Sheet Pan Ancho Flank Steak with Sweet Potatoes

1 (2-lb.) flank steak
1/4 cup fresh lime juice
1/4 cup chopped fresh cilantro
1/2 teaspoon garlic powder
1 tablespoon plus 1 tsp. ground cumin, divided
1 tablespoon plus
1 tsp. ancho chile powder, divided
4 teaspoons kosher salt, divided
1/4 cup plus 2 Tbsp. olive oil
1/2 pound fresh tomatillos, husks removed
1 1/2 pounds sweet potatoes, peeled and cut into 3/4-inch pieces
1 large red onion, cut into 1/2-inch pieces

Flour tortillas, sour cream, fresh cilantro

Place flank steak in a large zip-top plastic freezer bag. Stir together lime juice, next 2 ingredients, 1 Tbsp. cumin, 1 Tbsp. ancho chile powder, and 2 tsp. kosher salt in a small bowl. Whisk in 1/4 cup olive oil, and pour over flank steak. Seal bag, and turn to coat. Chill 1 to 12 hours.

Place oven rack about 6 inches from top of oven. Preheat oven to 450°. Rinse tomatillos, and cut into quarters. Stir together sweet potatoes, red onion, tomatillos, and remaining 1 tsp. cumin, 1 tsp. ancho chile powder, 2 tsp. salt, and 2 Tbsp. oil in a large bowl. Spread sweet potato mixture in an even layer in a heavy-duty aluminum foil-lined sheet pan.

Bake at 450° for 20 minutes. Remove from oven, and move sweet potato mixture to outer edges of pan. Place flank steak in center of pan. Increase oven temperature to broil.

Broil 6 minutes. Turn steak over, and broil 6 minutes more. (Stir vegetables if they begin to char.) Remove from oven, and let stand 5 minutes. Cut steak across the grain, and drizzle with pan drippings. Serve with sweet potato mixture, tortillas, sour cream, and fresh cilantro.

Braised Brisket with Bourbon-Peach Glaze

Rub:

1 tablespoon plus 1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/4 teaspoon smoked paprika
1/8 teaspoon ground cinnamon

Brisket:

1 4-pound trimmed flat-cut brisket with about 1/3′ top layer of fat
2 tablespoons grapeseed oil, divided
3/4 cup chopped onion
3 garlic cloves, smashed
4 cups beef broth
1 12-ounce bottle stout
3/4 cup bourbon
1/4 cup (packed) light brown sugar
1/4 cup soy sauce
6 large sprigs thyme
3 celery stalks, chopped
2 plum tomatoes, cored, chopped
1 large carrot, chopped
1 tablespoon balsamic vinegar

Glaze:

1/2 cup peach jam or preserves
2 teaspoons bourbon
Kosher salt and freshly ground black peppe

Citrus and Chile-Braised Short Ribs

8 5–6” English-style bone-in beef short ribs (about 6 pounds)
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil
2 medium onions, chopped
2 heads of garlic, halved crosswise
4 celery stalks, chopped
2 medium carrots, peeled, chopped
2 tablespoons tomato paste
1 teaspoon coriander seeds
1 teaspoon cumin seeds
6 chiles de árbol, or 1 teaspoon crushed red pepper flakes, plus 1 chile, for serving
4 sprigs oregano
4 wide strips orange zest, plus some thin strips for serving
1 cup plus 2 tablespoons fresh orange juice
2 limes, halved
1/2 cup fresh cilantro leaves with tender stems

Season short ribs with salt and pepper. Place on a rimmed baking sheet and chill, uncovered, at least 2 hours (ribs are even better if you can do this a day ahead).

Preheat oven to 325°. Heat oil in a large heavy pot over medium. Working in batches, cook short ribs until evenly browned, about 5 minutes on each side. Transfer to a platter; pour off pan drippings between batches.

Wipe out any burned bits from pot, but leave the golden-brown pieces (doing this will keep the finished sauce from tasting bitter). Place onions, garlic, celery, carrots, tomato paste, coriander seeds, cumin seeds, and chiles or red pepper flakes in pot; season with salt and pepper and stir to coat. Increase heat to medium-high and cook, stirring often, until vegetables are softened, tomato paste is slightly darkened in color, and spices are fragrant, 10–12 minutes.

Add oregano, wide strips of orange zest, 1 cup orange juice, and 6 cups water to pot, scraping up any browned bits; season with salt and pepper. Add ribs with any juices accumulated on the platter, making sure they’re completely submerged. Cover pot and braise ribs in the oven until meat is tender and falling off the bone, 4–5 hours.
Carefully transfer ribs to a platter. Strain braising liquid into a large bowl, then return to pot. Bring to a boil, then reduce heat and simmer until reduced by half (it will be thickened but still saucy). Return short ribs to pot and turn to coat.

