A
Awesome Roast Beef
"This rump roast in mushroom soup and beef broth is tender and very moist. It's made in the slow cooker, and is very easy to make. Raw vegetables, such as carrots and potatoes, may be added at the start of the cooking time, if desired. My whole family loves this recipe. The leftovers also make great roast beef sandwiches."
Prep Time 15 min
Cook Time 8 Hrs
Ready in 8 Hrs 15 min
Servings : 7
3 pounds rump roast
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.5 ounce) can condensed beef broth
Place rump roast in a slow cooker. Pour in condensed cream of mushroom soup and condensed beef broth. Cook on LOW for about 8 hours
"This rump roast in mushroom soup and beef broth is tender and very moist. It's made in the slow cooker, and is very easy to make. Raw vegetables, such as carrots and potatoes, may be added at the start of the cooking time, if desired. My whole family loves this recipe. The leftovers also make great roast beef sandwiches."
Prep Time 15 min
Cook Time 8 Hrs
Ready in 8 Hrs 15 min
Servings : 7
3 pounds rump roast
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.5 ounce) can condensed beef broth
Place rump roast in a slow cooker. Pour in condensed cream of mushroom soup and condensed beef broth. Cook on LOW for about 8 hours
B
ROAST BEEF BRISKET WITH MUSHROOMS
Nina's Kitchen
There are in my opinion two golden rules when you are making roast beef:
* Bring the meat to room temperature before you place it in the oven, never straight from the freezer.
*After roasting, the meat has to rest under a foil tent for at least 15-20 minutes before you cut it. This is to let all the delicious juices that have bubbled up to the surface, seep back into the flesh.
Serves 4-6
250 g exotic mushrooms
2 sprigs of fresh thyme
80 g butter
zest and juice of ½ lemon
2,5 ml smoked paprika
1,5 kg boneless brisket
45 ml Dijon mustard ( optional if following a carb-free diet)
15 ml salt – adjust according to your taste
15 ml black pepper
15 ml dry roasted coriander
Clean the mushrooms with a damp cloth and cut the bigger mushrooms in smaller pieces.
Heat the butter in a pan and add the thyme, paprika and mushrooms.
Quickly fry while tossing the mushrooms a few times.
The heat must be high so that the mushrooms brown before they render juice into the pan and become soggy.
Season with salt, pepper, lemon zest and juice. Allow to cool.
Preheat oven to 180 C.
Prepare the meat by removing all little bits of fat and unwanted sinew.
Smear the inside (not the fat side) of the meat with the mustard or olive oil if you cannot use mustard)
Season with half the seasoning.
Place the cooled down mushrooms on top and roll up the meat.
Tie it in a few places with butchers twine.
Season the outside of the brisket with the remainder of the salt, pepper and coriander and place in a oven casserole.
Place the lid on and roast for at least 1,5 hours. This is not meat you will serve rare.
Brisket must be soft and cooked properly.
Serve with buttery cauliflower mash and vegetables.
Nina's Kitchen
There are in my opinion two golden rules when you are making roast beef:
* Bring the meat to room temperature before you place it in the oven, never straight from the freezer.
*After roasting, the meat has to rest under a foil tent for at least 15-20 minutes before you cut it. This is to let all the delicious juices that have bubbled up to the surface, seep back into the flesh.
Serves 4-6
250 g exotic mushrooms
2 sprigs of fresh thyme
80 g butter
zest and juice of ½ lemon
2,5 ml smoked paprika
1,5 kg boneless brisket
45 ml Dijon mustard ( optional if following a carb-free diet)
15 ml salt – adjust according to your taste
15 ml black pepper
15 ml dry roasted coriander
Clean the mushrooms with a damp cloth and cut the bigger mushrooms in smaller pieces.
Heat the butter in a pan and add the thyme, paprika and mushrooms.
Quickly fry while tossing the mushrooms a few times.
The heat must be high so that the mushrooms brown before they render juice into the pan and become soggy.
Season with salt, pepper, lemon zest and juice. Allow to cool.
Preheat oven to 180 C.
Prepare the meat by removing all little bits of fat and unwanted sinew.
Smear the inside (not the fat side) of the meat with the mustard or olive oil if you cannot use mustard)
Season with half the seasoning.
Place the cooled down mushrooms on top and roll up the meat.
Tie it in a few places with butchers twine.
Season the outside of the brisket with the remainder of the salt, pepper and coriander and place in a oven casserole.
Place the lid on and roast for at least 1,5 hours. This is not meat you will serve rare.
Brisket must be soft and cooked properly.
Serve with buttery cauliflower mash and vegetables.
Best Ever Brisket
2 tablespoons chili powder
1 tablespoon salt
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon ground black pepper
1 tablespoon white sugar
1 tablespoon seasoned salt
1 (4 pound) beef brisket
1 1/2 cups beef broth
Preheat oven to 350 degrees F (175 degrees C). Combine the chili powder, salt, garlic powder, onion powder, black pepper, sugar, and seasoning salt in a medium bowl, and blend thoroughly. Apply rub to surface of brisket. Cook brisket, uncovered, in preheated oven for 1 hour. Remove from oven and add beef broth to roasting pan. Lower oven temperature to 300 degrees F (150 degrees C), cover roasting pan tightly with foil, and cook 3 more hours. Let brisket rest 30 minutes before slicing.
BRON-.allrecipes.com
2 tablespoons chili powder
1 tablespoon salt
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon ground black pepper
1 tablespoon white sugar
1 tablespoon seasoned salt
1 (4 pound) beef brisket
1 1/2 cups beef broth
Preheat oven to 350 degrees F (175 degrees C). Combine the chili powder, salt, garlic powder, onion powder, black pepper, sugar, and seasoning salt in a medium bowl, and blend thoroughly. Apply rub to surface of brisket. Cook brisket, uncovered, in preheated oven for 1 hour. Remove from oven and add beef broth to roasting pan. Lower oven temperature to 300 degrees F (150 degrees C), cover roasting pan tightly with foil, and cook 3 more hours. Let brisket rest 30 minutes before slicing.
BRON-.allrecipes.com
Beef Medallions with Brandied Peppercorn Cream
Ingredients
1 tbsp (15 mL) butter
4 boneless beef tenderloin medallions or
other grilling steaks, (each about 1 inch/2.5 cm thick)
1/2 cup (125 mL) finely chopped red onion
2 garlic cloves, minced
2 tsp (10 mL) cracked black peppercorns
1/2 tsp (2 mL) salt
1/2 cup (125 mL) brandy or
red wine
1 cup (250 mL) 35 % cream
Preparation
Heat a large skillet over medium-high heat for 30 sec. Melt butter and sauté beef 2,3 min on both sides, turning once; transfer to a plate.
Reduce heat to medium-low; add onion, garlic, peppercorns and salt; cook, stirring, for about 5 min or until soft. Deglaze with brandy and increase heat to medium. Cook, scraping up brown bits stuck to pan; boil until reduced by half.
Add cream and bring to boil; boil gently, stirring often for about 3 min or until slightly thickened. Return beef to pan with any accumulated juices and turn to coat in sauce. Simmer for about 5 min for medium-rare or until desired doneness. Season sauce to taste; spoon onto serving plates and top with beef medallion.
Source:dairygoodness
Ingredients
1 tbsp (15 mL) butter
4 boneless beef tenderloin medallions or
other grilling steaks, (each about 1 inch/2.5 cm thick)
1/2 cup (125 mL) finely chopped red onion
2 garlic cloves, minced
2 tsp (10 mL) cracked black peppercorns
1/2 tsp (2 mL) salt
1/2 cup (125 mL) brandy or
red wine
1 cup (250 mL) 35 % cream
Preparation
Heat a large skillet over medium-high heat for 30 sec. Melt butter and sauté beef 2,3 min on both sides, turning once; transfer to a plate.
Reduce heat to medium-low; add onion, garlic, peppercorns and salt; cook, stirring, for about 5 min or until soft. Deglaze with brandy and increase heat to medium. Cook, scraping up brown bits stuck to pan; boil until reduced by half.
Add cream and bring to boil; boil gently, stirring often for about 3 min or until slightly thickened. Return beef to pan with any accumulated juices and turn to coat in sauce. Simmer for about 5 min for medium-rare or until desired doneness. Season sauce to taste; spoon onto serving plates and top with beef medallion.
Source:dairygoodness
Beef and broccoli stir fry
Ingredients
3/4 pound broccoli
2/3 pound flank or sirloin, sliced thinly across the grain
2 tablespoons olive oil
3 cloves garlic, smushed
Marinade
1 1/2 teaspoon soy sauce
1 teaspoon rice wine
1/5 teaspoon freshly ground pepper
1/2 teaspoon fresh rosemary
Sauce
2 1/2 tablespoons oyster sauce
1 teaspoon rice wine
1/3 cup chicken broth
1/2 tablespoon soy sauce
Directions
Stir together marinade ingredients in a bowl. Add the beef and stir until coated. Let it stand for 20 minutes. while beef is marinading, stir together the sauce ingredients in a bowl. Put the broccoli in a pot of boiling water for about 3 minutes. Then drain the vegs.
Heat a large frying pan over high heat. Add the olive oil to cover whole bottom. Add the beef in a single layer and fry undisturbed for 1 minute. Flip the beef slices over, add the garlic to the pan and fry for an additional 45 seconds. Add the broccoli, pour in the sauce and boil it all and cook it for another minute after it boils.
Ingredients
3/4 pound broccoli
2/3 pound flank or sirloin, sliced thinly across the grain
2 tablespoons olive oil
3 cloves garlic, smushed
Marinade
1 1/2 teaspoon soy sauce
1 teaspoon rice wine
1/5 teaspoon freshly ground pepper
1/2 teaspoon fresh rosemary
Sauce
2 1/2 tablespoons oyster sauce
1 teaspoon rice wine
1/3 cup chicken broth
1/2 tablespoon soy sauce
Directions
Stir together marinade ingredients in a bowl. Add the beef and stir until coated. Let it stand for 20 minutes. while beef is marinading, stir together the sauce ingredients in a bowl. Put the broccoli in a pot of boiling water for about 3 minutes. Then drain the vegs.
Heat a large frying pan over high heat. Add the olive oil to cover whole bottom. Add the beef in a single layer and fry undisturbed for 1 minute. Flip the beef slices over, add the garlic to the pan and fry for an additional 45 seconds. Add the broccoli, pour in the sauce and boil it all and cook it for another minute after it boils.
Stir Fry Ginger Beef and Broccoli
Ingredients
2 pound flank steak cut into thin, cross grain strips
2 tablespoons soy sauce
2 tablespoons water
1 tablespoon rice wine vinegar
2 teaspoons minced fresh ginger
2 teaspoons cornstarch
2 teaspoons sesame oil
1 teaspoon sugar
Directions:
Mix together all ingredients except sliced beef. Add beef and marinate for at least one hour. Drain and toss with 2 tablespoons vegetable oil.
Cut 1 pound broccoli into flowerettes. Cook in boiling water for four minutes or until barely tender. Drain well and rinse with cold water.
In a small bowl combine:
1/2 cup chicken broth
3 tablespoons oyster sauce
2 tablespoons soy sauce
1-1/2 tablespoon rice wine vinegar
1-1/2 tablespoon cornstarch
2 teaspoons sesame oil
1 teaspoon sugar
In a small dish combine:
2 tablespoons slivered green onion
2 tablespoons minced ginger.
In a very hot wok stir fry the beef in 2 tablespoons vegetable oil in several batches until pink. Set aside. Wipe out wok with paper towels.
Heat wok until very hot, add 2 tablespoons oil. Fry onion and ginger for 30 seconds. Stir in broth mixture, beef and broccoli. Cook several minutes until thickened.
Garnish with sesame seeds and green onion. Serve with rice.
Ingredients
2 pound flank steak cut into thin, cross grain strips
2 tablespoons soy sauce
2 tablespoons water
1 tablespoon rice wine vinegar
2 teaspoons minced fresh ginger
2 teaspoons cornstarch
2 teaspoons sesame oil
1 teaspoon sugar
Directions:
Mix together all ingredients except sliced beef. Add beef and marinate for at least one hour. Drain and toss with 2 tablespoons vegetable oil.
Cut 1 pound broccoli into flowerettes. Cook in boiling water for four minutes or until barely tender. Drain well and rinse with cold water.
In a small bowl combine:
1/2 cup chicken broth
3 tablespoons oyster sauce
2 tablespoons soy sauce
1-1/2 tablespoon rice wine vinegar
1-1/2 tablespoon cornstarch
2 teaspoons sesame oil
1 teaspoon sugar
In a small dish combine:
2 tablespoons slivered green onion
2 tablespoons minced ginger.
In a very hot wok stir fry the beef in 2 tablespoons vegetable oil in several batches until pink. Set aside. Wipe out wok with paper towels.
Heat wok until very hot, add 2 tablespoons oil. Fry onion and ginger for 30 seconds. Stir in broth mixture, beef and broccoli. Cook several minutes until thickened.
Garnish with sesame seeds and green onion. Serve with rice.
PESTO AND PAPRIKA RUBBED SLOW ROASTED BRISKET
Serves 4 – 6.
2 kg boneless brisket
2 tsp smoked paprika
1 tbsp sea salt
1 tsp white pepper
2 tbsp red pepper pesto
2 tbsp olive oil
2 onions, chopped
2 tbsp brown sugar
2 pimento peppers
3 each red and yellow baby peppers
2 tbsp sherry vinegar
2½ cups beef stock
sea salt and black pepper
Allow the brisket to come to room temperature.
Mix together the paprika, salt, pepper and red pepper pesto.
Rub all over the brisket and allow to stand for 1 hour.
Preheat oven to 160 ° C.
Heat a large heavy based pot, add 1 tbsp olive oil, brown the brisket on all sides, remove and set aside.
Add remaining oil to the pot, add the chopped onions and sauté until soft and golden.
Add the sugar and sauté for another minute.
Add the peppers, then pour in the vinegar and beef stock, season.
Cover pot, place in oven and roast for 1½ hours.
Remove lid and cook for an additional hour.
Turn brisket after 45 minutes.
To serve - remove brisket, allow to cool slightly, then slice against the grain and serve with pan juices.
Serves 4 – 6.
2 kg boneless brisket
2 tsp smoked paprika
1 tbsp sea salt
1 tsp white pepper
2 tbsp red pepper pesto
2 tbsp olive oil
2 onions, chopped
2 tbsp brown sugar
2 pimento peppers
3 each red and yellow baby peppers
2 tbsp sherry vinegar
2½ cups beef stock
sea salt and black pepper
Allow the brisket to come to room temperature.
Mix together the paprika, salt, pepper and red pepper pesto.
Rub all over the brisket and allow to stand for 1 hour.
Preheat oven to 160 ° C.
Heat a large heavy based pot, add 1 tbsp olive oil, brown the brisket on all sides, remove and set aside.
Add remaining oil to the pot, add the chopped onions and sauté until soft and golden.
Add the sugar and sauté for another minute.
Add the peppers, then pour in the vinegar and beef stock, season.
Cover pot, place in oven and roast for 1½ hours.
Remove lid and cook for an additional hour.
Turn brisket after 45 minutes.
To serve - remove brisket, allow to cool slightly, then slice against the grain and serve with pan juices.
Braised Brisket
Cooking time: 3 hours
Oven temperature: 170˚C/150˚C (pre-heated)
30g (30ml) Stork margarine
1 ½ kg Boned brisket
1 Large Onion, coarsely sliced
2 stalks Celery, coarsely sliced
2 Carrots, coarsely sliced
½ Green pepper, coarsely sliced
1 Bay leaf
1 Spring of parsley
1 Clove garlic, crushed
125ml Water
5ml Salt
5ml Dry mustard
5g (10ml) Flour
Sauce:
15ml Tomato sauce
5ml Worcester sauce
15ml Brown onion soup powder
In a heavy-based casserole dish, melt the Stork and brown the meat on all sides. Place on a plate. Cook onions, until soft and golden. vegetables and stir them well to absorb any remaining Stork. Add the bay leaf, parsley, garlic and water, mixed with salt, mustard and flour. Stir contents thoroughly. Add additional salt and a few grinds of black pepper to add extra flavour. Place the browned meat on the savoury vegetable bed. Cover with lid and cook for 15 min at 170°C, then turn the oven down to 150°C and cook for 2½ -3 hours, or, until meat is tender.
Notes
To serve: Put the vegetables and juices through a sieve into a small pan, liquidize ½ the vegetables and add to juice. Skim off any excess fat, add sauce ingredients (add a little wae4r if the sauce becomes too thick). Bring to the boil. Slice the brisket and pour the sauce over and serve.
Cooking time: 3 hours
Oven temperature: 170˚C/150˚C (pre-heated)
30g (30ml) Stork margarine
1 ½ kg Boned brisket
1 Large Onion, coarsely sliced
2 stalks Celery, coarsely sliced
2 Carrots, coarsely sliced
½ Green pepper, coarsely sliced
1 Bay leaf
1 Spring of parsley
1 Clove garlic, crushed
125ml Water
5ml Salt
5ml Dry mustard
5g (10ml) Flour
Sauce:
15ml Tomato sauce
5ml Worcester sauce
15ml Brown onion soup powder
In a heavy-based casserole dish, melt the Stork and brown the meat on all sides. Place on a plate. Cook onions, until soft and golden. vegetables and stir them well to absorb any remaining Stork. Add the bay leaf, parsley, garlic and water, mixed with salt, mustard and flour. Stir contents thoroughly. Add additional salt and a few grinds of black pepper to add extra flavour. Place the browned meat on the savoury vegetable bed. Cover with lid and cook for 15 min at 170°C, then turn the oven down to 150°C and cook for 2½ -3 hours, or, until meat is tender.
Notes
To serve: Put the vegetables and juices through a sieve into a small pan, liquidize ½ the vegetables and add to juice. Skim off any excess fat, add sauce ingredients (add a little wae4r if the sauce becomes too thick). Bring to the boil. Slice the brisket and pour the sauce over and serve.
Barbecue Beef & Potato Bake
Prep Time : 15 min
Servings : 6
1 package (7.2 ounces) Betty Crocker® roasted garlic mashed potatoes
2 cups hot water
1 1/3 cups milk
¼ cup butter or margarine
1 container (18 or 20 ounces) refrigerated original barbecue sauce with shredded beef
1 ½ cups shredded Cheddar cheese (6 ounces)
1 cup (from 2.8-ounce can) French-fried onions
Heat oven to 350°F. Spray rectangular baking dish, 11x7x1 1/2 inches, with cooking spray. Make potatoes as directed on package for 8 servings, using 2 pouches Potatoes and Seasoning, hot water, milk and butter. Spread half of the potatoes over bottom of baking dish. Layer with beef, 1 cup of the cheese and remaining potatoes. Cover with aluminum foil and bake about 30 min or until hot. Sprinkle with remaining 1/2 cup cheese. Sprinkle onions around edges of baking dish. Bake uncovered 3 to 4 min longer or until cheese is melted and onions are brown.
Prep Time : 15 min
Servings : 6
1 package (7.2 ounces) Betty Crocker® roasted garlic mashed potatoes
2 cups hot water
1 1/3 cups milk
¼ cup butter or margarine
1 container (18 or 20 ounces) refrigerated original barbecue sauce with shredded beef
1 ½ cups shredded Cheddar cheese (6 ounces)
1 cup (from 2.8-ounce can) French-fried onions
Heat oven to 350°F. Spray rectangular baking dish, 11x7x1 1/2 inches, with cooking spray. Make potatoes as directed on package for 8 servings, using 2 pouches Potatoes and Seasoning, hot water, milk and butter. Spread half of the potatoes over bottom of baking dish. Layer with beef, 1 cup of the cheese and remaining potatoes. Cover with aluminum foil and bake about 30 min or until hot. Sprinkle with remaining 1/2 cup cheese. Sprinkle onions around edges of baking dish. Bake uncovered 3 to 4 min longer or until cheese is melted and onions are brown.
Barbecue steak with spices and tomato couscous
Australian Good Taste -
Recipe by Jan Purser
Photography by Steve Brown
Ingredients
4 (about 160g each) boneless sirloin steaks (New York cut), all visible fat trimmed
2 tsp extra virgin olive oil
1 large garlic clove, crushed
1 tsp water
1 tsp ground coriander
1/2 tsp ground cumin
1/4 tsp chilli powder
185ml (3/4 cup) chicken stock
190g (1 cup) couscous
1 Lebanese cucumber, diced
1/2 cup chopped fresh continental parsley
Salt & freshly ground black pepper
4 ripe large (about 430g) egg tomatoes, halved lengthways
Step 1 Use a sharp knife to very lightly score both sides of the steak in a diamond pattern.
Step 2 Combine the oil with the garlic, water, coriander, cumin and chilli powder in a small bowl and mix well. Use a pastry brush to brush the mixture evenly over both sides of the steaks. Place on a plate, covered, in the fridge for 30 minutes to marinate.
Step 3 Meanwhile, bring stock to boil in a saucepan over high heat. Remove from heat and add couscous, stirring with a fork. Cover, set aside for 5 minutes or until liquid is absorbed. Use a fork to separate grains. Combine couscous, cucumber and parsley in a serving bowl. Season well with salt and pepper. Set aside. Preheat a barbecue grill on medium-high.
Step 4 Cook tomatoes on barbecue grill for 2-3 minutes each side or until browned on edges. Cook steaks for 4 minutes each side for medium-rare or until cooked to your liking.
Step 5 Roughly chop tomatoes and gently toss through couscous mixture. Serve with steaks
Australian Good Taste -
Recipe by Jan Purser
Photography by Steve Brown
Ingredients
4 (about 160g each) boneless sirloin steaks (New York cut), all visible fat trimmed
2 tsp extra virgin olive oil
1 large garlic clove, crushed
1 tsp water
1 tsp ground coriander
1/2 tsp ground cumin
1/4 tsp chilli powder
185ml (3/4 cup) chicken stock
190g (1 cup) couscous
1 Lebanese cucumber, diced
1/2 cup chopped fresh continental parsley
Salt & freshly ground black pepper
4 ripe large (about 430g) egg tomatoes, halved lengthways
Step 1 Use a sharp knife to very lightly score both sides of the steak in a diamond pattern.
Step 2 Combine the oil with the garlic, water, coriander, cumin and chilli powder in a small bowl and mix well. Use a pastry brush to brush the mixture evenly over both sides of the steaks. Place on a plate, covered, in the fridge for 30 minutes to marinate.
Step 3 Meanwhile, bring stock to boil in a saucepan over high heat. Remove from heat and add couscous, stirring with a fork. Cover, set aside for 5 minutes or until liquid is absorbed. Use a fork to separate grains. Combine couscous, cucumber and parsley in a serving bowl. Season well with salt and pepper. Set aside. Preheat a barbecue grill on medium-high.
Step 4 Cook tomatoes on barbecue grill for 2-3 minutes each side or until browned on edges. Cook steaks for 4 minutes each side for medium-rare or until cooked to your liking.
Step 5 Roughly chop tomatoes and gently toss through couscous mixture. Serve with steaks
MARIAN'S BEEF IN BARBECUE SAUCE:
1 – 2 kg. stew meat, boneless beef chuck or round steak
1 tbsp. all-purpose flour
1½ tbsp. oil
½ cup. chopped onion
1 tsp. minced garlic
1 cup. tomato ketchup
2 stalks celery, chopped
¾ cup. beef broth
2 tsp. vinegar
2 tbsp. Worcestershire sauce
1 tbsp. brown sugar
¼ tsp. dry mustard
¼ tsp. pepper
1 tbsp. lemon juice
WHAT TO DO:
1. Trim beef of excess fat. Cut into 3/4-inch cubes, dust with flour.
2. Heat oil in a heavy saucepan. Brown the beef in 2 batches. Add a little oil if needed, remove meat.
3. Stir in the onion. Cook for 5 minutes longer.
4. Add the browned meat, ketchup, celery, broth, vinegar, Worcestershire sauce, sugar, mustard, pepper and lemon juice. Stir to combine thoroughly.
5. Bring to a boil. Lower heat to a simmer.
6. Cook covered for 1¼ to 1½ hours. Add a little water or broth if the mixture becomes too thick.
Makes 4 servings.
Good served with crisp Romaine salad, tomatoes and sliced green pepper.
1 – 2 kg. stew meat, boneless beef chuck or round steak
1 tbsp. all-purpose flour
1½ tbsp. oil
½ cup. chopped onion
1 tsp. minced garlic
1 cup. tomato ketchup
2 stalks celery, chopped
¾ cup. beef broth
2 tsp. vinegar
2 tbsp. Worcestershire sauce
1 tbsp. brown sugar
¼ tsp. dry mustard
¼ tsp. pepper
1 tbsp. lemon juice
WHAT TO DO:
1. Trim beef of excess fat. Cut into 3/4-inch cubes, dust with flour.
2. Heat oil in a heavy saucepan. Brown the beef in 2 batches. Add a little oil if needed, remove meat.
3. Stir in the onion. Cook for 5 minutes longer.
4. Add the browned meat, ketchup, celery, broth, vinegar, Worcestershire sauce, sugar, mustard, pepper and lemon juice. Stir to combine thoroughly.
5. Bring to a boil. Lower heat to a simmer.
6. Cook covered for 1¼ to 1½ hours. Add a little water or broth if the mixture becomes too thick.
Makes 4 servings.
Good served with crisp Romaine salad, tomatoes and sliced green pepper.
Best traditional beef Burgandy
INGREDIENTS
70g salt pork, diced fine
1 large onion, chopped
3 Tbsp flour
½ tsp salt
¼ tsp ground pepper
1 kg stewing beef, cut into bite sized pieces
1 tsp marjoram, dried
1 tsp rosemary, dried
1 tsp thyme, dried
2 bay leaves
1½ cups red wine
1½ cups beef broth
20 pearl onions, trimmed and peeled
½ lb mushrooms, quartered
DIRECTIONS
Melt the salt pork over medium heat in a heavy Dutch oven or covered casserole. When crisp and golden, remove and drain on a paper towel lined plate.
Add the chopped onions to the melted fat in the pan, and slowly cook them to a light golden brown. Remove and set aside.
Mix the flour, salt, and pepper on a dinner plate, and roll the meat in the mixture.
Brown the beef, a few pieces at a time, and add the herbs, wine, and beef broth.
Return the pork and onions to the pot and cover. Simmer for 1½ hours.
Add the pearl onions and cook for an additional 20 minutes, then add the mushrooms and cook for about 10 more.
When the onions are fork-tender, the stew is done.
KITCHEN COUNTER
INGREDIENTS
70g salt pork, diced fine
1 large onion, chopped
3 Tbsp flour
½ tsp salt
¼ tsp ground pepper
1 kg stewing beef, cut into bite sized pieces
1 tsp marjoram, dried
1 tsp rosemary, dried
1 tsp thyme, dried
2 bay leaves
1½ cups red wine
1½ cups beef broth
20 pearl onions, trimmed and peeled
½ lb mushrooms, quartered
DIRECTIONS
Melt the salt pork over medium heat in a heavy Dutch oven or covered casserole. When crisp and golden, remove and drain on a paper towel lined plate.
Add the chopped onions to the melted fat in the pan, and slowly cook them to a light golden brown. Remove and set aside.
Mix the flour, salt, and pepper on a dinner plate, and roll the meat in the mixture.
Brown the beef, a few pieces at a time, and add the herbs, wine, and beef broth.
Return the pork and onions to the pot and cover. Simmer for 1½ hours.
Add the pearl onions and cook for an additional 20 minutes, then add the mushrooms and cook for about 10 more.
When the onions are fork-tender, the stew is done.
KITCHEN COUNTER
BEEF & BEANS
INGREDIENTS:
300 g lean minced beef
1 onion, peeled and diced
2 Tbsp oil
2 tsp minced garlic
1/2 cup diced celery
1/2 cup diced mushrooms
1-2 tsp ground cumin
420 g can Mild Chili Beans
420 g can Condensed Extra Rich and Thick Tomato Soup
salt and pepper to season
Directions:
1. Brown the beef and onions in the hot oil in a lidded frying pan.
2. Add the garlic, celery, mushrooms, cumin and cook for one minute.
3. Stir in the Mild Chili Beans and Condensed Extra Rich and Thick Tomato Soup .
4. Cover and simmer gently for 25-30 minutes until the beef and vegetables are tender.
5. Serve over a baked potato, to fill tacos, roll up in a burrito or wherever you’d like a tasty mince topping.
INGREDIENTS:
300 g lean minced beef
1 onion, peeled and diced
2 Tbsp oil
2 tsp minced garlic
1/2 cup diced celery
1/2 cup diced mushrooms
1-2 tsp ground cumin
420 g can Mild Chili Beans
420 g can Condensed Extra Rich and Thick Tomato Soup
salt and pepper to season
Directions:
1. Brown the beef and onions in the hot oil in a lidded frying pan.
2. Add the garlic, celery, mushrooms, cumin and cook for one minute.
3. Stir in the Mild Chili Beans and Condensed Extra Rich and Thick Tomato Soup .
4. Cover and simmer gently for 25-30 minutes until the beef and vegetables are tender.
5. Serve over a baked potato, to fill tacos, roll up in a burrito or wherever you’d like a tasty mince topping.
BRACIOLE
INGREDIENTS:
8 slices beef braciole (beef very thinly sliced)
Coarse salt and black pepper
8 slices prosciutto di Parma
1 1/2 cups plain bread crumbs, eyeball it
1/2 cup milk, eyeball it
2/3 cup Parmigiano-Reggiano, 3 handfuls
1 small onion, finely chopped
1/2 cup flat-leaf parsley leaves, a couple of handfuls, chopped
1 cup chopped arugula
Plain round toothpicks
2 tablespoon extra-virgin olive oil, 2 turns of the pan
2 cloves garlic, cracked away from skin
2 tablespoons butter
12 crimini mushrooms, finely chopped
2 tablespoons flour
1 cup dry white wine
1 cup beef broth
1 rounded tablespoon tomato paste
Directions:
Season meat with salt and pepper. Top each slice of meat with a slice of prosciutto. In a medium bowl, moisten bread crumbs with milk. Add grated cheese, onion, parsley, arugula, salt and pepper to the crumbs and combine well. Spread a thin layer of stuffing down the center of each beef slice and roll tightly. Fasten rolled meat with plain toothpicks.
Heat a large nonstick skillet over medium high heat. Add oil to a hot pan along with garlic. Set meat into pan and brown on all sides, 6 minutes. Remove the meat from the pan. Add butter to the pan. Add mushrooms to the melted butter. Saute mushrooms 5 minutes. Add flour to the pan and cook 2 minutes. Whisk wine into the flour and mushrooms and scrape up pan drippings. Reduce wine 1 minute, then whisk in beef broth and tomato paste. Set meat back into sauce and reduce heat to medium low. Partially cover pan with a cover left ajar an inch. Simmer meat in sauce 10 to 15 minutes. Transfer beef rolls to a platter, removing toothpicks. Pour pan gravy down over the beef rolls and serve.
INGREDIENTS:
8 slices beef braciole (beef very thinly sliced)
Coarse salt and black pepper
8 slices prosciutto di Parma
1 1/2 cups plain bread crumbs, eyeball it
1/2 cup milk, eyeball it
2/3 cup Parmigiano-Reggiano, 3 handfuls
1 small onion, finely chopped
1/2 cup flat-leaf parsley leaves, a couple of handfuls, chopped
1 cup chopped arugula
Plain round toothpicks
2 tablespoon extra-virgin olive oil, 2 turns of the pan
2 cloves garlic, cracked away from skin
2 tablespoons butter
12 crimini mushrooms, finely chopped
2 tablespoons flour
1 cup dry white wine
1 cup beef broth
1 rounded tablespoon tomato paste
Directions:
Season meat with salt and pepper. Top each slice of meat with a slice of prosciutto. In a medium bowl, moisten bread crumbs with milk. Add grated cheese, onion, parsley, arugula, salt and pepper to the crumbs and combine well. Spread a thin layer of stuffing down the center of each beef slice and roll tightly. Fasten rolled meat with plain toothpicks.
Heat a large nonstick skillet over medium high heat. Add oil to a hot pan along with garlic. Set meat into pan and brown on all sides, 6 minutes. Remove the meat from the pan. Add butter to the pan. Add mushrooms to the melted butter. Saute mushrooms 5 minutes. Add flour to the pan and cook 2 minutes. Whisk wine into the flour and mushrooms and scrape up pan drippings. Reduce wine 1 minute, then whisk in beef broth and tomato paste. Set meat back into sauce and reduce heat to medium low. Partially cover pan with a cover left ajar an inch. Simmer meat in sauce 10 to 15 minutes. Transfer beef rolls to a platter, removing toothpicks. Pour pan gravy down over the beef rolls and serve.
Beef
While other roasting meats might benefit from extra touches and twists, the only way to serve roast beef is plain and simple, with fat Yorkshires, crunchy roasties and a rich, dark gravy.
Adding pieces of onion or shallot to the roasting tin will give extra flavour to the gravy.
Roast ribs of traditional beef with horseradish, crème fraîche and mustard sauce
Making gravy
When the meat is cooked, lift it out and set aside to rest. Pour off any excess fat and set the roasting pan on the hob. Sprinkle a little flour into the pan and stir over a low heat for a minute or two (or leave the flour out if you prefer a thinner gravy). Pour in some wine, beer, cider, hot stock or even just water and bubble vigorously to reduce the liquid and thicken slightly. If you like, you can try adding a touch of sweetness with a little sugar or a spoonful of cranberry jelly, or sharpen up the flavour with a squeeze of lemon juice or a splash of balsamic vinegar.
While other roasting meats might benefit from extra touches and twists, the only way to serve roast beef is plain and simple, with fat Yorkshires, crunchy roasties and a rich, dark gravy.
Adding pieces of onion or shallot to the roasting tin will give extra flavour to the gravy.
Roast ribs of traditional beef with horseradish, crème fraîche and mustard sauce
Making gravy
When the meat is cooked, lift it out and set aside to rest. Pour off any excess fat and set the roasting pan on the hob. Sprinkle a little flour into the pan and stir over a low heat for a minute or two (or leave the flour out if you prefer a thinner gravy). Pour in some wine, beer, cider, hot stock or even just water and bubble vigorously to reduce the liquid and thicken slightly. If you like, you can try adding a touch of sweetness with a little sugar or a spoonful of cranberry jelly, or sharpen up the flavour with a squeeze of lemon juice or a splash of balsamic vinegar.
C
Easy Corned Beef Recipe
1 Corned beef
1 bottle of stout beer
1/4 cup of brown sugar
Okay so if you need an EASY Corned Beef recipe, this is your lucky day. I grabbed my dutch oven. I turned on the oven to 350 degrees you can also use a crockpot on low to cook the corned beef. They both work. I just forgot about dinner so I had to use my dutch oven. If you use the crockpot it takes about 5 hours.
Once you get out the 3 ingredients, then you need to assemble them.
I opened the corned beef. Then I placed it into the dutch oven. I threw one stout beer on top and 1/4 cup of brown sugar. I placed the lid on the dutch oven. Then I loaded it into the preheated oven. I cooked the meat for 2 1/2 hour. Voila brilliant meal!
1 Corned beef
1 bottle of stout beer
1/4 cup of brown sugar
Okay so if you need an EASY Corned Beef recipe, this is your lucky day. I grabbed my dutch oven. I turned on the oven to 350 degrees you can also use a crockpot on low to cook the corned beef. They both work. I just forgot about dinner so I had to use my dutch oven. If you use the crockpot it takes about 5 hours.
Once you get out the 3 ingredients, then you need to assemble them.
I opened the corned beef. Then I placed it into the dutch oven. I threw one stout beer on top and 1/4 cup of brown sugar. I placed the lid on the dutch oven. Then I loaded it into the preheated oven. I cooked the meat for 2 1/2 hour. Voila brilliant meal!
Country Beef with Chakalaka-herb scones
Today's recipe is Country Beef With Chakalaka-Herb Scones. This hearty beef stew topped with spicy scones as dumplings will have your kids asking for more.
Serves 4-6
Preparation Time: 0 min
Cooking Time: 150 min
1 kg cubed beef
½ cup plain flour
¼ cup canola oil
2 onions, chopped
2 garlic cloves, crushed
200 g button mushrooms, quartered
250 ml beef stock (Made from KNORR Beef Stock Cubes)
½ cup Mrs. H.S. Balls Peach Chutney
15 ml Worcestershire sauce
Herb scones
200 g self-raising flour
½ tsp baking powder
25 g KNORR Chakalaka Packet Soup
30 ml finely chopped chives or parsley
200 ml buttermilk
1 egg yolk
Preheat oven to 180°C. Toss together beef cubes and flour, shaking off any excess flour. Heat oil in a large saucepan on high. Cook steak in batches for 5 min, until brown. Remove from pan. Reduce heat to medium and add onion and garlic. Cook for 3 min, until onion softens. Return beef to pan with mushrooms, KNORR Stock, Mrs. H.S. Balls Chutney and Worcestershire sauce. Reduce heat to very low. Cover and simmer for 2 hours, until beef is very tender. Transfer to a shallow 2 litre ovenproof dish.serve.
Today's recipe is Country Beef With Chakalaka-Herb Scones. This hearty beef stew topped with spicy scones as dumplings will have your kids asking for more.
Serves 4-6
Preparation Time: 0 min
Cooking Time: 150 min
1 kg cubed beef
½ cup plain flour
¼ cup canola oil
2 onions, chopped
2 garlic cloves, crushed
200 g button mushrooms, quartered
250 ml beef stock (Made from KNORR Beef Stock Cubes)
½ cup Mrs. H.S. Balls Peach Chutney
15 ml Worcestershire sauce
Herb scones
200 g self-raising flour
½ tsp baking powder
25 g KNORR Chakalaka Packet Soup
30 ml finely chopped chives or parsley
200 ml buttermilk
1 egg yolk
Preheat oven to 180°C. Toss together beef cubes and flour, shaking off any excess flour. Heat oil in a large saucepan on high. Cook steak in batches for 5 min, until brown. Remove from pan. Reduce heat to medium and add onion and garlic. Cook for 3 min, until onion softens. Return beef to pan with mushrooms, KNORR Stock, Mrs. H.S. Balls Chutney and Worcestershire sauce. Reduce heat to very low. Cover and simmer for 2 hours, until beef is very tender. Transfer to a shallow 2 litre ovenproof dish.serve.
Impossibly Easy Cheeseburger Pie
Get all the great taste of a cheeseburger magically baked in a pie.
Prep Time : 15 min
Servings : 6
1 lb lean (at least 80%) ground beef
1 large onion, chopped (1 cup)
½ teaspoon salt
1 cup shredded Cheddar cheese (4 oz)
½ cup Original Bisquick® mix
1 cup milk
2 eggs
Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. In 10-inch skillet, cook beef and onion over medium heat 8 to 10 min, stirring occasionally, until beef is brown; drain. Stir in salt. Spread in pie plate. Sprinkle with cheese. In small bowl, stir remaining ingredients with fork or wire whisk until blended. Pour into pie plate. Bake about 25 min or until knife inserted in center comes out clean.
Get all the great taste of a cheeseburger magically baked in a pie.
Prep Time : 15 min
Servings : 6
1 lb lean (at least 80%) ground beef
1 large onion, chopped (1 cup)
½ teaspoon salt
1 cup shredded Cheddar cheese (4 oz)
½ cup Original Bisquick® mix
1 cup milk
2 eggs
Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. In 10-inch skillet, cook beef and onion over medium heat 8 to 10 min, stirring occasionally, until beef is brown; drain. Stir in salt. Spread in pie plate. Sprinkle with cheese. In small bowl, stir remaining ingredients with fork or wire whisk until blended. Pour into pie plate. Bake about 25 min or until knife inserted in center comes out clean.
TNEY’S MRS H.S BALLS COUNTRY CASSEROLE
• 30 millilitre Oil
• 750g beef chuck
• 1 Onion, peeled and chopped
• 3 Potatoes, peeled and quartered
• 200g Baby marrows, thickly sliced
• 200ml Mrs Balls Original Chutney
• 200ml tomato sauce
• 60ml seasoned cake flour
• 340ml Can cola
• 125ml Water
• Preheat oven to 180C
• Heat the oil and fry the beef until well browned, add the onion and sautè until soft
• Place the browned beef and onions into a large oven proof casserole dish and top with the potatoes and baby marrows
• Mix Mrs Balls Original Chutney, tomato sauce, seasoned flour, cola and water together and pour over the casserole.
• Bake at 180°C for about 1½ hours or until meat is tender.
• Serve with rice.
• 30 millilitre Oil
• 750g beef chuck
• 1 Onion, peeled and chopped
• 3 Potatoes, peeled and quartered
• 200g Baby marrows, thickly sliced
• 200ml Mrs Balls Original Chutney
• 200ml tomato sauce
• 60ml seasoned cake flour
• 340ml Can cola
• 125ml Water
• Preheat oven to 180C
• Heat the oil and fry the beef until well browned, add the onion and sautè until soft
• Place the browned beef and onions into a large oven proof casserole dish and top with the potatoes and baby marrows
• Mix Mrs Balls Original Chutney, tomato sauce, seasoned flour, cola and water together and pour over the casserole.
• Bake at 180°C for about 1½ hours or until meat is tender.
• Serve with rice.
Beef Casserole with Tastic Rice
Ingredients:
750 ml Tastic Parboiled Rice, cooked
15 ml Sunflower oil
1 kg Beef, cubed
2 Large onions, chopped
5 Carrots, sliced
500 ml Red wine
30 ml Tomato paste
500 ml Beef stock
10 ml Mixed herbs, dried
1/2 Small cabbage, roughly chopped
5 Baby marrows, sliced (optional)
60 ml Cake flour
Method:
Heat oil in a heavy-based saucepan, add meat in 3 batches and fry until golden brown. Remove each batch of meat after browning.
Add onion to saucepan and fry until onion is translucent.
Return the meat to the saucepan and add carrots, red wine, tomato paste, stock and herbs. Cover with lid and allow to simmer over low heat for 1 hour or until meat is tender.
Add the remaining vegetables to meat in the last 7 minutes of cooking time.
Make a paste of flour and water and stir into stew. Simmer for a further 3 - 5 minutes whilst stirring continuously.
Ingredients:
750 ml Tastic Parboiled Rice, cooked
15 ml Sunflower oil
1 kg Beef, cubed
2 Large onions, chopped
5 Carrots, sliced
500 ml Red wine
30 ml Tomato paste
500 ml Beef stock
10 ml Mixed herbs, dried
1/2 Small cabbage, roughly chopped
5 Baby marrows, sliced (optional)
60 ml Cake flour
Method:
Heat oil in a heavy-based saucepan, add meat in 3 batches and fry until golden brown. Remove each batch of meat after browning.
Add onion to saucepan and fry until onion is translucent.
Return the meat to the saucepan and add carrots, red wine, tomato paste, stock and herbs. Cover with lid and allow to simmer over low heat for 1 hour or until meat is tender.
Add the remaining vegetables to meat in the last 7 minutes of cooking time.
Make a paste of flour and water and stir into stew. Simmer for a further 3 - 5 minutes whilst stirring continuously.
Serve hot with Tastic Parboiled Rice.
Me showing off, sorry :-)
Cold smoked chillie bites. I make the chillie bites as normal (salt,pepper,vinegar,crushed and powdered chillie) then put them in my homemade "smoker".
The smoker is a cheap galvanized box into which I have placed a cheap electrical hotplate.
The wood shavings go into a stainless steel container and the box is left for about two hours. After the cold smoking the chillie bites spend the night in a dehydrator. I brought some to work to do a taste test..... It disppeared like cookies at a birthday party.
Me showing off, sorry :-)
Cold smoked chillie bites. I make the chillie bites as normal (salt,pepper,vinegar,crushed and powdered chillie) then put them in my homemade "smoker".
