Archive for the ‘Beef’ Category

Chinese Beef Hot Pot – Fondue Chinoise

Tuesday, November 6th, 2007

 general rule when serving hot pot is to keep the broth bland and the dips spicy. The beauty of this combination is that it allows guests to season the food according to their own taste. On the other hand, there are no hard and fast rules. Feel free to adapt the basic broth recipe as desired.  

INGREDIENTS:

  • 1 – 1 1/2 pounds flank steak
  • 6 cups water
  • 2 packages beef bouillion
  • 2 tablespoons white wine
  • 2 tablespoons soy sauce
  • 1 green onion
  • 2 slices ginger
  • Optional – White Pepper, one turn of the pepper mill

PREPARATION:

Cut the beef into paper thin rectangular slices. (Freeze the beef for 1 -2 hours to make cutting easier, or ask the butcher to cut it for you).

Prepare the side dishes (see suggested list below), washing and draining the vegetables. If using in the fondue, cut the mushrooms into bite-sized pieces. Shred the lettuce or chop as desired.

Lay the beef and side dishes on separate platters on the table. Place the dipping sauces on the table in small individual bowls.

Make sure each guest has a complete place setting, including a dipping fork (color-coded if possible) and a small bowl for placing the cooked food.

Combine the water and beef bouillion and bring to a boil. Turn down to a simmer and add the white wine, soy sauce, green onion, and ginger. Transfer enough broth so that the fondue pot is approximately 2/3 – 3/4 full. (How much broth you need will depend on the size of the fondue pot).

Place the fondue pot on the burner, and keep it simmering throughout the meal. Keep the remaining broth warming on the stovetop.
 
Use dipping forks to cook the food in the hot broth, and then dip in the sauces as desired.

Beef With Broccoli Stir Fry

Tuesday, November 6th, 2007

INGREDIENTS:

  • 3/4 pound lean beef
  • Marinade:
  • 1 tablespoon rice vinegar (substitute rice wine if desired)
  • 1 teaspoon sugar
  • 1 teaspoon soy sauce
  • 1 tablespoon water
  • 1 tablespoon cornstarch
  • Sauce:
  • 2 tablespoons oyster sauce
  • 1 tablespoon light soy sauce
  • 1 tablespoon dark soy sauce
  • 1 tablespoon water
  • Thickener:
  • 1 teaspoon cornstarch mixed with 1 tablespoon water
  • 1 pound fresh broccoli
  • 2 garlic cloves
  • To Cook Broccoli:
  • 1/2 cup water
  • 1/4 teaspoon salt, or to taste
  • 1/2 teaspoon sugar, or to taste
  • Other:
  • 1 1/4 cups oil, or as needed

PREPARATION:

Cut the beef across the grain into thin slices. Add the marinade ingredients, adding the cornstarch last (use your fingers to rub it in). Marinate the beef for 30 minutes.
While the beef is marinating, prepare the sauce and vegetables: for the sauce, mix together the oyster sauce, light soy, dark soy, and water in a small bowl and set aside. In another small bowl, mix the cornstarch and water thickener and set aside.
Wash and drain the broccoli. Cut the stalk diagonally into thin slices. Cut the flowerets into 3 or 4 pieces. Crush the garlic.
Heat the wok and add 1 cup oil. When the oil is medium-hot (between 300 and 325 degrees F.), add the beef. Blanch the beef by letting it lay flat for 30 – 40 seconds, and then stirring to separate the pieces. Remove the beef when it changes color and is nearly cooked (the entire process takes 1 – 2 minutes).
Remove the beef from the wok and drain on paper towels.
Clean out the wok with paper towels.
Add 2 tablespoons oil to the wok. When the oil is hot, add the crushed garlic and stir fry briefly until aromatic.
Add the broccoli, sprinkle the salt and sugar over, and stir fry briefly, turning down the heat if necessary to make sure it doesn’t burn. Add the 1/2 cup water, and cook the broccoli, covered, for 4 – 5 minutes, until it turns a bright green and is tender but still crisp. Remove from the wok and drain.
Clean out the wok and add 2 more tablespoons oil. Add the broccoli and the beef. Add the sauce and cornstarch mixture in the middle of the wok and stir quickly to thicken. Mix everything together and serve hot over steamed rice.

Variations: *Add carrots and onion if desired. Boil in the wok with the broccoli (you’ll need to add more water).

