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Braised Ground Beef with Apples, Dried Cherries, and Pomegranate

Braised Ground Beef with Apples, Dried Cherries, and Pomegranate

For Jews across the globe, Pesach (or Passover) is an important Jewish holiday. It pays tribute to the story of the Exodus as described in the Hebrew Bible especially in the Book of Exodus, in which the Israelites were freed, under Moses’ leadership, from slavery in Egypt during the time of the Pharoahs.

To celebrate, it’s traditional for Jewish families to gather on the first night of Passover for a special dinner called a Seder. The table is set with the finest china and silverware to reflect the importance of the meal. During this meal, the story of the Exodus from Egypt is retold using a special text called the Haggadah.

During the holiday, we observe numerous dietary restrictions, including eating unleavened bread or matzoh that has been made under strict rabbinical supervision. For my Seder, I really like to lighten both mood and spirit with flavorful, unique ingredients and playful recipes that connect all of us around the globe. This dish is great on it's own, but try using it as a filling for exotic corn tacos topped with radishes and scallions.

Recipe courtesy of Mindy Kobrin of Meals on Heels

Ingredients

  • 2 Pounds ground beef
  • Salt and pepper
  • 3 Tablespoons olive oil
  • 1 large onion, peeled, and coarsely chopped
  • 1/4 Teaspoon red pepper flakes
  • 2 Teaspoons ground nutmeg
  • 1/2 Teaspoon ground ginger
  • 2 green apples, peeled-cored and diced into ½-inch cubes
  • 1/2 Cup dried cherries
  • 1 Cup frozen peas
  • 1 Teaspoon fresh rosemary, chopped
  • Juice of 2 lemons
  • 1/2 Cup cider vinegar
  • 2 1/2 Cups apple juice
  • butter noodles, cooked
  • Pomegranate seeds, for garnish

COOK EVERYTHING IN YOUR SLOW COOKER WITH CONFIDENCE

This astonishing collection goes way beyond pot roast and chili with foolproof recipes for everything from appetizers to desserts. Up your party game with starters like Baked Brie with Figs and Korean Chicken Wings. New twists on old favorites like Smoky Bacon Meatloaf and Broccoli and Sun-Dried Tomato Lasagna keep dinner interesting, while surprising recipes like Pork Pad Thai and Paella further expand your repertoire. And homey sweets like irresistible Monkey Bread and Key Lime Pie abound. Let America&rsquos Test Kitchen show you the way to slow cooker success.


Preparation

Make the pie dough:

  • Whisk the flour, salt, and sugar in the bowl of a stand mixer or in a mixing bowl. In the stand mixer (use the paddle attachment and gradually increase from low to medium speed) or in the bowl by hand with a pastry blender, cut the butter into the flour until the butter starts breaking into smaller pieces. Cut in the shortening until the biggest pieces of both fats are the size of peas. With the mixer running, sprinkle in the water and mix until the dough just holds together. There should be some visible bits of butter. Cut the dough in half (each piece should be about 9-1/2 oz.), pat each half into a flat disk, wrap tightly in plastic, and refrigerate for at least 1 hour.

Poach the cherries:

  • Combine the water and sugar in a small saucepan, bring to a boil, add the dried cherries, and simmer for 3 min. Drain the cherries and let cool before using. (Save the poaching liquid to drizzle on ice cream.)

Assemble the pie:

