Beef cubes

[JennyUptown]

Stew?

Kebabs?

Stir fry?

Help me. Direct me. Lend me your favorite beef recipe. Pretty please?

[Carolyn Tillie]

What's the cut of meat?

That'll tell what to make with 'em!

[Al_Dente]

chili... chili... chili chili chili

[JennyUptown]

I have just under a pound of "pure" (their quotes, not mine) round cubes.

Round cubes would sound like jumbo shrimp to me if I didn't realize round refers to the cut, not the shape.

I'm not really dying for stir fry. Something rich, perhaps, to go with this awfully cold weather.

[hillvalley]

I vote for stew. Or some sort of braising. Or anything that involves red wine.

[Al_Dente]

depending on the cut, you could make something similar to the braised short ribs i made this weekend. wow, it was damn good if i do say so my own self.

[bleachboy]

Boeuf bourguignon or chili. Yummm.

I have unfortunately lost my incredibly delicious chili recipe (took over a year to simplify and perfect) and am in the process of reconstructing it. Damn scraps of paper...

[hillvalley]

depending on the cut, you could make something similar to the braised short ribs i made this weekend. wow, it was damn good if i do say so my own self.

recipe please. it sounds delicious. perfect for this crappy weather.

[JennyUptown]

Share recipes, por favor. PM me if you prefer.

[bloviatrix]

Beef stew.

[canadiancook]

Hungarian Goulash

[Al_Dente]

Boeuf bourguignon or chili.  Yummm.

I have unfortunately lost my incredibly delicious chili recipe (took over a year to simplify and perfect) and am in the process of reconstructing it.  Damn scraps of paper...

I was winging it, but let's see if I can give you an idea (I'm not much of a measurer):

Brown 10 or 12 nice sized short ribs in olive oil. Do this in batches so as not to crowd the pan. Really get that heat high and get a good crust.

Remove beef, and then saute a large white onion, 3 or 4 carrots, and a couple of big stalks of celery, all coarsely chopped in the same pot with some more olive oil.

Once they're beginning to soften, add a couple of tablespoons of tomato paste and optionally a tablespoon of anchovy paste (adds some body and saltiness). Also throw in some minced garlic-- maybe a tablespoon or two.

Then return the beef to the pot, and add a cup and half of good red wine (I used a decent Cotes du Rhone), and the same amount of beef broth.

Reduce heat to simmer, and let her rip for about 3 hours.

Take out a rib, and sample for tenderness and flavor-- ideally with a glass of wine.

Drink another glass of wine.

If necessary, yet another.

Drain the stew in a colander and remove the bones-- at this point that should be very easy. Strain broth for excessive fat.

Return broth and strained ingredients to the pot.

Then add some tomatoes. I used a can of diced "fire roasted" tomatoes. Really added a nice flavor and extra dimension to the dish.

Just before you're ready to serve, add about 3 tablespoons of fresh parsley.

Serve that thang up, garnish with some more parlsey, and dig in!

Edited January 21, 2004 by Al_Dente (log)

[Marlene]

This is pretty rich, but does take a couple of days to make Red wine Casserole

Or here's a few good stew recipes stews

or perhaps a beef stroganoff?

[hillvalley]

Boeuf bourguignon or chili.  Yummm.

I have unfortunately lost my incredibly delicious chili recipe (took over a year to simplify and perfect) and am in the process of reconstructing it.  Damn scraps of paper...

I was winging it, but let's see if I can give you an idea (I'm not much of a measurer):

Brown 10 or 12 nice sized short ribs in olive oil. Do this in batches so as not to crowd the pan. Really get that heat high and get a good crust.

Remove beef, and then saute a large white onion, 3 or 4 carrots, and a couple of big stalks of celery, all coarsely chopped in the same pot with some more olive oil.

Once they're beginning to soften, add a couple of tablespoons of tomato paste and optionally a tablespoon of anchovy paste (adds some body and saltiness). Also throw in some minced garlic-- maybe a tablespoon or two.

