Faux Pho

Authentic beef pho requires long cooking of beef marrow bones and many spices and aromatics. This short-cut method yields a dish similar in flavor and aroma to the real thing but takes less than 20 minutes to prepare.

2 qt water

4 T beef stock concentrate (Better Than Bouillon™)

2 t five-spice powder

4 T fish sauce

2 t soy sauce

2 t sugar

1/2 t granulated garlic

8 oz rice vermicelli

12 oz thin slices of tender beef

Thai basil leaves and bean sprouts (optional garnish)

Soak the noodles in hot tap water. Bring fresh water to a boil in a saucepan. Stir in all the ingredients except the noodles and meat. Simmer 15 minutes. Add the noodles and the raw beef. Simmer 5 minutes and serve, topped with basil and sprouts, if desired. Serves four.

Italian Meatloaf

Savory and satisfying, this recipe makes a lot. Modified from a recipe broadcast on Cook's Country (PBS TV).

Sauce
1 T olive oil
1/4 c thin garlic slices
1 28-oz can crushed tomatoes
1 15-oz can tomato sauce
1/4 t red pepper flakes
1/4 teaspoon table salt

Meatloaf

1 sleeve saltines

3/4 c whole milk

2 large eggs

1 lb lean ground beef

1 lb sweet Italian sausage, removed from casing

2 oz (1 c) grated Parmesan cheese

1 t granulated garlic

1 t dry oregano

1/2 t table salt

1/4 t ground black pepper

3 T chopped fresh basil

Heat the oil in 3-quart saucepan over medium to 350 F. Add the garlic slices and cook until lightly browned, about 1 minute. Stir in the rest of the sauce ingredients, bring to a fast simmer, and cook for 5 minutes. Set aside covered, to keep warm. Adjust oven rack to middle position and heat oven to 400 F. Treat a 9 X 13-inch baking dish with cooking spray. Place saltines in large zip-lock bag, seal bag, and crush saltines to fine crumbs with rolling pin or a heavy pan. Whisk milk and eggs in large bowl and stir in the crumbs. Let the mixture stand for about 5 minutes and then whisk it to form a smooth paste. Add beef, sausage, Parmesan, and the seasonings and mix with your hands until thoroughly combined. Transfer beef mixture to the prepared baking dish. Wet your hands, then shape into 9 X 5-inch rectangle. The top should be flat and meatloaf should be about 1-1/2 inches tall. Pour sauce over the meatloaf. Cover the dish with aluminum foil and place on a rimmed baking sheet to catch any spills. Bake until meatloaf registers 160 F in the middle, about 65 to 75 minutes. Remove from oven, uncover, and rest it for 15 minutes. With 2 spatulas, lift the meatloaf onto a cutting board. With a flat spoon, remove excess grease from the sauce. Cut the meatloaf into 1-inch slices, return them to the sauce, and garnish with the basil. Yields about 8 servings.

Quick Onion-Mushroom Gravy

Developed March, 2023. Good companion to grilled or roast meats, meat loaf, mashed potatoes, steamed rice, noodles, spaetzle, or open-face sandwiches. 

1 T vegetable oil
2 oz button mushrooms, finely chopped
1 T all-purpose flour
1 t beef dry rub
1 T dry onion
8 oz hot water, divided
1 T beef or onion stock base (Better Than Bouillon™ is good)
1 T porcini powder
1 T tapioca or corn starch dispersed in 1 T cold water

Heat the oil in a small saucepan over medium and add mushrooms. Fry for a few minutes until they are browned. Stir in the flour, heat for a minute, then add the dry onion, the dry rub, and heat for another minute. Off heat, whisk in a 1/4 cup hot water to form a smooth slurry. Stir in stock base and porcini powder. When incorporated, stir in the remaining hot water, and simmer 5 minutes. Whisk in the starch slurry and heat until it thickens. The recipe is easily doubled.

Variations: Dilute the finished gravy with 1 cup beef stock to make a jus for French dip sandwiches or as a base for hearty soups or stews.

Dry Rub for Beef

Developed over many years for steaks and roasts.

