Besides being Diabetic Thursday, it's also Double-Post Thursday. Today's double post deals with beef recipes, and includes Cheesy Taco Meatloaf and Slow-Cooker Bolognese. Enjoy!
SLOPPY JOES
This is from Marian Burros in The New York Times cooking e-newsletter. Marian wrote, “This simple version of sloppy Joes, the classic sandwich served in school cafeterias and at kitchen counters across the country, comes together in about 20 minutes and can be made with ground beef, chicken or turkey. As the name suggests, they are messy, so serve with a fork and plenty of napkins.”
Time: 22 minutes; Yield: 6 servings
This was featured in “Eating Well”, and can be viewed online at https://cooking.nytimes.com/recipes/4203-sloppy-joes.
Ingredients
For the Sauce:
1 8-ounce can tomato sauce
1/2 cup ketchup
1 1/2 tablespoons Worcestershire sauce
1 teaspoon prepared yellow mustard
1/2 teaspoon dry mustard
1 teaspoon molasses
1 garlic clove, finely minced
1/4 teaspoon orange zest
Pinch of ground cloves
Hot sauce to taste
For the Meat
1 pound ground beef
1/2 small onion, finely chopped
6 whole-wheat hamburger buns, toasted if desired
Preparation
In a saucepan over low heat combine the sauce ingredients. Season to taste with salt and pepper. Mix well, and simmer while preparing the meat.
Heat a heavy nonstick or cast-iron skillet, at least 10 inches in diameter, over medium-high heat. Add the ground sirloin, and saute, stirring occasionally, for 4 to 5 minutes, or until the meat is no longer pink. Turn the meat into a strainer or colander lined with paper towels, allowing the fat to drain off.
Add the onion to the pan, and sauté, stirring frequently, for about 5 minutes, or until the onion is translucent. Return the meat to the pan, and add the sauce. Heat for 3 minutes, stirring occasionally. Taste and season with salt, pepper or more hot sauce, if desired. Spoon 1/2 cup of the mixture over each bun. Serve immediately.
Tip
This dish freezes well.
BULGOGI SLOPPY JOES WITH SCALLION SALSA
This is from Sam Sifton in The New York Times cooking enewsletter. Sam wrote, “The dish is the Korean barbecue standard known as bulgogi — ‘fire meat,’ is the literal translation — transformed into a sandwich filling, a sloppy Joe for a more perfect union. (File under ‘Blessings of Liberty.’) Fed to children with a tall glass of milk, the sandwiches may inspire smiles and licked plates, rapt attention and the request that the meal be served at least monthly — they are not at all too spicy for younger palates. Given to adults accompanied by cold lager, cucumber kimchi and a pot of the fermented Korean hot-pepper paste known as gochujang, they can rise to higher planes.
“Bulgogi sandwiches are a taste of the sort of home cooking that can lead to more home cooking. They serve as fragrant hamburger crushers, elegant vanquishers of pizza. They are an enemy of takeout.
“To cook them, you can follow the instructions slavishly, as if working for Hooni Kim, the chef and owner of Danji, on the edge of the theater district in Manhattan. Bulgogi ‘sliders’ are a hallmark of his menu and by far the restaurant’s most popular dish. This recipe is his.”
Yield: 6 servings; Time: 30 minutes, plus overnight refrigeration.
This recipe was featured in “The Bulgogi Slider Is a Delicious Curveball”, and can be viewed online at https://cooking.nytimes.com/recipes/1014203-bulgogi-sloppy-joes-with-scallion-salsa.
Ingredients
For the Bulgogi
1 cup soy sauce
2 tablespoons sugar
1 tablespoon peeled and grated garlic
1 tablespoon sesame oil
3 tablespoons sake
2 tablespoons mirin
1 Asian pear, peeled, cored and puréed in a food processor
1 small carrot peeled and sliced into julienne
1 medium white onion peeled and sliced into julienne
1 cup apple juice
2 pounds beef brisket, chilled slightly and sliced thin
For the Spicy Mayonnaise
1 cup mayonnaise
1 tablespoon soy sauce
3 tablespoons hot chili sauce, ideally Sriracha
For the Scallion Salsa
1/2 cup soy sauce
2 tablespoons water
1/4 cup sugar
2 tablespoons gochugaru (Korean red-pepper flakes)
2 tablespoons grapeseed oil
2 tablespoons sesame oil
3 tablespoons rice vinegar
2 tablespoons mirin
1 tablespoon sesame seeds
2 bunches scallions, cleaned, dried and sliced on the bias
Unsalted butter
6 soft hamburger buns
Preparation
For the Bulgogi
In a large, nonreactive bowl, combine the soy sauce, sugar, garlic, sesame oil, sake, mirin, pear, carrot, onion and apple juice. Add the sliced brisket, stir to combine, cover tightly and place in the refrigerator overnight or for at least six hours.
