BEEF STICKS RECIPE RECIPES
PERFECT ROAST BEEF RECIPE | JAMIE OLIVER CHRISTMAS RECIPES
A simple way to roast topside of beef to ensure it's super succulent, every time
Total Time 1 hours 5 minutes
Yield 6
Number Of Ingredients 7
Steps:
- Remove the beef from the fridge 30 minutes before you want to cook it, to let it come up to room temperature.
- Preheat the oven to 240°C/475°F/ gas 9.
- Wash and roughly chop the vegetables – there’s no need to peel them. Break the garlic bulb into cloves, leaving them unpeeled.
- Pile all the veg, garlic and herbs into the middle of a large roasting tray and drizzle with oil.
- Drizzle the beef with oil and season well with sea salt and black pepper, then rub all over the meat. Place the beef on top of the vegetables.
- Place the tray in the oven, then turn the heat down immediately to 200°C/400°F/gas 6 and cook for 1 hour for medium beef. If you prefer it medium-rare, take it out 5 to 10 minutes earlier. For well done, leave it in for another 10 to 15 minutes.
- If you’re doing roast potatoes and veggies, this is the time to crack on with them – get them into the oven for the last 45 minutes of cooking.
- Baste the beef halfway through cooking and if the veg look dry, add a splash of water to the tray to stop them from burning.
- When the beef is cooked to your liking, take the tray out of the oven and transfer the beef to a board to rest for 15 minutes or so. Cover it with a layer of tin foil and a tea towel and leave aside while you make your gravy, horseradish sauce and Yorkshire puddings.
Nutrition Facts : Calories 564 calories, FatContent 35 g fat, SaturatedFatContent 14 g saturated fat, ProteinContent 52.8 g protein, CarbohydrateContent 9.8 g carbohydrate, SugarContent 6.2 g sugar, SodiumContent 1.0 g salt, FiberContent 2.2 g fibre
BEEF STIFADO RECIPE | JAMIE OLIVER RECIPES
In Greece, stifado is served with hilopittes (egg pasta) or orzo (rice-shaped grains of pasta). Once you've tried this a few times and become addicted to its intense flavours, you can try swapping the beef for veal or rabbit.
Total Time 2 hours
Yield 4
Number Of Ingredients 13
Steps:
- Place the beef in a large non-reactive bowl. Add the marinade ingredients, peeling and finely slicing the garlic first, then cover and refrigerate for at least 6 hours, or preferably overnight.
- Peel the baby onions. If using fresh, peel and roughly chop the tomatoes.
- Heat the oil over medium heat in a large saucepan and sauté the onions for 5 minutes or until softened. Remove with a slotted spoon and set aside.
- Sauté the beef, reserving the marinade, for about 8 to 10 minutes, or until browned on all sides.
- Return the onions to the saucepan, add the marinade, tomatoes and tomato purée and enough water to just cover the stew.
- Season generously with sea salt and freshly ground black pepper. Bring to the boil then simmer for 1½ to 2 hours, or until the beef is tender and the sauce has thickened.
- Serve with pasta and grated hard cheese, such as kefalotiri, pecorino or Parmesan.
Nutrition Facts : Calories 660 calories, FatContent 25.8 g fat, SaturatedFatContent 7.2 g saturated fat, ProteinContent 87.6 g protein, CarbohydrateContent 15.2 g carbohydrate, SugarContent 11.8 g sugar, SodiumContent 1.3 g salt, FiberContent 4 g fibre
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SLOW COOKER BEEF STEW RECIPE - BBC GOOD FOOD
Cook beef stew in a slow cooker for really tender meat. Add button mushrooms or smoked paprika for extra flavour – it will be an instant family favourite
From bbcgoodfood.com
Total Time 4 hours 20 minutes
Category Dinner, Main course, Supper
Calories 474 calories per serving
From bbcgoodfood.com
Total Time 4 hours 20 minutes
Category Dinner, Main course, Supper
Calories 474 calories per serving
- If you want to thicken the gravy, mix the cornflour with a splash of cold water to make a paste, then stir in 2 tbsp of the liquid from the slow cooker. Tip back into the slow cooker, stir and cook for a further 30 mins on high. Stir in the parsley and season again to taste. Serve with mash, if you like. Leave to cool before freezing.