Beef and Peppers in Black Bean Sauce

Tuesday, November 6th, 2007

Beef and sweet bell peppers are cooked with a savory black bean sauce in this Cantonese home cooked dish. Serves 2 as a main dish, or 4 as part of a multicourse meal.

INGREDIENTS:

  • 1/2 pound beef, sirloin or flank steak is good
  • Marinade:
  • 1/4 teaspoon sugar
  • 1/4 teaspoon salt
  • 2 teaspoons dark soy sauce
  • 1 teaspoon Chinese rice wine or dry sherry
  • 1 tablespoon vegetable oil
  • Other:
  • 2 large bell peppers (2 green or 1 green and 1 red)
  • 2 teaspoons fermented black beans (increase to 1 tablespoon if desired)
  • 1 tablespoon chopped garlic
  • 2 teaspoons chopped ginger
  • 1/4 cup chicken broth or stock
  • 1 teaspoon cornstarch mixed with 4 teaspoons water
  • 1/4 teaspoon sugar
  • pepper, optional
  • 3 1/2 tablespoons oil for stir-frying

PREPARATION:

1. Cut the beef along the grain into thin strips, 1 1/2 – 2 inches long. Then cut the beef across the grain so that you have thin strips that are 1 1/2 – 2 inches long, 1/2 inch thick and 1/8 inch wide. Place the beef in a bowl and stir in the marinade ingredients. Marinate the beef for 30 minutes.
2. While the beef is marinating, prepare the vegetables. Cut the peppers into thin strips to match the beef. Rinse the fermented black beans in warm water to remove excess salt. Chop finely. In a small bowl, combine the beans with the chopped garlic and ginger.
3. In a small bowl, mix the cornstarch with the 4 teaspoons water. Mix in with broth or stock.
4. Heat wok and add 2 tablespoons oil. When the oil is hot, add 1/2 of the black bean, garlic and ginger mixture. Stir-fry briefly (about 30 seconds) and add the beef. Stir-fry until the beef is nearly cooked. Remove the beef from the wok.
5. Heat wok and add 1 1/2 tablespoons oil. When the oil is hot, add the remaining 1/2 of the black bean mixture. Stir-fry briefly (about 30 seconds) and add the bell pepper strips. Stir-fry for about 2 minutes. Give the stock and cornstarch/water mixture a quick restir and add into the wok. Add the sugar. Taste and adjust the seasoning if desired. (Add the pepper at this point if desired).
6. Add the beef back into the wok. Stir well until the sauce has thickened and the beef is cooked. Serve hot.

Grilled flank, boiled brisket and aillade, with oxtail parmentier

Thursday, October 25th, 2007

Serves 10

Preparation time less than 30 mins

Cooking time over 2 hours

Ingredients
For the Boiled Brisket:
3kg/6½lb brisket
1 pig’s trotter
beef bones
fistful peppercorns
fistful coriander seeds
head of garlic
2 shallots
quarter fistful of cloves
½ lemon
5litres/8¾pt water
stick of celery

For the Aillade:
500g/1lb2oz walnuts
walnut oil
10 cloves garlic
hot stock
salt

For the Oxtail Parmentier:
2kg/4lb6oz oxtail
1kg/2lb3oz waxy potatoes
6 ‘banana’ shallots, finely chopped
8 garlic cloves, finely chopped
1 stick celery, finely chopped
beef fat
250ml/8fl oz beef stock
250ml/8fl oz red wine
milk
walnut oil
salt
pepper
pimenton picante, if available

