Category: Beef

Beef recipes

December 10, 2014 Barbecue, Beef, Marinades and Rubs, Mexican Recipes, Steak

Carne’ Asada – Mexican Marinated Beef Grilled to Perfection by Whats4Chow

carne' asada,mexican marinated beef,how to make carne' asada,carne'asada recipe,learn to make carne' asada, mexican food, Homemade Carne Asada, Carne Asada Tacos, Authentic carne asada, grilled beef, Backyard BBQ, authentic carne asada marinade, carne asada marinade, carne asada seasoning, carne asada taco recipe, carne asada burrito, carne asada burrito recipe, BBQ carne asada, grilling carne asada


Print
Carne' Asada - Mexican Marinated Beef Grilled to Perfection by Whats4Chow
Author: 
Recipe type: Beef / Barbecue
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Carne'Asada is a popular Mexican marinated beef dish, thinly sliced very thinly as a filling for tortillas, or served on its own with refried beans on the side.
Ingredients
  • 1kg Skirt, flank or rump tail steak
For the Marinade
  • 4 Cloves garlic, minced
  • 1 Jalapeno chilli, seeded and minced
  • 1 Tsp ground cumin
  • 1 Generous handful fresh coriander, roughly chopped
  • Salt and pepper to taste
  • Juice of 2 limes
  • 2 Tbs White wine vinegar
  • ½ Tsp Sugar
  • ½ Cup Oil
Instructions
  1. Place the beef in a roasting pan or a large shallow tray.
  2. In a jug, combine the minced garlic, jalapeno chilli, ground cumin, fresh coriander, salt and pepper, lime juice, white wine vinegar, sugar and oil.
  3. Mix this until the oil has emulsified, then spoon the marinade evenly over the steak.
  4. Allow this to marinate in your refrigerator for 4 to 6 hours.
  5. Heat your a ribbed skillet on your barbecue or range over medium high heat.
  6. Place the meat with the fat side down and cook it for 8 minutes.
  7. Turn the steak over and cook it for a further 8 minutes. This timing will give you a medium rare result, so you can adjust the times according to your personal preference.
  8. Remove the steak from the skillet and allow it to rest for 5 minutes before slicing into very thin slices and serving.

 

November 18, 2014 Beef, Main Courses, Mexican Recipes, Thanksgiving

Mexican Meatloaf Stuffed with Cheddar and Topped with Chipotle Glaze. How to Make Single Portion Meatloaf Recipe

how to make meatloaf,how to make single portion meatloaf,how to make single serving meatloaf,meatloaf stuffed with cheddar,stuffed meatloaf recipe,mexican style meatloaf,glazed meatloaf recipe , meat loaf recipe, meatloaf recipe, Meatloaf (Dish), easy meatloaf recipe, meatloaf recipe food network, meatloaf recipe with bacon, meatloaf recipe with oatmeal, meatloaf recipe jamie oliver, meatloaf recipe with oats, meatloaf recipe best


Print
Mexican Meatloaf Stuffed with Cheddar and Topped with Chipotle Glaze. How to Make Single Portion Meatloaf Recipe
Author: 
Recipe type: Beef
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Mexiacn Meatloaf Recipe - stuffed with mature cheddar, topped with chipotle glaze. Meatloaf is an all-time favorite, however it can be a bit boring doing the same thing time and again. This meatloaf is spiced up, stuffed with mature cheddar and glazed with a chipotle glaze. The loaves are made in single portions, making serving and portion control much easier.
Ingredients
  • 450g / 1 pound Ground lean beef
  • ½ Cup Chopped onion
  • ⅓ Cup Finely crushed tortilla chips (plain or chilli flavor)
  • 1 Large egg, lightly beaten
  • 2 Tbs Ketchup / Tomato sauce
  • 2 Tsp Cayenne pepper
  • 1 Tsp Ground cumin
  • ¼ Tsp Salt
  • ½ Cup Shredded mature cheddar or Monterey Jack
For the Glaze
  • ½ Tsp Ground chipotle (can substitute smoked paprika)
  • 4 Tbs Ketchup / Tomato sauce
Instructions
  1. Place the beef mince, chopped onion, finely crushed tortilla chips, ketchup, chilli powder, ground cumin, lightly beaten egg, salt and freshly ground black pepper in a mixing bowl and massage this until totally combined.
  2. Using an oil soaked cloth, wipe out the mini loaf pans. Fill the pans with equal amounts of the beef mixture.
  3. Using your fingers, make a deep furrow down the center of each lot of beef. Fill the furrow with the mature cheddar and press the beef back until the cheese is almost covered.
  4. Mix the second lot of ketchup with the chipotle powder and spread this over the loaves.
  5. Place the loaves in a roasting pan and bake them at 200c or 400f for 30 minutes.
  6. Remove the meatloaves from the oven, run a toothpick around the edges and turn them out onto platters to serve.

