Tag: Beef

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Beef Rouladen – German Style Beef Olives/Bragioli

Beef Rouladen - German Style Beef Olives/Bragioli
Beef Rouladen - German Style Beef Olives/Bragioli
Beef Rouladen – German Style-Beef Olives/Bragioli

German Style Beef Olives/Bragioli

Beef Rouladen

Prep Time : 20 Minutes

Cook Time :  1 Hour & 30 Minutes

 

Ingredients :

  • 6 slices Beef TopSide or Rump
  • 3 slices lean bacon
  • 1 onion, sliced
  • 3 garlic dill pickles, sliced lengthwise
  • 2 Tbsp butter
  • mustard, salt, pepper, corn starch
  • 1 – 2 cups water

Directions :

  • Season beef slices with salt and freshly ground pepper.
  • Thinly spread mustard on top of each slice.
  • Divide bacon, pickle, and onion slices on one end of each slice.
  • Roll up slices, tucking the ends in and securing with skewers, wooden cocktail picks, or thread.
  • Heat butter in skillet. Brown rouladen well on all sides. Do not crowd rouladen in skillet, or they will not brown nicely. Do in small batches if necessary. Add extra butter if needed.
  • Once all rouladen are well browned, add 1 – 2 cups of hot water, gently stirring up browned bits.
  • Return all rouladen and any accumulated juices to skillet, bring to simmer and cover.
  • Simmer for about 1½ hours.
  • Remove rouladen.
  • To thicken gravy, combine about 1 – 2 Tbsp corn starch in a little cold water and stir gently into cooking liquid until slightly thickened.
  • Season gravy to taste with salt and freshly ground pepper. If you wish, add sour cream to the gravy.
  • Remove skewers, picks, or thread to serve rouladen with their gravy.

Hints:

  • Have the butcher cut beef  into thin slices, about ⅜ inch thick. Each roulade should measure at least 6 inches by 4 inches. Gently pound meat until it is about ⅛ to ¼ inch thick. Be careful not to put holes in the meat. The larger the roulade, the easier it is to roll up.

 

 

 

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‘Ropa Vieja’ Delicious Cuban Shredded Beef Stew

'Ropa Vieja' Delicious Cuban Shredded Beef Stew

 

'Ropa Vieja' Delicious Cuban Shredded Beef Stew
‘Ropa Vieja’ Cuban Shredded Beef Stew

Delicious Cuban Shredded Beef Stew

Prep Time : 15 Minutes

Cook Time :  6 Hours (In Slow Cooker)

 

Ingredients :

  • 1 tablespoon canola oil
  • 1 Kg Boneless Beef Chuck (flank steak or brisket also work well)
  • Kosher salt
  • Freshly ground black pepper
  • 1 carrot, scraped and sliced in half lengthwise
  • 1 Cubanelle pepper or green bell pepper, seeded and thinly sliced
  • 1 red bell pepper, seeded and thinly sliced
  • 1 medium yellow onion, peeled, halved and thinly sliced
  • 1 whole head of garlic, cloves peeled and roughly chopped (10 cloves or 3½ tablespoons)
  • ½ cup dry white wine (Vermouth works well)
  • 2 cups good quality canned tomato puree
  • 1 6-ounce can tomato polpa
  • 1 cup low-salt chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • ½ cup sliced green olives
  • 1 tablespoon white vinegar

 

  • For Garnish:
  • ½ cup chopped fresh cilantro leaves
  • 1 lime or two, cut into wedges

 

Directions :

