Category Archives: Beef

Beef Jhal Faraizi

One of the best ways to use up leftover roast beef and potatoes.

This has a bit of heat to it but if you like your food spicier then, throw a sliced red chilli in when you are cooking the onion.

Serves 4-6 depending on sides. When it comes to frying the eggs, I take a straw poll of those eating and just cook enough for them with no spares!

Ingredients

900g potatoes, cooked and peeled

1-2 tablespoons oil

500g cooked roast beef, cut into 0.5cm dice

1 1/2 teaspoons caraway seeds

1 teaspoon cumin seeds
1 teaspoon chilli flakes

2 medium or 1 large red onion, diced

1 teaspoon turmeric powder

1 teaspoon salt

Freshly ground pepper

1 handful fresh coriander

6-12 fried eggs depending on appetites

Method

Boil the potatoes with their skins on, drain and set aside to cool.

Once cool enough to touch, peel the skins from the potatoes and dice roughly to 1cm.

Heat the oil in a large frying pan, I use a 32 cm pan for this.

Add the seeds and chilli flakes, once fragrant, add the beef and onion.

Cook over a medium heat until the onion has softened.

Now add the potatoes, turmeric, salt and pepper. Turn the heat up high and let the potoatoes catch a little on the pan to get some colour.

If they aren’t  browning up enough for you, turn the grill on and slide the pan under, being careful not to melt the handle!

Once the potatoes have some colour, stir through the coriander, fry the eggs and serve with the eggs on top.

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Homemade Barbecue Sauce

This is easy to make, has tonnes of flavour and is a huge hit with my boys.

Uses wise, I have slow cooked pork and beef with it, brushed it onto meat and chicken on the BBQ, stirred it through noodles for a quick after school feed and middle son uses it as pizza sauce!

I triple the recipe to give me four jars of sauce as it keeps well if you sterilise your jars and lids.

Ingredients

15mls oil

1 red onion, diced

4 garlic cloves, roughly chopped

50mls balsamic vinegar

75g brown sugar

250mls passata

50mls gluten free soy sauce

50mls gluten free Worcestershire sauce

1 red chilli, deseeded and chopped roughly

1 teaspoon ground cumin

1 teaspoon dried oregano

Method

In a medium pan, heat the oil over a medium heat and add the onion, cook for 7-10 minutes and then add the garlic. 

Cook for two minutes and add the balsamic vinegar, scrape any caramelised bits off the bottom of the pan and simmer the vinegar until it has reduced by half.

Now add the sugar, passata, soy sauce, Worcestershire sauce, chilli, cumin and oregano.

Bring up to the boil and simmer for 15-20 minutes until thickened and darkened.

Sterilise your jars now if you are making extra.

Use a stick blender to whizz to a lump free sauce.

Pour into sterilised jars if you have made extra.

Swedish Meatballs With Gravy

The challenge was set by my youngest son to come up with a gluten free meatball just like Ikea’s and apparently these are winners. To make them completely authentic I serve them with mashed potato, some green Veg and a dollop of Ikea’s finest lingonberry jam!

The quantity is big but I always think that when you are going to the effort to make meatballs you should always make extra for the freezer, your hands are dirty anyway!

This recipe makes 90 meatballs with sauce and that’s enough to feed 18!!!!!

Freeze the excess in foil trays or ziplock bags with the sauce on them for a quick defrost and bake dinner another night.

Ingredients

MEATBALLS

1kg minced beef

1kg minced pork

150mls milk

60g fresh gluten free breadcrumbs

2 onions, peeled and grated

2 teaspoon dried thyme, ground in a mortar and pestle

3 teaspoons salt

Freshly ground pepper

2 tablespoons oil

GRAVY

100g butter

6 tablespoons gluten free plain flour

1 tablespoon tomato paste

500mls red wine

1.5 litres beef stock

50mls gluten free Worcestershire sauce

275mls cream

Salt and pepper

Method

Combine the beef, pork, milk, breadcrumbs, onion, thyme, salt and pepper. Use your hands to ensure that it is totally mixed.

Set aside in the fridge for 1 hour.

Preheat the oven to 180 degrees Centigrade. Line two baking trays with baking parchment.

