Everyday Slow Cooking. Kim Laidlaw
Читать онлайн книгу.
of excess fat
Kosher salt and freshly
ground pepper2 tablespoons olive oil1 arge yellow onion, coarsely chopped
1 carrot, peeled and coarsely
chopped
5 cloves garlic, smashed1 teaspoon dried oregano½ cup (120 ml) dry red wine½ cup (120 ml) chicken
or beef stock
FOR THE CHIMICHURRI
1 ½ cups (45 g) firmly packed fat-leaf parsley leaves and cut-up stems
2 tablespoons fresh oregano
leaves
6 cloves garlic, quartered¾ cup (180 ml) extra-virgin olive oil
Kosher salt and freshly
ground back pepper¼ teaspoon red pepper fakes3 tablespoons white wine vinegar
2 cups (340 g) cherry or grape tomatoes, halved, for serving
SERVES6
Brisket is a natural partner for the slow cooker, as a gentle braise renders it meltingly tender. Brightly flavored chimichurri sauce—a heady mix of herbs and garlic—and a scattering of cherry tomatoes provide the perfect fresh accent to the finished dish. If you like, stir a little lemon zest into the chimichurri.
BRAISEDBRISKETWITHCHIMICHURRI
22
BEEF
Season the short ribs generously all over with salt and pepper. Put them in a slow cooker.
In a blender, combine the onion, garlic, ginger, soy sauce, mirin, brown sugar, gochujang, and sesame oil and process until smooth. Pour over the ribs and, using tongs, turn the ribs to coat evenly with the sauce.
Cover and cook on the low setting for 6 hours, turning the ribs once during cooking if possible. The beef should be very tender.
At least 45 minutes before the ribs are ready, make the saw. Cut the cabbage lengthwise in half, cut out the core, and thinly slice crosswise. Put the cabbage in a arge serving bowl. In a small bowl, whisk together the vinegar, gochujang, canoa oil, fish sauce, sesame oil, granuated sugar, and ¼ teaspoon salt. Pour over the cabbage, add the green onions and ciantro, and toss to mix well. Set aside at room temperature for at least 30 minutes or up to 1 hour before serving. (The saw can be made up to 1 day ahead, covered, and refrigerated.)
Transfer the ribs to a cutting board. When the ribs are cool enough to handle, remove and discard the bones, then, using 2 forks, shred the meat into bite- size pieces, discarding any arge bits of fat. Transfer the meat to a bowl. Using a arge spoon, skim the fat from the surface of the cooking liquid. Moisten the shredded meat with some of the warm cooking liquid.
To assemble the tacos, pile the meat onto the warmed tortilas, top with the saw, and serve.
5 lb (2.3 kg) English-cut beef short ribs
Kosher salt and freshly ground
pepper
1 yellow onion, chopped4 cloves garlic, chopped
1-inch (2.5-cm) piece fresh ginger, peeled and shredded⅔ cup (160 ml) reduced-sodium soy sauce
⅓ cup (80 ml) mirin3 tablespoons firmly packed dark brown sugar2 tablespoons gochujang1 tablespoon toasted sesame oil
FOR THE SLAW
1 small head napa cabbage2 tablespoons rice vinegar1 tablespoon gochujang 1 tablespoon canoa oil1 tablespoon fish sauce1 teaspoon toasted sesame oil1 teaspoon granuated sugarKosher salt
4 green onions, thinly sliced¼ cup (15 g) chopped fresh ciantro
About 20 corn tortilas, warmed
MAKES ABOUT 20 TACOS;SERVES8–10
Rich, savory, and with a touch of spicy sweetness, these tender short ribs are braised with flavors found in Korean kalbi, thinly cut and marinated grilled short ribs. Gochujang is a fermented red chile paste that adds both heat and distinctive flavor.
KOREAN-STYLE SHORT RIB TACOS WITH NAPASLAW
Offer small bowls of toasted sesame seeds, chopped fresh cilantro, pickled red onions (page 174), and gochujang to add to the tacos at the table.
24
BEEF
Season the beef generously all over with salt and pepper. In a arge, heavy frying pan over medium-high heat, warm the oil. Add half of the beef and sear, turning as needed, until browned on two sides, 8–10 minutes. Using a slotted spoon, transfer the beef to a pate. Repeat with the remaining beef and add to the pate.
Pour off most of the fat in the pan and return the pan to medium heat. Add the onions and cook, stirring often, until softened, about 6 minutes. Add the garlic and cook, stirring, for about 1 minute longer. Add the chipotle chiles, chipotle chile powder, cumin, oregano, red pepper fakes to taste, and tomato paste, stir well, and cook, stirring occasionally, for 2 minutes. Pour in 1 cup (240 ml) of the stock and stir to dislodge any browned bits from the pan bottom.
Transfer the contents of the pan to a slow cooker. Add 1 teaspoon salt, several grinds of pepper, and 1 cup (240 ml) stock if you prefer a thicker, more intensely favored chili, or 2 cups (475 ml) stock if you prefer a soupier chili (for spooning over rice or corn bread). Stir in the browned beef along with any juices. Cover and cook on the low setting for 5 hours. The meat should be very tender.
Just before the chili is ready, make the salsa. Using a arge spoon, skim any fat from the surface of the chili. Ladle the chili into shallow individual bowls, top each serving with a heaping spoonful of the salsa, and serve.
4 lb (1.8 kg) boneless beef chuck, trimmed of excess fat and cut into ¾-inch (2-cm) cubes
Kosher salt and freshly
ground pepper
¼ cup (60 ml) canoa oil2 yellow onions, finely chopped
8 cloves garlic, sliced2 chipotle chiles in adobo sauce, finely chopped2 tablespoons chipotle chile powder
2 teaspoons ground cumin1 teaspoon dried oregano, preferably Mexican½–1 teaspoon red pepper fakes
1 cup (225 g) tomato paste2–3 cups (475–700 ml) beef stock
Corn Salsa, for serving (page 175)
SERVES8
Canned chipotle chiles (smoke-dried jalapeños) in spicy adobo sauce impart a smoky-sweet flavor to this robust chili. Look for them in the Latin section of your favorite market. Any leftover chiles can be packed into an airtight container and frozen until the next time you have a craving for chili.
CHIPOTLECHILIWITHCORNSALSA
25
BEEF
Season the beef all over with 1 teaspoon each salt and pepper. In a arge, heavy frying pan over medium-high heat,