Category: Beef

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Fresh Prime Angus Beef Tagliata

Prime Angus Certified, Beef Tagliata

Prime Angus, Beef Tagliata

Prime Angus Certified, Beef Tagliata

Prime Angus Certified, Beef Tagliata

Grilled  Beef  Tagliata

Prep Time :  1 Hour

Cook Time : 30 Minutes

Serves : 6

Ingredients :

To Marinade the Beef Tagliata  :
  • 1 cup balsamic vinegar
  • 1/2 cup whole fresh rosemary needles
  • 8 garlic cloves
  • 1/2 cup extra-virgin olive oil
  • 1.5 Kg. Fresh Beef Tagliata
  • kosher salt and freshly ground black pepper
You will also need
  • 4 ounce wedge of Parmigiano-Reggiano
  • 8 cups loosely packed arugula
  • Sea salt
  • Aged Balsamic Vinegar
  • Extra-virgin Olive oil
  • 4 Porcini mushrooms
For the Lemon Vinaigrette:
  • 1/4 cup mince shallots
  • 1 lemon (juice and zest)
  • 1 tablespoon champagne vinegar
  • 1 teaspoon kosher salt or to taste
  • 1/2 cup extra-virgin olive oil
  • 1/2 teaspoon freshly ground black pepper, or to taste

Directions :

For the Beef Tagliata
    • Combine the balsamic vinegar, rosemary and garlic in the bowl of a food processor, and pulse until the rosemary is finely chopped.
    • Add the olive oil and pulse until all the ingredients are combined.
    • Season marinade with salt and pepper.
    • Place the steaks in a large bowl or nonreactive baking dish. Pour the marinade over and turn to coat them on all sides.
    • Cover tightly with plastic wrap and refrigerate for at least 1 hour and up to overnight.
Making the Lemon Vinaigrette:
  • Combine the shallots, lemon juice and zest, vinegar, and salt in a small bowl.
  • Set the bowl aside for 5 to 10 minutes to marinate the shallots.
  • Add the olive oil in a slow, steady, stream, whisking constantly to combine.
  • Stir in the pepper.
  • Taste for seasoning and add more salt or pepper, if desired.
  • Cooking the Beef Tagliata
  • Remove the Beef Tagliata from the refrigerator and bring to room temperature before grilling.
  • Preheat grill pan or heavy-bottomed skillet over high heat.
  • Remove the beef  from the marinade, discard the marinade, and generously season the beef with salt and pepper on both sides, using about one teaspoon of salt per 500 grams of meat.
  • Put the beef tagliata on the grill pan and cook until the meat is seared and deep brown on all sides, 5 to 6 minutes per side for medium rare.
  • Remove the beef tagliata to a platter or cutting board and leave to rest for about 5 minutes before slicing.
  • Use a sharp knife to carve the meat diagonally against the grain into 1/2-inch thick slices.
  • While the meat is resting, use a large knife or shaver to cut the wedge of Parmiagiano-Reggiano into very thin slices.
  • Put the arugula in a large, wide bowl, sprinkle with salt and toss gently to distribute evenly.
  • Drizzle the vinaigrette and toss gently to coat the leaves.
  • Taste for seasoning and add more salt or vinaigrette, if desired.
  • To serve plate beef tagliata with dressed arugula on the side.
  • Drizzle with aged  balsamico reduction and olive oil.
  • Shave porcini mushrooms and Parmiagiano-Reggiano onto the dish.

 

 

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Beef Salad with Tonnato Dressing

Roast Beef Salad with Tonnato Sauce Dressing. Recipe by In House Butchers

Roast Beef Salad with Tonnato Sauce Dressing.

Roast Beef Salad with Tonnato Sauce Dressing.

