38 Lasagna with Beef Rag, Kabocha Squash & Crème Fraîche
40 Slow-Cooked Beef Bolognese with Pappardelle
41 Beef Stroganoff with Wild Mushrooms43 Beef & Mushroom Potpie44 French Dip Sandwiches
with Caramelized Onions46 Picadillo Tostadas
with Vegetable Saw
47 Thai-Style Brisket with Pineapple Relish
15
BEEF
Preheat an oven to 450ºF (230ºC). To make the meatballs, in a arge bowl, combine the ground meats, egg, onion, bread crumbs, cheese, parsley, oregano, basil, ¾ teaspoon salt, and ½ teaspoon pepper. Using your hands, gently but thoroughly blend the ingredients. Form the mixture into meatballs about 2 inches (5 cm) in diameter, pacing them well apart on an ungreased rimmed baking sheet. (You should have about 24 meatballs.) Bake the meatballs until browned, about 10 minutes.
Meanwhile, in a slow cooker, combine the crushed tomatoes, tomato sauce, garlic, oregano, and basil sprig, and stir until combined.
When the meatballs are ready, transfer them to the slow cooker. Cover and cook on the low setting for 3 hours. The meatballs should be tender and cooked through in the center and the sauce should be slightly thickened. Remove the basil sprig.
Divide the meatballs and sauce among individual shallow bowls, garnish with the basil leaves, and serve.
FOR THE MEATBALLS
2 lb (900 g) mixed ground
beef, pork, and veal
1 egg
1 small yellow onion, finely chopped
½ cup (1 oz/30 g) fresh bread crumbs or panko
¼ cup (1 oz/30 g) grated Parmesan or Romano cheese 2 tablespoons chopped fresh fat-leaf parsley 1 tablespoon chopped
fresh oregano
1 tablespoon chopped
fresh basil
Salt and freshly ground pepper
FOR THE RAGÙ
2 cans (28 oz/800 g each) crushed tomatoes with juices 1 can (15 oz/425 g) tomato sauce
3 cloves garlic, minced1 teaspoon fresh oregano1 sprig fresh basil 3 tablespoons small fresh basil leaves
SERVES6–8
Here you have two recipes in one, a tomato sauce infused with basil and oregano and succulent meatballs made even more tender with a long stint in a slow cooker. Give this recipe a modern twist by serving the meatballs and sauce over sautéed greens, or go old-school and serve them atop a pile of spaghetti.
HERBEDMEATBALLSWITHTOMATO RAGÙ
16
BEEF
Osso buco, braised bone-in, cross-cut veal shanks, becomes fork-tender in a slow cooker. A specialty of northern Italy, it is classically finished with gremolata (parsley, garlic, and lemon zest) and served with saffron risotto. In this version, tart-sweet pomegranate seeds and fresh mint add bold flavor and crunchy texture to a warm orzo salad.
Season the veal shanks generously all over with salt and pepper. In a arge, heavy frying pan over medium-high heat, warm the oil. Working in batches if needed to avoid crowding, add the shanks and sear, turning once, until golden brown on both sides, 8–10 minutes. Using tongs, transfer the shanks to a pate.
Pour off most of the fat in the pan and return the pan to medium-high heat.
Add the onion, carrot, and celery and cook, stirring often, until lightly golden, about 6 minutes. Add the garlic and bay leaves and cook, stirring, for about 1 minute longer. Pour in the wine and stock and stir to dislodge any browned bits from the pan bottom.
Transfer the contents of the pan to a slow cooker and stir in the tomatoes.
Pace the veal shanks and any accumuated juices on top. Cover and cook on the low setting for 6 hours. The veal should be very tender.
Transfer the veal to a pate and keep warm. Remove and discard the bay leaves, then transfer the contents of the slow cooker to a saucepan. Let stand for a few minutes, then use a arge spoon to skim the fat from the surface. Pace over medium-high heat, bring to a rapid simmer, and cook until slightly reduced and thickened, about 5 minutes.
Meanwhile, bring a arge pot three-fourths full of salted water to a boil, add the orzo, stir well, and cook until al dente, according to package directions.
While the orzo cooks, in a small bowl, whisk together the mustard, shallot, vinegar, ¼ teaspoon salt, and a few grinds of pepper, then whisk in the oil to make a vinaigrette. You should have about ½ cup (120 ml).
Drain the orzo and transfer to a arge bowl. Stir in the mint, two-thirds of the pomegranate seeds (if using), and enough vinaigrette to coat the orzo lightly.
Divide the orzo among individual pates and arrange the veal shanks on top.
Garnish with the remaining pomegranate seeds, top with some of the cooking liquid, and serve. Pass the remaining vinaigrette at the table.
3 lb (1.4 kg) veal shanks, cut crosswise into pieces about 1 ½ inches (4 cm) wide
Kosher salt and freshly
ground pepper2 tablespoons olive oil1 yellow onion, finely chopped1 arge carrot, peeled and finely chopped
2 celery stalks, finely chopped4 cloves garlic, finely chopped3 bay leaves
½ cup (120 ml) dry white wine½ cup (120 ml) chicken stock1 can (15 oz/425 g) diced tomatoes, drained
FOR THE ORZO SALAD
1 lb (450 g) orzo
1 teaspoon Dijon mustard1 small shallot, minced3 tablespoons red wine vinegarKosher salt and freshly ground pepper
¼ cup (60 ml) extra-virgin olive oil
1 ½ tablespoons finely chopped fresh mint
Seeds of 1 pomegranate (optional)
SERVES6
MEDITERRANEAN OSSO BUCO
For a heartier presentation, omit the orzo salad and serve the osso buco over Creamy Polenta (page 173).