Categories
Recipes Roasts

Braised Short Rib Stew

I’ve made this New York Times Cooking recipe a couple of times but with significant substitutions, mostly aimed at knocking back the sweet and salt. It’s a unique flavor/texture treat and improves with refrigeration and reheat. There’s nothing quite like beef short ribs.

Substitutions in order of ingredient list: 2/3 cup soy sauce for 1 1/2 cups, sugar eliminated, dry sherry for mirin, fresh asian /anjou pear chunks and lime juice for the orange and apple juice, crimini mushrooms for shitake, jicama (20 ounces dices) for water chestnut, taro eliminated, butternut squash dices (23 ounces).

Also, skip the silly water soak of the ribs but perform the diagonal scoring. Braise 2 1/2 hours.

Great with a side of jasmine rice.

Roy Choi’s Braised Short-Rib Stew

Recipe from Roy ChoiAdapted by Sam Sifton

  • YIELD4 to 6 servings
  • TIME3 1/2 hours

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EmailShare on PinterestShare on FacebookShare on TwitterRoy Choi’s Braised Short-Rib Stew

David Malosh for The New York Times. Food Stylist: Simon Andrews

Here is an adaptation of the Korean braised-short-rib stew known as galbijjim, a staple of neighborhood potlucks and church suppers and, in the words of the Los Angeles chef Roy Choi, “that meal from home that every Korean kid says his or her mom does best.” His recipe (well, my version of his recipe, which is his version of his mom’s) is rich and deeply flavored, thickly sauced and pungent with sugar, spice, soy and garlic. It is the sort of meal you could put together on a weekend afternoon and serve for nights to come. It is the best sort of family food. —Sam Sifton

Featured in: Choi Division

AsianKoreanShort RibBrunchDinnerLunchMain Course

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1,787 ratings 

INGREDIENTS

  • 4 pounds bone-in short ribs
  • 1 small bunch scallions, trimmed and roughly chopped
  • 1 ½ cups soy sauce
  • ¼ cup chopped fresh ginger
  • 1 small yellow onion, roughly chopped
  • ½ cup garlic cloves, peeled (about 2 heads)
  • ½ cup granulated sugar
  • ½ cup mirin
  • ½ cup fresh orange juice
  • ½ cup apple juice
  • ½ pound shiitake mushrooms, stems reserved for another use, halved or quartered if large
  • 1 cup jarred, peeled chestnuts
  • 1 cup taro, peeled and cut into large dice (about a 3-inch segment)
  • 1 cup carrots, peeled and cut into large dice (about 2 carrots)
  • 1 cup butternut squash, peeled and cubed (about half a squash)

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Ingredient Substitution Guide

PREPARATION

  1. Put short ribs in a bowl, and cover with water. Drain, and discard water. Repeat twice. Remove short ribs from bowl, and score them diagonally across the top of the meat. Return ribs to the bowl, and rinse again. Remove, and pat dry.
  2. In a blender or food processor, combine scallions, soy sauce, ginger, onion, garlic, sugar, mirin, orange juice and apple juice, then pulse to purée. Add a little water if you need to thin out the sauce so it combines.
  3. Put puréed sauce in a heavy-bottomed pot or Dutch oven with a lid, add 3 cups water and stir to combine. Bring pot to a boil over high heat, then add the ribs to the pot and lower heat to a simmer. Cover pot.
  4. Cook ribs over low for at least 2 hours. Add vegetables, cover and simmer, 30 minutes more or so, until meat is tender and vegetables are cooked through. Serve warm.

Tips

  • Short ribs produce a good amount of fat. Get rid of the excess by making the stew ahead of time, refrigerating it overnight and skimming off any fat that collects on top. (Reserve for cooking potatoes or other root vegetables.) Warm through before serving.
  • For a slow-cooker version, add the scored meat, vegetables, sauce and 2 cups water (instead of 3) to the machine. Cook on low for 7 to 8 hours. If you like firmer vegetables, wait to add them to the slow cooker 5 to 6 hours into cooking.

