Braised Brisket and Vegetables

Ingredients

• 1 tablespoon canola oil
• 1 3-pound piece beef brisket, trimmed
• 1 tablespoon ground coriander
• kosher salt and black pepper
• 1 pound carrots—peeled, cut into 2-inch pieces, and halved lengthwise if thick
• 1 pound parsnips—peeled, cut into 2-inch pieces, and halved lengthwise if thick
• 1 large onion, peeled and cut into wedges, stem ends left intact
• 1/4 cup tomato paste
• 5 cups low-sodium chicken broth
• 1/4 cup cider vinegar
• 2 tablespoons Worcestershire sauce

Directions

• Heat oven to 350° F. Heat the oil in a 5- to 6-quart Dutch oven over medium-high heat. Season the brisket with the coriander, 1 teaspoon salt, and ½ teaspoon pepper. Add the brisket to the Dutch oven and cook until browned, 3 to 4 minutes per side; transfer to a plate.
• Add the carrots, parsnips, onion, and ½ teaspoon each salt and pepper to the Dutch oven and cook, stirring occasionally, until the vegetables begin to soften, 5 to 7 minutes. Mix in the tomato paste. Add the broth, vinegar, and Worcestershire and stir to combine.
• Nestle the brisket in the vegetables and bring to a boil; cover and transfer to oven. Cook until the brisket is tender, 3 to 3½ hours. Let rest for at least 10 minutes before slicing.
• Serve the brisket and vegetables with the cooking liquid.

Read more »

Cottage Pies

Ingredients

• 1 1/2 pounds Yukon Gold potatoes (about 4), peeled and cut into 2-inch pieces
• kosher salt and black pepper
• 1/2 cup whole milk
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 pound ground beef
• 1/3 cup ketchup
• 1 tablespoon Worcestershire sauce
• 1 1/2 cups frozen peas and carrots

Directions

• Heat oven to 425° F. Place the potatoes in a large pot and add cold water to cover.
• Bring to a boil and add 1 teaspoon salt. Reduce heat and simmer until just tender, about 15 minutes. Drain the potatoes and return them to the pot.
• Add the milk, butter, and ¼ teaspoon each salt and pepper to the potatoes and mash.
• Meanwhile, heat the oil in a large skillet over medium-high heat. Add the beef and cook, breaking it up with a spoon, until browned, 5 to 6 minutes.
• Stir in the ketchup, Worcestershire sauce, ½ teaspoon salt, and ¼ teaspoon pepper. Add the peas and carrots.
• Transfer the beef mixture to 4 individual baking dishes and top with the mashed potatoes. Bake until golden brown, 15 to 20 minutes.

Read more »

Pasta and Beans

Ingredients

• 1 16-ounce bag dried cannellini or navy beans
• 1 large onion, chopped
• 2 celery stalks, chopped
• 5 cloves garlic, coarsely chopped
• 4 whole fresh sage leaves, plus 1 tablespoon chopped fresh sage
• 1 tablespoon fresh rosemary
• 1 14 1/2-ounce can chicken broth
• 1 14 1/2-ounce can diced tomatoes
• 1 cup dried tubular pasta, such as ditalini or tubetti
• 1 tablespoon kosher salt
• 1 tablespoon freshly ground black pepper
• 1/4 teaspoon red pepper flakes
• extra-virgin olive oil
• freshly grated Parmesan

Directions

• Combine the beans and 6 cups of water in a Dutch oven over high heat. Bring to a boil and let cook for 5 minutes, stirring occasionally. Remove from heat, cover, and let sit for 45 minutes.
• Drain the water then add 10 cups more. Place over medium-high heat. Add the onion, celery, garlic, sage (whole and chopped), and rosemary to the beans; stir well. Bring to a boil, add the broth, and reduce heat to simmer. Cook 30 to 40 minutes or until the beans are just tender, stirring occasionally.
• Stir in the tomatoes and cook another 10 minutes. Add the pasta, salt, black pepper, and red pepper flakes. Continue cooking until the pasta is al dente, 5 to 7 minutes. Ladle into bowls and spoon some olive oil and Parmesan over the top of each serving.

Read more »

Beef and Pineapple Tacos

Ingredients

• 1 pound skirt steak, cut into 3 pieces
• kosher salt and black pepper
• 1 tablespoon olive oil
• 2 cups chopped pineapple
• 1/2 red chili, sliced
• 8 6-inch corn tortillas, warmed
• cilantro and lime wedges, for serving

Directions

• Season the steak with 1 teaspoon salt and ¼ teaspoon pepper. Heat the oil in a large skillet over medium-high heat and cook the steak to the desired doneness, 2 to 3 minutes per side for medium-rare; slice.
• Add the pineapple and chili to the skillet and cook, tossing frequently, until tender, 6 to 8 minutes.
• Dividing evenly, top the tortillas with the steak and pineapple. Serve with the cilantro and lime wedges.

