Sweet and Sour Beef Brisket - 100th Post!

Happy 100th post to us!  We've been through our ups and downs with this blog over the years but Mostly Soup is still kicking.  Thanks to all those who read our stuff.  We like keeping this blog up for a reference journal of our own accord and those who follow along are icing on the cake.  So raise a glass to you - THANK YOU!

I made this classic beef brisket when the rain first started in and paired with some red wine and a warm fire it was just the trick for coziness.  It would be the perfect dish to make for a stay at home New Years Eve celebration.  It feels decadent and rich but is really hands off and easy.  I didn't feel the need to make any sort of adjustments to this recipe; it was great just the way it is.  Just a heads up that you do need to start this recipe the night before you plan to serve it, or in the morning time so you have the whole day to rest it.

I roasted up some carrot and potato "coins" to go along with it.  If you have the Smitten Kitchen cookbook this recipe is in there but it's as easy as cutting up the potatoes and carrots in coin shapes and roasting until done with your favorite seasonings.

In any case I hope you get to try this out before winter is over.  Have a very happy New Years (with or without this brisket)!!

Sweet and Sour Beef Brisket
not adapted at all from Smitten Kitchen cookbook

•  4-to-5-pound (1¾ to 2¼ kg) piece beef brisket
•  1½ teaspoons kosher salt, plus more for initial seasoning of meat
•  Freshly ground black pepper
•  1 cup (235ml) beef stock
•  3 tablespoons (50 grams) tomato paste
• 1/4 cup (50 grams) brown sugar, light or dark
•  4 teaspoons paprika
•  2 teaspoons Worcestershire sauce
•  1/8 teaspoon red chili flakes
•  1 teaspoon garlic powder
•  2 tablespoons (15 grams) onion powder

Season the meat generously on both sides with salt and pepper.  Whisk all of the remaining ingredients together in a bowl.  Preheat your oven to 350 degrees.  Place the meat in a dutch oven (or any other sturdy pot with a lid) and pour the sauce over it.  Put the lid on and roast for 3 hours, or tender enough to pull apart with a fork.

Chill the entire dish in the fridge for several hours or up to one day.  This resting time will enhance the flavor and texture of the meat.  An hour before you are ready to serve it heat the oven to 300 degrees and remove the dish from the fridge.  Skim off any fat that has congealed at the top of the meat.  You can leave some if you like but I skimmed it all for a less oily finish.  Remove the meat and slice into 1/4-1/2 inch slices and put back into the sauce in the pan.  Replace the lid and put into the pre-heated oven.  Reheat until the sauce is bubbly around the edges.  Serve immediately with sauce on the side to pour or spoon over meat.

Curried Vegetable and Chickpea Stew

When that first fall chill hits the air, out comes my dutch oven for a big pot of stew.  

This was a crockpot recipe, but I wanted to do it on the stove top because I was worried it would turn into a big pile of curry mush. I am glad I did it my way because all the vegetables turned out perfect!  The curry gives it a warm comforting vibe, like a big hug from the inside. 

If you use vegetable broth, this would be vegan!  If you don't like one of these veggies, just leave it out or sub something else that you do like--green beans, mushrooms, zucchini, cabbage, etc.  Add some shrimp or shredded cooked chicken if you have some on hand.  If you like things spicy, add more cayenne or top it with hot sauce when you eat it.  We ate this as a soup but it would also be delicious over rice or cous cous.
Curried Vegetable and Chickpea Stew
Adapted from TheKitchn
Serves 8 - 10

1 teaspoon coconut oil
1 large onion, diced 
2 medium sized red potatoes
1 small sweet potato
1 green bell pepper, diced
1 red bell pepper, diced
1/2 of a medium head of cauliflower, cut into bite-sized florets
1 small head of broccoli, cut into bite-sized florets
10-ounces baby spinach
1 cup frozen peas  1-inch piece ginger, peeled and grated (about 1 tablespoon)
4 garlic cloves, minced 1 (28-ounce) can diced tomatoes with their juices
2 cups chicken stock
2 (16-ounce) cans chickpeas, drained and rinsed
1 tablespoon salt 
2 tablespoon curry powder
1 tablespoon brown sugar
1/8 teaspoon cayenne pepper
1/4 teaspoon black pepper
1 cup coconut milk 

Heat the oil in a dutch oven over medium heat.  Saute the onion until translucent, about 5 minutes. Add the diced red potatoes and sweet potato and a tablespoon of salt.  Saute until the potatoes are slightly translucent around the edges.  Add the broccoli, cauliflower, red and green bell peppers and saute for another 5 minutes.

