Ukrainian Braised Beef Stuffed With Horseradish Recipes

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BRAISED RIBS OF BEEF WITH HORSERADISH DUMPLINGS



Braised Ribs of Beef With Horseradish Dumplings image

Provided by Bryan Miller

Categories     dinner, main course

Time 4h15m

Yield 4 servings

Number Of Ingredients 14

2 tablespoons canola oil
6 pounds of short ribs, separated
Salt and freshly ground pepper
2 medium carrots, peeled and cut into small cubes
5 medium white turnips, peeled and cut into small cubes
1 large Spanish onion, peeled and chopped
4 shallots, peeled and sliced
10 ounces dry red wine
1 12-ounce bottle dark beer
2 cups chicken stock
1/3 cup carrots, peeled and cut into one-inch pieces
1/3 cup parsnips, peeled and cut into one-inch pieces
1/3 cup turnips, peeled and cut into one-inch pieces
2 cups kale, escarole, spinach or swiss chard (or a combination) coarsely shredded

Steps:

  • Preheat oven to 250 degrees.
  • Heat oil in a 12-inch saucepot over medium-high setting. Season ribs and brown on both sides, about 10 minutes. Remove meat from pan, and set aside. Pour excess fat from pan, and add carrots, turnips, onion and shallots. Cook, stirring occasionally, until vegetables brown, about 15 minutes.
  • Add red wine; stir and reduce by half, about 15 minutes. Add beer and place ribs back in pan. Cover with chicken stock. Cover, and place in a 250-degree oven for three to four hours, or until meat can be shredded with a fork.
  • While meat is cooking, make dumplings (see recipe). Before serving, boil one quart of salted water. Cook carrots, parsnips and turnips about 15 minutes. At the same time, in another deep pan, braise kale (or vegetable of choice) in lightly salted water, about 5 minutes. When the root vegetables are done, add them to pot holding winter greens, and cook another minute.
  • When meat is cooked, remove it from the pan, and set aside. Strain the braising broth through a fine sieve, and discard vegetables. Set aside.
  • To serve, place braised ribs and reserved meat juices in a large saucepan with dumplings. Warm over medium heat. When warm, place on warmed serving plates, and surround with well-drained winter greens and root vegetables.

UKRAINIAN HOLUBTSI OR STUFFED CABBAGE ROLLS RECIPE BY TASTY



Ukrainian Holubtsi Or Stuffed Cabbage Rolls Recipe by Tasty image

Here's what you need: large green cabbage, ground beef, cooked rice, large eggs, medium onion, medium green bell pepper, cherry tomatoes, kosher salt, condensed tomato soup, tomato, chili sauce, dried basil, dried bay leaves

Provided by Jenny Deremer

Categories     Dinner

Yield 12 servings

Number Of Ingredients 13

1 large green cabbage
2 ½ lb ground beef
2 cups cooked rice
2 large eggs
1 medium onion, roughly chopped
1 medium green bell pepper, julienned
10 cherry tomatoes, quartered
1 tablespoon kosher salt
2 cans condensed tomato soup
1 can tomato
1 bottle chili sauce
1 tablespoon dried basil
4 dried bay leaves

Steps:

  • Cook rice according to package directions and set aside to cool completely once done.
  • Adjust oven rack to lower half of oven to allow for height of roasting pan. Preheat the oven to 350°F.
  • Boil water in a large pot. While water is heating, remove tough outer leaves of the cabbage and reserve. Core around the stem of the cabbage at enough of an angle to remove. Gently place cabbage into boiling water core side down. Add additional water to ensure cabbage is not touching the bottom of pot.
  • Reduce heat just a little and boil cabbage for about 5 minutes or until outer leaves become soft. Using kitchen tongs, remove the outer 2 or 3 leaves intact to a colander placed over a bowl to catch the water. Continue with remaining cabbage leaves one by one, allowing a minute or two between leaves for underlying leaves to soften. You want them to peel apart in one in-tact piece.
  • In a large bowl, combine the ground beef, cooked rice, chopped onion, eggs, and salt. Using your hands, work the mixture until combined.
  • Position your cooked cabbage leaves alongside your bowl with the mixture in preparation for rolling/stuffing the dumplings. Before stuffing, prepare a large roasting pan by emptying one can of condensed tomato soup or a bit of the canned tomatoes in the bottom and spreading to coat. You do not need much.
  • Begin rolling/stuffing the cabbage leaves one at a time. Repeat until all of the meat mixture has been used.
  • Once all of the cabbage rolls are tucked tightly in the roasting pan, scatter the pepper strips and the cherry tomatoes on top. If there are remaining unstuffed cabbage leaves left, chop them finely and scatter atop as well. Pour the canned tomatoes, the remaining can of tomato soup, and the Heinz Chili Sauce atop the dumplings. Sprinkle with dried basil and add bay leaves. Dunk the reserved outer leaves detached from the cabbage at the beginning of the recipe into the still hot water used to soften the cabbage. This is simply to remove any grit from the surface of the leaves. Use the outer leaves as a 'blanket' and cover the dumplings completely.
  • Place the lid on the roasting pan and bake at 350°F for 2 hours. When 2 hours is up, turn off the oven heat, crack the oven door, and leave the roasting pan in the oven, undisturbed, for an additional hour.
  • Let rest until rolls are set. Then, spoon sauce over the cabbage rolls and serve alongside fresh bread of choice.

