Beef+dishes

= Beef Dishes =

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 * Beef Ragu **
 * Cuisine issue 158, May 2013, page 56 (Ginny Grant)**
 * Posh Cottage Pie **
 * Cuisine issue 153** **(Fiona Smith)**

http://cuisine.co.nz/cuisine.nsf/recipes/beef-lasagne?Opendocument&HighLight=2,beef,ragu
 * Beef Ragu **
 * Cuisine issue 158, May 2013, page 56 (Ginny Grant)**

2 Tablespoons olive oil 1 onion, finely chopped 2 sticks celery, finely chopped 2 carrots, peeled, finely chopped 75g smoked pancetta or bacon, finely chopped 1 teaspoon salt 10g porcini (soaked in 1/2 cup boiling water for 20mins (optional)) 1kg beef mince 1 cup milk 1/2 cup dry white wine 400g can tomatoes 1 cup beef stock
 * Ingredients**

Heat the oil in a large saucepan then add the onion, celery, carrots, pancetta and salt. Cook gently for 15-20mins or until the vegetables are soft. Drain the porcini, reserving the soaking liquid. Chop the porcini & add to the pan. Cook for another 5 mins. Add the beef mince, stirring and breaking up any lumps until it has browned. Add the milk and cook until it has almost reduced completely. Add the wine, reserved porcini liquid, tomatoes and stock. At this stage there will be a lot of liquid. Cook slowly over a low heat for a minimum of an hour, but ideally 2 hours, until the liquid has almost disappeared. (You may need to add extra water during cooking if it's looking too dry.) The ragu can be made ahead then gently reheated before assembling the lasagna (if making the beef lasagne dish) The ragu freezes well and can be used at a later date tossed through pasta.

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[] **Posh cottage pie**
 * Posh Cottage Pie **
 * Cuisine issue 153** **(Fiona Smith)**

SERVES: 6 This is a deliciously luxurious version of a cottage pie - one you could serve to friends for a dinner party. Porcini mushrooms add a wonderful flavour but are expensive so I have made their addition optional. I used washed rind cheese in the mash because I love its pungent mushroomy character.
 * [[image:http://cuisine.co.nz/cuisine.nsf/food/D97EF8063C332A10CC257A150077B676/$File/250CU153_mince_B_opt.jpg caption="Posh cottage pie" link="http://cuisine.co.nz/cuisine.nsf/food/D97EF8063C332A10CC257A150077B676/$File/500CU153_mince_B_opt.jpg"]] ||

20g dried porcini mushrooms 4 tablespoons olive oil 1kg premium beef mince 2 small onions, finely chopped 2 carrots, peeled, finely chopped 2 celery sticks, finely chopped 1⁄2 cup loosely packed parsley, chopped 500ml red wine 400g can peeled tomatoes 1 cup beef stock 1 bouquet garni (made of a bay leaf, parsley stalk and thyme stalk tied together), fresh or dried

<span style="font-family: Arial,Helvetica,'Trebuchet MS',sans-serif; font-size: 13px;">1.2kg floury potatoes, peeled and cut into large pieces <span style="font-family: Arial,Helvetica,'Trebuchet MS',sans-serif; font-size: 13px;">3⁄4 cup milk <span style="font-family: Arial,Helvetica,'Trebuchet MS',sans-serif; font-size: 13px;">50g butter <span style="font-family: Arial,Helvetica,'Trebuchet MS',sans-serif; font-size: 13px;">200g washed rind cheese (such as Taleggio, Ramara or Galactic Gold) or any cheese you like, cut into small cubes <span style="font-family: Arial,Helvetica,'Trebuchet MS',sans-serif; font-size: 13px;">1 teaspoon smoked paprika

<span style="font-family: Arial,Helvetica,'Trebuchet MS',sans-serif; font-size: 13px;">If using the porcini, rinse well then place in a small bowl and cover with warm water. Leave to soak for 20 minutes then drain, reserving the soaking liquid, and chop. Reserve.

<span style="font-family: Arial,Helvetica,'Trebuchet MS',sans-serif; font-size: 13px;">Heat 2 tablespoons of the oil in a large heavy-based saucepan over high heat. Add the mince and fry until browned (you may need to do this in 2 batches). <span style="font-family: Arial,Helvetica,'Trebuchet MS',sans-serif; font-size: 13px;">Remove from the saucepan and set aside. <span style="font-family: Arial,Helvetica,'Trebuchet MS',sans-serif; font-size: 13px;">Reduce the heat to low-medium then add the remaining 2 tablespoons of oil. Fry the onion, stirring occasionally, for 10 minutes. <span style="font-family: Arial,Helvetica,'Trebuchet MS',sans-serif; font-size: 13px;">Increase the heat to medium-high and add the carrot, celery, parsley and porcini. Fry gently for about 5 minutes or until soft then return the browned mince to the saucepan. <span style="font-family: Arial,Helvetica,'Trebuchet MS',sans-serif; font-size: 13px;">Add the wine to the saucepan and bring to the boil. Add the tomatoes, stock, bouquet garni and reserved porcini liquid. Season with salt and freshly ground black pepper then bring to the boil. <span style="font-family: Arial,Helvetica,'Trebuchet MS',sans-serif; font-size: 13px;">Reduce the heat to a gentle simmer then cook for 1 hour, stirring occasionally, until most of the liquid has evaporated and the mixture is thick. Taste and season if needed. <span style="font-family: Arial,Helvetica,'Trebuchet MS',sans-serif; font-size: 13px;">Preheat the oven to 180°C. Place the potatoes in a saucepan and cover with cold water. Bring to the boil then simmer until tender. Drain and cover with a tea towel. Heat the milk and butter in the saucepan until the milk is hot. Mash or pass the potatoes through a potato ricer, then stir in the hot butter and milk, along with the cheese. Taste and season with salt. <span style="font-family: Arial,Helvetica,'Trebuchet MS',sans-serif; font-size: 13px;">Spoon the beef mixture into a large ovenproof dish then top with the mash. <span style="font-family: Arial,Helvetica,'Trebuchet MS',sans-serif; font-size: 13px;">Sprinkle with paprika and bake for 45 minutes until hot and bubbling. <span style="font-family: Arial,Helvetica,'Trebuchet MS',sans-serif; font-size: 13px;">Serve with steamed vegetables or a simple green salad. <span style="font-family: Arial,Helvetica,'Trebuchet MS',sans-serif; font-size: 13px;"><><><><><><><>

<span style="font-family: Arial,Helvetica,'Trebuchet MS',sans-serif; font-size: 13px;">Save with Jamie TV Programme (#savewithjamie)
 * <span style="font-family: Arial,Helvetica,'Trebuchet MS',sans-serif; font-size: 13px;">Crispy Morrocan Beef Pastillas with a punchy dipping sauce **

<span style="font-family: Arial,Helvetica,'Trebuchet MS',sans-serif; font-size: 13px;">Pastillas are crunchy little pastries filled with meat.

<span style="font-family: Arial,Helvetica,'Trebuchet MS',sans-serif; font-size: 13px;">For the filling:

<span style="font-family: Arial,Helvetica,'Trebuchet MS',sans-serif; font-size: 13px;">100g coucous <span style="font-family: Arial,Helvetica,'Trebuchet MS',sans-serif; font-size: 13px;">Add boiling water until it sits just above the top of the couscous (about 1cm) & season it with pinch of salt. <span style="font-family: Arial,Helvetica,'Trebuchet MS',sans-serif; font-size: 13px;">Cover and leave it to fluff up.

<span style="font-family: Arial,Helvetica,'Trebuchet MS',sans-serif; font-size: 13px;">In a pan over a moderate heat, add: <span style="font-family: Arial,Helvetica,'Trebuchet MS',sans-serif; font-size: 13px;">2 Tablespoons olive oil <span style="font-family: Arial,Helvetica,'Trebuchet MS',sans-serif; font-size: 13px;">1 teaspoon of tumeric 1/2 teaspoon cumin seeds 4 cloves garlic, sliced 2 onions, finely chopped

Cook the onions down over 15 minutes Add: A handful of sultanas or raisins Add 250 grams cooked beef, shredded 70 grams feta cheese

Mix into the pan and when it's all caramelized, crumble in the feta cheese to balance the sweetness with saltiness. Add the fluffed up couscous into the pan and the filling for the pastilles is done.

Wrap the filling in fill pastry. Half roll it up then bring the sides in and then roll some more and sides in to finish. To finish shake on some slivered almonds and sesame seeds and dust with icing sugar to keep going with that sweet & savory vibe. Dust with the lightest hint of cinnamon over the top before popping in the oven. Cook the pastillas in an oven at 180˚C for 25 mins.

Dipping sauce Yoghurt In a separate bowl mix a squirt of Harissa paste and a little bit of olive oil together.

savewithjamie.com

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 * Thai-style Beef Salad **
 * New Ways with Beef & Lamb, Jan Lenton, page 12**

4 lean sirloing, rump or fillet steaks 1 Tablespoon oil 1 large red onion, sliced 100g bean sprouts (optional) 150g mushrooms, sliced 1/2 punnet cherry tomatoes 1 carrot, cut into julienne strips 1 lebanese cucumber, cut into julienne strips crisp lettuce leaves to serve 2 Tablespoons chopped fresh coriander [parsley can be used if preferred] 1 teaspoon chopped mint whole or crushed peanuts to garnish
 * Ingredients**

1 teaspoon chopped chilli 1 teaspoon crushed garlic 1/2 cup fresh lime or lemon juice 2 Tablespoons soft brown sugar 1 teaspoon thai fish sauce
 * Chilli marinade**

1. Make the chill marinade first. Combine ingredients, stirring to dissolve sugar. Place in a glass jug or ceramic dish

2. Brush oil on both sides of steaks. Heat a heavy-based pan or griddle on high. 3. Cook steaks for 2 -3 minutes each side to seal, basting constantly with oil. Juices which appear on uncooked side indicate when meat is ready to turn. As the thickness of steak determines how long it takes to seal each side, use these cooking times as approximate guide. 4. For rare, remove immediately after sealing. For medium, or well done, reduce heat to medium - low. Cook for a further 2 - 3 mins each side for medium, or 4 - 6 mins each side for well done, brushing with baste & any pan juices. 5. Test to see if meat is cooked to your liking by pressing with tongs: rare feels springy; medium has a little resistance; well done feels quite firm.

6. Remove steak from heat & rest for 1 minute before slicing

7. Slice the cooked steak thinly across the grain & toss in marinade. Leave for 10 minutes in a cool place.

8. Drain meat from marinade & combine with onion, bean sprouts, mushrooms, tomatoes, carrot & cucumber.

Serving suggestion: place form lettuce leaves on individual serving places, top with beef salad & sprinkle with chopped coriander, mint & whole or crushed peanuts. Serves 4

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