Reader Exchange: Cabbage rolls symbolize wish for plentiful harvest. Ha!
After decades of waiting, I finally found one: that rare example of an almost extinct species — a man who freely admits he forgets where he left his car in parking lots. We had fallen in step upon leaving Festival Foods, when he spontaneously made his admission, further revealing that his usual strategy is to park in the same spot every time. He spotted his car about two aisles over and happily veered left. I smugly continued toward my car. Which I had only missed by 1-1/2 rows to the right. I read recently that gardeners should wait a little while yet before planting in earnest.
You don’t have to wait to try today’s recipes, however. She also included a brief primer on cabbage rolls: Called “parkkas” or “holishkas” in Eastern and Central Europe, they are “served to symbolize the wish for a plentiful harvest.” Coffee Braised Pot Roast With Caramelized Onions Recipe. 1 4-pound beef chuck roast, (see Ingredient note), trimmed of fat 1/2 teaspoon salt, or to taste Freshly ground pepper, to taste 4 teaspoons extra-virgin olive oil, divided 2 large onions, halved and thinly sliced (4 cups) 4 cloves garlic, minced 1 teaspoon dried thyme 3/4 cup strong brewed coffee 2 tablespoons balsamic vinegar 2 tablespoons cornstarch mixed with 2 tablespoons water.
Oven BBQ Brisket. 2 medium shallots, minced 2 cloves garlic, minced 4 teaspoons chili powder 4 teaspoons smoked paprika or Hungarian paprika 2 teaspoons ground cinnamon 2 teaspoons dried oregano 1 teaspoon kosher salt 4 pounds first-cut brisket or flat-cut, trimmed of fat 1/4 cup Worcestershire sauce 1 14-ounce can no-salt-added diced tomatoes 1/4 cup packed dark brown sugar 1/4 cup cider vinegar Make Ahead Tip: Bake, let the sliced brisket cool in the sauce for 1 hour, cover with foil and refrigerate for up to 3 days or freeze for up to 1 month.
Reheat, covered, in a preheated 350°F oven for 40 minutes; if frozen, defrost in the refrigerator overnight before reheating. Grill-Worthy Veggie Burgers. Mini Meatloaves. Entree: Tomato Beef Chow Mein. Bistro Beef Loin. Smoked Tri-tip (Bottom Sirloin) - Smoking Meat Newsletter. Hello friends and welcome to this edition of the smoking meat newsletter.
I have been experimenting with something that has never made it into a newsletter for some reason or another.. tri-tip or bottom sirloin as they label it here in the Midwest. This is one of the most flavorful and tender pieces of meat in the beef department and it is still somewhat unknown in many parts of the country. It is a triangle shaped piece of meat that usually weighs between 2-3 pounds with just the right amount of fat marbling and no huge pockets of fat that need to be trimmed before you can eat it. Unlike most beef that we put in the smoker, it is best cooked and served medium rare. I have to say that it is a favorite of mine topping even prime rib. I highly recommend that you go to your local meat market or grocery store and ask the butcher for this cut.. they should be able to cut you one or order it even if it 's not something they normally carry.
Braised Steak with Red Wine and Rosemary. Entrée Recipe: Smoky Stuffed Peppers. Braised Steak with Red Wine and Rosemary. Sloppy Joes. Meatloaf Shepherd's Pie. Grilled Steak with Pepper Relish. Smoked Brisket with Onion Marinade - Smoking Meat Newsletter. Hello and welcome to this edition of the smoking meat newsletter.
In this newsletter we will discuss what a lot of folks feel is the most difficult piece of meat in the barbecue world.. brisket. I will admit that it's not for the faint of heart but with a few tips and tricks you should be able to turn out something pretty decent and it's all about patience, low heat and lots of TLC! Sometimes you read stories from the past and you're not sure if it's just something passed down with a lot of stuff added to make it more exciting or if it's absolutely true but rumor has it that years ago, the brisket was a throw-away piece of meat until one day, someone accidentally discovered that it became tender after a very long time in low heat and a tradition was born.. that's the short version.
Normally briskets are cooked at night since this is usually what is required in order for them to be done for one of the daytime meals thus the term was born "all night brisket smoke". Smoked Meatloaf Stuffed with Jalapeño and Topped with Bacon - Smoking Meat Newsletter. Hello friends and welcome to this edition of the smoking meat newsletter.
As is the case in winter, I usually try to feature things that are quick and easy to make in an effort to keep you out of the cold as much as possible. I threw in a brisket for the last newsletter but that's not my normal winter-time topic. Having said that, with the temperatures here in Oklahoma far above normal, there is really no reason to do anything other than to go outside and enjoy time spent around the smoker and/or grill. We have had our fair share of days above 50 degrees F this winter and believe me when I say I'm not complaining in the least!
Beef Recipe: Beef and Cabbage Stir-Fry with Peanut Sauce.