Roasted French Style Boneless Beef Short Ribs

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Isaiah 26:3-4

    [3] You keep him in perfect peace

        whose mind is stayed on you,

        because he trusts in you. 

    [4] Trust in the LORD forever,

        for the LORD GOD is an everlasting rock.

2 lbs Boneless Beef Short Ribs (Costco) season beef with coarse salt and coarse black pepper set aside to come to room temp

1/8 c olive oil

4 large carrots, 2 inch cuts

1 Leeks, chopped 

2 cloves Garlic

1 stalk Celery 

1 c Beef broth (or more)

1/2 c Cotes Du Rhone (French red wine)

1 t Thyme (I used dried)

1 t Rosemary (I used dried)

1 T Butter

Salt and pepper to taste

Using a large Dutch oven, sear seasoned meat in oil until seared and slightly crusted 

Add veggies and seasoning except carrots

Sauté until tender

Add wine, sauté 3 minutes 

Add seared meat and butter 

Add broth, add water if necessary to just be even with the beef

Place carrots around the edge 

Cover

Cook 2 hr and 15 minutes in a preheated 350 degree over

Remove carrots and beef

Make gravy

Gravy

Pan drippings 

1/8 c Flour

1/2 c Cotes Du Rhone (French red wine)

Re-season if necessary ( I had to add more salt, pepper and sugar for my desired taste)

Stir until flour is absorbed 

Add beef and carrots back for serving

Serve with garlic mashed potatoes 

Fast and Easy French Baguettes

 

 

 

Isaiah 49:5-6

    [5] And now the LORD says,

        he who formed me from the womb to be his servant,

    to bring Jacob back to him;

        and that Israel might be gathered to him—

    for I am honored in the eyes of the LORD,

        and my God has become my strength—

    [6] he says:

    “It is too light a thing that you should be my servant

        to raise up the tribes of Jacob

        and to bring back the preserved of Israel;

    I will make you as a light for the nations,

        that my salvation may reach to the end of the earth.”

I am not a baker and have a phobia about baking.

This is the easiest and fastest recipe.

Makes 2 Baguettes 

2 t yeast ( I used quick rise Red Star)

1 T natural honey 

1-1/4 c warm water (110 degrees)

1-1/4 t kosher salt

2-1/2 c bread flour aerated ( I used King Arthur)

2 T Olive oil

Proof yeast, honey and warm water for 10 minutes in a big bowl.

After adding these ingredients together whisk lightly.

It should be foamy after 10 minutes or your yeast is dead and you will have to buy new yeast.

After the proofing is done whisk in the salt.

Slowly add flour and oil using a plastic or rubber spatula.

When dough is sticking together, use hands to work into a shaggy ball.

Cover and set in a non drafty place.

I used a heating pad on low setting which I covered with a tea towel and set bowl on top.

Lightly dust ball top with flour.

Let rise 1 hour.

It should be about double in size.

Flour your work surface.

Work your dough by mashing with palms to slightly flatten and folding over to the middle a few times. 

Just enough to get a firmer consistency.

I only did it maybe 4- 5 times.

I did have to add a sprinkle of flour.

Cut dough in half. 

Roll into 2 equal size balls.

Add more flour to work surface and flatten out to rectangular.

Fold over to 3/4 way like an envelope and mash seam down. 

Using your fingers roll into a oblong cylinder. 

Using fingers roll back and forth.

Stretch and roll to a 12 inch size.

Repeat with other ball.

Sprinkle flour on a sheet pan. 

Place Baguettes on the pan.

Sprinkle a light dusting of flour on top of Baguettes.

Using scissors cut 3 slits on each Baguette.

Preheat oven to 460 degrees.

Let Baguettes rise 30-40 minutes sitting on stove top. 

While waiting on oven to heat fill a foil pan half way up side and place in oven to create steam.

Use middle rack to bake Baguettes for 15 minutes.

Cut oven off and flip pan around. 

Let sit in oven for 2-3 more minutes until bread is lightly browned. 

Remove and cool.

Refrigerate.

This bread is slightly crisp on outside and so soft on the inside.

Winner Winner!!!

Instant Pot Rustic French Chicken Stew

Psalm 109:21

    [21] But you, O GOD my Lord,

        deal on my behalf for your name’s sake;

        because your steadfast love is good, deliver me!

3 Boneless skinless Chicken breast or thighs, cut into large 2 inch chunks

3 medium Yukon Gold potatoes, cut into large chunks 

2 large carrots, cut into large chunks

1/8 c chopped celery

1/8 c chopped Fennel bulb

1/8 c Leeks, sliced 

Pinch of rosemary and thyme

Salt and pepper

Pinch of sugar

2 c Chicken stock

2 T Sauvignon Blanc

After cooking to finish:

2 T White Balsamic vinegar

2 t cornstarch in 2 t water

Put all ingredients in IP. 

Set to pressure cook.

With lid under pressure, cook 7 minutes.

Do a natural release for 10 minutes.

Take pressure off.

Add Balsamic vinegar and cornstarch slurry.

Serve with crusty sourdough bread.

Cafe de Paris Butter Topped Beef Filet Mignon

Oh my goodness!! What a delicious steak!!

 

 

Job 4:13-21

    [13] Amid thoughts from visions of the night,

        when deep sleep falls on men, 

    [14] dread came upon me, and trembling,

        which made all my bones shake. 

    [15] A spirit glided past my face;

        the hair of my flesh stood up. 

    [16] It stood still,

        but I could not discern its appearance.

    A form was before my eyes;

        there was silence, then I heard a voice: 

    [17] ‘Can mortal man be in the right before God?

        Can a man be pure before his Maker? 

    [18] Even in his servants he puts no trust,

        and his angels he charges with error; 

    [19] how much more those who dwell in houses of clay,

        whose foundation is in the dust,

        who are crushed like the moth. 

    [20] Between morning and evening they are beaten to pieces;

        they perish forever without anyone regarding it. 

    [21] Is not their tent-cord plucked up within them,

        do they not die, and that without wisdom?’

 

 

 

4 Filet Mignon, trimmed

Seasoned meat tenderizer 

Black pepper

Smoked paprika

A Bourbon for finishing

Clarified Butter/olive oil for searing

Season with desired amount of seasonings.

Add oil/clarified butter to skillet and heat to medium high heat, add steaks.

Do not flip until Steak has formed a crust.

Cook until you reach your desired temp.

We do medium, nicely browned around the outer part with a pink center.

Cut off skillet, add Bourbon and let the Bourbon dissipate. 

Flip once to coat.

To serve, top with the French butter. *

https://aintnocookinglikemommas.blogspot.com/2022/06/cafe-de-paris-butter.html

French Style Steak Diane

A joyful heart is good medicine, but a crushed spirit dries up the bones.  - Proverbs 17:22

2 Fillets, flatten slightly, seasoned with seasoned tenderizer 

1/2 c sliced mushrooms 

1 diced Shallot 

4 pats of butter

Cracked black pepper

3 T sherry or cognac, I used Cherry Brandy cause that's what I had

1/2 c chicken stock

2 t Worcestershire sauce

2 t Dijon mustard

1/2 t chopped chives

Melt 2 pats of butter in a skillet on medium heat, add steak and sear 1 minute on each side.

Remove steak to a plate.

Add the rest of the butter.

Throw in the shallots and mushrooms, cook until slightly tender, about 1 minute.

Mix the wet ingredients, except chicken stock, together in a small bowl.

Add to veggies butter mixture in skillet, cook 1 minute.

Then add the stock, cook another minute on medium heat.

Add steaks back in.

Reduce heat and simmer down to a glaze.

You are in for a delicious treat.