Grilled Beer-braised Beef Ribs with Asian Sauces

Ingredients

2 kg beef back ribs
4 (440-mL) cans dark stout beer, about 7 cups
3/4 cup hoisin sauce
3/4 cup Thai sweet chili sauce

Method

  1. Preheat oven to 325ºF.
  2. Trim silverskin membrane and any excess fat off ribs. Slice into 1-rib portions.
  3. Arrange ribs, meaty-side up, in a large roasting pan. Pour in enough stout to cover ribs. Cover with foil. Bake in centre of oven until meat is fork-tender, about 2 hours.
  4. Transfer ribs to a platter. Discard liquid.
  5. Preheat barbecue to medium-low.
  6. Stir hoisin with chili sauce in a bowl.
  7. Brush ribs with sauce.
  8. Oil grill, then barbecue ribs, with lid open, turning and basting often with sauce, until ribs are well glazed and heated through, 12 to 15 minutes.

Makes 4 servings.

Source: Chatelaine magazine

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Grilled Steak with Cauliflower Rice

Ingredients

4 grilling steaks, about 500 g, at room temperature
1/2 tsp salt
3 garlic cloves
2 Serrano chilies, coarsely chopped
1/2 cup lime juice
2 tbsp fish sauce
2 tbsp brown sugar
1 cup chopped cilantro
1/2 cup fresh mint leaves

Cauliflower Rice

1 small head cauliflower
1 tsp canola oil
1 small onion, finely chopped
1/4 tsp salt

Method

  1. To make the cauliflower rice, cut cauliflower into florets. Pulse florets in a food processor until finely chopped to resemble rice.
  2. Heat a large frying pan over medium-high. Add oil, then onion. Cook until soft, 2 to 3 minutes.
  3. Add cauliflower. Cook until tender, about 2 more minutes. Stir in salt and season with fresh pepper. Set aside.
  4. Preheat barbecue to medium-high.
  5. Sprinkle both sides of steaks with salt and season with fresh pepper.
  6. Whirl garlic and chilies in a food processor until finely chopped. Add lime juice, fish sauce, brown sugar, cilantro and mint. Whirl until finely chopped. Scrape into a small bowl. Set aside.
  7. Oil grill. Barbecue steaks, with lid open, 3 to 5 minutes per side for medium-rare if steak is 1-inch thick.
  8. Transfer steaks to a cutting board. Let stand 5 minutes, then slice into thin strips. Drizzle steak with cilantro sauce and sprinkled with more mint if desired.
  9. Serve steak with cauliflower rice.

Makes 4 servings.

Source: Chatelaine magazine

French-style Stewed Veal with Mushroom in White Sauce

Ingredients

3 lb boneless veal shoulder, cut into 2-inch pieces
6-1/2 cups veal or chicken stock
1 large onion, studded with 2 cloves
4 carrots, sliced
2 leeks, sliced
1 garlic clove, halved
bouquet garni
1 tbsp black peppercorns
2-1/2 oz butter
1/2 lb button mushroom, quartered if large
l/2 lb baby onions
1 tbsp caster sugar
1/4 cup plain flour
1/12cup creme fraiche or double cream
pinch of freshly grated nutmeg
2-4 tbsp chopped fresh dill or parsley
salt and white pepper

Method

  1. Put the veal in a large flameproof casserole and cover with the stock. Bring to a boil over medium heat, skimming off any foam that rises to the surface.
  2. Add the studded onion, one of the sliced carrots, the leeks, garlic, bouquet garni and peppercorns, then cover and simmer over medium-low heat for about 1 hour until the veal is just tender.
  3. Meanwhile, in a frying pan, melt 2 oz of the butter over medium-high heat, add the mushrooms and saute until lightly golden. Transfer to a large bowl using a slotted spoon.
  4. Add another 2 oz butter to the pan and add the baby onions. Sprinkle with the sugar and add about 6 tbsp of the veal cooking liquid, then cover and simmer for 10-12 minutes until the onions are tender and the liquid has evaporated.
  5. Transfer the onions to the bowl with the mushrooms.
  6. When the veal is tender, transfer it to the same bowl using a slotted spoon. Strain the cooking liquid and discard the cooked vegetables and bouquet garni, then wash the casserole and return it to the heat.
  7. Melt the remaining butter, add the flour and cook for 1-2 minutes over a medium heat, but do not allow the mixture to brown. Slowly whisk in the reserved cooking liquid and bring to the boil, then simmer the sauce for 15-20 minutes until smooth and slightly thickened.
  8. Add the remaining carrots and cook for a further 10 minutes until tender.
  9. Whisk the cream into the sauce and simmer until the sauce is slightly thickened.
  10. Return the reserved meat, mushrooms and onions to the sauce and simmer for 10-15 minutes until the veal is very tender, skimming and stirring occasionally.
  11. Season with salt and white pepper and a little nutmeg, then stir in the chopped dill or parsley and serve.

Makes 6 servings.

Source: French Delicious Classic Cuisine

Quick and Easy Dinner with Strip Loin Steak

Ingredients

1/4 cup balsamic vinegar
1 tsp Dijon mustard
1/4 tsp each salt and coarsely ground pepper
1/4 cup olive oil
2 tbsp prepared horseradish
2 beef strip loin grilling steaks (8 oz each), halved crosswise
2 sweet red peppers, quartered
1 large Vidalia onion, cut in 1/2-inch thick rings

Method

  1. In small bowl, combine vinegar, mustard and half each of the salt and pepper. Ggradually drizzle in oil, whisking until emulsified. Stir in horseradish. Remove 2 tbsp and set aside for topping.
  2. Season steaks with remaining salt and pepper. Place on greased grill over medium-high heat. Close lid and grill, brushing often with horseradish mixture and ttirning once, until medium-rare, about 8 minutes.
  3. Remove steaks from grill. Spoon reserved horseradish topping on top. Let stand for 5 minutes.
  4. Add red peppers and onion to grill. Grill, covered, turning occasionally and brushing with horseradish mixture, until softened slightly, about 5 minutes. Serve with steak.

Makes 4 servings.

Source:

Traditional French-style Burgundy Beef Stew

Ingredients

3-1/2 lb lean stewing beef (chuck or shin)
6 oz lean salt pork or thick cut rindless streaky bacon
3 tbsp butter
12 oz baby onions
12 oz small button mushrooms
1 onion, finely chopped
1 carrot, finely chopped
2 or 3 garlic cloves, finely chopped
3 tbsp plain flour
3 cups red wine, preferably Burgundy
1-1/2 tbsp tomato puree
bouquet garni
2-1/2 to 3 cups beef stock
1 tbsp chopped fresh parsley
salt and freshly ground black pepper

Method

  1. Cut the beef into 2-inch pieces and dice the salt pork or cut the bacon crossways into thin strips.
  2. In a large heavy flameproof casserole, cook the pork or bacon over a medium heat until golden brown, then remove with a slotted spoon and drain. Pour off all but 2 tbsp of the fat.
  3. Increase the heat to medium-high. Add enough meat to the pan to fit easily in one layer (do not crowd the pan or the meat will not brown) and cook, turning to colour all sides, until well browned.
  4. Transfer the beef to a plate and continue browning the meat in batches.
  5. In a heavy frying pan, melt one-third of the butter over a medium heat, add the baby onions and cook, stirring frequently, until evenly golden. Set aside on a plate.
  6. In the same pan, melt half of the remaining butter over a medium heat. Add the mushrooms and saute, stirring frequently, until golden, then set aside with the baby onions.
  7. When all the beef has been browned, pour off any fat from the casserole and add the remaining butter. When the butter has melted, add the onion, carrot and garlic and cook over a medium heat for 3-4 minutes until just softened, stirring frequently.
  8. Sprinkle over the flour and cook for 2 minutes, then add the wine, tomato puree and bouquet garni. Bring to the boil, scraping the base of the pan.
  9. Return the beef and bacon to the casserole and pour on the stock, adding more if needed to cover the meat and vegetables when pressed down. Cover the casserole and simmer very gently over a low heat, stirring occasionally, for about 3 hours or until the meat is very tender.
  10. Add the sauteed mushrooms and baby onions and cook, covered, for a further 30 minutes.
  11. Discard the bouquet garni and stir in the parsley before serving.

Makes 6 servings.

Source: French – Delicious Classic Cuisine Made Easy