The smoker is a cheap galvanized box into which I have placed a cheap electrical hotplate.
The wood shavings go into a stainless steel container and the box is left for about two hours. After the cold smoking the chillie bites spend the night in a dehydrator. I brought some to work to do a taste test..... It disppeared like cookies at a birthday party.
D
Dutch oven cooking-beef bourguignon
ingredients:
1 pound boneless beef chuck roast, cut into 3/4-inch cubes
1 tablespoon cooking oil
1-1/2 cups chopped onion (3 medium)
2 cloves garlic, minced
1-1/2 cups Pinot Noir or Burgundy wine
3/4 cup beef broth
1 teaspoon dried thyme, crushed
3/4 teaspoon dried marjoram, crushed
1/2 teaspoon salt
1/4 teaspoon black pepper
2 bay leaves
3 cups whole fresh mushrooms
2 cups 3/4-inch pieces carrot (4 medium)
1 cup pearl onions, peeled, or frozen small whole onions
2 tablespoons all-purpose flour
2 tablespoons butter or margarine, softened
2 slices bacon, crisp-cooked, drained, and crumbled
3 cups hot cooked noodles
directions:
1. In a 4-quart Dutch oven brown half of the meat in the hot oil; remove meat from Dutch oven. Add remaining meat, chopped onion, and garlic to Dutch oven. Cook and stir until meat is brown and onion is tender. Return all meat to Dutch oven.
2. Stir in wine, broth, thyme, marjoram, salt, pepper, and bay leaves. Bring to boiling; reduce heat. Simmer, covered, for 45 minutes. Add mushrooms, carrot, and pearl onions. Return to boiling; reduce heat. Cook, covered, for 25 to 30 minutes more or until meat and vegetables are tender. Discard bay leaves.
3. In a small bowl stir together flour and butter until smooth; stir into meat mixture. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Stir in crumbled bacon. Serve with hot noodles.
4. Makes 6 servings (6 cups)
5. Slow-cooker directions: Brown meat, chopped onion, and garlic in hot oil as above. In a 3-1/2- or 4-quart slow cooker layer mushrooms, carrot, and pearl onions. Omit the flour and butter or margarine. Sprinkle with 3 tablespoons quick-cooking tapioca. Place meat mixture on top of vegetables. Add thyme, marjoram, salt, pepper, and bay leaves. Decrease wine to 1 1/4 cups and beef broth to 1/2 cup; pour over meat. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours or until meat and vegetables are tender. Discard bay leaves. Stir in bacon.
ingredients:
1 pound boneless beef chuck roast, cut into 3/4-inch cubes
1 tablespoon cooking oil
1-1/2 cups chopped onion (3 medium)
2 cloves garlic, minced
1-1/2 cups Pinot Noir or Burgundy wine
3/4 cup beef broth
1 teaspoon dried thyme, crushed
3/4 teaspoon dried marjoram, crushed
1/2 teaspoon salt
1/4 teaspoon black pepper
2 bay leaves
3 cups whole fresh mushrooms
2 cups 3/4-inch pieces carrot (4 medium)
1 cup pearl onions, peeled, or frozen small whole onions
2 tablespoons all-purpose flour
2 tablespoons butter or margarine, softened
2 slices bacon, crisp-cooked, drained, and crumbled
3 cups hot cooked noodles
directions:
1. In a 4-quart Dutch oven brown half of the meat in the hot oil; remove meat from Dutch oven. Add remaining meat, chopped onion, and garlic to Dutch oven. Cook and stir until meat is brown and onion is tender. Return all meat to Dutch oven.
2. Stir in wine, broth, thyme, marjoram, salt, pepper, and bay leaves. Bring to boiling; reduce heat. Simmer, covered, for 45 minutes. Add mushrooms, carrot, and pearl onions. Return to boiling; reduce heat. Cook, covered, for 25 to 30 minutes more or until meat and vegetables are tender. Discard bay leaves.
3. In a small bowl stir together flour and butter until smooth; stir into meat mixture. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Stir in crumbled bacon. Serve with hot noodles.
4. Makes 6 servings (6 cups)
5. Slow-cooker directions: Brown meat, chopped onion, and garlic in hot oil as above. In a 3-1/2- or 4-quart slow cooker layer mushrooms, carrot, and pearl onions. Omit the flour and butter or margarine. Sprinkle with 3 tablespoons quick-cooking tapioca. Place meat mixture on top of vegetables. Add thyme, marjoram, salt, pepper, and bay leaves. Decrease wine to 1 1/4 cups and beef broth to 1/2 cup; pour over meat. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours or until meat and vegetables are tender. Discard bay leaves. Stir in bacon.
E
BEEF ENCHILADAS ( VERSION 1)
INGREDIENTS:
My granddaughter made these :
1-1/2 lbs. of ground beef
1 tbsp chili powder
2 (10oz) cans of Enchilada sauce
1 tsp. Garlic Salt
1/4 tsp. Pepper
flour tortillas
3/4 lb of Cheddar Cheese
sour cream
Directions:
1. cook beef and drain off fat, Add chili powder and stir for 1 minute.
2. Stir in enchilada sauce, garlic salt and pepper.
3. Simmer for about 20 minutes.
4. Spoon about 1/4 cup of mixture in the tortilla sprinkle with cheese, fold sides to overlap.
5. Arrange in large baking dish.
6. Pour second can of Enchilada Sauce over Enchiladas and sprinkle with cheese.
7. Bake at 350 for 20-30 minutes
8. serve with sour cream.
Note:
if you want onions, green peppers, etc. Just put it your hamburger when cooking, or in
the tortilla before you fold. We even put some on top before baking
INGREDIENTS:
My granddaughter made these :
1-1/2 lbs. of ground beef
1 tbsp chili powder
2 (10oz) cans of Enchilada sauce
1 tsp. Garlic Salt
1/4 tsp. Pepper
flour tortillas
3/4 lb of Cheddar Cheese
sour cream
Directions:
1. cook beef and drain off fat, Add chili powder and stir for 1 minute.
2. Stir in enchilada sauce, garlic salt and pepper.
3. Simmer for about 20 minutes.
4. Spoon about 1/4 cup of mixture in the tortilla sprinkle with cheese, fold sides to overlap.
5. Arrange in large baking dish.
6. Pour second can of Enchilada Sauce over Enchiladas and sprinkle with cheese.
7. Bake at 350 for 20-30 minutes
8. serve with sour cream.
Note:
if you want onions, green peppers, etc. Just put it your hamburger when cooking, or in
the tortilla before you fold. We even put some on top before baking
BEEF ENCHILADAS ( VERSION 2)
INGREDIENTS:
1 1/2 to 2 pounds stew meat or other beef cubed (top sirloin is great)
1 large can mild (red) enchilada sauce* (at least 19 oz.)
2 beef bouillon cubes
1/2 can refried beans (optional)
5-7 burrito size flour tortillas
1 cup or so of shredded cheddar cheese
Directions:
1. Put beef, bouillon, and enchilada sauce . into a crock pot and cook on low for 7-8 hours**, or until meat is very tender.
(Can also cook on high for maybe 3-4 hours.) I've also cooked it in a dutch oven for about 4 hours at 325 degrees. More meat, more time.
2. When beef is done (very tender and flakes off when stirred), taste and add more salt, if desired.
3. Heat up refried beans in the microwave (covered and in a microwave-proof dish, of course)and put your oven on broil.
4. On an oven-proof plate, or cookie sheet even, lay out a tortilla. Place on tortilla about 1/2 cup of the meat, drained by using a slotted spoon, and a spoonful or two of beans.
Roll into a burrito (hopefully you know how to roll these)
5. Pour some of the remaining enchilada sauce from the crock pot over the burrito to cover it.
6. Sprinkle with some cheddar cheese. Broil until cheese is bubbly, about 2-4 minutes.
7. Serve. Makes 5-7 burritos, depending on how full you make them.
NOTE:
A third option is to cook it in a large heavy saucepan--bring it to a boil on high heat, reduce heat to low, cover, and simmer for 1 1/2 to 2 hours, or until the meat is tender.
If you go with a method other than the crock pot, make sure the pot is covered and pretty well sealed to minimize evaporation of the liquid.
INGREDIENTS:
1 1/2 to 2 pounds stew meat or other beef cubed (top sirloin is great)
1 large can mild (red) enchilada sauce* (at least 19 oz.)
2 beef bouillon cubes
1/2 can refried beans (optional)
5-7 burrito size flour tortillas
1 cup or so of shredded cheddar cheese
Directions:
1. Put beef, bouillon, and enchilada sauce . into a crock pot and cook on low for 7-8 hours**, or until meat is very tender.
(Can also cook on high for maybe 3-4 hours.) I've also cooked it in a dutch oven for about 4 hours at 325 degrees. More meat, more time.
2. When beef is done (very tender and flakes off when stirred), taste and add more salt, if desired.
3. Heat up refried beans in the microwave (covered and in a microwave-proof dish, of course)and put your oven on broil.
4. On an oven-proof plate, or cookie sheet even, lay out a tortilla. Place on tortilla about 1/2 cup of the meat, drained by using a slotted spoon, and a spoonful or two of beans.
Roll into a burrito (hopefully you know how to roll these)
5. Pour some of the remaining enchilada sauce from the crock pot over the burrito to cover it.
6. Sprinkle with some cheddar cheese. Broil until cheese is bubbly, about 2-4 minutes.
7. Serve. Makes 5-7 burritos, depending on how full you make them.
NOTE:
A third option is to cook it in a large heavy saucepan--bring it to a boil on high heat, reduce heat to low, cover, and simmer for 1 1/2 to 2 hours, or until the meat is tender.
If you go with a method other than the crock pot, make sure the pot is covered and pretty well sealed to minimize evaporation of the liquid.
Slow-Roasted Beef for Sandwiches
"A fool-proof method for making eye-of-round roast for dinner or sandwiches. My warehouse store stopped selling a particular roast beef we liked for sandwiches, so I turned to this slowly roasted method to make our own."
Ingredients
Original recipe makes 1 eye of round beef roast Change Servings
"A fool-proof method for making eye-of-round roast for dinner or sandwiches. My warehouse store stopped selling a particular roast beef we liked for sandwiches, so I turned to this slowly roasted method to make our own."
Ingredients
Original recipe makes 1 eye of round beef roast Change Servings
- 1 (3.5 pound) beef eye of round roast
- 2 teaspoons garlic salt
- 2 teaspoons canola oil
- 2 teaspoons fresh ground black pepper
- 1 tablespoon canola oil
- Season all sides of beef roast evenly with garlic salt; wrap in plastic wrap and refrigerate 18 to 24 hours.
- Place rack in middle position of oven and preheat to 225 degrees F (110 degrees C).
- Pat roast dry with paper towel and rub with 2 teaspoons canola oil; season with black pepper. Heat 1 tablespoon canola oil in a large skillet over medium-high heat until small wisps of smoke rise from the oil. Brown the roast completely, 3 to 4 minutes per side. Transfer roast to a rack set into a roasting pan.
- Bake in the preheated oven until a meat probe thermometer or instant-read meat thermometer inserted into the center reads 115 degrees F (46 degrees C) for medium-rare, 1 1/4 to 1 3/4 hours.
- Turn oven off and leave roast in oven without opening door until meat probe thermometer reads 130 degrees F (54 degrees C) for medium-rare, 30 to 50 more minutes. Let rest 15 minutes before slicing thin.
- Cook's Notes:
- I don't recommend cooking the roast past medium. If the roast has not reached the desired temperature in the time specified in step 3, heat the oven to 225 degrees F (105 degrees C) for 5 minutes, shut it off, and continue to cook the roast to the desired temperature. Without reheating the oven, mine reaches the maximum of 138 degrees F (59 degrees C), which is fine for us. Use the kind of thermometer with a probe and a long wire that can lead out of your oven.
- Use only eye-of-round roast for slicing purposes. Any other type will be difficult to slice and not yield uniform slices. I wrap the meat slices in individual portions with plastic wrap, place them in a freezer bag, and freeze. They hold up well for later use.
- If desired, roast to an internal temperature of 125 degrees F (52 degrees C) for medium, 1 3/4 to 2 1/4 hours; leave in oven until thermometer reads 140 degrees F (60 degrees C), 40 to 50 minutes
F
Marinated beef fillet rolled in fresh herbs
After a new take on roast? This beef fillet is a real crowd-pleaser!
Ingredients (serves 8)
1/4 cup (60ml) soy sauce
1 tbs honey
1 tbs sesame oil
2 garlic cloves, crushed
1 tsp grated ginger
2kg piece beef eye fillet (centre cut), trimmed of all sinew
1 tbs sunflower oil
1/3 cup (80ml) sweet chilli sauce
Shiso cress or other Asian baby herbs, to garnish (optional)
1 cup coriander leaves, chopped
1/2 cup parsley leaves, chopped
Method
Combine soy, honey, sesame, garlic and ginger in a shallow dish. Add beef and turn to coat. Cover and marinate in the fridge for 4 hours, turning occasionally.
Preheat oven to 190°C. Remove beef from dish, discarding marinade, and pat dry with paper towel. Heat sunfl ower oil in a large roasting pan over mediumhigh heat. Add the beef and sear on all sides. Transfer to the oven and roast for 20-25 minutes for medium-rare (or until cooked to your liking). Set aside to cool.
Just before serving, spread chopped herbs on a large sheet of baking paper. Brush beef with sweet chilli and roll in herbs, pressing to coat. Serve thickly sliced,
After a new take on roast? This beef fillet is a real crowd-pleaser!
Ingredients (serves 8)
1/4 cup (60ml) soy sauce
1 tbs honey
1 tbs sesame oil
2 garlic cloves, crushed
1 tsp grated ginger
2kg piece beef eye fillet (centre cut), trimmed of all sinew
1 tbs sunflower oil
1/3 cup (80ml) sweet chilli sauce
Shiso cress or other Asian baby herbs, to garnish (optional)
1 cup coriander leaves, chopped
1/2 cup parsley leaves, chopped
Method
Combine soy, honey, sesame, garlic and ginger in a shallow dish. Add beef and turn to coat. Cover and marinate in the fridge for 4 hours, turning occasionally.
Preheat oven to 190°C. Remove beef from dish, discarding marinade, and pat dry with paper towel. Heat sunfl ower oil in a large roasting pan over mediumhigh heat. Add the beef and sear on all sides. Transfer to the oven and roast for 20-25 minutes for medium-rare (or until cooked to your liking). Set aside to cool.
Just before serving, spread chopped herbs on a large sheet of baking paper. Brush beef with sweet chilli and roll in herbs, pressing to coat. Serve thickly sliced,
BEEF FILLET WITH PORCINI SAUCE
Serves 4.
500g beef fillet
⅓ cup dried porcini mushrooms
sunflower oil
sea salt flakes and freshly ground black pepper
1 tbsp butter
2 shallots or 1 onion - very finely chopped
1 cup red wine
1 cup beef stock
Place the porcini in a shallow bowl and cover with ⅓ cup of just boiled water.
Leave to soak for 30 minutes.
Once softened, strain, reserving the liquid and rinse well to remove any residual grit.
Chop finely and strain the soaking liquid through a sieve lined with muslin cloth.
Cut the fillet into four 125 g pieces, rub each piece with sunflower oil and season well.
Heat a heavy based frying pan over medium high to high heat and add the pieces of fillet.
Cook for 5 minutes per side, turning only once.
Remove from pan and set aside to rest.
Add the butter to the pan and sauté the shallots over medium low to medium heat until softened but without colour.
Add the porcini and cook, stirring for 1 minute.
Add the porcini soaking liquid, wine and beef stock and simmer until reduced by half.
Serve the fillet medallions with the sauce spooned over the top.
Serves 4.
500g beef fillet
⅓ cup dried porcini mushrooms
sunflower oil
sea salt flakes and freshly ground black pepper
1 tbsp butter
2 shallots or 1 onion - very finely chopped
1 cup red wine
1 cup beef stock
Place the porcini in a shallow bowl and cover with ⅓ cup of just boiled water.
Leave to soak for 30 minutes.
Once softened, strain, reserving the liquid and rinse well to remove any residual grit.
Chop finely and strain the soaking liquid through a sieve lined with muslin cloth.
Cut the fillet into four 125 g pieces, rub each piece with sunflower oil and season well.
Heat a heavy based frying pan over medium high to high heat and add the pieces of fillet.
Cook for 5 minutes per side, turning only once.
Remove from pan and set aside to rest.
Add the butter to the pan and sauté the shallots over medium low to medium heat until softened but without colour.
Add the porcini and cook, stirring for 1 minute.
Add the porcini soaking liquid, wine and beef stock and simmer until reduced by half.
Serve the fillet medallions with the sauce spooned over the top.
Beef fillet and red wine and honey sauce
Ingredients:
30 ml cooking oil
800 gram beef fillet
1 Knorr garlic and rosemary cook-in-bag
30 ml stork margarine
1 onion, finely chopped
250 gram whole button mushrooms
30 ml honey
250 ml red wine
30 ml Knorr brown onion soup
Method:
Heat in a pan and sear the fillet on all sides then remove from pan and place into cooking bag.
Sprinkle the seasoning mix inside the bag, hold the bag closed and roll gently to coat the fillet evenly.
Place onto a baking tray, seal with the provided then pierce the top of the bag 3 times with a knife.
Place in the centre of the oven at 180ºC for 20 minutes, ensure grill is off at all times.
Melt the margarine and fry the onions then add the mushrooms and fry.
Add honey to the pan and cook for about 1 minute then add the juices from the bag to the pan.
Remove the fillet from the cooking bag and set aside, add the juices from the bag to the pan.
Mix Knorr brown onion soup with water to make a paste add it to the pan.
Allow the sauce to simmer for few minutes, stirring constantly until thickened.
Slice the fillet, top it with the red wine and honey sauce and serve.
Bron"Knorr recipes"
Ingredients:
30 ml cooking oil
800 gram beef fillet
1 Knorr garlic and rosemary cook-in-bag
30 ml stork margarine
1 onion, finely chopped
250 gram whole button mushrooms
30 ml honey
250 ml red wine
30 ml Knorr brown onion soup
Method:
Heat in a pan and sear the fillet on all sides then remove from pan and place into cooking bag.
Sprinkle the seasoning mix inside the bag, hold the bag closed and roll gently to coat the fillet evenly.
Place onto a baking tray, seal with the provided then pierce the top of the bag 3 times with a knife.
Place in the centre of the oven at 180ºC for 20 minutes, ensure grill is off at all times.
Melt the margarine and fry the onions then add the mushrooms and fry.
Add honey to the pan and cook for about 1 minute then add the juices from the bag to the pan.
Remove the fillet from the cooking bag and set aside, add the juices from the bag to the pan.
Mix Knorr brown onion soup with water to make a paste add it to the pan.
Allow the sauce to simmer for few minutes, stirring constantly until thickened.
Slice the fillet, top it with the red wine and honey sauce and serve.
Bron"Knorr recipes"
Best Ever Fillet Marinade (serves 4-6)
Mouth-watering. You won’t be able to get enough of this marinade/sauce once you’ve made it. Ridiculously yummy. And so easy you can whip this up in 10 minutes flat! I’m telling you!!! Promise! This is a modified recipe from Chang’s Mongolian Beef – a hugely popular and highly pinned recipe on Pinterest. I’ve modified it to make it even easier…but I haven’t for one minute compromised on taste…trust me peeps!! This marinade works well with any type of beef and I’m going to go out on a limb here and say that it would work well with chicken too!
Here we go!
Ingredients:
1 teaspoon minced ginger
1 tablespoon minced garlic (try use fresh cloves if you can)
½ cup soy sauce
½ cup water
¼ cup Cornstarch (eg. Maizena)
¾ cup dark brown sugar (you can also use normal brown sugar if you don’t have the dark version)
500g fillet (if you have more or less, that’s fine)
10-12 spring onions, chopped (white part only)
5ml oil and 5ml butter for frying
Method:
Mouth-watering. You won’t be able to get enough of this marinade/sauce once you’ve made it. Ridiculously yummy. And so easy you can whip this up in 10 minutes flat! I’m telling you!!! Promise! This is a modified recipe from Chang’s Mongolian Beef – a hugely popular and highly pinned recipe on Pinterest. I’ve modified it to make it even easier…but I haven’t for one minute compromised on taste…trust me peeps!! This marinade works well with any type of beef and I’m going to go out on a limb here and say that it would work well with chicken too!
Here we go!
Ingredients:
1 teaspoon minced ginger
1 tablespoon minced garlic (try use fresh cloves if you can)
½ cup soy sauce
½ cup water
¼ cup Cornstarch (eg. Maizena)
¾ cup dark brown sugar (you can also use normal brown sugar if you don’t have the dark version)
500g fillet (if you have more or less, that’s fine)
10-12 spring onions, chopped (white part only)
5ml oil and 5ml butter for frying
Method:
- Mix the cornstarch and water together to form a paste.
- Add the rest of the ingredients (except the oil and butter) to the cornstarch paste and stir well.
- Pour into a pan over medium-high heat. Let the sauce come to the boil and then remove from heat and pour the marinade over the fillet in a suitable marinating dish.
- All to marinate in the fridge for 4-6 hours (cover with cling wrap or similar)
- To cook (this is my secret for cooking fillet): Turn oven on to 220C and in the meantime, place butter and oil in a frying pan and turn heat on high.
- Once the pan is hot, lift the fillet out the marinade and seal the fillet by braising it on each side: front, back and sides. This is quite a quick process, it shouldn’t take more than 2-3 minutes – you just want to brown the fillet to add flavour.
- Once all the sides are done, place it in an oven roasting/stainless steel dish and pour the marinade in as well as we’ll be using this for the sauce later.
- You may need to add a little water to the marinade to thin it out ie. use 1/3 cup water and stir. I did this and it worked out great.
- Place in the oven and cook for 10-12 minutes depending on how well done you like your fillet. I always cook my fillet like this because it stays juicy and succulent but still has the yummy taste of the braised meat. Noms! Serve with a plain and simple mashed potato and your choice of veggies.
Filet Oscar
Ingredients
For the steak*
1 Tbsp olive oil
1 Tbsp butter
4 beef tenderloin steaks
Sea salt and cracked black pepper
For the Bearnaise sauce
1/4 cup white wine vinegar
1/4 cup dry white wine
1/4 cup shallot, finely chopped
1 Tbsp fresh tarragon
3 eggs yolks
1 stick butter, cut into 8 pieces
1/2 tsp lemon juice
To assemble:
8 oz lump crab, picked over for shells (or the meat from 2 large steamed King Crab legs)
Tips from 1 lb asparagus, blanched
Instructions
Preheat oven to 375.
To steam the crab legs, if using, place the king crab legs in a loose-fitting foil pouch. Before sealing tightly, add a small amount of water. Place in the oven for 10-12 minutes.
Using a fork or a crab-leg-meat-getter-outer, remove the meat from the crab legs and place in a medium bowl.
Gently break up any overly-large pieces with your hands.
To blanch the asparagus tips, bring a small pot of salted water to boil. Add tips and cook for 60-90 seconds, just until the asparagus tips turn bright green.
Remove and immediately place in a bowl of ice water to stop cooking.
Drain and add to the crab.
To cook the steaks: In a large, oven-safe saute pan, melt butter and olive oil over medium-high heat until very hot.
Pat the steaks dry and season both sides liberally with sea salt and cracked black pepper.
Place the steaks in the pan and sear 3-4 minutes. Flip, sear for 3 minutes more and place the pan into the oven.
Cook to an internal temperature of 135 (medium rare), remove from oven and tent with foil while you finish the sauce.
To make the Bearnaise sauce: Boil wine, vinegar, shallots, and fresh tarragon in a small heavy saucepan until liquid is reduced to 2 tablespoons, then strain through a fine-mesh sieve set into a medium bowl, pressing on and then discarding solids.
Whisk the yolks into the vinegar mixture, and then set bowl over a double boiler and cook until hot, whisking constantly until yolks have thickened slightly.
Whisk in butter 1 piece at a time, adding each piece before previous one has melted completely. Remove from heat and whisk in lemon juice, 1/2 teaspoon salt, and 1/2 teaspoon pepper (or to taste).
Keep warm, if necessary, by leaving it on the double-boiler but make sure to turn off the heat.
To assemble: Add about 1/3 cup of the sauce to the bowl of crab and asparagus. Lightly toss to coat.
Plate the steaks and top with a generous portion of the crab-asparagus mixture. Top with additional Bearnaise sauce and serve.
Source : Jason and Shawnda
by: iBeefRecipes.com
Ingredients
For the steak*
1 Tbsp olive oil
1 Tbsp butter
4 beef tenderloin steaks
Sea salt and cracked black pepper
For the Bearnaise sauce
1/4 cup white wine vinegar
1/4 cup dry white wine
1/4 cup shallot, finely chopped
1 Tbsp fresh tarragon
3 eggs yolks
1 stick butter, cut into 8 pieces
1/2 tsp lemon juice
To assemble:
8 oz lump crab, picked over for shells (or the meat from 2 large steamed King Crab legs)
Tips from 1 lb asparagus, blanched
Instructions
Preheat oven to 375.
To steam the crab legs, if using, place the king crab legs in a loose-fitting foil pouch. Before sealing tightly, add a small amount of water. Place in the oven for 10-12 minutes.
Using a fork or a crab-leg-meat-getter-outer, remove the meat from the crab legs and place in a medium bowl.
Gently break up any overly-large pieces with your hands.
To blanch the asparagus tips, bring a small pot of salted water to boil. Add tips and cook for 60-90 seconds, just until the asparagus tips turn bright green.
Remove and immediately place in a bowl of ice water to stop cooking.
Drain and add to the crab.
To cook the steaks: In a large, oven-safe saute pan, melt butter and olive oil over medium-high heat until very hot.
Pat the steaks dry and season both sides liberally with sea salt and cracked black pepper.
Place the steaks in the pan and sear 3-4 minutes. Flip, sear for 3 minutes more and place the pan into the oven.
Cook to an internal temperature of 135 (medium rare), remove from oven and tent with foil while you finish the sauce.
To make the Bearnaise sauce: Boil wine, vinegar, shallots, and fresh tarragon in a small heavy saucepan until liquid is reduced to 2 tablespoons, then strain through a fine-mesh sieve set into a medium bowl, pressing on and then discarding solids.
Whisk the yolks into the vinegar mixture, and then set bowl over a double boiler and cook until hot, whisking constantly until yolks have thickened slightly.
Whisk in butter 1 piece at a time, adding each piece before previous one has melted completely. Remove from heat and whisk in lemon juice, 1/2 teaspoon salt, and 1/2 teaspoon pepper (or to taste).
Keep warm, if necessary, by leaving it on the double-boiler but make sure to turn off the heat.
To assemble: Add about 1/3 cup of the sauce to the bowl of crab and asparagus. Lightly toss to coat.
Plate the steaks and top with a generous portion of the crab-asparagus mixture. Top with additional Bearnaise sauce and serve.
Source : Jason and Shawnda
by: iBeefRecipes.com
Fillet Steak With Red Wine
It’s a well-recognised fact that braaied steak goes well with red wine. What is further undisputed is that a steak braaied over the coals of an open wood fire has a unique, rather good taste. What we’re doing here is combining these universally accepted truths to create something that is, dare I say it, beautiful!
(serves 4)
What you need:
1 kg fillet steak (or slightly bigger)
1 tot butter
1/2 onion (chopped as finely as you can)
1 clove garlic (chopped very finely)
1 tsp fresh thyme leaves
1/2 tot flour
1 1/2 cups red wine
1/2 cup beef stock
2 tots sugar
1 tsp balsamic vinegar
salt and freshly ground black pepper (optional – to taste)
What to do:
Light a relatively big fire using your favourite braai wood.
Remove the steak from its packaging. Rinse it under cold running water and pat dry with kitchen towels. Cut it into four equally sized portions and then season them well with salt and pepper. Don’t be shy with the pepper. Cover the steak to keep it safe from flies and proceed to the next step.
Place a medium-sized flameproof pan or potjie over the fire. You want a pretty high heat but it must not be searing hot, so just use some of the burning logs under the potjie, not all of them.
Melt the butter and then fry the onions, garlic and thyme leaves for about 5 minutes until the onion is soft and starts to turn brown. If you’re a regular user of this book and are tuned in to the finer things in life, fry the onions first and add the garlic about 1 minute before the next step.
Add the flour and stir well, then immediately add the red wine, stock, sugar and vinegar. Mix well, bring to the boil and then boil over high heat to reduce the liquid by half. Stir often. Depending on the size of your pot and the heat of your fire, this should take 15 minutes, but it could be slightly longer or slightly shorter. While the liquid is reducing, it should thicken and become a rich sauce. Taste the sauce at this point and season with salt and pepper. Keep in mind that some beef stocks are already quite salty, so you might not need salt at all. When you’re happy with the texture of the sauce, remove from the fire.
While you’re waiting for the sauce to reduce in step 5, braai the steaks over very high heat for about 8–10 minutes. Braai them on all four or six sides. That’s right, when you slice a 1 kg fillet steak into 4 pieces the shape of the fillet steaks can have four or six sides.
Serve the steaks on warm plates and pour the red wine sauce over them.
AND …
The truth of the matter is that you could serve this sauce with any other cut of beautifully braaied steak. Personally, I’m quite attached to serving it with fillet because although fillet is so wonderfully tender, the sauce gives it that little kick of extra flavour it needs.
It’s a well-recognised fact that braaied steak goes well with red wine. What is further undisputed is that a steak braaied over the coals of an open wood fire has a unique, rather good taste. What we’re doing here is combining these universally accepted truths to create something that is, dare I say it, beautiful!
(serves 4)
What you need:
1 kg fillet steak (or slightly bigger)
1 tot butter
1/2 onion (chopped as finely as you can)
1 clove garlic (chopped very finely)
1 tsp fresh thyme leaves
1/2 tot flour
1 1/2 cups red wine
1/2 cup beef stock
2 tots sugar
1 tsp balsamic vinegar
salt and freshly ground black pepper (optional – to taste)
What to do:
Light a relatively big fire using your favourite braai wood.
Remove the steak from its packaging. Rinse it under cold running water and pat dry with kitchen towels. Cut it into four equally sized portions and then season them well with salt and pepper. Don’t be shy with the pepper. Cover the steak to keep it safe from flies and proceed to the next step.
Place a medium-sized flameproof pan or potjie over the fire. You want a pretty high heat but it must not be searing hot, so just use some of the burning logs under the potjie, not all of them.
Melt the butter and then fry the onions, garlic and thyme leaves for about 5 minutes until the onion is soft and starts to turn brown. If you’re a regular user of this book and are tuned in to the finer things in life, fry the onions first and add the garlic about 1 minute before the next step.
Add the flour and stir well, then immediately add the red wine, stock, sugar and vinegar. Mix well, bring to the boil and then boil over high heat to reduce the liquid by half. Stir often. Depending on the size of your pot and the heat of your fire, this should take 15 minutes, but it could be slightly longer or slightly shorter. While the liquid is reducing, it should thicken and become a rich sauce. Taste the sauce at this point and season with salt and pepper. Keep in mind that some beef stocks are already quite salty, so you might not need salt at all. When you’re happy with the texture of the sauce, remove from the fire.
While you’re waiting for the sauce to reduce in step 5, braai the steaks over very high heat for about 8–10 minutes. Braai them on all four or six sides. That’s right, when you slice a 1 kg fillet steak into 4 pieces the shape of the fillet steaks can have four or six sides.
Serve the steaks on warm plates and pour the red wine sauce over them.
AND …
The truth of the matter is that you could serve this sauce with any other cut of beautifully braaied steak. Personally, I’m quite attached to serving it with fillet because although fillet is so wonderfully tender, the sauce gives it that little kick of extra flavour it needs.
Classic Fajitas
5 teaspoons McCormick® Fajita Seasoning , divided
1/2 teaspoon McCormick® Oregano Leaves
1/4 cup vegetable oil
1/4 cup red wine vinegar or cider vinegar
1 1/2 pounds sirloin steak or boneless chicken breasts, cut into thin strips
1 medium onion, cut in thin strips
1 bell pepper, cut in thin strips
flour tortillas
Optional toppings: salsa, guacamole, shredded cheese, sour cream
Combine 4 teaspoons fajita seasoning with oregano, oil and vinegar in a bowl or self-closing plastic bag. Add beef or chicken; turn to coat. Refrigerate 30 min. Heat large nonstick skillet over medium-high heat. Lift meat strips from marinade and place in heated skillet. Sauté over medium-high heat 3 min. Sprinkle remaining 1 teaspoon fajita seasoning over meat strips. Add onion and bell pepper; cook and stir 5 to 6 min longer or until meat is done and vegetables tender. Place some mixture in center of warm tortillas. Garnish, if desired. Fold over sides of tortilla. Serve with black beans and rice or corn and black bean salsa
5 teaspoons McCormick® Fajita Seasoning , divided
1/2 teaspoon McCormick® Oregano Leaves
1/4 cup vegetable oil
1/4 cup red wine vinegar or cider vinegar
1 1/2 pounds sirloin steak or boneless chicken breasts, cut into thin strips
1 medium onion, cut in thin strips
1 bell pepper, cut in thin strips
flour tortillas
Optional toppings: salsa, guacamole, shredded cheese, sour cream
Combine 4 teaspoons fajita seasoning with oregano, oil and vinegar in a bowl or self-closing plastic bag. Add beef or chicken; turn to coat. Refrigerate 30 min. Heat large nonstick skillet over medium-high heat. Lift meat strips from marinade and place in heated skillet. Sauté over medium-high heat 3 min. Sprinkle remaining 1 teaspoon fajita seasoning over meat strips. Add onion and bell pepper; cook and stir 5 to 6 min longer or until meat is done and vegetables tender. Place some mixture in center of warm tortillas. Garnish, if desired. Fold over sides of tortilla. Serve with black beans and rice or corn and black bean salsa
Beef Florentine Phyllo Pie
I’ve had this recipe on the back burner to do for ages. The one you get excited about when you first see it, put it away in storage and keep dreaming about making, but never get around to. That one.
What a relief that I have finally created my version of this delectable dish.
A friend from Twitter raved about a beef florentine recipe that her mom made. I was taken with ever aspect of the sound of it. Saucey beef covered in a layer of cheesey spinach and finished off with a crunchy phyllo pastry top, what is not to love.
Thanks @Bubbalubs, its a winner.
Now the beauty about this recipe is you can really adapt it to your taste anyway you like. I added a few bits and pieces to the original one and changed the proportions. I like a lot of spinach. This is a firmish dish which I think works really as a pie, and you can get stuck in and take out a good solid slice out of it. You could add more sauce if you like it like that, or simply top your favourite bolognese with spinach and phyllo and bake.
You could also turn it vegetarian by roasting cubes of butternut in olive oil. Perhaps adding a few sprigs of thyme and a sprinkle of dried chilli and then top it as per the recipe. I think lamb would work wonderfully too.
* A few notes on the recipe. Use any cheese you like with your cream cheese. I used a mature Cheddar and Parmesan combo, but choose whatever you prefer. I think a stronger cheese works well and adds depth of flavour to this dish. I used a liquid stock concentrate and added a bit extra as I wanted the meatiness (hence my description of ‘concentrated’ beef stock). If you use a cube, crumble in a bit extra. If you want your spinach layer to be more saucey, add 1/4 cup of cream or milk.
Recipe | serves 4 | 45 mins
For the beef layer:
1 T oil
1 onion finely chopped
500g minced beef
2 cloves of garlic crushed
1 can of tomatoes (400g)
1/2 cup fairly concentrated beef stock
1 t sugar
pinch of dried chilli flakes (optional)
For the spinach layer:
300g – 400g spinach (removed fom stalks)
100g mature Cheddar (Gruyere)
30g Parmesan (grated)
100g cream cheese (I used low fat)
1 egg lightly beaten
butter to coat the phyllo layers (aprox 80g)
For the phyllo layer:
6 – 8 sheets of Medi Deli phyllo depending on the sizer of your dish
To make the meat layer heat the oil in a wide non stick frying pan and fry the onion until soft, about 5 minutes. Add the beef and cook (breaking up any clumps) until the liquid has cooked off and the meat starts to caramlise (go brown). Add the garlic and fry for another minute. Add the tin of peeled tomatoes, sugar, chilli and stock and allow this to cook over a medium heat until most of liquid has cooked off and the sauce has thickened.
To make the spinach layer: While you meat is cooking away, heat a pot filled with water and bring it to the boil. Add the spinach and allow this to cook until it has wiled (about 5 minutes). Drain, rinse under cold water and set aside. When its cool enough to handle, squeeze the spinach with your hands, making sure you get most of the water out.
In a separate bowl, add all the cheeses to the beaten egg. Roughly chop the drained and wrung out spinach and stir this through the cheese / egg mixture.
In an appropriately sized baking dish spread the meat over the bottom layer and then cover with the spinach mixture.
To make the phyllo topping. Melt the butter in the microwave. Cut 3 pieces of phyllo to roughly the size of the dish. Bush each sheet lightly with butter (covering the surface area) and place over the pie filling buttered side up. Repeat until you have 3 flat layers on the pie. Now using about 6 – 8 pieces (the same size as before), brush with butter and then fold these (buttered side down now) – scrunching it up as you go to create a ruffled effect. Carry on on until you have covered the surface area of your pie with phyllo. Lightly brush over bits of the top phyllo, its not important to brush it all.
Bake in a pre heated over of 200C for 20 – 25 minutes until the phyllo has turned golden.
PS. you will see in the last picture that I have folded the phyllo a different way like a concertina, you can choose whatever you prefer.
A few of my other phyllo recipes can be found here:
I’ve had this recipe on the back burner to do for ages. The one you get excited about when you first see it, put it away in storage and keep dreaming about making, but never get around to. That one.
What a relief that I have finally created my version of this delectable dish.
A friend from Twitter raved about a beef florentine recipe that her mom made. I was taken with ever aspect of the sound of it. Saucey beef covered in a layer of cheesey spinach and finished off with a crunchy phyllo pastry top, what is not to love.
Thanks @Bubbalubs, its a winner.
Now the beauty about this recipe is you can really adapt it to your taste anyway you like. I added a few bits and pieces to the original one and changed the proportions. I like a lot of spinach. This is a firmish dish which I think works really as a pie, and you can get stuck in and take out a good solid slice out of it. You could add more sauce if you like it like that, or simply top your favourite bolognese with spinach and phyllo and bake.
You could also turn it vegetarian by roasting cubes of butternut in olive oil. Perhaps adding a few sprigs of thyme and a sprinkle of dried chilli and then top it as per the recipe. I think lamb would work wonderfully too.
* A few notes on the recipe. Use any cheese you like with your cream cheese. I used a mature Cheddar and Parmesan combo, but choose whatever you prefer. I think a stronger cheese works well and adds depth of flavour to this dish. I used a liquid stock concentrate and added a bit extra as I wanted the meatiness (hence my description of ‘concentrated’ beef stock). If you use a cube, crumble in a bit extra. If you want your spinach layer to be more saucey, add 1/4 cup of cream or milk.
Recipe | serves 4 | 45 mins
For the beef layer:
1 T oil
1 onion finely chopped
500g minced beef
2 cloves of garlic crushed
1 can of tomatoes (400g)
1/2 cup fairly concentrated beef stock
1 t sugar
pinch of dried chilli flakes (optional)
For the spinach layer:
300g – 400g spinach (removed fom stalks)
100g mature Cheddar (Gruyere)
30g Parmesan (grated)
100g cream cheese (I used low fat)
1 egg lightly beaten
butter to coat the phyllo layers (aprox 80g)
For the phyllo layer:
6 – 8 sheets of Medi Deli phyllo depending on the sizer of your dish
To make the meat layer heat the oil in a wide non stick frying pan and fry the onion until soft, about 5 minutes. Add the beef and cook (breaking up any clumps) until the liquid has cooked off and the meat starts to caramlise (go brown). Add the garlic and fry for another minute. Add the tin of peeled tomatoes, sugar, chilli and stock and allow this to cook over a medium heat until most of liquid has cooked off and the sauce has thickened.
To make the spinach layer: While you meat is cooking away, heat a pot filled with water and bring it to the boil. Add the spinach and allow this to cook until it has wiled (about 5 minutes). Drain, rinse under cold water and set aside. When its cool enough to handle, squeeze the spinach with your hands, making sure you get most of the water out.
In a separate bowl, add all the cheeses to the beaten egg. Roughly chop the drained and wrung out spinach and stir this through the cheese / egg mixture.
In an appropriately sized baking dish spread the meat over the bottom layer and then cover with the spinach mixture.
To make the phyllo topping. Melt the butter in the microwave. Cut 3 pieces of phyllo to roughly the size of the dish. Bush each sheet lightly with butter (covering the surface area) and place over the pie filling buttered side up. Repeat until you have 3 flat layers on the pie. Now using about 6 – 8 pieces (the same size as before), brush with butter and then fold these (buttered side down now) – scrunching it up as you go to create a ruffled effect. Carry on on until you have covered the surface area of your pie with phyllo. Lightly brush over bits of the top phyllo, its not important to brush it all.
Bake in a pre heated over of 200C for 20 – 25 minutes until the phyllo has turned golden.
PS. you will see in the last picture that I have folded the phyllo a different way like a concertina, you can choose whatever you prefer.
A few of my other phyllo recipes can be found here:
G
GINGER BEEF
BY BLOGCHEF
500g sirloin steak (sliced into thin strips)
¾ cup cornstarch
½ cup water
2 eggs
1 large carrot (julienned)
3 green onions (chopped)
¼ cup fresh ginger (minced)
5 garlic cloves (minced)
Canola oil (for frying)
3 tablespoons soy sauce
4 tablespoons rice vinegar
1 tablespoon sesame oil
½ cup sugar
3 teaspoon crushed red pepper flakes
In a bowl add cornstarch, gradually add water while whisking. Beat eggs into cornstarch/water mixture. Add sliced steak strips and toss to coat. Pour 1 inch of oil into a wok, heat oil to 375 degrees or until oil is hot enough to fry the steak strips. Add a quarter of the steak strips at a time to the wok. Separate with a fork and cook stirring frequently until crispy. Drain on paper towels. Repeat until all the steak is gone (*you can also use a deep fryer for this).
Drain all oil out of the wok except for 1 tablespoon. Add green onion, carrots, ginger and garlic. Stir fry for 30 seconds-1 minute.
In a small bowl combine soy sauce, rice vinegar, sesame oil, sugar and red pepper flakes. Add to the wok and bring the mixture to a boil. Add beef, heat thorough and serve.
BY BLOGCHEF
500g sirloin steak (sliced into thin strips)
¾ cup cornstarch
½ cup water
2 eggs
1 large carrot (julienned)
3 green onions (chopped)
¼ cup fresh ginger (minced)
5 garlic cloves (minced)
Canola oil (for frying)
3 tablespoons soy sauce
4 tablespoons rice vinegar
1 tablespoon sesame oil
½ cup sugar
3 teaspoon crushed red pepper flakes
In a bowl add cornstarch, gradually add water while whisking. Beat eggs into cornstarch/water mixture. Add sliced steak strips and toss to coat. Pour 1 inch of oil into a wok, heat oil to 375 degrees or until oil is hot enough to fry the steak strips. Add a quarter of the steak strips at a time to the wok. Separate with a fork and cook stirring frequently until crispy. Drain on paper towels. Repeat until all the steak is gone (*you can also use a deep fryer for this).
Drain all oil out of the wok except for 1 tablespoon. Add green onion, carrots, ginger and garlic. Stir fry for 30 seconds-1 minute.
In a small bowl combine soy sauce, rice vinegar, sesame oil, sugar and red pepper flakes. Add to the wok and bring the mixture to a boil. Add beef, heat thorough and serve.
