Short Ribs used to sort of intimidate me because I once used Thomas Keller’s recipe, and it was very complicated. Not for him, but for me.

I figure you might want to know how to cook short ribs in wine easily, less complicated, yet with a marvelous outcome. I use that word marvelous because short ribs are rather special, often found in the winter menu of upscale bougie restaurants, yielding comfort a step above pot roast.

What are Short Ribs?

Wikipedia describes short ribs as a cut of beef taken from the brisket, chuck, plate, or rib areas of the cow. They consist of a short portion of the rib bone and the surrounding meat, which varies in thickness. Short ribs need to be braised for several hours to break down the muscle and release the fat, but the pay off is big fat tender fork fulls of tasty beef.

They are a bit more elegant to serve than a pot roast because they are individual pieces, making them easy to thoroughly brown and braise in red wine.

How to Cook Short Ribs in Wine – What You Need

• Short Ribs
• Avocado Oil
• Carrots (dice)
• Onion (dice)
• Celery (dice)
• Garlic (whole cloves)
• Herbs (I used rosemary, thyme, bay leaf)
• Red Wine (full-bodied)
• Tomato Paste
• Beef Broth (organic boxed or make your own beef stock here)
• Dutch Oven (equipment)
• Mashed Potatoes, Cauliflower Mash (for low carb option) or Polenta

As you can see above, you don’t really need a lot of ingredients, and the process is really easy.

• Heat oil in dutch oven and brown the ribs on all four sides. Brown deeply enough to get a good crust on the ribs. This is important, so be patient.
• While the ribs are browning, cut up your veggies to large dice.
• Remove browned ribs to a dish.
• Add veggies and garlic to the dutch oven. Cook for about five minutes, stirring.
• Add meat back in.
• Add red wine. Cook until the wine reduces about half.
• Add tomato paste and broth.
• Bring to boil. Cover.
• Either put on lowest burner for about 3 hours or place in 300 degree (150 C.) oven.
• Take short ribs out of the pot. Place on a dish.
• Drain all the vegetables out of the meat broth and discard.
• In a smaller sauce pan, simmer meat broth until it reduces by half, about 20 minutes.
• Serve short ribs over polenta, mashed potatoes or cauliflower mash .

Cooking with Cast Iron Enameled Pots

Cooking with Cast Iron Enameled Pots and a Little Caution

I have had many many cast iron dutch ovens over the years. My preference is Le Creuset, pricey, but will last you your lifetime. I own this one at 5 1/2 quarts (below) and use all the time.

• Of course always follow the manufacturer’s instructions.
• Do not rapidly alter temperature, taking a pot from cold to hot or hot to cold. They can crack.
• Cast Iron pots heat up and RETAIN their heat, which is why they are called dutch ovens. They actually can get so hot, that when you open your oven, you will feel a big whoosh of heat. Always stand back.
• Do not use high heat. Even when a recipe calls for high heat, proceed with caution, using medium heat. Once on the stove, even the smallest flame can be enough to keep a continued simmer.
• Use Pot holders. This may seem like a given, but even the knobs of the lids will be very hot.

Serve with a side salad with red wine vinaigrette and keto pots de creme or keto chocolate mousse or traditional chocolate mousse for dessert.

More Recipes

• Pot Roast of Beef Braised in Wine
• Uncomplicated Beef Bourguignon
• Veal and Turnip Stew
• Vegetable Beef Soup
• Italian Beef Stew
• Italian Shredded Beef Ragu

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Short Ribs in Wine,

Easy Short Ribs in Wine, in Oven or Stove Top

Course Meat

Cuisine American

Keyword short ribs

Prep Time 30 minutes minutes

Cook Time 3 hours hours

Servings 4 Servings

Equipment

• 1 Dutch Oven 5 1/2 quart

Ingredients

• 2 pounds short ribs 6 -8 pieces
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 tablespoons avocado oil
• 2 ribs celery large dice
• 2 carrots largediced
• 3 garlic cloves peel, whole
• 1 onion large dice
• 3 thyme stems
• 1 rosemary stem
• 1 bay leaf
• 2 cups red wine full bodied
• 2 tablespoons tomato paste
• 4 cups beef broth
• parsley or thyme for finished garnish