 

November 6, 2014 Barbecue, Beef, Main Courses, Steak

How to Make Sous Vide Burger Patties in Your Dishwasher! Quick and Easy Sous Vide Burger!

sousvide, sous-vide, sous vide, sousvide supreme, sous vide machine, sous vide cooking, sous vide recipes, how to sous vide, burgers sous vide, sous-vide burgers, sousvide burgers, how to sous vide burgers, sous vide burger recipe, hamburgers, sous vide hamburger recipe ,sous vide burger patties,sous vide burgers,cooking in your dishwasher, sous vide hamburger patties, Sous-vide, SousVide Supreme, Hamburger (Food)


Print
How to Make Sous Vide Burger Patties in Your Dishwasher! Quick and Easy Sous Vide Burger!
Author: 
Recipe type: Burgers / beef
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Sous Vide Burger Patties / Sous vide burgers Sous vide involves cooking vacuum packed foods in a water bath at low temperature for an extended period of time. This normally involves buying an expensive circulating water bath, however your dishwasher will do a pretty good job of this for free! Check out the video and see how.
Ingredients
  • 600g Beef mince
  • ½ Tsp Salt
Instructions
  1. Combine half a teaspoon of salt with 600g of beef mince, then press your patties, or form them by hand.
  2. Vacuum pack your patties in single packs, making sure that the vacuum packs are properly sealed.
  3. Pack the sealed patties flat in your dishwasher and run them for a full cycle at 65c. Almost all dishwashers have 2 temperature cycles, 65c and 75c. Consult the user manual for your machine.
  4. Remove the patties from the washer. They are completely and thoroughly cooked. Remove them from their packets and serve immediately, or if you prefer to add a little color, flash fry them in a smoking hot pan to singe the outside of the patty. To speed things up you can also use a blowtorch.
  5. The texture of these patties is quite pleasant, more on the side of actual steak, than that of regular patty. Considering you could probably fit at least about 60 patties in you dishwasher at a time, this is the ideal way to bulk cater for parties, providing your menu choice is burgers, or burgers, or burgers.

 

October 26, 2014 Beef, Cheese, Main Courses, Sauce Recipes, Steak

Trev’s Gourmet Burger – All-Beef Patty with Crumbed Camembert, Bacon and Roast Red Pepper Relish!!!

gourmet burger,gourmet burger recipe,how to make a gourmet burger at home,best goourmet burger recipe,best gourmet burger ever,how to make the best burger,gourmet burger with crumbed camembert,gourmet burger with bacon and roasted pepper relish,how to make roast red pepper burger relish,roast red pepper burger relish recipe,best relish recipe,best beef burger recipe, , gourmet burger recipes, gourmet burger toppings, gourmet burger ideas, gourmet burger patty recipe


