Recipes Included On This Page Beef Au "Vin" by Art Beef Tagliata for 1 Braised Beef Short Ribs Buttermilk Chocolate Cake with Fudge Icing Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Beef Au "Vin" by Art Recipe By : Art Guyer Serving Size : 18 Preparation Time :0:00 Categories : Volume 9-04 Apr 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ounces Dijon mustard -- or your favorite 6 garlic cloves -- minced 1 tablespoon Montreal Steak Seasoning -- or your favorite 8 pounds roast sirloin beef tip -- (8 to 9 pounds) 4 ounces cooking oil 1 1/2 liters red wine 4 ounces Worcestershire sauce 5 carrots -- large dice 2 onions -- large dice 6 stalks celery -- large dice 2 cans mushroom slices -- (small) 8 ounces flour Cold water 1/4 pound butter Rub the roast with the Dijon mustard, garlic and seasoning until coated on all sides. Brown the roast on all sides in a roasting pan in hot oil. Add the red wine after meat is browned. Add the Worcestershire sauce and cover roasting pan. Bake in preheated oven at 400F for approximately 1 hour. Insert a thermometer that can stay in the meat in the oven. Add the vegetables, except the mushrooms, and cook at 350F until beef has reached the temperature you desire, minus 5 or 6 degrees. The meat will finish cooking while it rests. Remove beef from oven and set aside for at least 10 minutes before slicing. Mix the flour with cold water until a smooth paste is formed. Whisk the paste into the wine and juices left in the roasting pan; add the butter and finish the sauce on top of the stove. Puree the sauce, including the vegetables, if desired. Add the mushrooms, and cook another couple of minutes to bring them to temperature. To serve, slice beef and ladle sauce over top. Serves 16-18. Formatted in MasterCook by Art. Contributed to the FareShare Gazette by Art; 4 April 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 236 Calories; 12g Fat (58.4% calories from fat); 3g Protein; 17g Carbohydrate; 2g Dietary Fiber; 14mg Cholesterol; 306mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 2 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Beef Tagliata for 1 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 9-04 Apr 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 beef sirloin steak --1 inch thick (300 g) 1 teaspoon balsamic vinegar 2 tablespoons olive oil 1 teaspoon coarse sea salt -- or Kosher salt 1 teaspoon fine sea salt Ground black pepper Parmesan cheese shavings 1 garlic clove 20 grams arugula -- or baby spinach Cut garlic clove in two. Rub the meat with garlic, 1 teaspoon olive oil and black pepper. Grill the meat on high to seal the juices, 2 minutes on each side. Do not over cook: the meat should be rare to medium rare. Remove from grill, sprinkle a little salt on it. Let it rest, covered with aluminum sheet. In a small bowl, mix 1 teaspoon balsamic vinegar with one pinch of salt. Mix, then spread on a serving plate. Remove aluminum foil. Cut the steak into thin slices. Place them on top of the salad. Serve immediately. Inspired by http://recettes.1001delices.net/plats-principaux Contributed to the FareShare Gazette recipe challenge by Claudia; 31 March 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 247 Calories; 27g Fat (96.5% calories from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 4mg Sodium. Exchanges: 1/2 Vegetable; 0 Fruit; 5 1/2 Fat. * Exported from MasterCook * Braised Beef Short Ribs Recipe By : Adapted by Claudia from beefinfo.org Serving Size : 6 Preparation Time :0:00 Categories : Volume 9-04 Apr 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds beef short ribs -- (with bones) 2 tablespoons vegetable oil 3 large yellow onions -- chopped 1 teaspoon Cajun spices 1 teaspoon mild paprika 1 teaspoon celery seeds 1 teaspoon salt Optional: Dried rosemary or thyme leaves -- crumbled 1/2 teaspoon freshly ground black pepper 1/2 cup red wine 1 1/2 cups Campbell beef broth -- (1 1/2 to 2 cups) 2 cups canned diced tomatoes -- including juice [Primo Chunky Tomatoes with Spicy Red Peppers] Optional: 2 tablespoons Worcestershire sauce [or less, according to taste] 3 pieces orange peel -- (3 inches/8 cm long) Preparation time: 20 minutes. Cooking time : 3 hours at 300F. Rub ribs with all-purpose flour and ground black pepper. (No salt). Heat 3 tablespoons of the oil in Dutch oven or large saucepan over medium- high heat. Brown short ribs, in batches and adding more oil as needed, until browned on all sides. Transfer to plate. Add onions, spices (see above), garlic, rosemary, salt and pepper to pan; cook over medium heat, stirring often, for 5 minutes or until softened. Add short ribs and deglaze with wine. Stir until evaporated. Add stock, tomatoes with juice, Worcestershire sauce (optional) and orange peel. Cover and reduce heat; bake for 3 hours at 300F., adding additional stock to keep beef covered while braising, until beef is fork-tender. Remove as much fat as you can from top of dish. When ready, set short ribs aside while you strain the cooking juices with a hand food mill. Pour everything back into clean pan and bake for 10 minutes more. (Adapted by Claudia from : beefinfo.org) Adapted from: 300 Best Comfort Food Recipes by Johanna Burkhard (2002) Part of the Favourite Comfort Foods Recipe Collection 6 Servings For convenience and maximum flavour, make this recipe ahead. Refrigerate, covered, for up to 2 days. Skim fat before reheating. Contributed to the FareShare Gazette by Claudia; 15 April 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 691 Calories; 60g Fat (79.3% calories from fat); 24g Protein; 11g Carbohydrate; 3g Dietary Fiber; 115mg Cholesterol; 767mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 8 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Buttermilk Chocolate Cake with Fudge Icing Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Volume 9-04 Apr 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup buttermilk 2 teaspoons baking soda 2 cups white sugar 2 eggs 3 tablespoons unsweetened cocoa powder 1/2 cup vegetable oil 2 teaspoons vanilla extract 1 cup boiling water 2 cups all-purpose flour Fudge Icing 1 cup white sugar 1/2 cup unsweetened cocoa powder 1/4 cup milk 1/4 cup butter 1 teaspoon vanilla extract Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan. In a medium bowl, combine the buttermilk and baking soda. Set aside in a warm place. In a large bowl, mix together 2 cups sugar, eggs, 3 tablespoons cocoa powder, oil and 2 teaspoons vanilla until blended. Stir in the boiling water, then gradually beat in the flour. Stir in the buttermilk mixture. Pour batter into prepared pan. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool. To make the Fudge Icing: In a saucepan, combine 1 cup sugar, 1/2 cup cocoa powder, milk, butter and 1 teaspoon vanilla extract. Bring to a boil and cook for 1 minute. Remove from heat. Using an electric mixer, beat icing for 3 minutes or until it thickens to spreading consistency. Pour over completely cooled cake. Original recipe yield: one 9x13-inch pan. Formatted in MasterCook by Art Contributed to the FareShare Gazette by Art; 6 April 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 228 Calories; 15g Fat (57.2% calories from fat); 5g Protein; 20g Carbohydrate; 2g Dietary Fiber; 47mg Cholesterol; 286mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 3 Fat.

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