Mise en Place: Beef

December 4, 2009

Welcome to Mise en Place, a journey of culinary delight where anything can happen. Based on the Colorado Department of Agriculture's list of food by month, KRCC takes a look at farmers, chefs, and fodder, all with a Centennial State bent.

The state's top agricultural commodity is cattle, with 2.6 million head, valued at $2.3 billion. Beef is December's product and KRCC's Aaron Retka spoke with Dale Lasater of Lasater Ranch in Matheson, and Pete Moreno, Executive Chef at Mackenzie's Chophouse and Ritz Grill in Colorado Springs. (The piece was produced by KRCC's Andrea Chalfin.)

Here's the full conversation with Dale Lasater, including his thoughts on science and health, as they pertain to agriculture and beef (18 min):

Click below for directions on braised spare ribs, and for the recipe from the Colorado Department of Agriculture, featuring gourmet beef sliders with truffle fries. Also, the calabacitas recipe from last month's Mise en Place also uses beef.


Braised Spare Ribs Directions
(as dictated by Pete Moreno of Executive Chef at Mackenzie's Chophouse and Ritz Grill in Colorado Springs)

1. Soak spare ribs in red wine, vegetables, and aromatics overnight.
2. Strain off wine, and separate from vegetables. Keep the wine.
3. Pat the beef dry.
4. Dust beef with a tiny bit of flour.
5. Sear the beef.
6. Cut new vegetables. Carmelize them, and add the wine. Add meat and stock (whatever's on hand).
7. Roast at 275-325 anywhere from 4 hrs. to 8/9 hrs.

Recipe from the Colorado Department of Agriculture

Gourmet Beef Sliders with Truffle Fries
Chef Jason K. Morse, C.E.C., Valley Country Club, Aurora, Colo.
ACF Colorado Chefs Association President

6 Mini Burger Buns
12 oz. Ground Beef
Kosher Salt to taste
Ground Black Pepper to taste
3/4 cup White Cheddar Cheese, shredded
2 slices Bacon, cooked and diced
1/2 Yellow Onion, julienned
Butter
6 ea. Yukon Gold Potatoes, cut into thick fries
Truffle Oil
Mayonnaise, as needed
Mustard, as needed
Ketchup, as needed
Pickles, as needed

Sauté the yellow onions in butter and set aside. Season the ground beef, mix in the diced bacon and shredded cheese and form into 6 patties. Grill or sauté the burgers to desired temperature, add seasoning to taste while cooking. While the burgers are cooking, grill the burger buns. Fry the hand cut French fries until golden, remove from the fryer, season and drizzle with the truffle oil. Place the burgers on the toasted buns and top with sautéed onions. Arrange the mini burgers onto a round plate and place the truffle French fries in the center. Serve with mayonnaise, mustard, ketchup and pickles.