Instructions

• Dice celery, carrots, onion about 1 inch dice. (Vegetables will be discarded after braising).
• Generously salt and pepper the ribs.
• Add oil to dutch oven. Once heated, add ribs and brown well on all four sides.
• Remove ribs to a plate; set aside.
• Add in vegetables and garlic cloves. Sautè for about five minutes.
• Tuck herbs into an herb bag, cheesecloth or tie with a string.
• Add herbs and short ribs back into pot.
• Add wine. Cook for at least ten minutes on low, reducing liquid to half.
• Add tomato paste and broth.
• Cook on very low on top of stove for about 3 hours. OR place in 300 degree oven (150 C.) for about 3 hours. With either method, check at 2 1/2 hours and see if meat is fork tender.
• Remove meat to a plate. Strain liquid and discard veggies. Place meat back in dutch oven, cover with lid to keep warm.
• Simmer this liquid in a sauce pan for at least twenty minutes until thickened to a delicious wine sauce.
• Serve over polenta, whipped potatoes, cauliflower mash etc.

  Pour wine sauce over ribs. Sprinkle with parsley.

Notes

You CAN use organic chicken broth if that’s all you have on hand. The beef ribs and wine will drive the flavor.

The post How to Cook Short Ribs in Wine – Great Holiday Dinner appeared first on Spinach Tiger.

I am super excited about this recipe for uncomplicated beef bourguignon.

Almost giddy. I’ve been wanting to make beef bourguignon for ever. The ingredients didn’t intimidate me, but the instructions sure did. There were too many pans and too many unnecessary steps, which is so very much like the French.  Beef Bourguignon started out as peasant fare originating in the Burgundy region using Charolais bulls.

It was elevated by Escoffier to haute cuisine as he used a whole piece of beef. It was Julia Child who chose to used beef cubes.  This reminds me of this Italian Beef in Red Wine I made some years back using the whole piece of meat.  Both recipes are amazing.

After Italian food, french food is my favorite and there are so overlaps in the cuisine. Italians seems to know how to cook with less ingredients and the recipes are usually more approachable.

Sometimes the French don’t know how to streamline and I’m thinking maybe all these steps were ways for the chef to boss his crew around or simply elevate peasant food as mentioned above.

Since I am Italian, I’m not about to compromise on taste or quality so even though this recipe saves many steps (and I won’t even go into them here), the result of this wine braised beef is amazing and should be your very next dish for company.

You Can Do the Prep in Advance

So much of the prep can be done in advance and honestly there’s about 30 minutes  of active cook time. The dutch oven does all the work, as well as a fine bottle of wine that takes plain old beef cubes to the next level and above.

I took some license with the flour that typically goes into a stew and used tapioca starch, also known as tapioca flour to keep this grain free, gluten free.

Let me take you through the ingredients and I ask you not to scrimp or make substitutions. If you do I cannot guarantee your beef bourguignon will be exquisite.

The French spelling is bœuf à la Bourguignonne. We can say Beef Burgundy in English. It’s basically beef stew braised in red wine and we refer always to Julia Child who made this dish famous. In fact all the recipes on line are versions of her dish.

This recipe has the same ingredients, while using some shortcuts that we believe make no difference to the gist and flavor of the dish.

What are the Ingredients for Beef Bourguignon?

• Beef Cubes
• Red Wine
• Bacon
• Tomato Paste
• Mushrooms
• Pearl Onions
• Carrots
• Garlic Cloves
• Beef Broth
• Flour or Tapioca Flour

Crock Pot or Dutch Oven

You can begin this recipe in a large pot and then transfer to a slow cooker. I prefer to make this in a dutch oven and put it into the oven on low for about 3 hours. Either way, it will be delicious.

My Favorites

• Slow Cooker
• Dutch Oven (This is the one I use every day. It’s Le Creuset and yes it’s worth the price).

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What is Beef Bourguignon?

