Braised Beef with Olives
June 14, 2008
Ingredients:
4 slices of bacon, diced
1 large onion, diced
2 lb. lean beef stew meat, cut in small cubes
flour
1/2 c. California red table wine
1/2 c. bouillon cube broth
1 can (8 oz.) tomato sauce
bit of chopped garlic
1 bay leaf, crumbled
1/4 tsp. marjoram
salt and pepper to taste
1 c. pitted ripe olives, halved
2 tbsp. parsley flakes
Procedures:
1. Cook onion and bacon together until bacon is brown.
2. Roll beef meat in flour; add to pan and brown slowly on all sides. (If the beef is lean 1 to 2 tbsp. of fat maybe added to aid in browning the meat.)
3. Add wine, broth, tomato sauce, garlic and seasonings.
4. Cover and simmer for about 2 to 3 hours, or until meat is tender.
5. Stir frequently and add water as needed to keep the gravy becoming too thick.
6. Add olives and parsley before serving.
Beef and Brocolli
June 13, 2008
Ingredients:
lean beef, broccoli, oyster sauce, 2 tablespposn of soy sauce, 1/2 teaspoon sugar
Directions:
-cut beef in little strips(as big as your small finger)
-marinade in oyster sauce, mix meat with the sauce and let it sit for about 10-15mis.while u r cutting your broccoli
-wash your broccoli, and cut each flowers from the stems, u can peel the stalks and cut them into little strips as well.
-put about 1/4cup of oil and swirl around the pan to make sure its all greased up, high heat
-place your meat in the pan, add about 1/2 cup of water, until all meat is covered and maybe 1/4 cup of oyster sauce as well
-let it simmer for about 20mins, until meat is tender and water is almost not visible,
-add your sugar to the meat, place you broccoli on top, place your soy sauce, and a little bit of oyster sauce on the broccoli as well, mix it well
-cover, and let it simmer for about 5-10 minutes, put on medium heat, make sure your meat is not burning at the bottom
-mix it well, let it simmer some more on low heat until broccoli is half cooked, nicely green yet still crispy, not bitter..
-enjoy over white rice..yummy!
Roast Beef with Pecan Sauce
June 10, 2008
What you Need:
ROAST
1 x 2.5 kg rib of roasting beef
1 medium onion, grated
1 clove garlic, crushed
Vl teaspoon ground pepper
1 teaspoon ground dried oregano
SAUCE
Vl cup pecans, toasted (see Note)
1 cup water
2 teaspoons beef stock powder
V4 teaspoon ground pepper
30 g unsalted butter
2 tablespoons plain flour
1 cup soaked hickory wood chips (optional)
1 Slash rib meat, mix all ingredients together and spread over roast. Let stand for 30 minutes while making sauce.
2 To make Sauce: Place toasted pecans in a blender jar together with water, stock powder and pepper. Blend to a paste.
3 Melt butter in a small pan, add the flour and mix to a paste. Cook, stirring occasionally for 5-6 minutes or until golden. Remove from the heat and add the pecan mixture blend gradually. Return to the heat and stir until the mixture simmers and thickens.
4 Cooking the roast: Heat the barbecue kettle, place rib on a rack in a dish, with 1 1/2 cups water. Place on the grill plate, cover and cook for about 2 hours, basting every 30 minutes with the sauce. If using, hickory chips add the chips to barbecue during the final cooking time. 5 When done to your preference, remove roast to a serving dish and serve with remaining sauce and roast potatoes. Note: To toast pecans: Place on a baking tray and heat in a moderate oven 180°C for 10 minutes or until crisp. Shake the tray occasionally to avoid burning.
Moroccan Koftas
June 10, 2008
What you Need:
750 g premium minced beef
1 egg
1/2 cup finely chopped fresh
coriander or parsley
salt and pepper, to taste
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon chilli powder
2 teaspoons ground sweet paprika
Vl teaspoon ground turmeric
1 medium onion, grated Vi teaspoon ground cinnamon
water-soaked grape or cherry wood (optional)
1 Combine all ingredients together and form into sausage shapes around skewers, or make into hamburger shapes.
2 Heat kettle barbecue on medium high. Place soaked grape or cherry wood over grill, if using, and oil flat plate.
3 Place skewered koftas on flat plate and cook 4 minutes each side covered, making sure the fruit wood burns and gives off its particular aroma. Serve with Lavash or Middle Eastern bread, sliced tomatoes and raw onion rings.
Note: Turmeric, a member of the onion family, is an orange-yellow coloured spice used to add colour and flavour. Like all spices and herbs, store in an airtight container away from direct sunlight.
Beef Satays
June 10, 2008
What you need:
750 g rump steak
MARINADE
1/2 teaspoon grated lemon rind
1 onion, grated
2 tablespoons soy sauce
1 tablespoons peanut oil
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 clove garlic, crushed
1 teaspoon brown sugar
2 tablespoons crunchy peanut butter
SIMPLE SATAY SAUCE
1 1/2 cups crunchy peanut butter
2 tablespoons soy sauce
1 tablespoon sambal olek or chilli sauce
2 teaspoons garlic powder
2 teaspoons onion powder 2 tablespoons brown sugar
1 teaspoon shrimp sauce (optional)
1/2 cup canned coconut milk
extra 1/2 cup water, for thinning
1 Cut the rump steak into small cubes, about 1 cm square.
2 To make Marinade: Place all the ingredients in a small bowl and mix well or blend in a food processor or blender until smooth. Pour over the prepared meat and allow to marinate for 1 hour.
3 Thread meat onto soaked bamboo skewers, allowing a little room between each one and leaving about half die skewer free. Cover and refrigerate until ready to barbecue.
4 To make Simple Satay Sauce: Heat peanut butter in a small pan together with the remaining ingredients, using the water to thin it down to a pouring consistancy. Use as desired. Serve warm. 5 When ready to serve, cook satays over a moderate preheated barbecue, turning occasionally until nicely browned. Serve with satay sauce.
Smoky Beef Sausages
June 8, 2008
1kg premium mince beef
l egg
3/4 cup water
1 teaspoon salt
2 teaspoons cracked black peppercorns
2 teaspoons toasted coriander seeds
3 cloves garlic, crushed 2 tablespoons bottled barbecue sauce
1 onion, grated
1 tablespoon hot chilli sauce or few
shakes Tabasco sauce
1 Combine all the ingredients in a large bowl, beating with a wooden spoon until all the water is absorbed. If necessary, mix with hands to distribute all the spices and seasonings evenly.
2 Divide the mixture into eight equal portions. Place each portion on a large sheet of greaseproof paper and roll into a cylinder shape. Refrigerate overnight.
3 Remove sausages from the paper, cook on a lightly oiled preheated grill, turning once during cooking. Serve immediately with a crisp green salad.
