Beef Brodo

Beef Brodo

If you are reading this page, you are probably considering making beef brodo at home. Congratulations! Your cooking will never be the same! When I worked in restaurant kitchens, I used to prepare stocks and brodos that would simmer for 10 to 12 hours or overnight. In my home kitchen, it’s pretty hard to deal with this large number of bones, so I work with smaller batches and simmer for 1-2 hours. That’s enough to yield an incredible broth. I use it for everything, and it’s so good that it doesn’t last long.

Watch this quick video of Beef Brodo in the works.

Broth or Brodo? Brodo or Broth? What about stock? What’s the difference between them?

Good question. Brodo is more of a drinkable “tea,” and broth is the term used for cooking purposes. Broth and stock are two terms for the same thing. Brodo is seasoned; the broth is unseasoned for stews, sauces, soups, and many purposes.

Can you use brodo for cooking purposes instead of broth? Of course, you can; just be sure to taste the recipe as you cook and adjust the seasoning accordingly. You might need to go lightly on the seasoning if you use brodo.

What about consistency? Do they have the same texture?

It depends on who is making it. I like to give brodo a bit more body than broth, simply because the broth will probably be reduced in cooking recipes. In contrast, the brodo is the final product.

Brodo is considered one of the healthiest foods you can eat/drink. It helps your body function better, improves digestion, strengthens joints and helps the body absorb protein. Speaking of protein, brodo is loaded, about 10 grams per cup of beef brodo.

Brodo is a fantastic meal replacement. It is very satisfying and will give you a sensation of a full meal. I have documented my own brodo drinking experiences. Whenever I drink brodo for dinner, I notice that it fills me up. Maybe that’s just me. I’d love to hear your experiences when drinking brodo.

About the bones: You can start with raw bones and roast them. I like to make many short ribs stews during the wintertime, so if I have leftover bones, I’ll save them for brodo. That was the case when I made this video. You can see in the video that the bones are from short ribs and not raw beef bones. Can you use veal bones instead of beef? Absolutely! Use this same recipe and proceed to make veal brodo. This brodo will keep in the freezer for up to 6 months and it’s one of the easiest frozen dinners you can make.

One last note about Beef brodo, I’m not against recipes (obviously), but some things in the cooking world really don’t need them. Brodo (or broth or stock) is one of them. The recipe below is just a guidance, feel free to go with your instincts. Get in touch if you have any questions. Happy to help, always and forever!

 

Beef Brodo

Makes about 3 quarts

 

6 pounds beef bones

3 carrots, peeled and cut into chunks

2 onions, peeled and quartered

2 stalks celery

5 cloves garlic, peeled

2 tablespoons olive oil

1 tablespoon black peppercorns, cracked

3 to 4 bay leaves

Kosher salt and freshly ground pepper

 

  1. Pre-heat the oven to 375˚F. Place a large roasting pan in the oven. Place the beef bones in the roasting pan with the vegetables. Try not to overcrowd the pan so they have lots of space to brown evenly. Drizzle the olive oil and toss well. Roast until they are medium brown all over, about 30 minutes,
  2. Transfer the bones to a large stockpot (about 10 to 15 quarts) with the vegetables and cover them with about 4 to 6 quarts of cold water. The water should be 1 to 2 inches above the bone level. Cover the pan and cook over high heat just to bring to a boil, about 15 minutes. Uncover, reduce the heat to low, and cook at a very gentle simmer, skimming occasionally for fat and foam. Do not try to rush the process by raising the heat and boiling. You want very small bubbles at the most. The longer you cook your stock, the more viscosity and complexity it will have.
  3. When the bones have cooked for about 30 minutes hours, add the peppercorns and bay leaves. Continue to simmer the stock for another hour, skimming occasionally.
  4. After about 2 hours, the stock should be very gelatinous and medium to dark brown. Remove the big bones from the stockpot with a slotted spoon and strain the stock through a fine mesh strainer. This moment is gold! Discard the bones and vegetables.
  5. Place the brodo over an ice bath then chill in the refrigerator for 12 to 24 hours – chilled is the best way to judge the quality of the stock. The more gelatinous, the better. Carefully remove any fat that accumulates on the top and discard it. Divide the stock into several small plastic containers, label them, and store in the refrigerator for up to 3 days or in the freezer for up to 6 months.

