EyeSwoon

  • When we’re scrolling through Instagram, some solid food porn, in and of itself, is enough to command our attention. But mix it with the occasional pop culture reference and a charmingly self-deprecating sense of humor, as in the case of Instagrammer Kari Young, and we’re hooked. With images of roasted chicken, loaded baked potatoes, Coney dogs, shakes and more, her account, @meatballssmama, is the place to visit for mouthwatering comfort food inspo. Here, the multitalented mama shares with us her (nearly) set-it-and-forget-it recipe for braised beef with carrots, along with a glimpse into her unfussy perspective on food and entertaining.

    NAME: Kari Young

    INSTAGRAM: @meatballssmama

    PROFESSION: Social media manager, photographer and stylist.

    A LITTLE ABOUT THE RECIPE YOU’RE SHARING WITH US? It really was inspired by a trip to the market and craving the flavors. I’m a single mom and work full time, so anything I can put into a Dutch oven and let go is ideal. It also makes incredible leftovers.

    COOKING MAKES ME FEEL… Comfortable. It’s the one thing I can do where I don’t have to follow rules and can be creative.

    BRIEFLY, HOW YOU CAME TO DO WHAT YOU DO: I have been in the restaurant industry for over 20 years and my job has evolved from front of the house and restaurant owner to what it is today because it is something I love and am passionate about.

    ESSENTIAL KITCHEN TOOL? Sharp knife

    THREE INGREDIENTS YOU COULDN’T LIVE WITHOUT? Salt, Worcestershire, lemon

    QUIRKY FOOD HABITS? I usually eat standing up.

    BIGGEST SINGLE INFLUENCE ON YOUR COOKING STYLE? Jonathan Waxman

    SOUNDTRACK IN YOUR KITCHEN? Rap/hip hop

    MIDNIGHT SNACK? Potato chips or cold pizza, if I’m lucky enough to have some.

    BEST SOURCE FOR FOOD AND RECIPE INSPIRATION? Saveur and Food52 and Instagram.

    I CAN NEVER RESIST… Anything “tartare” or raw oysters.

    THE RECIPE OR MEAL YOU ARE KNOWN FOR? Baked egg dishes seem to be a staple in my everyday cooking – but I would like to think I am known for a really incredible Bolognese.

    MOST SWOON-WORTHY RESTAURANT? Balthazar is NY is still my absolute favorite.

    THEY SAY YOU ARE WHAT YOU EAT — WHAT ARE YOU? Steak.

    TRIED-AND-TRUE ENTERTAINING TIP? Always have music, lots of wine and a great platter of cured meats. Keep it as interactive as possible and don’t “over plan”…let it happen naturally.

    I think simplicity is important in cooking and also feel that food is what drives almost every facet of my life. I don’t think food should be complicated or fussy. I am open to all types of cuisine. I’ll try anything once.

Braised Beef with Carrots

Kari Young

  • Ingredients

      • 2 tablespoons olive oil
      • 2 pounds trimmed beef flatiron steak or chuck
      • Salt
      • Freshly ground black pepper
      • ½ cup Worcestershire
      • ½ cup soy sauce
      • 4 cups beef stock or broth
      • 4 shallots
      • 3 cloves garlic
      • One 750-milliliter bottle dry red wine
      • Fresh thyme sprigs
      • One bunch flat leaf parsley
      • 15 pearl or small cipollini onions, peeled
      • 10 large carrots, peeled
  • The Prep

      1. Season beef generously with salt and pepper on all sides.
      2. Halve garlic cloves and shallots, place on cookie sheet and drizzle generously with olive oil and salt. Roast in oven at 375 degrees for 40 minutes (or until tender).
      3. In a large dutch oven (or large skillet) on high heat sear the beef in olive oil until all four sides are brown.
      4. Turn heat to medium and add whole cipollini onions, soy sauce, Worcestershire, beef broth and half a bottle of the red wine – (the other half you can enjoy as you cook) – Cover the dutch oven or skillet and turn heat to low.
      5. Braise beef for about 1 ½ to 2 hours. Add carrots, thyme and roasted garlic and shallots about an hour before finishing.
      6. Serve braised beef, cipollinis and carrots with a ladle or two of the broth, garnish with flat leaf parsley and serve with some warm, crusty french bread.

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