2 T kosher salt
1 t black peppercorns
2 t brown sugar
1 t dry rosemary
1 t granulated garlic
1 t mushroom powder
1 t dry thyme

Combine the ingredients in a spice grinder. Pulse a few times to form a fine powder. Store in a tight container. To use, dry the meat, sprinkle the rub on all sides, rub it in, cover in plastic, and marinate up to 24 hours in the refrigerator. Use one teaspoon per pound. 

Hearty Beef Soup with Mushrooms, Barley, and Black Beans

Developed December, 2022, mostly from pantry ingredients.

1 c (20 g) dry porcini mushrooms
3 T olive oil, divided
6 oz button mushrooms, coarsely chopped
1/2 c carrots, coarsely chopped
1 c onion, coarsely chopped
2 T tomato paste
2 t garlic, minced
1 14.5-oz can Cuban-style black beans (Bush™ is good)
reserved mushroom stock
3 c water
1 T beef stock concentrate (Better than Bouillon™ is good)
1/2 c barley
2 c cabbage, coarsely chopped
1 t salt
1 t sugar
1/2 t ground black pepper
10 oz (300 g) cooked beef steak, cut into 1/2-inch cubes

Rinse the mushrooms briefly and cover with 12 oz of very hot water. Stir and set aside for 30 minutes to hydrate and release their flavor into the soak water. Drain, reserving the liquid and chop them with a few pulses in a small food processor. Do the same for the fresh mushrooms. Heat the oil in a 3-quart saucepan and add the mushrooms. Sauté for a few minutes and then add the chopped carrots. Add more oil as needed to maintain a good sauté. After a few minutes, add the onions and garlic. Fry until onions start to soften. Mix in the beans including the pack water. Add the water, mushroom liquid, and the stock concentrate. Bring to a gentle boil and stir in the barley and cabbage. Cook covered, gently boiling until the cabbage is tender and the barley has swollen, about 20 to 30 minutes. Off heat, stir in the seasonings and beef. Warm through and serve. Rye bread and butter make good sides. Serves 4.

Beef Vegetable Soup

Developed February, 2020 as a blending of familiar ingredients enriched with beef left over from an earlier meal or purchased at the deli.

2 T vegetable oil
1 c coarsely chopped green cabbage
1/2 c chopped onion
1/2 c diced celery
1/2 c diced carrots
1 c diced potato
2 T tomato paste
1 medium tomato, coarsely chopped
4 oz white or brown mushrooms, thinly sliced
1 t minced garlic
2 c hot water
2 t salt
1/2 t pepper
2 c beef stock (Better than Bouillon™ is good)
1 14.5 oz can seasoned black beans (Bush's Cuban™ is good)
2 green onions, sliced
1 T porcini powder
1/2 t fish sauce
4 oz cooked lean beef

Spread potato, carrots, cabbage, celery, and onion on a large plate. Salt lightly, cover and microwave on high for 5 minutes or until noticeably softened. Vent carefully. Heat the oil in a 3-quart saucepan over medium high and add the tomato paste. When darkened, stir in the garlic and, after 30 seconds, add the blanched vegetables, the tomato, and the mushrooms. Cook until reduced and colored. Stir in the beans, stock, and the water. Heat to a fast simmer for 20 minutes, with occasional stirring. Stir in the beef and heat through. Serves four. Ripped and torn croutons make a nice side.

Beef Shank Braised in Red Wine with Root Vegetables

Developed March, 2020. This hard-to-find, economical cut was purchased at La Superior Carniceria, a Mexican supermarket in Durham during an OLLI 'Foodie Field Trip, an activity now on hold until the pandemic is brought under control.

Beef Shank Braised in Red Wine with Root Vegetables

4 cross-cut beef shanks
1 large onion sliced through the root into eighths
2 ribs celery, cut obliquely into large pieces
4 carrots, roll-cut into large pieces
1 T minced garlic
3/4 c red wine
1/4 c ketchup
2 T tomato paste
2 c hot beef stock
2 bay leaves
8 peppercorns
3 allspice berries
2 T paprika, divided
1 lb thin-skinned potatoes, quartered lengthwise

Preheat oven to 340 F. Salt shanks well, dust both sides with flour, and snip the outside fascia to prevent curling. Arrange meat in the bottom of a covered roaster and top with vegetables, wine, ketchup, spices, and stock. Dust generously with paprika. Roast 25 minutes. Turn meat and vegetables, cover, lower heat to 315 F, and roast for 30 minutes.  Turn, add the potatoes, dust with paprika, and continue roasting covered until the meat is fork tender, about another hour. Replace water as it's lost. Variations: Omit potatoes and serve over egg noodles, or substitute beef cheek or shoulder for shank.

