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Block 15–16: Beef Fundamentals — Shopping List

This list covers all 10 sessions across both weeks. Sessions 5 and 10 are PROJECT dinners — buy protein for those when planning your guest count.

🥩 Proteins

  • [ ] Ribeye or NY strip steak, 1-inch thick — 1–2 steaks · Session 74
  • [ ] Budget steak: skirt, hanger, or flat iron — 1 steak · Session 75
  • [ ] Thick-cut ribeye, T-bone, or porterhouse (1.5–2 in) — 1 steak · Session 76
  • [ ] Steak (any cut — your preference) + extra for sauce — 1 steak · Session 77
  • [ ] Steak for PROJECT dinner — Enough for guests · Service 19
  • [ ] Beef short ribs (bone-in) or chuck roast — 3–4 lb · Session 78–7
  • [ ] 80/20 ground chuck — 1.5–2 lb · Session 80
  • [ ] PROJECT braise cut (short ribs, chuck, beef cheeks, oxtail) — 3–5 lb · Service 20
  • [ ] Beef marrow or knuckle bones — 2–4 lb · Session 81 (ask butcher)

🥦 Aromatics & Vegetables (Sessions 6–10)

  • [ ] Yellow onions — 4–5 · Mirepoix, stock
  • [ ] Carrots — 4–5 · Mirepoix, stock
  • [ ] Celery stalks — 4–5 · Mirepoix, stock
  • [ ] Garlic bulb — 1 · All sessions
  • [ ] Shallots — 4–6 · Pan sauces
  • [ ] Fresh thyme — 1 bunch · Basting, braise
  • [ ] Bay leaves — 4–6 · Braise, stock
  • [ ] Fresh rosemary — 1 sprig · Optional for lamb-style variations

🌾 Pantry

  • [ ] Kosher salt — Generous dry-brining
  • [ ] Black peppercorns (whole) — Stock; cracked for au poivre
  • [ ] Neutral oil (avocado, grapeseed) — High-smoke-point for searing
  • [ ] Unsalted butter — Basting, pan sauce mount, braise finish
  • [ ] Dijon mustard — Pan sauce option
  • [ ] Tomato paste — Braise and stock
  • [ ] Beef or chicken stock — Deglazing, braising liquid (homemade or store-bought)
  • [ ] Red wine (1 bottle) — Braise + deglazing across multiple sessions
  • [ ] Worcestershire sauce — Optional burger enhancement

🍔 For Burgers (Session 80)

  • [ ] 80/20 ground chuck — 1.5–2 lb
  • [ ] Burger buns — 4–6
  • [ ] American cheese (for smash) or your preference — 4–6 slices
  • [ ] Lettuce, tomato, onion — As desired
  • [ ] Condiments: ketchup, mustard, mayo, pickles — As desired

🥦 Side Dish Produce & Ingredients

The side dish overhaul added specific accompaniments to every session. These ingredients are in addition to the aromatics above.

  • [ ] Russet or Yukon Gold potatoes — 5 lb · Hasselback (S74), Pommes Anna (S76), Twice-Baked (S77), Potato Wedges (S80)
  • [ ] Fresh spinach — 1 lb · Creamed Spinach (S74)
  • [ ] Heavy cream — 1 pint · Creamed Spinach (S74), Twice-Baked (S77)
  • [ ] Nutmeg (whole or ground) — 1 · Creamed Spinach
  • [ ] Corn on the cob — 4–6 ears · Elote-Style Grilled Corn (S75)
  • [ ] Cotija cheese — 4 oz · Elote corn
  • [ ] Mayonnaise — 1 jar · Elote corn, coleslaw
  • [ ] Chili powder (ancho or Tajín) — 1 jar · Elote corn
  • [ ] Fresh cilantro — 1 bunch · Chimichurri (S75), elote corn
  • [ ] Fresh flat-leaf parsley — 1 large bunch · Chimichurri, gremolata
  • [ ] Fresh oregano — 1 bunch · Chimichurri
  • [ ] Red wine vinegar — 1 bottle · Chimichurri, vinaigrettes
  • [ ] Broccolini — 1 bunch · Roasted Broccolini (S76)
  • [ ] Mushrooms (cremini or mixed) — 1 lb · Sautéed Mushrooms (S77)
  • [ ] Yorkshire pudding: flour, eggs, whole milk — As needed · Yorkshire Puddings (S77)
  • [ ] Asparagus — 1 bunch · Charred Asparagus (S77)
  • [ ] Roasted red peppers (jarred) — 1 jar · Romesco Sauce (S77)
  • [ ] Almonds (Marcona or slivered) — ¼ cup · Romesco Sauce
  • [ ] Egg noodles (wide) — 1 lb · Buttered Noodles (S79)
  • [ ] Poppy seeds — 1 jar · Buttered Noodles
  • [ ] Honey or brown sugar — 1 · Glazed Carrots (S79)
  • [ ] Green cabbage — ½ head · Classic Coleslaw (S80)
  • [ ] Sour cream — 8 oz · Twice-Baked Potatoes (S77)
  • [ ] Cheddar cheese — 4 oz · Twice-Baked Potatoes
  • [ ] Polenta (coarse-ground) — ½ bag · Creamy Polenta (Service 20)
  • [ ] Radicchio or endive — 1 head · Bitter Greens Salad (Service 20)

🔪 Equipment Checklist

Ensure these are on hand before starting Block 15–16:

  • [ ] Cast iron skillet or carbon steel pan (essential for proper searing)
  • [ ] Dutch oven or oven-safe heavy pot (braising)
  • [ ] Instant-read thermometer (non-negotiable for steak doneness)
  • [ ] Tongs (never a fork — piercing steak loses juice)
  • [ ] Splatter screen (optional but highly recommended for searing)
  • [ ] Fat separator or ladle + small bowl (defatting braising liquid)
  • [ ] Fine-mesh strainer (stock)
  • [ ] Sheet tray + rack (reverse sear, bone roasting)

📝 Notes for Shopping

  • Short ribs: Ask for bone-in English-cut short ribs, 2–3 inches thick. English cut gives you large, impressive slabs; flanken cut (thin, across bone) is better for Korean-style cooking.
  • Beef cheeks: An excellent choice for Service 20 if your butcher carries them. Often cheaper than short ribs with a more silky, unctuous result.
  • Oxtail: Available at most butchers and many supermarkets. Requires 5–6 hours of braising. Plan ahead.
  • Marrow bones: Ask the butcher to cut them into 2-inch segments. Many butchers give these away or sell very cheaply for stock.
  • Skirt steak: Inside skirt is more tender than outside skirt. Outside skirt has more flavor. Either works.