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Return the brisket to the pan, turn to coat both sides and cover tightly. Bring to a boil. Reduce to simmer for 1 1/2 hours, basting or turning the brisket every 20 minutes or so.

In a bowl, whisk together the sugar, paprika, dry mustard, ketchup, red wine vinegar, Worcestershire sauce and add to the pan.

Continue cooking and basting the brisket until tender, approximately 1 hour longer.

Remove the brisket, degrease the sauce. The easiest method to remove the grease (degrease) a liquid is to use a stock or sauce separator. Place the liquid into the separator, the grease will float to the top, the degreased liquid is then poured out through the tube at the bottom. Any remaining grease can be removed by laying a paper towel on the surface of the liquid to soak the grease. Remove and trash. Without a separator, use a ladle. Carefully lower the edge of the ladle under the surface of the liquid and allow the grease floating on top to drain into the ladle. Once most of the grease has been removed, lower the ladle into the center of the liquid. Begin stirring just the surface of the liquid. This will force the grease to the outside. Carefully skim the accumulated grease and continue as necessary. Use a paper towel to finish. Do not strain the sauce.

Slice the brisket against the grain and serve with the sauce.

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Back In The Bayou Meatloaf

Recipe By: Chris Koch

Serving Size : 6

Categories : C -- American - SE Entree, Beef

Amount Measure Ingredient -- Preparation Method

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1 pound Ground Beef

1 pound Ground Pork

1/2 each Onion -- chopped

1/4 head Celery -- chopped

1/2 cup Green Bell Pepper -- minced

1/16 cup Garlic -- minced

1/4 cup Bread Crumbs

1/2 cup Milk

1 tablespoon Cajun Beef Seasoning

2 each Egg -- beaten

Sauce

1/2 cup Tomato Sauce

1/4 cup Water

1 fluid ounce Molasses

1 fluid ounce Cider Vinegar

In a large mixing bowl, add the ground meats, onions, celery, green pepper and garlic.

In a small bowl, whisk together the milk, Cajun seasoning and eggs. Add to the bowl. Sprinkle the top with breadcrumbs and using your hands, mix these ingredients well.

Form into a loaf on sheet pan, or in a 9x5 loaf pan. Pack tightly into pan

Roast in 325° oven for 45 minutes

Make the sauce by whisking together the tomato sauce, water, molasses and cider vinegar.

Pour the sauce over the loaf evenly, reserving any extra

Roast 1 1/4 hours longer or until the internal temperature of 155° is reached.

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Barbacoa de toro

Recipe By: Chris Koch

Serving Size : 8

Categories : C -- Mexican Entree, Beef

Amount Measure Ingredient -- Preparation Method

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10 each guajillo chilies -- stemmed and seeded

8 each costeño chilies -- stemmed and seeded

8 each puya chilies -- stemmed and seeded

4 each pasilla chilies -- stemmed and seeded

3 each ancho chilies -- stemmed and seeded

3 each dried New Mexico chilies -- stemmed and seeded

1 piece cinnamon stick

1 tablespoon cumin seed

1 teaspoon allspice berries

1 teaspoon whole cloves

1 teaspoon dried marjoram

1 teaspoon dried thyme

2 heads garlic -- cloves peeled and crushed

3 tablespoons red wine vinegar

1 tablespoon salt

For the Meat

5 pounds flank steak -- cut into 5" pieces across grain

3 pounds beef short ribs

1 1/2 cups dried chickpeas

1 cup long-grain white rice -- rinse and drain

3 each carrots -- 1" pieces

1/4 head cabbage -- cored

1 ounce dried corn husks

Place the chilies in a strainer and rinse to remove the dust. Transfer them to a heavy saucepan. Add 2 1/2 cups of water, bring to a boil and cook for 5 minutes, remove from the heat and set aside.

Place a heavy skillet over medium heat (empty) and heat the pan for 5 minute. Remove the pan from the heat, add the cinnamon, cumin, allspice, cloves, marjoram and thyme. Stir together for 1 minute, remove to a bowl and cool.

In a spice grinder, add the toasted spices and grind to fine powder. Transfer to a blender and add the garlic, vinegar, salt, chilies and the cooking liquid. Puree. Transfer the purée to a fine sieve or chinois. Press the solids with a wooden spoon to remove as much liquid as possible. Set marinade aside

Season the meat with salt and place in a large bowl. Add the chili marinade and using your hands rub the meat with the liquid. Cover the bowl with plastic and refrigerate for 12 hours

Place the chickpeas into a bowl and cover with water, set aside and soak over night

In a 5 gallon stock pot, place the rice, drained chickpeas, carrots, cabbage and 20 cups of water.

Suspend a colander just large enough to fit into the pot and tie to the handles of the stock pot. Suspend the colander 1" below the rim.

Line the colander with 1/2 of the corn husks. Transfer the meat to the colander with a pair of tongs and top with the remaining corn husks. Cover the pot with a clean dish towel and cover with lid. Cook over medium heat, undisturbed for 4 hours.

Uncover pot and transfer the meat to a platter.

Untie the colander and remove, discard the husks. Season the broth with salt to taste, transfer to a soup tureen

To serve, ladle the broth and vegetables into soup bowls, serve along side the meat and with hot corn tortillas

Description:

"chili marinated steamed beef"

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Beef Paprikas

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Eastern European Entree, Beef

Amount Measure Ingredient -- Preparation Method

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4 Tbsp Butter

1 3/4 Lb Beef -- cut in strips

1/4 C White Wine

2 Ea Onion -- large dice

1 Ea Green Bell Pepper -- julienned

1 Lb Button Mushrooms -- halved

2 Tbsp Flour

1 1/2 Tbsp Paprika

2 1/2 C Beef Stock

1 Tbsp Tomato Paste

3/4 C Sour Cream

3 Tbsp Fresh Dill -- chopped

1 C Tomato -- seeded and diced

Heat a heavy skillet over medium high heat. Increase the heat to high and melt 1/2 of the butter. Brown beef strips the remove to bowl.

Deglaze pan with white wine and and add to the bowl of beef

Add the remaining butter to the skillet and sauté the onions and pepper for 5 minutes. Add the mushrooms and cook for 2 minutes longer.