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Beef Bourguignon

Prep Time 30 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 30 minutes minutes

Servings 8

Author Angela Roberts

Ingredients

• 1/2 pound bacon cut into lardons 1 inch cubes
• 3 pounds Stew Meat 2 inch pieces
• salt
• pepper
• 1 large white onion small diced
• 3 garlic cloves minced or thinly sliced
• 3 tablespoons flour I used tapioca flour
• 1 tablespoon tomato paste
• 1 bottle dry red wine like a pinot noir
• 2 cups beef stock see notes
• 1 carrot cut into 2 inch pieces added in beginning
• 2 carrots cut into discs added later towards end
• 1 package pearl onions frozen
• Herbs parsley, thyme, 2 bayleaf which are removed later
• 1 tablespoon olive oil
• 1 package white or brown mushrooms quartered (more if you love mushrooms)

Instructions

• Brown bacon to crisp. Remove from pan, drain on paper towels.
• Dry meat with paper towels
• Season with salt and pepper.
• Flour the meat and brown in the bacon grease. Remove to a bowl.
• Using same pan or dutch oven, soften onion and add carrots.
• Add garlic and sauté briefly.
• Put beef cubes and bacon back into a dutch oven or crock pot.
• Add wine and tomato paste, pearl onions.
• Add enough beef stock to cover the meat.
• Cook in dutch oven for three hours.
• You can do this on top of stove, but I prefer to place dutch oven in a 325 degree oven.
• OR, you can put in a crock pot on high for 3 to 4 hours.
• One hour before serving, add the carrot discs. (remove the carrot that is in there).
• Remove the carrots pieces in the stew along with the bay leaf and other herbs.
• Thirty minutes before serving sauté mushrooms in olive oil.
• You can cook the carrots separately and add at the end if you desire.
• Add in cooked mushrooms.
• Cook until carrots are done.
• Top with fresh chopped parsley.
• Serve over mashed potatoes or creamy polenta.

Notes

I replace wheat flour with tapioca flour to make this recipe gluten free, paleo and lower carb. There is no taste difference.

The post Uncomplicated Beef Bourguignon, Paleo, Keto Friendly appeared first on Spinach Tiger.

Until  last year I hadn’t cooked a prime rib since I was a teenager, when I listened to vinyl and used hot rollers.

Prime rib is not something people make every day or any day and it’s sort of a retro food that most people will never make or only make on Christmas day. 

I can proudly say this is the world’s best prime rib recipe, with the best sour cream horseradish sauce, and will bring raves during any holiday cooking season. One person said “this is the best meal you ever made.”

I’m not sure about that, but it’s indeed testimony that this is a recipe that is just about fail proof, so put all fears of tackling a prime rib away and enjoy this most flavorful cut of meat.

Melt in Your Mouth Prime Rib

As I stared at this somewhat intimidating piece of meat, I fretted over two things.

Tenderness and Overcooking.

 Even the end pieces were melt in your mouth, and you can see it’s perfectly done to a medium rare.

When I saw the words low and slow, I decided upon that roasting direction.

I started with a very hot oven of 450º F degrees for twenty minutes. After that I turned the oven down to 325° degrees for approximately two hours, checking often in the last hour to make sure the temperature of the beef didn’t exceed 130°.

My friend was there early watching me obsess about the temperature. This is one of the most important parts of getting it right, so you must have a quick read thermometer to get it right.

The cooking time is going to vary because not only will size be a factor, but so will the temperature of the meat before you put it in the oven. You want to bring the cold temperature down so the cooking is more even and left the meat out for over two hours.

The Week Before: Prepare the Prime Rib a Week in Advance

But just like in those cool movies, we have to start with the line…The Week Before.

(You know the part where they start in the middle of the story and then back up to the beginning).

The Week Before the Prime Rib Goes in the Oven

Start by Shopping: Websites will tell you to buy the best piece of meat you can find. That’s nice. But what if you could find a reasonably priced standing rib roast. Should you buy it? I did. An 8 pound roast fed 8 people. This may be different for your crowd. You can’t go wrong with more, because left overs mean beef dip sandwiches with sour cream horseradish sauce on crusty rolls.

Seven to 10 days prior to roasting, you want to do your own dry aging. You could purchase an already dry-aged prime rib, and if you do, I want to be your friend. You’re rich. You will be spending anywhere from $200 to $400  for a bone-in roast.

I wasn’t able to do the real dry aging as I only had four days instead of seven, but I still noticed the difference. Of course, this is not the dry aging done from the experts who can control the temperature and humidity. I actually wonder if people who buy that $400 roast are the ones cooking or is it a task left to their private chef. As for me, I’d take that money and go to Kayne Prime, Nashville’s best steakhouse. There is no way I’m cooking anything that costs that much to eat just once.

Spinach Tiger has an Amazon Shop, which earns a small commission with personally curated items we actually own and use. Shop Here. 

