Classic Slow Cooker Beef Pot Roast – What's Next? A Jell-o Mold?

I’m not sure why I’ve always had such a bad attitude towards slow cookers. It does a great job turning out delicious braised dishes like this “7-bone” beef pot roast, it’s efficient, and could not be easier to use. So, then why have I used my crock pot fewer times over the last decade than ice skates? By the way, I don’t ice skate.

It probably has something to do with going to culinary school, and judging everything from the point of view of the professional kitchen. They’re certainly not something you learn about at a cooking academy, or see in the back of a restaurant, and are generally associated with the dreaded, “housewife cooking.” This is the same reason we can’t serve jell-o molds.

There’s no chef slur quite as hurtful as having your food called “housewifey,” which is ironic since most of us were first taught about food and cooking by housewives. I’ll have to work through these deep seated slow cooker issues with my therapist, but in the meantime I will say that I’m glad I dusted off the old crock pot and used it for this succulent pot roast.

The real secret here is making sure you sear the meat before the long, slow braising. The slow cooker does a great job of cooking the meat, but unless you brown the beef thoroughly beforehand, you’re missing out on a lot of flavor. I hope this entices you to drag out your crock pot, and get your housewife on soon. Enjoy!

Ingredients:

2 tbsp vegetable oil

salt and pepper to taste

AP flour as needed

1 “7-bone” beef pot roast (about 5 pounds)

8 oz sliced mushrooms

1 onion, chopped

2 cloves garlic, minced

1 tbsp butter

1 1/2 tbsp flour

1 tbsp tomato paste

2 1/2 cups chicken broth
3 carrots, cut in chunks
2 ribs celery, cut in chunks

a few springs of rosemary and thyme

*Cook in slow cooker on high for 5-6 hours, or on low setting for 8-10 hours

My Mayo Method Steak Sauce Formula – Looks Like Math, Tastes Like Magic

When I need a fast and easy sauce for grilled steaks, I love to use this sort of mayonnaise-based condiment. As I explain in the video, the basic formula is mayo + salt + spice + acid + herb. I don’t think I’ve ever made the exact same one twice, which is not surprising when you realize how many combinations are possible.

I’m not calling this aioli because it doesn’t contain any garlic, but you can if you want to, since nowadays any flavored mayonnaise is called an aioli. That reminds me, this would be really good with garlic.

By the way, don’t let the name fool you; this is great on so many things besides steak. In fact, making up a ramekin to keep in the fridge is not a bad idea at all. It makes a super sandwich spread, a stellar salad dressing starter, and a vegetable dip so good, it will make you forget how much you hate raw broccoli. I hope you give this a try soon. Enjoy!

Ingredients for my Rosemary Harissa Mayonnaise:

1/2 cup mayonnaise

1 tbsp anchovy oil

1 tbsp lemon juice

1 tsp Harissa or other hot chili paste

2 tsp minced rosemary

Trippa alla Romana – Do I Expect You to Swallow This Tripe? Yes!

On a scale of 0-to-Chris Cosentino, when it comes to cooking and enjoying offal, I come in at around a 5. I’ve never been big on kidneys, brain, and heart, but I do enjoy fried sweetbreads, grilled tongue, and this Roman-style tripe.

Let’s just get this out of the way now – tripe is the lining of a cow’s stomach. Not sure which one, as I remember from grade school that cows have a bunch of them. You could always Google for more info, but really, what else do you need to know?

This recipe is inspired by three different sources; Mario Batali, where I learned the trick of adding vanilla to the cooking liquid; my grandfather, who I believe made me the first tripe I ever ate; and a great neighborhood restaurant, Locanda, where I borrowed the idea of adding garbanzo beans.

I’m not sure how “tripe” ended up being used as an expression for “something poor, worthless, or offensive,” but culinarily-speaking, it’s none of those things. When prepared in this method, it’s has a pleasantly mild, but distinct flavor.