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COOKING NOTES

500

Wen4 years ago

This is my go-to recipe when I have company.
I always brown the meat beforehand with onion, garlic, ginger and scallion.
No need for the sugar. I use 1 cup of orange juice instead of the two different types. I use 2/3 cup of soy sauce.
The dish is rather greasy because short rib is tasty but contains a lot of fat.
I keep the dish in the fridge for one night so that the fat separates to the top and separate it out.
Then I add in all the fresh veggies and cook for another hour the second day.

493 This is helpful

Martha4 years ago

I’ve done short ribs in the slow cooker. After 7-8 hours they came out deliciously tender. So tender, The connective grisly part is deliciously edible.
I left out the canned water chestnuts. If you can’t get fresh, use jicama instead. Once you taste a fresh water chestnut, you’ll never settle for those awful canned ones. Instead of the OJ and apple juice, l use grated Asian pear and a squeeze of lime juice. I agree there’s too much sugar. Cut back. substitute the vegetables for any you like.

219 This is helpful

Ruth4 years ago

What if I wanted to make this in a slow cooker? Any suggestions on the best way to adapt the recipe?

112 This is helpful

Baconsensation4 years ago

The half cup of sugar can be left out entirely.

101 This is helpf

Categories
Ground Recipes

Biff Burger

Biff (Best in Fast Food) Burger was a chain originating in Clearwater FL 1956 with the last location closing in St Petersburg, FL 2021.

The most unique relic of it’s recipe and technique seems to be the sauce in which the entire flame-broiled burger was immersed prior to assembly on the bun. I just tested this micro-batch formula purportedly based on the original:

  • Ketchup (Heinz) 5/16 cup
  • Prepared Yellow Mustard (Plochman’s Original Mild) 1 tsp
  • Powdered Ginger 1/16 to 1/8 tsp
  • Liquid Smoke 2 drops

Simply mix the sauce ingredients together and refrigerate until your next opportunity to fry/grill a genuine Hay Creek grass fed burger and try it out. No need to dip unless you’re feeding an army and time is of the essence. Simply preheat the sauce in a water bath and use as you would ketchup, maybe taking a little extra care to spread widely and evenly on top.

The sauce offers a truly unique flavor in combination with quality beef nothing short of sublime. Works with cheese, lettuce and caramelized onion too.

Categories
Ground Recipes

Oklahoma Burger

The Oky Burger has been nominated as contender for the Perfect Burger title. Let’s see how it stacks up against the current title holder. As introduced by that fun-loving, fake-finger-burning YouTube clown George Motz this burger’s origins were a response to hard times with cheap ground beef extended with even cheaper onions and has” Only 5 Ingredients: beef, bun, onion, cheese, salt, pepper.” He fails to mention the target outcomes’ impossibility w/o the use of high fat ground beef (again always discounted in the old days before the popularization of Wagyu). Try it with standard 85% lean and find out: the trademark filigree of partly charred meat and onion won’t make it’s appearance. In it’s place you’ll discover a steamed, White Castle slider-like burger atop a mass of soggy onions.

Base camp requires modifying your ground beef to around 35% fat for this variation on a smashburger to work. Do the algebra and you’ll see that 4 oz of 85% lean ground beef require 0.92 oz additional fat to reach 35%. With grass fed ground it’s best use partly frozen grass fed beef suet minced by knife as fine as possible and spread evenly over a rolled-out square of ground beef on waxed paper. Roll the whole thing up into a cylinder (leaving the paper behind) , knead gently to mix and form into a loose ball.

This burger needs BTU’s aplenty, rendering all that beef fat and evaporating excess moisture in a hand full of super-thin sliced onion (I prefer red) ; all in the space of 5 to 6 minutes. A 2 3/4 inch gas burner top ring is marginal. 4 inch provides a safety margin. Heat your cast iron to smokin’ then plop in the beef ball. Top with a hand full of onion then smash all to around 1/4 inch edges and twice that in the center. I use a potato masher with waxed paper. Apply salt/pepper..

