Osso Bucco

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I’m always looking for flavor when I cook, and this Osso Bucco recipe is no exception! While it takes a bit of time in the kitchen, the recipe itself is quite simple to make! 

Osso Bucco over Risotto alla Milanese

Hands-on Time: 1 Hour, 15 Minutes
Total Time: 3 Hours
Serves 4-6

Ingredients

Osso Bucco
3 (20-oz) osso bucco (veal shanks) Kosher salt and freshly ground black pepper
3/4 cup all-purpose flour
5 tbsp extra virgin olive oil, divided
3/4 cup yellow onions, minced
1/2 cup carrots, grated
1/4 cup celery, grated
2 tbsp garlic cloves, minced
1 cup dry red wine
2 cups chicken broth
2 cups  beef broth
1 (28-oz) can crushed tomatoes
1 tsp fresh thyme, roughly chopped
1 tsp fresh rosemary, roughly chopped
1 bay leaf
Parmesan cheese, to garnish

Risotto
1/4 cup butter, divided
1 medium onion, thinly sliced
Marrow extracted from 1/2 lb beef bone marrow bone (See Note)
1.5 cups arborio rice
3/4 cup dry white wine
1 quart chicken broth
Kosher salt and freshly ground black pepper
1 tsp saffron powder
3/4 cups parmesan cheese, grated

Gremolata
2 tbsp parsley, minced
Zest of 1 lemon
2 tbsp garlic, minced

Directions
Preheat the oven to 350F. Season the shanks liberally with salt and pepper on each side. Tie the shanks with butcher’s twine (if available) around the middle of each shank to hold the bones and meat together.

Add flour and 1 tsp pepper to a shallow plate. Dredge shanks in flour, shaking off excess. 

In a large oven-proof skillet or Dutch oven, heat up 1/4 cup olive oil over medium-high heat. Add shanks in batches, and cook for 4-5 minutes on each side, until browned. Set shanks aside.

Add 1 tbsp olive oil to the pan with onion, carrots, celery, and garlic, and sauté over medium-high heat for 5 minutes, until the onions are translucent. Stir in wine and bring to a boil, scraping up any browned bits, and cook for 2-3 minutes. 

Return shanks in an even layer to the pan along with their accumulated juices and pour over chicken broth, beef broth, tomatoes, thyme, and rosemary. Stir in bay leaf and bring to a simmer. Cover skillet and transfer to the oven for 2.5-3 hours, until the shanks are very tender. 

About 45 minutes before the shanks are tender, start to prepare risotto by melting 2 tbsp butter in a medium skillet over medium heat. Add onion and marrow and cook for about 6-8 minutes, until the onions are soft. Stir in rice and cook until slightly toasted, about 2 minutes. Add white wine and bring to a boil. Reduce heat and cook, stirring, until the wine has evaporated, about 1-2 minutes. Stir in 1 cup of chicken broth and stir constantly until the broth is absorbed. Season with salt and pepper. Repeat by adding additional broth, 1 cup at a time, until the risotto is al dente, about 15 minutes. Stir in saffron, 2 tbsp butter, and 1/2 cup parmesan cheese. Remove risotto from heat. Cover, and let sit for 3-4 minutes.

When the shanks are tender, return skillet to the stovetop, and set the shanks aside. Remove twine. 

Heat skillet over medium-high heat. Simmer sauce for 10 to 15 minutes, until thickened a desirable consistency. Discard bay leaf.

Prepare gremolata by adding parsley, lemon zest, and garlic to a small bowl. Stir and set aside.

Serve osso bucco over risotto. Spoon over sauce, and garnish with gremolata and parmesan cheese. Spoon out marrow from bones with small spoons if desired, and enjoy!

Note: If your marrow looks very red and hasn’t been pre-soaked, combine 2 tbsp of salt with one quart of water in a small bowl. Soak marrow for 1-2 days, changing out water once or twice a day.

To extract bone marrow, rinse the bones and drain in a colander. Add bones to a medium bowl and fill with warm water. Let sit for 5 minutes until the marrow has loosened. Push the marrow out of each bones with either your thumb (be careful!) or a small spoon.  
 

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If you liked this recipe, you will love my recipes for Shepherd’s Pie with Steamed Cabbage, Crisp-Braised Duck Legs With Aromatic Vegetables, and Fettuccine with Guanciale and Garden Fresh Tomato Sauce

Stir-Fried Noodles with Mushrooms & Broccoli

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It doesn’t get better than weeknight stir-fries! 