The spicy, garlicky tomato sauce is spiked with lots of fresh mint, which has a magical affinity for the tripe. When it comes to great sauces for dipping crusty Italian bread, it doesn’t get any better than this. If you like tripe, you’ll definitely love this version.

If you don’t like tripe, or have never tried it, I implore you to chef-up, and give it a try. Hey, no guts, no glory. Enjoy!

Ingredients:

For the tripe:

2 1/2 pounds honeycomb tripe

1/2 cup white vinegar

1 teaspoon vanilla extract

2 teaspoons salt

1 bay leaf

5 quarts cold water

For the sauce:

1 tablespoon olive oil

4 oz pancetta

1 onion, diced

6 cloves garlic, minced

3 cups marinara sauce

1 teaspoon red pepper flakes

2 cups tripe cooking liquid, more as needed

1 can garbanzo beans, drained

1/4 cup Parmigiano-Reggiano, freshly grated

1 bunch mint leaves, finely chopped

Coconut Milk Red Curry Beef Short Ribs and Cauliflower - A Classic American Curry

If I had to (like at gun point) "invent" a new fusion cuisine, I'd go with "American Curry." It would combine the best of our country's classic stews with the exotic spices we associate with the cuisines of Asia. This simple, braised beef short ribs recipe is a good example of what that style of cooking could produce.

I really love to eat this kind of food. Who doesn’t love a nice batch of slow-cooked short ribs, but we can get in a rut with how they're presented. That's not an issue here, as the spicy-sweet, aromatic sauce makes them anything but ordinary. We should take a lesson from the lands of curry, and realize that comfort foods don't have to be bland to work their soul-warming magic.

I'm already getting excited thinking up American curry variations for things like chicken and biscuits, Texas chili, and Irish stew. This could be fun. Of course, I'd love to hear which iconic American stews you like to see given this treatment. Enjoy!

Ingredients:

4 pounds beef short ribs

salt and pepper as needed

1 tsp garam masala

cayenne to taste

2 tsp vegetable oil

1 onion, chopped

1 tsp red curry paste, or to taste

2 tbsp tomato paste

4-6 cloves garlic

1 cup coconut milk

2 cups chicken broth

2 bay leaves

1 star anise

1 tsp fish sauce, or to taste

1 head cauliflower

4 green onions, chopped

1 cup chopped basil leaves

My Great Northwest Cheeseburger Experience: "The Seattle" by the Cheese & Burger Society

When I was asked by the Cheese & Burger Society to be one of ten food bloggers brought together to celebrate ten distinctive cheeseburgers, each representing unique regional flavors of some of our country's greatest food cities, I couldn't say yes fast enough. There are few things I enjoy more than a great cheeseburger.

I was expecting to make "The San Francisco," but since that was already spoken for, I decided to take on "The Seattle," which was described as, "a cheeseburger generously topped with Wisconsin Brie cheese, Pinot Noir-glazed mushrooms, sautéed onions, arugula, and coffee-spiked mayo on a whole grain bun." Now that was a cheeseburger I wanted to try.

Did it work? Yes, yes, and yes. I thought it was a wonderful combination of flavors and textures, and one I'll definitely be making again. The coffee-spiked mayo was the biggest surprise, as its subtle bitterness really pulled the other sweeter, richer elements together nicely. By the way, due to a time limit, this is a pretty quick presentation; so if you need any more info, just ask!

Please Note: This video recipe was sponsored by the Cheese & Burger Society and Wisconsin Milk Marketing Board. To see all ten "Cheeseburgers Across America," featuring Wisconsin Cheese, check out the official Cheese & Burger Society website here. Enjoy!

Father's Day Garlic Steak with Garlic Confit - Oh, Daddy!

If your dad is a fan of garlic, this garlic steak with garlic confit will surely put a smile on his face. And not just any kind of smile; one of those, "maybe they really do love and appreciate me, and aren't just pretending so I continue to work like a dog so they can have food and shelter. One of those smiles.

