BIBA'S TAGLIATELLE AND BOLOGNESE RAGU
This recipe is brought to us by renowned chef and author Biba Caggiano, of Biba's restaurant in Sacramento, California.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Number Of Ingredients 14
Steps:
- Make the ragu: Heat the oil and 2 tablespoons of the butter together in a medium saucepan over medium heat. As soon as butter begins to foam, add the minced vegetables. Cook, stirring occasionally, until vegetables have a nice golden color. Add the pancetta, and cook until lightly golden, about 5 minutes. Add the ground beef and pork, raise heat to high, and cook, stirring and breaking up meat with a wooden spoon, until meat and vegetables have a rich brown color and bottom of pan is glazed, 7 to 8 minutes.
- Add the wine and cook, stirring, until almost all of it has evaporated. Season with salt and pepper. Stir in the diluted tomato paste. As soon as liquid comes to a boil, reduce heat to low, partially cover pan, and simmer for about 2 hours, stirring and checking sauce every 20 minutes. The sauce should be thick, with an appealing nutty brown color, and just slightly liquid. Add a bit more broth or water if the sauce looks too dry.
- Add the milk, partially cover, and simmer for 10 to 15 minutes longer. Taste, and adjust the seasoning. Turn off the heat.
- Meanwhile, bring a large pot of salted water to a boil over high heat. Add the tagliatelle, and cook until pasta is tender but still firm to the bite. Drain the pasta, and place in a large heated bowl.
- Add remaining 1 tablespoon butter, about two thirds of the sauce, and a small handful of the cheese. Toss quickly until pasta and sauce are well combined. Add more sauce if needed. Serve at once, with the cheese.
BIBA'S MEAT BROTH
Provided by Martha Stewart
Categories Soup Recipes
Yield Makes about 2 quarts
Number Of Ingredients 9
Steps:
- Wash the bones, meat scraps, and vegetables thoroughly under cold running water. Place all of the bones, scraps, and vegetables in a large stockpot. Add enough cold water to cover by 3 to 4 inches. Partially cover the pot, and bring just to a boil over medium heat. As soon as water begins to bubble, reduce heat to low, and skim off all foam that has risen to the surface. Simmer gently for 3 hours. Season with salt during the last few minutes of simmering.
- If you are planning to use the broth within a few hours, strain it through a fine-mesh strainer directly into another pot, and remove the fat that comes to the surface of the broth as it cools. If the broth is for later use, strain it, divide it among several small containers, and place the containers in a bowl of ice water to cool completely. The broth can be kept in the refrigerator, in airtight containers, for up to 3 days or frozen for up to 2 months. Before using the broth, remove the fat that has solidified on the surface, and bring to a full boil.
MEAT BROTH
This recipe for meat broth contains no salt. It is acceptable for anywhere stock is called for, but especially in sauces, risottos, and soups. Sometimes I make this everyday.
Provided by Tuck Burnette
Categories Stocks
Time 2h20m
Yield 3 quarts, 10 serving(s)
Number Of Ingredients 18
Steps:
- Cut the onion into two or four, peel I'd desired.
- Peel the carrot and break it into three. Break the celery stalks also.
- Peel the potato, leave it whole.
- Peel the parsnip, if using, use half, or all.
- Core the bell pepper, any color is fine.
- Wash the chicken well, taking out any innards, trim fat or skin, if desired.
- Wash the roast, pierce the fat in a few places with a steak knife.
- Tie the roast with cotton string in at least three places, rolling it, if nessecary.
- Wash the bones.
- Put all of these ingredients into a soup pot.
- Add the broth, a little wine (or vinegar), and water to cover the ingredients.
- Bring to a simmer. When approaching the boil, drop the heat.
- Skim with a spoon or small sieve.
- When the broth no longer puts forth any skum, add the teaming ingredients and simmer slowly, covered, or uncovered. Until the chicken is done, do not overcook it, unless you plan to allow it to lay in the broth, at which point, it will be inedible.
- Pull the chicken from the broth and cool until the meat can be picked. Pick the meat and put it into a bowl with some salt, and let sit overnight. Use for chicken salad, or other preparations.
- Add the meat to a plate when it is almost done. Pull off the string and season it, adding a ladleful of the meat broth, cover, and warm in a 309 degree oven, until tender. Do not overcook. Use in pasta, or make salad.
- The broth may be turned off now, or continue to cook a little while.
- Set off heat for an hour (or less).
- Discard the vegetables and bones using a slotted spoon or a pair of tongs.
- Pour the broth into another soup pot, saucepan or large mixing bowl. Use a strainer or sieve lined with a double layer of cheesecloth.
- Keep till room temperature, chill it, but do not cover it while it is hot, or it will sour, any broth will.
- The next morning, pull off the fat, keep if you have a purpose, or discard.
- Use the broth in soups or sauces, freeze some in clean ice tray, retire to a zip lock bag, and keep for future use.
Nutrition Facts : Calories 196.9, Fat 7.5, SaturatedFat 3.3, Cholesterol 74.8, Sodium 148.3, Carbohydrate 6.8, Fiber 0.9, Sugar 1.6, Protein 26.5
BEEF BONE BROTH
This is a very basic beef bone broth recipe that you can make as a Sunday project. Freeze the broth for use within six months. If desired, refrigerate before freezing so that you can skim off any hard fat that forms or solidifies on the top.
Provided by Diana71
Categories Soups, Stews and Chili Recipes Broth and Stock Recipes
Time 13h10m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
- Place beef bones on the prepared baking sheet.
- Roast bones in the preheated oven for 40 minutes, turning over at the halfway point.
