Rib Steak with Potato Sails, Baby Vegetables and Beef Jus

Directions for: Rib Steak with Potato Sails, Baby Vegetables and Beef Jus

Ingredients

Rib Steak

2 rib steaks, above 2 pounds each

2 Tbsp olive oil

course salt to taste

freshly ground pepper to taste

Potato Sails

2 medium sized Yukon gold potatoes

1 Tbsp melted butter

course salt, to taste

Baby Vegetables

18 18-24 pieces baby vegetables

2 Tbsp sweet butter

course salt, to taste

Beef Pan Jus

2 shallots, peeled and sliced

2 sprig thyme

2 Tbsp brandy

3 cup rich beef stock

Directions

Rib Steak

1. Pre-heat oven to 350 F.

2. On a clean work surface, season rib steaks with olive oil, salt and pepper. Saut in saut pan, over high heat until caramelized on all sides, about 3-4 minutes per side. Transfer to oven and cook until desired doneness. Remove, cover with foil and keep warm.

Potato Sails

1. Pre-heat oven to 375 F and line a sheet pan with a silicone-baking mat.

2. Peel potatoes keeping their barrel shape. On a Japanese mandolin, slice the potatoes as thinly as possible into a large non-reactive bowl with the melted butter. Toss the potato slices until evenly coated.

3. Then place on the prepared sheet pan, over-lapping to form a 2 x 8 inch rectangular sail, about 16 potato slices. Continue until you have 4 sails.

4. Place another silicone baking mat on top and cover with another sheet pan. Transfer to the middle rack of the oven and bake until golden brown about 20-25 minutes depending on the thickness of the potatoes.

5. Check on the potatoes every 5 minutes or so until done. Remove from the heat and cool completely.

Baby Vegetables

1. In a large stockpot filled with boiling water, blanch the vegetables separately according to cooking times and drain. Transfer to a large saut pan and add butter and season with salt. Place on low heat and gently melt. Remove from heat and keep warm.

Beef Pan Jus

1. In the large saut pan that the rib steaks were cooked in, drain as much of the excess oil from the pan and return to the heat.

2. Add shallots and thyme. Saut until the shallots are soft and translucent, about 3-4 minutes. Deglaze with brandy and ignite. After alcohol, has burned off add beef stock and reduce by two thirds. Remove from heat and keep warm.

See more: Grill, Vegetables, Main, Beef, North American, Potatoes, Dinner, Lunch, BBQ

Beef Empanadas

Empanadas are a Mexican and Spanish turnover. They are usually filled with a savoury stuffing (meat or vegetables) but they can also be filled with a sweet fruit filling, if desired. Substitute Italian sausage for the chorizo sausage if desired, just add 1 tsp. paprika for the flavour.
Directions for: Beef Empanadas

Ingredients

Dough

2 cup all purpose flour (500 ml)

tsp salt (2 ml)

2 Tbsp unsalted butter, chilled (37 ml)

cup shortening, chilled (125 ml)

about 1/3 cup ice water (75 ml)

Beef and Swiss Chard Filling

2 Tbsp olive oil (30 ml)

lb(s) ground beef (113.5 g)

1 chorizo sausage, removed from casing and crumbled

1 tsp cumin (5 ml)

1 tsp dried Greek oregano (5 ml)

onion, minced

2 clove garlic, minced

1 fresh green chile pepper or pepper flakes, or to taste

1 cup packed finely chopped Swiss chard (250 ml)

1 plum tomato, diced

1 Tbsp tomato paste (15 ml)

Juice of 1/2 lime

1 small Yukon gold potato, boiled, mashed

cup Monterey Jack cheese (or use manchego or queso fresco) (125 ml)

Coarse salt and freshly cracked black pepper, to taste

Assembly

Flour, for rolling

1 egg beaten, for glaze

sour cream, for serving (optional)

Directions

Dough

1. In a large bowl, combine flour and salt. Add butter and shortening. Mix lightly with hands until mixture forms pea-size pieces. Using a fork, slowly add the ice water until dough forms. Knead until just forms into a ball. Do not over mix or the dough will be tough. Cover with plastic wrap. Refrigerate for 1 hour or overnight.