Italian-Style Meatballs

Developed January, 2020 as a versatile component of many dishes. Dishes like spaghetti and meatballs, or, in a crusty roll topped with a spicy sauce, or, in a soft bun topped with caramelized onions, or as appetizers on a buffet come to mind.

1 slice white bread, finely diced
milk to cover the bread crumbs
2 T olive oil, divided
1 c onion, finely diced
1 lb 85% lean ground beef
1 egg, beaten
2 t minced garlic
1 t salt
1/2 t ground black pepper
1/4 t crushed red pepper
1 t dried Italian herb mixture
1 T grated Parmesan cheese

Cover the crumbs with milk and stir to form a smooth paste and set aside. Slowly fry the onions in a tablespoon of the olive oil in a small skillet until soft and translucent. Set aside to cool. In a large bowl, gently mix the meat with a large fork until it is broken up. Work the moist bread, beaten egg, garlic, and the seasonings into the meat, one addition at a time. When the sautéed onions are cool, fold them in, and chill the mixture for 30 minutes to firm up. Heat a heavy stainless-steel skillet over medium-high and add the olive oil. When shimmering, form meatballs, about 1-1/4 inch (3 cm) in diameter by rolling between your two palms. Rinsing your hands with cold water as you work helps form balls. Add each to the hot oil as you make them, and fry about 6 minutes after the last one was added. Shake the pan to loosen them as they cook but let them brown. With a spoon and spatula, turn to brown on the other side. Remove and cover for later use.

Greene's Onion Burgers

A Detroit tradition, once operating at many busy corner grills across the region, now reduced to a single suburban outlet. Greene's cranked out thousands of simple, tasty cheap onion burgers with a very limited set of sides. No deep fryer. DrDaddy made his supper from these 'trefedick' sinkers on the nights after public school when he attended Hebrew school as he pursued his Bar Mitzvah status, just 70 yards from the Greene's white-tile walls. Counter service and carryout only. Years later, he would return to take away burgers. Now, to simulate the experience of carryout and the drive home to deliver the goodies, the sandwiches are wrapped in wax paper, bagged, and held 10 minutes before serving.

8 1/6 lb (75 g) ground chuck, formed into balls
plentiful white onions, thinly sliced into rings on a mandolin
8 soft white buns (toasted, optional)
pickle chips
ketchup
yellow mustard

12x12 inch wax paper squares
paper bags

Heat the griddle to 325 F (165 C). With a stiff spatula, press a large raft of onions into  each ball of meat and flatten them together. Salt well, and press again. Open each bun and put the top on the bottom. When juices appear on upper surface of patty, flip and place bun on top. After a minute, lift patty and turn top of bun over, and put top on bottom. Flip and drop. Lift top of bun, add three pickle chips, a squirt of ketchup and of mustard. Wrap each burger in wax paper and groups the sandwiches in a bag. Pour a beer if you like. Wait. Reheat the bag in µwave if you must.

Quick Gravy

Developed November, 2019. A rapid microwave recipe for a gravy that is suitable for many purposes. It can top chicken, beef, pork, vegetables, or seafood dishes depending on which stock concentrate is used. We recommend the Better Than Bouillon™ product line.

1 c tap water
2 t stock concentrate
pinch of GP Seasoning
1 T tapioca (or corn) starch

Whisk the ingredients together thoroughly in a microwavable container. One that doubles for storage is handy. Heat on high, stirring every 30 seconds, until the mixture boils and thickens, taking care that it not boil over. Yields about a cup. Easily doubled.

Beef Stroganoff

Developed March, 2019. After the slicing is done and the noodles are boiling, the dish comes together in about 10 minutes.

