Tag: beef

• 

  Grochow’s Sous Vide Chuck Steak

  I recently bought myself a sous vide. It is an amazing bit of kitchen kit and will change your life.

  I chose chuck steak for this slow cooked dish because I knew this cut, with its strong connective tissue, would eventually end up melting in your mouth.

  You will be:

  1. Preparing everything
  2. Slow cooking the beef
  3. Searing the beef

  You will need:

  • Ingredients:
    • Chuck steaks (~1–1.5 inch thick)
    • Salt
    • Coarse black pepper
    • Garlic powder
    • Olive oil
  •  Equipment:
    • a bowl to marinade the beef in
    • a vacuum sealer or several zip lock bags
    • a sous vide
    • a vessel to immerse the steaks and sous vide in (I made a bespoke eski setup)

  Preparing everything

  • Generously sprinkle steaks with salt and dry brine in fridge for a few hours
  • Remove steaks from fridge, lather with olive oil and season with black pepper and garlic powder
  • Seal each steak in a separate vacuum sealer bag or use a zip lock bag

  

  

  Slow cooking the beef

  • Place bags into sous vide at ~55°C (or whatever your final desired doneness is) and cook for ~36 hours
  • *optional step*: remove from bag and smoke steaks at low temperature (so you do not overcook the steak; e.g. 60°C for ~30 min) to give steaks a nice smokey flavour.  Use a thermometer to make sure internal temperature does not creep above your required level of doneness

  

  

  Searing the beef

  • Remove steaks from bag and sear over high heat until a nice crust has formed (I used my Kamado with GrillGrates but have used a pan on the stovetop and my blowtorch on other occasions)
  • Serve as you please (e.g. with butter sauce/mushroom sauce/surf and turf/steak sandwich/etc.)

  

  

   

  Give it a go guys,

  Grochow

  Related Links:

  • see all recipes using beef here
  • see all sous vide dishes here
  • see more Grochow magic here

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  Written by

  PK

  ·

  January 23, 2018

• 

  PK’s Vietnamese Beef Marinade #1

  A simple Vietnamese style marinade to bring out the best in your beef. Mix it into beef strips and let everything sit in the fridge for at least two hours. Then you are ready to stirfry. 🙂

  Mix together using a wet mixer:

  • 2 lemon grass stalks (tender inner layers only)
  • 2 Tbsp fish sauce
  • 1 Tbsp palm sugar
  • 3 garlic cloves
  • a tiny bit of water
  • a sprinkle of cracked black peppercorns (optional)

  

  Enjoy,

  PK

  Related Links:

  • see more marinade posts here
  • see more Vietnamese cuisine posts here
  • see more southeast Asian posts here
  • go to all meal ingredients here

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  Written by

  PK

  ·

  November 22, 2017

• 

  PK’s NoRecipe Rump Pot Roast

  This is another easy peasy slow cooker meal that turned a lovely side rump (eye) cut into a tender braised roast beef. It tasted and smelled amazing and the kids came back for seconds 🙂

  Steps:

  I simply browned the rump roast (~600g) in a fry pan before adding to the slow cooker that was on high. I then brought a bunch of vegetables (potatoes, carrots, brown onion, basil, celery sticks, a coriander root) and a good slug of Worcestershire sauce to the boil in 500mls of home-made beef stock until the potatoes had started to soften somewhat.

  I added the vegetables and stock to the slow cooker and let it cook for about 4hrs on medium or until the meat is starting to break apart but still moist.

  I always try to let the liquid reduce for gravy without letting anything burn. I check every now and then and add water if required.

  

  

  

  

  

  Enjoy,

  PK

  Related Links:

  • see more slow cooker posts here
  • see more beef posts here
  • see see more NoRecipe goodness here

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  Written by

  PK

  ·

  November 1, 2017

• 

  Hugh Fearnley-Whittingstall’s Osso Buco Slow Cooker

  Considering how much I love lamb shanks I am surprised it took me this long to cook Osso Buco for the first time. I always use Hugh’s recipe for the shanks (River Cottage’s Citrus Braised Lamb Shanks) so it is a no surprise I am using his Osso Buco Alla Milanese.

  You will be using thick slices of beef or veal shins with the shin bone still present. Look at the beautiful rich colour.

  

  The result was tender beef that was falling off the bone and a lovely sauce that was hearty but less fatty than you would get cooking with lamb.