 

Roast Beef Salad with Tonnato Dressing

Total time to cook and prepare  : 45 Minutes
Serves 4 to 6

Ingredients :

For the Roast Beef :
  • 1 Fresh Young Bull Locerto
  • 1 Tablespoon Butter
  • 1 Tablespoon Olive Oil
  • Fresh Ground Pepper
  • Sea Salt
For the Salad :
  • 1 Iceberg Lettuce
  • 1 Radicchio
  • 1 pint Cherry Tomatoes
  • 4 tbsp shaved Pecorino or Parmigiano
  • 1 tbsp olive oil
  • 1 tbsp red wine vinegar
  • sea salt
  • pepper
  • 2 tbsp tiny salted capers, rinsed
  • 2 tbsp flat leaf parsley leaves
  • 2 tbsp mustard cress
For the Tonnato Sauce :
  • 200 g tuna in oil
  • 4 anchovy fillets
  • 1 tbsp lemon juice
  • 3 tbsp light mayonnaise
  • 1 tbsp horseradish cream
  • 1 tbsp tiny salted capers, rinsed
  • 100 ml light chicken stock

Directions :

The Roast Beef :
  • Pat dry the Beef Locerto using absorbent paper towels, and cover liberally with salt and pepper.
  • Seal quickly in a hot pan bubbling with the  butter and olive oil until golden on all sides.
  • Place on a baking sheet and roast in preheated oven at 220°C for 15 minutes for rare (it will have a little give and spring when touched).
  • Allow the meat to rest covered by tin foil for at least 15 minutes before slicing thinly.
For the Tonnato Sauce Dressing :
  • Whiz the tuna, anchovies, lemon juice, mayonnaise, horseradish and capers in a blender or food processor until smooth.
  • Add the stock gradually until it is fluid enough to pour easily.
  • Refrigerate until you are ready to serve.
For the Salad :
  • Chop Lettuce and Radicchio and halve cherry tomatoes,
  • Toss with the olive oil, vinegar, Pecorino/Parmigiano, sea salt and pepper.

Putting together the Beef Salad :

  • Place Tossed Salad on Plates
  • Arrange the roast beef in folds over the salad and use a spoon to stripe the sauce over the top.
  • Scatter capers, mustard cress and parsley, over the beef salad.
  • Serve the beef salad with toasted crusty Maltese bread and a jug of the remaining sauce.

 

For more beef salad and other beef recipes from In House Butchers, Malta, visit :

http://inhousebutchers.com/category/recipes/

 

 

 

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Japanese Yakiniku BBQ- Kobe Beef

Japanese Yakiniku BBQ- with Kobe Beef Rib-eye,from In House Butchers,Malta,

Japanese Yakiniku BBQ- with Kobe Beef Rib-eye

 

Japanese Yakiniku BBQ- with Kobe Beef  Rib-eye

Prep Time : 10 Minutes (plus 6 to 8 Hour Marinading)

Cook Time :  4 Minutes

Serves : 2 to 3

Ingredients : 

  • 500 Grams Kobe Beef Rib-eye
  • 4 tablespoons Soy Sauce
  • 5 tablespoons Sake or 5 tablespoons Sherry Wine
  • 2 tablespoons Sesame Oil
  • 2 tablespoons Sugar
  • 1 Apple, grated to release juice
  • 3 tablespoons roasted and partially ground Sesame Seeds
  • 3 Garlic Cloves, minced
  • 1⁄2 teaspoon dry mustard

Directions :

  • Slice Kobe Beef Rib-eye, into approximately 2 1/2 to 3 inch long, 1 1/4 to 1 1/2 inch wide and 1/4 inch thick.
  • Roast sesame seeds in a frying pan by heating the pan on medium. When you hear 2-3 pops, remove from heat.
  • Partially grind sesame seeds using mortar and pestle or coffee grinder.
  • Combine all ingredients in a bowl and marinate Kobe Beef slices for 6-8 hours in the refrigerator.
  • Remove beef  slices from the marinade and grill quickly on a medium heat, between, 1 to 2 minutes per side to your own liking.

