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Jewish Holiday Brisket September 26, 2016

Filed Under: Cassoulet seasoning,Recipe,Uncategorized - Sue Fuirst @ 3:38 pm
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jewish holiday brisket

1 Tbsp olive oil

5 lb brisket of beef

2 large onions diced

2 celery ribs, diced

2 carrots, diced

3 cloves garlic, diced

3 1/2 cups crushed tomatoes, 28oz can

1 cup red wine

1 cup beef broth

1 Tb Basics Fuirst Cassoulet Seasoning

Kosher salt and pepper

Heat a large covered Dutch oven over a medium flame on top of the stove. Add olive oil to pot.  Season the meat with salt and pepper and place in pan. Raise heat slightly and sear meat until a light crust forms on both sides. Remove browned meat to a plate.

Pour off excess fat left in pan and return to burner.  Lower flame back to medium, add onions, celery, carrots and garlic and sauté until soft, about 10 minutes.

Raise heat under pot and pour in wine and stir to deglaze the pan. Add beef broth, tomatoes and Basics Fuirst Cassoulet Seasoning, stir.  Return meat to pot and lower heat to a slow simmer. Cook covered for approx. 1 ½ to 2 hours, turning the meat half way through the cooking time.

Remove meat and slice on a diagonal.  Partially puree some of the vegetables in the pot.  I like to use an immersion blender for this.  Return sliced meat to pot, cover and cook an additional hour or more.  If there is too much liquid, uncover pot.  Leaner cuts of meat may require more time.

Pictures to follow.  Still cooking.

 

Beef and Red Bean Chili October 28, 2015

Filed Under: Chili seasoning,Recipe - Sue Fuirst @ 11:42 pm
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beef and red bean chili

2 ½ lbs coarsely ground or diced beef chuck

1 onion, diced

3 cloves garlic, diced

1 jalapeno pepper diced or 1 small green pepper, diced

3 Tb Basics Fuirst Chili Seasoning

1 Tb ground cumin

1-4 ounce can chopped green chilies

1 Tb brown sugar

1 bottle beer

1-28 ounce box chopped tomatoes

2-15 ounce cans red beans, rinsed and drained

Heat a large pot over a medium heat.  Brown chuck until cooked through.  Transfer to a colander to drain off fat. Add onions, peppers and garlic to the pot and cook over medium heat until vegetables are soft. Return return chuck to pot with the vegetables.  Add Basics Fuirst Chili Seasoning and ground cumin.  Stir in brown sugar and green chilies.  Raise heat to high and add bottle of beer and let cook.  Add chopped tomatoes and red beans. Lower heat to a simmer.  Partially cover pot and cook for 1½ – 2 hours, stirring occasionally. Season with salt and pepper to taste.

 

Serve with sour cream, grated Monterey jack cheese and corn bread.  Or toss in a cup or two of cooked cubed butternut squash.

 

Brisket Time! April 8, 2014

Filed Under: Cassoulet seasoning - Sue Fuirst @ 6:01 pm
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holiday brisket

 5 lb brisket of beef

2 large onions, diced

2 celery ribs, diced

2 carrots, diced

3 cloves garlic, diced

1 Tbs Basics Fuirst Cassoulet Seasoning

1-2 Tbsp olive oil

1 28-oz ca crushed tomatoes,

1 cup red wine

1 cup beef broth

Kosher salt and pepper

 

Heat a large covered Dutch oven over a medium flame on top of the stove. Add olive oil to pot.  Season the meat with salt and pepper and place in pan. Raise heat slightly and sear meat until a light crust forms on both sides. Remove browned meat to a plate.

Pour off excess fat left in pan and return to burner.  Lower flame back to medium, add onions, celery, carrots and garlic and sauté until soft, about 10 minutes.  Add Cassoulet Seasoning and stir.

Pour in wine and stir to deglaze the pan. Add beef broth and tomatoes, stir.  Return meat to pot and lower heat to a slow simmer. Cook covered for approx. 1 ½ to 2 hours, turning the meat half way through the cooking time.

Remove meat and slice on a diagonal.  Partially puree some of the vegetables in the pot.  I like to use an immersion blender for this.  Return sliced meat to pot, partially cover and cook an additional ½ –  hour.

Perfect to make ahead.  This freezes well.

 

Brisket

Filed Under: Cassoulet seasoning,Recipe - Sue Fuirst @ 5:50 pm
Tags:

jewish holiday brisket

 5 lb brisket of beef

2 large onions, diced

2 celery ribs, diced

2 carrots, diced

3 cloves garlic, diced

1 Tbs Basics Fuirst Cassoulet Seasoning

1-2 Tbsp olive oil

1 28-oz ca crushed tomatoes,

1 cup red wine

1 cup beef broth

Kosher salt and pepper

 

Heat a large covered Dutch oven over a medium flame on top of the stove. Add olive oil to pot.  Season the meat with salt and pepper and place in pan. Raise heat slightly and sear meat until a light crust forms on both sides. Remove browned meat to a plate.

Pour off excess fat left in pan and return to burner.  Lower flame back to medium, add onions, celery, carrots and garlic and sauté until soft, about 10 minutes.  Add Cassoulet Seasoning and stir.

Pour in wine and stir to deglaze the pan. Add beef broth and tomatoes, stir.  Return meat to pot and lower heat to a slow simmer. Cook covered for approx. 1 ½ to 2 hours, turning the meat half way through the cooking time.

Remove meat and slice on a diagonal.  Partially puree some of the vegetables in the pot.  I like to use an immersion blender for this.  Return sliced meat to pot, partially cover and cook an additional ½ –  hour.

Perfect to make ahead.  This freezes well.

 

Beef Stew January 8, 2014

Filed Under: Recipe - Sue Fuirst @ 3:50 pm
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classic beef stew

 

2 slices of bacon

2 lbs beef cubes

¼ cup plus 1 Tbsp flour

1 large onion, coarsely diced

2 cloves garlic, coarsely chopped

2 stalks celery, coarsely diced

3 large carrots, cut vertically and thickly sliced into half-moons

1 lb package frozen pearl onions

1 cup red wine

1 15-oz can diced tomatoes

1 cup beef stock

½ lb small white potatoes, cut into cubes

1 heaping tsp Basics Fuirst Cassoulet Seasoning

Kosher salt and pepper

1 tablespoon butter, softened

1 tablespoon tomato paste

 

 

Heat a large soup pot or dutch oven over medium heat.  Add bacon and cook until fat is rendered.  Remove bacon and save for another use.  In the meantime, place ¼ cup of flour on a large plate and season with salt and pepper.  Toss beef cubes in seasoned flour, shake off excess, and add to bacon fat in pot.  Brown beef on all sides, work in batches to avoid over-crowding.  Transfer browned meat to a clean plate.

 

Add onion, garlic, celery, carrots and pearl onions to pot and cook until soft and beginning to brown, about 10 minutes.  Raise heat slightly and add wine to deglaze the pan.  Pour in diced tomatoes and beef stock.  Return browned beef to pot. Add potatoes and Basics Fuirst Cassoulet Seasoning.  Season with salt and pepper.  Adjust heat to a gentle simmer and cook, partially covered, for 1 ½ hours. Alternately, place in slow cooker on low and cook for 4 hours.

 

While stew is cooking, in a small bowl, mash together butter, remaining 1 Tb flour and tomato paste until well blended.  Stir into stew to thicken and enrich the gravy. Adjust salt and pepper as needed.  Ladle into soup bowls and serve with rustic bread.