Posts Tagged ‘Beef’

Italian baked meatballs with garlic baguettes

Posted: February 5, 2017 by nietize in Beef, Italian
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From Delicious Magazine
Serves 4





For the tomato sauce
35ml extra-virgin olive oil
1 onion, finely chopped
2 garlic cloves, crushed
2 x 400g tins chopped tomatoes
Pinch sugar

For the meatballs
1 red onion, grated
1½ tsp dried oregano
1 tsp fennel seeds, crushed
6-10 anchovy fillets, finely chopped (see tips)
Finely grated zest ½ lemon
500g British beef mince (15-20 per cent fat)
Splash olive oil
125g ball fresh mozzarella, torn

For the baguettes
75g salted butter
2 garlic cloves, crushed
Small handful fresh parsley leaves, finely chopped
2 medium baguettes

To make the tomato sauce, heat the oil in a large frying pan, then add the onion and garlic and fry over a gentle heat for 5-6 minutes, stirring often, until softened but not coloured. Add the chopped tomatoes with the sugar, season well and turn the heat up so the sauce is bubbling gently. Cook for 40 minutes, stirring often.

Meanwhile, make the meatballs. Put all the ingredients apart from the oil and cheese in a bowl. Season. Mix with your hands, then roll into 20-24 balls the size of walnuts.


Heat the oven to 220°C/200°C fan/ gas 7. Heat the oil in a frying pan over a high heat. When hot, add the meatballs, frying on all sides for 5-6 minutes until golden. Drop them into the sauce for the last 5 minutes of cooking. Transfer to an ovenproof dish and top with the cheese. Season, then bake for 8-10 minutes until the cheese has melted.


Mix the butter with the garlic and parsley. Slice the baguettes at an angle into thirds, split them open and pull out most of the insides (see tips). Spread the baguette shells with the garlic butter and set aside.

Let the meatballs stand for 2-3 minutes, then serve with the garlicky baguettes. Use the baguettes to scoop up the meatballs and sauce, which will melt the butter.


Beef fillet with horseradish and proscuitto

Posted: December 25, 2015 by nietize in Beef
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From BBC Good Food



50g butter
900g beef fillet, cut from the middle so it is an even thickness
400g bag banana shallots, halved and thinly sliced
3 tbsp horseradish sauce
200ml red wine
700ml beef stock
1 tbsp cornflour
1 tbsp redcurrant jelly
10 slices prosciutto
4 tbsp finely chopped parsley
1 tbsp fresh thyme leaves, plus extra to serve (optional)


Heat the butter in a large frying pan and fry the beef fillet for 5 mins, turning it to seal and brown it all over. Remove from the pan and leave to cool. Add the shallots to the buttery meat juices and cook, stirring, until softened and golden. Turn off the heat and tip out two-thirds of the shallots into a bowl.

Add the horseradish and some black pepper to the bowl, then blitz with a hand blender to make a coarse purée.

Meanwhile, pour the red wine and stock into the pan with the remaining shallots. Blend the cornflour with 3 tbsp water, add to the pan with the redcurrant jelly, and stir until thickened. Season to taste and allow to bubble for at least 5 mins until it has become a sauce. Cool and chill until ready to serve.



Lay 8 slices of prosciutto in 2 overlapping rows. Spread the horseradish mixture on top and scatter evenly with the herbs.

Place the fillet on top, cover the ends with the last 2 slices, and tightly wrap the prosciutto around the beef. Chill until ready to cook.
Remove the beef from the fridge at least 30 mins before you are ready to cook it. Heat oven to 220C/200C fan/gas 7. Put the meat on a baking-parchment-lined baking tray and roast for 30-40 mins, depending on how well done you like it. (To test how done the beef is, insert a digital thermometer into the centre – it should read 50C for rare, 55C for medium rare and 60C for medium.) P1020672

Leave to rest for 10-15 mins, then carefully slice with a very sharp knife and serve with the wine sauce. Scatter with extra thyme, if you like.


