Things to do with Stewing Beef
Discussion
smack said:
A slow cooked curry from scratch..... Beef Rogan Josh, Beef Madras etc.?
it's the best use for it.Chop up some onions, heat some ghee, throw in the onions and sweat them, add spices, stir for a while and add in the meat. Brown off the meat in the pan and add some stock.
Simmer for four hours at least. Serve with rice &c.
Yesterday I did not have time to cok in the evening, so I browned some cubes of stewing beef with a bit of chopped shallots, covered with white wine and some rosemary sprigs and popped in the oven at 80 degrees at 7 am - when I came beck in the evening 13 hrs later the meat was melt in the mouth and tasted already amazing (note no spices so far)
All other I did was some lemon zest, cumin, botter and chopped, peeled peppers- really really great
All other I did was some lemon zest, cumin, botter and chopped, peeled peppers- really really great
How about... Home made pastrami?
Typically done with brisket, but you can do it with anything.
You'll need to cure it, which means buying a bit of cure such as Morton's Tender Quick. Make a brine (plenty of recipes online). Throw your beef in there for a week.
Take out beef, wash it off, and soak it for 8 hours, to rid excess salt,
and cover your beef with corriander seed, S&P, dry juniper berries, and about anything else you want.
Smoke/cook indirectly (225f) until an internal temp of 190. Rest and refrigetate overnight.
Carve, and enjoy the pinky-purple goodness of home made pastrami sandwiches.
Typically done with brisket, but you can do it with anything.
You'll need to cure it, which means buying a bit of cure such as Morton's Tender Quick. Make a brine (plenty of recipes online). Throw your beef in there for a week.
Take out beef, wash it off, and soak it for 8 hours, to rid excess salt,
and cover your beef with corriander seed, S&P, dry juniper berries, and about anything else you want.
Smoke/cook indirectly (225f) until an internal temp of 190. Rest and refrigetate overnight.
Carve, and enjoy the pinky-purple goodness of home made pastrami sandwiches.
Beef rendang is the waay to go
takes about 3 hours to cook on a very low heat- comes out as a dry curry, has all manner of odd cooking methods (like 3 pureed onions and 4 pureed garlic cloves), but it really does taste special.
Goes very well with brown and wild rice with staty vegetables on the side.
http://rasamalaysia.com/beef-rendang-recipe-rendan...
is about the closest i have found for an accurate recipe
takes about 3 hours to cook on a very low heat- comes out as a dry curry, has all manner of odd cooking methods (like 3 pureed onions and 4 pureed garlic cloves), but it really does taste special.
Goes very well with brown and wild rice with staty vegetables on the side.
http://rasamalaysia.com/beef-rendang-recipe-rendan...
is about the closest i have found for an accurate recipe
pugwash4x4 said:
Beef rendang is the waay to go
takes about 3 hours to cook on a very low heat- comes out as a dry curry, has all manner of odd cooking methods (like 3 pureed onions and 4 pureed garlic cloves), but it really does taste special.
Goes very well with brown and wild rice with staty vegetables on the side.
http://rasamalaysia.com/beef-rendang-recipe-rendan...
is about the closest i have found for an accurate recipe
Agreed, great suggestion Rendang is the way to go - you will need Tamrind Paste or Pulp to make it aurhentic though!takes about 3 hours to cook on a very low heat- comes out as a dry curry, has all manner of odd cooking methods (like 3 pureed onions and 4 pureed garlic cloves), but it really does taste special.
Goes very well with brown and wild rice with staty vegetables on the side.
http://rasamalaysia.com/beef-rendang-recipe-rendan...
is about the closest i have found for an accurate recipe
And Pug, great websitre, didn't know about it before - many thanks!
Papoo said:
How about... Home made pastrami?
Typically done with brisket, but you can do it with anything.
You'll need to cure it, which means buying a bit of cure such as Morton's Tender Quick. Make a brine (plenty of recipes online). Throw your beef in there for a week.
Take out beef, wash it off, and soak it for 8 hours, to rid excess salt,
and cover your beef with corriander seed, S&P, dry juniper berries, and about anything else you want.
Smoke/cook indirectly (225f) until an internal temp of 190. Rest and refrigetate overnight.
Carve, and enjoy the pinky-purple goodness of home made pastrami sandwiches.
salivating....Typically done with brisket, but you can do it with anything.
You'll need to cure it, which means buying a bit of cure such as Morton's Tender Quick. Make a brine (plenty of recipes online). Throw your beef in there for a week.
Take out beef, wash it off, and soak it for 8 hours, to rid excess salt,
and cover your beef with corriander seed, S&P, dry juniper berries, and about anything else you want.
Smoke/cook indirectly (225f) until an internal temp of 190. Rest and refrigetate overnight.
Carve, and enjoy the pinky-purple goodness of home made pastrami sandwiches.
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