Tag Archives: beef

Shortrib Kimchi Jjigae

Shortrib Kimchi Jjigae


There’s nothing better on a snow day than staying indoors and digging into a hot and hearty comfort meal. This Shortrib Kimchi Jjigae is just that. Meaty, mouthwatering, fork-tender beef shortribs braised in a kimchi broth with caramelized onions and chewy tteok. Add some fresh steamy rice and prepare for a meal that will make you wish every day could be a snow day.

You will need:

  • 2 lbs yellow onions, thinly sliced
  • 2 tablespoons canola oil
  • 2 tablespoons butter
  • 2 – 3 lbs beef short ribs (4 ribs)
  • 2 cups kimchi
  • 700 ml anchovy stock (or Japanese dashi)
  • 2 cups tteok (Korean ricecakes)
  • 2 tablespoons sesame oil
  • 5 cloves garlic, minced
  • salt and pepper, to season
  • ¼ cup mirin
  • fresh bean sprouts
  • julienned carrot
  • green onion
  • white and black sesame seeds

In a large pan on high, heat the canola oil and butter. Add the onions, turn the heat down to medium, and slowly cook until the onion get caramelized and brown. When the onions are done, put them in the bottom of a pressure cooker or dutch oven and set aside.

Season the shortribs with salt and sear in the pan on high heat with more oil til they are browned. When they’re brown, place them on the onions.

Deglaze the pan you just seared the ribs in with the 2 cups of kimchi. Stir the kimchi around until all the fond comes free from the bottom of the pan. Place the kimchi over the ribs.

Finally, add the anchovy stock to the pot with the other ingredients. Cover and pressure cook for one hour, or bring to a boil, cover and simmer for 2 – 2.5 hrs or until the shortribs are tender.

Near the end of the cooking time, heat a pan with the sesame oil and saute the minced garlic for about 30 seconds. Add the tteok and continue cooking until they are lightly browned. Add the tteok to the pot of jjigae and let simmer for about 5 minutes until the tteok is done.

Taste the jjigae and season with salt if you need it. Add the mirin, give a final stir and get ready to serve.

Ladle the jjigae into individual serving vessels with one rib per serving. Place under a broiler for 5 minutes to give the meat a little colour. Garnish the servings with fresh bean sprouts, carrot, green onion, and sesame seeds. Serve with steamed rice and enjoy!

What is your favourite winter meal?

Ramen Burger

Ramen Burger by The Aimless Cook

The ramen burger is gaining popularity in North America. Touted as the newest food craze, it’s a clever sandwich using ramen noodles as the bun. Today, I’m going to show you how to make your own. Enjoy!

You will need:

  • fresh ramen noodles (one package per person)
  • 1 egg, beaten

For the beef teriyaki filling:

  • 10 oz. thinly sliced beef (per person)
  • 1 yellow onion, sliced
  • 2 tablespoons soy sauce
  • 2 tablespoons mirin
  • 2 tablespoons sugar
  • a splash of sake (optional)
  • ¼ cup dashi

Cook the ramen like you normally would until cooked. Strain and transfer to a large mixing bowl. Add the beaten egg and combine until the noodles are evenly coated. Take the noodles, divide them into 2 equal portions, and put them into ring moulds, ramekins, or burger patty moulds. Pack them and weigh them down so that they can set in the shape of your ‘buns’. Refrigerate for at least 2 hours.

For the Beef Teriyaki, start by sauteing the onion in a small pot on medium heat with a bit of oil. Cook until the onions are lightly caramelized, then add the beef. Cook until the beef starts to change colour. Next, add the rest of the ingredients and continue cooking until the beef is done and the sauce is thickened to your liking.

When the noodles are set, they should pop out of the moulds easily. Fry them on a lightly oiled skillet on medium high heat until they are slightly browned and warmed through.

Assemble your burger and enjoy!

 

*The ramen bun holds up well to sauce. You can of course enjoy them with hamburger patties, katsu, fried oysters, etc. It up to your imagination.

What are you going to put in your ramen buns?

Marrow Mashed Potatoes

marrow mashed potatoes feature

Bone marrow is an incredible ingredient that adds flavour and depth to stocks, but its also superb for using in your mashed potatoes. These potatoes use roasted marrow to give it extra richness that you can’t get with just butter. You are going to love these potatoes with grilled meat or as a topping for your next shepherd’s pie. Let’s get started!

