Wine Braised Beef Tips with Cipollini Onions, Mushrooms and Carrots

I know I’m going to sound like a big fat blubbering baby when I say this. Especially to my friends who live in places where it actually gets COLD. But the last few days have been freaking freezing in “sunny” southern California.

It’s the kind of cold where all you want to do is sit by a blazing fire, wrapped up in an amazing blanket eating a hearty bowl of the most amazing braised beef ever.

At this moment, I’m not doing too bad. I’ve got the fire and the amazing blanket in the mix. The only thing missing is this dish.

On a cold day where all you want to do is snuggle on the couch, throw this bad boy in and after a few hours of cozy relaxation, you will be rewarded with something perfectly warming and bold.

You will need…

2 tablespoons olive oil

2 lbs beef tips or short ribs

10 garlic cloves, roughly chopped

2 roma tomatoes, diced

½ onion, diced

2 cups cipollini onions, peeled and whole (you can sub pearl onions if you can't find cipollini)

2 tablespoons tomato paste

2 cups crimini mushrooms

2 large carrots, sliced in ½ inch pieces

4 cups chicken stock

3 tablespoons beef demi glace

2 cups red wine (something you don’t mind drinking)

1 sprig fresh oregano or marjoram

Salt and pepper to taste

Start by preheating your oven to 350 degrees F.

In a large oven safe pot, heat the oil over medium high heat until it is hot. Pat down the meat with a paper towel so that it is very dry and season it well with salt and pepper.

Place the meat in the hot oil and sear on all sides until browned. About 8 minutes.

When the beef has been browned, remove it to a baking sheet and cover with aluminum foil.

In the same pot, add in the diced onions. Swirl and scrape the onions around until it gets all the good beef drippings and leftovers off the pot. Cook the onions until they are soft and slightly browned. About 7 minutes.

Stir in the tomatoes and cook until the juices are starting to evaporate.

Add in the tomato paste, carrots, mushrooms and cipollini onions and stir until everything in the pot is lightly coated with the tomato paste.

Place the meat back in the pot in an even layer and pour in the chicken stock, wine and oregano.

Whisk in the beef demi glace and season the sauce well with salt and pepper.

Place in the oven and let braise, stirring every hour or so, for 4 to 5 hours.

When the meat is fall apart tender and the carrots are cooked through, serve hot over some tasty mashed potatoes or these roasted potatoes.

Love and Beer Floats

Angela 

Wine Braised Beef Tips with Cipollini Onions, Mushrooms and Carrots

2 tablespoons olive oil

2 lbs beef tips or short ribs

10 garlic cloves, roughly chopped

2 roma tomatoes, diced

½ onion, diced

2 cups cipollini onions, peeled and whole

2 tablespoons tomato paste

2 cups crimini mushrooms

2 large carrots, sliced in ½ inch pieces

4 cups chicken stock

3 tablespoons beef demi glace

2 cups red wine (something you don’t mind drinking)

1 sprig fresh oregano or marjoram

Salt and pepper to taste

Start by preheating your oven to 350 degrees F.

In a large oven safe pot, heat the oil over medium high heat until it is hot. Pat down the meat with a paper towel so that it is very dry and season it well with salt and pepper.

Place the meat in the hot oil and sear on all sides until browned. About 8 minutes.

When the beef has been browned, remove it to a baking sheet and cover with aluminum foil.

In the same pot, add in the diced onions. Swirl and scrape the onions around until it gets all the good beef drippings and leftovers off the pot. Cook the onions until they are soft and slightly browned. About 7 minutes.

Stir in the tomatoes and cook until the juices are starting to evaporate.

Add in the tomato paste, carrots, mushrooms and cipollini onions and stir until everything in the pot is lightly coated with the tomato paste.

Place the meat back in the pot in an even layer and pour in the chicken stock, wine and oregano.

Whisk in the beef demi glace and season the sauce well with salt and pepper.

Place in the oven and let braise, stirring every hour or so, for 4 to 5 hours. When the meat is fall apart tender and the carrots are cooked through, serve hot over some tasty mashed potatoes or these roasted potatoes. 

Roast Beef with Roasted Tomato Sauce

You know why I like roasting?

I like roasting because it’s the lazy girls fancy.

Just saying something is roasted instantly makes it sound three times more impressive.

But roasting pretty much consists of throwing things in a pan and tossing them in the oven.

