Sicilianbeef Recipes

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SICILIAN BEEF RAGOUT



Sicilian Beef Ragout image

This recipe was developed to accompany the dense, earthy wines of Sicily, specifically the ones made with the grape known as nero d'Avola. It is a hearty beef ragout enriched with the wine, fresh herbs, olives, chiles and tomatoes, roasted to reduce the liquid and concentrate the flavor. Like most treasures of the stew pot, the dish benefits from a rest and a reheat. If you store the tomatoes in a microwave-safe container, they can be warmed with a 30-second zap.

Provided by Florence Fabricant

Categories     dinner, lunch, soups and stews, main course

Time 3h

Yield 6 to 8 servings

Number Of Ingredients 15

12 plum tomatoes, quartered lengthwise
3 tablespoons extra virgin olive oil
Salt and ground black pepper
6 sprigs fresh thyme
3 pounds beef chuck in 2-inch chunks
1/2 cup finely chopped fennel bulb
1/2 cup finely chopped leeks (white only)
1 shallot, finely chopped
4 cloves garlic, minced
2 tablespoons flour
12 large Sicilian green olives, pitted and chopped
1 teaspoon crushed red chile flakes
1 1/2 cups robust red wine
1/2 cup beef stock
3 branches fresh rosemary

Steps:

  • Place tomatoes in a bowl, add 1 tablespoon of the oil, season with salt and pepper and toss. Add leaves from 4 branches of the thyme, toss again, then spread the tomatoes in a single layer on a foil-lined baking sheet, skin side down. Set aside.
  • Heat remaining oil in an ovenproof casserole on medium high. Dry meat and sear in several batches to avoid crowding until lightly browned on all sides. Remove to a bowl. Lower heat to medium low. Heat oven to 300 degrees.
  • Add fennel, leeks, shallot and garlic to casserole, stir, season with salt and pepper and cook until lightly browned. Stir in the flour, cook for a moment or two, than add olives, chile flakes and wine. Stir, scraping pan, and bring to a simmer. Add stock. Return meat and its juices to the casserole. Top with branches of rosemary and remaining thyme. Cover and place in the oven. Place the pan of tomatoes in the oven. Cook both for 2 hours.
  • Remove the pans from the oven. Check seasonings of meat. Transfer meat and sauce to a serving dish, arrange tomatoes on top and serve together.

Nutrition Facts : @context http, Calories 354, UnsaturatedFat 10 grams, Carbohydrate 11 grams, Fat 14 grams, Fiber 3 grams, Protein 39 grams, SaturatedFat 4 grams, Sodium 830 milligrams, Sugar 4 grams, TransFat 0 grams

SICILIAN BEEF



Sicilian Beef image

Impressive dish w/incredible flavor. You may use beef cube steaks but I use pre-cut stir-fry meat and serve over pasta. (Recipes courtesy of chefs.com)

Provided by Petite Mommy

Categories     Meat

Time 20m

Yield 3-4 serving(s)

Number Of Ingredients 8

4 (4 ounce) beef cube steaks (or use pre-cut stir-fry meat)
2 teaspoons Italian herb seasoning
1 teaspoon olive oil
1 onion
1 3/4 cups recipe-ready crushed tomatoes
1/2 teaspoon ground cinnamon
1 tablespoon honey
2 tablespoons red wine vinegar

Steps:

  • Season meat with half the Italian herbs and salt and pepper to taste.
  • Heat oil in a heavy nonstick skillet over medium high heat.
  • Sauté meat 2-3 minutes, until browned on bottom. [I also drain the meat].
  • Turn over and stir in onion and remaining Italian seasoning. Cook 2 minutes and stir in remaining ingredients. Bring to a boil.
  • Cover skillet, reduce heat to medium low and cook 6-8 minutes, until meat is cooked throughout. [I simmer for 10-15 minutes].

Nutrition Facts : Calories 317.3, Fat 12.1, SaturatedFat 4.1, Cholesterol 89.2, Sodium 427.1, Carbohydrate 19.4, Fiber 2.9, Sugar 13, Protein 33

PASTA SICILIANO



Pasta Siciliano image

This wonderful and easy skillet pasta dish includes sun-dried tomatoes, olives, pine nuts, feta cheese, and crushed red pepper flakes. This is an authentic alternative that gets rave reviews in our family.

Provided by Cathy Johnston

Categories     World Cuisine Recipes     European     Italian

Time 35m

Yield 8

Number Of Ingredients 10

1 (16 ounce) package uncooked farfalle pasta
¼ cup olive oil
3 cloves chopped garlic
1 teaspoon crushed red pepper flakes
2 tablespoons lemon juice
½ cup pine nuts
1 (2.25 ounce) can sliced black olives
½ cup chopped sun-dried tomatoes
1 cup crumbled feta cheese
salt and pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Place farfalle pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
  • Heat the oil in a large skillet over medium heat, and cook the garlic until lightly browned. Mix in red pepper and lemon juice. Stir in the pine nuts, olives, and sun-dried tomatoes. Toss in the cooked pasta and feta cheese. Season with salt and pepper.

