3559. BEER, BACON and STEAK SOBA BOWLS

serves four


3/4 cup rice wine vinegar
1 lime, sliced
3/4 cup water
1 tablespoon sea salt
1/4 cup sugar
1 large daikon, trimmed and cut into matchsticks (about 2 cups)
1 1/2 pounds petite filet or flat-iron steaks
12 ounces soba or whole wheat spaghetti
2 tablespoons high temperature/stir fry cooking oil
1/2 pound smoky black pepper bacon, cut into 1 1/2-inch pieces
2 bunches scallions, cut into 1-inch pieces on an angle
4 cloves garlic, thinly sliced
1 cup shelled edamame
2 tablespoons Worcestershire sauce
2 tablespoons tamari
1 can Sapporo beer
4 cups beef stock (32 ounces)
shiso cilantro leaves, coarsely chopped

Heat the vinegar, lime slices, water, salt and sugar in a saucepot over medium heat until at a low boil and sugar and salt dissolves. Pour the brine over the daikon and reserve.

Place the meat in the freezer for a few minutes to firm it up for stability when thinly slicing.

Bring a large pot of water to a boil to cook soba or spaghetti to al dente, according to the package directions.

Very thinly slice the beef against the grain.

Heat a large, round-bottom pot over high heat; add a little oil and brown and crisp the bacon. Remove to plate and spoon off all but 3 tablespoons fat. Add the beef in small batches to the hot drippings and stir fry it until brown and crispy at edges; remove to plate. Add the scallions to blister them, then add the garlic and edamame. Toss, then add the Worcestershire sauce and tamari; deglaze the pan with beer and reduce by half. Add the stock and simmer.

Divide the bacon, beef and noodles among bowls and top with soup. Garnish with the drained pickled daikon, shiso or cilantro leaves.

bacon recipe source: Rachael Ray, September 9, 2013

3526. BRAISED BEEF SHOULDER with RED WINE and BACON

yields 6-8 servings


4 pounds flatiron steak, or other cut beef chuck
2 oranges
6 cups dry red wine
1/4 cup cognac or brandy
1/4 pound country bacon, cut into 1/2 inch thick strips
2 garlic cloves, peeled and thinly sliced
Bouquet garni (4 sprigs fresh flat-parsley, 1 sprig fresh thyme, 1 sprig fresh rosemary, and 1 bay leaf tied with kitchen string)
6 stalks celery, trimmed and cut on bias into 1/2-inch-thick slices
4 large carrots, peeled, trimmed, and on the bias into 1/2-inch-thick slices
2 large onions, peeled and cut into inch-thick slices or wedges
2 cups beef stock, low sodium canned beef broth, or water
1/4 cup vegetable oil
1/4 cup (1/2 stick) unsalted butter
Coarse sea salt or kosher salt
1 1/2 teaspoons crushed black pepper
2 tablespoons all-purpose flour

The day before you want to cook the beef, place it in a nonreactive bowl or Pyrex dish. Remove the zest of 1 orange using a vegetable peeler, including as little of the white pith as possible, and julienne. Juice both oranges and strain the juice. In a large bowl, combine the orange juice and zest, red wine, cognac, bacon, garlic, and bouquet garni. Pour the marinade over the beef, add the celery, carrots, and onions, cover, and marinate for at least 12 hours, or overnight, in the refrigerator.

Place a rack in the lower third of the oven and preheat the oven to 325°F.

Transfer the beef to a platter. Strain the marinade through a colander into a medium saucepan and reserve the vegetables and herbs. Pour the beef stock into the pan and bring to a boil. Lower the heat and keep at a slow, steady simmer.

Warm the vegetable oil and butter in a large cast-iron pot or Dutch oven over medium-high heat. Pat the beef dry and season all over with salt and the pepper. Dust the beef with the flour on all sides. When the oil is hot, add the beef to the pot and sear until golden brown on all sides, 12 to 15 minutes. Pour in the hot stock mixture and add the reserved vegetables and bouquet garni.

Cover the pot and transfer it to the oven. Braise, basting and turning the beef every 30 minutes, until the meat is fork-tender, 3 to 3 1/2 hours. Discard the bouquet garni. If the sauce is too thin or is not flavored intensely enough, ladle most of it off into another pot and simmer it until it thickens and intensifies. Then add it back to the original pot and serve.



bacon recipe source: Braise: A Journey Through International Cuisine by Chef Daniel Boulud (ECCO /Harper Collins, 2006)