  1. Season meat on both sides with 1 teaspoon salt and several grinds of black pepper.
  2. Heat oil in a heavy (preferably cast iron) skillet.
  3. Brown meat over high heat for 3 minutes per side.
  4. Transfer to the slow cooker.
  5. Toss in the sliced carrot.
  6. Add a tablespoon of oil to the skillet along with the garlic, onions and peppers.
  7. Turn the heat down to medium. Cook for 6-7 minutes until the vegetables are softened and starting to caramelize, stirring constantly for the first minute, to make sure the garlic doesn’t brown.
  8. Add wine and simmer for a minute, stirring and scraping the browned bits from the pan.
  9. Transfer the mixture to the slow cooker.
  10. In a medium bowl whisk tomato puree, tomato polpa, broth, dried spices and 2 teaspoons salt.
  11. Pour over meat.
  12. Cook on high for 6 hours.
  13. After 5½ hours the beef  is transformed to a beautiful tenderness, remove meat and  pull into shreds using two forks.
  14. After it’s shredded, return meat to  the slow cooker.
  15. Stir in sliced olives and a splash of vinegar, to build that final layer of flavor and cook for another  half hour.
  16. Serve with a sprinkle of cilantro and lime wedges on the side.
  17. Traditional accompaniments to this beef stew are white rice and black beans.
The national dish of Cuba: ROPA VIEJA: tender shredded beef stew with peppers, tomatoes and delicious spices. Traditionally served with rice, black beans and fried plantains.
Author: Panning The Globe
Recipe type: Dinner Stew
Cuisine: Cuban
Serves: 6-7
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Veal Osso Bucco

beef,veal,osso bucco,
beef,veal,osso bucco,
Delicious slow roasted Veal Osso Bucco

Delicious slow roasted Veal Osso Bucco

Prep Time : 10 Minutes

Cook Time :  1 Hour 15 Minutes

Ingredients :

  • 1 tablespoon olive oil
  • 4 (650 g)  veal shanks osso bucco
  • 2 large carrots, peeled, roughly chopped
  • 410 g can chopped tomatoes with roasted capsicum
  • 2 tablespoons fresh thyme leaves
  • 400 g can Cannellini beans, drained, rinsed

Directions :

  • Heat oil in a large saucepan over medium-high heat.
  • Add the meat, cook for 1 to 2 minutes each side or until browned.
  • Add carrot, tomato and 1/2 cup cold water.
  • Cover and bring to the boil.
  • Reduce heat to low.
  • Simmer for 1 hour or until meat is tender.
  • Add thyme and beans.
  • Season with salt and pepper.
  • Cook for 3 to 5 minutes or until heated through.
  • Serve.

Being a traditional Milanese dish, Risotto alla Milanese is traditionally served with this dish, making for a one dish meal, it is also served with polenta or mashed potatoes. Outside Milan it is sometimes served with pasta. Alternatively add cubed potatoes to the Osso Bucco recipe above, to make a complete meal, with the starch component included.

 

 

 

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Orange Juicy Rib Eye Steak

Rib Eye Steak in Orange Juice Marinade
Rib Eye Steak in Orange Juice Marinade
Orange-Juicy-Rib-Eye-Steak

Prep Time : 15 Minutes

Cook Time : 20 Minutes

Orange Juicy Rib Eye Steak

Ingredients :

 

Directions :

  • In a large resealable plastic bag, combine the orange juice, salad dressing, Worcestershire sauce, hot pepper sauce, and garlic.
  • Squeeze the bag to mix well. You should have a nice brown marinade.
  • Place the Rib Eye Steak  into the bag with the marinade, and seal. Refrigerate for 2 to 5 hours, turning over occasionally.
  • Preheat an outdoor grill for high heat. When the grill is hot, lightly oil the grate.
  • Place the Rib Eye Steak onto the grill and season the tops with salt and pepper to taste. Baste with marinade.
  • Cook for about 5 to 7 minutes, then flip over and salt, pepper and baste again.
  • Grill for about 7 or 8 more minutes, or to desired doneness. Do not flip the steaks again.
  • The internal temperature should be at least 145 degrees F (63 degrees C).
  • Let steaks stand for 5 minutes before cutting, to prevent juices from running out.
  • Heat the remaining marinade to a boil in a small saucepan and use as steak sauce.

 

 

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Beef Wellington with wild mushrooms and madeira sauce

Beef-Wellington-with-wild-mushrooms-and-madeira-sauce
Beef-Wellington-with-wild-mushrooms-and-madeira-sauce
Beef-Wellington-with-wild-mushrooms-and-madeira-sauce

Beef  Wellington with wild mushrooms and madeira sauce

Prep Time : 30 to 60 Minutes

Cook Time : 1 to 2 Hours

 

Ingredients :