I have nothing against mothers, in fact, if it wasn't for them, most of us wouldn't be here. But, when it comes to Mother's Day vs. Father's Day foods, I have to lean towards the dad. You know, less artsy, more fartsy. When I think Mother's Day, I think flowers, fancy brunches, and maybe a couple Mimosas. Father's Day is more like a bad tie, a sizzling steak on the grill, and a few cans of domestic beer.

Speaking of bad ties, do the old man a favor, and don't get him one this year, and instead use that money to go to a real butcher and get an expensive, nicely marbled piece of beef. As I mentioned in the video, I was forced to use a couple unremarkable supermarket steaks, which came out pretty well, but try and treat dad to something a little more special.

I will be post a longer more detailed recipe for the garlic confit, but it really is quite a simple matter – cover the cloves in olive oil, and cook on very low until soft and sweet – and do NOT discard the oil, keep it refrigerated and we'll use it on some upcoming stuff. Enjoy!

Ingredients:

2 NY Strip Steaks

8 cloves crushed garlic
1 tablespoon olive oil

salt and fresh ground black pepper to taste

1 1/2 tablespoon good aged balsamic

confit garlic cloves, as needed

How to Cook Hamburgers So That Someone Like Me Would Like Them

I normally don't care too much about how absolutely accurate the color profiles of my photos are. I'm the video guy, so if the pictures are a little off, or my grammar's ain't perfect, I get a pass.

But here I was concerned that my average-at-best photography skills would give readers a false impression of exactly how cooked this hamburger was. You'll have to take my word for it, but this was a pretty perfect medium. It may have been the bright light, but the photo makes this look a little rarer than it was.

I'm not a big fan of rare burgers, as I've always believed the beef fat therein should be hot and flowing, not cool and flabby. If I want raw meat I'll make a tartar. At the same time, I do want to keep the burger somewhat pink, if possible, so it stays moist and tender.

The technique you're about to watch is fairly straightforward, but like any cooking methods, it takes a little practice. The good news is, once you get a feel for this "cook it just over halfway up" system, you should be a perfectly pink hamburger making machine.

By the way, I won't engage in any inane debates on the wisdom of eating less-than-well-done burgers. The topic's been covered online, ad nauseam (pun intended). Is it potentially dangerous to eat a pink burger? Of course, but so is crossing the street. Enjoy!

American Kobe

This short film about beef came about during some recent recipe testing. The magnificently marbled American-style Kobe beef is flat iron steak from Snake River Farms, and while this doesn't qualify as a video recipe (sorry, the cooking part is missing), I still wanted to share. Enjoy!

Grilled Korean-Style Beef Short Ribs – It's So Flanken Good!

After weeks of damp and dreary weather, the sun is back in control of San Francisco's blue skies, and that means it's time to grill. This video recipe for grilled Korean-style beef short ribs is not so much about the specific recipe, as it is about this lesser-known cut of meat.

It's most commonly sold as "flanken-style," and is nothing more than thin-sliced beef short ribs. We've done several beef short rib recipes on this blog, but all those were cooked low and slow, so the meat's considerable connective tissue has time to breakdown and become tender.

Here, we are only grilling for a few minutes per side, so we're relying on the much thinner cut, and an Asian pear-spiked marinade to achieve a similar succulence. I welcome you to copy my marinade recipe below, as is, but I have to be honest and let you know I never do this the same way twice.

I always include the pear for its sweetness and purported tenderizing abilities, and the soy is pretty much required, but as far as the other ingredients, I play fast and loose. Instead of rice vinegar, sometimes it's lemon and/or lime. Sometimes I'll use ketchup instead of hoisin, or honey instead of brown sugar – you get the idea.

As I say in the video, this is one cut of beef you don't want to grill too rare. It's a very flavorful, but chewy piece of meat to begin with, so in my opinion it needs to be cooked to at least medium to ensure the optimum mouth-feel. By the way, all you "I want mine well-done" people are in luck. This should still be fairly juicy even if cooked all the way through.

