HEARTY BEEF STEW & SPAETZLE

  • 2 large Vidalia onions diced
  • 3 celery ribs diced
  • 4 medium carrots diced
  • 2 large potatoes peeled and diced
  • 1 large celery root diced
  • 4 tbsp light olive oil (we use Alonso Coratina olive oil)
  • 5.5 cups water
  • 1/2 cup tomato paste
  • 1.5 cups dry red wine reduced by 1/3
  • 1 lb. flanken cut into cubes
  • 1 lb. stew meat cut into cubes
  • 6 Tbsp Gaia Artisanal Coffee Rub
  • 1/4 cup flour

 

1. Sweat diced onions carrots, celery, and celery root in the olive oil allow to caramelize.

2. Season the beef cubes with salt and Coffee Rub allow to rest for about 30 min.-

3. Sear meat cubes in frying pan (preferably cast iron) add to sweated vegetables. -Add tomato paste, water, reduced wine and simmer for one hour.

4. Add diced potatoes, simmer for 30 min.

5. Whisk flour with 1 cup of gravy from the stew. Add to pot, simmer for 30 min. Add salt and dash of rub to taste.

Remover from heat.

Serve over Speatzle (or pasta/rice) 

 

Spaetzle

  •  4 eggs
  •  2/3 cup water
  •  2 teaspoons salt
  •  2 cups all-purpose flour
  •  4 Tablespoons margarine - melted (butter for dairy)
  •  1 teaspoon white pepper
  •  1/4 teaspoon nutmeg

1. Mix all dry ingredients,

2. Mix all wet ingredients and add them to dry, slowly until the dough is wet and sticky.

3. Then push through a speatzle maker (or collander) over a pot of salted boiling water. Cook for 1-2 min then strain, drizzle with olive oil, sprinkle with black pepper and set aside.

 

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RIB STEAK 

 

  • 1 bone in ribeye steak
  • 3 tbsp Salt 
  • 2 tbsp Gaia cofee rub 
  • 4 tbsp Canola oil 

 

Season the steak liberally with salt on both sides. Repeat with Gaia offee Rub, both sides

Rest steak for at least 30 min. prior to cooking

Add oil,heat up skillet until oil first begins to smoke, then slowly lower your steak into the oil, lay the steak away from you into the pan to avoid burning yourself -you should hear the pan sizzle. Depending on your stove top/grill and your desired temperature the cook time will vary.

For a 1.5 in. medium rare steak about 2 min per side and rest the steak before slicing for about 15 min.

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CHILI

  • 4 lbs ground beef
  • 3 tbsp canola oil
  • 2 large spanish onions, diced
  • 1 tbsp salt 
  • 1 tbsp chili powder
  • 3 tbsp garlic powder
  • 3 tbsp onion powder
  • 4 tbsp Gaia Coffee Rub 
  • 1/4 cup tomato paste
  • 1/3 cup hot sauce
  • 2 cups prepared red or white kidney beans 
  • 1.5 cups water 

 

Brown meat in a pan with the oil, set aside.

In the same pan, sauté the diced onions. add meat back to pan and add all spices, coffee rub, tomato paste, hot sauce and water. Simmer for about an hour. add red kidney beans. We prefer to soak and cook the beans, but canned beans strained and rinsed will do just fine.

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“COFFEE BEANS”

 

  •  2 cups cannellini beans
  • 1 cup crushed tomatoes
  • 1 cup vegetable stock/ chicken stock or water
  • 2 tbsp gaia coffee rub
  • 1 tbsp dark brown sugar

 

 

 Soak the beans in about 2x volume of water overnight. just before cooking, drain the water, place the beans, crushed tomatoes, stock/water and coffee rub in a pressure cooker. Stir and place the lid on tightly. It's important to not add any salt into your pressure cooker as it will prevent the beans from absorbing water.

 

 

For electric pressure cookers, (be sure to follow all safety guidelines of your individual cooker) set the release valve to seal, be sure your lid is secure and set for 25 minutes on medium pressure. When its complete open the steam release valve and turn off the cooker. When steam is released open the lid, taste for salt seasoning and enjoy. Serve over rice or mix in your favorite variety of cooked rice for a delicious rice and beans dish.