Meanwhile, in a small, nonreactive bowl, combine the mayonnaise, soy sauce and hot chili sauce and stir to combine. Taste and adjust flavors, then cover and store in the refrigerator until ready to use.
When you are ready to make the sandwiches, set one very large sauté pan (or two large ones) over high heat. Using tongs, lift meat from marinade in batches, allow to drain well, then cook, turning occasionally until the excess liquid has evaporated and the edges of the beef have started to crisp.
Meanwhile, combine all the ingredients for the salsa except for the scallions, then stir to combine.
Toast and butter the hamburger buns. Spread spicy mayonnaise on the buns, and using tongs, cover one side of each set of buns with bulgogi. Add a large pinch of scallions on top of each burger and drizzle with the dressing. Serve with cucumber kimchi (see recipe).
SLOW-COOKER BOLOGNESE
This comes from Ree Drummond on the Food Network.
Level: Easy; Total: 6 hr 45 min; Active: 45 min; Yield: 16 servings
This can be viewed online here.
Ingredients
4 tablespoons olive oil
4 celery stalks, chopped
2 carrots, chopped
2 onions, chopped
Kosher salt and freshly ground black pepper
6 cloves garlic, chopped
One 6-ounce can tomato paste
1 cup dry red wine
4 pounds ground beef
2 cups whole milk
Two 28-ounce cans crushed tomatoes
1 tablespoon dried oregano
1 tablespoon dried basil
2 teaspoons dried thyme
2 teaspoons red pepper flakes
1/2 teaspoon ground nutmeg
1 Parmesan rind, optional, plus grated Parmesan, for serving
Cooked spaghetti, for serving
Chopped fresh basil, for serving
Chopped fresh parsley, for serving
Directions
Heat 2 tablespoons of the oil in a large skillet over medium heat. Add the celery, carrots and onions, season with salt and pepper and cook until softened, about 10 minutes. Stir in the garlic and cook for 30 seconds. Add the tomato paste and cook for a minute. Pour in the red wine and cook until it is mostly evaporated, about 3 minutes. Pour this mixture into a slow cooker.
Pour the remaining 2 tablespoons oil into the skillet, add the beef and season with salt and pepper. Cook, breaking up any lumps, until it is nicely browned, about 15 minutes. Drain off any excess fat. Stir in the milk and cook until it is mostly absorbed by the meat, about 5 minutes. Add this to the slow cooker along with the tomatoes, oregano, basil, thyme, red pepper flakes, nutmeg and Parmesan rind if using. Add some salt. Give it a good stir, cover and cook on low for 6 hours.
Skim off any fat on top and check the consistency. If it is too thick, add a bit of water. If it is too thin, cook for another 30 minutes with the cover off.
Remove the rind and serve over spaghetti with lots of grated Parmesan and topped with fresh basil and parsley. Extra sauce can be frozen for later use.
CHEESY TACO MEATLOAF
This comes from Campbell's Soup, and begins, “It takes just 10 minutes and a few ingredients to put together this scrumptious meatloaf...and when it comes out of the oven you've got two family favorites, tacos and meatloaf, combined into one tasty dish!”
Prep Time: 10 minutes; Total Time: 1 hr 15 minutes; Serves: 8
To view this online, click here.
Ingredients
2 pounds ground beef
1 jar (16 ounces) Pace® Chunky Salsa or Pace® Picante Sauce - Medium
1 1/2 ounces tortilla chips, crushed (about 1/2 cup)
1 egg
1 teaspoon chili powder
3/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/2 cup shredded Cheddar cheese
Directions
Set the oven to 350°F. Thoroughly mix the beef, 1 cup salsa, tortilla chips, egg, chili powder, salt and black pepper in a large bowl. Place the beef mixture into a 3-quart shallow baking pan and shape into an 9x4-inch loaf.
Bake for 1 hour or until the meatloaf is cooked through.
Spread the remaining salsa over the meatloaf and sprinkle with the cheese. Bake for 5 minutes or until the cheese is melted.
CAULDRON OF CHILI WITH SPIDER BREAD
My son and I were both on several long-forgotten emailing recipe lists. This is one of the recipes my son passed along from one of those lists.