Form the meat into small balls, set aside on a third baking tray.

Heat a large frying pan, I use a 32cm pan, this is a BIG quantity, over a high heat, add the oil and once hot start frying the meatballs in batches. Cook until coloured all over and then using a slotted spoon, remove and pop them onto the prepared baking trays lined with baking parchment.

Once all of the meatballs are sealed and on the trays slide into the oven and bake for 10 minutes until cooked through.

While the meatballs are cooking make the gravy.

Add the butter to the frying pan, once melted add the flour and tomato paste, cook over medium heat for 1-2 minutes, scraping all the yummy bits off the bottom of the pan.

Now add the wine and stock, whisk over a medium heat for 7 minutes. Add the Worcestershire sauce and cream, heat through.

Remove the meatballs from the oven and either add them to the gravy or place in a serving dish and pour over the gravy. Serve hot.

 At this stage I use foil trays for the meatballs going in the freezer, pour over the gravy, chill and freeze.

Kerala Beef Curry


This curry is very popular in our house. It isn’t the prettiest of dishes but the flavour is amazing!

 I love the fact that the meat and veg are all in one pot and the boys love that they get to eat it with bread and poppadoms while using their fingers!

Serves 12, this curry freezes well so I tend to make this quantity and freeze half for a night off another day.

Ingredients

50g ghee

15 whole cloves

15 cardamom pods

20 black peppercorns

4x5cm sticks of cinnamon

2 medium onions, diced

4 garlic cloves, peeled and bruised

30-40 curry leaves

Thumb sized piece of ginger, peeled and grated

1.75kgs diced beef, around 3cm

1 litre water

Salt

750g potatoes, kipfler are great, cut into 4cm pieces

1/2-1 teaspoon cayenne pepper

500g frozen baby peas

270mls coconut cream

2 tablespoons corn flour mixed with 3 tablespoons water

75g fresh chopped coriander, stalks and leaves

Method

In a large pan with a lid, heat the ghee, once hot, add the cloves, cardamom, cinnamon sticks and peppercorns.

As soon as they begin to sizzle, add the onion and cook over a medium to high heat until colouring a little.

Add the garlic, curry leaves and ginger to the pan and cook for two minutes.

Add the beef to the pan and over a high heat, brown the meat, around 4 minutes.

Pour the water into the pan, cover, bring up to simmering and simmer for 90 minutes. Uncover for the last 30 minutes.

Now, add the potatoes, cayenne and salt to the pan, bring back up to the boil and simmer for 30 minutes covered and then ten minutes uncovered.

Carefully pour the cornflour slurry into the curry sauce and stir until thickened.

Now add the peas and coconut cream, bring up to a simmer and sprinkle over the coriander. Serve.

Meatballs With Cranberries

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These little gems lend themselves to filling flat breads with hummus, salad and yogurt or skewered with fancy cocktail sticks as a party nibble.

Younger children love them too as the cranberries and glaze add a lovely sweetness that most children adore and as a mum I love the sneaky vegetables!

Makes 32, serves 6.

Ingredients

500g minced beef

180g carrots, peeled and grated

300g courgette/zucchini, grated

4 garlic cloves, peeled and crushed

1 egg, beaten

4 teaspoons ground cumin

3 teaspoons ground coriander

1/2 teaspoon ground all spice

1/2 teaspoon chilli powder

1 teaspoon sumac

100g dried cranberries

salt to taste

2 tablespoons pomegranate molasses

2 tablespoons balsamic vinegar

4 tablespoons tomato ketchup

Method

Combine all of the ingredients except the molasses, vinegar and ketchup.

Using your hands mix the ingredients very well.

Preheat the oven to 200 degrees Centigrade, line a baking tray with baking parchment.

Heat a large frying pan over medium to high heat, add a little oil.

Form the meat mix into small balls,  I get around 32 balls.

Add one third of the balls to the hot pan and cook, just to seal and colour a little. Remove the meatballs and place them on the prepared baking tray.

Continue and seal the remaining balls. Place them all on the baking tray.

In a small bowl, combine the molasses, vinegar and ketchup. Spoon this over the meatballs, making sure each one has a coating of glaze.

Slide the tray into the oven and bake for 30 minutes. Serve hot or at room temperature.

