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Category Archives: Beef/Steak

Bibimbap

Bibimbap







INGREDIENTS
3 cups short grain rice - I used Sushi rice
500g beef - I used fillet - ribeye/sirloin would be a good choice, too
250g shitake mushrooms - if using dried ones soak for 2 hours
500g soybean or mung bean sprouts
100g Chinese Spinach - I chopped this coursely
1 cucumber - sliced thickly
2 med carrots - julienned
2 sm zucchinis - I didnt add this in this instant
2 cups boiled gosan (fernbrake) - I ommitted this as unavailable
5 tsp garlic, minced
2/3 scallions, diced
soy sauce
sesame oil
roasted sesame seeds
salt & pepper
canola oil
2 - 4 eggs - allocate 1 egg per serving

**other ingredients that may be added to Bibimbap are : kimchi; sauté sliced onion; Chinese wood-ear fungus (soakes, shreeded & sauté)

BIBIMBAP SAUCE
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Bibimbap Sauce …. 2 Tbsp gochujang + 1 Tbsp sesame oil + 1 Tbsp sugar + 1 Tbsp water + 1 Tbsp roasted sesame seeds + 1 tsp Vinegar + 1 tsp minced garlic …. mix everything together and set aside

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Mise-en-Place of ingredients required to assemble Bibimbap bowl … from top, clockwise …Shitake Mushrooms; Mung Bean Sprouts; Julienned Carrots; Minced Garlic; Cucumber; Chinese Spinach (Bayam) …& in middle : Bibimbap Sauce

METHODS :

  1. Cook the rice in a rice cooker … use a little less water than per package instructions as rice for Bibimbap should be a little drier than normal for best results.
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2.  Beef – sliced into 2″ strips and marinate with … 1 Tbsp soy sauce + 2 tsp sugar + 2 tsp sesame oil + 2tsp rice wine + 1 Tbsp chopped scallion + 1 tsp minced garlic + 1/2 tsp sesame seeds + pinch pepper …for 30 minutes

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3.  Sauté marinaded beef in a heated pan with 1 tsp sesame oil for 2 – 3 minutes over high heat

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4.  I added dried Shitake Mushrooms since fernbrake is unavailable here …which I soaked and then sliced thickly and then sauté it in pan heated with 1 tsp sesame oil + some minced garlic

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5.  I used Mung Bean Sprouts here but ideally, Soy Bean Sprouts is the choice … blanch it in a pot of boiling water with 1 tsp salt added … drain quickly then shock in cold water to stop cooking process …drain then toss in mixture of 1 tsp minced garlic + 2 tsp sesame oil + 1/2 tsp sesame seeds + salt & pepper to taste

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6.  Chinese Spinach (bayam) is best for Korean recipes but if unavailable, you may use the regular Spinach … I chopped it coursely then sauté it in pan heated up with 1 tsp sesame oil + 1 tsp minced garlic then dish out and toss in 1/2 tsp sesame seeds + some pepper & salt to taste

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7.  Slice cucumber in half lengthwise and then thickly slice crosswise …sprinkle with some salt and sed aside for 10 minutes …squeeze out excess liquid then toss with mixture of 1 tsp sesame oil + 1/2 tsp minced garlic + 1/2 tsp sesame seeds + 1 Tbsp scallion

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8.  Blanched julienned carrots in salted water then toss in mixture of 1tsp sesame oil + 1/2 tsp sesame seeds + 1/2 tsp minced garlic + salt & pepper to taste

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9.  Allocate 1 sunny side up egg per serving/bowl

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10.  Normally, in a Korean Restaurant, Bibimbap is served in individual bowl – traditionally would be in a stone bowl, heated until very hot then add 1 Tbsp sesame oil and rice and cook rice for several minutes until rice sizzles – but here, you see that I served up in a medium sized ceramic caserole dish which I heated in oven till very hot, laced hot dish with sesame oil then scooped in the rice and allow it to sizzle for a while in the oven and then nicely arrange each of the ingredients in circular direction atop the rice then drizzle a little sesame oil over, top with the sunny side up egg(s) and i drizzled the Bibimbap sauce around and serve up!

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11.  Mix the ingredients well in the bowl and Bon Appetite! 🍴🍷

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Beef Pot Roast with Potatoes

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A very easy Sunday Roast dinner … perfect for a party too … something that can be prepared ahead of time, stick into the oven and you can lean back and relax

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1 rolled brisket joint about 1.6 kg … I bought one that is already pre-rolled by the butcher

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1 onion, finely chopped … 2 celery sticks, diced … 2 carrots, diced

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Dry herbs needed … dill seeds, dried thyme or oregano

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chopped fresh dill, to garnish

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Mix 2 Tbsp of the flour with the salt and pepper in a shallow dish …

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… dip the meat into the flour mixture to coat …

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Heat oil in a Dutch Oven, which is what I use here … brown the brisket allover .. transfer to a plate and set aside

