Potted Beef With Pears And Cipollini Onions And Horseradish Cream Recipes

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BEEF STEW SCENTED WITH HORSERADISH



Beef Stew Scented with Horseradish image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 2h30m

Yield 4 to 6 servings

Number Of Ingredients 17

2 1/2 pounds stew beef, cubed 2 inches
Kosher salt and freshly ground pepper
Flour, for dredging
4 to5 tablespoons olive or vegetable oil
2 onions, chopped
4 cloves garlic, chopped
1 bay leaf
3 tablespoons tomato paste
1 bottle warm lager beer
1/4 cup Worcestershire sauce
3 to 4 cups beef stock
3 tablespoons prepared horseradish
2 pounds baby Yukon gold potatoes
2 tablespoons butter
A handful parsley, chopped
1 bundle watercress or Upland cress, for garnish
Pumpernickel or sourdough bread, for serving

Steps:

  • Pat the meat dry, sprinkle with kosher salt and freshly ground pepper and dredge in flour.
  • Heat 2 tablespoons oil in large Dutch oven over medium-high heat. Once hot and ripping, add half the meat and brown, and then remove to plate. Repeat with the second batch of meat. Once all the meat is evenly browned, reduce the heat a bit and add another drizzle of oil if necessary. Then add the onions, garlic and bay and cook to soften, 7 to 8 minutes. Add the tomato paste and stir a minute. Then stir in the beer and reduce by half, a minute or 2 more. Add the Worcestershire, stock, horseradish and beef. Add just enough water to surround the meat and partially cover. Simmer over medium-low heat for 2 hours, until very tender. Cool and store in the fridge for a make-ahead meal.
  • To serve, quarter the potatoes, cover with water in a medium pot and bring to boil. Salt the water and cook to just-tender, 10 to 12 minutes, tops. Drain and return to the hot pot. Add the butter and parsley and stir to melt the butter.
  • Place a small pile of buttered potatoes in each shallow bowl, top with stew and garnish with watercress leaves. Serve with pumpernickel or sourdough bread.
  • Cook's Note: When storing bread in your kitchen for a few days, wrap tightly in plastic to keep tender, and crisp in a hot oven. Do not refrigerate.

POTTED BEEF AND MUSHROOMS



Potted Beef and Mushrooms image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 3h20m

Yield 4 to 6 servings

Number Of Ingredients 17

1 ounce dried porcinis, a handful
4 cups beef stock
1/4 cup olive oil, plus more as needed
2 1/2 to 3 pounds cubed beef chuck, room temp, pat dry
Kosher salt and coarse black pepper
2 tablespoons butter
2 tablespoons fresh thyme leaves, chopped
4 large or 5 to 6 medium portabella mushrooms, gilled and cut into 1-inch dice
4 cloves garlic, crushed
1 onion, chopped
1/2 cup dry red wine
2 tablespoons Worcestershire sauce
1 cup fresh flat-leaf parsley tops, coarsely chopped
4 ribs celery, thinly sliced on an angle
1/2 lemon, juiced
EVOO for drizzling
1/2 cup shaved pecorino cheese

Steps:

  • Preheat the oven to 325 degrees F.
  • Place the dried mushrooms in a small pot and cover with half the beef stock. Bring to boil and simmer until very tender and liquids reduce by one-third, 15 minutes.
  • Meanwhile heat the olive oil, a couple turns of the pan, over medium-high heat. Sprinkle the meat with salt and pepper and brown half the meat until evenly crusted all over. Remove the browned meat to a plate. Repeat for the remaining meat, using more oil as needed.
  • Add the butter to the meat drippings and melt. Add the thyme and portabellas, cook until well browned, 10 to 12 minutes. Season with salt and pepper, add the garlic and onions and cook 5 minutes more. Add the wine and deglaze the pan. Chop and add the porcinis and their liquids, the remaining 2 cups of stock and Worcestershire. Cover and roast until tender, 2 hours. Cool and store for a make-ahead meal. Reheat in 325 degrees F oven until heated through, or on the stovetop, partially covered, over a medium flame. Toss the parsley and celery with the lemon juice, EVOO and some salt and pepper, then mix in the cheese. Garnish the stew with the celery salad on top.

POTTED BEEF



Potted Beef image

Old fashioned potted beef is great on toast. This recipe was invented to be kept for long periods of time unrefrigerated, but in practice it must be kept in the refrigerator and used within a week. Other kinds of meat may be used instead of beef.

Provided by HEATHER.WRAY

Categories     Everyday Cooking

Time 4h

Yield 4

Number Of Ingredients 6

1 pound beef stew meat, cut into 1/2 inch pieces
¼ pound butter
salt to taste
ground black pepper to taste
paprika to taste
ground nutmeg to taste

Steps:

  • In a heavy medium saucepan, simmer the beef in 1/4 inch of water. Stew until very tender, about 2 to 3 hours, replacing water as necessary. Drain, reserving the liquid.
  • Pass the cooked stew meat through a meat grinder twice, until it is the consistency of a thick, stringy paste.
  • In a small saucepan, melt the butter. Filter the melted butter through clean muslin (cheese cloth), to remove the milk solids.
  • In a medium bowl, mix the cooked meat with 3/4 of the strained, melted butter. Season with salt, pepper, paprika and nutmeg to taste. Stir in desired amount of reserved cooking liquid to moisten.
  • Transfer the mixture to sterile containers and top with remaining butter. Seal and chill in the refrigerator until serving.

