Tender Juicy Beef Tips

Tender Juicy Beef Tips

This dish requires time from start to finish.  It is also a great reheat for another meal.

Ingredients:

2 pounds beef stew meat cut into 1-inch cubes
2 teaspoons light brown sugar
2 teaspoons kosher salt
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
2 tablespoons all-purpose flour
2 tablespoons olive oil
1 large yellow onion diced
4 cloves garlic minced
2 ¾ cups low-sodium beef broth divided
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon red wine vinegar
2 teaspoons dried thyme

Directions:

Pat the beef dry with paper towels. In a large bowl, toss the beef with the brown sugar, salt, black pepper, garlic powder, onion powder, and flour until every piece is lightly coated.

Heat the olive oil in a 6-quart Dutch oven over medium heat. Add the beef in a single layer without crowding the pan, working in two batches if needed. Sear 2 to 3 minutes per side, until deeply browned. Transfer the beef to a plate and set aside.

Add the diced onion to the oil and drippings in the pot along with 1 tablespoon of the beef broth. Cook 5 to 6 minutes, until the onions are soft and translucent, scraping up the browned bits from the bottom of the pot. Stir in the garlic and cook 1 minute, until fragrant.

Return the beef and any accumulated juices to the pot. Pour in the remaining beef broth, then add the Worcestershire sauce, soy sauce, red wine vinegar, and thyme. Stir to combine.

Bring the liquid to a simmer, cover tightly, and reduce the heat to low. Simmer gently about 2 hours, until the beef is fork tender and the gravy has thickened. Stir every 30 minutes so the bottom does not scorch, and add more beef broth if the liquid reduces too far. Taste and adjust salt before serving.

Eleven Madison Park Granola. 5*****

                                         RECIPE COURTESY OF ELEVEN MADISON PARK

Eleven Madison Park Granola

Eleven Madison Park Restaurant was rated the best restaurant in the world.  Following dinner, guests were gifted with a jar of granola.  It is 5*****.  

Ingredients:
2 3/4 cup oats
1 cup pistachios
1 cup unsweetened coconut chips
1/3 cup pumpkin seeds
1 tsp salt

Bring the next three ingredients to a boil stirring until lt. brown sugar is dissolved:
1/2 cup lt. brown sugar
1/3 cup maple syrup
1/3 cup EVOO

Directions:
Place the oats, pistachios, coconut chips, pumpkin seeds and in a large bowl.

Place the sugar, syrup and EVOO in a pan over low heat. Stir until lt. brown sugar is dissolved.

Pour the boiled mixture over the oat mixture in a large bowl and mix well. When well coated place in baking pan with tall sides lined with parchment paper and bake at 300*F for 15 minutes and 225*F for the remainder of the time 2 to 3 hours until the mixture appears dry and caramelized. 

When baked and golden, remove from oven and allow to cool.  Place cooled granola in a large bowl and add 3/4 cup dried sour cherries.
Mix well to coat the cherries with granola. Place in air tight container. Yield 9 cups.   

                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                              

When baked and golden, allow to cool.  Place cooled granola in a large bowl and add the cherries, mix well.  Place in a storage container.                  

Carrot Cake Scones

Carrot Cake Scones

These carrot cake scones are loaded with all of the good stuff – plenty of shredded carrots, coconut, pecans, raisins and some candied ginger for a fiery kick. Finished with a tangy cream cheese glaze, these scones are not too sweet and they're perfect for breakfast.
Ingredients:
2 ¼ cups all-purpose flour
¼ cup light brown sugar
½ tsp salt
1 tbsp baking powder
1 tsp cinnamon
¼ tsp nutmeg
⅛ tsp cloves
1 cup grated carrots
½ cup raisins
½ cup shredded sweetened coconut
½ cup chopped nuts (we used pecans)
3 tbsp crystallized ginger, finely chopped (optional)
½ cup heavy cream + more for brushing the scones
1 large egg
1 ½ teaspoons vanilla extract
½ cup unsalted butter, frozen
Optional: 2 tablespoons coarse (turbinado) sugar for
topping
Cream cheese glaze recipe follows:

Directions: 
Preheat the oven to 350˚F. In a large bowl. whisk
together the flour, brown sugar, salt, baking powder,
cinnamon, nutmeg and cloves.

