Lamb Recipes: Filet Of Lamb With Pan Reduction, Lavender And Rosemary Jus

Filet Of Lamb With Pan Reduction, Lavender And Rosemary Jus

Basic Ingredients:

• 8 lamb filets of approximately 70 grams each (2 1/2 ounces)
• 3 French shallots peeled and finely chopped
• 50 grams of chopped garlic (4 tablespoons)zest of one lime
• 30 millilitres of lime juice (2 tablespoons)
• 100 millilitres of red wine vinegar (3 1/2 fluid ounces)
• 250 millilitres of red wine (1 cup)
• 1 litre of veal stock (1 quart)
• 75 grams of chopped Spanish lavender (5 tablespoons)
• 100 grams of finely chopped rosemary (3 1/2 ounces)
• 30 millilitres of olive oil for cooking (2 tablespoons)
• 30 millilitres of butter for cooking (2 tablespoons)
• 30 millilitres of butter for the sauce (2 tablespoons)

Cooking Methods:

• Preparation time is 10 minutes.
• Cooking times is 10 minutes, plus time for reduction.
• Put the olive oil and the butter in a hot roasting pan. Season the lamb filets with salt and pepper and sear them in the pan.
• Remove the filets, add the shallots, the garlic, the lime zest and the lime juice.
• Deglaze with the red wine vinegar and the red wine.
• Add the veal stock, the lavender and the rosemary. Reduce the sauce in the pan.
• Add the butter and check the seasoning. Pass the pan juice through a fine sieve. Keep warm on a slow burner.
• salt and black pepper

Lamb Recipes: Salad With Boiled Lamb

Salad With Boiled Lamb

Basic Ingredients:

• 500g leg of lamb (in a single piece, e.g. loin, filet end, best end of neck)
• 2 litre of water
• 1 onion
• 1 clove of garlic
• 2 carrots
• 5 bay leaves
• 10 whole black peppercorns
• 1 dl drained sheep yoghurt (or natural unsweetened yoghurt /crème fraiche)
• 50g peeled prawns
• 6 radishes with their tops
• 1/2 loaf of bread
• Salicornia
• Rapeweed oil
• Cider vinegar
• Salt and pepper
• Balsamic vinegar

Cooking Methods:

• Clean the lamb meat and rub it with seasonings salt. Simmer the meat from 1/2 to 12 hours, depending on how much time you've, and how much you want it to be flavoured by salicornia.
• Peel the onion and cut into quarters.
• Boil a pot of water containing the onion, garlic, bay leaves, peppercorns and salt. Lower the lamb in to the water and boil it on low heat for ten minutes. Eliminate the pot from the heat and let the meat soak up the moisture for 10 minutes until it's ready.
• Utilizing a mixer, beat the vegetables using the yoghurt into a smooth puré. Season with salt, pepper along with a dash of cider vinegar.
• Slice the bread very thinly, brush it with rapeweed oil and sprinkle with salt. Toast the slices golden inside a 175°C oven for about four or five minutes.
• Clean and rinse the radishes (saving the tops as a garnish), and slice thinly. Mix them with the prawns and salicornia, and marinate them with rapeweed oil, salt and fresh ground pepper.
• Cut the warm, simmered lamb into thin slices, spooning each with a dab of the purée, arrange the salad for serving and decorate with the finest radish leaves.
• Finally, add a few drops of balsamic vinegar, laying the toast on top.

Lamp Recipes: Roast Leg Of Lamb

Roast Leg Of Lamb

Basic Ingredients:

• 1 organic leg of lamb
• 5 onions
• 3 red onions
• 5 shallots
• 2 heads of garlic
• 1/2 bunch of thyme
• Salt and pepper
• 1 bottle of beer
• 1 dl apple vinegar
• 1/2 litre apple juice

Cooking Methods:

• Lightly brown the leg of lamb and rub it with a little vinegar, salt, pepper and thyme.
• Peel the onions and cut them in thick pieces.
• Place them in a roasting pan and turn them in a mixture of beer, apple vinegar, apple juice, thyme, salt and pepper.
• Place the leg of lamb on the onions and cover with aluminium foil.
• Heat the oven to 130°C.
• Put the roasting pan in the oven and roast the leg of lamb for 10 hours.
• Remove the meat and let it cool for 10 minutes before carving and serving it with the baked onions.

