I have a new toy
I have not been doing much cooking lately. I had to leave work early because of a death in the family, then we had the visit from hurricane Fiona. But, now I am getting ready to do a wedding meal for 120 people. I ordered …
Tag: beef
Braised Beef Short Ribs
This another thing I am really fond of. The ribs have just enough marbling to add flavor and tenderness. I like these served with mashed potatoes. Ingredients Beef Short Ribs 1 large onion, sliced 1 clove garlic, smashed 1 tbsp tomato paste 1/2 cup red …
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Bacon Wrapped Meatloaf
This is usually popular when we serve it. The bacon here serves a couple of purposes. The bacon keeps the meatloaf moist, as well as adding flavor. The glaze serves the same purposes. I lay the strips of bacon on a piece of parchment to make it easier to to roll with the bacon. It is also easier to get a tighter roll.
Bacon Wrapped Meatloaf
2 lbs ground beef
1 egg
1/2 cup ketchup
1 tbsp beef bouillon powder (2 envelopes)
1/2 tsp chili powder
1/4 cup water
1/2 cup rice krispie cereal
bacon
Glaze
1/2 cup ketchup
1/4 cup brown sugar
Directions
Mix the ground beef, egg, beef bouillon powder, chili powder, ketchup, and water.
Knead the meat until everything is combined, then mix in the rice krispies until thoroughly combined.
Mix the brown sugar and the second amount of ketchup.
Lay down strips of bacon on a piece of parchment paper shape the meatloaf into a log shape.
Place on the bacon, brush lightly with the glaze.
Roll the meatloaf so the bacon fully covers it.
Put the bacon wrapped meatloaf in a baking pan.
Use half the glaze to cover the meatloaf.
Bake at 350 F for 60 minutes
Check temperature, should at least 165 F
If the temperature is good, brush with remaining glaze
Bake for another 5 minutes
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Bacon and Mushroom Beef Rouladen
This is my version of Beef rouladen. Beef rouladen is a German dish that usually has pickle rolled in the center. It is my understanding that if bacon is added, it is on the inside, not wrapping the beef. BEEF ROULADEN Beef cut into 3 …
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Shepherd’s Pie
Another request from the menu a few days ago. I hope you enjoy Garret. This recipe is the North American version, it uses ground beef and corn, not lamb and vegetables. The would also be called a cottage pie because of the beef. If you …
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Adobo
This is another of the Filipino recipes that I do. This style of adobo is cooked dry. There are other styles that are wetter. Regardless of the style, adobo is a Filipino staple. I was very impressed with myself when, I had Filipinos come and ask for my recipe.
I have had North Americans get this recipe to use to make venison jerky.
Adobo
1 lb Beef cut into strips/or pork or chicken cut in small pieces
½ cup vinegar
½ cup soya sauce
3 cloves garlic crushed
1 tblsp whole peppercorns
3 or 4 bay leaves
1 tsp salt
1tblsp sugar
Place everything in a bowl and let marinate for 3 or 4 hours. Longer that it sets the more tender it will become.
Set a dry pot on the stove at a medium to high heat. Put all the meat and marinade in the pot at once.
Cook until dry and almost burning.
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Hungarian Goulash
Hungarian Goulash is a beef stew made with paprika and finished with sour cream. Like many traditional dishes there are many regional variations. I am not Hungarian, so I have no rule to follow, I just try to hit the high points. I did work …
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BOEUF BOURGUIGNON
A fancy way way of saying beef stew with red wine. This is another of the old standards. It is a lovely dark fragrant dish that is wonderful on a dark dreary winters evening. If you would like to try a variation of this substitute Guinness for the red wine. A rule to go by when cooking with wine, if you can’t drink it don’t cook with it.
BOEUF BOURGUIGNON
(BEEF IN RED WINE)
1 large onion, peeled and thinly sliced
1 parsley sprig
1 thyme sprig, crumbled
1 bay leaf, crushed
2 lb chuck steak or top round of beef, cut into large pieces
2 Tbsp brandy
1 3/4 cups red wine
2 Tbsp oil
1/4 cup butter
2/3 cup lean bacon, cut into thin strips
24 baby onions, peeled ( or 4 small onions cut in 8 pieces each )
8 oz portobella mushrooms diced ¾ in, stem discarded, frills removed
1/4 cup all-purpose flour
1 1/4 cups beef stock
1 garlic clove, peeled and crushed
1 tsp thyme
salt
freshly ground black pepper
1. Put a few onion slices in the bottom of a deep bowl with the parsley and a little of the thyme and bay leaf. Place a few pieces of beef on top. Continue with these layers until all the beef and herbs are used.
Mix together the brandy, wine and oil and pour over the beef. Cover and leave to marinate for at least 4 hours, stirring occasionally.
2. Melt the butter in a flameproof casserole, add the bacon and fry over moderate heat until golden brown. Remove with a slotted spoon and set aside. Add the small onions to the casserole and fry until lightly coloured on all sides, then remove with a slotted spoon and set aside. Add the mushrooms and fry, stirring, for 1 minute; drain.
3. Remove the pieces of beef from the marinade, then strain the marinade and set aside. Dry the beef thoroughly on paper towels, then add to the casserole and fry over brisk heat until browned on all sides. Sprinkle in the flour and cook, stirring, for 1 minute. Stir in the strained marinade gradually, then add the stock, garlic and bouquet garni. Add salt and pepper to taste, cover and simmer gently for 2 hours.
4. Skim off any fat on the surface of the cooking liquid. Add the bacon, onions and mushrooms, cover and simmer for 30 minutes or until the beef is tender.
5. Discard the bouquet garni, then taste and adjust seasoning. Transfer to a warmed serving dish and serve immediately.
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Beef Satay
this is one version of a satay. My marinades for this will depend on what I have on hand. Soya, Ginger based mixture work just as well. When cooking just cook though, overcooking will dry out the meat BEEF SATAY 1 lb lean beef 1 …
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BEEF RENDANG
I was introduced to this dish by a Malaysian cook I was working with, Mr. Lim. As soon as I tried it I had to know how it was made. After learning the method, I did some research and found that it is not only …