For the Grilled Flank:
500g/1lb2oz beef flank per person
salt
Method
1. For the boiled brisket: put everything into the cold water and bring to an unfierce boil. Skim relentlessly for about 20 minutes – do not use a slotted spoon, use a large ordinary spoon or one with an exceptionally fine sieve (you can get these in Chinese stores). Do not, equally, improvise and put in more celery (it is a bully), or aberrational root veg such as parsnips or carrots which are sweeteners, and they also cloud the broth.
2. Let it cook for three to four hours. Never let the water get so hot that it bubbles – that is the route to toughening the meat. The surface of the water which is turning into broth should be only seldom broken by erruptions from below. If you want a first course, serve the stock as a soup with egg and parmesan beaten into it. If you don’t, remember to keep the stock.
3. For the aillade: blanch the garlic for about a minute. Pour hot water over the walnuts and get as much skin off as you can.
4. Put the garlic and nuts in food processor and turn into a crumbly paste.
5. Incorporate the walnut oil to make a smooth emulsion with the consistency of thick cream. Add a very little stock to bring it to the consistency of double cream. Salt it sparingly.
6. For the oxtail parmentier: skin and boil the potatoes. Mash them by hand. Do not whiz them in a food processor: such a procedure breaks down the glutens and turns them into glue. After mashing them put them through a fine sieve. The resultant pulp doesn t have to be kept hot. Pour over enough milk to cover the potatoes.
7. Sweat the finely chopped shallots, garlic, celery in beef fat till they re soft but not coloured – 30 or 40 minutes. Drain off the fat.
8. Brown the oxtails in the hot fat. Drain off the fat. Put in a pan with the shallots, garlic, seasonings – if you can t get pimenton piccante do not use paprika, just omit it.
9. Cover with stock and wine. Bring to boil, then simmer for about 2 hours without a lid. Towards the end the sauce will get jammy – be careful here and dilute it with a little boiling stock from the brisket if it s getting too thick.
10. When they re cooked take the oxtail meat off the bone. Reduce the sauce but keep it this side of ointnment.
11. Drain the milk off the potatoes. Add walnut oil to the potato. Put a layer of potato, 2cm/1in deep, at the bottom of a deep high-sided vessel. Add layers of oxtail taken off the bone, the onions/garlic/celery cooked with the oxtails, another layer of potato – and so on.
12. Put in a moderately hot oven (180C/350F/Gas 4)for about 30 minutes.
13. Finish with fine breadcrumbs and gratinate under the grill.
14. For the grilled flank: trim the meat. Do not salt till immediately before cooking. 4-5 minutes under a very hot grill is sufficient. Turn the meat once.

Beef kofta stuffed pepper

Thursday, October 25th, 2007

Serves 1

Preparation time less than 30 mins

Cooking time 10 to 30 mins

Ingredients
½ green romera pepper, de-seeded
drizzle of olive oil
55g/2oz minced beef
pinch of chilli flakes
pinch of dried oregano
few coriander seeds
pinch of cumin seeds
salt and freshly ground black pepper
1 clove garlic, peeled and crushed
30g/1oz plain flour, to coat
4 tbsp vegetable oil
3 slices of tomato
Method
1. Preheat the oven to 220C/425F/Gas 7.
2. Place the pepper half onto a non-stick-baking tray and drizzle with oil. Bake in the oven for 8-10 minutes, to soften.
3. Meanwhile, place the beef, chilli flakes, oregano, coriander seeds, cumin, seasoning and garlic into a large bowl and mix together well to combine.
4. Shape the mixture into small patties and then coat in flour.
5. Heat the vegetable oil in a pan and fry the patties for 2-3 minutes on each side.
6. Remove the pepper from the oven and stuff with the kofta mix. Top with the tomato slices and return to the oven to cook for a further 4-5 minutes.
7. Remove from the oven and transfer to a serving dish.

Beefcake hash

Thursday, October 25th, 2007

Serves 4

Preparation time less than 30 mins

Cooking time less than 10 mins

Ingredients
2 onions, sliced
2 cloves garlic, sliced
1 large can corned beef
150ml/5fl oz tomato sauce
55ml/2fl oz soy sauce
55g/2oz brown sugar
30g/1oz butter
110g/4oz cheddar cheese, grated
2 eggs
freshly ground black pepper
Method
1. Preheat oven to 190C/375F/Gas 5.
2. Melt the butter and fry off the onion and garlic until golden brown.
3. Cut the corned beef up and add to the pan. Stir to break up the corned beef. Cook a little and then add the tomato sauce, soy sauce and sugar. Mix until well combined and season with pepper.
4. Pour the mixture into an ovenproof dish. Sprinkle over the cheese and place in the oven for 10 – 15 minutes until the cheese is bubbling and golden brown.
5. In a non-stick pan fry the eggs to your liking.
6. Remove the hash from the oven and serve on a plate with the fried eggs.

Mustarded rib eye steak with honeyed oven chips

Thursday, October 25th, 2007

Serves 4

Preparation time less than 30 mins

Cooking time 30 mins to 1 hour

Ingredients
4x225g/8oz rib-eye steaks
450g/1lb estima potatoes
4 tbsp clear honey
1 tsp fresh thyme
1 clove garlic, chopped
4 tbsp olive oil
seasoning
1 tbsp olive oil
8 tbsp Dijon mustard
110g/4oz chopped herbs (parsley, coriander, basil, thyme, chervil etc.)
1 lemon, cut in wedges
Method
1. Preheat the oven to 200C/400F/Gas 6.
2. Cut the potatoes into chip-sized pieces. Mix together the honey, thyme and garlic in a bowl. Whisk in the olive oil and coat the potatoes well in the mixture. Season, place on a baking tray and cook in the oven for 35-45 minutes.
3. Heat a griddle pan until very hot.
4. Brush the steaks with the olive oil and season. Seal on a griddle.
5. Once cooked, remove from the pan and brush with mustard. Dip the steak into the herbs and slice into 4-6 pieces. Arrange on a plate and serve with the chips and wedges of lemon.