  • Take both disks of dough from the refrigerator and let them warm up until pliable, about 15 min. Unwrap the dough and set it on a lightly floured work surface. With as few passes of the rolling pin as possible, roll each disk into an 11- to 12-inch round about 1/8 inch thick. After every few passes of the rolling pin, run a bench scraper under the dough to be sure it isn’t sticking (to prevent tearing), scatter a little more flour under it, and continue rolling. Drape one round into a 9-inch pie pan, gently fitting it to the contours of the pan. Let the dough rest for 1 to 2 min. (this will help keep the crust from shrinking during baking) and then trim the edge, leaving about 1/2 inch hanging over the rim of the pan.
  • Toss the apples with the sugar, flour, cinnamon, and poached cherries. Pour the fruit into the pie shell and press down with your palms to arrange it evenly. (This will keep the apples from poking holes in the top crust.)
  • Drape the top crust over the pie. Trim the edge of the top crust to the same size as the bottom. Fold both the trimmed edges together and under so they rest on the rim of the pie pan and form a tall edge. Crimp the edge decoratively but be sure the bottom and top crusts are sealed at the edges. Vent the top by poking the tip of a paring knife through it in a few places. (It’s important to vent well or the fruit can explode through the pastry during baking.) You can make attractive designs by tracing a pattern on top and then poking lots of little holes with the tip of a knife.
  • Position an oven rack on the bottom rung. Line a heavy rimmed baking sheet with foil and set it on the rack. Heat the oven to 350°F.
  • In a small bowl, whisk the egg yolk with the milk or cream. Brush the top of the pie with the egg glaze (you won’t need to use all of it). Repierce the steam vents if they get clogged with the glaze. Bake on the heated baking sheet until the pastry is a deep golden and the juices are bubbling, about 1-1/2 hours. If the edges start to get too dark, loosely drape foil around the sides or cover the edges with a pie guard. Let cool on a rack to room temperature and then serve.

Make Ahead Tips

This recipe was developed to make in advance and freeze for up to six weeks before baking. After assembling the pie, immediately wrap tightly in plastic, making sure there are no gaps to allow air or moisture inside. If freezing for longer than a week, add an outer layer of foil as well. Store in the coldest part of the freezer (generally the top). When ready to bake, remove the plastic wrap and brush frozen pie with the egg glaze. Place frozen pie on the heated baking sheet in the 350°F oven (do not thaw the pie first). Baking time will be about 15 minutes longer than baking a freshly-made pie.


What Type Of Hamburger To Buy:

Hamburger is usually sold by fat content here in the United States. You will often find the fat content spelled out on the package in percentages.

  • 92% Lean to 8% Fat
  • 90% Lean to 10% Fat
  • 85% Lean to 15% Fat
  • 80% Lean to 20% Fat

In most cases, the higher the fat content of the meat the less expensive it is. However, when you factor in cooking, browning and draining off the fat you are left with less actual meat. So we feel that it is a better choice to go ahead and spend more money on the less fatty meat as you will end up with more meat and usable product.


Fall Brisket & Apple Crumble Menu

Step 1: Preheat the oven for the brisket, brown the meat on the stovetop and cook the onions. Pour in the pomegranate juice and place in the oven.

Step 2: Cook the brisket for 1 1/2 hours.

Step 3: Meantime, while brisket is cooking, combine apples with sugar, lemon juice, tapioca, cinnamon and salt and let sit for 20 minutes.

Step 4: Mix the crumble and preheat your second oven. (If you don’t have two ovens, remove the brisket when done, turn the oven to 400 and bake the crumble.)

Step 5: Bake apples for 30 minutes. Add raspberries and crumble and bake an additional 30 minutes more.

Step 6: Cook pearl couscous. Remove brisket from oven and let cool for 10 minutes.

Step 7: Puree onion gravy in a blender and pour over brisket.


What are the ingredients of Beef Brisket with Dried Fruit and Spices?

The ingredient list may look a bit long at first glance, but don’t worry. You probably have most of the ingredients in your pantry already.

  • Brisket
  • Olive oil
  • Onions
  • Garlic
  • Dried apricots
  • Prunes
  • Carrots
  • Cumin
  • Cinnamon
  • Fresh ginger
  • Red wine
  • Beef broth
  • Cilantro or parsley

28 Recipes with Dried Fruit

Todd Coleman

Dried fruits from prunes to apricots elevate a simple dish by adding natural sweetness and a pleasant bite.