Anyway, go talk to your friendly neighborhood butcher, and tell them you want some "flanken-style" beef short ribs, and then give this great grill technique a try. Enjoy!

Ingredients:

4 pounds "flanken-style" beef short ribs, fully trimmed

1 large Asian pear

3 cloves garlic

few thin pieces of fresh ginger

2 packed tablespoons brown sugar

1/4 cup seasoned rice vinegar

1/3 cup tablespoons soy sauce

1/3 cup sherry wine

1 tablespoon hoisin sauce

1 tablespoon sambal or other Asian-style hot sauce

1 tsp sesame oil

No Russian this Beef Stroganoff Recipe

Beef Stroganoff is one of my favorite recipes of all time, but not the classic Russian version, which had neither mushrooms nor onions, and was served over rice or fried potatoes. 

No, I prefer this this Americanized rendition that gets to sit on a pile of wide buttered egg noodles. There’s something about the rich, creamy, tender beef wrapped inside those fat ribbons of pasta that really does it for me.

Speaking of tender beef, this isn’t the quick-seared beef tenderloin filet you often see used in restaurants. That version is nice once in a while, but I prefer this slower, beefier recipe, which uses a much less expensive beef chuck roast. That’s right, more money for vodka!

One big reason I love beef Stroganoff so much is the sauce that features a substantial amount of sour cream. Of course, that’s great news when you have access to the world’s finest homemade sour cream supply, as demonstrated in the recent creme fraiche video.

This is a fairly lean version, as most similar recipes call for more cream to create a larger volume of sauce. This is something you can easily adjust to your tastes. I like a little thicker version, with just enough sauce to coat the meat and noodles.

Remember, the great thing about creme fraiche is you can cook it to reduce and thicken the sauce if need be. So, start a batch of creme fraiche soon, and you’ll have 2 days to plan the rest of beef Stroganoff dinner. Prijatnovo appetita!

Ingredients:

1 tbsp vegetable oil

2 pounds beef chuck roast

salt and pepper to taste

1 tbsp butter

1/2 onion, sliced or diced

8 oz sliced mushrooms

2 cloves garlic

1 1/2 tbsp flour

1/2 cup white wine

2 cups beef broth, divided

1/2 to 1 cup creme fraiche or sour cream

1 tbsp fresh sliced chives

National Corned Beef Hash Day

Apparently the official National Corned Beef Hash Day is celebrated on September 27, which is as arbitrary as it is ridiculous. Everyone knows the real National Corned Beef Hash Day follows St. Patrick's Day.

If you have some leftover corned beef, you should seriously consider making the hash recipe below. There really isn’t anything like a plate of crusty corned beef hash. Topped with a perfectly poached egg, it's not only a classic breakfast (and proven hangover cure), but makes for one hell of a dinner. To read the original post, and get all the ingredients amounts, click here. Enjoy!

Happy St. Patrick's Day Eve

I can’t believe tomorrow is St. Patrick's Day! Seems like just yesterday I was shoveling snow at my mother's house. Anyway, it's too late to do any new Irish-inspired recipes, so I'll do the next best thing and post links to these three delicious videos (click on the recipe captions, and away you go).

By the way, any Irish drinking jokes you may hear in these clips were only meant to offend my Irish friends and family members, and not the general Irish-American community. Having said that, most of them will be too drunk to care tomorrow, so I guess it really doesn’t matter. Erin go Bragh!

Coconut Milk Red Curry Corned Beef and Cabbage

Hearty Irish Stew

Classic Corned Beef and Cabbage

Fast Cars and Slow Food – Highlights of the 2011 Kingsford University

Last weekend, Michele and I were invited to participate in the 2011 Kingsford University, a NASCAR-themed barbecue and grilling event, held in everyone's favorite adult cartoon of a city, Las Vegas, Nevada. What follows is a photo recap of the trip's highlights. I don't do multipart event posts, so this is a little long, but I promise it will be a quick read. Enjoy!

