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Savor: Making The Most Of Meat

savor_january_19_beef.jpg
William Smith
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Braised beef is this month's recipe.

Even people who eat meat and enjoy it immensely can have a few pangs of conscience about it.  It's nice to know that the animals we eat didn't suffer in life or its end. 

This month's edition of Savor, our food segment, brings food stylist Will Smith back into the studio.  We talk about hearty meat dishes for mid-winter.And just for an example, Will brings in this delight:

January Savor recipe: Braised beef with southwestern spices

As temps plummet this savory and spicy braised beef will keep your kitchen warm and family and friends coming back for more.   Eat as a stew, wrap it in a tortilla, serve it over a naan as the best open faced sandwich!!!  Eat well!!!

Spice mixture:
1/4 c cornmeal
1/2 t cinnamon
1 t coriander
2 t dried oregano
2 t cumin
1 t ground chipotle chili powder
1/4 c ancho chili powder
Combine all above with some cold water to create paste

1/4 pound bacon

4 pound chuck roast diced into chunks

1 large yellow onion diced
5 garlic cloves minced
3 jalapeños minced
1 qt beef stock
1 bottle of beer
28 oz canned crushed tomatoes
1 t molasses
2 t cocoa powder

Cook bacon crisp, remove bacon and mince, reserve.

Sear beef in bacon fat, reserve.

Add onions cook until soft, add garlic and jalapeños, add reserved chili paste.    Add stock and whisk until spice mixture dissolves.  Add beer, tomatoes, molasses cocoa powder, reserved bacon and seared beef.   Simmer 2-3 hours until beef is fork tender.

 

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The Jefferson Exchange is Jefferson Public Radio's daily talk show focused on news and interests across our region of Southern Oregon and Northern California. Angela Decker is the senior producer, Nash Bennett is the assistant producer, and Geoffrey Riley hosts the show.