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Pakistani Curried
Beef and Cauliflower
Ingredients:
500g
Beef, cubed 3 onions, sliced finely 1 tsp dried coriander 1/4 tsp turmeric 1 tsp cayenne pepper 1 tsp salt
1 tbsp olive oil
2
cloves garlic, finely chopped 1/4 tsp dried ginger 3 tomatoes, chopped 3 jalapeno peppers, chopped 1
tbsp. fresh coriander
400g
cauliflower, sliced
Method:
In frypan, add meat to oil and fry until
browned Set aside. Brown onions in same oil. Add all the spices,
garlic, ginger and jalapeno peppers. Continue to fry for five minutes to
allow the flavours to blend. Replace meat, add
tomatoes, and enough water to cover the meat.
Cover and cook until a
thin gravy develops (oil will separate). Add cauliflower and cook until
tender. Garnish with fresh coriander.
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Beef
Devilled
Sausages
Serve with mashed potatoes and peas
Ingredients:
500g of beef sausages 1 onion 1 apple grated 1/4 - 1/2 cup of chutney 1
tbsp of beef stock 1
cup of water 1 tbsp of soya sauce
Method:
Brown
sausages until cooked and set aside. Fry the sliced onion
and the grated apple, and then add the stock, chutney, water and soy.
Simmer until it starts to thicken, about 10 minutes and add 1 x tsp
of corn flour if not thick enough. Chop up the sausages and add to the
mix.
Baste the sausages with the mix until heated through
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Braised Steak &
Onions: Preheat oven to
180 c
Ingredients:
500 ~ 1kg Blade Steak 2 x sliced onions Good splash of
worchester sauce 2
x tsp beef stock powder water to cover
Method:
Cut meat into
bite size pieces slice onions and put on top of meat Cover with water
and add worchester sauce
Sprinkle over a couple of tsp's of beef
stock powder a little salt and pepper and bake for
2 ~ 2.5 hours till tender
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Savoury Baked Steak
2 bacon rashers 750g topside steak
1/2 tsp dry mustard 3 tsp sugar 3 tbsp flour 2
tbsp vinegar 11/2 tbsp tomato sauce 11/2 cups water.
Trim the rind off the bacon and fry for a few minutes to draw off the
fat. Drain and cut the bacon into 3cm length pieces.
Cut the steak into even-sized pieces and put the steak and bacon into an
ovenproof dish. Mix the remaining ingredients together until smooth.
Pour the mixture over the meats. Cover the dish. Bake
at 160°c for 2 - 21/2 hours or until the steak is tender.
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Rib Eye Steak
and Salsa Topping
Salsa:
Finely chop one red onion
one med sized ripe tomato some FRESH parsley and place
all in a bowl..
Add SEA salt fresh ground black pepper a good
swig of olive oil and a swig of red wine vinegar
Now grate some fresh ginger and mix in a tbsp of horseradish sauce..(
grate fresh horseradish if you have it)
Steak:
Place your rib eye steak in some glad wrap and beat out
Olive oil in fry pan and cook 3-4 mins on the first side ( NO
poking or prodding )
Turn and when blood rises, remove and rest...Plate up steak, sprinkle of
salt and pepper and salsa on top...Drizzle of olive oil to finish
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Brisket and
Onions
Preheat oven to 175c
Place brisket fat side up, in a roasting pan.
Sprinkle brisket evenly with salt, pepper and garlic slivers. Top with 2
sliced onions.
Bake at 175C for 1 hour or until onions turn brown. Pour over 1 cup hot
water and cover pan tightly with aluminium foil.
You can add an oxo cube to the water if desired. Reduce oven temperature
to 150c and continue cooking 2 hours or until brisket is tender.
Remove brisket and onions to warm platter. Skim fat from juices and make
a gravy with cornflour and cook over medium heat, stirring constantly.
Let gravy boil and thicken. Let sit for 5 mins and carve brisket across
the grain into thin slices. Serve brisket and onions with gravy.
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Vindaloo
Preheat oven to 180c ~
Can use mince if desired.
500gm beef steak-small cubes 1 cup
tomato sauce 2 tsp curry powder 2 tbsp brown sugar 1/4
tsp ground cloves 1/4 cup vinegar
1 cup water large onion-diced 3/4 cup sultanas
salt and pepper.
In casserole dish, mix all together. Bake 1 hour or until tender.
Serve with rice.
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