Korean Beef

Serves 6 approx
Preparation Time: 10 minutes
Cooking Time: 5 hours

4 - 5 large scotch or porterhouse steaks diced into 3cm cubes
1 bunch green spring onions (white part diced in one bowl and green mid section diced in one bowl)
150g Korean Kalbi marinade (BBQ)
1/3 cup of Japanese Mirin seasoning ( i used Obento brand)
1/4 cup of light soy sauce
2 tablespoons of ginger paste

steamed rice to serve (optional)
toasted sesame seeds to garnish (optional)

In a large fry pan place the diced beef and brown with some olive oil.

In a large slow cooking pot ( i used a spanish terracotta casserole pot for stove top on low heat) place the beef and the white part of the spring onions.  Then add the combined marinade of the Kalbi, Mirin, light soy sauce and ginger paste with 1/4 cup of water. Stir to combine and cover with a casserole lid.  Slow cook on a low heat for approx 5-6 hours for best results and beef will be tender.

Serve in some little polished bowls like these from Wheel and Barrow (https://www.wheelandbarrow.com.au/servingware/bowls/indian-bowl-copper-polished-17cm)

Thinly slice reserved green part of spring onions and garnish with these and some sesame seeds.

Beef Braised and oven baked in a savoury casserole

Serves approx 6 people
Preparation and cooking Time: 2.5 hours


 500g topside roast
250g chopped beef pieces
2 garlic cloves halved
4 sprigs of rosemary
8 -10 slices of proscuitto
10 mushrooms halved
1 carrot chopped
1 onion chopped
2 potatoes chopped
1 cup red wine
1 tin tomatoes (if you like more tomato based)
1 packet of savoury casserole seasoning (any brand as per pack instructions)
this particular one is a hot pot one which requires approx 1 1/2 cups of water


Place the beef in a hot fry pan and seal on medium heat until brown.  Then place into a large casserole dish set aside.  Add the chopped vegetables (add any extras you desire). 

Place the topside roast on a large chopping board and make small incisions in four areas of the beef and insert the garlic cloves and then four more on the underside insert the rosemary sprigs.  Place a strip of proscuitto over the beef and wrap around and around to make a covering over the beef. 

Place this covered beef into the fry pan and seal with a medium heat. Sear until golden brown and well sealed.  Move this sealed beef into to the casserole pot and place into the centre adding the wine and water and (i used hot pot brand) savoury based dry ingredients.  Make sure all vegetables surrounding the beef and that the water level is half way up the meat piece.  Then place lid on and place in a 180 degree celsius oven fan forced for around 2 -  2 1/2 hours.

When ready remove from oven and take the roast meat from the centre and slice with sharp carving knife.  Place the casserole juice, vegetables, meat and slices of the roast beef into large serving bowls.  Enjoy with crusty fresh bread.

Easy beef strips with snowpeas stirfry

Serves 2
Preparation Time: 5 minutes
Cooking Time: 8 minutes approx


250g beef strips
1 bunch bok choy or baby bok choy
10 snowpeas with ends trimmed off
2 spring onions whites only chopped
50ml cooking sherry
1 teaspoon of brown sugar
2 tablespoons of cornflower
50g soy sauce
salt, pepper and chilli flakes if desired at end

In a little olive oil cook the beef strips until brown.  Then add cooking sherry mixed with soy, sugar and cornflower.

Place the bok choy, snowpeas and spring onions (chilli flakes if desired) and cook on medium heat until wilted. Stir through.

Serve with rice or fine pasta underneath or on its own.

Beef Rissoles with pumpkin

Preparation Time: 10 minutes
Cooking Time: 7 to 10 minutes

Makes around 15 - 20 small rissoles

1/4 diced pumpkin
olive oil
1/4 red onion
250g beef mince
4 heaped tablespoons of krummies (bread crumbs)
1 egg slightly beaten in a cup
shake of salt and pepper
1/4 garlic clove chopped finely
shake of worcestershire sauce
handful of italian parsley chopped up fine



Steam the pumpkin so it is soft in microwave pyrex dish with lid or equivalent.  Set aside.

Cook onion and garlic in a small fry pan with oil until opaque. Set aside.

Shake the worcestershire sauce into the beef in a large mixing bowl and add the salt and pepper, parsley, egg, cooked onion and garlic and krummies. Blend with either wooden spoon or your clean hands until mixed through evenly.  Adjust if too wet with krummies or too dry with more egg.

Add the pumpkin carefully so it doesn't mash up and stir through gently.  Then form little rissoles to fry in pan.

Serve with home made mashed potato! Delicious!!!!!    ( will blog my mashed potato soon!)

Enjoy!!

Beef rib eye roast

Ingredients

Rib eye roast with bone
Various vegetables - Potatoes, carrot, celery, garlic cloves, shallots or onions, italian parsley leaves , oregano, rosemary leaves, salt and pepper, olive oil.

Place the meat into a large casserole dish with a lid.  Place all the vegetables around the meat and place the shallot and garlic cloves on top.  Sprinkle with pepper, salt, herbs and splash with olive oil. Cook all in casserole dish for the first hour, then move everything after the first hour into an open oven baker like a heavy cast iron baker for the remaining time.

Place in oven and depending on the size of your roast but i use the guide of 30 minutes per 500g of meat  at a temperature of 180 degrees celcius will cook the meat well done.

Example.... this piece of meat was 1.3kg and i cooked it on fan forced 180 degrees for one hour in casserole dish with everything, then for 2 hours in open cast iron baker.

Carve meat with electric carve knife when it has cooled down slightly.

Serve with vegetables.

Beef and cashew stirfry with rice vermicelli

Beef and cashew stirfry with rice vermicelli

Serves 4

Preparation and cooking time: 15 minutes

300g beef strips (use porterhouse steak or fillet steak quality meat)

Olive oil for frypan

garlic clove whole

250g Rice vermicelli

Buk Choy baby (leaves)

1 cup sliced mushrooms

1 cup snow peas cleaned and ends cut off

Shake of oyster sauce (to suit your desired strength)

Shake of soy sauce (to suit your desired strength)

handful of cashews

Sesame seeds to garnish

Place the olive oil and garlic in frypan and cook meat until cooked (not too long).  Throw out the garlic and then place the buk choy,mushrooms,snow peas, cashews and add the sauces to your preferred flavor and cook very fast on high heat until wilted (should take around 5-7 minutes). 

While this is cooking and you are turning it over, place the vermicelli into another pot of boiling water and cook for around 5 minutes then sit for 3 more. Drain. 

Place the vermicelli into individual bowls and then place the meat and vegetables over the top. 

Serve with sesame seeds