 

 

You will need:

  • 4 medium yellow potatoes
  • 3 large marrow bones
  • a small yellow onion, thinly sliced
  • 1 leek, tender part, thinly sliced
  • 1 tablespoon butter
  • salt and pepper, to season

Start by roasting the marrow bones in a preheated 375F oven for about 15 minutes til they are nicely roasted and brown. When they’re done, set them aside.

Boil the potatoes, peeled and quartered in a pot of salted water until fork tender. When they’re done, set them aside.

In a pan on medium heat, saute a thinly sliced leek and a small yellow onion in a tablespoon of oil. Cook until the the leeks and onions are soft and starting to brown. When they are done, turn off the heat and get ready to put it all together.

In a large mixing bowl, start mashing the potatoes with a tablespoon of butter. Add the marrow from the bones and continue to mash until you get the desired consistency. Finally, add the leek and onions and combine. Season with salt and pepper to taste and you’re done!

The protein in the marrow is great when it comes to roasting these potatoes in the oven because you’re gonna get a nice golden finish. This is why they are great for making dishes like shepherd’s pie. Take this recipe, make it yours and have fun in the kitchen!

Thai Beef and Basil Stirfry – Thai Recipes

beef basil feature

This recipe for Thai Beef and Basil is incredibly quick to prepare and very tasty. The key to this dish is using the freshest ingredients you can get your hands on, so if you can’t find the Thai Holy basil, use your local basil, as it will bring some impressive aroma to your finished meal.

  • 250 g of beef, sliced skirt steak or ground
  • 1 red chili, roughly chopped
  • 3 garlic cloves, roughly chopped
  • 1 tbsp fish sauce
  • 1 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 cup of fresh basil leaves
  • 1 large chili sliced
  • 1 handful of green beans
  • canola oil for cooking

Start by pounding up a roughly chopped red chili pepper and 3 cloves of garlic in a mortar and pestle with a pinch of kosher salt til they release their oils and fragrance. The coarse grain of the salt will help season as well as provide some texture while you pound the chile and garlic.

Next, in a small bowl, combine 1 tablespoon each of soy sauce, fish sauce and oyster sauce. Mix well and set aside.

In a wok or frying pan heat up 1 tablespoon of oil on high til it starts to smoke, then add the chilli garlic mix. Stir well for about a minute until it starts to smell really fragrant. Add 250g of sliced skirt steak and keep everything moving as you continue cooking for another minute. Next, add the sauce mixture and combine.

Next, stir in a handful of green beans (or long beans) and a sliced chili pepper. Finish off with adding 1 cup of fresh basil leaves. Mix to combine, then give a final taste. You shouldn’t need salt since you have fish sauce, but if it’s a little too spicy, balance it out with a touch of palm or brown sugar. When it’s tasting perfect, plate up on a fresh bed of steamed rice and top with a crisp fried egg if you have them.

IMG_2857

The skirt steak is much like the flank, but with a coarser fibre. When you slice it thinly across the grain, you will get a really tender stirfry meat that cooks very quickly. As for the basil, the purists will insist on using Holy basil which is a Thai variety. Since I live in Canada and there are so many great places here that make some incredibly fresh and fragrant basil, I’m using it. With simple dishes, the freshness of the ingredients is crucial. Go out to your local Farmers Market or community garden and make good use of the bounty that’s available for you. It’s simply a waste if you don’t. Trust me, you’ll thank me later.

So my question of the day for you is: What are your favourite fresh herbs to cook with?

Thai Inspired Beef Salad with Rice Noodle Recipe

Southeast Asian flavour is a playful balance of sweet, sour, salty, spicy and bitter. Using ingredients like fresh lime juice, red Thai chiles and fish sauce, you can create something pretty incredible. This Thai-inspired beef salad uses some simple ingredients brought together with amazing results.

for the dressing, you will need:

  • 3 Tablespoons fresh lime juice
  • 1 1/2 Tablespoons rice vinegar
  • 1 Tablespoon chile garlic paste (sambal oelek)
  • 1 1/2 Tablespoons fish sauce
  • 1 1/2 teaspoons sugar
  • 1 Tablespoon olive oil
  • salt to season

the rest:

  • 1 lb baby bok choy, trimmed and rinsed
  • 225g thick rice noodles (banh pho)
  • 1 teaspoon olive oil
  • 1 lb flank steak
  • salt & pepper
  • 1/4 cup cilantro, chopped
  • crushed peanuts
  • fresh lime wedges, for garnish

In a small bowl, mix all of the dressing ingredients together, salt to taste then set aside. Boil the rice noodles until tender, rinse in cold water, strain then set aside. 

