Tag: Beef

Do-ahead · Meat

Lebanese beef skewers

Belinda

These skewers are best enjoyed when laid on a bed of hummus or flatbread.
This is an edited extract from “Saffron in the Souks” by John Gregory-Smith.

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1 red onion, thinly sliced
1 lemon, juiced
1 tsp sumac, plus extra to serve
2 tbsp finely chopped flat-leaf parsley leaves, plus extra leaves, to serve
12 oz hummus, to serve
Extra virgin olive oil plus flatbreads, to serve

KEBABS

1 lb ground beef (20% fat)
3/4 onion, grated
1/2 tsp allspice
1/4 cup flat-leaf parsley leaves, finely chopped
1/2 tsp Baharat spice (Middle Eastern spice mix)
1 1/2 tsp Aleppo pepper flakes
2 oz toasted pine nuts, plus extra to serve
2 garlic cloves, crushed

Place the onion into a large bowl with the lemon juice. Season to taste and mix to combine. Stand for 15-20 minutes.
Meanwhile, preheat a chargrill pan or barbecue to high heat.
For the kebabs, place all the ingredients in a large bowl, season and mix well to combine.
Divide the mixture into 8 portions and roll each into a sausage shape. Thread the meat onto metal skewers. Chargrill or barbecue for 3-4 minutes each side until charred and juicy.

Stir the sumac and parsley into the onions until well combined. To serve, spread the hummus onto a serving dish. Lay the kebabs on top and pile the onions on top.
Sprinkle with extra sumac and pine nuts, and drizzle with oil.
Serve immediately with warmed flatbreads.

Asian flavors · Do-ahead · Meat

Red wine and soy-braised short ribs

Belinda

These richly flavored ribs are a wonderful fusion dish. Red wine is an unorthodox addition to the soy-and-mirin braising liquid, but it really works a treat. All you need is plain steamed rice to serve with it.

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Serves 4

4 lb. 2″-thick boneless beef short ribs or 5 lb. 2″-thick crosscut bone-in short ribs (flanken style), cut into 2 x 2″ pieces
Kosher salt
2 Tbsp. plus 1 tsp. grapeseed or extra-virgin olive oil
1 large onion, chopped
8 garlic cloves, crushed
1 2″ piece ginger, peeled, sliced ⅛” thick
2 cups dry red wine
½ cup mirin (sweet Japanese rice wine)
⅓ cup soy sauce
¼ cup (packed) light brown sugar
¼ mu radish or daikon (about 8 oz.) peeled, cut into 1″ pieces
1 large egg, beaten to blend
Shilgochu or gochugaru (coarse Korean hot pepper flakes), sliced scallions, and cooked rice (for serving)

Season the short ribs all over with salt.
Heat 2 Tbsp. oil in a small pot over medium-high. Working in 2 batches, cook ribs, turning occasionally and reducing heat if needed to prevent scorching, until browned all over, 10–12 minutes per batch. Transfer to a plate.

Add the onion, garlic, and ginger to same pot and cook, stirring often, until softened and lightly browned, 6–8 minutes. Add wine; bring to a boil. Reduce the heat and simmer until the liquid is reduced by half, 8–10 minutes.
Add the mirin, soy sauce, brown sugar, and 2 cups water.
Return the ribs to the pot and bring the liquid to a simmer.
Partially cover the pot and cook, reducing the heat to maintain a very gentle simmer and adding splashes of water and skimming as needed, until the ribs are very tender (they should shred easily) and the stew is saucy, 3–3½ hours.
Add the radish about 1 hour before ribs are done. Remove from heat.

Heat the remaining 1 tsp. oil in a large nonstick skillet over medium. Add egg, tilting pan to create a very thin 6–8″ circle. Cook just until set, about 1 minute, then roll up egg into a cylinder; transfer to a cutting board. Thinly slice into ribbons.

Top ribs with the egg, shilgochu, and scallions. Serve with rice alongside.

Do Ahead: Short ribs can be made 3 days ahead. Let cool; cover and chill.

