Recipes - BEEF, VEAL

Beef Bombay Curry

Ingredients

1 kg beef, cubed topside or rump (gravy beef for slow cooker)
1 Tbsp oil
1 large onion/ 2 small - diced
3 cloves garlic - minced
2 green chillis - deseeded - minced (optional)
1 Tbsp ginger - grated
2 1/2 Tbsp Bombaywalla Hot/Mild (or to taste)
1 tsp salt
2 x 400gm tinned tomatoes - diced or whole
1 C coconut milk

Heat oil in large fry pan. Add onions, saute, add Bombaywalla blend, stirring, careful not to burn spices, about 1 min. until fragrance hits your nose. Add garlic, chilli (optional), ginger and cook for a further minute.
Add the cubed beef, and cook until nicely browned and covered with the spice mixture. Add salt and tomatoes. (If using a slow cooker, this is the stage you pour it into the cooker and set on low for 6-8 hrs. When meat is tender, gently heat coconut milk in a pan, add to cooker, stir and leave a further 10 min.)
If cooking on the stove top, cover & simmer for approx. 1 1/2 hrs. Test beef to be sure it's tender after this time. If it is, add coconut milk, stir well. Simmer a further 5 min, uncovered. Serve with rice. Sprinkle with chopped coriander leaves and lime wedges.

If more moisture is necessary due to loss during cooking, add 1/2 C beef stock. You can of course add potatoes and carrots if you like. You can substitute the beef for lamb.

Serves 4

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Cardamom Beef Stew

1 C chopped celery, 1 C chopped carrots, 2 C chopped onions, 2 Tbsp oil
Combine the above in a roasting pan that you can use on the stove top. Heat the above, cook til the onions have caramalized (browned slightly).

Place 20 green cardamom pods that have been crushed slightly in a small square of cheesecloth, tied off with kitchen string.

Take 1 kg cubed stewing beef, season with salt & pepper. Add to the veggies in the roasting pan with a head of garlic, halved through the centre crosswise, the cardamom bundle, and 6 C beef stock.

Place roasting pan in oven, 180C & bake for approx 2-3 hrs, til beef is tender.
Remove cardamom bundle & garlic.

This can also be made in a slow cooker.

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Ceasar's Meatloaf

300 gm beef mince, 300 gm pork mince - Combine in a bowl.

1/2C warm milk, 1 slice of white bread - soak bread in milk, break apart, set aside. When cool add to mince.

1 Tbsp fat (butter, marg, oil - your choice) - melt in frypan
Add: 1 large onion - diced, 2 garlic cloves - crushed, 1 capsicum - red or green - diced
Let cool a little, then add to mince.

1 large egg, 1 tsp salt, 1 tsp Rosemary - finely chopped, 1 tsp Juniper berries - lightly crushed , 1 tsp pepper, 1/2 tsp Paprika, 1 tsp dijon mustard, 1 Tbsp white wine, 2 pickles (dill or sweet&sour - your choice) - finely diced
Add to mince.

Work the mince with your hands, or better still get the kids to do it, they'll love it, until the mixture is thoroughly blended. Mold into an oval shape, roll in bread crumbs and place in a deep sided roasting pan.

Preheat oven to 200C (180C in a hot oven) Place meat loaf into oven when oven is good & hot.

Blend 1 dl (100 ml) white wine, 1 tsp dijon mustard - baste meat loaf with this mixture after about 15 min. Then add the following -

Place the following around the meatloaf - 2 bay leaves, 2 onions - quartered, 1 green capsicum - quartered, 1 tomato - quartered, 1 rosemary twig, 4 dl (400 ml) beef stock

Bake a further 40 min or until juices run clear when meat loaf is tested with skewer.

Remove meat loaf, let sit for 10 min. In that time, strain stock in pan, return to pan & thicken with a little cornflour & water. Season with salt & pepper to taste.

Nice with mashed potatoes or scalloped potatoes, veggies & salad.


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Mexican Chili con Carne


In a large heavy pan brown 500 gm beef mince ( I prefer 250 gm pork 250 gm beef). Once mince has started to brown add 1-2 Tbsp flour, stir to mix to cook off flour, add 2 onions - finely diced, 2 garlic cloves - crushed, 1-2 tsp Mexican Chilli Blend, 1 tsp salt, 1/2 tsp pepper, 100 ml red wine, 100 ml beef stock, 500gm tin diced tomatoes, 1 small tin white beans, 1 small tin kidney beans.

Cook on medium heat, 30 min stirring occasionally.

Serve with corn chips or tortillas


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Sauerbraten
(Sour Beef Pot Roast)


This recipe is over 200 yrs old that I know of, perhaps older. It will only take a few minutes of your time to prepare the marinade. Then you let it sit in the fridge for 3-5 days and only requires your attention to turn it once a day.
This is a great winter dish.

Marinade:

1 1/2 C red wine vinegar (3), 1 C water (3), 2 small onions - thinly sliced (5), 1 medium carrot - thinly sliced rounds (2), 1 inner stalk celery with leaves - thinly sliced (2), 2 bay leaves (3), 3 whole cloves (4), 1/2 tsp whole black peppercorns (1/2), 1/2 tsp whole allspice berries (1/2), 1/4 tsp grd ginger (1/4), 5 whole juniper berries - lightly crushed (5)

Bring all the marinade ingred together in a saucepan & simmer for 10 min. Cool slightly.

Take a 1 1/2 kg pc of boneless beef roast ( chuck, rump or round), place in a glass or earthen dish or in a large zip lock bag. Pour the cooled marinade over the roast & cover tightly, then place in fridge. If using zip lock bag, place bag in a dish in case it leaks. Turn meat/bag once a day for 5 days. You can shorten the marinade to 3 days but it's worth the wait of 5 days.

To Cook:

Remove beef from bowl/bag, reserving the marinade & veggies. Pat beef dry, then dredge the beef with flour.
In a large heavy casserole dish with a tight fitting lid, melt 2 Tbsp dripping over medium high heat. Sear the beef in the hot fat, turning to brown all sides. Remove beef and add the following ingred to pan.

1/2 C red wine (3/4), scrape the bottom of the pan to incorporate all the browned bits, add 1 Tbsp tomato paste (2), heat for a few min. Add the reserved marinade, place beef back into pan, cover with tight fitting lid and simmer for 2 (2 1/2) hrs or til meat is tender.

When meat is tender, remove from pan, cover to keep warm.

Strain the liquid if you like ( I prefer to keep veggies in gravy), then add 2 C beef stock (2 1/2), 1/2 C raisins (1/2), bring to the boil, then lower heat to medium and add about 12 ginger nut biscuits, crumbled as you add them. Cook til gravy thickens. If gravy is too sour to your liking add a little water. Of course 200 yrs ago they made their own ginger biscuits but it's so much easier now, but you're welcome to make your own.

Serve with potato dumplings, spaetzle or buttered egg noodles & rotkraut (red cabbage) (see Recipe Section)

Note: All numbers in bold print are for a 2 kg beef roast


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