Corned Beef Hash

© Katherine Stetson

Serves four as a side dish.

The best results come from cooking the ingredients separately and then “hashing” them all together just before serving. Leftovers make a great filling for hand pies!

  • 2 russet potatoes, peeled and cut into ¼ inch dice
  • 8 ounces corned beef
  • ½ red Bell pepper, cut into ¼ inch dice
  • ½ yellow onion, cut into ¼ inch dice
  • Peanut oil
  • Sea salt and pepper, to taste

Heat one tablespoon peanut oil in a skillet over medium heat. Add onion and pepper and cook until lightly colored. Remove with a slotted spoon to a bowl and set aside.

Add two tablespoons peanut oil to the skillet and add the potatoes. Cook until browned and crispy. Remove with a slotted spoon to a bowl and set aside.

In a food processor fitted with a steel blade, pulse the corned beef until coarsely chopped. Add to the skillet and fry briefly. Stir in the cooked potatoes and onions and peppers. Cook until everything is heated through. Season to taste with salt and pepper.

Rib-Eye Steaks Persillade

© Katherine Stetson

Persillade is a simple combination of parsley and garlic.  For steaks, I mix the Persillade with unsalted butter and top the cooked steaks with the mixture just prior to serving.

For four servings:

  • 4 rib-eye steaks, preferably on the thick side
  • ½ cup chopped parsley, packed
  • 3 garlic cloves, finely minced
  • ½ cup unsalted butter, at room temperature
  • sea salt
  • freshly cracked pepper

Thoroughly mix the butter, parsley and garlic.  Scoop mixture onto a piece of plastic wrap and shape the butter into a log.  Secure wrapping and refrigerate until ready to use.

Liberally season the rib-eyes with salt and pepper.  Grill, broil or pan roast to desired degree of doneness.  Cover lightly with foil and allow to rest for 5-8 minutes.  When ready to serve, top steaks with a generous slice of the Persillade Butter.

Filet Mignon Bourguignon

© Katherine Stetson

I like to prepare Boeuf Bourguignon with the finest cuts of beef, a two-inch tower of tightly trimmed filet mignon, roasted to medium-rare perfection and plunked atop the rest of the bourguignon mélange, each participant of which is carefully sautéed solo and sent to bathe in a righteously rich beef and wine sauce.  C’est très magnifique!

Select the largest skillet you own for cooking the bacon and all the vegetables, in the order indicated below.  The bacon drippings infuse each element beautifully.

For four supreme servings:

  • 8 slices bacon
  • 4 medium russet potatoes
  • 2 medium onions
  • 12 ounces cremini mushrooms
  • 2 carrots
  • 1 tablespoon cognac
  • 4 cups beef stock
  • 1 cup red wine
  • 2 whole garlic cloves, finely minced
  • 1 teaspoon dried thyme
  • 6 tablespoons unsalted butter, divided
  • ¼ cup all purpose flour
  • 4 6-ounce filet mignons
  • 1 tablespoon olive oil
  • sea salt, to taste
  • freshly ground pepper, to taste

Render and reserve bacon:  In a large skillet, cook bacon strips until crispy.  Remove from pan and drain on paper toweling.  Leave bacon drippings in the skillet.  Crumble four of the strips and set aside.  Store remaining strips for another use.

Trim and brown potatoes:  Peel potatoes and cut into rectangular shapes.  Reheat bacon drippings over medium-high heat and sauté potatoes until golden and tender.  Remove potatoes with a slotted spoon to a bowl and set aside.

Slice and caramelize onions:  Peel onions and cut into petal strips.  Reheat bacon drippings over medium-high heat and sauté onions until lightly caramelized and tender.  Remove onions with a slotted spoon to a bowl and set aside.

Cut and blister carrots:  Peel carrots and slice into thin disks.  Reheat bacon drippings over medium-high heat and blister the carrots just until tender.  Remove carrots with a slotted spoon to a bowl and set aside.

Trim and sauté mushrooms:  Clean mushrooms and quarter.  Add one tablespoon butter to skillet and melt over medium-high heat.  Add mushrooms and sauté until lightly browned.  Remove with a slotted spoon to a bowl and set aside.