Savoury Garlic Marinated Steaks
"This beautiful marinade adds an exquisite flavour to these already tender steaks. The final result will be so tender and juicy, it will melt in your mouth." Original recipe yield: 2 servings.
1/2 cup balsamic vinegar
1/4 cup soy sauce
3 tablespoons minced garlic
2 tablespoons honey
2 tablespoons olive oil
2 teaspoons ground black pepper
1 teaspoon Worcestershire sauce
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon liquid smoke flavouring
1 pinch cayenne pepper
2 (1/2 pound) rib-eye steaks
In a medium bowl, mix the vinegar, soy sauce, garlic, honey, olive oil, ground black pepper, Worcestershire sauce, onion powder, salt, liquid smoke, and cayenne pepper. Place steaks in a shallow glass dish with the marinade, and turn to coat. For optimum flavour, rub the liquid into the meat. Cover, and marinate in the refrigerator for 1 to 2 days. Preheat grill for medium-high to high heat. Lightly oil the grill grate. Grill steaks 7 min per side, or to desired doneness. Discard leftover marinade.
"This beautiful marinade adds an exquisite flavour to these already tender steaks. The final result will be so tender and juicy, it will melt in your mouth." Original recipe yield: 2 servings.
1/2 cup balsamic vinegar
1/4 cup soy sauce
3 tablespoons minced garlic
2 tablespoons honey
2 tablespoons olive oil
2 teaspoons ground black pepper
1 teaspoon Worcestershire sauce
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon liquid smoke flavouring
1 pinch cayenne pepper
2 (1/2 pound) rib-eye steaks
In a medium bowl, mix the vinegar, soy sauce, garlic, honey, olive oil, ground black pepper, Worcestershire sauce, onion powder, salt, liquid smoke, and cayenne pepper. Place steaks in a shallow glass dish with the marinade, and turn to coat. For optimum flavour, rub the liquid into the meat. Cover, and marinate in the refrigerator for 1 to 2 days. Preheat grill for medium-high to high heat. Lightly oil the grill grate. Grill steaks 7 min per side, or to desired doneness. Discard leftover marinade.
Beef + Gnocchi Hotpot
PREPARATION TIME 20 MINUTES
COOKING TIME 2 HOURS
SERVES 4-6
LEVEL EASY
INGREDIENTS
• 15 ml olive oil
• 1 kg beef chuck steak
• 400 g mushrooms, halved
• 1 red pepper, deseeded, cut into 1.5cm pieces
• 800 g can diced tomatoes
• 185 ml water
• 70 g tomato paste
• 500 g shelf-fresh potato gnocchi
• 2 shallots, ends trimmed, thinly sliced
• 30 grams chopped fresh parsley
• 1 tablespoon finely grated lemon rind
• Sour cream, to serve
METHOD
• Heat the oil in a large frying pan over medium-high heat. Add the beef and cook for 2-3 minutes on each side or until browned. Transfer to a large stockpot.
• Add the mushroom to the frying pan. Cook, stirring, for 4-5 minutes or until golden. Transfer to the stockpot.
• Add the red pepper to the frying pan and cook, stirring, for 2-3 minutes or until the capsicum softens slightly. Transfer to a heatproof bowl.
• Place the beef mixture over medium heat. Add the tomato and water. Bring to a boil and reduce heat to low. Cover and simmer for 1 1/2 hours or until the beef is tender.
• Stir in the capsicum and tomato paste and simmer, uncovered, for 30 minutes or until the sauce thickens slightly.
• Use tongs to transfer the beef to a chopping board and shred finely. Remove and discard any excess fat.
• Return the beef to the stockpot and stir until well combined. Season with salt and pepper.
• Cook gnocchi following packet directions or until tender. Drain and add the gnocchi and shallots to the hotpot, and stir to combine. Combine the parsley and lemon rind in a bowl.
• Top the hotpot with the sour cream and parsley mixture and serve.
PREPARATION TIME 20 MINUTES
COOKING TIME 2 HOURS
SERVES 4-6
LEVEL EASY
INGREDIENTS
• 15 ml olive oil
• 1 kg beef chuck steak
• 400 g mushrooms, halved
• 1 red pepper, deseeded, cut into 1.5cm pieces
• 800 g can diced tomatoes
• 185 ml water
• 70 g tomato paste
• 500 g shelf-fresh potato gnocchi
• 2 shallots, ends trimmed, thinly sliced
• 30 grams chopped fresh parsley
• 1 tablespoon finely grated lemon rind
• Sour cream, to serve
METHOD
• Heat the oil in a large frying pan over medium-high heat. Add the beef and cook for 2-3 minutes on each side or until browned. Transfer to a large stockpot.
• Add the mushroom to the frying pan. Cook, stirring, for 4-5 minutes or until golden. Transfer to the stockpot.
• Add the red pepper to the frying pan and cook, stirring, for 2-3 minutes or until the capsicum softens slightly. Transfer to a heatproof bowl.
• Place the beef mixture over medium heat. Add the tomato and water. Bring to a boil and reduce heat to low. Cover and simmer for 1 1/2 hours or until the beef is tender.
• Stir in the capsicum and tomato paste and simmer, uncovered, for 30 minutes or until the sauce thickens slightly.
• Use tongs to transfer the beef to a chopping board and shred finely. Remove and discard any excess fat.
• Return the beef to the stockpot and stir until well combined. Season with salt and pepper.
• Cook gnocchi following packet directions or until tender. Drain and add the gnocchi and shallots to the hotpot, and stir to combine. Combine the parsley and lemon rind in a bowl.
• Top the hotpot with the sour cream and parsley mixture and serve.
Goulash Recipe
When frying the meat, overcrowding the pan will make it more difficult to brown the meat, so cook in more than two batches if necessary. This is a dish that can be made in advance and reheated when required. We suggest serving the goulash with rice, noodles or creamy mashed potato.
Preparation time: about 40 minutes
Serves 4-5.
We use a 20ml tablespoon and 250ml measuring cup for all of our recipes.
30ml (1 1/2 tablespoons) oil (we use extra-light olive oil)
1kg trimmed and diced beef chuck steak
2 medium onions (about 300g total), peeled and finely diced
2 medium carrots (about 280g total), peeled and chopped
1 large (about 320g) red capsicum, deseeded and roughly chopped
2 large garlic cloves (about 16g total), peeled and crushed
1 tablespoon (13g) plain flour
1 teaspoon (3g) caraway seeds
2 teaspoons (6g) ground mild paprika
2 teaspoons (6g) ground hot paprika
500ml (2 cups) chicken stock
400g canned diced tomatoes
Salt, to taste
40g (2 tablespoons) sour cream
Heat one tablespoon (20ml) of the oil in a large, heavy-based saucepan or stockpot over high heat. When the oil is hot, add half the meat and cook, turning occasionally, until browned (about six minutes). Remove pan from the heat and transfer browned meat to a dish. Add the remaining meat and half the remaining oil to the pan. Cook as above, reducing the heat if the pan becomes too hot. Transfer second batch of meat to the dish with the first batch.
Reduce heat to medium. Add remaining oil, onion, carrot, capsicum and garlic to the pan. Cook, stirring occasionally, for about eight minutes, until vegetables have softened slightly.
Add flour, caraway seeds and paprika to the pan and cook, stirring constantly, for one minute.
Return meat and any juices to the pan. Add stock, tomatoes and salt and stir to combine.
Increase heat to high and bring mixture to the boil. Cover pan (have the steam vent on the lid shut) and reduce heat so that the mixture is simmering. Cook, stirring occasionally, for about 2 1/2 hours, or until the meat is tender.
Remove the lid and simmer (you may need to increase the heat slightly to maintain a simmer) for about 30 min, or until the sauce has thickened to the desired consistency.
Remove from the heat and either stir in sour cream and serve, or store until required. The goulash can be stored in a covered container in the refrigerator or freezer. Reheat and then stir in sour cream before serving.
When frying the meat, overcrowding the pan will make it more difficult to brown the meat, so cook in more than two batches if necessary. This is a dish that can be made in advance and reheated when required. We suggest serving the goulash with rice, noodles or creamy mashed potato.
Preparation time: about 40 minutes
Serves 4-5.
We use a 20ml tablespoon and 250ml measuring cup for all of our recipes.
30ml (1 1/2 tablespoons) oil (we use extra-light olive oil)
1kg trimmed and diced beef chuck steak
2 medium onions (about 300g total), peeled and finely diced
2 medium carrots (about 280g total), peeled and chopped
1 large (about 320g) red capsicum, deseeded and roughly chopped
2 large garlic cloves (about 16g total), peeled and crushed
1 tablespoon (13g) plain flour
1 teaspoon (3g) caraway seeds
2 teaspoons (6g) ground mild paprika
2 teaspoons (6g) ground hot paprika
500ml (2 cups) chicken stock
400g canned diced tomatoes
Salt, to taste
40g (2 tablespoons) sour cream
Heat one tablespoon (20ml) of the oil in a large, heavy-based saucepan or stockpot over high heat. When the oil is hot, add half the meat and cook, turning occasionally, until browned (about six minutes). Remove pan from the heat and transfer browned meat to a dish. Add the remaining meat and half the remaining oil to the pan. Cook as above, reducing the heat if the pan becomes too hot. Transfer second batch of meat to the dish with the first batch.
Reduce heat to medium. Add remaining oil, onion, carrot, capsicum and garlic to the pan. Cook, stirring occasionally, for about eight minutes, until vegetables have softened slightly.
Add flour, caraway seeds and paprika to the pan and cook, stirring constantly, for one minute.
Return meat and any juices to the pan. Add stock, tomatoes and salt and stir to combine.
Increase heat to high and bring mixture to the boil. Cover pan (have the steam vent on the lid shut) and reduce heat so that the mixture is simmering. Cook, stirring occasionally, for about 2 1/2 hours, or until the meat is tender.
Remove the lid and simmer (you may need to increase the heat slightly to maintain a simmer) for about 30 min, or until the sauce has thickened to the desired consistency.
Remove from the heat and either stir in sour cream and serve, or store until required. The goulash can be stored in a covered container in the refrigerator or freezer. Reheat and then stir in sour cream before serving.
Halloween Inspired Ghastly Ghoulash
serves 4-6
This is one of those recipes that leave you weak at the knees. The mixture of tomatoes and beer with beef and bacon creates an incredibly rich flavour and it’s difficult not to go back for seconds. And although there are quite a few ingredients, everything is cooked in the same pot and so it’s all very easy! If you have a pressure cooker you can have this dish ready in 30 min. If not, then you’ll need to cook the dish for about 1 ½ to 2 hours so that the meat is soft and tender
3 tbsp cooking oil
1kg stewing beef, cut into pieces 1tsp
2-3 sprigs fresh Rosemary, leaves finely chopped
2 carrots, coarsely chopped
4 celery sticks, finely chopped
1 onion, finely chopped
125g bacon, cut into small pieces
3 large garlic cloves, chopped
125ml tomato purée
250g Portabellini mushrooms
1 can whole tomatoes
200ml beef stock
250ml Guinness beer (or any other beer you have!)
1 tbsp flour
In a large pot heat 2tbsp oil until it is very hot and then brown the beef together with the rosemary and salt. Remove from the pot and set aside. Add the last tbsp oil to the pan, allow it to heat up and then add the onion, carrots, celery, bacon and garlic. Cook for approximately 5 min or until onions are soft. Now add the puree, tomatoes, mushrooms, beer, stock and meat and bring to the boil.
Follow the rest of the recipe according to what pot you are using:
If you using a pressure cooker:
Put the lid on and cook on high heat for 15 min and then on low heat for 15 min. Remove from heat and allow to cool until the pressure gauge drops down. Now open the lid and if the sauce needs thickening, sprinkle with some flour, a little bit at a time. Stir and allow to thicken.
If you are using a regular pot:
Reduce the heat and allow to simmer on low heat for 1 ½ to 2 hours. If the sauce needs thickening, sprinkle with some flour, a little bit at a time. Stir and allow to thicken Note: Best served with rice or mashed potato
serves 4-6
This is one of those recipes that leave you weak at the knees. The mixture of tomatoes and beer with beef and bacon creates an incredibly rich flavour and it’s difficult not to go back for seconds. And although there are quite a few ingredients, everything is cooked in the same pot and so it’s all very easy! If you have a pressure cooker you can have this dish ready in 30 min. If not, then you’ll need to cook the dish for about 1 ½ to 2 hours so that the meat is soft and tender
3 tbsp cooking oil
1kg stewing beef, cut into pieces 1tsp
2-3 sprigs fresh Rosemary, leaves finely chopped
2 carrots, coarsely chopped
4 celery sticks, finely chopped
1 onion, finely chopped
125g bacon, cut into small pieces
3 large garlic cloves, chopped
125ml tomato purée
250g Portabellini mushrooms
1 can whole tomatoes
200ml beef stock
250ml Guinness beer (or any other beer you have!)
1 tbsp flour
In a large pot heat 2tbsp oil until it is very hot and then brown the beef together with the rosemary and salt. Remove from the pot and set aside. Add the last tbsp oil to the pan, allow it to heat up and then add the onion, carrots, celery, bacon and garlic. Cook for approximately 5 min or until onions are soft. Now add the puree, tomatoes, mushrooms, beer, stock and meat and bring to the boil.
Follow the rest of the recipe according to what pot you are using:
If you using a pressure cooker:
Put the lid on and cook on high heat for 15 min and then on low heat for 15 min. Remove from heat and allow to cool until the pressure gauge drops down. Now open the lid and if the sauce needs thickening, sprinkle with some flour, a little bit at a time. Stir and allow to thicken.
If you are using a regular pot:
Reduce the heat and allow to simmer on low heat for 1 ½ to 2 hours. If the sauce needs thickening, sprinkle with some flour, a little bit at a time. Stir and allow to thicken Note: Best served with rice or mashed potato
PAPRIKA BEEF GOULASH
Serves 4-6
1 box Tastic Beef and Vegetable Flavoured Rice
2 Tbs Olive Oil
600g Rump or Fillet Steak, thinly sliced
2 Large onions, sliced
250g Carrots, thinly sliced
1 Red Pepper, thinly sliced
3 Tbs Paprika
1 Tbs Flour
400ml Chicken Stock
3 Tbs Dry White Wine (optional)
Salt and Freshly Ground Pepper, to taste
Fresh Parsley for garnish, chopped
140ml Sour Cream (optional)
Cook Tastic Beef and Vegetables Flavoured Rice according to the directions.
While the Tastic Beef and Vegetable Flavoured Rice is cooking, heat 1 Tbs oil in a large saucepan. Seal/brown the sliced steak, bit by bit. Remove from pan and keep warm.
Add the remaining 1 Tbs of oil in the same saucepan, cook the onions, carrots and peppers for about 5 min.
Add the paprika and flour and stir for 2-3 min.
Gradually stir in the stock, wine and seasoning. Cook for a further 8-10 min.
Spoon the Tastic Beef and Vegetable Flavoured Rice in a casserole dish and cover with beef goulash. Garnish with sour cream and chopped parsley.
Chef's Tips:
1. Low Fat Yoghurt can be used instead of sour cream
2. Finely chopped spring onions can be used to garnish.
Serves 4-6
1 box Tastic Beef and Vegetable Flavoured Rice
2 Tbs Olive Oil
600g Rump or Fillet Steak, thinly sliced
2 Large onions, sliced
250g Carrots, thinly sliced
1 Red Pepper, thinly sliced
3 Tbs Paprika
1 Tbs Flour
400ml Chicken Stock
3 Tbs Dry White Wine (optional)
Salt and Freshly Ground Pepper, to taste
Fresh Parsley for garnish, chopped
140ml Sour Cream (optional)
Cook Tastic Beef and Vegetables Flavoured Rice according to the directions.
While the Tastic Beef and Vegetable Flavoured Rice is cooking, heat 1 Tbs oil in a large saucepan. Seal/brown the sliced steak, bit by bit. Remove from pan and keep warm.
Add the remaining 1 Tbs of oil in the same saucepan, cook the onions, carrots and peppers for about 5 min.
Add the paprika and flour and stir for 2-3 min.
Gradually stir in the stock, wine and seasoning. Cook for a further 8-10 min.
Spoon the Tastic Beef and Vegetable Flavoured Rice in a casserole dish and cover with beef goulash. Garnish with sour cream and chopped parsley.
Chef's Tips:
1. Low Fat Yoghurt can be used instead of sour cream
2. Finely chopped spring onions can be used to garnish.
H
I
J
K
L
LEMON AND PARMESAN CRUMBED STEAK
Serves 4.
4 minute steaks
1 lemon - juice and grated peel
180 ml breadcrumbs
2 tbsp chopped thyme
80 ml finely grated parmesan cheese
salt and milled pepper - to taste
vegetable oil - for frying
1 jumbo egg - beaten
Mix lemon juice and peel, breadcrumbs, thyme, parmesan cheese and seasoning together.
Dip steaks in egg, coat with breadcrumb mixture and fry in a little oil over a high heat until golden.
Serve with roasted vegetables.
Serves 4.
4 minute steaks
1 lemon - juice and grated peel
180 ml breadcrumbs
2 tbsp chopped thyme
80 ml finely grated parmesan cheese
salt and milled pepper - to taste
vegetable oil - for frying
1 jumbo egg - beaten
Mix lemon juice and peel, breadcrumbs, thyme, parmesan cheese and seasoning together.
Dip steaks in egg, coat with breadcrumb mixture and fry in a little oil over a high heat until golden.
Serve with roasted vegetables.
M
Rump Steak with Creamy Mushroom Sauce
Cooking time: 65 mins
Serves: 4
What you need
4 x 125g John Penny rump steaks
750g sweet potatoes, washed and cut into wedges
4 tablespoons organic olive oil
Freshly ground black pepper
75g butter
2 tablespoons olive oil
1 onion, peeled and finely chopped
1 garlic clove, crushed
150g baby button mushrooms, wiped and sliced
200g chestnut mushrooms, wiped and sliced
300g tub beef stock
1-2 tablespoons brandy
500g pot low fat natural yogurt
How to cook
Preheat the oven to Gas 7, 220°C, fan 200°C, 425°F.
Place the sweet potato wedges into a roasting tin, drizzle over the olive oil and season. Place in the oven and cook for 35-40 minutes or until crispy.
For the mushroom sauce: Place the butter and oil in a large frying pan and heat, add the onion and garlic and sauté for 2-3 minutes, then add the mushrooms and sauté for a further 5-8 minutes.
In the meantime place the stock and brandy in a saucepan and reduce by half.
Remove half of the mushrooms from the frying pan, place in a food processor with the stock and process until smooth, finally add the yogurt and process once again.
Return this mixture to the pan with the reserved mushrooms. Preheat a grill or griddle pan and cook the steaks for 2-2½ minutes on each side for medium rare, 2½-3 minutes for medium and 3-3½ for well done.
Cooking time: 65 mins
Serves: 4
What you need
4 x 125g John Penny rump steaks
750g sweet potatoes, washed and cut into wedges
4 tablespoons organic olive oil
Freshly ground black pepper
75g butter
2 tablespoons olive oil
1 onion, peeled and finely chopped
1 garlic clove, crushed
150g baby button mushrooms, wiped and sliced
200g chestnut mushrooms, wiped and sliced
300g tub beef stock
1-2 tablespoons brandy
500g pot low fat natural yogurt
How to cook
Preheat the oven to Gas 7, 220°C, fan 200°C, 425°F.
Place the sweet potato wedges into a roasting tin, drizzle over the olive oil and season. Place in the oven and cook for 35-40 minutes or until crispy.
For the mushroom sauce: Place the butter and oil in a large frying pan and heat, add the onion and garlic and sauté for 2-3 minutes, then add the mushrooms and sauté for a further 5-8 minutes.
In the meantime place the stock and brandy in a saucepan and reduce by half.
Remove half of the mushrooms from the frying pan, place in a food processor with the stock and process until smooth, finally add the yogurt and process once again.
Return this mixture to the pan with the reserved mushrooms. Preheat a grill or griddle pan and cook the steaks for 2-2½ minutes on each side for medium rare, 2½-3 minutes for medium and 3-3½ for well done.
Steak with creamy mushroom sauce recipe
Place steaks in a plastic bag with oil, salt and pepper. Vent your aggression by bashing the steak to tenderise. Store in fridge until ready to
Serving Size: 4
Egg free, Gluten free, Nut free
Ingredients:
Place steaks in a plastic bag with oil, salt and pepper. Vent your aggression by bashing the steak to tenderise. Store in fridge until ready to cook; remove 10 minutes before cooking.
Heat a large non-stick frypan or BBQ to high heat. Cook steak for 2-3 minutes each side for medium, or to taste, turning once only. Remove to a plate, cover with aluminium foil and keep warm.
Reduce heat to medium, melt butter in pan juices and add the mushrooms. Cook for 5 minutes or until golden and tender. Add the garlic and cook for another minute.
Add wine (if using), stock and cream. Cook for 2 minutes, stirring, until sauce thickens slightly. I prefer a thicker sauce, so thicken with 1 tablespoon of cornflour dissolved in 1 tablespoon cold water.
Serve steak smothered in mushroom sauce with potato wedges and a green vegetable or salad.
Notes:
Place steaks in a plastic bag with oil, salt and pepper. Vent your aggression by bashing the steak to tenderise. Store in fridge until ready to
Serving Size: 4
Egg free, Gluten free, Nut free
Ingredients:
- 4 x 150-200g steak (I used rump)
- 1 teaspoon olive oil
- Sea salt and freshly ground black pepper
- 1 tablespoon butter
- 350g button mushrooms, sliced
- 1 clove garlic, crushed
- ¼ cup white wine (optional)
- ½ cup (125mL) chicken stock
- ½ cup (125mL) cream (or evaporated light milk)
- 1 tablespoon cornflour (optional)
Place steaks in a plastic bag with oil, salt and pepper. Vent your aggression by bashing the steak to tenderise. Store in fridge until ready to cook; remove 10 minutes before cooking.
Heat a large non-stick frypan or BBQ to high heat. Cook steak for 2-3 minutes each side for medium, or to taste, turning once only. Remove to a plate, cover with aluminium foil and keep warm.
Reduce heat to medium, melt butter in pan juices and add the mushrooms. Cook for 5 minutes or until golden and tender. Add the garlic and cook for another minute.
Add wine (if using), stock and cream. Cook for 2 minutes, stirring, until sauce thickens slightly. I prefer a thicker sauce, so thicken with 1 tablespoon of cornflour dissolved in 1 tablespoon cold water.
Serve steak smothered in mushroom sauce with potato wedges and a green vegetable or salad.
Notes:
- Choosing the mushrooms is my 3 year old daughter’s current favourite helpful thing to do whilst grocery shopping. At last count we literally had 3 bags full. So this week we have creamy mushroom sauce, which is just as lovely with pork or chicken, and Sunday mushrooms on toast for leftover sauce and surplus mushrooms!
- Recipe created by Melissa Hughes for Kidspot. .
Creamy Mushroom Steaks
Cooking Time : 30 mins
2 teaspoons Garlic
2 Tins Creamed Mushrooms
500ml Fresh Cream
Salt to taste
Pepper to taste
10ml Olive Oil
Rump Steak
4 Chopped Onions
Fry your onions and garlic in the Olive Oil until golden brown, then add the 2 tins of Creamed Mushrooms and the 500ml Fresh Cream. Add Salt and Pepper to taste. Let it simmer until it's nice and thick. Fry your Rump Steak according to how you'd like it. Pour mushroom sauce over steak and serve with hot fresh home made chips.
Cooking Time : 30 mins
2 teaspoons Garlic
2 Tins Creamed Mushrooms
500ml Fresh Cream
Salt to taste
Pepper to taste
10ml Olive Oil
Rump Steak
4 Chopped Onions
Fry your onions and garlic in the Olive Oil until golden brown, then add the 2 tins of Creamed Mushrooms and the 500ml Fresh Cream. Add Salt and Pepper to taste. Let it simmer until it's nice and thick. Fry your Rump Steak according to how you'd like it. Pour mushroom sauce over steak and serve with hot fresh home made chips.
Beef and mozzarella envelopes
Ingredients
500g beef schnitzel
Salt and pepper to season
30g baby spinach, wilted
200g mozzarella, cut to strips
A few large sage or basil leaves
Olive oil for frying
Sauce
1 410g can of Rhodes Country Kitchen Tomato Basil and Origanum
1 small onion, chopped
1 teaspoon (5ml) crushed garlic
1/2 teaspoon (2,5ml) sugar
1/4 cup (125ml) red wine
Method
1. Place schnitzel on a board and season.
2. Place a few spinach leaves, a piece of cheese and a basil leaf on the edge of the meat.
3. Roll meat to enclose filling, tucking in all sides as you go along. Secure with toothpick.
4. Heat a pan with olive oil and sear the meat on all sides till browned. Remove and set aside.
5. In another pan, prepare the sauce by sautéing the onion and garlic in a little oil till soft. Add the Rhodes Country Kitchen tomatoes, sugar and wine, and allow simmering for about 5 minutes. Or until a little thicker.
6. Add the beef into the sauce and heat up. Serve with penne pasta, a little Parmesan cheese and rocket leaves.
Ingredients
500g beef schnitzel
Salt and pepper to season
30g baby spinach, wilted
200g mozzarella, cut to strips
A few large sage or basil leaves
Olive oil for frying
Sauce
1 410g can of Rhodes Country Kitchen Tomato Basil and Origanum
1 small onion, chopped
1 teaspoon (5ml) crushed garlic
1/2 teaspoon (2,5ml) sugar
1/4 cup (125ml) red wine
Method
1. Place schnitzel on a board and season.
2. Place a few spinach leaves, a piece of cheese and a basil leaf on the edge of the meat.
3. Roll meat to enclose filling, tucking in all sides as you go along. Secure with toothpick.
4. Heat a pan with olive oil and sear the meat on all sides till browned. Remove and set aside.
5. In another pan, prepare the sauce by sautéing the onion and garlic in a little oil till soft. Add the Rhodes Country Kitchen tomatoes, sugar and wine, and allow simmering for about 5 minutes. Or until a little thicker.
6. Add the beef into the sauce and heat up. Serve with penne pasta, a little Parmesan cheese and rocket leaves.
Minute Steak with Creamy Mash& a Mediterranean Salad
Serves 4 (3 slices of steak per serving)
There was a time when Minute Steak was very popular. As kids we used to call it a “my newt” steak when we saw it on a hotel menu. They are cooked very quickly and are served hot and juicy, here with creamy mash and a fresh salad.
3 ripe tomatoes, peeled and cut into small dice, leave pips in
½ cucumber, peeled & thinly sliced into ribbons with a vegetable peeler
1 Tbs fresh oregano leaves, leave them whole
¼ red onion, thinly sliced
10 large green olives, thinly sliced
Extra virgin olive oil
700g Sirloin steak cut into 12 thin slices
Sea salt and freshly milled black pepper
2 fat cloves of garlic, finely chopped
Place the salad ingredients in a bowl and splash with olive oil. Season with sea salt and freshly milled black pepper. Stir gently, adding some wine vinegar if you want a bit of zip. Season the steak well and put it in a bowl with the garlic and a generous splash of olive oil. Have ready a ridged steak pan – very hot. Fry the steak slices for a minute on each side. Stack them on a hot plate next to a pile of creamy mash, with a generous spoonful of the salad in between each slice. Serve with a glass of Cabernet Sauvignon.
Serves 4 (3 slices of steak per serving)
There was a time when Minute Steak was very popular. As kids we used to call it a “my newt” steak when we saw it on a hotel menu. They are cooked very quickly and are served hot and juicy, here with creamy mash and a fresh salad.
3 ripe tomatoes, peeled and cut into small dice, leave pips in
½ cucumber, peeled & thinly sliced into ribbons with a vegetable peeler
1 Tbs fresh oregano leaves, leave them whole
¼ red onion, thinly sliced
10 large green olives, thinly sliced
Extra virgin olive oil
700g Sirloin steak cut into 12 thin slices
Sea salt and freshly milled black pepper
2 fat cloves of garlic, finely chopped
Place the salad ingredients in a bowl and splash with olive oil. Season with sea salt and freshly milled black pepper. Stir gently, adding some wine vinegar if you want a bit of zip. Season the steak well and put it in a bowl with the garlic and a generous splash of olive oil. Have ready a ridged steak pan – very hot. Fry the steak slices for a minute on each side. Stack them on a hot plate next to a pile of creamy mash, with a generous spoonful of the salad in between each slice. Serve with a glass of Cabernet Sauvignon.
Beef & Mushroom Pie with Sweet Corn Crust
Little oil for frying
2 onions, chopped
500g beef cubes
200g (1 small packet) of small carrots
820g (2x410g) Goldcrest Mushrooms stems and pieces, drained
375ml (1½ Cups) Beef stock
2 Bay leaves
5ml (1teaspoon) dry parsley
Salt and pepper to taste
410g Goldcrest Peas, drained
15ml (1 Tablespoon) Bistro
SWEET CORN CRUST
250ml (1 cup) self raising flour
5ml (1 teaspoon) dry mustard
Pinch of salt and pepper
10ml (2 teaspoons) Fresh parsley, chopped
60ml (4 Tablespoons) Butter
420g Goldcrest Sweet corn
60ml (4 tablespoons) milk
1 egg
Set oven to 180ºC. Fry onion until soft, keep one side. Add a little bit of extra oil and fry the beef cubes until light brown. Add the onions to The pot. Add the carrots, mushrooms, stock, bay leaves, parsley, salt and pepper. Place the lid on the pot and simmer for 1 hour until meat is soft. Remove the bay leaves and add the peas. Make a paste of the Bistro and a bit of water and add to the meat, mix well and let simmer for another 5 min. until the sauce is thick. Place the meat mixture in an oven dish.
TO MAKE THE SWEET CORN CRUST
Sift the flour, mustard, salt and pepper. Add the parsley. Rub the butter into the flour mixture until it looks like bread crumbs. Stir in the creamed sweet corn, milk and egg, mix very well. Add to the flour mixture and stir until a soft dough forms. Pour over the meat and bake for 25 min. until golden brown.
Little oil for frying
2 onions, chopped
500g beef cubes
200g (1 small packet) of small carrots
820g (2x410g) Goldcrest Mushrooms stems and pieces, drained
375ml (1½ Cups) Beef stock
2 Bay leaves
5ml (1teaspoon) dry parsley
Salt and pepper to taste
410g Goldcrest Peas, drained
15ml (1 Tablespoon) Bistro
SWEET CORN CRUST
250ml (1 cup) self raising flour
5ml (1 teaspoon) dry mustard
Pinch of salt and pepper
10ml (2 teaspoons) Fresh parsley, chopped
60ml (4 Tablespoons) Butter
420g Goldcrest Sweet corn
60ml (4 tablespoons) milk
1 egg
Set oven to 180ºC. Fry onion until soft, keep one side. Add a little bit of extra oil and fry the beef cubes until light brown. Add the onions to The pot. Add the carrots, mushrooms, stock, bay leaves, parsley, salt and pepper. Place the lid on the pot and simmer for 1 hour until meat is soft. Remove the bay leaves and add the peas. Make a paste of the Bistro and a bit of water and add to the meat, mix well and let simmer for another 5 min. until the sauce is thick. Place the meat mixture in an oven dish.
TO MAKE THE SWEET CORN CRUST
Sift the flour, mustard, salt and pepper. Add the parsley. Rub the butter into the flour mixture until it looks like bread crumbs. Stir in the creamed sweet corn, milk and egg, mix very well. Add to the flour mixture and stir until a soft dough forms. Pour over the meat and bake for 25 min. until golden brown.
N
Beef Nachos
1 lbs lean ground beef
1 pkg. taco seasoning
1/4 cup hot water
1 pkg. corn tortilla chips
1 small onion, chopped
1 cup black olives, sliced
1 cup Green olives, chopped
2 tomatoes, chopped
1 can refried beans
1 small can sliced mushrooms
2 cups shredded cheddar cheese
Sour cream
Guacamole
Salsa, optional
Preheat oven to 400 degrees F. In a fry pan brown beef and add taco seasoning and water, simmer for 15 minutes. Drain and set aside. On a baking sheet, spread a thick layer of corn tortilla chips. Top with beef then onions, olives, mushrooms, refried beans, and finally the cheddar cheese. Bake for 15 minutes or until cheese is melted. Top with tomatoes and serve with sour cream, guacamole and salsa, if using.
BRON: FAVORITES COOKBOOKS
1 lbs lean ground beef
1 pkg. taco seasoning
1/4 cup hot water
1 pkg. corn tortilla chips
1 small onion, chopped
1 cup black olives, sliced
1 cup Green olives, chopped
2 tomatoes, chopped
1 can refried beans
1 small can sliced mushrooms
2 cups shredded cheddar cheese
Sour cream
Guacamole
Salsa, optional
Preheat oven to 400 degrees F. In a fry pan brown beef and add taco seasoning and water, simmer for 15 minutes. Drain and set aside. On a baking sheet, spread a thick layer of corn tortilla chips. Top with beef then onions, olives, mushrooms, refried beans, and finally the cheddar cheese. Bake for 15 minutes or until cheese is melted. Top with tomatoes and serve with sour cream, guacamole and salsa, if using.
BRON: FAVORITES COOKBOOKS
O
Beef olives ~ Readers Digest.
This updated version of a traditional recipe is ideal for entertaining. Slices of beef are wrapped around a mushroom stuffing to make rolls, which are then braised with vegetables.
Quantity: 4 Serves
Prep Time: 20 mins, plus 20 mins soaking
Ingredients
500 g beef topside, cut into 8 very thin slices
2 T olive oil
1 T coarsely crushed black peppercorns
1 onion, thinly sliced
2 celery stalks, sliced
400 g new potatoes, scrubbed and cut into 5 mm thick slices
2 carrots, peeled and sliced
600 g ripe tomatoes, chopped
300 ml beef stock
1⁄3 c (80 ml) dry sherry
1 bay leaf
2 T chopped fresh flat-leaf parsley.
MUSHROOM STUFFING: 15 g dried porcini mushrooms
2 T olive oil
1 small onion, finely chopped
1 garlic clove, finely chopped
200 g Swiss brown mushrooms, finely chopped
1⁄4 c (25 g) fine fresh breadcrumbs (made from day-old bread)
1⁄3 c (20 g) finely chopped fresh flat-leaf parsley
1 t dried thyme
1 lemon, zest finely grated
pinch of cayenne pepper
Preparation
To make the stuffing, put the porcini mushrooms in a heatproof bowl, cover with boiling water and soak for 20 minutes.
Drain and chop, then set aside.
Heat the oil for the stuffing in a large frying pan over a medium heat.
Add the onion and garlic and cook gently, stirring frequently, for 5-8 minutes, until golden.
Add the Swiss brown mushrooms and fry for 5 minutes, stirring occasionally, then stir in the chopped porcini mushrooms and the remaining stuffing ingredients.
Season, then set aside to cool slightly.
Wipe out the pan.
Lay the beef slices between sheets of plastic wrap and bash out as thinly as possible using a rolling pin.
Place, side by side, on a board.
Divide the stuffing among them, then roll up each slice and secure with wooden cocktail sticks.
Lightly brush the beef with some of the oil, then roll in the peppercorns.
Heat the remaining oil in the pan, add the beef olives and fry over a medium heat to brown all over.
Remove using a slotted spoon and set aside.
Add the onion and celery to the pan and cook for 5 minutes until softened.
Add the potatoes, carrots and tomatoes and stir for a couple of minutes, then return the beef olives to the pan.
(If your pan is not big enough, transfer everything to a large flameproof casserole dish.) Pour in the stock and sherry and add the bay leaf.
Slowly bring to the boil, then reduce the heat to low, cover and simmer for 20-25 minutes until the meat and vegetables are tender.
Lift out the beef olives using a slotted spoon and keep warm.
Boil the liquid in the pan over a high heat to reduce to the desired consistency.
Season to taste.
Put the beef olives back into the pan and serve sprinkled with parsley.
This updated version of a traditional recipe is ideal for entertaining. Slices of beef are wrapped around a mushroom stuffing to make rolls, which are then braised with vegetables.
Quantity: 4 Serves
Prep Time: 20 mins, plus 20 mins soaking
Ingredients
500 g beef topside, cut into 8 very thin slices
2 T olive oil
1 T coarsely crushed black peppercorns
1 onion, thinly sliced
2 celery stalks, sliced
400 g new potatoes, scrubbed and cut into 5 mm thick slices
2 carrots, peeled and sliced
600 g ripe tomatoes, chopped
300 ml beef stock
1⁄3 c (80 ml) dry sherry
1 bay leaf
2 T chopped fresh flat-leaf parsley.
MUSHROOM STUFFING: 15 g dried porcini mushrooms
2 T olive oil
1 small onion, finely chopped
1 garlic clove, finely chopped
200 g Swiss brown mushrooms, finely chopped
1⁄4 c (25 g) fine fresh breadcrumbs (made from day-old bread)
1⁄3 c (20 g) finely chopped fresh flat-leaf parsley
1 t dried thyme
1 lemon, zest finely grated
pinch of cayenne pepper
Preparation
To make the stuffing, put the porcini mushrooms in a heatproof bowl, cover with boiling water and soak for 20 minutes.
Drain and chop, then set aside.
Heat the oil for the stuffing in a large frying pan over a medium heat.
Add the onion and garlic and cook gently, stirring frequently, for 5-8 minutes, until golden.
Add the Swiss brown mushrooms and fry for 5 minutes, stirring occasionally, then stir in the chopped porcini mushrooms and the remaining stuffing ingredients.
Season, then set aside to cool slightly.
Wipe out the pan.
Lay the beef slices between sheets of plastic wrap and bash out as thinly as possible using a rolling pin.
Place, side by side, on a board.
Divide the stuffing among them, then roll up each slice and secure with wooden cocktail sticks.
Lightly brush the beef with some of the oil, then roll in the peppercorns.
Heat the remaining oil in the pan, add the beef olives and fry over a medium heat to brown all over.
Remove using a slotted spoon and set aside.
Add the onion and celery to the pan and cook for 5 minutes until softened.
Add the potatoes, carrots and tomatoes and stir for a couple of minutes, then return the beef olives to the pan.
(If your pan is not big enough, transfer everything to a large flameproof casserole dish.) Pour in the stock and sherry and add the bay leaf.
Slowly bring to the boil, then reduce the heat to low, cover and simmer for 20-25 minutes until the meat and vegetables are tender.
Lift out the beef olives using a slotted spoon and keep warm.
Boil the liquid in the pan over a high heat to reduce to the desired consistency.
Season to taste.
Put the beef olives back into the pan and serve sprinkled with parsley.
OXTAIL STEW FOR WINTERY DAYS: [Posted by Graham]
Possibly the best part of winter is getting into making really good home cooked stews and casseroles. My Grandfather and father love Oxtail and this recipe has been around in the family for years, its homey and delicious. There is also a great Oxtail recipe for the potjie pot, none of us had any eating disorders I tell you that much.
What you need
1-1.3kg oxtail pieces
1 large onion chopped
2 cups beef stock
1 cup water
2 cups of a robust red wine
1 garlic clove finely chopped
2 large carrots chopped into big chunks
3 sticks celery chopped
50ml tomato paste
salt and pepper
1 teaspoon dried thyme
1 bay leaf
The process
Season the oxtail pieces and brown them over a high heat in a cast iron casserole if you have one or in a large pot then remove them and set aside.
Cook the onions until soft, add the meat, stock, water, salt and pepper to taste and wine, bring to the boil.
Place the cast iron casserole covered in the oven or transfer everything to an ovenproof casserole dish at 200 celsius and cook for 3 hours.
Add the vegetables, tomato pastegarlic, thyme and bay leaf and return to the oven for at least another hour.
When you remove it from the oven there will be fat floating on the top, just remove it with a spoon and let the stew sit for a while. The meat should be easy to take off the bones and the sauce should be fairly thick. If it is a little watery take 1 tablespoon of flour in a little water and add it. Mix it in well and place in the oven for another 15 minutes.
Served this with brown rice boiled potatoes and veg of your choice, you will talk about it for days!! Try this spaghetti meatballs recipe for a nice home style Italian meal or the osso buco.
Possibly the best part of winter is getting into making really good home cooked stews and casseroles. My Grandfather and father love Oxtail and this recipe has been around in the family for years, its homey and delicious. There is also a great Oxtail recipe for the potjie pot, none of us had any eating disorders I tell you that much.
What you need
1-1.3kg oxtail pieces
1 large onion chopped
2 cups beef stock
1 cup water
2 cups of a robust red wine
1 garlic clove finely chopped
2 large carrots chopped into big chunks
3 sticks celery chopped
50ml tomato paste
salt and pepper
1 teaspoon dried thyme
1 bay leaf
The process
Season the oxtail pieces and brown them over a high heat in a cast iron casserole if you have one or in a large pot then remove them and set aside.
Cook the onions until soft, add the meat, stock, water, salt and pepper to taste and wine, bring to the boil.
Place the cast iron casserole covered in the oven or transfer everything to an ovenproof casserole dish at 200 celsius and cook for 3 hours.
Add the vegetables, tomato pastegarlic, thyme and bay leaf and return to the oven for at least another hour.
When you remove it from the oven there will be fat floating on the top, just remove it with a spoon and let the stew sit for a while. The meat should be easy to take off the bones and the sauce should be fairly thick. If it is a little watery take 1 tablespoon of flour in a little water and add it. Mix it in well and place in the oven for another 15 minutes.
Served this with brown rice boiled potatoes and veg of your choice, you will talk about it for days!! Try this spaghetti meatballs recipe for a nice home style Italian meal or the osso buco.
In honour of our late President Nelson Madiba:
Nelson Mandela's personal chef Xoliswa Ndoyiya
Recipe: OXTAIL
Serves: 8-10
Ingredients:
Ndoyiya’s close friend and comrade Ahmed Kathrada says: "From the first time I had her oxtail, every time I was invited to lunch there I was just wishing it would be oxtail and nothing else."
Serves 8-10
6 1/2 pounds oxtail, excess fat removed
1 teaspoon paprika
1 tablespoon barbecue spice
5 large carrots, peeled and sliced
1/2 pound green beans, sliced
4 medium potatoes, peeled and quartered
1 packet oxtail soup powder
Salt and white pepper, to taste
Instructions:
Put the oxtail in a large pot and add just enough water to cover. Bring to the boil, then reduce the heat and cook until the water has evaporated.
The meat will start to brown in its own fat. Add the paprika and barbecue spice together with enough water to cover the oxtail. Cover with a lid and cook over low heat until the oxtail is tender, about 2 hours. Keep checking that there is still enough liquid to cover the meat, adding more water when necessary.
Add the carrots, beans, potatoes and soup powder and cook until the vegetables are soft, about 30 minutes. Season and serve.
Nelson Mandela's personal chef Xoliswa Ndoyiya
Recipe: OXTAIL
Serves: 8-10
Ingredients:
Ndoyiya’s close friend and comrade Ahmed Kathrada says: "From the first time I had her oxtail, every time I was invited to lunch there I was just wishing it would be oxtail and nothing else."
Serves 8-10
6 1/2 pounds oxtail, excess fat removed
1 teaspoon paprika
1 tablespoon barbecue spice
5 large carrots, peeled and sliced
1/2 pound green beans, sliced
4 medium potatoes, peeled and quartered
1 packet oxtail soup powder
Salt and white pepper, to taste
Instructions:
Put the oxtail in a large pot and add just enough water to cover. Bring to the boil, then reduce the heat and cook until the water has evaporated.
The meat will start to brown in its own fat. Add the paprika and barbecue spice together with enough water to cover the oxtail. Cover with a lid and cook over low heat until the oxtail is tender, about 2 hours. Keep checking that there is still enough liquid to cover the meat, adding more water when necessary.