Stand back, start-up your commercial grade outdoor exhausting hood fan and try to breathe thru the haze of smoke. Turn once at the 3 minute mark and top with cheese of choice. Despite blanketing with buns it won’t melt except at very edges in the 2-3 minute final cook.

Is it worth the effort? In my experience, no. Results are quite variable. You can only do one at a time unless cooking on a sheet of iron atop a stack of burning tires outdoors. Very messy cooking. Maybe that’s why this burger has only recently been resurrected as fodder for the Blackstone crowd.

An indoor approximation is much more easily achieved by using regular 85% lean and pre-drying the onion in a dehydrator or air fryer to roughly 50% their original volume.

No match for the perfection of the Perfect Burger.

RETRY with Wagyu ground beef (Walmart) and partly dehydrated yellow onions: This works but the process is quite different than Motz presents. Dehydrate thin sliced onion to around 50% original volume as above. Pre-form a 1/3 pound burger to around 1/2 inch thick and salt/pepper one side. Heat your cast iron to below-smoking w/a little fat and add your onions to one side, forming a loose burger-size pile. After a minute or so add the burger to the other side and cook a couple minutes before flipping over onto the onion pile, lightly pressing w/spatula, and adding cheese slice. Finish cooking another minute or so and flip onto pre-toasted potato bun. The good thing about this is the onion’s reliability in flavoring an otherwise completely bland-flavored beef.

Categories
Recipes

Oxtail Stew by Instant Pot: One Thing at which it Excels

I make this dish all the time in fall/winter either with Hay Creek meaty soup bones (neck bones) or actual oxtail segments. Both turn out great but the oxtail definitely has the more intense beef flavor. Thing is, you have to remember to begin very early morning if you hope to eat anywhere near normal lunchtime with the extensive stove-top stewing time required. How would Instant Pot perform with this long- cooking stew? Seemed -at last – an ideal task for Instant Pot (IP) ’cause lots of moisture already comes along with the recipe ingredients and needs no reduction/thickening after cooking. Yeah, IP and I have a history. Turns out Instant Pot excels @ stew.

Last made this on a busy cattle-working day the first of November with help arriving at 9 am and minimal time after that to spare for meal prep.

Seared (browned) the oxtail segments in a 12 inch saute pan, ignoring Instant Pot’s “one pot” capabilities. Yeah, it’s possible but a pain in the ___ to turn beef pieces in a deep-walled pot using tongs. Don’t mess with it!

Added the browned oxtail, 3 cups water, and the sauteed onions to Instant Pot along with peppercorns and bay leaf. Set for 60 minute “pressure cook” at 7:30 am and went on to prepare the ingredients to be added later so I could simply come inside , pop them in and reset cook time.

These were a couple cups of course-chopped red cabbage, a couple cups chunked carrots, a cup of chopped celery, 2 cups stewed or crushed tomato, 1/3 cup barley, a tablespoon dried parsley, and a teaspoon each dried marjoram, basil, thyme and sage.

Got back inside at 10:30 am. The pressure cook cycle was complete, IP had shifted to “warm” mode and the pressure indicator (plug) was down so simply removed the lid, added the prepared ingredients, replaced lid and set for 10 minutes “pressure cook”. Back in for lunch break at 1 pm and all was ready, warm and smelled great on removing cover! The ability to complete a timed pressure cook, shift modes and hold warm automatically is the real beauty of Instant Pot.

Beware however of the potential failure of the pop-up plug to seal – which allows venting of ALL the internal moisture w/o triggering the “pressure cook” cycle time. The plug is vulnerable to getting “stuck”. I’ve had this occur and been surprised by the IP chugging away on full heat with all the steam venting out the stuck plug. It’s best to be around to check/nurse that part until sealing is confirmed or you could re-enter a smoke-filled house with your meal burnt-up.