Roast beef

Posted: October 3, 2015 by nietize in Beef, British


From Jamie Oliver’s Ministry of Food
Serves 4


1.5 kg quality topside of beef
2 medium onions
2 carrots
2 sticks celery
1 bulb garlic
1 small bunch fresh thyme, rosemary, bay or sage, or a mixture
olive oil
sea salt
freshly ground black pepper


To prepare your beef:
Take your beef out of the fridge 30 minutes before it goes into the oven. Preheat your oven to 240°C/475°F/ gas 9. There’s no need to peel the vegetables – just give them a wash and roughly chop them. Break the garlic bulb into cloves, leaving them unpeeled.


Pile all the veg, garlic and herbs into the middle of a large roasting tray and drizzle with olive oil. Drizzle the beef with olive oil and season well with salt and pepper, rubbing it all over the meat. Place the beef on top of the vegetables.

To cook your beef:
Place the roasting tray in the preheated oven. Turn the heat down immediately to 200°C/400°F/gas 6 and cook for 1 hour for medium beef. If you prefer it medium-rare, take it out 5 to 10 minutes earlier. For well done, leave it in for another 10 to 15 minutes.

If you’re doing roast potatoes and veggies, this is the time to crack on with them – get them into the oven for the last 45 minutes of cooking. Baste the beef halfway through cooking and if the veg look dry, add a splash of water to the tray to stop them burning.


When the beef is cooked to your liking, take the tray out of the oven and transfer the beef to a board to rest for 15 minutes or so. Cover it with a layer of tinfoil and a tea towel and put aside while you make your gravy, horseradish sauce and Yorkshire puddings.

Dad’s stuffed bell peppers

Posted: July 25, 2015 by nietize in Beef
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From Simply Recipes
Serves 4




4 capsicums, any color
5 tbsp extra-virgin olive oil
1 medium yellow onion, peeled and chopped
1 clove of garlic, peeled and choppe
450g of lean ground beef
1 1/2 cup of cooked rice
1 cup chopped tomatoes
1 tsp of dried herbs provence
Fresh ground pepper
1/2 cup ketchup
1/2 tsp of worcestershire Sauce
Dash of tabasco sauce


Bring a large pot of water to a boil over high heat. Meanwhile, cut top off peppers and remove seeds. Add salt to boiling water, then add peppers and boil, until brilliant in colour and their flesh slightly softened, about 3 minutes. Drain, set aside to cool.


Preheat oven to 180 degrees. Heat 4 tbsp of the oil in a large pan over medium heat. Add onions and cook, stirring often, until soft, about 5 minutes. Add the garlic and cook a minute more. Remove pan from heat, add the beef, rice, tomatoes, and dried herbs, and season generously with salt and pepper. Mix well.


Drizzle remaining 1 tablespoon of olive oil inside the peppers. Arrange the cut side of the peppers up in a baking dish, then stuff peppers with filling.


Combine ketchup, Worcestershire sauce, Tabasco sauce, and 1/4 cup of water in a small bowl, then spoon over filling. Add 1/4 cup of water to the baking dish. Place in oven and bake for 40-50 minutes.

Needs a bit more salt the next time I cook this. Consider adding whole black peppercorns to get it more of a kick. All in all, it was a good meal. Very homey and wholesome.

Slow cooker beef hotpot

Posted: July 21, 2015 by nietize in Beef, Stew
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From BBC Food
Serves 4



1 onion, chopped
2 carrots, cut into 1cm/½in slices
1 tbsp vegetable or sunflower oil
800g/1lb 12oz beef brisket, trimmed of excess fat and cut into matchbox-size cubes, or long, thick slices
5 garlic cloves, crushed or finely chopped
5cm/2in piece fresh root ginger, finely grated
1 fat red chilli, shredded (I leave the seeds in)
2 tbsp light muscovado sugar
1 tbsp miso paste, optional, but this will add extra depth to the sauce
6 tbsp light soy sauce
300ml/½ pint beef stock
1 tsp sesame oil, plus more to serve
2 bunches spring onions, trimmed then cut into finger-length pieces
few handfuls fresh beansprouts


Place the onion and carrots into a slow cooker. Heat the oil in a large non-stick frying pan, then fry the beef in two batches until golden-brown, transferring to the slow cooker when ready. Scatter with the garlic, ginger and chilli.


