From Chef Gabriel Gambou of Arrecife Restaurant in Colima, Mexico, this recipe was published in The Taste of Mexico by Patricia Quintana. Tender barbecued beef skewers are served with a rich and dark sauce made with cascabel chillies (shown here with refried black beans). For the beef, use strips of sirloin or hanger steak, preferably with some…… Continue reading mexican beef skewers
Category: beef
ribeye roast with mustard and horseradish sauce
Succulent beef, roast vegetables and a delicious sauce. Who could ask for more? To improve the crust on your ribeye roast, allow it to air-dry, uncovered, on a rack in the fridge overnight. Season it generously with salt and pepper on all sides – seasoning with salt up to a day in advance helps the seasoning…… Continue reading ribeye roast with mustard and horseradish sauce
arrachera
Hanger steak is a cut of beef (from the lower belly of a steer or heifer) prized for its flavour and tenderness. In the past it was sometimes known as butcher’s steak because butchers would keep it for themselves. In Mexico it’s known as Arrachera and is generally marinated, grilled and served with a squeeze of lime juice, accompanied by guacamole,…… Continue reading arrachera
beef short rib stew
This Korean stew is deliciously sweet and salty. Cook it slowly or (if you’re short on time) in a pressure cooker. Sear 1.5kg (3 lbs) of beef short ribs in some vegetable oil over high heat then remove to a plate. Lower the heat and add 1 finely diced onion. Cook until soft before adding…… Continue reading beef short rib stew
garlic steak + miso pumpkin
Japanese garlic steak. Need I say more? Make some shallow cuts into each side of the steak and marinate in 45ml (1½ oz) of soy sauce, 1½ tablespoons of mirin (sweet cooking sake) and 2 crushed cloves of garlic for at least 20 minutes. When you’re ready to cook, heat a heavy pan (preferably cast iron)…… Continue reading garlic steak + miso pumpkin
sous vide beef ribs
Having just acquired an Anova Precision Cooker, I decided to experiment with some beef ribs. This very useful page at chefsteps helped me choose a temperature and timing. After 24 hours of cooking at 70ºC (158ºF) the result was moist and tender meat, not falling apart but coming away from the bone cleanly. Of course you can still cook…… Continue reading sous vide beef ribs
albondigas
These juicy Mexican beef and pork albondigas (meatballs) are enhanced by a smoky and fiery chipotle sauce. For the chipotle sauce put 1 litre (35 fl oz) of tomato passata (sauce) into a saucepan with ½ a cup of canned chipotles in adobo sauce (available from Mexican food stores), 2 teaspoons of onion powder, 1 teaspoon of garlic powder, ½ a…… Continue reading albondigas
cheeseburger
A truly delicious cheeseburger made by Thomas. Thomas made the sweet potato burger buns following this recipe by Chef John of Food Wishes. For the burger itself he coarsely ground his own beef and simply seasoned with salt and freshly ground black pepper. Each burger was served with 2 thin patties which were cooked on a hotplate using this smashed burger technique…… Continue reading cheeseburger
cavolo nero polenta with beef cheek ragu
A great way to eat greens, this polenta recipe appears in River Cafe Cook Book Two by Rose Grey and Ruth Rogers. Beef cheeks: In some olive oil over high heat sear the beef cheeks briefly and remove them to a plate. Lower the heat and add a little more olive oil, some diced onion, garlic, carrots and celery…… Continue reading cavolo nero polenta with beef cheek ragu
braised oxtail with chorizo
Rabada (stew) is cooked throughout Brazil and varies according to original Spanish/Portuguese as well as local influences. This recipe is from The South American Table: The Flavor and Soul of Authentic Home Cooking by Maria Baez Kijac and is from the North-East where rabada is Portuguese in style. The addition of carrots is entirely my idea. Rub 1.8kg (4 lbs) of oxtail cut…… Continue reading braised oxtail with chorizo
michelle picker cooks 