Directions

1. Melt 3 tablespoons butter in large skillet over medium heat. Increase heat to high / medium-high and add the beef strips. You want to cook the meat quickly brown on each side so that the temperature must be high enough to brown the meat, but not high enough to burn the butter. You may need to work in groups. If cooking the beef, sprinkle with a little salt and pepper. When both sides are browned, remove beef to a bowl and reserve.

2. In the same pan, reduce heat to medium and add shallots. Cook the shallots for a minute or two, allowing them to absorb all the juices. Remove the shallots in the same bowl as the meat and reserve.


3. In same skillet, melt the other v. 3 tablespoons butter. Increase heat to medium high and add mushrooms. Cook, stirring occasionally for about 4 minutes. During cooking, sprinkle with nutmeg and tarragon on the mushrooms.

4. Reduce heat to low and add the cream to the mushrooms. You can add a tablespoon or two of water to dilute the sauce (or not). Mix the sour cream thoroughly. Do not let it come to boil or to boil or sour cream will curdle. Add meat and scallions. Salt and pepper to taste.

Serve immediately over egg noodles, fettucine, potatoes or rice. (Potatoes, rice and gluten free pasta gluten free options.)
Serves 4.

Directions

1 Prepare the cooking at the breast. other side of the chest should be a layer of fat that you want. If you have large pieces of fat, cut them off and discard them. Large pieces of fat can not be done completely. With a sharp knife, score fat in parallel, about 3/4-inch apart. Slice through fat, no meat. Repeat in opposite direction, so that the cross-hatch pattern. breast Salt well and let stand at room temperature for 30 minutes.


2. Need an oven-proof, heavy-bottomed pot or Dutch oven lid, which is large enough to hold the small onions roasted breast. Pat the breast dry and place it, fat down into the pan and place on medium-high heat. Cook for 5-8 minutes, lightly active, until the fat is golden brown. (If the steak seems to be cooking too quickly, lower the heat to medium. You want to keep the sizzle, not the anger to burn.) Turn the brisket and cook for a few more minutes to brown the other side.

3. When breast is golden brown, remove the pan and set aside. There should be one or two tablespoons of melted fat in the pool, if not, add a little olive oil. Add chopped onion and increase heat to high. Sprinkle a little salt on the onions. Saute, stirring often, until onions are lightly browned, 5-8 minutes. Add garlic and cook 1-2 minutes more.


4. Preheat oven to 300 ° C. Use a kitchen string tied together bay leaves, rosemary and thyme. Move onions and garlic sides of the pot and are nestled in the thorax. Add broth and return the herbs. Bring stock to boil. Cover pot, place the pot in the oven at 300 ° C and cook for 3 hours. Carefully turn the breast every hour to cook evenly.

5. After 3 hours, add carrots. Cover the pan and cook for 1 hour or until carrots are tender and the brisket is fall-apart tender.

6. When chest is falling-apart tender, the pot from the oven and remove the breasts to a cutting board. Cover with foil. Remove and discard herbs.

7. At this point we have two options. It can serve as is or can make gravy with the juices and some onions. If used as is, skip this step. To make the sauce, remove the carrots and half the onions aside and cover with foil. Pour the ingredients are still in the pot in a blender and puree until smooth. If desired, add 1 tablespoon mustard together. Place in small saucepan and keep warm.

8. Serve the breasts, cut in 1/4-inch and 1/2-inch slices against the grain of meat with onions, carrots and sauce. Serve with mashed potatoes, roasted or boiled potatoes, pasta or polenta.

Ingredients

• 3-4 sprigs fresh thyme (or 1 tsp. dried)
• 1 cup dry white wine
• 1-2 cups chicken or veal stock
• Flour for dusting the meat before browning
• Salt and Pepper
• 1/4 pound pancetta, diced 1/4 inch cubes (do not substitute bacon)
• 2-1/2 to 3 pounds veal shanks (4 to 6 pieces 2-3 inches thick)
• 1/2 cup diced carrot (1/4 inch cubes)
• 1/2 cup diced celery (1/4 inch cubes)
• 1 medium onion, diced 1/4 inch pieces
• 2 Tbsp (about 4 cloves) chopped garlic
•  

Gremolata

• 2 cloves garlic, crushed and minced
• 2 Tbsp Minced flat (Italian) parsley
• 1 Tbsp grated lemon zest
•  

Directions

1 Preheat oven to 325 ° C.

2 Heat the Dutch oven cooking over low heat for about five minutes. Add the bacon in a frying pan, cook stirring. When the bacon is crisp and most of the fat has been completed (about 5 minutes of cooking), remove the bacon and disk covered with a sheet of paper and set aside. If necessary, drain off all but two tablespoons of fat in a frying pan.

3 Season the veal shanks with salt and pepper. Dip the veal shanks in flour, shaking off excess and add flesh to the hot grease in the pan. Increase heat to medium high and cook the meat on each side until nicely browned (about 5 minutes on each side). Remove tail on a plate, set aside.

4 Add onions, carrots and celery in the pot. Cook onion mixture, stirring frequently, until onions are translucent (about five minutes) and stir the garlic and thyme. Continue cooking until vegetables are beginning to brown (about 10 minutes)

5 Add shanks and bacon in the pot. Pour the wine and then add enough stock to get a little 'more than half way around the side of the legs. Bring to a boil. Cover the pan and place in oven to cook until meat is tender, about an hour and a half hours.