 

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Leticia

 

 

 

Chocolate cake recipe

Chocolate Sheet Birthday Cake

Let’s talk about Chocolate Sheet Birthday Cake. What do you do when a firm asks you to prepare a birthday cake in a one-hour virtual cooking class? We all know that any birthday cake takes way more than one hour to bake, right? When making a cake, it’s not just the baking part that you have to prepare; it’s baking, cooling, icing, filling, covering, and assembling. It takes a lot of time.

But this particular client celebrated 146 years in business and wanted to gather everyone in the office, spread across the globe, to bake a cake in their own kitchen virtually. And so, we did it, an easy Chocolate Sheet Birthday Cake.

We assembled a different kind of cake. Instead of going for a traditional round cake, we went for a sheet pan version. Imagine a chocolate cake flat as a brownie, sitting on a puddle of chocolate sauce with a mound of whipped cream on top.

chocolate cake recipe
Before the whipped cream comes in…

 

That was the more than approved recipe we all prepared and celebrated for the occasion. You can see a video of this recipe on my YouTube Channel— and don’t forget to subscribe today!

What’s different about this recipe is not only the shape and individual presentation, but the contrast of textures and complementing flavors from the chocolate cake, the chocolate sauce, which I use in every dessert in need of a sauce, and whipped cream, which you can use in a million different ways.

This cake is for anyone who appreciates the refined taste of dark chocolate, as it shines in the cake part with a dense fudge-like texture to it. The idea came from my own birthday celebration at Estela, one of my favorite New York City restaurants. As I played with the recipe, it evolved into something of my own—the very reason why I love tasting and exploring the food world out there.

It’s great to have this kind of recipe in your back pocket, especially during the colder winter months. There is something about chocolate cake in December that feels perfect. Not to mention that everything can be prepared ahead of time and just assembled before serving.

 

Modern Chocolate Sheet Birthday Cake

 

Chocolate Sheet Birthday Cake

Serves 12

 

For the Chocolate Sheet Cake

1 pound chocolate, semisweet (85%), chopped

1 cup sugar

2/3 cup water

½ pound plus 2 tablespoons unsalted butter, cut into chunks

6 large eggs

 

For the Chocolate Sauce:

1 cup whole milk

½ cup heavy cream

2 tablespoons unsalted butter

¼ cup sugar

10.5 oz bittersweet chocolate, chopped

 

For the Whipped Cream:

2 cups heavy cream

4 tablespoons Confectioner’s sugar

 

Cocoa powder for dusting

Equipment: One 9 X 13-inch baking pan, greased, lined with parchment paper, and greased again.

 

Make the Chocolate Sheet Pan:

Preheat the oven to 350˚F.

Place the chopped chocolate into a large bowl. Set aside.

In a medium pan, combine the sugar, water, and butter and bring to a boil, stirring to dissolve the sugar. Pour the mixture over the chocolate and stir to melt.

In another large bowl, whisk the eggs by hand until light and fluffy. Fold the chocolate mixture into the eggs and whisk again until thoroughly combined. Pour the batter into the prepared pan and bake in the oven for 27 minutes, rotating once during baking time. Remove the cake from the oven and let the cake cool at room temperature. You can bake the cake and keep it in an airtight container in the refrigerator for up to 5 days. When ready to serve, transfer the cake with the parchment paper to a cutting board. Use a hot knife to make clean cuts and cut 12 equal pieces, cleaning the blade after each cut.

Make the Chocolate Sauce:

Pour the milk, heavy cream, butter, and sugar into a heavy-bottomed saucepan over medium-high heat and bring to a boil. When the mixture boils, add the chocolate and whisk well to melt the chocolate. Reduce the heat to the lowest setting and whisk constantly until the consistency of the sauce becomes dense and fudgy about 5 minutes. Pour the sauce into a bowl without scraping the bottom of the pan.

You can prepare the sauce up to 5 days ahead of time and reheat gently in the microwave when ready to use.

 Make the Whipped Cream:

Working with a stand mixer fitted with the whisk attachment or with a hand mixer or a balloon whisker, beat the cream and sugar together just until the cream starts to thicken. Be careful not to overbeat it, or the cream turns into “butter.”

Assemble the Cake:

Place a spoon fool of the chocolate sauce on each plate and spread in a circle with the back of a spoon. Place a piece of cake on top of the sauce and cover with a generous amount of whipped cream. Dust with cocoa powder and serve at room temperature.