Stir in the curry, brown sugar, ginger, garlic, cayenne pepper, and black pepper.  Cook for about 30 seconds until fragrant.

Pour in the stock and the tomatoes with their juices and stir to combine.   Bring to a boil and then reduce to a low simmer.  Let simmer for 45 minutes until the vegetables are just barely soft.  

Add in the chickpeas, spinach, frozen peas, and continue to simmer for another 15 minutes until the potatoes are tender, the spinach is wilted, and the chickpeas and peas are warmed through.   Stir in the coconut milk, taste, and adjust seasonings.  Fall comfort in a bowl!

Soup of the Bakony Outlaws

First things first, this soup has an outstanding name that comes not from the bacon in it, but from a region of Hungary called Bakony.  I picture a bunch of rough looking dudes eating this feast around a campfire in the mountains after just having stolen the bacon that's used in it. Besides that, the ingredient list is a lot of my favorite things all piled into one very rich, hearty, comforting soup. Not the most "springy" soup, but it sure did hit the spot on a cozy Friday night spent at home.  If you like Hungarian Mushroom soup and if you like bacon, you will most definitely enjoy this soup. 

One important aspect of making this soup (and most soups) is that the vegetables are cooked perfectly. Not too mushy, not too hard, but just perfect. Chopping them up small and consistent in size (before you begin making the soup), as the recipe indicates, helps with this and also keep an eye on your pot to make sure it doesn't boil too heavily but stays at a low simmer.  I felt a little guilty chopping up the gorgeous beef tenderloin to put in this soup forgot all about it once I tasted those tender little chunks in the finished soup.  This soup takes a lot of chopping but believe me, it is worth the effort.  I will definitely be making this again on a cold winter's night in the future.

Soup of the Bakony Outlaws 
Adapted from Fine Cooking and I made very few changes. 

Serves 6 +

• 3 Tbs. oil
• 2 medium yellow onions, cut in 1/4-inch dice
• 3 slices thick cut bacon, about 1/4 lb or slightly les, cut in 1/4-inch dice
• 2 Tbs. sweet paprika
• 8 oz. beef tenderloin, cut in 1/4-inch dice (the original recipe calls for veal) 
• 3 cups chicken stock
• 3 skinny carrots, peeled and cut in 1/4-inch dice 
• 2 medium turnips, cut in 1/4-inch dice
• 8 oz. mushrooms, cut in 1/4-inch dice (I used cremini but a fancier variety would be swell)
• 2 medium red potatoes, cut in 1/4-inch dice (medium=about three inch diameter)
• 2 medium tomatoes, seeded, and cut in 1/4-inch dice  (a can of diced would also work well)
• Salt and freshly ground black pepper
• 1 cup sour cream
• 1 cup heavy cream or crème fraîche
• 2 Tbs. all-purpose flour
• 1 bunch of swiss chard, ribs removed, sliced into ribbons (optional)
• 3 Tbs. chopped fresh dill

Heat the oil in a large Dutch oven and cook the onions and bacon over medium heat until the onions start to color, 10 to 15 minutes. Stir in the paprika and cook, stirring, another 2 minutes to release and develop its flavor. Add the beef and just enough stock to cover it. Cover the pan and simmer for 20 minutes.

Add the chopped carrots, turnips, mushrooms, potatoes, tomatoes, and enough stock to cover the vegetables. Season with salt and pepper. Bring to a boil, reduce the heat, and simmer until the vegetables are tender, another 20 minutes. Add a little more stock if the soup looks too dry during cooking, bearing in mind that more liquid will be added later. (I did not need to add more stick, used 3 cups total.)