UPDATE April 12, 2021: Tested a variation with goal of achieving cleaner flavor and not-so-mushy texture in final stage of cooking after vegetable addition. Removed the IP vessel from the cooker after the 1 hour pressure cycle complete and placed on stovetop. Made all vegetable and herb additions as above with exception of barley for which I substituted quartered, unpeeled red potatoes totaling 3/4 pound. Heated on stovetop to just boiling, and reduced to simmer (covered) for 20 minutes. Perfect vegetable texture and delightful, clean flavor. Benefits from salt at point of serving.

Categories
Ground Recipes

Perfect Burger

Like many great quests the resolution to this one came about by chance. I’d been working on the Perfect Burger Project for a couple years stymied by dead ends along the Juicy-Lucy stuffed path and most recently the charred anaheim/serrano/onion topped with marble jack path. In fact I was at the Walmart to restock for a new attack along those lines when serendipity intervened.

As usual you can’t realistically expect exactly what you are looking for at Walmart. Their supply/stocking isn’t consistent. This time the first substitution was Tillamook cheddar for the missing Cabot. No problem with the marble jack. In the produce section I was confronted with overflowing bins of peppers arranged vertically. The anaheims actually appeared fresh w/o their usual withered appearance. Serranos good too- but after pulling a couple small ones, I instead replaced them with a couple more robust ones from near the top of the bin. Note that I didn’t study these new choices carefully.

New girl at checkout was unfamiliar with the codes for the peppers and could not locate the anaheims on her cheat sheet so called over the manager guy. He and I promptly got into an argument over the more robust “serranos” which he insisted were Jalepenos! At one point I heard myself say “bet you a million dollars they are serranos” and he countered by trotting off to the produce area to take photos of each; It wasn’t a very busy mid-day. I wasn’t convinced but happily paid the lower jalepeno price.

I didn’t re-look at the peppers until prepping for a burger days later. The First Step (single 1/3 pound burger) is cutting the tops off (1) Anaheim and one (only now obvious) Jalepeno. Then slice each lengthwise into quarters and scrape out seeds. Place pepper slices into a preheated heavy skillet with a dab of oil and flatten with a heavy spatula or better yet; a potato masher. Time for 5 minutes a side at a low hissing, below smoking heat. Peppers should be 50 % scorched black on both sides and soft. Add a quarter (tennis ball size) Red Onion sliced thin along it’s top to root axis and continue the process until the onion is soft and a bit carmelized. Push all to the side and toast buttered potato buns. Transfer buns and onion/pepper mix to a warm serving plate. Keep them apart for now as the onion pepper mix will go on top of the cooked burger.

Reheat the skillet at a higher setting (just smoking) for cooking your burger. While the peppers were blackening you should have portioned your Hay Creek grass-fed burger into a 1/3 pound patty just a bit larger in diameter then the bun. Keep the edges tight and smooth to avoid drying. Kosher salt and black pepper both sides, working the salt/pepper into the surface by cross-hatching with the underside of a fork- like the peanut butter cookie treatment. Cook the burger 2 minutes per side, placing a single 3-4 mm thick slice of Tillamook cheddar (WTH; it’s the first I saw in the cheese drawer and already opened) on the just-flipped first side. Let the burger rest in the pan maybe 30 -60 seconds after turning off the heat (beyond the second 2 minutes).

Place the burger on your unadorned (NO condiments) lower bun, top with pepper/onion mix, slap the top bun on (NO condiments) and dig in! Truly Sublime. There were virtually zero grand expectations for this outcome so impartiality is guaranteed. Remember, you heard it first here.

Oh, the timing of this whole process works out really well for prepping homemade fries cut from a single longish unpeeled russet potato. Simply handcut the fries with a 8 inch+ chefs knife and begin heating for a 5 minute parboil at the point you first flip the peppers in the skillet. Drain and begin pan-fry in a separate skillet at the point you turn off the pepper/onion mix.