When I want to make something tasty but also want to relax when I get home from work, I bust out the roasting essentials.

This is awesome roaster’s go to dinner dish.

You will need…

2 lbs plum tomatoes, sliced into 1/3 inch thick slices

1 tablespoon olive oil

1 tablespoon fresh thyme leaves, chopped

2 tablespoons chopped parsley

2 tablespoon balsamic vinegar

2 ¾ pound beef eye of round roast, trimmed

½ tablespoon yellow mustard seeds

½ tablespoon coriander seeds

¼ teaspoon allspice berries

1 tablespoon brown sugar

1 tablespoon vegetable oil

2 cups watercress, optional

Salt and pepper to taste

Start by preheating the oven to 250 degrees F.

On a large rimmed baking sheet, lay out the tomato slices in one layer.

Drizzle the tomatoes with the olive oil and season them with salt and pepper. Sprinkle the tomatoes with half the thyme leaves.

Add them to the oven and roast them for an hour and a half. Rotating halfway through.

When the tomatoes are roasted, remove them from the oven and allow them to cool slightly.

Roughly chop the tomatoes and toss them with the thyme, parsley and balsamic vinegar. Set aside.

Then in a small skillet, toast the mustard, coriander and allspice berries over moderate heat until fragrant and lightly browned.

Transfer the spices to a spice grinder. Let the spices cool completely and then grind them into a powder.

Combine the spices with the sugar and add in salt and pepper to your tastes.

Rub the spice mixture into the beef and let stand at room temperature for 30 minutes.

Up the oven to 400 degrees F.

In a large oven proof skillet heat the vegetable oil until hot.

Add the beef and cook over moderate heat until browned all over. About 3 minutes per side.

Transfer the skillet to the preheated oven.

Roast the beef, turning a few times for about 30 minutes. Just until an instant-read thermometer registers 120 degrees F for rare.

Transfer the roast to a carving board and cover with foil. Let it rest for about 15 minutes.

Thinly carve the beef across the grain.

Lay down a large scoop of the tomato mixture and a handful of watercress.

Top with roast beef and serve hot.

Love and Beer Floats

Angela 

Roast Beef with Roasted Tomato Sauce

2 lbs plum tomatoes, sliced into 1/3 inch thick slices

1 tablespoon olive oil

1 tablespoon fresh thyme leaves, chopped

2 tablespoons chopped parsley

2 tablespoon balsamic vinegar

2 ¾ pound beef eye of round roast, trimmed

½ tablespoon yellow mustard seeds

½ tablespoon coriander seeds

¼ teaspoon allspice berries

1 tablespoon brown sugar

1 tablespoon vegetable oil

2 cups watercress, optional

Salt and pepper to taste

Start by preheating the oven to 250 degrees F.

On a large rimmed baking sheet, lay out the tomato slices in one layer.

Drizzle the tomatoes with the olive oil and season them with salt and pepper. Sprinkle the tomatoes with half the thyme leaves.

Add them to the oven and roast them for an hour and a half. Rotating halfway through.

When the tomatoes are roasted, remove them from the oven and allow them to cool slightly.

Roughly chop the tomatoes and toss them with the thyme, parsley and balsamic vinegar. Set aside.

Then in a small skillet, toast the mustard, coriander and allspice berries over moderate heat until fragrant and lightly browned.

Transfer the spices to a spice grinder. Let the spices cool completely and then grind them into a powder.

Combine the spices with the sugar and add in salt and pepper to your tastes.

Rub the spice mixture into the beef and let stand at room temperature for 30 minutes.

Up the oven to 400 degrees F.

In a large oven proof skillet heat the vegetable oil until hot.

Add the beef and cook over moderate heat until browned all over.

About 3 minutes per side.

Transfer the skillet to the preheated oven.

Roast the beef, turning a few times for about 30 minutes. Just until an instant-read thermometer registers 120 degrees F for rare.

Transfer the roast to a carving board and cover with foil. Let it rest for about 15 minutes.

Thinly carve the beef across the grain.

Lay down a large scoop of the tomato mixture and a handful of watercress.

Top with roast beef and serve hot.

Calbi Short Rib Tacos

Well, all six ladies made it back from Vegas in one piece. There were a couple of touchy moments, but everyone survived. Not only did we make it out unscathed, but we also had an awesome time.

