forum: Food & Drink
- Forum champ Occupation Registered nurse
- From Australia
- Member since Thu 24 Jun 04
The Beef Thread
Thought I would start up some threads that may help people looking for recipes for certain meat types. Post your favourite beef recipes here!
- Forum super champ Occupation Mother of 2 working more than full time
- From Wallerawang, Oz
- Member since Wed 29 Jun 05
Re: The Beef Thread
For those who like it hot...
Dry Beef Curry
500gm diced beef
4 onions, sliced
1 bulb garlic, finely chopped
3 tomatoes, peeled
12 chillies (yes 12) any heat strength you like
3 tsp cumin powder
3 tsp coriander powder
3 tsp curry powder (your favourite)
3 tsp salt
3 tsp black pepper
2 tsp tumeric powder
1 tsp garam masala powder
1 tsp mustard seeds
1 tsp cinnamon
Cook onion & garlic until really soft, add spices & cook stirring until fragrant.
Add meat & brown in mixture while stirring.
Add tomatoes & chillies
Reduce heat to lowest possible & cook with lid on for 2 hours (at least)
Serve with rice, poppadums, cucumber & mint yogurt riata.
- Forum champ Occupation Retired Clergy & Computer Consultant
- From Bradford, West Yorks
- Member since Mon 03 Jul 06
Re: The Beef Thread
Steak and Kidney Pie or Pudding
The original recipe used oysters rather than mushrooms for added flavour, mushrooms being a considerably more expensive ingredient then. Times have changed but the popularity of this filling dish has not.
200 Gram Plain flour (7 oz)
675 Gram Braising steak, cubed (1 1/2 lb)
150 Gram Ox kidney, cored and chopped (6 oz)
100 Gram Butter (4 oz)
1-2 Cloves Garlic, crushed
1 Large Onion, chopped
100 Gram Mushrooms (4 oz)
150 Ml Beef stock ( 1/4 pint)
150 Ml Brown ale ( 1/4 pint)
1 Bay leaf
Sprig Fresh thyme, chopped
1 Tablespoon Worcestershire sauce
1 Tablespoon Tomato purée
Milk, to glaze
Take 25g (1 oz) of the flour and toss the steak and kidney pieces in it, shaking off any excess. Melt 25g (1 oz) of the butter in a large saucepan and lightly fry the garlic, onion and mushrooms for 3 minutes. Add the steak, kidney and remaining coating flour and cook for 5 minutes until lightly browned.
Gradually stir in the stock, ale, bay leaf, thyme, Worcestershire sauce and tomato purée. Cover and simmer gently for about 1 1/4 hours. Spoon the mixture into a 1.7 litre (3 pint) pie dish.
Pre-heat oven to 200 °C / 400 °F / Gas 6. Put the remaining flour in a bowl. Rub in the remaining butter until the mixture resembles fine breadcrumbs. Add 4 tablespoons of cold water and mix to form a dough.
Roll out on a lightly floured work surface to 5cm (2 inch) wider than the pie dish. Cut a 2.5 cm (1 inch) wide strip from the outer edge and place on the dampened rim of the dish. Brush the strip with water. Cover with the pastry lid, press lightly to seal the edges. Trim off excess pastry, knot the edges back to seal and crimp. Garnish with pastry leaves, brush with milk and bake for 30-45 minutes.
Steak and Kidney Pudding
Make a suet crust pastry by mixing 225g (8 oz) self-raising flour and 75g (3 oz) suet. Add about 120-150 ml (8-10 tablespoons) cold water to mix into a soft dough. Roll out two-thirds of the dough on a lightly floured work surface and use to line a 1.7 litre (3 pint) pudding basin. Leave any extra pastry hanging over the sides. Complete steps 1-3 above then fill the pudding with the steak and kidney mixture. Brush the top edge of the pastry with water, roll out the remaining dough and lay it over the pudding.
Press the edges together and trim off extra pastry. Cover the top with loosely fitting greaseproof paper. Tie in place with string, put in a large pan with boiling water halfway up the sides of the basin. Simmer gently for 2 hours.
- From Charleston SC
- Member since Tue 09 Jan 07
Re: The Beef Thread
Grilled Flank Steak
Marinate a 2 lb flank steak in the flowing for at least 2 hours:
juice of two limes
3 cloves of garlic - minced
1 chopped red chile
3/4 cup of olive oil
1/4 cup soy sauce
1 heaping teasponn ground ginger
1 heaping teaspoon ground cumin
grill over high heat to prefered "done-ness" (is that a word?)
let rest for a few minutes before slicing and serving with warm flour tortillas and homemade pico de gallo:
two large tomatoes finely chopped
one medium onion finely chopped
one glove of garlic chopped
one green chile chopped
one cup cilantro finely chopped
1 half cup of red-wine vinegar
S&P to taste
MUST be served with ice cold Mexican beers!