Plum Pudding

A plum, says Webster’s, is “a raisin when used in desserts” traditional English plum pudding hasn’t had real plums in it for generations. See the recipe for Plum Pudding » See the Recipe Paolo Destefanis

Apricot and Currant Chicken

The apricots and currants used in this dish add just the right amount of sweetness. Get the recipe for Apricot and Currant Chicken » See the Recipe Christopher Hirsheimer Wild Rice Salad with Dried Sour Cherries
Use real wild rice, not the cultivated variety, for this salad it takes longer to cook but has more flavor and a better texture. See the Wild Rice Salad with Dried Sour Cherries recipe Brooke Slezak This delectable French dessert, inspired by Elizabeth David’s recipe in French Country Cooking (John Lehmann, 1951), pairs beautifully with a scoop of pumpkin ice cream. See the recipe for Pumpkin Tart with Prunes » Pear and Currant Chutney
This delicious chutney’s flavor improves with age. See this Recipe Christopher Hirsheimer See the Recipe Sarah Karnasiewicz This dense, savory meat loaf, usually a main course, is studded with sweet prunes. See the recipe for Auvergne-Style Meat Loaf »

Oaxacan Stuffing

This stuffing gets its sweet-spicy flavor from chiles, fennel, prunes, and cumin. Get the recipe for Oaxacan Stuffing »

Hazelnut and Apricot Rochers

Hazelnut liqueur adds an extra-sweet, nutty flavor to chopped hazelnuts, dried apricots, and semi-sweet chocolate. Author Marc Maron gave us this recipe for his showpiece Thanksgiving stuffing, studded with dried fruit and enriched with chicken livers.

Pork in Red Chile Sauce (Asado de Bodas)

This sumptuous stew makes a satisfying supper when paired with Mexican rice, pinto beans, and tortillas. A delicious way to use leftover rye bread, this sweet pudding enhances the bread’s tangy flavor with the addition of spices and dried fruits.

Spiced Wheat Berry Pilaf

Eastern spices like cumin and cardamom bring bright notes to this earthy, pleasantly chewy pilaf. Get the recipe for Spiced Wheat Berry Pilaf » These fried pies are stuffed with classic picadillo. See the recipe for Piononos » Back to Puerto Rican Christmas »

Raw Kale Salad with Lemon, Pecorino, and Currants

In this simple, elegant salad, the spicy flavor of thinly sliced raw kale is offset by creamy Pecorino cheese, bright lemon, and sweet-tart dried currants.

Bobotie (South African Curry Meat Loaf)

Bobotie (South African Curry Meat Loaf)

Embutido (Filipino Meat Loaf)

The recipe for these steamed meat loaves with hard boiled egg centers comes from Saveur kitchen assistant Monica Floirendo. See the recipe for Embutido (Filipino Meat Loaf) »

Yogurt and Cucumber Dip (Mast-o Khiar)

Topped with rose petals and golden raisins, this simple dip is an elegant mezze.

Tah Chin (Baked Rice with Barberries)

This northern Iranian specialty is topped with dried barberries, a tart local fruit. See the recipe for Tah Chin »

Apple Cider Levain Loaf

Chicken with Puebla-Style Mole Sauce (Pollo en Mole Poblana)

In Mexico’s most iconic molé, mulato, ancho, and pasilla chiles combine with warm spices to create a velvety smooth sauce that’s ideal for spooning over chicken.

Braciola

This classic Italian-American dish is made from a lean cut of beef pounded thin, spread with a layer of grated cheese, fresh herbs, prosciutto, raisins, and pine nuts, then rolled, tied, seared, and simmered for hours in tomato sauce. See the recipe for Braciola »

Chicken Tagine with Apricots, Figs, and Olives (Tagine Djaj Bzitoun)

Briny olives, sweet apricots and figs, and tart preserved lemons flavor this aromatic North African braised chicken stew.

Ajil (Persian Style Trail Mix)

This traditional Iranian mixture of nuts, seeds, and dried fruits is a nice mix of sweet and salty and will keep for up to two weeks it first appeared in our December 2012 issue along with Ramin Ganeshram’s story Midnight Snack. See the recipe for Ajil (Persian Trail Mix) »

Beef Brisket and Picadillo-Stuffed Empanadas

Tender, braised beef brisket is combined with raisins, sherry, pine nuts, and spicy chile powder in the fragrant filling for sugar-dusted, savory-sweet empanadas. Get the recipe for Beef Brisket and Picadillo-Stuffed Empanadas »

Goat Cheese and Apricot Truffles

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The Seasonal Gourmet

As many of you know, I recently returned from a trip to Piedmont, Italy. The fantastic food and wine of the region has inspired me so I’ve been working on my own interpretation of recipes that reflect the foods of the region using ingredients that are accessible to North American cooks.