Add the carrots, beans, potatoes and soup powder and cook until the vegetables are soft, about 30 minutes. Season and serve.
Oxtail with Tomato and Thyme
Serves 4-5
A really good flavour combination. The tomato cuts the richness of the oxtail and the thyme emphasises the meaty flavour. I like adding some shin to the oxtail to 'stretch' the meat and make the dish more economical.
Ingredients:
1 oxtail ± 700 g, extra fat trimmed off
2 pieces of beef shin ± 300 g
2 t (10 ml) Ina Paarman's Garlic & Herb Seasoning
2 onions, roughly chopped
3 cups (750 ml) hot water
3 T (45 ml) Ina Paarman's Beef Stock Powder or 3 x 25 g Sachet Ina Paarman's Beef Stock Concentrate
2 T (30 ml) fresh thyme leaves
3 potatoes, peeled and cut into 2 cm x 2 cm cubes
1 x 400g tin of chopped tomatoes
1 x 125 g Ina Paarman's Sundried Tomato Pesto
juice of half a lemon
FINAL GARNISH
200 g cherry tomatoes
2 T (30 ml) olive oil
1 T (15 ml) fresh thyme leaves
Method:
If you prefer oven rather than stovetop cooking, set oven at 160°C. Season the meat with the Garlic & Herb Seasoning. Place the chopped onion in an even layer in a heavy based, medium/large saucepan. Position the meat on top of the onion. Dissolve the Stock Powder in the hot water and add together with the fresh thyme. Cover with a tight fitting lid. Oven bake or simmer very slowly until the meat is 'coming away from the bone' tender. It will take about 2½-3 hours. Add the potato cubes, chopped tomato and Tomato Pesto about 30 minutes before the meat is completely tender.
Add lemon juice and taste for seasoning.
To finish off the dish. Briefly fry the whole cherry tomatoes in the olive oil in a fry pan with the thyme while shaking the pan to roll the tomatoes. Dish over the oxtail and serve. Delicious with rice and green vegetables.
PRE-PREPARATION:
This dish responds very well to being pre-prepared the day before. Reheat on the day, but prepare and add the cherry tomato topping just before serving.
Thanks to : Ina Paarman
Serves 4-5
A really good flavour combination. The tomato cuts the richness of the oxtail and the thyme emphasises the meaty flavour. I like adding some shin to the oxtail to 'stretch' the meat and make the dish more economical.
Ingredients:
1 oxtail ± 700 g, extra fat trimmed off
2 pieces of beef shin ± 300 g
2 t (10 ml) Ina Paarman's Garlic & Herb Seasoning
2 onions, roughly chopped
3 cups (750 ml) hot water
3 T (45 ml) Ina Paarman's Beef Stock Powder or 3 x 25 g Sachet Ina Paarman's Beef Stock Concentrate
2 T (30 ml) fresh thyme leaves
3 potatoes, peeled and cut into 2 cm x 2 cm cubes
1 x 400g tin of chopped tomatoes
1 x 125 g Ina Paarman's Sundried Tomato Pesto
juice of half a lemon
FINAL GARNISH
200 g cherry tomatoes
2 T (30 ml) olive oil
1 T (15 ml) fresh thyme leaves
Method:
If you prefer oven rather than stovetop cooking, set oven at 160°C. Season the meat with the Garlic & Herb Seasoning. Place the chopped onion in an even layer in a heavy based, medium/large saucepan. Position the meat on top of the onion. Dissolve the Stock Powder in the hot water and add together with the fresh thyme. Cover with a tight fitting lid. Oven bake or simmer very slowly until the meat is 'coming away from the bone' tender. It will take about 2½-3 hours. Add the potato cubes, chopped tomato and Tomato Pesto about 30 minutes before the meat is completely tender.
Add lemon juice and taste for seasoning.
To finish off the dish. Briefly fry the whole cherry tomatoes in the olive oil in a fry pan with the thyme while shaking the pan to roll the tomatoes. Dish over the oxtail and serve. Delicious with rice and green vegetables.
PRE-PREPARATION:
This dish responds very well to being pre-prepared the day before. Reheat on the day, but prepare and add the cherry tomato topping just before serving.
Thanks to : Ina Paarman
African Oxtail
Recipe serves2-4
• Preparation time15 minutes
• Cooking time120 minutes
Ingredients
• 1,5 kg Oxtail pieces
• 30 ml tbsp Oil
• 2 Cloves Garlic, crushed
• 1 packet KNORR Hearty Beef Stew with Rosemary Dry Cook-in-Sauce
• 100 ml Red wine
• 2 Robertsons bay-leaves
• 30 ml tbsp Flour
• 1 Onion, coarsely chopped
• 410 g Tin tomatoes
• 400 ml cup Water
• 4 Sprigs fresh thyme
Method
• Coat the oxtail pieces in flour, heat half the oil in a pan and brown the oxtail pieces in batches.
• Set aside.
• Heat the remaining oil in the same pan.
• Sauté onion and garlic, return the oxtail to the pan and add tomatoes, KNORR Hearty Beef Stew with Rosemary Dry Cook-in-Sauce, water, wine, thyme and bay-leaves.
• Simmer for 2-3 hours or until oxtail is tender.
• Serve with meilie meal, mashed potato or rice.
www.whatsfordinner.co.za
Recipe serves2-4
• Preparation time15 minutes
• Cooking time120 minutes
Ingredients
• 1,5 kg Oxtail pieces
• 30 ml tbsp Oil
• 2 Cloves Garlic, crushed
• 1 packet KNORR Hearty Beef Stew with Rosemary Dry Cook-in-Sauce
• 100 ml Red wine
• 2 Robertsons bay-leaves
• 30 ml tbsp Flour
• 1 Onion, coarsely chopped
• 410 g Tin tomatoes
• 400 ml cup Water
• 4 Sprigs fresh thyme
Method
• Coat the oxtail pieces in flour, heat half the oil in a pan and brown the oxtail pieces in batches.
• Set aside.
• Heat the remaining oil in the same pan.
• Sauté onion and garlic, return the oxtail to the pan and add tomatoes, KNORR Hearty Beef Stew with Rosemary Dry Cook-in-Sauce, water, wine, thyme and bay-leaves.
• Simmer for 2-3 hours or until oxtail is tender.
• Serve with meilie meal, mashed potato or rice.
www.whatsfordinner.co.za
OXTAIL STEW
BY CLAREMONT ROAD KITCHEN
■1kg meaty oxtail cut into chunks (the thick end)
■a large knob butter
■3 onions chopped into in big chunks
■1 tbsp olive oil
■1 inch ginger finely chopped
■7 small cloves garlic thinly sliced
■1 tbsp chinese 5 spice
■3 star anise left whole
■1 litre beef stock
■1 tsp brown (or palm) sugar
■25 ml dark soy sauce
■2 tbsp tamarind paste (or lemon juice if you can’t find it)
■Mashed potatoes to serve.
Method
If you can, use a pot that can be transferred from the hob to oven. Add the butter and the oxtail to the pot and brown the meat all over on a high heat. Remove the meat from the pot and set to one side.
Turn down the heat, add the oil and the onions to the pot and fry for 5-10 mins until soft and beginning to turn golden. Add the ginger and garlic and cook for 1-2 more minutes.
Finally, add all the other ingredients and the meat back into the pot. Cook in the oven at 150C for at least 2 and a half hours (turning the meat once during cooking). Serve with mashed potatoes
BY CLAREMONT ROAD KITCHEN
■1kg meaty oxtail cut into chunks (the thick end)
■a large knob butter
■3 onions chopped into in big chunks
■1 tbsp olive oil
■1 inch ginger finely chopped
■7 small cloves garlic thinly sliced
■1 tbsp chinese 5 spice
■3 star anise left whole
■1 litre beef stock
■1 tsp brown (or palm) sugar
■25 ml dark soy sauce
■2 tbsp tamarind paste (or lemon juice if you can’t find it)
■Mashed potatoes to serve.
Method
If you can, use a pot that can be transferred from the hob to oven. Add the butter and the oxtail to the pot and brown the meat all over on a high heat. Remove the meat from the pot and set to one side.
Turn down the heat, add the oil and the onions to the pot and fry for 5-10 mins until soft and beginning to turn golden. Add the ginger and garlic and cook for 1-2 more minutes.
Finally, add all the other ingredients and the meat back into the pot. Cook in the oven at 150C for at least 2 and a half hours (turning the meat once during cooking). Serve with mashed potatoes
Oxtail
1 kg Oxtail drenched in flour (use a zip lock bag)
2 Large Onions Sliced
4 Chopped Carrots
2 Chopped and Peeled Tomatoes
1 cup White Beans
1 Cup Pearl Wheat (Crushed wheat / Stampkoring)
1 Chilli ( I used a Habanero, fresh from my garden, see the picture below)
15ml Crushed Black Pepper
1 Large handful of Fresh Thyme (or dried if you don't have fresh)
Salt
Brown the oxtail pieces in a frying pan. Place everything except the salt and the pearl wheat in the slow cooker. Cook on low for about 12 hours (while you sleep is best). Add the salt and the pearl wheat and cook for another 6 hours. Serve with rice and topped with a few fresh lemon thyme leaves (optional). You can make this on the stove top (or oven), but make sure you cook it for at least 5 hours.
Oxtail
A rich, flavourful and comforting world classic, oxtail stew is one of the dishes every cook needs to make at least once every winter.
History
Way back when oxtail stew was indeed made of the tail of oxen, but today cow's tail is used instead. Oxtail was a favourite dish of the poor and hardworking class in times when meat was scarce, and no part of the animal went to waste. It was also often given away for free or sold at cut price as it was deemed unsuitable for the hoi poloi. Little did they know that it is one of the best tasting meat dishes anyone can make & dash hearty, rich, nourishing and warming, it's one of the world's favourite comfort foods.
Oxtail 101
Choose large, fat tails, which have plenty of meat on them and have been jointed, ready for cooking. The meat should be dark and clean and the fat, creamy white. Allow one tail for three to four people. Oxtail requires long, slow cooking to develop the flavour and is best cooked the day before eating and allowed to cool completely overnight. The fat will rise to the surface and can be removed easily before re-heating. Oxtail freezes and re-heats extremely well. Oxtail is certainly flavourful, but a lot of the good taste comes from the bones and marrow that infuse the meat during the slow cooking. This cut also releases a large amount of collagen during cooking, which is why the final stew is so deliciously gelatinous &ndash sticking together yet falling apart.
Oxtail recipes vary, but most classically the meat is dusted with flour, browned, red wine, herbs such as thyme, bay leaves and parsley, onion, garlic, salt and pepper and beef stock are added, and it is left to simmer for about 3 hours until the meat is tender but not yet falling off the bone. Some cooks like to reduce a whole bottle of red wine by half (through cooking, not drinking!), add this to the browned meat and braise it for a while before adding the other ingredients and starting the simmer. Carrots, celery, leeks parsley and coarsely chopped shallots are traditionally added to the stew, although parsnips, mushrooms, potatoes, peas and tomatoes also are often used.
Tips & tricks
* Ask the butcher to cut the oxtail into joints as this is tricky business for the uninitiated.
* Substitute meaty veal or beef neck, short rib, shank or other various soup bones, but don't expect quite as robust a flavour.
* If you substitute short ribs of beef, the cooking time will be about 30 min longer.
* Flavour with orange and garnish with orange rind and deep-fried walnuts.
* If you're adding tomatoes or eggplant cut them into large chunks and add after the first hour so they don't cook to a complete pulp.
1 kg Oxtail drenched in flour (use a zip lock bag)
2 Large Onions Sliced
4 Chopped Carrots
2 Chopped and Peeled Tomatoes
1 cup White Beans
1 Cup Pearl Wheat (Crushed wheat / Stampkoring)
1 Chilli ( I used a Habanero, fresh from my garden, see the picture below)
15ml Crushed Black Pepper
1 Large handful of Fresh Thyme (or dried if you don't have fresh)
Salt
Brown the oxtail pieces in a frying pan. Place everything except the salt and the pearl wheat in the slow cooker. Cook on low for about 12 hours (while you sleep is best). Add the salt and the pearl wheat and cook for another 6 hours. Serve with rice and topped with a few fresh lemon thyme leaves (optional). You can make this on the stove top (or oven), but make sure you cook it for at least 5 hours.
Oxtail
A rich, flavourful and comforting world classic, oxtail stew is one of the dishes every cook needs to make at least once every winter.
History
Way back when oxtail stew was indeed made of the tail of oxen, but today cow's tail is used instead. Oxtail was a favourite dish of the poor and hardworking class in times when meat was scarce, and no part of the animal went to waste. It was also often given away for free or sold at cut price as it was deemed unsuitable for the hoi poloi. Little did they know that it is one of the best tasting meat dishes anyone can make & dash hearty, rich, nourishing and warming, it's one of the world's favourite comfort foods.
Oxtail 101
Choose large, fat tails, which have plenty of meat on them and have been jointed, ready for cooking. The meat should be dark and clean and the fat, creamy white. Allow one tail for three to four people. Oxtail requires long, slow cooking to develop the flavour and is best cooked the day before eating and allowed to cool completely overnight. The fat will rise to the surface and can be removed easily before re-heating. Oxtail freezes and re-heats extremely well. Oxtail is certainly flavourful, but a lot of the good taste comes from the bones and marrow that infuse the meat during the slow cooking. This cut also releases a large amount of collagen during cooking, which is why the final stew is so deliciously gelatinous &ndash sticking together yet falling apart.
Oxtail recipes vary, but most classically the meat is dusted with flour, browned, red wine, herbs such as thyme, bay leaves and parsley, onion, garlic, salt and pepper and beef stock are added, and it is left to simmer for about 3 hours until the meat is tender but not yet falling off the bone. Some cooks like to reduce a whole bottle of red wine by half (through cooking, not drinking!), add this to the browned meat and braise it for a while before adding the other ingredients and starting the simmer. Carrots, celery, leeks parsley and coarsely chopped shallots are traditionally added to the stew, although parsnips, mushrooms, potatoes, peas and tomatoes also are often used.
Tips & tricks
* Ask the butcher to cut the oxtail into joints as this is tricky business for the uninitiated.
* Substitute meaty veal or beef neck, short rib, shank or other various soup bones, but don't expect quite as robust a flavour.
* If you substitute short ribs of beef, the cooking time will be about 30 min longer.
* Flavour with orange and garnish with orange rind and deep-fried walnuts.
* If you're adding tomatoes or eggplant cut them into large chunks and add after the first hour so they don't cook to a complete pulp.
Oxtail Stew
This slow-cooked oxtail stew ensures the flavour is infused and the meat tender – the perfect family meal.
Serves 4
Preparation Time: 10 min
Cooking Time: 180 min
Cake flour
1.7kg oxtail
30ml oil
60ml red wine or grape vinegar
5 carrots, peeled and coarsely chopped
1 packet KNORR Tasty Oxtail Soup with Barbecue Spice
Salt and pepper
2 onions, chopped
500ml boiling water
60ml brown sugar
4 large potatoes, peeled and halved
50ml chopped parsley
Season the cake flour with salt and pepper and coat the oxtail pieces
Evenly brown the meat and onions in heated oil and then add enough water to cover
Add wine or vinegar and brown sugar and simmer for 3 hours until the meat is almost tender (add more boiling water if necessary)
Add carrots, potatoes and half the soup powder and simmer until the vegetables are done
Add more soup powder if the gravy needs thickening
Season with salt and pepper and sprinkle with parsley
Serve with mashed potato or rice
This slow-cooked oxtail stew ensures the flavour is infused and the meat tender – the perfect family meal.
Serves 4
Preparation Time: 10 min
Cooking Time: 180 min
Cake flour
1.7kg oxtail
30ml oil
60ml red wine or grape vinegar
5 carrots, peeled and coarsely chopped
1 packet KNORR Tasty Oxtail Soup with Barbecue Spice
Salt and pepper
2 onions, chopped
500ml boiling water
60ml brown sugar
4 large potatoes, peeled and halved
50ml chopped parsley
Season the cake flour with salt and pepper and coat the oxtail pieces
Evenly brown the meat and onions in heated oil and then add enough water to cover
Add wine or vinegar and brown sugar and simmer for 3 hours until the meat is almost tender (add more boiling water if necessary)
Add carrots, potatoes and half the soup powder and simmer until the vegetables are done
Add more soup powder if the gravy needs thickening
Season with salt and pepper and sprinkle with parsley
Serve with mashed potato or rice
spanish-style oxtails braised with chorizo
6 lbs meaty oxtails (i got mine from costco)
1 1/2 teaspoons salt (i used kosher)
1 teaspoon freshly ground black pepper
1 1/2 tablespoons extra-virgin olive oil
1/4 lb of mild spanish chorizo (make sure its the cured kind and not the fresh sausage)
1 (28-32oz) can whole tomatoes in puree (i used san marzano)
1 large onion, coarsely chopped
4 medium carrots, peeled and coarsely chopped
4 garlic cloves, chopped
1 turkish bay leaf or 1/2 california bay leaf (i used turkish)
1/2 teaspoon sweet or hot spanish smoked paprika
1 cup dry white wine
to serve:
2 tablespoons chopped fresh flat leaf parsley
2 tablespoons chopped fresh cilantro
1 tablespoon sherry vinegar or red wine vinegar
put a rack in lower third of oven and pre-heart oven to 350 degrees.pat oxtails dry and sprinkle with salt and pepper. heat oil in an 8 to 9 quart heavy ovenproof pot over moderately high heat until hot but not smoking. brown oxtails in batches without crowding, turning occasionally, about 5 mins per batch. transfer to a bowl. pour off all but 1 tablespoon fat from pot. set pot aside.
remove the casing from chorizo. finely chop chorizo in a food processor; transfer to a small bowl. add tomatoes, with their puree, to processor and coarsely chop.
cook chorizo, onion, carrots, garlic and bay leaf in fat remaining in pot over moderate heat, stirring occasionally, until onion is softened, 6 to 7 mins. add paprika and cook, stirring for 1 min. add wine and deglaze pot by bringing to a boil, stirring and scraping up any brown bits add oxtails with any juice accumulated in bowl, and tomatoes (liquid should come about halfway up sides of meat; if necessary; add water) and bring to a boil.
cover pot, transfer to oven, and braise oxtails, turning once or twice, until very tender, 3 to 3 1/2 hours.skim fat from sauce. discard bay leaf and stir in parsley, cilantro, vinegar and salt and pepper to taste.
notes:
-the oxtails improve in flavor if braised 2 days ahead. cool in the pot, uncovered, then cover the surface with parchment or wax paper, cover the pot with the lid and refrigerate. remove any solidified fat before reheating. add the parsley, cilantro and vinegar just before serving.
-if you don't have a large ovenproof pan, you can braise the oxtails in a flameproof roasting pan. brown them in batches in a 12-inch heavy skillet, then transfer them to a roasting pan just large enough to hold them in one layer. cook the chorizo and veggies with the bay leaf in the skillet, then add paprika and wine, as above. add to the roasting pan, along with tomatoes, bring to a boil on the stovetop, and then cover tightly with a lid or foil and braise in the oven.
recipe from the gourmet cookbook
serves 6 to 8 (but if you are like me and love oxtail, it will most likely serve only 3)
6 lbs meaty oxtails (i got mine from costco)
1 1/2 teaspoons salt (i used kosher)
1 teaspoon freshly ground black pepper
1 1/2 tablespoons extra-virgin olive oil
1/4 lb of mild spanish chorizo (make sure its the cured kind and not the fresh sausage)
1 (28-32oz) can whole tomatoes in puree (i used san marzano)
1 large onion, coarsely chopped
4 medium carrots, peeled and coarsely chopped
4 garlic cloves, chopped
1 turkish bay leaf or 1/2 california bay leaf (i used turkish)
1/2 teaspoon sweet or hot spanish smoked paprika
1 cup dry white wine
to serve:
2 tablespoons chopped fresh flat leaf parsley
2 tablespoons chopped fresh cilantro
1 tablespoon sherry vinegar or red wine vinegar
put a rack in lower third of oven and pre-heart oven to 350 degrees.pat oxtails dry and sprinkle with salt and pepper. heat oil in an 8 to 9 quart heavy ovenproof pot over moderately high heat until hot but not smoking. brown oxtails in batches without crowding, turning occasionally, about 5 mins per batch. transfer to a bowl. pour off all but 1 tablespoon fat from pot. set pot aside.
remove the casing from chorizo. finely chop chorizo in a food processor; transfer to a small bowl. add tomatoes, with their puree, to processor and coarsely chop.
cook chorizo, onion, carrots, garlic and bay leaf in fat remaining in pot over moderate heat, stirring occasionally, until onion is softened, 6 to 7 mins. add paprika and cook, stirring for 1 min. add wine and deglaze pot by bringing to a boil, stirring and scraping up any brown bits add oxtails with any juice accumulated in bowl, and tomatoes (liquid should come about halfway up sides of meat; if necessary; add water) and bring to a boil.
cover pot, transfer to oven, and braise oxtails, turning once or twice, until very tender, 3 to 3 1/2 hours.skim fat from sauce. discard bay leaf and stir in parsley, cilantro, vinegar and salt and pepper to taste.
notes:
-the oxtails improve in flavor if braised 2 days ahead. cool in the pot, uncovered, then cover the surface with parchment or wax paper, cover the pot with the lid and refrigerate. remove any solidified fat before reheating. add the parsley, cilantro and vinegar just before serving.
-if you don't have a large ovenproof pan, you can braise the oxtails in a flameproof roasting pan. brown them in batches in a 12-inch heavy skillet, then transfer them to a roasting pan just large enough to hold them in one layer. cook the chorizo and veggies with the bay leaf in the skillet, then add paprika and wine, as above. add to the roasting pan, along with tomatoes, bring to a boil on the stovetop, and then cover tightly with a lid or foil and braise in the oven.
recipe from the gourmet cookbook
serves 6 to 8 (but if you are like me and love oxtail, it will most likely serve only 3)
P
Cream Beef, Mushroom, Basil & Red Wine Pasta
A must-have meal for a romantic dinner, this beefy pasta is sure to warm the heart.
Serves 2
Preparation Time: 5 mins
Cooking Time: 12 mins
1 x 123 g packet Knorr Mushroom & Wine Pasta & Sauce
125 g mushrooms, halved
30 ml margarine
125 ml milk
10 ml fresh basil, chopped
200 g beef strips
375 ml water
10 ml oil
Fry beef strips and mushrooms in oil for 5 min. Add the milk, water and margarine in a saucepan and bring to the boil. Add the contents of the packet and cook on high for 8 min, stirring occasionally. Stir in the basil. Remove from the heat, cover and stand for 2 min
A must-have meal for a romantic dinner, this beefy pasta is sure to warm the heart.
Serves 2
Preparation Time: 5 mins
Cooking Time: 12 mins
1 x 123 g packet Knorr Mushroom & Wine Pasta & Sauce
125 g mushrooms, halved
30 ml margarine
125 ml milk
10 ml fresh basil, chopped
200 g beef strips
375 ml water
10 ml oil
Fry beef strips and mushrooms in oil for 5 min. Add the milk, water and margarine in a saucepan and bring to the boil. Add the contents of the packet and cook on high for 8 min, stirring occasionally. Stir in the basil. Remove from the heat, cover and stand for 2 min
Beef Pot Roast with Maple Sweet Potatoes & Cider Gravy
Prep: 15 minutes
Cook: 3 1/4 hours
Servings: Serves 8
1 boneless chuck shoulder pot roast (3 to 3-1/2 lbs.)
2 tsp. olive oil
1 tsp. salt
½ tsp. pepper
1 cup chopped onion
2 tsp. chopped fresh thyme
1 cup ready-to-serve beef broth
3.4 cup apple cider
3 lbs. sweet potatoes, peeled, cut crosswise into 1 to1-1/2-inch pieces
4 cloves garlic, peeled
2 Tbsp. maple syrup
1 tsp. minced fresh ginger
¾ tsp. salt
¼ tsp. pepper
2 Tbsp. cornstarch dissolved in 2 Tbsp. brandy or water
Heat oil in stockpot over medium heat until hot. Place beef pot roast in stockpot; brown evenly. Remove roast; pour off drippings and season with 1 tsp. salt and 1/2 tsp pepper. Add onion and thyme to stockpot; cook and stir 3-5 min or until onion is tender. Add broth and cider; increase heat to medium-high. Cook and stir 1 to 2 minutes or until browned bits attached to stockpot are dissolved. Return pot roast to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 2-1/2 hours. Add sweet potatoes and garlic to stockpot; continue simmering, covered 30 min or until sweet potatoes and pot roast are fork-tender. Remove pot roast; keep warm. Remove sweet potatoes and garlic with slotted spoon to large bowl, leaving cooking liquid in stockpot. Add maple syrup, ginger, 3/4 tsp. salt and 1/4 tsp. pepper to sweet potatoes. Beat until sweet potatoes and garlic are mashed and smooth; keep warm. Skim fat from cooking liquid; stir in cornstarch mixture. Bring to a boil, stirring constantly; cook and stir 1 minute or until thickened. Carve pot roast into slices; serve with mashed sweet potatoes and gravy.
Prep: 15 minutes
Cook: 3 1/4 hours
Servings: Serves 8
1 boneless chuck shoulder pot roast (3 to 3-1/2 lbs.)
2 tsp. olive oil
1 tsp. salt
½ tsp. pepper
1 cup chopped onion
2 tsp. chopped fresh thyme
1 cup ready-to-serve beef broth
3.4 cup apple cider
3 lbs. sweet potatoes, peeled, cut crosswise into 1 to1-1/2-inch pieces
4 cloves garlic, peeled
2 Tbsp. maple syrup
1 tsp. minced fresh ginger
¾ tsp. salt
¼ tsp. pepper
2 Tbsp. cornstarch dissolved in 2 Tbsp. brandy or water
Heat oil in stockpot over medium heat until hot. Place beef pot roast in stockpot; brown evenly. Remove roast; pour off drippings and season with 1 tsp. salt and 1/2 tsp pepper. Add onion and thyme to stockpot; cook and stir 3-5 min or until onion is tender. Add broth and cider; increase heat to medium-high. Cook and stir 1 to 2 minutes or until browned bits attached to stockpot are dissolved. Return pot roast to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 2-1/2 hours. Add sweet potatoes and garlic to stockpot; continue simmering, covered 30 min or until sweet potatoes and pot roast are fork-tender. Remove pot roast; keep warm. Remove sweet potatoes and garlic with slotted spoon to large bowl, leaving cooking liquid in stockpot. Add maple syrup, ginger, 3/4 tsp. salt and 1/4 tsp. pepper to sweet potatoes. Beat until sweet potatoes and garlic are mashed and smooth; keep warm. Skim fat from cooking liquid; stir in cornstarch mixture. Bring to a boil, stirring constantly; cook and stir 1 minute or until thickened. Carve pot roast into slices; serve with mashed sweet potatoes and gravy.
Potroast
It requires slow cooking over low heat to ensure tender, flavorful meat.
3 1/2 lb of beef shoulder or boneless chuck roast
1 Tbsp olive or grapeseed oil
salt, pepper, italian seasoning to taste
1 large yellow onion, chopped or sliced
4 cloves of garlic, peeled
1/2 cup of red wine
Several carrots, peeled and cut lengthwise
Use a thick-bottomed covered pot, such as a dutch oven, just large enough to hold roast and vegetables. Heat 1 Tbsp of oil on medium high heat (hot enough to sear the meat). Sprinkle and rub salt, pepper, and Italian seasoning all over the meat. Brown roast in pot, all over, several minutes on each side. Don't move the roast while a side is browning, or it won't brown well.
When roast is browned, lift up the meat and add garlic and chopped onion to the bottom of the pan. Let the roast sit on top of the onions. Add 1/2 cup of red wine. Cover. Bring to simmer and the lowest heat possible to maintain a low simmer (we cook our roast on the warm setting of our range)*.
Cook for 3 1/2 to 4 hours, until meat is tender. (If you are using a pressure cooker, cut the time by half). Near the end of the cooking, add carrots, cook until tender, about an additional 10 minutes.
After cooking 3 1/2 hours, before adding the carrots. Note how much liquid has been released by the meat. This comes from slow cooking at a very low temperature. If your pot roast is too dry, make sure the pan you are using has a tight fitting lid and that you are cooking at the lowest possible heat to maintain the low simmering.
Serves 4.
Suggest serving with green beans and potatoes
*If you use a gas range, you may find difficulty getting the flame low enough. A tip I recently read in Cook's Illustrated suggests tightly rolling up some aluminum foil, shaping it into a skinny donut, and putting that on top of the burner to create a little more distance between the range and the pan. If your pot roast is turning out too dry, you might want to try this tip.
It requires slow cooking over low heat to ensure tender, flavorful meat.
3 1/2 lb of beef shoulder or boneless chuck roast
1 Tbsp olive or grapeseed oil
salt, pepper, italian seasoning to taste
1 large yellow onion, chopped or sliced
4 cloves of garlic, peeled
1/2 cup of red wine
Several carrots, peeled and cut lengthwise
Use a thick-bottomed covered pot, such as a dutch oven, just large enough to hold roast and vegetables. Heat 1 Tbsp of oil on medium high heat (hot enough to sear the meat). Sprinkle and rub salt, pepper, and Italian seasoning all over the meat. Brown roast in pot, all over, several minutes on each side. Don't move the roast while a side is browning, or it won't brown well.
When roast is browned, lift up the meat and add garlic and chopped onion to the bottom of the pan. Let the roast sit on top of the onions. Add 1/2 cup of red wine. Cover. Bring to simmer and the lowest heat possible to maintain a low simmer (we cook our roast on the warm setting of our range)*.
Cook for 3 1/2 to 4 hours, until meat is tender. (If you are using a pressure cooker, cut the time by half). Near the end of the cooking, add carrots, cook until tender, about an additional 10 minutes.
After cooking 3 1/2 hours, before adding the carrots. Note how much liquid has been released by the meat. This comes from slow cooking at a very low temperature. If your pot roast is too dry, make sure the pan you are using has a tight fitting lid and that you are cooking at the lowest possible heat to maintain the low simmering.
Serves 4.
Suggest serving with green beans and potatoes
*If you use a gas range, you may find difficulty getting the flame low enough. A tip I recently read in Cook's Illustrated suggests tightly rolling up some aluminum foil, shaping it into a skinny donut, and putting that on top of the burner to create a little more distance between the range and the pan. If your pot roast is turning out too dry, you might want to try this tip.
3 Hour Old Fashioned Oven Pot Roast
1 (3 -5 lb) bottom round beef roast
salt & pepper
2 tablespoons cajun seasoning (or seasoning of your choice)
4 medium carrots, cut in 2 inch lenths
2 large onions, quartered
8 medium fresh mushrooms,
whole 12 small new potatoes, scrubbed
1 1/4 cups water, divided (or beef broth)
3 tablespoons water, cold
1 tablespoon cornstarch
Directions: 1 Pre heat oven to 375F degrees. 2 Sprinkle salt and pepper all over roast, place fat side up in dutch oven or roaster; bake uncovered for 1 hour at 375f degrees. 3 Reduce heat to 325f degrees, sprinkle roast with desired seasoning; add 1/2 cup water or broth to roaster, cover and bake for 1 hour. 4 Remove the roaster from the oven; add 3/4 cup water or broth to roaster, add the potatoes carrots, onions and mushrooms, sprinkle them with salt and pepper; cover and roast for another hour or until veggies are tender. 5 Remove roast to platter and slice; surround with veggies, cover with foil and keep warm. 6 Add cornstarch to cold water, whisk and add to roaster, whisk while bringing to boil, simmer for 5 minutes or until thickened; ladel over roast and veggies; serve and enjoy.
1 (3 -5 lb) bottom round beef roast
salt & pepper
2 tablespoons cajun seasoning (or seasoning of your choice)
4 medium carrots, cut in 2 inch lenths
2 large onions, quartered
8 medium fresh mushrooms,
whole 12 small new potatoes, scrubbed
1 1/4 cups water, divided (or beef broth)
3 tablespoons water, cold
1 tablespoon cornstarch
Directions: 1 Pre heat oven to 375F degrees. 2 Sprinkle salt and pepper all over roast, place fat side up in dutch oven or roaster; bake uncovered for 1 hour at 375f degrees. 3 Reduce heat to 325f degrees, sprinkle roast with desired seasoning; add 1/2 cup water or broth to roaster, cover and bake for 1 hour. 4 Remove the roaster from the oven; add 3/4 cup water or broth to roaster, add the potatoes carrots, onions and mushrooms, sprinkle them with salt and pepper; cover and roast for another hour or until veggies are tender. 5 Remove roast to platter and slice; surround with veggies, cover with foil and keep warm. 6 Add cornstarch to cold water, whisk and add to roaster, whisk while bringing to boil, simmer for 5 minutes or until thickened; ladel over roast and veggies; serve and enjoy.
3 Packet Pot Roast
Ingredients
Large Beef Roast (1-2kg)
1 envelope ranch salad dressing mix
1 envelope Italian salad dressing mix
1 envelope brown gravy mix
1/2 cup water
Place the roasts in slow cooker.
In a small bowl, combine the salad dressings and gravy mix; stir in water. Pour over meat.
Cover and cook on low for 7-8 hours or until tender.
If desired, thicken cooking juices for gravy.
Facebook Page: Slow Cooker Recipes 4 Families
Recipe Courtesy of Taste of Home
Ingredients
Large Beef Roast (1-2kg)
1 envelope ranch salad dressing mix
1 envelope Italian salad dressing mix
1 envelope brown gravy mix
1/2 cup water
Place the roasts in slow cooker.
In a small bowl, combine the salad dressings and gravy mix; stir in water. Pour over meat.
Cover and cook on low for 7-8 hours or until tender.
If desired, thicken cooking juices for gravy.
Facebook Page: Slow Cooker Recipes 4 Families
Recipe Courtesy of Taste of Home
Grandma's Pot Roast with Vegetables and Gravy
A wonderful dish! Pot roast is as appropriate for Sunday dinner as for the family week-night supper. Easy to prepare, and it makes great leftovers.
Place the onions, carrots and potatoes around the cooked roast, sprinkle lightly with salt, cover the Dutch oven, and simmer for 30 minutes.
Remove from heat. Transfer the roast and vegetables to a platter and keep warm.
Measure the liquid remaining in the pan. Add enough water to make 3 cups of liquid. Pour about one-third of the liquid into the Dutch oven. Over medium heat, sprinkle in the flour, and stir rapidly with a whisk or wooden spoon, adding the rest of the liquid gradually, and smoothing out any lumps. Cook until gravy thickens, stirring constantly. Season to taste with salt and pepper.
Prep time: 25 minutes; Cooking time: 2 hours 30 minutes; Total time: 2 hours 55 minutes
Kitchen tools you'll need: Dutch oven, Oval Platters, Whisk
Pot Roast Gravy
Many cooks are reluctant to make gravy because of the potential for lumps. Admittedly, there is a knack to making gravy but, with practice, it is soon acquired. And remember, a lump or two never hurt anyone. There's always that strainer.
Another technique for making gravy is this: Put the flour in a small bowl and add a little liquid to make a smooth paste. Gradually add more liquid until you have used about half of it. Then, pour the mixture into the Dutch oven with the remaining liquid. Cook until gravy thickens, stirring constantly.
Cookbook Category: Beef
Photographed on Fiesta Dinnerware
A wonderful dish! Pot roast is as appropriate for Sunday dinner as for the family week-night supper. Easy to prepare, and it makes great leftovers.
- 3-1/2 to 4-pound chuck roast
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 3 tablespoons canola oil
- 2 cups water
- 1 large onion (or 2 medium onions) cut into wedges
- 5 medium carrots, peeled and cut into 2-inch pieces
- 3 or 4 medium potatoes, peeled and quartered
- 1/4 cup all-purpose flour
Place the onions, carrots and potatoes around the cooked roast, sprinkle lightly with salt, cover the Dutch oven, and simmer for 30 minutes.
Remove from heat. Transfer the roast and vegetables to a platter and keep warm.
Measure the liquid remaining in the pan. Add enough water to make 3 cups of liquid. Pour about one-third of the liquid into the Dutch oven. Over medium heat, sprinkle in the flour, and stir rapidly with a whisk or wooden spoon, adding the rest of the liquid gradually, and smoothing out any lumps. Cook until gravy thickens, stirring constantly. Season to taste with salt and pepper.
Prep time: 25 minutes; Cooking time: 2 hours 30 minutes; Total time: 2 hours 55 minutes
Kitchen tools you'll need: Dutch oven, Oval Platters, Whisk
Pot Roast Gravy
Many cooks are reluctant to make gravy because of the potential for lumps. Admittedly, there is a knack to making gravy but, with practice, it is soon acquired. And remember, a lump or two never hurt anyone. There's always that strainer.
Another technique for making gravy is this: Put the flour in a small bowl and add a little liquid to make a smooth paste. Gradually add more liquid until you have used about half of it. Then, pour the mixture into the Dutch oven with the remaining liquid. Cook until gravy thickens, stirring constantly.
Cookbook Category: Beef
Photographed on Fiesta Dinnerware
Peppered steak with creamy mushroom sauce
Recipe by Michelle Noerianto
Photography by Steve Brown
Recipe by Michelle Noerianto
Photography by Steve Brown
- Ingredients
- Nutrition
- Specials
- 1 tablespoon cracked black pepper
- 4 scotch fillet steaks, trimmed
- 50g butter, chopped
- 3 garlic cloves, crushed
- 200g button mushrooms, thinly sliced
- 150g shiitake mushrooms, stalks removed, thinly sliced
- 4 sprigs thyme
- 2 tablespoons red wine or beef stock
- 1/3 cup thickened cream
- mashed potato and baby spinach, to serve
- Method
- Step 1
Rub both sides of the steaks with cracked black pepper and season with salt. Heat 30g butter in a heavy-based frying pan over medium-high heat. Cook steaks for 2 to 3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil. - Step 2
Add remaining 20g butter, garlic, mushrooms and thyme to pan. Cook, stirring often, for 4 minutes or until mushrooms are tender. Add wine. Cook until wine is almost evaporated. Add cream. Reduce heat to medium-low. Simmer for 1 minute or until sauce begins to thicken. - Step 3
Spoon mashed potato onto plates. Top with steak and spoon over mushroom sauce. Serve with spinach.
PEPPER STEAKS IN BRANDY CREAM SAUCE
1/3 cup cracked black peppercorns (40g)
3 cloves garlic, crushed
6 boneless beef sirloin steaks
2 Tablespoons olive oil
2 Tablespoons brandy
1 ¼ cups (300ml) cream
½ Teaspoon beef stock powder
Combine peppercorns and garlic in a small bowl.
Press mixture over both sides of steaks.
Heat oil in large pan, cook steaks, in batches, until browned both sides and cooked as desired.
Remove from pan, cover to keep warm.
Discard burnt peppercorns from pan.
Add brandy to the pan, simmer, stirring, until almost all brandy is evaporated.
Add cream and stock powder.
Simmer, uncovered, about 3 minutes or until the mixture thickens slightly.
Serve over steaks.
Serve with baked potato or chips and fresh salad.
Serves 6
1/3 cup cracked black peppercorns (40g)
3 cloves garlic, crushed
6 boneless beef sirloin steaks
2 Tablespoons olive oil
2 Tablespoons brandy
1 ¼ cups (300ml) cream
½ Teaspoon beef stock powder
Combine peppercorns and garlic in a small bowl.
Press mixture over both sides of steaks.
Heat oil in large pan, cook steaks, in batches, until browned both sides and cooked as desired.
Remove from pan, cover to keep warm.
Discard burnt peppercorns from pan.
Add brandy to the pan, simmer, stirring, until almost all brandy is evaporated.
Add cream and stock powder.
Simmer, uncovered, about 3 minutes or until the mixture thickens slightly.
Serve over steaks.
Serve with baked potato or chips and fresh salad.
Serves 6
LEMON PEPPER STEAK:
1 to 2kg. chuck arm steak, cut 1 inch thick or ribeye steaks
1/4 cup. fresh lemon juice
1/4 cup. water
1/4 tsp. salt
1/4 tsp. dill weed or chopped green onions
1/2 to 1 tsp. cracked black pepper
WHAT TO DO:
Combine lemon juice, salt and dill weed. Trim all visible fat and place beef chuck steak in plastic bag or dish; add marinade, turning to coat. Tie bag securely or cover dish and marinade in refrigerator 6 to 8 hours or overnight, turning at least once. Remove steak from marinade, press pepper into surface of both side of meat. Place steak on broiler pan and broil 10 to 12 minutes on each side. Carve steak into thin slices.
MY WENK:
Braai lekker vinnig oor warm kole……heerlik!
1 to 2kg. chuck arm steak, cut 1 inch thick or ribeye steaks
1/4 cup. fresh lemon juice
1/4 cup. water
1/4 tsp. salt
1/4 tsp. dill weed or chopped green onions
1/2 to 1 tsp. cracked black pepper
WHAT TO DO:
Combine lemon juice, salt and dill weed. Trim all visible fat and place beef chuck steak in plastic bag or dish; add marinade, turning to coat. Tie bag securely or cover dish and marinade in refrigerator 6 to 8 hours or overnight, turning at least once. Remove steak from marinade, press pepper into surface of both side of meat. Place steak on broiler pan and broil 10 to 12 minutes on each side. Carve steak into thin slices.
MY WENK:
Braai lekker vinnig oor warm kole……heerlik!
PEPPER STEAK STUFFED PEPPERS: [Meals by Misty]
One of my favorite things to cook for my family and one of my best sellers, is my Perfectly Peppered Steak. It's spicy, super flavorful and one of the best comfort foods there is. The yummy recipe can be found here.
This is one of those dishes that I can make with my eyes closed and arms tied behind my back.
Yes. I. Can.
I was feeling a little wild the other night and decided to make the pepper steak without adding peppers. Instead, I made it just like normal, but instead of dicing the peppers and adding to the pot, I stuffed the mixture inside orange and yellow peppers.
After stuffing the peppers, I grated Havarti cheese on top and put them in a 400 degree oven for about 15 minutes.
I served them up with a side salad and they were delish!!
PS...In order to thicken the pepper steak, I cooked the rice inside the same pot as the meat and tomato mixture. This thickened it up just right which made spooning it into the peppers a breeze!
One of my favorite things to cook for my family and one of my best sellers, is my Perfectly Peppered Steak. It's spicy, super flavorful and one of the best comfort foods there is. The yummy recipe can be found here.
This is one of those dishes that I can make with my eyes closed and arms tied behind my back.
Yes. I. Can.
I was feeling a little wild the other night and decided to make the pepper steak without adding peppers. Instead, I made it just like normal, but instead of dicing the peppers and adding to the pot, I stuffed the mixture inside orange and yellow peppers.
After stuffing the peppers, I grated Havarti cheese on top and put them in a 400 degree oven for about 15 minutes.
I served them up with a side salad and they were delish!!
PS...In order to thicken the pepper steak, I cooked the rice inside the same pot as the meat and tomato mixture. This thickened it up just right which made spooning it into the peppers a breeze!
PEPPER BEEF AND BEER STEW
Serves 5
1 kilogram beef brisket - cut into chunks
salt and milled pepper - to taste
60 ml flour
1 drizzle olive oil
3 cloves garlic - chopped
2 cups beef stock
3 tsp milled pepper
10 baby onions - peeled
3 carrots - peeled and chopped
375 ml beer
1 large thyme
2 bay leaves
6 medium potatoes
1 cup frozen peas
1 knob butter
Season beef and toss in flour.
Heat a glug of oil and brown meat in an ovenproof pan.
Add garlic and fry for another minute.
Add stock and remaining ingredients, except potatoes, peas and butter and bring to the boil.
Place whole potatoes into stew, cook for 30 minutes or until cooked through and remove.
