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BEEF
Click Here
for Yorkshire Pudding
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Beef Bolar / Topside Roast:
Preheat oven to 200 c
Nice long piece of Bolar roast Sliver 3
cloves of garlic and using a small sharp knife make incisions into the
beef and place in slivers of garlic.
Brush olive oil over meat Mix
50ml of cream 2 tbsp of wholegrain mustard and 1 tbsp
of Hot English mustard together.
You can replace the Hot mustard
with Horseradish if you wish for a change. Place meat fat side up in a
roasting dish.
Rub/pour/brush the
thickened cream mixture all over the meat Grind FRESH black pepper over
the top and sprinkle with garlic salt..
This is great if it can be
prepared and left to marinate in the fridge for a few hours or overnight
, then placed
in the roasting dish uncovered.
I put some finely chopped rosemary
all over the top and rosemary sprigs under the roast
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Pre heat
oven then roast at 200 degrees for 50 to 60 minutes (or internal
temperature of 70).
Cooking time is relevant to size of roast This hot oven gives a crusty outside and rare pink inside.
You
can turn the roast once at 25 mins and then back again for the last 15 mins
or so but do
not open the door after that
Turn the oven
OFF ~ NOW DON'T
OPEN THE OVEN FOR TWO HOURS ~ NOT EVEN TO PEEK :}}
As serving time approaches, set oven at 170 degrees for last 30 minutes
of cooking time..
Take the meat out and
place on cutting board and leave, covered with foil to rest for at least 10
minutes.
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Remove the rosemary sprigs from the pan and make a sauce thicken
with 1-2 tbsp cornflour and a little stock stirring over low heat.
This is a MEDIUM beef and
don’t be put off by it bleeding reddy clear juices If it is red blood
like then it hasn’t cooked long enough.
The
recipe above is for a thawed larger roast about 5 pound to 6.5 pound
roast Smaller roasts say 3 to 4 pound will take about 40 - 45 mins.
I cook
it hard and fast for a shorter period...then leaving it to rest/cook in
the oven is a method I use near on every week
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Beef Bolar / Topside Roast
~ Version Two:
1 beef (long roll)
Bolar roast Lots of coarsely
cracked black pepper Finely chopped fresh parsley Finely chopped fresh
chives
1 tsp dried tarragon (fresh if you have it) I tbsp
of flour Mix all together in a bowl Cover the beef roll with olive
oil
Spread the herb mix on your cutting board and now roll the beef in
these herbs till is sticks to the sides You can use any herbs you wish..
Use the same method to cook as above
Hint:
Make a
Thai Beef Salad
with the cold leftover beef on the next day.
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Yorkshire Pudding
Pre heat oven to 220c
This dish was originally cooked in a tin under the rotating spit on
which roast beef was cooking
The juices from the meat dripped on to it, giving a delicious flavour.
In Yorkshire, it is still cooked around the meat tin and is served as a
first course before the meat and vegetables.
Ingredients:
Lard - a little, melted for each pudding 110g
plain flour 1 Large egg 300 ml
milk
Method:
Put a little lard in individual Yorkshire pudding tins or
large muffin tin. Place in oven until the fat is very hot and
bubbling.
Place the flour in a bowl, then make a well in the centre and break in
the egg. Add half the milk and, using a wooden spoon, work in the
flour.
Beat the mixture until it is smooth then add the remaining milk. Beat
until well mixed and the surface is covered with tiny bubbles.
Pour the batter into the tins and bake for 10 to 15 minutes for
individual puddings until risen and golden brown
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Jamie Oliver Yorkshire
Pudding
Pre heat oven to 220c
300ml milk 115 gm all-purpose flour
Pinch salt 3 eggs
Mix the batter ingredients together. Let rest for 10 minutes
Preheat a Yorkshire pudding tray or muffin tin with 1/2-inch of oil in
each section.
After 10 minutes, divide the batter into the tray. Cook for around 15 to
20 minutes until crisp and puffy. Don't open the oven door while cooking
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Quick Roast Beef
Rissoles
Great for leftover roast beef
Put the meat through a meat grinder together with enough chives and
onion to flavour it Add soft bread, salt and ground black pepper.
Mix in a beef oxo cube, and enough milk to shape the rissoles Form
into round balls and shallow fry in little hot fat turning them often to
brown.
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Surrounded
Roast Beef
Great for leftover roast beef
To two cups mashed potato, add salt and white pepper, the
yolks of two eggs and a drizzle of mint sauce Beat together until very
creamy.
Form this mixture into a border in a baking dish. Score the top with
fork to peak.. Chop up your beef into slices and then into bite size
pieces.
Spread some grated onion on top, a sprinkle of fine chopped
parsley and salt and pepper. drizzle enough beef stock to moisten it
well.
Place the meat inside of the potato border and brown lightly in a hot
oven.
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Traditional Corned Silverside
Ingredients:
2 tsp brown sugar 1 tbsp malt vinegar 10 whole cloves
1 tsp black peppercorns 1 Large onion, sliced 2 carrots,
sliced 1 bay leaf.
Method:
Place beef in a saucepan and
cover with cold water, bring to the boil and tip water out. Cover beef
again with fresh warm water.
Add all other ingredients and cover. Bring
to the boil and then simmer for about 1 1/2 hours
Make a
Mustard Sauce
to compliment the meal.
Variations:
Bring
to the boil and tip water out. Cover beef again with ginger ale
Use 2 x
tbsp of Golden Syrup instead of brown sugar
Add few potatoes or a
parsnip.
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Corned Beef Leftovers
Shred your leftover corned beef and set
aside. In a bowl finely slice some chives, parsley and 4 spring onions
and mix together.