This stir-fry recipe is delicious because it’s packed with flavor, from the mushrooms and chilies, to the lemongrass and garlic. I added a bit of broccoli for an additional punch of nutrients, but also because I had some leftover in my refrigerator! Stir-fries are great for that.

Is it just me, or is this easy stir-fry recipe just way too good to eat on a weeknight?

Stir-Fried Noodles with Mushrooms & Broccoli

Serves 4
Time: 20  Minutes

Ingredients
12 oz fresh udon noodles
2 cups broccoli florets
2 tbsp light soy sauce
2 tbsp fish sauce
1 tbsp hoisin sauce
2 tbsp rice vinegar
1 tsp light brown sugar
2 tbsp fresh lemongrass, grated
1 large red onion, thinly sliced
2 tbsp garlic, minced
4-8 Thai chilies, roughly chopped
12 oz cremini or shiitake mushrooms, sliced
1 large jalapeño, seeded, halved, thinly sliced
1 tbsp sesame oil
Sriracha, to taste
1 bunch fresh chives, roughly chopped

Directions
Bring a pot of boiling salted water to a boil. Add the udon and boil for 2 minutes. Stir in the broccoli and continue boiling for 2 minutes until broccoli is al dente. Drain. Shock broccoli and udon in cold water. Drain again. Separate broccoli from udon and set aside. 

In a medium bowl, stir together light soy sauce, fish sauce, hoisin, vinegar, and sugar until combined. Set aside.

Heat a large wok with 1 tbsp sesame oil over medium-high heat. Stir in lemongrass, red onion, garlic, and chilies, and cook for 1 minute. Transfer to a small bowl and set aside.

Add mushrooms to the wok and season with salt and pepper. Stir mushrooms over medium-high heat for 4-5 minutes, until tender. Return onion and chili mixture to the pan and stir-fry for 1 minute. Stir in the soy sauce mixture and add the broccoli. Continue stirring for 2 more minutes. Gently stir in noodles to combine and remove from heat.

Serve noodles in bowls. Garnish with chives and sriracha if desired. 

Tea-Rubbed Chicken with Pickled Beets & Swiss Chard Quinoa

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You are just going to love this tea-rubbed chicken thigh recipe with Swiss chard and quick-pickled beets!

And no, the chicken in my featured image isn't burned! It's just cooked to magnificence with a black tea, cinnamon, coriander, and brown sugar rub. Served over quinoa with greens  and pickled beets, it's the epitome of healthy and delicious!

Feel more than free to dive in! You won’t regret it.

Tea-Rubbed Chicken with Pickled Beets & Swiss Chard Quinoa

Time: 45 Minutes
Serves: 4

Ingredients
3 tbsp Ceylon tea, ground
1 tbsp light brown sugar
2 tsp freshly ground black pepper
2 tsp kosher salt
1 tsp ground coriander
1 tsp cinnamon
4 tbsp extra virgin olive oil, divided
4 chicken thighs, boneless, skin-on (about 2 lbs)
1 bunch red beets (about 3 medium), peeled, and sliced 1/8” thick; greens reserved, stems removed, roughly chopped
1/2 cup red onion, halved & finely sliced
5 tbsp, lemon juice
1 tbsp sherry vinegar
1 cup quinoa
1 tbsp olive oil
1 bunch Swiss chard, stems removed, roughly chopped
1 tbsp garlic, minced
3/4 cup feta, crumbled, divided
Lemon wedges, to serve

Directions
In a small bowl, combine ground tea, sugar, pepper, salt, coriander, and cinnamon. 

Rub chicken thighs with 1 tbsp extra virgin oil and coat evenly with tea & spice blend. Transfer chicken to the refrigerator for 30 minutes, but no more than 1 hour.

Meanwhile, add beets, red onion, 2 tbsp lemon juice, 1 tbsp olive oil, and sherry vinegar to a bowl. Season with 1/2 tsp salt and stir to combine. Allow to marinate for 15-20 minutes.

In a medium saucepan, combine quinoa with 2 cups of water and bring to a boil. Cover, reduce heat, and simmer for 15 minutes, or until quinoa is tender. 