 

In a typical Japanese or Korean, Yakiniku restaurant, diners normally order prepared raw ingredients (individually or as a set) which are brought to the table.

Kobe beef rib-eye  is one of the most popular of these ingredients.

In Malta, you can find Kobe Beef  at In House Butchers.

The ingredients chosen are cooked by the diners on a grill built into the table throughout the meal, several pieces at a time. A table top grill or a regular barbecue works just as well though.

The ingredients are then dipped in sauces known as “Tare” before being eaten.

Typically Korean side dishes like “Kimchi”, “Nameul”, and “Bibimbap” are served alongside.

Alternatively serve with a side of rice and tossed salad.

For more beef recipes from In House Butchers, visit : http://inhousebutchers.com/category/recipes/beef/

 

 

 

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Spicy Fresh Beef Fillet Salad

Spicy Fresh Beef Fillet Salad
Spicy Fresh Beef Fillet Salad
Spicy Fresh Beef Fillet Salad

Spicy Fresh Beef Fillet Salad

Prep Time : 30 Minutes

Cook Time : 15 Minutes

Serves : 2

Ingredients :

  • 1/2 Kg. (cut 1 inch thick) fresh beef fillet
  • 2 green onions, chopped
  • 1 stalk lemon grass, cut into 1 inch pieces
  • 1 cup chopped fresh cilantro
  • 1 cup chopped fresh mint leaves
  • 1 cup lime juice
  • 1/3 cup fish sauce
  • 1 tablespoon sweet chili sauce
  • 1/2 cup white sugar
  • 1 head leaf lettuce – rinsed, dried and torn into bite-size pieces
  • 1/2 cucumber, peeled and diced
  • 1 pint cherry tomatoes

Directions :

  • In a large bowl, stir together the green onions, lemon grass, cilantro, mint leaves, lime juice, fish sauce, chili sauce and sugar until well combined and the sugar is dissolved. Adjust the flavor, if desired, by adding more sugar and/or fish sauce.
  • Set aside.
  • Cook the fresh beef fillet steak/s over high heat on a preheated grill for approximately 4-6 minutes on each side, until it is cooked to medium.
  • Do not overcook the meat!
  • Remove the cooked fresh beef fillet from heat and slice into thin strips.
  • Add the meat and its juices to the sauce, mixing well, and refrigerate, tightly covered, for at least 3 hours.
  • Tear the lettuce into bite size pieces and place in a salad bowl.
  • Arrange the cucumber on top of the lettuce, and then pour the meat and sauce over
  • Top with the cherry tomatoes and garnish with fresh cilantro leaves

 

 

 

In House Butchers, Malta, bringing you a selection of fresh beef fillet from Malta and all over the world, offering you the best choice and best value for your money in all our meats and meat products.

 

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Angus Certified Beef Tagliata

Prime Angus Beef Tagliata
Prime Angus Beef Tagliata

Oven cooked Prime Angus  Beef  Tagliata

Prep Time :  1 Hour

Cook Time : 15 to 20 Minutes

Serves 4 to 6

Ingredients :

Directions :

  • Lay beef tagliata on a baking sheet and season on both sides with salt.
  • Put a handful of peppercorns on a cutting board and crush them by pressing firmly with the bottom of a sauce pan (or use a spice mill or mortar and pestle to obtain a very coarse grind).
  • Measure 1 tablespoon of crushed pepper and sprinkle on both sides of beef tagliata.
  • Strip leaves from rosemary.
  • Sprinkle beef  evenly on both sides with rosemary and garlic slices.
  • Drizzle beef tagliata with 4 tablespoons olive oil, then massage with your hands to distribute, pressing pepper, rosemary and garlic into meat surface.
  • Leave at room temperature for an hour.
  • Meanwhile, heat oven to 450 degrees. Place a cast iron skillet large enough to hold the steak (or a heavy roasting pan) on the upper rack. Let skillet heat for at least 30 minutes.
  • Carefully put beef tagliata in pan and close oven door.
  • After 5 minutes, flip the steak (it should be well browned on the bottom) and cook just until juices appear on surface of steak, 3 to 4 minutes more for medium-rare meat.
  • Remove steak and let rest on a carving board for 10 minutes.
  • Cut meat on a diagonal, against grain, into thin slices.
  • Arrange sliced meat on a large platter and surround with rucola.
  • With a vegetable peeler, shave about 2 ounces of cheese over rucola and cut meat.
  • Drizzle with a little olive oil and garnish with lemon wedges.