Best Prime Rib Recipe Includes the Dry Aging Process:

This article helps to explain why you should consider dry aging your meat and how the meat changes. It also gives you the how, but also gives you complicated information and a method most people won’t apply. This method is the one I used. It calls for a simple dry aging of beef in refrigerator for 7 to 10 days.

Rinse in cold water, pat dry, wrap loosely in cheesecloth layers or in a very clean cotton flour sack cloth (which is what I did). This is a more realistic method for the home cook. The first article proclaims this short method will make no difference, but we thought it did. I’ll leave that up to you.

Roast to the Right Temperature

Whatever you do, do not allow your meat to go above 130 degrees F.  You will have to be diligent in checking this in the last moments. I intended to take the roast out at 125 and within a minute, I missed it. The meat will continue to cook during the resting process. Even those who like medium meat were happy with the medium rare pieces.

My new oven came with a plug-in probe which is priceless. 

Use Beef Bones as Rack

If you plan on making prime rib anytime soon, be on the lookout for some nice long beef ribs on sale. These will serve as your rack and will flavor the juice greatly increasing the deliciousness of the au jus. Roast bones first and use that juice and fat to mix with some beef broth to baste the roast. 

1. Roast bones which will be used for the rack.
2. Set the oven to 450º degrees F.
3. Leave the bone in. It adds flavor.
4. Rub the roast with the seasonings. How much is up to you. I made sure the roast was well covered.
5. Place roast on the pre-roasted bones.  Add two cups of beef broth and a half bottle of red wine to bottom of pan.
6. Cook for twenty minutes. Turn down the heat to 325º F (for a convection oven). Baste with juices every 30 minutes.
7. Cook to medium rare no higher than 130º F. If you have people who don’t like medium rare, keep in mind the ends will be more well done. 
8. Rest for thirty minutes prior to serving. The roast continues to cook and will maintain its juices.
9. Serve with sour cream horseradish sauce.

More Special Red Meat Dishes

• Tenderloin Roast
• Tomahawk Prime Rib (Cowboy Steak)
• Braciole (Italian Stuffed Steak
• Rack of Lamb
• Za’atar Rack of Lamb

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How to Make Perfect Prime Rib

How to Roast Prime Rib, Dry Age at Home, Season and Roast to a perfect melt in your mouth medium rare.

Course Entree

Cuisine American

Keyword prime rib

Prep Time 15 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 15 minutes minutes

Servings 8

Author Angela Roberts

Equipment

• cheesecloth
• Meat Thermometer
• carving knife

Ingredients

• six pound bone-in prime rib roast
• 3-4 beef ribs
• 1 tablespoon each freshly chopped rosemary thyme, sage, fennel seeds,
• olive oil
• 4 garlic cloves
• 2 cups beef broth
• 1/2 bottle red wine

Horseradish Sauce

• 1 cup sour cream
• 3 tablespoons prepared horseradish
• 1 dash worcestershire sauce

Instructions

Dry Age Meat

• Dry Age the Meat: Give yourself 7 days, at least 4 days.
• Rinse meat in cold water, pat dry, wrap loosely in cheesecloth layers or in a very clean cotton flour sack cloth (which is what I did).

  Place in refrigerator for 4 to 7 days.

Roast the Meat

• Rub the meat with olive oil and spices. Do not remove the bone. Bone means flavor.
• Leave out on counter for two hours.

Roast Beef Bones

• Heat oven to 400°
• In the meantime, roast several beef bones with garlic cloves. These will serve as the meat rack.
• Save the fat and juice of the bones and add to the beef broth.

Roast Prime Rib

• Turn Oven up to 450 degrees F.
• Place bones in roasting pan. Add wine and beef broth.
• Put meat over the bones. Roast for 30 minutes.
• Reduce the oven to 325° and cook for approximately 90 more minutes. You must use a meat thermometer. Roast to medium rare, 125°, no higher than 130° internal temperature. Even people who like medium will love this. Do not over cook. You can always put individual slices back in the oven.
• Take prime rib out of oven. Allow to sit for 30 minutes before carving.
• Serve with the au jus or with a horseradish cream.

Horseradish Sauce

• Mix ingredients together. Keep refrigerated until use.

The post Best Prime Rib Recipe with Sour Cream Horseradish Sauce appeared first on Spinach Tiger.

The original cake  is made with ten ounces of dark chocolate and some sugar. I replaced both with Vahrhona Unsweetened Cocoa, Swerve and added in olive oil and tad of butter.

