Tag: beef

• 

  How Do You Make Beef Jerky At Home?

  Beef Jerky is a great way to preserve meat. Making it at home you can save money and take control of the ingredients.

  We have several recipies on the blog for you to try.

  PK’s Beef Jerky #1

  Using corned beef and featuring fennel and coriander seeds, this recipe is great for first timers or if you are in a hurry.

  Click here for the recipe.

  

  PK’s Beef Jerky #2

  Also using corned beef (silverside) this recipe features onion, garlic and worchestershire sauce.

  Click here for the recipe

  

  Ben’s Beef Jerky

  By far the best jerky recipe on the blog, Ben’s method allows you to use any cut of meat. He even suggests using a light box for a slower drying process.

  Click here for the recipe

  

  

  Here are some additional preserving food ideas and beef recipes: 

  Written by

  PK

  ·

  September 24, 2021

• 

  PK’s Slow Cooker Corned Beef

  Corned beef is the salted brisket (a cut from below the neck) or silverside (a cut from the hindquarter) of beef gently boiled in water, spices and herbs. In Australia, it is almost always the silverside that is sold as corned beef.

  You’ll get a great result if you gently boil the meat for 3 – 4 hours in a sauce pan but I like to go for 8-10 hours in my slow-cooker. I’ll show you below how I save time and money by using home-made vegetable stock instead of adding fresh vegetables to the pot.

  Here I am serving tender slices of corned beef with an Egyptian style cold salad:

  

  Ingredients

  • ~1.5kg Corned Beef (also called silverside in Australia)
  • 1L vegetable stock
  • 1 bay leaf
  • 6 peppercorns
  • 6 cloves
  • A splash of white wine vinegar
  • Water, enough to bring the liquid level up to cover the meat

  Simply

  Trim off any excess fat and silver-skin from the silverside:

  

  Chuck all the ingredients above into your slow-cooker and cook on low for 8 to 10 hours:

   

  Serving

  Corned beef pairs well with almost everything. I love eating it with salads or with steamed veggies or even drowned in a cheesy sauce along side potatoes.

  

  You can’t go past a corned beef and cheese sandwich:

  Enjoy,

  PK

  Here are some more slow-cooker dishes and more easy to make meals: 

  Written by

  PK

  ·

  April 14, 2021

• 

  Super Easy San Choy Bow

  San Choy Bow is an asian fusion dish with a visual and taste wow factor that belies its simplicity. It is light and healthy to boot.

  I bet you won’t believe how quick it is to make. 🙂 

  

  Simply

  Finely slice your favourite vegetables to get that light but crunchy texture. Prepare several large lettuce leaves per person. 

  Just look at the colours!

  

  Brown about 500g of mince (serves ~4), pork, chicken and beef all work well, in a good slug of sesame oil.  Then mix in 1/4 cup of oyster sauce. Continue to gently stir until the mince is cooked.

  That’s it. Done!

  Serving

  Spoon warm mince and rice into the lettuce leaves, top with vegetables and generously sprinkle with sesame seeds.  

  You can even make fancy bite sized servings.

  

  

  Enjoy,

  PK

  Here are some more asian fusion and pork posts: 

  Written by

  PK

  ·

  December 21, 2019

• 

  PK Makes Rick Stein’s Mint And Oregano Meatballs

  I have to share with you a secret about meatballs. They are as fun to make as they are delicious to eat. 🙂

  The meatball recipe from Rick Stein’s book ‘From Venice To Istanbul’ will have you grinning but there is a downside. You will find yourself turning your nose up to the store bought version. 🙂

  

  Steps

  1. Making the meatballs
  2. Making the sauce
  3. Frying the meatballs
  4. Serving

  Equipment

  • 1 chef’s knife
  • 1 mixing bowl
  • 1 fry pan
  • 1 sauce pan

  Ingredients

  • Meatballs
    • 500g beef mince
    • 100g panko breadcrumbs
    • 1 egg, beaten
    • 1 handful mint leaves, chopped
    • 1 tsp dried oregano
    • 1 tsp cumin, ground (my addition)
    • 1 brown onion, grated
    • 2 garlic cloves, finely diced
    • 50ml olive oil
    • 30ml dry white wine
    • 1 tsp table salt
    • Black peppercorns, ground (to taste)
    • Plain flour (enough for coating the meatballs)
    • Extra olive oil for shallow frying
  • Sauce
    • 60ml olive oil
    • 6 large tomatoes, chopped
    • 1 tsp salt
    • 1 cinnamon stick

  Making the meatballs

  In the mixing bowl use your hands to mix the:

  • • 500g beef
    • 100g panko breadcrumbs
    • The beaten egg
    • 1 handful mint leaves
    • 1 tsp dried oregano
    • 1 tsp cumin
    • 1 brown onion
    • 2 garlic cloves
    • 50ml olive oil
    • 30ml dry white wine
    • 1 tsp table salt
    • Black peppercorns

  

  Roll the meat mix into balls, then slightly flatten each one prior to dusting it in flour.

  

  Frying the meatballs

  Add enough oil to your fry pan to shallow fry the meat balls, in batches, for 4  minutes per side.

  

  

  Making the sauce

  Warm the 60ml of olive oil in your saucepan.

  Add the:

  • 6 large tomatoes, chopped
  • 1 tsp salt
  • 1 cinnamon stick

  Simmer, stirring occasionally, until you have a thick sauce. Then add the meatballs to the sauce pan and cook until everything is warmed through.

  

  Serving

  I simply added some coriander leaves and served warm as a starter.

  

  Enjoy,

  PK

  Here are some more beef dishes and Rick Stein recipes: 

  Written by

  PK

  ·

  December 2, 2019

• 

  Thai Red Curry Beef In Your Pressure Cooker

  I recently bought my first pressure cooker (the Phillips Slow Fast Cooker) and it came with an amazing cookbook. This is their Thai red curry with beef and pumpkin adapted to use potatoes. 

  

  INGREDIENTS

  • 1 to 1.5kg beef chuck steak, cubed
  • Plain flour to coat beef cubes
  • A good slug of peanut oil
  • 1/2 cup red curry paste
  • 400ml coconut milk
  • 500g potatoes, peeled, quartered
  • 2 kaffir lime leaves
  • 1 lemon grass stalk, bruised
  • 1 -2 coriander roots

  STEPS

  1. Browning the beef
  2. Mixing in the remaining ingredients
  3. Pressure cooking (30 mins)
  4. Serving

  EQUIPMENT

  • 1 chefs knife
  • 1 chopping board
  • A pressure cooker

  ---

  Browning the beef

  The modern pressure cookers with a sauté function make true one pot cooking a reality. All you need to do is chuck a slug of oil into the pot and set it to high sauté. 

  Then coat the beef cubes in flour and cook them until browned. Give the cubes a gentle mix every now and again so they don’t burn on one side.

  Mixing in the rest of the ingredients

  Throw in and gently mix the:

  • 1/2 cup red curry paste
  • 400ml coconut milk
  • 500g potatoes, peeled, quartered
  • 2 kaffir lime leaves
  • 1 lemon grass stalk
  • 1 -2 coriander roots

  Pressure cooking

  Set your pressure cooker timer to 30 minutes. If you have time, let the pressure release naturally at then end.

  Serving

  We had some corn cobs and broccoli that need using so we served the curry alongside them. Each person got some rice, peanuts and sriracha hot sauce. 

  

  Enjoy,

  PK

  Here are a few pressure cooker and curry posts to tide you over. 

  Written by

  PK

  ·

  July 25, 2019

• 

  PK’s Beef Jerky #2

  I use a couple of different recipes for making beef jerky.  This is my second recipe and it uses the same marinading, drying and storing techniques as PK’s Beef Jerky Recipe #1.  To that end I am only going to keep this post short.

  I am already drooling  🙂

  Note: I use corned beef and soy sauce and don’t use much in the way of additional salt. If you are using non-brined cured beef you will need to increase the salt content of the marinade.

  

  Ingredients

  • 1.5kg corned beef
  • 1 Tbsp black peppercorns, coarsely cracked
  • 1 Tbsp dried onion flakes (or onion powder), ground
  • 1 tsp table salt
  • 1 tsp dried garlic flakes (or garlic powder), ground
  • 1/2 cup soy sauce
  • 2 Tbsp Worcestershire sauce
  • 1/4 tsp liquid smoke

  Simply

  Combine everything but the beef in a bowl and mix.

  Cut the meat into hand length ribbons/strips and submerge in the marinade. Pop the whole lot into the fridge and marinade overnight.

  Drain away the marinade, then arrange the strips in your dehydrator. On low or medium heat, thoroughly dry the meat.

  I store my beef jerky uncovered in the fridge. This continues the drying process and lets me sneak a piece every time I go in there. 🙂

  

  Enjoy,

  PK

  Here are some additional preserving food ideas and beef recipes: 

  Written by

  PK

  ·

  July 30, 2018

• 

  PK’s Eye Fillet Carpaccio Antipasto

  I have been in love with Carpaccio since I mustered the courage to try it as a teenager.

  It is hard to convince people who have never tried it how sublime the flavour combination of the rocket, cheese and beef (that literally melts on your tongue) is. I beg you to try it sometime.

  Note: Like any cooking, there shouldn’t be any nasty surprises when preparing and serving raw meat if you start with the best fresh ingredients and maintain good hygiene.

  If you want to make your own simply:

  1. Purchase some quality beef eye fillet (you will want a thin slice or two per guest), asking your butcher to slice it for you want.
  2. Place the slices in between sheets of baking paper and flatten them with a mallet or rolling pin.
  3. Lay the flattened slices on a plate.s
  4. Garnish with rocket leaves (or another green that has some kick).
  5. Sprinkle with shaved Parmigiano-Reggiano cheese.
  6. Drizzle with lemon juice and  Jamie Oliver’s Egg Mayonnaise.

  

  

  

  Enjoy,

  PK

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  Written by

  PK

  ·

  July 16, 2018

• 

  PK’s Beef Parmigiana

  This is simple home cooking at its best. The classic Beef Parmigiana (we Aussies call it a Parmi) is a great way to make a little go a long way. They are deceptively rich and filling!

  Plus you get to take out any of the day’s frustrations out on the cutlets when you give them a good hitting with the mallet. 🙂

  I am using beef cutlets, thin slices of either leg or rib meat, but you can adapt the recipe to use pork, chicken, lamb and even eggplant.

  Steps

  1. Bashing the beef
  2. Crumbing the beef
  3. Making the sauce
  4. Shallow frying the beef
  5. Melting the cheese
  6. Serving

  Ingredients

  • 6 to 8 beef or veal cutlets (you might see them called beef scaloppine)
  • 1/2 cup plain white flower
  • 1 chicken egg, whisked
  • Breadcrumbs, enough to cover the cutlets (panko works a treat)
  • Olive oil (enough to shallow fry the cutlets)
  • 1 small brown onion, finely diced
  • 2 garlic cloves, finely diced
  • 700g tomato passata
  • A small handful of basil leaves
  • 2 spring onion tops (ie the green bits only), chopped
  • 1 cup grated cheese (I used a mild cheddar)
  • Salt and cracked black pepper to taste

  Equipment

  • 1 meat mallet
  • 3 sheets of baking paper
  • 2 chopping boards
  • 1 plate
  • 1 bowl
  • 1 fry pan
  • 1 oven dish
  • 1 heavy pan (suitable for shallow frying)

  Bashing the beef

  1. Place the cutlets between two sheets of baking paper (or dust your mallet in flour).
  2. I like to flatten them a lot but be careful, we don’t want to make them so thin they break apart.
  3. Give them as much salt and cracked black pepper as you like.

  

  

  Crumbing the beef

  1. Now for a little trick my dad showed me growing up. Pop the cutlets, the 1/2 cup plain white flour and some more salt and pepper into a dry plastic vegetable bag (I wash and reuse mine a few times).
  2. Close the top and gently massage and jiggle the flour mix into every nook and cranny of the cutlets.
  3. Throw the bag in the fridge if you are running ahead of time.
  4. Whisk the egg in a bowl.
  5. Lay out a bed of breadcrumbs on a dinner plate.
  6. Dip each cutlet into the egg mix, getting full coverage, then fully coat in breadcrumbs.
  7. Pop them onto a sheet of baking paper as you go (you can reuse a sheet from the tenderising step above).

  

  

  Making the sauce

  1. Add a splash of olive oil to your fry pan and start softening up the single sliced onion and the 2 finely diced garlic cloves.
  2. Add 700g of passata and a small handful of fresh basil leaves to the pan.
  3. The idea is that we will slowly thicken the tomato sauce while we are shallow frying the crumbed beef.
  4. It should be nice and gluggy by the time the beef is ready to go into the oven (see below), so adjust the heat accordingly.

  

  

  Shallow frying the beef

  1. Bring enough olive oil to shallow fry the cutlets (based on your choice of pan) to a gentle bubble.
  2. Brown each side, it won’t take long because the meat is so thin, and drain.
  3. Preheat your fan forced oven to 200C.
  4. Place them as a single layer in an oven dish.
  5. Again, we want to time this to be done as the tomato sauce is ready.

  

  

  Melting the cheese

  1. Top each cutlet with a layer of our tomato sauce.
  2. Sprinkle with grated cheese and chopped spring onion tops.
  3.  Pop the oven dish into your preheated oven (200C) and cook until the cheese has melted.

  

  Serving

  Serve with some green vegetables and a side of rice.

  

  Enjoy,

  PK

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  Written by

  PK

  ·

  May 30, 2018

• 

  PK’s Slow Cooked Beef Bourguignon

  Beef Bourguignon is a very yummy and very ‘French’ slow cooked beef dish that sounds hard to make. Nothing could be further from the truth, especially if you grew up calling it Beef Burgundy. The hardest part of this recipe is waiting the 4 hours to get to eat it. 🙂 🙂

  The French sure know how to take basic peasant farm yard ingredients, the chewier cuts of meat and turn them into a meal fit for royalty.

  

   You will be:

  1. Preparing everything
  2. Boiling the wine
  3. Rendering the bacon
  4. Browning the meat
  5. Softening the vegetables
  6. Cooking low and slow
  7. Serving

  You will need:

  • Ingredients:
    • 1kg (2.2lb) beef chuck steak (a bit more or less is fine too), cubed
    • 6 slices short cut bacon, cut into strips
    • 2 cups red wine (plus a splash for glazing the casserole dish)
    • 1 cup stock (any will do but I used beef)
    • A Bouquet Garni
    • 2 garlic cloves, peeled and diced
    • A handful of dried mushrooms (or 2 of fresh)
    • 2 brown onions, peeled and sliced
    • 3 celery stalks, chopped
    • 6 baby carrots, scrubbed clean but left whole
    • 3 Tbsp duck fat
    • Salt and pepper to taste
  •  Equipment:
    • 2 chef’s knives (or 1 if you wash it after the meat)
    • 2 chopping boards
    • 1 large casserole dish or equivalent
    • 1 slow cooker
    • 1 slotted spoon

  Preparing everything

  I like to bring everything together before I start cooking. Not only does it look and smell amazing but it leads to stress free cooking.

  

  I used a handful of rough chopped dried mixed forest mushrooms (Bolets, Pleurotes and Champignons noirs). I am sorry mushroom haters (I used to be one so I understand) but the mushrooms are integral to the dish.

  

  I had already premade my Bouquet Garni bag with my go to mix of bay leaves, thyme, savoury and parsley.

  

  Boiling the wine

  1. Pop the casserole dish on the hob and slowly bring the 2 cups of red wine to the boil, keep it there for a few minutes.
  2. Turn your slow cooker on to low and transfer the wine to it when safe to do so.
  3. Also add the 1 cup of stock and the bouquet garni bag to the slow cooker.
  4. Wipe the casserole dish clean.

  

  Rendering the bacon

  1. On medium heat, add the 3 Tbsp duck fat to the casserole dish along with the 2 garlic cloves.
  2. Add bacon strips to the fat, stirring occasionally, for 10 minutes.
  3. We are trying to get the bacon fat to render down and release its flavour into the duck fat, not trying to crisp it up, so adjust the heat accordingly,

  

  Browning the beef

  1. Season the 1kg of cubed beef with salt and pepper.
  2. In batches, brown the meat in the fat and transfer to the slow cooker (using the slotted spoon) as you go.

  

  Softening the vegetables

  1. Now add the 2 brown onions, 3 celery stalks and 6 baby carrots to the casserole dish.
  2. Cook them on low heat, occasionally and very gently moving them around, until they have softened somewhat.
  3. Add them and the handful of dried mushrooms to the slow cooker.
  4. Deglaze the casserole dish with a splash of red wine and then add that to the slow cooker too.

  

  

  Cooking low and slow

  Cook on low for 3 to 4 hours, turning everything over occasionally.

  Serving

  The options are endless but I served it with some boiled peeled potatoes and garnished with parsley. Perhaps the most interesting serving idea I have seen on the internet was on a bed of flat pasta.

  

  Enjoy,

  PK

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  Written by

  PK

  ·

  May 23, 2018

• 

  PK’s Rib Eye Roast: With Rosemary And Garlic

  Here in Oz we call the boned out beef rib eye cut a ‘scotch fillet’ or a ‘cube roll’. The scotch fillet comes from rib area of the animal and has just the right amount of fat marbling (plus a lovely seam) and tenderness.

  Today, I am roasting it in my Weber charcoal kettle BBQ after first coating it in a garlic, chopped rosemary and olive oil mix.

  To lock in the flavour I gave it a quick sear before roasting it low and slow until the internal temperature was 60 degrees C. I then let it rest for 20 minutes before carving.

  Happy sigh 🙂

  Enjoy,

  PK

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  Written by

  PK

  ·

  April 30, 2018