Slow Roasted Beef Melt

Do you remember that song by Sir Mix a Lot? You know the one, ‘I like big butts and I cannot lie’? I’m totally with that, and when it comes to making pork butt, or beef rump, I’m all in. There is something about those pieces of meat, where you cook them low and slow, only to get a result of pull about, for tender meat that can go in so many different directions in terms of recipes. With that said, I’m on the ‘purge the freezer and purge the leftovers’ bandwagon lately. I’m tired of all of the price hikes for food lately, and I cannot wait to get our gardens started, but we are not there yet, so we purge.

My latest finding was a rump roast, and it was a great finding because I was craving some sort of Italian beef style sandwich. That’s when I decided to put this sucker in the slow cooker and come up with something the following day. That’s where the slow roasted beef melt came into play.

Slow Roasted Beef Melt

 

First, look at that cheese. I could have just been happy with that alone. But…

Let’s get started.

Ingredients:

  • 3 lb beef rump roast
  • 1 tbsp salt
  • 1 tbsp cracked black pepper
  • 1/2 head of garlic, lightly smashed (papers removed)
  • 2 cups of beef stock
  • 4 slices provolone cheese
  • 1/2 cup black olives, finely chopped
  • 1/2 serrano chili, thinly sliced (optional)
  • 2 tbsp unsalted butter
  • 1 whole bolillo roll, or small baguette, sliced lengthwise

Start by rubbing the salt and pepper all of the beef rump roast. Pour the beef stock into the slow cooker. Add the beef rump and surround that with the smashed garlic cloves.

Cover, and cook for 8-10 hours. I set mine up before I go to bed, so that I have it ready for lunch the following day.

Next, remove the beef from the slow cooker, and strain the stock, pouring it into a sauce pot.

Bring that sauce to a low simmer on the stove.

Slow roasted beef melt

Next, thinly slice the beef. Add a generous sandwich amount to the broth, and continue to simmer as you prepare your sandwich.

Preheat your oven to 400 degrees.

Butter each side of the sliced bread, and place into the oven to get a light golden brown, and have it harden just a bit, about 7 minutes.

Remove the bread from the oven, and cover each side with two slices of the provolone cheese. Top that with the serrano chilies and black olives. Return back to the oven for about 4 minutes until the cheese is nice and melted (my favorite part).

Next, remove the cheesy bread from the oven, and with some tongs or forks, add the beef to the top of the bread. Top with the other piece of bread, and lightly press down on it.

Ladle some of the beef stock into a small dipping bowl and dig in.

The great thing about this beef melt is that you get this super tender, garlicky beef, and then that sharpness from the cheese. That in itself is a winning sandwich, but then you get that brininess from the olives and the heat from those chilies. Then you dunk into the beef stock, and that just takes it to a whole new level.

So if you are looking to purge, and have some beef in the freezer, give this one a shot. It was a perfect way to use up my leftover olives and chilies from taco night as well. Hope you enjoy!

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Beef Cheek Tacos

I have been thinking about making tongue tacos lately. I know, many might think of this being gross, however if you have never ordered ‘lengua’ from your local tacqueria, well you are missing out. The great thing about using other cuts of beef are that they are not only tender, but the beef flavor escalates into something extraordinary, and to me that is pretty awesome. So this past weekend when I was shopping for both Asian and Mexican ingredients, and devouring some great tacos from El Rey in Milwaukee, I decided to browse around and try to find tongue. They had pork tongue, but not beef, but with that said, I saw this great package of beef cheeks. I was all in.

How to make Beef Cheek Tacos

I was not going to let my family know what I was making, and as far as they knew, it was just beef. If I mentioned beef cheeks, I knew that they would probably hesitate, and back out from trying it. So the night before, I decided to brine it, as I would have if making beef tongue. Trust me on this one, find and make beef cheeks.

Let’s get started.