To serve, drizzle short ribs with remaining 2 tablespoons orange juice and squeeze limes and crush remaining chile over. Top with cilantro and thin strips of orange zest.

Do Ahead: Short ribs can be braised 5 days ahead. Let cool; cover and chill in strained braising liquid.

Red Wine-Braised Short Ribs with Carrots

Short Ribs:

5 lb. English-style bone-in beef short ribs, cut between the bones (about 10)
Kosher salt, freshly ground pepper
1/4 cup olive oil
4 oz. pancetta (Italian bacon), chopped
1 medium onion, finely chopped
4 sprigs thyme
1 lb. young carrots, unpeeled, halved if large
1 750 ml. bottle full-bodied red wine (such as a Rhône variety)
1 28-oz. can chopped tomatoes

Gremolata and Assembly

1 cup finely chopped fresh flat-leaf parsley
1/4 cup finely chopped fresh chives
2 garlic cloves, finely chopped
1 tsp finely grated orange zest
Kosher salt, freshly ground pepper

Short Ribs:

Season short ribs with salt and pepper.

Heat oil in a large heavy pot over medium-high heat. Working in batches, cook short ribs until browned on all sides, 8–10 minutes per batch; transfer to a plate. Pour off fat from pot.

Add pancetta to same pot and cook, stirring occasionally, until fat is rendered and pancetta begins to brown, 5–7 minutes. Add onion, thyme, and carrots. Cook, stirring occasionally, until onion is softened, about 5 minutes. Add wine and tomatoes and bring to a boil. Return short ribs to pot, pressing down to submerge. Cover pot, reduce heat, and simmer until short ribs are very tender and meat is almost falling off the bone, 3 1/2–4 hours.

Transfer short ribs and carrots to a large baking dish or platter and cover with foil to keep warm; discard thyme and any bones in pot. Strain cooking liquid through a fine-mesh sieve into a medium bowl; return to pot. Bring to a boil, reduce heat to medium, and simmer until thickened and reduced by half, 15–20 minutes; season with salt and pepper. Return short ribs to pot and turn to coat.

DO AHEAD: Short ribs can be cooked 2 days ahead. Cover and chill.

GREMOLATA AND ASSEMBLY

Combine parsley, chives, garlic, and orange zest in a medium bowl; season with salt and pepper.
Place short ribs, carrots, and sauce on a large serving platter; serve with gremolata.

Braised Brisket

1 5-lb. beef brisket, preferably flat-cut, halved crosswise
2 tablespoons kosher salt
1 dried ancho chile
1 cup all-purpose flour
4 tablespoons olive oil, divided
10 cloves garlic cloves
2 cups hot coffee
2 cups tomato juice
1/2 cup dry red wine
1/4 cup balsamic vinegar
1/4 cup fresh lime juice
1/4 cup reduced-sodium soy sauce
1 teaspoon freshly ground black pepper
1 teaspoon granulated garlic
1 teaspoon onion powder
1 teaspoon Worcestershire sauce
Chopped flat-leaf parsley
Finely grated lemon zest

Preheat oven to 300°. Season brisket with salt; let sit at room temperature for 1 hour.

Meanwhile, place ancho chile in a small bowl. Cover with hot water; let stand to soften, about 30 minutes. Drain, reserving soaking liquid. Stem, seed, and mince chile.

Place flour in a 13x9x2” baking dish. Heat 2 Tbsp. oil in a large skillet over medium-high heat. When oil begins to smoke, dredge 1 piece of brisket in flour; shake off excess. Add to skillet and cook until deep golden brown, about 4 minutes per side. Place, fat side up, in a large deep roasting pan. Repeat with remaining 2 Tbsp. oil and brisket.
Reduce heat to medium. Add garlic to skillet; stir until beginning to brown, about 3 minutes. Add coffee, next 9 ingredients, and minced chile with soaking liquid to skillet; increase heat and bring mixture to a boil. Pour over brisket in pan. Cover pan tightly with foil.

Braise brisket until tender, about 3 hours. Uncover and let cool slightly. Chill until cold, then cover and chill overnight. DO AHEAD: Brisket can be made 3 days ahead. Keep chilled.

Discard fat from surface of braising liquid. Transfer brisket to a cutting board and thinly slice against the grain. Return brisket to roasting pan. Set pan over 2 burners at medium heat. Cover; simmer until heated through. Transfer brisket to a platter. Sprinkle parsley and lemon zest over. Pour pan juices into a pitcher and serve alongside.