Add more liquid to stew if necessary and simmer for a further 60 - 90 minutes or until meat is tender.
Stir through peas.
Preheat oven to 200 º C.
Peel potatoes and cut into 1 cm thick slices.
Layer over stew, dot with butter and bake for 20 minutes or until golden.
VARIATIONS
For lamb stew, replace beef with lamb knuckles and stock with white wine.
Omit the pepper.
Top stew with puff or shortcrust pastry instead of potatoes.
Serves 5
1 kilogram beef brisket - cut into chunks
salt and milled pepper - to taste
60 ml flour
1 drizzle olive oil
3 cloves garlic - chopped
2 cups beef stock
3 tsp milled pepper
10 baby onions - peeled
3 carrots - peeled and chopped
375 ml beer
1 large thyme
2 bay leaves
6 medium potatoes
1 cup frozen peas
1 knob butter
Season beef and toss in flour.
Heat a glug of oil and brown meat in an ovenproof pan.
Add garlic and fry for another minute.
Add stock and remaining ingredients, except potatoes, peas and butter and bring to the boil.
Place whole potatoes into stew, cook for 30 minutes or until cooked through and remove.
Add more liquid to stew if necessary and simmer for a further 60 - 90 minutes or until meat is tender.
Stir through peas.
Preheat oven to 200 º C.
Peel potatoes and cut into 1 cm thick slices.
Layer over stew, dot with butter and bake for 20 minutes or until golden.
VARIATIONS
For lamb stew, replace beef with lamb knuckles and stock with white wine.
Omit the pepper.
Top stew with puff or shortcrust pastry instead of potatoes.
PESTO AND PAPRIKA RUBBED SLOW ROASTED BRISKET
Serves 4 – 6.
2 kg boneless brisket
2 tsp smoked paprika
1 tbsp sea salt
1 tsp white pepper
2 tbsp red pepper pesto
2 tbsp olive oil
2 onions, chopped
2 tbsp brown sugar
2 pimento peppers
3 each red and yellow baby peppers
2 tbsp sherry vinegar
2½ cups beef stock
sea salt and black pepper
Allow the brisket to come to room temperature.
Mix together the paprika, salt, pepper and red pepper pesto.
Rub all over the brisket and allow to stand for 1 hour.
Preheat oven to 160 ° C.
Heat a large heavy based pot, add 1 tbsp olive oil, brown the brisket on all sides, remove and set aside.
Add remaining oil to the pot, add the chopped onions and sauté until soft and golden.
Add the sugar and sauté for another minute.
Add the peppers, then pour in the vinegar and beef stock, season.
Cover pot, place in oven and roast for 1½ hours.
Remove lid and cook for an additional hour.
Turn brisket after 45 minutes.
To serve - remove brisket, allow to cool slightly, then slice against the grain and serve with pan juices.
Serves 4 – 6.
2 kg boneless brisket
2 tsp smoked paprika
1 tbsp sea salt
1 tsp white pepper
2 tbsp red pepper pesto
2 tbsp olive oil
2 onions, chopped
2 tbsp brown sugar
2 pimento peppers
3 each red and yellow baby peppers
2 tbsp sherry vinegar
2½ cups beef stock
sea salt and black pepper
Allow the brisket to come to room temperature.
Mix together the paprika, salt, pepper and red pepper pesto.
Rub all over the brisket and allow to stand for 1 hour.
Preheat oven to 160 ° C.
Heat a large heavy based pot, add 1 tbsp olive oil, brown the brisket on all sides, remove and set aside.
Add remaining oil to the pot, add the chopped onions and sauté until soft and golden.
Add the sugar and sauté for another minute.
Add the peppers, then pour in the vinegar and beef stock, season.
Cover pot, place in oven and roast for 1½ hours.
Remove lid and cook for an additional hour.
Turn brisket after 45 minutes.
To serve - remove brisket, allow to cool slightly, then slice against the grain and serve with pan juices.
Portuguese Steak
Ingredients:
Servings: 2
1 tablespoon red wine vinegar
1 garlic clove, minced
2 (8 ounce) beef tenderloin steaks (1 inch thick)
salt
pepper
1 tablespoon butter
1 tablespoon olive oil
1/2 cup red wine
1 1/2 teaspoons tomato paste
2 tablespoons butter, cut into pieces, room temperature
2 slices prosciutto, chopped
2 tablespoons parsley
Directions:
1 In a small bowl combine vinegar and garlic. Let stand 10 minutes.
2 Pat steaks dry and then sprinkle with salt and pepper on both sides.
3 Rub vinegar mixture into steaks. Let stand at room temperature for 10 minutes (or cover with plastic wrap and refrigerate for up to one hour).
4 In a skillet over medium heat melt butter with oil.
5 Add steaks and cook to desired doneness (5-10 minutes per side). Transfer steaks to plates and cover with foil to keep warm.
6 Pour off fat from skillet.
7 Put skillet on high heat and stir in wine, scraping up browned bits. Boil for 3 minutes or unti it is syrupy.
8 Whisk in tomato paste. Remove from heat.
9 Whisk in remaining 2 tablespoons butter (1 piece at a time), incorporating in sauce.
10 Stir in prosciutto and parsley.
11 Spoon sauce over steaks. 21/9/12
Ingredients:
Servings: 2
1 tablespoon red wine vinegar
1 garlic clove, minced
2 (8 ounce) beef tenderloin steaks (1 inch thick)
salt
pepper
1 tablespoon butter
1 tablespoon olive oil
1/2 cup red wine
1 1/2 teaspoons tomato paste
2 tablespoons butter, cut into pieces, room temperature
2 slices prosciutto, chopped
2 tablespoons parsley
Directions:
1 In a small bowl combine vinegar and garlic. Let stand 10 minutes.
2 Pat steaks dry and then sprinkle with salt and pepper on both sides.
3 Rub vinegar mixture into steaks. Let stand at room temperature for 10 minutes (or cover with plastic wrap and refrigerate for up to one hour).
4 In a skillet over medium heat melt butter with oil.
5 Add steaks and cook to desired doneness (5-10 minutes per side). Transfer steaks to plates and cover with foil to keep warm.
6 Pour off fat from skillet.
7 Put skillet on high heat and stir in wine, scraping up browned bits. Boil for 3 minutes or unti it is syrupy.
8 Whisk in tomato paste. Remove from heat.
9 Whisk in remaining 2 tablespoons butter (1 piece at a time), incorporating in sauce.
10 Stir in prosciutto and parsley.
11 Spoon sauce over steaks. 21/9/12
Q
R
Rump Steak with Amarula and Mushroom Sauce, Potato Rosti, Baby Spinach and Caramelised Onions. ~ Kayli Vee Levitan.
Steak:
4 rump steaks
Salt
Freshly ground black pepper
Oil or butter, for frying
Mushroom and Amarula sauce:
200 g white mushrooms, sliced
1 Tbsp butter
1 Tbsp flour
400 ml milk
100 ml Amarula
Caramelised onions:
3 large onions, sliced
Oil or butter for caramelising
Potato rosti:
6 large potatoes, grated
2 large onions, grated
2 eggs
2 or 3 Tbsp fine breadcrumbs
Oil, for semi-deep frying
Baby spinach:
2 bags baby spinach
2 cloves garlic, crushed
Butter, for wilting
1. Mushroom and Amarula sauce: Brown mushrooms in a pan. Melt butter and add flour, then whisk. Once lumpy, add some milk and continue whisking. Add more milk and continue whisking until you have a smooth sauce. (You can add more or less milk, if preferred.) Add Amarula and whisk. Add browned mushrooms, season to taste and set aside.
2. Caramelised onions: Add sliced onions to a pan on a low to medium heat, and fry slowly until they are golden brown. Set aside.
3. Potato rosti: Place grated potatoes and onions in a clean dishtowel, and squeeze out all the liquid. You’ll need to do this a few times to get rid of all the liquid. Place in a bowl, add eggs and breadcrumbs, and mix. Add salt and pepper, to taste. Take a handful and shape into a burger patty shape. Fry slowly on low heat, so the rosti cooks through.
4. Steaks: Season the steak lightly with salt and pepper and fry, preferably on a griddle pan.
5. Spinach: Add garlic and butter to a hot pan. Add spinach, in two batches if necessary, and wilt spinach. Add salt, to taste.
6. To serve: Serve rump steak covered in the Amarula and mushroom sauce, with potato rosti, baby spinach and caramelised onions.
Makes 4 servings.
Steak:
4 rump steaks
Salt
Freshly ground black pepper
Oil or butter, for frying
Mushroom and Amarula sauce:
200 g white mushrooms, sliced
1 Tbsp butter
1 Tbsp flour
400 ml milk
100 ml Amarula
Caramelised onions:
3 large onions, sliced
Oil or butter for caramelising
Potato rosti:
6 large potatoes, grated
2 large onions, grated
2 eggs
2 or 3 Tbsp fine breadcrumbs
Oil, for semi-deep frying
Baby spinach:
2 bags baby spinach
2 cloves garlic, crushed
Butter, for wilting
1. Mushroom and Amarula sauce: Brown mushrooms in a pan. Melt butter and add flour, then whisk. Once lumpy, add some milk and continue whisking. Add more milk and continue whisking until you have a smooth sauce. (You can add more or less milk, if preferred.) Add Amarula and whisk. Add browned mushrooms, season to taste and set aside.
2. Caramelised onions: Add sliced onions to a pan on a low to medium heat, and fry slowly until they are golden brown. Set aside.
3. Potato rosti: Place grated potatoes and onions in a clean dishtowel, and squeeze out all the liquid. You’ll need to do this a few times to get rid of all the liquid. Place in a bowl, add eggs and breadcrumbs, and mix. Add salt and pepper, to taste. Take a handful and shape into a burger patty shape. Fry slowly on low heat, so the rosti cooks through.
4. Steaks: Season the steak lightly with salt and pepper and fry, preferably on a griddle pan.
5. Spinach: Add garlic and butter to a hot pan. Add spinach, in two batches if necessary, and wilt spinach. Add salt, to taste.
6. To serve: Serve rump steak covered in the Amarula and mushroom sauce, with potato rosti, baby spinach and caramelised onions.
Makes 4 servings.
Rump Steak with Red Wine & Mushroom Sauce Recipe
What is a good steak without a sauce? Try this simple sauce recipe that will have your family and friends thinking you must be a professional chef!
Serves: 4 - 6 | Preparation Time: 5 minutes | Cooking Time: 15 minutes
Ingredients
What is a good steak without a sauce? Try this simple sauce recipe that will have your family and friends thinking you must be a professional chef!
Serves: 4 - 6 | Preparation Time: 5 minutes | Cooking Time: 15 minutes
Ingredients
- 15 millilitre olive oil
- 150 gram Button mushrooms, sliced
- 125 millilitre Red wine
- 250 millilitre Cream
- 125 millilitre Water
- 1 sachet KNORR Classic White Sauce
- 5 millilitre Robertsons Rosemary
- 4 Rump steaks
- Heat olive oil in a pan and fry sliced button mushrooms for about 5 minutes or until they are soft and tender.
- Add the red wine and allow to simmer for 5 minutes for the alcohol to burn off.
- Stir in the cream, water and contents of the sachet of KNORR Classic White Sauce.
- Reduce the heat and allow to simmer for about 3 minutes whilst stirring.
- Stir in the Robertsons Rosemary and remove from heat.
- Season the rump steaks and grill or braai to your liking, serve with the red wine and mushroom sauce, roasted sweet potato wedges and salad.
Rump Steak with a Sweet & Sticky BBQ Basting
Ingredients:
500 g rump steak
80 ml Mrs Balls original
15 ml Robertsons BBQ spice
5 ml Robertsons garlic salt
Method:
· Mix the chutney and spices in a bowl
· Coat each side of the steak with the basting sauce and braai until done (for medium-rare about 4 minutes on each side)
If you are unable to braai, place on a rack in a grill pan, and grill for 5 minutes on each side for medium-rare. Rest for 3 minutes and slice.(Robertsons Herbs and spices)
Ingredients:
500 g rump steak
80 ml Mrs Balls original
15 ml Robertsons BBQ spice
5 ml Robertsons garlic salt
Method:
· Mix the chutney and spices in a bowl
· Coat each side of the steak with the basting sauce and braai until done (for medium-rare about 4 minutes on each side)
If you are unable to braai, place on a rack in a grill pan, and grill for 5 minutes on each side for medium-rare. Rest for 3 minutes and slice.(Robertsons Herbs and spices)
Beef Roll
(4 servings)
Here's another recipe using the plastic cooking bag.
• 2 pound sirloin steak, 1-inch thick
• 1 cup chopped onions
• 1 cup chopped carrots
• 1 cup chopped celery
• 2 cups prepared stuffing mix,
prepared as directed on package
• prepared course ground mustard
• salt and pepper to taste
Butterfly the steak by laying it flat on a cutting board and cutting through the middle to j-inch of the other side and laying it open so it's twice the original size. Pound with a meat mallet to half thickness. Microwave the vegetables for 3 minutes or until soft and mix with the stuffing. Spread the mustard over the surface of the meat and then spread the stuffing. Season with salt and pepper and roll into a cylinder.
Place in a regular size plastic cooking bag and roll into a tight package. Place on the 1-inch rack and cook at 400ºF for 20 minutes, turn over and cook another 15 minutes. Slice into 1-inch disks and serve with the juices.
(4 servings)
Here's another recipe using the plastic cooking bag.
• 2 pound sirloin steak, 1-inch thick
• 1 cup chopped onions
• 1 cup chopped carrots
• 1 cup chopped celery
• 2 cups prepared stuffing mix,
prepared as directed on package
• prepared course ground mustard
• salt and pepper to taste
Butterfly the steak by laying it flat on a cutting board and cutting through the middle to j-inch of the other side and laying it open so it's twice the original size. Pound with a meat mallet to half thickness. Microwave the vegetables for 3 minutes or until soft and mix with the stuffing. Spread the mustard over the surface of the meat and then spread the stuffing. Season with salt and pepper and roll into a cylinder.
Place in a regular size plastic cooking bag and roll into a tight package. Place on the 1-inch rack and cook at 400ºF for 20 minutes, turn over and cook another 15 minutes. Slice into 1-inch disks and serve with the juices.
CHINESE BEEF SHORTRIBS AND VEGETABLE STIR FRY
Nina 's Kitchen
Serves 4.
1 kg beef shortribs
4 cloves garlic
80 ml soy sauce
10 cm piece fresh ginger
5 ml five spice
1 star anise – optional
STIR FRY
30 ml vegetable oil
10 cm fresh ginger – cut in fine strips
4 carrots – cut in julienne strips
500 ml fresh broccoli florets
125 ml frozen peas
1 pineapple - peeled - core removed and cut into chunks
2 large spring onions – cut in pieces
10 ml sesame oil
30 ml soy sauce
30 ml honey
5 ml fish sauce
juice of 1 lime
TO SERVE
fresh coriander
toasted sesame seeds
chopped chili – optional
Preheat oven to 170 ˚ C.
Place the strips of beef, ginger, garlic, star anise (if using) and five spice in a double layered foil pouch.
Add the soy sauce and close the pouch.
Place the pouch in a roasting pan and put in the oven for 90 - 120 minutes.
When the beef is cooked, remove from the foil and cut in big chunks.
Now heat the oil in a big pan of wok and add the ginger.
Add the beef and stir fry until it browns, add the liquid from the pouch.
Add the broccoli and carrots and keep frying until the vegetables are cooked, but not mushy.
Add the honey, soy sauce, fish sauce, sesame oil and spring onions and pineapple chunks.
Stir fry for another 3 - 5 minutes and taste.
Lastly adjust seasoning and add lime juice just before serving.
Serve with steamed Jasmin rice, fresh coriander, chili and sesame seeds.
Nina 's Kitchen
Serves 4.
1 kg beef shortribs
4 cloves garlic
80 ml soy sauce
10 cm piece fresh ginger
5 ml five spice
1 star anise – optional
STIR FRY
30 ml vegetable oil
10 cm fresh ginger – cut in fine strips
4 carrots – cut in julienne strips
500 ml fresh broccoli florets
125 ml frozen peas
1 pineapple - peeled - core removed and cut into chunks
2 large spring onions – cut in pieces
10 ml sesame oil
30 ml soy sauce
30 ml honey
5 ml fish sauce
juice of 1 lime
TO SERVE
fresh coriander
toasted sesame seeds
chopped chili – optional
Preheat oven to 170 ˚ C.
Place the strips of beef, ginger, garlic, star anise (if using) and five spice in a double layered foil pouch.
Add the soy sauce and close the pouch.
Place the pouch in a roasting pan and put in the oven for 90 - 120 minutes.
When the beef is cooked, remove from the foil and cut in big chunks.
Now heat the oil in a big pan of wok and add the ginger.
Add the beef and stir fry until it browns, add the liquid from the pouch.
Add the broccoli and carrots and keep frying until the vegetables are cooked, but not mushy.
Add the honey, soy sauce, fish sauce, sesame oil and spring onions and pineapple chunks.
Stir fry for another 3 - 5 minutes and taste.
Lastly adjust seasoning and add lime juice just before serving.
Serve with steamed Jasmin rice, fresh coriander, chili and sesame seeds.
Beef short ribs soul food at it's best
Ingredients
1 kilogram short ribs, cut in Blocks
Salt to taste
1/4 cup minced onions
1/4 cup Tomato paste
1/4 cup water
2 tablespoons fresh lemon juice
3 tablespoons brown sugar
1 tablespoon mustard
1/8 teaspoon salt
1 tablespoon Worcestershire sauce
1 oxtail stock cube
Directions
Trim the top layer of fat from the short ribs. Place several pieces of this fat in a pot and cook over medium heat until bottom is lightly coated with fat, remove the pot from the heat. Sprinkle the short ribs with salt, brown them on all sides, and then remove them when they are done.
Add the onion to the pot you have removed the ribs from and slightly saute until lightly browned. Return the short ribs to the pot and add the tomato paste, water, lemon juice, sugar, mustard, salt, oxtail stock cube and Worcestershire sauce. Cover the pot and cook over low heat for 2 hours, or until tender, stirring occasionally
Serve this with creamy mashed potato or rice
Source & Photo: Pessimist Incarnate
Ingredients
1 kilogram short ribs, cut in Blocks
Salt to taste
1/4 cup minced onions
1/4 cup Tomato paste
1/4 cup water
2 tablespoons fresh lemon juice
3 tablespoons brown sugar
1 tablespoon mustard
1/8 teaspoon salt
1 tablespoon Worcestershire sauce
1 oxtail stock cube
Directions
Trim the top layer of fat from the short ribs. Place several pieces of this fat in a pot and cook over medium heat until bottom is lightly coated with fat, remove the pot from the heat. Sprinkle the short ribs with salt, brown them on all sides, and then remove them when they are done.
Add the onion to the pot you have removed the ribs from and slightly saute until lightly browned. Return the short ribs to the pot and add the tomato paste, water, lemon juice, sugar, mustard, salt, oxtail stock cube and Worcestershire sauce. Cover the pot and cook over low heat for 2 hours, or until tender, stirring occasionally
Serve this with creamy mashed potato or rice
Source & Photo: Pessimist Incarnate
Roast Beef Brisket with Mushrooms
serves 4-6
Ingredients
250 g exotic mushrooms
2 sprigs of fresh thyme
80 g butter
zest and juice of ½ lemon
2.5 ml smoked paprika
1,5 kg boneless brisket
45 ml Dijon mustard ( optional if following a carb-free diet)
15 ml salt – adjust according to your taste
15 ml black pepper
15 ml dry roasted coriander
Method
Clean the mushrooms with a damp cloth and cut the bigger mushrooms in smaller pieces. Heat the butter in a pan and add the thyme, paprika and mushrooms. Quickly fry while tossing the mushrooms a few times. The heat must be high so that the mushrooms brown before they render juice into the pan and become soggy. Season with salt, pepper, lemon zest and juice. Allow to cool.
Preheat oven to 180 C. Prepare the meat by removing all little bits of fat and unwanted sinew. Smear the inside (not the fat side) of the meat with the mustard or olive oil if you cannot use mustard) Season with half the seasoning. Place the cooled down mushrooms on top and roll up the meat. Tie it in a few places with butchers twine. Season the outside of the brisket with the remainder of the salt, pepper and coriander and place in a oven casserole. Place the lid on and roast for at least 1,5 hours. This is not meat you will serve rare. Brisket must be soft and cooked properly. Serve with buttery cauliflower mash and vegetables.
BRON:Ninna Timm
serves 4-6
Ingredients
250 g exotic mushrooms
2 sprigs of fresh thyme
80 g butter
zest and juice of ½ lemon
2.5 ml smoked paprika
1,5 kg boneless brisket
45 ml Dijon mustard ( optional if following a carb-free diet)
15 ml salt – adjust according to your taste
15 ml black pepper
15 ml dry roasted coriander
Method
Clean the mushrooms with a damp cloth and cut the bigger mushrooms in smaller pieces. Heat the butter in a pan and add the thyme, paprika and mushrooms. Quickly fry while tossing the mushrooms a few times. The heat must be high so that the mushrooms brown before they render juice into the pan and become soggy. Season with salt, pepper, lemon zest and juice. Allow to cool.
Preheat oven to 180 C. Prepare the meat by removing all little bits of fat and unwanted sinew. Smear the inside (not the fat side) of the meat with the mustard or olive oil if you cannot use mustard) Season with half the seasoning. Place the cooled down mushrooms on top and roll up the meat. Tie it in a few places with butchers twine. Season the outside of the brisket with the remainder of the salt, pepper and coriander and place in a oven casserole. Place the lid on and roast for at least 1,5 hours. This is not meat you will serve rare. Brisket must be soft and cooked properly. Serve with buttery cauliflower mash and vegetables.
BRON:Ninna Timm
RARE ROAST BEEF
BEEF
2–2.5 kg whole piece Steakhouse Classic fillet with some fat – exclusive to Checkers
2 tsp. ground cumin
2 tsp. paprika
1 tsp. chilli flakes
2 tsp. crushed garlic
1 tsp. brown sugar
1 tsp. onion salt
2 tsp. fresh thyme leaves
½ cup olive oil
lots of freshly ground black pepper
Mix together cumin, paprika, chilli flakes, garlic, sugar, salt, olive oil and pepper and massage into the fillet. Seal in a plastic bag and let it rest for two hours. Heat some oil in a frying pan and sear the sirloin on all sides till nice and brown. Then place on an oven tray and roast in a preheated oven at 180 °C for 30–50 minutes, depending on the way you like it cooked. When it’s done, remove and let it rest for 30 min. minimum before slicing it thinly.
bron checkers
BEEF
2–2.5 kg whole piece Steakhouse Classic fillet with some fat – exclusive to Checkers
2 tsp. ground cumin
2 tsp. paprika
1 tsp. chilli flakes
2 tsp. crushed garlic
1 tsp. brown sugar
1 tsp. onion salt
2 tsp. fresh thyme leaves
½ cup olive oil
lots of freshly ground black pepper
Mix together cumin, paprika, chilli flakes, garlic, sugar, salt, olive oil and pepper and massage into the fillet. Seal in a plastic bag and let it rest for two hours. Heat some oil in a frying pan and sear the sirloin on all sides till nice and brown. Then place on an oven tray and roast in a preheated oven at 180 °C for 30–50 minutes, depending on the way you like it cooked. When it’s done, remove and let it rest for 30 min. minimum before slicing it thinly.
bron checkers
Roast Beef & Mushroom Recipe
Make perfect roast beef with KNORR Cook-in-Bag. The roasting bag locks in all the moisture and flavour, ensuring deliciously seasoned tender beef. The addition of mushroom creates a gravy, perfectly complimenting the dish. KNORR Cook-in-Bags are the simplest way to make succulent roast beef effortlessly.
Serves: 4 | Preparation Time: 5 minutes | Cooking Time: 90 minutes
Ingredients
Make perfect roast beef with KNORR Cook-in-Bag. The roasting bag locks in all the moisture and flavour, ensuring deliciously seasoned tender beef. The addition of mushroom creates a gravy, perfectly complimenting the dish. KNORR Cook-in-Bags are the simplest way to make succulent roast beef effortlessly.
Serves: 4 | Preparation Time: 5 minutes | Cooking Time: 90 minutes
Ingredients
- 1 kilogram Topside Beef
- 1 KNORR Roast Beef and Mushroom Cook-in-Bag
- 250 gram Button mushrooms, sliced
- 50 millilitre cold water
- Preheat oven to 180°C.
- Place 1kg leg of topside beef in the roasting bag.
- Sprinkle seasoning mix over the beef.
- Add 250g sliced button mushrooms and 50ml cold water.
- Seal the bag with the tie provided.
- Roll gently to coat the beef evenly.
- Pierce the top of the bag 3 times with a sharp knife for the steam to escape.
- Place on a baking tray in the centre of the oven and roast for 90 minutes. Ensure that the grill is off at all times.
- Cut the bag open and transfer to a serving dish. Spoon the sauce over your beef roast.
Awesome Roast Beef
"This rump roast in mushroom soup and beef broth is tender and very moist. It's made in the slow cooker, and is very easy to make. Raw vegetables, such as carrots and potatoes, may be added at the start of the cooking time, if desired. My whole family loves this recipe. The leftovers also make great roast beef sandwiches."
Prep Time 15 min
Cook Time 8 Hrs
Ready in 8 Hrs 15 min
Servings : 7
3 pounds rump roast
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.5 ounce) can condensed beef broth
Place rump roast in a slow cooker. Pour in condensed cream of mushroom soup and condensed beef broth. Cook on LOW for about 8 hours
"This rump roast in mushroom soup and beef broth is tender and very moist. It's made in the slow cooker, and is very easy to make. Raw vegetables, such as carrots and potatoes, may be added at the start of the cooking time, if desired. My whole family loves this recipe. The leftovers also make great roast beef sandwiches."
Prep Time 15 min
Cook Time 8 Hrs
Ready in 8 Hrs 15 min
Servings : 7
3 pounds rump roast
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.5 ounce) can condensed beef broth
Place rump roast in a slow cooker. Pour in condensed cream of mushroom soup and condensed beef broth. Cook on LOW for about 8 hours
Roasts
The Brits love a roast dinner - Sundays aren't quite the same without them. There's no need to get stressed - it's all in the timing.
Relaxed roasts
Gathering friends or family around to enjoy a traditional roast dinner can be great fun, but all too often the cook ends up flustered and frazzled while the guests get grumpy waiting for the food to arrive on their plates.
Last-minute panics can be avoided with a bit of forward planning and thinking about timing. While you can safely plonk the meat in the oven and leave it to get along by itself, you'll need to think about when the potatoes or root vegetables should join it, and when you'll need to set the water boiling for the accompanying veg. While it's not rocket science, a bit of planning helps things run smoothly.
Have a butcher's
Whenever possible, buy joints for roasting from your local butcher
Whenever possible, buy joints for roasting from your local butcher - that way you'll be able to find out where it came from and whether it's free-range or organically produced. You can also get hold of more unusual cuts such as lamb or beef shanks and whole lamb shoulders and you'll be able to order it in advance rather than just hope it's in stock at the supermarket.
For roasting, always choose meat that's still on the bone - it has more flavour and is less prone to drying out during cooking. Likewise the best roasting joints are usually ones that aren't too lean. Look for beef with a good marbling of fat throughout.
The Brits love a roast dinner - Sundays aren't quite the same without them. There's no need to get stressed - it's all in the timing.
Relaxed roasts
Gathering friends or family around to enjoy a traditional roast dinner can be great fun, but all too often the cook ends up flustered and frazzled while the guests get grumpy waiting for the food to arrive on their plates.
Last-minute panics can be avoided with a bit of forward planning and thinking about timing. While you can safely plonk the meat in the oven and leave it to get along by itself, you'll need to think about when the potatoes or root vegetables should join it, and when you'll need to set the water boiling for the accompanying veg. While it's not rocket science, a bit of planning helps things run smoothly.
Have a butcher's
Whenever possible, buy joints for roasting from your local butcher
Whenever possible, buy joints for roasting from your local butcher - that way you'll be able to find out where it came from and whether it's free-range or organically produced. You can also get hold of more unusual cuts such as lamb or beef shanks and whole lamb shoulders and you'll be able to order it in advance rather than just hope it's in stock at the supermarket.
For roasting, always choose meat that's still on the bone - it has more flavour and is less prone to drying out during cooking. Likewise the best roasting joints are usually ones that aren't too lean. Look for beef with a good marbling of fat throughout.
Roast Beef with Coffee
"Don't pass this up because it sounds strange. It is wonderful! Serve with mashed potatoes. This can also be made with a sirloin tip roast or a rump roast."
Prep Time 20 min
Cook Time 3 Hrs
Ready in 3 Hrs 20 min
4 pounds chuck roast
5 cloves garlic, minced
1 1/2 cups prepared strong coffee
2 tablespoons cornstarch
1/2 cup water
Preheat slow cooker to low setting OR preheat oven to175°C. Using a sharp knife, make 5 or 6 deep slits around the top and side of the roast. Push the whole cloves of garlic down into the slits. Place the meat in a slow cooker OR a 10x15 inch roasting pan and pour the coffee over the meat. Cook in slow cooker on low setting for 6 to 8 hours OR bake at 175°C for 2 to 3 hours. When roast is done, remove from slow cooker OR oven, and pour the drippings into a small saucepan over medium low heat. In a separate small bowl, combine the cornstarch and water. Mix well and add slowly to the drippings, stirring constantly. Simmer until thickened.
"Don't pass this up because it sounds strange. It is wonderful! Serve with mashed potatoes. This can also be made with a sirloin tip roast or a rump roast."
Prep Time 20 min
Cook Time 3 Hrs
Ready in 3 Hrs 20 min
4 pounds chuck roast
5 cloves garlic, minced
1 1/2 cups prepared strong coffee
2 tablespoons cornstarch
1/2 cup water
Preheat slow cooker to low setting OR preheat oven to175°C. Using a sharp knife, make 5 or 6 deep slits around the top and side of the roast. Push the whole cloves of garlic down into the slits. Place the meat in a slow cooker OR a 10x15 inch roasting pan and pour the coffee over the meat. Cook in slow cooker on low setting for 6 to 8 hours OR bake at 175°C for 2 to 3 hours. When roast is done, remove from slow cooker OR oven, and pour the drippings into a small saucepan over medium low heat. In a separate small bowl, combine the cornstarch and water. Mix well and add slowly to the drippings, stirring constantly. Simmer until thickened.
Beef Pot Roast with Baby Potatoes
Ingredients
3 Carrots, peeled and sliced
15 millilitre Corn flour
12 baby potatoes
250 millilitre water
5 millilitre Robertsons Thyme
2 Onions, sliced
250 millilitre Red wine
1 KNORR Beef Stock Pot
30 millilitre sunflower oil
1.3 kilogram Beef aitchbone roast
Instructions
Season the roast beef well with salt and freshly cracked black pepper
Heat sunflower oil in a large, heavy based pot and brown the beef roast on all sides turning it over and moving it around to ensure the edges are well browned
Remove the beef pot roast from the pot and set aside
Add the onions and carrots to the pot and fry to soften, then add the red wine and the KNORR Beef Stock Pot and allow to simmer gently for 5 minutes to reduce the red wine
Return the beef roast to the pot, add the thyme, water and baby potatoes and allow to simmer covered for 45 minutes to one hour or until the beef is just slightly pink inside
Remove the beef and potatoes from the pot and allow the beef to rest for a few minutes before carving
While the beef is resting mix the corn flour with a little water to make a smooth paste and stir it into the pot and allow to simmer for 5 minutes to thicken to make the gravy
Serve with rice and steamed greens
Ingredients
3 Carrots, peeled and sliced
15 millilitre Corn flour
12 baby potatoes
250 millilitre water
5 millilitre Robertsons Thyme
2 Onions, sliced
250 millilitre Red wine
1 KNORR Beef Stock Pot
30 millilitre sunflower oil
1.3 kilogram Beef aitchbone roast
Instructions
Season the roast beef well with salt and freshly cracked black pepper
Heat sunflower oil in a large, heavy based pot and brown the beef roast on all sides turning it over and moving it around to ensure the edges are well browned
Remove the beef pot roast from the pot and set aside
Add the onions and carrots to the pot and fry to soften, then add the red wine and the KNORR Beef Stock Pot and allow to simmer gently for 5 minutes to reduce the red wine
Return the beef roast to the pot, add the thyme, water and baby potatoes and allow to simmer covered for 45 minutes to one hour or until the beef is just slightly pink inside
Remove the beef and potatoes from the pot and allow the beef to rest for a few minutes before carving
While the beef is resting mix the corn flour with a little water to make a smooth paste and stir it into the pot and allow to simmer for 5 minutes to thicken to make the gravy
Serve with rice and steamed greens
Fiesta Pot Roast
Enjoy this beef pot roast that’s made using Old El Paso® salsa – a tasty slow cooked dinner.
1 beef eye of round roast (3 lb), trimmed of fat
1 teaspoon pepper
1/2 teaspoon salt
2 tablespoons oil
1 3/4 cups Old El Paso® Thick ’n Chunky salsa
3 teaspoons ground cumin
2 teaspoons chili powder
Steps
1 Spray 4-quart slow cooker with cooking spray. Sprinkle beef with 1/2 teaspoon of the pepper and the salt. In 4-quart Dutch oven, heat oil over medium-high heat. Cook beef in oil until brown on all sides. Place beef in slow cooker.
2 In small bowl, mix salsa, cumin, chili powder and remaining 1/2 teaspoon pepper. Pour over beef.
3 Cover; cook on Low heat setting 10 hours or until beef is very tender.
Enjoy this beef pot roast that’s made using Old El Paso® salsa – a tasty slow cooked dinner.
- prep time 15 min
- total time 10 hr 15 min
- ingredients 7
- servings 8
1 beef eye of round roast (3 lb), trimmed of fat
1 teaspoon pepper
1/2 teaspoon salt
2 tablespoons oil
1 3/4 cups Old El Paso® Thick ’n Chunky salsa
3 teaspoons ground cumin
2 teaspoons chili powder
Steps
1 Spray 4-quart slow cooker with cooking spray. Sprinkle beef with 1/2 teaspoon of the pepper and the salt. In 4-quart Dutch oven, heat oil over medium-high heat. Cook beef in oil until brown on all sides. Place beef in slow cooker.
2 In small bowl, mix salsa, cumin, chili powder and remaining 1/2 teaspoon pepper. Pour over beef.
3 Cover; cook on Low heat setting 10 hours or until beef is very tender.
Braised Chuck Roast with Potatoes
Put a comfort meal on the table with this flavorful roast.
Serves 6 |
Ingredients:
1 boneless beef chuck roast, 3 to 4 pounds, trimmed of excess fat
1 tablespoon Cajun seasoning
Salt and freshly ground black pepper
2 tablespoons olive oil
3 small onions, peeled, halved then sliced
2 medium bell peppers, rinsed, dried, cored, seeded and chopped
8 ounces small whole mushrooms, cleaned and dried
1 cup beef broth
1 cup red wine
2 1/2 pounds medium-sized red potatoes, rinsed, dried, peeled then halved
Directions:
Put a comfort meal on the table with this flavorful roast.
Serves 6 |
Ingredients:
1 boneless beef chuck roast, 3 to 4 pounds, trimmed of excess fat
1 tablespoon Cajun seasoning
Salt and freshly ground black pepper
2 tablespoons olive oil
3 small onions, peeled, halved then sliced
2 medium bell peppers, rinsed, dried, cored, seeded and chopped
8 ounces small whole mushrooms, cleaned and dried
1 cup beef broth
1 cup red wine
2 1/2 pounds medium-sized red potatoes, rinsed, dried, peeled then halved
Directions:
- Rub roast all over with Cajun seasoning then sprinkle with salt and pepper.
- Place roast in a large, heavy-duty food storage bag; seal bag then refrigerate for 1 hour.
- Heat olive oil over medium-low heat in a large Dutch oven. Add onions, cooking and stirring until onions are browned and tender, about 20 minutes.
- Add peppers and mushrooms; cook for 3 minutes. Remove vegetables to a plate then turn the heat up to medium high.
- Add roast to Dutch oven and sear on all sides.
- Add cooked vegetables back to Dutch oven, along with broth and wine. Bring ingredients to a boil then reduce heat to medium; cook for 10 to 15 minutes, uncovered, until reduced by about one-third.
- Cover Dutch oven then reduce heat to low. Simmer roast for 3 ½ hours.
- Add potatoes and cook until potatoes are tender and meat is tender and fully cooked, about 30 to 45 minutes longer.
3 Envelope Roast
Ingredients:
3 pound beef roast such as chuck roast
1 envelope of dry Italian salad dressing mix
1 envelope of dry ranch salad dressing mix
1 envelope of dry brown gravy mix
2 cups water
Instructions :
Put the water in a measuring cup that is larger then the amount of water you are using. Now add and mix all three envelopes to the water. Mix until blende completely.
Brown the roast (if desired). Add the meat to your cooker. Pour the water, salad dressing mixture over the roast. In the slow cooker cook it on high for about 4 hours on low about 8 hours.
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Ingredients:
3 pound beef roast such as chuck roast
1 envelope of dry Italian salad dressing mix
1 envelope of dry ranch salad dressing mix
1 envelope of dry brown gravy mix
2 cups water
Instructions :
Put the water in a measuring cup that is larger then the amount of water you are using. Now add and mix all three envelopes to the water. Mix until blende completely.
Brown the roast (if desired). Add the meat to your cooker. Pour the water, salad dressing mixture over the roast. In the slow cooker cook it on high for about 4 hours on low about 8 hours.
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Fiesta Chuck Roast
4-5 pound organic, natural chuck roast (preferably grass fed)
1 Tb onion powder, or 1 small onion chopped
1 tsp ground cumin
1 clove garlic, minced
12 - 16 ounce jar of “no-vinegar” organic salsa or homemade salsa
Put a the chuck roast in the slow cooker. Sprinkle it with salt and pepper. Pour the remaining ingredients over the top of the roast and cook on high for 4-6 hours until the roast is falling apart. Serve on a bed of lettuce with a few broken tortilla chips thrown in for crunch. Sooo good! I also topped mine with a big dollop of fresh guacamole. You could also add in some frozen corn, black beans or any other Mexican type veggie during the last 30 minutes.
4-5 pound organic, natural chuck roast (preferably grass fed)
1 Tb onion powder, or 1 small onion chopped
1 tsp ground cumin
1 clove garlic, minced
12 - 16 ounce jar of “no-vinegar” organic salsa or homemade salsa
Put a the chuck roast in the slow cooker. Sprinkle it with salt and pepper. Pour the remaining ingredients over the top of the roast and cook on high for 4-6 hours until the roast is falling apart. Serve on a bed of lettuce with a few broken tortilla chips thrown in for crunch. Sooo good! I also topped mine with a big dollop of fresh guacamole. You could also add in some frozen corn, black beans or any other Mexican type veggie during the last 30 minutes.
German Beef Rouladen Recipe (Resep Roulade Jerman)
Welcome back again to seleranusantara , now selera nusantara is being global web that serve many recipes from all around the world , not only from asia. Today we'll share one of favourite recipe from German named German Beef Rouladen Recipe ( Resep Roulade Jerman) .This cuisine taste very delicious, German recipes made this easy and delicious, you should try it your self. Just follow the instruction and the right ingredients, and happy cooking friends and the result should be wonderful.
Ingredients :
- 1/4 cup Dijon mustard
- 8 (4 ounce) pieces round steak, pounded 1/4 inch thick
- 1/2 cup minced onion
- 2 teaspoons paprika
- 2 teaspoons salt
- 2 teaspoons freshly ground black pepper
- 8 slices bacon
- 3 tablespoons canola oil
- 1 (12 ounce) can beef broth
- 1 1/4 cups water
- 2 tablespoons cornstarch
- 1 cup warm water
- 1/4 cup sour cream
How to Cook :
1. Spread 1/2 tablespoon mustard over one side of each piece of meat. Sprinkle the onion, paprika, salt, and pepper evenly over the steaks. Lay one slice of bacon on each piece. Roll the steaks jelly-roll style and secure with toothpicks.
2. Heat the canola oil in a skillet over medium heat. Cook meat on all sides until browned. Add the beef broth and water; bring to a boil. Reduce heat to medium low; cover and simmer until tender, about 30 minutes.
3. Remove the meat rolls. Strain the broth mixture and return liquid to the skillet. Whisk together the cornstarch and 1 cup of water. Slowly pour the cornstarch slurry into the skillet, stirring continually until the sauce has thickened, 2 to 3 minutes. Stir in the sour cream. Return rolls to the sauce; serve immediately.
Welcome back again to seleranusantara , now selera nusantara is being global web that serve many recipes from all around the world , not only from asia. Today we'll share one of favourite recipe from German named German Beef Rouladen Recipe ( Resep Roulade Jerman) .This cuisine taste very delicious, German recipes made this easy and delicious, you should try it your self. Just follow the instruction and the right ingredients, and happy cooking friends and the result should be wonderful.
Ingredients :
- 1/4 cup Dijon mustard
- 8 (4 ounce) pieces round steak, pounded 1/4 inch thick
- 1/2 cup minced onion
- 2 teaspoons paprika
- 2 teaspoons salt
- 2 teaspoons freshly ground black pepper
- 8 slices bacon
- 3 tablespoons canola oil
- 1 (12 ounce) can beef broth
- 1 1/4 cups water
- 2 tablespoons cornstarch
- 1 cup warm water
- 1/4 cup sour cream
How to Cook :
1. Spread 1/2 tablespoon mustard over one side of each piece of meat. Sprinkle the onion, paprika, salt, and pepper evenly over the steaks. Lay one slice of bacon on each piece. Roll the steaks jelly-roll style and secure with toothpicks.
2. Heat the canola oil in a skillet over medium heat. Cook meat on all sides until browned. Add the beef broth and water; bring to a boil. Reduce heat to medium low; cover and simmer until tender, about 30 minutes.
3. Remove the meat rolls. Strain the broth mixture and return liquid to the skillet. Whisk together the cornstarch and 1 cup of water. Slowly pour the cornstarch slurry into the skillet, stirring continually until the sauce has thickened, 2 to 3 minutes. Stir in the sour cream. Return rolls to the sauce; serve immediately.
Beef Roulades with Walnut Parsley Pesto Recipe
Prep time: 30 minutes
Cook time: 35 minutes
You can use prosciutto instead of the bacon (no need to cook, it's already cured), or skip it all together and just do a roll-up with the pesto of your choice
Ingredients
Pesto:
1 cup chopped parsley
1/2 cup shelled walnuts, about 1 3/4 ounces
1/4 cup grated parmesan or pecorino cheese
2 garlic cloves, roughly chopped
1/4 teaspoon salt
1/4 cup olive oil
Flank steak roulade:
1/2 pound thin-cut bacon
1 1/2 to 1 3/4 pounds flank steak
Salt and black pepper
Lemon wedges to serve
Method
1 Start by making the pesto. Put the parsley, cheese, garlic, salt and walnuts into a food processor. Pulse to combine. Turn the machine on again and slowly pour in the olive oil, just to combine. Reserve.
2 Cook the bacon in a large pan — you will be searing the roulade in this later, so it needs to be wide — over medium-low heat until it is about half-cooked. You want it cooked, but still limp. Do not crisp it up or it will break when you try to wrap it inside the roulade. When the bacon is ready, set it aside on paper towels.
3 Place heavy duty plastic wrap (or two layers of plastic wrap) on a large work surface and place the flank steak on it. Cover with more plastic wrap. Using a rubber mallet, the flat side of a meat mallet or an empty wine bottle, pound the flank steak until it is 1/2 inch thick or thinner. Flip the meat from time to time to pound everything evenly. Once the meat is as thin as you want it, if you have a meat mallet with a tenderizing side (the pointy side), remove the plastic wrap and pound this on both sides for a minute or two. If you don't have a meat mallet, you can skip this step.
