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Posts Tagged ‘bay leaves’

Valentine’s Day…you gotta love holidays that are created for the sole purpose of capitalist pleasure. While the origins of Saint Valentine had absolutely nothing to do with lovers, today Hallmark sells millions of cards and Jared sells tons of ugly jewelry. Restaurants are always packed with their special Valentine’s prix fixe dinners. Extremely disappointed by every meal we’ve gone out for at Valentine’s this year I took the truly romantic way through the day of lovers and put my own hard work into a beautiful meal for the love of my life. I made a Japanese flavored Osso Bucco. Let’s be honest, is there anything sexier than slow-braised oxtails?

While I have never braised oxtails (actually cow tail, not an ox) the principles of braising are the same across the board. Brown your meat, saute your mise en place, and simmer it all together for a couple of hours minimum while keeping the braising liquid about 3/4’s of the way covering your meat.

To make this one Japanese flavored I used dashi and soy instead of beef stock and wine. To start I made my dashi. I put 3 cups of water and 1/4 cup of dried anchovies in a pot, brought it to a boil, covered it, turned the heat to med-low, and let it simmer for about a half hour. Then I strained out the anchovies and set the dashi aside.

To flavor the dashi, my mise en place, I used 4 tablespoons of soy sauce, 3 tablespoons of sake, 2 tablespoons of mirin, 1/2 onion diced, 1 rib of celery diced, 1 carrot diced, 3 cloves of garlic smashed, and 3 bay leaves.

The ingredients I used to serve included 3 pounds of beef oxtail cut into 4 portions (have your butcher use his saw to get through the bone, I went to Olympic Meats for mine), about 1/4 cup of parsley chopped, 2 medium carrots chopped, 1 pound of daikon chopped, 12 cipollini onions skin peeled, 1 package of konnyaku, and 1 package of shiitake halved (large ones quartered).

To get started I heated up a few tablespoons of olive oil in my large stock pot. I dredged the oxtail pieces in flour (no need to season the flour since I used soy sauce, without soy sauce you’d probably want to season the flour with salt and pepper) and browned all sides for a couple of minutes. I did two at a time so as not to overcrowd the pot. I set the browned oxtails off the side.

Once the oxtails were all browned I added another couple of tablespoons of olive oil and added all of my mise en place. I sweated it all down for about 5 minutes. Then I put the oxtails in along with any accumulated juices on the plate and poured the reserved dashi in. Once the dashi came to a boil I let it rumble for a few minutes and skimmed the surface a few times for a clearer liquid. Once I finished skimming I added the soy, sake, and mirin. I covered the pot, turned the heat to med-low, and let it simmer for about an hour and 15 minutes.

During this time is when I prepped all of my serving veggies. For the konnyaku I cut it in a very traditional Japanese way. I sliced the block into 1/4 inch strips. I put a slit in the middle of each and then folded inside of itself to make this braided shape. Not only does this add visual appeal, but I gives more surface for the konnyaku to absorb the flavors of the broth.

After the initial hour and 15 minute braising time I removed the oxtails and strained out all of the mise en place. With the back of a wooden spoon I squeezed out every last drop of flavor from the soft onion, celery, and carrot. I wiped out my stock pot, poured the strained broth back in, put the oxtails back in, put the serving veggies in, brought it up to a boil, covered the pot, turned the heat to med-low, and let it simmer for another 45 minutes. That was enough time for the daikon to absorb the broth flavors and become nice and tender.

To serve, I placed on piece of oxtail in a large bowl and surrounded it with broth and veggies. I sprinkled the parsley all over the top. On the side was white rice with ground sesame seeds and some seaweed salad (the same kind you get at your neighborhood sushi joint, I picked some up at the Mitsuwa Market).

As if I weren’t already in-love with myself, this dish made me fall heads-over-heals in-love with myself. I can only image what it did to my wife.

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Last night I made a classic Beef and Barley stew. I didn’t quite make it using the classic ingredients though. Instead of potatoes I used sweet potatoes. Instead of the popular pearl barley I used hulled barley. Instead of stew meat, usually beef from the round or chuck roast, I used brisket. Oh brisket, how I love thee! I did this for health reasons as sweet potatoes have more nutrients than regular ones and hulled barley is a whole grain that still has the germ, it has 8 essential amino acids. While brisket isn’t any healtheir than typical stew meat it’s all about flavor and texture.

My ingredient list included 3 medium sized sweet potatoes skinned and chopped, 1 tablespoon of dried oregano, 2 medium sized carrots chopped, 3 stalks of celery chopped, 1 tablespoon of worcestershire sauce, 1 onion chopped, 2 cups of beef stock, 2 medium sized parsnips chopped, 5 cloves of garlic diced, 1 14oz can of peeled whole tomatoes, 1/2 cup of rinsed hulled barley, 2/3 cup of edamame, and 1 pound of brisket cubed. Not in the picture are 1 tablespoon of flour, 2 bay leaves, and 2 tablespoons of olive oil.

I started by heating up my stock pot. Once hot I poured in the olive oil, added the brisket, and sprinkled the flour on top. I stirred it all around just until the surface of the beef turned brown and no longer pink. Then I added the onion, celery, and garlic and sweated them down for about 5 minutes. After that I poured in the stock, added the bay leaves, brought it up to a boil, covered, turned the heat down, and let it simmer for about an hour.