Appetizers · Do-ahead · Meat

Nigella’s beef and eggplant fatteh

Belinda

Nigella Lawson’s beef and eggplant fatteh recipe is a subtly textured, richly flavored arrangement of toasted pieces of flatbread topped with meaty aubergine and beef, a garlicky tahini-yogurt sauce, red pepper flakes, pomegranate seeds, toasted pine nuts and fresh shredded mint.  Sort of like a Middle Eastern nachos.

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FOR THE BASE:
4 pita breads (split open and cut into nacho-sized triangles)

FOR THE TOPPING:
2 cups Greek yoghurt
5 heaped tbsp tahini (at room temperature)
1 – 2 lemons (to give 3 tbsp of juice)
2 cloves garlic (peeled and minced)
1 – 2 tsp
Kosher salt (to taste)

FOR THE AUBERGINE-BEEF LAYER:
3 heaped tbap regular olive oil
1 small onion (peeled and finely chopped)
1 medium-large eggplant (cut into small cubes)
2 tsp ground cumin
2 tsp ground coriander
1 tsp Aleppo pepper or paprika (plus more for sprinkling)
1 – 2 tsp Kosher salt (to taste)
1lb ground beef

TO SPRINKLE OVER:
¾ cup pomegranate seeds
⅓ cup toasted pinenuts
1 tbsp fresh mint (finely shredded leaves)

Preheat the oven to 400°F.
Spread the pitta triangles out onto a large baking sheet and toast for 10–15 minutes, or until they are crisp. You don’t need them to color, but if they do just a little here and there, that’s not a bad thing. Set the pitta triangles aside for the moment.

Beat the yogurt, tahini, lemon juice, garlic and 1 tsp of kosher salt together in a heatproof bowl that will later sit over a saucepan. Taste to see if you want any more salt.
Put to one side while you cook the eggplant-beef layer.

Warm the oil in a wide, though not deep, heavy-based saucepan or casserole and cook the onion, stirring occasionally, over a medium-low heat for 5 minutes, then turn the heat down to low and carry on cooking it, still stirring occasionally, until soft and a pale caramel color. This will take another 4 minutes or so.
Turn the heat up to medium, tumble in the eggplant cubes and stir well to mix with the onion. Stay by the hob as you will need to stir frequently, and cook them for about 10 minutes. Turn the heat down if they look as if they’re catching.

Stir in the cumin, coriander and a tsp each of Aleppo pepper and kosher salt and, now over a high heat, add the ground beef and use a fork to break it up a little and turn in the pan until it’s lost its red color.
Turn the heat back down to medium and cook for 10 minutes, stirring occasionally, until the meat is cooked through. Taste to see if you want to add more salt, then take off the heat while you return to the tahini-yogurt sauce.

Pour some just-boiled water into a fresh pan, enough to come about 1¼ inches up the sides, and put over a low heat. Sit the bowl with the tahini-yogurt mixture on top, making sure the bowl does not touch the water. Beat well until the yogurt is slightly above room temperature and has the consistency of lightly whipped cream.

Now for the grand assembly: arrange the crisp pitta triangles on a large round plate (I use one of about 12 inches diameter).
Top with the eggplant-beef mixture, followed by the yogurt-tahini sauce. Sprinkle with the Aleppo pepper (or paprika, if you’re using that) to give a light dusting.
Scatter over the pomegranate seeds and toasted pine nuts and, finally, strew with the finely shredded mint leaves.
Eat with your fingers, nacho-style.

Do-ahead · Meat · Pasta

Easy baked penne

Belinda

Everyone needs one of these meaty, creamy, cheesy dishes that are universally adored, easy to make and can be made as much for large crowds as for 4 people.