But after two days of not much food and too much booze, I was ready to get in the kitchen and make myself something tasty.

No matter how bad I just wanted to curl up and take the longest nap EVER.

You will need…

1 ½ to 2 lbs of short ribs

2 tablespoons olive oil

1 teaspoon red pepper flakes

1 pear, pealed and diced

1 kiwi, peeled and diced

4 green onions, chopped

12 cloves garlic, minced

8 tablespoons soy sauce

4 tablespoons white sugar

2 tablespoons sesame oil plus and extra tablespoon

¼ cup plus 3 tablespoons plus rice vinegar

1 tablespoon minced fresh ginger

2 to 3 cups chicken stock

½ green cabbage, sliced

½ red onion, thinly sliced

2 tablespoons sesame seeds

Salt and pepper to taste

8 grilled or heated flour tortillas

Start by preheating your oven to 300 degrees.

Then, in a Dutch oven or oven safe pot, heat the olive oil and the red pepper flakes.

Season your meat well on both sides with salt.

When the oil is nice and hot, add in the short ribs and sear them until browned on all sides. About 10 minutes.

Remove the pot from the heat and add in the pear, kiwi, green onions, soy sauce, sugar, 2 tablespoons of sesame oil, 3 tablespoons rice vinegar and ginger.

Pour in the chicken stock just until the beef is covered.

Stir up the mixture, cover and place in the oven.

Cook for 3 to 4 hours. Till the meat pulls apart easily.

As soon as you put the meat in the oven, combine the cabbage, onions, remaining sesame oil and rice vinegar, and the sesame seeds.

Toss the mixture well and make sure to stir ever 20 minutes or so.

When the meat is done, pull all the meat  part.

Assemble the tacos with a warmed tortilla, ½ cup meat and ¼ cup of cabbage mixture. Drizzle with the sauce from the meat and serve hot.

Love and Beer Floats

Angela 

Calbi Short Rib Tacos

1 ½ to 2 lbs of short ribs

2 tablespoons olive oil

1 teaspoon red pepper flakes

1 pear, pealed and diced

1 kiwi, peeled and diced

4 green onions, chopped

12 cloves garlic, minced

8 tablespoons soy sauce

4 tablespoons white sugar

2 tablespoons sesame oil plus and extra tablespoon

¼ cup plus 3 tablespoons plus rice vinegar

1 tablespoon minced fresh ginger

2 to 3 cups chicken stock

½ green cabbage, sliced

½ red onion, thinly sliced

2 tablespoons sesame seeds

Salt and pepper to taste

8 grilled or heated flour tortillas

Start by preheating your oven to 300 degrees.

Then, in a Dutch oven or oven safe pot, heat the olive oil and the red pepper flakes.

Season your meat well on both sides with salt.

When the oil is nice and hot, add in the short ribs and sear them until browned on all sides. About 10 minutes.

Remove the pot from the heat and add in the pear, kiwi, green onions, soy sauce, sugar, 2 tablespoons of sesame oil, 3 tablespoons rice vinegar and ginger.

Pour in the chicken stock just until the beef is covered.

Stir up the mixture, cover and place in the oven.

Cook for 3 to 4 hours. Till the meat pulls apart easily.

As soon as you put the meat in the oven, combine the cabbage, onions, remaining sesame oil and rice vinegar, and the sesame seeds.

Toss the mixture well and make sure to stir ever 20 minutes or so.

When the meat is done, pull all the meat  part.

Assemble the tacos with a warmed tortilla, ½ cup meat and ¼ cup of cabbage mixture. Drizzle with the sauce from the meat and serve hot. 

Hearty Steak and Bean Chili

My parents have an awesome relationship. It is balanced, respectful and loving.

Neither of them is thrilled when the other has to go out of town.

But last week when my dad went on a trip with his college buddies, my mom looked the most excited she’s ever been to have him out of the house.

The second the topic of dinner game up, she was BEGGING for chili.

Beans are the ultimate no-no in my dad’s eyes, and my mom loves a hearty bean chili. So of course she wanted a huge pot of tasty bean filled chili for dinner and a couple of lunches after.

And she got exactly what she was looking for.

I threw EVERYTHING but the kitchen sink into this bad boy.

The kitchen sink would have been too over the top.

There was so much in the pot that I actually had to scoop liquid out of the pot.