Beer-Braised Brisket

6 garlic cloves
2 tablespoons brown sugar
2 tablespoons Dijon mustard
2 tablespoons olive oil
1 tablespoon freshly ground black pepper
1 tablespoon ground cumin
1 tablespoon paprika
1 teaspoon cayenne pepper
1/4 cup kosher salt, plus more
1 8–10-pound untrimmed flat-cut brisket
2 onions, thinly sliced
1 12-ounce can lager

Finely chop garlic in a food processor. Add brown sugar, mustard, oil, black pepper, cumin, paprika, cayenne, and 1/4 cup salt and process until smooth. Rub all over brisket, working into crevices. Wrap in plastic; chill 1–2 days. Let meat sit out until room temperature, about 1 hour.

Preheat oven to 325°. Scatter onions in a large roasting pan and set brisket, fat side up, on top. Add beer; cover with foil. Braise until meat is very tender, 5–6 hours. Remove from oven; heat broiler. Broil brisket, uncovered, until top is browned and crisp, 5–10 minutes.

Let brisket cool slightly. Remove from pan and shred or slice. Remove onions with a slotted spoon; mix into brisket. Taste and moisten with some cooking liquid and season with salt, if needed.

DO AHEAD: Brisket can be braised 1 day ahead. Let cool; cover and chill. Reheat, covered, at 325 for 1 1/2 hours.

Chile-Braised Short Ribs

8 dried New Mexico chiles
4 cloves garlic cloves
Zest and juice of 1 lemon
1/4 cup olive oil
5 teaspoon kosher salt
2 teaspoon ground coriander
1 teaspoon ground cumin
8 1”-thick cross-cut beef short ribs (flanken style; about 5 lb.)
1 large onion, thinly sliced
4 cups low-sodium chicken broth
1 1/2 pounds fingerling or new potatoes
4 large carrots (about 3/4 pound), peeled, cut into 2” pieces
2 tablespoon tomato paste
1 cup pitted green olives (such as Castelvetrano or Cerignola)
1/2 cup chopped flat-leaf parsley

Toast chiles in a dry large skillet over medium heat until slightly puffed and lightly darkened on both sides, about 2 minutes. Remove from skillet; let cool. Stem chiles and halve lengthwise; discard seeds. Place in a medium bowl and add boiling water to cover. Let chiles stand until soft, about 20 minutes. Drain.
Combine chiles, garlic, lemon zest and juice, oil, salt, coriander, and cumin in a blender or food processor; purée until marinade is smooth.

Toss short ribs and onion with marinade in a shallow baking dish; cover dish and chill ribs overnight.

Preheat oven to 350°. Transfer onion, short ribs, and marinade to a large heavy pot. Add broth. Bring to a boil on stove-top and cover pot. Transfer to oven and braise ribs for 2 hours.

Add potatoes, carrots, and tomato paste (keep meat and vegetables submerged); cover and return to oven. Continue braising until meat is fork-tender and separates easily from the bone and vegetables are soft, 50–60 minutes longer.
Transfer short ribs and vegetables to a large rimmed baking sheet. Cover baking sheet with foil. Strain cooking liquid into a large saucepan. Bring to a boil, reduce heat, and simmer, skimming fat from surface occasionally, until sauce is reduced to 4 cups, 8–10 minutes.

Place covered baking sheet with ribs and vegetables in oven until reheated, about 15 minutes. Stir olives and parsley into sauce and rewarm, stirring occasionally, over medium heat.

Divide short ribs and vegetables among plates and spoon sauce over.
DO AHEAD: Short ribs, vegetables, and sauce can be made 2 hours ahead. Cover sauce. Let sauce and ribs and vegetables stand at room temperature.

Belgian Ale-Braised Brisket

1 4-lb. piece flat-cut beef brisket, untrimmed
Kosher salt
1/4 cup Dijon mustard
1/4 cup (packed) dark brown sugar
1 tablespoon grated peeled ginger
2 tablespoons bacon fat or vegetable oil
2 medium yellow onions, thinly sliced
1/4 cup all-purpose flour
1 bay leaf
1 750-ml bottle Belgian-style tripel ale
4 cups beef stock or low-sodium chicken broth

Season brisket with salt. Wrap tightly in plastic and chill at least 8 hours.
Let brisket sit at room temperature 1 hour.

Preheat oven to 400°. Combine mustard, brown sugar, and ginger in a small bowl. Unwrap brisket, place on a wire rack set inside a large rimmed baking sheet, and rub mustard mixture all over brisket. Roast until top is nicely browned, 30–40 minutes.

Remove brisket from oven and reduce oven temperature to 300°.