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Melt half the butter in the Dutch oven over medium heat … add in the onion, celery, carrots, dill seed and thyme/oregano .. cook, stirring frequently, for 5 minutes …

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Return the brisket and juices to the Dutch oven and pour in the wine and enough beef stock to reach one third way up the meat

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… bring to the boil, cover and cook in the pre-heated oven to 140°C for 3 hours … turning the meat every 30 minutes

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Add the potatoes after the brisket has been cooking for 2 hours … add more stock, if necessary … when ready, transfer meat and vegetables to a warmed serving dish …

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Mix remaining butter and flour to a paste …

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… sieve the cooking liquid into a saucepan … bring liquid to the boil and then whisk in small pieces of the flour & butter paste until the sauce is smooth …

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.. pour the sauce over the meat and vegetables .. sprinkle with chopped fresh dill and serve immediately 😉

RECIPE

Ingredients :

2½ Tbsp plain flour

1 tsp salt

1/4 tsp pepper

1 rolled briket joint, weighing 1.6 kg

2 Tbsp Canola oil

2 Tbsp butter

1 onion, finely chopped

2 celery sticks, diced

2 carrots, diced

1 tsp dill seeds

1 tsp dried thyme or oregano

350 ml beef stock

4-5 potatoes, cut into large chunks and boiled until just tender

2 Tbsp chopped fresh dill, to garnish

Methods :

  • Preheat the oven to 140°C
  • Mix 2 Tbsp of the flour with the salt and pepper in a shallow dish … dip the meat into the flour mixture to coat
  • Heat oil in a Dutch oven and brown the brisket allover … transfer to a plate and set aside
  • Melt half the butter in the Dutch oven over medium heat … add the onion, celery, carrots, dill seeds and thyme/oregano … cook, stirring frequently for 5 minutes … return brisket and juices to the Dutch oven
  • Pour in the wine and enough stock to reach one third of the way up the meat .. bring to the boil then cover and cook in the preheated oven for 3 hours, turning the meat every 30 minutes
  • After the meat has been cooking for 2 hours, add in the potatoes and more stock, if necessary
  • When ready, transfer the meat and vegetables to a warmed serving dish
  • Sieve the cooking liquid into a saucepan … mix the remaining butter and flour to a paste .. bring the cooking liquid to boil and then whisk in small pieces of the flour & butter paste until the sauce is smooth & thicken
  • Pour sauce over the meat and vegetables ….sprinkle with the chopped fresh dill and serve up immediately

Braised Oxtail

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This is a traditional English recipe ….oxtail requires long, slow cooking to tenderise the meat but the resulting flavour is rich and well worth the effort

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Oxtails, trimmed and cut into pieces

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Coat the pieces of oxtain in the seasoned flour, shaking off and reserving excess flour

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Ingredients …from top left clockwise … beef stock, carrots, sliced onions, sliced celery sticks (middle) … on white plate …bay leaves & few sprigs of fresh thyme, chopped parsley and grated orange rind

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Brown the oxtail pieces in batches

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Lift oxtail pieces out of pan and set aside … stir in onions, celery and carrots … cook vegetables quickly until beginning to brown and then tip in any reserved flour 

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Heat until bubbles begin to rise to the surface, then add the herbs … cover and put into the hot oven

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Braised Oxtail is traditionally served up with plain boiled potatoes to soak up the rich gravy, though mashed potatoes would be good, too 😉

RECIPE

Ingredients :

2 oxtails (about 1.5kg), trimmed & cut into pieces

2 Tbsp flour, seasoned with salt and pepper

3 Tbsp oil

2 large onions, sliced

2 celery sticks, sliced

4 medium carrots, sliced

4 cups beef stock

1 Tbsp tomato purée (paste)

finely grated rind of 1 small orange

2 bay leaves

few sprigs of fresh thyme

salt & ground black pepper

chopped fresh parsley, to garnish

Method:

  • Preheat the oven to 150ºC …coat the pieces of oxtail in the seasoned flour, shaking off and reserving excess
  • Heat 2 Tbsp oil in a large flameproof, heavy-based pan and add the oxtail in batches, cooking quickly until browned all over…lift out and set aside
  • Add the remaining oil to the pan and stir in the onions, celery and carrots … cook the vegetables quickly, stirring occasionally until beginning to brown … tip in any reserved flour and then add the stock, tomato purée and orange rind
  • Heat until bubbles begin to rise to the surface, the add the herbs ….cover and put into the pre-heated oven … cook for 3½ to 4 hours until the oxtail is very tender 
  • Remove from the oven and leave to stand, covered, for 10 minutes before skimming off the surface fat … adjust the seasoning, dish out and garnish with parsley … serve with boiled new potatoes or mashed potatoes

Comfort food ….

A wondrously chargrilled thick-cut juicy steak is what hubby & I never grow tired of … comfort food through AND true 😉

StripLoin Steak Salad

A lunch Salad with Striploin Steak ... Romaine lettuce, cherry tomatoes, button mushrooms, carrots .... with Japanese Salad Dressing 😉