle Rub and Sweet and Sour Cucumber Relish. Little detailed, but once the chipotle rub is made, other things are quite simple.
Chipotle Rub: 1/4 c corn oil 5 chipotle chiles, seeded and deveined 5 ancho chilies, seeded and deveined 25 cloves garlic 1 1/2 c salt 1/4 c dried oregano, toasted
Heat the corn oil in a medium saute pan over medium high heat until hot but not smoking. Fry the chiles, 1 or 2 at a time, until they are puffed and brown, about 10 seconds. Do not let them burn or the rub will be bitter. Drain the chiles on paper towels and set aside until they are cool and crisp.
Grind the chilies in batches in a spice mill until they are a fine powder. Place the ground chiles and all the remaining ingredients in a food processor and process. If the mixture seems wet, spread it in a thin, even layer on a dry baking sheet. Let dry in a cool oven until no longer moist, about 1 hr. Store at room temperature in a covered container indefinitely. Makes about 3 1/4 cups.
Brush the steaks on both sides with oil and then season with chipotle rub. Let marinate. Grill to your liking. Serve with:
Sweet and Sour Cucumber Relish
1 cup seeded and diced Japanese cucumber 1/3 cup finely diced red onion 2 T spicy sesame oil 2 T unseasoned rice vinegar 1 tsp sugar 1 T soy sauce
Combine all ingredients.
-- Nona Myers (happy hapa)
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Ossobuco
The New Romagnolis Table by Margaret and G.Franco Romagnoli:
For the Battuto: 6-8 pieces veal shinbone 1 tsp. rosemary flour 3-4 fresh sage leaves 4 Tablespoons unsalted butter 1 small clove garlic 3 Tablespoons olive oil 2 Tablespoons chopped parsley 1 cup dry white wine 4 slices lemon zest 1 tsp. salt freshly ground pepper 1/2 - 1 cup chicken broth
Have the veal shank sawed into pieces 11/2-2 inches long. These pieces vary in width, so 2 small ones or 1 large makes a portion. If the skin around the meat of the bone is broken, tie butcher's string around the slice before flouring and browning in order to hold the meat snugly in place.
Flour the pieces thoroughly and brown them well in butter and oil over medium heat. Use a frying pan that will accommodate the ossobuchi snugly without crowding. If the pan is too big, the sauce will be too spread out and shallow to cook the veal properly.
Add the battuto (rosemary, sage, garlic, parsley, and zest) to browned veal bones. Spread the herbs around and cook for a moment or two. Add the wine and stir. Add the salt and some pepper.
When the wine has partially evaporated, add enough broth to bring the sauce to the top of the veal slices without covering them. Lower the heat and simmer about 40 minutes, or until really tender. Serve hot with the sauce. Serves 6. Pair with a good risotto.
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Sauerbraten (Sour roasted beef)
Use for 4-6 servings:
1kg piece of beef (e.g. from the upper back hip, no usual roast beef!) 1/4 l vinegar from red wine or a mixture 50:50 red wine and vinegar 2 bay leafs 2 tblsp whole black pepper 2 big onions 1 big carrot 200g potatoes 1/4 l bouillon 2 tblsp creme fraiche (or sour cream) salt, pepper, oil
1. Place meat in a high dish, fill with vinegar (or mixture) until covered. Add bay leafs and pepper grains and place dish in the refrigerator. Leave there for 2-3 days, turn meat around at least once.
2. Get meat out of marinade and dry. Spice meat with pepper all around.
3. Cut onions, carrots and potatoes in little cubes. Heat oil, place meat in it and roast until brown from all sides. Add onions until brown, too.
4. Salt the meat, add potatoes and carrots, then the bouillon, and, optionally, some more red wine (esp. if you used only vinegar before). Add also a little of the marinade (without leafs and pepper).
5. Simmer for at least 1 1/2 hours on low heat in a closed pot, turn once.
6. Get meat out of the pot and keep warm. Puree the sauce, let reduce a little. Add creme fraiche or sour creme, add salt and pepper to your taste.
7. Cut meat into slices, serve.
Traditional side dishes are potatoes or Kloesse (dumplings), and some vegetable like Rotkraut (that is hot red crabbage).
In some areas of germany, they add raisins and sliced apples to the sauce so that it gets a more sweet-and-sour taste.
Christine Detig
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Steak Tartare serves 3 - 4
2 pounds fillet steak, ground 2 finely diced onions 1/4 cup Worcestershire sauce 1 1/2 tbsp freshly ground black pepper 1/4 cup chilli sauce 3 tbsp capers 3 tbsp finely chopped parsley 4 raw eggs 1 1/2 tbsp salt
Mix together the steak, half the onions, Worcestershire and chilli sauces, salt and pepper. Serve in individual mounds, with capers, remaining onion and parsley on the top or arranged around the sides with a raw egg in a hollow of the meat, if so desired. Salt and pepper quantities can be varied to personal taste.
The mix can also be formed into small balls and rolled in chopped parsley to be served as finger food. Alternatively it is delicious spread thickly on slices of pumpernickel.
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Turkish Veal
CASSEROLE OF VEAL
( Dana Tas Etli Kebabi)Turkey source:Meditrrranean Specialities for the Modern Cook by Esther B. Cory
2 pounds boned leg of veal, sliced 2 tablespoons chopped onion 1 teaspoon salt 1/2 teaspoon pepper 2 tablespoons fresh coconut, or canned flaked coconut 1/4 teaspoon thyme 1/4 teaspoon ground cloves 1/4 cup chicken fat or olive oil 2 tomatoes, peeled 1 cup dry white wine
Wipe off the meat and cut into thick chunks, about 2 inches square. Place in a shallow casserole or skillet with the onion, salt, pepper, coconut, thyme and cloves. Mix thoroughly and put aside in a cool place for 2 hours. Heat the fat or olive oil and add it to the meat in the casserole.Saute for 3 minutes, moving the pan continously. Add the tomatoes and wine. Cover tightly. Cook over low heat 3-4 hours till meat is tender. Serve hot with white or saffron rice. Serves 6
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