The Flavor Drivers for this Low Carb Flourless Chocolate Cake are Red Wine or Coffee

There are two ways to add extra flavor to this cake;  red wine or coffee.

I make this decision depending on the topping I want to use and what mood I am in. Both work really well, but when you use wine, use a tablespoon more of the cocoa and make sure to use a very good cocoa powder because some cheaper brands are bitter. I like Better Body Foods Cacao. That’s what I use in my bakery for my keto chocolate cake. 

When I topped this low carb flourless chocolate cake with blackberries, I chose to use red wine and it worked splendidly.

Did you know that blackberries love chocolate? The darkness of the chocolate marries the juicy blackberries perfectly. When I use blackberries, I like to use a Merlot.

On most occasions, I will use strong coffee or espresso, but not espresso powder. The coffee flavor boosts the chocolate and many chocolate cakes have a little coffee in them.

This low carb flourless chocolate cake is high fat and keto friendly.

The ingredients that holds the cake together are eggs and whipped heavy cream which is folded in at the end.

Using five eggs plus an extra two egg yolks, you will want to beat this until creamy. The cocoa powder, swerve, coffee and olive oil are heated on the stove, just enough to be incorporated.

Whipped cream will be folded into the mixture as the last step.

The only tricky part of this is setting it in a water bath to bake. I do not recommend a bottomless pan. Even with tin foil, I found the water seeped through.

It’s best to use a round cake pan lined with parchment paper, making sure you leave enough on the edges to pull up when ready to remove from pan. The water bath keeps the cake texture very light. You can bake it straight away without a water bath for a denser cake. I like using the water bath for that silky texture.

Serve this Low Carb Flourless Chocolate Cake with Stabilized Whipped Cream and Seasonal Berries

Nutrition Value 

The cake at 1/10 serving is approximately 3 nets carbs. That does not change with whipped topping but will change depending on what fruit you use.

Chill thoroughly before serving. You can make Stabilized Whipped Cream  in advance, place in a pastry bag and decorate once the cake is chilled or right before serving.

I have made this flourless chocolate cake so many times, I have it memorized. This is a keeper and especially wonderful for those following a ketogenic diet, a diabetic friendly diet, or a low carb diet and still want to splurge for special occasions.

My Favorite Low Carb Chocolate Recipes

Low Carb Chocolate Budino

Low Carb Chocolate Smoothie

Low Carb Chocolate Brownies

Low Carb Chocolate Cupcakes

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Best Low Carb Flourless Chocolate Cake Made with Olive Oil

Low Carb Keto Friendly Flourless Chocolate Cake with Stabilized Whipped Cream

Course Dessert

Cuisine American

Prep Time 30 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 30 minutes minutes

Servings 10

Calories 250kcal

Author Angela Roberts

Ingredients

• Ingredients can be ordered in my Amazon Shop here affiliate
• 3/4 cup unsweetened cocoa powder
• 3/4 cup Swerve granulated
• 1/4 teaspoon glycerite stevia
• 1/2 cup extra virgin olive oil or avocado oil
• 5 eggs
• 2 egg yolks
• 1 cup heavy whipping cream
• dash salt
• 6 tablespoons strong coffee or 1/3 cup red wine such as merlot

Instructions

• Instructions
• Preheat oven to 350 degrees F.
• Butter cake pan. Line with parchment paper, butter again. This ensure the parchment paper stays in place. Make sure the sides are buttered very well.
• Beat whipped cream until soft peaks form (not stiff) and set aside. I did this first and transferred to a separate cold bowl and then used my standing mixer to mix eggs and sugar.
• Mix eggs with Swerve (powdered erythritol) in blender or Vitamix for five minutes on medium.
• Put cocoa, olive oil, coffee, (or wine) in bowl over simmering water, until mixed.
• Set aside until egg/sugar mixture is ready.
• Fold ¼ egg mixture into chocolate mixture, stirring well.
• Fold this chocolate mixture into remaining egg mixture.
• Fold in whipped cream.
• Pour into prepared cake pan. Put cake pan into baking pan. Pour hot water up to 1 inch of cake pan.
• Bake at 350 F. degrees for one hour. Test for doneness when toothpick comes out clean.
• Turn off oven and keep cake in oven for 30 minutes with oven door ajar.
• Remove from water bath and allow cake to cool thoroughly before removing from pan.
• Serve at room temperature to retain that silky light texture.
• You can serve cold, but texture will become much more dense. I like it both ways.
• Serve with stabilized whipped cream.

