Category: Grassfed beef

–          1 brisket

–          Salt and pepper

–          4 tbsp vegetable oil

–          1 onion in wedges

–          1 large fennel bulb in wedges

–          3 celery stalks cut in 1 inch pieces

–          1 cup celery leaves

–          1 head of garlic halved crosswise

–          ½ bunch thyme

–          ¾ cups white vinegar

–          1/8 cup light soy sauce

–          1/8 cup Worcestershire sauce

–          2 cups mixed herbs (parsley, mint, coriander)

–          ½ lemon

–          Fleur de sel and red pepper flakes

Season brisket on all sides with salt and pepper and chill uncovered for at least 12 hours.

Preheat oven to 300F. Heat 2 tbsp oil in a Dutch oven over medium heat. Brown brisket fatty side down until deep brown color, turn and cook other sides, transfer to platter. Discard fat in pot. Pour 2 tbsp oil in pot over medium high heat. Add onion and season, cooking until edges are brown (3-4 minutes). Add fennel, celery, garlic and thyme and stir, season with salt and pepper. Add vinegar, soy sauce and Worcestershire and 4 cups of water. Place brisket in pot fatty side up- should be submerged. Bring to a simmer, cover and place in oven. Braise for 3 hours without disturbing it! After 3 hours, check brisket- it should be super tender. If not, braise another twenty. Uncover brisket and increase oven to 425F. Roast until liquid is reduced by three quarters and top is crisp and deeply browned, 50 minutes. Let rest. Transfer to a cutting board, slice or shred. Skim fat from braising liquid. In a bowl, mix herbs and celery leaves with lemon juice. Serve over meat and sprinkle fleur de sel and even red pepper flakes.

–          2 tbsp olive oil

–          1 package (1lb) beef slices or flank, sirloin or ribeye steak, sliced.

–          2 shallots, sliced thinly

–          2 garlic cloves, minced

–          1 ½ lbs mushrooms, sliced

–          1 sprig fresh thyme

–          1/3 cup white wie

–          2 tbsp flour

–          2 cups vegetable broth

–          1 tsp Worcestershire sauce

–          1 tsp Dijon mustard

–          1 lb fresh pasta noodles

–          1/3 cup sour cream

–          ½ tsp paprika

–          Salt and pepper

Heat oil in frying pan over medium heat. Add shallots and cook until softened, 5 minutes. Add garlic, mushrooms and thyme and cook until mushroom edges are golden. Remove from pan and sear the beef slices until brown. Season with salt and pepper. Deglaze pan with the wine and cook until most has evaporated. Add mushrooms in pan. Reduce heat and sprinkle flour over the beef and mushrooms. Add broth, Worcestershire sauce and mustard, bringing to a boil and simmer for 5 minutes.

Cook pasta until al dente, drain and distribute between 4 plates. Remove sauce from heat. Remove thym sprig, add sour cream and paprika, stir to incorporate. Adjust seasoning. Serve stroganoff over pasta and garnish with more fresh thyme.

This is simply gorgeous and really not that much work 😉

For mushroom duxelles

–          3 tbsp olive oil

–          4 cups finely diced mushrooms (portobellos, mini bella or button mushrooms, the plain white ones)

–          salt and freshly ground pepper

–          1 tsp fresh thyme leaves

For chive crèpes

–          2 eggs

–          1 cup flour

–          1 cup milk

–          1 tsp chopped chives

–          1 tsp fresh thyme leaves

–          Pinch of salt

–          Non stick cooking spray

Beef Wellington

–          1 package beef tenderloin center cut (0.9-1 lb)

–          Salt

–          Fresh ground pepper

–          1 tbsp vegetable oil

–          1 tbsp Dijon mustard

–          1 package prosciutto

–          1 sheet of puff pastry homemade or store bought

–          2 egg yolks

Step 1, making duxelles.

In a frying pan over medium high heat, add oil and when hot, mushrooms. Season with salt and pepper and add thyme. Stir often to avoid mushrooms sticking and cook until all moisture has evaporated, 10 minutes. Allow to cool.

Step 2, chive crèpes.

In large bowl combine eggs, flour, milk, herbs and salt. Whisk until incorporated and let rest in fridge for 30 minutes.

Spray your pan and place over low heat. Add ½ cup of batter and swirl pan to spread batter evenly, making a very thin pancake. Cook for 30 seconds so it sets and flip to cook opposite sides for a few seconds. Avoid browning. Continue until all crèpes are cooked. To avoid them sticking to each other, place parchment paper between each.