  Note: Pop this on early in the day because it might take 6 hours or more on your slow cooker’s medium setting.

  You will be:

  1. Preparing everything
  2. Sealing the beef shins
  3. Sweating the vegetables
  4. Slow cooking everything
  5. Serving

  You will need:

  • Ingredients:
    • 4 – 6 slices of beef shin with the bone still in the middle (about 1.3kg)
    • enough plain white flour to coat the shins
    • table salt and cracked black peppercorns to taste
    • 50g salted butter
    • A couple of slugs olive oil
    • 2 garlic cloves, diced
    • 2 celery sticks and their leaves, chopped
    • 2 brown onions, chopped
    • 1 carrot, chopped
    • A handful of snow peas, whole
    • 2 cups dry white wine
    • 2 cups stock (I have used homemade Slow Cooker Chicken Stock and Italian Beef Stock: Brodo Di Manzo but use anything you have to hand)
    • A handful of chopped mushrooms (optional)
  •  Equipment:
    • 1 long sharp knife
    • 1 chopping board
    • 1 frypan
    • 1 slow cooker

  Preparing everything

  1. While you  let the beef shins come to room temperature prepare the:
     • 2 garlic cloves, diced
     • 2 celery sticks chopped
     • 2 brown onions, chopped
     • 1 carrot, chopped
     • a handful of snow peas, whole
  2. Dry the beef shin slices with paper towel, season with salt and pepper and then dust them in the flour.

  

  

  Sealing the beef shins

  1. Turn your slow cooker on to high, add a slug of olive oil and cover.
  2. Melt the 50g of salted butter in a frypan and then add a good slug of olive oil.
  3. Brown both sides of the shins (if they start to curl on you during cooking, clip the outer ring of connective tissue with kitchen shears).
  4. Add them to the slow cooker.

  

  

  Sweating the vegetables

  1. Add the 2 cups white wine and the 2 cups of stock to the same frypan and bring to a gentle boil.
  2. Reduce the heat to low and then add the vegetables.
  3. Cook until they soften and then add everything to the slow cooker.

  

  Slow cooking everything

  Turn the slow cooker down to medium or low and cover. Mine took 6 hours before the beef was ready.

  Serving

  Serve on a bed of basmati rice with extra vegetables and some of Hugh’s gremolata.

  

  Enjoy,

  PK

  Related Links:

  • see all recipes using beef here
  • see all slow cooker dishes here
  • see more River Cottage posts here

  Written by

  PK

  ·

  September 22, 2017

• 

  PK’s Lazy Slow Cooker Beef Stroganoff

  This slow cooked dish isn’t going to win me points for authenticity but it is tasty, easy to make and kid friendly :).

  My youngsters insist on having the sour cream (that you would normally mix through) on the side and they are not mushroom fans. I feel however, that you need mushrooms for a richer flavour. My solution is to use whole ‘cup’ or button mushrooms and that seems to avoid turning dinner into a picking out bits of chopped mushroom exercise :).

  You will be:

  1. Preparing your ingredients.
  2. Browning the beef and softening the vegetables.
  3. Cooking low and slow.
  4. Serving.

  You will need:

  • Ingredients:
    • 1kg of beef (I used rump steak), cubed
    • A few slugs of olive oil
    • 1 large brown onion, sliced
    • 2 -3 garlic cloves, finely diced
    • 2 large carrots, peeled and chopped
    • 1 Tbsp paprika, ground
    • 3 medium mushrooms (I used ‘cup’), whole or chopped
    • 2 Tbsp plain flour
    • Table salt to taste
    • Black peppercorns to taste, ground
    • 2 cups home-made stock (I only had chicken to hand)
    • A good slug of tomato paste
    • A good slug of Worcestershire sauce
    • A handful of small or chopped mushrooms (optional)
  •  Equipment:
    • 1 long sharp knife
    • 1 chopping board
    • 1 fry pan
    • 1 slow cooker
    • 1 mixing jug
    • 1 whisk or fork

  Prepare your ingredients

  1. Turn your slow cooker onto medium and add a slug of oil, lid on.
  2. Cube the 1kg of beef and sprinkle with salt and pepper to taste.
  3. Slice the 1 brown onion.
  4. Peel and finely dice the 2 -3 garlic cloves.
  5. Peel and chop the 2 carrots.
  6. Rinse the 3 ‘cup’ mushrooms and rough chop them if you prefer.

  

  Browning the beef and softening the vegetables

  1. Heat a slug of olive oil in a fry pan over medium heat.
  2. Brown the beef and then add it to the slow cooker along with the whole or chopped mushrooms.
  3. Add a bit more oil to the fry pan if you need it (I didn’t).
  4. Throw into the fry pan the
     • onions
     • garlic
     • carrots
     • tomato paste
     • stock
     • 2 Tbsp plain flour
     • 1 Tbsp ground cumin
     • a good slug of Worcestershire sauce
  5. Give everything a gentle but thorough mix, cooking on medium heat until the onions have softened.
  6. Pour the contents of the fry pan into the slow cooker.

  

  

  

  Cooking low and slow

  1. Cover and cook on medium for 4  to 5 hours and the sauce is somewhat reduced.

  

  Serving

  My kids prefer that I take the mushrooms out before I serve the dish on a bed of rice and steamed greens. I then give everyone a very healthy dollop of sour cream.

  

  Enjoy,

  PK

  Written by

  PK

  ·

  June 25, 2017

• 

  The Easiest Steak Diane Sauce

  My family sure does like its beef :).

  We are very lucky in Australia to have a great beef industry and also the climate to barbecue it year round. That mean lots of opportunity to experiment in the kitchen.

  Most days I look up recipes that make use of the plants I have in my kitchen garden and work backwards. So I am pleased to say that if like me you have never made Steak Diane before because it sounded complicated, we couldn’t have been more wrong.

  

  Notes:

  • adapted from http://www.cooks.com/recipe/qr0lk5fe/steak-diane.html
  • no mushrooms in this version but I might try using Enoki next time
  • I use porterhouse steaks a lot because that cut is very forgiving on the barbecue.

  You will be:

  1. Preparing the ingredients.
  2. Serving directly.

  You will need:

  • Ingredients:
    •  2 small shallots, thinly sliced
    • 1 tsp chives, finely diced
    • 2 tsp parsley, finely diced
    • 2 Tbsp salted butter
    • 1/8 cup dry sherry
    • 1/4 tsp table salt
    • 1/4 tsp garlic powder
    • 1/2 tsp lemon juice
    • 1/2 tsp Worcestershire sauce
    • Ground black peppercorns to taste
    • A handful of delicate mushrooms like Enoki
  •  Equipment:
    • a long sharp knife
    • a chopping board
    • a whisk
    • a small fry pan

  Preparing the ingredients

  1. Slice the 2 small shallots.
  2. Finely dice the 2 tsp of parsley and 1 tsp of chives.
  3. Gently melt the 2 Tbsp of butter in the saucepan.
  4. Add the shallots, parsley and chives and gently stir until the shallots soften.
  5. Add and mix the:
     • 1/4 tsp table salt
     • 1/4 tsp garlic powder
     • 1/2 tsp lemon juice
     • 1/2 tsp Worcestershire sauce
     • ground black peppercorns to taste
  6. Stir in the 1/8 cup dry sherry.

  

  Serving directly

  Cook your steak anyway you like it while you keep the sauce warm (I put some foil on the saucepan after taking it off the heat).

  Drizzle, chomp and then sigh :).

  Enjoy,

  PK

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  Written by

  PK

  ·

  April 27, 2017

• 

  PK Makes Ching He Huang’s Beef in Oyster Sauce

  My hat off to the BBC chef Ching He Huang and her simple but flavoursome Beef in Oyster Sauce recipe.

  This dish caught my eye because it calls for tenderising, with a mallet or rolling pin, beef eye fillet (tenderlion) steaks. I can see you shaking your head but trust me it is a transformational part of the recipe. The meat literally melts in your mouth!

  

  Ching’s “… approach is to demystify the notion that Chinese cooking is complicated and time consuming by demonstrating traditional recipes that can be easily adapted for the home cook…”.

  Mission accomplished!

  You will be

  1. Bashing and flash seasoning the beef.
  2. Stir frying the vegetables
  3. Stir frying the beef
  4. Serving

  You will need

  • Ingredients (as the only main it served 2 adults and a hungry toddler very well):
    • 350g beef eye fillet steaks
    • 1 tsp light soy sauce
    • 1.5 Tbsp oyster sauce
    • a pinch of raw sugar
    • ground rock salt and ground black peppercorns
    • 2 slugs of peanut oil
    • 3 cloves garlic, finely diced
    • 300g baby spinach leaves
    • 1 carrot, chopped into matchsticks
    • a handful of snow peas, sliced or whole
    • 1 Tbsp dry Sherry
    • 1 cup of your favourite rice (mine is basmati)
  •   Equipment
    • a chopping board
    • a long sharp knife
    • several sheets of baking paper
    • a bowl for marinading the meat
    • a tenderising mallet or a rolling pin
    • a wok or deep fry pan
    • a serving dish

  Steps:

  Bashing and flash seasoning the beef

  1.  Place the eye fillet steaks in between two sheets of baking paper and bash the stuffing out of it with a rolling pin or tenderising mallet. I know right :).
  2. Thinly slice the bashed beef and place into a bowl.
  3. Season with the:
     • 1 tsp light soy sauce
     • 1.5 Tbsp oyster sauce
     • a pinch of raw sugar
     • ground rock salt and black peppercorns to taste.

  

  

  

  

  Stir frying your vegetables

  1. Chop and slice all of the vegetables.
  2. Add a slug of peanut oil to the frypan and get it nice and hot.
  3. Add the 3 cloves garlic (finely diced) and chopped chili to taste if you like it hot.
  4. Add the 1 carrot (sliced into sticks).
  5. Add the handful of snow peas.
  6. Keep everything moving all the time and then when you think it is time chuck in the 300g baby spinach leaves.
  7. As soon as the spinach leaves wilt and become warm put the whole lot into a serving dish. I sometimes cover them to keep everything piping hot.

  

  

  

  Stir frying the beef

  1. Add another slug of peanut oil to the frypan and get it nice and hot again.
  2. Add the now seasoned beef slices and stir fry for a few minutes at most, remember that they will continue to cook after you take them out of the pan. We don’t want them to be chewy.
  3. Pour the 1 Tbsp dry Sherry over the meat and quickly toss everything.
  4. Add the now cooked beef to the cooked vegetables waiting in the serving dish.

  

  Serving

  Serve from a central dish and let everyone take what they need. Make sure there is plenty of rice and good conversation. 🙂

  

  

  Thanks again to Ching,

  PK

  Here are some more Chinese and asian fusion posts: 

  Written by

  PK

  ·

  November 17, 2016

• 

  PK Makes Beef in Oyster Sauce

  This was simply the best stir fry I have ever cooked. I literally sighed when I first tasted it and you couldn’t wipe the smile of my face.

  I knew it was good because everyone came back for seconds, even my toddler :).

  This dish caught my eye because it calls for tenderising, with a mallet or rolling pin, beef eye fillet (tenderlion) steaks. I can see you shaking your head but trust me it is a transformational part of the recipe. The meat literally melts in your mouth!

  My hat off to the BBC chef Ching He Huang and her simple but flavoursome recipe. I modified it slightly by leaving out the chili (at my family’s request), adding a lot more vegetable variety and served it with basmati rice rather than sautéed mushrooms.

  Ching’s “… approach is to demystify the notion that Chinese cooking is complicated and time consuming by demonstrating traditional recipes that can be easily adapted for the home cook…”.

  Mission accomplished mate!

  As per my normal practice, I marinaded the beef first thing in the day. In this case I did it to make it easier, having everything ready to go, when I cooked the meal in the evening. That said, this dish will blow you away even if you just flash marinade the meat for a few minutes.

  You will be:

  1. Bashing and flash seasoning the beef.
  2. Prepping, quickly stir frying the vegetables and putting them aside.
  3. Quickly stir frying the beef and combing everything as you serve.

  You will need:

  • Ingredients (as the only main it served 2 adults and a hungry toddler very well):
    • 350g beef eye fillet steaks
    • 1 tsp light soy sauce
    • 1.5 Tbsp oyster sauce
    • a pinch of raw sugar
    • ground rock salt and ground black peppercorns to taste
    • 2 slugs of peanut oil
    • 3 cloves garlic, finely diced
    • 300g baby spinach leaves
    • 1 carrot, chopped into matchsticks
    • a handful of snow peas, sliced or whole
    • 1 Tbsp dry Sherry
    • 1 cup of your favourite rice (mine is basmati)
  •   Equipment
    • a chopping board
    • a long sharp knife
    • several sheets of baking paper
    • a bowl for marinading the meat
    • a tenderising mallet or a rolling pin
    • a wok or deep fry pan
    • a serving dish

  Steps:

  Prepare the beef

  1.  Place the eye fillet steaks in between two sheets of baking paper and bash the stuffing out of it with a rolling pin or tenderising mallet. I know right :).
  2. Very thinly slice the bashed beef and place into a bowl.
  3. Season with the:
     • 1 tsp light soy sauce
     • 1.5 Tbsp oyster sauce
     • a pinch of raw sugar
     • ground rock salt and black peppercorns to taste.

  

  

  

  

  Prep and stir fry your vegetables

  1. Add a slug of peanut oil to the frypan and get it nice and hot.
  2. Chop and slice all of the vegetables.
  3. Add the 3 cloves garlic (finely diced) and chopped chili to taste if you like it hot.
  4. Add the 1 carrot (sliced into sticks).
  5. Add the handful of snow peas.
  6. Keep everything moving all the time and then when you think it is time chuck in the 300g baby spinach leaves.
  7. As soon as the spinach leaves wilt and become warm put the whole lot into a serving dish. I sometimes cover them to keep everything piping hot.

  

  

  Stir fry the beef:

  1. Add another slug of peanut oil to the frypan and get it nice and hot again.
  2. Add the now seasoned beef slices and stir fry for a few minutes at most, remember that they will continue to cook after you take them out of the pan. We don’t want them to be chewy.
  3. Pour the 1 Tbsp dry Sherry over the meat and quickly toss everything.
  4. Add the now cooked beef to the cooked vegetables waiting in the serving dish.

  

  Serving:

  Serve immediately  :).

  

  Thanks again to Ching,

  PK

  Written by

  PK

  ·

  November 17, 2016

• 

  PK’s NoRecipe Savoury Mince

  A favourite since childhood, this is simple food that couldn’t be easier to cook. By now you probably know that I think ‘peasant’ food is best.

  It freezes very well and what’s more, you can eat it by itself or stretch it out using rice, bread, noodles or other starchy sides. One of my favourites is savoury mince and cheddar in a toasted sandwich.

  I think this recipe has a couple of standard ingredients and then add whatever you like extra. Have fun and experiment :).

  What are the essentials?

  • beef mince
  • potatoes
  • carrot
  • onion
  • garlic
  • chicken or beef stock
  • herbs like oregano, marjoram, thyme, bay leaves
  • tomatoes or tomato paste
  • pepper and salt to taste.

  I also add red wine (boil it off of course) and anything else I have in my pantry or fridge that needs using.

  Par-boil your potatoes:

  

  Prepare your vegetables:

  

  Sauté the onion in some olive oil:

  Add the mince (browning it), herbs and stock (if using red wine bring to the boil) and then simmer until it is all reduced down to your liking:

  This is the consistency I aim for:

  

  Oh so tasty tonight and for tomorrow’s lunch:

  I hope you like it,

  PK

  Written by

  PK

  ·

  November 14, 2016

• 

  PK’s Savoury Mince And Potatoes

  A favourite since childhood, this is simple food that couldn’t be easier to cook. By now you probably know that I think ‘peasant’ food is best.

  It freezes very well and what’s more, you can eat it by itself or stretch it out using rice, bread, noodles or other starchy sides. One of my favourites is savoury mince and cheddar in a toasted sandwich.

  I think this recipe has a couple of standard ingredients and then add whatever you like extra. Have fun and experiment :).

  What are the essentials?

  • beef mince
  • potatoes
  • carrot
  • onion
  • garlic
  • chicken or beef stock (try Italian Beef Stock: Brodo Di Manzo)
  • herbs like oregano, marjoram, thyme, bay leaves
  • tomatoes or tomato paste
  • pepper and salt to taste.

  I also add red wine (boil it off of course) and anything else I have in my pantry or fridge that needs using.

  Par-boil your potatoes:

  

  Prepare your vegetables:

  

  Sauté the onion in some olive oil:

  Add the mince (browning it), herbs and stock (if using red wine bring to the boil) and then simmer until it is all reduced down to your liking:

  This is the consistency I aim for:

  

  Oh so tasty tonight and for tomorrow’s lunch:

  I hope you like it,

  PK

  Written by

  PK

  ·

  November 14, 2016