Add in the grated carrots, raisins, coconut, nuts, and
ginger, tossing to coat in the flour mixture.

In a separate medium bowl, whisk together the heavy
cream, egg, and vanilla.

Using a box grater, grate the frozen butter into the
bowl with the flour mixture. Gently work the
ingredients together with a spatula or your hands so
butter is evenly distributed, but don’t over-mix.

Add in the heavy cream mixture and gently mix just
until a shaggy dough forms. Avoid over-mixing – you
should still be able to see the butter pieces throughout
the dough.

Transfer the dough to a clean, lightly floured surface.
Using floured hands, shape the dough into a roughly
10-inch disk. Using a sharp knife or bench scraper, cut
the dough into 8 triangle wedges.

Transfer the scones to a parchment paper-lined baking
sheet. Place the scones in the freezer for 15 minutes,
or in the refrigerator for 30 minutes to chill.

Before baking, brush the tops with more heavy cream,
then sprinkle with coarse sugar. Bake for 20-25
minutes, until light golden brown on top.

Cream Cheese Glaze (optional):

1 tablespoon cream cheese, softened to room temp
1 tablespoon unsalted butter, softened to room temp
1/2 cup powdered sugar
2 tablespoons heavy cream

Mix ingredients until you have a lump free glaze.

Banana Bread Blondies

Banana Bread Brownies

Brownies Streaked With Chocolate and the Delightful Flavor of Banana.

Ingredients:
3/4 cup (170g) mashed banana (about 1 1/2 large, very ripe bananas)
2/3 cup (134g) granulated sugar
1/4 cup (54g) light brown sugar or dark brown sugar, packed
6 tablespoons (85g) unsalted butter or refined coconut oil
1 large egg yolk
2 teaspoons Pure Vanilla Extract
3/4 teaspoon table salt
1/2 teaspoon baking powder
1 1/4 cups (150g) All-Purpose Flour
1/4 cup (28g) chopped walnuts or pecans, toasted; optional
1/4 cup (43g) semisweet chocolate or mini chocolate chips
flaky sea salt, for sprinkling; optional

Directions:
Preheat the oven to 350°F with a rack in the center. Lightly grease an 8" square pan, then line it with a parchment sling.

In a large saucepan, mash the banana with the sugars until well combined. Bring the mixture to a boil over medium heat, then cook, stirring frequently with a flexible spatula, until shiny, syrupy, and caramelized. The mixture should be thick enough so that when it’s removed from the heat and the spatula is dragged across the bottom of the pan, the line fills in after about 1 second. This will take about 4 to 8 minutes of cooking, depending on the ripeness of the bananas.

Remove the pot from the heat, let cool for about 5 minutes, then add the butter, yolk, and vanilla. Stir until the mixture is creamy and emulsified. Whisk in the salt and baking powder, then stir in the flour with a flexible spatula until only a few dry streaks remain. Let the batter cool for about 5 minutes, then work quickly to stir in the nuts and chocolate (the chocolate will melt slightly). 

Transfer the thick, soft batter to the prepared pan and spread into an even layer (if the batter feels too thick to spread, use damp hands or a lightly greased offset spatula). Sprinkle with flaky salt if desired.

Bake for 20 to 22 minutes, until the bars are set in the center and a toothpick comes out with no raw batter. Let cool completely in the pan (at least 2 hours) before transferring to a cutting board to slice and serve.

Store the banana bread bars in an airtight container at room temperature for up to 4 days. Freeze, well wrapped, for longer storage.

Tips from our Bakers, Bananas that have been frozen and defrosted work well in this recipe. Drain any excess liquid before adding them to the saucepan.