For the beef stock, place all ingredients into
For the beef empanadas, preheat the oven to
For the beef: place in large pan and
d the sachet to the beef and vegetables and marinate in
FOR THE CHICKEN LIVER PATE: In
For the Beef: Combine the balsamic vinegar, rosemary
Mix all ingredients except ribs in large shallow dish. Add ribs; turn to coat. Cover tightly and refrigerate for 4 hours or overnight.
Preheat the grill following manufacturer's instructions for using indirect heat. Cook the ribs in covered grill, for about 30 mins or until browned all over and cooked to desired doneness.
Combine beef, onion, garlic, herbs, and sauce. Shape into 8 patties and refrigerate, covered, for 15-30 minutes.
Spray a non-stick frying pan with oil and cook patties over medium heat for 8 minutes. Turn and cook for 5 minutes more.
Serve with bread rolls, lettuce, tomato, carrot, beetroot, and extra sweet chilli sauce.
hot roast beef sandwiches, or beef stew. See my other recipes for directions.
For the curry paste, soak the
For the chili and tamarind marinade,
Combine, kecap manis, sambal oelek, garlic, ground coriander, palm sugar, sesame oil, and 40 ml of water in a bowl large enough to accomodate beef. Add beef and coat well, covering and refridgerate for at least 20 minutes.
Heat wok over high heat, add peanut oil and swirl to coat. Cook beef in batches until browned.
Serve beef with your choice of rice and/or vegetables - topping beef with the peanuts and fresh coriander.
Heat a 2.5in depth of oil in a wok until very hot.
Fry the steak in batches until dark and crisp.
Drain.
Pour off most of the oil and stir-fry the broccoli, garlic, ginger and chili for 1 minute.
Tip in the sweetened soy sauce and lime juice and cook for 2 minutes. Toss in the beef and scallions and serve.
For the fresh tomato salsa, combine all ingredients in a medium bowl. Season to taste.
Cook the beef on a heated oiled grill pan (or in a skillet or on the grill) for about 3 mins on each side or until cooked to desired doneness. Cover the beef and let stand for 10 mins, then slice thinly.
Meanwhile, cook the peppers and onion in the same pan until the vegetables are tender.
Divide the beef, pepper and onion among the tortillas. Top with lettuce, cheese and fresh tomato salsa. Roll to enclose the filling.
killet on high heat. Cook beef until well browned all over
For the curry aioli, process the
oarsely; set crushed peanuts aside for later use.
Mix the
In a small bowl or marinating dish combine all ingredients except for the beef, stirring until sugar dissolves. Add meat to marinade and stir to cover all the beef. Refrigerate at least 2 hours.
Preheat grill.
Soak wooden skewers at least 30 minutes.
Thread cubes alternating the beef with the green pepper and onion pieces.
Grill skewers for 8-10 minutes or until done, turning often.
il into skillet. Cook stew beef, sausages and ribs until brown
1.saute onion in EVOO till carmelinzied
2.-add garlic--ck 2-5 min
3.deglaze w/ wine-add worstershire sauce-ck-1-2 min
4. add broth ck 30 min-
5. strain------add flour -ck 5 min ( can freeze at this point)
Au JUs From Rst
Mix pan drippings w/ flour-ck-add beef stock
ck till thickened---------add to other au Jus sauce