  • 1 tsp Olive Oil
  • 1 x 1 kg/2lb. 4 oz. beef fillet (ask your butcher for the middle section)
  • 50-100 g/2-3½oz Butter
  • 4 to 6 Portobello Mushrooms, cleaned and very finely chopped
  • 150 g/5½oz baby spinach leaves
  • 2 whole eggs plus 3 egg yolks
  • 60 g/2¼ oz plain flour
  • 200 ml/7 fl oz Milk
  • 150 g/5 ½oz chicken liver pate’
  • 500 g/1 lb 2oz readymade puff pastry
  • 150 g/5½oz mixed wild mushrooms, cleaned and trimmed
  • 50 ml/2 fl oz Madeira Rum
  • 300 ml/10 fl oz concentrated beef stock (boil 600 ml/1 pint beef stock  until the volume has reduced by half)
  • Salt and freshly ground black pepper

 

Directions :

  • Preheat the oven to 100 C/80 C Fan/Gas ½.
  • Heat the oil in frying pan over a high heat. Quickly fry the beef fillet, turning it every few seconds, until browned on all sides.
  • Cut 4 large pieces of heatproof cling film or aluminium foil big enough to roll the beef fillet in, and place them on top of each other. Place the beef fillet in the center and wrap it very tightly to form a cylinder, twisting the ends to secure. Place the wrapped beef fillet on a baking tray and roast in the oven for an hour.
  • Remove the beef from the oven, set aside until cooled to room temperature, then chill in the fridge until completely cold.
  • Meanwhile, heat a knob of butter in a frying pan over a medium heat. When the butter is foaming, add the chopped mushrooms and fry for 1-2 minutes, or until all of the liquid has evaporated and the mushrooms have softened. Transfer the mushrooms to a bowl and wipe the pan with a piece of kitchen roll.
  • Add a little more butter to the pan, then fry the spinach for a minute, or until just starting to wilt. Remove the pan from the heat and continue to stir the spinach until completely wilted. Transfer to a bowl and set aside.
  • Next, make the pancakes. Place the two whole eggs and the flour in a bowl and whisk together until well combined. Gradually whisk in the milk until the mixture forms a smooth batter that is thick enough to coat the back of a spoon.
  • Heat a knob of butter in a frying over a high heat. When the butter is foaming and starting to smoke, add a ladle-full of the pancake batter and swirl the pan to evenly coat the base. Fry for 1-2 minutes, or until the underside of the pancake is golden-brown. Flip the pancake over and cook for a further minute, or until the pancake is cooked through and golden-brown all over. Slide the pancake out onto a plate lined with grease-proof paper, then cover it with another layer of grease-proof paper. Repeat the process with the remaining butter and pancake batter.
  • Place the chicken liver pâté in a bowl and beat until smooth and soft.
  • Increase the oven temperature to 230 C/210 C Fan/Gas 8.
  • Roll out the puff pastry on a lightly floured work surface to a rectangle measuring 40×50 cm/16×20 in with a thickness of 2-3 mm (it needs to be large enough to wrap the beef fillet).
  • Arrange the pancakes all over the pastry, overlapping the edges slightly and leaving a 2.5 cm/1 in border free at the edge. Trim the overlapping edges of the pancakes using a sharp knife so they sit in one even layer.
  • Spread the softened pâté in an even layer all over the pancakes. Arrange a layer of wilted spinach on top. Spread the cooked mushrooms on top of the spinach. Season, to taste, with salt and freshly ground black pepper. Finally, peel the cling film or foil from the beef fillet and place it in the center.
  • Whisk the egg yolks in a bowl, then brush them around the pastry border. Tightly roll the beef fillet in the pastry, ensuring the seal sits at the bottom of the Wellington. Tuck the ends underneath the Wellington without trimming them. Transfer the Beef Wellington to a baking tray lined with baking paper and brush all over with the remaining beaten egg yolks. If desired, decorate with pastry trimmings.
  • Bake the Beef Wellington in the oven for 20-25 minutes (for medium), or until the pastry has risen and is golden-brown.
  • Meanwhile, heat a knob of butter in a frying pan over a high heat. When the butter is foaming, add the wild mushrooms and fry for 2-3 minutes, or until just softened. Add the Madeira Rum and set it alight using a match. (Caution: Keep eyes and hair away from the flames and switch off the extractor fan before flaming.) Allow the flames to flare up and die down.
  • Add the concentrated beef stock and bring to the boil, then reduce the heat until the mixture is simmering. Continue to simmer for 3-4 minutes, or until the volume of liquid has reduced by one-third. Stir in the remaining butter until melted.
  • To serve, carve the beef Wellington into thick slices and place each into the center of a serving plate. Drizzle the mushroom and Madeira sauce around the edge of the plates.

