Beef Brisket

Beef Brisket

Ingredients

•     1 lb. baking potatoes, peeled and cut into 1-inch cubes
•     1 lb. sweet potatoes, peeled and cut into 1-inch cubes
•     1 3- to 3-1/2-lb. fresh beef brisket, fat trimmed
•     1/2 cup bottled hoisin sauce
•     1/2 cup bottled salsa
•     2 Tbsp. quick-cooking tapioca
•     2 cloves garlic, minced

Method:

1.     In a 5- to 6-quart slow cooker place baking potatoes and sweet potatoes. Top with beef brisket. In a small bowl combine hoisin sauce, salsa, tapioca, and garlic. Pour sauce mixture over meat; spread evenly.
2.     Cover and cook on low-heat setting for 10 hours or on high-heat setting for 5 to 5-1/2 hours. Remove meat from cooker to a cutting board. Cut across the grain into slices. Serve cooking liquid and potatoes over beef. 
3. Makes 8 servings.

Meat Loaf

Meat Loaf

Ingredients

•     Nonstick cooking spray or cooking oil
•     5 green onions, sliced (about 1/3 cup)
•     1/2 of a small red and/or yellow sweet pepper, finely chopped (1/4 cup)
•     1/2 of a medium carrot, finely chopped (1/4 cup)
•     2 slightly beaten egg whites
•     1/2 cup finely crushed saltine crackers (14 crackers)
•     2 tablespoons fat-free milk
•     2 tablespoons bottled chili sauce
•     1 tablespoon snipped fresh basil or oregano or 1/2 teaspoon dried basil or oregano, crushed
•     1/4 teaspoon ground black pepper
•     1 pound extra-lean ground beef
•     1/4 cup bottled chili sauce
•     1 tablespoon brown sugar

Method

1.     Lightly coat a small skillet with cooking spray or cooking oil. Add the green onion, sweet pepper, and carrot. Cook over medium heat for 5 to 8 minutes or until vegetables are tender, stirring occasionally. Remove from heat; cool slightly.
2.     Combine egg whites, crushed crackers, milk, the 2 tablespoons chili sauce, basil or oregano, and black pepper in a large mixing bowl. Add the cooked vegetables and ground beef; mix well.
3.     Pat meat mixture firmly into a 7-1/2 x 3-1/2x2-inch loaf pan. Invert pan with meat mixture into a shallow baking pan; remove loaf pan. Bake meat loaf in a 350 degree F oven for 30 minutes.
4.     Meanwhile, for glaze, stir together the 1/4 cup chili sauce, brown sugar, and vinegar in a small mixing bowl. Spoon glaze over meat loaf. Bake for 15 to 20 minutes more or until no pink remains and an instant read thermometer registers 160 degree F. Transfer meat loaf to a platter. To serve, cut into slices. Makes 6 servings.
5.     Make-Ahead Tip: Prepare meat loaf as directed above, except do not shape and bake. Cover bowl; chill meat mixture up to 24 hours. Shape meat loaf as directed. Bake in a 350 degree F oven for about 40 minutes or until meat loaf is nearly done. Spoon the glaze over meat loaf and bake about 15 minutes more or until done.

Beef-Vegetable Stew

Beef-Vegetable Stew

Ingredients

    2 cups water
    1 10.75-ounce can condensed golden mushroom soup
    1 10.75-ounce can condensed tomato soup
    1/2 cup dry red wine or beef broth
    2 cups chopped cooked roast beef
    1 16-ounce package frozen sugar snap stir-fry vegetables or one 16-ounce package frozen cut broccoli
    1/2 teaspoon dried thyme, crushed


Methods

1.    In a 4-quart Dutch oven combine water, mushroom soup, tomato soup, and wine. Stir in beef, frozen vegetables, and thyme.

2.    Cook over medium heat until bubbly, stirring frequently. Continue cooking, uncovered, for 4 to 5 minutes or until vegetables are crisp-tender, stirring occasionally.

