Gildameister Organic Garlic Recipes

BEEF & LAMB

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CHINESE: SPICY SESAME BEEF STIR-FRY

 

½      lb           Tender boneless beef, such as sirloin, cut crosswise  into scant ¼ inch slices

1 ½   tbs         Sesame seeds

1       lg           Broccoli stalk

½                    Yellow bell pepper, thinly sliced

½     cup         Canned beef broth

2       tbs         Soy sauce

1       tbs         Ginger, peeled, minced

1       large      Garlic clove

1       tsp         Cornstarch

¼      tsp         Dried crushed red pepper
3        tbs        Vegetable oil

 

Combine beef strips with 1-1/2 tablespoons sesame seeds in small bowl. Toss to coat well.  Cut florets off broccoli stalk. Peel stalk and thinly slice crosswise.  Combine broccoli florets and stalk with yellow pepper in medium bowl.  Stir broth, soy sauce, ginger, garlic, cornstarch, and crushed red pepper in small bowl until cornstarch dissolves.

 
Heat 1-1/2 tablespoons oil in wok or heavy large skillet over high heat.  Add beef and stir-fry until brown, about 2 minutes. Using slotted spoon, transfer beef to plate. Heat remaining 1-1/2 tablespoons oil in wok. Add broccoli and peppers and cover wok.  Add beef and accumulated juices from plate.  Simmer until sauce thickens, stirring occasionally, about 1 minute.  Transfer beef mixture to platter.  Sprinkle with toasted sesame seeds if desired and serve.

 

 

 

GARLIC with LAMB   

               

4 lamb shanks, outside fat removed, salted

3 tablespoons of olive oil

15 cloves of garlic, chopped

¼ teaspoon of each of the following: dried rosemary, dried tarragon, dried basil

¾ cup Gerwurztraminer 

chopped fresh parsley

freshly ground pepper

 

Brown the salted shanks in the olive oil. Brown on both sides. Then lower the heat , cover and simmer for 1 and ½ hours in their own juices. Turn them occasionally. Sprinkle the shanks with the herbs. Cook until pan sizzles. Drain off fat. Remove the meat. Add the Gerwurztraminer and simmer, uncovered until volume is reduced to about half. Add the garlic, then the return the meat to the pan. Cover  and simmer 5 minutes. Coat the meat with the liquid, sprinkle it with parsley and freshly ground pepper and serve. 
Serves 4.

 

   

BEEF and BROCCOLI with GARLIC SAUCE

 

Serving Size  : 6    

 

1      pound          Beef steak

1      tablespoon  Vegetable oil

½     teaspoon     Salt

1      dash             White pepper

1 ½  pounds        Broccoli

1      teaspoon     Cornstarch

1      teaspoon     Sesame oil

¼     cup               Chicken broth

2      tablespoons  Olive oil

1      tablespoon    Olive oil

1      tablespoon    Olive oil

3      tablespoons  Finely chopped garlic

1      teaspoon       Finely chopped ginger root

2      tablespoons  Brown bean sauce

1      cup                 Sliced canned bamboo shoots

 

Trim fat from beef steak; cut beef lengthwise into 2-inch strips. Cut strips crosswise into 1/8-inch slices. Toss beef, 1 tablespoon olive oil, the salt and white pepper in a glass or plastic bowl. Cover and refrigerate 30 minutes.  Pare outer layer from broccoli stems. Cut broccoli lengthwise into 1-inch stems; remove flowerets. Cut stems into 1 inch pieces. Place broccoli in boiling water; heat to boiling. Cover and cook 2 minutes; drain. Immediately rinse in cold water; drain. Mix cornstarch, sesame oil and broth. Heat 12-inch skillet or wok until very hot. Add 2 tablespoons olive oil; rotate skillet to coat bottom.  Add beef; stir-fry 2 minutes or until beef is brown. Remove beef from skillet.

Heat skillet until very hot.

Add 1 tablespoon olive oil; rotate skillet to coat bottom. Add garlic, ginger root and bean sauce; stir-fry 30 seconds. Add bamboo shoots; stir-fry 1 minute.  Stir in beef and broccoli. Stir in cornstarch mixture; cook and stir 15 seconds or until thickened.

   

 

Pickled Tongue
Lingua salmistrata

Step 1: Marinade
   
1 veal tongue , 1 carrot , 1 lb. coarse sea salt , 2 celery stalks , 1 tsp. curing salt , 1/2 large lemon , cup sugar , 2 leeks , 1 bunch thyme , 1 garlic head , 1 tsp. pepperoncino , , Marinating: Wash tongue thoroughly and marinate with all spices, , herbs and vegetables, for 6 days. Turn the tongue over every day.

Step 2  Cooking
   
2 1/2 qt. veal broth , 1 cup white wine , 1 cup vinegar , Plus the same vegetables and spices as for the marinade
Cook the tongue in plain water for 1 hour. Remove tongue, skin and cook it again for 2 hours in the veal broth with wine, vinegar, vegetables, spices and herbs. Cool and refrigerate. Pickled tongue can be kept refrigerated for up to one month

 

 

 

 

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