Beef ribbons with Guinness/mustard sauce

[Sunset]

Don't quite remember where I sourced this recipe...epicurious maybe?

3teaspoon coarse mustard(I like Maille)
Couple hunks of beef carcass(tasty, value conscious chuck shown in pic)
2teaspoon olive oil
1tablespoon butter at room temp
2teaspoon flour
1 garlic clove minced
1/2C beef broth
1/2C Guinness stout
1tablespoon brown sugar
1tablespoon soy sauce(i like kikoman for this one as it has no sugar)

-Smoosh flour into butter with fork and set aside
-Season beef with your fav seasoning(just salt/black pepper for me).
-Add 1teaspoon olive oil to stainless steel saute pan at med/hi heat and saute for color(2-3min/side), then remove steak to pie pan and finish in 450degF oven)
-Wipe excess oil out of pan allowing fond to remain
-Heat remaining teaspoon in saute pan at med/hi
-Add garlic and saute only until essence is released(about 10-15sec)
-Add broth and bring to boil
-Whisk in Guinness, brown sugar, soy sauce, mustard, and butter/flour mixture
-Quaff remaining Guinness and reduce sauce until desired consistency



For pan seared brussel sprouts...this one's my own recipe.

1lb sprouts
3oz pork belly
1teaspoon olive oil
1 clove garlic crushed
1 small shallot minced
1 or 2oz sun dried tomato
Splash of cooking sherry
*Sometimes I'll toss a lil splash of beef broth in as well
Salt and pepper to taste

-Fill large pot with water and a barest splash of olive oil and bring to boil
-Cube pork belly and place in non-stick skillet at med heat to render fat

-Remove sprouts from stalk, rinse, and blanch whole for 2min. Drain and immediately immerse in ice water to halt cooking process.


-Increase skillet heat to med/hi and add teaspoon olive oil
-Add shallot and saute until just before translucent
-Halve sprouts lengthwise and arrange in skillet cut side down.
-Add garlic and sun dried tomato
-Add a splash or two of cooking sherry(this will carmelize into the nooks and crannies of the sprouts), and continue to saute until golden brown.
*Here's where I'll sometimes toss in a bit of beef broth
-Add salt/pepper then stir, flip, or otherwise mix all skillet contents into a lovely side veg.

[NWoBHM]

Those beef strips look cooked to perfection Sunset.....good job mate.

Mrs NWo did some Rib Eye steak this weekend on the Barbie, and then sliced it and marinaded it in some lemon, thyme, and garlic - was very nice (the bit I sampled, as it was not for me!!)

[Sunset]

Thanks NWo...

Btw...I'm a founding member of the "That's Not For You" club too. It used to tick me off to no end, so one day I purposely and totally ignored the warning.

Won't be doing that again anytime soon...

[Lanix]

Killer Dish Sunset!!!!

[2Beers]

We like to have our Sprouts done up that way too. I've done them with butter/olive oil and a sprinkling of almond slices.

[NWoBHM]

Quote:Btw...I'm a founding member of the "That's Not For You" club too

We have a similar dilema, but almost a reverse of this. I say, "I am going to get a take away does anyone want anything?", and I am asked, "take away what? Chinese, Indian or Fish and Chips", I say, "I dont mind - whatever anyone wants", I am then told, "No I am not really hungry, get what ever you want".

So I get a take away, come home put it on a plate, go sit down and a load of vultures descend, saying, "Oh that smells nice, can I try some, maybe can I have half of your fried rice"

NO YOU CANT !!

So in the end I have to order extra extra hot vindaloo so they wont be able to raid my dinner......

[knitterbookbinder]

That looks lovely, Sunset: I've done my sprouts like that as well, although a couple of years ago for Christmas, I tried a new recipe.

Slice the sprouts in half, toss with equal portions of olive oil and balsamic vinegar (a bit more than enough to cover), and S&P, then put them cut-side-down on a baking sheet and into a 375 oven until toasty on the cut side (about 15-20 minutes, depending on size).

[Sunset]

Thanks for the compliments and the new ideas folks...much appreciated.

NWo...I hear ya on that score too. 2 weeks ago I announced I was going to prepare an (imo)exquisite crispy sweetbread in port sauce recipe I had sweet talked out of one of my favorite dining establishments(the man took me into his kitchen and showed me how to prepare it step-by-step...such a gracious fellow!).

My announcement was greeted with some fairly discouraging monosyllabic responses like: Ewwwww!! Yuuuuuck!!! and Ptoooey!!!

2hrs later my little vultures had scarfed nearly the entire thing, leaving me a sparse couple of bites for myself. I felt vindicated and kinda pissed(not the UK version) at the same time. But then I realized my little vultures love me though they know not what they do.

And your little vultures love you too brother.

[knitterbookbinder]

(08-07-2012 11:14 AM)Sunset Wrote:  2 weeks ago I announced I was going to prepare an (imo)exquisite crispy sweetbread in port sauce recipe I had sweet talked out of one of my favorite dining establishments(the man took me into his kitchen and showed me how to prepare it step-by-step...such a gracious fellow!).

My announcement was greeted with some fairly discouraging monosyllabic responses like: Ewwwww!! Yuuuuuck!!! and Ptoooey!!!

2hrs later my little vultures had scarfed nearly the entire thing, leaving me a sparse couple of bites for myself. I felt vindicated and kinda pissed(not the UK version) at the same time. But then I realized my little vultures love me though they know not what they do.

And your little vultures love you too brother.

LOL! That sounds delish! When I do sweetbreads, I tend to serve them with a Calvados cream sauce, and definitely get the same response until they are tasted. Wish it was easier to get organ meats than it has become here though.

[Sunset]

(08-07-2012 03:32 PM)knitterbookbinder Wrote:  Wish it was easier to get organ meats than it has become here though.

Hmmmm? Some sort of phytosanitary restriction?