Lamp Recipes: Lamb Sausage

Lamb Sausage

Ingredients:

• 12-14 sausages
• 1kg lamb (rump, shoulder or neck)
• 100g lamb fat
• 2-3 eggs
• 2 cloves of garlic
• 100g boiled potatoes
• 1/2 of fennel stalk
• 5g fennel seeds
• 5g coriander seeds
• 3 dl milk
• Fresh ground pepper
• Lamb casings or meat gauze
• 2 handfuls of savoury herbs (nettles, ground elder, flatleaf parsley)

Cooking Methods:

• Cut the lamb and fat into smaller pieces and grind it with a meat grinder.
• Prepare the garlic, boiled potatoes and fennel and run them through the grinder.
• Mix the ground ingredients with the milk and eggs.
• Chop and blanch the herbs and stir them into the ground meat with the other spices and pepper.
• Fry a small trial piece to ensure that the ground mixture is seasoned to taste.
• Then stuff the casings or roll the mixture into a meat net or gauze.
• Chill the sausages and let them settle 30 to 60 minutes to consolidate the sausage meat before it is fried or grilled.

Beef Recipes: Slow Smoked Beef Ribs

Slow Smoked Beef Ribs

Ingredients:

• 2 racks of Beef Ribs
• 9 cups hickory wood chips (2250ml)

Rub:

• 2 tablespoons paprika (30ml)
• 3 tablespoons brown sugar (45ml)
• 1 tablespoon dry mustard (15ml)
• 1 tablespoon ground ginger (15ml)
• 2 teaspoons onion powder (10ml)
• 1 tablespoon kosher salt (15ml)
• 2 teaspoons cracked black pepper (10ml)

Beef Rib Sauce:

• 1 bottle BBQ sauce
• 1 tablespoon Worcestershire sauce (15ml)
• 1 tablespoon Dijon mustard (15ml)
• 1 teaspoon chili powder (5ml)
• 1 tablespoon lemon juice (15ml)
• Splash of hot sauce

Cooking Procedures:

• In a small bowl combine all rub ingredients. Rub the mixture vigorously and evenly over beef ribs. Place beef ribs large sealable plastic bag and place in fridge for 5 hours or overnight.
• Place 6 cups of the wood chips in water and soak for 1 hour.
• Build a smoke pouch by squeezing the excess water from 2 cups (500ml) of wet wood chips and place on a large piece of aluminum foil. Place 1 cup (250ml) of dry wood chips on top and mix them together.
• Close the foil around the chips to make a sealed foil package. Using a fork, puncture holes in both sides of the foil pack to allow the smoke to flow through and infuse the meat. Repeat twice more to make a total of 3 pouches.
• Remove the one side of the grill grate and insert one smoke pouch.
• Prepare barbeque for grilling with indirect heat by preheating one side of the grill to 400°F/200°C or high heat and leaving the other side of the grill off.
• Close lid and wait for smoke. Once you have smoke lower heat under smoke pouch to 250°F/120°C or medium low heat.
• Place beef ribs on cool side of grill, opposite from the smoke pouch. Close lid and leave to smoke for 2.5 hours or until meat is tender enough are fall off the bone tender. Change smoke pouch every 45 minutes.
• Prepare Beef Rib Sauce by mixing ingredients in a bowl. Cover and refrigerate until needed.
• During the last 20 minutes of cooking, baste with Beef Rib Sauce.