Meanwhile, heat bacon fat in a large heavy ovenproof pot over medium heat. Add onions; season with salt and cook, stirring often, until deep golden brown, 8–10 minutes. Reduce heat to medium-low, add flour, and cook, stirring often, until mixture smells nutty, about 4 minutes.

Add bay leaf, ale, and stock. Bring to a simmer. Add brisket, cover, and transfer to oven. Braise, turning every 30 minutes, until fork-tender, 3–4 hours. Discard bay leaf.

Transfer brisket to a cutting board and let rest at least 20 minutes.
If braising liquid is thin, bring to a boil, reduce, and simmer, skimming surface as needed, until thick enough to coat a spoon; season with salt, if needed.

Slice brisket against the grain. Serve with braising liquid.

DO AHEAD: Brisket can be braised 2 days ahead. Cover and chill in braising liquid.

Sriracha-Braised Brisket Sandwiches

1 5–6-pound brisket, first-cut, untrimmed
2 tablespoons Diamond Crystal or 1 tablespoon Morton kosher salt
2 tablespoons light brown sugar
1 tablespoon ground cumin
1 large onion, peeled, thinly sliced
8 garlic cloves, crushed
1/2 cup seasoned rice vinegar
1/2 cup soy sauce
2 tablespoons Worcestershire sauce
2/3 cup Sriracha, plus more for serving
12 potato rolls, toasted

Remove brisket from its packaging and pat dry with paper towels. Lay brisket flat on your cutting board so that one of the longer sides is closest to you and layer of white fat is facing down. Take a close look at the meat itself—you’ll notice that there are long “grains” (thread-like muscle fibers) running left to right across length of brisket. You are going to “slice against the grain,” which means positioning your knife blade perpendicular to the direction of the fibers, into 2″-wide pieces. You do this so that when you go to shred the meat at the end, the fibers don’t stretch a mile long and they’re a manageable length for sandwiches.

Place brisket halves in a large bowl and sprinkle with salt, brown sugar, and cumin. Use your hands to really massage the meat and work in all the salt and spices so every little spot is coated. Get in there! Set brisket aside for a moment.

Mix onion, garlic, vinegar, soy sauce, Worcestershire, ? cup Sriracha, and 1 cup water in a large Dutch oven or stockpot.

Using tongs, nestle brisket into pot so fattier sides are facing up and pieces fit together in a single layer. The meat should be barely submerged in liquid, so add a little more water if that’s not the case (depending on size of your pot).

Bring to a simmer over medium heat, then reduce heat to achieve a very gentle simmer.

Cover pot and cook brisket, peeking inside occasionally to make sure heat isn’t too high or low—you want a couple of areas in the pot to be gently bubbling. If bubbles are roiling all over the place, reduce heat. If you see no bubbles at all, increase slightly. If liquid drops below top of meat, add a little more water to keep barely submerged.

After 2 hours, check meat for doneness. Poke a fork into a few pieces and twist the tines to see if the meat will easily separate into shreds. If not, that means it’s still tough. Keep cooking, checking again every 15 minutes or so. This could take up to an hour more.

Turn off heat and position lid so that it’s cracked open a bit. Let brisket cool until no longer steaming hot, about 30–40 minutes. Cover and chill overnight.

The next day, remove pot from refrigerator and uncover. There will be an layer of solidified orange fat on the surface (the color is from the Sriracha!). Using a fork, lift off fat in large pieces and discard.

Reheat brisket in pot over low until meat is warmed all the way through, 30–40 minutes. Transfer meat to a rimmed baking sheet. If meat is too hot to touch, let cool for a few minutes until you can handle it.

Using your fingers or 2 forks, separate muscle fibers into shreds and return to pot. Remove any pieces of fat and discard.

Return pot to low heat and bring liquid to a gentle simmer, tossing meat with tongs to encourage it to soak up juices. Add more Sriracha to taste.

Serve over toasted buns with even more Sriracha, if desired.

Red Wine-Braised Brisket

1 5-lb. untrimmed flat-cut brisket
Kosher salt, freshly ground pepper
2 tablespoons vegetable oil
2 large onions, thinly sliced
3 celery stalks with leaves
5 garlic cloves, smashed
6 sprigs thyme
2 bay leaves
1 28-oz. can whole peeled tomatoes
1 tablespoon tomato paste
1 750 ml bottle full-bodied red wine
8 small carrots

Preheat oven to 350°. Season brisket with salt and pepper. Heat oil in a large ovenproof pot over medium-high. Cook brisket, turning occasionally, until browned all over, 8–10 minutes; transfer to a plate. Pour off fat from pot; discard.