3.    Makes 5 servings

Hot And Sour Soup

Hot And Sour Soup
Serve : 4-6

Ingredients:

• 100 gr beef
• 100 gr peeled, uncooked prawns
• 5 dried Chinese mushrooms, soaked in boiling water for 5 minutes and chopped
• 1,5 ltrs water
• 2 ½ pints chicken stock
• 100 gr bamboo shoots, sliced
• 3 spring onions, shredded
• 1 tsp dark soy sauce
• ½ tsp light soy sauce
• 2 tsps chili sauce
• 1 ½ tbsps vinegar
• 1 tbsp sugar
• Salt and pepper
• Dash sesame seed oil and rice wine/sherry
• 1 egg, well beaten
• 2 tbsps water mixed with 1 tbsp corn flour

1. Slice beef into shreds about 5cm long and ±5mm thick

2. Soak the mushrooms in boiling water until softened.

3. Place the beef in a large pot with the prawns and rock.

4. Bring to the boil and then reduce the heat to allow to simmer gently for ±5 minutes.

5. Add all the remaining ingredients except for the egg and corn flour and water mixture.

6. Cook a further 1-2 minutes over low heat.

7. Remove pan from the heat and add the egg gradually, stirring gently until it forms threads in the soup.

8. Mix a spoonful of the hot soup with the corn flour and water mixture and add to the soup, stirring constantly.

9. Bring the soup back to simmering point for 1 minute to chicken the corn flour.

Serve while its hot.

Hot and Sour Soup is very versatile.

Subtitle other ingredients such as chicken, crabmeat, bean sprouts, carrots, spinach or green cabbage.
The soup must be hot enough to cook the egg when it is added, but not so hot that egg sets immediately

Chili Beef Stew

Chili Beef Stew
Serve : 6-8

Ingredients:

• 900 gr beef chuck, cut into 2.5cm/pieces
• 1 large red onion, coarsely chopped
• 4 cloves garlic, crushed
• 2 red peppers, seeded and cut into 2.5cm /pieces
• 2 red chilies, seeded and finally chopped
• 3 tbsps mild chili powder
• 1 tbsp cumin
• 1 tbsp paprika
• 850 pints stock/water
• 225 gr canned tomatoes, pureed
• 2 tbsps tomato puree
• 250 gr canned red kidney beans, drained
• 6 ripe tomatoes, peeled, seeded and diced
• Pinch salt
• Olive oil

1. Pour about 75 ml olive oil into a large saucepan or flameproof casserole. When hot, brown the meat in small batches over moderately high heat for about 5 minutes/batch.

2. Set aside the meat on a plate or in the lid of the casserole. Lower the heat and cook the onion, garlic, red peppers and chilies ±5 minutes. Add the chili powder, cumin and paprika and cook for 1-minute further. Pour on the liquid and add the canned tomatoes, tomato puree and the meat.

3. Cook slowly ±2 hours. Add the bean ±45 minutes before the end of cooking time.

4. When the meat is completely tender, add salt to taste and serve garnished with the diced tomatoes.

Meat Vindaloo

Meat Vindaloo

Ingredients:

Grind the following 5 ingredients in a coffee grinder:
2 tbsps coriander seeds 1 tbsp cumin seeds
1 tbsps mustard seeds 8 dried red chilies
½ tsp fenugreek seeds

= 1 kg shoulder of lamb or stewing steak
= 4 tbsps white wine vinegar
= 1 tsp ground turmeric
= 2.5 cm cube of root ginger, peeled and finally grated
= 4 cloves garlic, peeled and crushed
= 5 tbsps olive oil
= 1 large onion, finely chopped
= 2 tsps chili powder
= 1 tsp paprika
= 1½ tsps salt or to taste
= 450 ml warm water
= 3 medium-sized potatoes
= 1 tbsp chopped coriander leaves

1. In a large bowl, make a thick paste out o the ground spices, by adding the vinegar.

2. Add the turmeric, ginger and garlic. Mix thoroughly.

3. Trim o excess fat from the meat and cut into 2.5cm cubes.

4. Add the meat and mix it well so that all the pieces are fully coated with the paste. Cover the bowl with cling film and leave to marinate for ±6 hours or overnight in the refrigerator.

5. Put the meat in a pan and place this over medium heat, allow the meat to heat through, stirring occasionally, this will take ±5 minutes. Cover the pan, and cook the meat in its own juice for ±20 minutes or until the liquid is reduced to a thick paste. Stir occasionally during this time to ensure that the meat does not stick to the bottom of the pan. Remove from heat and keep aside.

