Fragrant with lemongrass and aromatic spices, Bo Kho is a delicious Vietnamese beef stew dotted with chunks of tender, sweet carrots. It's perfect comfort food: rich, savory, and warming.

What is it?

Bo Kho is a spiced beef and carrot stew from Vietnam. Southeast Asian herbs and spices, such as lemongrass and ginger, flavor the stew while carrots and beef provide the bulk of the dish. It's deeply savory with bright notes of star anise, lime leaf, and plenty of fresh herbs added at the very end.

From the late 19th century through the early 1950s, Vietnam fell under French rule as part of French Indochina, which also included Cambodia, Laos, and parts of China.

French occupation of Vietnam influenced its cuisine, and Bo Kho illustrates that influence as it's related to the French dish Boeuf aux Carrots - a braised beef stew with carrots. Vietnamese cooking is also influenced by 1,000 years of Chinese occupation, so you'll find classical Chinese culinary influences in this dish as well such as star anise and five spice powder.

Vietnamese-American chef Andrea Nguyen has an excellent video on the history (both broad and personal) for this dish.

Since it isn't thickened with a roux, as is the case for American beef stew, Bo Kho has a pleasant brothy quality. And a crusty baguette is perfect for sopping up all those fragrant juices.

What's in it?

Beef and carrots are the foundation of Bo Kho. To this foundation, you'll also add a liquid (it helps cook the meat and form the stew), aromatic herbs and spices, alliums, and ginger.

To serve Bo Kho, you'll want plenty of fresh herbs, some chopped Thai chilies, and a source of starch such as baguette, steamed rice, or noodles.

• Beef is the center of the stew. Look for boneless chuck roast because it's affordable, and its high collagen content makes a delicious, silky sauce. Other versions include beef shin, beef shank, brisket, and oxtail. Grass-fed beef has the richest flavor profile and is the most nutritious and sustainable choice.
• Carrots should be thick and large. You can find large carrots perfect for Bo Kho at many Asian grocers. You'll also find them at many farmer's markets in the wintertime, especially if you ask for "over-wintered" carrots, which tend to be larger than the standard long and thin carrots.
• Additional vegetables can also include potatoes or Daikon radish, depending on the recipe or your personal preference.
• Shallots and garlic are members of the allium family, and they give the stew a savory sweetness. You can swap in yellow onion if you don't happen to have shallots on hand.
• Lemongrass and makrut lime leaf give the stew a deeply aromatic perfume with subtle notes of flowers and citrus. You can find lemongrass at many supermarkets and lime leaf is often available at specialty stores.
• Spices include fresh ginger, cinnamon, star anise, and Chinese Five Spice powder. These ingredients are rich in volatile oils that give them a resonant sweet, spicy aroma. They're also a good source of antioxidants. Occasionally, recipes also use annatto seed which gives the stew a gorgeous red color.
• Liquid ingredients in this recipe include bone broth and coconut water. Bone broth gives the stew a savory flavor and a good amount of protein while coconut water lends sweetness and a dose of minerals. Some recipes call for making your own broth using beef shank or beef tendon, while others call for plain water or even cola.
• Tomato paste and fish sauce both bring an additional savory element to the stew, further complementing the beef.
• Thai chiles and fresh herbs can be added to the stew at the table when you serve it. That way everyone can add the amount they like.

Recipe Tips

Making Bo Kho is easy. You start by marinating the meat with aromatics, then searing it in a bit of neutral-flavored oil, then you add the carrots and liquid components of the dish and let it simmer until fork tender. But there are a few things you'll want to keep in mind when you make it.

• It's okay to skip making annatto oil if you're in a rush. While it's a nice addition, it's not essential to the recipe.
• Use chuck roast or a similar cut with plenty of connective tissue as the collagen breaks down with slow cooking, producing a silky, protein-rich gelatinous broth.
• Take time to get a good sear on the meat, as that browning can give the stew a lot of flavor.
• Cut the carrots into thick wedges rather than slices. Slices can cook more quickly than beef, resulting in overcooked carrots.
• Serve it with plenty of fresh herbs, such as green onions, Thai basil, mint, and cilantro. The vibrant freshness of the herbs is a nice contrast to the sweet, savory flavor of the stew.
• It's better the next day as is the case with many stew recipes, Bo Kho is no exception.

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Bo Kho Recipe

Perfumed with star anise, cinnamon, lemongrass, and lime leaf, this Bo Kho recipe makes a delicious weeknight meal. Tender grass-fed beef and sweet chunks of carrots make for a filling dinner. Serve it with a baguette and plenty of fresh herbs and Thai chilies.

Course Main Course, Soup

Cuisine Korean

Keyword beef, carrots, chilies, cinnamon, ginger, star anise

Prep Time 15 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 15 minutes minutes

Servings 6

Calories 496kcal

Author Jenny

Equipment

• medium mixing bowl
• Dutch Oven

Ingredients

For the Beef

• 2 ½ pounds beef chuck roast (trimmed and cubed)
• 2 tablespoons fish sauce
• 2 teaspoons five spice powder
• 4 lemongrass stalks (innercore, finely chopped)
• 2 tablespoons grated ginger
• 4 cloves garlic (finely chopped)
• 2 tablespoons coconut palm sugar
• 1 teaspoon fine sea salt

For the Annatto Oil (If Using)

• 3 tablespoons avocado oil (or other neutral-flavored oil)
• 1 tablespoon annatto seeds

For the Stew

• 4 medium shallots (sliced thin)
• ¼ cup tomato paste
• 3 cups bone broth
• 2 cups coconut water
• 2 Thai chilies
• 2 star anise pods
• 1 ceylon cinnamon stick
• 2 makrut lime leaves
• 3 large carrots (cut into wedges)

To Serve

• Thai Basil
• Limes (quartered)
• Cilantro
• Mint
• Thai Chilies (chopped)

Instructions

Season the beef.

