Category: Beef

Marinated Korean-style barbequed beef with miso slaw

.Reading time 3 minutes.

Serves: 6

Another fabulous Bill Granger recipe and so easy. And healthy!

Another weeknight dinner locked in.

It is from his book Everyday Asian and thus far, not only are the dishes simple enough to be done every day, you’ll want them every day.

A few hours of marinating and the steak is so tender and ready for that sort of hot grill BBQing that makes this sort of marinade sing. Luscious.

The slaw is great too – really great – and pairs well with the steak.

It isn’t Rockpool (RIP 2016) though it is easily achievable, fun to make and nobody will complain.

Because if they do…

According to Bill, the kiwifruit is to help tenderise the meat. I guess so: I think it is a bit of a wank though you enjoy cooking and it is a bit out of the ordinary right? Plus people will know you’re a Masterchef inserting such unusual ingredients!

Ingredients

Beef

½ ripe kiwifruit, peeled and mashed
3 tbsp soy sauce
1 tsp sesame oil
2 garlic cloves, chopped
2 tbsp brown sugar
1 tbsp rice vinegar
3 steaks, 2.5cm thick (about 800gm) (We used scotch, though maybe rump?)
Chinese chilli relish (we used hot sauce)

Miso slaw

200gm white cabbage, shredded
200gm red cabbage, shredded
4 celery sticks, cut into batons
1 red onion, thinly sliced
(Or of course, being the middle of the week, use a bag of raw slaw mix from the supermarket)
1 tbsp rice vinegar
1 tbsp caster sugar
1 tbsp lemon juice
1 tbsp white miso paste

Method

Beef

  1. Put the kiwifruit, soy sauce, sesame oil, garlic, sugar and vinegar in a small bowl and combine. Place the mixture with the steaks in a ziplock bag and massage the marinade into the steaks. Set aside and marinate in the fridge for 3 hours or more.
  2. Heat the grill to high. Shake the marinade off the steaks and grill for 3 minutes each side.
  3. Rest and then slice on the diagonal.
  4. Serve with the miso slaw and Chinese chilli relish (or hot sauce).

Miso slaw

  1. Place the cabbage, celery and onion in a large bowl.
  2. Combine the vinegar, sugar, lemon juice and miso paste and whisk until the sugar has dissolved.
  3. Pour over the vegetables, stir to combine and serve with the beef.

Easy ricotta lasagne

.Reading time 2 minutes.
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Thanks ladies and hen!

Serves: 8

The Internet probably doesn’t need another lasagne recipe though I cooked this up for Lauren’s (Nat’s sister) Hens weekend and it was really successful.

The recipe is an adaptation of a few recipes with the view of making this an easy dish to prep and cook.

The key point is the cheese sauce or lack thereof.

Not only is the ricotta-version here much easier to prepare when you have literally run out of stove space, it tastes amazing.

Ingredients

Extra virgin olive oil
2 onions, finely chopped
2 carrots, shredded
2 cloves of garlic, crushed
500gm pork mince
500gm veal mince
10 tbsp tomato paste
4 can of tomatoes
4 c chicken stock
2 tsp dried oregano
Bunch of basil, torn
500gm mozzarella, shredded + a handful to sprinkle at the end
1 kg ricotta
250gm parmesan, shredded
2 eggs, beaten
Pinch of nutmeg
(Instant) lasagne sheets
Salt and pepper to taste
Butter for greasing the cooking dish

Method

Meat Sauce

  1. Heat the oil in a large saucepan and slow cook the onions, garlic and carrots until soft.
  2. Add the mince and cook until browned and the water has evaporated.
  3. Stir in the tomato paste, canned tomatoes, chicken stock and oregano.
  4. Season and simmer for 40 minutes until the liquid has reduced.
  5. Take off the heat and stir through the basil.

Cheese sauce

  1. Combine the cheeses, eggs and nutmeg and season.

Assembly

  1. Heat the oven to 180c.
  2. In a greased cooking dish, layer a small amount of meat, then a layer of lasagna sheets, then more meet, cheese mixture and repeat.
  3. Finish off with a layer of mozzarella.
  4. Cover with foil, cook for 40 minutes and then remove the foil and cook for a further 10 minutes.

Nat’s Keema (Lamb (or beef) mince with peas)

.Reading time 3 minutes.

Serves: 4

So we have a new rule in the house.

If we find a recipe though it needs a solid change in method or ingredients, we are calling it our own. So introducing Nat’s Keema: a beef (or lamb) mince masala with peas.

