Cold Smoked Rump Steak – Cold Smoked Then Grilled to Tasty Perfection!!! Part 8 Smoking & Curing

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Cold Smoked Rump Steak - Cold Smoked Then Grilled to Tasty Perfection!!! Part 9 Smoking & Curing
Author: 
Recipe type: Steak / Smoking / Barbecue
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
The concept of this recipe was passed on to me by Dennis Correa, the owner of Smoke Daddy. To cold smoke these steaks, I am using the Smoke Daddy cold smoke generator which has proved to be absolutely amazing throughout this series.
Ingredients
  • 4 x 250g Rump steaks
  • 60ml Demarara or treacle sugar
  • 15ml Himalayan rock salt
  • 15ml Cracked black pepper
Instructions
  1. Pat the steaks dry using kitchen paper.
  2. Transfer the steaks to a rack that has been positioned at an angle over a drip pan.
  3. Fire up your cold smoker. I am using hickory chips which produce a strong, thick smoke, but you can use any flavor of your choice.
  4. After a minute or 2, the smoke generator will be pumping out loads of smoke. Place the steaks in the barbecue and allow them to smoke for 45 minutes.
  5. Remove the steaks from the smoker and wrap them individually in cling-wrap. Allow these to stand at room temperature for a further 45 minutes.
  6. To make the rub, combine the Demerara sugar with the Himalayan rock salt and the cracked black pepper.
  7. Sprinkle the mixture onto both sides of the steaks and use the back of a spoon to polish the rub into the surface of the meat.
  8. Heat a ribbed skillet over high heat and grill the steaks to your preference of doneness. Remove the steaks from the grill and allow them to rest for 5 minutes before serving with the accompaniments of your choice.

 

4th of July Cookout – Brandy & Coke T Bone Steak – Perfectly Tender Barbecue T-Bone!!!

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4th of July Cookout - Brandy & Coke T Bone Steak - Perfectly Tender Barbecue T-Bone!!!
Author: 
Recipe type: Barbecue / Steak / Beef
Prep time: 
Total time: 
Serves: 4
 
This Brandy & Coke T-Bone is awesome!!! Injection marinated thick-cut t-bone is absolutely tender and will be the talk of the town!!!
Ingredients
For the Brandy & Coke Solution
  • 250ml Coke
  • 125ml Brandy
  • 15ml Salt
For the Steak
  • 1 x T-Bone steak, cut 80mm / 3¼ inch thick
  • Salt and cracked black pepper
Instructions
  1. Get your butcher to cut the t-bone, from young beef, to a thickness of 80mm or just over 3 inches.
  2. Combine the brandy, coke and salt and stir this until all of the salt has completely dissolved.
  3. Draw 50ml or 2 ounces of the solution into you meat syringe and inject this into the t-bone at intervals of 25mm or 1 inch, first through the fatty side, then on the fillet side.
  4. Place the steak in a tray, pour any overrun solution over and allow this to stand for 20 minutes.
  5. After resting, season all the sides liberally with salt and cracked black pepper.
  6. Heat your barbecue to medium high heat. Place the steak with fat side down directly over the heat and barbecue this for 5 minutes until the fat is well browned. Baste the steak often with the brandy mixture.
  7. Turn the steak to stand on the bone and cook for a further 5 minutes, basting often as you go.
  8. Turn the steak onto one side and continue to barbecue flipping the steak every five minutes.
  9. A timing of 20 minutes (4 turns) will give you a rare steak, 30 minutes (6 turns) medium rare and 40 minutes (8 turns) will result in medium.
  10. Continue to baste all the way through.
  11. Once the steak is done to your liking, remove from the heat and allow the t-bone to rest for 5 minutes.
  12. Cut both sides of meat from the bone and slice each into 4 slices before serving.

 

4th of July Cookout – Slow Barbecue Brisket on Your Gas Barbecue – Super Tasty, Super Tender!!!