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SLOW COOKER BEEF STEW RECIPE - BBC GOOD FOOD
Cook beef stew in a slow cooker for really tender meat. Add button mushrooms or smoked paprika for extra flavour – it will be an instant family favourite
From bbcgoodfood.com
Total Time 4 hours 20 minutes
Category Dinner, Main course, Supper
Calories 474 calories per serving
From bbcgoodfood.com
Total Time 4 hours 20 minutes
Category Dinner, Main course, Supper
Calories 474 calories per serving
- If you want to thicken the gravy, mix the cornflour with a splash of cold water to make a paste, then stir in 2 tbsp of the liquid from the slow cooker. Tip back into the slow cooker, stir and cook for a further 30 mins on high. Stir in the parsley and season again to taste. Serve with mash, if you like. Leave to cool before freezing.
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BEEF RAGOUT RECIPE | BBC GOOD FOOD
Add a modern-day twist to a classic bolognese with Tom Kerridge's exquisite beef ragout. Serve with hand-cut pappardelle pasta for a great dinner party dish
From bbcgoodfood.com
Total Time 3 hours 55 minutes
Category Dinner, Main course, Supper
Calories 396 calories per serving
From bbcgoodfood.com
Total Time 3 hours 55 minutes
Category Dinner, Main course, Supper
Calories 396 calories per serving
- When ready to serve, gently reheat the ragout over a medium heat. Cook the pasta in a large pan of salted water for 3 mins, drain then tip into the ragout, toss together with some of the parmesan and leave for 1 min. Ladle the pasta into bowls, scatter over the remaining parmesan and serve.
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BEEF WITH RED WINE SAUCE RECIPE | MYRECIPES
Make a simple one-dish dinner that's sure to wow your guests. This beef recipe, flavored with gravy and mushrooms, is a hearty, filling dish. Pair with a salad or bread, for sopping up the sauce, and you're ready to eat.
From myrecipes.com
Reviews 3.5
Total Time 6 hours 15 minutes
From myrecipes.com
Reviews 3.5
Total Time 6 hours 15 minutes
- Cover and cook on HIGH 6 hours. Remove and discard bay leaf. Serve over noodles. Garnish, if desired.
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ACTUAL PF CHANG'S MONGOLIAN BEEF RECIPE RECIPE - FOOD.COM
This is the actual recipe of the mongolian beef at PF Changs--enjoy! Found on PF Chang's website: http://www.pfchangs.com/chefscorner/recipes/gluten_free_mongolian_beef_recipe.pdf
From food.com
Reviews 4.5
Total Time 30 minutes
Calories 285.9 per serving
From food.com
Reviews 4.5
Total Time 30 minutes
Calories 285.9 per serving
- 7. Place on a plate over cooked rice and enjoy!
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SHAKING BEEF RECIPE - NYT COOKING
This savory-sweet stir-fry, known as bo luc lac or “dice” in Vietnamese, gets its English name from the constant shaking of the pan performed by the cook while browning the meat. It can be tough work to move the hot wok constantly, and the intense heat can burn the ingredients in a wink. This recipe, adapted from the one served at Slanted Door, Charles Phan’s immensely popular Vietnamese restaurant in San Francisco, has been simplified for the home cook. Once the meat is marinated, it is quick work – 20 minutes from start to finish – but don’t try to expedite matters further by dumping all of the meat into the wok at once. Cook the meat in two batches (a pound at a time) so you get a nice, crisp sear.
From cooking.nytimes.com
Reviews 5
Total Time 20 minutes
Cuisine asian
Calories 626 per serving
From cooking.nytimes.com
Reviews 5
Total Time 20 minutes
Cuisine asian
Calories 626 per serving
- Serve beef over watercress or lettuce leaves, passing salt and pepper mixture and lime wedges at the table.
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JACK LINK'S ORIGINAL BEEF JERKY| HOW TO MAKE BEEF JERKEY ...
Using his grandfather’s old recipes for sausage and smoked meats, Jack Link created his first kippered beef sticks in Wisconsin in 1986, and they quickly became a popular snack throughout the state. But that wasn’t enough for Jack, so he invested in a packaging machine to expand into other markets, and eventually—with the help of a successful Sasquatch-themed marketing campaign—Jack Link’s became the #1 jerky brand in the country.