6. Heat the oil over medium heat and fry the onions until they are soft (±5 minutes)

7. Add the meat and fry for ±10 minutes stirring frequently.

8. Add the chili powder, paprika and salt. Stir and fry for a further 3 minutes.

9. Add the water, bring to the boil, over and simmer for ±45 minutes or until the meat is nearly tender ( beef will take longer to cook, check water level and add more water if necessary).

10. Meanwhile, peel and wash the potatoes. Cut them into ±3cm cubes. Add this to the meat and bring to the boil again. Cover the pan and simmer until the potatoes are cooked (±20 minutes)

11. Turn the vindaloo on to a serving dish and sprinkle the coriander leaves on top.

Spiced Beef

Spiced Beef

Serve : 2-3

Ingredients:

= 500 gr fillet of beef, cut into 2.5cm strips
= 1 tsp sugar
= 3 star anise, ground
= ½ tbsp ground fennel
= 1 tbsp dark soy sauce
= 3 cm fresh root ginger, peeled and crushed
= ½ tsp salt
= 2 tbsps oil
= 4 spring onions, sliced
= ½ tsp freshly ground black pepper
= 1 tbsp light soy sauce

1. Mix the marinade ingredients together

2. Add the beef strips, ginger and salt, and marinade for 30 minutes

3. Heat the oil in wok and stir-fry the onions for ±1 minute

4. Add the beef, ground pepper and soy sauce and stir-fry for ±5 minutes.

Stuffed Loin Chops on Rice

Stuffed Loin Chops on Rice

Serves : 6

Ingredients:

= 6 very thick loin chops
= Salt and pepper
= 2 tsp finely chopped fresh mint
= 80 gr butter
= 1 medium onion, minced
= 1 medium sweet potato, diced
= 1 cup soft breadcrumbs, firmly packed
= 1 egg
= 1 tbsp finely chopped parsley
= 40 ml white wine
= 60 ml chicken stock
= Boiled rice
= 3 medium potatoes, cut in wedges
= Sprigs of parsley

1. Slit each chop to make a pocket and sprinkle the cavities with salt, pepper and mint.

2. Melt half the butter in a pan, add onion and sauté until transparent, add sweet potato, cover and cook over moderate heat for ±10 minutes, shaking pan often, until soft.

3. Remove pan from heat and mash the sweet potato, add breadcrumbs, egg, chopped parsley, wine and stock and mix well.

4. Spoon into the pocket in each chop, fasten with skewers and brush with remaining butter, place in a baking pan and cook in a moderate oven for ±35 minutes until tender.

5. Serve chops over hot rice and garnish with tomato wedges and parsley sprigs.

Smoke Beef and Pasta Frittatas

Smoke Beef and Pasta Frittatas

Ingredients:

* 50 mg piece smoked beef, trimmed of fat cut into 1-cm dice
* 20 gr macaroni
* 2 tsps olive oil
* 1 small onion, peeled and chopped
* 1/4 red pepper, cut into 1-cm dice
* 10 gr unsalted butter
* 30 gr rocket
* 3 large eggs, beaten and then strained
* 1 rounded tbsp grated parmesan
* Salt and freshly ground black pepper

Way to make it:

1. Put a small pan of salted water on to boil for the macaroni. Heat 1 tsp of the olive oil in a medium-sized frying pan, add the chopped onion and saute over a low heat until soft and golden (5-7 minutes). When the water has come to the boil, add the macaroni and boil for about 12 minutes, until all gentle. Drain, refresh with cold water, drain again, then pat dry with kitchen towel to remove any excess moisture.

2. Add the diced pepper to the cooked onions and continue to cook over a low heat for 4-5 minutes, until tender.

3. Add the butter to the mixture in the frying pan, stir the rocket leaves in and cook for 2 minutes, until they have wilted. Remove from the heat and tip the contents of the pan into mixing bowl and let it cool for 5 minutes. Mix the beef, macaroni and the beaten eggs in, stir well and season.

