Lynne Curry - Pure Beef: An Essential Guide to Artisan Meat with Recipes for Every Cut / Чистая говядина: основы домашнего приготовления мяса с рецептом на каждый кусок [2012, ePub, ENG]

Contents
Acknowledgments
Introduction
PART I: THE BEEF CASE
Chapter 1 How Grass Becomes Beef
Chapter 2 What’s the Beef?
Chapter 3 How to Cook Like a Butcher
PART II: COOKING WITH GRASSFED BEEF
Chapter 4 Great Ground Beef
Perfect Grassfed Hamburgers
Whole-Wheat Hamburger Buns and Lardo Ketchup
Deluxe Pimento Cheeseburgers
Thai-Style Hamburger Wraps
Hamburger Steaks in Onion Cream Sauce
Miso-Glazed Meatloaf with Quick-Pickled Cucumber Salad
Pure Beef Meatloaf
Variation: Gluten-free Meatloaf
Variation: Meatballs
Poor Man’s Beef Wellingtons
Baby Meatballs in Tomato-Basil Sauce
Joe’s Special
Feta-Stuffed Sliders with Tahini-Yogurt Sauce
Shepherd’s Pie
Real Tamale Pie
Bolognese Meat Sauce
Variation: Spaghetti Squash Bolognese
Polenta Torta
Chipotle and Corn Sloppy Joes
Lemony Chard Bundles
Variation: Cabbage Rolls
Beef Ravioli with Sage Butter Sauce
Indian-Spiced Stuffed Peppers
Variation: Stuffed Zucchini Rounds
Chapter 5 Slow Simmered Feasts
Grassfed Pot Roast with Parsnips, Carrots, and Fingerlings
Potato-Pot Roast Croquettes
Rolled Cranberry-Glazed Beef Brisket with Braised Red Cabbage
Roast Beef Braised in Zinfandel with Winter Herbs and Potato Gnocchi
Last-Minute Beef Ragù
Tomato-Braised Beef Cheeks with Wilted Spinach and Oven Polenta
Whiskey Pot Pie
Suet-Butter Pie Dough
Heavenly Green Stew
Cuban-Style Shredded Beef and Peppers (Ropa Vieja)
Boston Baked Beans with Brisket and Beet-Carrot Slaw
Basque Cutlets Baked in Red Pepper Sauce
Variation: Beef Tongue Fritters
Cowboy Coffee Beef Stew with Whole-Wheat Buttermilk Biscuits
Richard Olney’s Beef Bourguignon
Chickpea-Beef Tagine with Harissa
Two-Bean Chili Colorado
Variation: Chili Colorado Casserole
Chapter 6 Global Beef Cuisine
Rice Noodle Bowl with Lemongrass Beef
Jamaican Jerked Tri-Tip with Coconut-Scallion Rice
Turkish Yogurt Kebabs with Grilled Summer Vegetables
Tamarind Beef Satay with Indonesian Salad (Rujak)
Mixed Grill Chimichurri
Korean Barbecue
Flying Greens with Beef in Oyster Sauce
Laotian Beef Salad with Sticky Rice
Dry-Fried Beef with Crispy Kohlrabi and Carrots
Tacos with Avocado-Tomatillo Salsa
Ethiopian Steak “Tartare” with Gingered Collard Greens
Thai Red Curry with Roasted Peanuts
Japanese Surf and Turf Stew (Nikujaga)
Roasted Tomatillo Posole with Cilantro Cream
Bobotie
Aromatic Eggplant-Beef Timbale
Baked Argentinian Empanadas
Hot Water Pie Dough
Chapter 7 Steaks Done Right
Grassfed Top Blade Steak with Arugula Salad and Scorched Croutons
Rib-Eye Steaks and Grilled Romaine with Hot Tomato Vinaigrette
Hawaiian-Style Teriyaki
Coriander-Rubbed Sirloin with Pita Bread Salad (Fattoush)
Tequila-Lime Skirt Steak Fajitas with Roasted Corn Salsa
T-bone Steak with Fennel-Radicchio Relish and Olive Oil Flatbreads
Variation: Olive Oil Breadsticks
Olive Oil-Poached Steaks with Thyme
Flank Steak Spirals with Spinach, Figs, and Fontina and Port Sauce
Variation: Braised Flank Steak
Chicken Fried Steak with Buttermilk Gravy
Variation: Finger Steaks
Steaks Smothered in Bacon-Stout Sauce
Bistro Steak with Herb Aïoli and Oven Steak Fries
Filet Mignon in Brandy Sauce with Mixed Mushroom Sauté
Steak Stroganoff
Martini Steak Sandwich with Green Olive Tapenade
Salt-Seared Steak with Chard-Gorgonzola Gratin
Skillet Steak Peperonata
Chapter 8 Winning Roasts
Grassfed 4-Bone Rib Roast on Hay and Herbs with Butternut Squash Bread Pudding
Porcini-Rubbed Tenderloin with Saba Sauce and Braised Lentils
Roast Beef Stuffed with Red Onions, Mushrooms, and Barley
Garlicky Roast Beef with Gravy and Yorkshire Pudding
Herbes de Provence Roast with Fig-Red Onion Marmalade
Variation: Roast Beef Bruschetta
Dutch Oven Barbecue
Mojo Beef with Black Beans and Rice (Moros y Cristianos)
Coffee Bean-Chile Rubbed Sirloin Roast with Cowboy Beans
Smoked Brisket with Tangy Barbecue Sauce
Chapter 9 Pure to the Bone
Short Order Stock
Variation: 60-Minute Pressure Cooker Beef Stock
Roasted Beef Stock
Crystal Clear Consommé
New England Simmered Supper with Whole-Grain Mustard
Variation: Fuit Mustard
Creamy Wild Mushroom-Rice Soup
Winter Minestrone
Pho
Home-Style French Onion Soup
Tortilla Soup
Short Ribs Rendang
Goulash with Spelt Dumplings
Ginger-Glazed Short Ribs
Brazilian Beef Shanks with Chorizo
White Truffle Risotto with Roasted Marrow Bones
Boneless Oxtail and Buckwheat Crêpe Purses with Chive-Horseradish Cream
Buckwheat Crêpes
Chapter 10 Simple Homemade Charcuterie
Summer Sausage
Sage Breakfast Sausage
Garlic-Fennel Sausage
Deli-Style Salami
Grassfed Beef Terrine with Crackerbreads
Crackerbreads
Chorizo
Corned Beef
Variation: Mustard-Glazed Corned Beef
Pastrami
Peppered Hamburger Jerky
Coca-Cola Jerky
Sources
Bibliography
Author Bio
Index