Best 3 Rhubarb Beef Recipes
Rhubarb is a unique vegetable that has a slightly tart flavor and a crisp texture. When paired with beef, it creates a dish that is both savory and refreshing. The tartness of the rhubarb helps to balance out the richness of the beef, while the beef adds a hearty and satisfying flavor. This combination is sure to please even the most discerning palate. Whether you are looking for a simple weeknight meal or a special occasion dish, rhubarb beef is a great option. With its bold flavors and easy preparation, it is sure to become a new favorite.
Here are our top 3 tried and tested recipes!
RHUBARB BEEF
My daughter made a trip around the world and brought home this recipe from Iran. I've served it often to many of my friends, and they always seem to savor its different, zingy taste. -Bertha Davis, Springfield, Missouri
Provided by Taste of Home
Categories Dinner
Time 2h25m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a Dutch oven, brown beef in butter. Remove meat from pan; drain all but 2 tablespoons drippings. Saute onions until lightly browned. Return meat to pan. Add saffron, broth, water, lemon juice, parsley, mint, salt and pepper; cover and simmer until meat is tender, about 2 hours. Add more water as needed. Add rhubarb during the last 15 minutes of cooking. Serve over rice; top with fresh mint.
Nutrition Facts : Calories 287 calories, Fat 15g fat (6g saturated fat), Cholesterol 104mg cholesterol, Sodium 1072mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 2g fiber), Protein 30g protein.
RHUBARB SHORT RIBS
Steps:
- Add the sugar, salt, fennel seeds, allspice and some black pepper to a small bowl and mix to combine. Rub the short ribs with the mixture and place in an airtight bag or container and refrigerate for 6 hours or up to overnight.
- Preheat the oven to 475 degrees F.
- Add the rhubarb, onions and garlic to a medium roasting pan or braiser and drizzle with the olive oil. Toss to coat in the oil.
- Place the short ribs on the bed of rhubarb and onions.
- Bake until the top of the meat begins to brown, about 20 minutes. Reduce the heat to 325 degrees F and add the rhubarb jam in small dollops on top of the short ribs. Add the chicken broth (it should reach halfway up the ribs; add more broth or water if necessary). Cover the pan with foil or a lid and bake until the meat is tender and easy comes off the bone with a fork, an additional 2 1/2 to 3 hours.
- Plate the short ribs. Place the pan on the stovetop and bring the remaining liquid to a boil. Reduce to a simmer and allow to thicken until the sauce coats the back of a spoon. Taste and season with salt and pepper. Ladle the sauce on top of the short ribs and serve!
BLUEBERRY PRESERVES
A simple, quick, and easy recipe for blueberry preserves. Top off ice cream, use it on pancakes, make a peanut butter and preserves sandwich. The possibilities are endless.
Provided by Yoly
Categories Jams and Jellies
Time 20m
Yield 8
Number Of Ingredients 4
Steps:
- Combine blueberries, sugar, lemon juice, and lemon zest in a saucepan. Bring to a boil over medium-high heat. Smash blueberries. Reduce heat and simmer, stirring constantly, until blueberry preserves have thickened, 15 to 20 minutes.
Nutrition Facts : Calories 43.5 calories, Carbohydrate 11.2 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.2 g, SaturatedFat 0 g, Sodium 0.3 mg
Tips:
- Choose tender cuts of beef, such as flank steak, skirt steak, or chuck roast.
- Marinate the beef in a mixture of soy sauce, brown sugar, garlic, and ginger for at least 30 minutes before cooking.
- Cook the beef over high heat until it is browned on all sides.
- Add the rhubarb, onion, and water to the pot and bring to a boil.
- Reduce the heat to low and simmer for 1-2 hours, or until the beef is tender and the rhubarb is soft.
- Serve the beef and rhubarb over rice or noodles.
Conclusion:
Rhubarb beef is a delicious and easy-to-make dish that is perfect for a weeknight meal. The beef is tender and flavorful, and the rhubarb adds a tart and tangy flavor. This dish is sure to please everyone at the table.
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