Then return the beef to the pot, and add a cup and half of good red wine (I used a decent Cotes du Rhone), and the same amount of beef broth.

Reduce heat to simmer, and let her rip for about 3 hours.

Take out a rib, and sample for tenderness and flavor-- ideally with a glass of wine.

Drink another glass of wine.

If necessary, yet another.

Drain the stew in a colander and remove the bones-- at this point that should be very easy. Strain broth for excessive fat.

Return broth and strained ingredients to the pot.

Then add some tomatoes. I used a can of diced "fire roasted" tomatoes. Really added a nice flavor and extra dimension to the dish.

Just before you're ready to serve, add about 3 tablespoons of fresh parsley.

Serve that thang up, garnish with some more parlsey, and dig in!

I found what I am cooking Sunday night. Thanks

[Al_Dente]

I found what I am cooking Sunday night. Thanks

My fellow DCer. I shopped at Whole Foods. They had some great short ribs, and it's also where I got the anchovy paste and the fire roasted tomatoes. I recommend getting at least those ingredients there.

Let me know how it goes!

[Al_Dente]

Oooh, also a side of sauteed swiss chard, done simply with EVOO S&P, was nice along side. Also served up some piccoline (sp?) olives for a kind of garnish.

[hillvalley]

I found what I am cooking Sunday night.  Thanks

My fellow DCer. I shopped at Whole Foods. They had some great short ribs, and it's also where I got the anchovy paste and the fire roasted tomatoes. I recommend getting at least those ingredients there.

Let me know how it goes!

I've been seraching for a recipe with tomato paste. Picked up a tube at Rodman's over the holiday. I shall report back

[Al_Dente]

I found what I am cooking Sunday night.  Thanks

My fellow DCer. I shopped at Whole Foods. They had some great short ribs, and it's also where I got the anchovy paste and the fire roasted tomatoes. I recommend getting at least those ingredients there.

Let me know how it goes!

I've been seraching for a recipe with tomato paste. Picked up a tube at Rodman's over the holiday. I shall report back

The tubes are the way to go. The cans suck-- you usually only need a tablespoon or two, and the rest is then wasted. I also think the quality tends to be better. But maybe that's my imagination/pain killer addled mind.

[hillvalley]

I never really cooked with tomato paste because it was such a waste. I got the kind in the fancy black tube (can't remember the name). I'll have to swing by Rodmans to pick up some anchovy paste.

[Marlene]

Tubes of tomato paste? We don't have such a thing

[JPW]

I, too, had never seen tomato paste in a tube.

Excellent. I'm sick of throwing out the half cans of paste that sit in my fridge with only a couple dollops gone.

[MarkinHouston]

I use them with my slingshot to keep the squirrels off of the bird feeder...

Oops, I thought you meant beef bouillon cubes, never mind

Beef stew, goulash, and chile are my usual suspects.

[JennyUptown]

Bunch of comedians.

I'm leaning toward trying out Al_Dente's recipe or similar tonight. I have some asparagus and will either have that as a side or make something more decadent like...corn pudding? It's so freakin' cold outside.

[Toliver]

Tubes of tomato paste? We don't have such a thing

The tubes are an import item (from Italy, I believe). Out here in California we have a chain of stores called World Market (they used to be called Cost Plus World Market but have now dropped the "Cost Plus" part). They carry a lot of imported items, usually have a large wine selection and have branched out into coffee now. They're a great place to go if you need to whip up a quick gift basket of wine & food stuff.

Anyway, in addition to the tomato paste in a tube (looks like a toothpaste tube), they also carry anchovy paste in a tube, which is another great item to have on hand.

If you don't have any World Market stores near you, try a similar store that would carry import items. I've seen the tomato paste tubes in my local Italian deli/store, too.

[Marlene]

Anchovy paste in a tube we have. No tomato paste tubes, but what a great idea!