Vegetables
31 Spring Veal Stew with Leeks, Asparagus & Peas
34 Adobo-Style Short Ribs with Mango Salsa
34 Stout-Braised Short Ribs
35 Maple-Bourbon Short Ribs
35 Thai-Style Lime & Basil Short Ribs37 Ginger Beef Udon Noodle Bowl with Shiitake Mushrooms
38 Lasagna with Beef Rag, Kabocha Squash & Crème Fraîche
40 Slow-Cooked Beef Bolognese with Pappardelle
41 Beef Stroganoff with Wild Mushrooms43 Beef & Mushroom Potpie44 French Dip Sandwiches
with Caramelized Onions46 Picadillo Tostadas
with Vegetable Saw
47 Thai-Style Brisket with Pineapple Relish
15
BEEF
Preheat an oven to 450ºF (230ºC). To make the meatballs, in a arge bowl, combine the ground meats, egg, onion, bread crumbs, cheese, parsley, oregano, basil, ¾ teaspoon salt, and ½ teaspoon pepper. Using your hands, gently but thoroughly blend the ingredients. Form the mixture into meatballs about 2 inches (5 cm) in diameter, pacing them well apart on an ungreased rimmed baking sheet. (You should have about 24 meatballs.) Bake the meatballs until browned, about 10 minutes.
Meanwhile, in a slow cooker, combine the crushed tomatoes, tomato sauce, garlic, oregano, and basil sprig, and stir until combined.
When the meatballs are ready, transfer them to the slow cooker. Cover and cook on the low setting for 3 hours. The meatballs should be tender and cooked through in the center and the sauce should be slightly thickened. Remove the basil sprig.
Divide the meatballs and sauce among individual shallow bowls, garnish with the basil leaves, and serve.
FOR THE MEATBALLS
2 lb (900 g) mixed ground
beef, pork, and veal
1 egg
1 small yellow onion, finely chopped
½ cup (1 oz/30 g) fresh bread crumbs or panko
¼ cup (1 oz/30 g) grated Parmesan or Romano cheese 2 tablespoons chopped fresh fat-leaf parsley 1 tablespoon chopped
fresh oregano
1 tablespoon chopped
fresh basil
Salt and freshly ground pepper
FOR THE RAGÙ
2 cans (28 oz/800 g each) crushed tomatoes with juices 1 can (15 oz/425 g) tomato sauce
3 cloves garlic, minced1 teaspoon fresh oregano1 sprig fresh basil 3 tablespoons small fresh basil leaves
SERVES6–8
Here you have two recipes in one, a tomato sauce infused with basil and oregano and succulent meatballs made even more tender with a long stint in a slow cooker. Give this recipe a modern twist by serving the meatballs and sauce over sautéed greens, or go old-school and serve them atop a pile of spaghetti.
HERBEDMEATBALLSWITHTOMATO RAGÙ
16
BEEF
Osso buco, braised bone-in, cross-cut veal shanks, becomes fork-tender in a slow cooker. A specialty of northern Italy, it is classically finished with gremolata (parsley, garlic, and lemon zest) and served with saffron risotto. In this version, tart-sweet pomegranate seeds and fresh mint add bold flavor and crunchy texture to a warm orzo salad.
Season the veal shanks generously all over with salt and pepper. In a arge, heavy frying pan over medium-high heat, warm the oil. Working in batches if needed to avoid crowding, add the shanks and sear, turning once, until golden brown on both sides, 8–10 minutes. Using tongs, transfer the shanks to a pate.
Pour off most of the fat in the pan and return the pan to medium-high heat.
Add the onion, carrot, and celery and cook, stirring often, until lightly golden, about 6 minutes. Add the garlic and bay leaves and cook, stirring, for about 1 minute longer. Pour in the wine and stock and stir to dislodge any browned bits from the pan bottom.
Transfer the contents of the pan to a slow cooker and stir in the tomatoes.
Pace the veal shanks and any accumuated juices on top. Cover and cook on the low setting for 6 hours. The veal should be very tender.
Transfer the veal