• Add the cubed chuck roast to a medium mixing bowl, and then stir in the fish sauce, five spice powder, chopped lemongrass, grated ginger, garlic, coconut palm sugar, and salt. Stir until well-combined and let it sit while you prepare the annatto oil.

Prepare the annatto oil.

• Heat a Dutch oven over medium heat and add the oil. Stir. in the annatto seeds and let them cook in the oil for about 3 minutes, strain. Return the oil to the Dutch oven and discard the annatto seeds.

Prepare the stew.

• Working in batches, brown the marinated beef on all sides - about 6 minutes. Remove the browned beef from the pan using a slotted spoon.
• Add the shallots to the pan, and cook until fragrant - about 4 minutes. Next, return the beef to the Dutch oven, and then stir in the tomato paste. Continue cooking for an additional 1 to 2 minutes.
• Pour in the broth and coconut water, taking care to scrape up any browned bits on the bottom of your pan. Add the Thai chilies, star anise, and lime leaves to the pot. Turn the heat down to medium-low and simmer, uncovered, for 1 hour.
• After an hour, stir in the carrots and continue cooking, uncovered, for a further 30 to 45 minutes or until the carrots and beef are tender and the broth thickens slightly. Adjust seasoning with salt, and then pluck out the star anise, cinnamon, and lime leaf.
• Serve warm with plenty of fresh herbs and chopped Thai chilies. Store any leftovers in an airtight container in the fridge for up to 5 days.

Nutrition

Calories: 496kcal | Carbohydrates: 30g | Protein: 46g | Fat: 22g | Saturated Fat: 9g | Cholesterol: 130mg | Sodium: 1188mg | Potassium: 1567mg | Fiber: 6g | Sugar: 10g | Vitamin A: 5880IU | Vitamin C: 32.2mg | Calcium: 148mg | Iron: 8.9mg

More savory broths, soups, and stews

Recipe Questions

The post Bo Kho (Vietnamese Beef Stew) appeared first on Nourished Kitchen.

If you're looking for a healthier alternative to your typical cheeseburger, then you need to try this delicious and easy-to-make burger bowl. With all the classic cheeseburger ingredients but without the bun, this burger bowl is perfect for those who are watching their carb intake or just looking for a new way to enjoy their favorite burger. 

Key Ingredients

Burger bowl ingredients are straightforward and simple. You'll need to assemble everything you would for a cheeseburger - except the bun.

• Ground beef is central to any burger bowl recipe. For seasoning, add garlic powder, onion powder, salt, pepper, and Worcestershire sauce.
• Lettuce is the foundation of the burger bowl. Bibb lettuce works best since it has a neutral flavor and tender, cup-shaped leaves that hold onto all those delicious toppings.
• Tomatoes are essential in just about any burger recipe. Cherry or grape are perfect for this recipe since they're small. That means you can get a forkful in every bite.
• Cheese is a great addition. Shredded cheddar cheese is popular, but blue cheese is a good option too. 
• Pickles are a classic addition to burgers. Sour pickles spiked with plenty of garlic and dill taste delicious in this recipe, but so do quick pickles if you want a little sweetness.
• Bacon is 
• Homemade burger sauce, which typically includes mayonnaise, ketchup, chili sauce, and pickle juice, is a popular way to dress the bowls.

Where to Find American-Raised Grass-fed Beef

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Recipe Tips

Beyond seasoning and cooking the ground beef, there's very little work to the recipe. Still, there are a few tips you'll want to keep in mind.

• Add loads of seasoning to the ground beef. Flavorful ground beef is the key to making this recipe extra delicious. Worcestershire sauce, garlic, onion, and plenty of black pepper make it stand out.
• Any lettuce will do, but Bibb lettuce works particularly well because it is tender, has a mild flavor, and its cup-shaped leaves hold onto all the toppings.
• Soak your thinly sliced red onions in apple cider vinegar for more flavor. It gives them a delicious acidic note that brings balance to the bowls.
• Cherry tomatoes work better than tomato slices or wedges. They're bite-sized and easy to mix in the burger bowl.
• Let the ground beef cool a little before adding it to the remaining ingredients, or your lettuce will wilt, and your vegetables will soften.

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Burger Bowl Recipe

These easy burger bowls are your solution to a simple, nourishing weeknight dinner. They're less heavy than burgers, but with everything you could want in a burger (except the bun): dill pickles, flavorful ground beef, lettuce, tomatoes and onions.

Course Dinner

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 648kcal

Author Jenny

Equipment

• 10-inch skillet
• small bowl

Ingredients

For the Ground Beef

• 1 tablespoon extra virgin olive oil
• 1 pound ground beef
• 1 teaspoon garlic powder
• 2 teaspoons onion powder
• ½ teaspoon paprika
• 1 teaspoon fine sea salt

For the Special Sauce

• ½ teaspoon black pepper
• 1 teaspoon Worcestershire sauce
• ¼ cup mayonnaise
• 2 tablespoons ketchup
• 1 teaspoon hot sauce
• 1 teaspoon red wine vinegar

For the Burger Toppings

• 1 head Bibb lettuce
• 1 cup shredded cheddar cheese
• 1 sour pickle sliced cross-wise
• 8 ounces cherry tomatoes halved
• ½ medium red onion sliced thin
• 4 slices bacon crisped

Instructions

• Warm the olive oil over medium heat in a wide skillet. Brown the ground beef in the olive oil, and ten stir in the garlic and onion powders, paprika, salt, black pepper and Worcestershire sauce. Continue cooking 1 to 2 minutes further until fully seasoned and well-browned.
• Turn off the heat, and let the meat cool to room temperature.
• While the ground beef cools, whisk the mayonnaise, ketchup, hot sauce and vinegar together in a small bowl. Set aside.
• Arrange the salads, including lettuce, cheese, pickle slices, cherry tomatoes, red onion and ground beef on each plate. Drizzle with burger sauce or ranch dressing and serve immediately.