 

 

Prime Certified Angus Beef Tagliata is available at In House Butchers.

In House Butchers, always bringing you the freshest and best beef in Malta, and  best value for your money always.

 

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Beef Filet Mignon and Garlic Asparagus

Filet-Mignon-and-Garlic-Asparagus
Filet-Mignon-and-Garlic-Asparagus
Filet-Mignon-and-Garlic-Asparagus

Beef Filet Mignon and Garlic Asparagus

Prep Time : 40 Minutes

Cook Time : 20 Minutes

Serves : 2

Ingredients :

  • 400 to 600 Grams Beef filet mignon
  • 2 tbsp. Olive oil
  • 1 tsp. sea salt
  • 12 spears asparagus
  • 4 cloves garlic
  • 1 tsp. lemon juice

Directions :

  • Use your hands to sprinkle and rub sea salt onto all the sides of the Filet Mignon.
  • Allow the steak to sit in your salt bath for at least 40 minutes if possible (if you’re strapped for time, salt it immediately before it hits the pan)
  • As the filet mignon sits in the salt, it’s going to let out some juice. If you don’t blot the water away, you will waste heat from the pan on evaporating the water and the steak will not achieve the nice dark brown crispiness on the outside.
  • Make sure blot the steak well!
  • Heat a pan on the stove-top with some olive oil until the pan and the oil are very, very hot.
  • You want the filet mignon steak to start searing as soon as it hits the pan.
  • Place the filet mignon on the pan and allow it to cook for about 4 minutes per inch, per side for a medium.
  • When the steak is done cooking, transfer it to a plate, cover the plate with foil and let the steak rest 5 minutes.
  • This will allow the juices to settle so that when you first cut into the Filet Mignon they don’t go leaking everywhere.
  • While the steak is resting, throw the asparagus onto your pan on a lower flame.
  • Salt and let them cook for about 5 minutes, turning occasionally.
  • Give them a squirt of the lemon juice and squeeze the garlic halfway through.
  • To double the flavor, add butter toward the end!
  • Take your rested filet mignon steak and introduce it to your garlic asparagus.
  • Don’t be afraid to add extra salt; it will greatly bring out the flavor of the steak.

 

In House Butchers supply the freshest and best selection of meat in Malta.

 

 

 

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Veal Escalopes with cherry tomatoes

Veal Escalopes with Cherry Tomatoes
Veal Escalopes with Cherry Tomatoes
Veal Escalopes with Cherry Tomatoes

Veal Escalopes with cherry tomatoes

Prep Time :  5 Minutes

Cook Time : 15 Minutes

Serves : 4

Ingredients :

  • 4 Veal Escalopes about 800 Grams to 1 Kg.
  • Olive oil
  • 15 to 20 cherry tomatoes, halved
  • 2 garlic cloves, chopped
  • 3 sprigs flat parsley leaves, chopped
  • 3 basil leaves, shredded
  • fine salt

Directions

  • Bash the veal escalopes between 2 sheets of baking parchment or cling film to a thickness of 1–2mm.
  • Drizzle a little olive oil into a non-stick frying pan over a medium heat.
  • Lay the veal escalopes in the pan.
  • Add the tomatoes, garlic, parsley and basil. Season veal escalopes  with salt, cover with a lid and cook for about 5 minutes.
  • Now turn the veal escalopes over, sprinkle over some more salt and squash the tomatoes with the back of a wooden spoon to create a juicy sauce. Continue to cook for 4–5 minutes more.
  • Serve the meat covered with tomato sauce from the pan.
  • For extra flavor, you could add a sliced shallot and some chopped pitted black olives at the same time as the other sauce ingredients.

