Recipe Search ResultsResults 21 - 40 of 55 Cuisine type: All Chef: All Main ingredient: Beef Pages 1 | 2 | 3 | Previous | Next 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. Bavette of beef tartare wrapped in bresaola by Clive DixonPut the white and red wines in a pan and bring to the boil. Ignite the wine to remove alcohol. When the flames die down, remove from heat and add the remaining ingredients, except the beef and salt. Rump cap of Scotch beef, fried blade, blade mash, red wine and foie gras sauces by Clive DixonPan-fry the rump steak for three to five minutes on each side. Wrap it in clingfilm and rest. Styrian Almochse with parsnip sauce by Helmut ÖsterreicherPut the shin, rump and mirepoix in a pan. Cover with water. Add juniper berries and bouquet garni. Boil, skim and add salt. Simmer until tender (about two hours). Grilled fillet of Islay beef with peat-smoked Loch Gruinart oysters flavoured with Ardbeg single malt whisky by Scott ChanceSeason the steaks and place under a hot pre-heated grill. Cook to preferred degree. Steamed fillet of beef in bone marrow dumpling and tapenade - by Janni KyritsisPut the marrow, crumbs, nutmeg, salt and pepper into a processor. Blend, add eggs and blend again. Fold in cream and herbs. Knead to a pliable dough, but don't over-mix. Chill. Divide into eight pieces. Beef Wellington - by Brian Turner
Borscht terrine with pirags - by Martin BlunosPut all the ingredients for the terrine except the gelatine into a large pan, cover with cold water, bring to the boil and skim. Cover and simmer until the beetroot is cooked. Wild Ginger beef curry - by Jim Han LockFirst make the curry paste by placing all the ingredients in a food processor and blending to a thick paste. Tournedos of beef with asparagus, artichokes and polenta - by David Sharland Heat the oil in a pan and fry the beef. Take the beef out of the pan, set aside and keep hot. Neua dtom kem - beef shank braised with sugar cane and star anise - by David ThompsonTrim and blanch the beef. Refresh. Milk-fed veal cutlet with saffron pasta and broad beans
English Meat Pie - by Michael Connoro make the pastry rub the lard into the flour and salt and finish in the normal way. To prepare the filling trim and cube the beef place in a pan and cover with water. Tournedos of beef with asparagus artichokes cepes and beetroot polentaHeat the oil in a pan and fry the beef. Take the beef out of the pan set aside and keep hot.
Filet de boeuf au pestoSeal tournedos until pink and remove from the pan. Heat Cannoise mixture in a pan and place a tablespoon on top of each tournedos. Sauteed fillet of beef with braised oxtail, pomme purée and red wine saucePre-heat the oven to 180ºC gas mark 4. Trim the oxtail of all sinew and fat. Cut into segments and season with salt and pepper. Colour the oxtail in half the butter in a braising pan. Japanese curryAt first many Europeans find Japanese curries bland but because they are so mild the flavours of the meat and vegetables are not lost. Japanese curry comes in blocks that look like chocolate - it is best to use one of the proprietary brands such as House or S&B. |
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