Beef Recipes: Spicy Grilled Beef Short Ribs

Spicy Grilled Beef Short Ribs

Ingredients:

• 1/3 cup of five spice powder (83ml)
• 1/3 cup of brown sugar (83ml)
• 3 tablespoons of garlic salt (45ml)
• 3 tablespoon celery salt (45ml)
• 3 cups of wood chips (Cherry or Apple) (750ml)
• 4 beef short ribs, bone in

Cooking Procedures:

• Combine all of the rub ingredients in a large bowl. Rub half of the rub mixture into the ribs and reserve the other half of the rub for use tomorrow. Place the ribs in a large plastic bag and into the fridge to marinate overnight.
• A half hour before you plan to put the ribs on the grill, remove them from the fridge. Remove them from the plastic bag and apply the remaining rub from the night before, leaving approximately 2 tablespoons to sprinkle on the ribs while they smoke.
• Let the ribs stand for half an hour to come to room temperature. This will ensure that they cook evenly on the grill.
• Place 1 cup of the wood chips in cold water to soak for 1/2 hour.
• If your grill has several grates, remove one on the far side and set it aside. Preheat the grill to high heat - approximately 400- 450°F (200-225°C).
• Squeeze the excess water from the soaking woodchips and place in the center of a large piece of tin foil. Add the remaining 2 cups of dry wood chips. Fold the aluminum foil around the chips to create a sealed pouch.
• Using a fork, poke holes in the package on both sides to allow the smoke to filter through.
• Place the smoke package directly over the flame on the far side where the grate has been removed. Close the lid and wait for smoke to start building in the barbecue.
• Once smoking has begun lower the heat under the wood chip pouch and turn the heat off on the other portions of the grill. Wait for the temperature to reach approximately 200°F (100°C).
• Place the ribs on the grates where the heat is off - to the side of the smoke. Close the lid and leave to smoke with indirect heat for approximately 4 hours. After 1 1/2 - 2 hours flip the ribs and sprinkle with remaining rub mixture.
• After 4 hours, the ribs should have a crispy delicious rub exterior and the meat should be almost falling off of the bone.

Beef Recipes: Mushroom Tarragon Stuffed Beef Tenderloin With Cabernet Jus

Mushroom Tarragon Stuffed Beef Tenderloin With Cabernet Jus

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Ingredients:
For the beef:
4 tablespoons olive oil
1 onion, finely chopped
2 cloves garlic, finely chopped, optional
1 pound assorted wild mushrooms, finely chopped
1 tablespoon fresh tarragon, minced or 1 teaspoon dry
4 six-ounce beef tenderloin steaks
salt and pepper

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For the sauce:
1 tablespoon olive oil
1 onion, finely chopped
2 cloves garlic, finely chopped, optional
1 tablespoon tomato paste
1 cup Cabernet Sauvignon or other full bodied red wine
1 cup beef stock, you may use canned!
1 teaspoon corn starch

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Cooking Procedures:

Beef Stuffing

• Sauté the onion in 2 tablespoons of the olive oil over a medium heat until lightly browned, about 5 to 8 minutes. Add the garlic and continue sautéing until fully aromatized, a few minutes longer. Add the mushrooms and cook until they release much of their moisture and become soupy. Continue cooking until the moisture evaporates and the mushrooms flavours concentrate, about 15 minutes in total. Remove from the heat. Add the tarragon and season with salt and pepper. Meanwhile season each steak with salt and pepper and sear both sides in a hot pan with the remaining olive oil. Pour off the oil and reserve the dirty pan for the sauce. Using a small sharp paring or boning knife make a small incision in the side of each steak. Form a cavity within by wiggling the knife tip but try not to make the entrance hole any bigger then needed. Spoon the stuffing into each steak. Reserve any extra stuffing.

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Cabernet Jus:

• Meanwhile using the same pan you seared the steaks with sauté the onion in the olive oil over a medium heat until lightly browned. Add the garlic and tomato paste and continue a few minutes longer until fully aromatized. Add the wine and simmer until it reduces by three quarters. Whisk together the beef stock and cornstarch and add to the wine. Bring to a simmer and cook just until the jus thickens slightly. Remove from the heat.

