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    Recipes — beef

    Simple Beef Stew

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 2 hours & 10 minutes
        •    Yield: Serves 4

    Ingredients

        •    1 bay leaf
        •    1 cup beef stock
        •    1/2 cup boiling water
        •    1 tbsp all-purpose flour
        •    3 garlic cloves, crushed
        •    1 tbsp extra virgin olive oil
        •    1 1/2 tbsp balsamic vinegar
        •    Rosemary sprigs, to garnish
        •    3 tbsps tomato paste or puree
        •    Coarse salt and ground pepper
        •    1/2 lb carrots, cut into 1 1/2-inch lengths (approx. 220g)
        •    1/2 lb medium onions, cut into 1-inch chunks (approx. 220g)
        •    1/2 lb potatoes, peeled and cut into large chunks (approx. 220g)
        •    1 1/2 lb oyster blade steak (approx 700g), cut into 5cm chunks or cut into half

    Method

    1. Preheat oven to 175°C (350°F).

    2. In a large frying pan, heat the oil over high heat. When the oil is smoking hot, add the beef to quickly sear, until the meat is browned. Do them in two batches - don't crowd the pan during browning because there will be too much steam rushing out and the meat cannot brown properly. Remove from heat and place in a heatproof casserole dish with a tight-fitting lid.

    3. Combine tomato paste, balsamic vinegar and flour in the casserole dish with the beef. Add the carrots, onions, garlic, bay leaf, stock and water and mix well. Season with salt and pepper.

    4. Cover with lid, and then transfer to oven, and cook for 2 hours until meat is fork-tender. Season with more salt and pepper, if desired, and then serve with rice or mash potatoes or chunky bread. Garnish with a sprig of rosemary.

    5. You can also use a slow cooker. Place beef in a 5-quart slow cooker. Distribute tomato paste, vinegar, and flour over beef; season generously with salt and pepper. Add onions, potatoes, carrots, garlic, bay leaves, stock and water. Cover slow cooker; cook on high until beef is fork-tender, about 5 hours (or cook on low heat 8 hours).



    This great family recipe is thanks to Goody-Foodies Recipes at https://goodyfoodies.blogspot.com/search?q=beef+recipe

    Braised Shortrib Chopped Salad

    As concepted by Chef Ethan Speizer, Chef Mary O’Neill Cronader and Jose Martinez at True Aussie's Chef Immersion in San Francisco. Recipe has not been tested in our kitchens.

    Prep Time

        •    Prep Time: 30 minutes
        •    Cook Time: 30 minutes
        •    Yield: Serves 4


    Ingredients

        •    2 tbsps honey
        •    salt and pepper
        •    3/4 cup olive oil
        •    2 - 3 tbsps olive oil
        •    4 small pretzel rolls
        •    2 tsps minced shallots
        •    2 cloves garlic, minced
        •    4 ounces mixed greens
        •    2 tbsps mint chiffonade
        •    4 ounces diced ripe avocado
        •    2 tbsps good quality bourbon
        •    4 ounces thinly sliced Fuji apples
        •    4 ounces napa cabbage, thinly sliced
        •    1 pound braised boneless beef short ribs, sliced


    Method:
    In a small pan, warm the honey until it begins to darken. Remove it from the heat. Make a vinaigrette with the honey, bourbon, shallots, and olive oil. Season to taste with salt and pepper.
    Prepare croutons by dicing the bread and tossing it with oil, garlic, salt, and pepper. Toast in a pan or the oven until golden brown.



    This great family recipe is thanks to True Aussie Beef And Lamb Recipes at https://www.trueaussiebeefandlamb.com/recipes-usa/foodservice-recipes/beef/braised-shortrib-chopped-salad/

    Orange Beef

    Crispy beef in crazy delicious orange sauce. This homemade orange beef recipes is healthier and so much better than Chinese takeouts.

    Prep Time

        •    Prep Time: 20 minutes
        •    Cook Time: 5 minutes
        •    Yield: Serves 3


    Ingredients

        •    oil for deep-frying
        •    1 tbsp cooking oil
        •    2 cloves garlic, minced
        •    white sesame for garnishing
        •    chopped scallion for garnishing
        •    10 oz beef sirloin or flank steak, cut into bite-sized pieces


    Frying Batter:

        •    1 large egg
        •    2 tbsps cornstarch
        •    1/2 tbsp cooking oil
        •    1/2 tsp baking powder
        •    1/4 cup water, ice cold
        •    1/4 cup all-purpose flour, sifted


    Orange sauce:

        •    2 tbsps sugar
        •    1 tsp cornstarch
        •    1 tbsp soy sauce
        •    1/3 cup orange juice
        •    1 tsp apple cider vinegar or Chinese rice vinegar


    Method

    1. Heat up a pot of oil to 375F.
    2. Combine all the ingredients in the Frying Batter together, stir well so there is no lump. Transfer the beef into the frying batter, coat well. Mix all the ingredients in Orange Sauce together, set aside.
    3. Deep fry the beef in a batches. Once they turn light brown, remove from the oil with a strainer and transfer to a plate lined with paper towels. Deep fry the beef twice by dipping the fried beef into the batter again and deep-fry until they turn golden brown.
    4. Heat up a skillet with the oil and stir-fry the garlic until aromatic. Add the Orange Sauce and cooks until it thickens. Transfer the beef into the skillet, stir to combine well. Dish out, garnish with sesame and scallions and serve immediately.