We originally had this dish at a fabulous local Indian restaurant a fortnight ago and promised to reproduce it if only because it was a mince recipe; mince falling only slightly behind brisket and pork shoulder/belly in the genius stakes in our opinion.

Though there is a surprising lack of such recipes online for Keema, including on P-interest (Pinterest) which has become a bit of a destination where we swap recipes whilst at work.

The ingredients in the original recipe we finally sourced were fairly right though the method was shot.

We regrouped, changed tact, quadrupled the peas (because they are amazing) and here you have it.

It won’t change the world though it is a damn comfortable mince, low calorie and pretty special for a Monday dinner and lunch the next day. And the mushrooms are a hit.

Enjoy! (And thank Nat later…)

Ingredients

1kg extra lean beef mince (or lamb mince as per the original)
4 green chilies, diced
2 handfuls of fresh coriander
6 cloves garlic, minced
2 tbsp freshly grated ginger
20 small mushrooms, diced
2 onions, sliced
500gm frozen peas
400gm fresh tomatoes, diced (a few tomatoes)
4 tsp garam masala
2 tsp sea salt
1 tsp turmeric
2 tsp cumin seeds
2 tbsp vegetable oil

Method

  1. Heat the oil in the pan and add the onion and the garlic; cook until the onions are soft and starting to become golden.
  2. Add the mince and cook down until the liquid has evaporated and the meat can start to brown.
  3. Add the tomatoes, ginger, salt, turmeric and chilli. Mash the tomatoes and other ingredients to add a shine to the meat.
  4. Add the mushrooms, lower the heat, add a cup of water and cook down for 45 minutes until the mushrooms are soft and cooked through. Add more water if necessary and stir regularly until the liquid evaporates.
  5. Add the garam masala, coriander and peas. Cook for a few minutes more, stirring until the peas are cooked through.
  6. Season, spice it up if you want and serve.

Donna Hay’s classic spaghetti and meatballs

.Reading time 3 minutes.
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Yes, they are not cooked at this point.

Serves: 4 – 6

Nat and I don’t have nearly as many long, liquid lunches as we would like to.

But on occasions, the stars align and there we are, contemplating a third dessert whilst working our way through the cheese plate and a fancy red of some description.

Cooking and eating pasta is also about a rare as these long lunch occasions.

And that’s because the two are linked.

For you should only eat pasta when nothing else will do.

And nothing else will do than pasta after a long lunch and a few bottles of vino.

And so here we were, a long lunch at Gowings completed and ready for our pasta hit.

Enjoy this one. It is everything you’ll want and nothing you won’t. Just make sure you make it in advance like I did.

Ingredients

1½ c fresh white breadcrumbs
½ c milk
500g veal (or beef) mince
500g pork mince
2 eggs
3 cloves garlic, crushed
½ c sage leaves, finely chopped
Sea salt and cracked black pepper
2 tbsp extra virgin olive oil
1 brown onion, finely chopped
3 cloves garlic, extra, crushed
2 tbsp tomato paste
2 tbsp balsamic vinegar
1 c (250ml) beef stock
2 x 400g cans chopped tomatoes
¼ c thyme leaves, chopped
500g spaghetti
1 c basil leaves
Finely grated parmesan, to serve

Method

  1. Place the breadcrumbs and milk in a large bowl and mix well to combine. Set aside for 5 minutes or until the milk is absorbed.
  2. Add the beef and pork mince, eggs, garlic, sage, salt and pepper and mix well to combine. Using wet hands, roll tablespoons of the mixture into balls.
  3. Heat 1 tablespoon of the oil in a deep, large frying pan over high heat. Cook the meatballs in batches, turning frequently, for 4–5 minutes or until browned. Remove from the pan and set aside.
  4. Reduce the heat to medium, add the remaining oil, onion and garlic to the pan and cook for 5–7 minutes or until lightly golden. Add the tomato paste and balsamic vinegar, stir to combine and cook for 1 minute. Add the stock, tomatoes, thyme, salt and pepper, stir to combine and bring to the boil.
  5. Add the meatballs and simmer for 15–20 minutes or until the sauce is reduced and the meatballs are cooked through.
  6. While the meatballs are cooking, place the spaghetti in a large saucepan of salted boiling water and cook for 8–10 minutes or until al dente.
  7. Drain and serve the spaghetti topped with the meatballs, basil leaves and parmesan.

Beef carpaccio with mustard & parmesan sauce

.Reading time 2 minutes.

Serves: 8 as a shared starter

This dish is a real winner.

