Ingredients

For filling

• 1 lb. ground beef
• 1 to 2 tbsp. vegetable oil or olive oil
• 1 onion, finely chopped
• 1 bell pepper (any color), finely chopped
• 1 1/2 teaspoons paprika
• 1 1/2 teaspoons cumin
• 1/2 teaspoon salt, or to taste
• 1/2 teaspoon cinnamon
• cayenne or black pepper, to taste
• 1 generous tablespoon tomato paste
• 1 to 2 handfuls pitted green olives, chopped or sliced

For the dough

• 1 tablespoon yeast
• 1 1/2 cups (236 ml) warm milk
• 4 1/2 cups (or 600g) flour
• 4 tablespoons sugar
• 1 teaspoon salt
• 4 tablespoons butter, very soft or melted
• vegetable oil, for brushing the tops of the baked rolls

Preparation

Make the Filling

1. In a large frying pan or skillet, saute the onion and pepper in the oil over medium heat for several minutes.

2. Add the ground beef and cook until no longer pink, stirring frequently and breaking up any large pieces of meat with your spoon.

3. Stir in the spices, then thoroughly blend in the tomato paste. Stir in the olives, remove the filling from the heat and set aside to cool.

Make the Dough

1. Dissolve the yeast in the warm milk and set aside.

2. In a large bowl, combine the flour, sugar and salt. Add the butter and milk with yeast, and stir the mixture to form a sticky dough barely firm enough for kneading. (Use small additions of flour or milk if necessary to achieve this consistency.)

3. Knead the dough by hand for 10 minutes, or in a mixer with a dough hook for 5 minutes, until very smooth but still a bit sticky. (The dough will lose its tacky quality after rising.)

4. Transfer the kneaded dough to an oiled bowl, turning the dough over once to coat it with oil. Cover the bowl with a towel and leave the dough to rise in a warm, draft free area for an hour or longer, until doubled in bulk.

Shape and Stuff the Rolls

1. After the dough has risen, turn it out onto your work surface. Divide the dough into smooth 1 1/2" balls.

   [CAP: The recipe says that it makes 20–24 appetizer-sized buns. You can make twelve instead, and they come out hamburger-bun size.]

2. Take a ball of dough and pat it out into a flat circle (approx. 3" in diameter) which is thinner around the edges and a little thicker to the touch in the middle.

3. Add a generous tablespoon of filling to the middle of the dough, then gather the edges up around the filling, pinching to seal and fully enclose the dough. Turn the stuffed ball of dough over and gently roll it under your palm against your work surface to smooth its appearance.

4. Transfer the stuffed dough to an oiled baking sheet (or pan lined with oiled parchment paper) and repeat with the remaining dough and filling.

5. When all of the rolls have been shaped, cover the tray with a towel and leave the stuffed dough to rest for 30 to 60 minutes, until light and puffy.

Bake the Stuffed Rolls

1. Preheat your oven to 425° F (220° C).

2. Bake the rolls in the middle of the oven for about 20 minutes, or until medium golden brown.

3. Remove the pan from the oven and, if desired, lightly brush the tops of the hot rolls with vegetable oil or butter. (This is an optional step if a soft crust is desired.) Transfer the rolls to a rack, cover loosely with a towel and allow to cool at least 10 minutes before serving.

About Food, Christine Benlafquih

Ingredients

• One 3-pound corned beef brisket (uncooked), in brine
• 16 cups cold water
• 2 bay leaves
• 2 teaspoons black peppercorns
• 4 whole allspice berries
• 2 whole cloves
• 1/2 large head green cabbage (about 2 pounds), cut into 8 thick wedges
• 8 small new potatoes (about 1 1/4 pounds), halved
• Freshly ground black pepper to taste
• Horseradish sauce

Preparation

Preheat the oven to 300 degrees F. Place the corned beef in a colander in the sink and rinse well under cold running water. Place the corned beef in a large Dutch oven with a tight-fitting lid, add the water, bay leaves, peppercorns, allspice and cloves. Bring to a boil, uncovered, and skim off any scum that rises to the surface. Cover and transfer pan to the oven, and braise until very tender, about 3 hours and 45 minutes. Transfer the corned beef to a cutting board and cover tightly with foil to keep warm. Add the cabbage and potatoes to the cooking liquid and bring to a boil. Lower the heat and simmer until the vegetables are tender, about 20 minutes. Using a slotted spoon, transfer the cabbage to a large platter. Slice the corned beef across the grain of the meat into thin slices. Lay the slices over the cabbage and surround it with the potatoes. Ladle some of the hot cooking liquid over the corned beef and season with pepper. Serve immediately with the mustard or horseradish sauce.