 

Best and Freshest Veal is always available at In House Butchers.

This is a  very simple veal and tomato recipe, of Neapolitan origins, which  is also very  popular meat dish in Malta.

The  sauce is just as tasty as the veal  escalopes themselves, and here in Malta we  love to mop it up with one or two pieces of our crusty

Maltese bread.

 

 

 

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Grilled Veal Flank with Rosemary

Grilled Veal Flank Steak with Rosemary
Grilled Veal Flank Steak with Rosemary
Grilled Veal Flank Steak with Rosemary

Grilled Veal Flank with Rosemary

Prep Time :  2 Hours

Cook Time : 10 Minutes

Ingredients : 

  • 1/2 cup soy sauce
  • 1/2 cup olive oil
  • 2 teaspoons honey
  • 6 large garlic cloves, minced
  • 3 tablespoons chopped fresh rosemary or 1 tablespoon dried
  • 1 tablespoon coarsely ground black pepper
  • 1  teaspoon salt
  • 2 Kg Veal  Flank

Directions : 

  • Mix all ingredients except meat,  in 13 x 9 x 2-inch glass baking dish.
  • Add meat to marinade and turn to coat.
  • Cover and refrigerate 2 hours, turning occasionally.
  • Prepare barbecue (medium-high heat) or preheat broiler.
  • Remove meat from the marinade and discard marinade.
  • Grill  flank to desired doneness, about 4 minutes per side for medium-rare.
  • Transfer cooked meat to work surface.
  • Let stand 5 minutes.
  • Cut flank across the grain into thin strips Arrange on platter and serve.

 

 

 

 

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Beef Stuffed Zucchini Parmegan

Beef-Stuffed-Zucchini-Parmegan
Beef-Stuffed-Zucchini-Parmegan
Beef-Stuffed-Zucchini-Parmegan

Beef Stuffed Zucchini Parmegan

Prep Time : 20 Minutes

Cook Time : 50 Minutes

Ingredients : 

  • 400 g lean ground beef
  • 1 large Zucchini, ends trimmed
  • 1/2 cup bread crumbs
  • 2 cloves garlic, minced
  • 1 (16 ounce) jar passato di pomodoro
  • 6 ounces sliced black olives
  • 1/2 cup grated Parmesan cheese
  • 1 cup shredded mozzarella cheese

Directions : 

  • Preheat oven to 350 degrees F (175 degrees C).
  • Cook and stir the ground beef in a skillet over medium heat until the meat is browned, breaking the beef up into crumbles as it cooks, about 10 minutes.
  • Drain off excess fat, and transfer the beef into a mixing bowl.
  • Slice the zucchini in half the long way, and use a spoon to scoop out the flesh, leaving a 1/2-inch thick shell all around the zucchini.
  • Chop the scooped-out zucchini flesh, and add to mixing bowl.
  • Stir in the bread crumbs, garlic, passato di pomodoro, black olives, and Parmesan cheese and mix the stuffing well.
  • Lightly stuff both halves of the zucchini with the meat mixture.
  • Place the stuffed zucchini halves into a baking dish, and cover tightly with foil.
  • Bake in the preheated oven for 45 minutes, remove from oven, and remove the foil.
  • Sprinkle 1/2 cup of shredded mozzarella cheese over each stuffed zucchini half.
  • Move an oven rack to within 6 inches of the oven broiler’s heat source, turn on the broiler, and broil the stuffed zucchini until the mozzarella cheese is browned and bubbling, about 5 minutes.

 

 

“Fresh out of the oven… stuffed zucchini packed full of lean beef, sauce and the combination of the two  cheeses makes for a delicious dish, that is so easy to make and allows you to invent your own variety of combinations.”