Braised Beef Short Ribs

Ingredients

  • 12 beef short ribs, bone-in
  • Salt and freshly ground pepper
  • 1/4 cup grapeseed oil or olive oil
  • 1 yellow onion, peeled and chopped
  • 1 stalk celery, chopped
  • 1 carrot, peeled and chopped
  • 1 750-ml bottle good dry red wine (we used a zinfandel)
  • 6 cups veal stock (can substitute beef stock)

Cooking Time

4 Hours

Difficulty

Easy

Serving

6 Servings

 

Instructions

Step 1

Preheat oven to 350°F. Season ribs to taste with the salt and pepper. Heat oil in a large, heavy bottomed ovenproof pan over high heat. Add ribs and brown on all sides. Work in batches if you need to so that the ribs don’t get crowded (this will help with browning).

Step 2

Transfer ribs to a plate. Pour off excess fat. Add the onions, celery, and carrots to the pan and sauté, stirring often, until lightly browned, about 5 minutes. Remove the vegetables from the pan, set aside. Then add the wine to the pan, deglazing the pan, scraping off any browned bits from the bottom of the pan. Reduce the wine by three-quarters until thick and slightly syrupy, about 15 minutes on high heat.

Step 3

Return the ribs to the pan, add the veal stock and enough water to cover the ribs. Bring to a boil, cover with foil, and place in the oven. Braise, cooking in the oven, until the meat is fork-tender, 2 to 2 1/2 hours. During the last 1/2 hour of cooking, add back in the vegetables. Allow the ribs to cool in the liquid, then cover and refrigerate overnight.

Step 4

The next day, remove the excess fat that has solidified at the top from the overnight chilling. Place the pan with the ribs and cooking liquid over medium heat, uncovered. Cook until the liquid has reduced by three-quarters, about 1 hour. Continue to cook, spooning the sauce over the ribs, until the sauce is thick and ribs are glazed. Take care not to burn the glaze; move the ribs around in the pan to keep them from burning.

Serve over mashed potatoes, egg noodles, or rice.

 

 

Recipe Source: www.simplyrecipes.com


Rosemary and Garlic Lamb Roast

Ingredients

  • 1.6kg leg of lamb
  • 1/4 cup fresh rosemary leaves
  • 4 garlic cloves, sliced into 12 slices
  • 1/3 cup olive oil
  • 800g sebago potatoes, peeled, chopped
  • 600g butternut pumpkin, peeled, cut into 5cm pieces
  • 6 pickling onions, peeled
  • 1 1/2 cups Campbell’s Real Stock Beef
  • 1/2 cup white wine
  • 1/4 cup plain flour

Prepping Time

35 Minutes

Cooking Time

1 Hour and 40 Minutes

Difficulty

Easy

Serving

4 Servings

 

Instructions

Step 1

Preheat oven to 200°C/180°C fan-forced. Using a small sharp knife, cut twelve 2cmlong x 3cm-deep slits all over lamb. Reserve 1 1/2 tablespoons rosemary leaves. Insert garlic slices and remaining rosemary leaves into slits. Place lamb in a large roasting pan. Drizzle with 2 tablespoons oil. Season with pepper. Roast for 20 minutes.

Step 2

Remove from oven. Arrange potatoes, pumpkin and onions around lamb. Drizzle with remaining oil. Sprinkle with reserved rosemary leaves. Roast for 1 hour for medium or until lamb is cooked to your liking.

Step 3

Transfer lamb to a plate. Cover loosely with foil. Set aside to rest for 15 minutes. Meanwhile, roast vegetables for a further 10 minutes or until golden and crisp. Transfer to a plate. Cover loosely with foil to keep warm.

Step 4

Combine stock and wine in a medium jug. Skim fat from roasting pan, leaving 1 tablespoon in pan. Place pan over high heat. Add flour. Cook, stirring with a wooden spoon, for 1 to 2 minutes or until mixture bubbles. Add juices from lamb. Slowly add stock mixture, stirring constantly. Cook, scraping pan, for 8 to 10 minutes or until gravy thickens.

Step 5

Slice lamb across the grain. Serve with roasted vegetables and gravy.

 

 

Recipe Source: www.taste.com.au

Photo Credits: Calgary Reviews


Soy, Honey and Ginger Roast Chicken

Ingredients

  • 1/3 cup soy sauce
  • 1/4 cup honey
  • 3cm piece fresh ginger, peeled, finely grated
  • 2 garlic cloves, crushed
  • 1 teaspoon sesame seeds
  • 4 (340g each) chicken maryland pieces
  • Baby Asian salad greens, to serve

Prepping Time

2 Hours and 10 Minutes

Cooking Time

1 Hour

Difficulty

Easy

Serving

4 Servings

 

Instructions

Step 1

Combine soy sauce, honey, ginger, garlic and sesame seeds in a glass or ceramic dish. Add chicken. Toss to coat. Cover. Refrigerate for 2 hours, if time permits.

Step 2

Preheat oven to 180°C/160°C fan-forced. Arrange chicken and marinade in a large baking dish.