Prepare beef gravy:  The skillet should mostly be dry by this point.  If not, pour off any remaining drippings.  Over medium heat, carefully swirl in one tablespoon cognac and allow to evaporate completely.  Melt four tablespoons butter and add flour and garlic.  Whisk to incorporate and toast the flour just until it’s golden.  Pour in one cup warm beef stock and whisk until thickened.  Add remaining three cups stock and the wine and bring to a gentle boil.  Remove any foam or scum that develops.  Allow mixture to reduce from five cups liquid to approximately four cups liquid and pour into a 2-quart saucepan.  Add all cooked vegetables and keep warm if serving immediately or cover and set aside until ready to serve.

Pan roast beef filets:  Season filets with sea salt and freshly ground pepper and allow to come up in temperature for 20-30 minutes.  Preheat oven to 425 degrees.  In a large cast iron skillet, melt 1 tablespoon butter and 1 tablespoon olive oil over medium-high heat.  When oil has almost reached the smoking point, add filets and cook for 3-4 minutes.  Turn filets and continue cooking for 3-4 minutes or until nicely browned on both sides.  Immediately put skillet in the oven and roast filets until they reach an internal temperature of 125 degrees.  Remove filets to a warn plate and cover and let rest for five minutes.

Assemble dish:  Into warm soup plates, ladle a generous portion of the vegetable-gravy mixture.  Top each with a filet and a sprinkling of the reserved bacon crumbles.  Serve immediately.

Grilled Veal Chops

© Katherine Stetson

One of the tastiest meats you’ll ever eat!

For four servings:

  • 4 veal chops, 1 ½ inch thick
  • ½ cup olive oil
  • 3 garlic cloves, finely minced
  • 1 teaspoon chopped fresh rosemary
  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon dried oregano
  • generous grindings of pepper

In a large zipper bag or shallow baking dish, combine marinade ingredients and stir until well mixed.  Add veal chops and ensure to coat each one with the marinade.  Refrigerate for up to 3 hours.

Prepare a gas or charcoal grill for medium-high heat.  Remove chops from marinade and lightly pat dry.  Grill chops for 8-10 minutes per side or to desired doneness.  An instant read thermometer is very handy for preventing over-cooking.  Allow chops to rest, lightly covered, for 10 minutes prior to serving.

Chili con Carne y Frijoles

© Katherine Stetson

Serve up this cold weather treat with lots of garnishes, including tortilla chips, sour cream, shredded cheese, pickled jalapenos, fresh cilantro, chopped tomato, chopped spring onion and cubes of avocado.

  • 1 pound ground beef
  • 1 onion, chopped
  • ¼ cup ground chili powder
  • 2 teaspoons Mexican oregano
  • 1 ½ teaspoon sea salt
  • 1 teaspoon cayenne pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried cumin
  • 4 garlic cloves, minced
  • 1 8-ounce can tomato sauce
  • 1 14-ounce can petite diced tomatoes
  • 1 14-ounce can black beans, rinsed and drained
  • 1 14-ounce can kidney beans, rinsed and drained
  • 1 14-ounce can pinto beans, rinsed and drained
  • 2 cups water
  • 2-3 tablespoons Masa flour

In a large stockpot, brown ground beef with chopped onions.  Drain off most of the fat.  Add dry spices and garlic and stir until spices are toasted and garlic softened.  Add tomato sauce, beans and water and bring to a gentle boil for 20 minutes.  Stir in Masa flour and continue to simmer for an additional 30 minutes.  Serve piping hot with your choice of garnishes.

Beef Vindaloo

© Katherine Stetson

Serve this heady beef dish on a bed of basmati rice with and assortment of raitas and chutneys on the side.

