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How To make Beef Stew with Cranberries
2 tb Safflower oil
2 tb Unsalted butter
2 lb Stewing beef
-=OR=- Lamb or pork - cut into 1-in cubes 3/4 ts Salt
Freshly ground pepper 2 lg Garlic cloves; peeled
2 md Onions; peeled
3/4 c Dry red wine
3/4 c Beef stock or beef broth
2 tb Red wine vinegar
1 tb Tomato paste
1 1/2 c Fresh cranberries
1/3 c Light brown sugar, packed
2 tb Flour
HEAT 1 TABLESPOON each of oil and butter in 6-quart pot. When oil is hot, add half the beef and brown it well on all sides; remove and reserve. Heat remaining oil and butter and brown remaining meat. Remove pot from heat, remove meat and discard fat. Return meat to pot and toss with 1/2 teaspoon of salt and freshly ground pepper. Metal blade: Turn on machine, drop garlic through feed tube and process until minced; add to pot. Medium shredding disk: Use firm pressure to shred onions. Use slotted spoon to lift onions from their juice and add to pot. Discard juice. Add wine, stock or broth, vinegar, tomato paste and remaining 1/4 teaspoon of salt to pot and bring to boil. Reduce to simmer, cover and cook until meat is tender--about 2 hours. Metal blade: Pulse to chop cranberries coarsely with brown sugar and flour. Add cranberries to pot, stir well and cook for 10 minutes longer. Can be served immediately, but best if made up to 4 days in advance, refrigerated and gently reheated. Adjust seasoning. Can also be frozen up to 3 months.
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Jewish-Style Braised Brisket
Looking for a classic recipe with a modern twist? Try our Jewish-style braised brisket inspired by The Marvelous Mrs. Maisel. It's the perfect comfort food for any occasion. Starting with a Certified Angus Beef brisket and flavorful herbs, this savory dish will have your whole family at the table in no time.
Full recipe here:
INGREDIENTS:
3 1/2 to 4 pound Certified Angus Beef ® brisket flat
1 tablespoon kosher salt
2 teaspoons black pepper
2 tablespoons vegetable oil
2 to 3 yellow onions, diced (3 cups)
2 carrots, peeled and cut in large dice (1 1/2-cups)
3 ribs celery, cut in large dice (11/2-cups)
4 to 6 cloves fresh garlic, finely chopped (1/4-cup)
1/4 cup tomato paste
1 cup pomegranate juice
1 can (14.5-ounce) diced tomatoes
3 bay leaves
4 sprigs fresh thyme
~~ If it's not CERTIFIED, it's not the best. ~~
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Items from our store featured in our videos:
German Steel Knife Set in Acacia Wood Block
Salt & Pepper Mills
Salt & Pepper Cellar (Himalayan Flake Salt + 5 Peppercorn Mélange)
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A Welsh Beef one pot wonder - perfect for a cold winters evening and packed with tasty seasonal veg!
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