In another medium saucepan, heat 1 tbsp olive oil over medium heat. Add Swiss chard, reserved beet greens and garlic, and cook for 5 minutes, until wilted and tender. Season with salt and pepper and stir in 3 tbsp lemon juice. Continue to sauté greens for 2 minutes, then stir in quinoa, and ½ cup feta cheese. Adjust seasonings if needed and keep warm.

In a large skillet or Dutch oven, heat 1 tbsp olive oil over medium-high heat. Add chicken skin-side down and cook for 10 minutes, until golden brown. Turn chicken over and cook for 15-20 minutes, until golden brown and the internal temperature reaches 165F.

Serve chicken over quinoa with beet pickles on the side. Garnish with additional feta and squeeze over lemon wedges if desired. Serve immediately and enjoy!

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If you enjoyed this recipe, you will also love my recipes for Pan Seared Chicken Breasts with Orzo, One Pot German-Style Chicken with Sauerkraut and Braised Vegetables, and Oven-Roasted Chicken Breast with Romanesco Broccoli and Potatoes

Peruvian-Style Steak with Aji Amarillo Mashed Potatoes

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Oooh, just look at it! A Peruvian-Style Stir-Fry served over spicy mashed potatoes! It's so mouthwatering good, that my take on Lomo Saltado is often on my mind when I haven't had it in a while.

Traditionally, Lomo Saltado is a delicious Peruvian stir-fry typically served with French fries on the side. I was first inspired to make this dish a few years ago after walking into a Latin grocery store after work in San Francisco and stumbling upon a jar of aji amarillo paste. I didn't know what I would make with it, but after my purchase, I stuffed the jar neatly into my bag and smiled as I walked out the door.

After doing a little research on Peruvian cuisine during my commute home, I knew I needed to try Lomo Saltado, which typically uses fresh aji amarillo peppers. The dish originated from the Chifa culinary tradition that dates back to 19th century Peru, where Chinese settlers developed their own Fusion cuisine. Enamored, I thought "Chinese cuisine + Peruvian flavors, well, that can only be delicious!"

But since I only had the paste, with no aji amarillo peppers in site, I decided to use jalapeños and habaneros for the stir-fry, and introduce the paste to the mashed potatoes instead. Let me tell you, that was the right decision! I found that the spicy and fruity flavors of the paste melded perfectly with mashed potatoes. 

While I love Peru's traditional use of French fries in Lomo Saltado, there's something incredible about serving this stir-fry over a bed of mashed potatoes. The stir-fry sauce thickens to a wonderful gravy-like consistency that pairs so perfectly with your mash, you will want to lick the plate clean! Pro Tip: You can easily find aji amarillo paste at many Latin markets, or online with a few seconds of Googling. If you have Amazon Prime, you'll have it in 1-2 days!

But if you'd like to try the traditional recipe, serve the stir-fry over steamed rice, add aji amarillo if you wish, and feel free to fry up your own French fries! These are flavors you have to try if you haven't already!

Peruvian-Style Steak with Aji Amarillo Mashed Potatoes

Time: 45 Minutes
Serves 6

Ingredients
1 tbsp extra virgin olive oil
2 tbsp soy sauce
2 tbsp red wine vinegar
6 cloves garlic, minced
2 tsp cumin
Kosher salt and freshly ground black pepper
24 oz sirloin or flat iron steak, thinly sliced
3 large russet potatoes, peeled, cut into 2-inch pieces
1/2 cup warmed whole milk
3 tbsp butter
2-4 tbsp aji amarillo paste, to taste
1 tbsp canola or vegetable oil
1 large red onion, sliced into strips
1 large jalapeño pepper, halved and thinly sliced
1 small habanero pepper, halved, and thinly sliced (optional)
3 medium tomatoes, peeled, seeded, and sliced into strips
1/2 small bunch cilantro, roughly chopped

Directions
In a medium mixing bowl, stir together olive oil, soy sauce, vinegar, garlic, and cumin. Season with 1/2 tsp kosher salt and 1 tsp freshly ground black pepper. Add steak to the mixing bowl and transfer to refrigerator to marinate for 20 minutes.

Meanwhile, bring a large pot of salted water to a boil. Add potatoes and cook for 15 minutes, or until tender. Drain, and return potatoes to pan over very low heat. Mash potatoes using a potato masher, ensuring any excess moisture has evaporated. Slowly fold in milk, butter, and aji amarillo paste. Season to taste with kosher salt and freshly ground pepper. Keep warm.

