Fifi made this delicious southern Vietnamese green mango salad. The recipe, from KOTO a culinary journey through Vietnam by Tracey Lister & Andreas Pohl, includes sliced beef but is also delicious without. In a bowl combine 2 shredded green mangoes, 100g (3 oz) of bean sprouts, 4 thinly sliced red Asian shallots, I thinly sliced…… Continue reading green mango salad
Category: beef
meatball tagine
This classic Moroccan tagine, Kefta Mkaouara, has both spiced meatballs and eggs cooked in a zesty tomato base. Recipe by Christine Benlafquih from Taste of Maroc. Mix 450g (1 lb) of minced beef with a finely chopped onion, 3 tablespoons each of finely chopped parsley and coriander (cilantro), 1 teaspoon each of paprika, ground cumin and salt…… Continue reading meatball tagine
beef, ginger and kimchi stew
A simple, spicy and hearty Korean beef stew. Heat 1 tablespoon of sesame oil in a wok or large frying pan on a high heat. Add 120g (4¼oz) of shiitake mushrooms and fry for 3-4 minutes until well coloured. Remove from the pan and set aside. Now stir-fry 400g (14 oz) of thinly sliced sirloin…… Continue reading beef, ginger and kimchi stew
porterhouse (strip loin) roast + horseradish sauce
For the perfect beef roast Thomas followed this method from Kenji López-Alt at Serious Eats. No complaints! We had a 2¼kg (5 lb) piece of porterhouse. Make sure to season generously with salt the day before and tie the meat at intervals to keep it in shape. Keep it in the fridge uncovered and on…… Continue reading porterhouse (strip loin) roast + horseradish sauce
spicy Mexican beef ribs
These beef ribs are easy to prepare and have an amazing depth of flavour. Dry 2kg (4½ lbs) of beef ribs, season with salt and freshly ground black pepper and set aside. Preheat your oven to 180ºC (350ºF). In a blender combine ½ a cup of Chipotles in Adobo (you can buy these in cans…… Continue reading spicy Mexican beef ribs
slow cooked beef ribs + sweet potato mash
This (slightly adapted) recipe for deliciously tangy slow cooked beef ribs is by Alison Roman from NYT Cooking. I followed her advice to season the ribs with salt and pepper two days before and cook them a day in advance, not only improving the favour but enabling the removal of some fat. Season 2¼ kg…… Continue reading slow cooked beef ribs + sweet potato mash
beef stew with lemon and olives
Adapted from a lamb recipe in THE SILVER PALATE GOOD TIMES COOKBOOK by Julee Rosso and Sheila Lukins, this exotic, deeply flavoured beef stew is reminiscent of Morocco. Start this stew early to allow for marinating. First, soak ½ a cup of raisins in ½ a cup of dry sherry. Cut 1 to 1.5kg (2…… Continue reading beef stew with lemon and olives
beef ribs + zucchini banchan
Here’s are two tasty Korean style dishes. The super tasty ribs recipe is adapted from My Korean Kitchen and the zucchini side dish comes from explorecookeat. Soak 1.5kg (3⅓ lbs) of beef ribs in cold water. Bring a large pot of water to boil. When the water boils, transfer the short ribs into the pot…… Continue reading beef ribs + zucchini banchan
beef kofta curry + fried eggplant
Here’s a classic Pakistani-style kofta curry. Easy to make and utterly delicious! First make the kofta (meatballs). In a food processor pulse 1 small roughly chopped onion, 1 roughly chopped green chilli and a packed ¼ of cup of coriander (cilantro) leaves and stems until the onions are just chopped but not liquified. Add 450g (1 lb) of minced…… Continue reading beef kofta curry + fried eggplant
ossobuco
Ossobuco means ‘bone with a hole’ in Italian, and traditionally refers to veal shanks. These days, the slow braised shanks are more often beef. The dish is a speciality of Lombardy and this fabulous recipe comes from The Essentials of Classic Italian Cooking by Marcella Hazan. Preheat your oven to 180ºC (350ºF). Choose a heavy-bottomed…… Continue reading ossobuco
michelle picker cooks 