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To finish:

• Preheat oven to 400 degrees. Roast each stuffed steak until it reaches your desired temperature, about 12 minutes for medium rare. Feel free to peak and check the progress! As the steaks finish reheat the sauce stirring in any extra stuffing. Douse the steaks with sauce and serve immediately. Ten Hut!

Beef Recipes: Oktoberfest Beef Rouladen

Oktoberfest Beef Rouladen

Ingredients:

• 4 very thin six-ounce beefsteaks, flank steak or top butt
• 1 tablespoon of German or Dijon mustard
• 2 large dill pickles cut in half lengthwise
• 1 onion sliced very thinly into rings
• 4 strips of bacon
• 1/2 cup of red wine
• 1-1/2 cups of beef broth
• 1 bay leaf
• 1 tablespoon of cornstarch
• 2 tablespoons of water

Cooking Procedures:

• Lay the steaks on a flat surface and brush with the mustard; lightly sprinkle each with salt and pepper. Lay a slice of bacon on each steak. Layer the onions evenly onto each steak and top with the pickle slice.
• Fold two opposing sides of the steak in towards the center about one inch or so forming a roughly rectangle shape. Roll into a tight cylinder and secure with a toothpick or two or butchers string. Repeat with the remaining three steaks.
• Brown the rouladen in a thin layer of vegetable oil in a thick bottomed sauce pot that's just big enough to hold all four in a single layer. Brown evenly on all sides. Use additional oil if needed and when done discard all the oil.
• Add the wine, beef broth and bay leaf to the pot. Bring to a simmer and braise with a tight fitting lid over a low heat for one and a half hours or until tender. When done a thin knife blade should meet no resistance when poked into the meat.
• Remove the rouladen from the broth. Stir together the cornstarch and water then whisk into the broth until it thickens. Adjust the seasoning to taste. Serve immediately.

Beef Recipes: Beefy Burgers With Smashed Potatoes

Beefy Burgers With Smashed Potatoes

Ingredients:
For the burgers:

• 2 pounds of ground beef
• 1 onion, minced
• 1 cup of shredded beef from leftover beef stew or canned beef stew,
• optional2 tablespoons of dried oregano
• Salt and pepper
• 6 ounces of blue cheese,
• crumbled6 large buns, sliced in half

For the potatoes:

• 6 baking potatoes
• 6 tablespoons of extra virgin olive oil
• 2 tablespoons of whole fennel seeds
• Salt and pepper

Cooking Procedures:
For the burgers:

• Preheat barbecue grill on high for 15 minutes.
• A clean hot grill will lessen the chances that the burgers will stick.
• Meanwhile place the beef, onion, stew meat and oregano in a large bowl then season with salt and pepper.
• Mix well then form into 6 large patties.
• Grill for 8 minutes per side, until well done.
• Sprinkle cheese onto patties during last 2 minutes of cooking to melt.
• Toast the buns on the grill until golden brown.
• Top with lettuce and tomato and dig in.

For the potatoes:

• Preheat oven to 375 degrees F (190 degrees C).
• Place potatoes on a baking tray and bake for 45 to 60 minutes, until tender.
• Turn oven up to 450 degrees F (230 degrees C).
• Push down on the baked potatoes with a potato masher or small plate so that they crack open and are flattened, doubling in diameter.
• Drizzle liberally with olive oil and sprinkle with fennel seeds and salt and pepper.
• Bake until golden and crisp about 15 to 20 minutes more.

Beef Recipes: Biscuit Crusted Beef Stew

Biscuit Crusted Beef Stew

I adore the way stewing transforms affordable, tough cuts of beef into tasty, tender stew. The earthy flavours of root vegetables combine using the full body of beef stock and aromatic red wine to form a wealthy flavour base. The only thing much better than a bowlful of hearty stew will be the same bowl having a biscuit topping!