    NOTE: Double on the Orange Sauce if you like it saucy. Also, add 1 teaspoon grated orange zest and 1 tablespoon garlic chili sauce to jazz up the taste, if you like.



    This great family recipe is thanks to RASA MALAYSIA Recipes at https://rasamalaysia.com/orange-beef-recipe/

    Slow Cooker Pot Roast

    The ultimate one-pot family meal! Meltingly tender slow cooker beef and vegetables smothered in a gravy-like sauce (because I prefer that to just watery broth). I like to make this in my slow cooker but I've also added directions for pressure cooker, stove and oven.

    Prep Time

        •    Prep Time: 15 minutes
        •    Cook Time: 8 hours & 20 minutes
        •    Yield: Serves 8

    Ingredients

        •    2 tbsps olive oil
        •    1 tsp dried rosemary
        •    1 1/2 tsp dried thyme
        •    1 tsp each salt and pepper
        •    2 kg / 4 lb beef chuck roast
        •    1 large onion, cut into large dice
        •    1/3 cup (50g) flour (plain / purposed)
        •    5 garlic cloves, peeled and smashed
        •    3 cups (750ml) beef broth, salt reduced
        •    3 celery stalks, cut into 4cm / 15" pieces
        •    1 cup (250ml) dry red wine (sub with veef broth)
        •    5 carrots, peeled and cut into 2.5cm / 1" pieces
        •    750g / 15 lb potatoes, peeled and cut into 2.5cm / 1" pieces

    Method

    1. Pat beef dry with paper towels. Sprinkle generously with salt and pepper all over.

    2. Heat oil in a skillet over high heat. Brown aggressively all over - a deep dark brown crust is essential for flavour base! Should take about 7 minutes.

    3. Transfer beef to slow cooker.

    4. In the same skillet, add onion and garlic. Cook for 2 minutes until onion is browned.

    5. Add wine, reduce by half. Transfer to slow cooker.

    6. Mix together flour and about 1 cup of the broth. Lumps is fine. Pour into slow cooker.

    7. Add remaining broth, carrots, celery, rosemary and thyme into slow cooker.

    8. Cover and slow cook on LOW for 5 hours. (45 min pressure cook on HIGH, Note 3a for Oven and Stove)

    9. Add potato, slow cook on LOW for 3 hours. (10 min pressure cooker on HIGH.

    10. Remove beef. Rest for 5 minutes, then slice thickly.

    11. Adjust salt and pepper of Sauce to taste.

    12. Serve beef with vegetables and plenty of sauce! Crust bread also terrific for mopping up sauce.



    This great family recipe is thanks to Recipe Tin Eats Recipes at https://www.recipetineats.com/slow-cooker-beef-pot-roast/

    Tender Beef Kebabs (Shashlik) Recipe

    Beef Kebabs (or Shish kebabs) are a very important food and specialty of the Slavic people, but it’s not just limited to beef. Lamb, Pork, Chicken and even veggie kabobs are often on the menu!

    Beef skewers are a little tricky to master. The key is to give your kabobs plenty of time to marinate and don’t rush it! I like to marinate at least 4 to 6 hours.

    Prep Time

        •    Prep Time: marinate at least 4 to 6 hours
        •    Cook time: 10 minutes
        •    Yield: Serves about 15


    Ingredients

    For steak kabobs:

        •    15 medium bamboo or wood skewers
        •    1 large purple onion sliced into 1 1/2" wide pieces
        •    2 bell peppers any color, sliced into 1 1/2" wide pieces
        •    2 lbs good quality beef I used top sirloin, cut into 1 1/2" pieces


    For steaks marinade:

        •    2 dry bay leaves
        •    1 cup mild olive oil
        •    4 garlic cloves pressed
        •    1 tsp salt (optional: fine sea salt)
        •    1 tsp freshly ground black pepper
        •    1/2 cup fresh lemon juice from 2 medium lemons
        •    3 tbsps fresh or frozen dill chopped (or 1 tbsp dry dill weed)


    Method

    1. Combine all of your marinade ingredients in a large glass or plastic bowl (do not use aluminum) and stir to combine.

    2. Slice meat and transfer it into the marinade bowl, stirring well to coat. Marinate beef in the refrigerate4 to 6 hours, stirring a few times while marinating to make sure meat is evenly marinated. Note: Sometimes after long periods of refrigeration, the oil in the marinade can firm up a bit; it will liquify again if you let the marinated meat sit at room temp 30 minutes before skewering.

    3. Soak bamboo or wooden skewers at last 30 min. After the meat is done marinating, slice veggies and skewer them with meat onto Bamboo skewers. Brush/ pour remaining marinade over skewers.

    4. Grill over med/high heat for about 8-10 minutes or until you've reached the desired doneness, rotating every 2-3 minutes for even grilling. Remove kebobs from grill and let them rest at least 5 minutes before eating. If you cut into them right away, they will juice out and end up dry. Serve with your favorite steak sauce

    NOTES:

        •    Using bamboo or wood skewers is best. The heat from a metal skewer can start cooking your meat from the inside, ruining that juicy pinkness that you might desire.

        •    Soak your wooden skewers in water at least 30 minutes so they don't scorch or burn completely on the grill.

        •    Don't crowd your skewers. You want a little space between your meat and veggies so your food grills on all sides.



    This great family recipe is thanks to Natasha's Kitchen Recipes at https://natashaskitchen.com/tender-beef-kebabs-shashlik-recipe/