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Category Archives: Beef

Vitellone arrosto (Pot – Roasted Beef)

Serves 6

1.25 kg (2 1/2 lb) topside

fat from 4 slices bacon

salt

freshly ground black pepper

a few marjoram leaves

a sage sprig

a rosemary  sprig

100 ml olive oil

1 clove garlic

1 small onion

200ml white wine

1 beef cube dissolved in 300ml boiling water

For the gravy

1 tablespoon flour

150ml water

Preparation

Make some holes in the meat about 5 cm (2 inches) apart, and push in the squares of fat which you have prepared, first rolling them in salt and pepper.

Wash and clean the herbs and push a few small pieces into the holes as well.

Put the oil in a casserole, add the meat and cook quickly to brown all over, turning it a few times. Season with salt and pepper, add the garlic, onion and herbs and  after 5 more minutes, the wine.

Lower the heat, cover and cook very slowly. Make stock in  a basin with the beef cube and water.

Turn the meat often adding a little of the stock.every now and then. Cook for at least 2- 2 1/2 hours. Try it by pushing a long needle in, the needle should go in easily and the juice that comes out should be free of blood.

Lift out the meat, cover with foil and keep hot. Skim the fat from the top of the cooking liquid with a spoon, add the water to the pan, mix well with a wooden spoon, then strain it. Return it to the pan, mix the flour with 2 tablespoons water, stir it into the gravy without any lumps, bring to the boil and boil for 1 minute. Serve with the roast.

 
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Posted by on November 24, 2011 in Beef, Italian foods

 

Family Steak and kidney Stewpot

A popular combination which, with the whole potatoes added towards the end. makes a traditional all-in-one dish for cold-weather eating. Serve with wedges of cooked cabbage.

1lb (450g) chuck steak

4 to 6 lambs’ kidneys

1 oz (25g) flour mixed with 2 rounded teaspoons mustard

powder and  2 teaspoons salt

2 oz (50g) margarine or drippling

6oz   (175g) onions, chopped

2 small swedes, quartered

4 small carrots, quartered

1/2 pint (275ml) beef stock

1 heaped tablespoon chopped parsley

4 oz (125g) trimmed mushrooms, sliced

1 lb (450g) potatoes, quartered

Preparation

Wash and dry steak. Cut into 1 inch (2 1/2cm) cubes. Peel kidneys then halve, core and dice. Toss both steak and kidney in flour mixture until all the pieces are well coated.

Heat margarine or dripping in pan. Add onions. Fry until pale gold. Add beef and kidney cubes. Fry, turning, until well sealed and brown.

Mix in swedes and carrots. Pour stock into pan then add parsley. Bring to boil, stirring. Lower heat and cover. Simmer for 1 1/2 hours or until beef is just tender.

Stir in mushrooms. Arrange potatoes on top of meat mixture. Cover. Continue to cook for a further 20 to 25 minutes or until potatoes are soft.

 

 
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Posted by on October 24, 2011 in Beef

 

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Old English spicy Beefpot

Mellowed with ale and brimming with herbs and spices, this is a lovely, welcoming dish for any time of year.

serves 6

2lb (900g) braising steak

2oz (50g) flour

2 teaspoons mustard powder

1 teaspoon salt

1 1/2 oz  (40g) butter or margarine

8 oz (225g) onions, chopped

2 tablespoons tomato puree

2 tablespoons paprika

1/4 teaspoon cayenne pepper

1 teaspoon thyme

1 pint (575ml) ale

1 lb (450g) potatoes, halved or quartered, depending on size

4 oz (125g) button mushrooms

2 heaped tablespoons chopped parsley or chopped fresh dill

Preparation

Wash and dry steak and cut into cubes. Coat with flour, first mixed with mustard and salt.

Heat butter or margarine in pan. Add meat and onions. Fry over medium heat until both are golden brown. Tip  any left over flour mixture into pan.

Stir in puree, paprika, cayenne pepper, thyme and ale. Bring to boil, stirring. Cover again and continue to cook for a further 20 minutes.

