RIBEYE WITH BREADCRUMBS AND SHALLOTS:
INGREDIENTS: ( serves 4 )
4 ribeye steaks, each approx. 250 g
2 tbs clarified butter
2-3 springs rosemary
Sea salt
Pepper
For the gravy
350 ml beef stock
1 carrot
1 small potato
250 g shallots
1 clove garlic
For the fried breadcrumbs
4-6 breadcrumbs
Egg yolk
Salt
6 tbs clarified butter
METHOD:
- For the gravy, put the stock and the peeled and chopped carrot and potato in a pan. Simmer over a medium heat for 1-1 1/2 hours, adding more liquid if necessary.
- Then strain through a sieve. Peel and dice the shallots and garlic, add to the sauce and simmer gently for a further 15 minutes.
- Meanwhile trim a little fat from the meat ( but not all of it ). Chop the fat and reserve for the fried breadcrumbs. Season the meat with pepper and quickly brown on both sides in clarified butter, season with pepper and wrap in aluminium foil with the rosemary and sea salt. Put into the oven at 180c for 15-20 minutes.
- Meanwhile mix the chopped fat with the breadcrumbs and egg yolk. Season lightly with salt. Heat the clarified butter in a small pan and crumble in the mixture. Fry until crisp and drain on a paper towel.
- Take the meat out of the oven and serve on boards garnished with rosemary and breadcrumbs. Serve the gravy separately.
TIPS :
The ribeye cut refers to a beef rib that has had the 6th through the 12th rib bones removed leaving just the rib-eye muscle. It is tender, flavourful, and expensive. Remember to buy steak knifes... People always forget about steak knives until they plate the steak..
SAUERBRATEN: EUROPE
INGREDIENTS: ( serves 4 )
3 small onions, chopped
2 carrots
2 sticks celery
2 tsp rosemary
4 tsp thyme
1 kg beef
1 clove
2 bay leaves
1 tsp peppercorns
750 ml beef stock
100 ml vinegar
3 tbs vegetable oil
1 tbs butter
Salt and ground black pepper
1 tsp nutmeg
1 tsp cloves, ground
1 tsp allspice
Parsley, to garnish
METHOD:
- Combine the chopped onion, carrots, celery, rosemary and thyme to make a mirepoix. Put the mirepoix and the meat into a bowl and add the quartered onion, clove, bay leaves and peppercorns.
- Add the beef stock and the vinegar and make sure that everything is well covered by the liquid. Cover and allow to marinate overnight in the fridge.
- Remove the meat from the marinate and fry well on all sides in the hot oil and butter in a stew pot. Season with salt and ground black pepper and add the marinade.
- Allow to stew for approximately 90 minutes. Remove the meat from the pot and sieve the sauce. Reduce to about half, add the spices and season to taste .
- Slice the meat, place in the sauce, serve with mashed potatoes and garnish with parsley.
TIPS : A famous dish of German origin in which meat is marinated in a sweet and sour mixture for several days and is then braised for several hours in the marinade, producing meat that is very tender and flavourful.
PAN FRIED RIB- EYE STEAK:
INGREDIENTS: ( serves 3 )
180 g rib-eye, marinated in salt and pepper
Olive oil, for cooking
Salt and freshly ground black pepper, to taste
50 g mushrooms, chopped
2 g garlic, chopped
5 g shallots, chopped
5 g onion, chopped
1/2 tsp chopped parsley
5 g onion, chopped
5 g asparagus, cooked
20 ml cream
5 g parmesan cheese, grated
20 g assorted bell peppers, diced
10 g eggplant, diced
20 g assorted courgette, diced
5 g tomato, diced
METHOD:
- Heat 1 tsp olive oil in a saucepan and pan-fry the marinated beef steak.
- Strain the juice of the steak, season with salt and pepper and set aside both steak and juice for serving.
- In the same saucepan,melt butter and saute mushrooms with garlic, parsley and shallots.
- Add salt and pepper and keep aside. In a saucepan, saute onion and garlic in 1 tsp olive oil.
- Saute bell peppers, zucchini, eggplant and tomato until done. Season . Arrange steak, mushrooms and vegetable bruinose as shown in picture. Spoon juice over and serve with steamed Arborio rice.
RENDANG:
INGREDIENTS:
2 kg stewing steak
1 tsp ground ginger
125 ml lemon juice
3 tsp palm sugar
For rendang paste:
2 brown onion, chopped
6 cloves garlic
1 tbsp finely - grated ginger
6-8 red chillies, seeded and sliced
2 stalks lemongrass, finely sliced
1 tbsp chopped galangal
125 ml water
560 ml coconut milk
2 tsp salt
3 tsp chilli powder
1 tsp each, cumin, and ground fennel
1 tsp tamarind juice
METHOD:
- Cut steak into 3 cm wide and 6 cm long strips.
- To prepare rendang paste , blend onion, garlic, ginger, chillies, lemongrass, galangal and water to make a smooth paste.
- Pour into a saucepan along with the remaining ingredients [ including meat], except sugar and tamarind juice.
- Bring to a boil, stirring constantly. Reduce heat and add tamarind juice. Simmer uncovered for at least two hours. When the meat is tender and the oil separates from the gravy, add sugar.
- Cook till gravy is dark brown. Serve hot.
POTATO TOPPED OVEN STEAK:
INGREDIENTS: ( serves 3-4 )
500 g boneless veal cutlets
1/4 cup flour
1/2 tsp salt
2-3 tbsp oil
1/4 tsp black pepper
1 medium onion, sliced
8-10 medium mushrooms, sliced
2-3 cloves garlic, minced
1/2 tsp oregano, dried
1 cup whipping cream
POTATOES MIXTURE:
2 large potatoes, peeled, cut into small cubes
1/2 salt
1/4 tsp white pepper
2 tbsp butter, soft
2-3 tbsp milk
1 large egg yolk
METHOD:
- Heat oven to 180c.
- In a shallow plate mix flour, salt and pepper. Dip the veal slices in the flour mixture and cover with light coat of flour.
- Heat oil in frying pan until very hot. Add veal slices; cook 2-3 minutes until light golden on both sides. Transfer the veal to the butered dish. Keep aside.
- To the same frying pan, add onion and garlic; cook 2-3 minutes until soft. Add mushroom and cook 1-2 minutes. Stir in oregno and cream. Keep it warm.
- POTATOES MIXTURE: Put the potatoes in saucepan, cover with water, and bring to boil about 7-10 minutes until soft. Use potato presser to mash the potatoes. Stir in salt, pepper, butter, milk and egg yolk.
- Use a piping bag with star nozzle to pipe the mashed potatoes on top of the steak.
- Bake uncovered 15-20 minutes or until potatoes are light golden brown.
- Top with mushroom sauce and serve it hot.
