Carrot Beef Sushi With Caper Basil Mustard Recipes

CARROT-BEEF SUSHI WITH CAPER-BASIL MUSTARD

Steps:

• Preheat oven to 350°F with rack in middle.
• Heat a dry 12-inch heavy skillet (not nonstick) over medium-high heat until hot, about 2 minutes. Meanwhile, pat steaks dry and sprinkle all over with 1/2 teaspoon each of salt and pepper (total).
• Add vegetable oil to hot skillet, swirling to coat bottom, then brown steaks, turning once, about 4 minutes total. Transfer steaks to a small shallow baking pan and roast in oven 5 minutes. Transfer to a cutting board and cool about 30 minutes.
• While steaks cool, cut carrots lengthwise into 42 (1-inch-wide) ribbons (less than 1/16 inch thick) with an adjustable-blade slicer or a vegetable peeler.
• Cook ribbons in a pot of boiling salted water (2 tablespoons salt for 4 quarts water), uncovered, until just tender, about 3 minutes. Transfer with a slotted spoon to an ice bath to stop cooking. Carefully drain, then pat ribbons dry.
• Whisk together basil, parsley, mustard, shallots, capers, and garlic in a small bowl, then add oil in a slow stream, whisking until emulsified.
• Trim fat and gristle from steaks, then cut each lengthwise into 3 (3/4- to 1-inch-wide) strips.
• Place a sushi mat with slats running crosswise or a 9-inch square of parchment paper on a work surface. Arrange 6 to 8 carrot ribbons side by side lengthwise, following slats and slightly overlapping, to form a 6-inch square.
• Spread about 1 tablespoon of mustard sauce evenly across bottom half of carrot square, then lay 1 strip of steak across carrots 1 inch from edge nearest you. Roll up carrots and beef tightly, using sushi mat as an aid.
• Transfer beef roll, seam side down, to a cutting board, then trim ends and cut crosswise into about 10 (1/2-inch) pieces. Make and cut 5 more rolls. Turn pieces upright to serve.

SEARED BEEF SUSHI

Steps:

• To prepare beef, stir soy sauce with sugar, sesame oil, ginger and garlic. Pour over beef; cover and marinate in the refrigerator several hours or overnight. Turn beef at least once during marinating. When ready to sear, heat peanut oil in a heavy frying pan over medium heat. Lift steak from marinade. Discard marinade.
• When oil is very hot, add steak and sear on each side for 5 minutes or until crusty and beef is cooked medium-rare. Remove beef; cool on a plate.
• For sauce, stir rice-wine vinegar with soy sauce, ginger and hot sauce. Beef and sauce can be made a day ahead; cover and refrigerate separately.
• To make rice, place in a sieve. Wash under cold running tap water until water runs clear. Drain and place in saucepan with measured water and a pinch of salt. Soak 30 minutes. Cover and bring to a boil over high heat. Reduce heat to very low; simmer 15 minutes. Without lifting lid, remove rice from heat; let stand for another 15 minutes.
• For easy cleanup, lightly coat a metal tray with cooking spray; turn rice out onto tray. Fan briefly to cool. Gently spread out with a spatula; sprinkle with half of vinegar. Using a folding motion, lift rice until liquid is absorbed; then add remaining vinegar. Repeat folding and fanning rice until steam stops rising; cover with a dampened tea towel. Rice can be made a couple of hours ahead, however do not refrigerate.
• To assemble rolls, peel, remove stone and thinly slice avocado. Cut tomato in half lengthwise, then use a spoon to remove seeds and ribs, leaving just a shell. Slice tomato lengthwise into thin strips. Diagonally slice green onion; finely julienne or grate carrot.
• Lay a sheet of nori on a rolling mat or sheet of plastic wrap. Using wet fingers, spread a quarter of the rice over top, leaving 1-inch (2.5-cm) at one long end uncovered. About a third of the way from the rice-covered long end, decoratively place together in a long line 2 to 3 strips of beef and some of prepared avocado, tomato, onion and carrot. Use the mat or plastic wrap to help lift and form into a thick roll. When nearly rolled up, wet uncovered nori with wet fingers and finish rolling. Repeat; all the assembly ingredients may not be used. Wrap each roll tightly in plastic wrap; refrigerate up to half a day or until needed.
• To serve, unwrap rolls. Thinly slice off ends, then cut each roll crosswise into 8 pieces. Arrange in a single layer on a plate. Pour sauce into a shallow bowl for dipping. Offer a small dish of wasabi for those who like sushi to be truly fiery.

BRAISED BEEF WITH CAPER SAUCE

Steps:

• Cut steak in serving sized pieces. Cook bacon in a large skillet until crisp; remove, crumble, and set aside. Brown steak in bacon drippings. Add water, carrot, celery, and bay leaf; cover and cook over low heat 1 1/2 hours, or until meat is tender, stirring occasionally.
• Remove bay leaf and remove beef to a serving platter and keep warm.
• Meanwhile, in a separate skillet, melt butter over medium low heat. Add onions and mushrooms and saute until tender, about 5 minutes. Add to first skillet and blend with an immersion blender or process in stand up blender.
• Stir in sour cream and capers; heat through. Pour gravy over steaks; garnish with bacon crumbles and chopped parsley.

BEEF WITH MUSHROOMS AND CAPERS

Steps:

• Dry the pieces of beef and dust them lightly with flour. Heat one tablespoon of the butter and one tablespoon oil in a heavy three-quart casserole. Brown the meat over medium-high heat without crowding. Add a little more oil if necessary. Remove the beef from the casserole and lower the heat.
• Saute the onion in the casserole until tender. Add the garlic and saute another minute. Stir in the stock and vermouth, scraping the bottom of the casserole. Return the beef and any juices it might have released to the casserole. Add the thyme and rosemary. Bring to a simmer, season to taste with salt and pepper and cover. Adjust heat so the stew simmers gently. Simmer for 1 1/2 hours.
• Heat the remaining tablespoon of butter and 1 tablespoon of oil in a skillet and saute the mushrooms quickly over very high heat until they are lightly browned. Drain them and add them to the casserole. Continue cooking the stew for another 15 minutes or so, until the beef is tender. If you are making this stew in advance, complete it up untll this point, then finish step four just before serving.
• Combine the cream and mustard. Stir a little of the hot sauce from the stew into this mixture, then add the cream mixture back to the casserole. Add the capers, recheck seasonings, bring the sauce to a simmer once again and then serve.