Stir the sugar, miso, soy, stock and sesame oil into the juices in the frying pan then bring to a simmer, stirring to dissolve the miso and sugar. Pour the hot liquid over the beef and vegetables, cover with the lid and cook on Low for 7½ hours.

Scatter with the spring onions, re-cover the slow cooker then cook for another 30 minutes until the onions are tender. Stir in the beansprouts, then drizzle with a little more sesame oil.

Guinness and beef stew

Posted: June 20, 2015 by nietize in Beef, Irish, Stew
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From Guinness Storehouse
Serves 4



200ml of GUINNESS® Foreign Extra Stout
400g stewing diced beef
1 medium onion – diced
1 large carrot – diced
1 large celery – diced
1 large parsnip – diced
1 Litre of thick beef stock
Sprigs of fresh thyme and rosemary
Champ potato (creamed mash potato and spring onion)




Stir fry the beef, add the vegetables and cook till tender, then pour the GUINNESS®
and reduce by half. Add the beef stock and herbs and simmer very slowly for between an hour and an hour and a half. Serve with the champ potato and honey roast carrot and parsnip.

Minute steak with golden onions

Posted: March 28, 2015 by nietize in Beef
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From BBC Good Food
Serves 4


5 tbsp red wine
2 tbsp soy sauce
1 tbsp Dijon mustard
1 tsp light muscovado sugar
450g minute or sandwich steaks, cut into strips
1 tbsp olive oil
1 large onion, thinly sliced
4 thick slices of bread (choose Dad’s favourite, either white or brown)
50g garlic butter
watercress, to serve


Mix the wine, soy sauce, mustard and sugar in a big bowl. Toss in the steak strips, season well with pepper and leave to sit and soak while you get everything else ready.


Pour the oil into a large frying pan and heat it up over a medium heat for a minute or so. Tip in the onion slices, turn the heat up to very high and cook for 3-4 minutes, stirring often to get the onions really golden brown. Take the onions out and keep them warm.

Lift the steak strips out of the marinade with a slotted spoon and stir fry them in the onion pan over a very high heat for 30 seconds (do it in two batches if it’s easier). Pour in the marinade from the bowl and boil for a few seconds until it sticks to the meat but is still juicy. Season with salt and pepper and keep warm.

Toast the bread and then spread with the garlic butter and cut each slice in half. Overlap two pieces of toast on each plate, top with a spoonful of onions, then the steak and more onions. Put a little pile of watercress on each plate and serve straightaway.

Calabrian lasagne

Posted: June 29, 2014 by nietize in Beef, Eggs, Italian, Pork
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From Nigellanissima
Serves 4

4 eggs
2 tablespoons olive oil (plus more for greasing)
1 small onion (peeled and chopped)
1 teaspoon sea salt flakes (or 1/2 teaspoon pouring salt, or to taste)
500 grams minced beef
60 ml red wine or vermouth
1 litre tomato passata (plus 1 litre / 1 quart water)
2 balls mozzarella (not buffalo) (each 125g / 4 oz drained weight)
500 grams lasagne sheets (dried not fresh)
350 grams cooked ham (thinly sliced)
4 tablespoons grated parmesan

Preheat the oven to 200ºC/gas mark 6/400ºF. Put the eggs into a pan of water, bring to the boil and let it boil for 7 minutes, then pour off the water and sit the pan under an abundantly flowing cold tap; turn it off and leave the pan filled with cold water in the sink until the eggs are cool enough to peel.
Warm the oil in a large, heavy-based pan (that comes with a lid), then add the onion, sprinkle with salt, and let it cook for a few minutes until it begins to soften.
Add the meat and turn it in the pan just long enough for the raw red colour to turn brown.

Add the wine or vermouth, then the passata, pouring the water into the empty passata bottle or carton and swilling it out into the pan. Bring to a bubble, then put the lid on the pan and cook at a robust simmer for 5 minutes.

Peel and finely slice the eggs (which will crumble into a mess), and finely slice the mozzarella; then put a deep, greased lasagne dish, measuring approx 34 x 23 x 6cm / 9 x 13 x 2 inches, onto a baking sheet and get ready for the grand assembly.

