Beef Archives - Estia Blog

Boneless Beef Short Ribs

November 23, 2020 — Posted in: Beef, Main Dishes, Meat, Recipes

Sunday night dinner with all 3 of the A. sisters home. That is a special night. We had planned on dining out at the Main Street Tavern in Amagansett, 177 Main Street. This is a special address for my family as we spent 16 years in that space running it as a coffee shop and restaurant. It would be safe to say that our family was born out of this coffee shop which started in that address in 1981. It was commonly known as Estia.

Jessica and I purchased the lease for Estia in 1991 and maintained a business there until 2007. Since selling the lease, 3 different operators have worked the space. Presently Main Street Tavern which has been open since the spring. Challenged by the Covid pandemic it’s been a struggle for them and I’ve chosen to wait to visit. Tonight’s reservation was canceled, apparently they have plumbing issues. Chalk it up to growing pains. Operating a restaurant in Amagansett is not easy in any business climate. We can wait.

With tonight’s plan for dining out off the table, I volunteered to cook (my daughters are all good cooks now) and I decided to let a walk through Citarella steer my menu. As I looked in the butcher case, braised short ribs were the easy choice, 3 1lb boneless short ribs to be exact.

Brisket of Beef Stroganoff

May 3, 2016 — Posted in: Beef, Main Dishes, Pasta, Recipes

Beef stroganoff, serves 8

Braising the beef:

4 lb beef brisket
2 cups mirpoix (carrots, celery, onions)
1/2 cup butter
1/2 bottle red wine
1 quart beef stock

Prepare the braise by searing the beef in advance. Season the beef with salt and pepper first then soften mirpoix with butter in a roasting pan, follow with beef stock and red wine then place the brisket in the pan and cover. Braise in a 350°F oven for 3 hours. Read More »

Beef Barley Soup

March 5, 2016 — Posted in: Beef, Meat, Recipes, Soups

Preparing the Beef:

2lb boneless beef short rib or flap meat
2 tablespoons salt mix: equal parts of sea salt, white pepper, ground cumin, black pepper. Make in batches and store next to the stove.
3 tablespoons butter
1 onion chopped
1/2 bottle red wine
2 quarts chicken stock

Season the beef. Heat a deep roasting pan on the stove over medium flame. Lace butter in the pan and sear the beef for several minutes on each side. Once browned, add liquid and bring to a simmer. Cover and place in a 350°F oven for 3 hours. Remove, strain the stock, and slice the beef into pieces. Refrigerate the beef in the stock overnight. Read More »

Portuguese Kale & Sausage Soup

October 16, 2015 — Posted in: Beef, Meat, Recipes, Soups

Portuguese style kale & sausage soup recipe

Makes 8 servings

Kale purée, step #1:

2 cups mirepoix
2 tablespoons butter
3 tablespoons sliced garlic
2 quarts chicken stock
4 cups kale, shredded
1 cup white wine

Start with the butter, garlic and mirepoix in a soup pot over medium heat. Stir for 3 minutes. Add chicken stock and kale. Stir on occasion for 10 minutes. Season with salt & pepper to taste. Take off the heat and allow to cool for an hour.

Transfer to a blender and pulse 10 times.