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Slow Cooker Taco Soup

What you need:

What you do:

In a medium frying pan or skillet, cook the minced beef until browned over medium heat. Drain, and set aside.

Place the minced beef, onion, chilli beans, kidney beans, sweetcorn, tomato sauce, water, diced tomatoes, green chilli peppers and taco seasoning mix in a slow cooker.

Mix to blend, and cook on Low setting for 8 hours.

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Christmas Meatballs

 

What you need:

2 eggs

1 packet onion soup mix

1/2 cup seasoned bread crumbs

1/4 cup chopped dried cranberries

2 tbsp minced fresh parsley

1-1/2 lb lean minced beef

SAUCE:

1 tin (14 oz) whole-berry cranberry sauce

3/4 cup ketchup

1/2 cup beef broth

3 tbsp brown sugar

3 tbsp finely chopped onion

2 tsp cider vinegar

What you do:

In a bowl, mix together the eggs, soup mix, bread crumbs, cranberries and parsley. Crumble beef over mixture and mix well. Shape into 1-in. balls; place 12 to 14 balls on a microwave-safe plate. Cover with grease proof paper; microwave on high for 2-3 minutes or until no longer pink. Remove to paper towels to drain. Repeat with remaining meatballs.

In a 2-qt. microwave-safe dish, combine sauce ingredients. Cover and microwave on high for 3-4 minutes or until heated through, rotating once. Gently stir in meatballs.

Cover and cook on high for 1-2 minutes or until heated through.

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SLOW COOKER CHILLI CON CARNE pic

 

What you need:

500g (1  1/4lb minced beef

1 onion diced

2 stalks celery diced

1 green pepper diced

2 cloves garlic minced

1 (600g) jar Passata

2 (400g ) tins kidney beans liquid reserved from one tin

1 400g tin cannellini beans liquid reserved

1/2 tbsp chilli powder

1/2 tsp dried parsley

1 tsp salt

3/4 tsp dried basil

3/4 tsp dried oregano

1/4 tsp ground black pepper.

What you do:

Place the mince in a frying pan over a medium heat, and cook until evenly brown.

Drain fat.

Place the mince in a slow cooker, and mix in the remaining ingredients.

Cover, and cook on LOW  for 8 hours.

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Grilled Coffee and Cola Skirt Steak

What you need:

2 large cloves garlic, minced

1 (12 fluid oz) can or bottle cola-flavored carbonated beverage

1/2 cup freshly brewed strong coffee

1/4 cup rice vinegar

2 tbsp ketchup

1 1/2 tsp freshly ground black pepper

1 tspn salt

1 tsp crushed dried rosemary

1/4 tsp  hot chilli sauce (or similar of your liking),  to taste

1 (1 1/4 lb) beef skirt steak – trimmed of large fat chunks

salt to taste

1 pinch cayenne pepper, or to taste

What you do:

Place garlic into a non-reactive bowl and whisk in cola, coffee, rice vinegar, ketchup, black pepper, 1 tsp salt, rosemary, and hot sauce until thoroughly combined.

Unroll the skirt steak and cut into 6-inch lengths with the grain, using a kitchen scissors. Submerge the meat totally in the marinade; place a piece of plastic wrap onto meat and marinade surface. Marinate 8 to 12 hours in refrigerator or overnight.

Preheat an outdoor grill for medium-high heat.

Remove meat from marinade; save the marinade. Pat meat thoroughly dry with paper towels. Season both sides of meat with salt and cayenne pepper to taste.

Pour marinade into a saucepan over medium heat and simmer until slightly thickened, about 10 minutes. Strain through a fine-mesh sieve into a bowl.

Grill meat on the preheated grill until steak pieces are still pink inside and meat has good grill marks, about 4 minutes per side. Place thin cooked pieces onto thicker pieces of meat to prevent thin ones from overcooking. When the surface of the meat looks shiny and wet from juices being forced up to the surface, the meat is medium-rare to medium in doneness. An instant-read meat thermometer inserted into the centre of a piece should read 125 to 130 degrees F (52 to 54 degrees C).

Remove meat to a platter and let rest for at least 5 minutes before slicing thinly across the grain to serve. Drizzle servings with reduced coffee-cola marinade.

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IMG_1104

 

What you need:

8 oz. corned beef

2 large sweet potatoes, scrubbed well

1 medium yellow onion

4 Tbsp ghee, butter, coconut oil, or other cooking fat

1 jalapeño pepper

1 tsp fresh thyme leaves

freshly cracked pepper and unrefined salt, to taste

What you do:

Finely chop the sweet potatoes, onion, and corned beef in small, fairly consistent pieces (I did about 1/4-1/2″). Heat the 2 Tbsp of fat in the pan over medium-low heat, add the onions and jalapeño, and saute until onions become translucent. Then add the potatoes and the corned beef. Saute for for about 10 minutes, stirring often. Then add remaining 2 Tbsp of fat, turn up the heat, stir, and fry until potatoes become slightly crisp and golden. Remove from heat, add fresh thyme leaves, and season to taste with freshly cracked pepper and unrefined salt.

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beef bourguignon

 

what you need:

2lb ( 900g) braising steak, cut into 2 inch (5 cm ) squares

3 tbsp olive oil

1 medium onion sliced

1 heaped tbsp plain flour

15 fl oz (425 ml) red Burgundy (or other red wine or dry cider)

2 cloves garlic chopped

2 sprigs thyme

1 bay leaf

12 oz (350 g) shallots

2 x 130 g packs Cubetti Pancetta or 225 g smoked streaky bacon cut into cubes

4 oz ( 110 g) mushrooms cut into chunks

salt & pepper

What you do:

Pre-heat the oven to  140 C / 275 F  /gas mark 1,

Bring 1¼ tbsp of the oil to sizzling point in the casserole or pan and sear the beef, a few pieces at a time, to a rich, dark brown on all sides.

