Tag: beef

Posted on in Uncategorized

Beef Do Piazza

The recipe for Beef Do Piazza serves 10 and requires ingredients like chuck steak, onions, and yogurt, along with spices for flavoring. The cooking process involves frying meat and spices, simmering with yogurt, and preparing spiced basmati rice. It is garnished with fried onion rings and lemon rind for serving.

BEEF DO PIAZZA

Ingredients serve 10 portions

  • 1 kg chuck steak cubes
  • 25ml oil
  • 250g chopped onion
  • 30g fresh ginger
  • 4 Cloves of garlic chopped
  • 37g medium curry powder
  • 300ml yogurt
  • 1 zest of lemon and the juice
  • 2 onions cut into rings

For the rice with spices

  • 1kg rice basmati rice
  • 1 cinnamon stick
  • 2 cloves
  • 5g cumin seeds
  • 5g turmeric
  • Cardamom

Method For the beef do piazza

  • 1) Turn the kettle on to do some beef stock (this is to add to the meat if it dries out during cooking)
  • 2) heat a pot and add oil add the meat and fry the meat for minutes then add the the chopped onion cook for 5 minutes then add the garlic, ginger, and the curry powder and cook for further minutes
  • 3) Remove from the heat, then add the yoghurt and the lemon juice mix well, return to the stove, bring to the boil cover , and simmer for 1 1/2 hrs
  • 4) Wash and prepare the rice
  • 5) Heat 2 frying pans and add some oil into them. 1 is to fry the onion rings (not all leave some for garnish), and the other is to heat in the spices
  • 6) Once the spices are done, add them to the rice, turn the rice on, and cook for about 20 minutes covered on low heat
  • 7) When meat is done, add the onions to it, mix well, and serve with the rice onions garnish and lemon rind. Enjoy!!!!!!!
Two stuffed beef roulades tied with string on a plate with mashed potatoes, green beans, and gravy
Posted on in Uncategorized

Beef Olives (Bragioli)

This recipe serves 4 to 6 and outlines how to prepare savory beef olives. Key ingredients include top side beef, bacon, hard-boiled eggs, parsley, breadcrumbs, onions, garlic, red wine, and chopped tomatoes. The process involves boiling eggs, mixing a filling with bacon and spices, pounding beef, rolling it with the filling, browning in oil, and simmering in a casserole until ready to serve. Enjoy!

Ingredients serve 4 – 6 for the beef Olives

  • 12 slices of top side beef
  • 6 rashers of bacon
  • 2 hard-boiled eggs
  • 30ml chopped parsley
  • 60g breadcrumbs
  • 1 onion
  • 4 cloves of garlic
  • 200ml cooking red wine
  • 400ml chopped tomatoes

Method For the beef olives

  • 1) Prepare the eggs first by putting the eggs in water, bringing them to the boil, and boil for 5 minutes
  • 2) Chop the bacon and put it into a bowl, then add the breadcrumbs and the chop parsley
  • 3) Chop the onions and garlic and put them into separate containers, then add the bay leaf, thyme, and Rosemarie
  • 4) Peel and chop the eggs and mix that with the bacon, breadcrumbs, and parsley (filling)
  • 5) Now pound the beef, then put some filling in the middle and roll the beef and close it with toothpick
  • 6) Heat some oil in the casserole and brown the meat, then take the meat and add the onion, garlic, Rosemarie, thyme, and bay leaf and cook for a minute or so
  • 7) Add the wine deglaze to reduce, then add the tomatoes, the beef on top, then bring to the boil and simmer for about 1 hour and half covered
  • 8) After 1 hour and a half, turn the heat off and serve ENJOY!!!!!!!!

Posted on in Recipes

Beef and Mushroom Stew

In this full of flavour Beef and Mushroom Stew, we cooked the onions and garlic in a casserole dish, added some fried bacon to give the stew that extra flavour. We tossed the beef in flour and paprika then fried and added to the casserole. We then deglazed with red wine and beef stock and finished by cooking it in the oven.

Ingredients for Beef and Mushroom Stew (serves 8)

  • 900g beef shoulder, diced about 2 cm
  • 100g butter
  • 4 onions, sliced
  • 4 garlic cloves, sliced
  • 50g plain flour, seasoned with 30g paprika and salt
  • 30ml oil
  • 200g streaky bacon, diced
  • 400g mushrooms
  • 400ml cooking red wine
  • 2 beef cubes melted in 400ml hot water
  • 2 bay leaves
  • Chopped parsley
  • Rosemary

Equipment

  • 1 Casserole dish
  • 1 Frying pan
  • Wooden spoon
  • Knife
  • 2 small containers, 1 for peelings 1 for vegetables
  • 2 Chopping boards
  • Oven dish or another container for flour/paprika/salt mixture

Method

  1. Pre-heat the oven on gas mark 3-4 (160-170 C)
  2. Heat the casserole dish on medium – high heat. Add some butter and let it melt. Add sliced onions and garlic and let them cook for about 10 minutes, until softened.
  3. Heat the frying pan on a medium – high heat and add some oil. In the meantime, change the chopping board and dice the bacon. Add bacon to the frying pan and give it a stir.
  4. Mix the flour, paprika and salt in a dish or container. Toss the beef in the flour mixture and make sure all beef is covered by using your hands.
  5. Transfer the fried bacon to the casserole dish together with the onions and garlic. Put back on the heat.
  6. Put the frying pan back on the heat, add some oil and add the mushrooms. Leave to cook until half cooked. When ready, transfer these to the casserole dish and put back on the heat. Keep stirring occasionally. Add rosemary and bay leaves.
  7. Use the frying pan again to fry the beef. Let it cook until all sides are sealed and nicely browned in colour. When ready add this to the casserole dish.
  8. Put the frying pan back on the heat and add the wine. Make sure you scrape the pan thoroughly, so all flavour is kept.
  9. Add the 400ml beef stock, give it a stir and bring it to the boil.
  10. You can now turn off the casserole dish.
  11. Once boiling, transfer to the casserole dish gently. Give it a good gentle stir and cover.
  12. Put in the oven for 1 – 1.5 hrs.
  13. When ready, take out of the oven and add the chopped parsley. Give it another good stir and serve!