Step 3

Bake for 50 minutes to 1 hour or until chicken is golden and cooked through, turning halfway during cooking. Serve with salad greens.

Source: www.taste.com.au


Pepper-sauce Steak with Oven-baked Chips

Ingredients

  • 4 Desiree potatoes, scrubbed, cut into 1.5cm-thick batons
  • 1 1/2 tablespoons extra virgin olive oil
  • 4 (about 180g each) beef fillet steaks
  • 1 large French shallot, finely chopped
  • 2 sprigs fresh thyme
  • 2 tablespoons white wine
  • 125ml (1/2 cup) no-added-salt chicken stock
  • 55g can green peppercorns, drained
  • 2 tablespoons reduced-fat milk
  • 1 tablespoon light thickened cream
  • 1/4 teaspoon gluten-free cornflour
  • Steamed green beans, to serve

Cooking Time

50 Minutes

Difficulty

Easy

Serving

4 Servings

 

Instructions

Step 1

Preheat oven to 240C/220C fan forced. Line a baking tray with baking paper. Bring a saucepan of salted water to the boil over high heat. Add potato. Cook for 5 minutes or until just tender. Drain well. Pat dry with paper towel. Transfer to prepared tray. Drizzle with 1 tbs of the oil. Season with sea salt. Bake, turning halfway through cooking time, for 25 minutes or until golden. Keep warm in oven.

Step 2

Reduce oven to 180C/160C fan forced. Line baking tray with baking paper. Spray the beef with olive oil and season. Heat a large non-stick frying pan over medium-high heat. Cook beef, turning, for 3 minutes or until browned. Transfer to prepared tray. Roast for 8 minutes for medium or until cooked to your liking. Set aside for 5 minutes to rest.

Step 3

Meanwhile, heat remaining oil in frying pan over medium-low heat. Cook shallot and thyme, stirring, for 2 minutes or until soft. Stir in wine for 1 minute or until almost evaporated. Stir in stock and peppercorns. Simmer for 4 minutes or until reduced slightly. Combine milk, cream and cornflour in a bowl. Stir into stock mixture for 2 minutes or until sauce thickens.

Step 4

Stir resting pan juices into sauce. Season. Discard thyme. Serve sauce over steaks with chips and beans.

Source: www.taste.com.au


Beef Tataki

Ingredients

  • 80ml (1/3 cup) soy sauce
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon dry sherry
  • 2 teaspoons caster sugar
  • 1/2 teaspoon sesame oil
  • 1 tablespoon light olive oil
  • 750g-piece beef eye fillet, tied at 4cm intervals
  • Watercress sprigs, to serve

Cooking Time

35 Minutes

Difficulty

Easy

Serving

6 Servings

 

Instructions

Step 1

Combine the soy sauce, vinegar, sherry, sugar and sesame oil in a small jug.

Step 2

Preheat oven to 180°C. Heat the olive oil in a large frying pan over medium-high heat. Season the beef with salt and pepper. Add the beef to the pan and cook, turning occasionally, for 10 minutes or until browned. Transfer to a baking tray. Bake for 15 minutes for medium-rare or until cooked to your liking. Transfer to a wire rack over a plate to cool completely.

Step 3

Transfer the beef to a large sealable plastic bag. Add the soy sauce mixture and turn to coat. Place in the fridge for 4 hours or overnight to marinate.

Step 4

Arrange the watercress on a serving platter. Thinly slice the beef and arrange on top of the watercress. Drizzle over any remaining soy sauce mixture.

Source: www.taste.com.au


Orange Beef Kabobs with Grilled Fruit

Ingredients

  • 3/4 cup plain yogurt
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon minced fresh ginger root
  • 2 teaspoons grated orange zest
  • 1 pound top sirloin, cut into 1-inch cubes
  • 1 large red onion, cut into wedges
  • 2 large red bell peppers, cut into 2 inch pieces
  • 2 tablespoons olive oil
  • 1 1/2 cups 1-inch fresh pineapple cubes
  • 1 large navel orange, peeled, sectioned
  • 1 tablespoon butter
  • 2 tablespoons brown sugar
  • 1 tablespoon rum

Cooking Time

3 Hours

Difficulty

Easy

Serving

Serv up to 4

 

Instructions

Step 1

Combine yogurt, cayenne pepper, ginger, orange zest, and sirloin cubes in a large freezer bag. Massage bag to mix and coat beef well. Refrigerate for at least 2 hours.

Step 2

Preheat an outdoor grill for medium heat, and lightly oil the grate. Remove beef from freezer bag; shake off as much marinade as possible. Thread onion, red pepper, and marinated beef cubes onto skewers; brush with olive oil.

Step 3

Place the pineapple and oranges in the center of a large piece of heavy duty aluminum foil. Dot with the butter, sprinkle with brown sugar, and drizzle with the rum. Bring together the long sides of the foil and seal well; fold up and seal each end. Place fruit packets on grill and cook, covered, for 10 minutes.