Step 3, sear tenderloin.

Season beef with salt and pepper, rubbing them into meat. Place cast iron skillet over medium high heat and add oil. Once it is hot, sear the beef one minute per side. Remove to a tray and pour any pan juices over it. Brush Dijon mustard all over hot tenderloin and let rest.

Step 4, assembling the Wellington.

Lay three pieces of plastic wrap on your counter. Using two or three crèpes, trim them into squares the length of your tenderloin and line them up vertically on plastic wrap. Layer prosciutto slices on top of crèpes and spread mushroom duxelles over prosciutto. Season with salt and pepper. Pour resting juices of tenderloin over duxelles and place beef at bottom of crèpe, rolling it up with the help of the plastic wrap twist ends to form a tight package, refrigerate for 20 minutes.

Step 5, cooking the Wellington.

Preheat oven to 450F, if convection over, 425F. Layer three pieces of plastic wrap on counter. Place puff pastry in center and roll out to 1/8 inches thick, trimming to fit tenderloin (so you can completely cover it on all sides). Unwrap beef and place on pastry 1/3 of the way up. Brush pastry with egg wash and season with salt and pepper. Lift plastic wrap up and roll pastry over the beef until the edges meet then massage pastry until seam is sealed. Twist plastic like a candy wrapper and pinch off excess pastry on each end while twisting. Make sure beef is sealed in. Discard plastic wrap, smooth ends and apply egg wash. With he back of a knife, gently score the top of Wellington to make a design. Place on a parchment lined tray and place in fridge for 5 minutes.

Place in centre of oven and bake for 20-25 minutes until golden brown – I also check internal temperature, I aim for 110F). Remove and let rest for 5 minutes. Slice and serve with some nice potatoes, crispy seasonal vegetables and a creamy red wine sauce.

Marinade for 3 packages k-ribs (3.75 lbs)

• ½ cup light soy sauce
• ½ cup water
• ¼ cup sugar
• 2 tbsp honey
• ¼ cup mirin
• 2 tbsp sesame oil
• 1 asian pear, grated
• ½ medium onion, grated
• 2 tbsp minced garlic
• 1 tsp minced ginger
• 3 scallions thinly sliced
• 1 tsp black pepper
• 1 tsp sesame seeds

Mix all marinade ingredients well, marinate k-ribs for 6-8 hours or overnight. Preheat grill over medium high heat, grill k-ribs 2-3 minutes on each side. Serve with vegetables, kimchi, steamed rice.

-3 garlic cloves finely chopped

-1/2 cup rosé wine vinegar (or red)

– package of skirt steak (+- 1.4 lb) cut in 3 inch pieces

– salt

– 0.5 tbsp sugar + 2 tsp

-1 cup olive oil

– 1 bunch of scallions (10-12)

– half a jalapeño pepper finely chopped

Mix garlic and vinegar together in a large bowl, season steak with salt and 0.5 tbsp sugar and transfer steak to marinade. Let sit for 15 minutes.

Grill the scallions on med-high heat until charred and softened (8 minutes). Let cool slightly.

Grill steaks until 130 F internal temperature, 3-4 minutes per side. Remove from grill and let rest for 10 minutes.

Thinly slice scallions, transfer to bowl and add olive oil, jalapeno pepper 2 tbsp vinegar, 0.5 tbsp salt and 2 tsp sugar. Mix well. Slice steak against grain into ¼ inch strips. Spoon scallion salsa over- enjoy!

–          1 tbsp oil

–          1 lb ground beef

–          1 medium onion (chopped)

–          2 garlic cloves (minced)

–          1 tbsp Shaoxing wine

–          1 cup chicken stock

–          3 tbsp oyster sauce

–          2 tbsp light soy sauce

–          1 tsp dark soy sauce

–          1 tsp sesame oil

–          ½ tsp white pepper

–          1 cup peas

–          2 tbsp cornstarch

–          Fried egg and rice to serve

Heat wok over high heat, add oil. Cook ground beef until slightly browned, break up any large pieces.  Add onion, garlic and Shaoxing wine, turn heat down to medium. Cook until onion is translucent and add stock. Bring to a boil and lower to simmer. Stir in oyster, soy sauces, sesame oil, pepper. Cover and simmer for 5 miutes. Add peas and cook for a minute more. Mix the cornstarch with a bit of cold water and add to wok. Sauce should thicken. Serve over steamed rice topped with a fried egg!