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4th of July Cookout - Slow Barbecue Brisket on Your Gas Barbecue - Super Tasty, Super Tender!!!
Author: 
Recipe type: Barbecue / Beef Brisket
Cuisine: american
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Barbecue Brisket is one the tastiest meats around, provided it is prepared and cooked correctly. It certainly is a labor of love, but well worth the effort!!!
Ingredients
  • Brisket, about 6lbs or 2.7kg
For the Curing Brine
  • 5lt Filtered water
  • 25g Saltpeter
  • 90g Sugar
  • 30g Bicarbonate of soda
  • ½ Tsp black peppercorns
  • 3 Bay leaves
  • 5 Whole allspice (pimento)
  • 3ml Ground ginger
  • 3ml Garlic powder
  • 5ml Smoked hot paprika
For the sprinkle
  • 1 Tsp Garlic powder
  • 1 Tsp Ground ginger
  • 1 Tsp Cayenne pepper
  • 2 Tsp Sugar
For Smoking
  • 1 Cup Oak barrel chips, damp
Instructions
  1. To make the curing brine, add the salt to the water and pour in the saltpeter, sugar, bicarbonate of soda, black peppercorns, bay leaves, whole allspice, ground ginger, garlic powder and smoked hot paprika.
  2. Bring this to a simmer then quick cool the brine by floating the pot in a sink of cold water.
  3. While the brine cools, trim off any excess fat from the brisket.
  4. Place the meat in a large non-reactive container and pour in the curing brine. Put the lid on the container and allow this to cure for a full 48 hours in your refrigerator.
  5. After 48 hours, remove the brisket from the brine and pat it dry with kitchen paper.
  6. Combine the garlic powder, ground ginger, cayenne pepper and sugar and sprinkle half of this over both sides of the meat.
  7. Wrap the brisket in foil and place this on a rack in a roasting pan.
  8. Light one burner in you barbecue and allow the barbecue to warm up to 98c or 210f with the lid closed.
  9. Place the roasting pan on the other side of the grill, close the lid and allow this to slow roast for 10 hours undisturbed. Keep an eye on the temperature from time to time, making sure to keep it at 98c or 210f.
  10. Remove the meat from the barbecue and remove the foil. Return the meat to the rack and season it again on both sides with remaining half of seasoning.
  11. In addition, have a cup of damp smoking wood chips prepared and placed in a disposable aluminium tray.
  12. Reheat the barbecue to 300f or 150c. You may have to light a second burner. Place the wood chips directly over the lit burners, and return the meat to the grill.
  13. Close the lid and allow this to smoke for 60 minutes. Transfer the meat from the pan to the grill over direct heat and finish the process by grilling for 15 minutes per side until the meat is well colored and has formed a good crust.
  14. Remove the meat from the grill and allow it to rest for 5 minutes before carving and serving.

 

The Famous Bicken Churger – Laminated Chicken, Beef & Bacon Burger Patty

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The Famous Bicken Churger - Laminated Chicken, Beef & Bacon Burger Patty
Author: 
Recipe type: Burgers and Burger Patties
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
The Burger Patty EVER!!! This demonstration shows you how to laminate chicken fillet, tenderloin steak and bacon into a single layered patty that tastes like heaven!!!!
Ingredients
  • 2 Chicken breast fillets
  • 2 Sirloin steaks, cut 6mm thick
  • 4 Slices oak or hickory smoked bacon, lean
  • Kosher salt
  • Flour to dust
Instructions
  1. Fold the chicken breasts in cling wrap and tap them down with your meat mallet to a thickness of 3mm or 1 eight of an inch.
  2. Have your butcher cut the tenderloin into thin steaks of 6mm in thickness. Trim away the fat along the edges, fold the in cling wrap and tap them down to a thickness of 3mm using you meat mallet.
  3. So far so good. 2 Chicken breasts flattened along with 2 steaks and 4 large slices of good quality oak or hickory smoked bacon will make 4 large bicken churger patties.
  4. To assemble, salt the chicken and press a steak into the surface. Place 2 strips of bacon on top of the steak snd press these down. You don't need salt between the steak and bacon as the bacon has a high enough salt content.
  5. Repeat this with the second set of ingredients.
  6. Lightly flour 2 large platters and place one of the bicken churger sets on each. Lighly flour the tops of the bicken churgers and place them in your refrigerator for 30 minutes.
  7. Within 30 minutes, most of the magic has happened. Remove the platters from the refrigerator and cut each set in half down the center. This gives you 4 bicken churgers.
  8. Heat a large pan over high heat and add about 30g of butter. Carefully drop the bicken churgers into the pan with the bacon side down. Allow these to fry for 3 minutes.
  9. Turn the patties over and continue to fry for a further 2 minutes.
  10. Remove the bicken churgers from the pan, construct your burgers and serve immediately.

 

Super Beefy Burger Patties. Beef Jerky / Biltong Enhanced Burger Patties.

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Super Beefy Burger Patties. Beef Jerky / Biltong Enhanced Burger Patties.
Author: 
Recipe type: Burgers
Cuisine: American
 
Beef Jerky / Biltong is essentially concentrated beef, having lost 50 to 60% of it's mass in water. This results in burger patties that have more than twice the beef flavor when compared to raw beef. By powdering the jerky / biltong and combining it with the beef mince, you end up with a patty that has tons of super-beefy flavor --- out of this world!!!
Ingredients
  • 30g Beef Jerky / Biltong per 100g ground beef
  • Salt to taste
Instructions
  1. Thinly slice 30g of jerky for each 100g of beef mince. Once sliced, chop it even finer.
  2. Using your spice grinder, zap the chipped jerky until it is a fine fluffy powder.
  3. Place the beef mince in a large mixing bowl. Add the jerky powder along with a generous pinch of salt.
  4. Massage this together until everything is totally combined.
  5. Using you burger press, press the patties out and transfer them to a platter, separated by grease-proof paper or foil.
  6. Allow these to mature for at least 3 hours, preferably overnight in your refrigerator.
  7. When you're ready to cook your creations, make an indentation in the center of each patty and proceed.