6 Carefully roll the roulade up tightly, as you would a carpet. If you want, cut off any bacon that is extending beyond the steak. Tie off the meat with 6 to 8 lengths of string, each about an inch or so apart. Sear the tied roulade in the pan with the bacon fat. You want to quickly brown the surface, not cook the inside of the roulade.
7 Put the roulade in a roasting pan on a rack, seam side down. If you don't have a rack, improvise with celery stalks. Roast this for 20-25 minutes, or until the interior of the meat is 130°F. (Note that the ends of the roulade will be far hotter than the center — so always test the temperature from the center of the roulade.)
8 Remove the meat from the oven and let it rest for 10 minutes before slicing. Slice the roulade so each serving is wrapped in string. You can either let everyone cut their own string at the table, or cut it yourself and secure the roulades with toothpicks if you want. Serve with lemon wedges to add a little tartness to the dish.
Yield: Serves 4-6.
Prep time: 30 minutes
Cook time: 35 minutes
You can use prosciutto instead of the bacon (no need to cook, it's already cured), or skip it all together and just do a roll-up with the pesto of your choice
Ingredients
Pesto:
1 cup chopped parsley
1/2 cup shelled walnuts, about 1 3/4 ounces
1/4 cup grated parmesan or pecorino cheese
2 garlic cloves, roughly chopped
1/4 teaspoon salt
1/4 cup olive oil
Flank steak roulade:
1/2 pound thin-cut bacon
1 1/2 to 1 3/4 pounds flank steak
Salt and black pepper
Lemon wedges to serve
Method
1 Start by making the pesto. Put the parsley, cheese, garlic, salt and walnuts into a food processor. Pulse to combine. Turn the machine on again and slowly pour in the olive oil, just to combine. Reserve.
2 Cook the bacon in a large pan — you will be searing the roulade in this later, so it needs to be wide — over medium-low heat until it is about half-cooked. You want it cooked, but still limp. Do not crisp it up or it will break when you try to wrap it inside the roulade. When the bacon is ready, set it aside on paper towels.
3 Place heavy duty plastic wrap (or two layers of plastic wrap) on a large work surface and place the flank steak on it. Cover with more plastic wrap. Using a rubber mallet, the flat side of a meat mallet or an empty wine bottle, pound the flank steak until it is 1/2 inch thick or thinner. Flip the meat from time to time to pound everything evenly. Once the meat is as thin as you want it, if you have a meat mallet with a tenderizing side (the pointy side), remove the plastic wrap and pound this on both sides for a minute or two. If you don't have a meat mallet, you can skip this step.
6 Carefully roll the roulade up tightly, as you would a carpet. If you want, cut off any bacon that is extending beyond the steak. Tie off the meat with 6 to 8 lengths of string, each about an inch or so apart. Sear the tied roulade in the pan with the bacon fat. You want to quickly brown the surface, not cook the inside of the roulade.
7 Put the roulade in a roasting pan on a rack, seam side down. If you don't have a rack, improvise with celery stalks. Roast this for 20-25 minutes, or until the interior of the meat is 130°F. (Note that the ends of the roulade will be far hotter than the center — so always test the temperature from the center of the roulade.)
8 Remove the meat from the oven and let it rest for 10 minutes before slicing. Slice the roulade so each serving is wrapped in string. You can either let everyone cut their own string at the table, or cut it yourself and secure the roulades with toothpicks if you want. Serve with lemon wedges to add a little tartness to the dish.
Yield: Serves 4-6.
Barbecue Style Braised Short Ribs
Serves: 6
Ingredients:
2 tablespoons vegetable oil
3 to 3-1/2 pounds lean beef short ribs, cut into 3-inch pieces
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 large onion, cut into thick slices and separated into rings
5 carrots, peeled and cut into chunks
4 cloves garlic, coarsely chopped
1 (16 ounce) can tomato sauce
1 cup barbecue sauce
1 cup beef broth
Directions:
Preheat oven to 325 degrees.
Heat oil over medium heat in a large, heavy, oven-safe pot or Dutch oven, and brown the ribs on all sides, about 5 minutes, working in batches if necessary. Sprinkle ribs with salt and black pepper as they brown. Transfer cooked ribs to paper towels to blot up extra oil.
Stir the onion rings and carrots into the same pot, and cook and stir until the onions turn translucent and start to brown, about 8 minutes. Stir in the garlic, and cook until fragrant, about 1 more minute. Mix in tomato sauce, barbecue sauce, and beef broth; bring the sauce to a boil, and simmer for 1 minute to blend flavors. Stir in the browned ribs.
Cover the pot, and bake in the preheated oven until the rib meat is very tender, about 2-1/2 hours. Turn the ribs occasionally while cooking. Season to taste with salt and black pepper before serving hot.
From my published recipe on Allrecipes.com - Valerie's Kitchen
Serves: 6
Ingredients:
2 tablespoons vegetable oil
3 to 3-1/2 pounds lean beef short ribs, cut into 3-inch pieces
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 large onion, cut into thick slices and separated into rings
5 carrots, peeled and cut into chunks
4 cloves garlic, coarsely chopped
1 (16 ounce) can tomato sauce
1 cup barbecue sauce
1 cup beef broth
Directions:
Preheat oven to 325 degrees.
Heat oil over medium heat in a large, heavy, oven-safe pot or Dutch oven, and brown the ribs on all sides, about 5 minutes, working in batches if necessary. Sprinkle ribs with salt and black pepper as they brown. Transfer cooked ribs to paper towels to blot up extra oil.
Stir the onion rings and carrots into the same pot, and cook and stir until the onions turn translucent and start to brown, about 8 minutes. Stir in the garlic, and cook until fragrant, about 1 more minute. Mix in tomato sauce, barbecue sauce, and beef broth; bring the sauce to a boil, and simmer for 1 minute to blend flavors. Stir in the browned ribs.
Cover the pot, and bake in the preheated oven until the rib meat is very tender, about 2-1/2 hours. Turn the ribs occasionally while cooking. Season to taste with salt and black pepper before serving hot.
From my published recipe on Allrecipes.com - Valerie's Kitchen
Grilled Ribeye Steaks with Vanilla Coffee Rub
1 tablespoon olive oil
2 ribeye steaks (a little over 1 lb each, bone-in)
For the rub:
1 tablespoon Singing Dog Vanilla Coffee, grounded
1 tablespoon Singing Dog Vanilla Salt
1 tablespoons brown sugar
1/2 tablespoon freshly ground black pepper
1/2 teaspoon red chili pepper flakes
1 tablespoon granulated garlic
1 tablespoon smoked paprika
In a medium mixing bowl, add all the rub ingredients together and stir well with a fork. Gently massage the olive oil onto the steaks and then sprinkle all the rub onto all sides of the meat. Gently pat the rub so it sticks onto the steaks. Marinate for 2 hours in the fridge, or overnight.
When ready to grill, take the steaks out from the fridge 30 minutes before grilling to take some chills off the meat. Preheat the grill on high. Grease the grate of the grill with vegetable oil.
Sear the steak for 3 minutes on each side, or until it reach the doneness you prefer. Insert a thermometer into the thickest part of the meat to make sure. For medium-rare, 130-135 degree F; for medium, 140-145 degree F; and for medium-well, 150-155 degree F. If you prefer your steaks well done, you might as well go grab yourself a burger instead! Remove the steaks from heat, cover with a piece of foil and let them rest for 10 minutes before slicing.
Source : You Try It
1 tablespoon olive oil
2 ribeye steaks (a little over 1 lb each, bone-in)
For the rub:
1 tablespoon Singing Dog Vanilla Coffee, grounded
1 tablespoon Singing Dog Vanilla Salt
1 tablespoons brown sugar
1/2 tablespoon freshly ground black pepper
1/2 teaspoon red chili pepper flakes
1 tablespoon granulated garlic
1 tablespoon smoked paprika
In a medium mixing bowl, add all the rub ingredients together and stir well with a fork. Gently massage the olive oil onto the steaks and then sprinkle all the rub onto all sides of the meat. Gently pat the rub so it sticks onto the steaks. Marinate for 2 hours in the fridge, or overnight.
When ready to grill, take the steaks out from the fridge 30 minutes before grilling to take some chills off the meat. Preheat the grill on high. Grease the grate of the grill with vegetable oil.
Sear the steak for 3 minutes on each side, or until it reach the doneness you prefer. Insert a thermometer into the thickest part of the meat to make sure. For medium-rare, 130-135 degree F; for medium, 140-145 degree F; and for medium-well, 150-155 degree F. If you prefer your steaks well done, you might as well go grab yourself a burger instead! Remove the steaks from heat, cover with a piece of foil and let them rest for 10 minutes before slicing.
Source : You Try It
S
How to Grill the Perfect Steak
Allow ¾ to 1lb per person for bone-in steak or ½lb per person for boneless steak
Choose steaks that are at least 1-inch thick.
Trim off fat to 1/8 inch and score the edges to keep them from curling on the grill
On the grill, flip steaks when juices start bubbling on the un-cooked side.
Second side of steak needs less grilling time than the first
Salt & pepper each browned side of steak after turning
Test for doneness by making a knife slit beside the bone.
COOKING CHART
Thickness 1" - 1½" -2"
Rare 15 – 20 min-. 20 – 25 min.-30 – 35 min.
Mediu20 – 25 min- .30 – 35 min -35 – 40 min.
Well Done25 min over- 35 min. & over-40 min. & over
Grill Height- 2" - 3"- 2" - 3"- 3" - 5"
Grill Surface Temperature Medium: 350°
Allow ¾ to 1lb per person for bone-in steak or ½lb per person for boneless steak
Choose steaks that are at least 1-inch thick.
Trim off fat to 1/8 inch and score the edges to keep them from curling on the grill
On the grill, flip steaks when juices start bubbling on the un-cooked side.
Second side of steak needs less grilling time than the first
Salt & pepper each browned side of steak after turning
Test for doneness by making a knife slit beside the bone.
COOKING CHART
Thickness 1" - 1½" -2"
Rare 15 – 20 min-. 20 – 25 min.-30 – 35 min.
Mediu20 – 25 min- .30 – 35 min -35 – 40 min.
Well Done25 min over- 35 min. & over-40 min. & over
Grill Height- 2" - 3"- 2" - 3"- 3" - 5"
Grill Surface Temperature Medium: 350°
Original Ranch® Cheeseburgers
1 packet/1 oz. Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix
1 lb ground beef
1 cup shredded cheddar cheese
4 hamburger buns
Combine seasoning & salad dressing mix with beef and cheese. Shape into four (4) patties. Cook thoroughly until meat is no longer pink in the center. Toast buns before serving, if desired. Serves four (4).
1 packet/1 oz. Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix
1 lb ground beef
1 cup shredded cheddar cheese
4 hamburger buns
Combine seasoning & salad dressing mix with beef and cheese. Shape into four (4) patties. Cook thoroughly until meat is no longer pink in the center. Toast buns before serving, if desired. Serves four (4).
What is Steakhouse classic?
Steakhouse Classic is a range of prime, restaurant-quality beef steak cuts, available exclusively at Checkers and Checkers Hyper.
What makes Steakhouse Classic so exceptional?
Each cut is vacuum-packed to prevent spoilage, locking all the natural goodness inside.
It’s hand-trimmed, “A” Grade beef from only the best suppliers, sourced specifically for unwavering quality.
Only meat from natural, grain-fed cattle is used. This improves the marbling of the meat which makes it juicier and more tender than meat from animals fed on other diets.
It’s matured to perfection, which results in enriched flavour as well as enhanced tenderness and juiciness.
Steakhouse Classic is a range of prime, restaurant-quality beef steak cuts, available exclusively at Checkers and Checkers Hyper.
What makes Steakhouse Classic so exceptional?
Each cut is vacuum-packed to prevent spoilage, locking all the natural goodness inside.
It’s hand-trimmed, “A” Grade beef from only the best suppliers, sourced specifically for unwavering quality.
Only meat from natural, grain-fed cattle is used. This improves the marbling of the meat which makes it juicier and more tender than meat from animals fed on other diets.
It’s matured to perfection, which results in enriched flavour as well as enhanced tenderness and juiciness.
The Braai.
There is of course a wide variety of meats that can be braaied, but a good old Steakhouse Classic steak remains the ultimate when it comes to fine fireside dining.
In this leaflet we’ll tell you exactly how to choose, prepare, and enjoy your favourite cut of Steakhouse Classic steak.
Start the fire!
THREE-PEPPER STEAK
Barbecue: Direct/High [weber braai or on the braai]
Steaks of your choice, about 25mm thick
Three-peppercorn mixture
2 teaspoons black peppercorns
2 teaspoons white peppercorns
2 teaspoons Szechwan peppercorns
1/8 teaspoon ground allspice
Coarsely crush peppercorns and mix together with the allspice.
Trim excess fat from steaks and discard.
Rub peppercorn mixture onto both sides of steaks.
Refrigerate steaks, covered, 1 to 2 hours.
Cook steaks over Direct High heat for 4-6 minutes each side or until cooked as you like.
MARINATED PORTERHOUSE STEAK
Barbecue: Direct/Medium [weber or on the braai]
Porterhouse steaks, about 15mm thick
For the marinade:
½ cup olive oil
1/3 cup soy sauce
¼ cup red wine vinegar
2 tablespoons lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard
1 clove garlic, minced
¼ teaspoon freshly ground black pepper
Combine marinade ingredients in a shallow, non-metal container.
Trim excess fat from the steaks and discard.
Place the steaks in marinade turning to coat completely.
Marinate covered in the refrigerator for at least 4 hours or overnight.
Remove steak from marinade and discard the marinade.
Cook over Direct Medium heat for 4-6 minutes each side or until cooked to your liking.
There is of course a wide variety of meats that can be braaied, but a good old Steakhouse Classic steak remains the ultimate when it comes to fine fireside dining.
In this leaflet we’ll tell you exactly how to choose, prepare, and enjoy your favourite cut of Steakhouse Classic steak.
Start the fire!
THREE-PEPPER STEAK
Barbecue: Direct/High [weber braai or on the braai]
Steaks of your choice, about 25mm thick
Three-peppercorn mixture
2 teaspoons black peppercorns
2 teaspoons white peppercorns
2 teaspoons Szechwan peppercorns
1/8 teaspoon ground allspice
Coarsely crush peppercorns and mix together with the allspice.
Trim excess fat from steaks and discard.
Rub peppercorn mixture onto both sides of steaks.
Refrigerate steaks, covered, 1 to 2 hours.
Cook steaks over Direct High heat for 4-6 minutes each side or until cooked as you like.
MARINATED PORTERHOUSE STEAK
Barbecue: Direct/Medium [weber or on the braai]
Porterhouse steaks, about 15mm thick
For the marinade:
½ cup olive oil
1/3 cup soy sauce
¼ cup red wine vinegar
2 tablespoons lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard
1 clove garlic, minced
¼ teaspoon freshly ground black pepper
Combine marinade ingredients in a shallow, non-metal container.
Trim excess fat from the steaks and discard.
Place the steaks in marinade turning to coat completely.
Marinate covered in the refrigerator for at least 4 hours or overnight.
Remove steak from marinade and discard the marinade.
Cook over Direct Medium heat for 4-6 minutes each side or until cooked to your liking.
Beer and Brown Sugar Ribeye Steak
Servings: 4
Ingredients
1/2 cup dark beer
1/4 cup teriyaki marinade and sauce
1/4 cup firmly packed brown sugar
4 (1-inch thick) rib-eye steaks (about 3 pounds)
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground pepper
Directions
1.Whisk together first 3 ingredients in a large shallow dish or zip-top plastic freezer bag
2.Add steaks, turning to coat. Cover or seal, and chill 24 hours, turning once
3.Preheat grill to 350° to 400° (medium-high) heat. Remove steaks from marinade, discarding marinade. Sprinkle steaks with salt and pepper. Grill covered with grill lid, 5 minutes on each side or to desired degree of doneness. Remove from grill, and let stand 5 minutes
Servings: 4
Ingredients
1/2 cup dark beer
1/4 cup teriyaki marinade and sauce
1/4 cup firmly packed brown sugar
4 (1-inch thick) rib-eye steaks (about 3 pounds)
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground pepper
Directions
1.Whisk together first 3 ingredients in a large shallow dish or zip-top plastic freezer bag
2.Add steaks, turning to coat. Cover or seal, and chill 24 hours, turning once
3.Preheat grill to 350° to 400° (medium-high) heat. Remove steaks from marinade, discarding marinade. Sprinkle steaks with salt and pepper. Grill covered with grill lid, 5 minutes on each side or to desired degree of doneness. Remove from grill, and let stand 5 minutes
BIG CITY STEAK MEDALLIONS -w4D
Serves: 2 - 4 | Preparation Time: 10 minutes | Cooking Time: 10 minutes
Ingredients
• 4 tablespoon Robertsons Black Peppercorns
• Pinch of salt
• 1/4 cup Cognac OR Brandy
• 1 cup Whipping cream
• 4 Lean beef fillet medallions
• 2 tablespoon Stork Bake Margarine
• 150 millilitre Water
• 1 KNORR Hearty Beef Stew Dry Cook-in-Sauce
Instructions
1. Place peppercorns in a resealable plastic bag and gently crush with a mallet or the back of a frying pan
2. Transfer to a dinner plate
3. Season steaks with salt to taste, then coat both sides with crushed peppercorns
4. In a large heavy based frying pan melt margarine over medium-high heat
5. Add steaks, cook for about 5 minutes per side or until cooked to your liking
6. Transfer steaks to a serving plate and cover to keep warm
7. Pour cognac into frying pan and boil for 1 minute while stirring to remove any browned bits stuck to pan
8. Add water, cream and KNORR Fresh Ideas Hearty Beef Stew
9. Cook until thickened, stirring occasionally
10. Pour over steaks to serve
Serves: 2 - 4 | Preparation Time: 10 minutes | Cooking Time: 10 minutes
Ingredients
• 4 tablespoon Robertsons Black Peppercorns
• Pinch of salt
• 1/4 cup Cognac OR Brandy
• 1 cup Whipping cream
• 4 Lean beef fillet medallions
• 2 tablespoon Stork Bake Margarine
• 150 millilitre Water
• 1 KNORR Hearty Beef Stew Dry Cook-in-Sauce
Instructions
1. Place peppercorns in a resealable plastic bag and gently crush with a mallet or the back of a frying pan
2. Transfer to a dinner plate
3. Season steaks with salt to taste, then coat both sides with crushed peppercorns
4. In a large heavy based frying pan melt margarine over medium-high heat
5. Add steaks, cook for about 5 minutes per side or until cooked to your liking
6. Transfer steaks to a serving plate and cover to keep warm
7. Pour cognac into frying pan and boil for 1 minute while stirring to remove any browned bits stuck to pan
8. Add water, cream and KNORR Fresh Ideas Hearty Beef Stew
9. Cook until thickened, stirring occasionally
10. Pour over steaks to serve
Creamy Steak Savings
Whip up these minute steaks with a creamy mushroom sauce in just minutes – at a fraction of the price you would normally pay if eating out.
Serves 4-6
Preparation Time: 5 mins
Cooking Time: 10 mins
500g minute steaks
5ml chopped fresh herbs
1 sachet KNORR Creamy Mushroom Sauce
Worcestershire sauce
30 ml margarine
KNORR Aromat and pepper to taste
250ml hot milk
Heat oil in a frying pan and quickly fry minutes steaks in a little margarine until almost done (1 min each side). Season to taste with herbs, KNORR Aromat and pepper. Prepare KNORR Sauce as per packet instructions (using hot milk in place of water. Pour the sauce over the steaks and add a few squirts of Worcestershire sauce. Heat in the oven until piping hot and serve immediately with vegetables and rice.
Whip up these minute steaks with a creamy mushroom sauce in just minutes – at a fraction of the price you would normally pay if eating out.
Serves 4-6
Preparation Time: 5 mins
Cooking Time: 10 mins
500g minute steaks
5ml chopped fresh herbs
1 sachet KNORR Creamy Mushroom Sauce
Worcestershire sauce
30 ml margarine
KNORR Aromat and pepper to taste
250ml hot milk
Heat oil in a frying pan and quickly fry minutes steaks in a little margarine until almost done (1 min each side). Season to taste with herbs, KNORR Aromat and pepper. Prepare KNORR Sauce as per packet instructions (using hot milk in place of water. Pour the sauce over the steaks and add a few squirts of Worcestershire sauce. Heat in the oven until piping hot and serve immediately with vegetables and rice.
Cola Caramelised Steaks – serves 4
4 steaks
2 cups SodaStream Cola (finished soda)
Package of dry onion soup mix
Place 4 strip steaks in a deep baking dish
Rub meat with onion soup mix and pour cola over top
Allow to marinate 4 hours or overnight
Grill over hot coals to desired doneness
Hint from the chef: Marinated meat cooks faster than non-marinated meat so you should adjust your cooking time accordingly.
4 steaks
2 cups SodaStream Cola (finished soda)
Package of dry onion soup mix
Place 4 strip steaks in a deep baking dish
Rub meat with onion soup mix and pour cola over top
Allow to marinate 4 hours or overnight
Grill over hot coals to desired doneness
Hint from the chef: Marinated meat cooks faster than non-marinated meat so you should adjust your cooking time accordingly.
Delicious Steak with Cape Basting
Ingredients:
4 Sirloin Steaks about 20 mm thick.
Freshly ground black pepper to taste
Basting Mixture:
200 ml sour cream 1 ml salt 10 ml
Dijon mustard
5 ml dried or 15 ml chopped fresh tarragon
10 ml dried or 30 ml chopped fresh parsley.
Freshly ground black pepper to taste.
Method:
Prepare the basting mixture by combining all ingredients.
Prepare the meat by slashing the fat edges at 25 mm intervals to prevent curling during cooking.
Place meat on the rack of an oven-roasting pan and grill 1`00 mm under pre-heated element for 5 – 7 minutes in total (rare) or 7 – 10 minutes in total (medium-done), basting the meat frequently with the basting mixture.
Season with salt and pepper and serve immediately.
*KvK* Thanks to : www.vanrensburgfoods.co.za
Photo : cookingfortwo.about.com
Ingredients:
4 Sirloin Steaks about 20 mm thick.
Freshly ground black pepper to taste
Basting Mixture:
200 ml sour cream 1 ml salt 10 ml
Dijon mustard
5 ml dried or 15 ml chopped fresh tarragon
10 ml dried or 30 ml chopped fresh parsley.
Freshly ground black pepper to taste.
Method:
Prepare the basting mixture by combining all ingredients.
Prepare the meat by slashing the fat edges at 25 mm intervals to prevent curling during cooking.
Place meat on the rack of an oven-roasting pan and grill 1`00 mm under pre-heated element for 5 – 7 minutes in total (rare) or 7 – 10 minutes in total (medium-done), basting the meat frequently with the basting mixture.
Season with salt and pepper and serve immediately.
*KvK* Thanks to : www.vanrensburgfoods.co.za
Photo : cookingfortwo.about.com
Cape Style braai marinade - spicy and flavourful from respected chef Grant Hawthorne.
"This is a recipe which gives a flavour of Cape Town. It is something I’ve used for many years and works well with meat products (beef/ chicken/ pork or lamb)"
Ingredients
400ml Tomato sauce
300ml Mrs.H.S.Ball's Original chutney
50ml Worcestershire sauce
100ml Soy sauce
500g Onion diced
80g Garlic chopped
150ml Olive oil
200ml Red wine
100ml Cola
50g BBQ spice
50g Cracked white pepper
80g Maldon salt
80g Chopped thyme
30g Paprika
10g Chopped Chillies (optional)
Method:
Mix thoroughly and leave to rest in the fridge for 30 minutes.
Pour liberally over the meat and marinade for at least 3 hours prior to the cooking.
When cooking, baste liberally with the remaining marinade.
"This is a recipe which gives a flavour of Cape Town. It is something I’ve used for many years and works well with meat products (beef/ chicken/ pork or lamb)"
Ingredients
400ml Tomato sauce
300ml Mrs.H.S.Ball's Original chutney
50ml Worcestershire sauce
100ml Soy sauce
500g Onion diced
80g Garlic chopped
150ml Olive oil
200ml Red wine
100ml Cola
50g BBQ spice
50g Cracked white pepper
80g Maldon salt
80g Chopped thyme
30g Paprika
10g Chopped Chillies (optional)
Method:
Mix thoroughly and leave to rest in the fridge for 30 minutes.
Pour liberally over the meat and marinade for at least 3 hours prior to the cooking.
When cooking, baste liberally with the remaining marinade.
BUTTER-BASTED PAN-SEARED THICK-CUT STEAKS
Ingredients
1 large bone-in T-bone or ribeye steak (see note above)
Kosher salt and freshly ground black pepper
1/4 cup vegetable or canola oil
3 tablespoons butter
6 sprigs thyme or rosemary (optional)
1/2 cup finely sliced shallots (about 1 large, optional)
Procedures
1.Carefully pat steak dry with paper towels. Season liberally on all sides (including edges) with salt and pepper (see note above).
2.Heat oil in a 12-inch heavy-bottomed cast-iron skillet over high heat until just beginning to smoke. Carefully add steak and cook, flipping frequently, until a pale golden brown crust starts to develop, about 4 minutes total.
3.Add butter, herbs (if using) and shallots (if using) to the skillet and continue to cook, flipping steak occasionally, and basting any light spots with foaming butter. If butter begins to smoke excessively or steak begins to burn, reduce heat to medium. To baste, tilt pan slightly so that butter collects by handle. Use a spoon to pick up butter and pour it over steak, aiming at light spots. Continue flipping and basting until an instant read thermometer inserted into thickest part of tenderloin side registers 120 to 125°F for medium rare, or 130°F for medium, 8 to 10 minutes total. Immediately transfer steak to a large heat-proof plate and pour pan juices on top. Let rest 5 to 10 minutes. Carve and serve.
Ingredients
1 large bone-in T-bone or ribeye steak (see note above)
Kosher salt and freshly ground black pepper
1/4 cup vegetable or canola oil
3 tablespoons butter
6 sprigs thyme or rosemary (optional)
1/2 cup finely sliced shallots (about 1 large, optional)
Procedures
1.Carefully pat steak dry with paper towels. Season liberally on all sides (including edges) with salt and pepper (see note above).
2.Heat oil in a 12-inch heavy-bottomed cast-iron skillet over high heat until just beginning to smoke. Carefully add steak and cook, flipping frequently, until a pale golden brown crust starts to develop, about 4 minutes total.
3.Add butter, herbs (if using) and shallots (if using) to the skillet and continue to cook, flipping steak occasionally, and basting any light spots with foaming butter. If butter begins to smoke excessively or steak begins to burn, reduce heat to medium. To baste, tilt pan slightly so that butter collects by handle. Use a spoon to pick up butter and pour it over steak, aiming at light spots. Continue flipping and basting until an instant read thermometer inserted into thickest part of tenderloin side registers 120 to 125°F for medium rare, or 130°F for medium, 8 to 10 minutes total. Immediately transfer steak to a large heat-proof plate and pour pan juices on top. Let rest 5 to 10 minutes. Carve and serve.
Barbecue steak with spices and tomato couscous
Australian Good Taste -
Recipe by Jan Purser
Photography by Steve Brown
Ingredients
4 (about 160g each) boneless sirloin steaks (New York cut), all visible fat trimmed
2 tsp extra virgin olive oil
1 large garlic clove, crushed
1 tsp water
1 tsp ground coriander
1/2 tsp ground cumin
1/4 tsp chilli powder
185ml (3/4 cup) chicken stock
190g (1 cup) couscous
1 Lebanese cucumber, diced
1/2 cup chopped fresh continental parsley
Salt & freshly ground black pepper
4 ripe large (about 430g) egg tomatoes, halved lengthways
Step 1,Use a sharp knife to very lightly score both sides of the steak in a diamond pattern.
Step 2,Combine the oil with the garlic, water, coriander, cumin and chilli powder in a small bowl and mix well. Use a pastry brush to brush the mixture evenly over both sides of the steaks. Place on a plate, covered, in the fridge for 30 minutes to marinate.
Step 3,Meanwhile, bring stock to boil in a saucepan over high heat. Remove from heat and add couscous, stirring with a fork. Cover, set aside for 5 minutes or until liquid is absorbed. Use a fork to separate grains. Combine couscous, cucumber and parsley in a serving bowl. Season well with salt and pepper. Set aside. Preheat a barbecue grill on medium-high.
Step 4.Cook tomatoes on barbecue grill for 2-3 minutes each side or until browned on edges. Cook steaks for 4 minutes each side for medium-rare or until cooked to your liking.
Step 5.Roughly chop tomatoes and gently toss through couscous mixture. Serve with steaks
Australian Good Taste -
Recipe by Jan Purser
Photography by Steve Brown
Ingredients
4 (about 160g each) boneless sirloin steaks (New York cut), all visible fat trimmed
2 tsp extra virgin olive oil
1 large garlic clove, crushed
1 tsp water
1 tsp ground coriander
1/2 tsp ground cumin
1/4 tsp chilli powder
185ml (3/4 cup) chicken stock
190g (1 cup) couscous
1 Lebanese cucumber, diced
1/2 cup chopped fresh continental parsley
Salt & freshly ground black pepper
4 ripe large (about 430g) egg tomatoes, halved lengthways
Step 1,Use a sharp knife to very lightly score both sides of the steak in a diamond pattern.
Step 2,Combine the oil with the garlic, water, coriander, cumin and chilli powder in a small bowl and mix well. Use a pastry brush to brush the mixture evenly over both sides of the steaks. Place on a plate, covered, in the fridge for 30 minutes to marinate.
Step 3,Meanwhile, bring stock to boil in a saucepan over high heat. Remove from heat and add couscous, stirring with a fork. Cover, set aside for 5 minutes or until liquid is absorbed. Use a fork to separate grains. Combine couscous, cucumber and parsley in a serving bowl. Season well with salt and pepper. Set aside. Preheat a barbecue grill on medium-high.
Step 4.Cook tomatoes on barbecue grill for 2-3 minutes each side or until browned on edges. Cook steaks for 4 minutes each side for medium-rare or until cooked to your liking.
Step 5.Roughly chop tomatoes and gently toss through couscous mixture. Serve with steaks
GRILLED BOURBON STEAK: [MR FOOD]
Our bourbon-laced homemade marinade can turn any steak from ho-hum to wow! With a smoky richness that tenderizes our meat, as well, it's an unbeatable grilling recipe that'll please your gang or impress your company!
Serves: 4
What You'll Need:
•2 teaspoons yellow mustard
•1/2 cup bottled steak sauce
•1/4 cup bourbon whiskey
•1 teaspoon honey
•4 (10-ounce) rib, strip, round or chuck steaks (see Option)
What To Do:
1.In a baking dish or resealable plastic bag, combine all the ingredients except the steaks; mix well. Add the steaks; cover (or seal) and refrigerate for 2 hours, or overnight.
2.Preheat the grill to medium-high heat. Grill the steaks for 5 to 6 minutes per side, or until desired doneness.
OPTION:
You can use four 10-ounce steaks or two 1-1/4-pound steaks—the choice is yours. But remember: The thicker the steak, the longer the cooking time.
Our bourbon-laced homemade marinade can turn any steak from ho-hum to wow! With a smoky richness that tenderizes our meat, as well, it's an unbeatable grilling recipe that'll please your gang or impress your company!
Serves: 4
What You'll Need:
•2 teaspoons yellow mustard
•1/2 cup bottled steak sauce
•1/4 cup bourbon whiskey
•1 teaspoon honey
•4 (10-ounce) rib, strip, round or chuck steaks (see Option)
What To Do:
1.In a baking dish or resealable plastic bag, combine all the ingredients except the steaks; mix well. Add the steaks; cover (or seal) and refrigerate for 2 hours, or overnight.
2.Preheat the grill to medium-high heat. Grill the steaks for 5 to 6 minutes per side, or until desired doneness.
OPTION:
You can use four 10-ounce steaks or two 1-1/4-pound steaks—the choice is yours. But remember: The thicker the steak, the longer the cooking time.
Flat Iron Steak with Red WineS
INGREDIENTS
2 (1-pound) flat iron steaks or tri-tip steaks
Salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil, plus extra for garnish
6 tablespoons cold unsalted butter
1 onion, thinly sliced
1 tablespoon minced garlic
1 teaspoon dried oregano
1/4 cup tomato paste
2 1/2 cups dry red wine
DIRECTIONS
Prepare the grill or barbecue (medium-high heat). Sprinkle the steaks with salt and pepper and drizzle with the 3 tablespoons of olive oil. Grill to desired done ness, about 5 minutes per side for medium-rare. Transfer the steaks to a cutting board. Tent with foil and let stand 10 minutes.
Meanwhile, melt 2 tablespoons of butter in a heavy large saucepan over medium-high heat. Add the onions and saute until tender, about 5 minutes. Season with salt. Add the garlic and oregano and saute until fragrant, about 30 seconds. Stir in the tomato paste and cook for 2 minutes, stirring constantly. Whisk in the wine. Simmer until the sauce reduces by half, stirring occasionally, about 10 minutes. Remove the skillet from the heat. Strain the sauce into a small bowl, pressing on the solids to extract as much liquid as possible. Discard the solids in the strainer and return the sauce to the saucepan and bring back to a slow simmer. Cut the remaining 4 tablespoons of butter into small 1/2-inch chunks and whisk in the sauce a little at a time. Season the sauce, to taste, with salt and pepper.
Thinly slice the steaks across the grain. Divide the steak slices among 6 plates. Drizzle the sauce over the steak, drizzle a little more extra-virgin olive oil and serve.
INGREDIENTS
2 (1-pound) flat iron steaks or tri-tip steaks
Salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil, plus extra for garnish
6 tablespoons cold unsalted butter
1 onion, thinly sliced
1 tablespoon minced garlic
1 teaspoon dried oregano
1/4 cup tomato paste
2 1/2 cups dry red wine
DIRECTIONS
Prepare the grill or barbecue (medium-high heat). Sprinkle the steaks with salt and pepper and drizzle with the 3 tablespoons of olive oil. Grill to desired done ness, about 5 minutes per side for medium-rare. Transfer the steaks to a cutting board. Tent with foil and let stand 10 minutes.
Meanwhile, melt 2 tablespoons of butter in a heavy large saucepan over medium-high heat. Add the onions and saute until tender, about 5 minutes. Season with salt. Add the garlic and oregano and saute until fragrant, about 30 seconds. Stir in the tomato paste and cook for 2 minutes, stirring constantly. Whisk in the wine. Simmer until the sauce reduces by half, stirring occasionally, about 10 minutes. Remove the skillet from the heat. Strain the sauce into a small bowl, pressing on the solids to extract as much liquid as possible. Discard the solids in the strainer and return the sauce to the saucepan and bring back to a slow simmer. Cut the remaining 4 tablespoons of butter into small 1/2-inch chunks and whisk in the sauce a little at a time. Season the sauce, to taste, with salt and pepper.
Thinly slice the steaks across the grain. Divide the steak slices among 6 plates. Drizzle the sauce over the steak, drizzle a little more extra-virgin olive oil and serve.
Garlic Pepper Steak
Ingredients:
1 tablespoon olive oil
2 cloves garlic, peeled and crushed
1 tablespoon coarsely ground black pepper
2 pounds round steak, 1½ inches thick
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Instructions:
Preheat an outdoor grill for high heat and lightly oil grate.
In a small bowl, mix together olive oil, garlic and pepper. Score steak and rub with the olive oil mixture.
Place steak on the prepared grill. Cook 20 minutes, or to desired doneness, turning once.
Thanks to : Ideas Magazine
Ingredients:
1 tablespoon olive oil
2 cloves garlic, peeled and crushed
1 tablespoon coarsely ground black pepper
2 pounds round steak, 1½ inches thick
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Instructions:
Preheat an outdoor grill for high heat and lightly oil grate.
In a small bowl, mix together olive oil, garlic and pepper. Score steak and rub with the olive oil mixture.
Place steak on the prepared grill. Cook 20 minutes, or to desired doneness, turning once.
Thanks to : Ideas Magazine
Texas Steak with BBQ Sauce
Ingredients:
3 teaspoons brown sugar
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon black pepper
1/4 teaspoon salt
1/2 small onion, finely chopped
1/2 cup ketchup
1/4 cup water
2 tablespoons steak sauce
2 teaspoons Worcestershire sauce
4 (5 ounce) boneless beef top sirloin steaks, trimmed
Directions:
1. Combine 2 tsp of the brown sugar, the chili powder, cumin, pepper, and salt in a small bowl.
2. Spray a small saucepan with nonstick spray and eat over medium-low heat.
3. Add the onion and cook, stirring frequently, until softened, about 4 minutes.
4. Add 1 tbls of the spice mixture, the remaining 1 tsp of brown sugar, the ketchup, water, steak sauce, and Worcestershire sauce; bring to a boil.
5. Reduce the heat and cook, covered, stirring occasionally, until the flavors are blended, 10 minutes.
6. Set aside and keep warm.
7. Spray the grill rack with nonstick spray and heat the grill to medium high or prepare a medium-hot fire.
8. Rub the steaks with the remaining spice mixture.
9. Place on the grill rack and grill until an instant read-thermometer inserted into the side of each steak registers 130 degrees, 3-4 minutes on each side.
10. Transfer to a platter, cover loosely with foil, and let stand 5 minutes (until the temperature increases to 135 degrees for medium rare).
11. Serve with the sauce.
Thanks to : country kitchen
Ingredients:
3 teaspoons brown sugar
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon black pepper
1/4 teaspoon salt
1/2 small onion, finely chopped
1/2 cup ketchup
1/4 cup water
2 tablespoons steak sauce
2 teaspoons Worcestershire sauce
4 (5 ounce) boneless beef top sirloin steaks, trimmed
Directions:
1. Combine 2 tsp of the brown sugar, the chili powder, cumin, pepper, and salt in a small bowl.
2. Spray a small saucepan with nonstick spray and eat over medium-low heat.
3. Add the onion and cook, stirring frequently, until softened, about 4 minutes.
4. Add 1 tbls of the spice mixture, the remaining 1 tsp of brown sugar, the ketchup, water, steak sauce, and Worcestershire sauce; bring to a boil.
5. Reduce the heat and cook, covered, stirring occasionally, until the flavors are blended, 10 minutes.
6. Set aside and keep warm.
7. Spray the grill rack with nonstick spray and heat the grill to medium high or prepare a medium-hot fire.
8. Rub the steaks with the remaining spice mixture.
9. Place on the grill rack and grill until an instant read-thermometer inserted into the side of each steak registers 130 degrees, 3-4 minutes on each side.
10. Transfer to a platter, cover loosely with foil, and let stand 5 minutes (until the temperature increases to 135 degrees for medium rare).
11. Serve with the sauce.
Thanks to : country kitchen
Sweet & Spicy Club Steak
Preparation Time: 10 minutes
Cooking Time: 8 minutes
4 Steakhouse Classic club steaks
Olive oil
Sauce:
1 cup extra virgin olive oil
1 cup balsamic vinegar
2 tablespoons freshly grated ginger
2 teaspoons honey
2 teaspoons soy sauce
1 chilli, seeded and diced
Brush the club steaks with a little of the olive oil and cook over medium coals for about 4 min per side, or until done as desired. In the meantime, mix the sauce ingredients together and simmer in a small saucepan for a few min. Serve the steaks drizzled with the sauce.
Side-serving suggestion: Serve with a buttery sweet potato mash with a squeeze of orange juice or braaied mielies with a chilli and lime butter or braaied butternut halves stuffed with Feta and baby spinach and wrapped in foil.
Can also be made with T-bone or Porterhouse.
Tip: Do not cook cold meat from the fridge. Allow your steak to reach room temperature for even, fast grilling.
Preparation Time: 10 minutes
Cooking Time: 8 minutes
4 Steakhouse Classic club steaks
Olive oil
Sauce:
1 cup extra virgin olive oil
1 cup balsamic vinegar
2 tablespoons freshly grated ginger
2 teaspoons honey
2 teaspoons soy sauce
1 chilli, seeded and diced
Brush the club steaks with a little of the olive oil and cook over medium coals for about 4 min per side, or until done as desired. In the meantime, mix the sauce ingredients together and simmer in a small saucepan for a few min. Serve the steaks drizzled with the sauce.
Side-serving suggestion: Serve with a buttery sweet potato mash with a squeeze of orange juice or braaied mielies with a chilli and lime butter or braaied butternut halves stuffed with Feta and baby spinach and wrapped in foil.
Can also be made with T-bone or Porterhouse.
Tip: Do not cook cold meat from the fridge. Allow your steak to reach room temperature for even, fast grilling.
These STEAK WHEELS look festive and are very easy to make...
Ingredients
2/3 cup sun-dried tomatoes, (not packed in oil)
2 cups boiling water
400 g flank steak, trimmed of fat
1 clove garlic, minced
3 tablespoons light herbed cheese spread, such as Boursin (see Variation)
1 cup baby spinach
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
directions
1.Preheat grill to high.
2.Place sun-dried tomatoes in a bowl; pour boiling water over them and let steep until softened, about 10 minutes. Drain and chop.
3.Meanwhile, place steak between 2 large pieces of plastic wrap. Pound each side of the steak thoroughly with the pointed side of a meat mallet until the steak is an even 1/4-inch thickness.
4.Rub garlic all over one side of the steak. Spread cheese lengthwise in a 7,5cm wide strip down the middle of the steak. Top with the sun-dried tomatoes and spinach. Starting at one edge of a long side, roll the steak up tightly, tucking in the filling as you go.
5.Carefully rub salt and pepper all over the outside of the steak roll. Turn the roll so the overlapping edge is on top. Push 8 skewers, evenly spaced, through the roll, close to the overlapping edge to hold the roll together. Slice the roll into 8 equal portions, roughly 3-5cms thick, with a skewer in each. Lay the slices on their sides and push the skewer through so it sticks out about 1 inch.
6.Oil the grill rack (see Tip). Grill the pinwheels 3 to 4 minutes per side for medium-rare. Use a spatula when turning them to prevent too much filling from falling out. (Don't worry if the ends of the skewers burn. They will still hold the pinwheels together.) Remove the skewers; let the pinwheels rest for 5 minutes before serving.
Tips:
1.Blue cheese variation: Substitute 1/2 cup chopped roasted red peppers or 1/2 cup chopped artichoke hearts for the sun-dried tomatoes (skip Step 2). Mash 1/2 cup blue cheese with 2 tablespoons milk until smooth and substitute for the Boursin in Step 4.
2.Meat-Buying Tips:
3.Make sure that packaged meat isn't past its "sell-by" date and that there's not much moisture in the packaging.
4.Touch it if possible-it should be firm and not soft.
5.Look for bright red (not gray) meat. Vacuum-packed meat will be darker looking and should turn red as soon as it's exposed to air.
6.To oil a grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)
7.MAKE AHEAD TIP: Prepare the steak roll (Steps 2-4). Wrap tightly in plastic wrap and refrigerate for up to 6 hours. When ready to grill, proceed with Steps 5 and 6.
Source:recipe.com
Ingredients
2/3 cup sun-dried tomatoes, (not packed in oil)
2 cups boiling water
400 g flank steak, trimmed of fat
1 clove garlic, minced
3 tablespoons light herbed cheese spread, such as Boursin (see Variation)
1 cup baby spinach
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
directions
1.Preheat grill to high.
2.Place sun-dried tomatoes in a bowl; pour boiling water over them and let steep until softened, about 10 minutes. Drain and chop.
3.Meanwhile, place steak between 2 large pieces of plastic wrap. Pound each side of the steak thoroughly with the pointed side of a meat mallet until the steak is an even 1/4-inch thickness.
