Posted on April 7, 2017April 21, 2017 by Joe Deguara

Rock Salt Encrusted Prime Rib Roast

This is one of the absolute best ways to taste what a real prime rib taste

Prep Time : 30 Minutes

Cook Time : 3 Hours 15 Minutes

Rock Salt Encrusted Prime Rib

Ingredients :

Original recipe makes 15 servings :

9 kgs standing rib roast (weight with bones), top fat trimmed

2 (50 grms) packages dry onion soup mix

2 tablespoons freshly ground black pepper

8 cups rock salt

8 cups all-purpose flour

2 tablespoons crushed dried rosemary

2 cups water, or more as needed

1 (115 grms) packages au jus gravy mix (A classic clear gravy made from lightly seasoned rich beef stock), for serving.

Directions :

Preheat oven to 450 degrees F (230 degrees C)

Rinse the roast and pat dry with paper towels.

Mix the onion soup mix and pepper together in a small bowl. Rub the pepper mixture generously over all sides of the Prime Rib Roast. Place on a clean, dry baking sheet, and leave to rest for 30 to 45 minutes.

Meanwhile, mix the rock salt,flour and rosemary together in a bowl. Gradually pour in the water and mix by hand (wear gloves if desired) to make a thick, sticky batter or paste. Add more water if necessary. Spread the salt batter into the bottom of a roasting pan ta make a layer 1/2 to 3/4 inch thick., reserving 1 to 2 cups. Place the roast, bones facing down, in the middle of the batter in the pan. Pull the batter up and around the roast completely cover the meat. Pat on extra batter if necessary. Insert meat thermometer into the roast with its gauge positioned to be visible from the front of the oven (or use a regular meat thermometer).

Cook in preheated oven for 15 to 20 minutes. Remove, and use remaining salt batter to patch any holes or breaks in the coating.

Meanwhile, prepare au jus according to package directions leaving out 1/4 cup water to boost flavor, and keep warm.

Return roast to the oven, and cook until internal temperature reaches 130 degrees F (54 degrees C), or to desired doneness.

Remove roast, and leave to rest for 20 to 30 minutes, or until internal temperature reaches 140 degrees F (60 degrees C). Chip off the crust and discard and then slice to serve. Serve garnished with horseradish and au jus.

Posted on March 23, 2017April 21, 2017 by Joe Deguara

Beef Tripe

Prep Time : 2 Hours

Cook Time : 20 Minutes

Ingredients :

200 gms ox tripe, sliced into strips

1 glove garlic, crushed

1 medium onion, chopped

1 medium green bell pepper, cut into cubes

1/2 cup tomato sauce

1 cup baked beans or 1 can pork and beans

1/4 cup frozen green peas

1 cup cubed carrots

1 cup cubed potatoes

1 tbsp soy sauce

salt and pepper

oil for sauteing

Directions :

Simmer ox tripe with 2 liters water until very tender (This may take a few hours) Add more water if necessary. Set aside including broth.

Heat oil in a thick bottomed casserole dish and saute garlic until brown and add onions. Fry until transparent.

Add bell pepper and fry for 2 minutes.

Add tomato sauce and baked beans. Simmer for 3 minutes.

Add green peas and simmer for 2 minutes.

Add ox tripe and 1 cup of its reserved broth.

Add soy sauce, salt and pepper.

Simmer for 10 minutes.

Add carrots and potatoes and simmer for another 15 minutes or until vegetables are tender but not soggy.

Best served with steamed rice.

Posted on March 22, 2017April 27, 2017 by Joe Deguara

Beef Rump Roast

Prep Time : 15 Minutes
Cook Time : 1 Hour, 30 Minutes

Ingredients :

1.5kg Beef Rump
2 medium onions
3 carrots
1 bulb of garlic
Thyme
Rosemary
Bay Leaves
Olive oil
Sea salt
Ground black pepper
Beef Broth Cube

Directions :

Prepare the beef rump. Salt it and Pepper it to your taste.
Melt a Beef Broth Cube in a dish about half an inch of hot water; Chop up the vegetables and mix all the ingredients into the broth.
Preheat the oven at the hottest setting and place the beef in the dish. Drizzle it with oil.
Turn the heat down to 200 Degrees Celcius and cook for 1 hour
If the juices dry add some water so do check it half way or so.
Take the beef out and let it rest for 15 Minutes on a drain board.
Serve with Gravy and Roast Potatoes.