Nutrition

Calories: 648kcal | Carbohydrates: 7g | Protein: 30g | Fat: 55g | Saturated Fat: 19g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 129mg | Sodium: 1198mg | Potassium: 561mg | Fiber: 1g | Sugar: 3g | Vitamin A: 743IU | Vitamin C: 14mg | Calcium: 238mg | Iron: 3mg

The post Burger Bowls appeared first on Nourished Kitchen.

Rich and savory, this beef and stout pie recipe is always a huge success every time I serve it. A crisp, tender crust covers a robust stew made by simmering beef and root vegetables in a thyme-scented broth made with bittersweet dark ale.

It makes an appearance at our table every St. Patrick's Day, along with other classic Irish recipes, but it's perfect on any day when your body craves something hearty and robust.

What is it?

Meat pies are common all over the British Isles. And beef and Stout Pie is particularly common in Ireland, where it's also referred to as Beef and Guinness Pie. In the tradition of other ale pies, you start with a slow-cooked stew of beef, vegetables, broth, and beer topped with a tender, flaky pastry.

While most versions include only a top crust, the recipe is traditionally baked in a pie dish with both a bottom and top crust. And sometimes it's even turned into a hand pie, a convenient option for a picnic or lunch on the go.

What's in it?

Like other savory pies, this recipe works by slowly and gradually building flavor. You start by searing seasoned beef cubes before adding broth and stout beer. To this, you'll add root vegetables and aromatics such as onions and herbs. These key ingredients simmer together until fragrant and tender, after which you'll add a top crust and bake it a second time until the pastry's cooked.

• Beef is the foundation of the dish. Cheap cuts of meat work well for this recipe. Chuck roast makes excellent stew meat since it's affordable and flavorsome. long-simmering gives the meat a chance to render its fat and release collagen, which gives the stew an unctuous texture and deep, savory flavor.
• Root vegetables such as parsnips, carrots, and celeriac give the stew flavor and bulk. They bring balance to the tender cubes of meat and add a little sweetness to the savory meat juices.
• Beef broth, bone broth, or stock provides about half the liquid portion of the recipe. This combines with flour to form the gravy that binds the stew. It also provides a good dose of protein as well, since properly made bone broth is rich in protein in the form of gelatin.
• Stout beer is a dark ale with notes of chocolate, toasted barley, and coffee. As with broth, stout forms about half the liquid portion of the stew. It brings a bittersweet element to the stew, which amplifies the flavor's depth and complexity. Guinness is the traditional choice, but other stout beers work as well.
• Aromatics such as slow-cooked onion and fresh thyme round out the flavor, bringing balance to the savory stew and earthy root vegetables. Yellow onion works well in this recipe, but many people enjoy small pearl onions instead.

Tips for Making Beef and Stout Pie

For this recipe, you'll need to make two components: stew and pastry. For that reason, it can be a little tricky to make, so there are a few key tips you'll want to pay attention to.

• Adding flour to the stew is important. While you might be tempted to cut the carbs, adding flour to the stew is important because it thickens the meat juices, broth, and ale. Without it, you'll have soup rather than stew.
• The stew will thicken as it bakes. As the stew bakes, the flour and liquids will combine, resulting in a thickened meat gravy. You may wish to stir it once or twice as it bakes to ensure the stew cooks (and the gravy thickens) evenly.
• Add the vegetables toward the end of cooking. While it's easier to add the onions and root vegetables at the beginning of cooking, they'll overcook with a prolonged period of time in the oven. So, it's best to cook the meat, then add in the vegetables later. That way, you'll have super tender cubes of beef and delicious vegetables without overcooking them.
• Keep your pastry ingredients cold. Cold butter, cream, and even flour ensure that you'll have a flaky, tender crust. This is also why it's important to chill your pie crust in the fridge before baking the pie.
• You can use just about any container you want. Since the stew is already cooked by the time you add the pastry, you can bake the beef and stout pies in just about any container you like. A souffle dish works well, but so does a casserole dish, cast iron skillet, pie dish, or even multiple ramekins for individual portions. Just cut the shape of the pastry to match the opening of your cooking vessel.
• Make sure to vent your pie. Cut small slits or vents in the top of your crust to allow steam to escape as the pie cooks.
• Place the pie on a baking sheet to bake. The stew will likely seep at the edges of the dish as it bakes, so set it on a baking sheet to catch any drips. You'll save yourself cleanup time if you line the baking sheet with parchment paper beforehand.
• Brush your pie crust with cream or egg wash. Both will give the crust a pretty sheen and attractive appearance. Otherwise, the pastry will look dull.
• Serve it the next day. While the pie is ready to eat as soon as it comes out of the oven, it's often better and more flavorful the next day. So, plan ahead if you have the time.

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Beef and Stout Pie Recipe

A tender, flaky crust envelops a savory stew made by simmering beef and root vegetables in plenty of broth and stout beer. Serve it with a pint of Guinness and a crisp salad, and save the leftovers because it's even better the next day.

