Recipes Archives - Page 13 of 16

Posted on March 21, 2017April 21, 2017 by Joe Deguara

Beef Stew

Prep Time : 30 Minutes

Cook Time : 1 Hour and 30 Minutes

Ingredients :

3 lbs Diced Beef Rump, cut into 2-inch pieces

3 tbsp vegetable oil

2 tsp salt

1 tbsp freshly ground pepper

2 yellow onions, cut into 1-inch chunks

1/4 cup flour

3 cloves garlic, minced

1 cup red wine

3 cups beef broth

1/2 tsp dried rosemary

1 bay leaf

1/2 tsp dried thyme

4 carrots, peeled, cut into 1-inch slices

2 stalks celery, cut into 1-inch slices

3 large russet potatoes, peeled and cut in eighths

Directions :

On medium-high heat, add the vegetable oil to a large heavy pot

When it begins to sizzle lightly, add the beef and brown very well.

Add the salt and pepper as the beef browns.

Add the onions and cook until softened.

Reduce heat to medium, and add flour.

Add the garlic and cook till garlic goes slightly brown.

Add wine.

Simmer wine for 5 minutes, and then add the broth, bay leaves, thyme, rosemary.

Cook on low heat for 1 hour.

Add potatoes, carrots, and celery, and cover it cooking on very low heat until potatoes are soft (Approx 25 Minutes)

You are done, sit down have a glass of wine or tea and let it settle for 15 Minutes – Bon Apetit!

Posted on March 21, 2017April 21, 2017 by Joe Deguara

Beef Shank Stew

Prep Time : 30 Minutes

Cook Time : 3 Hours, 30 Minutes

Ingredients :

3 tablespoon olive oil

1 Kilo bone in Beef Shank, chopped into 1 1/2 inch cubes.

2 medium red onion, sliced

4 large carrots, peeled and sliced

1 and a 1/2 cups red wine

1 big can whole tomatoes, cut up in their juices

Teaspoon of fennel seeds

1 tablespoon mixed herbs

salt and pepper

Directions :

1. Start by grilling or frying the beef until brown on the outside should still be soft on the inside. (pre-heat the oven while you do this).

2. Cook the onions in the grill until lightly caramelized.

3. Once done with above put the meat in a stew pot with onions, carrots, wine, tomatoes, herbs fennel, shank bone and salt and pepper.

4. Simmer for 3 1/2 hours

5. Serve with mashed potatoes.

Posted on March 21, 2017April 21, 2017 by Joe Deguara

Beef Rump Teriyaki

All you need is a delicous set of rump steaks and a few minutes to cook,

Prep Time : 10 Minutes

Cook Time : 15 Minutes

Ingredients :

4 x 175g beef rump steaks, cut about 2cm thick

Kosher salt and freshly ground black pepper

3 tbsp mirin

3 tbsp Dark Japanese soy sauce

3 tbsp sake

2 tbsp vegetable oil

Directions :

1. Season the beef rump steaks with salt and freshly ground black pepper.

2. Mix the mirin, soy sauce and sake together in a bowl.

3. Heat a frying pan until hot, then add the oil and steaks and cook on each side for 2-3 minutes.

4. Pour the mix into the frying pan reducing the heat as much as possible.

4. Pour off any excess fat from the frying pan, then add the mirin, sake and soy sauce mixture. Bring to the boil and simmer for 2-3 minutes, until thickened and glossy.

5. Return the steaks to the frying pan and cook for one minute, or until cooked to your liking, continuously spooning the sauce over the steaks.

Posted on March 19, 2017April 21, 2017 by Joe Deguara

Crispy Orange Beef

Prep Time : 20 Minutes

Cook Time : 60 Minutes

Ingredients :

750 Grams beef sirloin

1/3 cup white sugar

1/3 cup rice wine vinegar

1 Orange – Squeezed

1 Teaspoon of orange juice concentrate

1 teaspoon salt

1 tablespoon soy sauce

2 cups water

1/4 cup cornstarch

2 teaspoons orange zest

3 tablespoons grated fresh ginger

1 1/2 tablespoons minced garlic

2 cups oil for frying

Directions :

1. Start by cutting the sirloin into thin long strips.

2. Make sure the meat is as dry as possible, we suggest putting paper towels ina plate and put the strips on it leave in the refrigerator for about 30 Minutes.

