All posts tagged beef

By Jessica | February 10, 2010 | Main Courses, Recipes | 4 Comments

In my efforts to eat responsibly, B and I have been buying locally-sourced steaks and grinding them mothers up for ground beef. When we made burgers with it, it smelled just like a grilled streak. YUM.

Fer two burgers:

1 pound chuck steak
1/4 pound asiago cheese
selection of fresh shitakes and button mushrooms
lil bit of goat cheese
butter
truffle oil
2 Sweet Portuguese buns (or whatever you like to eat your burgers on)

Grind your meat and add NOTHING to it. And you know who told me to that? My dude, the Burger King of Brooklyn, Kyle. I asked Kyle to give me some tips on how to make the best burger, what to put in them, what to top them with, etc. He said, leave the fucking meat alone! (he didn’t yell at me though)… Make a patty, put some salt and pepper on the patty. Cook that patty. And patty abandonment was what I did. He was right. This was wrong.

Topped the burger with melted asiago and a puree of mushrooms that had been sauteed in butter and then pureed with a bit of goat cheese and a tad of truffle oil – dead ass, great burger. And the best part is that you can eat it while it still says moo cause you aint getting no ecoli, eboli or tricanosis up in this grass-fed biz.

Oh, the fries were whatever so I wont provide instruction, but they were regular thin cut fries, baked and topped with micro-planed Parmesan and lemon zest.

By Jessica | August 6, 2009 | Guest Post, Main Courses, Other People's Recipes | 2 Comments

Hey yall, got another guest post for ya – I told you I have more friends than just B. I asked this dude for a write-up just to trick him into cooking his famous grilled shteck and bacony-vinegary potato salad for my fat ass. I had it once at his joint and it was slammin - had to try to get that shit in my mouth one more time. So don’t be skerd: read it, comment on it, share it, and take your hands outside your pants long enough to cook it. (Also, peep the mo photos but dont get used to that shit – I am way too lazy and hungry to snap and share that many.)

Grilled Flank Steak in Teriyaki Sauce

By Jessica | March 11, 2009 | Main Courses, Recipes, Snackin, Salads and Apps | 2 Comments

We are back with Course 2 of The Dinner Party Report. I knew you would come back. I so had you at spatula.

So, dudes. Want to make something cheap and tasty that makes your belly happy? Make this. Forserz, make. this. This beef recipe goes particularly well with the kimchi rice because the beef is kinda sweet and the rice is kinda spicy with a touch of bitter. Together, it is a symphony of tasteful beauty, all dripply with egg yolk and yum.

Course 2: Korean Braised Beef over Kimchi Rice with Fried Egg

2 lbs of beef, cut in chunks for stew
1 c flour
3 tbs veg or canola oil
3 tbs of rice vinegar

Braising Liquid:
4 scallions, sliced, separate the green from the white, reserve the green for garnish
1c soy sauce
1/4 rice vinegar
2 tbs sesame oil
2 tbs red pepper flakes
2 inches of ginger, peeled and finely chopped
4 cloves of garlic, finely chopped
2 tbs black pepper
1 tbs sesame seeds
3 cups of water

In a heavy cast iron pot or dutch oven, add your oil and heat. While waiting, add your flour and beef to a plastic baggie. Shake the shit out of it chris brown style. With a tong, grab each chunk, shake the excess flour and place in the hot oil. Brown. Do not over crowd your pot. Also, don’t be afraid to add more oil if it gets all used up. Just remember that if you add it, you have to make sure it gets hot before you add more meat. Brown your biff until its all browned up.

To prepare your braising liquid, add all the ingredients except for the water into a bowl and mix well. At this point, your pot should be all caked with burnt up beafy goodness. With the heat on, take your 3 tbs of vinegar and poor over this gold. Using a wooden spoon, scrape the shit out of your pot and mind the gold. These delicious flavor crystals will add mo pushing to the gooshin.

Add your braising liquid and let it heat up. Add your biff. Add water until it covers the meat. Stir. Let bring to a boil uncovered. When boiling, cover and reduce heat to as low as a flame as you can possibly dare. Let this shit cook for 2, 3, 4 hours? Till the shits falling apart on your tongue. Eat over the kimchi rice below, garnished with the reserved sliced greens of the scallion. Taste the rainbow.

Kimchi Rice with Fried Egg

For this recipe, you gots to get you some traditional kimchi. And don’t try to make mines for this. Mines is dope and delicious and my mouth is watering as I type these very words, but you need yourself some real, fermented cabbage. Go. If you are in NYC, I found some in k-town on 29th-ish and 5th ave. You can also get it at great wall super market. And I bet some trendy shit store like whole foods has it as well.

2 c of kimchi (packed well)
veg or canola oil for frying
1 inch of ginger, peeled and finely chopped
6 c cooked rice
sirachi for taste

Take your store bought kimchi and dice. Make sure to squeeze the liquid before taking out of the container because you are going to want to pour that over the rice later and don’t want it all dripping up on the board. You are looking for a good chop here.