Beef jerky is usually made in a dehydrator designed to circulate air around the food at a low temperature. The temperature for drying beef jerky in a dehydrator is typically 130 to 140 degrees, which is a lower temperature than you can reach with a conventional home oven. But that doesn’t mean we can’t use our home oven to make a perfectly acceptable beef jerky hack that tastes like Jack’s. And even though Jack uses a smoker for his beef jerky, you won’t need one to give your jerky a similar smoky flavor.
The pineapple juice in the marinade is an important part of the taste, but its primary contribution is a unique enzyme that helps break down the proteins in the tough cut of meat to tenderize it. Soy sauce and beef bouillon contribute to the umami savoriness of the jerky, and liquid hickory smoke is used in this hack as a quick way to add the smoky flavor.
The marinating takes 24 hours and the oven drying takes between 6 to 8 hours, so get the sliced beef into the bath in the morning and you’ll be munching on jerky by dinnertime the next day. And to help you out, I'm including step photos.
Find more cool recipes for your favorite snacks here.
From topsecretrecipes.com
Reviews 5.0
Total Time 8 hours 15 minutes0S
From topsecretrecipes.com
Reviews 5.0
Total Time 8 hours 15 minutes0S
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JACK LINK'S ORIGINAL BEEF JERKY| HOW TO MAKE BEEF JERKEY ...
Using his grandfather’s old recipes for sausage and smoked meats, Jack Link created his first kippered beef sticks in Wisconsin in 1986, and they quickly became a popular snack throughout the state. But that wasn’t enough for Jack, so he invested in a packaging machine to expand into other markets, and eventually—with the help of a successful Sasquatch-themed marketing campaign—Jack Link’s became the #1 jerky brand in the country.
Beef jerky is usually made in a dehydrator designed to circulate air around the food at a low temperature. The temperature for drying beef jerky in a dehydrator is typically 130 to 140 degrees, which is a lower temperature than you can reach with a conventional home oven. But that doesn’t mean we can’t use our home oven to make a perfectly acceptable beef jerky hack that tastes like Jack’s. And even though Jack uses a smoker for his beef jerky, you won’t need one to give your jerky a similar smoky flavor.
The pineapple juice in the marinade is an important part of the taste, but its primary contribution is a unique enzyme that helps break down the proteins in the tough cut of meat to tenderize it. Soy sauce and beef bouillon contribute to the umami savoriness of the jerky, and liquid hickory smoke is used in this hack as a quick way to add the smoky flavor.
The marinating takes 24 hours and the oven drying takes between 6 to 8 hours, so get the sliced beef into the bath in the morning and you’ll be munching on jerky by dinnertime the next day. And to help you out, I'm including step photos.
Find more cool recipes for your favorite snacks here.
From topsecretrecipes.com
Reviews 5.0
Total Time 8 hours 15 minutes0S
From topsecretrecipes.com
Reviews 5.0
Total Time 8 hours 15 minutes0S
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Tender beef stew with potatoes, carrots, root vegetables, and a side of mashed potatoes is the perfect Sunday night dinner.
From thepioneerwoman.com
Reviews 5
Total Time 3 hours 15 minutes
Category main dish, meat
From thepioneerwoman.com
Reviews 5
Total Time 3 hours 15 minutes
Category main dish, meat
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SMOKED SPICY BEEF STICKS RECIPE | BRADLEY SMOKERS ...
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HOW TO MAKE BEEF STICKS AT HOME - TWO DELICIOUS RECIPES …
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CHUNKY BEEF CHILI RECIPE | MYRECIPES
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BEEF STICKS - TASTE OF ARTISAN
Oct 30, 2019 · Rytek Kutas’s recipe is quite heavy on fermento by the way, about 3 times as much as what I use in my recipe. These beef sticks are made with either thin sheep casings (expensive), or with 18-22 mm edible collagen casings. Though I often prefer natural casings, I tend to use collagen casings to make beef sticks …
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MONGOLIAN BEEF RECIPE | ALLRECIPES
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BEEF STIR FRY WITH NOODLES - FAVORITE FAMILY RECIPES
Oct 20, 2020 · The only difference between the sauce and the marinade for this recipe is a little bit of cornstarch. The cornstarch just makes the sauce a little thicker and helps to coat the noodles. The sauce for this beef stir fry is a more savory sauce, which I like with beef …
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BEEF SHIN RAGù RECIPE - LOVEFOOD.COM
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