3. Put the sugar, rice vinegar, juice from the orange, teaspoon of orange juice concentrate, salt and soy sauce. – Put the meat in and leave to settle.

4. Heat oil in a wok.

5. Remove as much of the juice from the bowl and pour some corn starch making sure all the beef strips are coated.

6. Fry the meat in hot oil in small batches (about 5 batches)

7. Once crispy your beef is ready to serve. Enjoy.

Posted on March 19, 2017April 21, 2017 by Joe Deguara

Spicy Ribeye

When it comes to a good Rib eye Steak the best thing you can do is keep it simple, generally a little bit of salt and pepper or a simple steak seasoning. This recipe is a twist on simplicity one I hope you will enjoy.

Prep Time : 15 Minutes

Cook Time : 5 Minutes

Ingredients :

220 Gram Beef Ribeye Steak x Number of persons.

1 to 2 Jalapeno Peppers

Rock Sea salt

Fresh Pepper

Directions :

1. Make sure the steaks are evenly thawed out if cooking from frozen leave over night to thaw in the fridge.

2. Chop the Jalapeno as small as you can and put into bowl, Crush it into a paste adding a bit of hot water to thin the paste.

3. Season the steak with salt; take a fork and poke the steak and start putting the paste on the steak.

4. Heat the pan and cook the steak to your liking, put the fresh pepper on before flipping it over. Then a little bit over the top before serving.

Posted on March 19, 2017April 21, 2017 by Joe Deguara

Chili Con Carne

Prep Time : 15 Minutes

Cook Time : 25 Minutes

Ingredients :

1 tbs peanut oil

3 brown onions, finely chopped

2 garlic cloves, crushed

1 tbs ground cumin

1 tbs ground coriander

1/2 Table spoon Mild or Hot Curry Powder

1 tsp cayenne pepper

600g lean beef mince

Chopped Tomato Polpa

2 tbs kunserva

1 Can of Kidney Beans

Salt & freshly ground black pepper

2 tbs chopped fresh coriander leaves

1 to 3 Jalapeno Chilies Sliced (Depending on how hot you like it)

Directions :

1. Start by heating oil in a large pan, add onions and garlic cook till slightly brown.

2. Add cumin, Cayenne pepper and coriander and mix in. (reduce the heat).

3.Add the mince and continue mixing until the meat browns.

4. Once the meat browns, pour the diced tomatoes in, and add kidney beans.

5. Sprinkle the curry powder over the pan evenly and mix it in.

6. Taste and season with salt and pepper to your liking.

7. Finally add the jalapeno chilies mix for about a minute and serve.

Posted on March 18, 2017April 21, 2017 by Joe Deguara

Stuffed Locerto (Beef Eye Round) Roast

A delicious stuffed locerto that you just cannot go wrong with

Prep Time : 25 Minutes

Cook Time : 35 Minutes

Ingredients :

600 Grams or more of Locerto (Whole piece)

3 bacon slices

2 garlic cloves

1 Large Onion chopped

1 large handful of breadcrumbs (1 1/2 to 2 if you have very small hands or a very large locerto)

2 teaspoons coarse-grain mustard

1 hard-boiled egg, quartered lengthwise

1 tablespoon vegetable oil

Directions :

1. Cut the bacon into 1/2 inch pieces

2. Fry the bacon slightly until cooked but not crisp it should still be soft but golden.

3. Preferably pass the garlic through a garlic mincer – alternatively chop finely.

4. Place the bread crumbs in a bowl add some water to ensure that the bread crumbs are slightly wet then add the two teaspoons of mustard sprinkled evenly mix and add salt and pepper to your tastes.

5. Pour the contents of the bowl into the frying pan and fry for a few minutes until the bread crumbs seem nearly dry.

Preparing the Locerto:

Make a lenght wise cut on the locerto starting about an 3/4 of an inch from the very top (thickest part) make sure to cut as deep as you can without cutting through the locerto leaving about 1/4 inch of the meat uncut.

Now you should be able to open the flaps on each side as if were a book. If you have a herb or spice you are particularly fond of sprinkle a little on the inside of the meat as well as some salt and pepper for flavouring and seasoning the meat.

Place the egg quarters along the inside of the incision, they should fit like a triangle into the meat.