Notes

At 10 servings per cake, the cake is 3 net carbs. This is without topping or fruit.

See Option in post for Using Dark Chocolate  instead of cocoa powder. (brings cake to 10 net carbs).

IF YOU USE CHOCOLATE: 
Add in 10 ounces of melted dark chocolate (I use 72% cacao.)
Reduce powdered erythritol to 6 tablespoons. 
Eliminate olive oil and cocoa powder. 

Nutrition

Serving: 1g | Calories: 250kcal | Carbohydrates: 5g | Fiber: 2g

The post Best Flourless Chocolate Cake (Low-Carb, Sugar Free) appeared first on Spinach Tiger.

This is the easiest way to make red wine braised lamb shanks.  You can use a dutch oven or braise the lamb in a slow cooker with red wine, and rosemary.

The other day I met a fellow Nashville Blogger, Luv Cooks, at Bare Bones Butcher, because she needed bones to make bone broth.   I was so impressed with what they do and how they do it, and I immediately set my eyes on lamb, specifically the lamb shanks.

It’s easy to find local pork and beef in Nashville, but lamb is another matter. Thanks to Palmer Farms, I was able to bring home  local pastured lamb shanks.  I had never made lamb shanks before and Laura, who works at Bare Bones Butcher, suggested I think classically French  and braise in red wine.

I’m not sure how classical this is, because I had no carrots, but I did have dried plums. I learned this trick from making the extremely popular Hunger Games Lamb Stew, One of our personal top ten recipes here.

I added onions, garlic and lots of red wine. And, I have a dutch oven and lots of herbs laying around.

I browned the shanks, sweated the onion, added the garlic, added the red wine. After that cooked down for a bit, I added the broth.

Use a Good Wine for Red Wine Braised Lamb Shanks

You can purchase very decent wines to cook with in the $15 range, such as a Louis Jadot Beaujolais and you don’t always need to use the whole bottle.  I added two cups of organic chicken broth to the wine. You may need more to add more, as you want the liquid about halfway up the meat.

I cooked this very slow and low for several hours, placing the dutch oven in my oven at 300 degrees. This would work well in a slow cooker also.

The red wine braised lamb was fork tender. I cooked down the sauce to get it thicker and it was absolutely delicious. It’s not the prettiest of meats, but it’s so tasty, as anything falling off of a bone is.

Serve with no-lump Mashed Potaotes.

Serve with Tuscan Kale Salad.

Disclosure: This site contains Amazon affiliate links, which earn Spinach Tiger a small commission but does not increase prices.

More Lamb Recipes from Spinach Tiger

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Lamb Shank in Red Wine

Lamb Shanks braised in red wine.

Course Entree

Cuisine American

Prep Time 20 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 20 minutes minutes

Servings 4

Author Angela Roberts

Ingredients

• 1 tablespoon olive oil
• 4 lamb shanks
• salt and pepper
• 1 large onion large diced
• 4 carrots large dice (or 4 dried plums)
• 4 garlic cloves sliced
• 4 cups chicken or beef broth organic
• 1 sprig rosemary see notes
• 1/2 bottle of red wine approximately 2 cups
• bay leaf

Instructions

• Season lamb shanks with salt and pepper
• Heat oil in heavy bottomed pan. I used a dutch oven.
• Brown lamb on all sides. Remove from pan.
• Add in carrots, onion and soften about five minutes. I didn't have carrots and I used dried plums. They add a bit of sweetness and I used them for a lamb stew that is quite popular..
• Add in sliced garlic.
• Add in red wine, and simmer for about 5 minutes.
• Add in 2 to 4 cups of broth. I used chicken broth. You can use beef broth.You want the liquid about half way up the shanks.
• Add in lamb, rosemary, bay leaf.
• If using a dutch oven, place in oven with lid for 3 to 4 hours at 300 degrees. You can turn down to 250 degrees after three hours or if the liquid is boiling. Keep it at a simmer.
• If using a slow cooker, you can cook on low all day.

Notes

In place of fresh rosemary, use 1 teaspoon of dried.
You can also use two teaspoons of herb de provence.

The post Braised Lamb Shanks in Red Wine appeared first on Spinach Tiger.

Ground beef might have the working class reputation when you put it up against the rib eye of the suburbs and the filet mignon of the upper middle class.