 

 

 

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Sirlion Steak Dianne

Sirlion-Steak-Dianne-with-Roast-Potatoes
Sirlion-Steak-Dianne-with-Roast-Potatoes
Sirlion-Steak-Dianne-with-Roast-Potatoes

Prep Time : 20 Minutes

Cook Time : 25 Minutes

 

Ingredients :

2 (8 ounce) beef sirloin steaks

1 tablespoon butter

1/4 cup brandy

1 onion, minced

1 clove garlic, minced

1/2 cup red wine

2 tablespoons steak sauce

1 dash Worcestershire sauce

salt and pepper to taste

4 ounces  button mushrooms, sliced

1/2 cup Dijon mustard, divided

1 cup heavy cream

 

Directions :

 Place the steaks between two sheets of plastic wrap; pound with a kitchen mallet to tenderize. Melt the butter in a skillet over medium-high heat, and heat until it begins to smoke.

Cook the steaks for 1 to 2 minutes on each side until they have browned. Pour brandy over steaks and carefully ignite. Once the flames burn off, remove steaks from the pan and set aside.

Cook the onion and garlic in the same skillet over medium heat until they soften. Stir in the red wine, steak sauce, Worcestershire sauce, salt, and pepper; mix well. Mix in the mushrooms, stir, and cook for about 5 minutes.

Meanwhile, coat one side of each of the steaks with 2 tablespoons of the Dijon mustard. Gently lay them on top of the sauce in the skillet, mustard-side down. Spread 2 tablespoons on top of the steaks. Cook 2 to 3 minutes per side.

Remove the steaks from the sauce, and keep warm.

Stir the cream in to the mushroom sauce and bring to a gentle simmer.

Reduce heat to medium-low, return the steaks to the sauce, and simmer for 1 minute more before serving.

 

 

 

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Beef Stroganoff

Beef Stroganoff
Beef Stroganoff
Rich and Creamy Beef Straganoff

Prep Time : 20 Minutes

Cook Time : 55 Minutes

 

Ingredients :

1/2 cup butter

1 large onion, chopped

3/4 pound fresh mushrooms, sliced

1 pound beef sirloin, cut into 1-inch cubes

1 (10.5 ounce) can condensed beef consomme with gelatin added, divided

3 cloves garlic, minced

3 tablespoons ketchup

2 tablespoons Worcestershire sauce

1 teaspoon salt

1/2 teaspoon freshly ground black pepper, or to taste

3 dashes hot pepper sauce (such as Tabasco®), or to taste

2 tablespoons all-purpose flour

1 (8 ounce) container sour cream

 

Directions :

Melt butter in a large heavy pot over medium-high heat; cook and stir onion until softened, about 5 minutes. Stir in mushrooms and continue to cook and stir until mushrooms are soft and liquid has evaporated, about 5 more minutes. Transfer onion and mushrooms to a bowl.

Cook and stir beef sirloin cubes in the same skillet over medium heat until the cubes are browned on all sides and liquid has evaporated, about 10 minutes.

Pour 2/3 of the beef consomme into the skillet; scrape up and dissolve any brown bits from the bottom of the skillet. Bring mixture to a boil; set remaining consomme aside.

Mix in garlic, ketchup, Worcestershire sauce, salt, black pepper, and hot sauce. Reduce heat to low and simmer beef mixture until tender, at least 30 minutes. Simmer longer for more tender beef.

Whisk remaining 1/3 can beef consomme with flour in a small bowl until smooth; stir into the beef mixture, return to a boil, and simmer the meat and sauce until thickened, 2 to 3 more minutes. Stir in cooked onion and mushrooms and cook until heated through.

 

 

Beef Stroganoff or Beef Stroganov  is a Russian Dish of sauteed  pieces of beef  served in a sauce with “smaetana” (sour cream).  From its origins in mid-19th-century Russia, it has become popular around the world, with considerable variation from the original recipe.