Print
Trev's Gourmet Burger - All-Beef Patty with Crumbed Camembert, Bacon and Roast Red Pepper Relish!!!
Author: 
Recipe type: Burgers / Beef
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
This gourmet burger is all good - 150g all beef patty with another patty of crumbed camembert, topped with crispy bacon and roasted red pepper relish -- you should need a license to eat a burger like this!!!
Ingredients
For the Patties
  • 150g Ground sirloin
  • 150g Ground rump
  • 1 Tsp Salt
For the Relish
  • 1 Large Red Pepper
  • 1 Medium Onion
  • 30ml Balsamic vinegar
  • 30g Butter
  • Salt to taste
For the Camembert
  • ¼ Cup finely crushed cornfalkes mixed with ¼ cup all-purpose flour
  • ¼ Cup cornflour
  • 1 Eggs lightly beaten
Other
  • 2 Large burger buns
  • 4 Rashers streaky bacon
  • Lettuce
  • Butter
Instructions
  1. Starting with the relish, scorch the skin of the red pepper with your blowtorch, gas hob, or under the grill. Place the pepper in a plastic packet, tie the top and allow the pepper to sweat.
  2. While the pepper sweats, chop the onion.
  3. Remove the pepper from the bag and scrape the skin from the pepper. Chop the whole pepper into cubes.
  4. Heat a pan over medium high heat and add the butter. When the butter is bubbling, add the pepper and onion and fry this for 10 min until it is well browned and caramelized. Add the balsamic vinegar and stir this for 60 seconds until the vinegar has thickened to a sticky syrup and coated everything.
  5. Remove this from the heat and transfer it to a jug. Using your stick blender, puree the relish then keep it warm on the side.
  6. Next in line is the camembert. For the coating combine the flour with the finely crushed cornflakes and measure out the cornflour. Whisk the eggs briefly.
  7. Hold the camembert round on its side and cut through the cheese, effectively giving you 2 rounds.
  8. Dip one of the rounds in the egg, then dredge it in the cornflour.
  9. Dip the cheese in the egg making sure to wet all of the cornflour.
  10. Dredge the cheese in the cornflake mixture making to get a good solid coating.
  11. Return the cheese to the egg making sure to wet all of the cornflake mixture, then second coating of the cornflake mixture. Make sure to get a good solid coating.
  12. Repeat this with the second round of cheese, then transfer both rounds to a platter and allow the coating to set for 20 minutes.
  13. My burger mix is 50% ground sirloin mixed with 50% rump, with a fat content of 20%. This is just a recommendation - you can use a good quality ready-made patties of 150g each.
  14. Place the mince in a bowl with 1 teaspoonful of salt and mix well. The salt reacts with the protein binding the meat.... there is no need for egg. Go ahead and form your 2 patties by hand or using a press. Place the patties between 2 pieces of foil and flatten out until they are the slightly bigger than the burger buns. When flattening them out make sure to make the center thinner than the edges, this helps keep the patty flat when it cooks.
  15. Put the patties in the freezer while you continue.
  16. Cut and butter the buns, then toast them in a large pan until crisp and lightly browned on the inside.
  17. Remove the buns from the pan then add the bacon the pan. Fry the bacon until well browned, then remove.
  18. Remove the patties from the freezer and add them to the pan. Fry the patties for 3 minutes per side, then remove these from the pan.
  19. Add 300ml of oil to the pan, allow the oil to heat for a minute, then add the camembert. Fry the camembert for 3 minutes, turning after 90 seconds. Remove the camembert from the pan.
  20. Dress the buns with a healthy bed of lettuce and top this with a little of the relish. Top this with a patty, then the bacon.
  21. Finish the burger off with the camembert and a bit more relish, then serve your masterpiece immediately with the accompaniments of your choice.

 

October 5, 2014 Beef, Curing Meats, Italian Recipes, Starters, Steak

Cured Beef Ribeye Carpaccio. How to Cure Beef Ribeye or Fillet at Home. Cured / Pickled Ribeye or Fillet Recipe.

cured beef carpaccio,cured meat carpaccio,cured beef ribeye carpaccio,cured beef fillet carpaccio,how to cure beef ribeye,how to cure beef fillet,how to pickle beef ribeye,how to pickled beef fillet,how to preserve beef,pickling brine for beef recipe,curing brine recipe for beef,how to brine beef for curing,best carpaccio recipe,how to make cured beef carpaccio,beef carpaccio recipes, bresaola, cured meats, corned beef, Rib Eye Steak (Ingredient)


