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Braised Beef Shanks

beef, Uncategorized

(3-3/4lbs) beef shanks
1 large onion, finely chopped
1 large carrot, medium chopped
2 cloves garlic, minced
3 cups beef stock
1 cup crushed tomatoes
1 cup water
1/4 cup balsamic vinegar
2-3 sprigs fresh thyme, chopped
2 bay leaves
salt&pepper – to taste
2tbsp flour
2tbsp butter
1 cup dry white wine
1 cup pearl onions
1 cup cremini mushrooms thinly sliced
2tsp adobo chili powder

Pat the meat dry and sprinkle generously with salt and pepper.

Add oil to a super hot skillet
Add the meat and cook without moving until a beautiful golden crust forms, which will take 3-5 minutes. Flip the meat and continue cooking until a crust forms on that side too. Remove the cooked pieces of meat to a 7 quart Dutch oven.
Once the meat has been cooked and removed, lower the heat to medium, add a little more fat to the pan if necessary then throw in the onion, carrots, celery and garlic and cook, stirring often, until the vegetables are fragrant and become slightly golden. Add flour cook out 2minutes
Add white wine, reduce 2minutes, add stock and water, balsamic vinegar, fresh herbs, chili powder, salt, pepper and bring to a boil.
Lower the heat and simmer uncovered for about 5 minutes, then pour over the meat in the Dutch oven.
Cover and cook in a 325F oven for 3 to 3½ .
Last 45 minutes add some pearl onions, crushed tomatoes and the mushroom, continue cooking till fall off the bone tender 🙂 enjoy!

Korean Beef Stir Fry

beef, Uncategorized

  1. 1 pound beef top sirloin or flank steak, sliced as thinly as possible
  2. 1 small onion, sliced into very thin strips
  3. 2 tablespoons cornstarch, divided

  4. Marinade/Sauce
  5. 6 garlic cloves, minced
  6. 1 tablespoon freshly grated ginger
  7. ¾ cup soy sauce
  8. ¼ cup water
  9. ½ cup Japanese rice wine, mirin or dry sherry 
  10. 1/3 cup granulated sugar
  11. 1/4 teaspoon black pepper
  12. 2-3 teaspoons korean chili powder(also found in asian section of grocery store)
  14. Stir Fry
  15. 2 tablespoons sesame oil, divided
  16. 3 cups green beans
  17. 3 cups bean sprouts
  18. ½ teaspoon salt
  19. ¼ teaspoon pepper
  1. In an airtight container, whisk all of the marinade/sauce ingredients together. Spoon 1/3 cup of marinade/sauce into a freezer size Ziploc bag and whisk in 1 tablespoon cornstarch. Add beef and onions to freezer bag. Refrigerate both the meat/onions and the separate reserved sauce for 15 minutes up to overnight (the longer the better!).
  2. When ready to cook, heat 1 tablespoon sesame oil in a wok or very large skillet over high heat. Once very hot and rippling, remove meat and onions from the marinade and add to wok.
  3. Break up any clumps in the meat and let cook for 1 minute, without stirring, then stir and cook until beef is browned and almost cooked through, about 1-2 minutes (it will cook more in the sauce). Don’t overcook or it won’t be as tender! Transfer beef to a large plate and cover. Wipe wok with a paper towel.
  4. Add 1 tablespoon cornstarch to reserved sauce and whisk until smooth.
  5. Heat an additional tablespoon sesame oil in the wok over high heat. Add “stir fry” vegetables and saute for 1 minute. Add reserved sauce and bring to a simmer. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook until sauce has thickened, about 1-2 minutes. Add beef back to skillet with vegetables and sauce and continue to cook until meat is cooked through and vegetables are crisp-tender, about 1 minute. Taste and add additional korean chili powder/salt/pepper if desired. Sprinkle with sesame seeds 🙂
  6. Serve over rice or noodles 

Mesha’s Tropical Meatballs

beef, Uncategorized

Ingredients
1/2 pound chorizo sausage
1 pound ground beef 80% lean 20% fat
 1 large egg
5 roasted garlic cloves( to see how to make this visit my youtube channel, meshas corner 🙂 )
2 slices regular white bread chopped, soaked in 1/3 cup of milk
smoked paprika( to taste)
garlic powder(to taste)
1/2 of medium sized red bell pepper
1/2 of medium sized yellow or orange bell pepper(chop small)
1 shallot chopped small
butter
salt and pepper to taste

Sauce
Flesh of one whole medium mango chopped
1/4 fresh orange juice or pre made orange juice
3 tbsp ketchup
3 cloves garlic chopped
2tsp sesame oil
2 tbsp siracha hot sauce
1/4 cup water
2tbsp brown sugar
salt and pepper to taste
Combine everything in a sauce pan and reduce until thicken. Set aside

Meatballs
saute the veggies in the butter and set aside to cool. Then combine all the above ingredients into the bowl including the veggies ad form your balls.
Allow them to rest 10 minutes in the refrigerator before putting them into the oven
Oven should be set 350 degrees
bake the meatballs 18-22 minutes
this depends on the level of your oven.
Pour sauce over the meatballs as desired. 🙂
enjoy!