Coconut Beef Curry

Ingredients

1 tbsp ground coriander
1 tbsp ground cumin
3 tbsp Mussaman Curry Paste
2/3 cup water
2-3/4 oz creamed coconut
1 lb beef fillet, cut into strips
1-3/4 cups canned coconut milk
1/3 cup unsalted peanuts, finely chopped
2 tbsp Thai fish sauce
1 tsp palm sugar or brown sugar
4 kaffir lime leaves
fresh cilantro sprigs, to garnish

Method

  1. Combine the coriander, cumin and Mussaman Curry Paste in a bowl.
  2. Pour the water into a pan, add the creamed coconut, and heat until it has dissolved.
  3. Add the curry paste mixture and simmer for 1 minute.
  4. Add the beef and simmer for 6-8 minutes.
  5. Add the coconut milk, peanuts, fish sauce, and sugar. Simmer gently for 15-20 minutes, or until the meat is tender.
  6. Add the lime leaves and simmer for 1 to 2 minutes.
  7. Transfer to bowls and garnish with cilantro sprigs. Serve hot.

Makes 4 to 6 servings.

Source: Curries

Belgian-style Beef Casserole with Beer

Ingredients

4 cups beef stock
5 lb lean stew beef
1/4 cup margarine
1-1/2 cup chopped onions
24 small whole onions or shallots, peeled
salt and freshly ground pepper to taste
4 cups strong beer or ale

Seasoned Flour

1-1/2 cup all purpose flour
1 tbsp salt
1/2 tbsp freshly ground pepper
1/2 tbsp dry English mustard
1/4 tbsp paprika
1/4 tsp basil
1/4 tsp chervil
1/4 tsp thyme
1/4 tsp parsley flakes

Method

  1. Pour the stock into a saucepan and boil until reduced to 3/4 cup of liquid.
  2. Cut the beef into large chunks.
  3. Mix the seasoned flour ingredients in a bowl. Place the seasoned flour in a plastic bag. Add the beef and shake until coated. Remove the beef and reserve the remaining seasoned flour.
  4. Melt the margarine in a heavy skillet. Add the beef and cook until brown, stirring with a wooden spoon. Remove the beef from the skillet and set aside.
  5. Coat the chopped onions with the reserved seasoned flour, then brown in the skillet, adding margarine, if needed.
  6. Arrange half of the chopped onions in a casserole and cover with half of the beef. Cover the beef layer with the remaining chopped onions and top with the remaining beef.
  7. Add the whole onions, then season with salt and pepper. Pour the stock and beer over the beef mixture.
  8. Bake, covered, in a preheated 350ÂșC oven, 1 rack below center, for 2 hours or until the beef is tender.
  9. Place in a serving dish. Garnish with fresh parsley, if desired.

Makes 10 to 12 servings.

Source: The Creative Cooking Course

Ox Heart with Wild Mushroom

Ingredients

1/2 ox heart (Bos primigenius taurus)
1-1/4 cups wild mushrooms (Boletus edulis)
rosemary, (Rosmarinus officinalis), ground + 1 sprig
olive oil
pepper
salt

Method

  1. Slice the ox heart (or buy it ready sliced). Season with salt and pepper.
  2. Before slicing them, wash the mushrooms to remove any soil.
  3. Heat some oil in a frying pan, add the mushrooms, and saute them.
  4. Brush the ox-heart slices with a little oil. Heat a griddle over high heat and cook them for 3-5 minutes (according to taste), along with the sprig of rosemary (to allow its flavor to impregnate the meat).
  5. Serve the ox heart with the mushrooms and dust with a little ground rosemary to taste.

Makes 1 serving.

Source: Paleo

Vietnamese-style Shaking Beef

Ingredients

1 pound filet mignon, cut into 1-inch pieces
3-1/2 tablespoons sugar
1/3 cup plus 1 tablespoon canola oil
Kosher salt and freshlyground pepper
3 tablespoons light soy sauce
3 tablespoons Asian fish sauce
2 tablespoons white vinegar
1 teaspoon rice wine (optional)
6 scallions, cut into 1-inch pieces
1 small red onion, thinly sliced
3 garlic cloves, minced
1 tablespoon unsalted butter
1 bunch of watercress, stemmed
Lime wedges, for serving

Method

  1. In a large bowl, toss the meat with 1/2 tablespoon of the sugar, 1 tablespoon of the oil and 1 teaspoon each of salt and pepper. Let stand at room temperature for 1 hour.
  2. In a small bowl, whisk the remaining 3 tablespoons of sugar with the soy sauce, fish sauce, vinegar and rice wine, if using.
  3. Heat a large skillet until very hot. Add the remaining 1/3 cup of oil and heat until smoking.
  4. Add the meat and cook undisturbed over high heat for 1 minute, until browned.
  5. Turn the meat and cook for 1 minute longer. Tilt the skillet and spoon off all but 1 tablespoon of the oil.
  6. Scatter the scallions, onion and garlic over the meat and cook for 30 seconds. Stir the soy mixture and add it to the skillet, shaking to coat the meat. Bring to a boil.
  7. Add the butter and shake the skillet until melted.
    4 Line a platter with watercress and pour the shaking beef and vegetables on top. Serve with lime wedges.

Makes 4 servings.

Source: Chef Charles Phan

Wiener Schnitzel and Fried Potatoes

Ingredients

600 g veal cutlets, trimmed
salt
plain flour
4 eggs
bread crumbs
oil to fry
lemon wedge

Fried Potatoes

900 g potatoes, peeled and quartered
100 g butter
fresh parsley, finely chopped
salt

Method

  1. Peel the uncooked potatoes and quarter them. Cook in salted water for about 20 minutes, drain and fry in a pan with butter and fresh chopped parsley. Set aside and keep warm.
  2. Cut the veal in 4 escalopes. Pound until thin and even in thickness. Make a few incisions round the edges. Salt the cutlets on both sides.
  3. Coat the cutlets on both sides in flour, dip in egg mixture and coat in breadcrumbs.
  4. Fry the cutlets in hot oil on both sides until brown. Drain on kitchen paper.
  5. Serve the veal with the fried potatoes and lemon halves.

Makes 4 servings.

Source: Culinary Austria