Chef Jean Pierre Beef Stock Recipes

CORNED BEEF WITH CABBAGE, POTATOES AND SPLIT PEA MASH - STOVETOP VERSION

Steps:

• Rinse the corned beef brisket and place it in a large stockpot. Cover with beef stock and add the onion, garlic and spices to the pot. (If your corned beef comes with a seasoning packet, you do have the option of using that instead of the spices listed here.) Place the dried split peas into a pudding bag, or wrap them in the cheesecloth, tying the cheesecloth loosely so that the peas have room to expand. Push the bag down into the liquid, adding a cup or two of water to make sure everything is submerged. Cover the pot with a lid and bring everything to a simmer. Lower the heat and simmer for 1 hour and 30 minutes.
• Add the cabbage wedges, carrots and potatoes, return the lid and continue to simmer for 30 minutes.
• When all the vegetables are tender, transfer the cooked split peas to a bowl. Remove the cheesecloth and discard. Mash the peas with a wooden spoon, stirring in the butter and season with salt and lots of freshly ground black pepper.
• Slice the beef, transfer the slices to a large platter with the vegetables and serve the mashed split peas on the side.

BEEF STEW

Steps:

• Preheat oven to 325 degrees.
• In a large bowl toss beef in flour and season with salt and pepper.
• Heat 1 tablespoon oil in a cast iron pot.
• Once hot add in beef in batches making sure not to overcrowd the pan. (I did 3 batches)
• Brown meat on all sides, 2-3 minutes. You may need to add more oil as you go.
• Take beef out of the pot and set aside.
• Add the remaining 1 tablespoon olive oil to the same pot.
• Add in onion and cook until browned and slightly tender, 2-3 minutes.
• Add in garlic and cook for an additional minute.
• Pour in wine and deglaze the pan. Scraping up the bites on the bottom of the pan.
• Stir in tomato paste, beef broth and worcestershire sauce. Bring to a simmer.
• Add beef back into the pan along with the carrots, potatoes, bay leave, thyme and rosemary.
• Cover and place in the oven. Cook for 1 hour and 45 minutes.
• Skim off some of the excess fat on the top and take out of bay leaf and sprigs of herbs. Serve warm!

CHEF JOHN'S SALISBURY STEAK

Steps:

• Combine beef, black pepper, dry mustard, ketchup, Worcestershire, soy sauce, egg, cayenne, and bread crumbs in a mixing bowl. Use a fork or your hands to stir the ingredients until very evenly distributed.
• Cover with plastic wrap and refrigerate for 2 hours, or up to overnight.
• While the meat is resting, melt 2 tablespoons butter in a large nonstick pan over high heat; add mushrooms, onions, and a pinch of salt. Saute, stirring occasionally, until very nicely browned, 5 to 8 minutes. Reduce heat to medium and add flour. Cook and stir for 3 minutes.
• Stir in ketchup, Worcestershire sauce, and beef broth; increase heat to high. Bring to a simmer; reduce heat to medium and cook, stirring occasionally, until the gravy thickens slightly and reduces, about 10 minutes. Taste and adjust salt as needed. Transfer to a glass measuring cup, scraping the pan clean with a spatula, and reserve.
• Remove meat from the refrigerator and divide into 4 equal portions. Moisten hands and form into oval patties, about 1/2 inch thick. Season both sides of the patties lightly with salt.
• Melt 2 tablespoons butter in the previously used nonstick pan over medium-high heat. Add the patties and cook until browned, 2 to 3 minutes per side. Pour in gravy and bring to a simmer; reduce heat to medium and continue to cook until gravy is piping hot, and the meat is just cooked through and springs back lightly when touched, about 5 minutes.

BEEF STROGANOFF W/EGG NOODLES BY CHEF JEAN-PIERRE

Steps:

• In a large skillet or Dutch oven, heat the olive oil and add as many meat cubes as you can without crowding (if the skillet is too crowded, the meat won't brown properly.) Brown the meat well on all sides, remove each batch as it browns and set them aside. It may be necessary to add a little more olive oil.
• When all of the beef has been browned and removed, add the onions to the remaining juices in the skillet and cook, stirring occasionally, until they are golden brown. Add the mushrooms and cook until they have released most of their water. Sprinkle the mushrooms with the flour, add the garlic, the remainder of the ingredients except for the sour cream and the chives. Add the beef cubes back to the pot. Bring to boil, reduce to low heat, cover and cook for about 2½ to 3 hours or until the beef is very tender.
• In a small glass bowl, add the sour cream. Add a couple spoon of the hot sauce to temper. Remove the pot from the heat and just before serving, add the tempered sour cream and sprinkle with chopped chives.