Minced Beef With Spices And Fresh Herbs

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Ok, now this recipe needs to be on your radar if, like me, some days are a little on the mad side and time is short! Think of this as a middle eastern inspired stir fry, odd I know but it works and as the boys eat it with their hands, a huge hit in our house!

The fresh herbs really make this zing but feel free to mix them up and just use what you have to hand, fresh coriander and fresh oregano work well too.

The photo shows our gluten free option but the rest of the family use  Lebanese bread or pitta bread. If you want to do this dairy free, omit the yogurt and maybe add a wee dollop of hummus?

Serves 6-8.

Ingredients

30mls oil

1 onion, diced

2 garlic cloves, roughly chopped

1 tablespoon ground cumin

4 teaspoons sumac

4 teaspoons zatar

1 tablespoon sesame seeds

700g minced/ground beef

600g cooked and cut to 2cm dice potatoes, skin still on

200mls stock or water

500g frozen peas

salt and pepper

1 tablespoon fresh parsley, chopped

1 tablespoon fresh mint, chopped

1 tablespoon fresh dill, chopped

Method

Heat the oil in a very large frying pan, mine is a 32cm diameter and this just fits!

Once the oil is hot, add the onion and cook for 5 minutes until softened, add the garlic and cook for 1 minute. Pour the spices into the pan and stir until fragrant, only 30 seconds or so.

Add the beef to the pan and over a high heat brown the meat.

Add the potatoes and stock or water, turn the heat down to medium and simmer until the liquid has evaporated, it doesn’t take long in such a big pan.

Now add the peas and keep stirring to cook them through and lightly fry the meat and potatoes. Season well.

Stir through the fresh herbs at the end and serve with flat bread and yogurt.

Beef And Coconut Curry

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I love a good curry!

With meat falling apart and a really flavourful sauce this curry doesn’t last long in our house. I make this quantity to ensure I have some leftovers to freeze in individual meal boxes with some rice or to use as a home made pie filling, it’s an Australian thing, we love our pies!

Although you might be put off by the quantity of ghee, don’t worry! Towards the end of cooking the fat all rises to the surface of the curry and I just spoon it off.

Serves 10-12 and freezes very well.

Ingredients

100g ghee

4 large tomatoes

1 large onion, peeled and roughly chopped

6 garlic cloves, peeled

70g fresh ginger, peeled and roughly chopped

3 onions, peeled and sliced

3 tablespoons ground cumin

3 tablespoons ground coriander

1 teaspoon ground fennel

1/4 teaspoon ground cinnamon

1 pinch ground cloves

1 teaspoon Kashmiri chilli powder

1.5kg beef, fat and sinew removed, diced

670mls coconut milk

400mls passatta, sieved tomatoes

2 tablespoons tomato paste

a pinch of saffron

salt and pepper

100g raw cashew nuts

fresh coriander to serve

Method

Heat half the ghee in a large oven proof pan, with a tight fitting lid,over a medium to high heat.

While the ghee heats, process the tomatoes, one onion, garlic, ginger and 200mls of water to make a paste.

Add this paste to the pan and bring it up to a gentle simmer, let the paste slowly reduce down until you have a thick, dark red paste left in the pan, this usually takes around 40 minutes.

Scrape the paste out of the pan and set aside.

Preheat the oven to 150 degrees Centigrade.

Add the remaining ghee to the pan and add the three sliced onions, cook the onions until soft and then add the cumin, coriander, fennel, ground cloves and chilli powder.

Stir well and cook for 1 minute.

Return the paste to the pan, heat through, stirring well.

Now add the beef and stir through regularly for a couple of minutes to allow it to seal a little.

Pour in the coconut milk, passatta and tomato paste and sprinkle over the saffron. Stir well and season with salt and pepper.

Cover with the lid and pop the pan in to the oven.

Bake for 3 hours, stirring occasionally.

Towards the end of cooking, spoon off the fat that will have risen to the surface.

Heat a frying pan over a high heat, add the cashews and dry fry until they are colouring up.

Pour the nuts not a chopping board to cool, once cool, very roughly chop them . Roughly chop a handful of fresh coriander, leaves and stalks.

To serve, sprinkle over the nuts and coriander.