Stir in the flour and paprika. Stir in the stock and tomato paste. Add meat to sauce and simmer for 10 minutes

Stir in sour cream, remove from heat, stir in dill, season

Serve over buttered noodles. Sprinkle with diced tomatoes

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Beef Potpies With Yorkshire Pudding Crusts

Recipe By: Chris Koch

Serving Size : 8

Categories : C -- United Kingdom Entree, Beef

Amount Measure Ingredient -- Preparation Method

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YORKSHIRE PUDDING

2 each egg

1/2 teaspoon salt

1 cup flour, all-purpose

1 cup milk

1 each egg white -- Room temp

2 pounds beef round -- cooked rare

10 ounces frozen peas -- thawed

1 pound white potatoes -- 1/2" cubes

1 each onion -- slice thin

3 tablespoons butter, unsalted

1 clove garlic -- minced

1 tablespoon Worcestershire sauce

1 1/2 teaspoons horseradish

1/4 cup heavy cream

In blender, blend eggs, salt, flour and milk for 30 sec, chill for 30 minutes.

In large bowl, combine beef, peas and potatoes

In skillet sauté onions in 1 tablespoon of butter, add the garlic.

Stir in the Worcestershire, horseradish and cream, cook until thickened. Add beef mixture, stir to combine

Divide among 6 - 12 oz gratin dishes

Pour melted butter around edges of gratin dishes and bake in 425° oven for 2 minutes.

Whip egg white to soft peaks and fold into batter after it has rested for 30 minutes.

Pour 1/3 cup of pudding batter around the edges of each dish and bake for 15 minutes. Reduce to 400° and bake for 10 to 15 minutes more

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Beef Wellingtons - modern method

Recipe By: Chris Koch

Serving Size : 6

Categories : C -- French C -- United Kingdom

Entree, Beef

Amount Measure Ingredient -- Preparation Method

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1 each beef tenderloin 5 pounds gross weight

1 tablespoon Oil

1/2 cup clarified butter

1 1/2 pounds Button Mushrooms

1/2 cup dry white wine

6 fluid ounces liver pate

1 Sheet Puff Pastry Sheets

1 each Egg

1 tablespoon water

Clean the chain, fat and silver skin from a 5 pound tenderloin. This should produce a clean 3 pound roast. Sprinkle with salt and pepper; fold the thin tail end under to form the tenderloin into a consistent thickness end to end.

Roast in a 325° oven until the internal temperature at the thickest part reads 130° using a meat thermometer -- approximately 45 minutes to 1 hour

While the beef is cooking create the mushroom duxelle

Mince the mushrooms including the stems

Melt the butter in a heavy skillet, add the mushrooms and cook over medium heat. The mushrooms will become very soupy as they release their liquid. Continue cooking, stirring now and again until all the liquid has evaporated. This will take a while. Once all the liquid is gone (known as sec or dry) add the wine and continue to stir until the wine is also evaporated. Cool slightly. The mixture must be very dry.

Increase the oven to 425°

Spread the liver pate over the surface of the beef and spread the duxelle over the top.

Roll out the puff pastry until four inches longer than the tenderloin and wide enough to encase the tenderloin.

Place the tenderloin onto the puff pastry, fold over the ends and roll up from the bottom.

Place on a baking sheet, seam down. Bake for about 20 minutes or until golden brown.

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Boeuf Bourguignon

Recipe By: Chris Koch

Serving Size : 6

Categories : C -- French Entree, Beef

Amount Measure Ingredient -- Preparation Method

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1/2 pound salt pork -- can sub bacon, but smoked will change balance of the recipe.

4 each shallots -- peeled and cut in 1/8ths

2 pounds beef stew meat

2 tablespoons flour, all-purpose

1 teaspoon kosher salt

4 each black peppercorn

1 each bay leaf

1 clove garlic -- minced

3 cups dry red wine

1 cup water

1 cup white mushrooms

2 tablespoons parsley -- chopped

1 pound egg noodles

Preheat the oven to 300°

Dice the pork and place in a oven proof casserole or heavy oven proof pot on the burner over high heat. Sauté the pork until lightly browned, add the shallots and cook until tender, remove and reserve.

Brown the meat in batches in the casserole. It is important not to crowd the pot with meat. If too much meat is added, or the temperature of the pot lowers, the meat will not brown and sear and will begin to boil in its own juices. When all the beef has been browned, return all the browned beef to the casserole. Sprinkle with flour and stir to coat. Add the herbs and spices, stir and add the wine and water.

Cover and place in the oven for 2 hours.

Remove cover and add the pork and shallot mix. Cover and return to the oven for 1 hour.

Remove cover, add mushrooms, cover and return to the oven for 15 minutes more while you cook the noodles

Place the noodles in a shallow bowl, top the stew, garnish with parsley

Description:

"traditional beef stew from eastern France"

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Boeuf Wellington Traditional method

Recipe By: Chris Koch

Serving Size : 6

Categories : C -- French Entree, Beef

Amount Measure Ingredient -- Preparation Method

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3 cups flour, all-purpose

1/2 teaspoon salt

14 tablespoons butter -- frozen

1/4 cup shortening -- frozen

7 tablespoons ice water

1 each beef tenderloin -- 5# approximately

salt and pepper TT

1 tablespoon cognac

3 slices bacon

6 ounces pate de foie gras

1 each egg

1 teaspoon milk

Preheat the oven to 450°

Place the flour in the food processor bowl, add the salt, butter and shortening. Pulse until mixture resembles cornmeal. With the machine running, add all the water and run to form ball. If too dry, add 1/2 tsp of ice water at a time until ball forms

Form the dough into a 1" thick rectangle, wrap in plastic wrap and refrigerate for 20 minutes.

Rub the beef with the cognac and season with salt and pepper. Tie the tail under and arrange the bacon across the tenderloin.

Place the meat on a rack in a roasting pan and roast to desired degree of doneness - 130° for rare; 140° for med-rare; 145° for medium. Remove from oven and cool completely. This can be done the day before and cooled properly. Reduce the temperature to 425°

Place the pate in the processor and purée until smooth. Remove the blade and using your hand or a rubber spatula, transfer the pate to the tenderloin and spread over surface.

Roll the pastry into a rectangle large enough to wrap the tenderloin. Place the tenderloin onto the pastry and fold over the ends and wrap, sealing the very end with water. Place seam side down on baking sheet. Cut 3 one inch vents spaced along the top.

Using a fork, blend the eggs and milk. Brush the pastry all over working from the surface of the pan up and over the roll.

Bake/roast in 425° oven for 20 minutes, or until pastry is golden brown.

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Braciole

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Italian Entree, Beef

Amount Measure Ingredient -- Preparation Method

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1 pound beef round steak, R-T-C -- in thin 1/4 thick slices

4 slices prosciutto

1 tablespoon pignolia -- pine nuts

2 tablespoons Romano cheese -- pecorino

1 clove garlic -- minced or pressed

2 tablespoons fresh flat leaf parsley -- minced

Olive oil for frying

Tomato Sauce - basic quick Italian

Espagnole sauce

The meat should be 6-8" in length, 3-4" wide and 1/3-1/4" thick. Season with salt and pepper

In a food processor mince together the prosciutto, pne nuts cheese garlic and parsley.