Blanch the baby bok choy in the boiling water for about 1 minute. Take out and rinse in cold water then set on a baking tray lined with kitchen paper to dry. Set aside.

Drizzle the flank steak with olive oil on both sides and season with salt and pepper. Ensure your steak is room temperature before you grill. Sear the steak on an oiled cast iron skillet on high heat or on a grill on high for about 3 minutes per side. You want a nice brown crust, but don’t let it cook too long. Once the steak is seared, set aside for at least 10 minutes to let the juices re-distribute through the meat.

Flank Steak from Hoven Farms

After the 10 minutes, slice the steak into 2 inch strips along the grain then across the grain into thin slices. Now we’re ready to assemble.

In a large mixing bowl, combine the rice noodle, bok choy, the dressing and the beef and toss until combined. Add the chopped cilantro and get ready to plate.

*the cilantro bonus dressing

  • 1/4 cup canola oil
  • 1 handful cilantro leaves
  • juice of 1 lime
  • salt
  • wasabi to taste

In a blender start with the liquids, then add the rest of the ingredients. Pulse til well blended. This is a great dressing that you can use for a lot of different things. You can also add different ingredients depending on the dish.

Thai inspired Beef Salad

Plate the salad on a small plate or small bowl. Drizzle the cilantro dressing over the top and garnish with chopped Thai chiles. This recipe makes a great lunch for the next day since you don’t have to heat it. The beef is juicy, lean and hearty. Of course, if you want to omit the meat, you can. Make this recipe yours and have fun in the kitchen!

Filipino Sour Soup – Corned Beef Sinigang Recipe

Filipinos love their sinigang. It’s a very popular soup with a signature sour broth. If you’ve never had sinigang, you gotta try it. Most versions are made with seafood or pork. Today I have a beautiful corned beef brisket that I found at the market and I think the flavour of this meat goes quite well with the sourness of the broth. You’re in for a real treat today so get ready!

Start with a 2 lb piece of corned beef brisket and put it in a pressure cooker with about 5 cups of water and cook for about 45 minutes. If you’re cooking in a regular pot, you will cooking for about 2 hours. You can go longer if you want to make the beef really fall apart tender. (what I’m gonna do next time for sure is cook it til it’s really soft, then slice it thinly like a pastrami)

When the beef is cooked, take it out and slice into bite-sized pieces. Put back into the liquid and add 2 sliced carrots, 1 medium yellow onion cut into wedges, 2 medium potatoes (peeled and cut into bite-sized pieces) and 1 packet of sinigang sampolok seasoning. Stir well to dissolve, cover and cook until the potatoes are half done.

When the potatoes are half done, add about 300g of daikon, cut into quarter inch thick half moons and some fish sauce to taste (about 2 tablespoons). Continue to cook until the potatoes are done. When the potatoes are done, add 1 bunch of fresh spinach, cover again and let stand until the spinach is wilted. Give it a final stir and serve with steamed rice.

For the vegetables, you can feel free to use whatever you got. The more traditional versions of sinigang include taro, long bean, bok choy as well as cut up tomato to stew with the meat. The most popular versions of sinigang are made sour with the use of tamarind. Though tamarind can be found in North America, most people make this incredible comfort food with seasoning packets that you can find at most Asian grocery stores.

Take this recipe, make it yours and have fun in the kitchen!

Fun with Picadillo

Picadillo is a Latin American staple with many versions, depending on where you’re from. I love the addition of apple and raisins in this recipe and I hope you enjoy it too!

  • 1 lb ground beef
  • 1/2 cup onion, chopped
  • 1 clove garlic, minced
  • 1 tomato, seeded and diced
  • 1 chipotle
  • 1 med apple, cored, peeled and diced
  • 1/2 cup raisins
  • 1/4 cup almonds, toasted and chopped
  • 1T vinegar
  • 1t sugar
  • 1t salt
  • 1/4 t cinnamon
  • 1/4 t cumin
  • pinch pepper
  • a handful of sliced black olives

This is very simple. Start with a large skillet and brown the beef, garlic and onions. Toast the almonds by chopping them coarsely on a cutting board or bashing them in a bag, then dry roasting them in a pan over medium high heat. Reconstitute the chipotle by soaking in boiling water until soft, then chopping finely.

