MISO-BRAISED BEEF WITH KING MUSHROOMS
As much as I love a traditional beef stew, or braised beef short ribs, I like to shake things up sometimes by applying the same techniques to a few non-traditional ingredients. This melt-in-your-mouth braised beef dish is cold weather comfort food at its finest. Miso adds an extra savory element, balanced with a touch of maple syrup, which further enhances the autumnal feel. Serve over mashed potatoes, rice, or noodles.
Provided by Chef John
Categories 100+ Everyday Cooking Recipes
Time 2h50m
Yield 4
Number Of Ingredients 15
Steps:
- Season beef with kosher salt, black pepper, and cayenne.
- Heat peanut oil in a pan over high heat. Brown beef strips on all sides, about 3 minutes per side. Turn off heat and transfer beef to a plate.
- Let pan cool slightly, 1 to 2 minutes; melt butter in residual heat. Turn heat to medium and add mushrooms, cut-side down. Cook until mushrooms are lightly brown, 3 to 4 minutes. Flip; continue to cook until golden, 2 to 3 minutes more. Add onion and season with salt; cook until slightly golden, 3 to 4 minutes.
- Stir in sake and deglaze the pan, scraping up browned bits using a wooden spoon. Stir in miso, maple syrup, ketchup, and chicken broth; bring to a simmer, about 5 minutes. Add browned beef, mushrooms, and their juices.
- Cover and let simmer over low to medium-low heat until meat is fork-tender, 2 to 3 hours, turning beef halfway through cooking time.
- Stir in vinegar, chiles, and green onions. Cover and cook for 5 minutes more. Taste and adjust seasonings.
Nutrition Facts : Calories 607.9 calories, Carbohydrate 15.7 g, Cholesterol 137.6 mg, Fat 42.4 g, Fiber 0.9 g, Protein 35.7 g, SaturatedFat 15.7 g, Sodium 988.2 mg, Sugar 10.4 g
MISO, MUSHROOM & BRISKET PIE
Try this beef pie and you won't look back. It will smack you round the chops with its umami richness from the miso, soy, parmesan and porcini ingredients
Provided by Cassie Best
Categories Dinner, Main course, Supper
Time 4h50m
Yield Serves 6-8
Number Of Ingredients 19
Steps:
- Cover the porcini in 100ml boiling water and set aside. Heat 2 tbsp oil in a wide pan, add the onion and cook over a medium heat, stirring often for about 10 mins until soft. Push to one side of the pan, add the button mushrooms and thyme, fry until any water has evaporated and the mushrooms are soft and taking on some colour (about 4-6 mins). Scrape the onions and mushrooms into a bowl.
- Heat the remaining oil in the pan. Toss the beef in the mustard powder, flour and some seasoning, then fry, in batches if needed, until each piece has a dark brown crust. Drain the porcini mushrooms, but keep the soaking liquid, and roughly chop them. Return all the beef, onions and mushrooms to the pan along with the porcini liquid. Add the wine and bubble for a few mins, scraping the bottom to release any tasty bits. Add the miso, soy and stock, season and cover the pan with a lid. Simmer for 2 hrs 30 mins-3 hrs until the beef is as tender as you'd like it. Stir every 15 mins or so, adding more water if it's sticking to the bottom of the pan. Strain the stew through a sieve over a large pan or bowl and discard the thyme sprigs. Stir 100ml liquid back into the beef and transfer the rest to a jug - this will be your gravy. Cool the stew and gravy, then chill. You can do this up to three days before assembling the pie.
- Mix the ingredients for the pastry, except the egg, in a food processor with a good pinch of salt. Slowly add water, a tablespoon at a time, until the pastry starts to clump together (ours needed 5 tbsp). Tip onto your surface and knead a few times to incorporate any flaky bits. Remove a third of the pastry and shape both pieces into discs, wrap in cling film or baking parchment and chill for at least 30 mins, or up to one day.
- Heat oven to 200C/180C fan/gas 6 with a baking sheet heating up on the middle shelf. Roll out the larger piece of pastry, using a little flour if you need it, until about the thickness of a £1 coin. Lift over your rolling pin and use to line a metal or enamel cake tin or pie dish - we used a deep, loose-bottomed 20cm cake tin - leaving plenty of pastry hanging over the edges. Fill with the cooled stew. Brush around the inside edge of the pastry with egg then roll out the remaining pastry and use to cover the pie.
- Squash or crimp the edges and roll the pastry back on itself to create a seal. Press the edge lightly with a fork, if you like, brush with egg and make a generous steam hole in the middle (we used the end of a large round piping nozzle to do this). Sprinkle with flaky sea salt. Bake for 45-50 mins until the pastry is deep golden brown, then leave to cool for 10 mins while you reheat the gravy. Remove the pie from the tin and serve with gravy, mash and veg.