Divide the mixture among the beef slices and spread all the way to one end and to about one inch of the other. Beginning at the end where the mix is all the way. roll up tightly and tie to secure. Repeat.

Heat enough oil to coat the bottom of a heavy Dutch oven or skillet with a lid. Brown the rolls on all sides.

Add either the tomato sauce or the brown (ESPAGNOLE) to the pan over the rolls. Cover and braise, turning every 30 minutes for 1 - 1 1/2 hours

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Broiled Steaks a la Neil

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- American - mid Atlantic Entree, Beef

Amount Measure Ingredient -- Preparation Method

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4 each beef steak - your choice

kosher salt and fresh cracked black pepper

1 tablespoon fresh basil -- minced

1 clove garlic -- minced

4 tablespoons extra virgin olive oil

1 tablespoon fresh thyme -- minced

Sprinkle each side of the steaks with salt and pepper -- pat into meat.

Combine basil, garlic, oil, thyme in bowl. Mix well. Place steaks in bowl and turn to coat.

Preheat broiler. Place top rack so that food will be approximately 4 inches from the heat.

Transfer steaks to broiler pan. Most broiler pans have two pieces: a pan, and a rack that fits into the pan. When roasting or broiling, add a couple cups of water to the pan below the rack to assist in clean-up. When roasting, use liquid to make gravy.

Cooking time varies, but a rule of thumb, for a 1" thick steak, the approximate total cooking time is: rare - 7 minutes, Medium, 10 minutes, and Well, 15 minutes.

Plan to turn at least twice in cooking -- judge by surface color.

Use a thermometer and the internal temperature will be 120° for Rare, 130° for medium rare, 140° Medium, 150° for medium well and 160° for well. Federal recommendations are to cook beef steaks to 145° minimum temperature.

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Cajun Roasted Beast

Recipe By: Chris Koch

Serving Size : 1

Categories : C -- American - SE Entree, Beef

Amount Measure Ingredient -- Preparation Method

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1 Ea beef top round

1/2 Cup Olive Oil

4 Tbsp Chris's Spicy Seasoning For Beef

Preheat oven to 500°. Note the weight of the meat for cooking time conversion

Rub the beef with oil. Sprinkle with spice mix and rub into meat.

Place beast in oven, close door, after 15 minutes, reduce heat to 325°

Cook for 16-18 minutes per lb or if using a thermometer, until center temp reaches 130° for medium. Roast will continue to cook (carry-over) up to 140°

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Chicken fried steak with cracked pepper gravy

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- American Mountain Entree, Beef

Amount Measure Ingredient -- Preparation Method

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For the Gravy

5 tablespoons butter

5 tablespoons flour, all-purpose

2 1/2 cups milk

1 1/2 teaspoons salt

4 teaspoons cracked black pepper

1 1/2 cups flour, all-purpose

2 teaspoons salt

2 teaspoons fresh ground pepper

4 tablespoons paprika

For the Batter

2 each eggs

1/2 cup buttermilk

1/2 cup dark beer

2 cups peanut oil

4 8 oz tenderized round steaks

Make a white roux. A roux is used to thicken liquids to make sauces and is a blend of equal amounts by weight of flour and fat - usually clarified butter. There are three traditional types - White, blond and brown. Place the fat in a heavy pan or skillet. Over medium high heat, melt the fat and stir in the flour all at once. For a white roux, cook stirring for about 2 minutes -- for blond 4-6 minutes and for brown 8-10 minutes.

Add the salt and fresh cracked black pepper. Cook on the lowest setting for 20 minutes

Combine the flour, salt, ground pepper and paprika in a large mixing bowl.

In another bowl, whisk together the eggs, buttermilk and beer

Heat the oil in a chicken fryer or heavy skillet to 350°

Dredge the steaks in the flour mix, dip into the batter and dredge again in the flour mix. Shallow fry until golden brown -- about 6 minutes cooking time. Remove and drain on paper.

Plate and cover with gravy.

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Cincinnati Style 5 Way Chili

Recipe By: Chris Koch

Serving Size : 8

Categories : C -- American - Midwest/Plains Entree, Beef

Soup/stock

Amount Measure Ingredient -- Preparation Method

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1/2 cup olive oil

2 pounds ground beef

4 medium yellow onion -- chopped

4 cloves garlic -- minced

2 cups ketchup

1 cup water

1 ounce unsweetened chocolate

2 tablespoons chili powder

2 teaspoons ground black pepper

1/2 teaspoon ground cumin

1/2 teaspoon ground cinnamon

1/2 teaspoon turmeric

1/2 teaspoon ground allspice

1/2 teaspoon ground cloves

1/2 teaspoon ground coriander

1/2 teaspoon ground cardamom

1 teaspoon kosher salt

2 cups tomato juice

1 pound spaghetti

31 ounces cooked kidney beans

2 pounds shredded cheddar cheese

4 cups oyster crackers

Cincinnati style chili was developed by a Macedonian (Greek) and is actually a Mediterranean dish

In a soup pot, heat the oil. Add the meat, brown and crumble the meat fine. Add 1/2 of the onions and cook until onions are just tender. Drain excess fat.

Add the ketchup and water and bring to just a boil. Add all the chocolate and spices. Reduce to a simmer, cover and cook for 30 minutes stirring occasionally.

Add tomato juice and stir well. Let chili rest off heat while you cook the spaghetti

This style of chili is served in a number of "ways" Chili by itself is "1-way". Ladle over spaghetti and it is "2-way". Add cheese and it is "3-way". Add onions and it is "4-way". Add beans and it is "5-way"

Serve with oyster crackers on the side.

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Coffee crusted NY Strip

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- American - NW Entree, Beef

Amount Measure Ingredient -- Preparation Method

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2 tablespoons ground coffee

2 tablespoons crushed black peppercorns

1 tablespoon kosher salt

4 each Strip steaks

In shallow bowl, combine coffee, pepper and salt. Press mix onto surface of both sides of each steak and grill.

