Beef Ragout

Around Halloween I started to see articles and blog postings of people throwing "Last Dinner on the Titanic" dinner parties. I was intrigued, and quickly learned that there is a cookbook of the same name, which people were using for this spooky, but elegant, dinner idea. I was able to find most of the recipes online, and I have been eager to try them ever since.

The beef ragout was the first recipe I found, and I knew that it would be the perfect, comforting dish for today's cold weather. This was the last meal served to the third class passengers. I didn't follow the original recipe, instead, I adapted it for my crockpot.

1 pack beef chuck tips
2 potatoes, chopped into bite sized pieces
2 carrots, chopped into bite sized pieces
1 onion, halved and thinly sliced
2 cloves garlic, minced
2 strips bacon
1 cup beef broth
1 cup tomato juice (I used tomato sauce, because I had it on hand)
1 tbsp cider vinegar
1 tsp dried thyme
1/4 tsp allspice
1/4 tsp nutmeg
salt and pepper
1 jar pickled cabbage

Combine all ingredients (minus cabbage) in crockpot, stirring to blend. Heat over medium heat for for 7-8 hours, until meat and vegetables are tender. Serve with pickled cabbage on the side.

Ale Marinated Beef Tips with Horseradish Sauce

Last year I was lucky enough to be in New Jersey to celebrate my cousin's birthday. For the celebration, she wanted to have dinner and drinks at a local Irish pub. This dish is what I ordered, and it was amazing. I think about it every time I am visiting her, (the pub is attached to the train station, so I see it as soon as I arrive).

My husband and I were at the store, and after some debate this dish was all we were able to agree on. I am so glad we did, because it really hit the spot! It was a very comforting dish, which was exactly what we needed as we settled in to prepare for Hurricane Sandy.

For Beef Tips:
1 pack beef tips
6 oz gluten-free beer (I used Bard's)
2 tbsp minced garlic
1 tbsp Dijon mustard
1 tbsp Worcestershire sauce (Lea and Perrins is GF in the US)

For Sauce:
1 small container Greek yogurt
2 tbsp chives, finely chopped
1 tbsp prepared horseradish (Add more if you like it hotter)
1/4 lemon, squeezed for juice
1 tsp minced garlic

Combine all ingredients for beef tips in a large bowl, stirring to blend. Cover tightly, and allow to marinate for at least one hour.

Meanwhile, combine all ingredients for horseradish sauce, stirring to blend. Allow to sit for approx 1 hour, allowing flavors to blend.

After meat has marinated, dump mixture into a frying pan, cooking over medium heat until meat it browned, flipping halfway. (Cook approx 4 min a side for medium).

Beef Negimaki with Ginger Sauce

My husband's family loves sushi. Every time they come to NYC they have to go to their favorite sushi place. I am not the biggest fan of sushi, so I would always order the most generic dish on the menu. One day, I noticed negimaki on the menu. The dish is traditionally broiled beef marinated in teriyaki sauce, wrapped around a bundle of green onions. I fell in love with the dish after my first bite.

I have made the traditional version of this dish many times. However, I decided to shake things up this time, and use my new favorite ginger sauce instead of the traditional teriyaki. I am soooo glad it did, because this wound up being better than the original!

2 bundles of green onion, divided into thirds
3 very thinly slices sirloin steaks

For Ginger Sauce
1 1/2 tbsp ginger paste, or 3 tbsp finely chopped ginger
5 cloves garlic, finely chopped
1/4 cup gluten-free soy sauce
1/4 cup rice vinegar
2 tbsp miso paste
1/2 jalapeno, pepper, finely minced

Set oven to broil.

In a bowl, combine all ingredients for sauce, mixing until well blended. Allow to sit for at least one hour, enabling flavors to mix.

Lay steak flat. Place 1 bundle green onions on the edge, and tightly roll the steak around the onion. Top with ginger sauce, and broil, for approx 4-5 min, until beef is cooked all the way through.

Slow Cooker Chianti Beef Over Polenta

Back in January David and I went on a cruise to the Bahamas with his family. It was my first time on a cruise, and my first time leaving the country. It was a wonderful experience. There was so much to do on board, from pools with water slides, to bars, to cooking classes. It was only a 4 day trip, but we packed in so many activities that by our last day we were exhausted. We decided that going to one of the on board restaurants for a romantic dinner would be a great last activity.

The restaurant that we chose was an Italian restaurant, and for a flat fee we could order as many courses as we wanted. It was hard to narrow down our choices, but after some debate we made our selection. One of the appetizers I chose was a Chianti braised beef ravioli. I am not the biggest ravioli fan, but this was AMAZING! It ranks pretty high on my list of the best foods I have ever had. To be honest, I don't really remember anything else that we ordered, it was that good.

Last night David and I were talking about the cruise, and the possibility of going on another one. I said that the first thing I would do would be return to that restaurant and order that ravioli. Then, I had the crushing revelation that I won't be able to. David, seeing the disappointment on my face, suggested that I try to recreate the dish at home.

I spent some time googling recipes, and learned that Chianti braised beef is a pretty common Italian dish, typically served over polenta (which is usually gluten-free)!

Beef rump roast approx 2 lbs
2 cups Chianti
1 1/2 cups broth or water (I used vegetable, because I had it on hand)
1 cup chopped onions
1 pack sliced white mushrooms
3 carrots
5 cloves of garlic, crushed
2 sprigs of fresh rosemary
1 tsp dried oregano
1 tsp dried parsley
salt and pepper

1 pack polenta
2 tbsp olive oil

In a crock pot, combine all ingredients, minus the olive oil and polenta. Cook on low for 6-8 hours, until beef  is tender and can be pulled apart with a fork.

Slice polenta in to 1/2 to 1 inch thick slices. In a frying pan, warm oil over medium heat. Add polenta slices, and lightly fry, flipping, until both sides are golden brown.

Remove polenta to bowl, and top with beef mixture, spooning broth on top.