 

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Serves 4 to 6
8 oz penne pasta
1/2 lb ground beef, lamb, sweet Italian sausage or even chorizo
1/2 medium onion, chopped
1 (24 oz) jar of good quality Marinara sauce or similar spaghetti sauce
1/2 cup sour cream
6 oz Provolone cheese
6 oz shredded or sliced Mozzarella
1/3 cup Parmesan cheese, grated
chopped parsley

Bring a large pot of salted water to the boil. Add the pasta and cook until al dente. Drain.
Meanwhile, in a large skillet, brown the ground beef or other meat.
Add the onion and cook until softened.
Add the spaghetti sauce and allow to simmer for 15 minutes.
Stir in the sour cream.
Add the drained pasta and stir to coat

Preheat the oven to 350 F.
Spray a 2 quart baking dish with non stick cooking spray.
Pour half of the pasta into the baking dish.
Top with half of the Provolone and half of the Mozzarella.
Pour the remaining pasta on top and top it with the remaining Provolone and Mozzarella and sprinkle the Parmesan on top.
Bake until the cheese is melted and bubbly, about 30 minutes.
Sprinkle with chopped parsley before serving.

Meat · Poultry

Loaded supreme nachos

Belinda

 

This is such fun to serve at a party and completely over the top in all ways.

1 bag tortilla chips
1 x 16 oz can refried beans
1lb ground beef, browned and drained on paper towels
1/2 lb chorizo sausage, browned and drained on paper towels
1 cup cooked chicken (optional)
1 x 8 oz can tomato sauce
3 tbsp taco sauce
1 cup Monterey jack cheese, shredded
1 cup shredded sharp cheddar cheese
1/4 cup sliced ripe olives
1/4 cup scallions
1/2 cup shredded lettuce
1 can jalapenos, sliced (to your taste)
1/2 cup guacamole
1/2 cup sour cream
1/2 cup spicy salsa

Heat the oven to 350 F
Combine the refried beans, browned beef, chorizo, chicken, tomato sauce and taco sauce and set aside.
Layer the chips out on an oven safe pan (use a cookie sheet). Layer the meat mixture on the chips.
Layer the cheeses, olives and green onions.
Heat in the oven until the cheese melts
Then top with the remaining ingredients and serve

 

Do-ahead · Meat

Fabulous braised oxtail

Belinda

I know this is something that Americans may turn their nose up at, but if you eat and like Osso Bucco, you’ll LOVE this.
It’s rich, meaty, fall-off-the-bone good, inexpensive to buy and very satisfying, especially sitting on a bed of mashed potato or mashed cauliflower.
And don’t forget to suck out the inside of the bones, where all that calcium-rich bone marrow is!

Cook time – 3 hours 50 mins
Serves 4 to 6

2- 3 tbsp plain flour
1 tbsp canola or vegetable oil
3 -4 lbs oxtail
4 red onions, peeled and roughly chopped
4 large carrots, peeled and roughly diced
2 stalks celery, peeled, trimmed and roughly diced
1 tbsp tomato puree
1 tbsp Colemans English mustard
2 tbsp Worcestershire sauce
17 fl oz (500 mls) red wine
14 fl oz (400 mls) beef stock
4 tbsp balsamic vinegar
2 sprigs fresh rosemary
2 sprigs fresh thyme

In a bowl, mix the flour with a generous grind of black pepper. Place a large flameproof Dutch oven or casserole pot over a high heat and add the oil.

Pat the oxtail dry with kitchen paper. Roll the pieces in the seasoned flour and add to the pot one by one.
Don’t overcrowd the pan, or you won’t get a nice dark brown color on them, as they will steam and look pale. Do it in two batches.
Brown the oxtail on all sides, turning with the kitchen tongs until the meat is a really rich dark brown color.
Remove from the pan and set aside on a plate.

Preheat the oven to 325 F

Add an extra drop of oil to the pot, reduce the heat and add the onion, carrot and celery.
Fry for 5 minutes until just tender. Stir through the tomato puree, mustard and Worcestershire sauce until evenly combined.

Pour over the red wine, beef stock and balsamic vinegar and pop in the rosemary and thyme sprigs.
Season with salt.
Cover with a lid and place in the oven to cook slowly for 3 1/2 hours or until the meat is falling away from the bone.

Serve on a bed of mashed potato or mashed cauliflower.


Do-ahead · Meat · Whole30 compliant

Garlic studded beef pot roast

Belinda

This is a recipe from Emeril Lagasse and I’ve made it multiple times. It is full of flavor, garlicky, and the meat is very, very tender with a rich sauce.