  • 2 pounds top sirloin, trimmed and cut into ¾ inch cubes
  • 2 inch piece of cinnamon bark, broken into 2-3 pieces
  • 8 black pepper corns
  • 8 cloves
  • 1 teaspoon cumin seed
  • 1 teaspoon turmeric
  • 2 teaspoons paprika
  • ½ teaspoon cayenne
  • 6 garlic cloves, peeled and coarsely chopped
  • 1 inch piece of fresh ginger, coarsely chopped
  • ½ cup cider vinegar
  • 4 tablespoons vegetable oil
  • 1 onion, quartered and thinly sliced
  • 1 jalapeno pepper, seeds removed, finely diced
  • 1 cup hot water
  • sea salt, to taste
  • freshly ground pepper, to taste
  • 3 tablespoons chopped flat leaf parsley, as garnish

Toast cinnamon bark, peppercorns, cloves and cumin seed in a dry skillet over medium-high heat, tossing occasionally, until fragrant, about 4-6 minutes.  When cooled, pour spices into a spice grinder and process to a fine powder.

In a food processor fitted with a steel blade, process spice mixture, turmeric, paprika, garlic, ginger and vinegar until smooth.  Set aside.

In a large non-stick skillet, heat oil and sauté onions and pepper until soft.  Add contents of food processor and cook, stirring occasionally for 8-10 minutes.  Be careful not to scorch the mixture.

Add the cubed steak and cook until lightly browned.  Stir in the hot water and bring the mixture to a boil.  Reduce the heat to low, cover the skillet, and simmer for 1-2 hours, stirring occasionally.  For a thicker Vindaloo, remove the lid and continue to simmer until some of the liquid evaporates.  Season with salt and pepper, to taste and serve immediately, topped with a sprinkling of chopped parsley.

Parmesan Meatballs

© Katherine Stetson

Serve plain with a dipping sauce or swimming in a savory marinara sauce or in a sandwich topped with mozzarella.

  • 2 pounds ground beef
  • 2 slices home style bread, crusts removed, crumbled
  • ½ cup buttermilk
  • ½ cup grated fresh parmesan
  • 1 onion, grated
  • 2 garlic cloves, finely minced
  • 1 large egg
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons chopped fresh flat leaf parsley
  • 1 teaspoon sea salt
  • 1 teaspoon freshly ground pepper
  • olive oil, for sautéing meatballs

In a large bowl, soak bread in buttermilk for 10 minutes or until completely absorbed.

Stir in remaining ingredients except ground beef and mix until everything is nicely incorporated.  Add ground beef and mix gently, but thoroughly.

Pinch off pieces of meat the size of a golf ball and roll into balls.  Collect meatballs on a baking sheet or large plate until all meat has been shaped.

Cover the bottom of a large skillet with ¼ inch olive oil and heat over a medium-high flame until almost smoking.  Carefully add meatballs in a single layer and cook, turning when undersides are browned, until done to your liking.  Remove meatballs to a warm platter or pot of marinara sauce.

Beef Fondue

© Katherine Stetson

There’s really only one criterion to successful beef fondue and that’s the oil used to cook the meat – it must be peanut oil.  Other than that, the meal is completely customizable.

You will need an electric fondue pot for this recipe.  Fondue plates are recommended to keep the sauces segregated, but are optional.

Serve with a big salad, sautéed mushrooms or asparagus, garlic bread, or any of your favorite side dishes.

Important note: be sure to advise your dinner guests not to put the fondue fork in their mouth – serious lip burns can occur.  Instruct them to remove the cooked meat from the fondue fork onto the plate and proceed from there with a regular dinner fork.

For four servings:

  • 2 pounds good quality beef (sirloin or tenderloin), cut into one-inch cubes
  • peanut oil, sufficient for filling the fondue pot

4-5 dipping sauces:

  • Malicious Mustard
  • Piquant Curry Sauce
  • Horseradish Caraway Sauce
  • Roasted Red pepper Mayonnaise
  • Garlic-Green Peppercorn Butter
  • Gorgonzola Butter

Cut beef into cubes and allow to come to room temperature.  Fill fondue pot with recommended level of peanut oil and preheat on high.  When ready to serve, set table with fondue plates, fondue forks and secondary dinner forks and knives.

Arrange bowls of dipping sauces, bowls of meat and all side dishes on the tabletop.  Do a test piece of meat: skewer and cook in the hot oil and when it browns quickly without smoking, the oil is ready.  Adjust temperature as the dinner proceeds to ensure that oil stays hot enough but not too hot.  Enjoy!

Copyright © Katherine Stetson, all rights reserved.