Print
Cured Beef Ribeye Carpaccio. How to Cure Beef Ribeye or Fillet at Home. Cured / Pickled Ribeye or Fillet Recipe.
Author: 
Recipe type: Beef Ribeye / Fillet
Cuisine: Italian
 
Carpaccio is a starter of thinly sliced beef served raw with various flavor enhancers like balsamic reduction, red wine reduction or vinaigrette. This cured beef ribeye carpaccio made from either ribeye or fillet, has a far more robust flavor, and certainly a far superior texture to its raw counterpart. It is ideal when catering for larger groups, as most of the work is done long before the time.
Ingredients
  • 750g Rib-eye or beef fillet
  • 2.5 liter Water
  • 375g Un-iodated salt (dairy salt / kosher salt)
  • 12.5g Saltpetre
  • 45g Sugar
  • 15g Bicarbonate of soda
  • 2.5ml Black Peppercorns
  • 1 Bay leaf
  • 1 Whole allspice
  • 15ml Ground ginger
  • 5ml Garlic powder
Instructions
  1. Place the water, dairy salt, saltpetre, sugar, bicarbonate of soda, peppercorns, bay leaf, allspice, ground ginger and garlic powder in a pot.
  2. Bring this to a boil, reduce the heat and simmer for 5 minutes stirring every minute.
  3. Remove the pot from the heat a allow the brine to cool completely.
  4. Take 750g of beef fillet or rib-eye or fillet and pat this dry.
  5. Place the meat in a sterilized container. Pour the brine over the beef to completely cover.
  6. Put the lid on the container and allow this to cure in your refrigerator for 3 full days, turning the beef over every 24 hours.
  7. Remove the beef from the brine and place it on a stainless steel rack in a pan. Dry the beef using kitchen paper then allow the beef to air-dry in your refrigerator for 4 days, turning the meat over daily.
  8. After the drying period, the meat will be quite firm, and will have a beautiful burgundy color.
  9. Slice the carpaccio thinly and serve according to your recipe or requirements. As a simple serving suggestion I have served mine on toasted bruschetta with herbed cream cheese and rocket leaves.

 

September 10, 2014 Beef, Bread, Chinese Recipes, Main Courses, Snack Food, Starters, Steak

Chinese Steamed Buns with Black Bean Beef.

chiese steamed buns,chinese steamed buns recipe,steamed buns with beef recipe,beef filling for chinese steamed buns,how to make chinese steamed buns,chinese steamed buns dough recipe,beef recipe for steamed buns,how to make steamed buns dough,dough recipe for chinese steamed buns,steamed buns recipe video, homemade steamed buns, chinese steamed buns calories, chinese steamed buns filling, chinese steamed buns without yeast


Print
Chinese Steamed Buns with Black Bean Beef.
Author: 
Recipe type: Beef / Chinese Steamed Buns
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 4-8
 
