Baked Veal with Crispy Garlic and Herbs

Ingredients

750 g veal fillet
extra virgin olive oil, for brushing
sea salt and cracked black pepper
1/4 cup extra virgin olive oil, extra
3 cloves garlic, thinly sliced
2 cups basil leaves
1 cup tarragon leaves
arugula leaves, to serve

Anchovy Mayonnaise

300 g silken tofu
1 clove garlic, crushed
2 anchovy fillets
1/4 cup lernonjuice
1/3 cup finely grated parmesan

Method

  1. To make the anchovy mayonnaise, place the tofu, garlic, anchovies. lemon juice and parmesan in a food processor and process until smooth. Refrigerate until ready to use.
  2. Preheat oven to 180ºC (350ºF).
  3. Brush the veal with oil and sprinkle with salt and pepper.
  4. Heat a large non-stick frying pan over medium heat and cook the veal, turning, for 12 minutes or until browned on all sides.
  5. Transfer to a baking tray lined with non-stick baking paper and roast for 10 minutes.
  6. Allow to cool to room temperature.
  7. Heat the extra oil in a clean large non-stick frying pan over medium heat. Add the garlic and cook for 1 minute.
  8. Add the basil and tarragon and cook for 2-3 minutes or until the garlic is golden and the herbs are crisp. Remove with a slotted spoon and set aside on paper towel to drain.
  9. Slice the veal and top with the crispy garlic and herbs. Serve with the anchovy mayonnaise and arugula.

Makes 4 servings.

Source: Donna Hay

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Japanese-style Hamburg Steak with Tofu

Ingredients

1 block (300 g) firm tofu, drained
500 g ground beef
1 onion, peeled and coarsely grated
1 egg
1/2 tsp salt
1/4 tsp nutmeg
2 tbsp vegetable oil
1/4 cup water
1/4 daikon radish, finely grated, to serve
2 spring onions, finely sliced, to serve
steamed rice, to serve

Ponzu

1 tbsp sake
2 tbsp mirin
1/4 cup soy sauce
pinch of caster sugar
2 tbsp lemon juice

Method

  1. Turn the tofu out onto a double layer of paper towel, wrap it, then put a heavy plate on top and let it stand for about 20 minutes to press out any excess water.
  2. Break apart the tofu and mix it together with the beef, grated onion, egg, salt and nutmeg. Refrigerate for 30 minutes then form into four thick oval patties.
  3. To make the ponzu, place the sake and mirin in a small saucepan over medium heat and bring to the boil. Remove from the heat and add the soy sauce, sugar and lemon juice and allow to cool.
  4. Heat the oil in a large frypan over medium heat, add the hamburger patties and fry for about 3 minutes, or until well browned on one side.
  5. Flip and fry for a further minute, then add the water to the pan and cover. Allow the patties to steam for 2-3 minutes, or until they are cooked through.
  6. Squeeze out any excess moisture from the radish. Top each Hamburg with a large spoon of grated radish, scatter with the spring onions and pour over the ponzu. Serve with steamed rice.

Makes 4 servings.

Tip

Instead of the grated daikon and ponzu, you could also serve these Tofu Hamburgs with some steamed vegetables and any of your favourite steak accompaniments like demi-glace or sauteed mushrooms, or substitute the water with about a cup of red wine that you can reduce to make a simple red wine pan jus.

Source: Adam’s Big Pot

Peruvian-style Stewed Beef with Potatoes and Peas

Ingredients

2 white potatoes
4-1/2 lb beef (flank steak, beef shank, or beef cheek)
vegetable oil, for cooking
1 red onion, chopped
12 cloves garlic, finely chopped
pinch of cumin
1/2 cup yellow chili paste
1/2 cup chicha de jora or white wine
1 cup beef or vegetable broth (stock)
1/4 cup culantro or cilantro (coriander) juice or extract
1 teaspoon oregano
1/2 carrot, cut into 1/2-inch slices
scant 1/2 cup peas
4 tablespoons chopped culantro or cilantro (coriander) leaves
salt and pepper

Method

  1. Cook the potatoes in boiling water for 15-20 minutes, until tender. Drain and peel.
  2. Season the beef with salt and pepper. Heat 1/2 cup oil over medium heat and cook until browned. Set aside.
  3. Heat 1/4 cup oil in a pan over medium heat, add the onion and garlic and cook for about 5 minutes, stir continuously, until the onion has softened. Season with salt and pepper, add the cumin and chili paste, and cook the mixture for another 3 minutes, until fragrant.
  4. Pour in the chicha de jora or white wine and cook for 2 minutes to evaporate the alcohol.
  5. Place the browned meat in the pan and add the beef or vegetable broth (stock). Bring to a simmer, cover with a lid, and cook over low heat for 1 hour, stirring occasionally.
  6. Add the culantro or cilantro (coriander) juice or extract and oregano and cook for another 45 minutes.
  7. Add the sliced carrot and peas and cook for a final 15 minutes, until both the vegetables and the meat are tender.
  8. Stir in the boiled potatoes and chopped culantro or cilantro (coriander) leaves and serve with Peruvian corn rice and smoky blended beans.