Step 4

Place kabobs on the grill with the fruit. Cook, turning occasionally, until meat is done to your liking and fruit is soft and glazed, about 10 minutes.

Source: www.allrecipes.com


Cooking the Perfect Steak

Before you even start cooking your Meat you need to choose the Perfect cut or perhaps a Favourite that you already have for me I can’t go past the Rib-eye on the bone.

Something to look out for when buying meat (steak) is the marbling this helps keep the steak juicy by melting during the cooking process. Make sure that the fat is a nice white colour, if it’s a little yellow that’s usually because the meat is old.

Okay so you have your steak now, before you put it on the heat make sure that it has come to room temperature and you have Pat it down with some kitchen paper.  Rub your steak with some good quality olive oil and season well with Salt and Pepper I Prefer to use Flaked Sea Salt as it has a much more natural Taste.

Make sure that your Cooking Surface is extremely hot, smoking hot before you put the steak down.

Let the Meat develop good colour almost like a brown salty crust once this happens depending on the thickness you either want to turn it or turn the heat down, Always Remembering Only Turn Your Meat Once, this will promote even cooking and if it’s a thick steak this is what you want. If your steak is say 2 cm thick it will be rare after about 2 to 3 minutes on each side, medium after 4 and well done after 5 to 6 minutes but we all know that’s just killing your steak.

Rest your Steak, this is very important it helps relax the meat. Usually about half the cooking time in a warm place and loosely covered.

Rare – 60 Degrees

Medium Rare – 65 to 67

Medium – 70 to 72

Well done – 75 to 80


Leg of lamb stuffed with olive, bread, pine-nuts and herbs

Ingredients

  • Whole bulb of garlic
  • 3 good hand full of Mixed herbs (mint, Parsley, oregano, thyme, )Leaves Picked
  • 6 slices of Pancetta
  • 3 Anchovy fillets
  • 100 grams of rustic bread torn into small pieces
  • hand full of pine-nuts
  • hand full of green olives with stones removed
  • salt and pepper(black)
  • Leg of Lamb about 2.5 to 3 Kilos
  • Fresh rosemary
  • Bay leaves
  • A bottle of red wine (something you would drink , but nothing too expensive )

Cooking time

1 hour and 30 minutes

Difficulty

Easy

Serving

Family of four (depending the size of the leg)

 

Instructions

Step1

when buying the leg of lamb ask your butcher to remove the H-bone and Thigh-bone tunnel-boned and removed

Step2

Peel 3-4 cloves of garlic and add to a food processor –as your whizzing it up add your mixed herbs .Add pancetta and anchovies.

Step3

Add this mix to a bowl and add the bread to the processor and whiz to a coarse breadcrumb. Once this is done and to the herb mix followed by salt, pepper and olive oil

Step4

Mix everything well by hand , if this mix looks a little to dry add a little bit of hot water

Step5

Take the herby bread mix and stuff it into the cavity in the lamb.

(You can roast the leg like this or you can  tie it up putting some rosemary underneath).

Step6

Pat down the leg with olive oil and salt and pepper well the outside

Step7

Toss the potatoes with the remaining garlic with the bay leaves , and the rest of the rosemary with some olive oil and salt and pepper .

Put them into a roasting tray with the lamb in the middle

Step8

Have your oven preheated at around 200c. After the lamb has been in the oven for half and hour basted it with a glass of wine and do so every 15 minutes until the meat if cooked

Step9

Remove the veggies from the tray and keep warm. Let the leg of lamb rest for about 15 minutes before serving .

Step10

Serve with a simple rocket salad or some green beans and your done.

 

 

 


Beef Stock

Ingredients

  • 4 kilos beef bones
  • 6 Carrots
  • 6 Celery stalks
  • 4 Brown onions
  • 2 Leeks
  • 4 Stalks rosemary
  • 1 Head of garlic
  • 4 Bay leaves
  • 4 Litres of water
  • Parsley stalks
  • Salt and Pepper

Cooking Time

2 to 3 and a half hours

Difficulty

Easy

Serving

Depending on the amount of water and size of the pot

 

Instructions

Step 1

Start with a large pot that will hold at least 10-15 litres of water. Add cold water to the pot followed by the beef bones.
Have the fire at a high heat

Step 2

Peel and cut all of the veggies keeping them in large pieces (if you cut too small that will disintegrate and make your stock look cloudy
When washing the Leeks make sure than you cut 3 quarters the way down and wash the insides with the white part facing up removing all the sand and dirt.

Step 3

Bring the water to a boil and then turn down to a gentle simmer for about 2 to 3 hours.
Remember to remove the scum off the top of the pot every half and hour this will ensure you have a clean looking and tasting stock.

Step 4

Take the stock off the heat after the couple of hours and let cool down for at least 20 minutes before continuing.

Step 5

Start removing the bones and veggies out of the stock, you wont get it all but don’t worry you will still need to strain it before its done.
Pass the stock through a fine strainer and then check for seasoning, adding salt if it needs it.

Step 6

Decant into 1 litre containers and allow to cool down before putting in the fridge.