Posted on March 22, 2017April 21, 2017 by Joe Deguara

T-Bone Steak with Teriyaki Sauce

A nice and simple method for cooking a delicious T-Bone Steak

Prep Time : 5 Minutes

Cook Time : 15 Minutes

Ingredients :

700 grams bone-in T-bone steak
Rock Sea Salt – Crushed Fine
Peper Corn – Crushed Fine
1 Tablespoon Olive Oil
2 Teaspoons Teriyaki Sauce
Directions :

Mix the other ingredients together in a small bowl.
Season Steak working the mix into the meat with your hands, massaging it in.

Cook Steak for four Minutes on each side on high heat.
Let Steak sit for 5 Minutes and Serve.

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

Spanish Style Beef Steak

A very tasty twist on simple fried or grilled steak, a delicious simple recipe to make no excuses! Cook and enjoy!

Prep Time : 5 Minutes

Cook Time : 15 Minutes

Ingredients :

3/4 kg. of thinly sliced beef (top or bottom round, sirloin or tenderloin are ideal)

1/4 cup of soy sauce (dark soy sauce is traditional)

1 tsp. of freshly ground black pepper

1 tsp. of grated garlic

cooking oil for frying

2 to 3 onions, thinly sliced into rings

1/8 cup of Lemon & Lime juice

snipped scallions to garnish

Directions :

Prepare a dish for the steak and marinate it in the soy sauce adding the pepper and garlic.

Leave to marinate for a couple of hours.

Fry the steak then remove it.

Once you are done in the remaining oil and meat juices, add the onion rings and Lemon & Lime juice into the pan for a short time.

The minute the onions have softened and slightly browned pour over the top of beef, garnish with Scallions and serve.

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

Beef Rib Roast

This dish for any meat loving carnivores and will definitely satisfy their tastebuds! This delicious recipe will leave a nice crisp layer on the outside and juicy meat on the inside; be careful not to let it rest to long before serving to avoid the meat drying out; if for any reason you need to let sit for to long reduce the final cooking time by about 15 minutes for best results

Prep Time : 45 Minutes

Cook Time : 1 hour, 50 Minutes

Ingredients :

1/3 cup Dijon mustard

2 tablespoons minced garlic

1 tablespoon chopped thyme leaves

2 teaspoons coarsely ground pepper

Kosher salt

3 tablespoons extra-virgin olive oil

One 5-rib 12- to 13-pound prime rib roast, chine bone removed

Directions :

Step 1: First prepare the meat salt and pepper it. and prepare the coating and mix the mustard with the garlic, thyme, pepper and 2 teaspoons of kosher salt. Whisk in the olive oil.

Step 2: Pre-Heat the oven to 450°

Step 3:Set the meat, bone side down, in a roasting pan and season it lightly with salt. Roast the meat in the lower third of the oven for 20 minutes.

Step 4:Remove the meat from the oven and reduce the temperature to 350°.

Step 5: Brush the mustard coating all over the top and sides of the meat

Step 6: Roast for about 1 1/2 hours longer, rotating the roasting pan 2 or 3 times for even browning.

Step 7: The meat is done when an instant-read thermometer inserted in the center of the roast at the thickest part registers 120° (for medium rare).

Step 8: Transfer the roast to a carving board, cover it loosely with foil and let rest for 20 to 30 minutes.

Step 9: Set the roast on its side and run a long, sharp knife between the bones and meat; remove the bones and set them aside.

Step 10: Turn the roast right side up. Carve the roast 1/4 to 1/2 inch thick and transfer the slices to warmed plates. Pour any carving juices over the meat and serve at once.

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.