Ingredients for the Brine:

  • 6 cups of water
  • 1 lime, cut in half, squeezed
  • 1 orange, cut in half, squeezed
  • 1 whole guajillo chili, stem and seeds removed
  • 1 whole dried chipotle chili
  • 1 whole puya chili
  • 1/2 cup of sugar
  • 1 1/2 tbsp salt
  • 4 cloves garlic, smashed
  • 2 lbs of beef cheeks, fat trimmed

Ingredients for the tacos:

  • 2 cups of water or beef stock
  • 2 tbsp canola oil
  • fresh cilantro, roughly chopped
  • 1 shallot, minced
  • 1/2 avocado, diced
  • 1 whole lime, cut into quarters
  • warmed flour tortillas

Make your brine by adding everything but the beef cheeks to a stock pot. Bring to a simmer, stirring along the way, ensuring you dissolve the salt and sugar. Once dissolved, remove from the heat, and let it cool.

Beef Cheek Tacos

Add the beef cheeks to a large sealable bag and pour in the cooled brine. Seal and place in the refrigerator overnight.

The following day, pour out the brine, and add the beef cheeks to a large saute pan or dutch oven. Add about 2 cups of water or beef stock, bring to medium heat, cover, and cook for about 3 hours. Reduce the heat to a medium-low once it comes to a boil.

Beef Cheek Tacos

After 3 hours, remove the beef cheeks onto a plate, and let them cool. Once cooled, slice and then chop the beef cheeks.

When you are about ready to serve, heat a large skillet on medium-high heat and add in the oil. Add as much beef cheeks as you want, and cook until those beef cheeks get a nice sear on them. You want to get that great crispiness on it.

How to make beef cheek tacos

When you are ready to serve, add the beef cheeks to a warm and toasted tortilla, top with fresh cilantro, minced shallot, a bit of avocado and a squeeze of lime juice. Repeat.

My son, who is now getting into onions, and one that was lingering around when I was making these tacos, tried one (I was surprised as he was not a fan of avocado, but was convinced by my sell) and devoured it.  These beef cheek tacos are probably now my favorite, and I do not kid you when I say that. The texture was spot on, and the beefiness escalated from that of skirt or flank steak, plus a heck of a lot cheaper.  Give these a shot if you are looking from some really great beef tacos. Hope you enjoy!

Beef Cheek Tacos
Author: 
Recipe type: Tacos
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • Ingredients for the Brine:
  • 6 cups of water
  • 1 lime, cut in half, squeezed
  • 1 orange, cut in half, squeezed
  • 1 whole guajillo chili, stem and seeds removed
  • 1 whole dried chipotle chili
  • 1 whole puya chili
  • ½ cup of sugar
  • 1½ tbsp salt
  • 4 cloves garlic, smashed
  • 2 lbs of beef cheeks, fat trimmed
  • Ingredients for the tacos:
  • cups of water or beef stock
  • Brined Beef Cheeks
  • tbsp canola oil
  • fresh cilantro, roughly chopped
  • shallot, minced
  • /2 avocado, diced
  • whole lime, cut into quarters
  • warmed flour tortillas
Instructions
  1. Make your brine by adding everything but the beef cheeks to a stock pot. Bring to a simmer, stirring along the ways, ensuring you dissolve the salt and sugar. Once dissolved, remove from the heat, and let it cool.
  2. Add the beef cheeks to a large sealable bag and pour in the cooled brine. Seal and place in the refrigerator overnight.
  3. The following day, pour out the brine, and add the beef cheeks to a large saute pan or dutch oven. Add about 2 cups of water or beef stock, bring to medium heat, cover, and cook for about 3 hours. Reduce the heat to a medium-low once it comes to a boil.
  4. After 3 hours, remove the beef cheeks onto a plate, and let them cool. Once cooled, slice and then chop the cheeks.
  5. When you are about ready to serve, heat a large skillet on medium-high heat and add in the oil. Add as much beef cheeks as you want, and cook until those beef cheeks get a nice sear on them. You want to get that great crispiness on it.
  6. When you are ready to serve, add the beef cheeks to a warm and toasted tortilla, top with fresh cilantro, minced shallot, a bit of avocado and a squeeze of lime juice. Repeat.