• Pear steak
• Egg yolk
• ¼ Asian pear finely chopped
• ½ tsp sesame seeds
• ½ tsp scallions chopped
• 1 tbsp light soy sauce
• ½ tsp sesame oil
• ½ tbsp honey
• 1 garlic clove minced
• White pepper
• Sesame seeds and chopped scallions for topping

Chop up pear steak into tiny pieces, mix all ingredients together, spoon mixture onto serving plate and top with sesame seeds and scallions. Serve as is or with warm rice.

• 1 lb sirloin steak or flank steak, sliced
• 1 tsp vegetable oil
• 1 tsp light soy sauce
• 1 tbsp cornstarch
• ¼ cup cornstarch for dredging
• 2 tbsp brown sugar
• ¼ cup hot water
• ¼ light soy sauce
• ½ tsp ginger
• 2 cloves garlic minced
• 1 tbsp cornstarch (mixed with cold water
• 2 scallions in inch long pieces

Combine sliced beef with oil, tsp of soy sauce and the tbsp of cornstarch. Mix and marinate for an hour. Dredge with the ¼ cup of cornstarch.

In a small bowl, mix sugar and water until dissolved. Add soy sauce.

Heat 1/3 cup of vegetable oil in wok, before it starts to smoke spread steak evenly and sear for 1 minute, flip and sear for 30 seconds. Remove to a sheet pan, beef should be seared with a crust.

Leave 1 tbsp of oil in wok, add ginger and after 15 seconds, garlic. After 10 seconds add the premixed sauce, simmer for 2 minutes and slowly stir in cornstarch and water slurry. Cook until sauce has thickened. Add beef and scallions and toss for 30 seconds. Sauce should cling to the beef. Serve with steamed rice.

2 tbsp vegetable oil 

1 lb flank steak or beef strips

½ cup sweet chili sauce

1/2 cup lime juice

8 scallions, sliced

lime wedges to serve

150 gr dried soba noodles

2 Lebanese sliced cucumbers

Heat oil in wok or frying pan over high heat. Add beef in two batches and cook for 5 minutes. Set aside. Add chilli sauce, lime juice, scallions to the wok and cook for 4 minutes. Pour over beef.

Boil water for noodles, cook for 4 minutes, drain and rinse under cold water. Combine noodles with cucumber, top with beef mixture and serve with lime wedges. Enjoy!

1.5 lb beef shank

3-4 lb blade roast

Marinade

·         3 dried guajillo peppers 

·         1 can chipotle peppers in adobo

·         1/4 cup vinegar

·         1/2 cup crushed tomatoes

·         5 cloves garlic

·         1 tsp dried oregano

·         1/2 tsp smoked paprika

·         1 tsp cumin

Stew

·         1 medium onion chopped

·         1 cinnamon stick

·         2 bay leaves

·         6 whole cloves

·         chicken stock to cover (approx. 1 L) 

Tacos

·         4″ corn or flour tortillas as needed, 12-16

·         1 medium red onion chopped

·         1 bunch cilantro chopped

   

Instructions

Bring a large pot of water to a boil and then remove from heat. Soak your dried guajillo peppers for 15 minutes. Meanwhile, debone and cube your blade roast, then season both the steak and the shank with salt and pepper. Set aside.

Add marinade ingredients to the blender. When the peppers are done soaking, hold them by the tip over the sink and use scissors to cut the stem off and allow the seeds to fall out, then add to blender. Blend the marinade into a smooth paste. Marinate the meats for a minimum of two hours or up to overnight.

In a Dutch oven over medium heat, add 1-2 tbsp oil, then sauté the onions until golden and translucent (6-8 minutes).

Add the meats, marinade, bay leaves, cinnamon stick, and cloves to the pot. Cover with chicken broth, bring to a boil, lower heat and simmer for 4-6 hours.

When done, remove the meat. Shred, set aside, and discard the bones.

Dip the tortillas in the stew. Build your tacos with meat, onion and cilantro, fold in half then fry (using the fat from the stew) over medium heat on a nonstick skillet. Serve with a bowl of the stew sauce to dip your taco in. Enjoy immediately. Make enough for leftovers as this recipe is sooooo delicious you’ll want to eat some more the next day!