February 20, 2008
Serves 4 (with leftovers)
1 boneless beef bottom round roast or beef chuck roast (4 to 5 pounds total)
Salt and pepper, to taste
1 medium onion
2 sprigs fresh thyme
1 bay leaf
1/2 cup dry white wine
2 cups beef or chicken stock or water
1 tablespoon prepared white horseradish
3/4 cup creme fraiche or sour cream
3 small turnips or parsnips, quartered
6 small waxy potatoes, halved
3 large carrots, cut into 1 1/2-inch lengths
1 bunch rainbow Swiss chard, stemmed and leaves roughly chopped
1. Set the broiler on high. Sprinkle the meat with salt and pepper. Place the meat in a heavy skillet with an oven-proof handle (cast-iron works well). Broil the meat about 6 inches from the element for 5 minutes or until the surface is caramelized. Using tongs, turn the roast and broil the other side. Remove the pan from the broiler.
2. Set the oven at 300 degrees.
3. With tongs, transfer the meat to a heavy 4-quart casserole. Place the onion, cloves, thyme, and bay leaf in the pan.
4. Pour off the excess fat from the skillet. Set it over medium heat. Add the wine and bring to a boil, scraping the bottom. Add the beef or chicken stock or water and return to a boil. Pour the hot liquid into the pot of beef. Cover the pot with a lid and transfer to the oven.
5. Cook for 30 minutes, turn the meat, and continue cooking for 30 minutes.
6. Meanwhile, make a horseradish cream: In a small bowl stir the horseradish and creme fraiche or sour cream with salt and pepper until smooth; set aside.
7. Turn the meat again. Add the turnips or parsnips, potatoes, and carrots to the side of the pan. Continue cooking for 1 hour or until the meat and vegetables are very tender (total cooking time is 2 hours).
8. Transfer the meat to a cutting board. With a slotted spoon transfer the vegetables to plates, discarding the onion. Cover the plates loosely with foil and set aside to keep warm.
9. Set the pan over medium high heat and let the liquid bubble steadily, skimming the surface often, for 2 minutes. Add the Swiss chard and continue simmering for 3 minutes or until the sauce reduces and thickens.
10. Cut the meat into 1/2-inch thick slices. Sprinkle them with salt and pepper. Arrange on the plates. Use a slotted spoon to remove the chard from the sauce and add it to the plates. Ladle the braising liquid on top and spoon the horseradish cream on the side. Jonathan Levitt
© Copyright 2008 The New York Times Company
Baked pasta with beef ragu February 20, 2008 Serves 4
Oil (for the dish)
3 tablespoons olive oil
1/2 cup bread crumbs
1 teaspoon salt, plus more to taste
1 pound penne or rigatoni
1 clove garlic, crushed
1 can (14 ounces) crushed tomatoes
1 teaspoon sugar
About 2 cups shredded leftover braised beef
1/2 cup coarsely chopped fresh basil leaves
1 cup freshly grated Parmesan
10 ounces fresh mozzarella, sliced
Extra olive oil (for sprinkling)
1. Set the oven at 400 degrees. Have on hand a 10-inch baking dish. Oil the dish. 2. In a large pot bring 4 quarts of water to a boil over high heat. 3. Meanwhile, in a medium skillet over medium heat, heat 1 tablespoon of olive oil. Stir in the bread crumbs and cook, stirring constantly, for 3 minutes or until they are toasted; remove from the pan and set aside. 4. Add a generous pinch of salt to the boiling water. Add the pasta. Cook according to package directions or until the pasta is tender but still has some bite. Drain the pasta into a colander. 5. While the pasta is cooking, in a medium saucepan, heat the remaining 2 tablespoons of olive oil with the garlic. Cook for 2 minutes or until the garlic is fragrant but not colored. Add the tomatoes, 1 teaspoon salt and sugar. Cook gently, stirring often, for 10 minutes. Add the beef and cook 5 minutes more. Add half the basil. 6. In a large bowl, toss the cooked pasta with half of the tomato sauce. In the baking dish, layer half the pasta, half the remaining sauce, 1/2 cup of the Parmesan, and half the mozzarella. Repeat with another layer. Sprinkle with bread crumbs and the remaining basil. 7. Bake the pasta for 10 to 15 minutes or until it is bubbling at the edges and brown on top. Jonathan Levitt
Beef hash with sunny-side up eggs
February 20, 2008
You can cook the potatoes in the oven while the meat is braising (in that case, because the oven is lower, roast them for about 1 1/4 hours).
4 medium russet or Yukon Gold potatoes
4 tablespoons olive oil
1 medium onion, thickly sliced
About 1 cup shredded leftover braised beef
1 tablespoon butter
Salt and pepper, to taste
1. Set the oven at 400 degrees. Prick the potatoes well all over with a fork. Place them in a roasting pan and cover tightly with foil. Roast for 1 hour or until the potatoes are tender. When they are cool, slice the potatoes into wedges.
2. In a large skillet, heat 2 tablespoons of olive oil over medium heat. When it is hot, add the onion. Cook for 3 minutes or until the onion starts to wilt. Add the beef and cook for 2 minutes or until it starts to brown. Remove the meat mixture from the pan and transfer to 2 plates; keep warm.
3. Heat the remaining 2 tablespoons of olive oil in the skillet. Add the potato wedges. Cook for 10 minutes or until they are crispy on one side. Turn them and brown about 5 minutes more on another side.
4. Meanwhile, in a small nonstick skillet, heat the butter over medium heat. When it melts, add the eggs and cook gently sunny side up just until the whites are set and the yolks are warm but still runny. Sprinkle with salt and pepper.
5. Spoon the potatoes onto the meat and onions. Top each with an egg. Jonathan Levitt
This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.