Grilling steaks is as much an art as a science. Many variables including temperature of the meat before cooking; height of grate over heat; level of heat and type of meat can influence the cooking process. As a guide consider this: a 1 inch thick NY strip cooked over high heat 6 inches above the source will be cooked as follows: Rare 7 minutes (3 minutes on first side, 4 minutes on other side); Medium Rare 10 minutes (6 minutes on first side, 4 minutes on other side); Well-done 15 minute (8 minutes on first side, 7 minutes on other side)

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Corned Beef And Cabbage

Recipe By: Chris Koch

Serving Size : 6

Categories : C -- American - NE C -- United Kingdom

Entree, Beef

Amount Measure Ingredient -- Preparation Method

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4 pounds Corned Beef Brisket

1/2 cup Cider Vinegar

2 each Carrots -- roll cut

2 pounds Red Bliss Potatoes

1 each Onions -- julienned

1 each Cabbage -- in 6ths

Place the corned beef in pot, cover with water and add the cider vinegar

Slowly bring to a boil, skim the surface of scum. Cover and reduce to simmer for 3 hours

After 3 hours, add the carrots and potatoes simmer for 30 minutes

Add the onions and cabbage and simmer for 15 minutes more

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Empanadas

Recipe By: Chris Koch

Serving Size : 6

Categories : C -- South American Entree, Beef

Amount Measure Ingredient -- Preparation Method

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For the dough

1 Cup Water

3/4 Cup Lard

2 3/4 Cups flour, all-purpose

2 Teaspoons Salt

1 pinch Paprika

For the filling

3 Tablespoons Olive oil

1 Each Yellow onion -- Minced

1/2 Each Red bell pepper -- Brunoise

1/2 Teaspoon chicken bouillon cube -- Crushed

1/2 Teaspoon Paprika

1/2 Teaspoon Crushed red pepper

1/2 Teaspoon Ground white pepper

1/2 Teaspoon Ground cumin

3/4 Pound Beef shoulder -- Diced

1 Each Russet potato -- Peel and dice

1/3 Cup Raisins

8 Each Brine cured green olives -- Chopped

3 Each Scallions -- Chopped

1 Each egg, hard-boiled -- Hard-boiled, peeled, chopped

Heat the water and the lard together until the lard melts.

Combine the flour, salt and paprika

Slowly combine the water and lard mixture into the dry mixture to form a dough. Wrap the dough in plastic wrap and refrigerate for at least two hours or until firm

For the filling, heat the oil in a large heavy skillet, add the yellow onion, red bell pepper, chicken bouillon, paprika, white pepper and cumin. Stir to mix and cook for about 10 minutes. Transfer to a large mixing bowl.

Heat the skillet to very hot, add the meat and brown. Add the cooked meat to the bowl of cooked vegetables

Heat a cup of water for each potato in the skillet, add the diced potatoes, and cook until tender. Drain and transfer to the bowl with the meat mixture.

To the bowl, add the raisins, chopped green olives, scallions and egg. Mix well to combine, cover with plastic wrap and set aside

Preheat the oven to 400 °

Divide the dough into twelve portion, using a rolling pin, roll out each dough ball into a 6" circle.

Place about a quarter of a cup of the filling in the center of each circle, fold over the edge, and press the edges to seal. Roll the edges toward the center, and using a fork, press to seal

Place the empanadas on lined baking sheet, in baking until golden brown about 15 - 20 minutes

Description:

"Beef turnovers"

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Enchurritos

Recipe By: Chris Koch

Serving Size : 6

Categories : C -- American - SW Entree, Beef

Amount Measure Ingredient -- Preparation Method

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2 tablespoons vegetable oil

3 pounds round steak -- in 1/2" cubes

1 small yellow onion -- diced

1 each green bell pepper -- seeded and diced

2 cloves garlic -- minced

1 teaspoon ground cumin

1 tablespoon flour

1 1/2 cups water

1 cup tomato sauce

Flour Tortilla -- sub premade tortillas -- 2 for each serving

1/2 cup vegetable oil

1 cup flour, all-purpose

2 teaspoons ground cumin

1 clove garlic -- minced

1 1/2 teaspoons chili powder

2 tablespoons tomato paste

5 cups water

1 1/2 cups sharp cheddar cheese -- shredded

In a heavy skillet, heat the vegetable oil and brown the round steak on all sides.

Add the onions, peppers and garlic -- cook for about 3 minutes

Add the cumin and flour, stir to coat. Deglaze the pan with 1 1/2 cups of water, scrape the bottom of the pan to loosen the browned bits, the add the tomato sauce. Stir to blend.

Cover the skillet and reduce the heat to very low. Simmer for 2 hours or until meat in very well done

Prepare the sauce. Heat the vegetable oil in a heavy pan. Add the flour and stir together to create a brown roux - cooking about 10 minutes over high heat stirring constantly. A roux is used to thicken liquids to make sauces and is a blend of equal amounts by weight of flour and fat - usually clarified butter. There are three traditional types - White, blond and brown. Place the fat in a heavy pan or skillet. Over medium high heat, melt the fat and stir in the flour all at once. For a white roux, cook stirring for about 2 minutes -- for blond 4-6 minutes and for brown 8-10 minutes.

Add the ground cumin, garlic, chili powder, tomato paste and season with salt and pepper. Whisk in 5 cups of water, bring to a boil, reduce to simmer for about 20 minutes

Preheat oven to 350°

Lightly grease a 9x13 baking dish

Lay a flour tortilla on the work surface, place a portion of the filling in the lower center. Fold over the sides and roll up from the bottom. Arrange in baking dish.

Cover the rolls with sauce, top with cheese and bake for 10-15 minutes until cheese is melted and sauce is bubbly.

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Five spice beef and lettuce wraps

Recipe By: Chris Koch

Serving Size : 6

Categories : C -- Asian Entree, Beef

Amount Measure Ingredient -- Preparation Method

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3/8 cup rice vinegar

3/8 cup fresh lime juice

3 tablespoons sugar

1 1/2 tablespoons ginger root -- grated

1 1/2 tablespoons chili paste

Table salad

3/4 cup fresh cilantro leaves

3/4 cup dry-roasted peanuts -- chopped

3/4 cup carrots -- julienned

3/8 cup mint leaves

1 1/2 each lime -- wedges

12 leaves bibb lettuce

1/2 cup dry sherry

3/8 cup shallot -- slice thin

3 tablespoons sugar

1 1/2 tablespoons chili paste

1 1/2 pounds top loin steak -- diced

3/4 teaspoon kosher salt

3/4 tablespoon Chinese five-spice powder -- 1/2" cubes

3/4 teaspoon toasted sesame oil

3/4 cup water chestnut, canned -- chopped

1/2 cup scallions -- sliced

Begin by making the dipping sauce. In small non-reactive pot, simmer the rice vinegar, lime juice, sugar, ginger root and chili paste for 5 minutes, remove and set aside.