4.Rub garlic all over one side of the steak. Spread cheese lengthwise in a 7,5cm wide strip down the middle of the steak. Top with the sun-dried tomatoes and spinach. Starting at one edge of a long side, roll the steak up tightly, tucking in the filling as you go.
5.Carefully rub salt and pepper all over the outside of the steak roll. Turn the roll so the overlapping edge is on top. Push 8 skewers, evenly spaced, through the roll, close to the overlapping edge to hold the roll together. Slice the roll into 8 equal portions, roughly 3-5cms thick, with a skewer in each. Lay the slices on their sides and push the skewer through so it sticks out about 1 inch.
6.Oil the grill rack (see Tip). Grill the pinwheels 3 to 4 minutes per side for medium-rare. Use a spatula when turning them to prevent too much filling from falling out. (Don't worry if the ends of the skewers burn. They will still hold the pinwheels together.) Remove the skewers; let the pinwheels rest for 5 minutes before serving.
Tips:
1.Blue cheese variation: Substitute 1/2 cup chopped roasted red peppers or 1/2 cup chopped artichoke hearts for the sun-dried tomatoes (skip Step 2). Mash 1/2 cup blue cheese with 2 tablespoons milk until smooth and substitute for the Boursin in Step 4.
2.Meat-Buying Tips:
3.Make sure that packaged meat isn't past its "sell-by" date and that there's not much moisture in the packaging.
4.Touch it if possible-it should be firm and not soft.
5.Look for bright red (not gray) meat. Vacuum-packed meat will be darker looking and should turn red as soon as it's exposed to air.
6.To oil a grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)
7.MAKE AHEAD TIP: Prepare the steak roll (Steps 2-4). Wrap tightly in plastic wrap and refrigerate for up to 6 hours. When ready to grill, proceed with Steps 5 and 6.
Source:recipe.com
Salisbury Steak
Ingredients
1 (10.5 ounce) can condensed French onion soup
1 1/2 pounds ground beef
1/2 cup dry bread crumbs
1 egg
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 tablespoon all-purpose flour
1/4 cup ketchup
1/4 cup water
1 tablespoon Worcestershire sauce
1/2 teaspoon mustard powder
Directions
In a large bowl, mix together 1/3 cup condensed French onion soup with ground beef, bread crumbs, egg, salt and black pepper. Shape into 6 oval patties.
In a large skillet over medium-high heat, brown both sides of patties. Pour off excess fat.
In a small bowl, blend flour and remaining soup until smooth. Mix in ketchup, water, Worcestershire sauce and mustard powder. Pour over meat in skillet. Cover, and cook for 20 minutes, stirring occasionally.
Ingredients
1 (10.5 ounce) can condensed French onion soup
1 1/2 pounds ground beef
1/2 cup dry bread crumbs
1 egg
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 tablespoon all-purpose flour
1/4 cup ketchup
1/4 cup water
1 tablespoon Worcestershire sauce
1/2 teaspoon mustard powder
Directions
In a large bowl, mix together 1/3 cup condensed French onion soup with ground beef, bread crumbs, egg, salt and black pepper. Shape into 6 oval patties.
In a large skillet over medium-high heat, brown both sides of patties. Pour off excess fat.
In a small bowl, blend flour and remaining soup until smooth. Mix in ketchup, water, Worcestershire sauce and mustard powder. Pour over meat in skillet. Cover, and cook for 20 minutes, stirring occasionally.
Homemade Salisbury Steaks
Ingredients:
2 lbs uncooked ground beef
3 tablespoons Worcestershire sauce (or more if you desire)
1 teaspoon garlic powder
1 dash salt and pepper
2 cups beef gravy
Directions:
1.Take a cookie sheet and cover it with foil, pre heat oven to 350-375°F.
2.Get your hands dirty! In a large mixing bowl add ground beef, Worcestershire sauce, garlic powder, salt and pepper to taste. Mix well with your hands. Make patties according to the size you want. Place patties on foiled cookie sheet.
3.Bake until done to your preference (for well done-30 minutes or so).
4.When patties are done, make gravy according to package instructions. Pour brown gravy on top and enjoy with some mashed potatoes!
Ingredients:
2 lbs uncooked ground beef
3 tablespoons Worcestershire sauce (or more if you desire)
1 teaspoon garlic powder
1 dash salt and pepper
2 cups beef gravy
Directions:
1.Take a cookie sheet and cover it with foil, pre heat oven to 350-375°F.
2.Get your hands dirty! In a large mixing bowl add ground beef, Worcestershire sauce, garlic powder, salt and pepper to taste. Mix well with your hands. Make patties according to the size you want. Place patties on foiled cookie sheet.
3.Bake until done to your preference (for well done-30 minutes or so).
4.When patties are done, make gravy according to package instructions. Pour brown gravy on top and enjoy with some mashed potatoes!
Simple Salisbury Steak
1 can of cream of mushroom soup (divided into 1/4 & 3/4 cups)
1 lb. ground meat
1/3 cup dry bread crumbs
1 egg, beaten
1/4 cup onion, finely chopped
1 1/2 cup sliced mushrooms
Beazell's Cajun Seasoning to taste
Mix 1/4 cup cream of mushroom soup, ground meat, bread crumbs, egg , onions and Beazell's Cajun Seasoning. Shape into 6 patties, brown in skillet. Pour off grease. Stir in remaining soup and mushrooms. Cover, cook about 30 minutes or until done.
1 can of cream of mushroom soup (divided into 1/4 & 3/4 cups)
1 lb. ground meat
1/3 cup dry bread crumbs
1 egg, beaten
1/4 cup onion, finely chopped
1 1/2 cup sliced mushrooms
Beazell's Cajun Seasoning to taste
Mix 1/4 cup cream of mushroom soup, ground meat, bread crumbs, egg , onions and Beazell's Cajun Seasoning. Shape into 6 patties, brown in skillet. Pour off grease. Stir in remaining soup and mushrooms. Cover, cook about 30 minutes or until done.
Grilled Tri-Tip Steak with Molasses Chili Marinade Recipe
Ingredients
1/4 cup brown sugar
1/4 cup molasses
3 tbsp soy sauce
2 tbsp rice vinegar
5 cloves garlic, peeled and smashed
1 tbsp peeled and chopped fresh ginger
1 tbsp chili powder
1/4 tsp freshly ground black pepper
2 lbs tri-tip steaks
Instructions
In a large glass bowl or container, whisk together brown sugar, molasses, soy sauce, rice vinegar, garlic, ginger, chili powder and freshly ground black pepper until the sugar is dissolved.
Place tri-tip steaks in the marinade and turn until completely coated. Let marinate for about 1 hour, covered, turning the steak occasionally.
Preheat grill to medium-high heat and brush with canola oil.
Place the steaks on the grill (do not discard the marinade) and cook until desired degree of doneness is reached, about 5 minutes per side, depending on the thickness of the steaks. Remove steak from the grill and let rest for 10 to 15 minutes before slicing.
Transfer the marinade and any juices collected from the cooked steaks to a small saucepan. Bring to a low boil and let cook for about 10 minutes. Serve with the steak.
Source : cookincanuck
Ingredients
1/4 cup brown sugar
1/4 cup molasses
3 tbsp soy sauce
2 tbsp rice vinegar
5 cloves garlic, peeled and smashed
1 tbsp peeled and chopped fresh ginger
1 tbsp chili powder
1/4 tsp freshly ground black pepper
2 lbs tri-tip steaks
Instructions
In a large glass bowl or container, whisk together brown sugar, molasses, soy sauce, rice vinegar, garlic, ginger, chili powder and freshly ground black pepper until the sugar is dissolved.
Place tri-tip steaks in the marinade and turn until completely coated. Let marinate for about 1 hour, covered, turning the steak occasionally.
Preheat grill to medium-high heat and brush with canola oil.
Place the steaks on the grill (do not discard the marinade) and cook until desired degree of doneness is reached, about 5 minutes per side, depending on the thickness of the steaks. Remove steak from the grill and let rest for 10 to 15 minutes before slicing.
Transfer the marinade and any juices collected from the cooked steaks to a small saucepan. Bring to a low boil and let cook for about 10 minutes. Serve with the steak.
Source : cookincanuck
Xavier Steak
Ingredients
Asparagus
Olive Oil
Safflower Oil
Freshly ground sea salt & pepper
Good quality steak
Butter (optional)
2 slices Gruyere cheese
Instructions
Pre-heat oven to 375 degrees. Snap off the woody ends of asparagus. Toss with olive oil and season with salt and pepper. Roast at 375 until crisp-tender. (About 15 minutes). Increase oven temperature to 400 degrees.
Allow steak to come to room temperature. Brush both sides with Safflower oil and season with salt and pepper.
Heat a well-seasoned cast-iron pan on the stove until smoking hot. Place the steak on the skillet and don't move it for 2-3 minutes. Flip it over and cook for another 2-3 minutes and then (using oven mitts...it will be hot) pop the whole skillet into a 400 degree oven. If you want to up the flavor even more, top with a pat of butter.
Continue cooking until it reaches your desired level of doneness (I prefer medium rare). Remove from pan and cover with aluminum foil and allow steak to rest for five minutes.
Top with four asparagus spears and a couple slices of Gruyere cheese and heat under broiler until melted.
Ingredients
Asparagus
Olive Oil
Safflower Oil
Freshly ground sea salt & pepper
Good quality steak
Butter (optional)
2 slices Gruyere cheese
Instructions
Pre-heat oven to 375 degrees. Snap off the woody ends of asparagus. Toss with olive oil and season with salt and pepper. Roast at 375 until crisp-tender. (About 15 minutes). Increase oven temperature to 400 degrees.
Allow steak to come to room temperature. Brush both sides with Safflower oil and season with salt and pepper.
Heat a well-seasoned cast-iron pan on the stove until smoking hot. Place the steak on the skillet and don't move it for 2-3 minutes. Flip it over and cook for another 2-3 minutes and then (using oven mitts...it will be hot) pop the whole skillet into a 400 degree oven. If you want to up the flavor even more, top with a pat of butter.
Continue cooking until it reaches your desired level of doneness (I prefer medium rare). Remove from pan and cover with aluminum foil and allow steak to rest for five minutes.
Top with four asparagus spears and a couple slices of Gruyere cheese and heat under broiler until melted.
CRUMBED TENDERIZED STEAK
Nina's Kitchen
Serves 4.
4 x 250 g tenderized steaks
375 ml flour
2 tbsp Robertson’s steak and chops seasoning
2 eggs – lightly beaten
salt
Season the steaks lightly with salt.
Place the flour in a Ziploc bag and add the steaks.
Shake the bag to coat each steak with flour.
Remove meat from the bag and pour flour into a flat bowl or plate.
Dip each steak in the beaten egg and then into the flour.
Make sure each steak is coated properly.
Heat a little oil in a cast iron pan and fry the steaks until cooked.
Serve with mash and pickled beetroot.
Nina's Kitchen
Serves 4.
4 x 250 g tenderized steaks
375 ml flour
2 tbsp Robertson’s steak and chops seasoning
2 eggs – lightly beaten
salt
Season the steaks lightly with salt.
Place the flour in a Ziploc bag and add the steaks.
Shake the bag to coat each steak with flour.
Remove meat from the bag and pour flour into a flat bowl or plate.
Dip each steak in the beaten egg and then into the flour.
Make sure each steak is coated properly.
Heat a little oil in a cast iron pan and fry the steaks until cooked.
Serve with mash and pickled beetroot.
LEMON AND PARMESAN CRUMBED STEAK
Serves 4.
4 minute steaks
1 lemon - juice and grated peel
180 ml breadcrumbs
2 tbsp chopped thyme
80 ml finely grated parmesan cheese
salt and milled pepper - to taste
vegetable oil - for frying
1 jumbo egg - beaten
Mix lemon juice and peel, breadcrumbs, thyme, parmesan cheese and seasoning together.
Dip steaks in egg, coat with breadcrumb mixture and fry in a little oil over a high heat until golden.
Serve with roasted vegetables
Serves 4.
4 minute steaks
1 lemon - juice and grated peel
180 ml breadcrumbs
2 tbsp chopped thyme
80 ml finely grated parmesan cheese
salt and milled pepper - to taste
vegetable oil - for frying
1 jumbo egg - beaten
Mix lemon juice and peel, breadcrumbs, thyme, parmesan cheese and seasoning together.
Dip steaks in egg, coat with breadcrumb mixture and fry in a little oil over a high heat until golden.
Serve with roasted vegetables
Portuguese Steak
Ingredients:
Servings: 2
1 tablespoon red wine vinegar
1 garlic clove, minced
2 (8 ounce) beef tenderloin steaks (1 inch thick)
salt
pepper
1 tablespoon butter
1 tablespoon olive oil
1/2 cup red wine
1 1/2 teaspoons tomato paste
2 tablespoons butter, cut into pieces, room temperature
2 slices prosciutto, chopped
2 tablespoons parsley
Directions:
1 In a small bowl combine vinegar and garlic. Let stand 10 minutes.
2 Pat steaks dry and then sprinkle with salt and pepper on both sides.
3 Rub vinegar mixture into steaks. Let stand at room temperature for 10 minutes (or cover with plastic wrap and refrigerate for up to one hour).
4 In a skillet over medium heat melt butter with oil.
5 Add steaks and cook to desired doneness (5-10 minutes per side). Transfer steaks to plates and cover with foil to keep warm.
6 Pour off fat from skillet.
7 Put skillet on high heat and stir in wine, scraping up browned bits. Boil for 3 minutes or unti it is syrupy.
8 Whisk in tomato paste. Remove from heat.
9 Whisk in remaining 2 tablespoons butter (1 piece at a time), incorporating in sauce.
10 Stir in prosciutto and parsley.
11 Spoon sauce over steaks.
Ingredients:
Servings: 2
1 tablespoon red wine vinegar
1 garlic clove, minced
2 (8 ounce) beef tenderloin steaks (1 inch thick)
salt
pepper
1 tablespoon butter
1 tablespoon olive oil
1/2 cup red wine
1 1/2 teaspoons tomato paste
2 tablespoons butter, cut into pieces, room temperature
2 slices prosciutto, chopped
2 tablespoons parsley
Directions:
1 In a small bowl combine vinegar and garlic. Let stand 10 minutes.
2 Pat steaks dry and then sprinkle with salt and pepper on both sides.
3 Rub vinegar mixture into steaks. Let stand at room temperature for 10 minutes (or cover with plastic wrap and refrigerate for up to one hour).
4 In a skillet over medium heat melt butter with oil.
5 Add steaks and cook to desired doneness (5-10 minutes per side). Transfer steaks to plates and cover with foil to keep warm.
6 Pour off fat from skillet.
7 Put skillet on high heat and stir in wine, scraping up browned bits. Boil for 3 minutes or unti it is syrupy.
8 Whisk in tomato paste. Remove from heat.
9 Whisk in remaining 2 tablespoons butter (1 piece at a time), incorporating in sauce.
10 Stir in prosciutto and parsley.
11 Spoon sauce over steaks.
Leftover Steak - TDC
Serves 2 or 1 generous portion
What to do with that 1 single piece if steak after a braai
Ingredients:
1 cooked steak, sliced
1/4 onion, thinly sliced
1/4 green pepper, thinly sliced
4 mushrooms, thickly sliced (or less)
1/4 tsp chopped garlic
2 green chilli's thinly sliced
1/2 tomato, skinned and roughly chopped
Ground Black Pepper
Soy Sauce
Olive oil, to fry veg
Method:
Heat olive oil and add onions saute.
Add green peppers, fry for another minute, add garlic, tomatoes, mushrooms , pepper, soy sauce and sliced steak.
Warm through
Remove and keep warm
Sauce:
Water
1 cube beef stock
15ml Corn flour
Dash of cream
Method:
Pour water in the same pan you've used to make steak mix, add beef stock and bring to boil.
Add corn flour and cream
Cook through
Assemble:
Toast 2 slices grain bread
Place steak mix on top of toasted bread
Pour sauce over and garnish with parsley
Serves 2 or 1 generous portion
What to do with that 1 single piece if steak after a braai
Ingredients:
1 cooked steak, sliced
1/4 onion, thinly sliced
1/4 green pepper, thinly sliced
4 mushrooms, thickly sliced (or less)
1/4 tsp chopped garlic
2 green chilli's thinly sliced
1/2 tomato, skinned and roughly chopped
Ground Black Pepper
Soy Sauce
Olive oil, to fry veg
Method:
Heat olive oil and add onions saute.
Add green peppers, fry for another minute, add garlic, tomatoes, mushrooms , pepper, soy sauce and sliced steak.
Warm through
Remove and keep warm
Sauce:
Water
1 cube beef stock
15ml Corn flour
Dash of cream
Method:
Pour water in the same pan you've used to make steak mix, add beef stock and bring to boil.
Add corn flour and cream
Cook through
Assemble:
Toast 2 slices grain bread
Place steak mix on top of toasted bread
Pour sauce over and garnish with parsley
Sweet & Sour Beef
Serves 4
Preparation Time: 10 mins
Cooking Time: 20 mins
1 x 300 g box Knorr Rice Mate Sweet & Sour
1 onion, cut into wedges
150 g pineapple pieces
1 red pepper, sliced
400 g beef strips
800 ml hot water
15 ml oil
In a large saucepan, brown 400 g beef strips, the red pepper and onion in the oil. Add the sachet of seasoning mix, 800 ml hot water, and the uncooked rice and bring to the boil. Reduce heat and simmer for 15 min, stirring occasionally. Stir in the pineapple pieces and simmer for 5 min
Serves 4
Preparation Time: 10 mins
Cooking Time: 20 mins
1 x 300 g box Knorr Rice Mate Sweet & Sour
1 onion, cut into wedges
150 g pineapple pieces
1 red pepper, sliced
400 g beef strips
800 ml hot water
15 ml oil
In a large saucepan, brown 400 g beef strips, the red pepper and onion in the oil. Add the sachet of seasoning mix, 800 ml hot water, and the uncooked rice and bring to the boil. Reduce heat and simmer for 15 min, stirring occasionally. Stir in the pineapple pieces and simmer for 5 min
Best Beef Stroganoff
"Thinly sliced beef in a rich creamy sour cream sauce. This recipe is how Count Stroganoff intended the dish to be made!"
Prep Time 15 min
Cook Time 30 min
Ready in 45 min
Servings 8
1 (16 ounce) package egg noodles
2 tablespoons butter, softened
2 onions, finely chopped
2 cloves garlic, minced
1 (8 ounce) package fresh mushrooms, thinly sliced
1 pound beef loin steak, cut into thin strips
1 (14 ounce) can beef consomme
1/4 cup Burgundy wine (optional)
3 tablespoons lemon juice
2 tablespoons all-purpose flour
2 tablespoons cold water, or as needed
1 (8 ounce) container sour cream
Bring a large pot of lightly salted water to a boil. Add noodles and cook 5 to 7 min or until al dente; drain. Melt butter in a large saucepan over medium-high heat. Stir in onions and garlic, and cook until slightly tender. Mix in mushrooms, and continue cooking 2 min. Place steak strips in saucepan and cook about 1 min. Mix in consomme, Burgundy and lemon juice. Bring to a boil. In a small bowl, thoroughly blend flour with cold water until smooth. Reduce saucepan heat to low. While stirring constantly, slowly pour flour mixture into saucepan. Gradually return to boil while stirring rapidly, until sauce is thick and smooth. Cover saucepan and continue cooking 5 min, stirring occasionally. Remove from heat, let cool slightly and stir in sour cream. Serve over cooked egg noodles.
"Thinly sliced beef in a rich creamy sour cream sauce. This recipe is how Count Stroganoff intended the dish to be made!"
Prep Time 15 min
Cook Time 30 min
Ready in 45 min
Servings 8
1 (16 ounce) package egg noodles
2 tablespoons butter, softened
2 onions, finely chopped
2 cloves garlic, minced
1 (8 ounce) package fresh mushrooms, thinly sliced
1 pound beef loin steak, cut into thin strips
1 (14 ounce) can beef consomme
1/4 cup Burgundy wine (optional)
3 tablespoons lemon juice
2 tablespoons all-purpose flour
2 tablespoons cold water, or as needed
1 (8 ounce) container sour cream
Bring a large pot of lightly salted water to a boil. Add noodles and cook 5 to 7 min or until al dente; drain. Melt butter in a large saucepan over medium-high heat. Stir in onions and garlic, and cook until slightly tender. Mix in mushrooms, and continue cooking 2 min. Place steak strips in saucepan and cook about 1 min. Mix in consomme, Burgundy and lemon juice. Bring to a boil. In a small bowl, thoroughly blend flour with cold water until smooth. Reduce saucepan heat to low. While stirring constantly, slowly pour flour mixture into saucepan. Gradually return to boil while stirring rapidly, until sauce is thick and smooth. Cover saucepan and continue cooking 5 min, stirring occasionally. Remove from heat, let cool slightly and stir in sour cream. Serve over cooked egg noodles.
Steak Birds (Stuffed Steak with macaroni parmesan)
Ingredients
2 lbs round steak cut 1/4 inch thick.
1/2 lb. bacon cut into strips
2 onions cut into fans slices
Salt and Pepper
2 cups macaroni noodles
1. Salt and pepper sprinkled on before rolling up.
2. Place a strips of beef steak on meat board then salt and pepper 1 strip of bacon on top of meat . one onion fan , roll up and fasten with a toothpick.
3. Brown in frying pan with left over bacon strips .
Remove to a Dutch oven . To the browned drippings add some water to loosen stock on bits .
4. Pour this over the rollups and bake covered for 3 hours till done.
5. with some of the broth about 2 cups cook up a 2 cups of macaroni drain ,and pour over cooked macaroni in a casserole dish , then sprinkle with parmesan cheese and bake for 1 hour and sever this with the beef steak birds and also cle slaw and mashed potatoes and what ever desert you wish to sever .
Recipe: Sonja Atrand
Source: KitchenProject
Ingredients
2 lbs round steak cut 1/4 inch thick.
1/2 lb. bacon cut into strips
2 onions cut into fans slices
Salt and Pepper
2 cups macaroni noodles
1. Salt and pepper sprinkled on before rolling up.
2. Place a strips of beef steak on meat board then salt and pepper 1 strip of bacon on top of meat . one onion fan , roll up and fasten with a toothpick.
3. Brown in frying pan with left over bacon strips .
Remove to a Dutch oven . To the browned drippings add some water to loosen stock on bits .
4. Pour this over the rollups and bake covered for 3 hours till done.
5. with some of the broth about 2 cups cook up a 2 cups of macaroni drain ,and pour over cooked macaroni in a casserole dish , then sprinkle with parmesan cheese and bake for 1 hour and sever this with the beef steak birds and also cle slaw and mashed potatoes and what ever desert you wish to sever .
Recipe: Sonja Atrand
Source: KitchenProject
STEAK WITH STROGONOFF SAUCE
• Ingredients
• 4 x 200g scotch fillet steaks
• 1 tbs crushed black peppercorns
• 1 tbs olive oil
• 20g unsalted butter
• Pickled red cabbage (see note), watercress or other salad leaves and mustard, to serve
Stroganoff sauce
• 25g unsalted butter
• 400g small Swiss brown mushrooms, thinly sliced
• 1 garlic clove, crushed
• 1/2 cup (125ml) brandy
• 300ml beef stock
• 1 tsp Vegemite or Marmite/Bovril/Oxo
• 200ml thickened cream
• 1 tbs finely chopped flat-leaf parsley leaves
• Notes
1. Step 1 Season the steaks with the crushed peppercorns and some sea salt.
2. Step 2 Heat the olive oil and butter in a large frypan over medium-high heat. When sizzling, add the steaks to the pan. Cook steaks for 2 minutes each side for medium-rare or until cooked to your liking. Transfer to a plate, loosely cover with foil and rest while making the sauce.
3. Step 3 For the stroganoff sauce, return the steak pan to medium heat and add the butter. When melted, add the thinly sliced mushrooms and the garlic and cook for 4 minutes, stirring, or until the mushrooms have softened. Add the brandy and cook for a further 1 minute or until most of the liquid has evaporated. Add the beef stock, Vegemite and thickened cream, then reduce the heat to low and simmer for 10 minutes until the sauce has reduced. Remove from the heat and stir in the chopped parsley.
4. Step 4 Divide the steaks among 4 plates, ladle over the stroganoff sauce and serve with pickled red cabbage, salad leaves and mustard.
Source – Taste.com.au
• Ingredients
• 4 x 200g scotch fillet steaks
• 1 tbs crushed black peppercorns
• 1 tbs olive oil
• 20g unsalted butter
• Pickled red cabbage (see note), watercress or other salad leaves and mustard, to serve
Stroganoff sauce
• 25g unsalted butter
• 400g small Swiss brown mushrooms, thinly sliced
• 1 garlic clove, crushed
• 1/2 cup (125ml) brandy
• 300ml beef stock
• 1 tsp Vegemite or Marmite/Bovril/Oxo
• 200ml thickened cream
• 1 tbs finely chopped flat-leaf parsley leaves
• Notes
1. Step 1 Season the steaks with the crushed peppercorns and some sea salt.
2. Step 2 Heat the olive oil and butter in a large frypan over medium-high heat. When sizzling, add the steaks to the pan. Cook steaks for 2 minutes each side for medium-rare or until cooked to your liking. Transfer to a plate, loosely cover with foil and rest while making the sauce.
3. Step 3 For the stroganoff sauce, return the steak pan to medium heat and add the butter. When melted, add the thinly sliced mushrooms and the garlic and cook for 4 minutes, stirring, or until the mushrooms have softened. Add the brandy and cook for a further 1 minute or until most of the liquid has evaporated. Add the beef stock, Vegemite and thickened cream, then reduce the heat to low and simmer for 10 minutes until the sauce has reduced. Remove from the heat and stir in the chopped parsley.
4. Step 4 Divide the steaks among 4 plates, ladle over the stroganoff sauce and serve with pickled red cabbage, salad leaves and mustard.
Source – Taste.com.au
Beef Stroganoff
I like this recipe cos it’s great in summer or winter. The cool thing about this recipe is that you can have it with pasta, rice or just on a crusty roll and rocket leaves.
Ingredients:
2 Tbsp extra-virgin olive oil
2 Tbsp butter
1 kg sirloin steak cut into thin strips
Salt
freshly ground black pepper
1 cup flour
1 tsp paprika
1 small onion, grated
250g sliced portabellini mushrooms ( I like these but you can use the ones you like)
1 cup beef stock
1/3 cup sour cream
1 Tbsp lemon juice
3 Tbsp chopped parsley
Method:
In a large pan heat the olive oil and butter.
Pat sliced meat dry.
Mix the flour and paprika in a plastic bag.
Season the meat with salt and pepper and coat in flour/paprika mix.
Shake off excess then add to very hot pan.
Add the grated onion and mushrooms.
Cook meat 5 to 6 minutes, turning occasionally.
Add stock to pan and stir while cooking until the sauce is thickened. A minute or two.
Stir in sour cream and lemon juice.
Check the seasoning and adjust to your taste. ( I like adding quite a lot of black pepper at this stage.)
Add the parsley
Remove from heat.
Source:theblogfarm.com
I like this recipe cos it’s great in summer or winter. The cool thing about this recipe is that you can have it with pasta, rice or just on a crusty roll and rocket leaves.
Ingredients:
2 Tbsp extra-virgin olive oil
2 Tbsp butter
1 kg sirloin steak cut into thin strips
Salt
freshly ground black pepper
1 cup flour
1 tsp paprika
1 small onion, grated
250g sliced portabellini mushrooms ( I like these but you can use the ones you like)
1 cup beef stock
1/3 cup sour cream
1 Tbsp lemon juice
3 Tbsp chopped parsley
Method:
In a large pan heat the olive oil and butter.
Pat sliced meat dry.
Mix the flour and paprika in a plastic bag.
Season the meat with salt and pepper and coat in flour/paprika mix.
Shake off excess then add to very hot pan.
Add the grated onion and mushrooms.
Cook meat 5 to 6 minutes, turning occasionally.
Add stock to pan and stir while cooking until the sauce is thickened. A minute or two.
Stir in sour cream and lemon juice.
Check the seasoning and adjust to your taste. ( I like adding quite a lot of black pepper at this stage.)
Add the parsley
Remove from heat.
Source:theblogfarm.com
Beef Stroganoff Casserolle
Makes : 6 servings
Prep Time : 35 min
Bake : 30 min
12 ounces dried campanelle or penne pasta
1 17-ounce package refrigerated cooked beef roast au jus
2 large fresh portobello mushrooms, stems removed and coarsely chopped (about 4 cups)
1 medium sweet onion, cut into thin wedges
2 cloves garlic, minced
2 tablespoons butter
3 tablespoons all-purpose flour
2 tablespoons tomato paste
1 14-ounce can beef broth
1 tablespoon Worcestershire sauce
1 teaspoon smoked paprika or Spanish paprika
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 8-ounce carton sour cream
1 tablespoon prepared horseradish
1 teaspoon snipped fresh dill or 1/4 teaspoon dried dill
Fresh dill sprigs (optional)
Preheat oven to 350°°F. Cook pasta according to package directions; drain. Return to pan. Meanwhile, remove meat from container, reserving juices. Using two forks, shred meat into bite-size pieces. Set aside. In a large skillet, cook mushrooms, onion, and garlic in hot butter over medium heat for 4 to 5 min or until tender. Stir in flour and tomato paste. Gradually stir in meat juices, broth, Worcestershire sauce, paprika, salt, and pepper. Cook and stir until thickened and bubbly. Remove from heat. Stir in ½ cup of the sour cream. Stir shredded meat and mushroom mixture into cooked pasta. Transfer mixture to an ungreased 3-quart casserole. Bake, covered, about 30 min or until heated through. Meanwhile, in a small bowl, combine the remaining sour cream, horseradish, and snipped or dried dill. Serve with meat mixture. If desired, garnish with dill sprigs.
Makes : 6 servings
Prep Time : 35 min
Bake : 30 min
12 ounces dried campanelle or penne pasta
1 17-ounce package refrigerated cooked beef roast au jus
2 large fresh portobello mushrooms, stems removed and coarsely chopped (about 4 cups)
1 medium sweet onion, cut into thin wedges
2 cloves garlic, minced
2 tablespoons butter
3 tablespoons all-purpose flour
2 tablespoons tomato paste
1 14-ounce can beef broth
1 tablespoon Worcestershire sauce
1 teaspoon smoked paprika or Spanish paprika
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 8-ounce carton sour cream
1 tablespoon prepared horseradish
1 teaspoon snipped fresh dill or 1/4 teaspoon dried dill
Fresh dill sprigs (optional)
Preheat oven to 350°°F. Cook pasta according to package directions; drain. Return to pan. Meanwhile, remove meat from container, reserving juices. Using two forks, shred meat into bite-size pieces. Set aside. In a large skillet, cook mushrooms, onion, and garlic in hot butter over medium heat for 4 to 5 min or until tender. Stir in flour and tomato paste. Gradually stir in meat juices, broth, Worcestershire sauce, paprika, salt, and pepper. Cook and stir until thickened and bubbly. Remove from heat. Stir in ½ cup of the sour cream. Stir shredded meat and mushroom mixture into cooked pasta. Transfer mixture to an ungreased 3-quart casserole. Bake, covered, about 30 min or until heated through. Meanwhile, in a small bowl, combine the remaining sour cream, horseradish, and snipped or dried dill. Serve with meat mixture. If desired, garnish with dill sprigs.
Creamy Beef Stroganoff
Ingredients
6 Chives, chopped
1 Pinch black pepper
500 ml Cold milk
50 ml Sherry (optional)
3 ml Robertsons Paprika
1 sachet KNORR Beef Stroganoff Dry Cook-in-Sauce
500 g Beef strips
100 g Sliced mushrooms
15 ml Oil
1 Onion, sliced into rings
1 Green pepper, sliced
Method
1.Fry beef strips and mushrooms in a splash of oil.
2.Add onion, green pepper and paprika and continue to fry until the onions are soft.
3.Add the sherry.
4.Mix sachet contents with 500 ml cold milk and add this to the beef mixture.
5.Bring to the boil, stirring often.
6.Cover and simmer for 30 minutes or until beef is tender.
7.Season with black pepper and sprinkle with chives.
(whatsfordinner)
Ingredients
6 Chives, chopped
1 Pinch black pepper
500 ml Cold milk
50 ml Sherry (optional)
3 ml Robertsons Paprika
1 sachet KNORR Beef Stroganoff Dry Cook-in-Sauce
500 g Beef strips
100 g Sliced mushrooms
15 ml Oil
1 Onion, sliced into rings
1 Green pepper, sliced
Method
1.Fry beef strips and mushrooms in a splash of oil.
2.Add onion, green pepper and paprika and continue to fry until the onions are soft.
3.Add the sherry.
4.Mix sachet contents with 500 ml cold milk and add this to the beef mixture.
5.Bring to the boil, stirring often.
6.Cover and simmer for 30 minutes or until beef is tender.
7.Season with black pepper and sprinkle with chives.
(whatsfordinner)
BEEF AND BUTTERNUT SQUASH STEW
Ingredients
• 3 tablespoon olive oil
• 1 onion, peeled and chopped
• 2 cloves garlic, chopped
• 1 tablespoon minced fresh rosemary
• 1 tablespoon chopped fresh thyme
• 2 pounds stew beef, cut into 2-inch cubes
• 1/2 teaspoon salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper, plus more to taste
• 2 tablespoons all-purpose flour
• 1 cup Marsala wine
• 1 pound butternut squash, trimmed and cut into 2-inch cubes
• 1/4 cup chopped sun-dried tomatoes
• 3 to 4 cups beef broth
• 2 tablespoons fresh chopped flat-leaf parsley
• Crusty bread, for serving
Directions
In a large soup pot heat 3 tablespoons of olive oil over medium heat. Add the onions, garlic, rosemary, and thyme and saute until the onions are tender, about 2 minutes. Toss the beef cubes in salt and pepper and flour. Turn up the heat to med-high and add the beef to the pot. Cook until the beef is browned and golden around the edges, about 5 minutes. Add the Marsala wine. Using a wooden spoon, gently stir up all the brown bits off the bottom of the pan. Add the butternut squash and sun-dried tomatoes and stir to combine. Add enough beef broth to just cover the beef and squash. Bring the stew to a boil over high heat, then reduce the heat to low and simmer, covered, for 1 hour. Season the stew with additional salt and pepper to taste. Sprinkle with the chopped parsley. Serve with crusty bread alongside.
Ingredients
• 3 tablespoon olive oil
• 1 onion, peeled and chopped
• 2 cloves garlic, chopped
• 1 tablespoon minced fresh rosemary
• 1 tablespoon chopped fresh thyme
• 2 pounds stew beef, cut into 2-inch cubes
• 1/2 teaspoon salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper, plus more to taste
• 2 tablespoons all-purpose flour
• 1 cup Marsala wine
• 1 pound butternut squash, trimmed and cut into 2-inch cubes
• 1/4 cup chopped sun-dried tomatoes
• 3 to 4 cups beef broth
• 2 tablespoons fresh chopped flat-leaf parsley
• Crusty bread, for serving
Directions
In a large soup pot heat 3 tablespoons of olive oil over medium heat. Add the onions, garlic, rosemary, and thyme and saute until the onions are tender, about 2 minutes. Toss the beef cubes in salt and pepper and flour. Turn up the heat to med-high and add the beef to the pot. Cook until the beef is browned and golden around the edges, about 5 minutes. Add the Marsala wine. Using a wooden spoon, gently stir up all the brown bits off the bottom of the pan. Add the butternut squash and sun-dried tomatoes and stir to combine. Add enough beef broth to just cover the beef and squash. Bring the stew to a boil over high heat, then reduce the heat to low and simmer, covered, for 1 hour. Season the stew with additional salt and pepper to taste. Sprinkle with the chopped parsley. Serve with crusty bread alongside.
Steak Pizzaiola :
2 Large spanish onions Sliced
2 Green Peppers Sliced
2 Red Peppers Sliced
1 pkt mushrooms, cleaned and sliced (optional)
Pasta Sauce
Crushed Garlic
Salt
Pepper
Olive Oil
1 kg Sirloin Steak, or if you prefer, flank or skirt steak
In a skillet pan coat bottom of pan with oil, saute garlic for about 1 minute. Add in onions, peppers, and mushrooms. Season vegetables lightly. Add pasta sauce. Let simmer, stirring occasionally.
In a fry pan, add oil to coat bottom and cook steak about 5 minutes, season lightly. Turn steak over cook til your liking
Plate the steak and pour pasta sauce with veggies over steak.
****You can slice the steak before plating and put the whole thing over noodles or serve as is with nice warm bread and a salad
2 Large spanish onions Sliced
2 Green Peppers Sliced
2 Red Peppers Sliced
1 pkt mushrooms, cleaned and sliced (optional)
Pasta Sauce
Crushed Garlic
Salt
Pepper
Olive Oil
1 kg Sirloin Steak, or if you prefer, flank or skirt steak
In a skillet pan coat bottom of pan with oil, saute garlic for about 1 minute. Add in onions, peppers, and mushrooms. Season vegetables lightly. Add pasta sauce. Let simmer, stirring occasionally.
In a fry pan, add oil to coat bottom and cook steak about 5 minutes, season lightly. Turn steak over cook til your liking
Plate the steak and pour pasta sauce with veggies over steak.
****You can slice the steak before plating and put the whole thing over noodles or serve as is with nice warm bread and a salad
BEEF STIR FRY
1/2 cup Enova oil
1-1/2 lbs. beef top round, sliced 1/2” thick, 2” long
3 tbsp. soy sauce
1 tsp. garlic powder
1 tsp. ground ginger
1 tsp. ground black pepper
2 tbsp. cornstarch
2 medium onions, sliced
2 tbsp. minced fresh garlic
1 tbsp. minced fresh ginger
3 carrots, peeled and cut on the bias 1/3” thick
2 ribs celery, sliced on a bias 1/3” thick
1 cup sliced green peppers
1 cup sliced red peppers
2 cups cauliflower florets
2 cups broccoli florets
1 cup chicken stock
1/2 cup sliced water chestnuts
1 – 15 oz. can baby corn, drained and rinsed
2 cups oriental sauce (recipe above) or your favorite bottled stir-fry sauce
Combine the beef, soy sauce, ground ginger, garlic powder, black pepper and cornstarch in a medium bowl. Mix well. Set aside for 1 hour.
Heat a large sauté pan or wok over high heat until very hot. Carefully add the Enova oil. Carefully add the marinated beef and stir-fry for 30 seconds. Add the onions, stir-fry for 30 seconds. Add the second measures of the ginger and garlic, stir-fry for 10 seconds. Add the carrots, stir-fry for 30 seconds. Add the celery, stir-fry for 30 seconds. Add the peppers, stir-fry 30 seconds. Add the cauliflower, stir-fry 30 seconds. Add broccoli, stir-fry 30 seconds. Add the chicken stock and cook for 1 minute, stirring constantly. Add the water chestnuts and baby corn, stir-fry for 30 seconds. Add the stir-fry sauce and cook for 1 minute. Serve over basamati rice.
Stir-Fry Sauce (about 4 cups)
1 cup lite soy sauce
1/4 cup soy sauce
1 cup + 1 tbsp. rice vin
3/4 cup honey
1 tsp. ginger, ground.
1 tbsp. garlic powder
1 tbsp. onion powder.
1 tbsp. sesame oil
1/2 cup pineapple juice
1/4 cup orange juice
3/4 cup chicken broth
3 tbsp. cornstarch
1/2 cup Enova oil
1-1/2 lbs. beef top round, sliced 1/2” thick, 2” long
3 tbsp. soy sauce
1 tsp. garlic powder
1 tsp. ground ginger
1 tsp. ground black pepper
2 tbsp. cornstarch
2 medium onions, sliced
2 tbsp. minced fresh garlic
1 tbsp. minced fresh ginger
3 carrots, peeled and cut on the bias 1/3” thick
2 ribs celery, sliced on a bias 1/3” thick
1 cup sliced green peppers
1 cup sliced red peppers
2 cups cauliflower florets
2 cups broccoli florets
1 cup chicken stock
1/2 cup sliced water chestnuts
1 – 15 oz. can baby corn, drained and rinsed
2 cups oriental sauce (recipe above) or your favorite bottled stir-fry sauce
Combine the beef, soy sauce, ground ginger, garlic powder, black pepper and cornstarch in a medium bowl. Mix well. Set aside for 1 hour.
Heat a large sauté pan or wok over high heat until very hot. Carefully add the Enova oil. Carefully add the marinated beef and stir-fry for 30 seconds. Add the onions, stir-fry for 30 seconds. Add the second measures of the ginger and garlic, stir-fry for 10 seconds. Add the carrots, stir-fry for 30 seconds. Add the celery, stir-fry for 30 seconds. Add the peppers, stir-fry 30 seconds. Add the cauliflower, stir-fry 30 seconds. Add broccoli, stir-fry 30 seconds. Add the chicken stock and cook for 1 minute, stirring constantly. Add the water chestnuts and baby corn, stir-fry for 30 seconds. Add the stir-fry sauce and cook for 1 minute. Serve over basamati rice.
Stir-Fry Sauce (about 4 cups)
1 cup lite soy sauce
1/4 cup soy sauce
1 cup + 1 tbsp. rice vin
3/4 cup honey
1 tsp. ginger, ground.
1 tbsp. garlic powder
1 tbsp. onion powder.
1 tbsp. sesame oil
1/2 cup pineapple juice
1/4 cup orange juice
3/4 cup chicken broth
3 tbsp. cornstarch
T
GARLICKY T-BONE STEAKS: [MR FOOD]
What makes this sizzling T-bone steak so flavorful? The fresh garlic! Anytime we have a hankering for steak and can't grill out, this one, packing both a filet and a strip steak, cooks up to a "T" on our stovetop!
Serves: 2
What You'll Need:
•2 (12-ounce) T-bone steaks
•1/4 teaspoon salt
•1/4 teaspoon black pepper
•1/4 cup (1/2 stick) butter
•1 tablespoon chopped garlic
•1 tablespoon fresh parsley
What To Do:
1.Season steaks on both sides with salt and pepper. Using a large skillet or grill pan, brown steaks over medium-high heat for 2 to 3 minutes per side, in batches, if necessary.
2.Remove pan from heat for 1 minute; reduce heat to low. Add butter, garlic, and parsley. Cook steaks 1 to 2 more minutes per side, or until desired doneness. Serve immediately.
TIP:
Do outside by the campfire in your skillet.
Serve with extra garlic butter on top of steak.
What makes this sizzling T-bone steak so flavorful? The fresh garlic! Anytime we have a hankering for steak and can't grill out, this one, packing both a filet and a strip steak, cooks up to a "T" on our stovetop!
Serves: 2
What You'll Need:
•2 (12-ounce) T-bone steaks
•1/4 teaspoon salt
•1/4 teaspoon black pepper
•1/4 cup (1/2 stick) butter
•1 tablespoon chopped garlic
•1 tablespoon fresh parsley
What To Do:
1.Season steaks on both sides with salt and pepper. Using a large skillet or grill pan, brown steaks over medium-high heat for 2 to 3 minutes per side, in batches, if necessary.
2.Remove pan from heat for 1 minute; reduce heat to low. Add butter, garlic, and parsley. Cook steaks 1 to 2 more minutes per side, or until desired doneness. Serve immediately.
TIP:
Do outside by the campfire in your skillet.
Serve with extra garlic butter on top of steak.