Remove steak from marinade, reserving marinade in a separate bowl. Pat steak dry with paper towels.

In a large wok, heat canola oil over medium-high heat. Add steak and stir-fry for 4-5 minutes, until browned and cooked through. Transfer steak to a platter.

Add red onions, sliced chilies, and tomatoes to the pan, and stir-fry for 2 minutes, until vegetables begin to brown. Pour over reserved marinade and stir in cilantro. Simmer until the sauce has thickened, about 5 minutes. Return beef to the wok, stir to combine, and remove from heat. 

Mound mashed potatoes on a plate and top with stir-fry. Garnish with additional cilantro if desired.

Roasted Red Bell Pepper and Sweet Potato Soup

Mmm, this Roasted Red Pepper and Sweet Potato soup will certainly brighten up a summer’s day. It’s colorful and so rich in many vitamins and minerals that that it could kick your butt in an MMA match!

Well, that doesn’t totally make sense, but regardless, this soup is light, vegan, and great with some toasted bread on the side. Make it, and you will enjoy diving into its amazing flavors while getting your vitamin A fix at the same time!

Roasted Red Pepper and Sweet Potato Soup

Serves 4 to 6
Time: 1 Hour

Ingredients
1 lb sweet potatoes, peeled, cut into 1-inch chunks
2 large red peppers, roughly chopped
1 medium onion, chopped
4 tbsp extra virgin olive oil, divided
Kosher salt and freshly ground black pepper
3 medium carrots, peeled, sliced into 1/2-inch pieces
4 stalks celery, chopped
1 cup onion scapes, or green onions, thinly sliced, divided
1 tbsp garlic, minced
2 tsp paprika
1/2 (15 oz) can light coconut  milk
1 quart (32 oz) vegetable stock
1 small bunch basil, thinly sliced
Lemon wedges, to serve
Toasted baguette slices (optional)

Directions
Pre-heat oven to 375F. Add sweet potatoes, red peppers, and onions to a foil-lined baking sheet. Coat vegetables with 2 tbsp olive oil oil and season to taste with kosher salt and freshly ground pepper. Roast for 30 minutes or until sweet potatoes are tender. Remove from heat.

Heat 2 tbsp olive oil in a large skillet or Dutch oven over medium-high heat. Add carrots, celery, 1/2 cup onion scapes, and garlic, and season to taste with salt and pepper. Cook until the garlic is fragrant, about 30 seconds. Add paprika and roasted vegetables to the pan and reduce heat to medium, stirring occasionally for 5 minutes. Stir in coconut milk and vegetable stock and bring to a boil. Reduce heat, and simmer for 15-20 minutes until the carrots are tender. Season to taste with salt and pepper. 

Blend soup in batches until creamy, or, use an immersion blender to blend soup right from the pan. Ladle soup into bowls, garnishing with remaining onion scapes and basil, and squeezing over lemon wedges. Serve with toasted baguette slices on the side.

Stir-Fried Mushrooms and Tofu with Bok Choy

Aren't stir-fry recipes the best?! I love them because you have all of your ingredients prepped and ready, and then you toss them into the pan for a few minutes, and bam! Dinner is done!

I wanted to go vegetarian for my weeknight stir-fry recipe this week. Knowing that mushrooms and tofu make for amazing meat substitutes, that are healthy to boot, I added them to the mix with all of my favorite ingredients from Chinese cuisine, including five-spice, mirin, and sesame oil. Served over a bed of rice, with bok choy, this is definitely a stir-fry recipe to hit the spot!

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Stir-Fried Mushrooms and Tofu with Bok Choy

Time: 25 Minutes
Serves 4

Ingredients
2 tbsp light soy sauce
1 tbsp dark soy sauce
2 tbsp mirin
1 tsbp hoisin
2 tsbp sesame oil, divided
1/4 cup honey
2 tsp five-spice powder
1 tbsp ginger, minced
1 tsp garlic, minced
12 oz cremini or shiitake mushrooms, thinly sliced
14 oz tofu, drained, cut into 1-inch pieces
1 bunch Chinese chives, roughly chopped
8 birdseye chilies (optional)
3/4 lb bok choy, stemmed
1 tbsp peanut oil
Steamed rice, to serve

Directions
In a large bowl, stir together light soy sauce, dark soy sauce, mirin, hoisin, 1 tbsp sesame oil, honey, five-spice powder, ginger, and garlic. Add mushrooms, tofu, chives, and birdseye chilies, and stir to combine. Let marinate for 15 minutes.