Prepare the cilantro leaves, peanuts, carrots, mint leaves, lime wedges and lettuce. Arrange on platter, but keep separated, cover and chill until needed

In bowl, combine sherry, shallots, sugar and chili paste.

Toss beef with salt, 5-spice powder and oil.

Heat wok or skillet. Stir fry beef for 5 minutes, add sherry mix, simmer for 5 minutes. Add water chestnuts and scallions, transfer to serving bowl.

To assemble, place portion of beef in lettuce leaf, garnish with choice of prepared vegetables and herbs, serve with chili dipping sauce.

Yield:

"12 wraps"

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Fresh Kielbasa

Recipe By: Chris Koch

Serving Size : 21

Categories : C -- American - Midwest/Plains C -- Eastern European

Charcuturie Entree, Beef

Entree, Pork Entree, Veal

Amount Measure Ingredient -- Preparation Method

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7 1/2 pounds pork butt

2 1/2 pounds lean beef

1/2 pound veal cubes

1/2 tablespoon garlic salt

1/2 teaspoon fresh ground black pepper

1 tablespoon salt

1 tablespoon mustard seed

10 cloves garlic

1/2 quart water

1/4 teaspoon paprika

pork casings

Grind all meat together using large hole die.

Mince or press the garlic and mix with the other seasonings. Add to the meat

Knead the water into the meat mixture slowly.

Rinse the pork casings in cold running water. Slide onto sausage stuffer and force meat into links

Prick the casings along the length and braise to cook through, or bake at 325° for 1 hour.

Yield:

"10 1/2 pounds"

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Grilled Steak Sauce Béarnaise

Recipe By: Chris Koch

Serving Size : 2

Categories : C -- French Entree, Beef

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon Shallot

1 tablespoon Dried Tarragon

3 tablespoons White Wine

3 tablespoons Tarragon Vinegar

3 each Egg Yolk

3/4 cup Clarified Butter

2 12 oz sirloin steak

Place the shallots, tarragon, wine and vinegar in a heavy pan, bring to a boil and cook until the mixture is reduced to a syrup

Whisk eggs yolks in a double boiler until thickened over barely simmering heat. Be careful not to cook the eggs over too high a heat as they will scramble.

Remove the thickened egg mixture from the heat. Slowly whisk in the clarified butter by dipping a fork into the butter and allowing the melted butter to drip of the tines of the fork into the eggs while whisking. When all the butter is added whisk in the reduction.

Thin the sauce with boiling water if necessary, season with salt and white pepper and keep in a warm place.

Grill steak to desired doneness. Grilling steaks is as much an art as a science. Many variables including temperature of the meat before cooking; height of grate over heat; level of heat and type of meat can influence the cooking process. As a guide consider this: a 1 inch thick NY strip cooked over high heat 6 inches above the source will be cooked as follows: Rare 7 minutes (3 minutes on first side, 4 minutes on other side); Medium Rare 10 minutes (6 minutes on first side, 4 minutes on other side); Medium 12 minutes ( 6 minutes on each sides) and Medium Well 14 minutes ( 7 minutes each side) Well-done 15 minute (8 minutes on first side, 7 minutes on other side)

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Individual Beef Wellingtons - modern method

Recipe By: Chris Koch

Serving Size : 6

Categories : C -- French C -- United Kingdom

Entree, Beef

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 Each 8 Oz Filet Mignon

1 tablespoon Oil

1/2 cup clarified butter

1 1/2 pounds Button Mushrooms

1/2 cup dry white wine

6 fluid ounces liver pate

1 Sheet Puff Pastry Sheets

1 each Egg

1 tablespoon water

Cook the filets - grill or pan sear to 130°. Remove and cool completely

While the beef is cooking create the mushroom duxelle

Mince the mushrooms including the stems

Increase the oven to 425°

Roll out the puff pastry slightly and cut into 6 squares

Spread the liver pate over the center of each square and portion the duxelle over the top.

Place the filet on top of the duxelle and encase the beef in the pastry. Place on lined baking sheet seam down. Decorate top and brush with egg wash

Place on a baking sheet, seam down. Bake for about 20 minutes or until golden brown..

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Iroquois Stew

Recipe By: Chris Koch

Serving Size : 6

Categories : C -- American - NE Entree, Beef

Entree, Pork Entree, Poultry

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Oil as needed

8 ounces beef chuck roast -- cubed

8 ounces pork shoulder -- cubed

8 ounces Chicken thigh -- skinless and boneless, cubed

1 cup Flour

1 cup Onion -- large dice

1 1/2 cups Chicken Stock

1 1/2 each Carrot -- large dice

3 each Bay Leaf

1/8 teaspoon ground allspice

1 cup White Potatoes -- peel and dice

Mix beef and pork in a bowl, season with salt and pepper. Place the flour in a plastic bag, add the meat and toss to coat. Heat the oil in a heavy pot. Remove the meat from the flour shaking off excess and brown the meat in batches, remove to a bowl and hold.

Season the chicken, add to the bag of flour coat, shake off excess and brown, remove to bowl with red meat.

Add oil to the pot, sauté onions

Return the meat to the pot, add the chicken stock and bay leaves.

Add the allspice and carrots, cover and simmer for 30 minutes

Add the potatoes, simmer, covered for 45 minutes. Season with salt and pepper

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Iroquois Stew Pressure Cooker Method

Recipe By: Chris Koch

Serving Size : 6

Categories : C -- American - NE Entree, Beef

Entree, Pork Entree, Poultry

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 ounces Boneless Chuck Roast -- cubed

8 ounces Boneless Pork Shoulder -- cubed

1/8 cup Flour

2 tablespoons Oil

8 ounces Chicken Breast -- s/b, cubed

1 cup Onion -- large dice

1 1/2 cups Chicken Stock

1 1/2 each Carrot -- large dice

3 each Bay Leaf

1/8 teaspoon Allspice

1 cup White Potatoes -- peel and dice

Mix beef and pork in a bowl, season with salt and pepper. Place the flour in a plastic bag, add the meat and toss to coat. Heat the oil in the pressure cooker. Remove the meat from the flour shaking off excess and brown the meat in batches, remove to a bowl and hold.

Season the chicken, add to the bag of flour coat, shake off excess and brown, remove to bowl with red meat.

Add oil to the cooker, sauté onions

Return the meat to the pot, add the chicken stock and bay leaves.

Add the allspice, carrots and potatoes, bring to boil. Lock on lid, bring to pressure. Cook for 10 minutes, use quick release method.