Source: Target Recipes
Serves: 8; Hands-On Time: 40 Minutes; Total Time: 55 Minutes
Ingredients
1 pound lean ground beef
3/4 cup chopped onions
2 (14.5 ounce) cans Mexican-style stewed tomatoes, undrained
1 (15 ounce) can spicy chili beans, undrained
1 (11 ounce) can Mexicorn whole kernel corn with red and green peppers, undrained
1 (11 ounce) can refrigerated breadsticks
4 small pimento-stuffed olives, sliced
1/2 cup finely shredded Cheddar cheese
Directions
In 12-inch skillet, cook beef and onions over medium-high heat 5 to 7 minutes stirring frequently until beef is thoroughly cooked. Drain.
Stir in tomatoes, chili, beans and corn; heat to boiling. Reduce heat to medium-low and simmer uncovered 20 minutes, stirring occasionally.
Make an X shape using two pieces of dough. Pinch and twist the center where they meet to create a ball-shaped spider head.
Place on baking sheet, spreading legs of X shape out from the spider body. Use scissors to cut the dough creating four more legs. Attach dough to body and splay all eight legs. Place 2 olive slices on each for eyes.
Sprinkle with Italian seasoning. Bake 8 to 10 minutes or until golden brown.
Top individual serving of chili with cheese and serve with warm spider breads.
EASY GROUND BEEF CHILI
This is from Diana Rattray, who writes for The Spruce Eats. Diana wrote, “This hearty beef and bean chili is a comforting dish that will warm you up on cold fall and winter days.
“We can thank Texas for introducing the rest of us to this fabulous dish. The typical Texas chili does not include beans, but there are many variations with kidney beans, pinto beans, or black beans. It's the complex blend of ingredients that makes the best chili. You'll find this all-American dish in cans, on restaurant menus ("chili joints"), served on hot dogs or hamburgers, and used as a pasta sauce.
“Browned ground beef provides most of the protein, while vegetables, beans, tomatoes, and seasonings unite for a spicy and delicious long-simmered dish.
“The dish is versatile as well. The amount of jalapeno pepper can be adjusted up or down, depending on your heat tolerance. Unless it's labeled hot or spicy, most chili powders are fairly mild. For a spicier chili, taste and add some extra cayenne pepper. Some shredded carrots will add some natural sweetness to the chili, and they can easily be "hidden" in the chili for those picky kids.
“Condiments are another way to personalize your chili. Serve the chili with little dishes of shredded or grated cheddar or Monterey Jack cheese, lime wedges, diced onions, pickled jalapeno rings, avocado wedges or guacamole, or chopped cilantro. A fresh tossed green salad or homemade coleslaw can round out a chili meal nicely.
Prep Time: 15 minutes; Cook Time: 2 hours 10 minutes; Total Time: 2 hours 25 minutes; Yield: 6 servings.
To view this online, go to https://www.thespruceeats.com/easy-ground-beef-chili-3053290.
Ingredients
1 tablespoon vegetable oil
1 pound ground beef
1 large onion (chopped)
1 green bell pepper (chopped)
2 1/2 tablespoons chili powder
1 clove garlic (large, minced)
1 jalapeño pepper (seeded and minced)
1 (28-ounce) can tomatoes (diced, with juices)
1 (8-ounce) can tomato sauce
1/2 teaspoon ground cumin
1/2 teaspoon dried marjoram
1/4 teaspoon dried thyme
1 (15-ounce) can beans (e.g., chili beans, small red beans, black beans, kidney beans, pinto beans)
Directions
Gather the ingredients.
Heat the vegetable oil in a large skillet over medium heat. Crumble the ground beef into the skillet and add the onion and bell pepper. Cook until the vegetables are tender and the beef is no longer pink. Drain off excess fat.
Add chili powder, minced garlic, jalapeno pepper, tomatoes and tomato sauce, cumin, marjoram, and thyme. Stir to blend and bring to a boil. Cover the pan and reduce the heat to low; simmer for about 1 1/2 to 2 hours, stirring occasionally.
Pour the canned beans into a colander; rinse and drain well. Add the beans to the chili and heat through.
For serving, consider freshly baked cornbread or cornbread muffins.
Tip
Serve with saltines or fresh cornbread. Tex-Mex cornbread or no-knead jalapeño and cheese bread would be fantastic with this chili, or bake a pan of buttermilk biscuits to serve on the side.
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