Beef & fonio meatballs with sweet potato stew

Active: 55 minutes; Total: 1 hour 55 minutes; Serves: 4 to 6

Fonio, cooked according to package direction, cooled	½ cup (measure after cooking!)
Onions, finely chopped	2 mediums
Parmesan, finely grated	1 ounce
Eggs, lightly beaten	1 large
Thyme, chopped	2 tablespoons
Garlic, finely chopped	4 cloves
Salt	1 ½ teaspoons + 3/4 teaspoon +
Pepper, freshly ground,	¼ teaspoon +
Beef, 80% lean ground	1 pound
Peanut oil	¼ cup + 2 tablespoons
Bay leaf, fresh
Tomatoes, whole peeled, crushed by hand	28 ounces
Chicken broth, low-sodium	1 cup + ½ cup
Sweet potato, peeled, cut into 1-inch pieces	1 medium

1. Combine fonio, 1-cup onions, cheese, egg, thyme, 2-teaspoon garlic, 1 ½-teaspoons salt, ½-teaspoon pepper in a food processor. 
2. Process until the mixture forms a coarse paste, about 30 seconds. 
3. Transfer fonio mixture to a large bowl; add ground beef and 1-cup onions. 
4. Using your hands, gently combine the meat mixture. 
5. Shape sixteen balls; place on a parchment-lined baking sheet. 
6. Cover and chill at least 1 hour, or up to 8 hours or overnight. 
7. Heat ¼-cup oil in a large high-sided skillet over medium heat. 
8. Add bay leaf, remaining onions (about 2 cups), and remaining garlic (about 2-teaspoons). 
9. Cook, stirring often, until onions are golden brown, 15 to 20 minutes. 
10. Add tomatoes, 1-cup broth, 3/4-teaspoon salt, and ¼-teaspoon pepper. 
11. Cook, stirring often, until the sauce has thickened, 15 to 20 minutes. 
12. Stir in sweet potato and remaining ½-cup broth. 
13. Reduce heat to medium-low; cover and cook, stirring occasionally, until the potato is almost tender, 18 to 24 minutes. 
14. Heat remaining 2-tablespoons oil in a large skillet over medium-high heat. 
15. Working in batches if needed, cook meatballs in hot oil, turning occasionally, until browned on all sides, about 10 minutes; transfer to a plate. 
16. Nestle meatballs in skillet with sauce; cook, uncovered, over medium-low, until sweet potato is tender and meatballs are cooked through, 5 to 10 minutes. 
17. Season with salt and pepper to taste; garnish with parmesan. 

Recipe from Food&Wine Magazine, March 2021.

Stout-glazed short ribs

Testing the texture differences between 48 and 72 cooking hours.

Active: 30 minutes; Sous vide: 48 to 72 hours; Reheat: 30 minutes

Beef short ribs, cut into four equal parts, trimmed of sinew & excess fat	2 pounds
Salt
Pepper, freshly ground
Butter, unsalted	2 tablespoon
Garlic, lightly crushed	3 cloves
Guinness or other dry stout	1 cup
Bay leaf	1
Beef broth, low-sodium	1 ½ cups
Hoisin sauce	2 tablespoons
Sugar, dark brown	1 tablespoon
Butter, canna-infused	1 tablespoon

