Posts Tagged ‘beef’

Alton Brown fans probably know that he is going to back on our TVs starting Monday. He is going to revisit Good Eats, revamping the old recipes he is unhappy with, and adding new methods, techniques, and information. I am anxious to see which recipes he chooses to alter, as there have certainly been some less than perfect recipes along the way. Of course, there have also been some fantastic recipes that have become mainstays in our house. Now, back to my personal assessments of Alton’s original Good Eats.

Beef Paillard

Alton’s beef paillard calls for a good cut of meat, namely beef tenderloin. To serve four people, he calls for a pound of beef. Since it was just the two of us, I had the butcher cut us a couple steaks from the tenderloin, rather than buying a larger cut of tenderloin. Prior to cooking, place your meat in the freezer for two to three hours, as this will make it easier to cut thin slices. When your meat has chilled, remove it from the freezer and slice it into thin slices; Alton used an electric knife for this, but I used a sharp chef’s knife.

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Beef tenderloin, after freezing for two hours.

Place the slices of beef between sheets of plastic wrap, spritzing the beef and the plastic with water (this decreases friction and prevents tearing of the meat and plastic). Pound the meat until it is very thin – probably about 1/8-inch thick.

When all of your meat slices have been pounded, heat a large cast iron skillet over medium heat for a few minutes.

While the skillet heats, brush both sides of the meat slices with vegetable oil and sprinkle them with pepper and Kosher salt.

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Paillards of beef tenderloin, brushed with vegetable oil and seasoned with pepper and Kosher salt.

Once the skillet is hot, invert the pan and brush the back of the skillet with vegetable oil. Place the beef paillards on the inverted skillet and they should begin sizzling immediately. Alton said his beef took about 10 seconds per side, but I would say that mine took about 30 seconds per side. I would err on the side of caution here, as you really do not want to overcook the beef.

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Inverted cast iron skillet.

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Paillards added to oiled skillet.

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Paillards, flipped after cooking on one side.

Transfer the beef slices to plates, drizzle them with olive oil, and garnish them with some capers, shaved Parmesan, and greens.

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Alton’s beef paillards with olive oil, capers, greens, and shaved Parmesan.

With this recipe, my biggest concern was that I would overcook my beef, but it turned out perfectly. The meat was amazingly tender and seemed to melt in your mouth. And, Alton’s garnishes of olive oil, Parmesan, capers, and greens were spot-on, complimenting the flavor of the beef without overpowering it. The salty nuttiness of the Parmesan, along with the tang of the capers was just perfect with the fruitiness of the olive oil. The best part of this recipe is that it is worthy of a special occasion, yet you can put it together in a very short period of time. This is a recipe that, in my opinion, needs no revamping.

Turkey Piccata

While I had previously eaten chicken piccata (piccata means “sharp”), I had never before had a version with turkey. Alton’s recipe calls for a whole turkey breast, which, surprisingly, was just impossible for me to find. I had to settle for some pre-sliced turkey breast, as that was all I could find after going to numerous stores. If you are able to find a whole turkey breast, slice it into half-inch slices. Place the slices between sheets of plastic wrap, spritz them with water, and pound them until they are twice their original size.

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Slice of turkey placed between sheets of plastic wrap.

Season the top sides of your pounded slices of turkey with Kosher salt and pepper, and place them, seasoned sides down, in a pie plate of flour. Season the second sides of your slices of turkey and coat them also with flour, shaking off any excess.

Next, heat 4 T unsalted butter and 2 T olive oil in a large skillet over medium-high.

When the butter has melted, add the floured turkey slices to the pan, cooking them until golden (about two minutes per side).

Move the cooked turkey slices to a foil packet and keep them warm in a 200 degree oven while you make the sauce.

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Cooked turkey transferred to foil packet.

To the pan in which you cooked your turkey, add 2 T chopped shallots, cooking for about a minute.

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Shallots added to the pan.