Using a wok or a big ass frying pan, heat your oil and throw in your ginger. After 2 minutes, throw in the kimchi. After 4 minutes, fold in your rice. Make it hot. Put some hot sauce on it if you want. Pour the extra kimchi juice over it to make it moist. For the best part: fry some eggs, keep the yolk. Put it on top. Eat with the braised beef. You can also do a poached egg if you like that better.

Check Course 1 here.

By Jessica | February 12, 2009 | Main Courses, Recipes | 7 Comments

Yes, I do like ramen more than the average person which is half the reason I make and eat it all the time. But I’m not going to lie to you. The other half of the reason I make ramen is because people look up that shit on the interwebs all day long and get to my blog because of it. And, who am I to not give the people what they want. (One time? someone got to my blog by searching for “roast beef vagina” – I shit you not. The world wide web is a beautiful thing.)

The other half the reason I make ramen (I studied art in school – not math) is because I can put a poached egg in it. And if you been reading Go Meat Yourself at all, you would know that I’m trying to pour egg yolk all over my everything. So on and so forth.

Ramen with Beef, Shitake Mushrooms and A Poached Egg

2 c ramen soup base (it comes in a bottle in the “asian” section of your grocery store)
1/4 c soy sauce
noodles for two (you can use udon, lo mein, or any other dried asian noodle here. Shit, use capellini, fuck it.)
10 ish fresh shitake mushrooms
1 tbs butter
1/2 c white vinegar
2 eggs
1/4 lb roast beef, thinly sliced
2 stalks of scallion, sliced
sirachi for garnish
kimchi for garnish
Serves 2.

In a large sauce pan, add your soup base and soy sauce to 6 cups of water and bring to a boil. While waiting for that boil, remove the stems from your cleaned shitakes and cut into strips. Add the butter to a saute pan and when hot, add the mushrooms, stirring occasionally until tender and buttery. When the soup base is boiling, add the noodles and cook until you like – al dente or whatever.

Add water to a deep frying pan so it’s a couple inches deep. Add the vinegar and heat until almost boiling. While waiting for it to heat, prepare your scallions, grab your beef and get ready to plate. Basically, when your noodles are one minute from being done, crack your eggs into the frying pan of water and vinegar. Let them cook for about a minute. You are looking for a solid ish white but a soft yolk (depending on the stove, the egg and your menstrual cycle, this varies, so explicit instructions would be misleading, but I trust you – you can figure it out).

With a tong, divide the noodles into to huge bowls, then divide the soup broth. With a slotted spoon, add one egg to each bowl. Grab a pile of roast beef, a pile of shrooms, a pile of kimchi and a pile of scallions, and place on top, all in their own little groups so that the eater mixes themselves.

Now, eat that shit. The best bite is when you open the egg and drag the noodle through the yolk. Oh man.

By Jessica | November 7, 2008 | Main Courses, Recipes, Snackin, Salads and Apps | No comments

Bought these reebs at the fantastic Great Wall Supermarket for like, 4 cents. B and I were licking chops for days on 4 cents. One reason this beef is so cheap though is cause it has mo fat on it. After I cooked it, I had to cut bits of the gooey/crunchy fat off and hide from B so he wouldn’t chew on it. One reason why this beef is so good though is cause it has mo fat on it. I was totally snacking on the gooey/crunchy fat bits as I was cutting them off before serving to B.

The basic tenets of asian beef ribs include brown sugar and soy sauce and then whatevs you want. Then, marinate, broil, cut, snack. Finger lickin good. This simple recipe ended up being pretty good cause they were sweet but also garlicky which is a good combo. Trust me, you gonna wanna eat more than one. Check it.

Asian Style Broiled Beef Ribs
1/2 cup of brown sugar
1/4 cup of tamari
5 cloves of garlic, minced
7 strips of asian style beef ribs
Serves 2 as an schnack.

Mix your first 3 ingredients together to make a paste. Rub on all sides of your beef ribs. Let marinate for at least an hour. Layout on a cookie sheet and slide into your broiler. Cook for 8 minutes on one side and 4 on the other. Remove and cut in between the bones. I served this in a bowl alongside Ginger Lime Shrimp. Stay tuned for that.

By Jessica | October 29, 2008 | Main Courses, Recipes, Snackin, Salads and Apps | 3 Comments

This is going to be a mini post about mini burgers. What we did was not earth shattering. It’s not going to flip your script. I will hardly keep you up at night thinking about this entry. But, I do think that I will never make burgers in the same way again. Wait. Maybe that is revolutionary?

This is alls I’m saying: Instead of regular size burgers at a party, make lots of little ones, serve em on dinner rolls and call them sliders. People will at first make fun of you and ask why you are grilling meatballs, but they will feel ashamed when they come back for thirds. At which point you make them apologize before they get another one.

One more thing, my friend N exclusively serves what he calls “burger dogs.” He makes his meat in the shape of sausages or hot dogs or somewhere in the middle and then serves them on a long bun, restricting your bun-buying variety. That’s nice too.

Now you share. Best burger story wins.

Until then, let me ride…