The first night featured a welcome dinner at Tom Colicchio's Craftsteak. The festivities began with a cocktail hour where we got to meet and greet our fellow attendees. While saddened more former classmates from the fabulous Healdsburg event in 2009 weren't there, we were thrilled a few were, including good pals (and a couple of my favorite food bloggers), Brooke from Food Woolf (right) and Tamar from Starving Off the Land. While the steak tartare appetizer was a special treat, it couldn't compare to catching up with these two!

I'm a huge fan of Top Chef, which means I'm a huge Tom Colicchio fan, but I'd never had the opportunity to dine at one of his restaurants. It was worth the wait. We enjoyed a great steak dinner. The meat was American Kobe from Snake River Farms, and it was some of the finest beef I've ever had.

All the food at Craftsteak is served family-style, and besides an array of fantastic side dishes, like a perfectly dressed shaved fennel salad and pomme puree (I estimate 40% of this was butter), there were heavy copper pans filled with a trio of Waygu beef. We enjoyed tenderloin filet, flatiron steak, and the crowd favorite, and incredibly juicy and flavorful skirt steak.

Normally a pan of wild salmon this lovely and delicious would have been the talk of the table, but such was the staggering quality of the beef that it was barely noticed, and only picked at out of respect for the cooks who has so expertly prepared it.

A beautiful assortment of desserts followed, but due to all the bourbon and red meat I'd absorbed, I decided to pass on everything except a small piece of monkey bread that just happened to stick to my fork. Sooner rather than later there will be a monkey bread video posted on this blog. It was a great dinner and made for a fine start to the weekend.

The next morning we bused out to the Las Vegas Motor Speedway for what would turn out to be a full day of grilling, chilling, drinking, eating, and a surprisingly significant amount of learning. I don't pretend to attend these types of food and wine events for any other reason than the food and the wine, and while there are usually all manner of lectures and demos interspersed between bites and sips, it's often things I've seen and/or done before.

This was different. For me this Kingsford University was truly a place of learning. Our "classroom" was a white tent staked out in front of rows of shiny, black kettle grills, next to a barbecue rig so mechanically advanced and tricked-out that it rivaled the thousands of customized RV's which surrounded us. We're talking state of the art grill/smoker with Bose speakers and an HD television.

Our lead instructor and master of ceremonies was legendary pitmaster, Chris Lilly from Big Bob Gibson's BBQ. As far as I'm concerned, Lilly is "the man" when it comes to barbecue chefs in America. A natural born teacher, who's perfected the art of smoky, slow-cooked meat. While his food is rooted in classic, time-tested techniques, he's still able to somehow work in some interesting twists.

Chris demonstrated how he does his award winning barbecued beef brisket. Unlike the forgiving pork shoulder, which even a lucky novice make halfway decent as long as they stay relatively sober, a beef brisket will expose a fraud faster than a pair of cheap cowboy boots.

First, the brisket is given a wet rub with beef base, before the dry rub is applied. I had never seen this before, and not only does it help create an amazing crust or "bark," but the pan juices benefit mightily as well.

After the wet and dry rub, into the smoker it goes, which is kept at between 225-240 degrees. After about 4 hours, or when the internal temperature of the brisket reaches 170 degrees, it's removed, wrapped tightly with aluminum foil, and returned to the smoker. There it stays until it reaches an internal temp of 190 degrees.

After resting for a minimum of 30 minutes, someone with a sharp knife (and cold beer) slices it against the grain into thick slabs. It's served as is, or with the intensely beefy drippings drizzled over the top. Here, however, those juices were actually saved to go over the potatoes. It was as good as it looked.

The next demo was by Chef Alan Turner, from Snake River Farms. He gave a very entertaining class on some of the alternative cuts of beef. One of the most interesting part of his presentation was on something called a Manhattan Filet.

