Displaying items by tag: beef

If you don't have a smoker box, line a metal baking pan with aluminum foil, fill with soaked wood chips, cover with another piece foil and punch holes in the top to let smoke escape.


1 6-pound (2.7-kilogram)


1/2 cup barbecue rub


Preheat oven to 325 F.

Coat brisket with barbecue rub. Place brisket in a roasting pan and slow roast for 3 hours or until reasonably tender. Remove from pan.

Prepare a smoker box with soaked wood chips. Place smoker box at the back of the grill under the cooking grate. Heat barbecue to low (between 250 F and 300 F). Leaving the element on beneath the smoker box, turn off one element so that the brisket can be cooked over indirect heat.

Place brisket on the turned-off side of the grill and leave to smoke for 3 hours or until meat is fork tender and flavoured with smoke. Turn a couple of times. Remove brisket and, while still warm, slice or pull meat and serve with barbecue sauce. Serves 6 to 8.

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Sliders - usually three little meatballs on three little buns - are a huge hit in New York. They are also the most popular dish at Little Owl, the West Village restaurant that serves tasty Mediterranean-influenced food at affordable prices. Since the restaurant has only 32 seats, it takes forever to get a table, but it's well worth the wait. While I was there, chef Joey Campanaro was kind enough to give me the recipe for his gravy meatball sliders. Buy jars of passata (tomato purée) for the puréed tomatoes.



1/2 pound (250 grams) ground beef

1/2 pound (250 grams) ground pork

1/2 pound (250 grams) ground veal

1/2 cup panko (Japanese breadcrumbs)

1/2 cup water

1/4 cup freshly grated Pecorino Romano cheese

1 large egg

1 large egg yolk

1/4 cup chopped parsley

Salt and freshly ground pepper

1/4 cup vegetable oil


2 tablespoons olive oil

1 cup chopped onion

2 tablespoons chopped garlic

1/4 cup (packed) fresh basil leaves

11/2 teaspoons coarsely chopped fennel seeds

1 796-ml (28-ounce) can whole peeled tomatoes, broken up

1 cup canned pureed tomatoes

To finish:

3 cups arugula leaves

18 small soft rolls split horizontally

2 tablespoons chopped parsley

1/4 cup grated Pecorino Romano cheese


Combine beef, pork, veal, panko, water, cheese, egg, egg yolk and parsley in a large bowl and season well with salt and pepper. Fry a small piece of mixture to check seasoning. Form mixture into 18 2-inch balls.

Heat vegetable oil in a large skillet over medium-high heat. Working in batches, fry meatballs until brown all over and transfer to a plate. Pour off oil and any dark bits from skillet.

Reduce heat to medium and add olive oil to skillet. Add onion, garlic, basil and fennel seeds and sauté until onion begins to brown, about 5 minutes. Add all tomatoes and bring to boil, scraping up any browned bits from the bottom of the pan. Reduce heat to low, cover with lid slightly ajar, and simmer, stirring occasionally for about 30 minutes. Transfer sauce to a food processor and process until smooth.

Return sauce to skillet, add meatballs, turn heat to medium-low and simmer, covered with lid slightly ajar, for about 20 minutes, stirring occasionally, or until meatballs are cooked through.

Place a few arugula leaves on the bottom half of each roll. Top each with 1 meatball, drizzle with some sauce and sprinkle with cheese and parsley. Cover with tops of rolls. Makes 18 sliders.

Published in Recipes

Kalbi is a traditional marinade for barbecue short ribs and other Korean meats. In this recipe, chef Nick Flynn from the Intercontinental Hotel in Seoul uses it to marinate steak after cooking, then reduces it for a sauce. Serve with bok choy, roasted garlic and rice. This can be made ahead of time and baked when needed.


3 8-ounce New York sirloin steaks, 1 1/4 inches thick

Salt and freshly ground pepper

2 cups beef stock

Kalbi marinade:

1/2 cup light soy sauce

½ cup rice wine vinegar

2 teaspoons sesame oil

¼ cup sugar

1 cup chopped onions

2 tablespoons chopped garlic


Preheat grill to high.

Season steaks and grill for four minutes a side. Combine marinade ingredients and immerse hot steaks in marinade for one hour at room temperature.

Preheat oven to 400F.

Remove steaks from marinade and place on baking sheet. Pour marinade into a skillet, bring to boil and reduce until beginning to thicken. Add stock and boil until it coats a spoon. Strain out onions. If it's not thick enough, add one teaspoon of cornstarch mixed with one tablespoon of water and bring to a boil.

Roast steaks for four minutes and remove from oven. Let rest and slice thinly. Divide among four plates and drizzle with sauce. Serves 4.

Published in Recipes