A popular dish in the Piedmont region is Brasato al Barolo, which is beef braised in Barolo wine. Unfortunately, Barolos can be quite expensive so you can easily substitute any inexpensive dry red wine, as long as it’s decent enough to drink. I used a bottle of Cantina Terre del Barolo Barbera d’Alba 2008, which retails for $13.95 in Ontario. Luckily, the recipe only calls for two cups so you’ll have the rest of the bottle to enjoy with dinner! I call for short ribs because they braise beautifully, resulting in a tender and flavourful dish.

To build flavour and add umami to the dish, I’ve used porcini powder. Porcini are mushrooms that grow abundantly in Italy and are common in many Italian dishes. Unfortunately, fresh porcini are often difficult to find in North American stores because they are very perishable. However, many stores sell packages of dried porcini (I’ve seen them at gourmet stores, Italian specialty shops, some supermarkets and fruit and vegetable markets). It’s very easy to make porcini powder from dried mushrooms: just add a few to a mortar and use the pestle to grind them to a powder (if you don’t have a mortar-and-pestle, just crush them with a rolling pin or the flat side of a large knife). Extra powder can be kept in a sealed container and used in soups, stews or pasta sauces.

Porcini powder is easy to make with dried mushrooms and a mortar-and-pestle

A Note About Authenticity: Italians typically serve Brasato al Barolo with polenta instead of pasta (pasta is usually served as a separate first course). However, egg noodles are delicious with the sauce, creating a rich and hearty main dish. Look for long, flat noodles made with eggs. The beef will taste even better after a day or two so plan ahead and make extras! Leftover shredded meat also makes a great filling for ravioli or agnolotti.

Pappardelle is delicious with wine-braised beef

Barolo-Braised Beef with Pappardelle

  • 2 Tablespoons extra virgin olive oil
  • Salt and pepper
  • 4 large meaty bone-in beef short ribs, each weighing about 10 to 12 ounces (300 to 340 grams)
  • 4 oz. (113 grams) slab bacon, cut into 1/2″ cubes
  • 1 medium onion, diced
  • 1 large carrot, diced
  • 2 ribs of celery, diced
  • 2 cloves of garlic, chopped
  • 3 Tablespoons tomato paste
  • 1 Tablespoon flour
  • 2 cups Barolo, Barbera D’Alba or other dry red wine such as Côtes du Rhône
  • 2 cups beef broth
  • 1/2 cup espresso or very strong coffee (equals about two shots of espresso)
  • 2 teaspoons porcini powder (made from about 6 dried mushrooms, see above)
  • 2 sprigs of fresh rosemary
  • 4 sprigs of fresh thyme
  • Salt and pepper, to taste
  • 1 lb. (500 grams) pappardelle or other flat egg noodles
  • Parmesan cheese to finish
  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Pat the short ribs dry with clean paper towels. Sprinkle with salt and fresh ground pepper. In an enameled cast iron pot (5.5 quarts or larger) or oven proof pot with a lid, add the olive oil and heat on medium-high.
  3. Add the short ribs. Let the ribs brown, about three to four minutes per side. Turn the ribs so that all sides brown. Remove from the pot and set aside.
  4. Add the bacon to the pot and sauté until it’s beginning to crisp. Add the onion, carrot, celery and garlic and cook until tender, stirring occasionally, about five minutes.
  5. Stir in the tomato paste. Add the flour and cook for two minutes, stirring constantly so it doesn’t burn on the bottom of the pan. Pour in the wine, beef broth and coffee.
  6. Add the herbs and the porcini powder, stirring to combine. Return the browned short ribs to the pot.
  7. Bring the sauce to a gentle simmer and place the lid on the pot. Put the pot into a preheated oven (350F). Cook for two hours.
  8. Check on the ribs after two hours. Stir to ensure nothing is sticking to the bottom. Return to the oven for another 30 minutes.
  9. Check on them again after 30 minutes – the ribs should be getting very tender and almost falling off the bone. Spoon some liquid over them (you can add another 1/2 cup of stock if the sauce is getting low). Return to the oven for another 20 to 30 minutes or until they are fork-tender and falling off the bone.
  10. Remove the pot from the oven. Use tongs to extract the ribs from the sauce. Place them in a bowl and set aside. Strain the sauce into a large sauce pan, using a large spoon to press all of the liquid through a strainer. Heat the sauce on medium-low heat. Spoon off as much fat from the top of the sauce as possible (you can also cool the sauce overnight – the fat will harden and can easily be removed).
  11. Place the cooked ribs on a cutting board. Remove any bones, fat and connective tissues and discard. Use two fork to shred the meat. Chop the meat into bite sized pieces and return the meat to the pot of simmering sauce. Season to taste with salt and pepper and heat through while preparing the pasta.
  12. Cook the pappardelle or other egg noodles according to package directions (usually about 6 minutes). Drain well. Toss the pasta with the braised meat and sauce and top with shaved parmesan cheese before serving.