Nutrition Facts : Calories 643 calories, Fat 38 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 28 grams protein, Sodium 1.1 milligram of sodium
ELEGANT MUSHROOM PIE RECIPE
This is a savory and tasty main course with lovely presentation suitable for an elegant dinner, fancy brunch or any special occasion. It won't fail to impress.
Provided by lutzflcat
Categories Trusted Brands: Recipes and Tips Swanson®
Time 1h5m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Spray a 9-inch pie plate with non-fat cooking spray.
- Melt 3 tablespoons butter in a large skillet over medium heat. Add mushrooms, and onions, stirring occasionally, until liquid from the mushrooms has cooked down, about 10 minutes. Stir in lemon juice and thyme and simmer 2 minutes.
- Melt 3 tablespoons butter in a separate saucepan. Whisk in flour and stir constantly for about 1 minute. Gradually add the Swanson® Chicken Broth, Marsala, and half-and-half, whisking until sauce is smooth and thickened, about 3 minutes. The sauce should be very thick. Season to taste with salt and pepper.
- Transfer the mushroom mixture to the sauce broth/Marsala mixture; stir well.
- Roll out one sheet of puff pastry to fit the pie plate. Press evenly into the bottom and sides of the pie plate; trim the excess pastry. Spoon the mushroom mixture into the pastry shell.
- Roll out the second sheet of puff pastry, and place on top. Trim excess, and crimp the edge to seal. Cut a few slits in the top for steam to escape. Brush the top of the pie with the beaten egg.
- Bake in the preheated oven until golden brown and mushroom mixture is bubbly, about 40 minutes. Allow the pie to cool slightly before serving.
Nutrition Facts : Calories 495.6 calories, Carbohydrate 37.2 g, Cholesterol 48.3 mg, Fat 33.2 g, Fiber 3.4 g, Protein 10 g, SaturatedFat 11.9 g, Sodium 428 mg, Sugar 1.7 g
EPIC CHUNKY BEEF AND MUSHROOM PIE
Tender, fall apart chunks of beef with mushrooms in the most incredible gravy ever. The secret ingredient - Dried Porcini Mushrooms! They add a savoury earthiness that can't be replicated and takes this pie to the next level.
Provided by Nagi
Categories Main
Time 2h45m
Number Of Ingredients 18
Steps:
- Place porcini in a bowl and add hot water. Leave to soak for at least 30 minutes. Strain mushrooms and reserve soaking liquid. Roughly chop porcini.
- Sprinkle beef with salt and pepper.
- Heat 1 tbsp oil in a large heavy based pot. Add half the beef and brown all over, then remove and repeat with remaining beef. Set beef aside.
- Turn stove down to medium low. If the pot is looking dry, add more oil. Add onion and garlic, cook for 2 minutes. Add finely chopped carrots and celery, cook for 6 minutes or until softened and sweet (taste test!). Add carrot chunks and cook for 2 minutes.
- Add flour and stir through.
- Add ale, beef stock, and stir to dissolve the flour.
- Add thyme, bay leaves, porcini, reserved porcini soaking liquid (don't tip in gritty bits settled at bottom) and cooked beef. Turn heat up slightly, mix, bring to simmer, then cover. Adjust heat so it is simmering gently, not energetically.
- Cook for 1 hr 45 minutes or until beef is tender. (See video)
- Meanwhile, cook bacon in a skillet over high heat until golden. Remove and reserve bacon drippings in pan. Add mushrooms and cook for 5 minutes until golden all over. Return bacon into skillet, toss to coat mushrooms, then stir through stew.
- Simmer stew, uncovered, for 15 minutes until mushrooms are tender. Then remove from stove and cool.
Nutrition Facts : ServingSize 392 g, Calories 578 kcal
SMOKED BRISKET POT PIE RECIPE | TRAEGER GRILLS
Smoked Brisket pot pie is the perfect leftover dinner recipe. Leftover brisket is cooked pot pie style on the grill.
Provided by Traeger Kitchen
Categories Beef
Number Of Ingredients 13
Steps:
- Melt the butter in a medium pot over medium heat. Add the carrots and sauté until lightly browned, 10-15 minutes.
- Add the yellow onion and cook until tender and translucent, 5-7 minutes. Add the garlic and sauté until fragrant, 30 seconds more.
- Stir in the peas, pearl onions, and brisket. Add the beef stock and bring to a simmer. Cook until the liquid is reduced and thick enough to coat the back of a spoon. If the sauce doesn't thicken, add the cornstarch slurry and cook until thickened. Season with salt and pepper to taste.
- When ready to cook, set Traeger temperature to 350℉ and preheat, lid closed for 15 minutes.
- Transfer the filling to an ovenproof baking dish. Lay the puff pastry dough over the filling a cut a few slits in the top to vent.
- In a small bowl, beat the egg, then brush all over the pastry dough.
- Place the baking dish on the grill grates. Close the lid and bake until the top is lightly browned and the filling is bubbling, about 45 minutes.
- Remove the pot pie from the grill and let stand 10 minutes before serving. Enjoy!
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