Season with salt and pepper

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Korean Grilled Short Ribs

Recipe By: Chris Koch

Serving Size : 8

Categories : C -- Asian Entree, Beef

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 C Soy Sauce

1/2 C Mirin

1/2 C Brown Sugar -- packed

1/4 C Rice Vinegar

1/4 C Sesame Oil

1/4 C Garlic -- minced

2 Ea Scallions -- chopped

5 Lbs Beef Short Ribs -- LA Style

In a resealable plastic bag, combine the first 7 ingredients. Seal the bag, mush and toss to combine the ingredients.

Add the short ribs and reseal the bag, turn to coat the ribs. Refrigerate overnight

Heat the grill. Drain the ribs discard the marinade.

Grill the ribs for about 3 minutes per side

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Meat Balls

Recipe By: Chris Koch

Serving Size : 6

Categories : C -- Italian Entree, Beef

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 pound ground pork

1/2 pound ground beef

1/2 pound ground veal

2 each eggs

1/2 cup bread crumbs

1 teaspoon dried oregano

1 teaspoon dried basil

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

Place all the ingredients in a large bowl and mix well by hand. Form into desired size balls

Wet your hands with water and roll the balls to pack and compress.

There are two cooking options. (1) preheat the oven to 350° arrange the balls on a baking sheet and bake for 30-40 minutes depending on the size balls; or, (2) heat enough olive oil in a skillet to coat the bottom, brown the balls on all sizes over medium high heat, reduce heat to medium low and cook until cooked through.

Yield:

"24 each"

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Navajo Taco

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- American - SW Entree, Beef

Sandwiches

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups flour

1/4 teaspoon salt

2 tablespoons baking powder

1 each onion -- chopped

1 pound ground beef

1 teaspoon chili powder

8 ounces tomato sauce

4 ounces chili pepper, canned

1/2 pound cheddar cheese -- shredded

1/2 head lettuce -- shredded

1 each tomato -- seeded and diced

Frijoles Refritos

Mix flour, baking powder and salt. Add enough water to make a workable dough {approximately 3/4 cup per 2 cup flour}. Knead the dough until smooth

Divide the dough and roll out or press, place in skillet with 350° oil and fry to golden on both sides

In another skillet, brown beef with 1/2 of the onions, add the tomato sauce, chilies and chili pepper, simmer for 15 minutes

Spread a layer of beans on fried bread, top with taco meat and then lettuce, onion, tomatoes and cheese

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Nicaraguan Grilled Beef with Chimichurri

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- South American Entree, Beef

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 pounds flank steak

1/2 each onion -- sliced thin

1/4 cup parsley -- minced

2 each garlic clove -- minced

3 tablespoons sherry

Chimichurri

1 bunch parsley -- minced

1 each carrot -- minced

1/2 cup onion -- minced

1/2 cup red bell peppers -- minced

4 each garlic cloves -- minced

3/4 cup vegetable stock, condensed

1/3 cup extra virgin olive oil

1/4 cup white wine

1 teaspoon dried oregano

1 teaspoon red pepper flakes

1/2 teaspoon black peppercorns -- crushed

4 each onion -- slice thick

Place the steak in a large bowl. Add the onion, parsley, garlic and sherry. Mix well and rub into steak. Cover and marinate steak for 1 hour.

Mix together all chimichurri ingredients, season, cover and refrigerate.

Grill the thick onion slices, set aside.

Grill the steak. let rest for 10 minutes then slice thinly across the grain from end to end and top with onion slices and chimicurri

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Pan fried steak with red wine, mustard and thyme pan sauce

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- French Entree, Beef

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup brown stock -- beware using store bought due to high sodium content

2 each Bay leaf

4 teaspoons Balsamic vinegar

2 teaspoons Dijon mustard

2 teaspoons Fresh thyme leaves -- Minced

2 tablespoons Olive oil

4 each strip steak -- 10-16 oz ea

8 tablespoons Shallots -- Minced

4 teaspoons Brown sugar

1 cup Dry red wine

6 tablespoons Butter -- Cut into six pieces

Salt and pepper to taste

In a small saucepan, place the stock, bay leaf, vinegar, mustard and thyme. Bring to boil, reduce to simmer for 5 minutes, strain into bowl.

Heat the olive oil in a sauté pan until it begins to smoke. Add the steaks and sear 3 minutes per side for rare; 4 minutes per side for medium. Remove the seared meat from the pan

Add the shallots and sauté over high heat until all tender, remove the pan from the heat, add the brown sugar and stir to combine

Return pan to heat

Add the wine to deglaze, add the reserved stock and reduce to a scant cup over high heat.

Remove the pan from the heat and whisk in the butter and adjust seasonings. Plate the steak and sauce.

Yield:

"1 cup"

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Pastrami

Recipe By: Chris Koch

Serving Size : 10

Categories : C -- Eastern European Charcuturie

Entree, Beef Entree, Game

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

5 pounds beef brisket

Brine

14 fluid ounces water

3/4 ounce Morten's Tender quick

1 tablespoon brown sugar

1/2 teaspoon garlic powder

Rub

1/8 cup Morten's Tender quick

1 tablespoon brown sugar

1 1/2 tablespoons black pepper

1 tablespoon dried parsley

1/2 tablespoon dehydrated onion flakes

1 tablespoon seasalt

1/4 teaspoon ground cloves

1 1/2 tablespoons pickling spice

4 cloves garlic -- minced

1/2 cup freshly ground black pepper -- or more as needed

Place all the brine ingredients into a saucepan and bring to a boil. Cool to room temperature and refrigerate until chilled, or chill completely in a water bath

Inject the brisket at 1 inch intervals vertically and horizontal.

Combine rub ingredients and rub into meat. If you have a food saver, vacuum the air or place in zip-lock bag and squeeze out all the air. Place in a pan and refrigerate for 3 days, turning several times a day.

Remove meat from bags and rinse. Soak in clean water for one hour. Pat dry and place on cooling rack over tray to air dry for 3 hours at room temperature.

Coat the top with black pepper and smoke at 220° for 6 1/2 hours or to internal of 155°

Yield:

"5 pounds"

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Prime Rib With Roasted Garlic Thyme Sauce

Recipe By: Chris Koch

Serving Size : 16

Categories : C -- American Mountain Entree, Beef

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 each Standing rib roast -- 4 ribs

1 tablespoon vegetable oil

2 heads garlic

1/4 cup thyme

1/4 cup shallot

1/8 cup red wine vinegar

1 1/2 cups red wine

1 each bay leaf

2 tablespoons butter, unsalted -- softened

2 tablespoons flour, all-purpose

4 cups beef broth

Preheat the oven to 475°. Place the rack in the lower third of the oven

Put roast, ribs down, in 13 x 9" roasting pan. Rub with oil

Remove tops from garlic to expose cloves. Rub roast with garlic. Press thyme into roast

Sprinkle garlic with oil, wrap in foil and set aside

Roast the beef for 30 minutes, baste beef with fat.

Reduce the oven temperature to 375°.

Return roast to oven, add garlic for 1.5 hours or until a thermometer reads 130° for rare

Remove garlic from the foil and squeeze the cloves into a small bowl. Remove the rib from the pan and cover with foil. The roast will continue to cook and the internal temperature will climb to 135°

Remove all but 2 tablespoons of fat from pan, add shallots, sauté, add squeezed out garlic cloves, vinegar, wine, bay thyme, reduce to 1/2 c

Prepare a buerre manie by mixing the soft butter and flour. Add the broth to the garlic mixture in the roasting pan and then whisk in the buerre manie. Cook to thicken and then season, and strain. Keep the sauce warm

Carve the roast. For extra large portions (4) slice the roast between each bone and serve. For more portions, slice down along the bones and under the meat to remove the roast (save the bones for a snack later). Slice the roast to desired servings.

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Roasted Tenderloin of beef with Pomegranate demi glace

Recipe By: Chris Koch

Serving Size : 12

Categories : Entree, Beef

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/4 each beef tenderloin -- 6 - 8 oz per person

1 1/4 each pomegranate

1 1/4 cups water

24 fluid ounces Demi Glace

Prepare demi per recipe

Remove the outer skin from the pomegranate. In a bowl of water, tear the pomegranate apart to release the seeds, remove the seeds and transfer to a small sauce pot.

Add 1/2 cup of water and 1/4 cup of sugar. Bring to boil reduce to simmer until the seeds burst. Strain the seeds, reserve the liquid. Press the seeds to release all the juice, add to reserved liquid and return to saucepan. Bring to boil, reduce to simmer and reduce the total to a syrup. Add to the demi glace

Preheat the oven to 450°

Clean the tenderloin {or have your butcher clean it} bend the tapered end under the tenderloin to create an even thickness from end to end. Tie

Place on a rack in roasting pan.

Place the pan in the oven then reduce the temperature to 325°.

Roast, using the following "guidelines" unless using a probe thermometer:

Rare - 120° 12-15 min per pound

Med Rare - 130° 15-18 min per pound

Medium - 140° 18-20 min per pound

Med well - 150° 20-22 min per pound

Well done - 160° 22-25 min per pound

Remove the tenderloin from the oven and let rest for 10 minutes before slicing.

Slice the beef, sauce with demi

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Roasted Top Sirloin With Hunter Sauce

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- American - NE C -- United Kingdom

Entree, Beef

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 pounds Top Sirloin

Hunter Sauce

Place top in roasting pan, season with salt and pepper

Place in 450° oven for 30 minutes, reduce temp to 325° and cook for 15 minutes per pound or to internal temperature of 135°

Prepare the sauce.

Slice the top to order or slce and arrange in serving dish. Top with sauce.

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Shepherds Pie

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- American Mountain C -- Misc

Entree, Beef

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 each Onion -- diced

1 clove Garlic -- minced

2 tablespoons Butter

3/4 pound Ground Beef

1/3 cup Tomato Paste

1/2 cup Stock

2 tablespoons Flour

1/4 cup Wine

1/4 cup Water

1/4 cup Carrots -- diced

1 tablespoon Parsley

1/4 teaspoon Tarragon

2 each russet potatoes -- peeled, cut into chunks 1"

1/4 cup Butter

3/8 cup Milk

In a heavy skillet over medium heat, melt the butter and cook the onions and garlic for about 5 minutes or until turning brown at the edges

Increase heat to high and add meat to brown

Remove all but a couple of tablespoons of fat, add the flour, stir; add the tomato paste, stir; add the stock

Stir, stir, add wine and water, add carrots stir to combine

Add the herbs, stir and simmer for 15 minutes

Make mashed potatoes. Place the potatoes in a pan and cover with cold water. Over medium heat bring to a boil and reduce to a simmer immediately. Do not boil the potatoes for very long. The exterior will become watery as the center finishes cooking.

Simmer potatoes until soft. Insert a paring knife into one of the chunks, and try to lift from water. If chunk slides off the knife they are done

Drain the potatoes and return to the pot and stir over the heat to dry the potatoes. This step will help make them fluffy.

Heat the milk and butter until butter melts, add to the potatoes and stir until fluffy and creamy

Place in bowl of a stand mixer with whip attachment and mash

Preheat the oven to 400°

Spoon the meat mix into a gratin or baking dish, top with mashed potato

Bake in 400° oven until browned, about 15 minutes

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Sloppy Joes

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- American - Midwest/Plains C -- American South

Entree, Beef Sandwiches

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons olive oil

1 cup onion -- diced

1 tablespoon pepperoncini pepper -- minced

1 clove garlic -- minced

1 teaspoon paprika

1/2 teaspoon ground cumin

1/2 teaspoon chili powder

1/2 teaspoon yellow mustard

1 1/4 pounds ground beef

1/2 cup ketchup

1 1/2 cups tomato puree

1 tablespoon cider vinegar

salt and pepper to taste

pickles of choice - dill or bread and butter

4 each hamburger buns

Heat the oil in a heavy skillet. Add the onion, peppers and spices and cook for 5 minutes until lightly browned. Stir in the mustard.

Add the beef and cook until browned breaking up any clumps with a spoon

While the beef cooks, in a mixing bowl, whisk together the ketchup, purée and vinegar.

Add the ketchup mixture to the beef and simmer for 10 minutes.

Open the buns and portion the meat mixture on each. Add the top bun portion and serve with pickles.

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Stir-Fried Beef with Sugar Snap Peas

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Asian Entree, Beef

Main Dish

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup converted rice

1 3/4 cups water

1/2 teaspoon salt

1/2 teaspoon butter

1/2 teaspoon granulated sugar

2 tablespoons cornstarch

1 pinch white pepper

1 1/2 cups cold water

2 teaspoons beef soup base

1/2 tablespoon brown corn syrup

1 tablespoon soy sauce

1 teaspoon vegetable oil

1 pound tender beef strips

1 clove garlic -- minced

4 ounces sugar snap peas

4 ounces canned water chestnuts -- sliced, drained

Rice the rice until water runs clear. Bring water to boil, add salt and butter and drained rice. Return to boil, reduce heat to lowest setting possible, cover and let cook for 15 minutes. Remove from heat, fluff with fork, hold at 135° or above.

