Are you sick of turkey yet? I know I am. Every year Mom and Dad always want a hamburger after all that turkey and that is also fine by me. Beef of any kind be it a steak or a burger or enchiladas.
So, let’s bring on the beef this week starting with Peopso, an Italian black pepper and wine beef stew. The recipe calls for Chianti, but Cabernet Sauvignon will also work. This would be good on a cold day.
Peposo
2-1/2 pounds chuck roast, cut into chunks 2 tsp kosher salt 3 tbsp olive oil 8 cloves garlic 1 bottle chianti 1-1/2 tbsp coarse black pepper, crushed with a mallet Using paper towels, pat the beef chunks very dry. Season with salt on all sides.
Heat a large Dutch oven to medium heat. Add the olive oil and the garlic to the pot and cook for 1-2 minutes or until the cloves turn lightly golden. Remove the garlic cloves but save them for later.
Add the beef without crowding the pan (work in batches). Sear the beef on all sides (about 5-6 minutes total) then place the pieces onto a plate. Repeat for subsequent batches.
Add the black pepper to the oil and cook for 30 seconds. Turn the heat up to medium-high and add the red wine. Once bubbling, scrape the brown bits off the bottom of the pot with a wooden spoon. Let the wine bubble for 2-3 minutes then turn the heat down to medium-low.
Return the seared beef and garlic cloves to the pot and cover with the lid. Cook for 90 minutes completely covered then remove the lid and continue to cook for another 60-90 minutes or until tender. Make sure to stir the meat every so often and to check for tenderness. The meat should be tender but not falling apart.
Once the meat is tender you can remove it to a plate and reduce the liquid in the pot by bringing it to a boil. If the liquid is thick enough to your liking, just skip the boiling step and serve with crusty Italian bread, polenta, or mashed potatoes.
—kwc– The late Mary Brannon made our family a similar casserole when Kevin died, and I still remember it. Also good for cold weather.
Ground Beef Enchilada Casserole
2 lbs ground beef 1/2 onion finely diced 2 tbsp taco seasoning, approximately 1/2 a packet 2 cans red enchilada sauce 15 corn tortillas 8 oz cheddar cheese shredded Fresh cilantro, chopped (optional) Preheat the oven to 350. Brown the ground beef with the diced onion and taco seasoning in a large skillet over medium high heat until the beef is browned and the onions are soft.
Pour approximately 1/3 of a cup of the enchilada sauce in the bottom of a 9X13 pan.
Then layer the tortillas on top of the enchilada sauce. It’s okay to tear them in half so that they line the bottom of the pan.
Then top with approximately half of the beef mixture, approximately 3/4 cup of red enchilada sauce and 1/2 cup of the shredded cheese.
Repeat these layers a second time in the casserole pan.
Then top with more corn tortillas, the remaining enchilada sauce and the remaining shredded cheese.
Cover the pan with foil and bake for 20 minutes. Uncover the pan and bake for an additional 5-10 minutes.
Let the casserole sit at room temperature for 5-10 minutes to sit. Top with the fresh cilantro.
—kwc– This baked ziti recipe has lots of ingredients but I’ll bet you have most of them in your kitchen already.
I’m not sure about the availability of ricotta cheese in Rockdale, but you can substitute cottage cheese or cream cheese.
Baked Ziti
2 tbsp olive oil 3 cloves garlic, minced 1 large onion, diced 1 lb. Italian sausage 1 lb. ground beef 1 can (28 ounces) whole tomatoes, with juice 2 cans (14.5 ounces) tomato sauce or marinara sauce 2 tsp Italian seasoning 1/2 tsp red pepper flakes Salt and pepper, to taste 16 oz. ziti or mostaccioli, cooked until not quite al dente 1 tub (15 ounces) whole milk ricotta cheese 1- 1/2 l b. moz z a r el l a cheese, grated 1/2 cup grated Parmesan cheese 1 whole egg Fresh minced parsley Heat olive oil in a pot over medium heat. Add onions and garlic and saute for several minutes, or until starting to soften. Add Italian sausage and ground beef and cook until browned. Drain off fat, leaving a bit behind for flavor and moisture.
Add tomatoes, tomato juice, salt, pepper, Italian seasoning, and red pepper flakes. Stir and simmer for 25 to 30 minutes. After that time, remove 3 to 4 cups of the sauce to a different bowl to cool down.
Preheat oven to 375. In a separate bowl, mix together the ricotta cheese, 2 cups of the grated mozzarella, Parmesan, egg, and salt and pepper. Stir together just a couple of times (do not mix completely).
Drain the pasta and rinse under cool water to stop the cooking and cool it down. Pour it into the bowl with the cheese mixture and toss to slightly combine (there should still be large lumps.) Add the cooled meat sauce and toss to combine.
Add half the coated pasta to a large casserole dish or lasagna dish. Spoon half of the remaining sauce over the top, then top with half the remaining mozzarella cheese. Repeat with another layer of the coated pasta, the sauce, and the mozzarella. Bake for 20 minutes, or until bubbling. Remove from oven and let stand 5 minutes before serving. Sprinkle chopped parsley over the pasta before serving.
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