Archive for the ‘Beef’ Category


What you need:

1 lb  Sausage of your choice

Oil, For Sauteing

1 whole Medium Onion, Sliced

½ whole  Pepper, Chopped

6 whole Red New Potatoes, Sliced

1 cup Baby Carrots

½ tsp Tarragon

½ tsp Basil

¼ tsp Thyme

1 tsp Salt

¼ tsp Coarse Ground Black Pepper

What you do:

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

Slice sausage into 1/4 inch slices.

In a large frying pan or skillet, heat some oil and sauté the sliced onions, chopped peppers, and sausage until brown.

Then add sliced potatoes, carrots and spices, mixing well. Pour mixture into a greased 2-quart casserole dish, and bake covered in the oven   until vegetables are tender (about 45 to 55 minutes).

Remove cover and bake another 5 minutes, or until browned.

Serve hot.

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What you need:

7 -10 beef bones with marrow ( or use any beef bones with a little meat left on them)

6 oz tomato paste

2 onions, chopped ( leave the skin on onions)

2 carrots, peeled and chopped

2 tbsp dried parsley flakes (optional)

8 -10 black peppercorns

2 tsp salt ( or to taste)

cold water ( enough to cover the bones)

What you do:

Place the bones on a greased baking sheet and brush liberally with tomato paste (use only tomato paste not tomato sauce).

Bake at 180 C /350 F /gasmark 4 turning once during baking.

Bake for about 25 minutes on each side or until browned.

Place in the crock pot or large stock pot along with remaining ingredients, then add in enough water to cover.

Cover and cook on low for 12-24 hours OR on HIGH for 6 hours (if cooked on high setting the stock will be lighter in color and less concentrated) or if cooking on the stove top simmer on lowest heat for about 4-6 hours.

Remove from crock pot or stock pot; strain and refrigerate.

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What you need:

 1 tbsp vegetable oil

1 small onion, chopped

2 cups leftover mashed potatoes

salt and pepper to taste

1 cup shredded cooked corned beef

What you do:

Heat oil in a large frying pan or skillet over medium heat. Fry onion in oil until translucent. Transfer to a medium bowl, and mix with mashed potatoes and corned beef. Season with salt and pepper.

Form into 8 patties.

Fry patties in the frying pan or skillet over medium-high heat until golden brown on both sides.

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What you need:

1.25kg skirt steak

15g pickled garlic

1 small Spanish onion, sliced

250ml cold water

700g tinned, whole peeled tomatoes

30g brown sugar

30ml lime juice

120ml red wine

100g ground cumin

90g dried ancho chilli puree

What you do:

Brown both sides of skirt steak in a pan over medium-high heat.

Mix together all ingredients in saucepan, except for the puree. Cover and simmer for 4 hours.

With spoon, break up meat while cooking. Add more liquid, if necessary. Add the puree into the liquid during the last 15 to 30 minutes.

Serve hot in bowls.

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What you need:

For the koftas:

500g beef mince

1 slice of bread, soaked in water and then squeezed

1 tbsp brown onion paste (slice 2 small onions and fry until lightly brown, then grind into a paste)

1 tbsp dry chickpeas, ground

1 tsp freshly ground coriander seeds

1/2 tsp freshly ground cumin seeds

1 tsp garam masala

3/4 tsp red chilli powder

1-1 1/2 tsp salt, or to taste

1 tsp ginger and garlic paste

Small handful coriander, finely chopped

2-3 mint leaves, finely chopped

1 green chilli, finely chopped (optional)

For the curry:

2 tbsp brown onion paste

1 tsp freshly-ground cumin seeds

1 tsp freshly-ground coriander seeds

1 tsp salt, or to taste

1/2 tsp turmeric

1/2 tsp red chilli powder

2 tbsp poppy seed paste (soak poppy seeds in hot water for 10 minutes and then grind into a fine paste with some water)

1 tsp Kashmiri chilli powder (more for colour, not for heat)

4 tbsp plain yoghurt

10-12 mint leaves

2-3 tbsp vegetable oil

Tap water to hand

What you do:

To make the koftas, mince all the ingredients for the koftas except the coriander, mint and green chilli, then stir them in last. Roll about a heaped tablespoon of the mince into medium sized meatballs (not too small) and ensure there are no cracks in the meatballs. Set aside and start making the curry. The meatballs are added in raw, as they cook in the curry.

To make the curry, heat the oil in a shallow pan (which has a lid) add the onion paste fry for a minute. Add the red chilli powder, Kashmiri chilli powder, salt and a splash of water and cook until the oil rises to the surface and a red colour develops in the curry. Now add turmeric, coriander, cumin and another splash of water and allow to cook until the oil separates and the curry turns red.

Now add the poppy seed paste and fry for about 2-3 minutes. Add the yogurt and fry well until oil separates and the curry is cooked through. Add about 600ml water, then the raw meatballs (add more water if you wish the curry to be thin), turn heat to medium low, cover pan and cook for about 15-20 minutes until the meatballs are cooked through.

Finally, add the mint leaves, torn by hand to release their aroma. Cover pan and turn off heat. Serves with a a few more torn mint leaves and enjoy with either plain basmati rice or fresh hot naan.