 

 

Remove from heat, stir in sour cream, and serve.

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Asian Beef Skewers

Asian Beef Skewers
Asian Beef Skewers
Asian Beef Skewers

Prep Time : 30 Minutes

Cook Time : 6 to 10 Minutes

 

Ingredients :

3 tablespoons Hoisin sauce

3 tablespoons sherry

1/4 cup soy sauce

1 teaspoon barbecue sauce

2 green onions, chopped

2 cloves garlic, minced

1/2 pound flank beef  steak

1 tablespoon minced fresh ginger root

 

Directions :

In a small bowl, mix together hoisin sauce, sherry, soy sauce, barbeque sauce, green onions, garlic, and ginger.

Cut the beef  flank  across the  grain on a diagonal into 1/4 inch slices. Place slices in a  resealable plastic bag.

Pour hoisin sauce mixture over slices, and mix well. Refrigerate 2 hours, or overnight.

Preheat an outdoor grill for high heat. Discard marinade, and thread beef flank strips  on skewers.

Oil the grill grate. Grill skewers 3 minutes per side, or to desired doneness

 

 

 

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Beef Fillet with Blue Cheese Sauce

Fillet Steak with Blue Cheese
Fillet Steak with Blue Cheese
Fillet Steak with Blue Cheese sauce served with asparagus.

Prep Time : 30 Minutes

Cook Time :  1 Hour

 

Ingredients :

1(approx 1.3 kg) whole beef fillet

125 ml teriyaki sauce

125 ml red wine

2 cloves garlic, chopped

110 g blue cheese, crumbled

5 tablespoons mayonnaise

150 ml soured cream

1 1/2 teaspoon Worcestershire sauce

 

Directions :

Place beef in a shallow dish. Combine teriyaki sauce, red wine and garlic; pour over beef.

Allow beef to marinate in refrigerator for 30 minutes.

Preheat oven to 230C/Gas 8.

Place fillet on roasting tin, and cook in preheated oven for 15 minutes. Reduce heat to 190C/Gas5, and cook for 30 minutes to 40 minutes, or to desired doneness.

Allow to set for 10 minutes before slicing.

In a saucepan over low heat, combine blue cheese, mayonnaise, soured cream and Worcestershire sauce.

Stir until smooth; serve over sliced  beef.

 
 

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Roast Beef And Yorkshire Pudding

Sunday`s best roast ! Traditional Roast Beef with Yorkshire Pudding.

Sunday`s best roast ! Traditional Roast Beef with Yorkshire Pudding.

Prep Time : Requires overnight preparation

Cook Time : 1 to 2 Hours

Ingredients :

Fore rib beef (about 4kgs), french trimmed, on the bone, chined

olive oil

salt

freshly cracked black pepper

3 eggs

275ml milk

salt

 

Directions :

For The Roast Beef : 

Preheat the oven to its highest setting.

Rub the beef with olive oil, salt and pepper all over.

put a heavy-based roasting tray on the hob and when hot, add the beef.

Sear the beef quickly on all sides to colour and crisp the outside.

Transfer the beef immediately to the oven and leave the oven to its highest setting (about 240C/460F/gas 8) for 20 minutes.

Reduce the heat to 190C/375F/Gas5 and roast for half an hour per kilo for rare, adding another 10 minutes per kilo for medium rare, 20 minutes per kilo for medium, and 30 minutes per kilo for well done.

Remove the beef from the oven, transfer it to carving board and cover with foil. Allow it to rest in a warm place for 30 minutes.

For the Yorkshire pudding:

mix together the eggs, flour and a pinch of salt.

Add the milk, stirring constantly, until you have a runny batter.

Leave this to rest, covered, in the refrigerator for up to 12 hours.

Place 1 cm of beef dripping in the bottom of each pudding mold, or if you are using a rectangular roasting tray, place 1 cm of beef dripping across the bottom.

Heat the dripping in the oven at( 240C/460F/Gas8) for about 10 minutes, until it is piping hot.

Remove the roasting tray from the oven, pour in the batter, and immediately return to the oven. Bake for 25 minutes, until golden brown and crispy, making sure not to open the oven door for the first 20 minutes.

Serve immediately with the carved roast beef.