December 3, 2008
Who doesn’t love a pot roast on a cold, dark December night? I’ve tinkered with my pot roast recipe over the years, but I’ve pretty much settled on this variation since everyone in the family loves it as is. A few pot roast tips: always buy chuck roast (sometimes labeled “pot roast”), use leftover marinara sauce, skip the crock pot and use a heavy dutch oven.
2.5-3 lb. chuck roast
3 Tbs. olive oil
3-4 cloves of garlic, sliced
2 Tbs. flour
1/2 C. dry red wine
1 C. beef stock
1/2 C. crushed tomatoes (or marinara sauce)
3-4 whole allspice berries
2 bay leaves
salt and pepper to taste
4 potatoes, peeled and cut into 1 inch chunks
2 large carrots, peeled and sliced
1 large onion, peeled and quartered
16 oz. broad egg noodles
2 Tbs. chopped parsley for garnish
Preheat oven to 350º. Heat olive oil in large Dutch oven on medium high heat. Dredge chuck roast in flour and sprinkle with salt and pepper. Sautee garlic until golden – take garlic out of the pot and put aside. Brown pot roast on both sides – about 4 minutes per side.
Take out chuck roast and set aside. Pour red wine in and scrape up brown bits with a wooden spoon. Cook for a few minutes until liquid is reduced by half.
Add beef stock, crushed tomatoes, cooked garlic, chuck roast, allspice berries and bay leaves to pot. Cover and place in oven for one hour.
Remove pot from oven. Turn chuck roast over and place potatoes, carrots and onions in pot. Recover and place in oven for 45 minutes more. Ten minutes before pot roast is to be removed, cook noodles according to directions. Remove pot from the oven and slice meat against the grain. Serve over noodles with parsley.
July 13, 2008
As much as we are trying to stay away from too much red meat, kalbi is the one exception that our family can all agree on. Korean-style beef short ribs, kalbi (or galbi) is very simple to prepare and cook. Perhaps the most difficult part is finding a butcher to cut them correctly (if you live near a Korean grocery store, it is sold in large 3 lb packs usually). Korean-style beef short ribs contains 3 ribs and are cut across the bone about 1/2″ thick. You may be familiar with the large rectangular kalbi favored at Korean restaurants, but I find three-rib style cut much simpler for home cooking.
Kalbi is most delicious grilled, but it can also be pan fried or broiled in the oven. The traditional way to eat kalbi is wrapped in red leaf lettuce leaves or perilla leaves (geneap) with a little rice and a bit of ssamjang. Ssamjang is a combination of fermented bean paste (tenjang or Korean miso) and and kochujang (Korean red pepper paste) with minced garlic, sesame seed oil and chopped scallions. However, Kalbi is just as delicious served non-Korean style à la big slab a meat on a plate.
A barbecue at onespicymama’s house – kabli served with (clockwise from top left) kimchi, pickle kimchi, radish cubed kimchi, perilla leaves, fresh Korean cucumbers, fresh Korean hot peppers, red leaf lettuce leaves, potato salad and ssamjang. Oh, and some Rolling Rock.
KALBI – KOREAN SHORT RIBS
3 lbs. sliced short ribs, 1/2″ thick
2/3 C. soy sauce
1/4 C. sesame seed oil
1/3 C. water
1/2 C. sugar
3 cloves garlic
2 Tbs. crushed toasted sesame seeds
1 onion, sliced
1 bunch scallions, sliced 3 ” long sections
Combine soy sauce, sesame seed oil, water and sugar in a large bowl. Whisk until sugar is dissolved. Add garlic, onion and scallions and combine. Add short ribs and make sure to coat both sides with marinade. Refrigerate for at least 1/2 hour, but preferably a couple of hours. After pre-heating grill well, cook short ribs about 3-4 minutes per side on medium high.
The biggest dilemma is how to cut up the meat into manageable sizes for placing inside a lettuce wrap. I find kitchen shears work magic on kalbi. And what of the bit of meat around the bones? Most Koreans would say that’s the tastiest part.