The fall season is particularly a special one for any person who enjoys grubbing down on a good piece of meat. There are so many amazing dishes from stews and more that is perfect for the cold weather we are experiencing. Luckily Mosner Family Brands, New York’s longest standing and family owned protein purveyor, has provided us with 3 yummy dishes for the fall.
Mosner Family Brands, located in the heart of the Bronx, has been an institution in and around New York since the 1950’s. They have kept it in the family for years upon years while providing top of the line beef, lamb, pork products and more for consumers to enjoy year-round.
Executive Vice President of Marketing and third generation family member Jessica Mosner has been nice enough to provide our Manhattan Digest readers with three recipes that look so yummy I’m practically salivating just reading them. Take a look below and happy eating everyone!
SWEET & SOUR MEATBALLS
A family favorite for holiday gatherings! These are a great addition to an appetizer spread, or nicely compliment the main entrée, especially if serving poultry. This recipe was inspired by Grandma Shirley Mosner, but has been perfected by Aunt Laurie Mosner.
Prep Time: 15 min
Cook Time: 3 hours 25 min
Total Time: 3 hours 40 min
1 pound ground beef
1 pound ground veal
1/4 cup water
1 cup plain breadcrumbs
1/4 cup minced onion
2 (8 oz) cans of whole berry cranberry sauce
12 oz chili sauce
1 tablespoon lemon juice
1 tablespoon light brown sugar
- Preheat oven to 350
- Mix ground beef, veal, egg, water, breadcrumbs and minced onion. Roll into small meatballs, approximately ½ ounce each.
- Bake for 25 minutes – turning halfway through
- Combine cranberry sauce, chili sauce, lemon juice and brown sugar in a crock pot. Add meatballs and let sit for 3 hours, and serve.
BEEF BULGOGI WITH COCONUT RICE
This bulgogi recipe was created by an amazing customer of Mosner Family Brands, J. France Posener. This colorful recipe is filled with layers of flavors, and a total crowd pleaser. We suggest serving it over a big, tossed salad, over coconut rice, or for some real hands-on fun, in lettuce wraps!
Prep time: 25 minutes
Cook time: 10 minutes
Cool time: 15 minutes
Total time: 50 minutes
One full head butter lettuce or soft leaf lettuce
¼ cup Soy Sauce
1 tablespoon sugar
2 teaspoons Asian sesame oil
1 bunch scallions-Chopped roughly white and green
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
4 tablespoons toasted sesame seeds (if they come untoasted, pop into toaster oven, this really boosts flavor)
1 pound flank steak or skirt steak
½ lime zested after you zest this lime
½ cup fresh mint roughly chopped
½ cup chopped fresh cilantro
1 tablespoon olive oil
2 cups long grain rice
1 tablespoon unsalted butter
1 13-14 oz can unsweetened coconut milk
1 cup water
1 cinnamon stick
½ teaspoon salt
- Wash lettuce thoroughly. Blot dry and roll in paper towels. Place into the refrigerator.
- Stir together soy sauce, sugar, sesame oil, half a bunch of chopped scallions, garlic, ginger, lime zest and 2 tablespoons of toasted sesame seeds.
- Add the steak and toss. Marinate for 15-60 minutes.
- Heat your grill, and cook to desired doneness. Alternatively, you can cook on a cast iron pan, with 1 tablespoon of olive oil.
- Let steak rest for 10-15 minutes. Slice thin and transfer to a platter and spread other half of the scallions, sesame seeds, chopped cilantro, and mint.
- Rinse rice in a sieve.
- Melt butter in a saucepan with medium heat. Add rice and stir for 3 minutes.
- Add coconut milk, water and cinnamon stick. Cover tightly and simmer on low for 20 minutes.
- Remove from heat and let rest for a few minutes before fluffing.
CLASSIC BEEF STEW
A staple in the Mosner household, for feeding large families with hungry children. This beef stew makes great leftovers too! This recipe was created by our mother, Michelle Mosner, who is a registered dietician and always made sure our meals were properly balanced and superbly delicious.
Prep time: 15 minutes
Cook time: 35 minutes
Cool time: 10 minutes
Total time: 60 minutes
2 pounds beef cubes for stew
1 teaspoon kosher salt
1 teaspoon freshly ground organic black pepper
1 teaspoon Italian seasoning
2 Tablespoons organic extra virgin olive oil
2½ cups beef broth
3 cloves garlic, minced (1½ teaspoons)
1 large organic sweet (Vidalia) onion, chopped
1 pound (16 ounce bag) organic baby carrots
2 pounds organic red potatoes, peeled and cubed
2 Tablespoons reduced sodium Worcestershire sauce
1 10-ounce can tomato sauce
2 Tablespoons arrowroot or tapioca flour
2 Tablespoons water
- In a medium sized bowl, combine the Reunion beef cubes with salt, pepper and Italian seasoning.
- Add the olive oil to the instant pot and turn on the sauté function.
- When the oil simmers, add the seasoned meat and cook until browned on all sides.
- Add the beef broth to the instant pot and stir, scraping any brown bits from the bottom of the pot.
- Stir in the garlic, onion, baby carrots, potatoes, Worcestershire sauce and tomato sauce.
- Close the Instapot lid and steam valve.
- Cook on high pressure for 35 minutes, and then allow the pressure to release naturally for 10 minutes before doing a quick release.
- In a small bowl, mix the arrowroot or tapioca flour and water. Then stir the mixture into the stew until thickened.
- Serve in a deep bowl, and we suggest having some fresh bread available for dipping.
*Note: This recipe can be made without an Instapot by cooking in a dutch oven (we love Le Crueset!) on the stovetop. Let simmer on low after step 5 until the potatoes are soft, approximately 1 hour.