OVEN-BRAISED GUINNESS BEEF STEW WITH HORSERADISH CREAM



Oven-Braised Guinness Beef Stew With Horseradish Cream image

Classic beef stew is good, but this sophisticated beef stew - enriched with beer, cocoa powder and espresso - is really something special. Start by browning the beef and making a quick roux to guarantee a thick, flavorful stew instead of a watery, bland soup, and finish with hit of balsamic vinegar and lemon juice to balance out the rich, round notes. Dried shiitake mushrooms provide another layer of complexity, but if you can't find them, leave them out. The stew will still be delicious. Top big bowls of it with swirls of tangy horseradish cream. (Here are slow cooker and pressure cooker versions of the recipe.)

Provided by Sarah DiGregorio

Categories     dinner, soups and stews, main course

Time 3h

Yield 6 servings

Number Of Ingredients 23

3 pounds beef chuck, fat trimmed and meat cut into 2-inch pieces
2 tablespoons plus 1/3 cup all-purpose flour
Kosher salt and black pepper
4 tablespoons vegetable oil, plus more as needed
3 large garlic cloves, chopped
2 dried shiitake mushrooms, halved (optional)
2 tablespoons tomato paste
2 teaspoons packed brown sugar
1 teaspoon unsweetened cocoa powder
1 teaspoon onion powder
1/2 teaspoon caraway seeds
1/2 teaspoon instant espresso powder
2 1/2 cups Guinness or other stout beer
2 1/2 cups beef stock or broth
2 fresh thyme sprigs
1 pound red or Yukon gold potatoes, cut into 1- to 2-inch pieces
1 to 1 1/2 pounds root vegetables, such as carrots, turnips, rutabaga, celery root and parsnips, peeled and cut into 1- to 2-inch pieces
1 tablespoon balsamic vinegar
1 teaspoon Worcestershire sauce
1 teaspoon lemon juice, plus more to taste
3/4 cup sour cream
3 tablespoons jarred horseradish
1/4 cup minced scallions or chives

Steps:

  • Heat oven to 325 degrees. In a large bowl, combine the beef and 2 tablespoons flour. Season generously with salt and pepper and toss to coat. In a Dutch oven, heat 2 tablespoons vegetable oil over medium-high. Working in batches, add the beef and let it brown on two sides, about 2 minutes per side. Add a bit more oil if the meat sticks. (You can brown it on more than two sides if you have time, but browning it on two sides is enough to build flavor and texture.) Transfer the browned beef to a bowl or plate.
  • Make the gravy: Reduce the heat to medium-low and add the remaining 2 tablespoons oil. Add the garlic, dried shiitakes (if using), tomato paste, brown sugar, cocoa, onion powder, caraway seeds and espresso powder. Cook, stirring constantly, until the mixture is fragrant and evenly combined, 1 to 2 minutes. (Reduce the heat to low or remove from the heat temporarily if the bottom of the pan threatens to burn.) Add the remaining 1/3 cup flour and cook, stirring and scraping constantly, until the mixture forms a thick, dry paste, about 1 minute. Add the beer and stock. Increase the heat to high and bring to a boil, whisking constantly to scrape any browned bits from the bottom of the pan. Let it boil until smooth and thickened, about 1 minute. Season with salt and pepper and remove from the heat.
  • Add the beef and any juices, thyme, potatoes and root vegetables. Cover and transfer to the oven. Cook until the beef and vegetables are tender, 2 to 2 1/2 hours.
  • Add the vinegar, Worcestershire sauce and lemon juice. Taste, and season with more salt, pepper and lemon juice if necessary. (If the stew tastes flat, add more lemon juice first, then more salt and pepper; acid is key to making it taste lively. It may need a surprising amount of salt, especially if you have used unsalted or low-salt stock.) Discard the thyme.
  • Make the horseradish cream: Stir together the sour cream, horseradish and scallions in a small bowl. Season with salt. Serve stew in bowls with a spoonful of the horseradish cream on top.

Nutrition Facts : @context http, Calories 980, UnsaturatedFat 23 grams, Carbohydrate 51 grams, Fat 38 grams, Fiber 8 grams, Protein 106 grams, SaturatedFat 13 grams, Sodium 2095 milligrams, Sugar 10 grams, TransFat 1 gram

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