It’s stylish, it is easy to prepare and it looks the bomb. I served this up as part of a really elegant Easter feast: think porchetta, parmesan polenta, parsnip cream etc etc etc. I served this on thinly sliced and toasted baguette, though you could of course serve this as a more traditional carpaccio or in any number of combinations.

I promise you’ll love this and will be a hero for cooking it.

Ingredients

Beef fillet or whole rump
6-8 tsp Capers
60 ml – Olive oil
2 tbsp  lemon juice
1 tbsp Dijon mustard
1 tbsp Parmesan cheese, finely grated
Small bunch of chives, thinly sliced
Pinch salt and pepper

Thinly sliced toasts (if serving on toasts)
Small bunch of rocket leaves (if serving traditionally)

Method

  1. Wrap the fillet in plastic wrap and place in the freezer for 30-60 minutes. Remove the beef from the freezer and slice immediately as thinly as possible across the grain of the meat.
  2. Place the slices between sheets of cling film and use a rolling pin to carefully flatten evenly into wafer-thin slices. Cover and chill until required.
  3. If serving traditionally, arrange the beef slices on a plate/platter, slightly overlapping, then place rinsed rocket on top.
  4. If serving on toasts, roughly fold and create a shape of the sliced beef on each taost
  5. For the sauce: place the oil, lemon juice, mustard, parmesan and seasoning in a glass jar, screw lid on and shake until well mixed. Season and drizzle over the beef; place a few chives on top.

Middle Eastern Beef and Parsley kebabs

.Reading time 1 minute.

 Serves: 4 – 6

What a cracker; serve this with a full accompaniment of Lebanese sides and dips – as we did for the boys whilst up the coast on a recent holiday – and all your mince wishes will have been granted.

Ingredients

1kg extra lean beef mince
2 tbsp butter
1 x fresh parsley, minced
2 onions, chopped finely
2 tsp salt
1 tsp pepper (if you have seasoned/flavoured pepper, by all means)
Wood grilling skewers, soaked in water

Method

  1. Mix all the ingredients together in a bowl and carefully form long tubes of the mixture around the skewers, between 2 – 3cm in thickness. Pack tight so that the mince does not fall off easily.
  2. Heat a grill high and cook about 2 minutes a side until chargrilled and cooked through.
  3. Serve with freshly made hommus.

Neil Perry’s Wagyu Bolognese

.Reading time 3 minutes.

 

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Best served to Captains of Industries.

Serves: 4 Kings and Queens

This is undeniably the Bentley of Bolognese.

It is simply magnificent. Like only Rockpool Bar & Grill could do.

I found the very best meat I could, I more than doubled parts of the cooking time and I found an amazing, thick Italian fettuccine to serve it with.

It is worth every second and cent you can throw at it. And when you reveal to your stunned guests that they’ve just silently eaten boring old spag bol, people will think you’re some of undiscovered Gordon Ramsay and immediately demand you sign up for Masterchef.

If only they knew all you had to do was spend half your night in the kitchen the day before prepping and cooking.

I have slightly adapted this as I did it. And don’t cut any corners. Finely chop everything, skin and deseed those tomatoes. Caremalise the veges on the lowest heat for as long as you can.

Ingredients

600gm minced ground Wagyu (I used Wagyu blade steak ground very coarsely)
2 tbsp extra virgin olive oil
1 onion, finely chopped
4 garlic cloves, finely chopped
1 small carrot, finely diced
1 stalk celery, finely diced
100gm speck, finely diced
Sea salt and freshly ground black pepper
400ml full bodies red wine
1.2kg vine ripened tomatoes, peeled, seeds removed, diced
2 sprigs thyme, leaves picked and chopped
500gm fettuccine 

Method

  1. Heat the olive oil in a heavy saucepan over a medium heat.
  2. Add the onion, garlic, carrot, celery and speck, season to taste with salt and cook, stirring occasionally, for 15 minutes or more, until the vegetables have caremalised but are not burnt.
  3. Add the minced Wagyu, season with salt and cook, breaking up the beef with a spoon, for 5 minutes or until the beef is well browned. This will take much longer in practice as the liquid exits the beef; you’re done with the beef is browning or capable of browning and the juices have burnt off.
  4. Add the wine and bring to the boil, reduce to a simmer and cook until the liquid has reduced by half.
  5. Add the tomato and simmer for about 45 minutes or until thickened. Add the thyme, check the seasoning.
  6. Combine the sauce with the cooked fettuccini.