Categories
Recipes Roasts

Sirloin Tip Roast Sous Vide

Finally caved to my curiosity on extended time Sous Vide  cooking after a heads-up from long time customer Joe L. during a recent beef delivery.  He extolled the results of 48 cook time on a grass fed Hay Creek sirloin tip roast from my farm. I’d discounted the effect of these long  (over 6 hour) cook times in the erroneous mindset of thinking the internal meat temperature would surely stabilize within that time and why cook longer? The reality is counter- intuitive and miraculous changes take place with extended time at relatively low temperatures: solving the ages-old  problem of creating a moist but tender roast from a relatively lean cut of meat. So onward to sirloin tip sous vide:

I did some quick searching and discovered 2 sources recommending between 17 hours @ 137 deg F and 46 hours @ 134 deg F.  I wanted to test both  “pot roast” and a “leftover” cold cut serving scenarios so applied an herb rub to the roast before bagging ( 1 gallon freezer ziplock) and inserting a half-dozen garlic cloves around the perimeter. Trick for eliminating excess air from bag (prevents floating) is to suck it out with a small-diameter tube like that used for aquarium aeration. Pinch the tube near the corner of the bag while sucking the air out and progressively sealing the zipper.

Some important Sous Vide considerations: Basic Sous Vide is well covered in this video.  Curious to note that cooking in the 134 to 137 degree F  range for hours violates the crude rule-of-thumb advocated by every Dept of Public Health: to minimize food residence time in the 40 deg F to 140 deg F temperature window for avoidance of food safety (microbiological) issues.  This excellent source on the science of sous vide protein cooking indicates “These temperatures are not quite right: it is well known that food pathogens can only multiply between −1.3 °C/29.7 °F and 52.3 °C/126.1 °F…..”   Consider testing the calibration of your Sous Vide device if you hope to achieve comparable results to others and avoid food poisoning.. Despite their tenth degree F resolution, they can easily be inaccurate by 2 whole degree F.  Test by immersing in  boiling water on the stove top and recording  the device’s temp reading.  Boiling point temp must corrected for your local altitude. This is then the “real” temperature which you can then use to offset your device setpoint to compensate for any inaccuracy. The long cook time also pumps a lot of heat and moisture into your house so wrap your vessel with a towel and cover the water surface.

Removed entire bag to refrigerator after 46 hours @134 deg F and cooled 7 hours before draining fluid surrounding roast to a saucepan for finishing as a gravy. Seared exterior of roast in smoking hot frying pan with a couple T-spoons lard to minimize internal temperature increase. Cut and rewarmed slice from the seared exterior and served on boiled potatoes w/ gravy. Amazingly tender, moist and mild flavored. The fluid “juice” in the bag surrounding the cooked roast is loaded with proteins (foams readily on boiling) and quite intensely flavored so does not benefit from much reduction prior to adding thickening agent (flour or starch).

Cold cut slices best served on mild white bread like burger buns accompanied by Dijon mustard. So incredibly tender it isn’t crucial to slice thinly. So delicate in flavor that it gets lost with horseradish and sourdough rye.

Next try will be with roughly half the cook time to regain a little ‘”chew” texture.

Update: Repeated process as above but for reduced time of 24 hours with goal of using for thin-sliced cold sandwich cuts. Result was much similar to a uniformly-cooked rare to medium-rare cut with good moisture and tenderness in the muscle fiber and a more “true” beef flavor but with little tenderizing transformation of the connective tissue. I actually prefer this to the prior 46 hour cook for cold-cut use with the only drawback being the more resilient connective tissue making thin-slicing with even a sharp knife difficult to control.


 

Categories
Recipes Steaks

Sauteed Filet Mignon (Tenderloin Steak)

Filet or Tenderloin is a unique cut; relatively lean but quite tender it requires very little cooking time and is best done only to “rare” to “medium- rare” (remove from heat at 115 to 130 deg F and rest beef 2-5 minutes before slicing). It has a delicate flavor and -with little fat- is intolerant of overcooking; so unless you are a grill master it’s best to bypass the grill in favor of the saute pan. Simply remember: treat tenderloin tenderly.

This recipe from Aidells and Kelly (The Complete Meat Cookbook) for 1 to 1.5 pounds of steak involves a simple pan sauce to compliment the mild beef flavor. Simply ratio the sauce ingredient quantity to the weight of steak you are preparing so the reduced sauce flavor doesn’t overwhelm the steak. Reliable, high quality results that I’ve benefited from more than once.