Finely chopped rump steak, stir-fried with peppers and black bean sauce makes an aromatic and flavorful filling for the delicious Chinese steamed buns. The recipe is quick and easy and makes a fantastic entre', snack or addition to a Dim Sum feast.
Ingredients
For the Dough / Pastry
  • 300g All purpose flour
  • 1 Tbs Baking powder
  • 110g Caster sugar
  • 125ml Milk
  • 80ml Water
  • 60ml Oil
For the Filling
  • 250g Rump steak, finely chopped
  • ¼ Red pepper, finely diced
  • ¼ Yellow pepper, finely diced
  • 15ml Fermented black beans
  • 15ml Light soy sauce
  • 15ml Rice wine (or dry sherry)
  • 5ml Brown sugar
  • 5ml Roasted sesame oil
  • 10ml Cornflour or tapioca flour
Instructions
  1. Starting with the pastry, place the flour, baking powder and caster sugar in a mixing bowl. In a jug, combine the milk water and oil, then pour this into the flour. Mix this all to a soft dough.
  2. Turn the dough out onto a well floured work surface and start to knead. The dough will be soft and sticky and you will sprinkle flour onto the dough continuously while kneading to make it manageable.
  3. Knead the dough for 2 minutes, then dust it with flour, wrap it in cling wrap and refrigerate for 60 minutes.
  4. While the dough matures, finely chop the rump steak. In a jug, combine the soy sauce, rice wine, sugar, sesame oil and cornflour. Pour this into the beef and massage the marinade into the meat, then put this aside.
  5. Finely dice the peppers, and chop the spring onions into fine rounds.
  6. Rinse and dry the fermented black beans, then chop them until fine.
  7. Heat your wok over medium high heat and stir-fry the beef in 2 batches, for 60 seconds per batch.
  8. If necessary, add extra oil to the wok, then stir-fry the peppers and spring onions for 60 seconds. Add the black beans and stir-fry for a further 60 seconds.
  9. Return the beef to the wok and stir-fry for a further 60 seconds.
  10. Remove this from the heat and transfer it to a mixing bowl. Quick chill the beef by floating the bowl in a sink of cold water.
  11. Remove the dough from the refrigerator, unwrap it and roll it into a sausage. Divide the sausage into 4 pieces.
  12. Roll each of these into a sausage and divide these into 4 pieces.
  13. Working with one piece, roll this into a ball, flatten the ball into a disk.
  14. Place a tablespoon of the filling in the center of the disk, stretch the edges of the disk upwards and over the filling. Give it twist to seal.
  15. Repeat this until all of the buns are completed.
  16. Cut 16 squares of baking paper and start packing the buns into your steamer. You will need to use both tiers of your steamer, or cook 2 batches.
  17. Hal fill your wok with water and bring this to a rapid boil. Place the steamer on the wok and steam the buns for 20 minutes.
  18. Remove the steamer from the heat, transfer the buns to platters and serve with the dipping sauces of your choice.

 

July 29, 2014 Barbecue, Beef, Main Courses, Steak

Sugar Steak. Perfectly grilled sirloin steak with sugar pepper rub. How to grill a perfect sirloin.

how to grill sirloin steak,perfectly grilled sirloin steak,how to cook sirloin steak,how to panfry sirloin steak,how to barbecue sirloin steak,best sirloin steak recipe,how to cook tender sirloin steak,how to tenderise steak,how to tenderise sirloin steak,, perfect grilled sirloin steak, perfectly cooked sirloin steak, perfect bbq sirloin steak, perfectly cooked top sirloin steak, grill perfect top sirloin steak


Print
Sugar Steak. Perfectly grilled sirloin steak with sugar pepper rub. How to grill a perfect sirloin.
Author: 
Recipe type: Steak / Beef
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Although you don't taste the sugat one the steak is cooked, the sugar plays an important role in tenderising the steak, tempering the spices, and creating an amazing glaze, resulting in a perfectly grilled sirloin steak. You can also use rump or porterhouse steak for this recipe.
Ingredients
  • 1 x 250g Sirloin, rump or porterhouse steaks
  • 50g Butter
For the Rub
  • 1 Tsp Salt
  • 1 Tsp Cracked black pepper
  • 1 Tsp White Pepper
  • 2 Tsp Demarara / treacle sugar
  • 2 Tsp Tapioca flour (can substitute corn flour)
Instructions
  1. Hold the steaks together and press 3 skewers through the steaks - 2 just above the fat, and 1 towards the top.
  2. Flip the steaks over and season the fat liberally with salt and cracked black pepper.
  3. Combine all of the rub ingredients in a bowl.
  4. Heat your pan over medium high heat and add the butter. When the butter starts to bubble, stand the steaks in the pan on their fatty edge and fry the fat for 8 minutes until golden brown and well rendered.
  5. Remove the steaks from the pan and remove the skewers. Season both sides of the steaks liberally with the rub ingredients and press these firmly into the surface of the steaks.
  6. Return the steaks to the pan and grill for 4-6 minutes, depending on your preference of doneness, turning every 30 seconds.
  7. min = rare
  8. min = medium rare
  9. min = medium

 

July 24, 2014 Beef, Main Courses, Steak

Rump Steak with Sweet Balsamic Chili Reduction. How to perfectly cook rump steak with balsamic reduction.