Nutrition Facts : Calories 433.7 calories, Carbohydrate 49 g, Cholesterol 28 mg, Fat 20.1 g, Fiber 3.7 g, Protein 15.3 g, SaturatedFat 6.7 g, Sodium 638.5 mg, Sugar 3.7 g

SLOW-COOKER SICILIAN-STYLE BEEF STEW



Slow-Cooker Sicilian-Style Beef Stew image

For the best flavor, season the meat with salt and pepper the night before and store, covered, in the refrigerator.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 5h

Yield Serves 4 to 6

Number Of Ingredients 11

3 pounds beef chuck, fat trimmed, cut into 1 1/2-inch pieces
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
6 shallots, thinly sliced (2 cups)
1/2 cup dry red wine, such as Cabernet Sauvignon
1 can (28 ounces) whole peeled tomatoes, crushed
1 bulb fennel (12 ounces), cut into 1/2-inch wedges
1 sprig rosemary
2 strips orange zest (each 1 inch by 3 inches), plus orange wedges for serving
1 cup pitted green olives, such as Castelvetrano (7 ounces)
Mashed potatoes, for serving

Steps:

  • Season beef with salt and pepper. Heat a large skillet over medium-high. Add 1 tablespoon oil and half of beef, in a single layer; cook, turning a few times, until browned all over, 5 to 7 minutes. Transfer to a 5-to-6-quart slow cooker. Repeat with remaining oil and beef. Add shallots and wine to skillet; cook, scraping up browned bits, until wine has almost evaporated, about 3 minutes. Transfer to slow cooker; stir in tomatoes with their juices, fennel, rosemary, and zest. Cover and cook on high until meat is fork-tender, about 4 1/2 hours.
  • Stir in olives; season with salt and pepper. Remove rosemary; serve, with mashed potatoes, orange wedges, and more pepper.

SIMPLE SICILIAN BEEF STEW



Simple Sicilian Beef Stew image

Served here with polenta, this meal is equally lovely with garlicky mashed potatoes or crusty bread for mopping. Bring the meat to room temperature, about 30 minutes, before cooking.

Provided by Rachael Ray : Food Network

Time 3h40m

Yield 4 to 6 servings

Number Of Ingredients 25

3 pounds beef chuck, patted dry and cut into 2- 2 1/2-inch pieces, at room temp
Salt and pepper
4 tablespoons olive oil (not EVOO) or neutral oil
4 tablespoons butter
2 onions, peeled and cut into large pieces
2 bulbs fennel, quartered, cored and cut into large pieces
6 cloves garlic, crushed
1 large bay leaf
One 3-inch curl each orange peel and lemon peel
3 to 4 sprigs fresh rosemary, leaves stripped and chopped
3 tablespoons sun-dried tomato paste or regular tomato paste
1 1/2 cups Nero d'Avola (Sicilian red) or other red wine of choice (medium- to full-bodied)
2 cups beef bone broth or stock
3/4 cup loosely packed semi-dried tomatoes or sun-dried tomatoes, drained and chopped
1 cup whole pitted green Sicilian olives such as Castelvetrano or Sant'Agostino
1 1/2 teaspoons (half a palm full) red pepper flakes or 1 tablespoon Calabrian chile paste
8 Roma tomatoes, quartered
EVOO, for drizzling
A few sprigs fresh thyme, leaves stripped and chopped
Basic Polenta, recipe follows, or mashed potatoes
3 cups water
3 cups milk
1 1/2 cups fine- to medium-ground cornmeal
2 teaspoons each salt and coarse pepper
2 tablespoons butter

Steps:

  • Preheat a large Dutch oven over medium-high heat and oven to 300 degrees F with racks in lower third and upper third of oven.
  • Pat meat dry and season with salt and pepper. Add some olive oil to the pan, 1 turn of the pan, melt about a tablespoon of butter into oil and when it foams, add about a third of the meat. Brown evenly on all sides and remove, then repeat with more oil and butter as needed and removing meat to platter or tray as you work. Add remaining oil and butter and when butter foams add the onions, fennel and garlic, bay, citrus and rosemary. Partially cover and soften about 10 minutes. Add tomato paste, then stir and add wine. Reduce 2 to 3 minutes, then add beef, stock, semi-dried or sundried tomatoes, olives and chile flakes or paste. Cover and place in oven for about 2 hours until very tender.
  • Arrange the Roma tomatoes on a small baking sheet, dress with EVOO, thyme, salt and pepper and slow roast them along with the meat, for 2 hours.
  • Serve beef on a platter topped with tomatoes or in shallow bowls atop Polenta or potatoes.
  • Heat water and milk in a saucepan to a low boil, then whisk in cornmeal and season with salt and pepper. Cook 35 to 40 minutes, whisking occasionally, until thickened and creamy to taste. Stir in butter to serve.

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