Food Network

Ingredients

• 4 lb. boneless beef short ribs, trimmed and cut into 2-inch pieces (or a 5 lb. chuck roast)
• Salt
• 1 tbsp. vegetable oil
• 1 bottle Chianti
• 1 c. water
• 4 shallots, peeled and halved lengthwise
• 2 carrots, peeled and halved lengthwise
• 1 garlic head, cloves separated, unpeeled, and crushed
• 4 sprigs fresh rosemary
• 2 bay leaves
• 1 tbsp. cracked black peppercorns, plus extra for serving
• 1 tbsp. gelatin
• 1 tbsp. tomato paste
• 1 tsp. anchovy paste
• 2 tsp. ground black pepper
• 2 tsp. cornstarch

Preparation

1. Toss beef and 1 1/2 teaspoons salt together in bowl and let stand at room temperature for 30 minutes. Adjust oven rack to lower-middle position and heat oven to 300 degrees.

2. Heat oil in large Dutch oven over medium-high heat until just smoking. Add half of beef in single layer and cook until well browned on all sides, about 8 minutes total, reducing heat if fond begins to burn. Stir in 2 cups wine, water, shallots, carrots, garlic, rosemary, bay leaves, cracked peppercorns, gelatin, tomato paste, anchovy paste, and remaining beef. Bring to simmer and cover tightly with sheet of heavy-duty aluminum foil, then lid. Transfer to oven and cook until beef is tender, 2 to 2 1/4 hours, stirring halfway through cooking time.

3. Using slotted spoon, transfer beef to bowl; cover tightly with foil and set aside. Strain sauce through fine-mesh strainer into fat separator. Wipe out pot with paper towels. Let liquid settle for 5 minutes, then return defatted liquid to pot.

4. Add 1 cup wine and ground black pepper and bring mixture to boil over medium-high heat. Simmer briskly, stirring occasionally, until sauce is thickened to consistency of heavy cream, 12 to 15 minutes.

5. Combine remaining wine and cornstarch in small bowl. Reduce heat to medium-low, return beef to pot, and stir in cornstarch-wine mixture. Cover and simmer until just heated through, 5 to 8 minutes. Season with salt to taste. Serve over polenta, passing extra cracked peppercorns separately. (Stew can be made up to 3 days in advance.)

CI

Ingredients

• 1 1/2 pounds beef flap meat, trimmed
• 3 tablespoons soy sauce
• 6 tablespoons cornstarch
• 10 (3-inch) strips orange peel, sliced thin lengthwise (1/4 cup), plus 1/4 cup juice (2 oranges)
• 3 tablespoons molasses
• 2 tablespoons dry sherry
• 1 tablespoon rice vinegar
• 1 1/2 teaspoons toasted sesame oil
• 3 cups vegetable oil
• 1 jalapeño chile, stemmed, seeded, and sliced thin lengthwise
• 3 garlic cloves, minced
• 2 tablespoons grated fresh ginger
• 1/2 teaspoon red pepper flakes
• 2 scallions, thinly sliced

Preparation

Cut beef along grain into 2½- to 3-inch-wide lengths. Slice each piece against grain into ½-inch-thick slices. Cut each slice lengthwise into ½-inch-wide strips. Toss beef with 1 tablespoon soy sauce in bowl. Add cornstarch and toss until evenly coated. Spread beef in single layer on wire rack set in rimmed baking sheet. Transfer sheet to freezer until meat is very firm but not completely frozen, about 45 minutes.

Whisk remaining 2 tablespoons soy sauce, orange juice, molasses, sherry, vinegar, and sesame oil together in bowl.

Line second rimmed baking sheet with triple layer of paper towels. Heat vegetable oil in large Dutch oven over medium heat until oil registers 375 degrees. Carefully add one-third of beef and fry, stirring occasionally to keep beef from sticking together, until golden brown, about 1½ minutes. Using spider, transfer meat to paper towel–lined sheet. Return oil to 375 degrees and repeat twice more with remaining beef. After frying, reserve 2 tablespoons frying oil.

Heat reserved oil in 12-inch skillet over medium-high heat until shimmering. Add orange peel and jalapeño and cook, stirring occasionally, until about half of orange peel is golden brown, 1½ to 2 minutes. Add garlic, ginger, and ­pepper flakes; cook, stirring frequently, until garlic is beginning to brown, about 45 seconds. Add soy sauce mixture and cook, scraping up any browned bits, until slightly thickened, about 45 seconds. Add beef and scallions and toss. Transfer to platter and serve immediately.

CI

Ingredients

• 3 lbs chuck roast (fat trimmed), cut into 2-inch chunks
• 4 cloves garlic, minced
• 2 chiptoles in adobo sauce, chopped (or more to taste)
• 1 (4-ounce) can chopped green chiles
• 1 small white onion, finely chopped (about 1 cup)
• 1/4 cup fresh lime juice
• 2 tablespoons apple cider vinegar
• 3 bay leaves
• 1 Tablespoon ground cumin
• 1 Tablespoon dried Mexican oregano (or regular oregano)
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1/4 tsp ground cloves
• 1/2 cup beef broth or water

Preparation

Combine all ingredients in the bowl of a slow cooker. Toss gently to combine. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the beef is tender and falls apart easily when shredded with a fork.