Get updates from The Seasonal Gourmet onFacebook andTwitter. Join the conversation today!

Copyright Trish Coleman. Please contact the author to obtain permission for republication.


I'd love to know how it turned out! Please let me know by leaving a review below. Or snap a photo and share it on Instagram be sure to tag me @onceuponachef.

A comforting beef and vegetable stew sweetened with dried fruit, tzimmes is a Jewish holiday staple, especially on Rosh Hashanah.

Ingredients

  • 3 pounds boneless beef chuck (well-marbled), cut into 1-1/2-inch pieces
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 3 tablespoons olive oil
  • 2 medium yellow onions, cut into 1-inch chunks
  • 5 large cloves garlic, peeled and smashed
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon tomato paste
  • 1/4 cup all-purpose flour
  • 1/2 cup orange juice, from 2 oranges
  • 1/2 cup water
  • 4 cups beef broth
  • 1 bay leaf
  • 2 sprigs fresh rosemary
  • 4 teaspoons fresh thyme leaves, divided
  • 1 tablespoon brown sugar
  • 4 large carrots, peeled and cut into one-inch chunks on a diagonal
  • 1/2 cup dried apricots
  • 1 pound sweet potatoes, peeled and cut into one-inch chunks
  • 1/2 cup prunes

Instructions

  1. Pat the beef dry and season with the salt and pepper. In a large Dutch oven or heavy soup pot, heat 1-1/2 tablespoons of the olive oil over medium-high heat until hot and shimmering. Place half of the beef in the pan and brown, turning with tongs, for about 5 minutes add the remaining oil and brown the remaining beef. (To sear the meat properly, let the meat develop a nice brown crust before turning with tongs.) Transfer the meat to a large plate and set aside.
  2. Add the onions, garlic, and balsamic vinegar to the pot cook, stirring with a wooden spoon and scraping the brown bits from the bottom of the pan, for about 5 minutes. Add the tomato paste and cook for 1 minute more. Add the beef with its juices back to the pan and sprinkle with the flour. Stir with the wooden spoon until the flour is dissolved, about 1 minute. Add the orange juice, water, beef broth, bay leaf, rosemary, 2 teaspoons of the thyme, and the sugar. Stir to loosen any brown bits from the bottom of the pan and bring to a boil. Cover the pot with a lid, reduce the heat to a simmer, and cook for 2 hours.
  3. Add the carrots and apricots. Cover and continue cooking for 30 minutes. Add the sweet potatoes and prunes and cook for 30 minutes more, or until all the vegetables and meat are tender. Fish out the bay leaf and rosemary sprigs and discard. Taste and adjust seasoning if necessary. Serve the stew or let it come to room temperature and then store in the refrigerator overnight or until ready to serve. The flavor of the stew improves if made at least 1 day ahead.) Reheat, covered, over medium heat until hot throughout. Garnish with the remaining fresh thyme leaves.
  4. Freezer-Friendly Instructions: The stew can be frozen for up to 3 months. Just omit the sweet potatoes because they don’t freeze well. If you’d like, boil some sweet potatoes separately when you defrost the stew and either add them into the stew prior to serving or serve them on the side. Defrost the stew in the refrigerator for 24 hours before you plan to serve it and then reheat on the stovetop over medium heat until hot.

Pair with

Nutrition Information

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Watch the video: Pomegranate Glazed Pork Belly. Chef Terry (January 2022).