8 oz (250 g) flank or skirt steak
1/4 c (50 ml) flour
8 oz (250 g) brown mushrooms, sliced thickly
6 oz (175 g) frozen pearl onions, thawed
2 T (30 ml) butter
2 T (30 ml) olive oil
2 t (10 ml) minced garlic
3/4 c (175 ml) dry red wine
1-1/2 c (350 ml) beef stock
3/4 c (175 ml) sour cream
2 T (30 ml) paprika, divided
8 oz (250 g) tagliatelle or egg noodles, cooked al dente, and drained

Chill the beef 30 minutes in the freezer, slice thinly across the grain, and flatten each piece. With your fingers, mix the flour with the beef slices, season lightly with salt, and set aside. Heat the oil and butter over medium in a 12-inch stainless-steel skillet until sizzling stops. Add the mushrooms and salt lightly. Cook until softened but not browned. Add the onions and continue frying until softened. Add meat, garlic and half the paprika. Lower the heat and cook until meat loses its rawness. Add the wine, cook until almost gone, and add the stock. Bring to a simmer, stir in the sour cream, the remaining paprika, and the noodles. Cook gently until the sauce has thickened and the noodles are done. Adjust seasoning. Serves 2 to 3.

Oven-Braised Country-Style Beef Chuck Ribs

Developed January, 2019. This cut, sometimes called 'country-style beef ribs' has recently appeared in local markets. It brings a rich beefy flavor, tenderness, and some connective tissue for unctuous mouthfeel.

1-1/2 lb boneless beef chuck ribs
4 T vegetable oil, divided
flour
salt
2 T tomato paste
4 large carrots, peeled, cut lengthwise, and quartered
2 large parsnips, peeled, cut lengthwise, and quartered
1 medium yellow onion, sliced through poles
6 oz large mushrooms, quartered
1 T minced garlic
1-1/2 lb green cabbage. cut into wedges, or 2 c cauliflower florets
3/4 c dry red wine
2 bay leaves
5 peppercorns
2 allspice berries 
about 2 cups beef stock

Heavily salt the meat strips and dust with flour. [Hint: Flour in a shaker jar is useful for this and related purposes.] Heat half the oil over medium high in a large Dutch oven with a tight-fitting cover until it shimmers. Carefully add the beef strips. Fry, turning as it browns on all sides. Preheat oven to 325 F (160 C). Add the tomato paste, and then the vegetables in stages, adding oil and salt as needed, frying between additions. When all except the cabbage have been added and heated through, stir in the garlic, spices, and wine. Cook until reduced by two-thirds. Add enough stock to half cover the meat. Cover and roast about 90 minutes, turning every 30 minutes, until almost cooked. Add the cabbage or cauliflower, return to the oven, and roast until cabbage is tender, about 30 minutes. Serve in bowls over boiled egg noodles or steamed rice if desired. Alternatively, add 8 ounces of prepared potato gnocchi with the cabbage or cauliflower.

Meat Loaf II

Developed October, 2018. Beef and pork are combined with both raw and cooked onion and warm spices to produce a moist meay product.

1 lb lean ground beef
1 lb ground pork
1 large egg
1 slice white bread, cubed, plus enough milk to cover
1 medium onion, finely diced
1 T olive oil
1 t sugar
3 t salt, divided
3/4 cup bread crumbs or matzoh meal
1/2 t freshly-ground black pepper
1/4 c chopped parsley
1 t ground fennel seed
2 t minced garlic
1 t dry thyme
1/2 t ground coriander

Position rack in the middle of oven preheated to 350 degrees F. Add two-thirds of the onion to a small bowl along with the oil, sugar and a teaspoon of salt. Microwave on high for 2 minutes and set aside to cool. Put the bread cubes in a medium bowl, cover with milk, add the egg, raw onion, cooked onion, 2 teaspoons of salt, the parsley, and the seasonings. Mix well until combined. Combine the meats in a large bowl and mix gently by hand until uniform. Next work in the crumbs, and then the egg mixture until well mixed. To mold, pack the meat mixture into a 4.5x8 inch loaf pan and invert it onto a sheet pan covered with aluminum foil or parchment paper. Bake about an hour or until the internal temperature reads 175 F. Tent loosely with aluminum foil and rest about 15 minutes before slicing. A mushroom gravy or beef gravy goes well. Variation: Cut thin slices when cool and serve as sandwiches on challa bread with yellow mustard.