Shocking. Since I’m usually so good at judging how things will fit into a container.

If you have no sarcasm censor, that was major sarcasm.

With or with out the sarcasm, this chili was insane.

INSANE I tell you!

You will need…

¼ cup rendered bacon grease (if you have it on hand like we do at my house) or vegetable oil

3 pounds tri-tip or boneless sirloin or chuck roast, cubed

1 large white onion, chopped

3 large jalapeno or Serrano peppers, stemmed, seeded and chopped

10 cloves garlic, peeled and minced

2 bell peppers (your choice in color), chopped

4 tablespoons chili powder

1 tablespoon ground cumin

2 teaspoons oregano

2 large tomatoes, chopped

2 cans kidney beans

1 (12-ounce) bottle of amber beer you enjoy drinking

2 ounces tequila

3 chipotle chilies in adobo, chopped

4 to 5 cups beef stock

1/2 cup brown sugar

Salt and pepper to taste

Flour (if you need to thicken the chili)

Chopped fresh cilantro leaves, garnish

Finely chopped white onions, garnish

Grated cheddar cheese, garnish

In a large heavy pot, heat the fat or oil over high heat.

Add in the meat and season it with salt and pepper. Sear until the meat is no longer pink.

Lower the heat to medium-high and add in the onions, jalapenos, garlic, bell peppers and chili powder. Cook until the onions start to brown, stirring constantly. About 4 to 5 minutes.

Then, add in the cumin and oregano and salt and pepper the mixture again.

Cook until fragrant, about 30 seconds.

Add in the tomatoes and beans and cook, stirring for about two minutes.

Pour in the beer and tequila and cook, stirring to deglaze the pan.

Add in the chipotles, the brown sugar and 4 cups of the stock.

Stir the mixture very well and bring it to a boil.

Reduce the heat and simmer the chili, partially covered, stirring occasionally until the meat is very tender. This should take 2 to 3 hours.

If the chili becomes to dry or thick, add in the remaining stock.

When the meat is really tender, it is decision time.

If you are happy with the thickness of the chili, go ahead and serve.

However, if the chili is too thin for your, go ahead and add in the flour, 1 teaspoon at a time until it is to your desired thickness.

Serve hot with cheese, cilantro and white onions.

Good by daddy, hello bean chili.

Love and Beer Floats

Angela

Hearty Steak and Bean Chili

¼ cup rendered bacon grease (if you have it on hand like we do at my house) or vegetable oil

3 pounds tri-tip or boneless sirloin or chuck roast, cubed

1 large white onion, chopped

3 large jalapeno or Serrano peppers, stemmed, seeded and chopped

10 cloves garlic, peeled and minced

2 bell peppers (your choice in color), chopped

4 tablespoons chili powder

1 tablespoon ground cumin

2 teaspoons oregano

2 large tomatoes, chopped

2 cans kidney beans

1 (12-ounce) bottle of amber beer you enjoy drinking

2 ounces tequila

3 chipotle chilies in adobo, chopped

4 to 5 cups beef stock

Salt and pepper to taste

Flour (if you need to thicken the chili)

Chopped fresh cilantro leaves, garnish

Finely chopped white onions, garnish

Grated cheddar cheese, garnish

In a large heavy pot, heat the fat or oil over high heat.

Add in the meat and season it with salt and pepper. Sear until the meat is no longer pink. 

Lower the heat to medium-high and add in the onions, jalapenos, garlic, bell peppers and chili powder. Cook until the onions start to brown, stirring constantly. About 4 to 5 minutes.

 Then, add in the cumin and oregano and salt and pepper the mixture again.

 Cook until fragrant, about 30 seconds.

 Add in the tomatoes and beans and cook, stirring for about two minutes.

 Pour in the beer and tequila and cook, stirring to deglaze the pan.

 Add in the chipotles and 4 cups of the stock.

 Stir the mixture very well and bring it to a boil.

 Reduce the heat and simmer the chili, partially covered, stirring occasionally until the meat is very tender. This should take 2 to 3 hours.

 If the chili becomes to dry or thick, add in the remaining stock.

 When the meat is really tender, it is decision time.

 If you are happy with the thickness of the chili, go ahead and serve.

 However, if the chili is too thin for your, go ahead and add in the flour, 1 teaspoon at a time until it is to your desired thickness.

 Serve hot with cheese, cilantro and white onions.