Add 1/2 C white wine and 1/3 C fresh lemon juice to the pan, allowing it to simmer for two to three minutes.

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Wine and lemon juice added to the pan.

Finally, whisk 2 T butter into the sauce.

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Butter, stirred into the sauce.

Spoon the sauce over the warm turkey slices, garnishing with parsley, capers, and peppercorns, if desired.

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Capers added to finish the sauce.

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Turkey piccata.

I had mixed feelings about this recipe because I found the sauce to be tangy and delightful, but my turkey was tough. I see that Alton tells you to cook the turkey for only one minute per side in the online recipe, but he cooked his turkey for two minutes per side in the episode, which seemed to be too long. I also think my turkey piccata would likely have been better if I could have found a whole turkey breast and sliced it just prior to cooking. I’m tempted to give this one another try because the sauce was smooth, buttery, and full of lemon tang. I would recommend opting for chicken if a whole turkey breast is unavailable.

Chicken Kiev

Chicken Kiev is something I remember my mom making once or twice. She viewed it as a special occasion dish, as her mother served it to her father’s business clients who came to dinner. Chicken Kiev is actually of French, rather than Russian, origin, but was brought to Russia by the French in the 18th century. I remember my mom sometimes being frustrated with her Chicken Kiev because the filling would leak out during cooking. Having never made it before, I was hoping Alton’s recipe would keep my filling intact. This is a recipe that you will want to start at least two hours prior to serving, or even the night prior. The first step of this recipe is making a compound butter by combining a stick of softened unsalted butter, 1 t dried parsley (I used fresh, so I used twice as much), 1 t dried tarragon, 1 t Kosher salt, and 1/4 t pepper in a stand mixer.

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Butter, parsley, dried tarragon, Kosher salt, and pepper.

Place the compound butter on wax paper, roll it into a log, and place it in the refrigerator to firm.

After the butter has firmed up, place a chicken breast between pieces of plastic wrap, spritzing the chicken and plastic with water.

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Chicken breast in spritzed plastic.

Pound the chicken until it is thin enough to roll. Chicken breasts are fairly thick, so it is tedious to get the chicken thin. Place a couple slices of compound butter in the center of the pounded chicken, along with 1 T panko bread crumbs.

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Pounded chicken topped with compound butter and panko bread crumbs.

Roll the chicken over the butter and bread crumbs by folding the longest edge of chicken over the filling and then folding in the ends. Continue rolling the chicken, using the plastic to help you roll and keeping the ends tucked inside. Wrap the rolled chicken tightly in plastic wrap and refrigerate at least two hours, or overnight.

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Rolled chicken.

When ready to cook your chicken, roll the chicken in a pie plate containing two eggs beaten with 1 t water.

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Chilled chicken being rolled in egg wash.

Next, roll the chicken in a plate of panko bread crumbs.

Put a half-inch of vegetable oil in a large skillet and heat it to 375 degrees. Once hot, add the breaded chicken rolls to the pan, cooking for 4-5 minutes per side, or until the internal temperature reaches 165 degrees.

Transfer the cooked chicken to a rack, letting it rest for five minutes.

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Chicken resting after cooking.

I found that my chicken took considerably longer than 10 minutes to reach 165 degrees inside. You do get some carryover cooking, so I think it is best to pull the chicken from the oil when the internal temperature hits 158-160. Otherwise, your chicken may be slightly overcooked by the time you cut into it.

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Alton’s Chicken Kiev.

We were pretty happy with Alton’s Chicken Kiev. His method for rolling the chicken worked well, and kept the filling intact for the most part (my one roll split a little bit). It is easier to roll the chicken if you get it really thin, so try to get it as thin as possible before filling/rolling. Also, don’t skimp on the chilling time for the rolled chicken, as the chicken really needs that time to maintain its shape. The panko bread crumbs gave Alton’s chicken a really great crispy crust, and the filling of the chicken had lots of anise-like flavor from the tarragon. I do wish that the compound butter would have melted a bit more, though. I just wouldn’t cook the chicken all the way to 165, as my chicken was just a tad overcooked. My mom can’t really cook anymore because of her Parkinson’s, but I think she likely would have adopted Alton’s Chicken Kiev recipe as her go-to.

