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
Tag: beef
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
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
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
piquant beef stew + pilaf + zucchini with yoghurt
For this delectable meal I delved into PLEASE TO THE TABLE – THE RUSSIAN COOKBOOK by Anya von Bremzen and John Welchman. In Georgia this beef stew is cooked with sour plums but tamarind concentrate (available in Asian stores) makes a good substitute. I used beef shin on the bone for this stew but any stewing beef…… Continue reading piquant beef stew + pilaf + zucchini with yoghurt
koftas + harissa + fragrant couscous
These beef and lamb koftas are simple to make and taste great cooked on a BBQ. Combine lamb mince with double the amount of beef mince. Add crushed garlic, cumin powder, mild paprika, parsley, a handful of breadcrumbs and salt and pepper to taste. Shape into long meatballs and cook over medium heat until just cooked…… Continue reading koftas + harissa + fragrant couscous
michelle picker cooks 