Using a slotted spoon, transfer the meat to a plate as it browns.Next add the sliced onion to the casserole and brown that a little too.

Now return the meat to the casserole or pan and sprinkle in the flour, stirring round to soak up all the juices. Then gradually pour in the Burgundy, again stirring all the time.

Add the chopped garlic, herbs and seasoning, put the lid on and cook very gently on top of the stove (if the heat is not low enough, use a diffuser). Or transfer to the oven – either way it will take 2 hours.

Then, using a bit more olive oil, fry the shallots and bacon in a small frying pan to colour them lightly. Add to the casserole, together with the mushrooms, then put the lid on and cook for a further hour.

Serve straight away.

 

 

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What you need:

2 lb potatoes, unpeeled, cut into 1-inch pieces
1 lb carrots, peeled and cut into 1-inch pieces
2 large onions, finely chopped
2 cloves garlic, minced
2 tbsp fresh parsley, finely chopped
One 12-oz bottle stout beer
1/4 cup olive oil
2 tbps light brown sugar
2 tbps tomato paste
1/2 cup all-purpose flour
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
4 lb boneless beef chuck roast, trimmed and cut into 1 1/2-inch pieces
2 tbsp unsalted butter
2 tbsp  oil
3 cups chicken broth

What you do:

In a 6-quart slow cooker, mix together the potatoes, carrots, onions, garlic, parsley, stout, olive oil, brown sugar and tomato paste. In a separate bowl, mix the flour with the salt and pepper. Dredge the beef pieces in the dry mixture, shaking off any excess.

In a medium frying pan or skillet, melt the butter and canola oil over medium-high heat. In batches, add the beef pieces and sear until brown, about 2 minutes, transferring the beef to the slow cooker as done. Remove the last batch of beef to the slow cooker, add 1 cup of the chicken broth to the skillet and scrape up all the brown bits that have accumulated on the bottom of the pan. Add the pan juices to the slow cooker, along with the remaining 2 cups of chicken broth. Cover, and cook on high for 6 hours.

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What you need:

1 medium onion, sliced

2 lb cubed beef stew meat (about 1- to 1 1/2-inch pieces)

2 tbsp plain flour

Salt and freshly ground black pepper

2 red peppers, stemmed, seeded and coarsely chopped

2 cloves garlic, minced

1/2 cup low-sodium beef broth

2 tbsp sweet paprika

2 tbsp tomato puree

1 tsp caraway seeds (crushed)

1/2 cup sour cream

1/4 cup freshly chopped dill and/or parsley

Hot boiled egg noodles or potatoes, for serving

what you do:

Spread the onions in the bottom of  the slow cooker. Toss the beef with the flour, 1 tsp salt and 1/4 tsp pepper and place on top of the onions. Top with the bell peppers and garlic. Stir together the broth, paprika, tomato paste and caraway and pour over the beef. Cover and cook until the meat is very tender, either on high for 4 to 5 hours or on low for 7 to 8 hours.

Uncover and let stand at least 10 minutes. Stir in the sour cream and dill and season to taste with salt and pepper.

Serve over egg noodles or potatoes.

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What you need:

1 (8 oz) sirloin steak

4 oz uncooked wide rice stick noodles

1 1/2 cups thinly sliced yellow onion

3 whole cloves

2 cardamom pods

2 garlic cloves, halved

1 (3-inch) piece peeled fresh ginger, thinly sliced

1 star anise

4 cups fat-free, less-sodium beef broth

2 cups water

1 tbsp less-sodium soy sauce

1 tsp brown sugar

2 tsp fish sauce

4 cups baby bok choy leaves

1 cup snow peas, trimmed

1 small fresh Thai Chile,  thinly sliced into rings

1 cup fresh bean sprouts

1/4 cup fresh basil leaves

1/4 cup fresh mint leaves

4 lime wedges

What you do:

 Freeze beef for 10 minutes; cut across grain into 1/8-inch-thick slices.

Cook noodles according to package directions. Drain and rinse with cold water; drain.

Place onion and next 5 ingredients (through star anise) in a large saucepan; cook over medium-high heat 5 minutes, stirring frequently. Add broth and 2 cups water; bring to a boil. Strain broth mixture though a fine sieve over a bowl; discard solids. Return broth to pan. Add soy sauce, sugar, and fish sauce; bring to a boil. Add bok choy and snow peas; simmer 4 minutes or until peas are crisp-tender and bok choy wilts.

Arrange 1/2 cup noodles into each of 4 large bowls. Divide raw beef and chile slices evenly among bowls. Ladle about 1 2/3 cups hot soup over each serving (broth will cook beef). Top each serving with 1/4 cup bean sprouts, 1 tablespoon basil, and 1 tbsp mint. Serve with lime wedges.

 

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What you need:

4 steaks
4 tbsp whiskey or 4 tbsp brandy
2 tbsp soy sauce
1 tbsp dark muscovado sugar
pepper

What you do:

preheat the oven to 180 C / 350 F / gas mark  4

Make a few cuts into the edge of the fat on each steak-it stops the meat curling up as it cooks.

Place the meat in a shallow, on metallic dish. Mix together the remaining ingredients, stirring until the sugar dissolves. Pour mixture over steaks, cover and marinate for at least 2 hours.

Bake in the oven for 1 & 1/2 hrs or to your liking .

Or Barbecue meat until cooked to your liking.

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