Meatballs and Tomato Sauce

Ingredients

l kg ground beef
2 tsp garlic paste (from a handy tube)
2 tsp sun-dried tomato paste
2 tsp dried oregano
2 tsp dried basil
2 generous tsp grainy mustard
1 tsp ground mace
1 tsp sweet smoked paprika
2 tsp redcurrant jelly
200 g fresh breadcrumbs
2 tbsp plain flour
2 tsp celery salt
2-3 tbsp olive oil, for frying
3-4 tsp light soy sauce, to season

Tomato Sauce

1 tbsp olive oil
1 large onion, chopped
2 garlic cloves, chopped
100 m1 fruity red wine
2 (400 g) cans chopped tomatoes
400 ml V8 vegetable juice
2 bay leaves
2 tsp brown sugar
salt and pepper

Method

1. Make the meatballs by mixing the beef, garlic paste, sun-dried tomato paste, oregano, basil, mustard, ground mace, smoked paprika and redcurrant jelly together in a large bowl. Get in there with your hands to make sure the mixture is well combined.
   
2. Mix the breadcrumbs, flour and celery salt together on your work surface.

3. Shape the meat mixture into balls — you should get about 18-20 balls, depending on how big you make them.
4. Roll each ball in the breadcrumb mixture and place on a tray. Chill in the fridge for 30 minutes.
5. To make the tomato sauce, heat the oil in a large pan, add the onion and cook over a low heat for 10 minutes, or until softened.
6. Add the garlic and cook for a few moments. Add the wine and let it bubble for a minute.
7. Add the chopped tomatoes, vegetable juice, bay leaves, sugar and salt and pepper. Stir well and leave to simmer for 30 minutes to reduce down a bit.
8. When it looks sufficiently saucy, remove the bay leaves and blitz with a hand blender so you are left with a lovely, thick, tomato sauce. Put the bay leaves back in at this point and leave the sauce sitting over a very gentle heat.
9. To cook the meatballs, heat the oil in a large frying pan over a medium-high heat and fry in batches until browned all over — this takes about 6-8 minutes per batch. Turn the meatballs carefully, using tongs or a couple of wooden spoons. Add a splash of soy sauce towards the end of cooking each batch, to add colour and seasoning. Remove from the pan with a slotted spoon, drain on kitchen paper briefly and then snuggle them into the tomato sauce.
10. Cover and cook very gently for 15-20 minutes.
11. Serve the meatballs with rice, salad, mash, pasta or indeed chips from the chippy.

Makes 18 to 20 meatballs.

Source: My Family Kitchen

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Orange Beef with French Dip

Ingredients

juice and zest of 2 oranges
1 tablespoon sambal or 1 minced jalapeno
1 bunch scallions, sliced thin, white and green parts separated
1 tablespoon minced ginger 2 shallots, sliced thin
1-1/2-pound hanger steak, any silverskin removed, and sliced as thin as possible
4 tablespoons grapeseed or canola oil
2 cups fresh beef stock, fresh chicken stock, or low-sodium canned broth
1 tablespoon naturally brewed soy sauce, if needed
Kosher salt and freshly ground black pepper
4 soft hoagie buns
1 large tomato, or 3 roma tomatoes, sliced 1/4-inch thick
1 small head iceberg lettuce, shredded

Method

1. In a medium bowl, combine the orange juice, sambal, scallion whites, ginger and shallots. Add the beef, stir to coat the slices, and marinate for 15 minutes.
2. Drain the beef, and reserve the marinade. Heat a wok over high heat. Add 2 tablespoons of the oil and swirl to coat the pan. When the oil is hot, add half the beef and stir-fry until cooked through, 4 to 5 minutes. Transfer the beef to a plate. Add the remaining two tablespoons oil to the wok, swirl, stir-fry the remaining beef, and transfer to the plate.
3. Add the stock and reserved marinade. Add the soy sauce if the stock is unsalted or low-sodium. Add the orange zest and scallion greens, season with salt and pepper, and bring to a boil.
4. Transfer the broth to four individual bowls.
5. To make the hoagies, split the rolls in half.
6. On the bottom halves place the tomato slices and top with the lettuce, then the beef. Cover with the bun tops, and serve with the broth bowls for dipping the hoagies into.

Makes 4 servings.

Source: Simply Ming One-pot Meals

Spicy Rattle Burgers with Chilies

Ingredients

1-1/2 pounds beef chuck, trimmed and cubed
8 ounces sirloin fat trimmings, cubed
2 large egg yolks
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 dried or canned chipotle chilies (smoked jalapefios), stemmed and minced
1 fresh poblano pepper, roasted, peeled, stemmed, seeded, and cut into small squares
1 red sweet pepper, roasted, peeled, stemmed, seeded, and cut into small squares
4 great burger buns, split
vegetable oil for brushing on cooking surface
4 thick sweet onion slices
olive oil for brushing on onion
1 bunch arugula, trimmed
4 skewers assorted pickle chunks, pickled peppers, pickled onions, and other pickled vegetables for garnish

