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
Tag: beef
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
beef carpaccio
Here is a fantastic way to serve really good quality beef. For those of you who think they’d rather not eat raw meat, take heart from two of my dinner guests who felt the same but left empty plates. Eye fillet of beef is ideal for this recipe but it must be absolutely fresh. To…… Continue reading beef carpaccio
hunter’s stew
Bigos is a Polish dish I’ve known about for a long time. I was inspired to try this recipe, or a a slightly adapted version of it. In Poland, everyone has their own recipe but the main ingredients are always assorted meats, shredded white cabbage and sauerkraut. More delicious than I anticipated and even better…… Continue reading hunter’s stew
tomahawk steak
Fifi turned up with this enormous steak for a barbecue dinner. We rose to the challenge and produced a melt-in-the mouth medium/rare steak with just enough char and smoke. The steak was marinated in soya sauce, mirin and garlic for about an hour, or the time it took to get the fire going and the…… Continue reading tomahawk steak
rendang
Originally from Indonesia, Rendang is also a popular Malaysian dish. Known as a dry curry, it consists of meat cooked in coconut milk and spices until the meat is incredibly tender and the coconut and spices are reduced to a rich thick paste which clings to the meat. Use 1½ kg (3⅓ lbs) of gravy or…… Continue reading rendang
michelle picker cooks 