Makes 4 servings.

Source: Peru – The Cookbook

Roasted Beef Tenderloin with Red Wine Sauce

Ingredients

1 whole filet of beef (beef tenderloin), about 7 lbs, trimmed and trussed (save trimmings, if possible)

Spice Rub

2 cups Szechuan peppercorns, toasted in a hot skillet until aromatic
1/2 cup sweet paprika
2 tbsp dark brown sugar
1/2 cup olive oil
1 tbsp freshly ground black pepper
3 tbsp freshly chopped chives

Red Wine Sauce

2 large onions, diced
2 carrots, diced
2 celery stalks, chopped
1/2 clove garlic, chopped
2 bay leaves
handful fresh thyme
handful fresh tarragon
1/2 cup red wine
3 cups fresh chicken stock or low-sodium canned broth

Method

  1. Mix all the spice-rub ingredients together, rub all over the beef and let sit for 2 hours.
  2. Heat a large roasting pan in a 425°F oven for 10 minutes.
  3. Transfer the hot pan to the top of the stove and reduce oven to 375°F.
  4. Add onions, carrots, celery, garlic, herbs and beef trimmings (or 3 tablespoons olive oil) to the roasting pan. Mix well, and cook over medium heat until mixture is lightly browned.
  5. In a hot skillet over high heat, sear the beef (with spice rub still on it) on all sides. Put beef on top of vegetables in pan. Roast in oven for 40 minutes, or until the internal temperature measures 120°F for rare, 125°F for medium rare.
  6. Remove filet from pan. Keep warm on top of stove, wrapped in foil.
  7. Put the pan with vegetables on the stove and add the wine. Bring to a simmer and reduce until syrupy.
  8. Add chicken stock and simmer 20 to 30 minutes, until thickened.
  9. Strain into smaller saucepan and skim off any fat that rises to the top. Reduce until thick and “saucy.” Keep warm.
  10. When ready to serve, slice beef into 1-inch-thick medallions. Drizzle sauce over the beef and serve extra on the side.

Makes 8 servings.

Source: Chef Rocco DiSpirito

One-pot Meal of Braised Oxtail with Mushroom and Quinoa

Ingredients

1 cup dried shiitakes
1-1/2 cups rice flour or brown-rice flour
1 tablespoon paprika
6 large oxtail pieces (6 to 8 ounces each)
Kosher salt and freshly ground black pepper
3 tablespoons grapeseed or canola oil
2 onions, cut into 1-inch dice
2 tablespoons minced garlic
1 cup Shaoxing wine or dry sherry
1 (12-ounce) can whole bamboo shoots, rinsed well, cut into 1-inch lengths
3 tablespoons naturally brewed soy sauce
1 cup quinoa

Method

  1. Fill a medium bowl with warm water. Add the shiitakes and soak until soft, 30 minutes to 1 hour. Drain, and stem the caps. Quarter the large caps and halve the smaller ones. Set aside.
  2. In a large shallow plate, combine the flour and paprika. Season the oxtail pieces with salt and pepper, and dredge in the flour.
  3. Heat a stockpot or other tall wide pot over medium heat. Add 2 tablespoons of the oil and swirl to coat the bottom. When the oil is hot, add the oxtail pieces, in batches, if necessary. Cook the oxtail, turning once, until brown, about 8 minutes. Set the oxtail aside.
  4. Add the remaining tablespoon of oil to the pot and swirl. When the oil is hot, add the onions and garlic, season with salt and pepper, and saute until softened, about 3 minutes.
  5. Add the wine, deglaze the pot, and reduce the liquid by half, about 2 minutes.
  6. Add the reserved mushrooms and the bamboo shoots, season with salt and pepper, and return the oxtail to the pot. Add the soy sauce and enough water to cover the ingredients. Adjust the seasoning, if necessary. Bring to a simmer, cover, and cook over medium-high heat until the meat is falling off the bone, 2 to 3 hours. (Quick tip: cook in a pressure cooker, over medium-high heat, for 1 hour.)
  7. To make the quinoa, combine the quinoa and 2 cups water in a large saucepan. Bring to a boil, reduce the heat, and simmer, stirring occasionally, until the water is absorbed, 12 to 14 minutes.
  8. Transfer the quinoa to a large bowl, top with the oxtail mixture, and serve.

Makes 4 servings.

Source: Simply Ming One-pot Meals