Course Main Course

Cuisine Irish

Keyword beef, beer, herbs, oats, vegetables

Prep Time 20 minutes minutes

Cook Time 3 hours hours 30 minutes minutes

Total Time 3 hours hours 50 minutes minutes

Servings 8 servings

Calories 814kcal

Author Jenny

Equipment

• Dutch Oven
• food processor
• Rolling Pin
• baking dish (for 1 large pie)
• ramekins (for individual pies)
• baking sheet
• Parchment Paper

Ingredients

For the Pie Filling

• 1 cup all-purpose flour
• 1 teaspoon fine sea salt
• ½ teaspoon ground black pepper
• 2 pounds beef stew meat
• 2 tablespoons bacon fat (or butter)
• 2 cups stout beer
• 2 cups bone broth
• 2 teaspoons Worcestershire sauce
• 1 medium celeriac (cubed)
• 2 large parsnips (cubed)
• 3 large carrots (cubed)
• 2 medium yellow onions (chopped)
• 2 tablespoons fresh thyme leaves

For the Pastry

• 1 cup all-purpose flour
• 1 cup whole wheat pastry flour
• ¼ cup rolled oats (divided)
• ¾ cup cold salted butter (diced)
• ¼ cup heavy cream (plus additional for brushing the pastry)

Instructions

For the Stew

• Heat the oven to 275 F.
• Whisk the flour, salt and pepper together in a large mixing bowl, and then toss in the stew meat, stirring with a wooden spoon until each piece is well-coated by the seasoned flour.
• Spoon the bacon fat into a Dutch oven set over medium-high heat. When the fat melts, toss in the stew meat and brown it on all sides, about 5 minutes per side. Using a wooden spoon, scrape any brown bits from the bottom of the pot, and then pour in the beer, bone broth, and Worcestershire sauce, cover the pot and set it on the middle rack of your oven where it should cook, undisturbed, for 90 minutes.
• Open the oven and lift the lid off the pot, stir in the vegetables and thyme, let them simmer, uncovered, for a further 60 minutes, stirring occasionally until the vegetables are tender and the liquid thickened. Pour the stew into a 2-quart round baking dish or into individual ramekins.

For the Pie Crust

• While the meat and vegetables stew, prepare the pastry by dumping flour, oats, and cold butter together in a food processor equipped with the dough attachment. Pulse the flour and butter together until they resemble cornmeal, and then slowly pour the cream in through the feeder tube until the ingredients form a smooth, uniform dough. Dump the dough out onto a floured surface, shape it, wrap it in parchment paper, and then set it in the fridge to chill for about an hour.

Assembling the Pie

• Turn up the heat of the oven to 375 F, and line a rimmed baking sheet with parchment paper. Ladle the stew into a large serving dish to serve the pie family-style or into individual ramekins for personal portions.
• Remove the pastry from the fridge, and, working on a floured surface, roll it into a circle about one-third of an inch thick and large enough to cover your pie with an overlap of at least an inch. Arrange the crust over the stew, and then crimp the edges. Brush the top of the pastry crust with a bit of cream. Take a paring knife, and then cut a few slits into the top of the pastry to allow for venting as the pie bakes.
• Place the pie on the parchment-lined baking sheet, and then bake it for 30 to 45 minutes or until the crust is cooked through and golden brown. Serve warm.

Nutrition

Calories: 814kcal | Carbohydrates: 67g | Protein: 45g | Fat: 38g | Saturated Fat: 20g | Cholesterol: 166mg | Sodium: 1629mg | Potassium: 1289mg | Fiber: 8g | Sugar: 7g | Vitamin A: 6910IU | Vitamin C: 26mg | Calcium: 145mg | Iron: 7.1mg

Recipe Questions

The post Beef and Stout Pie appeared first on Nourished Kitchen.

Scotch Broth, a humble potage of lamb, split peas, barley, and vegetables, fills my family's bellies in wintertime when the lingering cold and snow seem to draw out our strength and internal warmth.  Scotch Broth has long been a favorite of mine - thick with split peas and barley, flecked with long-simmered bits of tender lamb meat and ladled into waiting bowls.

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Scotch Broth

This classic Scotch Broth, a satisfying and filling broth-based soup featuring kale, split peas, lamb and barley, comes.

Prep Time 12 hours hours 5 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 13 hours hours 35 minutes minutes

Servings 10 to 12 servings

Author Jenny

Ingredients

• 1 cup hulled barley
• 1 tablespoon raw apple cider vinegar
• ½ cup split peas
• 2 tablespoons salted butter
• 1 large lamb shank
• 1 yellow onions (chopped)
• 2 carrots (chopped)
• 2 celery ribs (chopped)
• 2 garlic cloves (sliced thin)
• 1 ½ teaspoons dried thyme
• 2 bay leaves
• 12 cups water
• 1 bunch kale
• 2 teaspoons fine sea salt
• ground black pepper

Instructions

• Place the barley in a small bowl with about 1 cup warm water. Stir in cider vinegar. In a separate bowl, pour the split peas into a bowl and cover with warm water. Leave both bowls in a warm room for 12 to 24 hours. After the time has passed, drain the barley and the split peas, and rinse them well.
• In a large pot, heat the butter over medium to medium-high heat. Add the lamb shanks to the pot and brown them on both sides, turning as needed. Room the lamb and set aside.
• Add the onions, carrots, celery and garlic to the pot, and saute for 5 minutes, stirring as needed to prevent burning.
• Return the lamb to the pot and add the thyme, bay, and 12 cups water. Pour in the soaked split peas and barley. Bring the soup to a boil, turn the heat to low, cover and simmer for 1 ½ to 2 hours or until the lamb shanks are very tender and the meat is easy to pull off the bone. Remove the lamb shanks from the pot and let them cool.
• While the lamb cools, stem the kale and chop it into bite-sized pieces Add the kale to the pot and simmer for 7 minutes or until the kale is soft.
• Shred the lamb, and return it to the pot. Salt well, starting with 2 teaspoons, and add freshly ground pepper if desired. Garnish with chopped parsley, if you like, and serve.

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Encrusted with earthy cumin and bright coriander, this sous vide flank steak is impossibly tender, deeply flavorful and marvelously easy to make. Serve it with a vibrant fresh herb sauce that's spiked with parsley, cilantro and just the right touch of jalapeño pepper. Or skip the herb sauce, and make fermented salsa verde instead - and then slice and serve the flank steak for fajitas.

Why sous vide works so well for flank steak.

Sous vide is a culinary technique that's commonly used in upscale eateries, but has recently become popular among home cooks, too. The technique, which means "under vacuum," involves cooking vacuum-sealed foods in a water bath that is held at a constant temperature.