Combine sugar, cornstarch, pepper, water, base corn syrup and soy sauce and in mixing bowl

Pour enough vegetable oil into a wok or large fry pan just to cover bottom of pan. Add beef strips. Stir-fry until done, 145°F.

Add garlic, sugar snap peas, and water chestnuts to beef and stir-fry until peas are tender-crisp.

Stir in sauce reserved from earlier step. Serve immediately.

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Stuffed Flank Steak

Recipe By: Chris Koch

Serving Size : 6

Categories : C -- American - NE Entree, Beef

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 Lb Flank Steak

1 Tsp Salt

1/8 Tsp Paprika

1/4 Tsp Dry Mustard

1/8 Tsp Ginger

1 Tsp Worcestershire Sauce

1/4 C Bacon Drippings -- sub duck fat, lard or clarified butter

2 Tbsp Onion -- chopped

2 Tbsp Fresh Parsley

3 Tbsp Celery -- chopped

1 C Bread -- torn

2 Tbsp Flour

1 Ea Egg -- beaten

8 Oz Red Wine

8 Oz Brown Stock

Trim any excess fat from the steak. Combine seasonings and rub on steak

Heat the fat in a heavy dutch oven and cook the onion, celery and parsley until tender, remove and cool slightly

Place the bread in bowl, add the cooked vegetables, flour and egg -- mix well to create stuffing mixture. Wipe out the Dutch oven

Spread stuffing mixture on steak, roll tightly and tie to secure every 2 inches down the length end to end

Heat a small amount of fat in the Dutch oven and sear the rolled steak on all sides. Remove the steak temporarily and deglaze the pot with wine and then stock. Return steak to pot, cover, and braise for 1 1/2 hours, turning every 15 minutes.

Remove the steak and let rest while you thicken the sauce with beurre manie or slurry.

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Texas style chili

Recipe By: Chris Koch

Serving Size : 8

Categories : C -- American - SW Entree, Beef

Soup/stock

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 cup olive oil

4 cups yellow onion -- diced

2 each poblano pepper -- seeded and diced

5 cloves garlic -- minced

1 teaspoon kosher salt

4 1/2 pounds beef chuck -- cut into 1" cubes

2 each bay leaf

2 each cinnamon sticks

2 tablespoons ancho chili powder

1 tablespoon chipotle chili canned in adobo

1 tablespoon ground cumin

1 pinch ground clove

12 ounces dark beer

1 1/2 quarts beef stock

Heat some of the oil over medium high heat in a heavy pot. Add the onions and cook for 8 - 10 minutes or until they begin to brown. Add the peppers, and cook for another 10 minutes, stirring occasionally.

Add the garlic and salt and cook for 1 minute longer, remove to a bowl.

Add more oil to the pot and brown the beef in batches, remove and add to the bowl of onions.

Return the beef and onion and pepper mix to the pan, and add the spices, stir to combine.

Begin adding the beer while stirring to deglaze the pot.

Add the stock, bring to a boil, reduce to a simmer, partially cover and let simmer for 3 hours, stirring occasionally.

Remove bay and cinnamon.

Yield:

"2 quarts"

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Texas style smoked brisket

Recipe By: Chris Koch

Serving Size : 8

Categories : C -- American - SW Entree, Beef

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/8 cup kosher salt

1/8 cup ground black pepper

1/8 cup garlic granules

1/8 cup paprika

2 2/3 teaspoons celery seed

2 2/3 teaspoons chili powder

2 2/3 teaspoons dry mustard

6 2/3 pounds beef brisket -- trimmed, room temp

Combine rub ingredients and rub into brisket.

Cook (smoke) at 225° for 10-12 hours.

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Tournedos Rossini

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- French Entree, Beef

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 Tablespoons Clarified Butter

1/4 Each baguette -- sliced diagonally 3/4" thick

4 Ounces Foie Gras -- slice 1/2"

24 Ounces Beef Tenderloin -- 6 oz each

1/2 Cup Madeira

2 Cups Veal Stock

6 Ounces Glace De Viande

8 Tablespoons Butter -- softened

1 Ounce Black Truffle -- thinly sliced

Add clarified butter to pan, fry bread slices until brown on both sides

Wipe out skillet, heat to smoking hot and sear foie gras for 30 seconds on both sides, remove

Season the beef fillets, sear fillets over high heat, reduce and cook to desired doneness, remove

Deglaze pan with Madeira, add stock, reduce to 1/2 cup, add glace, mont au beurre

Place toasted bread on plate, place fillet on top, top with foie gras, truffles, sauce

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Vietnamese Braised Beef

Recipe By: Chris Koch

Serving Size : 2

Categories : C -- Asian Entree, Beef

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

For the Sauce

2 tablespoons ginger root -- grated

1 tablespoon garlic -- minced

1/2 teaspoon crushed red pepper

1/2 cup rice vinegar

1 tablespoon toasted sesame oil

1 tablespoon chili sauce

2 tablespoons sweet rice wine

1/4 cup brown sugar

For marinade

1 teaspoon salt

1 teaspoon fresh ground black pepper

1/4 cup shallots -- minced

2 tablespoons chili sauce

1 cup sweet rice wine

1/4 cup toasted sesame oil

1 pound round steak -- sliced into thin strips across grain

6 ounces coconut milk

For the accompaniment

2 each limes -- cut in 1/2 and then slices

1 head Bibb lettuce -- separate into leaves, remove core

1/4 cup fresh cilantro -- chiffonade

2 each scallions -- sliced thin

2 ounces peanuts, dry-roasted -- crushed

1/2 cup carrot -- shredded

Place all the sauce ingredients into a heavy non-reactive pot. Bring to a boil, reduce to a simmer for about 10 minutes or until slightly thickened. Set aside to cool.

Prepare the marinade in a large bowl. Add the beef and toss to coat. Let set at room temp for 30 minutes.

Heat the sesame oil in a wok or large sauté pan. Using tongs or slotted spoon to drain excess marinade, add batches of beef and brown. Transfer browned beef to bowl and complete the rest of the beef.

Once all the beef is browned, return to the pan and add the marinade. Bring to boil, reduce to a simmer and cover for about 20 minutes.

Uncover and stir in the coconut milk and heat through.

Arrange a platter with lettuce leaves, sliced limes and small bowls of the sauce, cilantro, scallions, peanuts and carrots.

Place the beef on a shallow platter.

Place a lettuce leave in hand, add beef and sprinkle with other ingredients. Roll up and eat out of hand.

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