Serves 4
A pan sauce can be made while the steaks rest after cooking (see related recipes); if you intend to make a sauce, make sure to prepare all of the sauce ingredients before cooking the steaks. To serve two instead of four, use a 10-inch skillet to cook a 1-pound steak and halve the sauce ingredients. Bear in mind that even those tasters who usually prefer rare beef preferred these steaks cooked medium-rare or medium because the texture is firmer and not quite so chewy.
- Tomato-Caper Pan Sauce: Makes 3/4 cup
- dry white wine
- low-sodium chicken broth
- minced fresh parsley leaves
- Salt and ground black pepper
- Mustard-Cream Pan Sauce: Makes 3/4 cup
- dry white wine
- low-sodium chicken broth
- heavy cream
- grainy Dijon mustard
- Salt and ground black pepper
- Salt and ground black pepper
- vegetable oil
- Steak:
- dry mustard
- soy sauce
- molasses
- honey
- minced onion or 1 tsp onion powder
- garlic cloves or 1 tsp garlic powder
- bread crumbs
- parmesan cheese
- basil
- pepper
- eggs
- garlic
- ground beef
- sugar
- sesame oil
- soy sauce
- pepper
- chopped green onion
- minced garlic
- ginger
- sesame seeds
- soy sauce
- water
- oil
- sugar
- white or rice vinegar
- garlic
- ginger
- oil
- soy sauce
- Worcestershire sauce
- dry mustard
- salt
- pepper
- vinegar
- lemon juice
- garlic or 1/4 tsp garlic powder
Serves 4 to 6
For a less spicy dish, remove some or all of the ribs and seeds from the jalapeños before chopping them for the marinade. In addition to the toppings suggested below, try serving the tacos with Sweet and Spicy Pickled Onions (see related recipe), thinly sliced radishes or cucumber, or salsa.
- Fresh cilantro leaves
- ground black pepper
- vegetable oil
- kosher salt or 1 1/2 teaspoons Table salt
- Steak:
- fresh lime juice
- vegetable oil
- ground cumin
- packed fresh cilantro leaves
- Tacos:
- Herb Paste:
- Minced white or red onion
- Lime wedges
Makes 8 tacos, serving 4
Tomato sauce is sold in cans in the same aisle that carries canned whole tomatoes. Do not use jarred pasta sauce in its place. We prefer to let diners top their own tacos with whatever fillings they prefer. There’s no need to prepare all of the toppings listed below, but cheese, lettuce, and tomatoes are, in our opinion, essential.
- low-sodium chicken broth
- tomato sauce
- cayenne pepper
- dried oregano
- ground coriander
- ground cumin
- chili powder
- vegetable oil or corn oil
- Beef Filling:
- brown sugar
- Ground black pepper
- Shells and Toppings:
- shredded iceberg lettuce
- minced fresh cilantro leaves
Serves 6-8
This recipe requires a few hours of unattended cooking. It also requires advance preparation. After cooking, the brisket must stand overnight in the braising liquid that later becomes the sauce; this helps to keep the brisket moist and flavorful. Defatting the sauce is essential. If the fat has congealed into a layer on top of the sauce, it can be easily removed while cold. Sometimes, however, fragments of solid fat are dispersed throughout the sauce; in this case, the sauce should be skimmed of fat after reheating. If you prefer a spicy sauce, increase the amount of cayenne to 1/4 teaspoon. You will need 18-inch-wide heavy-duty foil for this recipe. If you own an electric knife, it will make easy work of slicing the cold brisket. Good accompaniments to braised brisket include mashed potatoes and egg noodles. For a Passover menu, substitute matzo meal or potato starch for the flour.
- Salt and ground black pepper
- Vegetable oil
- brown sugar
- tomato paste
- paprika
- cayenne pepper
- low-sodium chicken broth
- dry red wine
- bay leaves
- fresh thyme
- blue cheese cubed
- black pepper
- Kosher salt
- celery ribs
- Cooking spray
- Marie's Creamy Yogurt Blue Cheese Dressing