In reality, food and what is good or supposed to be good is all about perception. We Americans, when dining out, will search high and low for the best burger, the bison burger, the lamb burger, the juicy wagyu burger, but at the end of the day, we flock to the simple beef burger. Yes we do. We feel happy when we are eating burgers.

Easy Hamburger Steak Recipes will Go Further than Wednesday Nights.

However, when we are dining out, we wouldn’t dream of choosing a hamburger steak, nor would we easily find such on a menu. We have decided that ground beef doesn’t stand on its own. We put it with spaghetti when we make meatballs, and we stuff into hamburger buns. But, for probably more than a century we haven’t been fond of just placing it on a plate as an entree unto it’s own.

Easy hamburger steaks have to start with high-quality, grass-fed ground beef.

My favorite meat comes from ButcherBox where I am a subscriber.

What is Butcher Box?

ButcherBox is a meat subscription service that sources the highest quality beef, pork, lamb, chicken and seafood and ships directly to your door. Every month a beautiful box of  frozen meat arrives at the door, and always includes a few pounds of grass fed ground beef.  I change my box every month, but always have ground beef, Italian Sausage and rib eye steak in my selection. 

How does ButcherBox work?

ButcherBox delivers 100% grass-fed beef, free range, organic chicken and heritage breed pork directly to your door. You can choose one of four curated boxes or customize your own.

We loved it so much I wrote and asked to be an affiliate which means I am compensated when people subscribe. I can’t say enough good things about the quality of the meat, chicken and seafood they source. I thought a service like this was going to be  expensive, but it ends up being very reasonable, especially for meat humanely raised. 

Kick off 2021 with ButcherBox! Get up to 10 lbs of high-quality meat - a pork butt, bone-in chicken thighs, and ground beef - FREE in your first box.

Ground Beef  Means Flavor

Enjoy the serious flavor of ground beef, especially when seasoned the way I tell you to, with plenty of mustard, and baked with onions. Easy Hamburger Steak recipes are to be considered a meals of worth, not a “what can I make to get by on Wednesday night.” It will, if you have patience, and bake them to perfection. I bake them on a low heat.

There are many variations for hamburger steak. Serve with kale pecorino mashed potatoes or plain mashed potatoes.

I love it smothered with a Mushroom Sour Cream Sauce

Steak Mushroom Sauce 

Mushrooms, bacon and shallots turn hamburger steak into something really special.

Steak Mushroom Sauce Recipe Here

Sour Cream Mushroom Sauce

Sauté mushrooms with a knob of butter, a splash of Worcestershire or white wine and turning the heat to low, mix in 1/2 cup of sour cream and stir until you have  a smooth sauce. Turn heat off.

Easy Red Wine Sauce

Equal parts of red wine, water, ketchup and Worcestershire. (3-6 tablespoons each). Stir together on low heat, until reduced down by half. Smooth out with a bit of butter at the end.

No matter how simple or how fancy, if you buy good ground beef, preferably grass fed, and bake slowly, you’ll enjoy any of these hamburger steak recipes.

More Ground Beef Recipes from Spinach Tiger

Steak Mushroom Sauce Recipe

Ground Beef  Taco Meat

Southern Meatloaf

No Beans Chili

Stuffed Peppers

Italian Meatballs

Italian Ground Beef, Peas and Onions

Authentic Bolognese

Crack Slaw with Ground Beef

Joe’s Special

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Easy Hamburger Steak Recipes

Seasoned Hamburger steak recipes with caramelized onions or variations.

Course Entree

Cuisine American

Servings 6

Author Angela Roberts

Ingredients

• 1 1/2 pounds grass fed beef
• 3 tablespoons Dijon mustard
• 3 tablespoons Worcestershire Sauce
• salt
• freshly ground black pepper
• 1 tablespoon olive oil or enough to saute onion
• 1 large onion sliced

Instructions

• Mix ground beef with mustard, Worcestershire Sauce, Salt and Pepper.
• Form in into oval shaped patties.
• Place in oven in oven proof frying pan at 325 degrees.
• In the meantime, saute the onions just until they are softened, about 10 minutes.
• Add them to the hamburger steaks in the oven and continue to bake for another 10-20 minutes, making sure your hamburger steaks are cooked to at least medium rare.
• See above for optional sauces.
• Serve with mashed potatoes.

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