Serve with 1 very small handful flat-leaf parsley, chiffonade, freshly ground pepper and freshly grated parmesan.

Penang Beef Satay

.Reading time 1 minute.

Serves: 4 as part of a meal

The great thing about this recipe is that because you have to let it marinate over night, it has weeknight written all over it.

Prepare it after dinner on Sunday, pop it covered in the fridge, Monday morning, put your skewers in water and Monday night… fire up the grill to hot, thread your meat loosely, cook up some rice, chop up a few cucumbers and there you have the best Monday night dinner in the street.

How good is that!

Ingredients

4 spring onions
½ c unsalted peanuts
2 tbsp (Malaysian) curry powder
½ c thick milk from milk powder
½ c coconut cream
2 tbsp fish sauce
½ tsp turmeric
2 tbsp brown sugar
2 Rump steak, cut into thin strips
Sweet chilli sauce to serve

Method

  1. Process in a food processor all the ingredients except the steak and sweet chilli sauce and marinate the steak overnight.
  2. Thread the steak onto soaked bamboo skewers, grill and serve with the sweet chilli sauce.

Neil Perry’s Beef Braised with Guinness

.Reading time 3 minutes.
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Such a great cook book. Everything is a success.

Serves: 4 – 6 with a good dollop of champ or parmesan polenta

My favourite cookbook is Neil Perry’s The Food I Love. I’ve had it for years and have cooked so much from it.

The first recipe from it – years and years back – to christen a new Le Creuset pot was this beautiful braise. Since then, it is one of the first recipes I cook when the colder part of the year starts; that afternoon where you notice the chill and put on a good jumper.

It really does put a smile on your face as you snuggle up with a glass of red, a good serving of champ and some beans. Put on a movie, dim the lights and look forward to the coming months filled with meals like this.

Ingredients

1 kg beef shin, cut into 2cm cubes
Sea salt
1/3 c extra virgin olive oil, plus extra
2 fresh bay leaves
1 medium brown onion, chopped into 2cm cubes
1 medium carrot, peeled and cut into 2cm lengths
1 medium leek, white part only, cut into 2cm lengths
2 garlic cloves, finely chopped
2 thyme sprigs
1c (250ml) Guinness (yes there is some left over and yes you should drink it – it’s cold!)
Freshly ground pepper
2 tbsp chopped flat-leaf parsley

Method

  1. Remove the beef from the fridge an hour before cooking and season with sea salt.
  2. Put olive oil and bay leave sin a heavy-based saucepan with a tight-fitting lid over a high-heat. When hot, add half the beef and brown all over. Remove and repeat with the remaining beef.
  3. If need be, add a little more oil to the pan and add the onion to the pan and cook for 10 minutes over a gentle heat.
  4. Return the beef to the pan and add the carrot, leek, garlic, thyme Guinness and 1 cup of water. Bring to the boil then reduce to a simmer and cover. Cook for about 1 ½ hours. Remove the lid and cook for another 30 minutes or until the beef is tender and you’ve reached the right consistency.
  5. Remove the bay leaves and thyme and season with pepper. Serve sprinkled with the parsley.

Keftethes (Greek parsley meatballs)

.Reading time 1 minute.

Serves: 4 – 6

I just love these meatballs. And who doesn’t love mince.

The red wine vinegar and oregano adds an really interesting element and contrasts really nicely with the golden outsides and soft, medium-rare inside of the meatballs.

Yum.

Serve with a green salad and some pan-fried brussel sprouts and there is Wednesday night in the bag!

Ingredients

1kg ground beef
1/3 c dry breadcrumbs
½ c milk
1 onion, finely chopped
1 c (or more) chopped parsley
3 tbsp olive oil
2 egg yolks (or 1 egg)
2 cloves garlic, minced
2 tsps salt
pepper to taste
2 tbsp butter
6 tbsp (or more) red wine vinegar
1 tbsp (or more) dried crumbled oregano

Method

  1. Soak the breadcrumbs in the milk until soft.
  2. Saute the onion and parsley in 2 tablespoons olive oil until limp.
  3. Mix together thoroughly with the meat, egg yolks, breadcrumbs, garlic, salt and pepper.  Shape into 1-inch balls and chill.
  4. Sauté the meatballs in the remaining tablespoon of olive oil and the butter, browning on all sides, and then remove any excess fat from the pan.
  5. Pour the vinegar into the pan, and sprinkle with the oregano.  Heat for a few minutes, scraping up the browned drippings. Repeat with more vinegar and oregano for a stronger taste.