- Carefully place bones into a large stockpot and pour in any juices that have collected on the baking sheet. Add celery, onion, leek, and garlic to the stockpot, and add just enough water to completely cover the bones. Stir in bay leaves, vinegar, salt, and pepper.
- Bring broth to a boil over medium-high heat. Reduce heat to a very low simmer and cover, venting the lid a bit. Simmer for 12 hours, occasionally skimming off any foam and "gunk" that rises to the top. Add additional water whenever bones and vegetables are no longer covered.
- Remove the pot from the heat and cool broth to room temperature. Strain broth with a fine-mesh strainer into a clean pot. Discard bones and vegetables.
Nutrition Facts : Calories 18.1 calories, Carbohydrate 4.1 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.6 g, Sodium 205.1 mg, Sugar 1 g
HOMEMADE BEEF BROTH
Roasting soup bones in the oven first gives hearty beef flavor to this basic beef stock. In addition to soups, use the beefy broth to provide extra flavor in stews, gravies, sauces and vegetable dishes. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 5h55m
Yield about 2-1/2 quarts.
Number Of Ingredients 13
Steps:
- Preheat oven to 450°. In a large roasting pan, bake soup bones, uncovered, 30 minutes. Add carrots, celery and onions. Bake 30 minutes; drain fat., Using a slotted spoon, transfer bones and vegetables to a large Dutch oven. Add warm water to roasting pan; stir to loosen browned bits. Transfer pan juices to Dutch oven. Add seasonings and enough cold water just to cover. Slowly bring to a boil, about 30 minutes. Reduce heat; simmer, uncovered, 4-5 hours, skimming foam. If necessary, add water during first 2 hours to keep ingredients covered. , Remove beef bones; cool. If desired, remove meat and discard bones; save meat for another use. Strain broth through a cheesecloth-lined colander, discarding vegetables and seasonings. If using immediately, skim fat. Or refrigerate 8 hours or overnight; remove fat from surface., Broth can be covered and refrigerated up to 3 days or frozen 4-6 months.
Nutrition Facts : Calories 209 calories, Fat 10g fat (4g saturated fat), Cholesterol 56mg cholesterol, Sodium 61mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 22g protein.
MEAT BROTH
Provided by Craig Claiborne
Categories soups and stews
Time 4h
Yield 8 - 10 cups
Number Of Ingredients 10
Steps:
- Put the bones in a kettle and add cold water to cover. Bring to a boil and drain. Run the bones under cold water. Drain.
- Put the bones in a clean kettle and add the 12 cups of water and remaining ingredients. Bring to a boil and cook about four hours. Strain. Discard the solids.
Nutrition Facts : @context http, Calories 22, UnsaturatedFat 0 grams, Carbohydrate 0 grams, Fat 1 gram, Fiber 0 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 51 milligrams, Sugar 0 grams
BIBA'S OSSO BUCCO
I found this recipe written on an old telephone bill envelope, so I figured I had better post it before it got lost for good! Recipe from Biba's Italian Kitchen TV show.
Provided by TGirl
Categories Veal
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In small bowl, combine dried mushrooms and hot water.
- Allow mushrooms to reconstitute, making sure to save the liquid!
- Season veal with salt and pepper, then dredge in flour, shaking off excess.
- Heat oil over medium high heat in deep skillet, and brown veal shanks on both sides, adding more oil as needed.
- Remove veal from pan, add diced vegetables and mushrooms, cook for for 5-10 minutes or until browned, adding more oil if needed.
- Return veal to pan, add wine and reduce for 5 minutes.
- Be sure to scrape up any brown bits off the bottom of the pan--that's where the flavor is!
- Add mushroom water, tomato sauce, and chicken broth.
- Simmer on very low heat for at least 45 minutes, or bake at 325 degrees for 1 and 1/2 hours, or until veal is fork tender.
- Serve over creamy polenta, rice, mashed potatoes, or egg noodles.
Nutrition Facts : Calories 454.2, Fat 10.9, SaturatedFat 1.6, Sodium 555.1, Carbohydrate 32.1, Fiber 2.9, Sugar 7.8, Protein 4.8
BORSCHT WITH MEAT
I like to simmer the beef and bacon for up to 6 hours, then let sit overnight in the broth to cool. Skim the excess fat and cut the meats into bite-size pieces. Re-heat, adding the beets, cabbage, onions, leeks, and sausage. I don't think that the carrots are necessary or add anything to the recipe. I've added several varieties of sausage to give added flavors but the milder Polish sausages seem to go better with the soft and sweet flavors of the beets. Serve with fresh bread.
Provided by Robert Bodensteiner
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Borscht
Time 10h40m
Yield 12
Number Of Ingredients 17
Steps:
- Combine 1/2 cup of the beets, the vinegar, and sugar in a small bowl; refrigerate, covered, overnight. Refrigerate remaining beets.
- Place beef, water, bacon, salt, peppercorns, parsley sprigs, marjoram, and dill seeds (or basil leaves) in Dutch oven. Heat to boiling. Reduce heat, simmer, partially covered, over medium heat until beef is tender (about 2 hours).
- Discard parsley sprigs. Add 3 cups beets, the cabbage, leeks, onions, carrot, and sausage; simmer, covered, over low heat 30 minutes.
- To serve, remove beef, bacon, and sausage; cut into 2-inch pieces. Return meats and reserved beet mixture to Dutch oven. Sprinkle with snipped dill. Pass sour cream.
Nutrition Facts : Calories 482.2 calories, Carbohydrate 14.8 g, Cholesterol 92.7 mg, Fat 37.4 g, Fiber 3.9 g, Protein 21.8 g, SaturatedFat 13.5 g, Sodium 1499.2 mg, Sugar 6.9 g
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