Once your beef is browned, add the seasonings and the rest of the ingredients and cook until the apples are tender. If you want a saucier picadillo, just keep the seeds in the tomatoes. Serve with freshly steamed rice or warm tortillas and enjoy!

Beef & Guinness Stew

With St. Patrick’s Day coming up, what better way to celebrate than with a hearty bowl of this classic comfort food. A dish like this is well worth the effort and with the freshest ingredients, you can be sure that this stew will be a winner.
 

  • 2 lbs beef chuck, cubed
  • some flour, for dredging
  • 1 shallot, finely diced
  • 2 cloves garlic, minced
  • 1 bottle Guinness
  • 500ml beef stock
  • 3 sprigs each, fresh rosemary and thyme
  • 1 bay leaf
  • 1 strip orange zest
  • 1 cup each of parsnips, carrots, pearl onions & potato (cut to bite-sized pieces)
  • salt & pepper

 
Dredge the beef in flour, shaking off the excess. Heat up a couple Tablespoons of oil in a heavy pot or dutch oven and brown the beef on all sides. Work in small batches as not to overcrowd the pot. When the beef is browned, set aside.
 
Add the shallots and garlic to the pot and lightly sweat them out. You want them translucent. Once that’s done, de-glaze the bottom of the pot with a little bit of the Guinness. Stir with a wooden spoon to pick up all the flavourful fond.
 
Once you have de-glazed, re-add the beef, the rest of the Guinness, the beef stock, the herbs and the orange zest. Bring to a boil, set the heat to low, cover and simmer for about 2 – 2.5 hrs until the beef is tender.
 
15 minutes before the beef is done, add the parsnips, carrots, pearl onions and potatoes, cover and continue cooking until tender.
 
Salt and pepper to season, then enjoy.
 
Take this recipe, make it yours and most importantly… have fun in the kitchen!


Nilaga

I have been so busy with my traveling and writing that I have so much to tell you about. If you have been watching my YouTube channel, you will know that I recently returned from a trip to Australia. It was a wonderful journey, taking me to the cities of Melbourne, Brisbane and Sydney. It was fascinating to see the influence of culture on the local food scene. You can be assured that I have been taking a lot of notes and working on ideas for new and unique recipes.

But for now, let’s take a look at a recipe that I have had online for some time. I want to share with you a great Filipino recipe from my mom. It’s the perfect comfort food for when the weather is getting colder and a very hearty dinner that can be enjoyed as a soup or with steamed rice. It is called Nilaga and requires very few ingredients. The thing I love about Nilaga is that it’s flavor is dependent on the few ingredients it has. Simple food is often the most complex in terms of creating a flavor profile that’s pure. The key is to use high quality, fresh ingredients. That’s it. Take your time with this dish and you will be rewarded.

You will need:

  • 1/2 kg beef, cubed
  • 2 large carrots, cut into bite-sized chunks
  • 1 large yellow onion
  • 2 large potatoes, cut into bite-sized chunks
  • 3 cloves garlic, minced
  • 1/2 head cabbage, wedged
  • 1 handful of long beans, cut into 3-4 inch lengths
  • S & P to season
  • 10 whole peppercorns
  • 3-4 Tbsp fish sauce (patis)

Start with a couple tablespoons of oil in a large pot or pressure cooker and saute your onions and garlic. Once you have sweated the onions and garlic, add the beef and brown lightly. Once the beef is ready, add 1 liter of water, the peppercorns and the patis. Give the mixture a quick stir, cover and simmer til the beef is tender. This will take about an hour or so. If you’re using a pressure cooker, it should take about 35-40 minutes.

When the beef is tender, add the potatoes and carrots and cook until tender. Once that is done, just finish off by adding the cabbage and long bean. These will only take a couple minutes to quickly steam. Grab a spoon and give your broth a taste. Season with S&P and more patis if you so desire. Serve as a soup or with freshly steamed rice. Enjoy!

Sukiyaki

One of the greatest reasons I like to cook is to get together with my friends and family. It feels good to be able to create something special for the people I care for and make an experience that they will remember. Today’s recipe is an experience you will enjoy. Better yet, it’s simple and incredibly delicious. It’s Sukiyaki.