Add your leftover mashed potatoes, the corned beef and mix all well
together. Form into patties and fry in butter/oil on both sides till
golden.
Salt, pepper and a squeeze of lemon juice will compliment the flavours.
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Corned Beef ( Leftover ) Casserole
Preheat oven to
180 c
Mince up the left over corned beef and add a
chopped onion, salt, pepper, 1 tsp prepared mustard
and 1 tbsp brown sugar.
Place into a deep dish and spread tomato sauce over the top.
Cover with mashed potato and sprinkle over some grated cheese.
Bake at 180c for 1/2 hour or until golden brown.
Variations:
Add 1 tsp curry powder
Add 1 powdered beef oxo cube.
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Potato and Corned Beef loaf
Preheat oven to 180 c
Cook and mash some potatoes and add 1 tin
corned beef ( or use left over corned beef
Now add two chopped spring onions 1
tsp mustard powder 3 cloves chopped
garlic 1 1/2 c grated cheese and 4 eggs.
Mix all together and
place in a casserole dish and bake until golden.
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Corned Beef
Hash
Finely slice up 1/4 of a green cabbage,
grate 1 large carrot, chop 1 onion. Melt 50g of butter in a large
stockpot. Stir fry veges 10mins.
Open 1 can of corned beef - chop roughly. A dd rice to veges turn down
heat, add corned beef, heat through. Taste and season with salt.
Micro wave rice: Cook 2
cups of raw rice to 4 cups of boiling water, uncovered in a large bowl.
9 mins on high, stir then another 9 mins.
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Schnitzel
Bread Crumbing Batter
Must be cooked in HOT oil
One egg in a bowl well beaten Add
100ml or so of milk and some plain flour and mix well to make a nice
batter mix.
In flat dish,
have your breadcrumbs spread out and dip the schnitzel in the batter and
then into the breadcrumbs, covering and coating well..
To
make your own crumbs and try something a little different
Take some
bread parmesan cheese parsley zest of half a lemon and some salt and
pepper and whiz up in processor.
The parsley taints the bread with a
greenish tinge This method is ideal for double crumbing ( chill
in between ) to obtain a crunchy thick crust.
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Schnitzel Sauce
1 onion 6
mushrooms 2 cloves garlic 200ml stock oil
1 tbsp flour brandy salt pepper
Chop very finely together the onion, mushrooms and garlic. Fry this mix
in 2 tbsp of oil until gently browned Add the flour and
lightly brown.
Add the stock and the brandy and simmer until you have the desired
thickness. Adjust seasoning.
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Schnitzel Cheese and Chutney
100gm sliced cheese 4 beef schnitzels 2 tbsp
chutney 1/2 cup flour 1 cup milk with little
salt and pepper 1 cup breadcrumbs
Lay schnitzels on cutting board and lay cheese slices on one half of
each. Spread the cheese with the chutney and fold over.
Dust the parcels in the flour, dip in the seasoned milk and then into
the breadcrumbs .Redip in milk and then breadcrumbs. Refrigerate 15 mins
Little oil in frypan and cook turning as required
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Beef Olives
Can use a maggi mix gravy in the
casserole
Ingredients:
1 cup breadcrumbs
1/2 cup chopped prunes OR mushrooms 1 diced onion
1/2 tsp lemon zest 1/2 tsp thyme 2 tbsp oil
2 tbsp soy sauce
6 pieces beef schnitzel 2 tbsp std flour 3/4 cup
beef stock
Method:
Combine breadcrumbs, prunes, onion, lemon zest, and thyme. Lay
pieces of schnitzel out flat. Divide breadcrumb mixture evenly among
pieces.
Spread on breadcrumb mix then roll up and secure with toothpicks.
Heat oil in a frying pan, add beef olives and brown on all sides.
Transfer to a casserole dish. Now stir flour into same frying pan and
cook for a minute, gradually add stock stirring constantly. Bring to the
boil.
Add soy sauce. Pour this over beef olives. Cook at 160c for 45 mins or
until meat is tender. Remove toothpicks before serving.
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Gourmet
Schnitzel
Preheat oven to 180 c
Lightly fry schnitzel and line the bottom of a
roasting dish Sprinkle over grated cheese, chopped red /
green capsicum and sliced mushrooms.
Place a layer of sliced ham on top, then cover with grated cheese,
capsicum etc again Sprinkle with little still white wine.
Bake for 30 mins.
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Stacked
Schnitzel
Preheat oven to 180 c
Take pieces of schnitzel about palm size and
place in tea towel. Beat lightly to even out thickness.
Bread Crumb using home made crumbs.
In frypan, place each piece and fry in oil until lightly golden. Lay the
first cooked piece in an oven proof saucepan onto of three cubes of
butter.
On top of the schnitzel place three further knobs of butter, some fresh
sage leaves and a few slivered pieces of garlic .Little salt and pepper.
Layer each piece schnitzel in the same way stacking as you go. Now pour
over 1/2 cup of white still wine.
Place uncovered in oven for 15 - 20 mins. As an addition, add a little
grated cheese or blue vein between the layers for a difference.
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Schnitzel Cordon Bleu
Flour, Egg and Crumb or use homemade as above
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Bread Crumbing
Lay schnitzel out flat and pound until
even. Top with 1 - 2 tbsp tomato relish and some grated cheese .(
Mozzarella / Edam / Tasty / Blue Vein )
Fold in half and pin with wet
toothpicks Crumb and cook each side until golden and crisp turning once.
Remove toothpicks and serve.
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Schnitzel Casserole
Slice schnitzel into
strips and place in casserole dish. Slice an onion and layer over
strips. Pour on 2 cans of sliced mushrooms in butter sauce.
Oven at 180c for approx 2 hours.
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