That results in meat that is very tender and consistently cooked. Accordingly, cooking meat with sous vide gives even the toughest cuts of meat tenderness. So grass-fed meats, which tends toward toughness, and flank steak do particularly well with this technique.

The constant temperature and prolonged cook time allow enough time to let the steak's collagen and fat liquefy without overcooking the meat. So meat is consistently tender, and deeply flavorful every time you cook.

Making Sous Vide Flank Steak

Cooking steak with sous vide involves a few simple steps. You'll start by seasoning your steak. Next, you'll vacuum seal it to remove all the air before plunging it in a water bath heated by an immersion circulator. After cooking, sear it in a very hot cast iron skillet so that it develops a nice crust and then serve it warm.

But, there's three basic steps you need to pay particular attention to: Vacuum sealing, temperature and timing. Here's why.

Vacuum Sealing

In order for your steak to cook through evenly and safely, you need to remove all air from the bag that will hold it. The best way to do this is to vacuum seal it.

I use the FoodSaver FM2000 which is affordably priced, and it tucks neatly away in the cabinet when I don't need it. It's the best-selling brand, and it comes with a 5-year limited warranty. It's also ETL safety certified.

Pro-Tip: You can also use the FoodSaver to preserve your garden harvest, or to vacuum seal leftovers before you freeze them - keeping them fresher.

Temperature

When cooking with sous vide, your temperature should be constant - so that the steak cooks evenly and consistently all the way through. For sous vide flank steak, recipe temperatures vary from 129 F to 134 F. With 129 F produce rare steak and 134 F producing medium-well steak.

This recipe calls for setting your immersion circulators temperature to 131.5 F, which produces a nice medium-rare steak - even after searing it at the very end.

Timing

Since you cook your steak at the optimal temperature, it's hard to overcook. So cook it long enough for the connective tissue and fat to liquefy and melt (at least 2 hours) and up to 12 hours. You can even toss the steak into the water bath in the morning, and it'll be ready and warm for dinner.

Tips for Sous Vide Flank Steak

• Use a vacuum sealer to seal your bags. In order for the steaks to cook properly, you must remove all the air from their packaging. And that's why a vacuum sealer is integral to sous vide cooking.
• Use food-grade plastic bags designed for sous vide cooking. Because the plastic is heated, you'll want to be careful with which bags you select. So, use food-safe plastic made without BPA or pthalates. I use FoodSaver bags because they work well for sous vide, are free from BPA and pthalates and made from food-safe polyethylene and nylon.
• Temperature is important. Your immersion circulator keeps temperature constant, even and without cold or hot spots - and that means your food cooks safely and evenly.
• Sear the steak to finish it. While sous vide flank steak is safe to eat as soon as it comes out of the water bath, searing it gives a nice caramelization - developing that delicious, rich crust.
• Vacuum seal your leftovers. You can tuck your leftovers into a FoodSaver bag, vacuum seal it and toss it into the freezer for an easy meal later.

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Sous Vide Flank Steak Recipe

Coriander, cumin and fine sea salt make a fantastic spice rub for this utterly tender Flank Steak. Cooking sous vide gives flank steak - a notoriously tough cut - a delicate tenderness and a fantastic, rich flavor.

Course Dinner

Cuisine American

Keyword meat, sous vide

Prep Time 5 minutes minutes

Cook Time 2 hours hours

5 minutes minutes

Total Time 2 hours hours

Servings 4 servings

Calories 445kcal

Author Jenny

Equipment

• FoodSaver Vacuum Sealer
• FoodSaver Vacuum Seal Bags
• Sous Vide Immersion Circulator
• Deep food-safe bucket or stock pot

Ingredients

For the Steak

• 2 teaspoons fine sea salt
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 ½ pounds bison flank steak
• 2 tablespoons extra virgin olive oil

For the Herb Sauce

• ½ cup chopped flat-leaf parsley
• ¼ cup chopped fresh cilantro
• 2 tablespoons chopped fresh oregano
• 1 medium jalapeño (seeded and chopped fine)
• 1 medium shallot (minced)
• 1 medium garlic (minced)
• ¼ cup extra virgin olive oil
• 2 medium lemons (juiced)
• 1 teaspoon fine sea salt

Instructions

• Fill a deep container ¾ of the way full with water. And set your immersion circulator in the water. Heat the circulator to 130.5 F.
• While the water comes to temperature, mix the salt, cumin and coriander together in a small container.
• Set the flank steak on a cutting board, and pat it dry. Sprinkle the spices and salt evenly over both side of the steak, and then tuck it into a FoodSaver gallon-sized vacuum seal bag. Vacuum and seal the steak.
• Place the vacuum-sealed steak into the preheated water, and let it cook for 3 hours.
• About 5 minutes before steak is finished cooking, make the herb sauce. Stir the herbs together with jalapeño pepper, shallot and garlic. Next, stir in the olive oil, lemon juice and sea salt. Set aside.
• Turn off the immersion circulator, remove the bag from the water, and then open the bag. Heat a cast iron skillet over medium-high heat until hot. Swirl olive oil into the pan, and then gently place the steak into the skillet. Sear about 3 minutes on each side, or until it forms a nice crust. Slice the steak against the grain in thin strips, and serve warm with herb sauce.

Nutrition

Calories: 445kcal | Carbohydrates: 8g | Protein: 38g | Fat: 30g | Saturated Fat: 6g | Cholesterol: 102mg | Sodium: 1843mg | Potassium: 735mg | Fiber: 2g | Sugar: 2g | Vitamin A: 750IU | Vitamin C: 44mg | Calcium: 73mg | Iron: 4mg

The post Sous Vide Flank Steak appeared first on Nourished Kitchen.

This hearty bison stew is a wintertime favorite. Root vegetables and tender bites of bison simmer together in a mix of broth and wine. Thyme and bay leaf give the stew a beautiful depth of flavor. Best of all, it comes together in a slow cooker, making it a nourishing and fairly hands-off weeknight meal for cold weather.