Place onions, celery, garlic, thyme, bay leaves, tomatoes, tomato paste, and wine in pot and stir to combine; season with salt and pepper. Place brisket on top, fat side up. Cover and braise in oven, spooning juices, onions, and tomatoes over brisket every 30 minutes, until meat is fork-tender, 3–3 1/2 hours.

Uncover pot, nestle carrots around brisket, and cook until carrots are tender, top of brisket is browned and crisp, and sauce has thickened, about 30 minutes. Skim fat from surface of sauce; discard. Remove brisket from pot and slice against the grain to serve.

If not serving immediately, transfer brisket to a large bowl and pour braising liquid over; let cool in sauce. Cover and chill, at least 4 hours and up to 4 days. To serve, preheat oven to 325°. Skim fat from surface of sauce; discard. Cover and reheat brisket in sauce, 1–1 1/2 hours.

Braised Brisket with Chilies

6 mild yellow or red chiles or 3 yellow or red bell peppers
4 hot yellow chiles (such as banana or Hungarian wax peppers), seeds removed
4 medium-hot red chiles (such as Fresno or jalapeño), seeds removed
3/4 cup apple cider vinegar
1/4 cup (packed) light brown sugar
2 tablespoons Red Chile Hot Sauce
1 tablespoon vegetable oil
1 4-pound beef brisket, preferably from the point end
Kosher salt
2 teaspoons freshly ground black pepper
1 large red onion, cut through root end into 6 wedges
8 garlic cloves, peeled

Preheat oven to 300°. Arrange chiles on a wire rack on stovetop over a gas flame and roast, turning occasionally, until blistered and lightly charred. (Or roast one at a time using tongs, or use the broiler.)

Stir vinegar, brown sugar, and 2 Tbsp. hot sauce in a small bowl; set aside.
Heat oil in a large heavy pot over medium-high. Season brisket generously with salt and sprinkle with pepper; cook, fat side down, until bottom side is deep golden brown, 6–8 minutes. Turn and cook until other side is golden brown, about 4 minutes. Transfer to a rimmed baking sheet. Add onion and garlic to pot and cook, reducing heat if needed, until lightly browned, 6–8 minutes. Transfer to baking sheet with brisket.

Remove pot from heat and place brisket in pot, fat side up. Pour reserved vinegar mixture over and arrange garlic and blistered chiles around. Place onion on top of chiles. Cover pot and transfer to oven. Braise until brisket is fork-tender and shreds easily, 3–3½ hours. Transfer brisket, onion, chiles, and garlic to a platter and let cool 15 minutes.

Meanwhile, place pot over medium-high heat and bring braising liquid to a boil. Cook until thick and syrupy, 10–15 minutes. Taste pan sauce and season with more hot sauce and salt, if needed.

Serve brisket, onion, chiles, and garlic with pan sauce drizzled over.
Do Ahead: Brisket can be braised 3 days ahead. Let cool in juices in pot; cover and chill.

Wine-Braised Short Ribs

5 pounds bone-in beef short ribs, cut crosswise into 2-inch pieces
Kosher salt and freshly ground black pepper
3 tablespoons vegetable oil
3 medium onions, chopped
3 medium carrots, peeled, chopped
2 celery stalks, chopped
3 tablespoons all-purpose flour
1 tablespoon tomato paste
1 750 ml bottle dry red wine (preferably Cabernet Sauvignon)
10 sprigs flat-leaf parsley
8 sprigs thyme
4 sprigs oregano
2 sprigs rosemary
2 fresh or dried bay leaves
1 head of garlic, halved crosswise
4 cups low-salt beef stock

Preheat oven to 350°. Season short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high. Working in 2 batches, brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to a plate. Pour off all but 3 Tbsp. drippings from pot.

Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are browned, about 5 minutes. Add flour and tomato paste; cook, stirring constantly, until well combined and deep red, 2-3 minutes. Stir in wine, then add short ribs with any accumulated juices. Bring to a boil; lower heat to medium and simmer until wine is reduced by half, about 25 minutes. Add all herbs to pot along with garlic. Stir in stock. Bring to a boil, cover, and transfer to oven.

Cook until short ribs are tender, 2–2½ hours. Transfer short ribs to a platter. Strain sauce from pot into a measuring cup. Spoon fat from surface of sauce and discard; season sauce to taste with salt and pepper. Serve in shallow bowls over mashed potatoes with sauce spooned over.