For the Japanese, Sukiyaki is one of many meals that can be cooked at the table and enjoyed together. During winter months, it’s nice to sit down with the family around a bubbling donabe on a portable burner. The warmth and smell of the ingredients is enough to warm the soul. It’s simply something you have to experience for yourself. Luckily, I will show you how to prepare this meal right now. Are you ready?

This recipe consists of 2 simple parts; making the sukiyaki sauce and prepping the ingredients for cooking at the table. Another thing you will need is a portable burner or cooktop. They are available in electric or gas, the latter being cheaper. The gas burner runs on butane cartridges that you can get a pack of 4 for a few bucks. I prefer the gas because of the heat control and there’s no cord to trip on.

For the sukiyaki sauce, you will need:

  • 120 ml, sake
  • 1/4 cup, soy sauce
  • 1/4 cup, mirin
  • 2 Tbsp, sugar (you can adjust the sugar to your taste since the mirin is already sweet)

Combine the ingredients in a small saucepan and heat until the sugar dissolves. Once that’s done, shut off the heat and set it aside.

Here are a list of ingredients for our sukiyaki hotpot:

  • 1-1 1/2 lb of thinly sliced beef (I’m talking paper thin)
  • 1 cup, fresh shiitake mushrooms
  • 1 package, konnyaku (cake or noodle form)
  • 1 bunch, green onion
  • 1 small white onion
  • 1 large carrot
  • 1 medium head, napa cabbage
  • 1 bunch, enoki mushrooms (if you don’t have them, don’t worry)
  • 1 block, tofu (firm)

All you need to do with the ingredients is cut them up nicely and arrange them on a large platter on the table for cooking. With the shiitake, cut off the tough stem then cut a criss-cross pattern on the tops. If you are using konnyaku in the cake form, cut into bite-sized slices then cut a small hole near one end. Take the long end of the konnyaku and tuck it into the hole you just cut. What you’re left with is a cool, twisted shape that serves 2 purposes: one, it looks cool and two, you are increasing surface area so that it will absorb more flavour from the sauce. For more detailed explanation on this, please watch the video. After your konnyaku is prepped, you have to boil it for a few minutes, then strain and set aside.

Cut the green onion into 2 inch pieces on a slant. Half the white onion and cut into thin slices. With the carrot, just slice thinly on the bias. Then, slice the napa cabbage and tofu into bite-sized pieces. If you have enoki mushrooms, just cut off the roots. Now that all your ingredients are cut nicely, arrange them on a large platter so they look nice. Of course, put the beef on a separate plate. If you have any eggs, have them handy as well. You will need one egg per person. Traditionally, Sukiyaki is enjoyed by dipping the cooked ingredients into the beaten, raw egg. If you don’t like raw eggs, don’t worry about it.

So your table should look like this: portable burner and donabe in the center of the table, your beef plate off to one side, the vegetables on the other. Each person at the table has a bowl of steamed rice and a small bowl with an egg. You also want to get that sukiyaki sauce you made and put it into a container you can pour from. Now you are ready to cook.

To start, heat up the donabe on medium high heat. When the pot is hot, add some beef with about a tablespoon or two of the sukiyaki sauce. Move the beef around until its brown then start to arrange the other ingredients around it. Start with your cabbage, onions, carrots, shiitake, green onion, konnyaku and tofu. Arrange nicely around the pot. Just a tip: don’t put the konnyaku right next to the beef. It will toughen the meat. When you have the ingredients in the pot, add the rest of the sauce and bring to a boil. When it starts to boil, turn down the heat to a steady simmer and put on the lid. This will cook quickly (3 to 4 minutes).

When the time is up, take off the lid and serve. If you have a large pair of cooking/serving chopsticks, use them. Another thing you can use is the individual ‘nets’ you can get for Chinese hotpot. Everyone just takes from the donabe and enjoys with their rice. With the beef, you can dip it into the beaten egg, then eat. Add more ingredients from the the table as you need them. As the meal winds down, don’t let the leftover broth go to waste. It’s full of flavour from all the ingredients you have been cooking in it. Add some leftover rice and a beaten egg. Let that simmer and you have a congee-like mixture that tastes like heaven.

So have fun in the kitchen and take care! I hope you try this at home. If you do, I’d love to see your photos. Send your pics to: theaimlesscook@gmail.com