In this episode of Good Eats, Alton tackles a couple of “man food” recipes. What exactly is man food? Well, judging from the two recipes in this episode, I take it that man food is either composed of meat, deep-fried, or both. This girl was certainly happy to give Alton’s manly recipes a try.

Corn Dogs

While I can truly appreciate a good hot dog (especially a Chicago dog), corn dogs have never really done much for me; it comes down to the corn batter. Typical corn dog batter is chewy, dense, and overly sweet. I was hopeful that Alton could improve upon the carnival classic with his recipe. To make his corn dogs, pour a gallon of peanut oil in a deep fryer (or in a Dutch oven if you are like me and don’t have a deep fryer), heating it to 375 degrees.

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Peanut oil, heating to 375.

While the oil heats, combine the dry ingredients for the batter in a large bowl:  1 C cornmeal, 1/4 t baking soda, 1 t baking powder, 1/2 t cayenne pepper, 2 t Kosher salt, and 1 C flour.

In a second bowl, whisk together the wet ingredients:  2 T minced/seeded jalapeno, 1/3 C grated onion, 8.5 ounces of canned creamed corn, and 1 1/2 C buttermilk.

Note #1:  This recipe makes a lot of batter. I halved the recipe, made five corn dogs, and still had a lot of batter remaining. Note #2:  You can complete the recipe through this step ahead of time, but you cannot move onto the next step until you are ready to cook.

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Dry ingredients on the left and wet ingredients on the right, waiting to be combined once ready to cook.

Once ready to cook, add the wet ingredients to the dry ingredients, stirring just until combined. Pour the batter into a pint glass and set it aside for 10 minutes.

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Corn dog batter, poured in a pint glass and left to sit for 10 minutes.

While the batter rests, you can prepare your hot dogs (Alton prefers all-beef hot dogs). To prep the dogs, insert unseparated chopsticks or thick wooden skewers into your hot dogs, and roll the hot dogs in cornstarch, using your hand to remove any excess; you want a very thin coating of cornstarch.

Dip each hot dog into the pint glass of batter and then into the hot oil.

Alton says it will take four to five minutes to fry the corn dogs, but I found that my dogs were golden and crispy in about two minutes. Remove the corn dogs and place them on a rack. Serve the corn dogs with mustard and/or ketchup.

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Alton’s corn dogs.

These corn dogs were absolutely the best corn dogs I have ever had, and I will make them again. The batter was light, crispy, and slightly spicy, and the hot dogs remained juicy. The batter really reminded me of Alton’s batter for fish and chips, which I also loved. I highly recommend these, as they are very easy to prepare and take very little time, aside from heating the oil. Whether you already love corn dogs, or are skeptical that you could love corn dogs, these will be the best corn dogs of your life.

Mini Man Burgers

Since my husband is from the midwest, I’ve long heard how White Castle is the classic place to get sliders, and I have even visited a White Castle once or twice. I was interested to see what Ted would think of Alton’s take on sliders. To make proper sliders, Alton recommends using an electric griddle. We don’t have a true electric griddle, but we do have a panini press that has griddle plates, so I used that. Set your griddle temperature to 350 degrees and preheat your oven to 250 degrees. Wrap your slider buns in foil and place them in the warm oven while you prep the meat.

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Slider buns to heat in the oven.

Line a half sheet pan with parchment paper, placing a pound of ground chuck (20% fat) on top.

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Meat placed on parchment-lined pan.

Top the meat with a layer of plastic wrap and use a bottle to roll the meat until it fills the bottom of the pan.

To season the meat, combine 1/2 t onion powder, 1/2 t garlic powder, 1/2 t black pepper, and 1/2 t Kosher salt, and sprinkle it all over the surface of the meat.