1. Preheat your sous vide water bath to 134.6°F. 
2. Place the ribs in a gallon-size freezer-safe ziplock bag in a single layer, and seal using the water displacement method. 
3. When the water reaches the target temperature, lower the bagged ribs into the water bath (ensuring the bag is fully submerged), and cook for 48 to 72 hours. (Chef's note: We decided on 48 over 72 hours as our preferred cooking time. The texture is soft at 48 hours but not entirely lost like starts to happen at 72 hours. I liked 72 to baby food.)
4. Remove the bag from the water bath, and let the ribs rest for 10 minutes. 
5. Transfer the ribs to a cutting board, reserving any cooking liquid in the bag for the glaze. 
6. Pat the meat throughly dry with paper towels, slice into ½-inch patties, and season with salt and pepper. 
7. Heat a large sauté pan over medium-high heat. 
8. When the pan is hot, add the 2-tablespoons butter, which will sizzle and brown immediately. 
9. Carefully place the rib patties in the pan, and sear until golden brown, about 1 minute. 
10. Using tongs, flip the patties and brown for about 1 minute more, then transfer to a platter. 
11. Drain off and discard all but 1 tablespoon of the fat from the pan, and return the pan to medium heat. 
12. Add the garlic, and cook, stirring occasionally, until lightly browned, about 2 minutes. 
13. Pour in the stout, which will immediately foam and bubble vigorously), and the bay leaf, and scrape the bottom to the pan with a wooden spoon to dislodge any browned bits. 
14. Stir in the reserved cooking liquid, stock, hoisin sauce, and sugar, and then let the mixture come to a lively boil. 
15. Reduce the liquid until it has a thick, syrupy consistency and is about one-fourth its original volume, about 15 minutes. (The viscosity is somewhere between maple syrup and molasses.) 
16. Reduce the heat to low, and stir in 1-tablespoon canna-infused butter until it is completely incorporated. The sauce should be glossy and have a richly sweet, salty taste. 
17. Remove the bay leaf and garlic cloves. 
18. Return the short rib patties to the pan, and glaze them by spooning the sauce over them until they are completely coated. 

Serve with gougères and pickled red onions.
Recipe totally tainted from Sous Vide at Home by Lisa Q. Fetterman.

Sous vide beef chuck roast with honey & spices

Active: 40 minutes + (Optional) fridge rest: 24 hours + Sous Vide cook time: 24 to 48 hours

Beef chuck roast	3 ½ to 4 pounds
Salt, kosher	To taste + 2 teaspoons
Pepper, freshly ground	To taste + 1 teaspoon
Oil, olive	1 tablespoon + 1 tablespoon + 1 tablespoon
Garlic, minced	1 tablespoon
Tomato paste	1 tablespoon
Paprika, smoked	2 tablespoons
Cinnamon, ground	1 teaspoon
Beef demi-glace	1 tablespoon
Bay leaf, dried	1
Thyme, fresh, chopped	2 tablespoons
Wine, red	1 cup
Stock, beef	2 cups
Honey	¼ cup
Onions, cipollini, peeled	2 pounds
Carrots, peeled, chunk cut	1 ½ pounds
Bay leaves, fresh	Garnish (optional)

1. Generously season the beef with the salt and pepper. 
2. Optional: Place in the refrigerator for 24 hours uncovered. 
3. Prepare a sous vide immersion circulation for use according to the its instructions; preheat the water to 135°F medium-raw or 140°F for medium. 
(Chef’s note: I went for 138°F/48H on my first attempt.) 
4. In a large saucepan over medium heat, warm 1-tablespoon oil until just smoking. 
5. Add the garlic, tomato paste, paprika, cinnamon, demi-glace, dried bay leaf, and thyme; cook, stirring constantly, for 1 minute. Increase the heat to medium-high, add the wine, and boil for 5 minutes. 
6. Add the stock, honey, 2-teaspoons salt, and 1-teaspoon pepper; simmer for 5 minutes. 
7. Remove from heat, and cool to room temperature. 
8. Place the beef in a vacuum-sealable bag and pour in the stock mixture. 
9. Using a vacuum sealer, vacuum and seal the bag tight; be sure you have a smooth, airtight seal. 
10. Carefully place the bag into the circulating water, and cook for 24 to 48 hours. 
11. One hour before the beef is done, preheat an oven to 450°F. 
12. In a large bowl, toss the onions and carrots with 1-tablespoon oil; season with salt and pepper. 
13. Transfer to a baking sheet and roast, stirring once midway through, until the vegetables are tender, about 20 to 25 minutes; set aside. 
14. Carefully remove the bag from the circulating water. 
15. Remove the beef from the bag, and place on a paper tower-lined baking sheet; pat dry with paper towels. 
16. Strain the sauce in a bowl. 
17. In an essential pan or large deep sauté pan over medium-high heat, warm the remaining 1-tablespoon oil. 
18. Add the beef and sear, turning about every 3 minutes, until evenly browned. 
19. Transfer to a carving board.
20. Pour off the excess fat from the pan, add the sauce and set over high heat. 
21. Simmer, stirring occasionally and skimming as needed, until the sauce is thickened, about 20 minutes, adding the onions and carrots during the last 5 minutes of cooking. 
22. Adjust the seasonings with salt and pepper. 
23. Cut the chuck roast into slices. 
24. Transfer to a large platter and spoon the vegetables over and around the meat. 
25. Drizzle some of the sauce over the meat and pour the rest into a bowl. 
26. Garnish the platter with fresh bay leaves. 
27. Serve immediately, and pass the sauce at the table. 

