Shredded Beef "Burger"

It's pretty self-explanatory, really, but in order to get the most succulent beefy goodness you've ever tasted, there are a few tips and tricks you need to know.

First off: let the beef marinate for a minimum of 12 hours. I started off with an eye of round steak (1-10 oz cut is enough for 2 standard burger buns, generously piled) and rubbed it with fresh garlic, dijon mustard and black pepper. I lightly drizzled it with olive oil, red wine vinegar and Worchestershire sauce.

Secondly: I can't even count the number of recipes that tell you to toss the beef right from the fridge in to the slow cooker. Ok, if you're hellbent on using a slow cooker, fine, but make sure you SEAR the beef first. It only takes a couple minutes and is definitely worth the time. Heat a pan on med-high (7-8), add a skim of olive oil, season beef with kosher salt and brown it up on all sides. THEN transfer to your slow cooker (if you MUST). I always cook mine in the oven.

Which brings me to my third point: SLOW COOKING that beef until it flakes easily when poked with a fork. If you don't have ample time and are looking for a quick meal, I do not recommend trying this recipe. That being stated you don't need to supervise the cooking process; just shove it in the oven and come back later to check it.

For a 10oz chunk 'o' beef  this is the marinade (approx...I don't really measure things...)

2 cloves garlic, roughly chopped

2 tbsp dijon

1 tbsp black pepper

1 tbsp extra-virgin olive oil

1 tbsp red wine vinegar

1/2 tsp Worchestershire

+ a good pinch of kosher salt right before searing the meat

Place seared beef in a casserole or roasting pan with a lid, add just enough beef stock to cover meat.

I find cooking at 210°F for 8 hours does the trick! Shred the beef with a fork stirring to incorporate all the stock and juices.

You can build your sandwich however you like...

I put a dollop of mayo on each side of the bun, pile beef on the bottom, top with Montary Jack cheese, tomato and caramelized onions.

Caramelized Onions...if you please

1 large red onion, sliced

olive oil

kosher salt

red wine

balsamic vinegar

beef stock

1. Heat skillet over med-high heat (7) and add olive oil.

2. Add onions, give a quick shake to disperse, season with kosher salt and let sit, don't stir immediately!

You want the onions to get some color on them and stirring will cool the pan too much and cause their  natural moisture to leak out rather than evaporate. Once they start to brown, stir, every couple of minutes. 

3. When all the onions are dark in color (not burnt, just dark) deglaze with red wine and scrape bottom of pan, to get all that charred oniony goodness! 

4. Add a few splashes of balsamic vinegar and if you have any leftover beef stock, add about 1/4 c of that as well. Cook until onions are completely soft and all the liquid has been absorbed.

Bon Appétit!

The Gruesome Gourmet

The Thrifty Gourmet Part 2: Eggplant Spaghettini

As promised from my previous post, I will continue to enlighten my dear readers on how to eat well on a tight budget.

Today's creation is kind of a spin-off of pasta puttanesca. I'm not a big fan of anchovies, or capers as per original recipe, so I made a few modifications.

If you are unfamiliar with the term "puttanesca", it is derived from the Italian word "puttana", meaning whore. It is said that in the mid-20th century prostitutes used to make this dish in the time between their customers because it was quick, cheap and easy...

hmm, maybe there is some truth in the phrase "You are what you eat", haha;)

On the note of shunned and sacrilegious professions, I feel the appropriate music to accompany this dish is Goatwhore. I talked a bit about Soilent Green in a previous post, who share the same ruthlessly exuberant vocalist, Ben Falgoust. The band was originally formed in 1997 by guitar player Sammy Duet after the tragic breakup of his previous band, Acid Bath (also, an AMAZING band). Their black-death metal synthesis with gut-wrenching vocals and ear-annihilating riffs makes them one of my favorite bands to rock out to live. I've seen these guys a few times now, and every time they vastly exceed themselves!

Enough of my babbling....let's eat, drink and rock the fuck out!

Eggplant Spaghettini a.k.a. Modified Whore Pasta!

Makes 2 servings, enough for the whore and her guest;)

Ingredients:

Enough spaghettini for 2...about 300g

1/2 of a medium sized eggplant, diced (about 1/2" cubes)

3 cloves garlic, roughly chopped

dash of chili flakes

Approx 1 c. whole canned tomatoes, with juice

small handful of Kalamata or black olives

extra-virgin olive oil

black pepper and a touch of kosher salt (the olives are salty, so you shouldn't need much)

fresh parsley (If you have the means to acquire it fresh, do it...if not, don't bother with   dried herbs...they just aren't the same)

Execution:

1. Cook pasta al dente, drain and set aside.

2. Heat a heavy bottomed skill over med-high heat (7-8)

3. When pan is hot, add a generous amount of olive oil. You want a good amount because the eggplant will soak it up like a sponge and also because it is part of your sauce. I cannot emphasize enough that the pan has to be HOT or else the eggplant will simply soak up the oil and take forever to cook!!

4. Add eggplant, cook for about 1 minute.

5. Add garlic and chili flakes
and cook another minute or
so until tender.

6. Hand-crush the tomatoes
into the pan and add enough
of the juice so that you
have about 1 c. of liquid
including the olive oil.

7. Throw in enough olives to
your liking, season with s&p
and fresh parsley if you have
it, add the cooked spaghettini and toss.

8. Most of the liquid should get absorbed into the pasta (which is why it's important that is is al dente!) so there shouldn't be a puddle of liquid in the bottom of the pan.

9. Portion into serving dishes. If pasta seems dry, drizzle lightly with olive oil.

10. Enjoy your dinner and listen to Goatwhore!

Here's a pic I got with Ben Falgoust outside
of  The Biltmore when I saw them in 2009.


Off of their first album released in 2000, The Eclipse of Ages into Black, this is my favorite track and probably the most appropriate, or...uh...inappropriate, depending on how you look at it, hah!

                                          Goatwhore: Invert The Virgin

As always, thanks for checkin' this out and keep comin' back for more!

Sinfully Yours,

The Gruesome Gourmet