Beef Chow Fun

1/2 pound (226 grams) beef skirt, flank, sirloin, or tenderloin
1 tablespoon light soy sauce (*Footnote 1)
1 tablespoon Shaoxing wine (or dry sherry)
2 teaspoons cornstarch

Sauce

2 tablespoons Shaoxing wine (or dry sherry)
2 tablespoons light soy sauce
1 tablespoon dark soy sauce
1 teaspoon sugar

Stir fry

(Optional) 1 batch broccolini (or 1 small head broccoli), tough ends removed and chopped into bite sized pieces (or use broccoli with gai lan (Chinese broccoli), kale, or bok choy)
7 ounces (200 grams) dried rice noodles
2 tablespoons peanut oil (or vegetable oil)
1 tablespoon minced garlic
1 teaspoon minced ginger
1/4 white onion, sliced
1 cup bean sprouts
4 green onions, chopped
(Optional) 2 teaspoons sesame oil

Slice beef against the grain into 1/8-inch (1/3-cm) thick pieces or 1/4-inch (1/2-cm) strips, and transfer the pieces to a small bowl. Add the light soy sauce, Shaoxing wine, and cornstarch. Use your hand to gently mix the beef and the added ingredients, until the beef is coated with a thin layer of the mixture. Let marinate for 15 minutes while preparing the rest of the ingredients.

Combine all the sauce ingredients with 2 tablespoons water. Mix well and set aside.

Bring a large pot of water to a boil. Blanch the broccolini (or broccoli) until tender, 1 minute or so. Drain and set aside. Reserve the boiling water to cook the noodles.

Cook or soak the rice noodles according to the instructions until cooked through, but still a bit chewy inside. Rinse rice noodles with cold water and drain. To avoid sticky rice noodles during stir fry, add 1 teaspoon sesame oil to the drained noodles. Gently toss noodles by hand to separate and evenly coat them with a thin layer of oil.

Heat 1 tablespoon of oil in a large nonstick skillet over medium high heat until hot. Spread the beef slices in the skillet in a single layer. Cook until the bottom side of the beef turns golden brown, about 1 minute. Flip the beef and cook the other side until browned, but the inside is still a bit pink, 30 seconds to 1 minute. Transfer beef to a plate immediately.

In the same skillet, add the remaining 1 tablespoon of oil and turn to medium heat. Add garlic, ginger, and onion. Stir constantly until you can smell a strong fragrance, 15 seconds.
Toss the cooked noodles again and add them into the skillet. Add the remaining 1 tablespoon of oil onto the noodles. Use a pair of tongs to toss the noodles with oil. If the noodles start to get sticky, swirl in 2 tablespoons water.

Add the beef back into the skillet. Pour in the mixed sauce. Immediately use a pair of tongs to toss and mix everything.
Add the onion and green onion. Toss a few more times, until the sauce is absorbed by the noodles.

Add bean sprouts and cooked broccolini back into the skillet, swirl in the sesame oil (if using), and give it a final toss. Turn off heat and transfer everything to serving plates immediately.

Serve hot as a main.

NOTES

You can use regular soy sauce to replace all the light / dark soy sauce in this recipe. Note that the dish will come out with a lighter color if you do so.

Pressure Cooker Beef Chili

2 1/2 lb Ground beef
1/2 large Onion (chopped)
8 cloves Garlic (minced)
2 15-oz can Diced tomatoes (with liquid)
1 6-oz can Tomato paste
1 4-oz can Green chiles (with liquid)
2 tbsp Worcestershire sauce
1/4 cup Chili powder
2 tbsp Cumin
1 tbsp Dried oregano
2 tsp Sea salt
1 tsp Black pepper
1 medium Bay leaf (optional)

In a skillet over medium-high heat, cook the chopped onion for 5-7 minutes, until translucent (or increase the time to about 20 minutes if you like them caramelized). Add the garlic and cook for a minute or less, until fragrant.

Add the ground beef. Cook for 8-10 minutes, breaking apart with a spatula, until browned.
Transfer the ground beef mixture into a slow cooker. Add remaining ingredients, except bay leaf, and stir until combined. Place the bay leaf into the middle, if using.
Cook for 6-8 hours on low or 3-4 hours on high. If you used a bay leaf, remove it before serving.

Instant Pot pressure cooker instructions

Select the “Sauté” setting on the pressure cooker (this part is done without the lid). Add the chopped onion and cook for 5-7 minutes, until translucent (or increase the time to about 20 minutes if you like them caramelized). Add the garlic and cook for a minute or less, until fragrant.

Add the ground beef. Cook for 8-10 minutes, breaking apart with a spatula, until browned.
Add remaining ingredients, except bay leaf, to the Instant Pot and stir until combined. Place the bay leaf into the middle, if using.

Close the lid. Press “Keep Warm/Cancel” to stop the saute cycle. Select the “Meat/Stew” setting (35 minutes) to start pressure cooking.