 

 

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Make sure to share this story with someone who cares about this topic.

I’d love to know what you think about this article. Please send an e-mail.

You can buy my cookbooks on Amazon: Latin Superfoods is my latest cookbook, I’m also the author of The Brazilian Kitchen and My Rio de Janeiro: A Cookbook.

Visit my YouTube Chanel @LeticiaMoreinosSchwartz

The easiest and most impactful thing you can to support is subscribe to my newsletter and to my channel on YouTube. And of course, tell your friends about it.

I’d love to connect with you on social media

Instagram @LeticiaMoreinosSchwartz,

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Linked IN

See you next time,

Leticia

Chocolate Peanut Butter Tart

Chocolate Peanut Butter Tart

If you’re looking for Olympian baking, this Chocolate Peanut Butter Tart is! For those of us crazy for the combination of chocolate and peanut butter, this is the apex in a tart format.

There are 3 components to this tart: the cookie crust, the peanut mousse and the chocolate ganache.  Don’t fret. It really doesn’t take that long, and the entire tart can be prepared and assembled up to 5 days ahead of time and you’re all set.

This recipe is adapted from one of the most respected bakers in the U.S, Rose Levy Beranbaum, and it’s her attention to details that make this recipe work so well. I love how she mixes a bit of milk and bittersweet chocolate in the ganache. However, if you’d like to incline one way or the other, feel free to use just milk, or just semisweet.

Respect the ingredients – this recipe can handle season patterns from misty rain to artic blast to summer vibes. Remember, because we care about the ingredients, we also care about temperature. When baking, make sure to bring all ingredients to room temperature before starting.

Bake with love! This recipe is guaranteed to take you to paradise. And dream of Para-para-paradise! Para-para-paradise!

Chocolate Peanut Butter Tart

 

Chocolate Peanut Butter Tart

Adapted from Rose Levy Beranbaum, The Pie and Pastry Bible, Scribner 1998

Makes one 9-inch tart, serving 8 to 10 people

 

For the Peanut Butter Mousse

7 tablespoons cream cheese at room temperature

½ cup peanut butter (smooth)

¼ cup sugar

1 teaspoon vanilla extract

¾ cup heavy cream, softly whipped

 

For the Chocolate Ganache

3 ounces milk chocolate

2 ounces bittersweet chocolate

1/3 cup heavy cream

½ teaspoon vanilla extract

 

For the Sweet Peanut Butter Cookie Tart Crust

½ cup all-purpose flour

½ teaspoon baking soda

pinch of salt

¼ cup packed light brown sugar

2 tablespoons granulated sugar

4 tablespoons unsalted butter, cut into cubes

½ cup smooth peanut butter, preferably Jif at room temperature

½ large egg (beat the egg lightly before measuring out half of it)

½ teaspoon vanilla extract

 

Equipment: 9-inch tart fluted pan

Prepare the Cookie Tart Crust:

  • In a small bowl, whisk together the flour, baking soda, and salt.
  • In the bowl of a food processor, process the sugars for a few seconds until very fine. With the motor running, add the butter cubes. Add the peanut butter and process until smooth and creamy, about 10 seconds. With the motor running, add the egg and vanilla and process until incorporated. Scrape the sides of the bowl. Add the flour mixture and pulse just until combined. (you can also use an electric mixer if you don’t have a food processor).
  • Scrape the dough into a bowl and refrigerate for at least 1 hour or overnight.
  • Press the dough evenly into the tart pan. You can use a piece of plastic wrap to do this and invert onto the tart pan and then press against the sides. If the dough softens and sticks, refrigerate it until the plastic wrap doesn’t stick. If the dough tears, simply press it together or use the scraps to press into any empty areas. Cover the tart pan with plastic wrap and refrigerate for at least 1 hour.
  • Bake the tart shell, without weights in a preheated 350˚F oven for 10 to 12 minutes or until golden. It will puff at first and then settle down at the end of the baking. The sides will be soft but spring back when touched gently with a finger. Cool on a wire rack.