Using two forks, shred the beef into bite-sized pieces inside of the slow cooker. Toss the beef with the juices, then cover and let the barbacoa beef soak up the juices for an extra 10 minutes. Remove the bay leaves. Use a pair of tongs or a slotted spoon to serve the barbacoa beef.

If not using immediately, refrigerate the barbacoa beef with its juices in a sealed container for up to 5 days. Or freeze it for up to 3 months.

Gimme Some Oven

Ingredients

• 1.1 lb. (500g) beef chuck
• 2 whole star anise
• 2 bay leaves
• 1 black cardamom pod
• 1 stick cinnamon
• 1 tbsp. Szechuan pepper
• 2-3 pieces Mandarin orange peel
• 1 tbsp. chili sauce
• 1 tbsp. dark soy sauce
• 2 tbsp. light soy sauce
• 2 tbsp. Shaoxing wine or rice wine
• 1 tbsp. sugar
• 4 tbsp. garlic
• 4 slices fresh ginger
• 3 spring onions
• ramen noodles, or similar

Preparation

Cut the beef into 2" pieces, then put everything in a soup pan with around 3 1/2 c. water. Heat until boiling, then simmer for 2 hours. Cook noodles and place them in a bowl, add meat and soup. Garnish with half a boiled egg and some greens. Add some home made chili oil if you dare!

Yi Cooks

Ingredients

FOR THE BARBECUE MAYONNAISE:

• ½ cup mayonnaise
• ¼ cup barbecue sauce
• Lime juice, to taste
• Sriracha, to taste

FOR THE ROLLS:

• 1 block (about 7 ounces) rice vermicelli
• ¼ teaspoon salt
• 8 to 12 rice-paper wrappers for summer rolls, about 8 1/2 inches wide
• 8 sprigs mint, leaves picked off
• 8 sprigs Thai basil or basil, leaves picked off
• Pickled carrots and daikon (do chua), homemade or fresh or jarred from Vietnamese markets
• ¾ to 1 pound barbecued beef brisket, thickly sliced
• ½ cup thinly sliced red cabbage
• 16 sprigs cilantro
• Whole lettuce leaves

Preparation

MAKE THE BARBECUE MAYONNAISE: Combine mayonnaise and barbecue sauce, and stir until smooth. Season to taste with lime juice and sriracha, and set aside. (Can be made 1 day ahead and refrigerated.)

MAKE THE ROLLS: Put the rice vermicelli in a large bowl. Cover with boiling water, add the salt and let soak, swishing occasionally, until soft but still resilient, 3 to 5 minutes. Drain in a colander and rinse under cold water until the water runs clear. Let drain for at least 30 minutes, or spread on a plate and refrigerate for up to 2 hours.

When ready to serve, set out all the ingredients on a clean surface. Half-fill a bowl wide enough to fit the wrappers with lukewarm water. Place 1 wrapper in the water and pat it, gently bending to test, until pliable but not completely soft. Shake off excess water and lay the wrapper down.

Place a straight line of mint and basil leaves across the circle, about 2 inches up from the bottom edge. Plump up that line with a small clump of vermicelli, a pinch of do chua and 1/8 of the brisket. Drizzle a scant teaspoon of barbecue mayonnaise over the meat. Finish with red cabbage and 2 cilantro sprigs. Bring bottom edge of wrapper tightly up over the filling, then fold the sides in to cover. Continue to roll upward, tightly but gently, and place finished rolls on a plate, seam-side down. Repeat with remaining rolls. Cover rolls with lettuce leaves to keep them fresh. Serve as soon as possible.

Julia Moskin, The New York Times

Ingredients

• 5 tablespoons peanut oil
• 3 1/4 pounds meaty oxtails, patted dry
• 2 large onions, chopped
• 1 large carrot, peeled, chopped
• 3 stalks lemongrass, chopped
• 2/3 cup chopped peeled fresh ginger
• 8 garlic cloves, chopped
• 7 whole star anise
• 1 tablespoon black peppercorns
• 12 cups water
• 7 cups canned beef broth (about four 14 1/2-ounce cans)
• 3 tablespoons fish sauce (nam pla)
• 1 12-ounce package fresh udon noodles or fresh linguine
• 1 tablespoon oriental sesame oil
• 3 cups bean sprouts
• 6 radishes, thinly sliced
• 4 green onions, thinly sliced
• 4 serrano chilies, thinly sliced [CP: omit these to bring down spice]
• 6 tablespoons chopped fresh basil
• 6 tablespoons chopped fresh mint
• 6 tablespoons chopped cilantro
• Lime wedges
• Additional fish sauce (nam pla)

Preparation

Heat peanut oil in heavy large pot over medium-high heat. Sprinkle oxtails with salt and pepper. Add oxtails to pot and brown on all sides, about 20 minutes. Transfer oxtails to large bowl. Add onions and next 6 ingredients to same pot. Sauté until vegetables are tender, about 8 minutes. Return oxtails to pot. Add 12 cups water, beef broth and 3 tablespoons fish sauce. Cover and simmer gently until oxtails are very tender, about 3 hours.