What's in it?

Bison is the heart of this stew. Its sweet, slightly gamey quality makes it a perfect companion to root vegetables, vibrant red wine, and fresh herbs. Look for grass-fed bison from local farmers or from a reputable online source.

Vegetables-carrots, parsnips, onions, and potatoes-give the stew its bulk. Celeriac, if you have it, would be a nice addition.

Aromatics include black pepper, bay leaf, thyme, and parsley. These ingredients help give the stew a bit of a lift. 

Bone broth and red wine provide moisture and make a luxurious gravy. Bone broth's high gelatin content ensures a thick, velvety stew.  You can substitute beef stock or vegetable stock, but your stew may be thinner.

Tomato paste and flour act as thickeners.  They help to bind the ingredients together. Tomato paste also gives the stew a robust, umami flavor.

Recipe Tips

Take the time to trim the chuck roast. Remove any tough sinew or extra fat, as it can make the stew meat gristly and its sauce greasy. When you're finished, you should have about 2 pounds of trimmed bison stew meat.

Small new potatoes work best. Starchy potatoes, such as Russets, can fall apart easily. Small yellow or red potatoes are a good choice. They tend to hold their form better with prolonged cooking.

Gelatinous broth gives stew an irresistible, smooth texture. You can make your own or buy it from a reputable brand known for its quality.

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Bison Stew Recipe

With its plentiful fresh vegetables and bites of tender bison, this stew is a perpetual favorite on our kitchen table during winter. We like to serve it with a crisp herb salad which helps to balance the stew's heaviness. A hunk of crusty sourdough bread is perfect for sopping up any extra gravy.

Course Main Course

Cuisine American

Keyword bison, herbs, vegetables

Prep Time 10 minutes minutes

Cook Time 4 hours hours 15 minutes minutes

Total Time 4 hours hours 25 minutes minutes

Servings 8 servings

Calories 374kcal

Author Jenny

Equipment

• cast iron skillet
• Slow Cooker

Ingredients

• 3 tablespoons ghee
• 2 ½ pounds bison chuck roast (trimmed and cut into 1 ½-inch pieces)
• 1 teaspoon fine sea salt
• ½ teaspoon ground black pepper
• ½ cup all-purpose flour
• ¼ cup tomato paste
• 2 medium yellow onions (sliced thin)
• 1 ½ pounds small yellow potatoes (cut into 1-inch pieces)
• ¾ pound carrots (peeled and cut into 1-inch pieces)
• ½ pound parsnips (peeled and cut into 1-inch pieces)
• 2 cups bone broth
• ½ cup dry red wine
• 1 tablespoon Worcestershire sauce
• 1 tablespoon fresh thyme leaves
• 2 bay leaves
• ½ cup chopped fresh parsley

Instructions

• Warm the ghee in a cast iron skillet or Dutch oven over medium-high heat, and then dump in the bison meat. Sprinkle with salt and pepper, and brown on all sides-about 8 minutes. Transfer the browned bison meat to a slow cooker, and then stir in the all-purpose flour and tomato paste until the meat is well-coated.
• Stir the onion, potatoes, carrots and parsnips. Then, pour in the broth, red wine, and Worcestershire sauce. Drop in the thyme and bay leaves, and then cook on low for 8 to 9 hours or on high for 4 to 5 hours or until the meat is tender. Sprinkle with parsley just before serving.

Nutrition

Calories: 374kcal | Carbohydrates: 36g | Protein: 35g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 103mg | Sodium: 718mg | Potassium: 1274mg | Fiber: 6g | Sugar: 7g | Vitamin A: 7592IU | Vitamin C: 35mg | Calcium: 67mg | Iron: 6mg

Recipe Questions

How do I store it?

Any leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 6 months.

To reheat the stew, pour it into a saucepan and place it on the stove over medium-low heat with the lid on, stirring occasionally, until it reaches 165 F. If reheating from frozen, allow the stew to thaw in the fridge overnight first.

Can I make this recipe without a slow cooker?

If you don't have a slow cooker, you can make this stew in a Dutch oven. Increase the liquid to 3 cups bone broth and 1 cup dry red wine.

Combine all the ingredients in the Dutch oven, and then bring it to a boil over medium-high heat. Turn off the heat, cover with a tight-fitting lid, and then transfer it to an oven preheated to 325 F. Allow it to continue cooking in the oven for 4 to 5 hours or until the meat is tender.

The post Bison Stew appeared first on Nourished Kitchen.

Nothing quite beats a warming bowl of stew on cold winter nights. You want something hot, nourishing, deeply savory with pops of bright herbs. And this Beef and Bacon Stew recipe hits all the right marks. In the end you have an easy recipe with tons of flavor.

What is it?

Like most stew recipes, this version is a savory combination of tender meat and sweet root vegetable served in a thickened broth. Fresh herbs, red wine, and a bit of bacon give the stew a deep and lingering flavor.

It's delicious when you serve it with sourdough bread, a crisp green salad or dollop of sauerkraut, and a glass of red wine.

Key Ingredients

Any good stew recipe relies on a few key ingredients. Typically you'll find meat, vegetables, a thickener (although some stew recipes, such as Bo Kho, do not use thickening agents), liquids such as beef stock or wine, and herbs or spices. You'll simmer these ingredients together for at least an hour, sometimes longer, until they produce a thick, hearty stew.

• Grass-fed beef chuck roast works particularly well in this recipe. Chuck is a cheaper cut with lots of flavor, and its high collagen content means that it produces a silky, gelatin-rich gravy.
• Bacon provides a smoky, salty richness, while bacon grease is perfect for searing off the meat.
• Vegetables include pearl onions, potatoes, and carrots, although other root vegetables work well, too.
• Liquid ingredients include both bone broth and red wine. They give the stew a luscious richness.
• Gelatin, added toward the end, helps to thicken the broth, giving it a silky mouthfeel.
• Herbs include bay leaf and thyme. They lend a bright, herbal note that provides balance to the stew's savory, earthy flavors.