First, put a ladleful or so of very runny meat sauce into the bottom of the lasagne dish, to line the base, then arrange a layer of lasagne sheets – using about a quarter of them – on top, to cover the sauce – don’t worry about a bit of overlapping.

Add another ladleful of sauce, just to wet the sheets, then add a layer of ham slices, using up a third of them, before dotting with a third of the egg and of the mozzarella slices.

Now add a second layer of lasagne sheets, then a couple of ladlefuls of sauce, followed again by a third of the ham, then egg, then mozzarella slices.

Repeat with a further layer of lasagne sheets, another 2 ladlefuls of meat sauce, then the remaining ham, egg and mozzarella slices, before topping with a final layer of lasagne sheets.

Pour the remaining sauce over the top, sprinkle with the Parmesan and cover with foil – making sure the edges are sealed – and put in the oven still on the baking sheet, for 1 hour.
When the hour is up, remove the foil, to reveal the top layer runkled like a Shar Pei made of pasta, and push a knife point through the lasagne to check it is soft – if not, re-cover it and return to the oven for about 10 minutes – then let it stand uncovered, out of the oven, for 15-20 minutes (although I love this barely above room temperature if I can bear the wait)


From Traditional Czech Cuisine
Serves 4

600g beef (neck, shoulder or knuckle)
200g onions
60g lard
5-10g ground sweet paprika
1 tbsp tomato paste
5 dl beef stock
2 garlic cloves, crushed
2 tsp caraway seeds
1 tsp marjoram
2-3 black peppercorns
lemon peel

Remove sinews from the beef and cut into regularly sized, largish pieces (3-4 per serving). Fry the onion, finely chopped, in lard until golden brown and add the meat. Stirring continuously, fry the meat but do not let the onions burn. Dust with paprika, add the tomato paste and after briefly frying, cover with cold beef stock. Add salt, a pinch of crushed garlic, lemon peel, caraway seeds and 2-3 black peppercorns and lead to simmer. Once the meat is soft, remove it and strain the sauce before re-adding it to the meat. The goulash can be thickened with a bit of fine white flour to be sprinkled over the meat before the paprika is added.



1 head of Broccoli, cut into small florets
3 anchovies, finely chopped
2 garlic cloves, finely chopped
4 tbsp olive oil

Cook the broccoli in boiling water until tender.Mix the anchovies, garlic and olive oil until well blended. Add the anchovies dressing to the broccoli.


Posted: April 5, 2014 by nietize in Beef
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From Nigellissima
Serves 4

500 grams minced beef
3 tablespoons grated parmesan
3 tablespoons breadcrumbs (or porridge oats, not instant)
3 tablespoons chopped fresh parsley
2 large eggs (lightly beaten)
1 clove garlic (peeled)
salt to taste
pepper to taste
butter for greasing
1 x 400 grams can chopped tomatoes (drained)
1 teaspoon garlic infused olive oil
1 teaspoon dried oregano
125 grams ball of mozzarella (not buffalo) (drained weight, halved then sliced)
1 small bunch fresh basil


Preheat the oven to 220ºC/gas mark 7/425ºF.

In a large bowl, using your hands, combine the mince, Parmesan, breadcrumbs or oats, parsley and eggs. Grate in (or mince and add) the garlic and add some salt and pepper. Do not overwork it, just lightly mix together, or the meat wiill become compacted and dense.
Butter a shallow, round baking tin of about 28cm / 11 inches diameter and turn the meat into it, pressing the mixture lightly with your fingers to cover the bottom as if the seasoned minced meat were your pizza crust.

Make sure you’ve drained as much runny liquid as possible out of your can of chopped tomatoes, then mix the tomato with the garlic oil, oregano and some salt and pepper and spread, using a rubber spatula, lightly on top of the meat base. Arrange the mozzarella slices on top, and then put in the oven for 20-25 minutes, by which time the meat should be cooked through and lightly set and the mozzarella melted.

Remove from the oven and let it sit for 5 minutes, then adorn with some basil leaves and bring it to the table before cutting into wedges, like a pizza.

I know this dish sounds strange but it actually is quite delicious and easy to make!