Dry steak surface with paper towels and sprinkle both sides with salt, pepper and fresh (dry works in a pinch) rosemary.

Heat heavy skillet and add 2 T olive oil. Adjust heat to just below smoke point and add beef, sauteeing 3-5 minutes per side to an internal temp of 115 to 130 deg F. Remove to a pre-warmed plate, cover loosely and rest.

Sautee 2 t minced garlic in remaining oil in skillet until just turning color. Add 1/4 cup vermouth and reduce to a syrup consistency while stirring with a spatula. Add 1/4 cup beef or chix stock, 2 t soy sauce and 1 T balsamic vinegar. reduce to syrup while stirring . Remove from heat and stir -melt-in 1 T butter. Serve finished sauce over rested steaks on pre-warmed plates.

Categories
Recipes Roasts

Homemade Pastrami

Pastrami is to beef brisket as bacon is to pork belly. The “Michael Symon’s Carnivor” recipe (on which I based this) uses a hybrid cook of dry smoke to 150 deg F internal followed by enclosing the brisket in a covered pan w/water (steam) cook to finish. I considered it a waste to cut short great smoke conditions for cheesy steaming so used apple wood chunks (for smoke) in an indirect heat Kamado grill setup with a cup of water in the drip pan (early steam) and allowed the grilling temperature to slowly increase from 225 deg F to 275 over 4-5 hours, removing the brisket at 180 deg F internal, foil wrapping and “resting” 1.5 hours in a towel-lined insulated “cooler”. My indirect Kamado set-up elevates the meat rack 3 inches with a 14 inch flat aluminum pizza pan “heat deflector”, 1/2 inch air gap and 12 inch deep dish pizza “drip pan” between the coals and the meat- blocking radiant heat transfer.

The result is firm, a bit on the dry side, and intensely smoky-salty flavorful. I sliced by hand (chef’s knife) so could only control to around 1/8 inch thickness. Firm enough to go half that thickness with a power rotary slicer. Steaming it prior to some uses might be desirable. Portioned slices into freezer gauge ziplock bags for future test of Symon’s “Fat Doug Burger”.

The 3 -day wet brine for a 5 pound brisket calls for 1 gallon water, 1.5 cups salt, 1/2 cup sugar, 8 tsp curing salt ( I used Tender Quick), 1/2 cup dark brown sugar, 1/2 cup honey, 2 tbsp minced garlic and 1 tbsp Pickling Spice (next paragraph). Bring all to a simmer, cool, pour over brisket in non-reactive container , weight to submerge and refrigerate for 3 days.

Pickling Spice makes 1/4 cup (more than enough for a 5 pound brisket) and calls for 1 tbsp black peppercorns, 1 tbsp mustard seed, 1 tbsp coriander seed, 1 1/2 tsp red pepper flakes, 1 1/2 tsp allspice, 1 1/2 tsp mace, 1 1/2 tsp whole cloves, 1 1/2 tsp ginger, 1 small cinnamon stick and 10 bay leaves.

Remove brisket from brine, rinse in water and dry with paper towels before coating in a coarsely ground blend of a tbsp each toasted black peppercorns and whole coriander. Place in preheated smoker or grill setup and monitor internal temperature to desired done-ness. Steam or not: it’s your call.

Categories
Ground Recipes

Firehouse Chili Gumbo

This NYT Cooking recipe works great with Hay Creek Ground Round. Serve with grated cheese and tortilla chips. Stands up to liberal use of hot sauce. Good stuff.

