The Martha Stewart Living Cookbook - Martha Stewart Living Magazine [152]
2. Add the remaining 2 tablespoons oil and the garlic and onions to the pot. Cook, stirring often, until the onions are softened, 5 to 7 minutes. Add the bay leaves, tomato paste, ketchup, vinegar, and wine. Raise the heat to medium-high; bring the mixture to a boil.
3. Return the beef to the pot; add 2 cups water. Cover the pot with a tight-fitting lid. Reduce heat to medium-low; simmer 2 hours. Turn the beef; continue to simmer until tender, 1½ to 2 hours more. Let cool slightly.
4. Transfer the beef to a cutting board. Remove the twine; let the beef stand 15 minutes. Skim the fat from the sauce. Bring the sauce to a simmer over medium heat; cook until the liquid is reduced by one-quarter, about 7 minutes. Season with salt and pepper. Remove from heat; whisk in the sour cream.
5. Cut the beef across the grain into ¼-inch-thick slices. Return the slices to the pot to immerse in sauce, then transfer to a large serving platter. Ladle more sauce on top.
grilled marinated strip steak with scallions
SERVES 4
4 boneless strip steaks (about 10 ounces each)
1 bunch scallions
¼ cup Worcestershire sauce
¼ cup soy sauce
1 teaspoon dry mustard
1 teaspoon freshly ground pepper
½ teaspoon ground cumin
Grated zest of 1 lemon
Coarse salt
1. Place the steaks in a large, shallow nonreactive dish. Slice 3 scallions into thin rounds, and combine with the remaining ingredients except the salt in a small bowl; whisk to combine. Pour the marinade over the steaks; cover with plastic wrap, and set aside at room temperature 40 minutes, turning the steaks once.
2. Heat a grill or grill pan. Remove the steaks from the marinade, letting the excess drip off, and pat dry with paper towels. Season both sides generously with salt. Grill until they are well browned on the outside and cooked to desired doneness, or about 6 minutes on each side, for medium-rare. Transfer to a large serving platter; cover with foil, and let rest 10 minutes. Grill the remaining scallions, about 1 minute on each side, and serve with the steaks.
korean barbecued ribs with pickled greens
SERVES 4 TO 6
Both the ribs and the greens need to marinate overnight, so plan accordingly.
2½ pounds flanken-style short ribs, cut ½ inch thick
for the marinade
4 garlic cloves, minced
3 scallions, white and pale-green parts only, very finely chopped
¼ cup packed dark-brown sugar
2 tablespoons granulated sugar
Pinch of coarse salt
¼ cup fresh lime juice (2 to 3 limes)
½ cup soy sauce
1/3 cup mirin
2 tablespoons toasted sesame oil
3 tablespoons sesame seeds, toasted
1 teaspoon Asian chili sauce or ½ teaspoon crushed red pepper flakes (optional)
for the pickled greens
1 pound Taiwan bok choy or napa cabbage, cut into ½-inch strips (8 cups)
1 bunch scallions, white and pale-green parts only, cut into ½-inch pieces
3 garlic cloves, halved lengthwise
2 small dried hot red chiles or a pinch of crushed red pepper flakes (optional)
2 teaspoons toasted sesame oil
1 piece peeled fresh ginger (about 1 inch), cut into thin matchsticks
¼ cup rice-wine vinegar (not seasoned)
¼ cup mirin
1 teaspoon coarse salt
Vegetable oil, for brushing
1. Cut each short rib crosswise into 3 pieces, cutting between the bones. Soak the ribs in a large bowl of ice-water for at least 20 minutes, or up to 2 hours.
2. Make the marinade: Stir together the marinade ingredients in a medium bowl until the sugar is dissolved. Drain the ribs; pat dry. Put the ribs and marinade in a 9 × 13-inch glass baking dish; turn each rib to coat. Cover, and refrigerate overnight.
3. Make the pickled greens: Put the greens and scallions in a medium bowl, and set aside. Cook the garlic and chiles in the sesame oil in a small saucepan over medium heat until the garlic is pale golden, 2 to 3 minutes. Add the ginger, and cook, stirring, until fragrant, about 2 minutes.
4. Remove from heat; stir in the vinegar, mirin, and salt. Immediately