Where to Find American-Raised Grass-fed Beef

Wild Pastures delivers grass-fed and pasture-raised straight to your door. They have good prices and work exclusively with American farmers practicing regenerative agriculture.

Check it out here

Recipe Tips

As with most stews, this Beef and Bacon Stew recipe is easy to make. You'll crisp some bacon, brown some beef, add broth and wine then some vegetables before letting it simmer gently. It takes a few hours of mostly hands-off time, and produces lusciously tender meat and vegetables, and a gorgeous herb-scented gravy.

But there are a few tips you'll want to keep in mind.

• The cut of meat matters. Chuck roast is what we recommend as it's flavorful and affordable, but the key is to use meat with a fairly high collagen content. Collagen comes from connective tissue, and it makes for tender meat and silky broth.
• Shoulder bacon works the best as its leaner than bacon cut from the belly, however both work well.
• Timing matters. Add the vegetables toward the end of cooking so they soften enough to be pleasant to eat, but not so much that they fall apart.
• Deglazing the pan makes a big difference. After cooking off the beef, you'll add the wine and broth. Take care to deglaze the pan, loosening any browned bits stuck to the bottom of the pan as that's where all the flavor is.
• You'll use both the stove and the oven. You'll start the recipe by cooking off the bacon and seasoned beef on the stove, transfer it to the oven so that it cooks low and slow, and then finish it off on the stove, which allows you to add the gelatin. If you prefer to cook it completely on the stovetop, try this method for Stovetop Beef Stew.

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Beef and Bacon Stew Recipe

A simple farmhouse stew, this recipe features root vegetables, slow-cooked beef and fresh herbs.

Course Stew

Cuisine American, English

Keyword bacon, beef, broth, herbs, vegetables

Prep Time 5 minutes minutes

Cook Time 2 hours hours 30 minutes minutes

Total Time 2 hours hours 35 minutes minutes

Servings 8 servings

Calories 540kcal

Author Jenny

Equipment

• medium mixing bowl
• Dutch Oven

Ingredients

• ¼ cup all-purpose flour
• 2 teaspoons fine sea salt
• ½ teaspoon ground black pepper
• 1 tablespoon extra virgin olive oil
• 4 ounces bacon (coarsely chopped)
• 3 pounds chuck roast (trimmed and cut into bite-sized pieces)
• 2 cups red wine
• 2 cups beef bone broth
• 1 tablespoon tomato paste
• 2 bay leaves
• 2 tablespoons fresh thyme leaves
• 4 medium carrots (chopped into bite-sized pieces)
• 1 pound Yukon gold potatoes
• 1 ½ cups frozen pearled onions
• 1 tablespoon gelatin
• 1 cup water

Instructions

• Heat the oven to 300 F.
• In a medium bowl, stir the flour, salt, and black pepper together. Add the beef, and then stir to coat. Set aside.
• Heat the oil in a Dutch oven over medium heat, and then add the bacon. Allow the bacon to cook in the hot oil until crispy. Dump the seasoned beef into the bacon, and cook until browned, about 6 minutes.
• Pour in the red wine, bone broth, and tomato paste. Take care to scrape any browned bits off the bottom of the pan. Add the bay leaves and thyme, and then transfer to the oven. Cook, uncovered, for about 90 minutes.
• After 90 minutes, give the stew a stir, and then add the carrots, potatoes, and pearl onions. Continue cooking for a further 30 to 45 minutes or until the vegetables turn tender.
• In a small bowl, mix the gelatin with water and allow it to bloom for 5 minutes.
• Remove the stew from the oven, and set it back on the stove. Bring it to a simmer over medium heat, and then stir in the bloomed gelatin. Increase the heat to medium-high, and simmer until slightly thickened - about 3 minutes.
• Pluck out the bay leaves, and then serve hot. Store any leftovers in a tightly sealed container in the fridge for up to 5 days.

Nutrition

Calories: 540kcal | Carbohydrates: 25g | Protein: 38g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 128mg | Sodium: 496mg | Potassium: 1080mg | Fiber: 4g | Sugar: 5g | Vitamin A: 5242IU | Vitamin C: 22mg | Calcium: 75mg | Iron: 5mg

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Recipe Questions

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This wholesome bison chili makes for an easy weeknight dinner. The recipe features ground bison, black beans, and a blend of aromatic spices. Effortlessly cooked in the oven, this hearty chili provides a satisfying, delicious meal that's perfect for cold nights.

What's in it?

• Ground bison is the main ingredient. It tastes meaty, robust, and delicious with a lean, rich flavor, making it a natural match for chili. Grass-fed bison is a particularly good choice, thanks to its nutritional profile.
• Beans provide bulk to the chili, helping to extend the bison. They're also rich in fiber and complex carbohydrates, as well as various micronutrients. While we love black beans in this chili, you can use just about any bean you want.
• Tomatoes lend acidity to the chili and also serve as the liquid portion. 
• Aromatics include bell pepper, onion, and garlic. They lend sweetness and depth to this recipe.
• Chilies give this recipe its heat and its flavor. Using a wide variety of chili powders, canned chilies, and even sweet bell peppers. This combination gives a beautiful depth of flavor to the chili that you can't quite achieve when only using a single variety of pepper.  
• Cocoa powder brings a subtle bittersweet note to the recipe that works well with chili's heat.
• Herbs and spices include coriander, cumin, and oregano. Coriander and oregano lend a bright herbal note with undertones of citrus, while cumin lends an earthy flavor.
• Olive oil gives the chili depth of flavor and allows you to build flavor even more by sautéing the aromatics and browning the bison meat. You can also use avocado oil, lard, bacon fat, tallow, or even refined coconut oil if you prefer.