Add 4 cups water 1 tbsp sesame oil to a large wok or Dutch oven and bring to a boil over medium-high heat. Add bok choy and reduce heat to a simmer. Cook for 1-2 minutes, until bok choy is still crisp, but tender. Transfer to a platter and toss with hoisin sauce. Keep warm.

Wipe out the wok and heat peanut oil over medium-high heat. Add mushrooms and tofu mixture and stir-fry for about 5 minutes, until the mushrooms are tender. 

Serve stir-fry with bok choy over steamed rice. 

Indonesian-Style Shrimp Curry

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I love shrimp curry! It’s funny because whenever I sit down to eat shrimp curry, it’s usually at my dinner table. Whenever I eat out, I tend to go for chicken, pork, or vegetarian curries as a default. But whenever I decide to mix my proteins up, it’s at home, and I’m always so pleased with myself. I really should order seafood curries at restaurants more because they are just oh-so-good!

So what makes this curry Indonesian-style? A lot of curries around the world share similarities between the spices used, coconut milk, and chilies. But in Indonesia, curries often use ground candlenut, shrimp paste, and sambal.

If you’re not sure what candlenuts are, you can easily order them online at Indo Food Store if you’re curious to try them out. You can also use macadamia nuts instead, but the texture and flavor won’t make for a perfect match. Even so, at least sambal and shrimp paste are easy to find at Asian grocery stores! I used sambal bajak for this recipe, but sambal ulek would work perfectly as well. I just food-nerded out when I ordered sambal online recently and opted for bajak to try it for the first time. It’s delicious!

Not surprisingly, this curry was so good, it didn’t last long in our kitchen. I only had three pieces of shrimp left and a few tablespoons of curry by the time I took my picture of the food. It was so difficult to leave even that little amount of leftovers, but I succeeded so I could share this shrimp curry recipe with you! 

Indonesian-Style Shrimp Curry

Time: 30 Minutes
Serves 4-6

Ingredients
2 tbsp olive oil
1 medium onion, thinly sliced
2 tbsp garlic, minced
1/2 tsp lemongrass, minced
Kosher salt and freshly ground black pepper
1 tsp turmeric
2 tsp ground coriander
2 candlenuts or macadamia nuts, grated
1/2 tsp cumin
1/4 tsp shrimp paste
2 tsp sambal bajak or ulek
24 oz medium shrimp, peeled and deveined
1 (13.5 oz) can coconut milk
8 fresh or dried birdseye chilies (optional)
2 kaffir lime leaves, thinly sliced (optional)
Juice of 1/2 lime
2 Indonesian bay leaves (daun salam)

To Serve
Steamed jasmine rice
Lime wedges
Fried shallots (optional)

Directions
In a large skillet or Dutch oven, heat olive oil over medium-high heat. Add onion, garlic, and lemongrass. Season to taste with salt and pepper and sauté, stirring until onions are translucent, about 5-6 minutes. Stir in turmeric, coriander, grated candlenuts, and cumin, and stir until the spices are fragrant, about 30 seconds. Then add shrimp paste, sambal, and shrimp and sauté for a minute to combine. Stir in coconut milk, birdseye chilies, lime juice, kaffir lime leaves, and bring to a boil. Reduce heat and simmer for 15 minutes or until the curry has thickened to a desirable consistency. 

Serve curry on plates over steamed jasmine rice. Garnish with lime wedges and fried shallots if desired.

Mushroom Tacos with Fried Eggs

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Mushroom tacos are here to save my Friday and yours too!

It's been a hectic week. Between my cat Zoe visiting the veterinarian three times for pneumonia, including 6 hours at the emergency vet (let's not talk about that bill!), running tons of errands, going to work, and trying to squeeze in a bit of blogging, I'm beat!

I decided to make tacos because I'm always craving them (!), but wanted to make some that were light because I haven't been working out as much as I like. My goal of running 28 miles per week hasn't been met in a while and my love for al pastor tacos will have to wait until I get back into my routine. Well, maybe...

Luckily, mushroom tacos are extremely delicious! They're also chalk full of important nutrients like B vitamins and potassium, but serve as a lower calorie filling than meat. At 22 calories per 100g of raw mushrooms vs. 114 calories for uncooked chicken breast (skinless even!), mushrooms are the perfect filling for a light taco that is packed with flavor!

That's right! While meat often has to marinate or cook for long periods of time, mushrooms absorb flavor in no-time, which means that this recipe is one tasty piece of cake to make! Topped with fried eggs, these tacos are just what I needed to save my week and finish off Friday right. 

Mushroom Tacos with Fried Eggs

Time: 35 Minutes
Serves 4
Adapted from Rick Bayless’s Mushroom Tacos with Onions and Garlic

Ingredients
1 lb cremini mushrooms, quartered
1/2 cup onion, finely chopped
1 medium jalapeno pepper, seeds and pith removed, finely chopped
2/3 cup chicken broth
1 tbsp lime juice
1 tbsp olive oil or bacon fat if available
3/4 (15 oz) can crushed tomatoes
1 tbsp garlic, minced
2 tbsp epazote, roughly chopped (or 1 tbsp thyme leaves)

To Serve
Olive oil, for frying
8 large eggs
8 (6-inch) corn tortillas
Cilantro, roughly chopped
Queso fresco, crumbled

Directions
In a large skillet, add oil, mushrooms, onion, jalapeño, chicken broth, and lime juice, and bring to a boil over medium-high heat. Season to taste with salt and pepper and add garlic and cook for 3 minutes. Uncover and continue cooking until the broth is absorbed by the mushrooms. Stir in tomatoes and epazote and cook for 10-12 minutes, until the liquid has evaporated from the pan and the mushrooms are tender. Season to taste with salt and pepper and remove from heat. Keep warm.

Add enough olive oil to coat the bottom of a large frying pan and heat oil over medium-low heat. Crack about 4 eggs into the pan at a time, spooning oil over the whites. Fry until the whites are firm, but the yolks are still runny. Remove from heat. 

Warm tortillas in the microwave, covered with a damp paper towel for 30 seconds, or until warmed through. Serve mushroom mixture over tortillas, and garnish with cilantro and queso fresco. Top with a fried egg! Enjoy!

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If you loved this recipe, you will also love my recipes for Chipotle Chicken Tacos, Chili Verde Tacos with Homemade Black Cornmeal Tortillas, and Steak with Cilantro Mayo and Tomatillo Salsa

One Pot German-Style Chicken with Sauerkraut and Braised Vegetables

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You're just going to love this recipe! The comfort of one-pot meals is incredible enough, but the flavors of this dish are outstanding. It's all thanks to our homemade sauerkraut, which along with the chicken broth, helps to provide a silky texture. You'd almost be certain that there is white wine in the recipe, but there isn't! 

I'd like to take credit for helping Adrian to make sauerkraut at home recently, but when I was busy on the phone one evening, he got busy in the kitchen and decided to make our first successful batch! The result was sooooo delicious. Here's the recipe for homemade sauerkraut he used.

So why was it our first successful batch? Years ago, we tried to make sauerkraut on our own and fermented the cabbage in a mason jar for a couple weeks. We didn't use an air lock like the recipe above suggests, so our sauerkraut turned into a nice culture you might show off at the Science Fair, but wasn't something you'd want to eat. I'm so thrilled that this batch was successful! I didn't even have to lift a finger.

The first dish I wanted to make with our sauerkraut was a German-style dish that we've been experimenting with for years. I think we've finally perfected it. We usually cut up boneless-skinless chicken thighs into pieces, and add them to a sauté pan with sauerkraut, beer, and roughly chopped vegetables. But to sex the chicken up a bit for the blog, we decided to pan-sear whole skin-on chicken thighs and then transfer them to the oven with the vegetables. The result was amazing!

So there you have it. A perfected Diet Assassinista recipe. And I can thank you for for inspiring me to make it!

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One Pot German-Style Chicken with Sauerkraut and Braised Vegetables

Time: 1 Hour
Serves 4

Ingredients
Kosher salt and freshly ground black pepper
4 medium boneless chicken thighs, skin-on (about 2 lbs)
1 tbsp extra virgin olive oil
1 onion, thinly sliced
10 small bunch carrots, sliced 1/2”-inch thick
1/2 lb baby red potatoes, quartered
1 medium bunch chives, roughly chopped
3 tablespoons thyme leaves, with thyme flowers if available
2 cups sauerkraut, drained
1.5 cups chicken broth

To Garnish
Chives, roughly chopped
Thyme leaves
Sour cream

Directions
Preheat oven to 400F. Set chicken on a platter and sprinkle with kosher salt and freshly ground pepper. 

In a large oven-proof skillet or Dutch oven, heat oil over medium-high heat. Add chicken, skin-side down, and cook until golden brown, about 6 minutes. Turn chicken over and cook until browned on the opposite side, about 4-6 minutes. Set chicken aside, keeping warm.

To the same skillet, scrape up any browned bits and stir in the onions, carrots, baby potatoes, chives, and thyme. Sauté for about 8 minutes until the vegetables have softened slightly. Stir in sauerkraut, add broth, and bring to a simmer. Remove from heat. 

Nestle reserved chicken in with the vegetables and transfer the skillet to the oven for 30 minutes. Remove lid and continue cooking chicken until the broth has reduced by 2/3 and the chicken is cooked through, reaching an internal temperature of at least 160F.

Serve chicken on plates over braised vegetables. Top with additional chives, thyme, and dollops of sour cream. Great served with a side of crusty bread or over spiral-shaped pasta!

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If you enjoyed this recipe, you will love Pan Seared Chicken Breasts with Orzo, Oven-Roasted Chicken Breast with Romanesco Broccoli and Potatoes, and One-Pot Citrus Chicken with Farro

Easy Beef Pho with Numo Bone Broth

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[Sponsored]

I’m so excited to announce a contest sponsored by the most delicious bone broth ever: Numo Bone Broth! Check out my Instagram post for more details and enter to win by Friday, June 2nd!

Not only is Numo's broth delicious and rich enough to serve as the base for many delicious soups like my beef pho recipe below, it’s super healthy! Bone broths separate themselves from your average meat broths because they are chalked full of collagen, amino acids, and minerals that a great at nourishing our skin, joints, and gut. 

I had a feeling that when I decided to make pho with my beef bone broth kit that the broth would stand up on its own as an amazing base for beef pho. And it was, which made this the easiest pho recipe I’ve ever made!

Simply cooking the broth overnight, I added some aromatics in the morning, prepared the noodles, steak, and herbs, and simply poured the broth over everything to create an amazing bowl of WOW!

You got it: Healthy, delicious beef bone broth in pho = amazing. Be sure to check out Numo’s Beef and Chicken Bone Broths at the the Numo Shop!

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Easy Beef Pho with Numo Bone Broth

Total Time: 12 Hours 20 Minutes
Hands on Time: 30 Minutes
Serves 4-6

Ingredients
1 kit Numo Broth
1-inch piece ginger
4 whole cloves
1 3-inch cinnamon stick
3 star anise
2 tbsp rock sugar, crushed with a mallet
2 tbsp fish sauce
Kosher salt
1 lb thin dried rice stick noodles (1/16-inch-wide)
3/4 lb flat iron or sirloin steak*, cut against the grain into 1/8-inch strips
2 serrano or jalapeño peppers, cut into rounds
1 small bunch basil, stemmed, leaves torn
1 small bunch cilantro, stemmed
1 cup bean sprouts
1 lime, cut into 6 wedges
Hoisin sauce, to taste
Sriracha, to taste

Directions
Open the Numo Beef Bone Broth kit. Place the entire cloth pouch into a 4-quart slow cooker. Add 10 cups of water to the slow cooker and simmer on high for 10 to 13 hours. Add ginger, cloves, cinnamon stick, star anise, rock sugar, fish sauce, and 1/2 salt, and continue cooking for 2 hours. Remove pouch and dilute with 3 cups of water. Season with additional sugar and fish sauce to taste. Continue to to keep on high heat to ensure broth is hot. 

Add rice noodles to a large mixing bowl. Bring a kettle or a boiling pot of at least 4 cups of hot water to boil. Remove from heat. Pour over boiling water and let sit, according to package directions and until noodles are soft, about 8-10 minutes. Drain.

Divide rice noodles between large bowls. Add noodles, steak, and serrano rounds. Pour over boiling Numo Bone Broth. Serve with basil, cilantro, bean sprouts, lime wedges, hoisin sauce, and sriracha on the side.

* Note: steak is much easier to slice thin when you freeze it for 15 minutes first!
 

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If you liked this recipe, you will also love my recipes for Ramen with Rainbow Chard, Thai-Infused Chicken Noodle Soup, and Korean Beef & Daikon Radish Soup!