Beef and Swiss Chard Filling

1. Add olive oil to a skillet over high heat. When skillet is hot, add the beef and chorizo. Add cumin and oregano. Cook until meat is dark golden brown, about 5 to 7 minutes. Reduce heat to medium. Add onion and cook until softens, about 3 minutes. Add garlic and chile pepper and cook until soft, about 1 minute. Add Swiss chard, continue to cook until wilted, about 1 minute. Add tomato and tomato paste and cook until moisture evaporates, about 5 minutes. Remove from heat. Squeeze in lime juice. Transfer mixture to a bowl and let cool. Stir in mashed potato and cheese. Season to taste.

Assembly

1. Preheat oven to 350 degrees F.

2. Line a baking sheet with parchment paper.

3. On a lightly floured surface, roll dough to 1/8-inch thickness (3 mm). Using a round 3-inch cookie cutter, cut into rounds. Gather remaining dough back to a ball and re-roll the dough. Cut out remaining rounds. You should get about 24 rounds.

4. Put 2 tbsp. of filling on half of each round, leaving a -inch border. Dampen edges with egg wash. Fold over to enclose filling. Seal edges with a fork. Arrange empanadas on a tray. Cover with plastic wrap and chill for 30 minutes or up to a day or freeze in airtight containers.

5. Place empanadas on baking sheet lined with parchment. Brush tops with egg wash. Using a sharp knife cut 2 or 3 small slits in each top for steam to escape. Bake until golden, about 30 minutes. Transfer to rack. Serve warm or at room temperature. Makes about 24 empanadas. Serve with sour cream if desired.

See more: Pork, Herbs, Eggs/Dairy, Pastry, Mexican, Pepper, Beef, Saute, Bake, Cheese, European, Party Favourites

Mesquite-Smoked Beef Ribs with Vinegar BBQ Sauce

Incredible fall-off-the-bone beef ribs that are guaranteed to make your mouth water!
Directions for: Mesquite-Smoked Beef Ribs with Vinegar BBQ Sauce

Ingredients

Beef and Rub

2 rack beef ribs (8 bones each rack)

9 cup mesquite wood chips (6 of these soaked in cool water for 1 hour and drained)

cup brown sugar

3 Tbsp sweet paprika

1 Tbsp kosher salt

2 tsp garlic powder

2 tsp onion powder

2 tsp ground cinnamon

1 tsp ground coriander

1 tsp cayenne pepper

2 tsp dry mustard powder

1 tsp cracked black pepper

Vinegar BBQ Sauce

1 cup cider vinegar

2 Tbsp brown sugar

1 Tbsp dry mustard

2 tsp chili flakes

Salt and pepper

Directions

Beef and Rub

1. In a small bowl combine all the rub ingredients. Using slight pressure, rub the mixture all over the beef ribs.

2. Place ribs on a tray or a large plastic bag and let marinate in the refrigerator overnight.

Vinegar BBQ Sauce

1. The next day prepare the vinegar sauce by combining all of the ingredients in a pot. Bring the mixture to a boil. Reduce heat and simmer for 15 minutes. Allow sauce to cool.

2. Remove ribs from marinade and allow them to come to room temperature.

3. Prepare smoke pouches by combining 2 cups (500 mL) wet wood chips with 1 cup dry (250 mL) on a large piece of foil. Fold the foil around the chips loosely to make a package. Using a fork, poke holes throughout the package to allow the smoke to escape. Repeat with remaining woodchips to create another 2 pouches (for 3 pouches in total).

4. Prepare barbeque for slow smoking. Heat one side of the grill to high and leave the other burners off. Place a drip pan on the side with heat turned off. Preheat grill to 220F (104C).

5. Place a smoke pouch on the side with heat turned on, directly over heat source (grate removed).

6. Place the ribs over the drip pan. Close barbeque lid and adjust temperature if necessary.

7. Slow smoke the ribs for 2.5-3 hours, basting with the sauce every 20 minutes. Meat is done when it is very soft and ready to fall off the bone.