Condiments

Mayonnaise
Mustard
Ketchup

Method

1. Place the chuck, fat, and a meat grinder in a freezer for 1 hour.
2. Force the chilled beef and fat through the large disc of the grinder into a large bowl. Mix in the egg yolks, then force the mixture through the medium disc of the meat grinder into another bowl.
3. With your fingertips, fold in the salt, pepper, chipotle and poblano chiles, and sweet pepper. Handling the meat as little as possible to avoid compacting it, divide the beef mixture into 4 equal portions and form the portions into patties to fit the buns. Refrigerate until ready to cook.
4. In a grill, prepare a hot fire for indirect-heat cooking, or preheat a broiler until very hot.
5. When the grill or broiler is ready, brush the grill or broiler rack with vegetable oil. Place the patties on the grill or broiler rack and cook until browned on the bottom, about 4 minutes. Using a wide spatula, turn the patties, then raise the grate on the grill, move the patties to a cooler spot on the grill, or lower the temperature on the broiler. Cook the burgers until done to preference, about 4 minutes longer for medium-rare.
6. Brush the onion slices with oil and grill or broil alongside the burgers, turning several times, until tender, about 5 minutes.
7. Remove the patties to a platter and allow to rest about 3 minutes before serving to allow the juices to settle. (Do not stack them on top of each other!)
8. While the burgers are resting, grill or toast the buns.
9. Place the patties on the bottom halves of the buns. Top with the grilled onion and arugula. Garnish each plate with a skewer of mixed pickles. Offer the condiments at the table.

Makes 4 servings.

Source: Chef Jimmy Schmidt

Bison Lasagna

Ingredients

1/2 lb ground bison
1 onion,chopped
8 garlic cloves, peeled and minced large tomatoes, peeled, seeded and chopped
1/4 cup reduced sodium beef broth or beef stock
2 tablespoons chopped fresh oregano
2 tablespoons chopped fresh rosemary
1/4 teaspoon ground black pepper
2 cups nonfat ricotta cheese
1 cup chopped fresh basil
1/2 cup chopped sun-dried tomatoes, packed without oil
2 tablespoons grated Parmesan cheese
24 cups water
9 dried lasagna noodles
1-1/2 cups grated mozzarella cheese

Method

1. Preheat an oven to 350°F (180°C). Coat a 13-by-9-inch baking dish with nonstick cooking spray.
2. Coat a large nonstick frying pan with nonstick cooking spray and set over medium heat. Add the bison, the onion and half of the garlic and saute until the meat is browned and no longer pink, about 5 minutes.
3. Stir in the chopped tomatoes, broth or stock, oregano, rosemary and pepper. Bring to a boil, reduce the heat to low and simmer, uncovered, until the sauce has thickened, about 10 minutes. Remove from the heat.
4. In a food processor with the metal blade or in a blender, combine the ricotta cheese, basil, sun-dried tomatoes, Parmesan cheese and remaining garlic. Process until smooth.
5. In large pot over high heat, bring the water to a boil. Add the noodles and cook according to the package directions or until al dente, about 10 minutes. Drain.
6. In the prepared pan, layer 3 noodles, half of the ricotta mixture, one-third of the meat sauce and one-third of the mozzarella.
7. Repeat the layers, using 3 noodles, the remaining ricotta mixture, half of the remaining meat sauce and half of the remaining mozzarella.
8. Top with the remaining noodles, the remaining meat sauce and the remaining mozzarella.
9. Bake, uncovered, until bubbly and golden on top, 35-45 minutes. Cool for 10 minutes before slicing.
10. To serve, divide among 6 individual plates.

Makes 6 servings.

Source: Cooking for Healthy Living

Beef and Porter Beer Stew

Ingredients

1/4 cup vegetable oil
2 tablespoons unsalted butter
2 pounds beef stew meat or bottom round, cut into 1 -inch cubes
fine sea salt and freshly ground black pepper
1 onion, diced (about 1 cup)
1/4 cup all-purpose flour
1 (12-ounce bottle) porter beer
2 cups low-sodium, store-bought beef broth, diluted with 2 cups water
bouquet garni of 2 bay leaves, 4 thyme sprigs, and 4 rosemary sprigs tied in a cheesecloth bundle
1/2 cup canned, crushed tomatoes
1/2 cup carrots peeled and cut into small dice
1/2 cup celery cut into small dice
1 cup rutabaga (wax turnips), cut into small dice
1 cup parsnips cut into small dice

Method

1. Heat the oil and butter in a large, heavy-bottomed pot over medium-high heat. Season the beef with salt and pepper. Add the beef to the pot in a single, not-too-tightly-packed layer and brown the beef well on all sides, about 8 minutes total. Transfer the beef to a plate and set aside.
2. Add the onion to the casserole and cook until golden and caramelized, about 15 minutes. Sprinkle the onion with the flour and stir to combine well.
3. Return the beef to the casserole, pour in the porter and broth, and add the bouquet garni, tomatoes, 2 teaspoons salt, and 2 teaspoons pepper.
4. Add the carrots, celery, rutabaga, and parsnips. Bring the liquid to a boil over high heat, then lower the heat and let simmer for 1 hour. Pick out and discard the bouquet garni.
5. The stew can be made up to 2 days ahead, cooled, covered, and refrigerated. Reheat gently before serving.

Makes 6 to 8 servings.

Source: Nightly Special