Read more »

Skirt Steak With Shallots and Sautéed Watercress

Ingredients

• 2 tablespoons plus 1 teaspoon olive oil
• 4 large shallots, sliced
• 2 sprigs fresh thyme
• kosher salt and black pepper
• 2 tablespoons red wine vinegar
• 1 tablespoon unsalted butter
• 1 1/2 pounds skirt steak, cut into 4 pieces
• 10 ounces cremini mushrooms, stems trimmed and thinly sliced
• 2 bunches watercress, thick stems removed (about 6 cups)

Directions

• Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the shallots, thyme, and ¼ teaspoon each salt and pepper. Cook, stirring occasionally, until the shallots are tender, 4 to 6 minutes. Remove from heat and remove the thyme sprigs. Add the vinegar and butter and stir until melted. Transfer to a small bowl.
• Wipe out the skillet and heat 1 teaspoon of the remaining oil over medium heat. Season the steak with ½ teaspoon each salt and pepper and cook, 3 to 5 minutes per side for medium-rare. Let rest for 5 minutes before serving.
• Meanwhile, heat the remaining tablespoon of oil in a second large skillet over medium-high heat. Add the mushrooms and ¼ teaspoon each salt and pepper and cook, tossing occasionally, until browned, 4 to 6 minutes. Add the watercress and cook, tossing, until tender, 2 to 4 minutes more. Serve the steak with the watercress mixture and top with the shallots.

Read more »

Beef and Bean Enchiladas With Sautéed Zucchini

Ingredients

• 
  
• 2 tablespoons canola oil
• 1 medium onion, chopped
• 1/2 pound ground beef
• 1 15.5-ounce can pinto beans, rinsed
• 2 cups grated Cheddar (about 8 ounces)
• 2 cups enchilada sauce
• 8 6-inch corn tortillas
• 2 medium zucchini (about 1 pound total), thinly sliced
• kosher salt
• sour cream, salsa, and cilantro, for serving

Directions

• Heat oven to 400° F. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the onion and cook, stirring, until softened, 3 to 5 minutes. Add the beef and cook, breaking it up with a spoon, until browned, 2 to 3 minutes. Mix in the beans and 1 cup of the Cheddar.
• Spread 1 cup of the enchilada sauce in the bottom of a 9-by-13-inch baking dish. Roll up the beef mixture in the tortillas and place the rolls seam-side down in the dish. Top with the remaining cup of enchilada sauce and cup of Cheddar. Bake until the Cheddar is brown in spots, 10 to 15 minutes.
• Meanwhile, wipe out the skillet and heat the remaining tablespoon of oil over medium-high heat. Add the zucchini and ¼ teaspoon salt and cook, tossing occasionally, until tender and golden, 8 to 10 minutes. Top the enchiladas with the sour cream, salsa, and cilantro and serve with the zucchini.

Read more »

Steak With Peppers and Polenta

Ingredients

• 3/4 cup instant polenta
• 2 teaspoons olive oil
• 1 1/2 pounds skirt steak, cut into 4 pieces
• kosher salt and black pepper
• 2 bell peppers, thinly sliced
• 1 large shallot, thinly sliced
• 1/4 cup red wine vinegar
• 2 cups baby spinach
• 1/3 cup pitted kalamata olives, halved

Directions

• Cook the polenta according to the package directions.
• Meanwhile, heat the oil in a large skillet over medium-high heat. Season the steak with ½ teaspoon salt and ¼ teaspoon black pepper and cook, 3 to 5 minutes per side for medium-rare. Let rest for 5 minutes before slicing.
• Add the bell peppers, shallot, and ¼ teaspoon each salt and black pepper to the drippings in the skillet. Cook, tossing frequently, until beginning to soften, 3 to 5 minutes. Add the vinegar and ¼ cup water and cook, tossing, until the vegetables are tender and the liquid is almost evaporated, 2 to 3 minutes. Add the spinach and olives and cook, tossing, until the spinach begins to wilt, 1 to 2 minutes more.
• Serve the steak and vegetables with the polenta.

Read more »

Taco Pizzas

Ingredients

• 2 teaspoons olive oil
• 3/4 pound ground beef
• 1 pound pizza dough, at room temperature
• cornmeal, for the baking sheets
• 1 cup jarred salsa
• 8 ounces Monterey Jack, grated (2 cups)
• kosher salt and black pepper
• 1/4 cup chopped fresh cilantro
• 1 avocado, sliced

Directions

• Heat oven to 475° F. Heat the oil in a large skillet over medium-high heat. Cook the beef, breaking it up with a spoon, until browned, 5 to 7 minutes.
• Shape the dough into 4 rounds and place on 2 cornmeal-dusted baking sheets. Dividing evenly, top with the salsa, beef, and Monterey Jack; season with ¼ teaspoon each salt and pepper.
• Bake until the crust is golden brown, 18 to 20 minutes. Dividing evenly, top with the cilantro and avocado.

Read more »

Slow-Cooker Classic Beef Stew

Ingredients

• 4 pounds bottom round, well trimmed and cut into 2-inch pieces
• 1 cup all-purpose flour
• 1/3 cup olive oil (plus more if needed)
• 2 large onions, diced (2 cups)
• 1 6-ounce can tomato paste
• 1 cup dry red wine
• 1 pound potatoes, cut into 2-inch pieces (about 4 cups)
• 1/2 pound baby carrots (about 2 cups)
• 2 cups beef broth
• 1 tablespoon kosher salt
• 1 teaspoon dried thyme leaves
• 1 bay leaf
• 1 cup frozen peas, thawed

Directions

• Coat the beef in the flour. Heat a few tablespoons of the oil in a large skillet over medium-high heat. Brown the meat, a few pieces at a time, adding more oil as necessary. Transfer to a 4- to 6-quart slow cooker.
• Add the onions to the skillet and cook over medium heat until tender, about 10 minutes. Stir in the tomato paste and coat the onions; transfer to the cooker.
• Pour the wine into the skillet and scrape up any browned bits; add to the cooker. Stir in the potatoes, carrots, broth, salt, thyme, and bay leaf.
• Cover and cook on low heat for 7 1/2 hours, or on high for 4 hours. Add the peas and heat through.

Read more »