Good Eats Beef Stew Alton Brown Recipes

BEEF AND BARLEY STEW

Steps:

• Brown the beef in a 7-quart pressure cooker over high heat, 5 to 7 minutes. Drain off any fat. Add the tomatoes, broth, and barley, and return to high heat. Close the pressure cooker and bring to up to full pressure. Reduce the heat until the cooker barley hisses, and cook for 10 minutes.
• Following the manufacturer's instructions, release the pressure using the cooker's release device, or cool the cooker by running cold water over the lid for 30 seconds. Open carefully, remove the lid, and add the vegetables, herbs, salt, and pepper. Put the lid back on the pressure cooker and heat to full pressure over high heat. Reduce the heat to maintain pressure and cook another 10 minutes. Release the pressure, remove the lid, and cool for 5 minutes. Serve with vinegar.

GOOD EATS BEEF STEW

Steps:

• Whisk together the tomato paste, vinegar, Worcestershire sauce, paprika, and dried herbs in a large mixing bowl. Set aside.
• Season the short ribs with 1 tablespoon of the kosher salt. Place a large griddle over medium-high heat and once a drop of water bounces off, sear the meat until browned on all sides. Once browned, remove the meat to the bowl with the paste and toss to coat. Transfer to a large piece of heavy-duty aluminum foil and seal tightly. Place the package in a metal pan and put into a cold oven on the middle rack. Set the oven to 250ºF and cook for 4 hours.
• Remove the meat from the oven and carefully poke a hole in the pack while holding it over a heatproof container. Drain the liquid into the container and place it into the refrigerator to cool enough so that the fat separates from the rest of the liquid, approximately 1 hour. After 1 hour, transfer the liquid to the freezer and keep there until the fat cap has solidified, approximately 1 hour. Allow the ribs to sit at room temperature while the liquid is cooling.
• Retrieve the liquid from the freezer and remove the fat cap that has formed on top. Measure out 1 tablespoon of the fat and reserve the rest for another application. Place the fat into a large saucier and set over medium heat. Once the fat has melted, add the onion along with the remaining teaspoon of salt and stir to separate the onions into rings. Allow to cook for 2 to 3 minutes, stirring occasionally. Add the potatoes along with a pinch of black pepper and stir to combine. Next, add the liquid reserved from the meat and stir. Cover tightly and decrease the heat to low so that no heat is escaping the lid. Cook until the potatoes are fork tender, about 30 minutes.
• Meanwhile, cut the meat away from the bone, removing and discarding the connective tissue. Once the potatoes are tender, uncover, and set the meat atop the vegetables. Cover and continue to cook for 10 minutes. Serve sprinkled with the parsley.

GOOD EATS BEEF TENDERLOIN IN SALT CRUST (ALTON BROWN 2004)

Steps:

• Reserve half of the herbs for later. Mix the other half of herbs and all the other dry goods together in a large bowl. Make a well in the center and add the egg whites/water mixture.
• Use a potato masher (unless you have a very strong KitchenAid) and begin to mash and mix the dough. It will be very tough and crumbly. Scrape down the sides and knead to a solid mass (it will still be crumbly).
• Place dough (break up if needed) into a sturdy ziplock freezer bag. Seal up and leave on counter for 4-24 hours (this allows the egg whites to soak up the dough).
• About 1 hr before dough is ready: In order to achieve uniform cooking, fold over slender tail end of tenderloin and tie with kitchen twine. Set a large electric griddle at its highest setting; brush the tenderloin with the olive oil and sear on all sides until well browned, approximately 10 minutes. Rest the meat for at least 5 minutes or until it is cool to the touch so as not to melt the dough.
• Preheat oven to 400°F Transfer dough to a floured surface and roll out to 3/16-inch thickness, approximately a 24 by 18-inch rectangle. Trim away extra dough, if necessary. Sprinkle the remaining herbs on the center section of the dough and gently press down.
• Place meat in the middle of the dough. Gently take one side and fold over meat. Fold back a flap. Bring up the other end and crimp together with the flap. Fold short ends over and crimp to seal. You do not want it tight around the meat, but you do want it sealed well.
• Move the roast onto a baking sheet. Insert a meat thermometer into center of roast. Set to 125°F Baking time is approximately 25-30 minutes.
• Remove from the oven and allow to rest for 30 minutes or up to 1 hour. The tenderloin will continue to cook 10 to 15 degrees more. Cut salt crust at 1 end and extract meat by pulling out of dough tube using tongs. Slice and serve immediately. (Alton says to toss the casing in the yard as it's good for wildlife).