Put the sour cream and cream in a small bowl and stir in the flour with a fork or whisk.  Pour this into the pot and bring it to a boil, stirring constantly. Simmer for 2 minutes. Taste and adjust the salt and pepper. Just before serving, stir in the chopped chard and fresh dill and dish it up!

We ate this with a seedy baguette and could not stop oohing and aahing! It is extremely rich and I think the amount of cream/sour cream could be reduced in half and still be just as inspiring. 



P.S. This soup tastes about a zillion times better than it photographs!

Charred Cauliflower, Potato and Kale Soup with Gremolata Breadcrumbs

I know what you're thinking.  That this recipe sounds either too boring or exactly like something you've made before.  But hear me out because I happen to think this is one of the most perfect soups I've ever made.  That's a bold statement, yes, but it's true. 

When I think of my most perfect soup I have a lot of items that need checking off the list.  First, it must be fairly easy because let's be real here, soup should not be something that you slave for hours over. Which in and of itself might be why it's one of the more perfect dinners to make.  Then I want it to be healthy, lots of veggies and not too much fat.  But at the same time it needs to be rich and interesting and flavorful.  Then, and I know this makes me sound crazy, but I want the soup to be creamy and have some bite to it all at the same time.  I am one demanding soup eater.  But this recipe, well it has it all.  It even has just the right amount of spice to it as well.  Have I hooked you yet?  I hope so because I waited until the end of this post to tell you that this recipe is also vegan and gluten free.  Hook, line and sinker.

Below is the recipe as I made it but if you don't care about being vegan I think adding some ground sausage to the recipe would work marvelously.  Just brown the meat as the very first step, set it aside, and add back in at the very end.  You can use the fat rendered from the sausage in place of the oil to char the cauliflower in.  And also, I used gluten free bread for the gremolata because I had some left over but regular day old bread works just as well here.  Enjoy!

Smoky Charred Cauliflower, Kale and Potato Soup
adapted from here

• 2 tablespoons olive oil
• 1 small head of cauliflower, cut into 1 inch pieces
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 2 chipotle chiles packed in adobo sauce, finely chopped
• 2 quarts veggie broth (or any other broth you like)
• 2 lbs of yukon gold potatoes, cut into 2 inch pieces
• 1/2 lb lacinato kale, thick stems removed and julienned
• 2 bay leaves
• salt and pepper to taste

Heat olive oil in dutch oven over high heat.  Add cauliflower and cook, stirring often until charred on most sides, about 10 minutes.  Reduce heat if it starts to burn or smoke.  Reduce heat to medium low and add onions.  Cook until soft and translucent, about 2 minutes.  Add garlic and chipotles and cook 2 more minutes.  Add half of broth and bring to a boil.  Cook until cauliflower is soft, about 5 minutes.  Using a hand blender puree mixture completely until all chunks are gone.  Add remaining broth, potatoes, kale and bay leaves.  Bring to a boil over high heat, reduce to a simmer and cook until potatoes can be easily smashed, about 30 minutes.  Remove bay leaves and smash potatoes with a spoon to your liking.  Serve with the gremolata below, and maybe some Parmesan cheese if you'd like.

Gremolata Breadcrumbs

• 1/2 loaf of stale crusty bread, cut into cubes
• 2 teaspoons of olive oil, or more as needed
•  1 large garlic clove
• 1 teaspoon lemon zest
• 1 tablespoon minced parsley

Add bread to a food processor and process until it turns to breadcrumbs.  Add garlic, lemon zest and parsley.  Pulse until mixed in and chopped fine.  With the processor on slowly stream in olive oil until bread crumbs are coated but not drenched. 

Beef Stew

Beef stew, a classic!

I have made beef stew multiple times, always different variations and methods, but this was by far the best beef stew I have made.

Browning the meat is the thing that takes the longest hands on time and makes this recipe seem a lot more daunting than it is. It does take time, but if you can be patient with the searing of the meat (not a strong suit of mine!), you will be rewarded with the most flavorful broth and you will not believe you haven't been doing it this way all along. I know that throwing the ingredients into a crockpot seems so much simpler but really, you are missing out!  Make this on a weekend when you can take a little extra time. Trust me.