Using tongs, transfer oxtails to large bowl. Strain broth into another large pot; discard solids. Remove meat from oxtails; discard bones. Add meat to broth.

Refrigerate overnight. Spoon solid fat off top of soup. Cook noodles in large pot of boiling salted water until tender. Drain; rinse under cold water. Return to same pot. Toss noodles with sesame oil.

Bring soup to boil. Divide noodles, sprouts and next 6 ingredients among 6 bowls. Ladle soup into bowls. Serve with lime wedges and additional fish sauce.

Bon Appetit, March 2000

Ingredients

• 1/4 cup low-sodium soy sauce
• 2 tablespoons sugar
• 1 tablespoon Asian (toasted) sesame oil
• 1 tablespoon mirin (Japanese sweet rice wine)
• 1/4 Asian pear, coarsely grated (about 1/4 cup)
• 1/2 medium onion, coarsely grated (about 1/2 cup)
• 2 cloves garlic, minced (about 1 teaspoon)
• 1/2 teaspoon fresh ginger, peeled and finely grated
• 1 teaspoon sesame seeds, toasted, plus additional for garnish
• 1/4 teaspoon freshly ground black pepper
• 1 pound beef sirloin, trimmed of excess fat and thinly sliced
• 2 tablespoons vegetable oil
• 8 red leaf or bibb lettuce leaves, for serving
• 1 cup cooked white rice, for serving
• 1/2 cup kimchi, for serving
• 1 cup fresh enoki mushrooms, trimmed
• 4 teaspoons hot bean paste

Preparation

In large bowl, whisk together soy sauce, sugar, sesame oil, mirin, pear, onion, garlic, ginger, sesame seeds, and pepper. Let marinade stand 30 minutes at room temperature, then add beef and toss to coat. Refrigerate, covered, 1 hour.

In large skillet over moderately high heat, heat oil. Remove beef from marinade, draining it very briefly over bowl to remove excess liquid, and then cook until browned and done medium-well, 6 to 7 minutes.

Remove beef from heat and serve by filling each lettuce leaf with about 2 tablespoons Korean sticky rice, small handful of beef, 1 tablespoon kimchi, about 8 enoki mushrooms, and about 1/2 teaspoon hot bean paste. Serve immediately.

Epicurious, January 2009

Ingredients

• 1 teaspoon sweet paprika
• 1 teaspoon cayenne pepper
• 1 tablespoon white rice
• 8 ounces skirt or flank steak, leftover or raw
• 6 cups torn salad greens (mixed is nice)
• 1 cup torn fresh herb leaves (mint, cilantro, Thai basil or a combination)
• 1/4 cup minced red onion
• 1 medium cucumber, peeled if skin is tough, cut in half lengthwise, seeded and diced
• 1 small fresh hot red chili, like Thai, or to taste, minced
• Juice of 2 limes
• 1 tablespoon sesame oil
• 2 tablespoons fish sauce
• 1/2 teaspoon sugar

Preparation

Heat paprika and cayenne in 8-inch skillet over medium heat; cook, shaking pan, until fragrant, about 1 minute. Transfer to small bowl. Return now-empty skillet to medium-high heat, add rice, and toast, stirring frequently, until deep golden brown, about 5 minutes. Transfer to second small bowl and cool for 5 minutes. Grind rice with spice grinder, mini food processor, or mortar and pestle until it resembles fine meal, 10 to 30 seconds (you should have about 1 tablespoon rice powder).

If you are starting with raw meat, start a gas or charcoal grill or heat a broiler; rack should be about 4 inches from heat source. Grill or broil beef until medium rare, turning once or twice, 5 to 10 minutes, depending on thickness; set it aside to cool.

Toss greens with herbs, onion and cucumber. In a bowl, combine all remaining ingredients with 1 tablespoon water and 1/4 tsp. paprika mixture; dressing will be thin. Use half of this mixture to toss with greens. Remove greens to a platter.

Slice beef thinly, reserving its juice; combine juice with remaining dressing and half of the rice powder. Lay slices of beef over salad, drizzle remaining dressing over all, and serve with the rest of the rice powder and paprika.

Serves 4

The New York Times