how to perfectly cook rump steak,how to cook rump steak,how to pan-fry rump steak,the best way to cook rump steak,how to grill rump steak,how to cook rump steak with balsamic reduction,how to cook rump steak with sweet balsamic chili reduction,best rump steak recipes,how to make sweet balsamic chili reduction,how to serve rump steak with balsamic reduction, learn to grill rump steak, perfect grilled rump steak, how to cook rump steak tender, the trick to cooking rump steak, rendering the fat on rump steak, the secret to cooking perfect rump steak


Print
Rump Steak with Sweet Balsamic Chili Reduction. How to perfectly cook rump steak with balsamic reduction.
Author: 
Recipe type: Steak / Beef
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
This demonstration will show you the best way to perfectly cook a rump steak, and how to serve it with a sweet chili balsamic reduction.
Ingredients
  • 2 x 250g Rump Steaks
  • 50g Butter for frying
  • 45ml Balsamic vinegar
  • 30ml Chili sauce
  • 60ml Caster sugar
  • Salt & Pepper to season
Instructions
  1. Press 3 skewers through the steaks, 2 just above the fat and 1 near the top.
  2. Season the fat liberally with salt and cracked black pepper.
  3. Heat your pan over medium high heat and add the butter.
  4. When the butter is bubbling, stand the steaks on the fatty edge and fry for 8-10 minutes until the fat is well rendered and golden brown.
  5. Remove the steaks from the pan, remove the skewers and season both sides of the steaks with salt and cracked black pepper.
  6. Return the steaks to the pan and fry for 4 minutes, turning every 30 seconds.
  7. Remove the steaks from the pan and allow them to rest.
  8. Add the balsamic vinegar to the pan and stir briefly to deglaze the pan.
  9. Add the chili sauce and stir in to combine.
  10. Pour in the caster sugar and stir until dissolved. Continue to stir for 3-4 minutes and the sauce thickens to a syrup.
  11. Working with 1 steak at a time, place a steak on top of an egg lifter and proceed to slice it at an angle into 3mm slices. Lift the steak and transfer it to a serving platter. Repeat with the second steak.
  12. Spoon 3 tablespoons of the reduction over each steak and serve with any remaining reduction in bowls on the side.

 

July 21, 2014 Beef, Chinese Recipes, Main Courses, Steak

Hunan Crispy Fried Beef. Tender strips of rump, crisp fried and glazed with a piquant sauce.

hunan crisp fried beef,crispy fried rump steak,chinese beef recipe,deep-fried beef strips recipe,crisp deep-fried beef strips recipes,chinese beef stirfry recipe,how to deep-fry beef strips,chinese beef stirfry,best beef recipe chinese,, Crispy Chilli Beef, Crispy Beef Recipe, crispy fried beef chinese, crispy fried beef with chilli, crispy shredded beef recipe, deep fried shredded beef,crispy fried beef with sweet and sour,sweet and sour beef


