culinary creations for the best night of the week

Category: Meat

Sweet and Savoury Bacon Wrapped Brisket

Serves 4

Ingredients:

3 tbsp vegetable oil

1 med brisket (cut into 4 pieces)

4 thick slices of bacon (or more if you’re a bacon lover)

2 tbsp + 4 tbsp brown sugar, divided

4 dashes Worcestershire sauce

1 large onion,  sliced into thick rings

1-2 shallots, diced

1 cup red wine

1 can beef broth (no water added)

Kosher salt

Black pepper

Directions:

Preheat oven to 350 Fahrenheit.

Wrap each piece of brisket with bacon and sprinkle generously with salt and pepper. In a heavy oven-friendly pot, heat oil over med-high heat and brown bacon-wrapped brisket pieces on all sides, about 1-2 minutes per side. Set beef aside.

Set 4 onion slices aside, and line the bottom of the pot with remaining onion slices. Sprinkle onion with 2 tbsp brown sugar. Place meat over onion slices, ensuring the side of the brisket with the open ends of bacon is at the bottom so that bacon remains secure on brisket during cooking. Space meat evenly so that each piece has empty space around it. Sprinkle the following ingredients over the meat in this order: 4 tbsp brown super (1 tbsp over each piece), diced shallot, Worcestershire sauce, red wine, and beef broth. Cover each piece of meat with the onion slices previously set aside.

Cover with tight fitting lid, and cook in oven for 4-6 hours. (Meat will be ready after four hours, but the longer you let it cook, the tenderer the meat becomes). Baste the onion covered beef with the juices every hour (or more, if you’re feeling ambitious).

Once finished cooking, remove lid and baste one final time. Let sit 10 minutes prior to serving.

Serve covered in juices with a side of french bread or Lazy Mashes Potatoes to soak up the juices

Braised Lamb Shank Osso Bucco

Ingredients:

 

4 lamb shanks (2 for now, 2 for leftovers)

1 large carrot, chopped

2 stocks celery, chopped

2 medium onions, julienned

4 cloves garlic, sliced

1 small jar tomato paste

1 can whole tomatoes, in juice

1 cup condensed beef broth

¼ cup red wine vinegar

Italian spice mix

5 sprigs fresh rosemary

4 tbsp. olive oil

½ cup flour

½ bottle dry red wine (something you like to drink)

Directions:

Preheat oven to 350 degrees Celsius.

Heat olive oil in deep cast iron pot on medium-high heat. Coat lamb shanks in flower and brown meat on all sides, about 10 minutes. Remove meat from pan and set aside. Add carrot, celery, onion, and spices to oil and meat drippings. Cook until vegetables begin to caramelize, about 8 minutes. Stir often. Add tomato paste, canned tomatoes, and vinegar, stir to combine. Return lamb shanks to pot, and stir to coat with vegetable mixture. Pour condensed beef broth and red wine over meat, and allow mixture to boil about 10 minutes.

Cover pot with lid, and cook in oven for 2.5 – 3 hours. Serve shank with lots of sauce over a side dish that will soak up all the juices – for example: red wine and mushroom risotto or lazy mashed potatoes.

Fully Loaded Steak Oscar

This recipe is definitely one to put in the “rare occasion” category. There is no sacrificing calories or flavour in this decadent buttery meal of grilled steak, fresh seafood, and creamy bearnaise sauce. A leaner cut of steak is ideal  for this recipe, as your meat will be fully loaded with creamy goodness that you wont be able to easily dig around to cut out bits of unwanted fat. For this meal I served the steaks on a base of my full flavour lazy mashed potatoes, which tasted wonderful mixed with the crab and shrimp bearnaise topping. This recipe is always a crowd pleaser (it’s a lot easier than it looks – don’t tell anyone), and is an excellent choice as a celebration meal… whether it’s an anniversary, or just a Wednesday 😉

Ingredients

2 lean steaks (I chose top sirloin for this meal, but a nice tenderloin would be even better!)

1 package Knorr bearnaise sauce (Ok, I cheated here… but Knorr makes to die for bearnaise sauce, and it is nearly impossible for it not to turn out perfect every time)

1 can chunk crab meat

1/2 cup chopped cooked baby shrimp (fresh or frozen, you can usually find these mini cooked shrimp in the meat section)

3/4 cup butter – separated into 1/2 cup and 1/4 cup

1 shallot

 

Instructions

 This meal is very quick and easy to prepare, and can all be done simultaneously. With such a nice presentation, and amazingly decadent flavour, you would have no idea that it actually only took 15 minutes to make!

Steak:

Grill steaks on BBQ or broil in oven until desired done-ness is achieved – everybody has their own tastes! When steaks are done, wrap with tin foil and let sit approx 5-10 minutes. This allows juices to fill the steak.

Bearnaise Sauce:

While steaks are grilling, heat up 3/4 cup butter in small pot on medium heat until lightly simmering. Remove from heat, stir in 1 cup water and bearnaise sauce mix. Return to heat, and cook on high for 3 minutes, whisking ever 30 seconds or so. You can tell the sauce is done when a thick creamy texture is reached. Cover, and set aside.

Seafood Topping:

In a small pan, heat up remaining 1/4 cup butter, and stir in chopped shallot (or small onion if preferred). Cook on medium heat until onions are cooked through – about 3-5 minutes. Stir in crab and shrimp, and allow to heat up to a hot temperature.

Assembly:

Place steaks on individual serving plates (I like to serve mine on a bed of mashed potatoes for a complete meal). Pile each steak with half of the seafood mixture, and cover with generous spoonfuls of bearnaise sauce.

Bon Apetit!

(Note: This recipe is catered to someone who wants a nice romantic meal, without breaking the budget OR the clock. This recipe could easily be enhanced with freshly cooked crab meat and home made bearnaise sauce – but honestly, who has the time!)