Next, use the parchment paper to fold the meat in half onto itself, pressing it together with your fingers.

Using a pizza cutter, cut the meat into eight equal rectangles, and cook the patties on the preheated griddle for two to three minutes per side.

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Meat, cut into 8 rectangles.

While the meat cooks, spread a thin layer of mayonnaise on your warm burger buns, as this will keep the buns from getting soggy.

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Heated bun spread with mayo.

Transfer the cooked burgers to the buns and serve with condiments. We ate our sliders with oven fries on the side, and I opted to put cheese and mustard on mine.

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An Alton slider with fries.

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An Alton slider with cheese and mustard.

Alton’s sliders were pretty darn tasty, with the patties being very well-seasoned, juicy, and flavorful. There’s also something kind of fun about eating sliders since they’re so small, don’t you think? Ted thought these sliders were a good representation of the real midwestern thing. Would he have them again? You betcha.

Skirt Steak

The 91st episode of Good Eats strives to provide recipes that elevate lesser cuts of meat to higher levels, starting with skirt steak. When purchasing skirt steak, it is ideal to get an “inside skirt steak,” though I could not find a steak labeled this way. In fact, I had to visit three grocery stores to find any skirt steak.

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My skirt steak.

Since Alton uses his skirt steak to make fajitas (my grandma used to pronounce fajitas “fa-jy-tas,” which I always thought sounded like a venereal disease), a 2 1/2 pound steak will serve eight people. Skirt steak is ideal for marinades, and it really only needs to marinate for an hour or so. For Alton’s skirt steak marinade, combine in a blender 1/2 C olive oil, 1/3 C soy sauce, 4 scallions, 2 big cloves of garlic, the juice of two limes, 1/2 t red pepper flakes, 1/2 t cumin, and 3 T dark brown sugar.

Place your steak in a large ziplock bag and add the marinade, massaging it into the meat. Place the steak in the refrigerator for an hour.

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Steak and marinade in plastic bag for an hour.

To cook a skirt steak, Alton recommends using a charcoal grill, but the odd part of his cooking method is that he has you cook the steak directly on the charcoal for 60 seconds per side (he recommends using a hair dryer to blow off any ash prior to grilling). Once cooked, wrap your steak in a double layer of heavy foil and let it rest.

Meanwhile, place a cast iron skillet on your charcoal, allowing it to heat up.

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Cast iron skillet placed on coals to heat.

While your skillet heats, chop one red bell pepper, one green bell pepper, and one white onion, tossing them in vegetable oil. Add the oiled vegetables to the heated skillet, cooking them until soft and slightly charred.

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Sautéed veggies.

Next, slice your steak across the grain, as thinly as possible; skirt steak can be chewy and this will help to break up the meat fibers. Place the sliced meat back in the foil packet with its juices, tossing to coat.

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Steak after cooking more in the oven and resting again.

Finally, serve the sliced steak in warmed flour tortillas, along with the sautéed vegetables.

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Steak and veggies in tortillas for fajitas.

I have a few things to say about this recipe. First off, I cooked my steak directly on the charcoal for a minute on each side, and it was completely raw in the center, even after resting. I had to finish my steak in the oven.

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Steak after resting – RAW.

My second criticism is that a fair amount of ash stuck to my steak, which you could somewhat taste (and added a gritty texture). I will say that I did not use high-quality charcoal, which was probably part of the problem. If I did this again, I would use natural, high-quality charcoal. Finally, I still found my skirt steak to be extremely chewy, which was really disappointing. I’m not sure I would try this again, though I will say the marinade was fantastic, imparting the meat with really good flavor. Still, the raw steak, ashy flavor, and chewy meat outweigh the good marinade. Maybe I will try this marinade on a different cut of meat.