8. Remove ribs from barbeque and tent with foil. Let rest for 20 minutes before serving.

9. Slice between the bones and serve.

See more: Barbeque, Beef, Party Favourites, Main, Grill, Dinner, BBQ

Jamie Oliver's Beef Wellington

Directions for: Jamie Oliver's Beef Wellington

Ingredients

Beef Wellington

1 kg centre fillet or beef, trimmed (the trimmings below work perfectly for a fillet of roughly 10 cm in diameter)

Olive oil

2 large knobs unsalted butter

3 sprigs fresh rosemary

1 red onion

2 cloves garlic

600 g mixed mushrooms

100 g free-range chicken livers (cleaned)

1 Tbsp Worcestershire sauce

tsp truffle oil (optional)

50 g fresh breadcrumbs

1 (500g) block puff pastry

1 large free-range egg

Gravy

2 onions

4 sprigs fresh thyme

1 heaping tsp black currant jam

100 mL Madeira wine

1 heaping Tbsp English mustard

2 heaping tsp plain flour, plus extra for dusting

600 mL organic beef stock (hot)

Directions

Beef Wellington

1. Preheat a large frying pan on a high heat. Rub the beef all over with sea salt and black pepper. Pour a good lug of oil into the pan, then add the beef, . knob of butter and 1 sprig of rosemary. Sear the beef for 4 minutes in total, turning regularly with tongs,then remove to a plate. Wipe out the pan and return to a medium heat. Peel the onion and garlic, then very finely chop with the mushrooms and put into the pan with the remaining knob of butter and another lug of oil. Strip in the rest of the rosemary leaves and cook for 15 minutes, or until soft and starting to caramelize, stirring regularly. Toss the livers and Worcestershire sauce into the pan and cook for another few minutes, then tip the contents onto a large board and drizzle with the truffle oil

2. Preheat the oven to 210C/425F/gas 7. On a flour-dusted surface, roll out the pastry to 30cm x 40cm. With one of the longer edges in front of you, follow the step-by-step pictures and spread the mushroom pte over the pastry, leaving a 5cm gap at either end and at the edge furthest away from you egg wash these edges. Sit the beef on the pte, then, starting with the edge nearest you, snugly wrap the pastry around the beef, pinching the ends to seal. Transfer the Wellington to a large baking tray lined with greaseproof paper, with the pastry seal at the base, and brush all over with egg wash (you can prep to this stage, then refrigerate until needed just get it out 1 hours before cooking so its not fridge-cold). When youre ready to cook, heat the

Gravy

1. Meanwhile, for the gravy, peel and roughly chop the onions and put into a large pan on a medium heat with a lug of oil and the thyme leaves. Cook for 20 minutes,stirring occasionally, then stir in the jam and simmer until shiny and quite dark. Add the Madeira, flame with a match, cook away, then stir in the mustard and flour, gradually followed by the stock. Simmer to the consistency you like, then blend with a stick blender and pass through a sieve, or leave chunky. Once cooked, rest the Wellington for 5 minutes, then serve in 2cm-thick slices with the gravy and steamed greens.

Tips and Substitutions

Nutrition: 835 calories

See more: Beef, Chicken, Eggs/Dairy, Gourmet, Herbs, Main, Mushrooms, Pastry, Vegetables

Beef Satay with Pickled Cucumber Salad

Grilled, thinly-sliced beef tri-tip coated in a cashew mixture and served with a pickled cucumber salad.
Directions for: Beef Satay with Pickled Cucumber Salad

Ingredients

Beef Satay

cup cashews

1 tsp coriander seeds

2 shallots, chopped

2 cloves garlic, chopped

1-inch piece fresh ginger, peeled and chopped

1 Tbsp sambal oelek or other Asian chili paste

2 Tbsp fish sauce

2 Tbsp brown sugar

cup fresh lime juice

1 lb(s) boneless beef tri-tip

Vegetable oil, for grilling

Pickled Cucumber Salad, recipe follows

Lime wedges, for serving

Pickled Cucumber Salad

1 teaspoon coriander seeds

1 cup rice wine vinegar

1/4 cup white sugar

Kosher salt

1/2 to 1 serrano chile, halved lengthwise and sliced

3 Kirby cucumbers, halved lengthwise and sliced on the diagonal

2 medium carrots, halved lengthwise and sliced on the diagonal

1/4 cup fresh cilantro leaves

Directions

Beef Satay

1. In a small heavy skillet, combine the cashews and coriander seeds and place over medium heat. Cook, shaking the skillet frequently, until the cashews are lightly browned and the coriander is fragrant, 3 to 5 minutes.

2. In a food processor, combine the toasted cashews, coriander, shallots, garlic, ginger, sambal, fish sauce, brown sugar, and lime juice; process until almost smooth.

3. Slice the beef against the grain into 1/4-inch thick slices. Thread the beef onto the skewers. Coat the beef with the cashew mixture, cover, and refrigerate at least 3 hours or overnight.