Wait for the natural release if you can, or turn the valve to “vent” for quick release if you’re short on time. If you used a bay leaf, remove it before serving.

Beef Stew in Red Wine Sauce

1 tablespoon unsalted butter
2 tablespoons olive oil
2 pounds trimmed beef flatiron steak or chuck, cut into 8 pieces
Salt
Freshly ground black pepper
1 cup finely chopped onion
1 tablespoon finely chopped garlic
1 tablespoon all-purpose flour
One 750-milliliter bottle dry red wine
2 bay leaves
1 thyme sprig
One 5-ounce piece of pancetta
15 pearl or small cipollini onions, peeled
15 cremini mushrooms
15 baby carrots, peeled
Sugar
Chopped fresh parsley, for garnish

Preheat the oven to 350°. In a large enameled cast-iron casserole, melt the butter in 1 tablespoon of the olive oil. Arrange the meat in the casserole in a single layer and season with salt and pepper. Cook over moderately high heat, turning occasionally, until browned on all sides, 8 minutes. Add the chopped onion and garlic and cook over moderate heat, stirring occasionally, until the onion is softened, 5 minutes. Add the flour and stir to coat the meat with it. Add the wine, bay leaves and thyme, season with salt and pepper and bring to a boil, stirring to dissolve any brown bits stuck to the bottom of the pot.

Cover the casserole and transfer it to the oven. Cook the stew for 1 1/2 hours, until the meat is very tender and the sauce is flavorful.

Meanwhile, in a saucepan, cover the pancetta with 2 cups of water and bring to a boil. Reduce the heat and simmer for 30 minutes. Drain the pancetta and slice it 1/2 inch thick, then cut the slices into 1-inch-wide lardons.

In a large skillet, combine the pancetta, pearl onions, mushrooms and carrots. Add the remaining 1 tablespoon of olive oil, 1/4 cup of water and a large pinch each of sugar, salt and pepper. Bring to a boil, cover and simmer until almost all of the water has evaporated, 15 minutes. Uncover and cook over high heat, tossing, until the vegetables are tender and nicely browned, about 4 minutes.

To serve, stir some of the vegetables and lardons into the stew and scatter the rest on top as a garnish. Top with a little chopped parsley and serve.

Meatballs in Tomato Sauce

2 slices of day-old bread (about 50g), crusts removed
A little milk
500g minced beef
2 eggs, lightly beaten
A small garlic clove
A sprig of parsley
Salt and black pepper

For the sauce
750g ripe, fresh tomatoes
6 tbsp extra virgin olive oil
1–2 garlic cloves, peeled or crushed
A pinch of red chilli flakes (optional)
A tin of peeled plum tomatoes, chopped roughly in the tin
1 tbsp tomato puree (optional)
Salt

Rip the bread and soak in a little milk until soft, and easily crumbled. Squeeze out excess milk. Put the crumbs in a large bowl along with the beef and lightly beaten eggs.

Peel and chop the garlic very finely along with the parsley, salt and pepper. Add to the meat, then use your hands to mix everything together.

Divide the mixture into 12 meatballs: if the mixture is very sticky, flour your hands lightly. Let the meatballs rest.

Meanwhile, make the sauce. Peel the fresh tomatoes by plunging them first in boiling water, then in cold, at which point the skins should slip off. Then chop them roughly.

Peel the garlic and crush for a milder flavour or finely chop for stronger. Put 4 tbsp of the olive oil in a large, deep frying pan or cassarole and cook the garlic gently over a low heat until it is fragrant. At this point you can remove the whole garlic if you wish.

Add the chopped tomatoes and chilli. Cook for 5 minutes, then add the final 2 tbsp oil and the tinned tomatoes. Add 1 tbsp tomato puree if you feel it needs it. Cook for 20–40 minutes, or until the sauce is rich and thick.

Drop the meatballs in the sauce, making sure they are submerged. Turn the heat to low, cover the pan and poach for 15 minutes, by which time the meatballs should be cooked through but still tender.

Beef Braised In Chianti

3 tbsp extra virgin olive oil
1kg stewing or braising beef – chuck, flank or neck, cut into large chunks of about 5cm
3 garlic cloves, peeled but whole
1 bottle red wine, ideally chianti
Salt
1 tbsp whole black peppercorns, plus a few extra just in case

To serve
Bread or buttery mashed potato

Warm the olive oil in a heavy-based casserole or stockpot, then brown the meat in batches over a medium heat. Return all the meat to the pan, add the peeled but whole garlic cloves, the red wine and a pinch of salt. Use a pestle and mortar to pound the peppercorns until fine, then add that to the pan.