Recipe Tips

• Adjust the heat to your liking. This chili has a mild to medium level of heat. If you prefer it hotter, add a little cayenne powder or increase the amount of chili powder.
• A variety of chilies makes a difference. While you can certainly make bison chili with any chili powder you find at the store. Using a wide variety of peppers results in better flavor and more depth
• For a thicker chili, consider halving the amount of broth you add. For a thinner, soupier version, increase the broth or amount of tomato sauce.
• Dry beans cooked from scratch give the chili a better flavor than canned. They're also less expensive. If you want to save time, you can still use canned. They're a savior on busy days.

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Bison Chili Recipe

This hearty bison chili recipe is a cold-weather favorite. A combination of ancho, chipotle chilies and a little cocoa powder bring a beautiful robust quality to this recipe. It's delicious served with chopped fresh onions and cilantro, with a squeeze of lime.

Course Main Course

Cuisine American

Keyword chilies, meat, tomatoes

Prep Time 20 minutes minutes

Cook Time 2 hours hours

Soaking Beans 8 hours hours 45 minutes minutes

Total Time 11 hours hours 5 minutes minutes

Servings 6 servings

Author Jenny

Ingredients

For the beans

• 1 cup dried black beans
• ¼ teaspoon baking soda
• 1 tablespoon fine sea salt

For the chili

• ¼ cup extra-virgin olive oil
• 1 medium yellow onion (diced)
• 1 medium red bell pepper (diced)
• 3 medium garlic cloves (coarsely chopped)
• 1 pound ground bison
• 2 tablespoons ground cumin
• 2 tablespoons oregano
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 2 teaspoons ancho chili powder
• 2 teaspoons chipotle chili powder
• 2 teaspoons cocoa powder
• 2 teaspoons smoked paprika
• ½ teaspoon ground coriander
• 2 tablespoons chipotle chilies in adobo (minced)
• 1 (14.5-oz can) diced tomatoes
• 1 (14.5-oz can) tomato sauce
• 2 cups beef bone broth

Instructions

To prepare the beans

• Dump the black beans in a medium mixing bowl, and then cover them with hot water by 2 inches. Stir in the baking soda, cover the bowl, and allow the beans to soak at least 8 and up to 12 hours. Drain the beans and rinse them well, then transfer them to a large pot. Stir in the sea salt and bring it to a boil over medium-high heat. Immediately turn down the heat to medium and simmer until cooked through and tender, about 40 minutes. Drain the beans, and then set them aside.
• Alternatively, you can place the beans in the Instant Pot and pressure cook for 8 minutes, allowing the pressure to release naturally before draining the beans.

To make the chili

• Heat the oven to 275 F.
• Warm the olive oil in a Dutch oven over medium heat. Toss in the onion and garlic, and sauté it until fragrant and cooked through - about 6 minutes. Stir in the bison, breaking it up with a wooden spoon, so that it browns evenly - about 10 minutes.
• Stir in the cumin, oregano, onion powder, garlic powder, ancho chili powder, chipotle chili powder, cocoa powder, smoked paprika, and ground coriander. Cook an additional 2 to 3 minutes. Then, stir in the chipotle chilies in adobo, diced tomatoes, tomato sauce, reserved beans, and beef stock. Stir well, and then cover the pot and transfer it to the oven. Cook for 90 minutes to 2 hours, stirring occasionally.
• Serve warm, and store any leftovers in a tightly sealed container in the fridge for up to 5 days.

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Rendering lard is a lost art - a worthwhile technique forgotten in a fat-phobic, Lean Cuisine-centered culture.  Many cooks, seeking out local foods and forgotten traditions, have rediscovered how to render lard in their homes. Learning how to render lard needn't be a difficult task; it requires clean fat, clean water, a good stock pot and a quiet afternoon in the kitchen.  The reward of a beautiful, creamy white jar full of freshly rendered, pastured lard is worth the minimal effort.

Pastured lard is a remarkably good source of vitamin D and of monounsaturated fat - the same fatty acid found in olive oil and avocado that is heralded for its benefits to cardiovascular health.  Odd that lard, given its fatty acid profile and vitamin content, earned such a bad rap over the last few decades.  Like many wholesome, nourishing fats, lard seems to have been swept aside for a time, but it's quickly earning a much-deserved renaissance - ensuring that taking the time to learn how to render lard is worth your effort both in terms of its redeeming nutritional value as well as in celebration of the wealth and variety of your local foodshed.  Hogs, and their nutrient-dense fat, are widely available.

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How to Render Lard on the Stove top

I prefer to render lard on the stove top, so if you're learning how to render lard from this method, take care to ensure you have a high-quality, heavy bottomed stock pot. Two and one-half pounds of fresh leaf lard or hog fat will produce approximately one-half gallon of creamy, nutrient-dense fat.

Course Side Dish

Cuisine American

Servings 1 /2 - gallon

Author Jenny

Ingredients

• 2 ½ pounds lard
• ½ cup water

Instructions

• With a sharp knife, trim any blood spots or remaining meat from the lard.
• Chop the fat into ½-inch cubes.
• Add the chopped fat and the filtered water to a heavy bottomed stock pot and simmer over medium-low heat, stirring occasionally.
• After about 45 minutes to one hour, the water will evaporate, the fat will begin to melt and the cracklings - little bits of browned fat - will begin to float to the surface of the pot. Continue to gently stir the melted fat periodically, taking care not to let it splatter.
• Eventually those cracklings will sink to the bottom of the stock pot, at that point you may remove your pot from the heat.
• Line a fine mesh sieve with a 100% cotton cheesecloth and strain the melted fat, reserving the cracklings for another use (they're quite nice salted and eaten as a snack or served in place of breadcrumbs in a gratin).
• Pour the melted fat into mason jars and allow to cool. The melted fat will be golden-brown in color, but, when cooled, will appear a creamy white.
• Use your freshly rendered lard in pastries or as a fat for braising vegetables or seasoning meats.

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