Print
Hunan Crispy Fried Beef. Tender strips of rump, crisp fried and glazed with a piquant sauce.
Author: 
Recipe type: Beef / Rump
Cuisine: Chinese / Hunan
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
Hunan crispy fried beef is a classic Chinese beef dish. Lightly coated in a tapioca batter, the beef is crisp fried then stir-fried in a piquant Hunan sauce of soy, vinegar and sugar. The result is a beautiful crispy tender dish glazed in a rich, flavorful sauce.
Ingredients
  • 450g Rump steak
For the coating
  • 2 Eggs
  • 2.5ml / ½ tsp Salt
  • 60ml / 4 Tbs Tapioca flour
Other
  • 2 Medium carrots cut julienne
  • 3 Spring onions, white only, cut into rounds
  • 1 Clove garlic, finely chopped
For the sauce
  • 60ml / 4 Tbs Caster sugar
  • 45ml / 3 Tbs White wine vinegar
  • 30ml / 2 Tbs Light soy sauce
Instructions
  1. Cut the beef into strips across the grain (5mm x 5mm x 50mm) (1/4in x ¼in x 2in)
  2. In a jug, combine the eggs, tapioca flour and the salt. Whisk until everything is combined.
  3. Place the steak in a large mixing bowl and add the egg batter. Mix this until everything is well coated.
  4. Cut the carrots, spring onions, garlic and measure out the chilli sauce.
  5. In a jug combine the caster sugar, vinegar and light soy sauce. Mix this until all of the sugar has dissolved.
To cook
  1. Fill your wok ⅓rd full with oil and heat this to 190c / 375f.
  2. Fry half of the beef for 3 minutes, until crisp and browned. Add the beef to the oil piece by piece or it will clump together.
  3. Remove the beef with a slotted spoon, then continue with the rest of the beef.
  4. Deep fry the carrots for 2 minutes until they start taking on some color. Remove these with a slotted spoon and add them to the fried beef.
  5. In your second wok, heat 2 tablespoons of oil until smoking hot. Add the spring onions, garlic and chilli sauce. Stir these for 15 seconds until fragrant.
  6. Add the beef and carrots to the wok and stir to combine.
  7. Pour in the sauce and continue to stir this for 3 minutes until the sauce thickens and glazes all of the ingredients.
  8. Remove the wok from the heat and serve immediately.

 

July 7, 2014 Beef, Cheese, Main Courses, Steak

Blue Cheese Rib-eye Turnovers. Rib-eye schnitzel, folded with blue cheese, crumbed and crisp fried.

blue cheese rib-eye steak,blue cheese rib-eye steak schnitzel,blue cheese rib-eye beef schnitzel,blue cheese stuffed rib-eye,rib-eye steak recipes,blue cheese rib-eye recipe, stuffed ribeye steak, stuffed ribeye steak recipe, butterflied ribeye, butterflied ribeye steak recipe, ribeye stuffed with, how to cook stuffed ribeye steak, learn to stuff ribeye steak, filling for stuffed ribeye steak,rib-eye steak schnitzel


Print
Blue Cheese Rib-eye Turnovers. Rib-eye schnitel, folded with blue cheese, crumbed and crisp fried.
Author: 
Recipe type: Steak
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
This crispy rib-eye schnitzel is folded and filled with creamy blue cheese, crumbed then butter-fried to crispy, golden perfection.
Ingredients
  • 4 Rib-eye steaks cut from the center of the rib-eye, each 16mm / ¾ inch thick
  • 100g Creamy blue cheese, cut into 8mm / ⅓ inch slices
  • ½ Cup Tapioca flour
  • ½ Cup finely crushed corn flakes mixes with ½ cup all-purpose flour
  • 2 Eggs, lightly beaten
  • 100g Butter for frying
Instructions
  1. Working with one steak at a time, place a steak in the center of a piece of cling-wrap , fold the plastic over, and tap the steak down with your meat mallet until it is half its thickness. Repeat with the remaining steaks.
  2. Place the steak on a platter, cover half the steak with blue cheese, leaving 10mm / just less then half an inch open around the edges.
  3. Fold the open half over the cheese and press this down firmly to compress the cheese and the steak. Repeat with the remaining steaks.
  4. Drench the steaks in the tapioca flour, the the egg, making sure all of the tapioca is wet.
  5. Drench the steaks in the cornflake mixture to get a good solid coating. Transfer the steaks to a platter and allow the the coating to set for 20 minutes.
  6. Heat your pan over medium heat and melt the butter.
  7. When the but starts to bubble, carefully slide the steaks into the pan.
  8. Fry the steaks for 4 minutes per side, then an extra minute on the folded edge.
  9. Remove the steaks from the pan and serve immediately with the accompaniments of your choice.