Ingredients:

• Two pounds or so of stew beef
• A sprinkle or two of salt and pepper
• A splash of vegetable oil
• A few carrots, peeled and roughly chopped
• A few stalks of celery, roughly chopped
• A few potatoes, peeled and roughly chopped
• A few parsnips, peeled and roughly chopped
• A few onions, peeled and roughly chopped
• A turnip, peeled and roughly chopped
• A jar of pickled baby white onions
• One small can of tomato paste
• Half a bottle or so of hearty red wine
• Two or three cups of homemade or canned beef stock
• A few bay leaves
• A few sprigs of fresh rosemary
• Another sprinkle or two of salt and pepper
• A few handfuls of frozen peas

Cooking Procedures:

• Preheat a sizable thick-bottomed pot more than medium-high heat.
• Meanwhile, pat the beef dry with a clean towel then cut it into big cubes and season it.
• Add a splash of oil towards the pot - covering the bottom inside a thin layer - then toss in enough meat to form a single sizzling layer.
• Sear the meat on each side until it is evenly browned.
• Because it browns eliminate it from the pan, adding much more oil and meat as needed.
• As soon as the meat is done discard the remaining oil - but keep all the browned bits in the pan.
• They'll add plenty of flavour!
• Add half from the vegetables - reserving the other half - and all the meat back to the pot.
• Add the tomato paste, infant onions and sufficient wine and beef stock to just barely cover the functions.
• Add the bay leaves and rosemary and bring the pot to a simmer.
• Continue cooking until the meat is almost tender, about an hour, then add the remaining vegetables.
• I add them in two batches so the very first will dissolve into the stew while the second retains its shape, colour and texture.
• Continue simmering until the meat and veggies are tender, about an additional thirty minutes.
• Meanwhile, make a batch of one's favourite biscuits.
• When the stew is tender season it then stir in the peas and ladle it into several ovenproof bowls.
• Fit a piece of biscuit dough onto each bowl.
• Place them on a tray to catch any drips then bake in a preheated 400 degree F oven.
• Cook till the biscuit toppings are nicely browned and the stew is heated through, about thirty minutes.

Beef Recipes: Orange Ginger Beef

Orange Ginger Beef

Ingredients:

• 2 tablespoons of vegetable oil
• 1 blade simmering steak, boneless, about 1 pound or .5 kg
• 2 onions, chopped
• 1 knob ginger, rinsed well, unpeeled, sliced thinly
• 2 tablespoons of Soy sauce
• 1 10 oz. can of beef stock
• 1 cup of orange marmalade
• 1 cup of orange juice
• 1 tablespoon of five-spice powder (optional)
• 1 bunch of cilantro
• 1 bag of baby spinach
• 1 cup of bean sprouts
• 1 bunch of green onions, chopped

Cooking Procedures:

• Preheat the pot over a medium high heat then add the oil. Sear the steak on both sides until evenly browned.
• Add the onions and ginger and stir for a few minutes until lightly browned.
• If the pan starts to burn, add a splash of water and continue&
• Add the soy sauce, orange juice, marmalade, beef stock and five-spice powder.
• Rinse the cilantro well then thinly chop the root end of the bunch, add to the pot. Reserve the leaves.
• Bring all the ingredients to a boil, reduce the heat to low, cover with a tight fitting lid and continue simmering until tender, about 1 hour.
• When the meat is tender enough, break it into smaller chunks.
• Split the spinach and bean sprouts evenly between four bowls. Stir the green onions into the broth then ladle into each bowl.
• Top with a sprinkling of the reserved cilantro leaves.
• Enjoy!

