3 amazing, delicious beef recipes for a Saturday night date night with your other half, a cosy wine night in with your besties, or for a delicious family dinner! Am amazing classic beef ragu, steak frites and a super tamarind-marinated bavette steak.
Amazing classic beef ragu- recipe #1!
This slow-cooked beef ragù requires little work because it’s baked, making it ideal for large quantities. For every 100g (3½oz) portion of fresh pasta, serve 3 tablespoons of ragù.
Here is the list of ingredients that you need in order to get that amazing burst of flavour!
Ingredients;
A total of four tablespoons of olive oil
4 ounces of chuck steak, chopped into pieces of 2 cm by ¾ inch: 1 kg/2 pound 4 ounces of chuck steak, sliced into 2 cm (¾ inch) pieces
One brown onion, cut finely: One brown onion, cut finely
One crushed garlic clove: One smashed garlic clove
Four celery sticks, cut finely: Four celery sticks, cut finely
One tablespoon of fresh rosemary, chopped finely: One tablespoon of fresh rosemary, chopped finely
350 millilitres (12 fluid ounces) Red wine from Chianti: 350ml/12fl ounce 600g/1 pound 5 ounces of tomato passata and Chianti red wine
Ingredients to serve;
About 100g/3½oz of fresh pasta or 50g/1¾oz of dry pasta per person is what is meant by pappadelle pasta.
Salt and freshly ground black pepper should be served with freshly grated Parmesan cheese.
method;
The method for this amazing meal is super quick, super easy and super tasty!
Step 1
Set oven temperature to 180°C (160°C for fans or gas 4). Heat the olive oil in a big, heavy-based, ovenproof casserole or pot over medium heat. Add the meat to the pan, season it, and let it cook on both sides. Set aside the meat after removing it.
Step 2
Cook until tender after adding the onion, garlic, celery, and rosemary to the pan. After adding the red wine and the meat back to the pan, bring it to a boil. Place a circle of baking paper over the ragù’s surface and stir in the tomato passata. The meat should be quite soft after 2½ hours of baking.
Step 3
Using a fork, break up the meat after removing the baking paper. Add salt and pepper for seasoning, then put aside. As directed on the package, prepare the pappardelle in salted boiling water until al dente, then serve.
Step 4
Combine one tablespoon of pasta water and three tablespoons of ragù for each serving of pasta in a sauté pan. Toss everything and cook over low heat until the pasta is coated with sauce. Serve with grated Parmesan cheese and freshly ground black pepper.
That is it! This amazing ragu is ready to be served and enjoyed!
Amazing tamarind steak- beef recipe #2!
Takes 10 minutes to prepare and serves 6 servings! Super quick, super easy and super tasty!
Ingredient list;
The amount of tamarind paste is 50g/1¾oz.
A total of four tablespoons of soy sauce
Four tablespoons of hot water from a kettle that has just boiled: Four tablespoons of boiling water from a kettle that has just boiled
A total of two tablespoons of sunflower oil:
A single tablespoon of runny honey:
750g/1 pound 10oz (complete item) The bavette steak
Method;
This method is so easy and every bite is so worth it!
Step 1;
To dissolve the tamarind, combine the soy, hot water, and tamarind paste in the smallest saucepan you have. Stir over low heat. The tamarind paste I use claims to be stone-free, but I occasionally discover them and don’t bother to remove them. Once it’s as smooth as you think it should be, transfer it to a basin or jug, mix in the oil and honey, and let it cool. Use only once it has cooled.
Step 2;
Place the bavette steak in a freezer bag that can be sealed, add the cold marinade, and slosh it about to cover the thin steak on all sides. Then, close the bag, place it on a plate, and place it in the refrigerator for a day or overnight.
Step 3;
Return to room temperature, heat a ridged griddle until extremely hot, and then prepare a big sheet of kitchen foil. After removing the steak from the marinade, slap it onto the griddle and cook it for two minutes on each side, allowing any excess (which will be a lot) to drop back into the bag.
Step 4;
Move the steak to the sheet of foil right away (I use tongs for this), form a securely packed but loose bundle, and let the meat resting for five minutes on a chopping block or any other room that isn’t too cold. After that, take the steak out of the foil, move it to a board, and cut it into thin slices against the grain.
And that is another delicious beef recipe complete!
Recipe tips;
The carving technique is also crucial; it needs to be cut against the grain. That’s true for any steak, but if you don’t follow the rules, a cut like bavette will be unbelievably chewy. Fortunately, it is quite easy to recognise and cut against the grain because it is so distinct.
In addition to tenderising the meat, the marinade of tamarind and soy adds a wonderful tanginess (I have a sour tooth). I proceed as follows since I store Thai tamarind paste, which is nearly brick-like, in my refrigerator. However, if you’re using jarred tamarind paste, which is sometimes runny, use five teaspoons and just mix it with the other marinade ingredients without heating it up or adding water. Both are OK, but the real thing is actually better and less costly.
This is great cold, packed into a baguette, or mixed into a salad, so leftovers are a huge help. I serve it thinly sliced, like a beef joint, but it would also make great beef tacos.
Beef steak frites- beef recipe #3!
The third and final, last but certainly not least recipe is an amazing steak frites recipe! To read and make this amazing recipe, click on this link here!
For more recipes, articles and more just like this, click onto this link here!