 

July 3, 2014 Beef, Main Courses, Steak

Rolled Roast Ribeye. How to roll-cut, stuff and roast a ribeye.

ribeye steak recipes,ribeye roast recipes, beef tenderloin recipes,beef roast tenderloin recipes,how to roast a ribeye,how to roll-cut a ribeye,how to roll-cut and roast a ribeye,ham and cheese ribeye roast,best ribeye recipes,ribeye recipes,, roast ribeye of beef cooking time, roast ribeye temperature, Boneless Ribeye Roast, whole ribeye, ribeye roast recipe video,how to stuff a ribeye,how to stuff a deboned ribeye,roasted ribeye recipes


Print
Rolled Roast Ribeye. How to roll-cut, stuff and roast a ribeye.
Author: 
Recipe type: Steak / Beef
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
This magnificent recipe will sho you how to roll-cut a ribeye, then suff it with ham and cheese, then roast it to perfection. Rolled roast ribeye is great way to make that ribeye go further. For the gourmet cheese sauce recipe click here
Ingredients
  • 500g Center-cut ribeye
  • 40g Mature cheddar cheese, grated and mixed with 40g Mozzarella cheese,grated.
  • 2 Slices hickory ham.
  • Black pepper to season.
  • Finely grated parmesan cheese.
  • 3-4 Rashers streaky bacon.
Instructions
  1. Lie the ribeye on the cutting board with the end facing you.
  2. Place a chopstick above and below the ribeye - this will prevent you from cutting through the roll.
  3. Using your slicing knife, start slicing into the ribeye laterally, rolloing the ribeye as you go.
  4. You will end up with a rolled out slab of ribeye about 15mm thick.
  5. Spread the cheese evenly over the surface of the meat.
  6. If necessary, trim the ham to match the width of the ribeye roll and place this on top of the cheese.
  7. Season liberally with cracked black pepper.
  8. Turn the roll 90 degrees and proceed to roll the meat up. Take care not to roll too tightly as the meat will contract during cooking and force the melting cheese out of the ends.
  9. Transfer the rolled roast to a roasting pan, sprinkle the top liberally with parmesan, then bard the top with the bacon.
  10. Roast the ribeye at 90c / 200f for 45 minutes. This low starting temperature prevents heat shock and the resulting mass loss.
  11. Remove the meat from the oven, increase the oven temperature to 230c / 450f.
  12. Brush the rolled roast with oil and return it to the oven for a further 20 minutes.
  13. Remove from the oven and cover lightly with foil for 5 minutes before carving.
  14. Remove the bacon from the top of the meat and cut this into little bits.
  15. Slice the roll into 5-10mm slices and serve immediately topped with our gourmet cheese sauce, and a sprinkling of the bacon bits, along with the accompaniments of your choice.

 

June 3, 2014 Beef, Chinese Recipes, Main Courses

Chinese Red Cooked Beef

Red Cooked Beef. Chinese Red Cooked Beef Shin. How to Red Cook Beef.


Print
Chinese Red Cooked Beef
Author: 
Recipe type: Beef
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Red Cooked Beef. Chinese Red Cooked Beef Shin. How to Red Cook Beef. The technique of red cooking is widely used in the east to tenderize relatively inexpensive cuts of meat. In this beef recipe, I have used beef shin, but you can also use blade, skirt or any other lower grade cut.
Ingredients
  • 600g Deboned beef shin
Flavor pot 1
  • 200ml Rice wine (or dry white)
  • 1 inch Fresh ginger sliced
  • Water to cover
Flavor pot 2
  • 50ml Dark soy sauce
  • 45ml Soft brown sugar
Other
  • 300g Carrots, peeled and roll-cut
  • 5ml Salt
  • 1 Tbs Chilli sauce (optional)
Instructions
  1. Peel and roll-cut the carrots
  2. Cut the beef into 15mm cubes
  3. Peel and slice the ginger into 2mm slices
  4. Put the beef and ginger into your wok along with the flavor pot 1 ingredients.
  5. Bring the wok to a boil, reduce the heat and simmer for 35 minutes.
  6. Add the flavor pot 2 ingredients, stir to combine, and simmer for a further 15 minutes.
  7. Add the carrots, salt and chilli sauce and simmer for a further 25 minutes, stirring every 2 minutes for the first 20 minutes, then continuously for the remaining 5 minutes.
  8. Remove the wok from the heat and serve,

 

Scroll to top

Kitchen Conversions

Convert:
Masses
to:
Volumes
to:
Temperatures
to:
Lengths
to: