Diva Tasting: Beef & Cake…

Beef Shank ; Osso Bucco-Style

Ingredients

2 Tablespoons Olive Oil

1 Onion, Chopped

3 Cloves Garlic, Chopped

1 Pound Beef Shank

¼ Teaspoon Dried Thyme

¼ Teaspoon Dried Oregano

¼ Teaspoon Dried Rosemary

¼ Teaspoon Dried Marjoram

1 (16 Ounce) Can Diced Tomatoes

1 (6 Ounce) Can Tomato Paste

Water

1 Tablespoon Lemon Zest

1 Teaspoon Sea Salt

½ Teaspoon Coarsely Ground Black Pepper

Directions

Step 1 Heat olive oil in a large saucepan over medium heat. Add onion and garlic; cook and stir until softened, about 5 minutes. Transfer to a plate. Increase heat to medium-high. Add beef shank and cook until browned, about 5 minutes per side. Return onion and garlic to the pan. Sprinkle thyme, oregano, rosemary, and marjoram over beef.

Step 2 Pour tomatoes and tomato paste into the pan. Fill the empty tomato paste can with water and pour into the pan. Stir in lemon zest, salt, and black pepper. Bring to a boil; reduce heat to low and simmer, covered, until beef is very tender, 1 1/2 to 2 hours.

Dessert:

Chocolate Cake

Ingredients

2 Cups White Sugar

1 ¾ Cups All-Purpose Flour

¾ Cup Unsweetened Cocoa Powder

1 ½ Teaspoons Baking Soda

1 ½ Teaspoons Baking Powder

1 Teaspoon Salt

2 Eggs

1 Cup Milk

½ Cup Vegetable Oil

2 Teaspoons Vanilla Extract

Frosting:

1 Cup Boiling Water

¾ Cup Butter

1 ½ Cups Unsweetened Cocoa Powder

5 ⅓ Cups Confectioners’ Sugar

Cup Milk

1 Teaspoon Vanilla Extract

Direction

Step 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch cake pans.

Step 2 Use the first set of ingredients to make the cake. In a medium bowl, stir together the sugar, flour, cocoa, baking soda, baking powder and salt. Add the eggs, milk, oil and vanilla, mix for 3 minutes with an electric mixer. Stir in the boiling water by hand. Pour evenly into the two prepared pans.

Step 3 Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted comes out clean. Cool for 10 minutes before removing from pans to cool completely.

Step 4 To make the frosting, use the second set of ingredients. Cream butter until light and fluffy. Stir in the cocoa and confectioners’ sugar alternately with the milk and vanilla. Beat to a spreading consistency.

Step 5 Split the layers of cooled cake horizontally, cover the top of each layer with frosting, then stack them onto a serving plate. Frost the outside of the cake.

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