INGREDIENTS

FOR THE CHILI:

  • 2 tablespoons neutral oil, like canola or grapeseed
  • 3 pounds lean ground beef, Round or Sirloin
  • 1 tablespoon kosher salt
  • 1 teaspoon ground white pepper
  • 1 teaspoon ground black pepper
  • 1 teaspoon ground cayenne pepper, or to taste
  • 2 tablespoons chile powder
  • 1 teaspoon ground turmeric
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 3 tablespoons steak sauce
  • 2 tablespoons Worcestershire sauce
  • 2 14.5-ounce cans diced tomatoes

FOR THE GUMBO:

  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 2 tablespoons all-purpose flour
  • 1 large yellow onion, peeled and diced
  • 2 medium shallots, peeled and diced
  • 1 green bell pepper, diced
  • 1 yellow bell pepper, diced
  • 3 ribs celery, trimmed and diced
  • 3 cloves garlic, peeled and minced
  • 2 6-ounce cans tomato paste
  • 2 8-ounce cans tomato sauce
  • 1 to 2 cups tomato juice
  • 1 cup ketchup
  • 1 tablespoon apple-cider vinegar, or to taste
  • 2 tablespoons hot sauce, or to taste

PREPARATION

  1. Make the chili. Heat the oil in a large skillet or heavy-bottomed pot set over medium-high heat. Working in batches, cook the beef, stirring often, until it has begun to brown at the edges. Using a slotted spoon, transfer browned meat to a bowl.
  2. Pour off excess fat, turn heat down to medium and return the browned beef to the skillet or pot. Add salt, peppers, chile powder, turmeric, oregano and cumin, and stir to combine. Add steak sauce, Worcestershire sauce and diced tomatoes, and stir again. Cover the skillet or pot, and cook, stirring a few times, for 15 minutes or so.
  3. Make the gumbo. Place a large pot with a heavy bottom over medium heat, and put the butter and oil into it. When the butter is melted and foaming, sprinkle the flour into the pan, and whisk to combine. Continue whisking until the mixture is golden brown, approximately 15 to 20 minutes. Add the onion, shallots, bell peppers, celery and garlic, and cook, stirring often, until the vegetables have started to soften, approximately 10 to 15 minutes.
  4. Make the chili gumbo. Add the beef mixture to the pot with the vegetables along with the tomato paste, tomato sauce, tomato juice and ketchup, and stir to combine. Cook, stirring occasionally, for 30 to 45 minutes, then add apple-cider vinegar and hot sauce to taste. Take the pot off the heat, and serve, or allow to cool and refrigerate overnight to allow the flavors to cure. Heat before serving.
Categories
Ground Recipes

Old-Time Diner Style Keto- Burgers

This high (20-30%) fat burger is absolutely melt-in- your- mouth luscious and a wake-up jolt to the leaner-is-better crowd. Add frozen-shaved grass-fed suet (50 grams per pound of thawed Hay Creek ground beef ) and fry to 130 degree target internal temperature. This takes a good while since all the fat has to begin melting before the temperature will rise. Don’t overcook or you’ll melt out all the fat! Have Brioche buns already toasted and avoid overloading with condiments. A bit of ketchup, mayo, and fried onion maybe. Skip the tomato slice -or any other cold, moist mass-for sure. Eat ’em right away. Don’t let the fat cool and solidify.

Beef suet -with it’s unique flavor and melting point profile- is the only fat that will work for this. No Substitutes!

You could use an auger/plate style meat grinder with 3/16 to 7/32 inch plate openings to regrind the entire rolled-up “log” in photos above. NO “food processor”: it’ll destroy the meat texture and melt the fat.

Do not try this with commercial, wet-aged beef or you’ll have a mess, to say nothing of risk of illness.

No matter your take on the origin of the American burger, this preparation style dates from a time before any consumer had heard of e. coli – much less it’s numbered mutations. No one had heard of an official 160 deg F internal temperature cooking recommendation or had any equipment capable of measuring it in such a thin piece of meat. How did the burger become popular if it was always accompanied by the threat of illness or even death? The answer is most likely the growing dependence on fed antibiotics in the commercial cattle feeding business.

The USDA inspected processor I use handles only small- farm grown beef and has NEVER had a recall. Seems to me that the rewards outweigh the risks of “under-cooking”small farm, small processor beef: particularly so if grass-fed.. I never cook Hay Creek ground beef burgers to 160 deg F, just to the point the “squish” disappears at around 130 deg F. You judge for yourself.