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Spicy Beef and Kimchi Tacos

Recently I made a stop at one of my favorite taquerias in town, El Rey Supermercado, as I normally do, and decided to shop around for a few minutes after I had a delicious taco lunch. Often times when I go there, I load up on limes, chilies, avocados, and corn tortillas, but this time around I loaded up on fresh fruits, and meat. I can say I get a bit intimidated when ordering from their butcher as my ten years or so of Spanish is a bit weak, but heck, I give it a try every single time.  One thing that stood out to me while I was browsing was these great beef ribs that we thinly sliced.

When I arrived home that evening, I decided to come up with a kimchi style beef rib, only to be slow cooked overnight, and chopped into a killer beef for tacos.

Spicy Beef and Kimchi Tacos

If you have never had beef that is cooked with peperoncinis, well, that is a must, but cooking beef with kimchi just elevated that whole recipe. Let’s get started.

Ingredients:

  • 2 lbs beef short ribs
  • 6 sport peppers
  • 2 cups spicy kimchi
  • 1/2 cup water
  • flour tortillas
  • 1 jalapeno chili, thinly sliced
  • 1 shallot, minced

This recipe is so easy, only because you can do this in your slow cooker. You could braise this in your oven if you would like, but who doesn’t love a slow cooker, right?

Start by adding the water, beef short ribs, sport peppers, and kimchi to your slow cooker. Give a gentle stir, then cover, and cook for 8 hours.

When you are ready to prepare your tacos, carefully remove the beef short ribs from the slow cooker and place them on a large platter. Your goal here is to remove all of the bones. As you can see in my photo, there are plenty of bones to remove.

How to make Spicy Beef and Kimchi Tacos

Trim any excess fat, then chop the beef ribs. Once chopped, add the beef back to the kimchi mixture, and give a good stir.

Heat a skillet on medium heat. To another skillet, lightly toast the flour tortillas, just until they get a bit of  char, the place them on a place, and cover them to keep warm.

To the skillet, add some of the beef mixture, and get a nice sear on the beef, then place the beef mixture into each tortilla and top with the shallots and jalapeno chili.

Dig in. The flavors will blow you away. Not overly spicy, but you get this great, almost sweet, flavor from that kimchi. No one would know, but you, if there was even kimchi in this dish as it mellows out in the cooking process. These tacos might be one of my favorites now, and if you know me, I love tacos. So the next time you are near a Mexican supermarket, stop in, look around, and pick up some beef short ribs! Hope you enjoy!

Spicy Beef and Kimchi Tacos
Author: 
Recipe type: Tacos
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • 2 lbs beef short ribs
  • 6 sport peppers
  • 2 cups spicy kimchi
  • ½ cup water
  • flour tortillas
  • 1 jalapeno chili, thinly sliced
  • 1 shallot, minced
Instructions
  1. Start by adding the water, beef short ribs, sport peppers, and kimchi to your slow cooker. Give a gentle stir, then cover, and cook for 8 hours.
  2. When you are ready to prepare your tacos, carefully remove the beef short ribs from the slow cooker and place them on a large platter. Your goal here is to remove all of the bones. As you can see in my photo, there are plenty of bones to remove.
  3. Trim any excess fat, then chop the beef ribs. Once chopped, add the beef back to the kimchi mixture, and give a good stir.
  4. Heat a skillet on medium heat. To another skillet, lightly toast the flour tortillas, just until they get a bit of char, the place them on a place, and cover them to keep warm.
  5. To the skillet, add some of the beef mixture, and get a nice sear on the beef, then place the beef mixture into each tortilla and top with the shallots and jalapeno chili.
  6. Dig in. The flavors will blow you away. Not overly spicy, but you get this great, almost sweet, flavor from that kimchi. No one would know, but you, if there was even kimchi in this dish as it mellows out in the cooking process. These tacos might be one of my favorites now, and if you know me, I love tacos. So the next time you are near a Mexican supermarket, stop in, look around, and pick up some beef short ribs! Hope you enjoy!