Quick Beef Gravy

Developed October, 2018. Good companion to roast beef, meat loaf, mashed potatoes, hot sandwiches.

1 T vegetable oil
1 T wheat flour
1/4 t each ground coriander, rosemary, thyme, garlic powder
8 oz hot water, divided
1 T beef stock base
1/2 t mushroom powder
1 T tapioca or corn starch dispersed in 1 T cold water

In a small saucepan, mix flour and oil. Heat over medium until a blonde roux forms, about 4 minutes. Stir in herbs. Slowly stir in a 1/4 cup hot water until a smooth slurry is formed. Stir in stock base and mushroom powder. When incorporated, stir in the remaining hot water, and simmer 5 minutes. Return to pan, stir in starch slurry, heat and stir until it thickens. Can be easily doubled. Variations: Dilute finished gravy with 1 cup beef stock to make a 'jus' for French dip sandwiches or use as a base for hearty soups or stews.

Oven-Braised Beef Chuck Ribs

Beef Chuck Ribs with Egg Noodles

Developed January, 2018. This hard-to-find cut sits next to the short ribs. Although it is less expensive it is just as flavorsome. In this recipe, a homemade BBQ sauce furnishes the braising liquid.

2 4-rib racks beef chuck ribs
1 c Durham-Style BBQ sauce
GP seasoning and rub
8 oz egg noodles

Preheat oven to 325 F. Rinse and dry the meat. Trim away any loose fat or tissues and cut into two-rib sections.  Season both sides generously (1 tablespoon per pound) and place into a dutch oven. Pour the sauce over the meat, turning with tongs to cover. Roast covered, turning occasionally, until meat is fork tender, about 3 hours. Boil the noodles for two minutes less than package calls for. Drain the noodles, stir them into the pot, and return to the oven for 10 minutes to absorb flavor and finish cooking. Serves four. Sauteed spinach makes a good side. Variation: Include par-boiled green cabbage wedges with the noodles. Extend cooking time as needed until they are tender.

Corned-Beef Style Boiled Vegetables

Developed March, 2017. Unlike the traditional boiling method, when steam is used to cook corned beef, there may be little flavorsome stock in which to cook the accompanying vegetables. This recipe solves the problem by first creating a stock with beef base and the appropriate spices. Another approach was described earler.

2 qt water
1 T beef stock concentrate (Better than Bouillon™ is good)
2 T kosher salt
1/2 T brown sugar

Put the following in a large tea ball or wrap in cheese cloth.

2 garlic cloves, crushed
2 bay leaves
2 allspice berries
1 t peppercorns
1 t coriander seeds

1 lb yellow potatoes, quartered lengthwise
10 oz (four medium) carrots, peeled, split lengthwise
1-1/2 lb (1/2 head) green cabbage, quartered through the core
8 oz frozen pearl onions, thawed

Bring water, concentrate, salt, and sugar to a slow boil, with stirring. Add the seasonings and simmer 10 minutes to form a cooking stock. Add potatoes, cabbage, and carrots. Cook at a fast simmer until tender, about 15 minutes. Add the onions and heat through. Rewarm corned beef slices in the stock and serve in bowls. Variation: Replace or supplement the corned beef with lengths of Polish sausage.

Cabbage, Potatoes, and Onions Braised in Corned Beef Stock

 

Red Cabbage, Golden Potatoes, & Pearl Onions

Developed December, 2016. After steaming a corned beef brisket, a very flavorsome liquid is left that captures the spice, herbs, and meatiness of the beef. This dish exploits this rich liquor to braise the vegetables that complete the meal.

small head of red cabbage, cut into eighths through the poles
1-1/2 lbs (680 g) yellow potatoes (Yukon Golds™, for example), cut into 1 inch (2.5 cm) pieces
8 oz (225 g) frozen pearl onions, thawed

Bring the steaming liquid reserved from preparing the corned beef to a slow boil. Add the cabbage, potatoes, and water sufficient to cover. Adjust heat to a slow boil and simmer 12 minutes. Add thawed onions. Cook another 6 minutes. With a slotted spoon or spider, move vegetables to a platter and serve with slices of corned beef. Serves four.

