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
Tag: beef
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
beef gravy (FODMAP)
This beef gravy is worth the effort to include guests who can’t tolerate onions, garlic or wheat. You will need 2 – 3kg (4½ – 6½ lbs) of meaty beef bones. You will also need some onion- and garlic-infused oil. This is available to buy but if you want to make your own simply heat…… Continue reading beef gravy (FODMAP)
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
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
txuleton + tomato salad
Txuleton or chuletón is a speciality of the Basque region in northern Spain, where we travelled recently. While most commercially reared cattle are slaughtered in their first three years, these massive rib (T-bone) steaks come from cows that are between 8 and 18 years old! The cows, ideally Galician Blond (Rubia Gallega), are former dairy…… Continue reading txuleton + tomato salad
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
beef larb + sticky rice
Larb is an authentic and ubiquitous Laotian dish, a spicy beef salad which is packed with fresh herbs and chilli and served with steamed sticky rice. Make a marinade for 250g (1 lb) of beef steak (we used sirloin) by combining 2 tablespoons of Thai fish sauce, 2 tablespoons of lemon juice, 1 tablespoon of…… Continue reading beef larb + sticky rice
slow-roasted beef
This magnificent piece of sirloin beef was cooked by Thomas, from this bon appétit recipe. All it needed was plenty of time to cook very slowly in the oven, an hour to rest, and a final sear in a pan just before serving for an excellent crust. Using a sharp knife, lightly score the fat…… Continue reading slow-roasted beef
beef ribs with lemongrass and tamarind
Wonderfully rich and sticky these beef ribs are sure to impress. Preheat your oven to 150ºC (300ºF). Brown 3 large or 6 smaller beef ribs briefly, either in a frypan or on a barbecue, and transfer them to a roasting pan with not too much excess space. Now, roughly chop 40g (1.4 oz) each of…… Continue reading beef ribs with lemongrass and tamarind
michelle picker cooks 