THE MRS.H.S.BALLS TEXAN CHILLI CON CARNE – serves 4-6
INGREDIENTS
1 tablespoons sunflower oil
750g beef goulash
1 medium onion, chopped
2 cloves garlic, minced
2 tablespoons fresh chopped chillies
1 tablespoon chilli flakes
1 ½ teaspoons ground cumin
1 ½ teaspoons dried oregano
1 ½ teaspoons cayenne pepper
½ teaspoon instant coffee
½ teaspoon cocoa powder
2 cups beef stock (use beef stock cubes)
2 small tins tomato paste
4 tablespoons Mrs Balls Original Chutney
Salt & Pepper to season
½ bottle Castle milk stout
METHOD
Fry goulash in 1 tablespoon sunflower oil until well browned and sealed on all sides then set aside
Deglaze pot with ½ cup beef stock and set stock aside
Return pot to heat
Add 1 tablespoon sunflower oil
Fry onion, garlic and fresh chilli in sunflower oil until tender
Add all dry spices (NOT SALT AND PEPPER) and cook on low for 3-4 minutes to infuse
Add browned and sealed beef goulash back to pot
Cook on medium heat, stir well so beef mixes with ingredients
Stir in tomato puree together with the coffee, cocoa powder and Mrs Balls Original Chutney
Stir to mix flavours (2 – 3 minutes)
Add de - glazed stock
Add rest of beef stock and bottle of milk stout
Bring to the boil then turn right down
Cover pot with lid and cook on low till beef begins to break up and sauce begins to thicken
Watch carefully all the time as you don’t want your meat to stick to bottom of pot
Taste and season with salt and pepper according to your taste
Let rest for a few hours before serving
INGREDIENTS
1 tablespoons sunflower oil
750g beef goulash
1 medium onion, chopped
2 cloves garlic, minced
2 tablespoons fresh chopped chillies
1 tablespoon chilli flakes
1 ½ teaspoons ground cumin
1 ½ teaspoons dried oregano
1 ½ teaspoons cayenne pepper
½ teaspoon instant coffee
½ teaspoon cocoa powder
2 cups beef stock (use beef stock cubes)
2 small tins tomato paste
4 tablespoons Mrs Balls Original Chutney
Salt & Pepper to season
½ bottle Castle milk stout
METHOD
Fry goulash in 1 tablespoon sunflower oil until well browned and sealed on all sides then set aside
Deglaze pot with ½ cup beef stock and set stock aside
Return pot to heat
Add 1 tablespoon sunflower oil
Fry onion, garlic and fresh chilli in sunflower oil until tender
Add all dry spices (NOT SALT AND PEPPER) and cook on low for 3-4 minutes to infuse
Add browned and sealed beef goulash back to pot
Cook on medium heat, stir well so beef mixes with ingredients
Stir in tomato puree together with the coffee, cocoa powder and Mrs Balls Original Chutney
Stir to mix flavours (2 – 3 minutes)
Add de - glazed stock
Add rest of beef stock and bottle of milk stout
Bring to the boil then turn right down
Cover pot with lid and cook on low till beef begins to break up and sauce begins to thicken
Watch carefully all the time as you don’t want your meat to stick to bottom of pot
Taste and season with salt and pepper according to your taste
Let rest for a few hours before serving
STUFFED BEEF TENDERLOIN ROAST: [TASTE OF BBQ]
It's true, beef tenderloin is likely the most expensive roast you're going to buy but if you're entertaining and want to really impress your guests then it's also the best choice you can make.
By virtue of it's cut a beef tenderloin is the most lean and tender selection of meat but hasn't the same distinctive flavors as other cuts.
That's why we developed this stuffed beef tenderloin roast recipe to use ingredients that can enhance but not overpower the natural flavor of the tenderloin.
The easiest way to get this beef tenderloin stuffed is to actually butterfly and flatten it and then roll the stuffing ingredients up inside of it.
The butterflied beef tenderloin roast is then "stuffed" or rolled up with sauteed pancetta bacon, balsamic glazed mushrooms, shallots and garlic, add some slivers of sweet red pepper and finish it off with a creamy goat cheese.
Not only does cooking this on your grill add more depth of flavor but it free's up your time (and your kitchen) for the side dishes.
DIE SAGSTE VLEIS WAT JY KAN KRY EN JA DIT IS DUUR, MAAR 'N OU BETAAL VIR KWALITEIT, SMAAK EN SAPPIGHEID. DIS BESLIS DIE MOEITE WERD!
It's true, beef tenderloin is likely the most expensive roast you're going to buy but if you're entertaining and want to really impress your guests then it's also the best choice you can make.
By virtue of it's cut a beef tenderloin is the most lean and tender selection of meat but hasn't the same distinctive flavors as other cuts.
That's why we developed this stuffed beef tenderloin roast recipe to use ingredients that can enhance but not overpower the natural flavor of the tenderloin.
The easiest way to get this beef tenderloin stuffed is to actually butterfly and flatten it and then roll the stuffing ingredients up inside of it.
The butterflied beef tenderloin roast is then "stuffed" or rolled up with sauteed pancetta bacon, balsamic glazed mushrooms, shallots and garlic, add some slivers of sweet red pepper and finish it off with a creamy goat cheese.
Not only does cooking this on your grill add more depth of flavor but it free's up your time (and your kitchen) for the side dishes.
DIE SAGSTE VLEIS WAT JY KAN KRY EN JA DIT IS DUUR, MAAR 'N OU BETAAL VIR KWALITEIT, SMAAK EN SAPPIGHEID. DIS BESLIS DIE MOEITE WERD!
Blue Cheese Beef Tenderloin with Red Wine Sauce
Prep Time: 30 Minutes
Cook Time: 1 Hour
Ready In: 1 Hour 30 Minutes
Servings: 8
"This is a recipe for whole beef tenderloin baked and topped with a blue cheese sauce."
1 (3 pound) whole beef tenderloin
1/2 cup teriyaki sauce
1/2 cup red wine
2 cloves garlic, chopped
4 ounces blue cheese, crumbled
1/3 cup mayonnaise
2/3 cup sour cream
1 1/2 teaspoons Worcestershire sauce
Place beef in a shallow dish. Combine teriyaki sauce, red wine and garlic; pour over beef. Allow beef to marinate in refrigerator for 30 min. Preheat oven to 230°C. Place tenderloin on broiler pan, and cook in preheated oven for 15 minutes. Reduce heat to 190°C, and cook for 30 to 40 more minutes, or to desired doneness. Allow to set for 10 minutes before slicing. In a saucepan over low heat, combine blue cheese, mayonnaise, sour cream and Worcestershire sauce. Stir until smooth; serve over sliced tenderloin
Prep Time: 30 Minutes
Cook Time: 1 Hour
Ready In: 1 Hour 30 Minutes
Servings: 8
"This is a recipe for whole beef tenderloin baked and topped with a blue cheese sauce."
1 (3 pound) whole beef tenderloin
1/2 cup teriyaki sauce
1/2 cup red wine
2 cloves garlic, chopped
4 ounces blue cheese, crumbled
1/3 cup mayonnaise
2/3 cup sour cream
1 1/2 teaspoons Worcestershire sauce
Place beef in a shallow dish. Combine teriyaki sauce, red wine and garlic; pour over beef. Allow beef to marinate in refrigerator for 30 min. Preheat oven to 230°C. Place tenderloin on broiler pan, and cook in preheated oven for 15 minutes. Reduce heat to 190°C, and cook for 30 to 40 more minutes, or to desired doneness. Allow to set for 10 minutes before slicing. In a saucepan over low heat, combine blue cheese, mayonnaise, sour cream and Worcestershire sauce. Stir until smooth; serve over sliced tenderloin
T-Bone with mustard & herb butter
Preparation Time: 15 minutes
Cooking Time: 8 minutes
4 Steakhouse Classic T-bone
Steaks
250g softened butter
1 cup of Dijon mustard
2 tablespoons flat leaf parsley, Chopped
2 tablespoons fresh chives,
finely chopped
Olive oil
Mediterranean Summer Salad:
Handful of fresh rocket leaves
Handful of fresh baby spinach leaves
2 ripe tomatoes, diced
150g crumbed Feta
100g Kalamata olives, stoned and halved
Freshly ground sea salt
Freshly ground black pepper
1 teaspoon dried oregano
Extra virgin olive oil
Balsamic vinegar
Make the herb butter by blending the butter, mustard and herbs together. Place on a small piece of wax paper and form into a log shape. Roll up and twist the ends. Place in the refrigerator until needed. There will be excess butter which will keep for 3 months. Brush the T-bone steaks with a little of the olive oil and cook over medium coals for about 4 min per side, or until done as desired. Mix the rocket and baby spinach leaves together. Toss with the diced tomatoes, Feta and Kalamata olives. To make the dressing, mix the salt, pepper, oregano, olive oil and balsamic vinegar in a bowl and whisk with a fork until amalgamated. Drizzle over the salad just before serving. Serve immediately with rounds of mustard herb butter and Mediterranean Summer Salad.
Can also be made with club or sirloin.
Tip: Do not salt your steak before grilling. This draws out natural moisture and could cause the meat to seem dry and tough.
Preparation Time: 15 minutes
Cooking Time: 8 minutes
4 Steakhouse Classic T-bone
Steaks
250g softened butter
1 cup of Dijon mustard
2 tablespoons flat leaf parsley, Chopped
2 tablespoons fresh chives,
finely chopped
Olive oil
Mediterranean Summer Salad:
Handful of fresh rocket leaves
Handful of fresh baby spinach leaves
2 ripe tomatoes, diced
150g crumbed Feta
100g Kalamata olives, stoned and halved
Freshly ground sea salt
Freshly ground black pepper
1 teaspoon dried oregano
Extra virgin olive oil
Balsamic vinegar
Make the herb butter by blending the butter, mustard and herbs together. Place on a small piece of wax paper and form into a log shape. Roll up and twist the ends. Place in the refrigerator until needed. There will be excess butter which will keep for 3 months. Brush the T-bone steaks with a little of the olive oil and cook over medium coals for about 4 min per side, or until done as desired. Mix the rocket and baby spinach leaves together. Toss with the diced tomatoes, Feta and Kalamata olives. To make the dressing, mix the salt, pepper, oregano, olive oil and balsamic vinegar in a bowl and whisk with a fork until amalgamated. Drizzle over the salad just before serving. Serve immediately with rounds of mustard herb butter and Mediterranean Summer Salad.
Can also be made with club or sirloin.
Tip: Do not salt your steak before grilling. This draws out natural moisture and could cause the meat to seem dry and tough.
Pan fried beef tenderloin
An elegant, yet simple dish - pan fried beef tenderloin is served with a delicious sauce made with shallots, red wine and dark chicken stock.
Serves 2
Active Time 25 mins
Total Time 25 mins
Step 1: Preparing the Salad
2 cups frisée lettuce (approx.)
To start, wash the frisée lettuce and tear into large pieces. Spin dry and transfer to a large bowl. Set aside while you cook the steaks.
Step 2: Cooking the Steaks
2 beef tenderloin steaks (about 6 ounces each)
2 tsps grape seed oil
Before cooking the steaks, make sure they have come to room temperature. Once you are ready to cook, season the steaks with salt and pepper. Preheat a heavy fry pan over medium-high heat. Once the pan is hot, add the oil. As soon as the oil just starts to smoke, add the steaks. Because the steaks are a bit thicker, turn the heat down to medium to medium low. Using the flip-often method, after about a minute of cooking, flip the steaks. Let cook again for another minute and flip again. Continue with this same process until the steaks are cooked to your liking.
Once done, remove the steaks, tent with foil and allow to rest, while you make the sauce.
Step 3: Making the Sauce
2 tbsp shallots
3-4 tbsp cold, unsalted butter
1/2 cup dry, red wine
1 cup dark chicken (or veal) stock (Rouxbe recipe*)
salt (to taste)
pepper (to taste)
To start the sauce, make sure to have the shallots minced and measure out the cold butter and red wine. Over medium to medium low heat, add about one tablespoon of the butter, followed by the shallots. Cook the shallots until soft and golden. Once ready, deglaze with the red wine, making sure to scrape up any sucs from the bottom of the pan. Let the liquid reduce until you reach a syrupy consistency.
Once a syrupy consistency has been reached, add the dark chicken stock and any juices from the resting steaks and reduce again until slightly thickened. Test the sauce by spooning a bit onto a plate. The sauce should not be too runny or too thick. It should just move nicely on the plate. To finish the sauce, turn off the heat and swirl in the cold butter, a bit at a time. The butter not only helps to thicken the sauce it also adds richness and shine. Finally, season the sauce with salt and pepper to taste.
Step 4: Finishing and Serving the Dish
extra-virgin olive oil
salt (to taste)
pepper (to taste)
To finish the salad, add a bit of quality olive oil, salt and pepper. Gently toss to combine and add a bit more of each to taste. Adding the oil and seasoning in stages ensures that you don’t weigh down the greens or over season them. Gather a few pieces of frisée and place them onto each plate, along with the steaks. Drizzle the hot pan sauce over the steaks and serve immediately.
Notes
If you happen to over-reduce the sauce, just thin it out slightly with a bit more stock or water.
An elegant, yet simple dish - pan fried beef tenderloin is served with a delicious sauce made with shallots, red wine and dark chicken stock.
Serves 2
Active Time 25 mins
Total Time 25 mins
Step 1: Preparing the Salad
2 cups frisée lettuce (approx.)
To start, wash the frisée lettuce and tear into large pieces. Spin dry and transfer to a large bowl. Set aside while you cook the steaks.
Step 2: Cooking the Steaks
2 beef tenderloin steaks (about 6 ounces each)
2 tsps grape seed oil
Before cooking the steaks, make sure they have come to room temperature. Once you are ready to cook, season the steaks with salt and pepper. Preheat a heavy fry pan over medium-high heat. Once the pan is hot, add the oil. As soon as the oil just starts to smoke, add the steaks. Because the steaks are a bit thicker, turn the heat down to medium to medium low. Using the flip-often method, after about a minute of cooking, flip the steaks. Let cook again for another minute and flip again. Continue with this same process until the steaks are cooked to your liking.
Once done, remove the steaks, tent with foil and allow to rest, while you make the sauce.
Step 3: Making the Sauce
2 tbsp shallots
3-4 tbsp cold, unsalted butter
1/2 cup dry, red wine
1 cup dark chicken (or veal) stock (Rouxbe recipe*)
salt (to taste)
pepper (to taste)
To start the sauce, make sure to have the shallots minced and measure out the cold butter and red wine. Over medium to medium low heat, add about one tablespoon of the butter, followed by the shallots. Cook the shallots until soft and golden. Once ready, deglaze with the red wine, making sure to scrape up any sucs from the bottom of the pan. Let the liquid reduce until you reach a syrupy consistency.
Once a syrupy consistency has been reached, add the dark chicken stock and any juices from the resting steaks and reduce again until slightly thickened. Test the sauce by spooning a bit onto a plate. The sauce should not be too runny or too thick. It should just move nicely on the plate. To finish the sauce, turn off the heat and swirl in the cold butter, a bit at a time. The butter not only helps to thicken the sauce it also adds richness and shine. Finally, season the sauce with salt and pepper to taste.
Step 4: Finishing and Serving the Dish
extra-virgin olive oil
salt (to taste)
pepper (to taste)
To finish the salad, add a bit of quality olive oil, salt and pepper. Gently toss to combine and add a bit more of each to taste. Adding the oil and seasoning in stages ensures that you don’t weigh down the greens or over season them. Gather a few pieces of frisée and place them onto each plate, along with the steaks. Drizzle the hot pan sauce over the steaks and serve immediately.
Notes
If you happen to over-reduce the sauce, just thin it out slightly with a bit more stock or water.
Pan-Roasted Beef Tenderloin With Rosemary and Garlic
From Williams Sonoma
1 beef tenderloin roast, 2 1/2 to 3 lb.
3 fresh rosemary sprigs
1 garlic clove, minced
Salt and freshly ground pepper, to taste
1 Tbs. vegetable oil
4 shallots, minced
2 cups dry red wine
16 Tbs. (2 sticks) softened unsalted butter, cut into 1/2-inch pieces
Preheat an oven to 400ºF.
Let the roast stand at room temperature for 30 to 40 minutes. Set the roast on a clean work surface and lay the rosemary sprigs lengthwise along the roast. Using kitchen twine, tie the rosemary to the roast at 2-inch intervals. Rub the roast with the garlic and season with salt and pepper.
Preheat an oval skillet or large sauté pan over medium-high heat and warm the vegetable oil. Add the roast and brown, 3 to 4 minutes per side. Transfer the skillet to the oven and roast, turning the beef occasionally, until an instant-read thermometer inserted into the center of the meat registers 125ºF for very rare to rare, 15 to 20 minutes, or until done to your liking. Transfer the roast to a cutting board, cover loosely with aluminum foil and let rest for 5 minutes.
Meanwhile, in a saucepan over medium-high heat, combine the shallots and wine and boil until reduced to 1/4 cup, 7 to 10 minutes. Add the butter a few pieces at a time, whisking constantly until blended before adding more. Strain the sauce through a fine-mesh sieve and season with salt. Keep warm over very low heat, being careful not to boil.
Slice the meat and arrange on a warmed platter. Pass the sauce alongside.
Serves 4 to 6.
From Williams Sonoma
1 beef tenderloin roast, 2 1/2 to 3 lb.
3 fresh rosemary sprigs
1 garlic clove, minced
Salt and freshly ground pepper, to taste
1 Tbs. vegetable oil
4 shallots, minced
2 cups dry red wine
16 Tbs. (2 sticks) softened unsalted butter, cut into 1/2-inch pieces
Preheat an oven to 400ºF.
Let the roast stand at room temperature for 30 to 40 minutes. Set the roast on a clean work surface and lay the rosemary sprigs lengthwise along the roast. Using kitchen twine, tie the rosemary to the roast at 2-inch intervals. Rub the roast with the garlic and season with salt and pepper.
Preheat an oval skillet or large sauté pan over medium-high heat and warm the vegetable oil. Add the roast and brown, 3 to 4 minutes per side. Transfer the skillet to the oven and roast, turning the beef occasionally, until an instant-read thermometer inserted into the center of the meat registers 125ºF for very rare to rare, 15 to 20 minutes, or until done to your liking. Transfer the roast to a cutting board, cover loosely with aluminum foil and let rest for 5 minutes.
Meanwhile, in a saucepan over medium-high heat, combine the shallots and wine and boil until reduced to 1/4 cup, 7 to 10 minutes. Add the butter a few pieces at a time, whisking constantly until blended before adding more. Strain the sauce through a fine-mesh sieve and season with salt. Keep warm over very low heat, being careful not to boil.
Slice the meat and arrange on a warmed platter. Pass the sauce alongside.
Serves 4 to 6.
Blue cheese rump & mushrooms
Ingredients
50 g crushed garlic
4 x 300g thick pieces rump steak
2 x 250g mushrooms (Cut into pieces)
500 ml Hill & Dale Pinotage
Black pepper
1 onion (chopped)
50 crushed garlic
250 ml cream
50 ml olive oil
2 x 120g blocks of blue cheese
Method
Mix wine, olive oil, black pepper and garlic into bowl. Pour over pieces of rump steak. Marinate for at least 3 hours or overnight in fridge. (Overnight much better) Before you are ready to braai your pieces of rump over the coals make your mushroom sauce. In pan fry onions with mushrooms, add black pepper and salt to taste. Pour cream into mushrooms and simmer a few minutes. Now braai those lovely pieces of marinated rump (to taste: rare/medium or well done). Plate up and pour your mushroom sauce over your rump with chunks of blue cheese on top. Cheese will melt on top of sauce. Enjoy!
Recipe courtesy of Food24.com
Ingredients
50 g crushed garlic
4 x 300g thick pieces rump steak
2 x 250g mushrooms (Cut into pieces)
500 ml Hill & Dale Pinotage
Black pepper
1 onion (chopped)
50 crushed garlic
250 ml cream
50 ml olive oil
2 x 120g blocks of blue cheese
Method
Mix wine, olive oil, black pepper and garlic into bowl. Pour over pieces of rump steak. Marinate for at least 3 hours or overnight in fridge. (Overnight much better) Before you are ready to braai your pieces of rump over the coals make your mushroom sauce. In pan fry onions with mushrooms, add black pepper and salt to taste. Pour cream into mushrooms and simmer a few minutes. Now braai those lovely pieces of marinated rump (to taste: rare/medium or well done). Plate up and pour your mushroom sauce over your rump with chunks of blue cheese on top. Cheese will melt on top of sauce. Enjoy!
Recipe courtesy of Food24.com
Spicy beef tagine
• 45 Millilitre Olive oil
• 800 Gram Beef goulash cubes
• 2 Onions, finely chopped
• 3 Cloves crushed garlic
• 15 Millilitre Ground ginger
• 15 Millilitre Ground cinnamon
• 15 Millilitre Turmeric
• 25 Millilitre Paprika
• 25 Millilitre Dried chilli flakes
• 250 Millilitre Tomato puree
• 1 Knorr Beef Stock Pot
• 250 Millilitre Water
• 100 Gram Dried apricots, chopped
• 100 Gram Seedless raisins
• 30 Millilitre Honey
• Lemon, juice only
Heat 30ml of olive oil in a large pot and fry beef goulash cubes until well browned on all sides. Remove from the pot and set aside
Add remaining olive oil and gently fry onion and garlic until soft
Add all the spices and gently fry for 1 minute to release the aroma and flavour
Return the browned beef cubes to the pot and fry for another 1 minute
Add the tomato puree, Knorr Beef Stock Pot and water, stir well and bring to the boil
Reduce the heat and add the chopped dried apricots, raisins, honey and lemon juice and allow to simmer with the lid on for 40 minutes stirring occasionally
Garnish with sprigs of fresh coriander and serve with rice or cous cous
• 45 Millilitre Olive oil
• 800 Gram Beef goulash cubes
• 2 Onions, finely chopped
• 3 Cloves crushed garlic
• 15 Millilitre Ground ginger
• 15 Millilitre Ground cinnamon
• 15 Millilitre Turmeric
• 25 Millilitre Paprika
• 25 Millilitre Dried chilli flakes
• 250 Millilitre Tomato puree
• 1 Knorr Beef Stock Pot
• 250 Millilitre Water
• 100 Gram Dried apricots, chopped
• 100 Gram Seedless raisins
• 30 Millilitre Honey
• Lemon, juice only
Heat 30ml of olive oil in a large pot and fry beef goulash cubes until well browned on all sides. Remove from the pot and set aside
Add remaining olive oil and gently fry onion and garlic until soft
Add all the spices and gently fry for 1 minute to release the aroma and flavour
Return the browned beef cubes to the pot and fry for another 1 minute
Add the tomato puree, Knorr Beef Stock Pot and water, stir well and bring to the boil
Reduce the heat and add the chopped dried apricots, raisins, honey and lemon juice and allow to simmer with the lid on for 40 minutes stirring occasionally
Garnish with sprigs of fresh coriander and serve with rice or cous cous
Spicy T-Bone Steaks with a Chilli Cheese Topping Recipe
Spice up a T-bone steak that will impress Dad this Father's Day.
Serves: 4 | Preparation Time: 10 minutes | Cooking Time: 10 minutes
Ingredients
• 4 Well-trimmed T-bone steaks
• 2 teaspoon Robertsons Paprika.
• 1 Garlic clove, crushed
• 1 KNORR Creamy Cheese Sauce Dry Cook-in-Sauce
• 4 Slices Cheddar or processed cheese
• 2 teaspoon Robertsons Dried Oreganum
• 2 teaspoon Robertsons Dried Thyme
• 1 teaspoon Robertsons Ground Black Pepper
• 4 or 5 Fresh or pickled Jalapeno chillies
Instructions
1. In a bowl combine the seasoning ingredients and press evenly on to beef steaks
2. Braai or grill the steaks for about 5-8 minutes on each side depending on thickness
3. Prepare the KNORR Fresh Ideas Creamy Cheese Sauce following instructions on the packet
4. When ready to serve place the steaks on a cast iron or ovenproof serving plate
5. Pour over the prepared sauce
6. Sprinkle with a few chillies
7. Place a slice of cheese on top of each steak
8. Place under a hot grill for a few seconds to melt the cheese
www.whatsfordinner.co.za
Spice up a T-bone steak that will impress Dad this Father's Day.
Serves: 4 | Preparation Time: 10 minutes | Cooking Time: 10 minutes
Ingredients
• 4 Well-trimmed T-bone steaks
• 2 teaspoon Robertsons Paprika.
• 1 Garlic clove, crushed
• 1 KNORR Creamy Cheese Sauce Dry Cook-in-Sauce
• 4 Slices Cheddar or processed cheese
• 2 teaspoon Robertsons Dried Oreganum
• 2 teaspoon Robertsons Dried Thyme
• 1 teaspoon Robertsons Ground Black Pepper
• 4 or 5 Fresh or pickled Jalapeno chillies
Instructions
1. In a bowl combine the seasoning ingredients and press evenly on to beef steaks
2. Braai or grill the steaks for about 5-8 minutes on each side depending on thickness
3. Prepare the KNORR Fresh Ideas Creamy Cheese Sauce following instructions on the packet
4. When ready to serve place the steaks on a cast iron or ovenproof serving plate
5. Pour over the prepared sauce
6. Sprinkle with a few chillies
7. Place a slice of cheese on top of each steak
8. Place under a hot grill for a few seconds to melt the cheese
www.whatsfordinner.co.za
Texas T-Bones
Ingredients:
2 beef T-bone steaks, 1 1/2 inches thick and about 1 1/2 pounds each
1 garlic clove, cut in half
2 teaspoons black peppercorns, crushed
1/4 cup butter or margarine, softened
1 tablespoon Dijon mustard
1/2 teaspoon Worcestershire sauce
1/4 teaspoon lime juice
Salt and pepper to taste, if desired
Directions:
Trim fat on beef steaks to 1/4-inch thickness.
Rub beef with garlic.
Press pepper into beef.
Cover and refrigerate 1 hour.
Mix butter, mustard, Worcesershire sauce and lime juice; reserve.
Heat coals or gas grill for direct heat.
Cover and grill beef 4 to 5 inches from medium heat 16 to 18 minutes for medium doneness, turning halfway through grilling.
Sprinkle with salt and pepper.
Place beef on warm platter.
Serve with butter mixture
Ingredients:
2 beef T-bone steaks, 1 1/2 inches thick and about 1 1/2 pounds each
1 garlic clove, cut in half
2 teaspoons black peppercorns, crushed
1/4 cup butter or margarine, softened
1 tablespoon Dijon mustard
1/2 teaspoon Worcestershire sauce
1/4 teaspoon lime juice
Salt and pepper to taste, if desired
Directions:
Trim fat on beef steaks to 1/4-inch thickness.
Rub beef with garlic.
Press pepper into beef.
Cover and refrigerate 1 hour.
Mix butter, mustard, Worcesershire sauce and lime juice; reserve.
Heat coals or gas grill for direct heat.
Cover and grill beef 4 to 5 inches from medium heat 16 to 18 minutes for medium doneness, turning halfway through grilling.
Sprinkle with salt and pepper.
Place beef on warm platter.
Serve with butter mixture
BEEF TOSTADAS
INGREDIENTS:
1-1/2 pounds boneless beef round steak
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup lime juice
3 garlic cloves, finely chopped
1 jalapeno, seeded and finely chopped
1 large onion, chopped
1 tablespoon chili powder
1/4 teaspoon cumin
1/8 teaspoon cayenne pepper
12 packaged tostada or hard taco shells
3/4 cup fat-free refried beans
1-1/2 cups shredded iceberg lettuce
1 cup reduced-fat shredded Mexican-blend cheese
3/4 cup salsa
Directions:
1. Sprinkle steak with salt and pepper. Place 3 tablespoons of the lime juice, the garlic, jalapeno, onion, chili powder, cumin and cayenne in a slow cooker.
Place beef on top and cook on HIGH for 6 hours or LOW for 8 hours.
2. Remove beef to a cutting board and when cool enough to handle, shred with fingers or using two forks. Place shredded beef in a large bowl.
3. Strain remaining liquid in slow cooker over a bowl or measuring cup, discarding solids. Add strained liquid and remaining
1 tablespoon lime juice to beef in bowl and stir to combine. Cover; keep warm.
4. Warm tostada shells in oven according to package directions. While tostadas are baking, heat refried beans in microwave for 1-1/2 minutes on HIGH, stirring halfway through until warm and spreadable.
5. Spread each tostada with 1 tablespoon refried beans. Place 1/3 cup beef over beans and divide lettuce equally among tostadas.
6. Top each with 1 heaping tablespoon cheese and 1 tablespoon salsa.
INGREDIENTS:
1-1/2 pounds boneless beef round steak
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup lime juice
3 garlic cloves, finely chopped
1 jalapeno, seeded and finely chopped
1 large onion, chopped
1 tablespoon chili powder
1/4 teaspoon cumin
1/8 teaspoon cayenne pepper
12 packaged tostada or hard taco shells
3/4 cup fat-free refried beans
1-1/2 cups shredded iceberg lettuce
1 cup reduced-fat shredded Mexican-blend cheese
3/4 cup salsa
Directions:
1. Sprinkle steak with salt and pepper. Place 3 tablespoons of the lime juice, the garlic, jalapeno, onion, chili powder, cumin and cayenne in a slow cooker.
Place beef on top and cook on HIGH for 6 hours or LOW for 8 hours.
2. Remove beef to a cutting board and when cool enough to handle, shred with fingers or using two forks. Place shredded beef in a large bowl.
3. Strain remaining liquid in slow cooker over a bowl or measuring cup, discarding solids. Add strained liquid and remaining
1 tablespoon lime juice to beef in bowl and stir to combine. Cover; keep warm.
4. Warm tostada shells in oven according to package directions. While tostadas are baking, heat refried beans in microwave for 1-1/2 minutes on HIGH, stirring halfway through until warm and spreadable.
5. Spread each tostada with 1 tablespoon refried beans. Place 1/3 cup beef over beans and divide lettuce equally among tostadas.
6. Top each with 1 heaping tablespoon cheese and 1 tablespoon salsa.
U
V
Roast Of Veal With Potatoes Recipe
Ingredients
3 lb Veal boneless
¼ cups finely chopped parsley
2 tsps olive
1/4 cup rosemary
2 tsp dried thyme
1/4 tsp garlic powder
salt and black pepper to taste
Potatoes
4-5 large potatoes, peeled and quartered
2 tbsp olive oil
1 tsp parsley
1 tsp oragano
salt and pepper
Directions
Ingredients
3 lb Veal boneless
¼ cups finely chopped parsley
2 tsps olive
1/4 cup rosemary
2 tsp dried thyme
1/4 tsp garlic powder
salt and black pepper to taste
Potatoes
4-5 large potatoes, peeled and quartered
2 tbsp olive oil
1 tsp parsley
1 tsp oragano
salt and pepper
Directions
- Preheat oven to 350 degrees F
- Combine parsley, oil, thyme, garlic powder, salt and pepper. Rub over veal roast.
- Place roast, fat side up, on rack in shallow roasting pan. Insert meat thermometer so bulb is centered. Place rosemary around roast.
- Cook in oven until thermometer registers 155ºF, approximately 30-35 minutes per pound. Transfer roast to warm platter; let stand 15-20 minutes.
- For the potatoes. Rinse peeled and cut potatoes and toss with oil and seasonings to fully coat. Bake in a large baking dish in oven for 40-45 minutes until crispy outside and soft inside.
W
Gordon Ramsay’s ‘fool proof’ Beef Wellington.
The keys to this dish are: 1) Use good quality meat, and 2) Stick to the cooking and resting times and you can’t go wrong.
Ingredients:
400g Mushrooms, roughly chopped
750-800g piece eye fillet steak
2-3 heaped tbs English Mustard (I likeDijon)
Approx 4-6 slices prosciutto (need enough to be able to wrap the fillet)
2x sheets puff pastry
Flour to dust
2x egg yolks, beaten
Sea salt & ground black pepper
Olive oil for cooking
Serves 4
Put the mushrooms into a food processor with some seasoning and pulse to a rough paste. Scrape the paste into a frypan and cook over high heat for about ten minutes, tossing frequently, to cook out all of the moisture from the mushrooms. Spread out on a plate to cool.
Heat a frypan on high heat and add a little olive oil. Season the beef and sear in the hot pan for 30 seconds on all sides. Remove beef from pan and set aside to cool. When cool, spread the mustard over the beef on all sides.
Lay a sheet of cling film on a bench top and arrange the prosciutto on it in slightly overlapping rows. Spread the mushroom paste evenly over the ham, then place the beef fillet in the middle.
Keeping a tight hold of the cling film from the edge, neatly roll the prosciutto and mushrooms around the beef to form a tight barrel shape. Twist the ends of the cling film to secure, then chill for 15-20 minutes to allow the beef to set and keep its shape.
Place the puff pastry on a floured surface (I use the plastic backing of the pastry sheet). Remove the cling wrap from the beef then lay it in the centre. Fold the ends over, then wrap the pastry around the beef, trimming any excess.
Turn over so the seam is underneath and place on a baking sheet. Brush the pastry all over with egg yolk and chill for about 15 minutes to let the pastry rest. (The dish can be prepared to this stage and held over until you are ready to cook – just bring it back to room temp beforehand).
Heat the oven to 200 deg Celsius. Lightly score the pastry at 1cm intervals and glaze again with egg yolk. Bake for 20 minutes at 200 deg, then lower the temp to 180 deg and cook for a further 15 minutes. Allow to rest for 10-15 minutes wrapped in foil before carving.
The beef should still be pink in the centre (med rare) when you serve it. Because it is such a flavoursome dish I generally serve it with pretty simple baked or smashed spuds and steamed vegies. I took these photo’s whilst preparing for a dinner party, so was doing two servings. Any leftovers are always a big hit in Lily’s school lunch box.
Recipe from the book Gordon Ramsay’s Sunday Lunch by Gordon Ramsay with Mark Sargeant and Emily Quah, published by Quadrille Publishing Ltd, UK.
The keys to this dish are: 1) Use good quality meat, and 2) Stick to the cooking and resting times and you can’t go wrong.
Ingredients:
400g Mushrooms, roughly chopped
750-800g piece eye fillet steak
2-3 heaped tbs English Mustard (I likeDijon)
Approx 4-6 slices prosciutto (need enough to be able to wrap the fillet)
2x sheets puff pastry
Flour to dust
2x egg yolks, beaten
Sea salt & ground black pepper
Olive oil for cooking
Serves 4
Put the mushrooms into a food processor with some seasoning and pulse to a rough paste. Scrape the paste into a frypan and cook over high heat for about ten minutes, tossing frequently, to cook out all of the moisture from the mushrooms. Spread out on a plate to cool.
Heat a frypan on high heat and add a little olive oil. Season the beef and sear in the hot pan for 30 seconds on all sides. Remove beef from pan and set aside to cool. When cool, spread the mustard over the beef on all sides.
Lay a sheet of cling film on a bench top and arrange the prosciutto on it in slightly overlapping rows. Spread the mushroom paste evenly over the ham, then place the beef fillet in the middle.
Keeping a tight hold of the cling film from the edge, neatly roll the prosciutto and mushrooms around the beef to form a tight barrel shape. Twist the ends of the cling film to secure, then chill for 15-20 minutes to allow the beef to set and keep its shape.
Place the puff pastry on a floured surface (I use the plastic backing of the pastry sheet). Remove the cling wrap from the beef then lay it in the centre. Fold the ends over, then wrap the pastry around the beef, trimming any excess.
Turn over so the seam is underneath and place on a baking sheet. Brush the pastry all over with egg yolk and chill for about 15 minutes to let the pastry rest. (The dish can be prepared to this stage and held over until you are ready to cook – just bring it back to room temp beforehand).
Heat the oven to 200 deg Celsius. Lightly score the pastry at 1cm intervals and glaze again with egg yolk. Bake for 20 minutes at 200 deg, then lower the temp to 180 deg and cook for a further 15 minutes. Allow to rest for 10-15 minutes wrapped in foil before carving.
The beef should still be pink in the centre (med rare) when you serve it. Because it is such a flavoursome dish I generally serve it with pretty simple baked or smashed spuds and steamed vegies. I took these photo’s whilst preparing for a dinner party, so was doing two servings. Any leftovers are always a big hit in Lily’s school lunch box.
Recipe from the book Gordon Ramsay’s Sunday Lunch by Gordon Ramsay with Mark Sargeant and Emily Quah, published by Quadrille Publishing Ltd, UK.
Beef Wellington
www.whatsfordinner.co.za
Beef Wellington is a classic dish that is actually easier to make than what it looks! Serve it with roast potatoes and gravy and your guests are sure to be impressed!
• Recipe serves4-6
• Preparation time10 minutes
• Cooking time60 minutes
Ingredients
• 80 g Butter
• 1 Onion, finely diced
• 1 Clove crushed garlic
• 250 g Button mushrooms, sliced
• 5 ml Robertsons Italian Herbs
• 1 KNORR Vegetable Stock Pot
• 15 ml Cooking oil
• 1 Roll puff pastry
• 15 ml Wholegrain mustard
• 800 g Beef fillet
• 1 Egg, lightly whisked with some water to make an egg wash
• 1 sachet KNORR Roast Meat Gravy
Method
• Preheat oven to 210°C.
• Melt butter in a pan until foaming and sauté the onion and garlic until soft.
• Add the mushrooms and Italian Herbs and cook until the mushrooms are soft and all the liquid from the mushrooms has simmered off.
• Add the KNORR Vegetable Stock Pot and stir until it has dissolved.
• Remove the pan from the heat and allow the mushrooms to completely cool.
• Transfer to a bowl and using a stick blender, blend to a chunky paste.
• In the mean time heat cooking oil in a separate pan and brown the beef fillet on all sides for about 3-4 minutes per side, so that the fillet is well browned.
• Remove the fillet from the pan and allow to cool then rub the mustard onto the fillet.
• Lightly roll out the pastry until it is large enough for the fillet to fit comfortably in the middle of the pastry.
• Spread the mushroom mixture over the pastry, leaving a border around the edges.
• Place the whole beef fillet in the centre of the mushroom mixture and roll the pastry over and around the fillet so that it is completely sealed.
• Trim off any excess pastry from the sides and pinch closed.
• Using a pastry brush, brush the pastry with the egg wash and using a small knife cut diamond shaped slits into the top of the pastry.
• Place onto a greased oven tray and into a preheated oven for 25-30 minutes or until the pastry is golden brown and flaky. Should you prefer your meat well done leave in the oven for a further 10 minutes, you may need to reduce the heat so that the pastry does not burn.
• Using a lifter transfer the beef wellington to a serving platter and serve with KNORR Roast Meat Gravy.
www.whatsfordinner.co.za
Beef Wellington is a classic dish that is actually easier to make than what it looks! Serve it with roast potatoes and gravy and your guests are sure to be impressed!
• Recipe serves4-6
• Preparation time10 minutes
• Cooking time60 minutes
Ingredients
• 80 g Butter
• 1 Onion, finely diced
• 1 Clove crushed garlic
• 250 g Button mushrooms, sliced
• 5 ml Robertsons Italian Herbs
• 1 KNORR Vegetable Stock Pot
• 15 ml Cooking oil
• 1 Roll puff pastry
• 15 ml Wholegrain mustard
• 800 g Beef fillet
• 1 Egg, lightly whisked with some water to make an egg wash
• 1 sachet KNORR Roast Meat Gravy
Method
• Preheat oven to 210°C.
• Melt butter in a pan until foaming and sauté the onion and garlic until soft.
• Add the mushrooms and Italian Herbs and cook until the mushrooms are soft and all the liquid from the mushrooms has simmered off.
• Add the KNORR Vegetable Stock Pot and stir until it has dissolved.
• Remove the pan from the heat and allow the mushrooms to completely cool.
• Transfer to a bowl and using a stick blender, blend to a chunky paste.
• In the mean time heat cooking oil in a separate pan and brown the beef fillet on all sides for about 3-4 minutes per side, so that the fillet is well browned.
• Remove the fillet from the pan and allow to cool then rub the mustard onto the fillet.
• Lightly roll out the pastry until it is large enough for the fillet to fit comfortably in the middle of the pastry.
• Spread the mushroom mixture over the pastry, leaving a border around the edges.
• Place the whole beef fillet in the centre of the mushroom mixture and roll the pastry over and around the fillet so that it is completely sealed.
• Trim off any excess pastry from the sides and pinch closed.
• Using a pastry brush, brush the pastry with the egg wash and using a small knife cut diamond shaped slits into the top of the pastry.
• Place onto a greased oven tray and into a preheated oven for 25-30 minutes or until the pastry is golden brown and flaky. Should you prefer your meat well done leave in the oven for a further 10 minutes, you may need to reduce the heat so that the pastry does not burn.
• Using a lifter transfer the beef wellington to a serving platter and serve with KNORR Roast Meat Gravy.
X
Y
GRILLED BEEF YAKITORI
BY EATWELL101
200g of swiss cheese
20 thin slices of beef carpaccio
1 tablespoon of honey
1 tablespoon rice vinegar
4 tablespoons soy sauce
1. Prepare the sauce by mixing honey, rice vinegar and soy sauce together with a whisk.
2. Cut cheese to form large sticks, pierce with toothpicks before wrapping each cheese stick with a slice of carpaccio. Be careful because it’s very thin and fragile…
3. Brush the skewers with the sauce and cook for 1 to 2 minutes in a hot skillet, turning and brushing frequently with sauce. All should caramelize without burning…
4. Drain the juice and offer it in a small cup and serve immediately,
BY EATWELL101
200g of swiss cheese
20 thin slices of beef carpaccio
1 tablespoon of honey
1 tablespoon rice vinegar
4 tablespoons soy sauce
1. Prepare the sauce by mixing honey, rice vinegar and soy sauce together with a whisk.
2. Cut cheese to form large sticks, pierce with toothpicks before wrapping each cheese stick with a slice of carpaccio. Be careful because it’s very thin and fragile…
3. Brush the skewers with the sauce and cook for 1 to 2 minutes in a hot skillet, turning and brushing frequently with sauce. All should caramelize without burning…
4. Drain the juice and offer it in a small cup and serve immediately,
Z
Zesty Beef & Rice Skillet
Prep Time: 10 min.
Cook Time: 30 min. tablespoon vegetable oil
1 boneless beef sirloin steak, 3/4-inch thick, cut into strips (about 1 pound)
1 jar (16 ounces) Pace® Picante Sauce
1 cup Swanson® Beef Broth or Swanson® Beef Stock
1 cup uncooked regular long-grain white rice
Chopped fresh parsley
Heat the oil in a 10-inch skillet over medium-high heat. Add the beef and cook until it's well browned, stirring often. Pour off any fat. Stir the picante sauce, broth and rice in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 20 min or until the rice is tender. Sprinkle the beef mixture with the parsley, if desired.
Makes: 4 servings (about 1 1/2 cups each).
Kitchen Clip
A spinach salad with sliced pears, pecans and champagne vinaigrette is the perfect accompaniment. For dessert, indulge a little and have brownie sundaes with hot fudge. Don't forget the cherry on top!
Prep Time: 10 min.
Cook Time: 30 min. tablespoon vegetable oil
1 boneless beef sirloin steak, 3/4-inch thick, cut into strips (about 1 pound)
1 jar (16 ounces) Pace® Picante Sauce
1 cup Swanson® Beef Broth or Swanson® Beef Stock
1 cup uncooked regular long-grain white rice
Chopped fresh parsley
Heat the oil in a 10-inch skillet over medium-high heat. Add the beef and cook until it's well browned, stirring often. Pour off any fat. Stir the picante sauce, broth and rice in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 20 min or until the rice is tender. Sprinkle the beef mixture with the parsley, if desired.
Makes: 4 servings (about 1 1/2 cups each).
Kitchen Clip
A spinach salad with sliced pears, pecans and champagne vinaigrette is the perfect accompaniment. For dessert, indulge a little and have brownie sundaes with hot fudge. Don't forget the cherry on top!