 Prepare the Peanut Butter Mousse:

  • In the bowl of a standing mixer, preferably fit with the whisk beater, beat the cream cheese, peanut butter, and sugar just until the mixture is uniform in color. Reduce the speed to low and add the vanilla. Beat in ¼ cup of the whipped cream just until it is incorporated. With a large rubber spatula, fold in the rest of the whipped cream, mixing until the mixture is well blended but still airy.
  • Scrape the mousse into the sweet peanut butter cookie tart crust and smooth the surface so that it is level. Refrigerate the tart while preparing the ganache.

Make the Chocolate Ganache:

  • Chop the milk and bittersweet chocolates with a serrated knife very finely and place it a glass or stainless-steel bowl.
  • Bring the cream to a boil in a small saucepan over medium heat. Pour the hot cream over the chocolate and let it sit for 1 minute allowing the heat to melt the chocolate. Whisk slowly from the center out until homogeneous and then a bit more vigorously, making sure the ganache is completely smooth. Add the vanilla and whisk again. Cool to temperature before glazing the tart.

Assemble the Tart:

  • Pour the ganache over the peanut butter mousse in a circular motion, being careful so that it does not land too heavily in any one spot and cause a depression in the mousse. Using a small metal spatula, start to spread the ganache to the edges of the pastry, then spread it evenly to cover the entire surface of the tart. Refrigerate the tart for at least 2 hours to set or up to 5 days.
  • Remove the tart from the refrigerator at least 30 minutes before serving. Unmold the tart and cut it with a sharp thin bladed knife, dipping in hot water after each cut to make a clean cut.

 

Other Recipes You Might Like:

Tahini Caramel Tart

Strawberry Cream Cheese Tart

Rhubarb Strawberry Pie

Sweet Potato Pie

Chocolate Custard Pie

 

I’m so happy that you visited today. Thanks for reading and browsing my site.

Make sure to share this story with someone who cares about this topic.

I’d love to know what you think about this article. Please send an e-mail.

You can buy my cookbooks on Amazon:

Latin Superfoods is my latest cookbook, I’m also the author of The Brazilian Kitchen and My Rio de Janeiro: A cookbook.

Visit my YouTube Chanel @LeticiaMoreinosSchwartz

The easiest and most impactful thing you can to support is subscribe to my newsletter and to my channel on YouTube. And of course, tell your friends about it.

I’d love to connect with you on social media:

Instagram @LeticiaMoreinosSchwartz

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See you next time,

Leticia

 

 

 

Steak Tartare Recipe

Steak Tartare Recipe

I made this Steak Tartare Recipe for a very special occasion, my father’s birthday. Knowing his passion for Steak Tartare, from the glory days of Rio de Janeiro, back in the 70’s, 80’s and 90’s when Steak Tartare was a delicacy, prepared tableside at special restaurants, I decided to revive the recipe in his honor.

The reason this simple dish is quite extravagant is because you want to make it with the freshest and best quality filet mignon you can possibly find. And let’s be honest here – filet mignon, to this day, can be a little pricey.

It’s important to invest in good quality meat. One gram of fat can virtually threaten the entire dish, given it’s eaten cold and raw. That’s the beauty of Steak Tartare. It’s raw meat seasoned so well, so intensely, that it transforms the flavor of raw meat.

Steak Tartare Mixing

It’s also important to cut the meat by hand. You don’t want to make this with ground meat. Oh no! You want to slowly chop the meat, paying attention to each and every dice and making sure the meat stays cold at all times.

For the potatoes, if you don’t want to make your own shoe-string potatoes, by all means, buy store bought.

Thin Potatoes

Although, if you decide to make it, you’ll be so pleased! Unlike the classic French Fries that need to be fried twice, shoe-string potatoes only need one frying process, making it a much easier operation. Also, you can fry the potatoes up to 3 days ahead of time and store them in a plastic container at room temperature.

For the lettuce, I like to use a combination of arugula and mesclun. Even parsley goes well in the mixture. Be careful not to use a strong dressing for the lettuce or it might overwhelm the meat tartare. I like to use a small drizzle of extra virgin olive oil, with a few twists of pure Himalayan salt and freshly ground black pepper. If this seems too plain for you, go ahead and use a more complex dressing.