4. Prepare a grill for high heat cooking. Brush the grill grate with oil. Grill the skewers, turning once, until the beef is browned, 4 to 5 minutes. Serve over Pickled Cucumber Salad with lime wedges.

Pickled Cucumber Salad

1. 1. Toast the coriander seeds in small hot pan over medium heat until fragrant, 3 to 5 minutes.

2. 2. Combine the toasted coriander with the vinegar, sugar, 2 teaspoons salt, and chile in a large shallow pan. Bring to a boil over medium heat and cook 5 minutes.

3. 3. Turn off the heat and add the cucumbers and carrots; let sit, covered, 20 minutes. Drain the cucumber and carrot mixture.

Tips and Substitutions

Special equipment: 12 wooden skewers, soaked in water for at least 20 minutes

Source and Credits

Copyright 2011 Television Food Network, G.P. All rights reserved

Courtesy of Food Network Kitchen

See more: Vegetables, Beef, Nuts, Asian, Main

Carbonnade of Beef

Directions for: Carbonnade of Beef

Ingredients

3 lb(s) chuck or round steak

2 Tbsp flour

2 tsp paprika

2 tsp salt

1 tsp pepper

oil

cup butter

6 large onion, sliced

3 cloves garlic, minced

4 carrot, cut into large chunks

cup chopped celery, leaves

cup fresh parsley

tsp dried thyme

1 bay leaf

cup flour

2 cup beer

3 Tbsp packed brown sugar

2 Tbsp cider vinegar

cup finely chopped fresh parsley

Directions

1. Trim excess fat from meat; cut into 1-inch (2.5 cm) cubes. In large bowl, combine 2 tablespoons (25 mL) flour, paprika, salt and pepper; add meat and toss to coat.

2. In large heavy saucepan or Dutch oven, melt half of the butter over medium-high heat; brown beef, in batches and adding more butter if necessary. Remove meat and set aside.

3. Add remaining butter to pan; cook onions and garlic; stirring and adding 1 tablespoon (15 mL) water if pan is browning too much, for 5 minutes or until softened. Stir in carrots, celery leaves, parsley, thyme and bay leaf; stir in 1/3 cup (75 mL) flour.

4. Return meat to pan; pour in beer. Add sugar; bring to boil. Reduce heat to low; cover and simmer for 1 1/2 hours. Uncover and simmer for 1 1/2 hours longer or until meat is tender and sauce is slightly thickened.

5. Stir in vinegar; simmer, uncovered, for 10 minutes. Remove bay leaf. (Make-ahead: Stew can be cooled, covered and refrigerated for up to 3 days; reheat over medium-low heat for about 45 minutes.) Garnish with finely chopped parsley.

See more: French, Winter, Beef, Braise, Dinner, Main

Beef Goulash, Steam Whistle Style

A warm and comforting beef goulash with spaetzle that uses Steam Whistle Pilsner as a key flavouring feature. Courtesy of Melissa Rowell.
Directions for: Beef Goulash, Steam Whistle Style

Ingredients

Goulash

1 Tbsp (15 mL) duck fat

2 strips bacon, finely diced

1 medium white onion, diced

1 tsp (5 mL) carraway

1 Tbsp (22.5 mL) paprika

lb(s) (250 g) beef sirloin strips

medium tomato, diced

red pepper, large dice

yellow pepper, large dice

cup (125 mL) Steam Whistle Pilsner

3 cup (750 mL) water

6 mushrooms, sliced

2 clove garlic

salt and pepper, to taste

Spaetzle

1 cup (250 mL) all-purpose flour

cup (125 mL) water

1 egg

Directions

Goulash

1. In a pan, put in duck fat and render off bacon. Let bacon crisp before removing.

2. Add onions, garlic and carraway, and sweat them out. Add the beef and paprika, then add 1/2 cup (125 ml) of Steam Whistle Pilsner and reduce. Then add 3 cups (750 ml) of water, before adding tomatoes, mushrooms, and peppers. Finally add salt and pepper to taste.

Spaetzle

1. For the spaetzle, combine the flour, eggs and slowly add water in a bowl until it becomes glue-y.

2. Fill a pot half-way with water and bring to a boil. Using a hotel pan with holes, place on top of the pot, spread the spaetzle batter in the hotel pan and push firmly through the holes into the water. Repeat until all batter is through the hotel pan and in the water. Let the spaetzle cook for about 2 mins.

See more: Beef, European, Vegetables, Main, Dinner, Comfort Food