 

South African Beef Jerky – How to Make Beef Jerky using the Traditional South African Biltong Method.

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South African Beef Jerky - How to Make Beef Jerky using the Traditional South African Biltong Method.
Author: 
Recipe type: Beef / Preserves
Cuisine: South African
 
Dried beef is a popular snack in almost every country of the world. In the USA it's called beef jerky, in South Africa it's called Biltong. This episode covers how to make jerky using the Traditional South African Biltong recipe.
Ingredients
  • 3kg Beef (Rump, rump tail, silverside, porterhouse etc)
  • 75g Non-iodated salt
  • 10g Sugar
  • 2g Saltpeter
  • 2g Bicarbonate of soda
  • 2ml Cracked black pepper
  • 15ml Crushed coriander seed
  • ½ Tsp Chilli flakes
  • ½ Tsp Garlic powder
  • Brown vinegar
Instructions
  1. you will need 3kg of beef. You can use almost any cut of meat, here I am using the tail ends of the rump.
  2. Whichever cut you decide to use, remember that flavor is in the fat, so your result will be tastier if the beef cut has a strip of fat down the edge.
  3. Cut the beef length-ways into long strips of and inch or 25mm in thickness.
  4. In a bowl, combine the salt, sugar, saltpeter, bicarbonate of soda, cracked black pepper, crushed coriander seeds, chilli flakes and garlic powder.
  5. Arrange the meat in a stainless steel tray and rub the curing mixture evenly into the meat.
  6. Using a sterilized spray bottle, spritz a coating of brown vinegar onto all surfaces of the meat.
  7. Place the pan, uncovered, in your refrigerator overnight.
  8. The following day, half fill a bowl with brown vinegar a dip each strip of beef in the bowl.
  9. Press meat hooks through the thinnest side of each strip.
  10. To dry the beef, hang it in well ventilated area, or in your drying cabinet if you have one. Do not let the strips touch while they dry.
  11. There is no formula as to the length of drying time. This is largely dependent on the moisture content of the meat, the thickness of the cuts, and the ambient temperature and humidity. As a rough guideline, these 1 inch pieces will take 2 to 3 days to dry in a drying cabinet, and 4 to 6 days drying naturally. The time is also directly proportional to how dry you want the beef to be.
  12. Once you are happy that the beef is dried to your satisfaction, unhook it and slice it into thin slices for serving.

 

Cheese Injected Beef Rump Roast. Prime Beef Rump Injected with Cheese Wizz, Rubbed with Chilli Sugar and Roasted to Perfection.

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Cheese Injected Beef Rump Roast. Prime Beef Rump Injected with Cheese Wizz, Rubbed with Chilli Sugar and Roasted to Perfection.
Author: 
Recipe type: Beef
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
In todays episode we're going to roast a perfect beef rump roast, injected with Cheese Wizz, rubbed with our special chilli sugar rub. You will nedd to have a meat syringe to inject the cheese. If you don't own one, never fear, they only cost about 10 dollars on eBay.
Ingredients
  • 1.4kg Beef Rump Roast
  • 100g Cheese Whizz (soft spreading processed cheese)
  • 15g Butter
  • 2 Tbs Brown sugar
  • 1 Tbs Salt
  • 1 Tbs Chilli flakes
For the Serving Suggestion
  • 6 Soft sundried tomato halves (the type in olive oil)
  • Feta cheese
Instructions
  1. To start you will need a nice 1.4kg or just over 3 pound rump roast cut. Look for a piece that has good marbling and a fair strip of fat on the edge.
  2. Place the Cheese Wizz in a bowl along with the butter and warm it up in your microwave to soften and liquify the cheese the cheese. Stir this thoroughly until the butter and the cheese are totally combined.
  3. Load half of this into your meat syringe and start injecting the meat with the cheese. Do this by pressing the needle almost all the way through the meat. Start pressing the plunger down while simultaneously withdrawing the needle from the meat. Load the other half of the cheese into the syringe and continue injecting the meat at even spaces until all of the cheese has been injected into the rump.
  4. In a bowl, combine the brown sugar, flaked salt and chilli flakes. Sprinkle these liberally all over the roast and rub them in yo the surface. Be careful not to apply to much pressure as this will force the cheese out of the meat.
  5. Place the roast on a rack in your roasting pan and bake the meat in a preheated oven at 180c or 350f for 90 minutes.
  6. Remove the roast from the oven and allow it to stand for 5 minutes.
  7. Transfer the roast to a carving board and slice the meat into thin slices at an angle across the grain.
  8. You will notice that the whole inside of the meat has been infused with the cheese, and the little cheese that has oozed out during cooking has created a beautiful cheesy crust on the top of the roast.
  9. As a serving suggestion, plate a few slices of the beef, top it with soft sundried tomato, the type preserved in olive oil, then crumble a little feta over the top before serving with the accompaniments of your choice.

 

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

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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.

 

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

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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.

 

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

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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.

 

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

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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.

 

Chinese Steamed Buns with Black Bean Beef.

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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.

 

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