Beef Recipes

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Veal au Poivre Recipe Recipe

Veal au Poivre Recipe

07.17.13 by Jackie

In my opinion, the best place to get tender cuts of veal in the US is a halal meat market. There seems to be more turnover of veal products in general. It’s cheaper than Whole Foods and fresher than the Asian market.

I bought boneless veal chops to make this steak au poivre recipe. It’s an easy dish to prepare, so the key is to prepare a flavorful sauce to accompany the meat. I made the sauce with green peppercorns and a splash of Cognac brandy. Instead of serving the veal au poivre with potatoes, I paired it with a tasty pumpkin and sweet rice purée. It’s a nice change of pace from your average steak and potatoes dish!

Note: You can catch me live today on Blog Talk Radio. I'll be on Real Talk with Lee, chatting about my new cookbook "Banh Mi" Wednesday, July 17th at 7:00 p.m EST. I hope you all can tune in for the interview!


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Pot Au Feu Recipe (French Beef Stew) Recipe

I don't make pot-au-feu very often but I felt like giving myself a treat today. I made the French-style beef stew using oxtail bones. The dish looks very rustic and doesn't require exquisite cuts of meat. The oxtail pieces provide a nice texture thanks to their gelatin content. The gravy consists of turnip, carrots, celery, leeks and onions. I also added a few fresh sprigs of fragrant herbs, clove and a bottle of good drinking wine. 

The meat was so tender and fell off the bone so easily that it was difficult to gather a whole piece into the serving dish. It was baby Aria's first pot-au-feu and I can tell she's going to have many more. After her first bite she said “miam miam” (French for yum yum)!


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Veal Scallopini with Curried Cauliflower Recipe

Baby Aria now has eight teeth and two more coming in. And boy, does she like to use them! She's not fussy at all when it comes to food. Aria and I usually eat the same meal. This evening, I prepared an "escalope de veau au chou fleur", which translates from French to "veal scallopini with cauliflower".

First, I browned slices of veal, then cooked a combination of cauliflower, Granny Smith apples and Sweet Million tomatoes as a side. I tied the dish together with gravy, and for added crunch, I added almond slivers at the last minute.

I have to admit that Aria’s favorite part of the meal was the cauliflower, and she wouldn’t have touched the veal if I hadn’t made her eat it. Lulu often reminds me that he never really liked the taste of meat when he was a child and by the time he was a teenager he happily gave up the idea of ever eating it again. I believe that if you train children to eat everything at a young age, they'll eat anything as adults. What do you think? Should I influence Aria to become a meat eater?


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Smoked Eggplant Tart Recipe Recipe

Smoked Eggplant Tart Recipe

06.05.13 by Jackie

I had one leftover smoked eggplant from the weekend. I used large, heavy, firm eggplants that I brushed with a bit of oil so the oil could absorb the smoky flavor from the hot charcoals. This evening, I peeled the paper-like skin and processed it with sesame chutney (til chutney in Urdu). I fried a shallot, added a little mound of butter, then added ground beef, fresh dill and tomatoes. This preparation made the perfect filling for a savory tart.

If you do not have a grill, you could replicate similar flavors using an Indian cooking method, which was my husband's grandmother's. Simply heat a piece of charcoal, preferably natural charcoal, directly over a flame until it's bright red and transfer it to small metal tin that you place in the center of a saucepan filled with the puréed eggplant. Drizzle a little oil over the hot coal to provide smoke, then immediately cover the saucepan with a lid to trap the smoke and let infuse into the spread.


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Sirloin Steak with Artichoke Butter Recipe

Here in the Bay Area, the weather has been gorgeous. I lit up my grill for the first time this season and made my favorite meal: top sirloin steak that I garnished with a dollop of artichoke butter, marinated artichokes capellini pasta and grilled artichokes.  

I cooked the steak a la plancha by placing a cast iron griddle over the charcoal grill. The hot plancha created a nice crust around the steaks, which I had marinated in soy sauce to tenderize. Simple, juicy and delicious!


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