Sirloin Steak

After feeling like Alton’s skirt steak was sort of a flop, I was hopeful that his take on sirloin steak would be a bit better. When purchasing sirloin steak, look for cuts that are labeled as “top sirloin,” “top butt steak,” “center cut sirloin,” or “hip sirloin steak.” Essentially, as Alton puts it, the best sirloin steaks are the furthest away from the hooves and horns. For this recipe, you want a steak that is about 1 1/2 pounds. My steak actually came in two pieces.

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My sirloin steak. It came in two separate pieces.

The key with cooking sirloin steak is to start with low heat and finish with high heat. Begin by positioning two oven racks in the lowest two positions, placing a layer of foil, or a sheet pan, on the bottom rack to catch anything that drips. Preheat your broiler. As Alton says, a broiler is nothing but an upside-down grill. While your oven preheats, oil your steak and season it with salt and pepper.

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Steak, oiled and seasoned with salt and pepper.

Once your oven is hot, place your steak directly on the second lowest oven rack, and place a piece of foil in the oven door to keep it slightly ajar; this will keep the broiler from cycling off. Cook the steak for five minutes.

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Steaks, placed directly on second lowest rack for 5 minutes.

After five minutes, flip the steak, place the foil back in the door, and cook it for five more minutes.

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Steaks, flipped over after five minutes. Left to broil for 5 more minutes before moving up to second highest rack position.

Next, flip the steak again, moving its rack up to the second highest position (be sure to move the drip tray up also). Place the foil in the door and cook the steak for three minutes. After three minutes, flip the steak again, place the foil in the door, and cook the steak for a final three minutes. *I failed to get photos of my steak after I moved it to the second highest rack because my dog gets scared whenever the broiler is on, and especially when I open the oven door. Why? I have no idea. Anyway, remove the steak from the oven and let it rest for a few minutes.

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Finished steak, resting.

Slice the steak on the bias and serve.

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Finished steak, sliced on the bias.

I served my steak over a green salad and we were quite happy with this one.

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Finished steak, served over salad.

Alton’s cooking method for this is pretty spot-on, though you may need to adjust the cooking time slightly for your steak size and broiler. My resulting steak was pink in the center and tender. This is about as easy as it gets for cooking a decent, fairly inexpensive, weeknight steak. Alton redeemed himself with this one.

When I think of a standing rib roast, I think of Christmas or another special occasion. When your spouse has cancer, you find yourself creating special occasions to celebrate, whether they be great or small. So, on a random Friday evening in March I cooked Alton’s standing rib roast… just because.

Dry-Aged Standing Rib Roast with Sage Jus

For Alton’s standing rib roast, you will only need a few ingredients:  canola oil, Kosher salt, black pepper, water, red wine, fresh sage, and a standing rib roast. Alton used a 4-bone-in roast, which was about 10.5 pounds. I opted for a smaller, 3-bone-in roast that was about 7 pounds. Our roast came from Costco, and they also had 2-bone-in roasts.

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My 3-bone-in standing rib roast.

Note:  for this recipe, you will need to start prepping 72 hours in advance. In the episode, Alton explains that a standing rib roast is different from prime rib simply because prime rib is from prime beef, while a standing rib roast is not from prime beef. When purchasing a standing rib roast, it is best to get one from the loin end, as the loin end has less bone and connective tissue.

The first step of Alton’s recipe is aging the beef. Place your roast, lightly covered (I used paper towels) in your refrigerator for 72 hours. This aging process will intensify the flavor of the meat.

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My roast, getting ready to age for 72 hours.

After the aging period is complete, remove your roast from the refrigerator and allow it to sit at room temperature for an hour, covered. Your roast will look quite leathery from the aging; Alton says you can trim off any super leathery portions, but I just left my roast as it was.

Now, to cook your roast the Good Eats way, you will need a large, domed terra cotta planter. Place the base of the planter in your cold oven, along with a vessel to hold the roast; I used a glass pie plate. Place the dome of the planter on top and heat your oven to 200 degrees. While the oven is preheating, rub your roast all over with canola oil, and sprinkle with Kosher salt and pepper.

Insert a probe thermometer into the center of the top of the top of the roast, place the roast inside the vessel, and cover with the dome.

Set the probe thermometer alarm to go off when the internal temperature of the roast hits 118 degrees.

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Probe thermometer, set to go off at an internal temperature of 118 degrees.

It took my roast 4 hours and 25 minutes to hit 118 degrees. When your alarm goes off, remove the roast from the oven and let it rest on a rack, covered with foil. Leave the probe thermometer in the roast.

Keeping the dome and vessel in the oven, increase the oven’s temperature to 500 degrees. This is where the online recipe differs from the recipe in the episode:  the online recipe tells you to let the roast rest until it reaches 130 degrees, while Alton simply let his roast rest until its temperature plateaued. Since I prepare everything as done in the episode, I allowed my roast to rest until its temperature was steady at 121 degrees, which took about 25 minutes. Once your roast has rested, remove the foil and place the roast back in the vessel/dome.

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My roast, going back into a 500 degree oven to “sear” for 15 minutes.

Cook the roast for 15 minutes. This 15 minute cook at 500 degrees essentially serves to sear the roast, giving it a crusty exterior. When the 15 minutes are up, remove the roast from the oven, cover it with foil, and let it rest on a cutting board while you prepare the sauce. This is where the cooking vessel comes into play. Discard any excess grease from the vessel – I forgot to do this, so had to skim the grease off my sauce later. If you have a vessel that can go on a burner, place the vessel on a burner over high heat and deglaze the vessel with 1 C water and 1 C red wine.

I did not have a stove-safe vessel, so I had to deglaze with the residual heat of the vessel before transferring to a pot. Bring the liquid to a boil and scrape the pan with a spatula. Cook the sauce until it has reduced by half. Finally, add 3-4 bruised sage leaves to the sauce for 60 seconds and strain.

Carve your roast with an electric knife, first removing the slab of bones. Cut off any large pieces of fat and slice the meat into 1/2-inch or larger slices. Serve the meat with the sage jus.

We ate this for dinner, along with some side dishes and a good bottle of wine. The meat was delicious and tender with a nice crust on the outside, and we both thought we could really taste the aging of the meat.

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Alton’s standing rib roast.

The sauce, in my opinion, was just okay. I think I would have preferred a nice horseradish sauce. Still, if you are looking to celebrate a special occasion, Alton’s standing rib roast is an excellent choice. Follow his protocol and you will not be disappointed. Oh, and if you have leftovers, you can slice them thinly and make fantastic sandwiches!

This post is quite overdue, but at least I’m getting to it now, right? The recipe in this episode of Good Eats involves the use of a pressure cooker. Thankfully, my parents had given me a pressure cooker for Christmas years ago when I was trying to start a personal chef service. Note:  personal chef services do not tend to do well in very small college towns.

I have loved my pressure cooker when I have used it, and I surely have not used it enough. My mother-in-law tells the story of her pressure cooker exploding years ago when she was cooking beets. Red beet juice was everywhere. Modern pressure cookers are safe and efficient, and work wonderfully for fast cooking of otherwise slow-cooking foods.

AB’s Beefy Broth

In this episode of Good Eats, Alton’s TV sister has a nasty case of the flu and asks him to make some broth for her. I figured the timing of this recipe was perfect as my husband was in his second week of chemo and radiation. To start, Alton clarifies the difference between a stock and a broth. A stock, you see, only requires water and bones. A broth, on the other hand, is water with meat or vegetables, and the meat and veggies are strained out. If the meat and vegetables are left in, you have a soup.

To make Alton’s recipe for beef broth, you will need a total of three pounds of beef shank and oxtail, ideally in equal proportions. I tried to find beef shank in numerous stores and at the butcher shop, but with no luck, so I ended up using all oxtail pieces.

