Recipe Search ResultsResults 1 - 20 of 51 Cuisine type: All Chef: All Main ingredient: Beef Pages 1 | 2 | 3 | Previous | Next Daube de boeuf Provençale, by Bruno Loubet
Jason Atherton's onglet steak with pumpkin jam, ratte potatoes and beef sauce
In Season: Carpaccio of beef with barigoule vegetables and quali's egg
Shaking Beef (Bo Luc Lac) by Charles Phan
Tail of fillet of beef classically roasted with a salad of peas, malt vinegar and black pepper, liquorice charcoal and purple potatoes - by Glynn Purnell
Slow-roasted fillet of Scotch beef- by André Garrett
Daube de Boeuf, by Pierre Koffmann
Rump steaks with shallots and marrowbones, by Pierre Koffmann
Peppered beef and macadamia salad - by Sally James
Baked fillet of Buccleuch beef, brioche, mustard and herb crust, button onion and oyster mushroom fricassee, by Simon Young
Tournedos Rachel (from Auguste Escoffier, Ma Cuisine)Put the shallot, crushed peppercorns and claret in a saucepan, set over high heat and reduce the wine by one-third. Add the veal stock and bouquet garni and bubble gently for about 20 minutes, Beef fillet with shallots and GuinnessIngredients (Serves four) 2tbs olive oil 600g beef fillet
12 shallots, peeled 2 red onions, sliced 1tbs tomato purée 3 cloves garlic, peeled 400ml Guinness
3 sprigs thyme Salt and pepper 25g butter 1tbs flour Mashed potato, to serve 2tbs chopped chives, to garnish Braised oxtail with cèpes, salsify and beef marrowbone by Tom Aikens Ingredients (Serves eight) 8 medium-large pieces oxtail 3tbs plain flour Sea salt and pepper 150ml vegetable oil 60g butter 30 button onions, peeled 100g smoked bacon, cut into lardons 500g fresh cèpes, sliced lengthways Small bunch thyme 1 bottle red wine 1 litre white chicken stock 10 sticks salsify 8 pieces bone marrow, 7.5cm tall Method Season the oxtail and lightly flour, using 2tbs of flour. Place a large casserole on to a medium heat and add the oil then the oxtail and colour all over, turning the oxtail on all sides every few minutes until golden brown. This should take no more than 10 minutes. Remove oxtail from the pan and place on a tray. Add 25g butter then add the peeled button onions and lardons together and cook for 4-5 minutes on a low to medium heat until nicely golden. Remove and put on to the tray. Add another 10g butter to the pan and, when almost golden, add Fillet of beef with flat leaf parsley and shallots - by Chris BradleyReduce vinegar, wine, garlic, shallot and seasoning to a moist purée. Liquidise it with butter and parsley. To make sauce, blitz this together with equal quantities of well-flavoured beef stock. Roasted rondel of veal fillet, sweetbreads and girolles with a tomato compote and Parmesan tuiles - by Stephen ShoreRoast the veal fillet for five minutes on each side, then leave to rest for a further five minutes. Veal medallions and packages with wild mushrooms and date and parsnip purée - by Charlie PalmerHeat the oil in a large pan and fry the veal. Take out of the pan and replace with the vegetables and garlic. Deglaze with stock, return the meat to the pan and simmer until tender (about one hour). Oxtail ravioli with ginger duck broth by John Torode
Lemon-braised veal shin with roast courgettesSeason both sides of the veal shin liberally with salt and pepper. Heat the oil and butter in a frying pan, add the veal and cook on one side until brown, then turn over and brown on the other side. Bife-anaSlice the onions and toss them with parsley chilli pepper and garlic. In a bowl layer slices of rump steak with plenty of onion and parsley mix. Steak, oyster and ale pudding by Alan LaycockFry onions in beef dripping with a little salt and cook for 20 minutes. Add chuck steak and brown. Add tomato purée and cook until a good rich colour, then add the liver. |
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