Nutrition Facts : Calories 552 calories, Carbohydrate 0.4 g, Cholesterol 160.8 mg, Fat 47.6 g, Fiber 0.2 g, Protein 29.7 g, SaturatedFat 24.3 g, Sodium 234 mg, Sugar 0.1 g

BEEF STEW WITH FRESH HORSERADISH



Beef Stew with Fresh Horseradish image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes     Ground Beef Recipes

Number Of Ingredients 21

6 ounces slab bacon (or 6 thick strips bacon), cut into 1/2-inch lardons
3 pounds boneless chuck, cut into 2-inch pieces
Coarse salt and freshly ground pepper
1 cup of beef stock
2 tablespoons olive oil
1 medium onion, peeled and coarsely chopped (1 1/2 cups)
4 large garlic cloves, peeled and minced (2 tablespoons)
12 ounces cremini mushrooms, trimmed, wiped clean, and halved
2 tablespoons all-purpose flour, plus more if needed
1 tablespoon Dijon mustard
2 cups beef stock
2 cups red wine
7 sprigs fresh thyme
2 small dried bay leaves
1 pound new potatoes or fingerlings, halved lengthwise (quartered, if large)
12 ounces cipollini onions, blanched and peeled
1/2 cup grated horseradish root (grated on the small holes of a box grater)
1 tablespoon white vinegar
1 pound egg noodles, cooked according to package instructions
1 to 2 carrots, peeled and cut into fine julienne (about 1 tablespoon per serving)
2 tablespoons coarsely chopped fresh dill

Steps:

  • In large stockpot, cook bacon over medium heat, stirring occasionally, until the bacon just turns crisp and brown, about 7 minutes. Remove bacon with a slotted spoon and drain on paper towels.
  • Pat beef dry with paper towels, then season generously with salt and pepper. Heat pot over high heat and cook the meat in batches to avoid crowding the pot, leaving ample room between pieces, and turn it as it cooks so that all sides are browned. Each batch should take a total of 3 to 4 minutes; as soon as it's ready, transfer the batch to a large bowl and then continue with the next one. You may need to add more fat if the pot becomes too dry during cooking. Once all of the meat has been cooked, pour off the fat and reserve. Pour in 1 cup stock, and bring to a boil over high heat. Deglaze pot, scraping up browned bits from the bottom. Pour this over the meat in the bowl.
  • Add olive oil to pot over low heat. Add chopped onion and cook until translucent, about 3 minutes. Add garlic, and cook, stirring, until fragrant. Stir in the mushrooms and cook until they begin to soften, about 2 minutes. (If the bottom of the pot is turning too dark, or the onions begin to stick, stir in about 1/4 cup stock.)
  • Once the vegetables have softened, stir in the flour and mustard, and cook, stirring, 1 minute. Pour in 2 cups stock. Return the beef to the pot, along with any juices that have accumulated in the bowl. Pour in 2 cups red wine. Add the herbs and bring the liquid to a full boil before reducing the heat so the stew is at a simmer. Cover pot, and simmer until the meat is tender (it should pull apart easily with a fork), about 1
  • Put the potatoes and cipollini onions in the pot. If necessary add more stock so everything is covered for even cooking. Simmer, partially covered, until potatoes are just tender when pierced with a knife, about 25 minutes. You'll need to give the pot a good stir every now and then. Once the vegetables are tender, stir in the lardons.
  • Stir together the grated horseradish and vinegar. Place egg noodles in wide shallow bowls, then ladle the stew on top and garnish with carrots, the horseradish mixture, and dill.

CIPOLLINI ONION AND FENNEL POT ROAST



Cipollini Onion and Fennel Pot Roast image

Provided by Giada De Laurentiis

Time 4h57m

Yield 8 to 10 servings

Number Of Ingredients 15

1 tablespoon chopped fresh rosemary leaves
1 tablespoon chopped fresh thyme leaves
1 tablespoon extra-virgin olive oil
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 (5-pound) boneless beef chuck roast
1/4 cup extra-virgin olive oil
3/4 pound (about 2 cups) cipollini, boiler, or pearl onions, peeled
3 medium carrots, peeled and chopped into 3/4-inch pieces
2 medium fennel bulbs, sliced into 1/2-inch pieces
Kosher salt and freshly ground black pepper
6 cloves garlic, crushed
1 cup dry sherry
4 cups low-sodium beef broth, plus extra, as needed
2 dried bay leaves

Steps:

  • For the rub: In a small bowl, mix together the rosemary, thyme, oil, salt, and pepper until smooth.
  • Preheat the oven to 350 degrees F. Pat the beef dry with paper towels and rub on all sides with the herb rub. In a heavy 6-quart pot or Dutch oven, heat 2 tablespoons of oil over medium-high heat. Add the beef and cook until browned on all sides, about 12 minutes. Remove the beef and set aside.
  • Add the remaining oil, onions, carrots, and fennel to the pot. Season with salt and pepper. Cook, stirring frequently, until tender, about 8 minutes. Add the garlic and cook for 1 minute until aromatic. Add the sherry and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Stir in the broth and bay leaves. Return the beef and any juices to the pot and bring the liquids to a boil. Cover the pot and transfer to the oven. Cook until the beef is fork-tender, about 4 hours, turning the beef over halfway through and adding extra broth, as needed, to keep the beef halfway covered in liquid.
  • Transfer the beef to a cutting board. Tent with foil and let stand for 15 minutes. Spoon any excess fat off the top of the pan juices. Remove the bay leaves and discard. Using an immersion blender, blend the vegetables and cooking juices together until smooth. (The vegetables can also be pureed in a blender). Season with salt and pepper, to taste. Keep warm over low heat.
  • Cut the beef into 1-inch pieces and place on a platter. Spoon some of the sauce over the meat and serve the remaining sauce on the side.

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