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What you need:

225g dried medium egg noodles

300g lean beef steak, such as sirloin or fillet, trimmed of all fat

1 tbsp light soy sauce

1 tbsp oyster sauce

2 tbsp Chinese rice wine

2 tsp rice wine vinegar

1 tsp sunflower oil

5cm piece fresh ginger, cut into fine matchsticks

4 small heads bok choi, cut into wide strips

Bunch spring onions, trimmed and cut on the diagonal into 1cm slices

100g beansprouts

1 tsp toasted sesame oil

What you do:

Bring a large pan of lightly salted water to the boil. Add the noodles and cook for 4 minutes, until just tender. Drain and set aside.

Cut the steak into thin slices, about 2cm wide. Spread out on a plate and season. In a small bowl, mix together the soy sauce, oyster sauce, rice wine and vinegar. Set aside.

Heat the oil in a wok or large, non-stick deep frying pan over a high heat. Add the steak and stir-fry for 1 minute, until just cooked. Lift out with a slotted spoon and set aside. Add the ginger, bok choi, spring onions and beansprouts. Stir-fry for 1 minute.

Return the beef to the pan along with the noodles, soy and oyster sauce mixture and the toasted sesame oil. Briefly toss together, until heated through.

Serve in warmed shallow bowls.

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What you need:

4lb / 2 Kilo whole lean beef
1 tsp salt
½ tsp pepper (crushed)
½ tsp garlic (crushed)
2 tbsp cooking oil
½ tsp ginger
½ mango (ripe)
2 tbsp margarine
1 tbsp Worcestershire sauce
1 tsp lime juice

What you do:

Preheat the oven to 200C / 400F / gas mark 6

Prick the meat with a knife and rub it with the mixture of salt, pepper,and crushed garlic. Put the meat in a roasting pan. Set a side.

Put the ginger, mango, lime juice and Worcestershire sauce in a food processor. This will be the mixture that will be applied on the meat after 30 minutes of roasting.

Put the meat into the oven & cook for  30 minutes.
After 30 minutes turn down to 150C /300F / gas mark 2  and spoon the sauce over the meat every 10 minutes interval until meat is cooked.

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What you need:

1 1/2 fillet steak, cut into thick strips
1 red pepper
1 green pepper
1 tbsp Oil
1 tsp Cumin seeds
1/2 tsp Fennel seeds
1 Onion, cut into thick wedges
1 Garlic clove, crushed
1 inch piece of Ginger, finely chopped
1 red chili, finely chopped
1 tbsp Curry paste
1/2 tsp salt

What you do:

Cut the red and green peppers into about 1 inch chunks.

Heat the oil in a non-stick frying pan and fry the cumin and fennel seeds for about 2 minutes or until they begin to splutter.

Add the onion, garlic, ginger, and chilli, and fry for a further 5 minutes.

Add the curry paste and salt and fry for a further 3-4 minutes.

Add the peppers and stir-fry for about 5 minutes.

Stir in the beef strips and continue to fry for 10-12 minutes or until the meat is tender.
Serve with warm naan bread.

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What you need:

1 lb  beef top sirloin steak, cut into 1/2-inch cubes
1 tsp salt
1/2 tsp pepper
3 tsp canola oil, divided
1 large green pepper, cut into 1/2-inch pieces
1 large sweet red pepper, cut into 1/2-inch pieces
2 medium tart apples, chopped
1/2 cup plus 2 tablespoons thinly sliced green onions, divided
2/3 cup packed brown sugar
1/2 cup cider vinegar
1 tbsp cornstarch
2 tbsp cold water
Hot cooked rice,

What you do:

Sprinkle beef with salt and pepper. In a large non stick frying pan or wok coated with cooking spray, stir-fry beef in 2 tsp oil until no longer pink. Remove and keep warm.

In the same pan, stir-fry peppers and apples in remaining oil for 3 minutes. Add 1/2 cup green onions. Stir-fry 2-3 minutes longer or until peppers are crisp-tender. Remove and keep warm.

Add brown sugar and vinegar to pan; bring to a boil. Combine cornstarch and water until smooth; stir into brown sugar mixture. Return to a boil; cook and stir for 2 minutes or until thickened and bubbly.

Return beef and vegetable mixture to pan; heat through. Garnish with remaining onions. Serve with rice if desired.

Serve with hot cooked rice.

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What you need:

1lb steak (sliced into thin strips)
6 tbsp cornstarch (for dusting)
oil (for frying)

1 egg
¼ tsp salt
2 tbsp water
1 tbsp cornstarch


4 tbs water

4 tbsp sugar
3 tbsp ketchup
2 tbsp vinegar
¼ tsp crush chili pepper
2 tsp cornstarch

1 tsp garlic (minced)
1 medium red  pepper (diced)
1 medium green  pepper (diced)
1 medium white onion (sliced)

What you do:

Cut beef into thin strips . In a bowl of sealable bag combine all marinade ingredients and mix well. Add beef slices and marinate for 15 minutes.
While beef in marinating mix all of the sauce ingredients together in a bowl and refrigerate.

When the beef is done marinating coat the beef slices with 6 tbsp of cornstarch. Remove any access cornstarch and deep fry (either in a deep fryer or wok) beef slices in batches until floating or golden brown. Drain on paper towels.

Add a couple tbsp of oil to the wok and add minced garlic and stir fry for 10 seconds. Add red and green  peppers and onions and stir fry for 2 minutes. Remove vegetables and set aside.

Pour sauce into the wok and heat until boiling.

In a serving dish add beef and vegetables and coat with the sauce.

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