I used this recipe from The Kitchn to make the most flavorful, rich, hearty, and comforting bowl of beef stew ever, and here is the recipe as I made it:

Classic Beef Stew
Serves 6-8
Total time: about 3 to 4 hours.



Ingredients:
4 pounds beef chuck roast
1-3 tablespoons vegetable oil, divided
2 medium onions, diced 
3 celery stalks, diced
 3 cloves garlic, minced 
2 tablespoons tomato paste
 2 tablespoons Worcestershire, divided 
1 teaspoon salt
3 tablespoons all-purpose flour 
1 cup red wine, plus extra to finish 
3 sprigs fresh thyme (or 2 teaspoons dried) 
1 bay leaf 
4 cups chicken stock 
3 carrots, diced 
1 ½ pounds red potatoes, cubed 
1 cup frozen peas 
Salt and pepper



Instructions:
1.  Trim off any large pieces of fat from the outside of the roast, and cut it up into relatively even bite-sized cubes.  Use a sharp knife and if you are having trouble, freeze the meat for just a little while to make it less jiggly. 

2. Set a large dutch oven over medium-high heat (on the hotter side of medium hot) and pour in enough oil to cover the bottom of the pan.  When the oil is hot enough that a drop of water sizzles when it hits the oil, it's ready.  Add a single layer of beef cubes to the pan and sprinkle them generously with salt and pepper.  (Do not overcrowd the pan! I did about 6 batches of searing.)  Let the beef cook without touching it for about 5 minutes, until the bottom sides develop a dark brown crust and come away from the pan easily, without forcing it.  Flip them and let them cook again undisturbed for about 5 minutes.  If the pan is a little dry, add a little more oil.  Once seared, remove to a plate and repeat this process until all of the beef is beautifully brown on the outside. Don't forget to salt and pepper each batch!  This process took me probably an hour.

3.  An important step to this stew is the development of the "fond", a sticky dark glaze that forms on the bottom of the pan.  It may look gross but it is just delicious flavor!  Don't worry about it unless it starts smoking or smells like burning.  If this happens, add a little bit of water to dissolve it and then pour that liquid over the cooked beef. 

4.  Once the beef is all seared and sitting aside on it's plate, turn down your burner to medium and give it a chance to cool down a little (I removed my pot for about 5 minutes for this to happen with my electric stove). Put the pot back on the burner and add another tablespoon of oil.  Add the onions and celery, cooking until the onions are softened and translucent, about 10 minutes.  Add the garlic and cook until fragrant, about 30 seconds.  Stir in the tomato paste, salt, and one tablespoon of the Worcestershire sauce and stir it around so it is all mixed in.

5. Sprinkle the flour over the vegetable mixture and stir until there is no more visible flour and everything is coated in flour and looks mushy.

6.  Raise the heat back up to medium-high and pour in the wine.  It will bubble and smell delicious.  Stir and scrape the sticky fond coating from the bottom of the pan and keep stirring until the fond is all dissolved and the wine has reduced and thickened slightly.

7.  Return the seared beef to the pan along with the broth, whole thyme sprigs, and a bay leaf.  Stir to combine.

8.  Bring the pot to a low boil, and reduce heat to low.  Cover the pot and let it cook for 1 and 1/2 hours.  Stir occasionally and make sure the stew stays at a very low simmer. 

9.  Add the potatoes and carrots to the stew.  Cover the pot again and continue simmering for another 45 to 60 minutes, until the potatoes are cooked through and the meat is very tender, falling apart easily. 

10.  Add the peas along with the remaining tablespoon of Worcestershire sauce and a splash of red wine.  Remove the thyme stems and the bay leaf.  Taste at this point and add any additional salt, pepper, or anything else you might like in your stew. Paprika would be nice, or maybe more garlic?  I didn't add anything but salt and pepper and I am glad I kept it simple.  Serve with a nice loaf of bread and a salad if you are being good.

Note: This stew freezes beautifully so don't be alarmed by how much it makes!  Freeze your leftovers for a rainy day!

Watch me make this soup: