Archive for the 'Beef' Category

January 16th 2007
C’s Teriyaki Beef Mince

Posted under Beef

Teriyaki Beef Mince

450 gm beef mince
1/2 cup frozen corn
1/2 cup frozen peas
1 carrot, diced finely
1 small onion, chopped finely
2 tbsp teriyaki sauce
1 tsp mirin
1 1/2 tbsp ketjap manis (Indonesian sweet dark soy sauce)

1. In a pan, brown the onions in 1 tbsp oil. When fragrant, add the beef mince to brown slowly. Add carrots and cook for 4 minutes.

2. Add the corn and peas. Cook for a few more minutes, then add the teriyaki sauce, mirin, bit of pepper and ketjap manis. Cook for 2 minutes.

3. Serve with steamed rice.

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January 9th 2007
Tink’s Beef Lasagne

Posted under Beef

1kg ground beef
2 tablespoons olive oil
1 teaspoon garlic, finely chopped
500g ricotta cheese
2 eggs
4 cups homemade or store-bought tomato sauce
2 large sheets pappardelle or dried lasagne sheets
4 cups parmesan cheese
4 cups mozarella cheese
1 bunch fresh italian parsley

Use a large pan to sauté the olive oil and ground beef. After the meat is browned, drain off the excess fat. Place the beef in a mixing bowl with 1 cup of tomato sauce and 1 cup of grated parmesan cheese. Season with salt, pepper and 1/2 teaspoon of the chopped garlic. In a separate mixing bowl, mix ricotta cheese, 1 cup of grated parmesan cheese, 2 lightly beaten eggs, and salt, pepper, and remainder of garlic. Mix until eggs are completely incorporated. Reserve both mixtures for lasagne assembly.

Preheat the oven to 350F degrees. It is important to start the assembly of the lasagne by spreading a layer of tomato sauce on the bottom of an 8 by 10 baking dish. The sauce keeps the pasta from sticking to the dish. (Homemade sauce is recommended, but store-bought will suffice.)

The next layer is the pasta. Use fresh pasta if it is available. Pappardelle is a wide strip of pasta, usually 8 x 10 inches, with rippled sides. It can be found at Italian specialty markets. If you are using fresh pasta, do not cook it before assembly. If you are using dried pasta, it must be par-cooked in boiling water until it is just soft enough to bend. Then remove and place on an oiled baking sheet.

Sauce the first layer of pasta lightly then sprinkle with parmesan cheese. Next, spread half of the meat mixture evenly over the pasta, and then layer with half of the ricotta mixture and half of the mozzarella cheese. Repeat the layering, and then press down on the layers to remove any air pockets. Pour the remaining sauce over the top sheet, and then sprinkle on the remaining parmesan and mozzarella.

Bake covered with foil for 1 hour. Spray the foil with baking spray to keep the cheese from sticking. Let stand about 15 minutes before serving. Garnish with fresh parsley.

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January 8th 2007
Fee’s Tortilla Pie

Posted under Beef

Serves 4-6

1 tablespoon of oil
500g beef mince
50g packet burrito seasoning mix
1/4 cup water
420g can corn kernels, drained
1 red capsicum, seeded and chopped
1/4 cup chopped coriander
250g packet burrito tortillas
375g jar tomato salsa
2 cups grated tasty cheese
1 tomato, finely diced
1 green onion, finely chopped
1/2 cup sour cream

1. Heat oil in pan. Add mince, brown well over high heat, breaking up with spoon as it cooks.

2. Stir in seasoning mix and water. Simmer for 10 minutes or until cooked through. Add corn, capsicum and coriander.

3. Place a tortilla in a 23cm pie dish. Spread with 2 tablespoons of salsa. Top with 1/2 cup mince mixture and sprinkle with a little cheese. Repeat with remaining ingredients, finishing by sprinkling remaining cheese over tortilla.

4. Bake in a moderate oven (180 degrees C) for 15 minutes or until cheese is golden. Rest for 3 minutes before cutting into wedges.

5. Spoon combined tomato and onion onto tortilla. Top with sour cream to serve.

Cost per serve $3.10.


January 7th 2007
C’s Marinated Pepper-Crusted Roast Beef

Posted under Beef

Marinated Pepper-Crusted Roast Beef
Serves 4 (each person gets 2 thick slices)

1/3 cup port
1/3 cup soy sauce
1/2 tsp freshly ground black pepper
2 sprigs fresh thyme
3 drops tabasco sauce
1 large clove of garlic, crushed with the back of a knife
1 bay leaf, crushed
1 kg beef (I used topside, but use any cut you prefer)
2 tbsp black peppercorns
5 tbsp olive oil

Vegetables, to roast, of your choice

For gravy:
1/4 cup port
3/4 cup water or beef stock
a few tbsp flour

1. Combine port, bay leaf, garlic, soy sauce, Tabasco sauce, thyme and ground black pepper in a shallow dish or a large heavy-duty zip-top plastic bag. Place beef in marinade. Marinate for 8 hours, turning occasionally.

2. Preheat oven to 240 degrees C. Remove beef from marinade, reserving marinade. Rub 2 tbsp olive oil and some salt all over the beef. Lightly crush the peppercorns with a mortar and pestle (or use a rolling pin). Press the crushed peppercorns into the beef.

3. Heat the roasting pan over a low heat on the stove. Drizzle the 3 tbsp olive oil into the heated roasting pan. Place the beef inside the pan, and sear all sides of the beef till browned.

4. Whilst the beef is being browned, strain the reserved marinade into a small saucepan and bring to a gentle simmer. Remove from heat.

5. Remove the roasting pan from heat. Put the vegies in the pan, and place the seared beef on top of the vegies. Pour a few tbsp of the reserved marinade over the beef.

6. Roast the beef for 15 minutes at 240 degrees C, then baste again with the reserved marinade. Reduce the oven temperature to 175 degrees C, pour the remainder of the reserved marinade over the meat, and roast for another hour (the guide I used said 30 minutes for each 500g of meat). Cooking it for this amount of time yields a medium rare beef (if using a meat thermometer, the inner temperature should be 70 degrees C).

7. Remove the meat from the oven, and let the meat stand (wrapped in a double layer of foil) for 30 minutes. Cover with a dishcloth over the foil as well, to keep the meat warm.

8. Just before you’re ready to carve the meat, remove all the vegies from the roasting pan (but keep them warm). Skim the excess oil from the pan. To make gravy, add port and water to the pan, scrape the pan of all the meat juices and crunchy bits. When the gravy sauce is just starting to simmer, gradually add flour – a little at a time, stir and mix evenly with each addition. The port makes for a really dark and rich gravy.

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