Beltie Beef Recipes

Written By Regina Hanna

Beltie Beef Short Ribs

Short Ribs are an excellent way to showcase braised beef on the bone. Use a Syrah or Zinfandel for the braising liquid, these wines also pair very nicely with this meal.

Ingredients

  • Olive Oil

  • 1/4 cup of butter

  • 6 lbs. of short ribs

  • S&P

  • 1 chopped onion

  • 2 diced carrots

  • 6 cloves of garlic

  • 2.5 cups of hearty red wine

  • 2.5 cups of beef stock or broth

  • 1/3 cup of potato starch (good for a GF thickener)

  • 3 Tbsp of tomato paste

  • 1 Tbsp of fresh rosemary

  • 1 Tsp thyme

  • 1 bay leaf

STEPS

Preheat the oven to 325 degrees. In the dutch oven over a medium heat stove, heat couple splashes of olive oil and brown short ribs with S&P in small batches. Placed browned short ribs on a separate plate.

Add butter and cook onions, carrots, and garlic for about 5 minutes. Stir in wine, then beef stock. Whisk in potato starch. Stir in tomato paste and herbs. Add the short ribs back into the dutch oven. Short ribs should be covered in the liquid, if not, add more stock or warm water until the ribs are covered.

Place the cover on the dutch oven and place into oven for 2.5 hours. After the short ribs are finished in the oven, take out short ribs and place in a covered dish. Let the cooking liquid cool and skim the fat off the top, and remove bay leaf. Warm the cooking liquid and allow to simmer for 10 minutes. Add short ribs back to the pot and serve over noodles or creamy polenta (our favorite).

I make the leftover short ribs into a ragu with penne or pappardelle (if I can find it).

Osso Buco also makes an excellent substitution for short ribs.

Wine pairings include

Syrah -Blood & Flowers Syrah by Iruai

Syrah/Grenache - Bastide Miraflors

Barbera - Terra d’Oro

Grilling Beltie Beef Steaks

To start:

• Thaw steak in refrigerator.

• Let steak come to room temperature before grilling.

• Season steak with Acme Salt or your favorite seasonings.

• Have a thermometer to grill your steak to its perfection:

125 -130 Rare

135 - 140 Medium Rare

145 - 150 Medium

150 - 155 Medium well

To Grill:

Light charcoal or gas grill and let it heat up for 10 minutes.

Place steak over open flame and after 2 minutes turn 90 degrees for 2 minutes. Flip steak and repeat same process for medium rare doneness. Check thermometer temperature if needed.

*Add more minutes if necessary for preferred doneness.

Let steak rest 10 minutes to maximize the flavor of the steak.

Wine pairing ideas:

  • The T-bones (the party on the plate beef cuts) pictured above are excellent with an Italian blend like Iruai’s Giallo.

  • Fattier cuts like ribeye go well with a Cabernet Sauvignon, Barolo, Syrah, Zinfandel and Tuscan Reds.

  • Leaner cuts like filet pair well with Pinot Noir or a Merlot.

 

Ingredients

  • 1 (14½-oz) can whole peeled tomatoes

  • 1 (14½-oz) diced tomatoes

  • 2 tbsp tomato paste

  • 3 tbsp canola or other neutral oil

  • 1/2 cup of water

  • 1 large white or red onion, finely chopped

  • 4 medium garlic cloves, finely grated

  • 4 tbsp finely grated fresh ginger

  • 4 tbsp (or to taste) garam masala

  • 1 tsp. cinnamon

  • 1 tsp. ground cumin

  • ½ tsp freshly ground black pepper, to taste

  • 2 lbs. ground Beltie beef (also great with Beltie stew meat or Beltie carne asada meat)

  • 4 tsp salt

  • 4 cups of frozen cups and peas blend, you can also add fresh mushrooms too

  • 1 cup plain whole-milk plain Greek yogurt, plus more for serving

  • ⅓ cup chopped cilantro

Steps

  • In a large bowl, crush whole tomatoes into chunks. Stir in diced tomatoes, ½ cup water and tomato paste; set aside. In a large skillet (don’t use cast iron as this dish is too acidic) over medium-high heat, heat oil until shimmering. Set aside ¼ cup onion. Add remaining onion to skillet. Cook 6 minutes or until softened and beginning to brown, stirring occasionally. Add garlic and ginger; cook 1 minute or until fragrant, stirring constantly.

  • Reduce heat to low; add garam masala and pepper. Cook for 1 minute or until fragrant, stirring constantly. Stir in tomato mixture. Bring to a simmer over medium and cook 5 minutes or until mixture is slightly thickened, stirring and scraping up any spices.

  • Cook ground beef in a dutch oven and season with salt, pepper, cumin, and cinnamon. When ground beef is mostly cooked through (1/4 of meat still pink) the tomato mixture to the ground beef and stir so that everything is mixed in well. Cover the dutch oven, reduce heat to medium-low, and cook 15 minutes, without stirring.

  • Stir in peas and carrots; cook, uncovered and mixing in the veggies, for another 10 minute. Remove from heat, cover, and let stand 10 minutes. Stir in yogurt. Serve with lentils, brown basmati rice, or short grain rice, topped with cilantro, reserved onion and additional yogurt.

  • Wine pairing suggestions include:

Regina Hanna
Previous

Favorite Wine