 

Steak Tartare

Serves 6 to 8

 

For the Potatoes:

2 Idaho potatoes

1-quart canola oil to fry

 

For the Meat:

1¼ pound filet mignon, very cold

½ medium onion, minced

2 tablespoons capers

8 cornichons, cut into small dice

2 tablespoons flat leaf parsley, chopped

1 anchovy fillet, minced

2 tablespoons extra virgin olive oil

1 garlic clove, peeled and minced

Kosher salt and Freshly grated black pepper

6 tablespoons mayonnaise

 

For the Lettuce

4 cups mesclun lettuce

Olive oil, Himalayan salt and freshly ground black pepper

Fry the Potatoes

  • Cut the potatoes into a julienne cut, using a mandoline. Let the potatoes soak in cold water as you cut them, changing the water at least once. This will wash away the starch in the potatoes.
  • Spread the potatoes onto a baking sheet pan or a tray, covered with paper towels, and let them air dry for 5 minutes. Idaho potatoes will hold color up to 5-10 minutes if exposed to air. After that, they will start oxidizing and turning brown, so be careful not to let too much time pass before frying them.
  • Pour the canola oil into a heavy-bottomed pot or casserole and heat the oil to 350˚F as measured by deep-fat thermometer. If you don’t have a thermometer, drop one potato into the oil­ – when you hear a sizzling sound and see it turning golden brown, the oil is ready.
  • Fry the potatoes in batches until they are lightly golden brown. It is important not to crowd the pot with too many potatoes or the oil will cool down and the potatoes won’t stay crunchy. Carefully transfer to a plate lined with a double thickness of paper towels and sprinkle them with salt. Set aside until they are ready to be used.
  • You can prepare the potatoes up to 3 days ahead of serving, just be sure to keep them in a plastic container, covered with a tight-fitting lid at room temperature.

Prepare the Meat:

  • Remove the beef from the refrigerator. It should be very cold. Using a very sharp chef’s knife cut the steak into think ¼-inch slices. Stack 3 of the slices and slice lengthwise, every ½-inch holding the stack in place. Then cut across the stack, again every ½-inch, cutting the steak into ½-inch dice. Hold the chopped steak in a bowl set over crushed ice in a larger bowl. When all of the beef is chopped, add the onion, capers, cornichons, parsley, anchovy, oil, garlic, salt, and pepper. Gently mix with a fork until just combined. Add the mayonnaise and mix gently. Taste and adjust the seasoning.
  • Dress the mesclun salad with a drizzle of olive oil, salt and pepper.
  • Serve on individual plates with the potato and mesclun lettuce on the side.

 

Other Recipes You Might Like:

Onion Soup

Chicken with Mushroom Sauce

Chicken Peperonata

Osso Bucco

 

I’m so happy that you visited today. Thanks for reading and browsing my site.

Make sure to share this story with someone who cares about this topic.

I’d love to know what you think about it too, please send an e-mail.

You can find more about my work on ChefLeticia.com;

You can buy my cookbooks on Amazon:

Latin Superfoods is my latest cookbook,

I’m also the author of The Brazilian Kitchen and My Rio de Janeiro: A cookbook.

Visit my YouTube Chanel @LeticiaMoreinosSchwartz

The easiest and most impactful thing you can to support is subscribe to my newsletter and to my channel on YouTube. And of course, tell your friends about it.

I’d love to connect with you on social media

 Instagram @LeticiaMoreinosSchwartz,

Facebook @ChefLeticiaHealthyCooking

Twitter @ChefLeticia

 

See you next time,

Leticia

 

 

 

Avocado Spinach Smoothie

Avocado Spinach Smoothie

Avocado Spinach Smoothie

Here’s to the New Year Cleansing, with an inspiring drink: Avocado Spinach Smoothie!

Avocados were considered a guilty pleasure decades ago, but now it gained status as a nutritional powerhouse. Feat fat no more! Healthy fats are good for you and a wonderful choice in our diets. Avocados are a great source of potassium, folate and vitamins C and K.  They also have lots of fiber, which helps with digestion.

Let’s cheer to 2022! Because juices and smoothies are high on the list to fuel all of my hopes and dreams!

 

Avocado Spinach Smoothie

Makes 1 smoothie:

½ avocado

1 cup spinach

¾ cup almond milk

¼ teaspoon honey

Few drops lime juice

½ cup crushed ice

 

Procedure: Beat everything in a food processor until nice and smooth.

Drink and enjoy!

 

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And remember always,

Cook at home! Body Up! Health up! Wise up!

See you next time!

Leticia

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