Recipe moderately modified from a Williams Sonoma post.

Ropa vieja

Oil, extra-virgin olive	2 tablespoons + ¼ cup
Steak, skirt, cut along the grain into 6-inch pieces	2 ½-pounds
Salt, kosher	2 teaspoons + 1 ½ teaspoons
Onions, white, halved	1 large
Bell peppers, green, halved, seeded	1 large
Water	5 cups
Bay leaf	1
Garlic, smashed	3
Cumin, ground	1 teaspoon
Oregano, dried	1 teaspoon
Wine, dry white	¼ cup
Tomatoes, crushed	2 cups

1. Preheat the oven to 325°F. Heat 2-tablespoons oil in a Dutch oven over medium-high heat. 
2. Sprinkle the steak with 2-teaspoons salt. 
3. Working in batches, sear the steak pieces until well browned, 2 to 3 minutes per side; transfer to a bowl. 
4. Add a half of the onion and half of the bell pepper and cook, stirring after 2 minutes, until browned in spots, about 5 minutes. 
5. Return the steak to the pot, and add the water, bay leaf, and one clove of garlic.
6. Cover and braise in the oven for 2 hours. 
7. Transfer the steak to a bowl, and let cool 10 minutes. 
8. Shred the steak by hand, and return to the bowl. 
9. Pour the cooking liquid through a fine wire-mesh strainer into a bowl; reserve 2 cups liquid, discard the solids and remaining liquids. 
10. Thinly slice the remaining onion and bell pepper halves. 
11. Heat the remaining ¼-cup oil in a large, high-sided skillet over medium heat. 
12. Add the sliced onions, peppers, and remaining cloves of garlic. 
13. Cook, stirring often, until the onions are translucent, about 10 minutes. 
14. Stir in the cumin and oregano, and then add the wine. 
15. Bring to a simmer; add the steak and remaining 1 ½-teaspoons salt; fold to incorporate the vegetables. 
16. Simmer until the meat is warmed through, about 5 minutes. 
17. Add the tomatoes and 2-cups reserved cooking liquid. 
18. Bring to a simmer, stirring. 
19. Cover and reduce heat to medium-low. 
20. Gently simmer, stirring every 5 minutes, until the meat is tender and the liquid is thickened, about 20 minutes. 
21. If necessary, uncover and cook several minutes to thicken the sauce. 

Recipe from Food&Wine Magazine, March 2018.

Slow cooker beef goulash

Oil, extra-virgin olive	2 tablespoons
Beef short ribs, cut into 4-inch pieces	4 pounds
Pepper, freshly ground
Salt
Onion, chopped	1 large
Garlic, minced	8 cloves
Carrots, cut into 2-inch lengths	5 medium
Paprika, sweet	¼ cup
Caraway, ground	1 tablespoon
Coriander, ground	1 teaspoon
Stock, low-sodium chicken	3 cups
Thyme	5 sprigs
Bay leaves	3
Sour cream
Noodles, cooked, buttered

1. In a large skillet, heat the oil over moderately high heat. 
2. Season the short ribs with salt and pepper. 
3. Brown half of the ribs in the skillet, about 12 minutes; transfer to the slow cooker, and repeat with the remaining ribs. 
4. Pour off all but 2-tablespoons oil from the skillet. 
5. Add the onion, garlic, and carrots; cook over moderately low heat, stirring, until the onion is barely softened, about 5 minutes. 
6. Add the paprika, caraway, and coriander; cook, stirring, until fragrant, about 1 minute; scrape into the slow cooker. 
7. Add the stock, thyme, and bay leaves to the slow cooker, cover, and bring to a boil on high. 
8. Cook for 4 hours, until the meat is very tender. 
9. Discard the bay leaves, thyme, and any bones; spoon off as much fat from the sauce as possible. 
10. Serve the goulash in deep bowls over buttered noodles and topped with a dollop of sour cream. 

Recipe from Food&Wine.