Bring the pan almost to a boil, then cover and reduce to a simmer for 2-2½ hours or until the meat is very tender but still holding its shape. If you like, remove the lid for the last 45 minutes to reduce the sauce. If you want it reduced further, remove the meat and boil the sauce until slightly thickened, then return the meat to the pan.

Taste and add more salt and pepper if needed. Ideally allow to rest for a few hours – better still, overnight – then reheat gently.

Basic Sous Vide Steaks

2 (1 1/2- to 2-inch thick) ribeye, strip, porterhouse or t-bone (about 1 pound each), or 4 tenderloin steaks (6 to 8 ounces each)
Kosher salt and freshly ground black pepper
4 sprigs thyme or rosemary (optional)
2 garlic cloves (optional)
2 shallots, thinly sliced (optional)
2 tablespoons canola oil
2 tablespoons butter

Preheat a sous-vide cooker to desired final temperature according to charts above. Season steaks generously with salt and pepper. Place in sous-vide bags along with herbs, garlic, and shallots (if using) and distribute evenly. Seal bags and place in water bath for time according to charts below.

For Strip, Ribeye, Porterhouse/T-Bone, and Butcher’s Cuts:

–Very Rare to Rare, use 120°F (49°C) to 128°F (53°C) for 1 to 2 1/2 hours
–Medium-rare, use 129°F (54°C) to 134°F (57°C) for 1 to 4 hours (2 1/2 hours max if under 130°F/54°C)
–Medium, use 135°F (57°C) to 144°F (62°C) for 1 to 4 hours
–Medium-well, use 145°F (63°C) to 155°F (68°C) for 1 to 3 1/2 hours
–Well done, use 156°F (69°C) and up for 1 to 3 hours

To finish in a pan: Turn on your vents and open your windows. Remove steak from water bath and bag and carefully pat dry with paper towels. Place a heavy cast iron or stainless steel skillet with vegetable, canola, or rice bran oil over the hottest burner you have and preheat the skillet until it starts to smoke. Gently lay the steak in the skillet using your fingers or a set of tongs. If desired, add a tablespoon of butter. For a cleaner-tasting sear, omit the butter at this stage. After 15 to 30 seconds, flip the steak so that the second side comes into contact with the pan. Repeat, flipping the steak every 15 to 30 seconds until it has developed a nice brown sear, about a minute and a half total. If you did not add butter earlier, add butter to the skillet about 30 seconds before the steak is done for added richness. Serve steak immediately.

To finish on the grill: Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes. Clean and oil the grilling grate. Remove steak from water bath and bag and carefully pat dry with paper towels. Place steak directly over the hot side of the grill and cook, turning every 15 to 30 seconds, until a deep, rich crust has formed, about 1 1/2 minutes total. If the fire threatens to flare up as the steak drips fat into it, suffocate the fire by closing the grill lid until the flames die out. Alternatively, transfer the steak to the cooler side of the grill using a set of long tongs until the flames subside. Do not allow the steak to get engulfed in flames. Transfer the cooked steak to a cutting board or serving platter and serve immediately.

Roast Beef for Sandwiches

2 small garlic cloves, grated
2 1/2 teaspoons kosher salt
2 teaspoons black pepper
2 teaspoons rosemary leaves
2 1/2 pounds boneless beef top loin (top sirloin) roast (leave the fat on top)
Extra-virgin olive oil, as needed

In a small bowl, stir together the garlic, salt, pepper and rosemary. Spread the paste all over the meat. Cover loosely with plastic wrap and refrigerate at least 3 hours or overnight.

When you are ready to prepare the meat, remove it from the fridge and let stand at room temperature for 30 to 60 minutes.
Heat oven to 325 degrees. Place a wire rack in a rimmed baking sheet.

Coat the roast lightly with olive oil. Transfer to the wire rack and roast for 75 to 95 minutes, until an instant thermometer inserted into the center of the roast registers 125 to 130 degrees for medium-rare.

Transfer the meat to a cutting board and let cool completely before carving (trim off the fat cap if you plan to serve it cold). The meat can be roasted three days ahead; cool completely before refrigerating.

Rub for Smoked Brisket

1 1/2 cups packed dark brown sugar
1 cup kosher salt
1 cup ground espresso beans
1/4 cup freshly ground black pepper
1/4 cup garlic powder
2 tablespoons ground cinnamon
2 tablespoons ground cumin
2 tablespoons cayenne pepper

Combine the sugar, salt, espresso beans, pepper, garlic powder, cinnamon, cumin, and cayenne in a resealable container, cover tightly, and shake well to combine. Store in a cool, dry place.

The rub will keep for up to 2 months, at which point the coffee will began to taste stale