Fillet steaks with brandy and marsala

Thursday, October 25th, 2007

Serves 4

Preparation time 1-2 hours

Cooking time less than 10 mins

Ingredients
4 fillet steaks
a little oil
25g/1oz butter
90ml/3fl oz brandy
60ml/2fl oz marsala
25g/4oz good goose liver pate
Method
1. Season the steaks with salt and ground black pepper, rub very lightly with olive oil, and leave them for an hour or two. They are then to be grilled, or fried in a very hot pan, for a minute only on each side, so that they are browned.
2. In a pan large enough to accommodate the 4 steaks, melt the butter and in this cook the goose liver pate so that it turns to a thick purée; add the marsala. Cook for a minute and put the grilled steaks into this sauce.
3. In a soup pan or a soup ladle, warm the brandy; set it alight and pour it over the steaks. Shake the pan so that the flames spread and burn as long as possible. By the time the flames are extinct the meat should be cooked.

Beef fllet with wasabi pikelets and spicy beetroot

Thursday, October 25th, 2007

Serves 4

Preparation time less than 30 mins

Cooking time 30 mins to 1 hour

Ingredients
4x170g/6oz beef fillets
4 small cooked beetroot
½ tsp fennel seeds
700ml/1¼ pints malt vinegar
55g/2oz dark brown sugar
1 clove minced garlic
1 tbsp minced ginger
2 large potatoes
1 tbsp horseradish sauce
1 tsp wasabi
2 eggs, yolks only
1 tbsp chopped chives
salt and pepper
Method
1. Grate the beetroot into a metal bowl.
2. Dry fry the fennel seeds in a pan and grind to a powder in a spice grinder. Mix with the vinegar, sugar, garlic, ginger and chilli.
3. Boil together for 20 minutes, and pour over the grated beetroot. Allow to cool. Boil the potatoes in their skins until soft, allow to cool slightly and peel.
4. Crush the potatoes with a fork and add the wasabi, horseradish, yolks and chives, mix well and season.
5. Heat a non-stick frying pan and lightly oil it. Spoon mixture into 4 oiled egg rings and cook over a moderate heat until golden brown, turn over and repeat.
6. Heat a grill pan, brush the beef fillets with a little oil and cook for 3-4 minutes on each side and allow to rest in a warm place.
7. Place a potato cake onto a warm dinner plate; slice the beef and place on top. Spoon the beetroot mix on top and drizzle some of the juice all around and serve.

Pepper beef with crushed potatoes and mushroom sauce

Thursday, October 25th, 2007

Serves 1

Preparation time less than 30 mins

Cooking time 30 mins to 1 hour

Ingredients
For the beef
85g/3oz fillet steak
salt
freshly ground black pepper
1 tbsp vegetable oil
For the potatoes
310g/11oz new potatoes, washed and halved
1 tsp salt
1 tbsp olive oil
handful of flat leaf parsley, roughly chopped
For the sauce
140g/5oz wild mushrooms, brushed, cleaned and sliced
splash of red wine
knob of butter
3 tbsp double cream
salt
freshly ground black pepper
handful of flatleaf parsley, roughly chopped
Method
1. To make the potatoes: boil the potatoes in salted water for five minutes until cooked.
2. Lightly crush the potatoes with a fork and season with salt and one tablespoon of olive oil.
3. Stir through the chopped parsley.
4. Preheat a lightly oiled griddle pan.
5. To make the pepper beef: generously grind black pepper on both sides of the beef fillet.
6. Season with a pinch of salt.
7. Sear the beef fillet on high heat for 90 seconds, turning over halfway.
8. Leave to rest for three minutes.
9. To make the mushroom sauce: heat a sauté pan with a knob of butter and a little olive oil.
10. Pan fry the mushrooms for 2-3 minutes.
11. Add a splash of red wine and reduce for a further two minutes.
12. Add the double cream and stir through the chopped flatleaf parsley.
13. Remove from heat.
14. Serve the peppered steak on a bed of crushed potatoes with the mushroom sauce.