Kosher-Style Deli Corned Beef

Developed July, 2016. The usual method of preparing corned beef brisket by simmering for many hours with cabbage, carrots, onions, and potatoes produces a satisfying meal but does not yield a product like the juicy tender meat stacked up on rye bread in a kosher-style corned beef sandwich. What is the delicatessen secret? Very simple, don’t boil, steam!

2 to 3 lb corned beef brisket (point cut is preferred but flat cut is more commonly sold)
spice packet

Remove the meat from its wrapping but do not rinse. Arrange, with the fat cap uppermost, in the insert of a steamer pot or directly on the stainless-steel basket in an improvised steamer. Sprinkle the spices from the enclosed packet evenly on the upper surface. Start the steamer with about a half inch of water, leaving room for the ample fluid that will be released from the meat as it cooks. Adjust the heat to maintain slow steaming, restoring water as needed. Steam 3 hours or until a carving fork penetrates easily. Let cool, covered in steamer. To serve, slice thinly across the grain, removing and discarding the ample fat. Reheat slices in a steamer as needed.

Steak Fajitas

Developed March, 2016 from Internet recipes. Easy, tasty meal that takes very little time to prepare or cook.

1/4 c soy sauce
1/4 c lime juice
1/4 c vegetable oil
2 T brown sugar, packed
1 t ground cumin
1 t ground black pepper
2 t chili powder
2 t garlic, finely minced

1 lb skirt steak, trimmed of fat and membranes, and cut into two pieces

1 large red bell pepper, trimmed, and cut into 1/2-inch strips
1 medium white onion, cut into 1/2-inch segments through the poles

8 small (or 4 large) flour or corn tortillas, softened in the microwave

Toppings: guacamole, tomato salsa, pico de gallo, sour cream, grated cheese, shredded lettuce, chopped tomatoes, diced chilies, salsa criolla, pickled onions, etc.

Whisk the eight marinade ingredients together in a bowl. Transfer the meat to a large zipper-lock plastic bag, and pour in half the marinade. Squeeze out the air, seal the bag, and turn to cover the meat with marinade. Put the sliced vegetables into another zipper bag with the remaining marinade. Express the air and close the bag. Put both bags on a plate and into the refrigerator. Marinade for 2 hours, turning the  bags after one hour. To roast the vegetables, preheat a heavy 8x8 inch metal pan under the broiler of a toaster oven for 5 minutes. Carefully add the vegetables along with 2 tablespoons of the marinade. Caution, it will sizzle. Roast under broiler for about 8 to 10 minutes, until they are lightly charred and softened. Transfer to a serving bowl, cover and set aside. Prepare a charcoal grill with a very hot flame. Wipe the meat dry with paper towels, and place each piece directly over the flame. Cook two to three minutes to get a good char, and then turn it over to complete the cooking, about two minutes more. Do not overcook. Tent to keep warm. Slice thinly across the grain. Serves three to four.

Laura's Italian Wedding Soup

Lacinato kale (source: Park Seed)

Developed January, 2016 by Laura on a cold winter day. Comes together quickly using frozen meatballs. Lacinato kale (also known as Italian or black kale) has been cultivated since Roman times. It gives Italian soups such as this and minestrone their special character. Its sturdy texture stands up to cooking.

4 T olive oil
1 large white onion, chopped
1 large scallion, chopped
2 large carrots, cubed
2 ribs celery, chopped
1 T garlic, minced
8 oz mushrooms, sliced
1 bunch of Lacinato kale, rinsed, stems removed, cut into 2 inch pieces
1 t dry oregano
1 t dry thyme
2 bay leaves
6 c chicken stock
4 oz small pasta, uncooked
1 lb frozen cooked meatballs, homemade or commercial
salt, pepper, and lemon juice to taste

Heat the oil over medium heat in a heavy Dutch oven. Add the onion, scallion, carrot, celery and garlic, and a teaspoon of salt. Cover, lower heat, and sweat until they soften, about six minutes. Add the mushrooms, oregano, and thyme, and continue cooking a few minutes more. Stir in the stock, bay leaves, and meatballs. Cover and simmer 30 minutes. Remove the bay leaves, stir in the kale. Cook five minutes. Add the pasta, and cook until the kale is tender and the pasta is al dente, 7 to 10 minutes more. Adjust seasoning. Serves six as a main course. Pair with crusty bread.