 

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Asian Style Beef Stew

Comfort food season is still in full effect here in chilly Wisconsin. Who am I kidding, it seems as though comfort food is always in full effect in my house! Recently as I was rummaging through my freezer, I happened to see a rump roast, and I decided to set it out for the following meal. My kids have yet to get into the whole idea of beef stew, or a pot roast if you will. I have no idea why as I consider that meal totally comforting, however you make it. With that said, and with the notion that my kids were not going to be all that interested in it, I decided to take a spin on a beef stew, and use some Asian style flavors that just elevated this beef stew to a whole other level.

Asian Style Beef Stew Recipe

The ingredients in this recipe are simple. Basically beef, carrots, onion, garlic, and an Asian punch of fish sauce. It’s incredible.

Let’s get started.

Ingredients:

  • 3 tbsp canola oil
  • 2 1/2 lbs of beef rump roast, cut into large cubes
  • 2 whole yellow onions, coarsely chopped
  • 4 whole carrots, trimmed, cut into large chunks
  • 4 clove of garlic, minced
  • 5 pieces of star anise
  • 1 stick of cinnamon
  • 1/4 cup of good quality fish sauce, I use Red Boat
  • 1/2 cup of light brown sugar
  • 1 tsp red chili flakes
  • 4 cups unsalted beef stock
  • 5 whole russet potatoes, cubed, and cooked
  • 2 tbsp unsalted butter
  • 1 cup of milk
  • salt, to taste

Start by getting a large pot or dutch oven on the stove, on medium heat. Add the canola oil, and let it come up to temperature.

Season the beef with salt and cracked black pepper, then add the beef to the pot, being careful not to crowd the beef. Work in batches if you have to. Brown and caramelize each side of the beef cubes. Once all of the beef is browned, add in the onions, and give a good stir. The onions will release some moisture which will allow you to scrape any of the fond from the bottom of the pot.

Once the onions have sweated down a bit, and are translucent, toss in the garlic, star anise, chili flakes, and cinnamon. Give that a good stir and cook for a few minutes to release the awesome aroma. Seriously, take in that aroma.

Next add in the brown sugar, and give this a good stir. It should dissolve rather quickly. Next, add in the fish sauce, and again another stir. This is when my kids had asked ‘What’s that smell?!’. They should be accustomed to that smell by now, trust me.

How to make Asian style beef stew

Ok, now it is time to add in the beef stock. Pour it in, stir, and let it come to a boil, then reduce the heat to low, cover, and cook for about  1 1/2 hours.

During this time, make the mashed potatoes. To a another pot, add cold water. Peel your potatoes, cut them into cubes, and place them in the water. Bring to a boil, then reduce the heat, and cook until the potatoes are fork tender. Drain the potatoes, returning them back to the pot, and cook them again on medium-low heat to remove any excess water. Then you can either mash them in the pot, or run them through a ricer. Regardless, once they are mashed, add the butter, milk, and season with salt. Taste, and season or adjust to your liking. Set them aside until you are ready to use them.

After about 1 hour of cooking the beef stew, add in the carrots, and give another stir. Taste the broth and season with any salt and pepper at that time. It should be sweet, aromatic, and Asian tasting if you will.

When the beef is about fall apart tender, and the carrots are tender, it is then time to serve.

Asian Style Beef Stew Recipe

To a plate, spread out some of the mashed potatoes, then ladle on the Asian style beef stew. Make sure you get plenty of carrots and beef, and pick out any of the star anise and cinnamon as you will not want yourself, or others to eat those!

This might look like a standard style beef stew, but trust me, it is way more than that. The flavor profile is similar, may in aromatics, of that of Vietnamese pho, but in the comfort of a beef stew. Trust me on this one. It is pretty darn delicious. Did my kids eat it? Nope. I will say however that once they do get ‘courageous’ and step out of their own comfort zones, I know they will fall in love with any type of beef stew.  I hope you enjoy!

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