Once the hour passed by I tossed in the barley, sweet potatoes, carrots, parsnips, worcestershire, and oregano. I let that come back to a boil and let it simmer for another 45 minutes.

Finally, I added the edamame and tomatoes with their juice. I took each tomato out one at a time and broke them up with my hands as they dropped into the stew. Once everything was mixed in I seasoned with salt and pepper and let it stew for about 15 more minutes to bring it all together.

A couple slices of toast, a bowl of hot beef and barley stew, and a nice cold beer and that’s all she wrote.

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Ever since our gastroventure to Don Diablo a while back I’ve wanted to try my hand at making cochinita pibil. It’s something that needs to be planned ahead since it’s best if the pork shoulder marinates overnight. I just never planned ahead until this week rolled around. I got my shoulder the day before and went at it.

Alright, so I the shoulder I picked up weighed about 2.8 lbs, bone-in. Gotta be bone-in, there’s just no other way to go. For the marinade I crushed 2 tablespoons of achiote seeds with 1 teaspoon of coriander seeds. I found out the hard way that achiote seeds stain anything and everything. If you can find achiote past that’s a better alternative. Anyway, I mixed those in a large glass (must be a non-reactive material) bowl with 1 teaspoon each of dried oregano, chili powder, cinnamon, cumin, and cayenne. Then, I minced 5 garlic cloves, crushed up 2 bay leaves, and mixed those in. I cracked about 2 tablespoons of black pepper. Finally, I poured in 1 cup of orange juice and the juice of 2 limes. With a fork I pricked the shoulder all over, let it swim in the marinade, covered it with plastic wrap, and threw it in my fridge. This was about 2pm Monday so that I could get 24 hours of marinating time.

When marinating time was up I put the shoulder along with the marinade in a cheap foil braising pan, covered it tightly with foil wrap, and threw it in a 325 degree oven for 3 hours. Use whatever braising pan you have.

While the pork was braising I made my sides and condiments. I pickled a red onion, very easy to do and very delicious. Also, pickled red onion is the classic condiment to cochinita pibil. I quartered a red onion and then sliced each quarter into 1/8 inch slices then put them in this small glass bowl. I boiled some water and poured it on top of the onions. After ten minutes I drained the onions and put them back into the bowl. I mixed together 1/2 cup of orange juice with 1/2 cup of fresh squeezed lime juice and a pinch of salt and then poured that on top of the onions. I covered it with wrap and let it sit until dinner time.

I also made some guacamole. I was going to use 2 avocados, but when I sliced the 2nd one open it was absolutely disgusting! That’s the one problem I have with avocados, they’re such a crapshoot. I did get one good though and that was enough for our dinner. Since I only had one good one I only used 1 plum tomato. I de-seeded it and chopped it up. I mixed the tomato and avocado with the juice from 1/2 lime, 1 small garlic clove minced, a pinch of salt and pepper, and a handful of chopped cilantro.

Finally, I made a black bean and corn succotash. I first took 1 cup of dried black beans and boiled them in 6 cups of water for a few minutes, then I turned off the heat, covered the pan, and let it sit for about an hour. I drained and rinsed the beans then put them back in the pan. To that I added 1/2 onion diced, 1 jalapeno diced, and the kernels from 1 ear of corn separated. I seasoned with a little salt and pepper, poured in about 1/2 cup of chicken stock, and let it simmer for about 30 minutes while I finished off the cochinita pibil.

Once the pork was fall-off-the-bone deliciousness, I let it cool a little so that I could handle it without burning myself. Although, the pleasure of sinking my teeth into that meat would be worth the pain. Once I could handle it painlessly I pulled the meat and put it in a large skillet. I poured about 1/2-1/3 cup of the liquid in and then heated it back up.

I served everything with some watercress, ricotta ensalata cheese, and some cilantro. I had warmed corn tortillas on the side and we made some fantastic cochinita pibil tacos.

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It’s starting to get cold here in Chicago, that means less grilling and more braising. My first braise of the season was a batch of beef short ribs. One of the most flavorful cuts. Nice and fatty, lots of bone marrow, what could be better?

First, I browned them in a big pot with some olive oil to get some nice color then set them aside. Then I added onions, carrots, celery, and garlic. After about 5 minutes, when the veggies were translucent, I dumped in two cups of red wine and let it boil for a few minutes. I added three cups of beef stock, a quarter cup of balsamic vinegar, two bay leaves, a tablespoon of coriander seeds, and a bunch of thyme. Let it come to a boil and added salt and pepper. Then I returned the short ribs, covered the pot tightly, and put into a preheated oven at 250 degrees.

After 5 hours in the oven to took the pot out and removed the short ribs. The meat was tender that the bones fell right off, it sent tingles down my spine. I put the meat in a dish and tented it with foil to keep it from losing moisture and strained the braising liquid into a bowl and let it cool to room temperature allowing the fat to rise to the top. I scraped off the fat and returned the liquid to a pot and boiled for about 45 minutes so it could reduce. Then I added a little corn starch slurry to thicken it up to a more velvety texture and added a bunch of chopped parsley. There was my gravy.

I made some creamy garlic mashed potatoes along with quickly stir-fryed carrots, onions, and haricots vert to serve alongside.

Once everything was ready I put the short ribs back into the oven at 400 for 10 minutes to reheat them and then plated everything up. It was one of the best short ribs I’ve ever eaten in my life! The perfect thing for a chilly night.

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