As the size of American cattle has increased in proportion to the waistlines of it's intended market, the classic New York strip steak has simply become too big. The ideal thickness of a steak is about 1 1/2-inches. This allows time for that desirable charred crust to form before the inside gets past a perfect pink. The problem is that to cut these modern strip loins into steaks that thickness, they are just too big for a normal diner to eat.

Chef Alan showed us a brilliant solution to this too-much-of-a-good-thing issue. He splits the strip loin lengthwise to form what looks like two large tenderloins. These pieces are then cut into beautifully thick medallions and sold as "Manhattan Filets." I love everything about this new steak shape breakthrough.

The other thing I loved about Chef Alan's demo is that every time he finished talking about a cut, he tossed it on the grill and we got to eat it. Well played, Sir. By the way, kudos to the fine people at Snake River Farms, who by all accounts run one of the most responsible and sustainable cattle and hog operations in the land.

Next we got to see Chef Stephen from the National Pork Board butcher half a hog. He was very knowledgeable, but in all fairness he did have a pork meat chart "cheat sheet" tattooed on his arm. I've seen this done before, but Stephan focused on many unusual cuts of pork not commonly seen in the super markets. One trend you will hopefully be seeing soon is a big increase in the variety of choices in that particular part of the meat case.

Things like pork brisket, which we got to sample after a quick sear on the grill, and various steaks cut from the shoulder and sirloin. They don’t call it "the other white meat" anymore, but maybe they should call it "the other lean meat." As the chef pointed out, many of the leaner cuts of pork, like the tenderloin, have the same fat as a chicken breast.

I will pass on one great brining tip he shared with us. He recommends brining the leaner cuts of pork using the following formula: 1 cup each of salt and sugar dissolved in a gallon of water (plus whatever spices and flavorings you like). Then brine the pork for 30 minutes per inch thickness of the cut you are using. For example, a 2-inch think double-cut pork chop would soak for 1 hour before heading to the grill. I believe I will be testing this method for accuracy many times this summer.

Our Kingsford University weekend ended with a day at the races for the Kobalt Tools 400. This portion of the program had nothing to do with food or grilling, so I don't have much to report other than to say, if you like watching cars drive around in a circle for a few hours, and/or have a fetish for corporate branding, then this is as close to heaven as you'll ever get. While I'm no motor head, I do enjoy a quality mullet as much as the next blogger, and it was fascinating getting a glimpse into this great American subculture.

A huge thanks to Kingsford Charcoal for hosting us so generously on this trip. Thanks to Chris Lilly, Snake River Farms, the National Pork Board, and everyone else involved for such a delicious and educational weekend!

Stovetop "Sous Vide" Episode 2: NY Strip Steaks – Pretty and Pink

The duck breast we did in Episode 1 of our stovetop sous vide series last month was so spectacular, I couldn't wait to give it a try with some nice thick steaks. I had no doubt that it would work (thanks to the laws of physics), but would the extra time and attention be worth the payoff?

Well, that depends. As far as the taste and texture of the meat goes, it was pretty much the same as any perfectly cooked steak I've ever had. Not to sound all braggy, but thanks to having done thousands of them, I can produce a pretty decent, medium-rare NY Strip steak in about 15 minutes.

It will be nicely browned and crusty outside, warm and pink in the middle. So for me personally, I'm not sure the extra wait is worth it purely for the textural advantages is provides. Don't get me wrong, the results were fabulous, but do I really need to wait 2 1/2 hours to get my beef on?

The real advantage to this technique is not a superior-quality final product (like it was for the duck), but the fact that you're guaranteeing a perfect medium-rare (using 130 degrees F. water, or 140 for medium, or 150 for medium-well, etc.). So, if you've never had any luck getting large, expensive hunks of steak cooked to your idea of perfection, then this is the way to go, for sure.

Since we went over the basics of this procedure in the previous post, I won't rewrite all the background info about what sous vide is, and how it works. For that kind of scintillating background information, please check out, "Episode 1: The Best Duck Breast Ever." Enjoy!