Beef Recipes: Best Roast Beef With Huge Yorkshire Puddings

Best Roast Beef With Huge Yorkshire Puddings

Ingredients:

• Best Roast Beef
• 1 x 5 1/2 lb. fore-rib wing-rib or sirloin of beef, French trimmed
• sea salt
• freshly ground black pepper
• olive oil
• 3 red onion, halved
• 2 bulbs garlic
• 7 lb. roasting potato, peeled
• 3 rosemary, sprigs
• 4 cloves garlic, peeled
• 2 thumb-sized pieces ginger, peeled, and, diced
• 1/2 bottle robust red wine
• Huge Yorkshire Puddings
• 1/2 pt milk
• 4 oz plain flour
• 1 pinch salt
• 3 egg

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Cooking Procedures:

• Best Roast Beef
• Pre-heat oven to 450 degrees F (230 degrees C), and heat a large thick-bottomed roasting tray on the hob.
• Rub your beef generously with salt, then add a little olive oil to the tray and lightly colour the meat for a couple of minutes on all sides.
• Lay your onions and bulbs of garlic in the tray with the beef on top of them, then cook in the pre-heated oven for a total of 1 1/2 hours.
• While the beef is starting, parboil your potatoes in salted boiling water for around 10 minutes and drain in a colander.
• Toss about to chuff them up - this will make them really crispy.
• After 30 minutes, take the tray out and toss in your potatoes, parsnips and rosemary.
• With a garlic press or grater, squeeze or grate the garlic and ginger over everything in the tray.
• Shake the tray and whack it back in the oven for the final hour.
• Remove the potatoes and parsnips to a dish to keep warm, place the beef on a plate, covered with foil, to rest, and get your greens and Yorkshire puddings on.
• Remove most of the fat from your roasting tray and you should be left with caramelized onions and sticky beef goodness.
• Add a teaspoon of flour to the tray and mash everything together.
• Heat the tray on the hob and when hot, add the red wine.
• Simmer for 5 to 10 minutes, stirring every couple of minutes, until your gravy is really tasty and coats back of a spoon.
• Add any juice from the beef and feel free to add some water or stock to thin the gravy if you like.
• Pour through a coarse sieve and push it through with a spoon, pushing it through with a spoon, and serve in a warmed gravy jug.
• Serve with Yorkshire puddings.
• Huge Yorkshire Puddings
• Mix the batter ingredients together.
• Preheat a Yorkshire pudding tray with 1/2 inch (1 centimeter) of oil in each section.
• After 10 minutes divide the batter into the tray.
• Cook for around 30 minutes until crisp - don't open the oven door before then or they won't rise.
• Serve with Beef Roast.

Beef Recipes: Seared Encrusted Carpaccio Of Beef

Seared Encrusted Carpaccio Of Beef

Ingredients:

• 1 tbsp heaping whole coriander, seeds, smashed
• 1 handful rosemary, finely, chopped
• Freshly ground black pepper and salt
• Light sprinkling dried oregano
• 3 1/2 lb. filet of beef
• Handful ginger, peeled, and, finely, sliced
• 3 red or green chilis, seeded, and, finely, sliced
• Good handful radish, finely, sliced
• Small handful coriander, leaves, picked, stalks, finely, sliced
• Sesame oil
• Soy sauce, to taste
• 2 limes, juiced

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Cooking Procedures:

• Pound the coriander seeds in a pestle and mortar, then mix the chopped rosemary, salt, pepper and oregano and sprinkle on a board or function surface.
• Roll and press the filet of beef over this, making sure the meat is completely covered with the coating.
• Inside a very hot, ridged pan, or on a barbeque, sear off the meat for about 5 minutes until brown and slightly crisp on all sides. Remove from the pan.
• Allow it to rest for five minutes prior to slicing as thinly as possible and lay the sliced beef on a sizable plate.
• Collect the ginger slices and slice finely across into small delicate matchsticks.
• Flick these randomly more than the beef with the chilis, radishes and coriander.
• Drizzle having a very little quantity of sesame oil, some soy sauce and freshly squeezed lime juice.
• Drizzle with a very small amount of sesame oil, some soy sauce and freshly squeezed lime juice.