Mix in mushrooms. Cook for another 15 to 20 minutes. Transfer to serving dish and sprinkle with parley with dill.

 
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Posted by on October 24, 2011 in Beef

 

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Indian style Beef and Rice

Good to make when you are in a hurry and want a dish to please all the family. Serve with natural yogurt, a mixed salad and chutney.

Serves 4

1 lb (450g) raw minced beef

1 garlic cove, crushed

1 small red or green pepper, coarsely chopped

8 oz (225g) easy-cook Indian Basmati rice

1 pint (575ml) beef stock

2 teaspoons salt

2 teaspoons turmeric (to give rice yellow color)

Preparation

Fry meat and garlic over medium heat until well browned and crumbly, fork-stirring all the time.

Add rest of ingredients and mix in well. Bring to boil. Lower heat, cover, simmer for 30 minutes or until rice grains are separate and  fluffy and have absorbed all the stock.

serve very hot.

 
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Posted by on October 19, 2011 in Beef

 

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Brandied Beef in a Garden

Very much a special occasion dish, made with a piece of beef topside, a myriad of vegetables and a generous splash of brandy. serve with a salad or green vegetables.

Serves 6

3 lb (1 1/2 kg) topside

3 tablespoons flour

2 oz (50g) butter or margarine

8 oz (225g) onions, chopped

8oz (225g) carrots, sliced

4oz (125g) swede, diced

4oz (125g) parsnip, diced

4oz Jerusalem artichokes, sliced

3 large celery stalks, sliced

1 lb (450g) potatoes, grated

3/4 pint  (425ml) beef stock

2 tablespoons salt

1 bouquet garni

1 teaspoon finely grated orange peel

4 tablespoons brandy

Preparation

Wash and dry beef and coat all over with flour. Heat butter or margarine in heavy pan. Add beef. Fry until well browned all over. remove to plate.

Add all prepared vegetables, except potatoes, to remaining fat in pan. Fry for about 15 minutes over medium heat or until vegetables are pale gold. Stir from time to time.

Mix in potatoes, beef stock, salt, bouquet garni and grated orange peel. Bring to boil, stirring. Replace beef. Cover pan and simmer over lowest possible heat for between 2 1/2 to 3 hours or until meat is tender. stir occasionally to prevent sticking.

Remove beef to carving board and slice. Take bouquet garni out of pan and discard. Warm the brandy in separate pan, ignite then add to vegetable and pan juices. Stir until flames have subsided and transfer to serving dish. Place slices of meat on top and serve hot.

 
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Posted by on October 18, 2011 in Beef

 

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Beef and Prune Ragout

Rich and fruity, a special location main causes with the subtle flavoring of red vine serve with playing boiled potatoes or rice.

Serves 4

1 1/2lb (675 g)  Braising Stake

02oz (50 g)  Flour

1 1/2oz (40 g) Butter or Margarine

02 table spoon salad oil

4 oz (125 g) onions, chopped

1 garlic clove, crushed

1 table spoon Worcestershire sauce

1/4 pint (150 ml) beef stock

1/4 pint (150 ml) dry red vine

1 rounded tablespoon tomato chutney

2 medium celery stalks, sliced

4 oz (125 g) carrot, sliced

finely grated peel and juice of 01 medium orange

1 level teaspoon mixed herbs

4 oz (125 g) stoned prunes, suit soaked overnight

2 level tea spoons, salt

15oz (425 g) can red kidney beans, drained and rinsed

preparation

cue beef and coat with flour. Heat butter or margarine and oil in pan. At beef, onions and garlic, fry fairly briskly until well browned.

Stair in Worcestershire sauce, stock, wine and chutney. Bring to boil, stirring. At celery, carrot, orange peel and juice, herbs, drained prunes and salt.

Lower heat. Cover. Simmer for 02 hours or until beef is tender, stirring occasionally. Mix in beans. Heat through for another 07 to 10 minutes, stirring.

 
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Posted by on October 17, 2011 in Beef

 

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