6. Combine the gremolata ingredients, place in separate small dish.

Serve on top of risotto or polenta. Sprinkle with gremolata.

Directions

1 Heat the oil in a large heavy-bottomed saucepan (5-qt) over low heat. Add onion and cook until tender, about 5 minutes. Add garlic and cook for another minute. Add broth mixture and tomato sauce. Bring to a boil and reduce heat to a simmer. Add carrots and green beans.

2 Prepare meatballs. Mix rice with meat, add the mint leaves and parsley salt and pepper. Mix raw egg. Form 1-inch balls.


3 Add the meatballs to the soup simmers, one at a time. Cover and simmer for 1 / 2 hour. Add peas at the end of 1 / 2 hour. Add a few pinches of oregano and sprinkle with salt and pepper and a pinch of cayenne pepper to taste.


Garnish with chopped fresh cilantro.
Serves 6-8.

Directions

1 If you use them, pour 1 cup boiling water over dried mushrooms and allow them to rehydrate for 30 minutes. Remove mushrooms and chop coarsely. Pour soaking through the paper (to remove the dirt) in a bowl and set aside.

2. In a fry pan, pour enough water to cover the bottom about 1 / 8 inches. A medium heat, cook salt pork in a pot of water evaporates, stirring occasionally. When the water is gone, reduce heat to medium low and continue to cook salt pork until fat is rendered very far. Add a tablespoon of butter and continue to cook salt pork pieces are golden brown and crispy greasy. Use a slotted spoon to remove the pieces of salt pork a large Dutch oven or other large, thick pot with lid gender.

3. Increase heat to medium high. Working in batches, so you do not pan crowd of dark meat. Leaving space around each piece of meat sizzling ensure that water vapor and not brown. Do not move the pieces of beef in a skillet until they get a good sear, then turn them so they can get a browned on second side. Take your time. It will take 15-25 minutes, depending on the size that you have a saucepan. When browned, remove beef from pan and put it in a pot with salt pork.


4. When all meat is browned, add shallots, chopped carrot and chopped mushrooms, if using. Stir the pot to remove any gold, glued on bits in the pan. Cook for 2-3 minutes then add the mashed garlic and tomato. Cook another 2-3 minutes, stirring often.

5. Add brandy and mix together. Who has fallen in half, then add the strained mushroom soaking water (if using). Scrape the remaining browned bits off the bottom of the pan and pour the contents of the pan in Dutch oven.


6. In the pan, add a bottle of wine and enough beef broth to almost cover the meat, cuts of beef should just emerging liquid. Add the parsley, bay leaf, thyme and cloves. Cover and simmer bare. After 1 hour, add the carrot others, peeled and cut into pieces of 1-2 cm. Continue cooking for an hour, or until meat is tender.

7. Meanwhile, trim tough stems from shiitake, cremini or mushrooms, and slice 2-3 large pieces, small mushrooms, leave whole. Prepare the pickled onions. Who are the skin for 4-5 minutes. Drain and immerse in a bowl of ice water. Slice the tips and stem ends off the onions and remove the skins.

8. When the beef is tender, use tongs to remove all meat and chunks of carrots set aside in a bowl. If the contents of the casserole into a colander set over a medium saucepan. This will be the sauce. Cook the sauce down, tasting frequently. If it starts to taste too salty, off the heat. Otherwise, boil until you have about 3 cups. Extinguish the fire.


9 Heat a large saute pan over high heat and add the mushrooms. Dried mushrooms cook over high heat, stirring the pot and stirring frequently, until they release water for about 4-5 minutes. Add onions and 3 tablespoons of butter and mix to combine. Sprinkle salt over the onions and mushrooms. Fry the onions until they start to brown. Remove from heat.


10. Back to the sauce, reduce heat to medium and beat in butter mani. Fold one-third of pasta, waiting to incorporate into the sauce, then add another third of the mani butter, and so on. Do not let this boil, but simmer gently for 2-3 minutes. Stir in remaining 2 tablespoons of brandy. Taste for salt and add if necessary.

11. To serve, coat the meat, carrots, mushrooms and onions in the sauce and served with potatoes, egg noodles or lots of crusty bread.

Ingredients

• Corn tortillas (2 to 3 per person)
• Salsa verde*
• Avocados
• Cilantro
• Chopped red onion
• Thinly sliced radishes for garnish
• 1 3-4 lb beef tongue
• 2 large onions, peeled
• The cloves from 1 head (yes an entire head) of garlic, peeled and crushed
• 6-7 bay leaves
• 1 Tbsp of peppercorns
• 2 Tbsp salt
• Vegetable oil

* Bottled or canned salsa verde is in Spanish language markets. To make the salsa verde house, remove the pods 1 pound tomatillos, tomatillos in a saucepan, cover with water, simmer until cooked through, about 5 minutes. Place tomatillos, 1 / 3 cup chopped onion, 1 / 4 cup cilantro leaves, 2 teaspoons lemon juice or lime, a jalapeno or serrano pepper and a teaspoon of salt in a mixer. Blend until smooth, add salt to taste.