Next take the bread crumbs mix from the pan which should be soft and pack into the meat.

Wrap the flaps over the stuffing as tightly as you can and tie with string every half an inch. (Alternatively ask your butcher if they have some netting which you can just slide the locerto into)

Preheat oven to 400 degrees Fahrenheit.

Sprinkle salt and pepper on the outside of the meat and if you do not care much about the calories and are after taste only rubbing a bit of melted butter on the outside will make it crisp and add to the flavour.

Cook in oven for 20 to 25 minutes depending on how well you like it cooked.

Once you take it out of the oven let it settle for about an hour or so.

Posted on March 18, 2017April 21, 2017 by Joe Deguara

Citrus Beef Liver

If you like beef liver you will love this recipe and if you do not like beef liver you might actually like this one

Prep Time : 20 Minutes

Cook Time : 20 Minutes

Ingredients :

2 large onions, sliced thin

1 Tablespoon of goose fat

1 tablespoon coconut oil

500 grams of beef liver

2 tablespoons lemon juice

1/2 cup parsley, minced

salt & pepper

Honey

Orange

Directions :

1. Place the goose fat and coconut oil in a frying pan until it begins to fry slightly.

2. Add the onions a few pinches of salt a little less than half a teaspoon.

3. Reduce the heat and saute until the liver gets soft and releases it’s juices.

4. Once the liver has reduced melt a teaspoon of honey into half a cup of warm water and pour over the meat,, cook until it drys up leaving a thin honey layer on your liver.

5. Once the liquids have dried sprinkle some salt, pepper and a bit of lemon juice over the top.

6. Finally cut your orange in half an squeeze lightly over everything.

7. Remove the liver leaving the juices behind.

Posted on March 18, 2017April 21, 2017 by Joe Deguara

Beef Knuckle Roast

Beef knuckle is an excellent cut for many things, however this recipe is for an delicous roast beef. It is quite simple yet delicious.

Prep Time : 20 Minutes

Cook Time : 60 Minutes

Ingredients :

2 Kg of beef knuckle

Olive oil

Kosher salt

Ground black pepper

Two large onions

Two carrots

Two stalks of celery

Directions :

1. The first important part of a perfect roast is making sure that it is well and evenly thawed out so if it is frozen I do suggest leaving it in a refrigerator over night.
2. Preheat the oven to 325 degrees Fahrenheit. Rinse the roast and thoroughly dry it.

3. Dice the vegetables into large cubes of one to one-and-a-half inches. Disperse them evenly across the bottom of the roasting tray.

4. Place the roast on a cutting board. Lightly coat its surface with olive oil and season it liberally with kosher salt and fresh ground black pepper. Heat the saute pan and two tablespoons of olive oil over high heat. When the surface of the oil begins to shimmer, place the roast, presentation side down, into the pan. Sear it on all sides until its surface reaches a caramelized, golden-brown color.

5. Place the beef knuckle into the oven.

6. The knuckle should take about 45 minutes to cook completely.

Enjoy.

Posted on March 18, 2017April 21, 2017 by Joe Deguara

Steak and Kidney Pie

Prep Time : 1 Hour

Cook Time : 3 Hours & 30 Minutes

Ingredients :

700 Grams of beef steak

100 Grams of beef kidneys

1 beef stock cube

5 -6 fresh mushrooms

flour

salt

pepper

Curry Powder

Directions :

1. Start by cutting up the beef into cubes; and also cut the kidneys into smaller pieces than the beef.
2. Season the flour with salt and pepper a pinch of hot or mild curry depending on which you prefer. You should have about two handfuls of flour and about a teaspoon of pepper.
3. Place all the meat into a mixing bowl and pour the flour in mix well making sure all the meat is coated.
4. Place the meat into a frying pan crumble in the stock cube and put just enough water to cover the meat.
5. Cook very slowly at about 200F for about 3 hours.
6. Let it settle til it is cool.
7. Now you have the filling proceed to line a pie dish with shortcrust pastry.
8. Cut the mushrooms into quarters and mix in with the meat and put it in the pie dish.
9. Cover it with puff pastry. (Trick slightly wet the areas where you will connect the puff pastry to the shortcrust.
10. Place in a 450F pre-heated oven for 20-30 minutes until the pastry is cooked