1 (3 to 3 1/2 lb) boneless beef chuck roast
10 to 12 large cloves garlic, peeled and cut in 1/2 lengthwise
2 1/2 tsp salt
1 tsp ground black pepper
2 tbsp vegetable oil
3/4 cup beef stock, plus more if necessary. (I found I needed about 4 cups)
Fresh chopped thyme leaves and parsley, for garnish
Roasted vegetables, recipe below

Using the tip of a sharp paring knife, make 20 to 24 evenly spaced small slits about 1 1/2 inches deep all over the pot roast. Using your fingers, insert the garlic cloves as deep into the meat as possible. Season the roast evenly on all sides with the salt and pepper.

Heat a heavy casserole dish (Dutch oven) over high heat. Add the oil and when very hot, use the meat fork to add the roast.
Sear on all sides until VERY well browned. This is where a lot of the flavor comes from. When the roast is evenly browned on all sides, add the stock and stir to loosen the browned bits on the bottom of the pan.
Cover the casserole dish with a lid, reduce the heat to low/medium-low and cook the roast until it is very tender, about 3 hours, turning two or three times during the entire cooking time.
Check occasionally to make sure that you always have 1 inch or so of liquid on the bottom of the pan (Hence the need to have 4 cups of stock available)

When the roast is very tender, transfer to a serving platter and slice or pull the meat apart into serving pieces.
Reduce the pan juices until the flavor is more intense and serve drizzled over the roast and the roasted vegetables that you serve around the roast. Garnish with the fresh thyme leaves and parsley.

Roasted vegetables

2 turnips, cut into 1 inch pieces
2 carrots, cut into 1 inch pieces
12 red pearl onions
2 beets cut into 1 inch pieces
salt and freshly ground black pepper

Preheat the oven to 450 F

Place all the vegetables except the beets in a roasting pan. Place the beets in a separate roasting pan.
Drizzle all vegetables with extra virgin olive oil, season with salt and pepper and toss to coat.
Place in the oven and roast for about 30 to 40 minutes, or until the vegetables are tender and caramelized.

Do-ahead · Meat

Really light and tasty Osso Bucco

Belinda

This is the very best Osso Bucco recipe I have ever made, and it’s also light and very easy. A real winner. You MUST make it!

Serves 4 – 6

3 lbs veal knuckle cut into 3 inch pieces,  or 1 – 2 large pieces of ready prepared Osso Bucco veal for each person.
2 oz seasoned flour
3 oz butter
3 tbsp olive oil
3 large carrots, peeled and sliced
3 celery stalks, peeled and sliced
2 onions, sliced
5 large garlic cloves, crushed
3 tbsp flour
8 fl oz dry white wine
14 fl oz veal stock (you can buy this frozen in Gelsons and other good supermarkets)
20 fl oz of a really good jar of Marinara sauce
3 bay leaves
2 tsp dried basil
salt and pepper
2 oz Kalamata pitted black olives in brine, chopped

Garnish
Grated rind of 1 lemon
2 tbsp chopped fresh parsley
1 garlic clove, crushed

Preheat the oven to 325 degrees

Roll the veal pieces in the seasoned flour. (Seasoned with salt and pepper)

Melt the butter and oil in a heavy cast iron Dutch oven or casserole dish with a lid, add the veal pieces and brown lightly on all sides. Transfer to a plate and set aside.
Add another tablespoon of butter to the pan and fry the carrots, onions, celery and garlic in the butter remaining in the pan for 10 minutes, stirring

Stir the remaining seasoned flour into the vegetables and saute gently until the flour has cooked a little.
Stir in the white wine and stock and bring to the boil.
Add all the remaining ingredients, except the garnish, including the veal, season and mix well.
Cook for 2 minutes, stirring a lot.
Cover  and put it in the preheated oven.
Cook for 3 hours or until the meat is almost falling off the bone.

Mix the garnish ingredients together and stir into the Osso Bucco just before serving so the lemon/garlic/parsley mixture is fresh and bright in the Osso Bucco.

Serve with Risotto Milanese or mashed potato.