WHAT IS BEEF 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 STEW RECIPES | BBC GOOD FOOD
Warm up with one of our comforting beef stew recipes. Choose from slow-cooked beef casseroles, stroganoffs or beef bourguignon for a winning family meal.
Provided by Good Food team
Number Of Ingredients 1
More about "what is beef recipes"
EPIC BEEF WELLINGTON RECIPE | JAMIE OLIVER RECIPES
Beef Wellington celebrates the luxurious and very tender fillet of beef and is one of those ultimate blowout dishes that hits the right spot several times in one meal. When you’ve made this once, you’ll get a sense of how you can perfect it in your oven and make it work for parties and special occasions; once prepared it’s super-easy to cook and serve.
From jamieoliver.com
Total Time 1 hours 30 minutes
Cuisine british
Calories 797 calories per serving
From jamieoliver.com
Total Time 1 hours 30 minutes
Cuisine british
Calories 797 calories per serving
- 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, 1 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 caramelise, 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 (if using).
- Finely chop it all by hand with a big knife, to a rustic, spreadable consistency. Taste and season to perfection, then stir in the breadcrumbs (you can use pancakes to line the pastry and absorb the juices, but I prefer using breadcrumbs like this).
- Preheat the oven to 210°C/425°F/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, spread the mushroom pâté over the pastry, leaving a 5cm gap at either end and at the edge furthest away from you – eggwash these edges.
- Sit the beef on the pâté then, starting with the edge nearest to 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 eggwash (you can prep to this stage, then refrigerate until needed – just get it out 1½ hours before cooking so it’s not fridge-cold).
- When you’re ready to cook, heat the tray on the hob for a couple of minutes to start crisping up the base, then transfer to the oven and cook for 40 minutes for blushing, juicy beef – the two end portions will be more cooked, but usually some people prefer that.
- 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.
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MELT IN MOUTH SHIN STEW | BEEF RECIPES | JAMIE OLIVER RECIPES
When a shin of beef is slow cooked, magic happens – this is simple, warming and delicious
From jamieoliver.com
Total Time 3 hours 25 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 734 calories per serving
From jamieoliver.com
Total Time 3 hours 25 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 734 calories per serving
- Preheat your oven to 180ºC/350ºF/gas 4. In a heavy-bottomed ovenproof saucepan, heat a splash of olive oil and gently fry the onions, carrots, celery, garlic, herbs, porcini and cinnamon for 5 minutes until softened slightly. Meanwhile, toss the pieces of beef in a little seasoned flour, shaking off any excess. Add the meat to the pan and stir everything together, then add the tomatoes, wine and a pinch of salt and pepper. Gently bring to the boil, cover with a double-thickness piece of tinfoil and a lid and place in your preheated oven for 3 hours or until the beef is meltingly tender and can be broken up with a spoon. Taste and check the seasoning, remove the cinnamon stick and rosemary sprigs and serve.
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BEEF STEW RECIPES | BBC GOOD FOOD
Warm up with one of our comforting beef stew recipes. Choose from slow-cooked beef casseroles, stroganoffs or beef bourguignon for a winning family meal.
From bbcgoodfood.com
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LOW-CARB AND KETO GROUND BEEF RECIPES – DIET DOCTOR
What can you make with ground beef? Diet Doctor’s low-carb and keto ground beef recipes give you dozens of ways to use this versatile and affordable meat.
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CHINESE BEEF RECIPES - BBC GOOD FOOD
Serve beef in a range of stir-fries and other Chinese-style dishes. These satisfying suppers feature braising steak, beef mince, sirloin steak and more.
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