Ingredients for Alton's beef broth:  Kosher salt, canola oil, onions, black peppercorns, garlic, carrots, parsley, and celery. Not pictured:  beef pieces and water.

Ingredients for Alton’s beef broth: Kosher salt, canola oil, onions, black peppercorns, garlic, carrots, parsley, and celery. Not pictured: beef pieces and water.

To start, heat your pressure cooker over high heat.

Pressure cooker heating. Dog waiting.

Pressure cooker heating. Dog waiting.

While the pressure cooker heats, put the meat pieces in a bowl and drizzle them with canola oil. Sprinkle them with 1/4 t Kosher salt and toss them to coat.

Three pounds of oxtail pieces in a bowl.

Three pounds of oxtail pieces in a bowl.

Meat pieces tossed with canola oil and Kosher salt.

Meat pieces tossed with canola oil and Kosher salt.

Alton explains that the oil acts as a conductor, while the salt serves to add flavor and pull out “protein-laden juices.” Once the pressure cooker is hot, add the meat pieces, leaving an inch between them. You will want to do this in a couple of batches, as you don’t want to overcrowd the pan.

Meat pieces into the pressure cooker.

Meat pieces into the pressure cooker.

Turn the meat pieces with tongs, letting them sear on all sides before removing them from the pan.

Searing the meat on all sides.

Searing the meat on all sides.

Remove any excess fat from the pan with a wad of paper towels.

Excess fat to be removed with paper towels.

Excess fat to be removed with paper towels.

Next, add the meat back to the cooker, along with two quartered onions, two celery ribs, two carrots, a handful of parsley stems, two cloves of garlic, and 1 t black peppercorns.

Meat, onions, celery, carrots, parsley stems, garlic, and peppercorns added to cooker.

Meat, onions, celery, carrots, parsley stems, garlic, and peppercorns added to cooker.

Also add two quarts of water, making sure your pressure cooker is filled no higher than 2/3 full.

Two quarts of water added to cooker.

Two quarts of water added to cooker.

Bring the liquid to a boil and skim the protein foam off of the top.

Protein foam to be skimmed off of the top.

Protein foam to be skimmed off of the top.

Lock the lid on your cooker and bring it to full pressure. Cook for 50 minutes.

Lid on the cooker. Other dog waiting.

Lid on the cooker. Other dog waiting.

Pressure cooker at full pressure for 50 minutes.

Pressure cooker at full pressure for 50 minutes.

Once cooked, release the pressure from your cooker and strain the broth through cheesecloth.

Pressure released after 50 minutes.

Pressure released after 50 minutes.

The broth after cooking.

The broth after cooking.

Straining the broth through cheesecloth.

Straining the broth through cheesecloth.

Using an oven mitt wrapped with a plastic bag, squeeze the meat to get all of the juices out.

Squeezing the juice out of the meat pieces.

Squeezing the juice out of the meat pieces.

Alton told you to strain your broth a second time, but my broth looked very clear and I skipped the second straining.

The strained broth.

The strained broth.

The broth will have a fair amount of fat on the top. You can get rid of the fat by transporting the broth to a new container, using a gravy separator and discarding the fat.

Using a gravy separator to discard the fat from the broth.

Using a gravy separator to discard the fat from the broth.

At this point, taste your broth and season as necessary. Alton recommends salt and sherry for seasonings, or you could add lemon juice. My broth needed quite a bit of salt, and I added a few dashes of sherry.

Sherry for seasoning.

Sherry for seasoning.

You can eat the broth as it is, or you can use it as a base for soups. We both had a mug of broth as soon as it was ready, and it was delicious. It had loads of meaty flavor, a rich mouthfeel, and really tasted of umami. The sherry really served to enhance the beefy flavor. We froze the rest of our broth for later use; I anticipate that some of it will be consumed plain and some will be used to make soup. If someone you know is sick or looking for good old-fashioned comfort food, Alton’s beef broth should be on your list.