4. Take the frying pan, add the olive oil and put over moderate heat. Ladle the frittata mixture into the pan; it will start to puff and bubble around the edges, so press it down with the back of a wooden spoon to make sure that all the filling is covered the egg.
5. After a few minute, lower the temperature and cook for 6-8 minutes.

6. Meanwhile, preheat the grill. The frittatas are cooked when there is no liquid egg running out when you tilt the pan, and the consistency should be a little soft but set in the centre. Sprinkle the parmesan over the place the pans under the grill for 2-minutes or so, until golden.

7. Remove from the grill and allow to cool for 10 minutes before loosening with a flexible spatula and sliding on to a plate, cheesy-side uppermost. Allow to cool completely before covering with clingfilm and chilling overnight in the fridge.

Lamb and Smoke beef patties with Curry Sauce

Lamb and Smoke beef patties with Curry Sauce

Ingredients:

For the curry sauce
= 1 tablespoon groundnut oil
= 2 small onions, peeled and roughly chopped
= 2 level teaspoons mild curry powder
= 3 level tablespoons raisins or sultanas
= 285 ml fresh vegetable stock
= 150 ml Greek-style natural yogurt
= salt

For the patties
= 500 gr lamb mince
= 5 smoke beef, diced
= 1 small onion, peeled and finely chopped
= 3 large cloves garlic, peeled and finely chopped
= 15 gr dill, roughly chopped
= 20 gr flat-leaf parsley, roughly chopped
= a little flour for dusting
= 2 tablespoons groundnut oil
= salt and freshly ground black pepper

Way to make:

1. Pre heat the oven to 220'C. Heat the oil for the sauce in a medium-sized saucepan, then add the chopped onions and cook for about 10 minutes, until soft and golden. Now stir in the curry powder. Let the powder cook for 2-3 minutes, stirring occasionally to stop it burning. Add the raisins or sultanas and the stock and bring to the boil.

2. Once the liquid is bubbling, turn down the heat, season with salt and leave to simmer gently while you make the patties.

3. For the patties:
Mix all the ingredients, except the flour and the oil, together and season generously with salt and black pepper. Divided the mixture into 8 and shape it into rough, knobbly patties. Don't overwork the mixture at this stage, just squash the patties together firmly but do not flatten them.
Heat the oil in a large frying pan, then dust the patties lightly with the flour and fry until golden. This will take 3-4 minutes on each side. Gently beat the yogurt into the curry sauce.
Transfer the patties to an ovenproof dish then ladle the sauce over the top.
Bake in the oven, uncovered, for 20 minutes or until the sauce is bubbling.
Serve the patties with some sauce.

Asia Beef Burger

Asia Beef Burger

Ingredients:
* 500 gr minced beef
* 200 gr or 2 large flat brown mushrooms
* 1 tbsp light soy sauce
* 1 tbsp Fish sauce
* 2 small hot chillies, desseded
* 15 gr fresh coriander
* 2 sticks lemon grass, trimmed and roughly chooped
* 3 gloves garlic, peeled
* 1 shallot, peeled and roughly chopped
* A little flour
* 2 tbsps groundnut or olive oil
* 6 Wholemeal buns
* 6 tbsps tomato chutney or relish
* Salt and freshly ground black pepper

Way to make it:

1. Put the minced beef in a bowl.

2. Wipe the mushrooms, slice them thickly and chop finely in a food prosessor. Tip them into the beef with the soy sauce and the fish sauce.
3. Put the chillies, coriander, chopped lemon grass, garlic and shallots in the food processor and chop as finely as you can. Add them to the beef with half of teaspoon of salt and several grinds of black pepper.

4. Mix all the ingredients thoroughly. With floured hands, press them into six flat patties about 7.5 cm in diameter. Set them aside.

5. Warm the groundnut or olive oil in a nonstick frying pan. When the oil is hot, put the patties in the pan and let them cook for a minute or two until the underside is golden, then turn with palette knife. Contineu cooking for a minute, then turn down the heat, cover the pan and cook for 4 minutes. Drain on kitchen paper for a few seconds.

6. While the patties are cooking, split the burns and toast the flat sides. When they are golden, spread lightly with chutney or relish, then sandwich a hot patty between them. Serve immediately.