NOTE: For LOTS more information about doing sous vide steaks, check out Sous-Vide 101: Prime Steak Primer by J. Kenji Lopez-Alt, posted on Serious Eats.



Ingredients for Stovetop "Sous Vide" NY Strip Steaks:
2 (12-14 oz) NY Strip Steaks
1 teaspoon grape seed oil , or vegetable oil
2 tablespoons butter, divided
handful of trimmed mushrooms
salt and freshly ground black pepper to taste
1 clove garlic
1/2 teaspoon balsamic vinegar

Gluten-Free Slow Cooker Stew

Hearty and tasty gluten-free slow cooker stew.

Here's a bright and delicious slow cooker stew recipe with sausages - and it's tasty using any sausage you choose, from free-range roaming buffalo to furry-friendly vegan. Scrumptious. Seriously. Make it for the Big Game. You know, the one with a pigskin ball and helmeted men in shiny tights. Throw all the ingredients in a Crock Pot and go root for your favorite tight end. Make a hot artichoke dip and grab some gluten-free chips. Game on.

Go Cubs!

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Coconut Milk Corned Beef and Cabbage - Irish-American/Thai Fusion is Going to be Huge in 2011!

Whenever I travel in Thailand, I always make it point to seek out each city's Irish-American neighborhoods so I can enjoy a steaming bowl of coconut milk corned beef and cabbage.

Okay, so I've never been Thailand, but if there are any Irish-American neighborhoods, and if they do have corned beef available, they may possibly make something vaguely similar to this. If not, that's fine, since I wasn't really trying to make a Thai dish anyway.

I was craving corned beef and cabbage recently, but the thought of doing the same old New England "boiled dinner" had me yawning. I tried to think of some new, interesting braising liquid, and that's when I remembered I've never had something stewed in coconut milk that I didn't like.

Since I had no previous experience to go on, I was pretty conservative with the ingredients in general, and the red curry in particular. That said, I was really happy with the results. The coconut milk gave the broth a subtle sweetness and richness not present in the classic brew.

It's my hope that those of you trying this will be sharing any additions the rest of us may find interesting. I think a little cilantro or basil would have worked, as would the addition of small eggplants, or bell peppers.

Now, how does a Vietnamese banh mi sandwich made with the leftovers sound? Enjoy!

4 pound corned beef brisket (do not add the spice packet to the recipe!)

1 (15-oz) can coconut milk

1-2 teaspoon red curry paste (I used a Taste of Thai brand red curry paste, and their products are found at most large grocery stores that stock an ethnic foods aisle.)

1 tablespoon fish sauce

2 tablespoon tomato paste

2 bay leaves

1 teaspoon ground coriander

1 quart water

1 onion

2 rib celery

2 carrots

1 pound potatoes

1/2 small green cabbage

When it Comes to Beef, I Usually Leave Wellington Alone

Photo (c) David Blaine's Flickr Photostream

I get lots of requests for Beef Wellington, especially around the holidays. In case you don't know, Beef Wellington is a whole tenderloin of beef, covered in foie gras pate, coated with a rich mushroom paste, wrapped in buttery puff pastry and baked to a golden brown. Sound good doesn't it? That's the problem.

The idea of Beef Wellington is amazing, and the aforementioned list of ingredients is spectacular together, but I've always considered the actual dish more of a risky showpiece than anything else.

I can sear a filet mignon steak, top it with mushrooms and foie gras, serve it on or near some perfectly baked puff pastry, et viola! That way I can control each component of the dish. When you take the same ingredients and try to perfectly cook them wrapped in puff pastry, you're adding significantly to the degree of difficulty.

Having said that, I'll admit it really does make an impressive special occasion dinner centerpiece. So, maybe I'll throw logic to the wind and try and film one soon. It won't be before New Years Eve, so to hold you over, here is the irrepressible Gordon Ramsey doing his Christmas version. Enjoy!